ISSUE 17|  Aug 2016
Welcome... 

We were pleased to see some of our Balance subscribers at the GLNC Grains for Health forum, we hope you enjoyed the morning. The data from the analysis of the National Nutrition Survey which found people who eat core grain foods have a similar BMI and waist circumference as those that avoid them was certainly news to some people. For those of you not able to attend, check out the In Focus in this issue. 

 

People who are cutting out grains are likely to be missing out on fibre and this may be affecting more than our digestive health. In this issue, Rebecca Evans investigates the current understanding of the effect of food on the microbiome and how that can change our health.

 

As always, for the latest news and resources please visit our website and join us on social media @GrainsLegumesNC.

 

Happy reading!

 

Michelle


 

Michelle Broom

General Manager
InFocus

The News We've All Been Waiting For: Eating Pasta and Bread Does Not Contribute to Weight Gain
Recent ground-breaking research has finally dispelled the myth that eating grain foods causes weight gain and furthermore, suggests that grains are much more nutritious than most people think. The research comes from the GLNC who conducted an analysis of the most recent National Nutrition Survey, which looked at the diets of over 9,000 adults and showed that consumption of core grain foods was not linked to waist circumference or BMI. >>MORE
ResearchInsights

Diet and the Gut Microbiota: What Do We Know?
Did you know there is a third wheel in everyone's relationship between themselves and the food they eat? This third wheel is our gut microbiota; the unique ecosystem of microorganisms residing within our intestines and emerging research is revealing that what we eat may influence our gut microbiota, potentially having health implications. We've summarised the latest evidence on the relationship between our gut microbiota, health and the role of diet in this relationship. >>MORE
Should We Eat Wheat?
Wheat has recently been brought into the spotlight for its effect on health. Some people, no doubt with all the best intentions, have become suspicious that eating wheat may be causing health issues. What are they concerned about and are their concerns valid? >>MORE  
Grain Food Audit: A Credit to Core Grains
Australian intake of core grain foods has fallen below levels associated with favourable nutrition and health outcomes, with many Australians wrongly believing that grain foods are not an important part of a healthy diet. GLNC's recent audit of core grain foods available on shelf highlighted the nutrition credentials of core grain foods, including breakfast cereal, bread, pasta, rice, noodles, crispbreads and rice cakes that are currently available to Australians.  >>MORE
FoodNews 
Health Star Rating
The Health Star Rating system rates foods from half-a-star to five stars based on nutritional value and has been implemented since June 2014 on a voluntary basis by the food industry. Interestingly, the system is at odds with the Australian Dietary Guidelines in the exclusion of whole grains from the algorithm. What would it mean for the food industry and the HSR system if whole grains were to be included in the rating system? >>MORE 
GLNCNews 
Australian Pulse Conference and Australasian Grain Science Conference, Tamworth
Michelle Broom, General Manager of GLNC will be speaking at the International Year of Pulses global signature event, the Australian Pulse Conference, on the global trends that are putting pulses in the spotlight. In the same week, GLNC is also chairing a session dedicated to pulses at the AGSA Conference. GLNC PhD Candidate Stacey Fuller will be speaking on the health benefits of the different fibres found in pulses and GLNC Nutrition Manager Rebecca Williams will present the evidence for recommending two serves of legumes per week. Sarah Hyland, AIFST General Manager Industry Services, will also present during the session on using consumer insights to produce healthier products using pulses.   
WhatsOn 
Events: August to September 2016
OutandAbout 
Institute of Food Technologists Annual Meeting, Chicago
In July, GLNC attended IFT 2016, the largest conference for food technologists in the world, which this year had a strong focus on pulses as part of the International Year of Pulses.  The winners of the Australian Student Product Competition with their chickpea ANZAC biscuit, took part in a showcase of product winners from around the globe, including gelato made with fermented white kidney beans (which was delicious in passionfruit, strawberry and chocolate flavours), chickpea tortilla enchiladas and bean jam.  The scientific program included a session dedicated to pulses 'A Dietary Staple for the 21st Century: Celebrating 2016, the International Year of Pulses'. The huge expo of ingredient suppliers featured a range of new ingredients and foods such as flour made from sprouted grains, pea protein milk froth for coffee as well as lentil pasta.  Media portrayal of food was a hot topic and Jacques Rousseau gave an excellent presentation on why extreme views are so compelling and how they can be countered in his presentation Science Versus Sensationalism and Soundbites: How Can Consumers Make More Informed Choices?
Spotlight 
Introducing the All NEW Be Natural Organic Breakfast Cereal Range
Be Natural has a new look and a new range of delicious breakfasts for you. Today we shine the spotlight on our organics range. Delicious whole grain bites baked and bundled from organic red wheat sown in the Autumn and harvested in the Summer for that beautiful golden colour. 

There are two varieties - Original and Cinnamon, plus more than 80% whole grain and high in fibre, these bites are perfect for brekkie or as a snack to munch on. So grab our hand and join us in celebrating plant power. 

Be Natural. Food on a Mission! Available in stores nationally from September.
Helga's NEW Gluten Free Wholemeal Loaf
Helga's has just launched Australia's only wholemeal gluten free loaf, available in supermarkets nationally. Made with care from gluten free whole grains, Helga's Gluten Free Wholemeal delivers the closest thing to a real bread experience for those avoiding wheat and other gluten containing grains. 

Helga's Gluten Free Wholemeal is a source of fibre and just one serve (two slices) contributes 25% towards your 48g Whole Grain Daily Target Intake. It is also dairy free and does not contain any artificial colours and flavour. What's more, it also tastes great!
 
For more information please visit the Helga's website here.

IN THIS ISSUE:

IN FOCUS:
RESEARCH INSIGHTS:
FOOD NEWS:
GLNC NEWS:
WHAT'S ON: 
OUT & ABOUT:
>> Institute of Food Technologists Annual Meeting, Chicago
SPOTLIGHT:
>> NEW: Be Natural Organic Cereal Range
RESEARCH BITES

As part of GLNC's role to review the latest science on grains and legumes, we provide a snapshot of the latest research.
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