..............................................
FEATURED GRAIN
 .................................................
FEATURED RECIPE
Ancient Grains Bread
 The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend - a mix of amaranth, millet, sorghum and quinoa.
..............................................
|
QUICK LINKS
.................................................
FOLLOW US   
|
|
|
|
Dear Friends of Whole Grains,
The triumphant arrival of Spring was signaled here in Boston by the return of the Farmer's Market in Copley Square. Seeing the merchants after a long winter is always a thrill and while greens rather than grains, brought most shoppers in, we were pleased to see that each of the bakery stalls had a whole grain choice, whole wheat sourdough bread or whole grain treats -- hurray for whole grains! |
Whole Grain Challenge Wrap-Up...and What's Next  In the busy hustle and bustle of public school cafeterias, there is not a lot of extra time left over to spend hanging out with professional chefs. But just last month, two winning schools from our 2012 Whole Grains Challenge were offered this opportunity.
Chef Barbara Mattaliano, from Goose Valley Natural Foods, visited the Saint Paul's Public Schools in Minnesota, while Chefs Mike Holleman and Coleen Donnelly, from Indian Harvest, went to Baker City Schools in Oregon. We shared St Paul's story and pictures in our blog, and will be posting soon on the Baker City story, pictured here. 2012 was our fifth and final Whole Grains Challenge - a program that served its purpose of highlighting the pioneers bringing more whole grains to foodservice. What's next now that whole grains are becoming more common in restaurants and cafeterias? Stay tuned for bigger and better Whole Grain Sampling Days every April, and a few new ideas we have in store for foodservice!
|
Meatless Made Easy With Whole Grains According to the 2010 Dietary Guidelines, plant- based diets may reduce obesity, heart disease, and other health problems. Even eating meatless one day a week has proven health benefits, which is the mission behind Meatless Mondays: "We aim to reduce meat consumption by 15% in order to improve personal health and the health of our planet."
Because whole grains are nutrition powerhouses and contain higher amounts of protein than refined grains, they are a critical component to plant-based eating. And when combined with a varied diet including fruits, vegetables, nuts and legumes, you can easily get everything your body needs. Additionally, whole grains provide a satisfying, chewy texture that makes a tasty substitute for meat.
Here are some great meatless whole grain main dishes you might like for your next Meatless Monday:
|
Consumer Question:
Which whole grains are considered ancient grains?
 | |
Einkorn photo - Jovial Foods
|
There is no true definition of an "ancient grain" but generally speaking, the term is used to refer to grains that have not been widely cultivated in modern agriculture. So while all grains can trace their lineage back to the beginning of time, the ones we call "ancient" are those that have been forgotten about, but recently rediscovered.
In general, most people agree that quinoa, amaranth, and teff are "ancient." Others, like sorghum and millet, are candidates for the "ancient" side of the list because they had been cultivated for other purposes, but more recently have made their way back onto our plates. Then there are the varieties of common grains that are considered ancient. For instance, in the wheat family, einkorn and emmer (or faro) are generally considered ancient, as are spelt and Kamut® (khorasan wheat). There is also freekeh, which technically is a process that can be traced back to 2300 BC, whereby a young green grain (usually wheat) is harvested and roasted, so the grain itself is not necessarily "ancient" - but the processing method is.
Ancient grains are good news for that small segment of the population that may have trouble digesting gluten. Quinoa, amaranth, teff, sorghum and millet are all gluten free, so they're good choices for celiacs and those with non-celiac gluten sensitivity. And even the ancient wheat varieties - such as einkorn, faro, spelt and Kamut® khorasan - may have lower levels of the type of gluten proteins that seem to cause some kinds of non-celiac sensitivity Have a question about whole grains? Just ask! |
What's Happening at Oldways
Mediterranean Month
The Mediterranean Diet has had lots of time in the spotlight lately, following February's release in the New England Journal of Medicine of a study from Spain showing a 30% reduction in heart risk with this delicious way of eating. Interest immediately spiked in the Mediterranean Diet, and has stayed high - perfect timing, since May is International Mediterranean Diet Month.
Each year at this time, Oldways and its Mediterranean Foods Alliance pull out all the stops, really ramping up our resources for supermarket dietitians and other health professionals, and offering inspiration to anyone wanting to learn more about this way of eating. Celebrate Med Month with us, by visiting the Oldways blog where we're posting a Mediterranean Memory-a-Day throughout the month of May, with guest blog posts from leading chefs, cookbook authors and dietitians who love the Mediterranean Diet as much as we do.
|
|
Best regards from all of us at Oldways and the Whole Grains Council,
Program Manager
Oldways / Whole Grains Council
Director of Food and Nutrition Strategies
Oldways / Whole Grains Council
|
|
|
