Grains and Cardiovascular Disease
Cardiovascular disease encompasses heart, stroke and blood vessel diseases. Coronary heart disease, including heart attack and the chronic condition angina, is the leading cause of death in Australia accounting for…
Nutrition Resources
Nutrition Resources
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Gluten in Grains
Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which…
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Glycemic Index (GI) of Grains
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so…
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Cereal Fibre
Grains, especially whole grains, contain a range of dietary fibres important for health and prevention of disease. These include: Soluble fibres such as: B-glucan (found in oats and barley) pentoses…
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Refined Grains
Refining grains removes varying proportions of the bran and germ. Because micronutrients are generally present in higher concentrations in these outer layers of the grain, refined grain products are lower…
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About Whole Grains
What are Whole Grains? Whole grains are the complete seeds of cereal plants. Each grain has three essential parts: When all three parts are present in their natural proportions, the…
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Grains and Health
Grain foods both whole grain and refined make an important contribution to the nutrient intakes of Australians. However, their role in a healthy diet goes beyond merely the provision of…
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Grains and Nutrition
Grains and grain foods are staples in the diets of cultures around the world, and have made an important contribution to daily nutrient requirements since cultivation began around 10,000BC. Their…
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Types of Grains
Grains, commonly referred to as ‘cereals’ or ‘cereal grains’, are the edible seeds of specific grasses belonging to the Poaceae (also known as Gramineae) family. Wheat, oats and rice are…