https://wholegrainscouncil.org/whole-grains-101/whole-grains-z
OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617-421-5511. EMAIL info@oldwayspt.org

https://www.myplate.gov/eat-healthy/grains
What is the USDA MyPlate Grains Group? The MyPlate Grains Group is one of the five food groups. Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, breakfast cereals, grits, and tortillas are examples of grain products. Foods such as popcorn, rice, and oatmeal are also included in

https://farmfreshforlife.com/how-to-make-your-own-flour-with-whole-grains/
In order to get the most nutrition from fresh flour -. Keep room temperature 1-2 days (although the nutrients begin to oxidate as soon as the wheat berry is ground, so if you aren't going to use it that day - refrigerate it or freeze it) Keep in refrigerator up to one week. Keep in the freezer up to 6 months.

https://www.busbysbakery.com/how-is-flour-made/
Most grains are red in colour, but there are also some that are white. Wheat grains are divided into three main parts: Bran. Consists of layers that serve as the outer coating or shell of the grain. It contains important antioxidants, B vitamins, and fibre. Endosperm. The main part of the grain represents about 80% of the kernel weight.

https://foodinsight.org/whole-grain-fact-sheet/
Definition of whole grains. A whole grain is made up of the intact, ground, cracked, flaked or otherwise processed kernel of the grain plant (composed of the bran, germ and endosperm) after the removal of inedible parts such as the hull and husk.¹,⁵ Whole grains can be eaten whole, cracked, split, flaked or ground.

https://www.precisionnutrition.com/all-about-grains
Short grain rice is higher in amylopectin, making it stickier. 6 out of 10 people in the world eat rice each day. Wild rice: Not true rice, rather an aquatic grass. Traditionally, Native people in North America harvested the grain by knocking the seeds off the stalks into canoes. This method is still used today.

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber
Refined grains have been milled (ground into flour or meal) in a way that removes the bran and germ. This gives them a finer texture and improves their shelf life but strips the grain of important nutrients you need, including B vitamins, iron and dietary fiber. Examples include white flour, white pasta, and white rice.

https://wholegrainscouncil.org/what-whole-grain
Whole Grains are Healthier. Whole grains contain all three parts of the kernel. Refining normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain's protein is lost, and are greatly reduced in at least seventeen key nutrients. Processors add back some vitamins and minerals to enrich

https://www.myplate.gov/tip-sheet/make-half-your-grains-whole-grains
Grains are pretty versatile and also have lots of important nutrients. Switch up pizza night. Create individual, homemade pizzas on whole-wheat English muffins or tortillas. Or, make a traditional pizza using a pre-made whole-wheat flour. Don't forget the veggie toppings. The benefits of healthy eating add up over time, bite by bite.

https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813/
Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa

https://www.healthline.com/nutrition/grains-good-or-bad
Trusted Source. ). Heart disease: Whole grains may help protect the heart. A review of 45 studies found that 3 servings (90 grams) of whole grain intake per day is associated with a 22% reduction

https://www.survivopedia.com/how-to-grind-grains-to-make-flour/
What Kinds of Grains Work Best? Traditional flours are made predominantly from wheat, barley, and rye. Corn is also up there on the list, especially for people who enjoy cornbread or corn tortillas. You don't have to limit yourself to making flour from just grains. You can make it from nuts, seeds, beans, rice, and roots as well.

https://www.greatbritishchefs.com/features/ancient-grains-flours-guide
Spelt is one of the most popular ancient grains available today. Evidence of its cultivation dates back to 5000 BC in the Caucasus, and the Ancient Greeks loved it so much they believed it to be a gift from Demeter herself, the goddess of agriculture. By the Iron Age it was popular across central Europe, and there's evidence of widespread

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/whole-grains/art-20047826
The bran from any kind of whole grain is a good source of fiber. Nutrients in whole grains vary. They may include the following nutrients and others: Vitamin A. Vitamin B-1, also called thiamin. Vitamin B-2, also called riboflavin. Vitamin B-3, also called niacin. Vitamin B-6, also called pyridoxine.

https://www.chefsteps.com/activities/how-to-malt-your-own-grains
The key steps are simple, hydrate the grain, let the grain germinate, and then dehydrate the grain at the exact right time. We used whole-grain emmer, also known as farro, from Bluebird Grain Farms to document this process. However, you can malt any grain or pseudo-grain with the same process: barley, rye, wheat, brown rice, millet, sorghum

https://nutrimill.com/blogs/life-in-healthy-balance/discover-the-best-grains-for-bread-making
Whole wheat flour is the most common grain used in bread making. It has a nutty, earthy flavor and creates a dense, chewy loaf. Whole wheat flour is also high in fiber, protein, and minerals, making it a healthy choice for bread baking. Whole wheat flour is milled from the entire wheat kernel, including the bran and germ.

