Global News

FODMAPs refer to a group of small chained carbohydrates which are poorly absorbed in the small intestine and so pass into the large intestine where they are fermented by gut […]

At the Dietitians Association of Australia National Conference in Brisbane in May 2014 Chris Cashman, GLNC Nutrition Project Officer, presented the whole grain findings from the GLNC 2014 Consumption and

At the Dietitians Association of Australia National Conference in Brisbane in May Michelle Broom, GLNC Nutrition Program Manager, presented the findings of the GLNC 2011 Consumption and Attitudinal Study related

A walk down the ‘health aisle’ of your local supermarket is a powerful demonstration of the popularity of the ‘free-from’ movement, including gluten-free and grain-free. But in the pursuit of

Grains & Legumes Nutrition Council Written by Jessica Biesiekierski Overview The avoidance of wheat- and gluten-containing products is a worldwide phenomenon, where more than one million Australians purchase gluten-free products

Have you noticed the constant flux of new products and new categories of foods in your local supermarket? This ongoing cycle of change is driven by national and international food

Current and accurate food composition data is the foundation of product claims, dietary modelling and health education programs. Data on soluble, insoluble and resistant starch content of Australian foods is

Have you heard of lectins? They are a type of protein found in small amounts in over 30% of plant foods including grains and legumes. While they are not well

Large population studies indicate that people who eat beans and soy foods at least four times a week are less likely to develop heart disease.1 It was thought that legumes

Claims that wheat is making people fat and sick have been propelled into the public’s view in recent years via books such as Wheat Belly and Grain Brain as well

Australian cohort links between legume consumption and overall diet quality Article written by Joanna Russell, Associate Lecturer in the Faculty of Social Sciences at the University of Wollongong.  Her research

What’s the latest? Grains & Legumes Nutrition Council™(GLNC) has launched a new campaign, Grains and Weight Loss: The Whole Story, to educate Australians about the health and weight loss benefits

Food supply challenges | The National Food Plan | Health claims on packaging Over 500 dietitians converged on the National Convention Centre in Canberra for the Dietitians Association of Australia’s 30th National

The surge of interest in higher protein, “low carb” diets has many Australians removing ALL carbohydrates – including whole grains and high fibre grain foods – from their daily diets

Exploring the health promoting components of whole grains Eating more whole grains helps to reduce the risk of developing type 2 diabetes, heart disease, hypertension, bowel cancer and inflammation; yet

Carbohydrate Intakes – high, low, or irrelevant? Did you see the recent headlines surrounding the health risks of low carbohydrate diets? These were the result of a symposium hosted by

Working towards healthier grain foods for everyone Public health as the key outcome of primary industry, a global definition for whole grain food, and ways to change consumers of health