It might not have attracted as much media attention as quinoa or chia, but sorghum – a home-grown gluten-free grain that is every bit as attractive in the nutritional and sustainability stakes - is steadily gaining traction in food applications, not least because it’s more affordable than other ‘ancient grains,’ said Doug Bice from the United Sorghum Checkoff Program.
Whole Grains Council, CSPI, American Heart Association, slam final rule on school meals: ‘This rollback is an unnecessary threat to children’s health’
VIDEO: How easy is it to get kids to eat whole-grain-rich foods in schools?
Whole grains labeling ‘afflicted by a lack of clarity,’ Academy of Nutrition and Dietetics, CSPI
SPOTLIGHT ON BRAZIL: Whole grain labeling… Should Brazil follow US or European criteria?
If I'm not mistaken, the major cereal manufacturers now use "white" whole wheat in all their wheat-containing sugared and non-sugared breakfast cereals, so what fraction of the increase in consumption of whole grains over the last 10 years was due solely to this change, which required no alteration in food choices among US cereal eaters?
