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This month, we chatted with Cynthia Harriman, Director of Food and Nutrition Strategies at the Whole Grains Council to learn more about what they do and what they are hoping to confer about whole grains in a balanced diet.
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What inspired the formation of the Whole Grains Council?
In 2003, when the WGC held its first meeting and began its work, the Atkins diet was in full swing and we felt it was important to spread the word that whole grains are very healthy and should not be banished from people’s meals and snacks.
Our parent company, Oldways, had spent much of the “low fat” 90s educating consumers, health professionals and government policymakers about the difference between good fats and bad fats — and we felt this was a good opportunity to do something similar in the area of carbohydrates.
How has the WGC changed over the years?
When we started in 2003 we had no plans to be a major international organization. We thought we’d count it as a success if we could draw attention to the health benefits of whole grains in the U.S. Then we introduced the Whole Grain Stamp in 2005, and found that consumers really responded to this useful tool. Now the Whole Grain Stamp is in use in 21 countries, on more than 4,500 foods. Our membership has also grown, from 6 original companies in mid-2003 to over 250 today.
WGC advocates “whole grains at every meal” – please explain.
Dietary recommendations in most countries recommend that we “make at least half our grains whole.” In the U.S. the recommendation is to have six servings total of grain foods, for most adults — so at least three servings of whole grain. Since we all eat three meals, this is an easy way to make the point — if you have some kind of whole grain at every meal, you will easily get at least three servings of whole grain daily.
What are some of the key points WGC tries to communicate to the public?
There are so many. But here are a few especially key ones:
1. Whole grains are delicious. Manufacturers have now learned how to make delicious whole grain foods, and there’s something for everyone’s taste.
2. Whole grains are quick and easy. Some people have the impression that whole grains need to be stirred on the stove for an hour and then chewed for another hour, as may have been true in Great Grandma’s day. Today, however, whole grains are widely available in forms that meet busy people’s needs.
3. Whole grains are becoming the norm. In many schools, on the menus of some chefs, in the cereal aisle, in some leading magazines — the default is now becoming whole grain, with refined grains as the exception.
What makes whole grains important to a balanced diet?
1. They have 2-3x more nutrients, including antioxidants and phytonutrients than refined grains.
2. They have more fiber than refined grains.
Do you find that consumption of whole grains has increased over the years and if so, what has promoted this?
Data from NPD group show that whole grain consumption increased 20% from 2005 to 2008. In 2005, the new Dietary Guidelines for Americans were introduced, calling for more whole grains in our diets. And a week later the Whole Grain Stamp was introduced. These two factors prompted manufacturers to create more and better whole grain products, and consumers to buy and enjoy them — creating a win-win situation. See our website for data.
How has the American diet changed in the past 50 years in regards to whole grains?
Whole grains had already given way almost entirely to refined grains long before fifty years ago. So I would say that the change back to whole grains, discussed in the earlier questions, has happened relatively recently and is still gaining momentum!
Any parting words of encouragement or tips for our readers looking to incorporate whole grains into their diets?
Check out the WGC website and look for the Whole Grain Stamp when you shop!
