Volume 113 | March 2019
Your Guide to Whole Grain Sampling Day
What if there were one day when, everywhere you went, there were opportunities to try delicious whole grain foods? You’d stop into the cafeteria at your workplace, and you’d be offered a taste of quinoa salad. Your teenager would duck into a quick-serve restaurant, and they’d ask, “Would you like that on a whole grain wrap, instead of the usual bun?” In the park downtown, a food company would be passing out granola bars to joggers. 

Indeed, such a day exists, and it is just one week away! Celebrate #SampleWholeGrains Day with us on Wednesday, March 27. 
These are the Whole Grains the WWF Wants Us to Eat More of
Earlier this year, the World Wildlife Foundation and Knorr unveiled their Future 50 Foods report, a list of 50 crops they recommend eating more of, to improve both human and planetary health. See which whole grains made the list in our latest blog post.
Whole Grains Linked with 37% Lower Risk of Liver Cancer
In a study of 125,455 adults followed for 24 years, those eating the most whole grains (33g per day, or about 2 servings) were 37% less likely to develop a common type of liver cancer (hepatocellular carcinoma) than those eating the least whole grains (7g per day, or less than half a serving). When looking at the isolated relationship of fiber, bran, and germ, the results were not statistically significant, indicating that whole grains are greater than the sum of their parts.
A Closer Look at Quinoa
Quinoa is March’s Whole Grain of the Month . But is the American frenzy over this “superfood” affecting the quinoa supply of the indigenous people who grow it? Learn about the growth of the international and American grown quinoa movement and what it means for grain economies around the world in this 24-minute video from our 2018 conference.
Creative Quinoa Recipes
This mildly sweet oatmeal alternative comes together in minutes for a satisfying, nourishing start to your day. 

An Oldways recipe and photo
Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil.

Recipe courtesy of WGC Culinary Advisor Robin Asbell
This entree salad is hearty enough for your main meal.

An Oldways Whole Grains Council recipe, courtesy of Shannon Evins

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager