Whole Grain Beyond Fibre,an evening event on June 23 at The Royal Institute of Public Health, will include an examination of the science behind the grains’ benefits, practical guidance on how these can be included into the diet, and a taste challenge with a celebrity chef.
Whole grains are found in products such as whole wheat, oatmeal, popcorn and brown rice. They consist of any grain that has retained its starchy endosperm, fibre-rich bran and its germ after milling.
These grains have long been known to provide high levels of fibre, but research has also revealed that they provide vitamins, minerals and high levels of antioxidants. The grains have also been shown to help reduce the risk factors for a number of diseases, including heart disease, cancer and diabetes.
Speakers at next week’s event include Professor Dr Mette Kristensen and registered dietitian Sue Baic.