As you may have noticed, whole grains are all the rage these days. But what’s all the fuss about, and should you really be eating more of them?

Let us make it simple for you: Yes. And that’s why we just released our brand new whole grains cookbook, Whole Grains Around the World.

But why should you be eating more whole grains, you ask? Easy. Because they’re healthy, and because they’re delicious.

Whole Grains Are Good For You

Whole Grains Are Healthy

Need some proof? Here are some of our favorite fun facts about how whole grains can make you healthier:

  • Increasing whole grain food intake by about 3 servings is linked with a 19-22% lower risk of heart disease.
  • Compared to people who eat the least whole grains, people who eat the most whole grains have a 16-18% lower risk of death from all causes.
  • Whole grains can help improve gut bacteria.
  • Fiber from whole grains is thought to be the most protective type of fiber against type 2 diabetes.
  • Healthy diets with whole grains may also reduce the risk of Alzheimer’s disease by up to 54%.

These are just a few of the health benefits of whole grains. If you’re a whole grain nerd who wants more, check out our research summary of major findings regarding the health benefits of whole grains.

Whole Grains Are Delicious

But here’s the thing you really need to know: In addition to being healthy, whole grains taste really good. And here at Oldways, we’re ready to prove it to you. In keeping with our mission of health through heritage, our new cookbook, Whole Grains Around the World, takes you on a tour of the world’s cuisines—Mediterranean, African, Latin American, and Asian—to show you how whole grains figure into all of them.

Here’s a little sneak peek at one of our favorite recipes.


Whole Grains Around the World book

Veggie Omelet with Farro (serves 2)

  • 1 tablespoon olive oil
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • ¼ cup cooked farro (1 cup of farro simmered in 2 ¼ cups of water for 25-40 minutes yields 3 cups of cooked farro)
  • 1 teaspoon dried tarragon
  • 2 eggs
  • 1 teaspoon water

Heat the olive oil in a small skillet. Add the zucchini and pepper and sauté over medium-low heat for about 5 minutes, until the vegetables soften. Turn the heat up to medium-high and cook for a few minutes until the liquid in the pan evaporates, then add the farro. Combine the tarragon, eggs, and water in a small bowl and beat until smooth. Pour the eggs into the pan over the vegetables, reduce the heat to medium low, and cook until the edges of the omelet are set. Gently run a spatula under the eggs, lift up and tilt the pan to let some of the uncooked egg run into the bottom. Continue cooking for about 3 minutes longer, until the eggs are set.



And there’s 70 more where this came from, plus bonus information on the different types of whole grains, tips on how to cook them, and more. Learn about the book here, and order your copy today.

To health, to heritage, and to whole grains!

Kelly Grace Weaver, Director of Marketing and Communications


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