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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New Survey Shows Americans are Differentiating Between Whole & Enriched Grains

May 18, 2016

Enriched grain products may flaunt their added nutrients and supposed nutritional superiority, but in a promising sign of consumer food and health literacy, Americans aren’t buying it. In fact, if the much anticipated International Food Information Council (IFIC) Food and Health survey is any indication, it’s whole grain or bust.

Unlike whole grains, which contain all of their original bran, germ, and endosperm, enriched grains are stripped of the nutritious bran and germ, losing 25% of the grain’s protein, and greatly reducing at least 17 key nutrients (including fiber). Only a handful of nutrients are added back into enriched grains, and not in their original proportions. 

Whole Grain Value: 25% More Protein than Refined Grains

May 11, 2016

If you’re trying to eat more protein, you’re not alone. But if the only things that come to mind when you think "protein" are grilled meats and Greek yogurt, a simple swap for boosting your protein intake could be hiding right under your nose: just switch to whole grains! Most grains have about 25% more protein when eaten their whole form; whole wheat flour, for example, has 28% more protein than refined wheat flour.

Here's some food for thought: Of the six foods below, which have the most protein?

May Grain of the Month Series: Amaranth

May 4, 2016

May’s Grain of the Month is a relative newcomer to the U.S. market, but has thousands of years of history behind it. Amaranth is said to have been domesticated by the Aztecs between 6,000 and 8,000 years ago, and played a large part in these ancient peoples’ existence beyond just the dinner plate. Despite its rich history, this “ancient grain” may be new to you.

Whole Grains Are Coming to a Daycare Near You

April 27, 2016

With 98.5% of schools across the US certified as meeting the updated nutrition standards, the movement towards healthier lunches in schools has been one of the greatest achievements in the fight against childhood obesity. Now, building on this success, the USDA announced a new rule last week that will strengthen nutrition requirements for the National Child and Adult Care Food Program (the program that determines what is fed to preschool age children and others in daycare settings).

According to the USDA, “This is the first major revision of the CACFP meal patterns since the program's inception in 1968 and will require meals and snacks provided through the CACFP to better reflect the Dietary Guidelines for Americans and the nutritional issues facing young children and adults today.” 

Whole Grains on Menus up 40%

April 20, 2016

Whole grains are mentioned on 40% more menus now, compared to four years ago, according to an article in yesterday's Nation's Restaurant News. And customers are taking advantage of that fact: according to Mintel, 21% of consumers say they're ordering more whole grains in restaurants.

Every few months we take a look around the USA and glory in the increase in whole grain options in restaurants, as part of our ongoing #SpotWholeGrains campaign. Here are a few of the finds we've spotted since our last update in January, that we’d like to share with you.

April Grain of the Month Series: Sprouted Grains

April 13, 2016

April’s Grain of the Month is not technically one grain, but a category of grains – sprouted grains – which are popping up on the scene more and more often. Sprouted grains are simply whole grain kernels that have begun to germinate, producing a tiny plant shoot. It’s this tiny change in the seed that produces large nutritional changes.

Highlights from Our 5th Annual Whole Grain Sampling Day

April 6, 2016

Every big bash needs a stellar closing act, and National Nutrition Month (celebrated each March) is no exception. To wrap up the food-themed festivities, we hosted the Fifth Annual Whole Grain Sampling Day on Wednesday, March 30, 2016, to get people everywhere excited to try more whole grains. 

Pick up the quinoa. Put down the guilt?

March 30, 2016

When we eat quinoa, are we taking it out of the mouths of Bolivian and Peruvian peasants? That's the controversy that's been raging for several years, discussed in articles with headlines like "How many Bolivians are dying because foodies love quinoa?"... "The dark truth about quinoa"... and "Quinoa's global success creates quandary in Bolivia." As we close out Quinoa Month here at the WGC, a new study suggests we can eat quinoa with a clear conscience.

10 Ways to Celebrate Whole Grain Sampling Day Next Week

March 23, 2016

Next Wednesday (March 30, 2016) is Whole Grain Sampling Day, a day for everyone, everywhere, to try more whole grains! If you’re looking for a way to celebrate, try out one (or more) of the activities below:

March Grain of the Month Series: Quinoa

March 16, 2016

March is all about an ancient grain that’s become a regular household name. Quinoa (KEEN-wah) is a unique product that boasts some serious diet benefits. Though, by definition, quinoa is not technically a cereal grain, but a “pseudo-cereal”, we include it in our grain collection because it is cooked and eaten like other grains and a has a similar nutrient profile. 

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