Choose whole grains:whole wheat or whole rye should be the only flour, or at least first on the ingre-dients list. (Don’t be fooled by “hearty wheat,” “stoned wheat,” or “multigrain”crackers, which are usually made from refined wheat flour.) Look for at least 3 grams of fiber, less than 4 grams of fat per ounce, and little or no artery-clogging trans fat.