GLOSSARY OF TERMS
A-CX|XD-FX|XG-IX|XJ-LX|XM-OX|XP-SX|XT-VX|XW-Z
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WHEAT-FREE: is a term used to describe a way of eating or particular foods that are void of wheat. Most people who eat wheat-free foods do so due to an allergy or Celiac Disease. There is no reason to feel limited in what is available to eat in the “wheat-free zone.” There are a variety of nutritious wheat-free and gluten-free flour alternatives out there for baking needs.
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WHOLE FOODS: are not only a national health food market, they are foods that are unprocessed and unrefined, or processed and refined as little as possible before being consumed. Whole foods typically do not contain added ingredients, such as sugar, salt, or fat. Whole foods naturally differ from refined foods in that they are not processed with dangerous chemical additives. They are foods as close to their natural state as possible. A higher consumption of whole foods is associated with a reduced risk of a myriad of diseases and early aging. The health-promoting effects of whole foods are thought to be partially related to their abundant and complex antioxidant profile, phytonutrients, vitamins, minerals, and macronutrients like fiber and beneficial fats. (Phentermine)
References:
1. Wikipedia.org