whole grain news



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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Thanksgiving Grains for Every Course

November 25, 2015

Thanksgiving is a beautiful annual reminder of all of the things we have to be thankful for throughout the rest of the year. It’s a time when we bring friends and family together around the table and show our appreciation through a delicious meal made with love. Thanksgiving brings all of my favorite things together in one holiday, including whole grains.

Looking at a typical Thanksgiving spread, you may not see many whole grains gracing your table. However, there are so many creative ways to incorporate whole grain ingredients into traditional Thanksgiving dishes.

Fight Childhood Obesity with Whole Grains

November 18, 2015

What foods are linked with childhood obesity? 

British researchers studied three-day food records of more than 4,600 kids in the UK at ages 7, 10, and 13, and analyzed which foods were most associated with excess weight gain.  Most of their conclusions came as no big surprise: some of the foods most likely to be linked to weight gain were butter or margarine; breaded or battered poultry; potatoes cooked in oil (French fries, roasted potatoes, potato chips); breaded or battered fish; processed meats; other meats; desserts and sweets; milk; and sugar-sweetened beverages. Chicken nuggets and fries, anyone?

The only foods consistently linked with weight loss were whole grains and high-fiber cereals, suggesting that whole grains may be particularly important for youngsters struggling with their weight.

Whole Grains are the Secret Ingredient in these “Creamy” Soups

November 11, 2015

Cool, autumn air and rapidly dwindling daylight hours are often a gateway to hearty meals and holiday indulgences. Creamy soups are a comfort food favorite this time of year, so when we came across an article in Cooking Light about a healthy, whole grain substitute for heavy cream, we knew we had to get on board.

What IS the next quinoa?

November 4, 2015

We talk to a lot of journalists, and one of the questions they ask us most is, “What’s the next quinoa?” It’s hard to predict follow-ons for trends that are inexplicable in the first place – can you predict who will be the next Donald Trump, or the next Khloe Kardashian, after all? – but that doesn’t stop us from putting in our two cents. Lately when we get the “next quinoa” question, we answer “teff.”

Grain Heritage Endangered by Syrian War

October 28, 2015

With the conflict in Syria ongoing since 2011, and violence escalating, many refugees and migrants are fleeing the area seeking shelter within the European Union.  Among them, it appears, are researchers whose work could be vital to ensuring that grains continue to be the world’s key food source.

Interview with Chef Robin Asbell + Recipe from her New Book

October 21, 2015

We’ve long cherished our well-worn edition of The New Whole Grains Cookbook (2007), so we were delighted to finally get our hands on chef Robin Asbell’s latest tome, The Whole Grain Promise, which was released earlier this month.

And the Winner Is...

October 14, 2015
Whole Grains Month has officially wrapped up, and we had a fantastic turnout for our Share the Goodness of Whole Grains Instagram contest. All month long we had fans of whole grains writing in about their favorite whole grains and their favorite people to share them with. It was inspiring to see the various ways people were getting involved.
We were excited to see all different kinds of whole grains being shared in unique ways. Our very favorite submission hit all of the marks of the contest prerequisites and charmingly showcased the essence of what the contest was about: sharing delicious and healthy whole grains in a beautiful way.

Bread – or Butter? We’ll have both, thanks.

October 7, 2015

You’ve seen the headlines lately, saying “butter is back” and claiming that saturated fat isn’t the bad actor that nutrition experts have made it out to be. Even the cover of Time Magazine clamored, “Eat Butter. Scientists labeled fat the enemy. Why they were wrong.” 

A new study this month in the Journal of the American College of Cardiology, however, says “Not so fast.”

Whole Grains, Quick and Easy

September 30, 2015

Whole Grains Month is winding down to an end. With less than 24 hours left to enter our Instagram Contest, you need some whole grains, and you need them stat. Luckily, there are a number of quick cooking whole grains that will allow you to #sharewholegrains in no time. 

The Growth of the Whole Grain Stamp

September 23, 2015

The Whole Grain Stamp. A small black and gold symbol that has had a big impact on health and nutrition around the world. Since January of 2005, the Stamp has been advising consumers on whole grain content and helping them make educated decisions on the items they purchase and consume. As we celebrate Whole Grains Month, we thought this would be a good time to reflect on how the Whole Grain Stamp has grown and changed over these past ten years..

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