Except for rice, corn, and oats, the vast majority of the grains consumed today in the US are rarely enjoyed in their whole or intact form. In fact, most of the grain processed in the US ends up as flour, oil, or some other secondary product. Wheat flours are used in breads and pastries, ground corn is used in snack chips, and barley is used mainly as the source of fermentable carbohydrates for production of beer or for animal feed.
However, the steadily growing demand for whole grains has continued unabated due to the well-established role of whole grains in improving diet and health. Grains that contain the bran and germ still attached to the endosperm are higher in protein, omega fatty acids, vitamins, minerals, and the other beneficial components that give them such a desirable nutrition profile. And for culinary development experts, they also retain a lot more of their natural nutty, earthy flavor.