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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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Health Study: Kamut Wheat vs. Modern Wheat

March 21, 2013

Is ancient wheat healthier than modern wheat? In some respects it may be, according to an Italian study published recently in the European Journal of Clinical Nutrition.

Scientists at Careggi University Hospital in Florence conducted a randomized crossover study including three eight-week periods: one in which subjects ate their normal diet but with all grain products – bread, crackers, pasta and cookies – made with Kamut® brand Khorasan wheat, a washout period of eight weeks, and eight weeks in which all grain products were made with modern Durum wheat and soft wheat.

Stocking a Whole Grain Pantry!

March 14, 2013

As an avid, albeit amateur, baker, I like to keep my kitchen pantry stocked with the baking (and cooking!) essentials at all times. To ensure that I am working with the best, freshest, and healthiest ingredients in my kitchen, I always keep both cooked and raw whole grains on hand… and that doesn’t just mean flour! 

Along with a healthy supply of whole wheat flour for both baking and cooking, I also like to stock things like quinoa, farro, millet, and of course my favorite: oatmeal. All of these ingredients are delicious and nutritious on their own but are also wonderful ingredients in both sweet and savory dishes.  Quinoa and millet are great additions to soups and salads and also work wonders in cookies, breads and bars. Oatmeal is always my old breakfast go to but I also use it to add heartiness to meatloaf, burgers and have even substituted it for bread crumbs and ground it up into oat flour!

Making Traditional Irish Soda Bread

March 6, 2013

With St. Patrick’s Day just around the corner (and because I’m always thinking about food), I decided to learn more about the tradition and history behind Irish soda bread.  

This quick and cheap-to-make bread most likely originated in early nineteenth century Ireland, when whole-meal soft wheat flour was abundant and the remaining three ingredients – salt, baking soda and buttermilk – were readily available.  Not responding as well as hard wheat to yeast, the soft wheat flour leavens when the soda reacts to the lactic acid in buttermilk, creating tiny bubbles during baking.  

Aussies Told to Increase Whole Grains 160%

February 19, 2013

Remember that scene in Steve Martin's film "The Jerk" when he gets so excited by the arrival of the new phone book? We felt the same way today at the WGC when we learned that the Australians had released their first new dietary guidelines in 10 years -- with a strong recommendation for eating more whole grains.

In fact, Australia's National Health and Medical Research Council says that Australian adults need to increase whole grain consumption by 160% and decrease refined grain consumption by 30% in order to meet recommended intakes. Kids "Down Under" are apparently doing better than the adults; they only need 20-60% more whole grain (depending on age group) and 10-30% less refined grain.

Whole Grain Crusaders!

February 15, 2013

Here at the Whole Grains Council, we are always so excited to hear that more and more people are incorporating whole grains into their diets. When we hear about young people taking the whole grain cause into their own hands and encouraging their peers to eat whole grains… well, we’re just over the moon! 

USDA Cafeterias Make Whole Grain the Default

February 6, 2013

Kudos to the US Department of Agriculture (USDA) for making whole grains the new norm in employee cafeterias at USDA headquarters (Whitten and South buildings). It's refreshing when a government organization – or anyone, for that matter – practices what they preach.

New Snacks Pack a Whole Grain Punch

January 28, 2013

Popcorn is slated to be the Top Snack of 2013 (according to a recent article in Time magazine), but it’s not alone: healthy whole grain snacks are taking the supermarkets by storm. With over half of Americans (53%) snacking two or three times a day, picking healthier snacks is an important goal. Is snacking always a terrible thing? Not if you pick the right snacks. In fact, a new study from France shows that people who divided their normal breakfast into four “mini meals” or snacks throughout the morning ate less at lunch. So bring on the whole grain snacks – as long as they’re healthy in salts, sugars and fats, too.

The WGC Welcomes Visitors!

January 16, 2013

Last week, the Whole Grains team had a wonderful visit from one of our founding members: Barbara’s Bakery, now part of Weetabix. We always jump at the chance to get a little face time with our members and hear what they have to say about the Stamp, business, whole grains and life in general!

Although we have over three hundred fifty Whole Grains Council members, we can count on our fingers the number who have actually made a pilgrimage to the Mother Ship here in Boston. We love getting to know our members and hearing their whole grain success stories.

WGC Rebuts Harvard Study; Stands Behind WG Stamp

January 11, 2013

This week, researchers at the Harvard School of Public Health released a study that claimed that products using the Whole Grain Stamp contain more sugar and more calories than products without the Stamp. The study suggested using a different criterion for labeling whole grain products – a ratio of 10:1 or better of carbohydrate to fiber. We'd like to use today's blog to discuss the flaws we see in this study and in this proposed alternative labeling idea.

Oldways, the parent organization of the Whole Grains Council, has partnered with the Harvard School of Public Health on many projects, including Oldways’ well-respected Mediterranean Diet Pyramid. We have great respect for the scientists there; we know that they share our goal of working for better understanding of whole grains and clearer labeling of them, which leads to better consumer health.

Diabetes Prevention with Whole Grains

January 2, 2013

A year ago, I shared with you my father’s diagnosis of type 2 diabetes in a blog post.  I told you how genetic predisposition was the culprit, passed down from one generation to the next, along with boxes of old photographs and quilts.  Surprising to think that a man who is careful about what he eats and gets plenty of exercise might still have to take medication to regulate his blood glucose levels. 


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