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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Read any good blogs lately?

August 30, 2013

Every year at the beginning of summer, articles in newspapers and magazines recommend the best books to take to the beach – those action novels, mysteries, and romances that help us while away a lazy day in the sun.

Now that summer is drawing to a close and we’re all returning to salt-and-sand- free environments to do most of our reading, we want to recommend some great online reading for lovers of whole grains. Read on, to discover some of our favorite whole grain blog posts and recipe sites.

Whole Grains Head Back to School

August 21, 2013

As you read last week, September is Whole Grains Month, which just so happens to coincide with the beginning of the school year! Nothing makes us happier than seeing schools and students making an effort and huge impact on the whole grain scene. We are encouraged every day by the commitment students and schools alike have to promoting whole grain eating. So, to celebrate back to school (and of course Whole Grains Month!), we want to share some wonderful stories of students and schools making a difference. 

Sweepstakes – Whole Grains for your Favorite Charity

August 15, 2013

Whole Grains Month runs throughout the month of September, but we’re so excited about this year’s main Whole Grains Council activity that we’re starting our celebration a few weeks early.

Cheers to Drinkable Whole Grains!

August 8, 2013

At the Whole Grains Council, we are always on the lookout for delicious new ways to incorporate whole grains into everyday foods, so we were particularly excited to hear that more and more people are drinking their grains. That’s right, drinking whole grains is all over the news this week!

One of our favorite grains, oats, is nutritious, delicious and versatile – and did you know that you can grind it up and add it to smoothies? Oats grind up beautifully, and when added to liquids, become creamy and flavorful, without becoming too thick or overpowering.   

FDA Defines Gluten-Free

August 2, 2013

It’s official: FDA has defined how the term “gluten free” can be used on food labels. This ruling has been a long time coming; Congress asked FDA to set a standard in 2004 and FDA published a proposed rule in January 2007–and here we are, 9 years later, with a ruling!

According to the new rule, foods may be labeled with the words “gluten free” if the food is inherently gluten-free and/or if it contains less than 20 parts per million (ppm) of gluten.

Brown Rice Winning, 2 to 1

July 29, 2013

Back in 2007 we were delighted to learn that customers of PF Chang's China Bistro and Pei Wei Asian Diner ordered almost as much brown rice as they did white rice. At the time, we applauded these restaurants for offering both rice options equally – "Do you want white rice or brown rice with that?" – instead of simply slapping down white rice and making whole grain lovers beg (and wait) for brown rice.

Danish Whole Grain Consumption up 72%

July 26, 2013

To paraphrase Shakespeare, something is awesome in the state of Denmark: Whole grain consumption has increased 72% in the last two years. And this isn’t one of those “fake big increases” – like when you have two pennies, get another penny, then say your fortune has increased by 50% – but you’ve still got no money to speak of. The Danes were already consuming 32 grams of whole grains a day in mid-2011, and now they’re up to 55 grams a day, on average.

How much is this? Dietary guidance in the U.S. recommends we all eat 48 grams or more of whole grain per day, so by the U.S. yardstick, the Danes are done. Arrived. All set. There’s a higher bar in Denmark though. Their national recommendations are for consumption of about 75 grams of whole grain per day. 

Recap: The Fourth World Congress on Quinoa

July 17, 2013

For me, every year is the year of quinoa. There’s a reason they call me the Queen of Quinoa around here in the office. It happens, however, that this year is officially the 2013 International Year of Quinoa, which is why scientists, producers, and senior ministers met recently in Ibarra, Ecuador for the Fourth World Congress on Quinoa. The main goal of the Congress was to support research, production and consumption of quinoa. As Ecuador’s Minister of Agriculture, Javier Ponce said, 

"One of the goals is to reach the year 2014 with a production strategy for this golden grain with an emphasis on a more human approach to nutrition, to ensure food security in the fight against hunger and poverty."

Biotech Corn Falters. Let’s Return to the Old Ways.

July 12, 2013

As my radio clicked on to wake me up one day earlier this week, I heard Dan Charles on NPR talking about the dilemma corn farmers are facing now. The corn rootworm has returned. This little pest gnaws away unseen at the roots of tall cornstalks. Unsuspecting farmers see no evidence until suddenly, when the damage gets severe enough, acres of damaged corn topple over in a gust of wind.

For about a decade it seemed that biotechnology (GMO corn) would solve the problem. New corn varieties were genetically engineered to make plants poisonous to the corn rootworm, eliminating the heavy applications of pesticides on which farmers had previously relied. But in the ten years since this type of biotech corn first went on sale in 2003, those crafty little rootworms have evolved to be resistant to the poisons it contains, and they’re now happily munching away at corn roots once again. 

A Fond Farewell

July 3, 2013

My blog today will serve as my final post, as I leave Oldways and the Whole Grains Council this week to pursue a life-long dream. I have, since the age of 5, loved to cook for people. And while my foods then (most were of the mud pie variety) may not have been the best, I was proud of my creations and couldn’t wait to “serve them” to family and friends. Many years later, I am ready to take the big leap and cook in my own restaurant.

My years here at the WGC have offered countless opportunities to connect with people from every possible food-related position and, like a sponge, I have soaked it all in. I’ve expanded my knowledge of nutrition, deepened my understanding of the cultural ties to food, and brainstormed with some really great chefs about cooking whole grains. And those experiences were complemented by the interoffice exchanges of recipes, dishes and experiments with my fabulous colleagues.

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