Whole Grain Week (17-23 June 2019) kicks off today and is challenging Aussies to swap refined, white grain foods to whole grains such as whole grain bread, breakfast cereals, crackers, rice and pasta.
Run by the Grains & Legumes Nutrition Council, this important awareness campaign shines a light on the significant health benefits of consuming foods with a high whole grain content. Recent research published in the Lancet journal has found this simple dietary change to be more critical than getting our daily fruit and veg fix. Products containing whole grains contain three times the amount of fibre compared to those made with non-whole grains as well as 80% higher iron and zinc levels. Whole grains can also protect against weight gain, cardiovascular disease, type 2 diabetes and bowel cancer.
According GLNCs Nutrition Manager Felicity Curtain, most Australians are eating core grains daily, however only 30% of these are whole grains, which means many of us are missing out on those key health benefits. Swapping to whole grains is easy with Bakers Delight. Here are just a few of our fresh, daily baked whole grain products:
- Hi-Protein Wholegrain Loaf
- Chia & Fruit Loaf
- Wholemeal Rye Vienna
- Cape Seed Loaf
- Pana di Casa Rye Loaf
Each loaf offers a delicious and convenient way to get more whole grain goodness into your diet, with one serve (2 slices) contributing at least 70% towards the Grains & Legumes Nutrition Council™ 48g Whole Grain Daily Target Intake.
The Grains and Legumes Nutrition Council™ are celebrating Whole Grain Week with a #WholeGrainChallenge via Instagram. To enter, participants are encouraged to swap three of their grain serves to whole grain foods to meet the 48g daily whole grain target.