ISSUE 24| Oct  2017
Welcome... 
Hello everyone,
It is lovely to feel Spring in the air!
In our October edition of Balance,  we're exploring sugar in grain foods. Sugar has been a hot topic for a while now and consumers certainly need to be wise to reading food labels and when checking out new recipes. Did you know the average Australian consumes almost 11 per cent of their energy from free sugars, just exceeding the World Health Organisation guidelines of 10 per cent. Most of this sugar (80 per cent) comes from nutrient-poor discretionary foods like pastries and cakes, not core grain foods such as breads and breakfast cereals! Check out the full article here for the low down on this hot topic.
In this issue we're also taking a closer look at cereal fibre and new research from the University of Wollongong. We all know how important dietary fibre is for a healthy digestive system, but while it's suggested that we get about 30g (or more) of dietary fibre a day, very few of us reach that target. Cereal fibre can make a big contribution to the total, yet currently we're eating a mere 6g - about 1/3 of our average dietary fibre intake. All of us could be choosing more cereal based foods to help us reach a higher dietary fibre intake! Read more on this research here.
Plus check out two new products - from Bakers Delight and Sanitarium.
Our   Instagram and Twitter   accounts @GrainsLegumesNC are a great way to stay up-to-date between e-news issues and add some new recipes to your repertoire.
Best wishes!
Sara
Dr Sara Grafenauer
General Manager
InFocus
Should We Be Worried About Sugar in Grain Foods?
Sugar has been doing the rounds in the media for a while now and whilst we all know that the obvious culprits like cakes and soft drinks should be limited, do we really need to worry about sugar in core grain foods like breads and breakfast cereals? We've taken a look at the latest research.  >> Read more here.
ResearchInsights
Australians Are Falling Short on Cereal Fibre 
Recent research by the University of Wollongong has shown that Australians are consuming just a third of the cereal fibre needed for good health! With high fibre diets offering specific health benefits including protection against chronic disease, this article explores just how we can increase our intake of cereal fibre.  >> Read more on this new study here.
WhatsOn 
Events: November 2017
1. Food Proteins Asia: 9th-10th Nov
2.  Whole Grain Summit: 13th-15th Nov 
Spotlight 
NEW Bakers Delight Lo-Fo Loaf
Introducing Bakers Delight's new breakthrough in bread:  The Whole Grain Lo-Fo Loaf! This brand new loaf is low in FODMAPs and is FODMAP-Friendly certified. It's packed with the goodness of 5 grains and seeds including oat bran, sesame seeds, poppy seeds, linseed and kibbled sorghum. This deliciously fluffy healthy bread is also high in protein which is perfect to support healthy bones, tissue repair and build muscle mass*. If you suffer from bread sensitivities, you don't need to miss out on bread anymore^!
Try the NEW Lo-Fo Loaf in all Bakers Delight bakeries today!

*Health claim is in the context of a balanced diet.
^This product is not suitable for those with coeliac disease.
NEW Cholesterol Lowering  Weet-Bix™ 
New Weet-Bix™ Cholesterol Lowering is a first for breakfast cereal! From Australia's most trusted brand Weet-Bix™, now with plant sterols.  Plant sterols in new Weet-Bix™ Cholesterol Lowering reduce cholesterol by up to 9% within 4 weeks, as part of a healthy diet low in saturated fat. Plant sterols are found naturally in very small quantities in a variety of plant foods such as grains, vegetables, fruit, legumes, nuts and seeds. They are proven to actively lower cholesterol by partially blocking the absorption of cholesterol in the digestive system. Heart health is an important health issue for many of us and more than 1 in 3 Australian adults need to manage their cholesterol. The National Heart Foundation of Australia endorses the 2 grams of plant sterols per serve of Weet-Bix™ Cholesterol Lowering, as an effective and easy way to lower cholesterol as part of a healthy diet and lifestyle choice. 
I N THIS ISSUE:
I N FOCUS:
 >> Should We Be Worried About Sugar in Grain Foods?
FOOD NEWS 
 >> Australians Are Falling Short on Cereal Fibre 
WHAT'S ON:
 >> Events November 2017
SPOTLIGHT
RESEARCH BITES:

As part of GLNC's role to review the latest science on grains and legumes, we provide a snapshot of the latest research.
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