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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. Come back often, and see what's new, or subscribe with our RSS feed.

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Got comments on any of our WGC Blog items? We'd love to hear from you.

Research Sheds Light on Gluten Issues

January 25, 2012

We were intrigued in mid-2009 when research documented that celiac disease, an immune system reaction to gluten, has increased four-fold in the past half-century. We covered the research in an earlier blog, but the question still left on the table was, “Why has celiac disease increased so hugely?”

We set out to find the answers, by combing through scientific research, and came across some interesting information that may fill in the holes – and may give hope to the estimated 1-3% of people who cannot digest gluten properly.

Who Else Has Diabetes?

January 20, 2012

I was planning to write about whole grains and diabetes even before Food Network’s Southern Belle, Paula Deen, made her diagnosis public and caused a media frenzy. I was planning to write about it because my father was diagnosed with type 2 diabetes about a month ago.

Whole Grain Bread Sales Rose 70% after 2005

January 11, 2012

January’s here again, bringing with it the anniversary of the Whole Grain Stamp. It was seven years ago this month that Oldways and the Whole Grains Council introduced this now-familiar packaging symbol.

January 2005 also marked the introduction of new Dietary Guidelines in the U.S. These Guidelines for the first time urged Americans to “Make at least half your grains whole.” This was a much stronger recommendation than in the 2000 Guidelines, which simply advised consumers to “Choose a variety of grains daily, especially whole grains.”

Everything changed, that January seven years ago. First, the U.S. government came out with a much clearer and stronger rule. Then, less then two weeks later, we came out with a simple tool – the Whole Grain Stamp.

Whole Grain Holiday Highlights

January 5, 2012

What does the staff of the Whole Grains Council bring to their holiday parties? Why whole grains of course! Gatherings of friends and family members make the ideal audience for introducing dishes featuring whole grains.

Over the Christmas holiday, Chrisanne and I each brought a whole grain dish to share with our families and happily recount our stories to you.

WGC Partners Make News

December 28, 2011

It takes a village to raise a child, as the saying goes. It also takes the contributions of many to promote the good taste and good health benefits of whole grains. As we close out 2011, Oldways and the Whole Grains Council would like to pause for a minute to recognize some recent WGC partners' efforts.

Sales of Stamped Products Spell Success

December 15, 2011

Don’t just take our word for it, check the facts. The success of the Whole Grain Stamp can be measured in data collected by SPINS, experts in analyzing consumer purchases and following hot trends in the retail world.

Don’t just take our word for it, check the facts. The success of the Whole Grain Stamp can be measured in data collected by SPINS, experts in analyzing consumer purchases and following hot trends in the retail world.

Aussies Strengthen Whole Grain Guidelines

December 13, 2011

Australia's National Health and Medical Research Council (NHMRC) released new draft versions of the Australian Dietary Guidelines and the Australian Guide to Healthy Eating today. Although the final version won't appear until next year – there's a comment period first – we're already applauding the change in language that applies to whole grains.

Here's what the current (2003) dietary guidelines say:

Eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain.

And here's the new draft:

Eat a wide variety of nutritious foods [including] grain (cereal) foods, mostly wholegrain, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley.

Top Trends: Whole Grains in Kids' Meals

December 9, 2011

Each year about this time, the National Restaurant Association (the other NRA, the one without guns) teams up with the American Culinary Federation to ask chefs across the United States what they think will be the hottest restaurant trends for the coming year. Nearly 1,800 professional chefs were surveyed for this year's "What's Hot" report, in which they ranked 223 culinary ideas as "hot trend," "perennial favorite" or "yesterday's news." The 2012 predictions, released yesterday, show that whole grains continue to be hot in restaurant circles.

Going with the 'Whole' Grain for the Holidays

December 6, 2011

Like countless other cooks in America, I spent hours in the kitchen before and during Thanksgiving, preparing vegetables, baking pies, and roasting a turkey. My family expects and pretty much demands these traditional holiday foods and, for the most part, I enjoy the ritual of putting them on the table.

This year, I also wanted to spend some time playing with whole grains and finding a way to give them a starring role in the big meal, too. (I once stuffed the turkey with brown rice, an experience I don’t need to repeat.)

I decided to put together a platter of grain salads that would be all about the simple earthy and wholesome goodness of these nutritious foods and that would taste great served at room temperature. Variety was key, for color and texture.

Campus Dining Gets Good Grades

December 2, 2011

For many students, going off to college is their first taste of independence. It’s an exciting time, reaching this important stage of life. But while embracing their independence, many find themselves unprepared when it comes to nutrition. Only a small number of students arrive at school armed with the knowledge of how to shop, cook or make good food choices.

Not to worry. College and university administrators have heard the cry for help and are coming to the rescue. During this year’s Whole Grains Challenge, we were delighted to see so many colleges bring student nutrition and healthy eating programs to the forefront.

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