This Whole Grain Week (21-27thJune), the Grains & Legumes Nutrition Council are encouraging Australians to make the whole grain swap – a simple dietary change that could save the Australian economy upwards of $1.4billion in healthcare and lost productivity costs, according to a new Australian-first study.
Join the new addition to the Whole Grains webinar series organized by the WGI partner Cereals & Grains to discover global attitudes toward whole grains and their production in Sweden. Past additions to the series explored the Australian, U.S., and South Korean perspectives on whole grains.
Australia could make healthcare savings of more than $1.4 billion annually in the treatment of heart disease and type 2 diabetes simply by swapping just three serves a day of refined grain foods to whole grains.
The new research, published this week in the international journal Nutrients, calculated the savings in healthcare costs and lost productivity associated with reductions in heart disease and type two diabetes from increased consumption of whole grains.
The WholEUGrain project Consortium invites you to join a 3-days summer school on the 17th - 19th of May 2021, from 9.00 – 12.00 CET.
During the 3-days, you will get inspiring and up-to-date insight and knowledge on: how to establish and develop a national whole grain partnership, as well as the specific health benefits of whole grains – which emphasizes the importance of and the opportunities a whole grain partnership has to offer.
The International Working Group on Whole Grain Definition(s) is pleased to announce that the global definition for what constitutes a Whole Grain Food has been approved and endorsed by Cereals & Grains Association, HealthGrain Forum and ICC.
The Oldways Whole Grains Council, based in the United States, celebrates whole grains with a nationwide Whole Grain Sampling Day campaign on the last Wednesday in March each year.
With the WGI’s Global Definitions Working Group in the last stages of finalizing its whole-grain food definition, the group’s chair, Jan-Willem van der Kamp, and a few other representatives from the group introduced the details of the definition in a short webinar on 2nd December 2020.
The virtual roundtable webinar celebrating International Whole Grain Day on 19 November 2020 attracted nearly 600 registrants from 73 countries, roughly half of whom attended the live event.
After the Global Definition of Whole Grain as Food Ingredient, the WGI International Working Group on Whole Grain Definitions elaborated in the past month a proposal for a Global Whole-Grain Food Definition.
