Our last blog of the year is the perfect time to catch up on the blogs that WGC readers found most interesting in 2016.

Top Five Blogs Overall

Like fine wine or aged cheese, our blogs seem to get better with age. None of our top five blogs were actually written during 2016 – they simply showed their staying-power by being read and re-read the most often during the past year. We’ll list them – starting at the most popular – and share an excerpt from each that may intrigue you to read more:

Research Sheds Light on Gluten Issues

Understanding why some small percentage of people are sensitive to gluten is a fascinating topic, one we track regularly on our blog, with research updates. This January 2012 blog continues to draw regular comments and interest, five years after it was originally written. Read More

“…sourdough bread produced with a particular strain of lacto-bacilli had gluten levels of 12 parts per million – where anything under 20 ppm is considered gluten-free. Bread made with the same wheat but without lacto-fermentation had gluten levels of 75,000 ppm.”

Kamut Wheat vs. Modern Wheat

Are ancient wheats healthier than modern wheat?  Intriguing research from Italy shows that Kamut® khorasan wheat – an ancient strain of wheat in the same family as durum wheat, may lower levels of inflammation and cholesterol, among other benefits. Read More

“We often see wild, unsubstantiated claims about the pros and cons of modern wheat vs. ancient varieties, but this is one of the first human clinical trials we’re aware of to explore this issue in a scientifically valid way.”

Popcorn or Popped Sorghum?

It’s not just our serious blogs on research that draw in readers – folks want to have fun with whole grains, too, so our 2009 blog on popping sorghum continues to attract a regular crowd. Read More

“Nothing seemed to be happening. Where were those satisfying pings you get with popcorn, when the kernels explode and hit the pot lid? I peeked inside – and had to duck to avoid the flying sorghum. It was popping, but the sorghum kernels are so much smaller and lighter than corn kernels that they just don’t make as much noise.”

Gluten-Free Wheat? Q&A Details Intriguing Research

This 2014 blog featured an interview with Dr. Marco Gobbetti, the researcher who developed the “gluten-free wheat” mentioned in the first blog above. By now, Dr. Gobbetti’s team had carried out actual human trials that showed celiac patients could safely consume products made with this wheat. Read More

Wow. 100% tolerance, in celiac patients, documented by intestinal biopsies. What comes next?”

Whole Grain Protein Power

Along with a good dose of healthy, fiber-rich carbohydrates, most whole grains pack a protein punch that flies below most people’s radar. Yet another good reason to chow down on whole grains. Read More

“On average, people need about 50 grams of protein a day, so at about 6 grams of protein, most whole grain choices provide about 12% of your daily needs. But what does that mean? Six grams of protein is the same amount found in these protein-full foods: one hard-boiled egg, an ounce of almonds, or two thirds of a cup of lentil soup.”

Top Five Blogs Written in 2016

But what about the new kids on the block – the blogs we actually wrote during 2016? You may also enjoy taking a spin through our most popular blogs in this group:

The Liveliness of Freshly Milled Flour

We got the chance to use a home flour mill – one that attaches to a Kitchen Aid mixer – and loved the fresh, nutty flavor of the flour created on the spot in our own kitchen. Read More

You like to grind your own coffee beans. You prefer fresh-squeezed orange juice, when you can get it. So why don’t you mill your own whole grain flour?

2016 Whole Grain Predictions

A year ago, in January, we predicted that local grains, grain bowls, and sprouted grains would be among the year’s top grain trends. Looking back, turns out we were right! Read More

What’s a globowl? According to Chef Mareya Ibrahim, it’s a one dish meal that starts with “options such as farro, kamut, millet or noodles” that are then “layered with Southeast Asian, Mediterranean and regional American-influenced proteins and a variety of sauces and toppings.”

PB & J Overnight Oatmeal

A hot bowl of oatmeal is ideal in the winter, but what’s the best way to enjoy oats for summer breakfasts? Kelly shares the ideal recipe with us. Read More

For the past several weeks, I’ve been drawn to the rhythm of whipping up a batch of this recipe on Sunday nights, front-loading my breakfast prep so that weekday mornings run more smoothly.

There’s a New Quinoa in Town

Most quinoa eaten around the world has traditionally been grown in the Andes. Now, though, growers are starting to cultivate strains of quinoa suited to growth in the U.S. – and you can already buy it in supermarkets across the country. Read More

It’s fluffy, white and mildly sweet, and delivers 7g each of protein and fiber. And it’s grown right here in the US. … When Wendy’s and Chick-fil-A start introducing quinoa dishes to their menus, you know that something big is going on.

Sprouted Grains

Every April, we celebrate sprouted grains as our “Grain of the Month.” In this blog, we shared the benefits of sprouted grains, and even linked to tips on how to sprout your own. Read More

Although sprouting grains may seem like a straightforward process, it is in fact a fickle practice. There is an art to the method, combining the right amounts of time, temperature, and moisture.

We come out with a new blog every Wednesday so stop on by to see what’s new! (Cynthia)

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