Latest Blog Posts

October 16, 2019
KellyToups_WholeGrainBread_IggysBakery.jpg

Baking with Intact Grains

Most whole grain breads are made with whole grains that have been milled into fine particles to form a whole grain flour, in a mixture that contains all of the grain kernel’s original bran, germ, and endosperm. But if ground whole grains are great, might intact whole grains be better?
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October 2, 2019
Grain By Grain book cover

Climate Resiliency through Biodiversity and Local Grain Economies

At a time when increasingly urgent headlines about climate change are commonplace, and many farmers are facing tough economic situations, this story about the importance of biodiversity, economic resiliency, rural communities, and the value of ecological health seems particularly poignant.
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September 18, 2019
Loaves of bread

Trust your Gut

Supporting our microbiota with a balanced, plant-based diet full of naturally fiber-rich foods is the best path to a healthy gut.
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September 4, 2019
KellyToups_WholeGrainBread_IggysBakery.jpg

Emerging Research on the Rise of Celiac Disease Raises More Questions than Answers

A new study found that babies eating more gluten in their first few years of life were significantly more likely to develop celiac disease. Find out why this research raises more questions than answers.
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August 21, 2019
Green Rice Bowl with Buffalo Cauliflower

Building an Inclusive Table: Quelcy Kogel shares the inspiration behind her new cookbook

The fresh, colorful, inventive dishes that fill the pages of Quelcy’s cookbook reflect her mission to reframe food limitations (such as wheat allergies or gluten intolerance) as a positive, creative tool.
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August 7, 2019
man grocery shopping

Do Americans Know Which Foods are Whole Grain? The Answers Might Surprise You

The decades of nutrition advice encouraging Americans to eat more whole grains takes one small assumption for granted: that Americans will actually know which grains are which. Find out what a new study found when they put shoppers to the test.
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July 24, 2019
grain mill

Whole Grains and Plant-Based Diets: 19th-Century Edition

America was rapidly changing in the mid-19th and 20th centuries, and a trip down memory lane reveals some surprising influencers, who not only impacted what people ate then, but continue to influence what people eat today.
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July 10, 2019
Ladybug on a sheaf of tritordeum

Introducing Tritordeum

Created by Spanish researchers by combining durum wheat with a wild barley variety native to Chile and Argentina, this new crop pairs the digestibility of barley with the globally-beloved taste of wheat.
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June 19, 2019
Assorted Grains in bowls and slices of bread

If You Get Fiber From Veggies and Nuts, Do You Still Need Whole Grains?

Some misguided dieters eschew whole grains, fruits, and even legumes, because they "get enough fiber from vegetables and nuts." What's missing from the conversation is that not all fiber is created equal, and more importantly, that fiber is not the only benefit that whole grains...
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June 5, 2019
Assorted Whole Grain organized in squares

Whole Grains Play main role in top 10 overall diets

As the top 10 overall diets of 2019 as ranked by The US News and World report show, no matter which way you spin it whole grains are an important part of a healthful diet.
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May 15, 2019
Bowl of cornmeal

USDA FNS Announces Disappointing Changes to Whole Grain-Rich Crediting for Schools and Daycares

Allowing refined grains to be credited as though they were whole grains sends mixed signals to foodservice providers and manufacturers about how to formulate and serve whole grain products, and it sends contradictory messages to consumers as well.
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May 1, 2019
Assorted grains, beans, and seeds

Phytates: Friend or Foe?

Phytates are bioactive compounds that are found naturally in grains, beans, and other plant foods. Sometimes referred to as “anti-nutrients,” studies show that phytates may actually have health protective effects.
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