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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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Got comments on any of our WGC Blog items? We'd love to hear from you.

Feed a Cold

February 10, 2012

The medical advice to “Feed a cold and starve a fever” dates back to about the mid-sixteenth century.  While today’s scientists aren’t so sure about starving a fever, most medical and nutrition experts will tell you your body needs lots of fluids, fruit and vegetable juices, water and nutrient-rich broths to battle a cold. The “feed a cold” adage reminds us to keep up our nutrient levels up  while the virus runs its course.  Otherwise, our bodies won’t have the strength to fight back.

WG Stamp Successfully Addresses Labeling

February 8, 2012

Whole Grain Stamp and Whole Grains Council
Detail Success in Whole Grain Labeling

  

Oldways founded the Whole Grains Council in 2003 with the express purpose of clearing up confusion around whole grains, and we have worked on this issue 365 days a year, for more than 8 years, making remarkable progress.

Eight years ago there were few whole grain products on the market, and consumers had no reliable way to find foods offering a significant amount of whole grains. Since then, a lot has changed. Our work has had proven, positive results and impact:
 

  • Whole grain consumption increased 20% in the three years following introduction of the Whole Grain Stamp, according to data from NPD Group.

  • The Whole Grain Stamp is now in use on 6,700 products in 27 countries.

ABC News on Whole Grain Labeling

February 7, 2012

Tonight on World News with Diane Sawyer, Consumer Correspondent Elisabeth Leamy is scheduled to air a segment about whole grain packaging claims. The story was prompted by a letter that CSPI (The Center for Science in the Public Interest) recently sent to FDA, calling for foods making whole grain claims to indicate 1) the amount of whole grains in grams and 2) the percentage of grains that are whole.

ABC News asked the Whole Grains Council to participate in the story, and we spent time at an ABC affiliate this morning answering their questions. We thought our bl appreciate an overview of the points that we made, since only a small part of the interview will be aired. (We talked to Ms. Leamy for 15 minutes, but the final clip - including our views, CSPI's, and any other information - may be only about 90 seconds.)

Research Sheds Light on Gluten Issues

January 25, 2012

We were intrigued in mid-2009 when research documented that celiac disease, an immune system reaction to gluten, has increased four-fold in the past half-century. We covered the research in an earlier blog, but the question still left on the table was, “Why has celiac disease increased so hugely?”

We set out to find the answers, by combing through scientific research, and came across some interesting information that may fill in the holes – and may give hope to the estimated 1-3% of people who cannot digest gluten properly.

Who Else Has Diabetes?

January 20, 2012

I was planning to write about whole grains and diabetes even before Food Network’s Southern Belle, Paula Deen, made her diagnosis public and caused a media frenzy.  I was planning to write about it because my father was diagnosed with type 2 diabetes about a month ago.

Whole Grain Bread Sales Rose 70% after 2005

January 11, 2012

January’s here again, bringing with it the anniversary of the Whole Grain Stamp. It was seven years ago this month that Oldways and the Whole Grains Council introduced this now-familiar packaging symbol.

January 2005 also marked the introduction of new Dietary Guidelines in the U.S. These Guidelines for the first time urged Americans to “Make at least half your grains whole.” This was a much stronger recommendation than in the 2000 Guidelines, which simply advised consumers to “Choose a variety of grains daily, especially whole grains.”

Everything changed, that January seven years ago. First, the U.S. government came out with a much clearer and stronger rule. Then, less then two weeks later, we came out with a simple tool – the Whole Grain Stamp.

Whole Grain Holiday Highlights

January 5, 2012

What does the staff of the Whole Grains Council bring to their holiday parties?  Why whole grains of course!  Gatherings of friends and family members make the ideal audience for introducing dishes featuring whole grains. 

Over the Christmas holiday, Chrisanne and I each brought a whole grain dish to share with our families and happily recount our stories to you.

WGC Partners Make News

December 28, 2011

It takes a village to raise a child, as the saying goes. It also takes the contributions of many to promote the good taste and good health benefits of whole grains. As we close out 2011, Oldways and the Whole Grains Council would like to pause for a minute to recognize some recent WGC partners' efforts.

Sales of Stamped Products Spell Success

December 15, 2011

Don’t just take our word for it, check the facts.  The success of the Whole Grain Stamp can be measured in data collected by SPINS, experts in analyzing consumer purchases and following hot trends in the retail world.

In Spring 2010, we formed a partnership with SPINS and began sending them a monthly report of products registered with the Whole Grain Stamp.  In return, they track, evaluate and report the statistics in the natural and specialty products industry back to us – and to companies everywhere who want to understand the phenomenal momentum of whole grain products. 

Aussies Strengthen Whole Grain Guidelines

December 13, 2011

Australia's National Health and Medical Research Council (NHMRC) released new draft versions of the Australian Dietary Guidelines and the Australian Guide to Healthy Eating today. Although the final version won't appear until next year – there's a comment period first – we're already applauding the change in language that applies to whole grains.

Here's what the current (2003) dietary guidelines say:

Eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain.

And here's the new draft:

Eat a wide variety of nutritious foods [including] grain (cereal) foods, mostly wholegrain, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley.


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