Scientists and dietitians are raving about a magic food that is among the healthiest ever discovered. It has no saturated fat; it's high in complex carbohydrates, antioxidants, fibre, B-complex vitamins, minerals and protein. It's proven to fight heart disease, type-2 diabetes, cancer and a laundry list of other preventable ailments. When was it discovered? Ten thousand years ago. What's it called? Whole grains!

Many of us are so busy running around in dietary circles, chasing the latest food fad that we've missed the obvious answer right in front of us: eat more fruits, vegetables and whole grains and you'll be healthier. Simple.

The vast majority of the protein consumed globally comes from whole grains. They form an integral part of cuisines all over the world; numerous ethnic foods are dependent on them. Is it a coincidence that those that do are far healthier then those that don't? Is it a coincidence that here in North America where we have one of the lowest whole grain consumption rates in the world we also have epidemic levels of preventable dietary diseases?

True grains are the fruit of various grasses. As a result they pack the nutrients that a seed needs to become a plant. Unfortunately, modern processing bent on making them easier to cook and consume often eliminates much of their nutritional bounty.

To gain the full benefit of a grain you need to consume it in a whole form. The protective exterior-high fibre bran-is often stripped away. This processing exposes the inner seed; the protein rich germ. It also bares the seeds energy source: carbohydrate and protein-rich endosperm. While grains lacking their bran are still healthy, it's far better to jump in and go for the whole package.

Fortunately, grains are very easy to cook, even with their bran attached. Adding liquid and simmering until tender is all it takes to reveal their rich, nutty flavours and chewy texture. Rices, barley, oats, corn, millet, amaranth, quinoa and wheat are all standing by waiting for their turn on your dinner plate. They're healthy and they taste great!

Most grains are low in one or another essential amino acids-no problem. Combine them with members of the legume family such as beans-their nutritional partner-and that deficit is eliminated.

In an effort to help Canadian consumers better understand the importance and health benefits of whole grains, the Whole Grains Bureau website, a new comprehensive and credible source for whole grains has been launched. Visit www.wholegrainsbureau.ca for an incredible array of easy to use information on this vital subject.

According to Rosie Schwartz, RD, best-selling author and nutrition expert, "Whole grains are packed with an assortment of nutrients linked to protection against today's common diseases like heart disease and stroke, certain cancers and diabetes." Rosie has helped set up an impressive site that makes the road to healthy eating easier to navigate.

Written by Chef Michael Smith. Catch Michael in Chef at Home and Chef at Large on Food Network Canada.