Volume 90 | April 2017
Whole Grain Sampling Day Success!
Thank you to everyone who celebrated Whole Grain Sampling Day with us! In the six years since its inception, Whole Grain Sampling Day has blossomed into a full-fledged community event, complete with recipe tastings, giveaways, and even local fundraisers. We shared some of our favorite moments from the day on our blog.

P.S. Welcome to our new mobile-friendly newsletter template! It's a new look, but the same great info!
HOW WHOLE GRAINS ARE EATEN AROUND THE WORLD
From whole wheat chapatti in India, to Ethiopian injera, whole grains have always composed a significant part of traditional diets in every region of the world.
RESEARCH RAISES QUESTIONS ABOUT "GLUTEN SENSITIVITY"
Many patients who respond well to a gluten free diet, but don’t test positive for celiac disease, are thought to have non-celiac gluten sensitivity. However, a closer look at this population is raising some doubts, as only 16% of non-celiac gluten sensitive patients show gluten-specific symptoms after eating gluten, and 40% of them had similar or increased symptoms when on the gluten-free control diet.
CALLING ALL WHOLE GRAIN RESEARCHERS
Would you like to contribute to and/or co-author a book about whole grains? The founder of Table Fable Bakery is researching a book about the health benefits of whole grains, specifically in the context of slow-fermented, naturally leavened baked goods, and is looking for a researcher or co-author.

To learn more, contact Giovanna at  giovanna.solimando@gmail.com.
Seasonal Recipes
Sprouted whole grain flours are our favorite secret weapon for sweet, tender baked goods.

Recipe courtesy of Janie Quinn, author of Essential Eating Sprouted Baking
This springy asparagus soup is thickened with brown rice to make it extra comforting.

Recipe courtesy of Robin Kline, from The Oldways Table
 
Celebrate sweet peas in this seasonal spin on breakfast wraps.

Recipe courtesy of May Zhu, for the Egg Nutrition Center

Kelly Toups, MLA, RD, LDN 
Whole Grains Council Program Director

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategy