Whoel wheat flour grow on you. The first time I ate whole wheat bread, I liked neither the texture nor the flavor. Now I prefer it by a wide, wide margin because it has more flavor and a rougher, more interesting texture. The same is tru of many cookies, such as peanut butter, oatmeal, no-bake, etc.
I've also switched from pasta made exclusively from semolina flour (wheat enosperm), to whole wheat pasta. Again, initially, the added flavor and texture put me off. But now that I'm used to it, I prefer it.
As others have mentioned, start with part white, part whole wheat. And as everyone gets used to the flavor and texture of whole wheat, increase its amount in your recipes. Also, don't forget about other whole grains such as rolled barley, roled oats, buckwheat, and rye. I was surprised to find that rye flour is milder in flavor than in whole wheat, making it a great choice for breads, biscuits, etc. It is the mollases and caraway that give rye breads their strong flavors. When ommited, rye bread is light and vey mild in flavor, good stuff.
Hope this helps.
Seeeeeya; Goodweed of the North