Full shownotes, transcript, and resources here: https://soundbitesrd.com/317

Disclosure: This episode is sponsored by General Mills Bell Institute of Health and Nutrition and offers 1 Free continuing education credit for RDNs. See more details below.

The Whole Grain Gap: Benefits, Myths and Easy Ways to Eat More

Whole grain recommendations – and the science behind them – have remained remarkably consistent for decades, yet only two percent of Americans are getting enough. In today's wellness and social media landscape, carbohydrates and grain foods are often oversimplified, misunderstood or unfairly vilified. Yet, consumers are actively seeking many of the benefits whole grain foods support, including fiber intake, gut health, cardiometabolic health, satiety, and overall diet quality.

This podcast episode explores the disconnect between the perception of grain foods and the reality of what they offer, discussing the science behind recommendations, as well as the challenges people face when it comes to getting the recommended intake. Listeners will learn from nutrition experts on how they can help close the whole grain gap by leveraging insights and accessible strategies. Whether you're looking to understand the latest research or get practical tips for bringing whole grains back into the nutrition conversation (and your diet), this episode delivers evidence-based, real-world tips to transform your approach to whole grains.

Tune in to learn more about:

• definition of whole grains and their components
• health benefits of whole grains including disease risk reduction
• common misconceptions and confusion about grains
• how to understand food labeling
• strategies for increasing whole grain intake in daily life
• the impact of trends like low-carb and high-protein diets on grain consumption
• emerging research on gut health and antioxidants in whole grains
• practical tips for food shopping and meal planning
• resources for health professionals and the public

This episode awards 1.0 Free CPEU in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Commercial support has been provided by General Mills Bell Institute of Health and Nutrition. Alex Turnbull, RDN, LD and Julie Miller Jones, PhD, LN, CNS, CFS, FAACCI, FICC have each received an honorarium for their time to participate in the podcast interview. Any opinions or scientific interpretations expressed during this episode are those of the guests and do not necessarily reflect the position or policy of General Mills.