BOSTON – The 5th annual Whole Grains Sampling Day took place late last month but the time is always right to incorporate whole grains into diets, especially if eating healthy is a part of your plan.
On that special day, restaurants, cafeterias and other foodservices are encouraged by the Oldways Whole Grains Council here to taste the many healthy, wholesome whole grains and add them to your diet.
The WGC’s 2015 Whole Grains Consumer Insights Survey found that most of us eat more whole grains now than we did five years ago, with nearly two-thirds of Americans making at least half their grains whole. Popular magazines are helping consumers see whole grains as the new norm. Recently Toups and her team surveyed six issues each of 17 consumer magazines to compare the depiction of whole and refined grains in recipes, food photos, and articles. Six publications made at least half their grains whole, led by Prevention magazine, with 78% of its grains as whole grains. Other top performers included Health, Cooking Light, Shape, EatingWell, and Parents.
Recipes can be found at http://wholegrainscouncil.org/recipes/main-dishes/. Think barley stuffed balls, double berry whole grain pancakes, bulgur-black bean veggie burgers and more.
Studies show that switching to whole grains lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily — so every whole grain helps. The easiest way to identify whole grains is to look for the Whole Grain Stamp, which guarantees a product has at least half a serving of whole grains. The Whole Grain Stamp now appears on 10,700+ products in 54 countries, with Whole Grain stamped products now driving $9.9B in dollar volume.