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.
For three blustery November days, we convened in Vienna, Austria to join more than 200 academics, public health experts, and industry executives at the 2017 Whole Grain Summit. Get a behind-the-scenes look here...
Is ancient wheat healthier than modern wheat? In some respects, it may be. Originally posted March 21, 2013; updated in 2017 to include information about more recent health studies.
Whether because of the unique flavor of KAMUT® khorasan wheat, or because of the growing body of research about its nutritional attributes, or perhaps simply because of the posh, trendy position it holds as an ancient grain with a good story, interest in KAMUT® has grown significantly in recent...
Convert your favorite recipes to whole grain! Get the tips you need, including which recipes can be substituted part-for-part, which ones might need extra liquid, and which whole grain flours have the sweetest flavor. Originally posted April 5, 2015; updated in 2017 to include additional tips.
Would you go clothes shopping and settle for jeans with one leg, or a sweater with just one arm? Of course not. So why settle for less than the whole shebang when it comes to grains?
With a steady source of butter, sugar, and artisan chocolate at their disposal, pastry chefs have a knack for navigating direct routes to our taste buds. But recently the biggest source of flavor in baked goods is coming from somewhere you would never expect: the flour.
Millet requires very little water and tends to be resistant to many of the pathogens and pests that plague commodity crops like corn and wheat. Given these agricultural benefits, it’s no wonder millet’s popularity is on the rise in dry regions from Asia, to Africa, to our very own Western US.
In the past five years alone, more than 100 new studies have deepened our understanding of the health benefits of whole grains. Follow along the research journey, and learn why nutrition experts recommend this one simple swap for better health.
80-85% of the world’s plant-based food supply comes from annual plants, that have to be grown from scratch every year. Experts worldwide think perennial grains, with long, drought-resistant roots, make more sense in a time of climate change.
Since October’s grain of the month is corn, we hope you’ll indulge us as we take you on a quick journey south of the border and bring you fresh culinary inspiration you can take straight to your kitchen.
