What’s the Real Deal with Whole Grain & Whole Wheat?
If the terms “whole wheat”, “whole grain”, “multi-grain” confuse you, you are not alone. The following is the official definition of “whole grains” as approved and endorsed by the Whole Grains Council: Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Whole grains include foods and flours of the following Amaranth, Barley, Buckwheat, Corn (including whole cornmeal and popcorn) Millet, Oats (including oatmeal), Quinoa, Rice (including brown, colored and wild rice), Rye, Sorghum (also called milo), Teff, Triticale, Wheat, including varieties, such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheat berries.
What the passing of the Farm Bill could mean to you…
Every five years, Congress passes a bundle of legislation, commonly called the "Farm Bill" that sets national agriculture, nutrition, conservation, and forestry policy. The last Farm Bill was passed in 2008, and expired in 2012. On April 26th, the Senate Committee voted and passed the Bill by a vote of 16-5.
There was a $125 million commitment to bringing healthy food and jobs to underserved areas, which was a victory for national healthy food advocates, and particularly for low-income people and communities of color typically hit first and worst. It will also help to revitalize communities by bringing in new, vibrant, healthy food retail and by creating and preserving quality jobs for local residents. For the first time ever, the bill will officially establish a national Healthy Food Financing Initiative (HFFI) at the US Department of Agriculture.