Wed, 12 November 2014
Whole grains are nutritious and versatile, yet a growing number of consumers are shying away from eating them. On this week's show, we share insights into whole grains --- what are they, what nutrients do they provide, how can they be added to a family-pleasing diet --- and we talk to an expert from the Whole Grains Council about why celiac disease is on the rise and why more consumers than ever are turning to gluten-free diets. We dish about whole grain trends (sprouted grains anyone?), and serve up a recipe for Tabbouleh with the Works made with bulgur wheat, tomatoes, parsley, chickpeas, dried cranberries, and a lemon and olive oil dressing.