Peanuts
Peanuts (Arachis hypogaea) or “groundnuts” as they are commonly referred to, belong to the bean and legume family. Unlike tree nuts that grow above the ground, peanuts grow below the…
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Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour…
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Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains
Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim…
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Revision to Australian Dietary Guidelines
In response to the announcement in favour of a review of the 2013 Australian Dietary Guidelines, we’re calling for a greater emphasis on plant protein foods as per our latest…
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The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials
Legumes are a rich source of dietary fibre, plant protein, and low-Glycaemic Index (GI) carbohydrate. Evidence suggests a positive effect on glycaemic control following a single meal; however, the effects…
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Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose…
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The Effect of Replacing Refined Grains with Whole Grains on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials with GRADE Clinical Recommendation
For adults with or without CVD risk factors, consuming whole grains as opposed to refined grains can improve total cholesterol, low-density lipoprotein cholesterol, hemoglobin A1c, and C-reactive protein. There is…
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SWAP to Whole Grain: The easy way to feel the benefit this Whole Grain Week
This year, the Grains & Legumes Nutrition Council (GLNC) are bringing to life the idea of swapping made simple during Whole Grain Week, with the help of the Sprout duo…
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How to add more legumes to your day
Got a cupboard full of beans, peas and lentils and struggling to know what to do with them? Take a look at our blog post here for recipe inspiration and…
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Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute
Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim…
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Enjoy whole grains for good gut health and so much more
by Jaimee Hughes, Accredited Practising Dietitian Whole grains are nutrient powerhouses that provide big benefits for health, but few Australians eat enough. Whole grains are often misunderstood, which limits their…
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GLNC Flour Factsheet 2020
GLNC Flour Factsheet – 2020
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Recipe inspiration for working from home!
If you’ve suddenly found yourself working from home you may be wondering what to eat to keep you fuelled up and motivated for a long day online – download your…
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What’s all the fuss about ancient grains?
You can’t have failed to notice the recent media hype given to a group of little grains, commonly referred to as ‘ancient grains’ and which are frequently touted as being…
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When is a grain not a grain? When it’s a pseudo-grain…
Pseudo-grains, or pseudo-cereals as they’re also known, have increasingly been enjoying the limelight as our awareness of grains expands beyond wheat, oats and barley and new grain varieties become more…
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Creating a balanced breakfast
Why is breakfast so important? Take a look at our blog post here by exercise and nutrition scientist Kathleen Alleaume, showing why we should be taking the time to break our…
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Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory…
