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Should We Still Be Eating Wheat

By Helen Tran, APD Wheat has featured in the human diet for more than 8,500 years, but more recently the media has led us to question if wheat is good for our health. A recent example of this manipulation of consumer perception is the documentary ‘What’s with Wheat?’hosted by Australian Nutritionist, Cyndi O’Meara. But it’s … Continue reading

Whole Grains and Legumes: A Source of Dietary Fibre for Toddlers

By Jennifer Zhang Why is toddler nutrition important? The current Australian Dietary Guidelines and Infant Feeding Guidelines lack recommendations for whole grains and legumes for toddlers (a toddler is defined as a child aged between 1-3 years in this instance). This is also an issue amongst international guidelines where very few recommendations for whole grains … Continue reading

Looking Ahead to 2017: 5 Key Food Trends

By Alexandra Locke As the year draws to a close, it’s time to start looking at the key trends for the year to come, highlighting new and innovative ways to reach consumers, provide key benefits and ultimately raise awareness of our brands by offering a new outlook for the coming year. We’ve taken a look … Continue reading

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 evidence behind Blue Zones and a plant based diet. What is a Blue Zone you may ask? Well sit back, relax, and let us take … Continue reading

Plant Protein & Health

By Hillary Siah, Accredited Practising Dietitian Legumes are often an overlooked source of protein if you don’t follow a vegetarian or vegan diet, as most of us associate protein with a juicy steak, chicken breast or eggs. But that may be about to change as people become aware that legumes such as chickpeas, lentils, beans … Continue reading

The Rise & Rise of the Snack Market: A Focus on Legumes

By Alexandra Locke The Australian snacking market is worth more than $2 billion, with an annual growth rate of 4% and climbing (1). New technology and continuing consumer demand for healthy alternatives is fuelling innovation in the snacking arena. We take a look at the latest trends on snacks featuring legumes, the most innovative products … Continue reading

It’s Time to Love Your Legumes

By Alexandra Locke Many people aren’t aware that they need at least 2 – 3 serves of legumes per week to get the health benefits these fabulous seeds provide.  We take a look at what legumes are, why we should be eating at least 2 – 3 serves a week, and how can we easily … Continue reading

Should We Eat Wheat?

Should We Eat Wheat? Australians are increasingly mindful of the effect food has on health. In some cases this is a good thing as shown in a recent report where 40% of people stated one of their food priorities for the next 12 months was to eat more fruit and vegetables. Great news. However, sometimes … Continue reading

Finally, the news we’ve all been waiting to hear – eating pasta and bread does not contribute to weight gain

Recent ground-breaking research has finally dispelled the myth that eating grain foods causes weight gain and furthermore, suggests that grains are much more nutritious than most people think. The research comes from the Grains & Legumes Nutrition Council who conducted an analysis of the most recent National Nutrition Survey, which looked at the diets of … Continue reading

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.

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By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, 2113, https://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact