Hot Topics: Inflammation and Diet
by Stephanie Liang, APD If you’ve ever cut your finger, bruised your knee, or had a pimple, you’ve experienced inflammation. This kind of acute inflammation is our body’s normal immune response…
Nutrition Tips
Nutrition Tips
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3 reasons you should be making homemade soup this winter
As the weather starts to cool down, there are few things more nourishing than warming up with delicious comfort food, like a big bowl of homemade soup. Not only is…
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How to hit your 48g whole grain daily target
Struggling to understand how you can reach your 48g daily whole grain target? Download our Whole Grain Serve Size Guide here to see how you can reach your target with…
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Hot Topics: The Ketogenic Diet
Hot topic: Ketogenic diet Variations of the low carbohydrate diet have dipped in and out of popularity over the years. According to Google Trends, the ultra-low-carb ketogenic diet hit peak…
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4 Steps to Creating the Ultimate Sandwich!
by Lisa Sengul It’s that time of year again when the kids are headed back to school and it’s easy to feel overwhelmed with the thought of so many lunches…
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Hate Packing School Lunchboxes?
We’ve created a short webinar on how to pack a healthy lunch for the kids…or yourself! Our handy tips and great recipes will set you up just in time for…
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An Exploration of the World’s Blue Zones
Tim Crowe Associate Professor in Nutrition at the School of Exercise and Nutrition Sciences at Deakin University in Melbourne and Australian Blue Zone expert takes us through the science and…
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Are Sprouted Grains a Smarter Choice?
There is no standard definition of ‘sprouting’, however a ‘sprouted grain’ is generally described as a whole grain in the transition phase between a seed and a new plant. The…
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Recommended Amount of Grains
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat a variety of grain foods as part of a healthy diet. The Australian…
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Legumes Cooking Tips
Dried Legumes Many people think dried legumes are hard to prepare and need hours of soaking and boiling before you can use them. This just isn’t true as there is…
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For the love of legumes
Why aren’t Australians eating enough legumes? The recent draft Australian Dietary Guidelines recommend enhancing dietary variety by increasing the intake of alternatives to meat, including legumes1. Legumes are well-placed to…
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Types of Legumes
Legumes include all forms of beans and peas from the Fabaceae (or Leguminosae) botanical family. There are thousands of different species of legume plants. The legume family of plants includes…
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Legumes and Health
Legumes such as beans, lentils, peas and soy foods are an important part of a healthy diet for all Australians. Legumes have been shown to help manage both cholesterol and…
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Legumes and Fibre
Legumes are a source of all three recognised forms of dietary fibre – soluble fibre, insoluble fibre and resistant starch – which are responsible for many of the protective effects…
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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…