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When there's Big News in the Whole Grains Council, we send out a press release and post it in the press release section of this website. But every day, the momentum of whole grains moves forward in many smaller ways, which you can read about here. Come back often, and see what's new, or subscribe with our RSS feed.

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Got comments on any of our WGC Blog items? We'd love to hear from you.

Expert Shares Tips for Baking with Whole Grains

April 15, 2015

Here at the Whole Grains Council, we field many questions from home bakers looking to use whole grain flour in their recipes. Because I nearly always refer consumers to this informative online baker’s guide from King Arthur Flour, written by P.J. Hamel, I decided it was high time to reach out to the expert herself. Hamel has been with King Arthur for 25 years, and has authored (or co-authored) three King Arthur cookbooks, including the King Arthur Flour Whole Grain Baking Cookbook. This week I caught up with her to learn the best tips and tricks for baking with whole grains.

Whole Grains for the Whole World on Whole Grain Sampling Day

April 8, 2015

The fourth annual Whole Grain Sampling Day was a success! 

We want to thank everyone who took the opportunity to help spread the word about nutritious and delicious whole grains. We had an extensive list of partners participating this year, including a few select locations right here in Boston, where the Whole Grains Council staff was able to get in on the action. 

Wheat Belly… Grain Brain… April Fool's!

April 1, 2015

April Fool's Day is the perfect time to reflect on the fact that not everything you read on the web or in print is true. Think about some of the great April Fool's pranks of all time, for instance, such as

  • April 1, 1996 – Taco Bell reports buying the Liberty Bell and renaming it the Taco Liberty Bell.

  • April 1, 1992 – National Public Radio announces Richard Nixon is running for president again. (Impersonator Rich Little was very convincing.)

  • April 1, 1957 – BBC news reports a bumper spaghetti harvest in Switzerland, due to the eradication of the dreaded spaghetti weavil (see photo at left).

Shopping for Whole Grains

March 25, 2015

Approximately 20,000 new food products are introduced in the US each year, each vying for a prized place in grocery carts across the country. While shoppers may have widely different tastes, lifestyles, and eating patterns, there is one component of food that more and more Americans tend to agree on: whole grains. 

The War on Wheat -- Try Real Food First

March 18, 2015

Last week I watched an episode of the Canadian Broadcasting Company's investigatory program The Fifth Estate, called The War on Wheat. In this excellent program, journalist Mark Kelley interviews William Davis, author of Wheat Belly, and talks to a range of other experts about the claims Davis makes in his book – that wheat makes you fat, that today’s wheat is genetically modified Frankenwheat, that wheat causes “70-80% of all known diseases,” and so on. (See our Myths Busted page.)

Let us feast!

March 11, 2015

I love holidays! Where there is a holiday, there is an excuse for food. It doesn’t matter what the occasion, there is always something to cook up to celebrate. Historically, food has been an important part of celebrations all over the world.

Part of the fun of cooking and baking is being able to explore different cultures and regions through the food you make - which is a large part of the mission of our parent organization Oldways. Which brings us to our next holiday on the calendar – St. Patrick’s Day!

Whole Grains, Whole Planet: Sustainable Food in the Face of Climate Change

March 4, 2015

Once considered a fringe topic, sustainable diets are now at the center of food and nutrition debates, even gaining considerable attention from the 2015 Dietary Guidelines Advisory Committee. In their recently released report, the committee writes, “meeting current and future food needs will depend on two concurrent approaches: altering individual and population dietary choices and patterns and developing agricultural and production practices that reduce environmental impacts and conserve resources, while still meeting food and nutrition needs.”

DGAC Report Recommends Whole Grains

February 25, 2015

Last Thursday the Dietary Guidelines Advisory Committee -- a group of 14 nationally-recognized nutrition experts tasked by the US government with spending two years reviewing the latest nutrition science -- made public the summary scientific report of its findings.

We're pleased to say that the report strongly endorses the role of whole grains in a healthy diet, with statements like these:

The overall body of evidence examined by the 2015 DGAC identifies that a healthy dietary pattern is higher in vegetables, fruits, whole grains, low- or non-fat dairy, seafood, legumes, and nuts; moderate in alcohol (among adults); lower in red and processed meat; and low in sugar-sweetened foods and drinks and refined grains.

Whole Grains in Whole New Ways

February 18, 2015

Are you tired of the same old oatmeal in the morning? Are you short on time, but want a breakfast that will leave you satisfied until lunch? Have you ever considered that drinking your whole grains could be the answer to all of these problems?

Exploring Ancient Wheat

February 11, 2015

In the world of wheat, it seems that what’s old is again new. From a robust and creamy “farrotto” (farro risotto) to smoky, nutty freekeh, few people stop to appreciate that this diverse array of trendy dishes all comes from the same humble grain that makes our sandwich bread. 

As heirloom varieties of fruits and vegetables gain popularity, so too, have heirloom and ancient grains. However, rather than being ground into flour, an increasing percentage of wheat is being sold in its whole, intact form (called a wheat berry), or cracked into smaller, quicker cooking pieces (as with bulgur or freekeh). 


All information on this website is © 2003-2013, Oldways Preservation Trust/Whole Grains Council, unless otherwise noted.