Volume 97 | November 2017
Whole Grains for Every Thanksgiving Feast
Whole grains are the perfect addition to any Thanksgiving feast, as they effortlessly adapt to both sweet and savory flavors. From farro pilaf as a side, to stuffing made with whole grain cornbread, to whole grain rolls or pie made with whole wheat flour, this versatile food group can find its way into any course of the meal. See the bottom of this issue for a few featured recipes.
Why Marathon Runners are Flocking to Teff
Could teff be part of the reason Ethiopian runners are frequent marathon champions? Learn why this small but mighty grain is revered by athletes around the world.
This Ancient Grain is Helping Farmers Combat Drought
Millet requires very little water and tends to be resistant to many of the pathogens and pests that plague commodity crops like corn and wheat. Given these agricultural benefits, it’s no wonder millet’s popularity is on the rise in dry regions from Asia, to Africa, to our very own Western US.
Whole Grains Linked with Weight Loss, Less Inflammation
In a clinical trial of 50 Danish adults, participants lost significantly more weight after 8 weeks on the whole grain diet (- 0.4 pounds) compared to the refined grain diet (+ 2 pounds). Additionally, the whole grain diet (especially rye foods) significantly lowered inflammation.
Whole Grain Recipes for Your Holiday Table
This slightly sweet, autumnal-hued soup is the perfect seasonal appetizer to usher in the parade of Thanksgiving dishes. Millet, November’s Whole Grain of the Month, adds a thick, hearty texture.

Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook
 
This bright whole grain salad beautifully balances the flavors of roasted turkey or meats, or heavy holiday entrees.

Recipe courtesy of Positively Good For You
No holiday gathering is complete without an apple pie. We love the nutrient-dense twist of this Swedish (crustless) apple pie.

An Oldways recipe

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies