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    A whole lot of fun whole grain facts

    You might already know a lot about whole grain – like how important it is in a balanced diet, and how tasty it can be. But do you really know everything about it? No? Great! You’ve come to the right place.   

    Chewing it over

    People have been eating whole grains for more than 17,000 years – they picked seeds, rubbed off the husks and chewed the kernels raw or boiled them in water.

     

    Oh mummy!

    Egyptians used to bury mummies with necklaces made from barley, and in 1324 King Edward II of England set the standard for the measurement - making the ‘inch’ equal to ‘three grains of barley, dry and round, placed end-to-end lengthwise’.

    A whole lot of grains

    One bushel of wheat contains around a million individual whole grain kernels.

    War on whole grain

    Amaranth is a whole grain that was incredibly important to the Aztecs. So when the Spanish invaded, their leader, Cortez, tried to destroy the Aztecs by not allowing them to grow it – anyone caught was put to death!

    Tut, tut ...

    Khorasan grain is a wheat variety that was brought to the US as a souvenir from an Egyptian tomb - it was sold as ‘King Tut’s Wheat’. Now known as kamut, an ancient Egyptian word for wheat, this rich, buttery-tasting wheat is certified organic.

     

    Rice in disguise

    Wild rice isn’t really rice at all – it’s the seed of an aquatic grass originally grown by Native American tribes. It has a strong flavour and is quite expensive so it’s usually mixed with other types of rice.

    Wheat almighty!

    Wheat is the most widely grown cereal grain. It’s grown on over 17 per cent of the total cultivated land in the world, and is the staple food for 35 per cent of the world’s population. It provides more calories and protein in the world’s diet than any other crop.

     

    Pop goes the kernel!

    Popcorn is simply a puffed-up whole grain. It’s made from a special type of corn called ‘zea mays everta’ – the only type of corn that can ‘pop’.

    Try popping your own corn at home with the kids – great fun!

    Food of goods and kings

    In Asia, the Amaranth grain is known as ‘king seed’ and ‘seed sent by God’.

    Pure gold

    Quinoa, pronounced ‘keen-wa’, is a whole grain that was highly prized by the ancient Incas – they called it ‘gold of the Incas’.

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    Let'stalk

    What are the health and nutritional benefits of Nestlé Gluten Free Corn Flakes?

    As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron

    I’ve heard a low GI diet can help me lose weight. Is this true?

    It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.

    Is Nestlé planning to launch gluten-free versions of its other cereals or cereal bars?

    Not yet, but we will keep listening and responding to people’s needs.

    Why do some breakfast cereals have different serving sizes labeled on pack?

    The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.

    Does the high GI of breakfast cereals negate the whole grain benefits?

    No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.