whole grain news

newsroom

Blog

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.

RSS Feed - Subscribe to updates on the Whole Grains Council Blog

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

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). 

Whole Grains Hotline, at your Service

February 4, 2015

Every weekday, about 10-12,000 people visit the Whole Grains Council website, adding up to about 2.5 million visitors a year. We do our best to keep the welcome mat out, and make our site a friendly place to explore and learn. 

As we add new information to WholeGrainsCouncil.org, it helps us to know what brings people to the WGC site. What did they type into their search engines, that landed them on our doorstep?

Thanks to a feature of Google Analytics called Real-Time, the WGC staff can peer behind the curtain any minute of any day and see the questions people are asking. It's addictive to open Real-Time and see just what those search terms are. Here are the first dozen or so that came up as we began writing this blog:

 

American Football Bread (from Denmark!)

January 30, 2015

We regularly exchange ideas with our counterparts at the Danish Whole Grain Partnership, and this morning received an email from Andreas Skovmand Agesen, a student assistant working with them. He wrote, "I have devised a recipe because of the upcoming Super Bowl. It is an American Football Bread (which fulfills the requirements of the Danish Whole Grain Logo). We thought you might find it fun and relevant to use on your side of the Atlantic as well."

Fun With Whole Grain Blends

January 28, 2015

In the news this week, we read that General Mills filed a patent for whole grain pancake and waffle batters that contain a blend of whole wheat, brown rice, and millet flour. We love to read news like this!


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