Volume 105 | July 2018
Understanding "Good Carbs"
For millennia, carbohydrates have been a staple of human diets around the world. But not all carbohydrates are created equal. After all, carbs are present in everything from spinach to cake. By choosing quality carbohydrates, like whole grains, beans, fruit, and vegetables, you can get the biggest nutritional bang for your buck. Check out our Carb Quality Continuum to see how different carbohydrate choices measure up.
NEW Handout: Whole Grains in the Asian Diet
Think white rice is the only grain food in Asian cuisine? Think again! To celebrate the release of our updated Asian Diet Pyramid, we created a number of new handouts about the Asian Diet, including this one about whole grains.
Substituting Whole Grains for Refined Linked with Lower Risk of Death, Cancer Reoccurrence
In a study of 1,024 patients with stage III colon cancer, patients eating 3 or more servings of refined grains per day had a significantly higher risk of cancer reoccurrence or death from any cause. Replacing 1 serving of refined grains with 1 serving of whole grains daily was linked with a 23% lower risk of cancer reoccurrence or death from any cause. 
Training a New Generation of Whole Grain Bakers in Haiti
Give a man bread, and you feed him for a day. Teach a man to bake bread, and you feed him for a lifetime. Or at least that’s the way that Sue Becker is interpreting the age-old adage.
Seasonal Whole Grain Recipes
Wheat is July’s Whole Grain of the Month. Hearty whole wheat flour anchors these scones, but if you’re looking to experiment with a new ingredient, we also highly recommend whole grain spelt flour.

An Oldways Whole Grains Council recipe
As fragrant basil, tender squash, and delightfully sweet corn appear in farmers markets and gardens, there is hardly a better time to eat seasonally. On days when you’re craving something sturdier than a salad, give this colorful flatbread pizza a try.

An Oldways Whole Grains Council recipe
When peaches aren’t in season, we make this simple crisp with apples, berries, or any other fresh fruit that’s available. For an even easier shortcut, you can use granola in place of the oat-olive oil-sugar mixture.

An Oldways Whole Grains Council recipe

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager