Volume 102 | April 2018
Sprouted Grains 101
April is Sprouted Grains Month. Sprouting grains, by soaking them until they develop a short, visible “sprout,” is rapidly gaining popularity, and many people attest that sprouting makes grains “easier to digest.” While the effect on digestion is largely anecdotal, scientific studies are showing that the sprouting process may even further improve the nutrition of already healthy whole grains. 
How a Popular Bakery is Boosting Sales with Whole Grains
Some eateries take a "stealth health" approach, quietly sneaking in more nutrient-dense ingredients, but Flour, a Boston-area bakery, went a different route. Find out about Flour's new whole grain menu launch, and how this James Beard award-winning baker is giving her classic pastries a whole grain twist.
Whole Grains in the Mediterranean Diet
Think the Mediterranean Diet is filled with just refined grains, like white bread? Think again! Many whole grains, such as bulgur, barley, and farro, have a rich history throughout the Mediterranean. Celebrate International Mediterranean Diet Month in May by brushing up on Mediterranean whole grains. 
Whole Grains Linked with Longer Lives
In a review of 19 studies encompassing more than one million participants, each one-ounce daily serving of whole grains was associated with a 14% lower risk of death from heart disease, a 3% lower risk of death from cancer, and a 9% lower risk of total mortality.
Whole Grain Recipes
Sprouted Sweet Brown Rice, April’s Whole Grain of the Month, perfectly complements this easy stir fry. Coconut oil adds extra flavor depth, but you can substitute any other neutral vegetable oil.

An Oldways Whole Grains Council recipe
Millet is a staple of continental African cuisine. In this recipe, we add diced zucchini for a slight bit of crispness, curry powder for a hint of spice, chickpeas for added protein, and golden raisins for a delightful sweetness. 

An Oldways recipe
The King Arthur Flour Company shared this wonderful recipe with us. They served the cake as a trifle, using vanilla yogurt, but we adapted the recipe to use firmer Greek yogurt, to create a dessert inspired by strawberry shortcake.

Recipe adapted from King Arthur Flour by Oldways

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager