Whole grains are more on the public’s radar now than ever before. And for good reason—studies have shown that consuming whole grains can lead to huge health benefits. A diet rich in whole grains reduces the risk of chronic diseases such as Heart Disease, Type 2 Diabetes and Stroke.
Eating whole grains regularly also helps people maintain a healthy body weight, healthy blood pressure levels, even reduces the risk of asthma and gum disease!
Whole grains and products made from whole grains also taste great – and because of their high fiber content, make us feel full and satisfied.
The Whole Grains Council is a wonderful and comprehensive resource for information on whole grains. Check them out for a list of all the types of whole grains (including a list of gluten free whole grains!), whole grains recipes, what is involved in labeling a product “whole grain” and what to look for when purchasing whole grain products.
Here at FISD we feel whole grains are not only worthy of promoting, but should be a standard offering. As a minimum standard, schools should feature whole grains twice weekly. This does not include regular daily offerings, such as bread for sandwiches, which should always include whole grain selections.
Our schools enjoy using whole grains not only because they have a variety of health benefits and help keep students energized for their active schedules, but also because they are another vehicle for our chefs’ culinary creativity.
In fact (drum roll please!), five of our schools were recently recognized for their participation in 2010 Whole Grains Challenge, an event sponsored by the Whole Grains Council at the end of last year.
The Jewish Theological Seminary in New York, NY tied for the top prize of the College and University category.
Joseph Landa, Flik Independent School Dining Executive Chef for The Jewish Theological Seminary, holding a platter of Asian Wheatberry Salad with Carrot and Ginger
