brown rice and fiber

Thank you both! Not sure why it wasn't on here correctly, but I'll go fix it.

I eat white rice, I know I should change to brown rice, can anyone tell
me how it tastes in relation to white? I only eat it occasionally in like
chicken and rice or I use it in stuffed peppers

wondering the same about whole wheat pasta vs regular pasta, I
have heard using half and half is a good way to transition?

as for bread, is whole grain or wheat preferred over white?

Thanks!

Brown rice has a nuttier, hearty flavor. I love it! I thought I didn't like rice, but that was just because all my mom ever cooked was white rice because my dad loves it. I hate the gummy texture and zero taste of white rice. The texture of brown rice is great, a little chewy! If you really like white rice, it might be a little bit of a transition. I'd start out eating it in a casserole-type way, so that it doesn't seem "boring" or "dry" to you. I recently ate brown rice with a chicken breast baked in healthy request cream of mushroom soup, and the gravy was great over it. Once you get used to brown rice, I bet you'll never look back!
As for whole wheat pasta, I can't tell much of a difference from the regular white pasta myself. I suppose it's a little heartier, but again I don't really notice a big difference. I never use white pasta anymore. In fact, I've switched to quinoa pasta (quinoa is a power grain!--research it if you don't know about it yet!), and I can't tell the difference with that, either. It's just so much better for you than traditional pasta.
Whole grain wheat bread is better for you than white bread, yes. White bread, just like white rice and white pasta, is stripped of its nutrients and then heavily processed to "add them back in". The result is less nutrition and a higher glycemic index, so you're more prone to developing diabetes if you eat them all the time, plus they make you hungrier afterwards since they don't have enough fiber to slow digestion through your body.