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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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WG Month Happenings Across the US!

September 15, 2014

We're only half-way through Whole Grains Month but already we're seeing lots of awareness of this annual September celebration, so we wanted to share some of these nationwide observances with you all.

Supermarkets

Many supermarkets are featuring whole grains in September. One of the best examples we've seen so far comes from David Calandro, Foodservice Director for Dierberg's Markets, a 25-location supermarket chain in the St. Louis, MO, area, who wrote us a nice email detailing their whole grain promotions:

Celebrate Whole Grains Month with Wild Rice

September 10, 2014

 We have a lot to celebrate over here at the Whole Grains Council; not only is it Whole Grains Month but one of September’s Grains of the Month is also the super cool, history rich, and wonderfully diverse Wild Rice. That’s right, we’re going wild for wild rice – I couldn’t resist, I just had to say it!

10 Ideas for Celebrating Whole Grains Month

September 3, 2014

September is a very special month for us here at Oldways and the Whole Grains Council. Although we celebrate the delicious taste of whole grains twelve months of the year, our enjoyment of whole grains rises to new heights in September, which is officially National Whole Grains Month.

New Whole Grains Enthusiast in Town

August 27, 2014

There is a new whole grain enthusiast in town, so allow me to introduce myself!

I’m Kelly Toups and I recently joined Oldways as Program Manager for the Whole Grains Council. As a Registered Dietitian, I’m passionate about introducing people to the wonderful world of healthy meals, with an emphasis on whole foods and traditional recipes. In my experience, most people find that with a little bit of creativity, what’s nutritious is also delicious! Drawing on my background in recipe editing, health campaign programming, and food systems research, I am more than eager to share my passion with both consumers and manufacturers alike, in order to get everyone excited about whole grains.

Millennials: The Whole Grain Generation

August 20, 2014

 A few weeks ago, I wrote about a budding new generation of whole grain heroes who are quickly taking the food world by storm and showing the world the bright future of healthy eating. This week, I decided to take a look at a slightly older generation, the generation that I myself belong to: Millennials. If you’re scratching your head and asking yourself, what in the world is a Millennial?, you’re not alone. I’ve heard this term Millennial thrown around for several years and I know that I am one but I also wasn’t entirely sure what made me one.

My Gut Tells Me Whole Grains are Healthy

August 13, 2014

Usually when we say “my gut tells me…” we’re referring to some vague hunch, something we can’t prove or trace the reasoning for. In today’s blog we’re standing those same words on their heads, to tell you how our gut– our digestive tract – can in fact provide solid proof for the health benefits of whole grains.

While intake of whole grains has long been linked to prevention of chronic diseases associated with inflammation, no one has been quite sure how or why this is so. Researchers at the University of Nebraska carried out an interesting human trial, to investigate whether gut bacteria might explain the health benefits of whole grains. The answer was yes!

Gluten Free Wheat? Q&A Details Intriguing Research

August 6, 2014

More than two and a half years ago, we blogged about an interesting Italian study we had stumbled upon in our never-ending search for cool info about grains. In this study, researchers showed that it's possible to render wheat technically gluten-free when it undergoes a slow lacto-fermentation with specific lacto-bacilli and fungi. The wheat started out life with a normal 75,000 ppm (parts per million) of gluten, but after the sourdough fermentation process, gluten levels were only 12 ppm. And remember, under the new gluten-free labeling laws, anything under 20 ppm is considered gluten free.

Whole Grain Heroes in the Nation's Capital

July 30, 2014

 On July 18, 54 children and their parents swooped into our nation’s capital, carrying award winning recipes that won them a ticket to the third annual Kids’ “State Dinner” hosted by First Lady Michelle Obama. The illustrious group of budding chefs and healthy eaters gathered in the White House’s East Room where they tasted delicious and nutritious foods, heard from Michelle Obama, toured the White House Kitchen Garden and were surprised with a very special visitor: the president! 

School Food: Better But Not Yet Best

July 23, 2014

Last week the annual convention of the School Nutrition Association descended on our hometown of Boston, so Mallory and I dashed over to see what’s new in the world of school food.

In a word (okay, two words) the answer is whole grains. As of July 1 of this year, virtually all grain-based foods served in schools are required to be “whole grain rich,” which means they must contain more whole grain than refined grain. With this new requirement kicking in just weeks before the convention, nearly every other booth sported a big sign proclaiming whole grains (and many featured our Whole Grain Stamp).

Q&A With a Whole Grain Hero!

July 16, 2014

Several months ago, we heard from an enterprising young whole grain hero telling us about a project that warmed our whole grain hearts so much that we wanted to share it. A recent graduate of Ashley Hall High School, Madeline Leadem began a senior project to expose people to the power of whole grains – a project that we mentioned when we first heard about it and later when Madeline gave us an update in April.


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