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The Whole Grains Council helps consumers find whole grain foods and understand their health benefits; helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains. Learn more about us. RECIPES | THE WHOLE GRAINS COUNCILAMARANTH-GINGER MUFFINSCOOKING WHOLE GRAINSSEARCH RECIPESABC MEATBALL SOUP OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org HANDOUTS FROM THE WHOLE GRAINS COUNCIL OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.orgWHOLE GRAIN STAMP
There are three different varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp. If a product bears the 100% Stamp (left image below), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for productsusing
EASY WAYS TO ENJOY WHOLE GRAINS You can easily add whole grains to your meals, often using favorite recipes you’ve always enjoyed. Try some of the following: Make Easy Substitutions Switch half the white flour to whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes. Or be bold and add up to 20% of another whole grain flour such assorghum.
GUESS THE GRAINS QUIZ OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org ELEMENTARY SCHOOL LESSON PLANS & EDUCATIONAL MATERIALS (K OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.orgTYPES OF BARLEY
Look for whole grain barley flour, ground from hulled or hulless barley, not from pearl barley. Pearl Barley (not a whole grain) Pearl barley has been polished, or “pearled” to remove some or all of the outer bran layer along with the hull. If it’s lightly pearled, pearl barley will be INTRODUCING TRITORDEUM Introducing Tritordeum. A new hybrid crop, called tritordeum, has recently started hitting European markets, and I don’t know about you, but our team of veritable “grain geeks” can’t wait to taste it. This new crop was created by Spanish researchers by combining durum wheat ( Triticum durum) with a wild barley variety ( Hordeumchilense
COOKING GRAINS WITH YOUR RICE COOKER OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org THE WHOLE GRAINS COUNCILWHOLE GRAINS A TO ZCONFERENCEEN ESPAÑOLABOUTUSBLOGNEWSROOM
The Whole Grains Council helps consumers find whole grain foods and understand their health benefits; helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains. Learn more about us. RECIPES | THE WHOLE GRAINS COUNCILAMARANTH-GINGER MUFFINSCOOKING WHOLE GRAINSSEARCH RECIPESABC MEATBALL SOUP OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org HANDOUTS FROM THE WHOLE GRAINS COUNCIL OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.orgWHOLE GRAIN STAMP
There are three different varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp. If a product bears the 100% Stamp (left image below), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for productsusing
EASY WAYS TO ENJOY WHOLE GRAINS You can easily add whole grains to your meals, often using favorite recipes you’ve always enjoyed. Try some of the following: Make Easy Substitutions Switch half the white flour to whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes. Or be bold and add up to 20% of another whole grain flour such assorghum.
GUESS THE GRAINS QUIZ OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org ELEMENTARY SCHOOL LESSON PLANS & EDUCATIONAL MATERIALS (K OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.orgTYPES OF BARLEY
Look for whole grain barley flour, ground from hulled or hulless barley, not from pearl barley. Pearl Barley (not a whole grain) Pearl barley has been polished, or “pearled” to remove some or all of the outer bran layer along with the hull. If it’s lightly pearled, pearl barley will be INTRODUCING TRITORDEUM Introducing Tritordeum. A new hybrid crop, called tritordeum, has recently started hitting European markets, and I don’t know about you, but our team of veritable “grain geeks” can’t wait to taste it. This new crop was created by Spanish researchers by combining durum wheat ( Triticum durum) with a wild barley variety ( Hordeumchilense
COOKING GRAINS WITH YOUR RICE COOKER OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org RECIPES | THE WHOLE GRAINS COUNCIL Try Cooking with Whole Grains Today We invite you to check out our general guide to cooking whole grains, then browse the recipes here and try bulgur, whole-wheat pasta, steel-cut oats, quinoa and much more. Use the menu at the left to pick a category and find great recipes, all with mouth-watering photos.WHOLE GRAINS 101
OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.orgWHOLE GRAINS A TO Z
Whole Grains A to Z. Thumbnail descriptions of some of the many whole grain varieties that delight our taste buds in a wide range of dishes. Download a Printer Friendly handout of this page (170K PDF) The grains below, when consumed in a form including the bran, germ and endosperm, are examples of generally accepted whole grain foods and flours.LOCAL GRAINS
