Volume 118 | August 2019
Do Americans Know Which Foods are Whole Grain? The Answers Might Surprise You
Decades of nutrition advice encouraging Americans to eat more whole grains takes one small assumption for granted: that Americans will actually know which grains are which. To better assess the whole grain savvy of American shoppers, researchers in a recent study asked 169 low-income adults in Connecticut to look at 11 foods in their original packaging and determine if each was a whole grain or a refined grain. (No mixed foods were used – all of the whole grain products were 100% whole grain.) The majority of participants (7 out of 10) correctly identified 4 out of 5 of the whole grain products as whole grain, and nearly as many (6 out of 10) participants correctly identified 5 out of the 6 refined grain products.
Get Whole Grain Recipes Delivered to Your Inbox All September Long
For the month of September, we’re inviting you to sign up and receive special daily emails full of new recipes, whole grain cooking tips, and culinary inspiration gathered from the traditions of the Mediterranean, Asia, Latin America and the African diaspora. Join us as we embark on Whole Grains: the World Tour! 

Inside the NEW Gluten-Free Grains Cookbook
The colorful, inventive dishes that fill the pages of blogger Quelcy Kogel’s cookbook reflect her mission to reframe food limitations (such as wheat allergies or gluten intolerance) as a positive, creative tool. 
Mail Order Whole Grain Sources
People often email us asking, “Where can I find teff in Miami?” or “Is there a store in Des Moines that sells farro?” We can’t track the options in every community, but we can help you find mail-order sources for intact, un-processed whole grains and the whole grain flours and meals milled from them.
Creative Rye Recipes
Rye and triticale (a wheat-rye hybrid) are September's Whole Grains of the Month . In this flavorful Brussels sprouts salad, rye berries act as the croutons. For a complete meal, we recommend serving with a fillet of roasted salmon.

An Oldways recipe
Rye and salmon are staples throughout the Nordic countries. This salad utilizes hot smoked salmon, which flakes easier than lox.

An Oldways recipe
In France, this kind of spice bread or cake is often called a “couque.” Traditionally, the rye flour and honey were allowed to ferment for as much as a month before the other ingredients were added and it was baked.

An Oldways recipe
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