Troubled by the public perception that nutrition experts all disagree, Oldways brought together the leading scientists across multiple nutrition philosophies last month to come to consensus on what really constitutes a healthy diet. Chaired by Dr. Walter Willett, of the Harvard School of Public Health, and Dr. David Katz, of the Yale Prevention Research Center, this diverse panel of dozens of experts (ranging from vegan to Paleo, and from low fat to the Mediterranean diet), agreed that whole grains DO have a place in a healthy diet.

Collectively, the group voiced strong support for the food-based recommendations of the 2015 Dietary Guidelines Advisory Committee, which encourage more plant foods, like whole grains. Although whole grains are associated with improved health outcomes, that's not the only reason why these scientists embraced these hearty pantry staples. One important aspect of the consensus was sustainability. Whole grains require much less land and water than other foods, especially animal products, meaning that they'll be better able to nourish future generations. It is no wonder that grains have been at the core of traditional diets for millennia!

While we certainly have a soft spot for whole grains here at the Oldways Whole Grains Council, the experts we brought in for the Finding Common Ground Conference recognize the variety of foods that promote health, not just one specific food or nutrient. To learn more about the conference and our findings, click here.

Researchers analyzing 24 different randomized controlled trials found that eating whole grains is associated with significantly lower LDL ("bad") cholesterol and total cholesterol. Whole grain oats specifically seem to be linked with the greatest cholesterol lowering effects. Learn more here.

From batches of homemade granola, to personalized dinner kits that feature a trendy whole grain, there are plenty of DIY gift ideas to spread both great taste and good health.

Learn more here. 

The results from the National Restaurant Association's 2016 Culinary Forecast are in!

To see which grains surpassed quinoa in popularity, and to see if the gluten-free trend is on its way out, click here. 

Beets, parsley and feta are the perfect balance for assertive buckwheat, December's Whole Grain of the Month. This is an especially wonderful buffet dish.

Courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook

Steel Cut Oat Risotto with Mushrooms
Steel cut oats give up their creaminess almost willingly, making them an ideal star for whole grain risotto.