The Local Grains Movement Grains may be latecomers to the local foods movement, but they’ve arrived and they’re changing the way many communities think about flavor and flour. The local grain renaissance that’s making its mark, particularly throughout the Northeast and along the West Coast, is helping to connect consumers more closely with producers, millers, and artisan DEFINITION OF A WHOLE GRAIN Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004: Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food AN INSIDE PEEK AT THE COUNTRY'S FIRST "GRAIN SCHOOL" To learn more about the Grain School, we caught up with Nanna Meyer, PhD, RD, CSSD, an associate professor at UCCS who helped get the program off the ground. COOKING WHOLE GRAINS OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org FIBER IN WHOLE GRAINS A full serving of whole grains — 16 grams of whole grains — will contain from just over a half gram of fiber to around 3 grams of fiber. All values from USDA National Nutrient Database SR 26, updated September 2013. In the U.S., foods labeled “High in Fiber” must contain at least 5 grams of fiber per serving. Most foods must have GLUTEN FREE WHOLE GRAINS (Check out this great video from Cook’s Illustrated to learn more about gluten. Even though the video uses refined flour, the information would be similar with whole wheat bread flour vs whole wheat pastry flour.) Celiac Disease, gluten intolerance, and wheat Allergies Gluten is a protein in wheat (all kinds, including spelt, Kamut® khorasan, einkorn and farro/emmer), barley, ryeTYPES OF QUINOA
Types of Quinoa. Although scores of varieties of quinoa exist in the Andes, three are most widely cultivated and available: white, red, and black. This illustrated list will help you recognize them. This is what quinoa plants look like, growing in the high altitudes of mountainous regions. This is the most common kind of quinoa availablein
THE WHOLE GRAINS COUNCILWHOLE GRAINS A TO ZCONFERENCEEN ESPAÑOLABOUTUSBLOGNEWSROOM
The Whole Grains Council helps consumers find whole grain foods and understand their health benefits; helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains. Learn more about us.LOCAL GRAINS
The Local Grains Movement Grains may be latecomers to the local foods movement, but they’ve arrived and they’re changing the way many communities think about flavor and flour. The local grain renaissance that’s making its mark, particularly throughout the Northeast and along the West Coast, is helping to connect consumers more closely with producers, millers, and artisanWHOLE GRAIN STAMP
There are three different varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp. If a product bears the 100% Stamp (left image below), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for productsusing
ANCIENT GRAINS
What is an Ancient Grain? There is no official definition of ‘ancient grains.’ All whole grains in the larger sense are “ancient” — they all can trace their roots back to the beginnings of time. However, here at the Whole Grains Council, we generally define ancient grains loosely as grains that are largely unchanged over the last several hundred years. DEFINITION OF A WHOLE GRAIN Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004: Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food INTRODUCING TRITORDEUM Introducing Tritordeum. A new hybrid crop, called tritordeum, has recently started hitting European markets, and I don’t know about you, but our team of veritable “grain geeks” can’t wait to taste it. This new crop was created by Spanish researchers by combining durum wheat ( Triticum durum) with a wild barley variety ( Hordeumchilense
HEALTH BENEFITS OF SORGHUM Sorghum May Inhibit Cancer Tumor Growth Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells.TYPES OF BARLEY
Barley Flour. Barley flour is used in baked goods and as a thickener for soups, stews and gravies. While it contains gluten, the protein that helps baked goods rise, the type of gluten in barley flour does not promote adequate rising on its own, so barley flour is usually used with wheat flour.TYPES OF OATS
Wondering about oat bran?Because oat bran is just the bran, and doesn’t contain the germ or the endosperm, it is not considered a whole grain. To learn more about what counts as a whole grain, see this webpage. Photo credits: Grain Millers (Raw Oats, Oat Groats, Rolled Oats, Quick/Instant Oats, Oat Flour); Purcell Mountain Farms (Scottish Oats); Whole Grains Council (Steel Cut Oats). R. GARY FULCHER, PHD OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org THE WHOLE GRAINS COUNCILWHOLE GRAINS A TO ZCONFERENCEEN ESPAÑOLABOUTUSBLOGNEWSROOM
The Whole Grains Council helps consumers find whole grain foods and understand their health benefits; helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains. Learn more about us.LOCAL GRAINS
The Local Grains Movement Grains may be latecomers to the local foods movement, but they’ve arrived and they’re changing the way many communities think about flavor and flour. The local grain renaissance that’s making its mark, particularly throughout the Northeast and along the West Coast, is helping to connect consumers more closely with producers, millers, and artisanWHOLE GRAIN STAMP
There are three different varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp. If a product bears the 100% Stamp (left image below), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for productsusing
ANCIENT GRAINS
