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FEATURED GRAIN
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FEATURED RECIPE
Two different whole grains, a zesty lemon-ginger dressing, and sweet red raspberries make this a very special salad. Since it uses frozen raspberries, you can make it year-round.
Recipe and photo courtesy of National Processed Red Raspberry Council
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OUR CONFERENCE
Whole Grains: Breaking Barriers Nov 9-11, 2014 Hyatt Boston Harbor
Click below for more information or to register
12 CPE credits for RDs
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Dear Friends of Whole Grains,
You'll see a new name at the bottom of this newsletter, so let me introduce myself. I'm Kelly Toups, a new Program Manager here at the Whole Grains Council. Drawing on my background in nutrition and dietetics, health campaign programming, and food systems research, I am more than eager to serve as a resource for any of your questions, comments and needs. Have an idea for Whole Grain Sampling Day or any other future projects? Send it along! We love to hear from everyone, anytime. |
Whole Grains Month Contest Starts September 1
It's our favorite time of year here at the Whole Grains Council. That's right, Whole Grains Month! Sure, you may have tried whole wheat bread, brown rice, and oatmeal. But have you experimented with millet, spelt, or amaranth? To encourage folks to "Make the Switch" to whole grains this month, we're showcasing a mouthwatering group of recipes created by our favorite food bloggers and dietitians. We invite you to try all of these recipes and vote on your favorites. Then, we'll randomly select one lucky voter to win a delicious selection of whole grain foods, as well as $500! Also, stay tuned for a cook-off in early October, where the five top-voted recipes will go head to head for cash prizes for their creators. Have you made the switch to whole grains? We'd love to hear about it!
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Get Intact Grains Delivered to Your Doorstep!
Are you dying to experiment with triticale berries or sprouted einkorn, but don't know where to find these ingredients? Are teff and freekeh missing from your local market? We're here to help! While we can't track the whole grain options in every community, we can direct you to mail-order sources for intact, un-processed whole grains and the whole grain flours and meals milled from them. To make cooking with whole grains as easy and accessible as possible, we added a new online mail-order directory to connect you with these awesome ingredients so that you can have them delivered right to your doorstep. Check it out here!
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Health: Brown Rice Lowers Inflammation, Heart Disease Markers, Diabetes Risk
Rice is September's Whole Grain of the Month, and according to the latest research, there are plenty of reasons to reach for this versatile grain. This April, the International Journal of Preventive Medicine published a randomized crossover study of 40 overweight or obese women. For six weeks, the women consumed 150g (about 3/4 cup cooked) of either brown rice or white rice daily, as part of a prescribed weight-loss diet including 50-60% carbohydrates, 15-20% protein and ≤30% fat, then switched to the other kind of rice for another six weeks. At the end of the study, scientists found that brown rice had a beneficial impact on both inflammation and cardiovascular risk markers, including decreases in weight, waist and hip circumference, BMI, diastolic blood pressure and hs-CRP (an inflammation marker).
And if that's not enough, another study, published in May, shows that substituting brown rice for white rice can reduce diabetes risk. Looking for more reasons to "Make the Switch" to whole grains? Check out our health studies page! There you'll find the latest research on a variety of whole grains, from brown rice to buckwheat.
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Myth of the Month: "Modern Wheat has More Gluten" (Not!)
Many people mistakenly believe that modern "dwarf" wheat is higher in gluten, and is therefore responsible for a rise in celiac disease and gluten sensitivity. Analyzing data from the 20th and 21st centuries, Donald Kasarda, PhD, a scientist with USDA's Agricultural Research Service, concluded that gluten content in wheat has NOT increased. In a speech at the International Celiac Disease Symposium in September, 2013, Dr. Kasarda also stated that dwarf wheat is a natural variety of wheat and that the genes for dwarfism and for gluten are not associated in the genetic makeup of modern wheat.
That being said, Kasarda's data do show that average consumption of gluten is rising, especially in the last 15-20 years. That's because gluten is being added as an isolated ingredient in so many processed foods. (Not an issue, if you eat your foods more on the intact / minimally processed end of the scale.) Research also shows that wheat has been bred to increase its pest resistance (so that fewer pesticides can be used and emitted into the environment), but some people are sensitive to these natural pest-resistant compounds (ATIs, or amylase tripsin inhibitors).
Curious about other myths and truths surrounding grains and gluten? Attend our conference, Whole Grains: Breaking Barriers, in Boston November 9-11, 2014. Check out the lineup of speakers and presentations, then sign up before the conference is sold out!
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DEALS AND DISCOUNTS: Cookbook Giveaway, Sweepstakes, and Recipe Contest!
Starting September 10 and ending September 20, chef, author, and instructor Robin Asbell is giving away a copy of Sweet & Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners. See her blog during this period for details on how to enter. Roman Meal Company is hosting their Baked Fresh Sweepstakes from September 2 - September 30. One Grand Prize Winner will win $2,500 cash and 5 free Roman Meal bread product coupons. Five runner-up winners will receive 5 free Roman Meal Bread product coupons. See their website for details on how to enter. Brown rice, black rice, red rice... Enter your favorite whole grain recipe in the USA Rice Federation's contest, to show how delicious whole grain rice can be! Prizes include Aroma rice cookers and $300, $200 and $100 gift cards. For details on how to enter, see here.
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Best regards from all of us at Oldways and the Whole Grains Council,
Director of Food and Nutrition Strategies Oldways / Whole Grains Council
Stamp Program Manager
Oldways / Whole Grains Council
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