Online Exclusively: “What’s With Wheat?” by Cindy O’Meara
The documentary “What’s With Wheat?” by Cyndi O’Meara was released at the end of June, allowing free screenings for a limited time before being released for purchase. O’Meara is a nutritionist looking to investigate the growing epidemic of wheat intolerance and why it is being linked to so many health problems now since the population […]
Netflix: Michael Pollan’s ‘Cooked’ episode: “Air”
On February 19, 2016, Netflix debuted a documentary series titled “Cooked,” which is based on journalist Michael Pollan’s 2013 book, Cooked: A Natural History of Transformation. The four-part series explores the various methods of cooking and their impact on humans and culture throughout history. Each episode focuses on a natural element (fire, water, air or earth), […]
Grain Foods Foundation WELCOMES PEDIATRICS EXPERT DR. DYAN HES TO Scientific Advisory Board
Pediatrician and Pediatric Obesity Expert Dr. Dyan Hes to Offer Insights and Guidance on Key Programming Initiatives for the Organization October 27, 2016 — Washington, D.C. — The Grain Foods Foundation is excited to announce the appointment of Dyan Hes, MD, to its Scientific Advisory Board. Dr. Hes is the owner and medical director of […]
Grains are associated with helping you keep trim
Adults who mostly get their grains from cooked cereals, pasta, and rice weighed less than adults who eat almost no grains.
Grains are good for you infographic
People who eat certain grains consume significantly less saturated fat & added sugars than people who eat virtually no grains.
Grains are good for you
People who eat certain grains can consume more fiber, calcium, magnesium and vitamin D than people who eat almost no grains.
New Research Highlights Positive Health and Weight Benefits Associated with Eating Grain Foods
Findings from Nutritional Strategies and Grain Foods Foundation published in Food and Nutrition Sciences July 25, 2016 — Washington, D.C. — Say goodbye to your low-carb diet! A new study published in the peer-reviewed journal Food and Nutrition Sciences showcases compelling research findings that reveal the positive health and weight benefits associated with grain foods consumption. […]
Food groups associated with a reduced risk of 15-year all-cause death
This long-term observational cohort study aimed to investigate the potential impact of dietary patterns on death. The study population, comprised of 960 men, found that consumption of certain food groups, including bread, was independently predictive of lower risk of death.
Genetically Engineered Crops: Experiences and Prospects
An extensive study by The National Academies of Sciences, Engineering, and Medicine found no substantiated evidence of a difference in risks to human health between current commercially available genetically engineered (GE) crops and conventionally bred crops, nor did it find conclusive cause-and-effect evidence of environmental problems from the GE crops.
CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: Their Relation to Digestion, Digestive Disorders, Blood Glucose, and Inflammation
In part three of the series, the authors take a closer look at how different carbohydrates affect insulin levels, inflammation, the gut microbiome, and gut-related diseases such as irritable bowel syndrome. This report also covers celiac disease and food allergies.