What is an Ancient Grain? There is no official definition of ‘ancient grains.’ All whole grains in the larger sense are “ancient” — they all can trace their roots back to the beginnings of time. However, here at the Whole Grains Council, we generally define ancient grains loosely as grains that are largely unchanged over the last several hundred years. DEFINITION OF A WHOLE GRAIN Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004: Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food INTRODUCING TRITORDEUM Introducing Tritordeum. A new hybrid crop, called tritordeum, has recently started hitting European markets, and I don’t know about you, but our team of veritable “grain geeks” can’t wait to taste it. This new crop was created by Spanish researchers by combining durum wheat ( Triticum durum) with a wild barley variety ( Hordeumchilense
HEALTH BENEFITS OF SORGHUM Sorghum May Inhibit Cancer Tumor Growth Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells.TYPES OF BARLEY
Barley Flour. Barley flour is used in baked goods and as a thickener for soups, stews and gravies. While it contains gluten, the protein that helps baked goods rise, the type of gluten in barley flour does not promote adequate rising on its own, so barley flour is usually used with wheat flour.TYPES OF OATS
Wondering about oat bran?Because oat bran is just the bran, and doesn’t contain the germ or the endosperm, it is not considered a whole grain. To learn more about what counts as a whole grain, see this webpage. Photo credits: Grain Millers (Raw Oats, Oat Groats, Rolled Oats, Quick/Instant Oats, Oat Flour); Purcell Mountain Farms (Scottish Oats); Whole Grains Council (Steel Cut Oats). R. GARY FULCHER, PHD OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org EDUCATIONAL MATERIALS The Whole Grains Council wants to support everyone who’s helping spread the word about the health benefits of whole grains, or about easy ways to find and enjoy more whole grains. Five Kinds of Free Educational Materials Our website offers consumers, teachers, dietitians and health professionals a wealth of information in fivemain ways:
HANDOUTS FROM THE WHOLE GRAINS COUNCIL OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org COOKING WHOLE GRAINS OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org AN INSIDE PEEK AT THE COUNTRY'S FIRST "GRAIN SCHOOL" To learn more about the Grain School, we caught up with Nanna Meyer, PhD, RD, CSSD, an associate professor at UCCS who helped get the program off the ground. WHOLE GRAINS FOR WIC Revisions in the WIC Food Packages In December 2007, USDA published new rules for the WIC (Women, Infants and Children) supplemental feeding program. For the first time, whole grains are part of the food package subsidized by the federal government. The new rules became effective as of October 1, 2009. WHOLE GRAINS: AN IMPORTANT SOURCE OF ESSENTIAL NUTRIENTS The US Food and Drug Administration (FDA) considers a food to be a “good source” of a nutrient if a standard-size serving provides 10% of the recommended daily value; an “excellent source” provides 20% or more of the recommended daily value. We’ve noted when some nutrients in whole grains go even farther above these levels! U.S. DIETARY GUIDELINES AND WG OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org WHOLE WHITE WHEAT FAQ A. White wheat (pictured here) is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the AMARANTH | THE WHOLE GRAINS COUNCIL Amaranth is a tiny grain that is often eaten popped, like popcorn, and is thought to have cholesterol lowering properties. To study this cholesterol lowering process, researchers in New Zealand fed 27 rabbits a high cholesterol diet or standard diet, and then gave some of the rabbits in the high cholesterol group popped amaranth. MEETING AUSTRALIAN WHOLE GRAIN RECOMMENDATIONS IN Currently, Australian adults are only eating about 21 grams of whole grain per day. In this study, researchers quantified the savings in healthcare and reduction of lost productivity costs associated with a reduction in type 2 diabetes and heart disease through meeting the 48 grams per day whole grain recommendation.Skip navigation
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Delicious Whole Grain Recipes Learn to cook with whole grains you’ve never tried before, from our collection of hundreds of recipes. Browse recipesWhole Grains Rock!
Learn how to prepare whole grains from around the world with our Whole Grains Cookbook! Featuring Mediterranean, African, Asian, and Latin American dishes. READ MORE Gluten free doesn't mean grain free It’s a fact that most grains are gluten free – like amaranth, buckwheat, corn, millet, quinoa, and many more. Check out the facts ongluten
Look for the Whole Grain Stamp Eight out of ten people (83%) trust the Whole Grain Stamp to accurately state a product’s whole grain content. Find out moreabout the Stamp
Take Our "Guess the Grains" Quiz Are you a quinoa connoisseur or a fan of farro? Test your skills here Amaranth is May's Whole Grain of the Month Amaranth was a staple of Aztec culture that’s making its way back, thanks to a lively, peppery taste and an impressive nutritionprofile.
