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A Danish Task Force from 2008 defined whole grain as intact, ground, cracked or flaked kernels after removal of the husks (Mejborn et al. 2008). In this definition, the nine main cereals within the grass family (barley, oats, wheat, rye, rice, millet, maize, sorghum and triticale) are included, but not the pseudocereals. It is permissible to combine different milling fractions, but the relative proportions of bran, starchy endosperm and germ must be the same as in the intact kernels. Only dry flour of whole maize is included, but not fresh maize and popcorn. The three Scandinavian countries Denmark, Sweden and Norway have agreed on common rules for declaration of healthy foods in a system entitled “The Scandinavian Keyhole” (Anon. 2009). These rules, accepted by the health authorities in the three countries, include the following definition of whole grain. “Whole grain is defined as intact and processed (dehulled, ground, cracked, flaked or the like) products where endosperm, germ, and bran are present in the same proportions as in the intact grain. If these fractions are separated under processing, they should be added back so that the final product has approximately the same relative proportions of the three parts as in the intact grain. The whole grain definition includes the following whole grain cereals: wheat, rye, oats, barley, maize (dry seeds), rice, millet, and sorghum. Wild rice, quinoa, amaranth, and buckwheat are not included.”