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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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Bowls of Great Grains

July 27, 2016

Here on the East Coast we’re in the height of summer. With temperatures creeping up into the 90’s, the last thing that I want to be doing is cooking every night in my tiny Boston apartment. To help keep me out of the kitchen and enjoying the sunshine, I rely on a simple, versatile mealtime staple: grain bowls.

A Food Trendologist’s Take on Whole Grain Trends

July 20, 2016

”Teff is getting ready to be the next quinoa." That's the prediction of Kara Nielsen, an independent food trendologist – who says that “amaranth and millet are also something that’s coming up.” 

Quinoa’s prolific rise to stardom is one of the health and nutrition world’s most promising success stories. While many Americans are beginning to awaken their palates and seek out the wide array of textures and flavors that whole grains have to offer, chefs and retailers – with so many grains to choose from –are wondering which “it” grain will lure in the most customers, and are looking to influencers for cues. 

Whole Grain Value: It's All About Flavor

July 13, 2016

In our first three “Whole Grain Value” blogs, we emphasized the extra health value offered by whole grains – with more protein, more nutrients, and even longer lifespans. Increasingly, however, a new breed of diners – and the chefs creating their meals – are embracing whole grains simply for their interesting tastes and textures, with health as a serendipity afterthought. 

July Grain of the Month Series: Wheat

June 30, 2016

Our July Grain of the Month is easily the most well-known, and popular grain in most parts of the world. In fact, wheat supplies 20 percent of the world’s calories, overall, with 4.5 billion people eating it every single day! When people think of “whole grain”, they typically envision “whole wheat”. But most people don’t know that “wheat” is not a single commodity but a whole family of different varieties.

Q&A with Ann Taylor Pittman, author of Everyday Whole Grains

June 29, 2016

Everyday Whole Grains:175 New Recipes From Amaranth to Wild Rice first graced our desks this March, and we haven’t been able to put it down since. So when we had the chance to catch up with the author, Cooking Light executive food editor Ann Taylor Pittman, we jumped at the opportunity. Our conversation follows below, edited and condensed for clarity.

Also, don’t miss the recipe for Smoked Barley, Beet, and Grapefruit Salad that Ann is kindly sharing with Whole Grains Council blog readers at the end of this article. (Kelly)

Whole Grain Value: Live Longer, with Whole Grains

June 22, 2016

Two new studies hit the news this month, linking whole grains with longer life. 

Between them, the two studies (which we’ve summarized on our Health Studies page here and here) examined data from millions of people in more than four dozen different studies, and found evidence showing those who eat the most whole grains had a slew of reduced risks compared to those eating the least, including:

June Grain of the Month Series: Sorghum

June 15, 2016

Search the term “sorghum” in Google News, and you’ll receive over 60,000 stories featuring our June Grain of the Month. Sorghum has been in the news a lot lately, but it seems it is still one of the lesser known grains.

Five Summer Foods That Taste Better With Whole Grains

June 8, 2016

We love our whole grains and add them to recipes whenever we can. But there are many types of recipes that actually work much better when you swap in some whole grains, and not just in our opinion. Here are a few summer dishes that, when made with whole grains, will rock your world…

1.  Veggie Burgers. Most veggie burgers are made with tofu and/or beans. And though we love the taste of those foods, those veggie burgers tend to be bland and lacking in a “crunch” factor. Try adding ½-1 cup of cooked whole grains, like brown rice or quinoa, to your veggie burgers to see how they change the texture and flavor of your burger for the better.  

Whole Grain Value: 2 to 3 Times More of Most Nutrients

June 1, 2016

Here at Oldways we firmly believe that eating well should be an enjoyable activity, not a math test. That's why we don't talk a lot about getting so many milligrams of this or that in every meal – and why we'd always rather talk about what foods are best to eat, rather than what nutrients. When you fill your plate with an appetizing variety of real, whole foods, the nutrients pretty much take care of themselves.

Once in a while, though, the compulsion overtakes us, and we just have to slip in a little nutrient-speak to remind everyone of why real foods – in this case, whole grains – are the way to go.

Craving Cookies

May 25, 2016

Last week I made a trip to our local Farmer's Market in Copley Square for the first time this season. In addition to the incredible asparagus, abundance of wild mushrooms, and fresh cut flowers to peruse, I was on a mission to treat myself to a bag of my very favorite oatmeal cookies from the Siena Farms/Sofra Bakery stand. However, after browsing the usual selection to no avail, I was sadly informed that they had discontinued that particular cookie.


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