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LEARN ABOUT WHOLE GRAINS * What's a whole grain? * Whole Grains List A to Z * What about gluten?* Whole grain stamp
* Health benefits of whole grains WHAT'S A WHOLE GRAIN? A REFINED GRAIN? All grains start life as whole grains . In their natural state growing in the fields, whole grains are the entire seed of a plant. This seed (also called a “kernel”) is made up of three edible parts – the bran, the germ, and the endosperm – protected by an inedible husk that protects the kernel from...Learn more
WHOLE GRAINS A TO Z
Check out our “Encyclopedia of Whole Grains” to get a quick overview of all the different grains you could sample, and a few interesting facts about each one. Then dive deeper if you want more...Learn more
GLUTEN FREE WHOLE GRAINS Most people find whole grains are a delicious way to improve their health, and they enjoy the pleasures of choosing among all the different whole grains. However, the millions of people who can’t properly digest gluten must choose their grains carefully. Luckily for them, most grains are gluten free.Learn more
WHOLE GRAIN STAMP
Consumers searching the grocery aisles for authentic whole grain foods now have an effective “search tool” – the Whole Grain Stamp. Making it easy for shoppers to spot whole grain foods helps close the Whole Grains Gap and promotes a goal long sought by nutrition and medical experts. That’s why the...Learn more
WHAT ARE THE HEALTH BENEFITS? Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases. While benefits are greatest with at least 3 servings daily, some studies show reduced risks from as little as one serving daily. The message: every whole grain in yourdiet helps!
Learn more
LEARN ABOUT WHOLE GRAINS * What's a whole grain? * Whole Grains List A to Z * What about gluten?* Whole grain stamp
* Health benefits of whole grains WHAT'S A WHOLE GRAIN? A REFINED GRAIN? All grains start life as whole grains . In their natural state growing in the fields, whole grains are the entire seed of a plant. This seed (also called a “kernel”) is made up of three edible parts – the bran, the germ, and the endosperm – protected by an inedible husk that protects the kernel from...Learn more
WHOLE GRAINS A TO Z
Check out our “Encyclopedia of Whole Grains” to get a quick overview of all the different grains you could sample, and a few interesting facts about each one. Then dive deeper if you want more...Learn more
GLUTEN FREE WHOLE GRAINS Most people find whole grains are a delicious way to improve their health, and they enjoy the pleasures of choosing among all the different whole grains. However, the millions of people who can’t properly digest gluten must choose their grains carefully. Luckily for them, most grains are gluten free.Learn more
WHOLE GRAIN STAMP
Consumers searching the grocery aisles for authentic whole grain foods now have an effective “search tool” – the Whole Grain Stamp. Making it easy for shoppers to spot whole grain foods helps close the Whole Grains Gap and promotes a goal long sought by nutrition and medical experts. That’s why the...Learn more
WHAT ARE THE HEALTH BENEFITS? Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases. While benefits are greatest with at least 3 servings daily, some studies show reduced risks from as little as one serving daily. The message: every whole grain in yourdiet helps!
Learn more
OUR MISSION
The Whole Grains Council helps consumers find whole grain foods and understand their health benefits; helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains.Learn more about us
DID YOU KNOW?
Switching from refined grains to whole grains helps acne to “improve dramatically,” according to Australian researchers.Learn more
WHAT'S NEW IN WHOLE GRAINSMay 20, 2020
HOW WELL DO YOU KNOW YOUR BARLEY? When you think of barley, do you picture a big bowl of hearty soup? Does your mental image of barley pretty much end there? You may not be alone, but if your use of barley doesn’t extend beyond your mom’s beef and barley recipe, you’re seriously missing out.Read more
May 6, 2020
LOCAL FLOUR FILLS THE GAPS The recent shakeup to our food systems is teaching us the importance of diversity and flexibility – not just in our shopping lists and cooking repertoires, but in our supply chain and food systemsthemselves.
Read more
April 22, 2020
EXPERT TIPS FOR HOW TO "STRESS BAKE" WHEN YOU CAN'T BUY YOUR FAVORITEBAKING INGREDIENTS
While millers and retailers work around the clock to help meet the demand for baking ingredients, we caught up with two baking experts to learn their tips for “stress baking” and how to deal with ingredient shortages around the country.Read more
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