Volume 94 | August 2017
Why Ancient Wheats Got Left Behind
Are your favorite grains naked or covered? Find out what these terms mean – and how they matter to the current resurgence of ancient grains.
Whole Grains Month Sneak Peek
September is right around the corner! To celebrate our favorite month, we're sending more than 50 cases of whole grain foods to a deserving organization. Learn more about how you can nominate a deserving organization. Also, check back on September 1 to take our "Guess the Grains Quiz."
NEW Printable Handout:
Why You Might Want to Rethink a Grain-Free or Gluten-Free Diet
You asked, we answered! Based on popular demand, we created this eye-catching, 2-sided handout to address some of the myths surrounding grain-free and gluten-free diets.

It’s just the tool you’ve been waiting for, to help educate others about the key role of whole grains. 
Low-Carb Diet Not Well Suited for Those Without Diabetes, Pre-Diabetes
While there is no one-size-fits-all weight loss plan that works for everyone, it seems that a low Glycemic Load or low carbohydrate diet makes little difference for most people who don’t have diabetes (or pre-diabetes). Researchers found that people with insulin sensitivity problems lost more weight on a New Nordic Diet (high in whole grains) or a high-fat, low-carbohydrate diet. However, people without diabetes or pre-diabetes lost more weight on a high-carbohydrate, low-fat diet.
Baker's Corner
We've trekked up and down the east coast the past couple of months participating in a number of bread and baking conferences (such as the Kneading Conference, in Maine, and the International Symposium on Bread, in North Carolina). Bring our findings into your own kitchen by checking out some of our recap blogs.

Seasonal Recipes
This fruity grain salad showcases the freshness of traditional Latin American cuisine. Pairs perfectly with spiced, grilled fish.

An Oldways Whole Grains Council recipe
This stuffed squash, featuring one of August’s Whole Grains of the Month, is elegant enough to serve at a special dinner yet simple enough to put on the menu any night of the week. 

Recipe courtesy of Sharon Palmer, from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes

Don’t discard the leafy green tops of beets. Instead, use them to make pesto for your whole grain pasta.

An Oldways Whole Grains Council recipe

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies