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 in our blog. Come back often, and see what’s new.
When we’re told to get more good bacteria in our diet, yogurt gets all of the glory. But as researchers learn more about what constitutes a healthy gut microbiome, the case for making more of your grains whole gets stronger and stronger.
Have you ever seen a mouth-watering recipe online or in the newspaper and thought, if only they’d used whole grains instead of white rice or white pasta, I’d definitely be having that for dinner! We commonly field questions from home cooks with new recipes they’d like to try, or favorite, tried-and...
When it comes to maximizing the flavor and aroma of whole grain flour, nothing compares to freshly ground. We checked in with a few of the folks pushing to make fresh milling and local flours more widely available.
How exactly is the nutrition of grains preserved, on their journey from farm to factory? We're investigating how two common industrial processing methods (extrusion and popping) can affect the nutrition of whole grains...
Are the old ways of milling always healthier than today’s modern ways? Since our organization is named “Oldways” you might expect our answer to be a quick “yes.” But the facts paint a more interesting picture.
In recent years, as I’ve become more and more enamored with the wonderful flavors and textures of whole grains, I have begun seeking out recipes that trigger nostalgic childhood memories, but that pack more of a nutritional punch.
In 2015 the Smiths, crop farmers in Michigan, decided to plant 33 acres of teff for the first time. The creation of their new teff business was an opportunity to react and adjust to unfavorable, unsustainable economic conditions in commodities markets and carve a new path for themselves.