Ancient & Alternative Grains

Whole grains have become a priority for health conscious consumers due to the 2010 USDA Guidelines and the MyPlate program that emphasizes the importance of eating at least 3 servings of whole grains (48 g) each day. Wheat, corn, rice, and oats represent the largest market share of whole grain food sales. However, various ancient and alternative grains are gaining the attention of savvy
consumers and the food industry. These include amaranth, buckwheat, flax, Indian rice grass, millet, teff, quinoa, and sorghum.

Several of these ancient grains have become common on grocery store shelves in the form of flours and flakes although few consumers know how to prepare and incorporate these grains into their diet. More of these ancient grains are showing up in prepared foods such as bread, cereal, crackers, chips, and side dishes.

This month’s SUPERMARKET SAVVY Newsletter searched the grocery shelves for foods that contain these ancient and alternative grains and provides information on buying, preparing, and eating all types of whole grains. Read reviews of Nature’s Path Ancient Grains Granola, Progresso Barley Soups, Kashi 7 Whole Grains and more. Enjoy recipes for 10 Grain Yogurt Quickbread and Tangy Quinoa Salad among others. Find a Whole Grain Tip Sheet and Comparison Chart. Read more about the current issue.

Let me know your favorite whole grain product or give me a tip on how you get your family to eat whole grains and you will be entered into a contest for a free Bob’s Red Mill Cookbook: Whole and Healthy Grains for Every Meal of the Day.