Volume 93 | July 2017
Why You Might Want to Rethink that
Grain-Free or Gluten-Free Diet
Embracing traditional diets means embracing a diet with more whole grains, not fewer. New research shows that misguided dieters who avoid this nutritious, sustainable food group are putting themselves at risk of not only nutrient deficiencies, but possibly chronic disease and weight problems as well.
You Know Whole Grains are Healthy, But Do You Know Why?
According to a national health survey, whole grains are way up the list of components considered to be healthful by consumers (84%), following only vitamin D (88%) and fiber (87%). We’ll help you understand why whole grains are so healthy, and why your body relies on these foods.
Whole Grain Consumption Worldwide
Whole grain consumption differs radically from country to country. A fascinating global database now makes it possible to compare eating habits around the world. 
Replacing Refined Grains with Whole Grains Linked with Less Childhood Obesity
In a study of more than 500 mother-child pairs, in which all of the moms were diagnosed with gestational diabetes, Harvard researchers found that substituting 1 serving of refined grains per day with whole grains in the mom’s diet during pregnancy was associated with a 10% lower risk of the child being overweight or obese at age 7. Eating more than 4.3 servings of refined grains per day during pregnancy was linked with nearly double the risk of children becoming overweight or obese compared to those who ate fewer than 1.8 servings.
Deals & Discounts
For the month of July, our friends at To Your Health Sprouted Flour Co. are offering $1 shipping if you order 15 pounds or more of flours/grains. See healthyflour.com for details. Tip: If you want smaller quantities, go in with your friends or neighbors for a joint order!
Seasonal Recipes
Dried figs are deliciously sweet, and when joined with Turkish apricots, raw walnuts, and cinnamon, they give this breakfast cereal a decidedly Mediterranean flair.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Wheat, including bulgur, is July's Whole Grain of the month. Prepare this salad quickly, using any kind of leftover grain. Perfect as a side dish, or as the main dish on hot summer nights.

An Oldways Whole Grains Council recipe, courtesy of Cynthia Harriman
A tartine, an elaborate open-faced sandwich, is a common breakfast or snack choice in France.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies