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.

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.

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.

Choosy Kids Choose Whole Grains

July 9, 2014

“My kids are picky eaters. They won’t eat whole grains.” Parents who make that assumption may want to rethink things, thanks to new research from the University of Florida, showing kids are quick to gobble up tasty whole grain choices.

To carry out the research, Allyson Radford (a graduate student at the time) paired up with two faculty members, assistant professor Wendy Dahl and professor Bobbi Langkamp-Henken, in the University’s food science and human nutrition department. Kids and their families were given a variety of whole-grain or refined-grain foods for home consumption, including pasta, rice, and bread, and were supplied with whole- or refined-grain snacks at school.  

Whole Grain GOAL!

July 2, 2014

I think we can all agree that we’ve had a touch of World Cup Fever here for the last several weeks! Cynthia’s blog may have tricked you last week with her title Denmark Wins the World Cup (of Whole Grains) about the impressive whole grain consumption in Denmark but no fooling this week: I’m here to talk about soccer … and whole grains too, of course! 

Denmark Wins the World Cup (of Whole Grains)

June 25, 2014

At a time when so many of us are focused on a certain sports event taking place in Brazil, you may somehow have missed a big victory scored by the Danes in a contest more near and dear to our hearts: Denmark may well have captured the title of worldwide whole grain consumption champions.

According to Rikke Iben Nees, Campaign Manager for the Danish Whole Grain Partnership (the rough equivalent of our Whole Grains Council), Danes now average 63 grams of whole grain intake a day, and 30% of the Danish population now eats that country’s recommended amount of 75 grams of whole grain per day.

Whole Grains: Good Mood Food!

June 18, 2014

We all know that eating well and taking care of your body can improve your physical health but did you know that it can also improve your mental health? Studies have shown that diets high in fruits, vegetables, seeds, nuts and – you’ve got it – whole grains can help reduce mood swings, anxiety, and depression. 

Many whole grains are naturally rich in an amino acid called tryptophan, which your body needs to produce serotonin and melatonin. Serotonin, the “feel-good hormone,” improves mood and relaxes brain and body, while melatonin helps establish and maintain steady sleep cycles. It’s easy to see why foods high in tryptophan may help keep depression at bay and promote healthy sleeping patterns that are very important to mental well being and health. 

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