September: National Whole Grains Month

Step aside all you followers of low-carb diets - it's time to celebrate Whole Grains Month, an entire month dedicated to cooking, eating and enjoying whole grains as suggested by the Whole Grains Council.

The first doctor to identify the true health benefits of whole grains was Dr. Thomas Allinson of Britain in the late 1800s. At first, Allinson merely preached to his patients the importance of a whole grain diet, but eventually he went on to produce whole meal flour. His efforts led to the introduction of whole grain bread to consumers in Britain.

Now, there are many different types of whole grains available in local grocery stores. Of course, health food stores often offer a greater variety of whole grains in comparison to a corner shop. According to Mary Meck Higgins Ph.D., R.D., L.D., CDE of Kansas State University, easily found whole grains include brown rice, oatmeal, popcorn and whole wheat. Harder to find are products consisting of buckwheat, quinoa and spelt. The Whole Grains Council even created a logo in order to assist consumers in identifying whole grain products at the grocery store.

So, what is the difference between a whole grain and a refined grain? A common definition for whole grain is one that consists of three parts - bran, germ and endosperm. In contrast, a refined grain (think any white grain) is only made up of the endosperm portion of the grain.

From being a source of essential vitamins, minerals and antioxidants to acting as a major supply of fiber, the health benefits of whole grains appear endless. According to the American Heart Association, fiber can decrease the risk of heart disease, and Weight Watchers considers fiber to play a key role in weight loss and controlling obesity.

Whole grains need to be a part of a healthy diet. As stated by the USDA's 2005 Dietary Guidelines, the average human being should consume between three and five portions of whole grains per day. USDA simplified the portion size to one ounce: a piece of whole grain bread or a cup of whole grain cereal.

Incorporating whole grains into the average diet is simple: raisin bran for breakfast, whole-wheat macaroni and cheese for lunch and pizza made on whole grain pita for dinner round out the USDA's guidelines. There are even options for dessert: instead of baking grandma's famous chocolate chip cookies with refined white flour, treat your body well by substituting whole-wheat flour.

To show how easily whole grains can be incorporated into a person's diet, the Whole Grains Council held a competition for businesses and schools called the Whole Grain Boot Camp. The winner of the challenge was Virginia Tech. For June and July in 2007, Virginia Tech's cafeterias offered selections such as whole-wheat spaghetti with meat sauce, brown rice with tofu, corn polenta and even whole-wheat cheese sticks.

Students at UIC hope to see these same selections at their campus.

"As a learning institution, UIC should be teaching students that may be on their own for the first time proper eating habits. Incorporating whole grains into the dining services would give students the chance to develop healthy eating habits," said first-year graduate student Georgina Ruff.

As whole grains have become more popular in the United States, many corporations in the food industry are paying attention to this healthy trend. General Mills improved its line of cereals to include healthy whole grains. Even sugary starters like Lucky Charms have an increased nutritional value. Kashi has created products that are not only healthy but also convenient, quick. Ranging from delicious frozen dinners, breakfast bars and even cookies, Kashi stands by its saying of "seven whole grains on a mission."