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FEATURED GRAIN
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FEATURED RECIPE
Multi Grain
Corn Flour Waffles
A little sweet, a little savory. Soft inside, with a
cornmeal crunch.
Delicious for breakfast, or even for lunch!
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QUICK LINKS
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SUPPORT OLDWAYS
Make a donation today!
Contribute online, call Birthe Creutz at (617) 896-4896 to make your donation by phone, or send your gift to: Oldways266 Beacon StBoston, MA 02116
Oldways is a 501(c)3 charity. All donations are
100% tax-deductible.
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FOLLOW US   
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Dear Friends of Whole Grains,
As Halloween approaches, the likelihood of getting scared out of your wits increases. For those of us who enjoy whole grains, one source of the heebie-jeebies could be the sensationalist information contained in a new book, called Grain Brain, that's getting a lot of press attention this month. The book's author believes that "all carbohydrates are fundamentally toxic" but he's especially harsh in his opinion of grains. Read our recent blog post that sets the record straight, then rest easy and cook up some delicious whole grains for dinner tonight.
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Whole Grain Consumption up 23%
Just before the U.S. government shutdown began, the US Department of Agriculture released a long-awaited update on whole grain consumption. Turns out Americans ate 23% more whole grains in 2009-10 than they did in 2007-08. While we still have room for improvement (we're nowhere near to making half or more of our grains whole, as recommended) it is encouraging to see that the trend continues upward.
Even more encouraging is that the greatest improvements are seen in men and women in their 30s, and children ages 2-5. We like that, because it indicates that young families are focusing on healthy habits and hopefully that will mean many more years of up-trending. You can help boost those numbers in all categories by sharing your love for whole grains with friends and family. Search our recipes for something tasty to bring to your next work meeting or family gathering!
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Gluten Intolerance: Is It Really the Gluten?
For the 1% of the population with celiac disease, three common grains - wheat, barley and rye - are off-limits because they contain gluten, a difficult-to-digest protein that helps bread doughs stretch and rise into airy loaves. Another group of us, estimated at between 1-6% of the population, has health symptoms that may improve on a gluten-free diet; in 2012 this syndrome was dubbed "non-celiac gluten sensitivity." There's no doubt that gluten is a factor in celiac disease. But is gluten really at the root of this second group's symptoms? Scientists at the recent International Celiac Disease Symposium in Chicago say that, in many cases, other causes may be at work. These include ATI's (a pest-resistance factor, bred to higher levels in modern wheat) and certain sugars (known by the acronym FODMAPS) that are in a wide range of fruits and vegetables and also in wheat, barely and rye. If you or someone you care about suspects a gluten sensitivity, don't self-diagnose: get medical help. Read more about the Celiac conference here.
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Snack in a Backpack wins Good Grains!
 We are thrilled to announce our winner of the "Good Grains for a Good Cause" sweepstakes is... drum roll please... Snack in a Backpack!! This small nonprofit in northern Georgia relies on volunteers to help send healthy snacks home with kids for the weekend, when free or reduced-cost cafeteria meals are unavailable to them. Snack in a Backpack was selected from the almost 500 entries we received last month. Thanks to all of you reading this newsletter who participated; and also to our many donors, whose generous offerings will go far in helping feed hungry children. It was encouraging to learn about all the good work being done across the country to combat food insecurity and promote healthy eating whenever possible. We commend all of the nominated agencies for their efforts, and ask you to remember them next time you have some time, money or food to donate.
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Consumer Question: Is Corn a Vegetable or a Grain?
 The short answer is: it's both. Here's the longer answer...
When we consume fresh corn (or frozen, or canned) it is considered a starchy vegetable. Once corn has been dried, its hardened form is considered a grain. So while popcorn (without scads of added butter or oil) is a filling, healthy snack - it is not a vegetable. (Sorry, snackers!) Besides the popular popcorn, ground corn - as a grain - is often used in products like tortillas, grits and polenta. These mainstays of Mexican, Southern and Italian cuisines may be new and tasty ways for you to get your grains in! Just make sure to look for whole grain versions of tortillas, grits, polenta and other milled-corn foods. We often get asked if fresh corn counts toward qualifying products for the Whole Grain Stamp. Our answer is yes, since we think it's a little silly to quibble about fresh corn vs dry corn. However, all that extra water in fresh corn doesn't count, so a standard 80 gram serving of fresh corn would count as about 20 grams of whole grain. |
What's Happening at Oldways: 
Eating the "Old Ways" For Health
Oldways, the parent organization of the Whole Grains Council, created the Mediterranean Diet Pyramid in 1993, and since then has published four other traditional diet pyramids: Vegetarian, Asian, Latin-American, and African Heritage. Use the pyramids as your guide for creating healthy, well-balanced plates, full of real foods to increase dietary variety and improve health.
Extensive research backs up the power of "health through heritage" represented by the Oldways traditional diet pyramids. Visit the Oldways website today, where we have a very useful Health Studies search engine. Want to see how the Mediterranean Diet may reduce your risk of Alzheimer's Disease, or learn the health benefits of traditional Latino diets against diabetes? You can pick any food tradition and any disease or condition, then check out any associated studies. It's a great way to learn how eating "the old ways" can bolster your health!
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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
Stamp Program Manager
Oldways / Whole Grains Council
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