Health & Wellness

Christine Cochran from the Grain Foods Foundation discusses news on grain-related issues.

ARTICLES

Filling the fiber gap with healthy whole grains

By Christine Cochran
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It’s no surprise that fiber, with its significant consumption benefits, is a frequently discussed nutrient. I strive to serve my family a balanced dinner that helps meet our fiber goals. Still, my family struggles with meeting the goals. And we’re not alone. 


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Protein considered part of a healthy diet

By Christine Cochran
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It’s a confusing time to try and maintain a healthy diet and weight. There’s so much conflicting advice on what to eat and what to avoid. Things that once were forbidden are now encouraged. 


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Reducing dietary sodium levels

By Christine Cochran
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Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year. 


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The diet balancing act

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Boasting before-and-after pictures of dieters, fad-diet marketers often make sweeping promises that tell followers they will “lose weight fast.” 


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Vitamins and minerals: Going mainstream

By Christine Cochran
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Walking through the grocery store recently, I overheard a conversation between two people going through their shopping list. “All we are missing is some protein,” said one patron to the other. 


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Health & Wellness

Common sense in, fad diets out

By Christine Cochran
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Happy New Year! January marks the unofficial “official” start of the diet season. The pressure of New Year’s resolutions, coupled with added weight (and guilt) from overindulging over the holiday season, seems to send the nation into a dieting frenzy year after year. 


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Health & Wellness

Omega 3 fatty acids and other antioxidants

By Judi Adams
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Omega 3 fatty acids and antioxidants have become household words. The body doesn’t make Omega 3s, so we must get them in our food supply. Fortunately, thousands of antioxidants are found in grains, fruits, vegetables, nuts and legumes.


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The skinny on whole and ancient grains

By Judi Adams
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Whole grains have become a household word, and the 2010 Dietary Guidelines for Americans recommend that half of our grain consumption be from whole grains.
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Bulking up on fiber facts

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Adding fiber to grain products and snacks has become quite popular
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Baking with nuts and seeds

By Judi Adams
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Bakers are always looking for new ways to add value to their baked goods, and nuts and seeds are a great way to do so.
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