Oldways Whole Grains Council
- encourage manufacturers to create delicious whole grain products
- help consumers to ﬁnd whole grain foods and understand their health beneﬁts
- help the media to write accurate, compelling stories about whole grains
Mission and History
In April 2002 a group of concerned millers, manufacturers, scientists and chefs gathered in San Diego at a Whole Grains Summit organized by Oldways Preservation Trust. They decided to band together to promote increased consumption of whole grains.
The ﬁrst formal meeting of the Whole Grains Council (WGC) took place in July of 2003, and outlined goals for the organization, including:
- the clarification of the deﬁnition of “whole grain,” document the health beneﬁts of whole grains, and advocate additional whole-grain health research.
- the education of consumers about the beneﬁts of whole grains
- assisting Americans in the discovery of products using whole grains through the use of certified packaging symbols
What is Whole Grain?
A grain is considered to be a whole grain as long as all three original parts — the bran, germ, and endosperm — are still present in the same proportions as when the grain was growing in the ﬁelds.
THE BRAN: The bran is the multi-layered outer skin of the edible kernel. It contains important antioxidants, B vitamins, and ﬁber.
THE GERM: The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.
THE ENDOSPERM: The endosperm is the germ’s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesizing power. The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.