Prior to joining the Grain Foods Foundation (GFF), I knew a few basic things about grains: They provide fiber. They are an essential part of a healthy, balanced diet. They often bring families and friends together to break bread and share memories. But grains—particularly whole grains—offer much more than I realized: They provide tremendous health benefits, while serving as earthy, hearty components of any meal plan. September marks National Whole Grains Month and thus is the perfect time to celebrate this nutritious and delicious food group.
Most Americans are aware that whole grains are necessary for a balanced diet. The USDA’s MyPlate recommendation emphasizes this fact, encouraging individuals to make half of their daily servings of grain whole grains. When incorporated regularly into the diet, whole grains offer a range of vital health benefits, including reducing the risk for chronic diseases and increasing nutrient intake. They are also an important source of nutrients, specifically dietary fiber, B vitamins and iron, that help lower the risk of heart disease and type 2 diabetes (“Why It Is Important to Eat Grains, Especially Whole Grains,” USDA, www.choosemyplate.com). And a recent study commissioned by GFF found that grains contribute nearly a quarter of a person’s daily fiber intake, helping lower blood cholesterol levels, regulate bowel movements and limit overeating by creating a feeling of fullness (“Dietary Fiber: Essential for a Healthy Diet,” Mayo Clinic, www.mayoclinic.org).