A guaranteed hit at summer potlucks and picnics, sorghum is taking center stage as June's Whole Grain of the Month. This naturally gluten free grain may not be as ubiquitous as brown rice or quinoa, but as more and more families become aware of its versatility and subtle sweetness, you can bet that we'll be seeing a lot more of it.

These chewy little pearls cook up in about 25-40 minutes, and can be substituted for couscous in recipes, due to their similar size and texture. Staying true to sorghum's traditional culinary uses in Africa, it also makes a wonderful base for porridge, or can be eaten popped, like popcorn. In addition to grain salads and sides, sorghum can also be used in baked goods. This month's featured recipe, Molasses Sorghum Cookies, uses sorghum flour, a popular pick in gluten free baking, as the sweet taste and texture somewhat mimic that of wheat flour.

Just in time for Father's Day, we are delighted to share an exciting link between whole grains and men's health. In a study of over 900 men diagnosed with prostate cancer, Harvard researchers analyzed their eating patterns and followed their health records for 14 years after diagnosis. They found that men who ate a typical "Western diet" (high in red and processed meat, high fat dairy, and refined grains) had more than twice the risk of prostate-cancer related death, and a 67% increased risk of death from all causes.

On the other hand, those who ate a healthy diet (with whole grains, fruits, vegetables, and fish) had a 36% lower risk of death from all causes. This study affirms that nutritious, balanced diets promote the best health outcomes, and that whole grains are an integral component of an overall, healthy diet. This Father's Day (June 21), nurture your family's most important asset, health, by preparing a nutritious meal chock full of whole grains, fruits, and vegetables. Check out our recipe page for ideas.

Research links many chronic diseases, from diabetes to heart disease, with diets that send your blood sugar on a roller coaster ride. The Glycemic Index rates how quickly carbohydrate foods are converted into glucose - and many grain foods have a low GI score (55 or less on the 1 to 100 GI scale is considered low).  Virtually all intact whole grains have a very low GI score: whole grain barley has a GI of about 25, wheat berries about 30, rye berries about 35, buckwheat about 45, and brown rice about 48, to cite a few examples. While GI can be a useful measure for those who fully understand the science behind it, be aware that by GI alone, a piece of chocolate cake with chocolate frosting (GI of 38) may inadvertently look like a healthier choice than a serving of quinoa (GI of 55). That's why it's important to take a big picture perspective on diet and health. To learn more about healthy carbohydrate choices, check out our recent blog post on the subject.