Volume 100 | February 2018
Increase Fiber and Protein with These African Heritage Whole Grains
Whole grains are a part of heritage diets around the world, but did you know that Africa is home to more native grains than any other continent? Africa has its own species of rice, along with millet, sorghum, teff, several varieties of wheat, and dozens of other wild grains and cereal crops. Finish off Black History Month with a splash by exploring a new-to-you African heritage whole grain, full of flavor, color, and nutrients.
Sneak Peek at Our New Whole Grain Menu Plan Book
So you’ve mastered oatmeal, whole wheat toast, and brown rice—and are now wondering how to go beyond the basics and explore whole grains more widely. Our new book is here to help! With inspiration from four heritage diets around the globe, we take you on a 28-day journey through the world of whole grains.
Celebrate Cancer Prevention Month with Whole Grains
In addition to avoiding tobacco, exercising, and eating fruits and vegetables, do you regularly put whole grains on your plate? This simple swap is an important part of any cancer protective diet. Researchers at the AICR and the World Cancer Research Fund found that when it comes to colorectal cancer, the evidence for whole grains is actually stronger than the evidence for fiber alone.
Whole Grains Linked with Healthier Arteries
Aortic stiffness, a thickening or hardening of the body’s main artery, is a significant predictor of heart disease, heart failure, and stroke. In a study of obese men, whole grains were the only food group significantly associated with less aortic stiffness.
Register Your Whole Grain Sampling Day Event
From cooking classes, to food drives, to grocery store tours, and more, anyone, anywhere can participate in Whole Grain Sampling Day. Do you have a whole grain focused event in the works for March 28, 2018? Let us know!
Whole Grain Recipes
This fruity grain salad, featuring February’s Whole Grain of the Month, showcases the freshness of traditional Latin American cuisine. Pairs perfectly with spiced, grilled fish.

An Oldways Whole Grains Council recipe
Classic pesto includes basil, Parmigiano-Reggiano, garlic, pine nuts, olive oil, and salt. Here, we swapped out cheese for nutritional yeast, and added arugula, cashews, and lemon. The result is a peppery pesto that tastes delicious with beans and whole grain pasta.

An Oldways Whole Grains Council recipe
Your kids will enjoy the chocolate and cherry flavors, but you’ll appreciate the goodness of whole grain rice, paired with plenty of milk protein, in this delicious chocolate-cherry rice pudding.

Recipe courtesy of Missy Chase Lapine, for Uncle Ben’s

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Director

Cynthia Harriman
Director of Food and Nutrition Strategies