https://foodrevolution.org/blog/home-baked-bread-and-ancient-grains/
Modern grains produced by the industrialized food system are highly processed, tainted with pesticides and GMOs, and often relatively devoid of nutrition. But farmers and everyday people are beginning to diversify their grain sources, rejecting modern variations in favor of local, heritage, or ancient grains. As a result, communities are reclaiming their heritage — and their health.

https://spikebrewing.com/blogs/ask-a-pro/beer-grains-and-malt-guide
Malt is any grain that has been 1) steeped in water to "wake up" the seed and initiate growth, 2) allowed to grow in a moist room until the center of the seed is softened, and 3) dried to create a flavorful low moisture kernel that can be stored without spoiling.

https://www.chelseagreen.com/2020/malt-your-own-grain-at-home/
Malt Your Own Grain at Home. It's quite simple to malt your own grain. All you need are whole, unhulled grains, water, and a bit of patience. Barley works best due to its high potential for enzyme conversion, but other grains such as sorghum or field corn (dried, not sweet and right off the cob) will work as well.

https://www.bonappetit.com/drinks/beer/article/how-the-10-most-important-grains-in-beer-affect-flavor
Stouts are a natural fit. RICE: As a beer ingredient, rice imparts little or no discernible taste. Instead, the grain helps create snappy flavors and a dry profile as well as lighten a beer's

https://beerconnoisseur.com/articles/beer-101-fundamental-steps-brewing
The process of steep milling, or soaking the grain before milling, is also an option for large-scale brewers. The combination of different types of grain used by a brewer to make a beer is often called the grist bill. Mashing. The first step in the beer-making process is mashing, in which the grist, or milled malt, is transferred to the mash tun.

https://learnbeerbasics.com/the-science-behind-beer-making-exploring-the-ingredients-and-process/
Mashing. Mashing is a crucial step in the beer-making process where the grains are mixed with hot water to extract fermentable sugars and other essential components. This process takes place in a vessel known as a mash tun. The grains used in beer making, such as barley, wheat, or rye, contain enzymes that convert starches into sugars.

https://www.mrbeer.com/blog/post/steeping-and-mashing-grains-101
5. With 1 cup of hot water (hot from the tap is fine), slowly rinse the grains. Then let them sit for about a minute to drain. Once drained, discard the grains (Or use them for chicken feed, bread, etc.). 6. At this point, you will bring the water to a boil and brew just like a normal Mr. Beer kit:

https://www.agriculture.com/wheat-making-gains-this-morning-or-wednesday-june-26-2024-8669440
Wheat making gains this morning: 9:31 a.m. CT . July corn is down less than a penny this morning. September and December corn are also down. July soybeans are up 7¾¢. August soybeans are up as well but November soybeans are down. ... Grains close in the red | Wednesday, May 29, 2024. Wheat closes up 38¢ | Monday, May 20, 2024.

https://www.bostonglobe.com/2024/06/25/lifestyle/what-its-like-judge-an-amateur-bread-making-competition/
Breads were made with a variety of whole grains and the dough was rarely sufficiently developed to build flavor. Chef Bond agrees. "Whole grains cook different," he says.

https://www.agweb.com/markets/market-analysis/grains-try-bounce-new-lows-near-term-highs-cattle
Grains try to bounce after making near term lows Tuesday. Kent Beadle, Paradigm Futures, says markets are trading weather and positioning ahead of delivery and USDA reports.

https://www.cbc.ca/news/canada/calgary/nanton-grain-elevator-restoration-1.7244065
Making sure the Nanton, Alta. grain elevators live on. 1 year ago. Duration 1:57. With 3D scanning technology being used to capture their precise measurements, the Nanton elevators will be

https://www.msn.com/en-us/health/nutrition/7-diet-moves-that-are-natural-energy-boosters/ar-AA1mwMb4
Yet nearly half of older adults don't get the recommended 0.36 gram of protein per pound of body weight per day (54 grams for a 150-pound person).

https://www.chowhound.com/1600285/grain-of-salt-phrase-origin/
According to the Merriam-Webster Dictionary, to take something with a grain of salt means to consider information with a "skeptical attitude," and to not blindly trust information that may be from a bad source.This is a bit counterintuitive, since even sweet food tastes better with a dash of salt. Most sources agree the phrase was first penned by Pliny the Elder in 77 C.E.

https://www.dtnpf.com/agriculture/web/ag/crops/article/2024/06/24/wet-field-conditions-lead-issues
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