Go with the Grain — it’s Whole Grains Month
Originally posted for Huffington Post on 9/5/2016
Happy Labor Day and happy Whole Grains Month. From amaranth, the It whole grain of the moment, to old friends like brown rice and oats, they’re all winners. Celebrate them, enjoy them all September long. Your body will thank you.
A new Harvard study links increased whole grain consumption with reduced mortality risk. The secret’s in the bran and the germ. That’s where grains offer complex carbs for good energy and a host of vitamins, minerals and nutrients. They have fiber to balance blood sugar, lower cholesterol and make your tummy happy. Up to a quarter of whole grains’ protein and nutrients and almost all of the fiber get buffed away in processing. You deserve the whole goodness of whole grains.
You may love them for their flavor, and that makes the folks at Oldways Whole Grains Council happy. Back in 2003 when the Whole Grains Council launched, whole grains were hard to find or worse, hard to eat. The first wave of whole grain products were whole-hearted and earnest, but alas, tasted like pencil shavings.
In just over a decade, whole grain products have become more popular, more palatable and more accessible. Grab a cranberry oat scone with your morning joe. Upgrade your panini by swapping out white bread (how meh) for multigrain. Need an afternoon energy boost? Skip the latte and munch on a granola bar. Watching the game at your local bar? Have some whole grain pretzels with that beer. Or have some popcorn — that’s a whole grain, too. Whole grains are everywhere, in your favorite products and on the menu at your favorite restaurants. Look for them. You’ll be well-rewarded.