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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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..

Whole Grains Month -- a 30-Day Party

September 16, 2015

We have just passed the middle of Whole Grains Month – the perfect time to take a look at all the diverse ways whole grains are being celebrated across the USA. If you’d like a quick overview of interest, just search for #wholegrainsmonth on Twitter. Or better yet, add to the buzz with your own tweets, tastings and testimonials.

To Taste ‘Em is to Love ‘Em

In our experience, tasting a new whole grain is often an “aha!” moment, so we love to see sampling events happening for Whole Grains Month. Here are just a few that caught our eyes. You can see more on our WG Month Events page.

Get Out of Your Dinner Rut with these Creative Whole Grain Recipes

September 9, 2015

Let’s be real. We’re never not celebrating whole grains here at Oldways. But every September, in honor of our favorite month, we kick into high gear. In fact, we’re even giving away $500 in our Instagram Contest

Instagram Contest for Whole Grains Month - Win $500 and more!

September 1, 2015

Happy Whole Grains Month! The Oldways Whole Grains Council may celebrate whole grains all year long, but this month we take extra time to share our love of whole grains with everyone we know.

Survey: Two-thirds of Americans Make Half Their Grains Whole

August 31, 2015

Since 2005, the Dietary Guidelines for Americans have encouraged all of us to "make at least half our grains whole." But are we listening? According to new data from the WGC's 2015 Whole Grains Consumer Insights Survey, the answer is a resounding yes: nearly two-thirds of Americans say they're making half or more of their grains whole.

With the help of SSI (Survey Sampling International), we reached out to 1,510 U.S. adults from July 27 to August 3, 2015. Our goal was to answer some of the key questions journalists ask us day in and day out: "How has whole grain consumption changed since 2010?"… "What percentage of people have stopped eating gluten?"… "How do consumers actually use the Whole Grain Stamp?"… and more. The responses – highlighted below – were fascinating.

Whole Grains at Boston Public Market

August 26, 2015

It's summer, when everyone in the Oldways Whole Grains Council offices slips out to the Copley Square Farmer's Market, just a few blocks away, to enjoy the best of local foods. From May to November we savor the vegetables, artisan breads, ripe fruit and crafts that only a good Farmers' Market can offer. Then we go into withdrawal for six months, when none of this is available to us.

Now all that has changed, with the opening earlier this month of the new indoor Boston Public Market, with more than three dozen vendors. It's open sixty hours a week, all year, giving us a Foodie Mecca whenever the spirits moves us. I had to stop by and look for whole grains.

Whole Grains & Health: Spotlighting Where Mainstream Media Gets it Right

August 19, 2015

Headlines across the country boast an entire spectrum of extreme health philosophies, so it can be difficult to separate diet myth from fact. Luckily, an emerging number of mainstream media publications are reporting on the facts, including the importance of whole grains to health. If you feel bombarded by fad diets, check out these science-backed, easy-to-digest articles (and one television program). 

The Myth of Big, Bad Gluten, by Moises Velasquez-Manoff, The New York Times (July 4, 2015)

Whole Grains to Fuel Any Adventure

August 12, 2015

 As the summer days are getting shorter, the weather is becoming less humid and more enjoyable in New England. Taking full advantage of the change in temperature and the dwindling summer season, I love to get outside and explore as much as possible. I was recently planning a hike up New Hampshire’s famous Mount Washington, and was deciding on the best trail snacks to pack along. In my opinion, a good homemade granola/granola bar is perfect when you’re looking for all-day energy and easy storage and cleanup while adventuring in the great outdoors - or anywhere!

Does Anyone Know What Gluten Is?

August 5, 2015

Gluten is a mix of two proteins found in barley, rye, wheat and triticale (a wheat-rye hybrid). Wonderfully elastic, gluten makes it possible for dough to stretch and rise in the oven, creating crusty, delicious loaves of bread.

For thousands of years, bread has been considered the staff of life – until now, when misunderstandings about gluten have caused many people to mistrust even the heartiest loaf of artisan bread, as this illustration from Parade Magazine shows. (In the article, which was about "moral panics," Parade suggested people should be afraid of not getting enough fiber if they skip whole grains, rather than fearing gluten.)

Drought Friendly Diet Starts with Whole Grains

July 29, 2015

One of the most memorable findings of the New York Times’ May exposé on the California drought is that almonds require nearly a gallon of water to produce just one little nut. But dig a little deeper into water usage throughout the food system, and you may be surprised to learn that almonds are hardly the thirstiest crops out there. 

In general, animal foods, such as meat and dairy, are much more resource dependent than plant foods, since you have to feed the animal before it can feed you. Here’s how some of the most popular animal foods stack up:

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