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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Girl Scouts Introduce First Whole Grain Cookie

February 5, 2014

Last week we got all excited when we read on Shape.com that the Girl Scouts were introducing their first whole grain cookie. Called Cranberry Citrus Crisps, the cookies have whole wheat flour as their first ingredient, and offer 9 grams of whole grain in every serving. (A serving is 34 grams, or four small cookies.) 

Whole Grains Myths BUSTED!

January 29, 2014

With all of the fad diets, health crazes, and sensationalized reporting on health studies out there, we get a lot of inquiries about what is or isn’t good for us. Here at the Whole Grains Council, we do our very best to keep you informed and up to date on the myths, fads, and just general questions that we hear often. To answer all the incoming questions and set the facts straight, we have created a Myths Busted page.

Bring on Breakfast!

January 22, 2014

As we here in the Northeast brace ourselves for yet another winter storm, it’s easy to let the mind wander towards warmth. Whether that means curling up under your favorite blanket or digging in to a hot meal to warm from within, everyone’s got a favorite way to turn up the heat. While many of us embrace multiple ways to keep out the cold, I like to start first thing in the morning – with a nice hot cup of coffee and a steamy bowl of oatmeal.

School Food Grain Maximums Eliminated

January 15, 2014

USDA school lunch officials started the new year on January 2 with welcome news: the permanent elimination of a maximum number of servings of whole grains

The daily and weekly maximum amounts – which were part of the new school food standards introduced in 2012 – started from a place of good intentions. Concerned with rising rates of obesity, officials decided that placing a cap on servings of grains and meats (or meat substitutes) would be one way to reduce calories being consumed by kids.

A Look at 2014's Whole Grain Trends

January 7, 2014

Happy 2014! With the new year comes a slew of trends in food: heirloom produce, new cuts of meat, specialty cheeses and chocolate, ways to prepare food, you name it. Guess what we’re interested in? You’ve got it: whole grain trends. 

As we’ve seen in the past year, quinoa has taken off like a rocket and freekeh is hot on its tail. Like quinoa and freekeh, 2014 looks to be the year of even more ancient grains. What exactly is an ancient grain, you ask? (And no, it’s not really old grains you have in the back of your cupboard!)

Happy New Year!

January 2, 2014

January is here again!  We’ve closed the door on 2013, and are welcoming a new year.  It’s time for resolutions, new beginnings, and a new calendar - wide open for the opportunities of the coming year. However, before you go filling it up, take some time to remember what you did last year.  For many of us these past few weeks were jam-packed with cooking, shopping, traveling and reveling. Holiday visits with friends and family are ideal for reflecting on the past year; and we hope you had the chance to share experiences, highlights, memories, photos and recipes – of course!  

Bah, Humbug: Experts Dismiss "Grain Brain"

December 21, 2013

One very welcome Christmas present came a few days early, this year, when the highly respected magazine The Atlantic published a new article titled, “This is Your Brain on Gluten.” Written by James Hamblin, MD, this article examined the anti-grain views in the book Grain Brain.

Dr. Hamblin’s conclusion? Bah, humbug. No, he doesn’t use those exact holiday-spirit words; instead he refers to Grain Brain as “one-sided pop-science” typical of fad diet books. He says,

'Tis the Season for Whole Grains!

December 17, 2013

I have a confession to make: I just can’t get enough of whole grains. But hey, you probably already knew that! This holiday season, I prefer to give my family and friends the gift of whole grains and I’m going to get creative! Last year, the tree was trimmed with whole grain popcorn, the stockings were stuffed with pre-packaged oat bundles tied with festive red ribbons, and cases upon cases of whole wheat pastry flour were happily tucked under the tree. 

This year though, I don’t want to just give whole grains, I want to the give the gift of deliciously versatile whole grains; I want to wow everyone with the many ways you can use whole grains and inspire them to get creative as well!

Are you asking yourself: but how, oh how can I get a little fancy with my whole grain elf-ing? This year I will be giving two different whole grain goody extravaganzas; one sweet, one savory. 

Grains on the Go

December 11, 2013

It’s official:  the holiday season is in full swing and that means go-go-go.  Kids’ plays, office parties, gatherings with friends and family, decorating, cooking, gift shopping…the list goes on and on!  With the shortened holiday season on the heels of a late Thanksgiving, it seems that every weekend comes and goes faster than the last, while the to-do list somehow gets longer.  Busy, hectic days often translate into eating on the go and it hasn’t always been easy to make healthy choices out and about.  We’ve got some good news, though.  There is a growing trend towards “improved fast food” which means you no longer have to eat your whole grains at home.  

Chefs: What's Hot in Whole Grains

December 4, 2013

What do we all anticipate eagerly once Thanksgiving is over? No, the answer's not Black Friday, the return of peppermint lattes, or the trimming of the tree: it's the National Restaurant Association's annual "What's Hot" survey of nearly 1,300 leading chefs, predicting the hot trends in food for 2014.

Released in early December each year, this survey asks chefs to weigh in on more than 200 popular food trends, including specific foods like dark greens or artisan cheeses, cooking methods such as pickling, fermenting or smoking, and even delivery methods, such as foraging and food trucks. This year the chefs reviewed a list of 258 items, then rated each one as a "Hot Trend," "Yesterday's News," or a "Perennial Favorite." Those getting top votes (209 items, this year) made the list.

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