Volume 106 | August 2018
Celebrate #WholeGrainsMonth in September!
Throughout September, we’ll feature new whole grain “Deal of the Day” offerings from our WGC member companies. Each day we’ll reveal a new discount, coupon, or social media contest featuring deliciously whole grain goodies, and we’ll give you details about how to participate and take advantage of the deal.

Plus, if you show us where you #SpotWholeGrains on Instagram, you can be entered to win $500!
Singapore's Health Promotion Board Emphasizes Whole Grains
Faced with rapidly rising rates of obesity and type 2 diabetes, the Singaporean government’s Health Promotion Board has been working hard to promote a major shift toward whole grains in a country where white rice and refined grain noodles make up a huge part of the average consumer diet.
brown rice
Healthy Carbs Starved of Attention in Keto Diet
Fad diets like the Keto diet cycle in and out, but in truth, there is no single dietary villain or savior – a healthy diet includes countless different foods and nutrients. In fact, greatly reducing the carbohydrates in your diet might be harmful in the long term.
Register NOW for our November Conference
Calling all food industry professionals, nutrition educators, and whole grain enthusiasts! Our November conference has an exciting lineup of presentations on sprouted grains, whole grain trends, nutrition, and more. Registered Dietitians who attend will be eligible for 10 CPE credits.
Seasonal Whole Grain Recipes
These muffins are the essence of a New England summer, featuring blueberries and maple syrup.

An Oldways Whole Grains Council recipe
 
To speed this recipe on its way to your table, the farro and the stew can be prepared up to three days ahead. 

Recipe and photo shared with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
The recipe features pumpernickel (rye) flour, August's Whole Grain of the Month. It tastes especially delicious spread with butter and served with fruit or cheese.

Recipe courtesy of King Arthur Flour

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager