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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.

Fiber is an essential part of a healthy diet, yet it is a nutrient that is under-consumed by the majority of Americans.

Our bodies constantly experience wear and tear. As a result, they produce substances called free radicals that attack healthy cells.

From a young age, we’ve been told that eating protein will help us grow tall and strong.

February—American Heart Month—reminded us that heart disease remains one of the most fatal conditions plaguing Americans.

For weight maintenance, the common belief is that calories in should equal calories out. For weight loss, calories in should be less than calories out. Sounds simple, right?

Every year, as the holidays come to a close and resolutions kick in, many Americans vow to lose weight. Despite their best wishes, there’s no reset button on holiday excess, and therefore nearly half of Americans admit to committing to a diet but failing after just six months.

The numbers regarding heart disease are staggering. More than one in four Americans die as a result of the disease, and it is the leading cause of death for men and women. It impacts so many of us, either personally or through our connections to loved ones, friends and family.

It may seem that omegas and antioxidants have always been top of mind for consumers and researchers.

Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International).