ISSUE 30 I Oct 2018

Welcome...
I don't know about you, but I love the smell of Spring! You'll notice we've renovated our newsletter just in time too. Maybe you're thinking about Spring-cleaning your lifestyle? Getting out and being more active or paying more attention to the foods you eat? If so, then this issue is for you.
Our latest  Hot Topic by Simone Austin, Advanced Sports Dietitian, looks at how carbohydrates can fuel sports performance. So whether you're looking to fuel for an upcoming race or just a run round the park, there's something for you! 
We've shared our  Whole Grain Serve Size Guide  to help you meet the 48g daily target. Most of us know the importance of including whole grains in a balanced diet, but only about 30% of us reach that goal - simply making a few swaps can help you get there! Like swapping white rice for brown, chips for popcorn and choosing whole grain breads. 
The results of our  latest audit  are in too, where we looked at the huge range of plant-based milks on the market. Whether you call them milks or 'mylks,' our factsheet tells you all you need to know about this growing category. 
Plus we're hoping you can help us with our breakfast research - simply complete our quick survey  telling us about your breakfast habits and you could be in with a chance of winning an inspirational breakfast pack worth $50!
Best wishes,
Sara

Dr Sara Grafenauer
General Manager
Carbohydrates & sports performance
As part of our Hot Topics series, Advanced Sports Dietitian Simone Austin tells us how to successfully fuel sports performance with carbohydrates. Whether you're preparing for a race or simply fuelling an at-home workout, Simone takes a look at when we should eat refined and whole grain carbs to get the best out of our performance.

Are you hitting your whole grain target?
We all know whole grains are good for us, but do you know just how to get enough whole grain in every day to reach your 48g target? Our handy whole grain serve size guide shows you just how easy it is.

How do you breakfast?
Do you want to be involved in a study? We'd love to find out about your breakfast habits!
If you've got five minutes to spare to fill out our survey, you could be in with a chance of winning an inspirational breakfast prize pack worth $50.
Anyone can enter, as long as you're 18 or over.

A big shift for plant-based milks
With the growing trend for plant-based foods being driven by more and more flexitarian and vegetarian advocates, the plant-based milk category has recently seen some major shifts of its own. Our latest audit captured the movement in this category, by tracking products on shelf at the four major Australian retailers.

Bakers Delight's New Hi-Protein Loaf
Trying to get more grains & seeds in your diet but not a fan of really grainy breads? Bakers Delight's new Hi-Protein Whole Grain Loaf has 6 grains & seeds inside, but you'd never know!
Great for everyday lunches, one serve* is packed with 10 grams of protein and may support maintenance of muscle mass as part of a healthy, varied diet. Plus, 2 slices also contributes 88% of your daily whole grain intake**
Available in Bakers Delight bakeries now!
*One serve = 2 toast slices
**One serve contributes 88% towards the Grains & Legumes Nutrition Council™ 48g Whole Grain Daily Target Intake.

Kellogg's Special K ® Gluten Free - now FODMAP friendly
Being both coeliac and FODMAP intolerant doesn't mean you can't enjoy tasty breakfast cereals anymore. Kellogg's Special K® Gluten Free is now also FODMAP Friendly certified. These delicious crunchy flakes not only contain 84% whole grain brown rice, but are also a good source of six vitamins (Vit E, Niacin, Vit B6, Thiamine, Riboflavin and Folate) and a source of Iron.

IN THIS ISSUE...
IN FOCUS
> Carbohydrates & sports performance
> Are you hitting your whole grain target?
FOOD NEWS 
> How do you breakfast?
> A big shift for plant-based milks
SPOTLIGHT
> Bakers Delight's New Hi-Protein Loaf 
> Kellogg's Special K ® Gluten Free - now FODMAP friendly 
R E SEARCH BITES:
As part of GLNC's role to review the latest science on grains and legumes, we provide a snapshot of the latest research.
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