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.
Around the world, there are pockets of vibrant, healthy 90- and 100-year-olds who have never taken a wheat grass shot or a multivitamin, and never stepped foot inside a gym. They stayed active into their 8th, 9th, and 10th decades by living a simple life complete with daily activity, deep social...
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.
Four in ten people say cost is a barrier to eating more whole grains. But is that true? The evidence we uncovered in a typical grocery store aisle may surprise you.
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...
Processed food gets a bum rap, but not all “processed foods” are created equal. In fact, some methods, such as fermentation or sprouting, can be used to leverage even more nutrition out of the grain.
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.
Find out which Whole Grains Council blogs attracted the most readers during 2016 – and catch up on the popular topics you may have missed during the year.
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.
The chefs have spoken, and with their insight we’ve got a pretty good look at what the next year in food will look like. Whole grain enthusiasts are in for a treat!