Volume 92 | June 2017
Momentum for Whole Grains Picks Up Overseas
If you’ve visited Brazil or China – or sampled their cuisine in U.S. restaurants – you know that white rice has long been a common staple in both these countries. That’s changing now, as governments in China and Brazil are laying the foundation to make whole grains the new norm, with a little help from the Oldways Whole Grains Council. In late April we met with regulators and manufacturers in Brazil, to support new labeling rules for whole grains, and in mid-May we traveled to China to explain the health benefits of whole grains to 300 government, industry and health experts. Some of the issues in play may surprise you – as we chronicled on our blog. 
Is Your “Clean Label” Food Missing Its Natural Nutrients?
Foods stripped of artificial flavors, colors, and additives are great – but not if they’re also stripped of the grain’s healthful bran and germ. Instead of focusing on what’s missing from the ingredient list, be sure to consider what nutrition perks (like whole grains) are included, too. 
Fiber in Whole Grains Linked with Better Osteoarthritis Management
In a study of more than 5,000 adults, those eating the most cereal fiber (the type of fiber in whole grains) had a 14% lower risk of knee pain worsening than those eating the least (8.4 grams vs 2.8 grams). However, results were not statistically significant for other types of fiber (such as fiber from fruit or nuts).
Calling All Bread & Grain Enthusiasts!
The Maine Grain Alliance’s Kneading Conference in Skowhegan, ME on July 27 & 28 is the perfect chance to meet and learn from farmers, millers, bakers and grain lovers from around the world. Enjoy intensive baking workshops, hear from renowned bakers and authors, and engage in discussions about heritage grain growing and grain-based businesses. Open to avid home bakers and grain professionals alike. 
Tell Us About the Local Grains in Your Community
Are there locally grown grains at your farmers market? We want to know about it! We are creating an online network to support the local grain movement happening across the US, and we’re starting by taking stock of the local grain farmers, millers, and maltsters out there.

If you know of a farm, mill, or malt house that’s working with locally grown grains, please email Caroline at [email protected] with the details.
Seasonal Recipes
Make a batch of this overnight oatmeal at the beginning of the week, and you’ll have a quick grab-and-go breakfast for the days ahead.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Blueberries and blue cheese lend a punch of complex flavor to this hearty summer salad, which features sorghum, June's Whole Grain of the Month.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
While most whole grain sushi uses brown rice, the sticky quality of millet is perfectly suited for this purpose. 

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Kelly Toups, MLA, RD, LDN 
Whole Grains Council Program Director

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies