Whole Grains
Research has indicated whole grains may reduce risks of heart disease, stroke, cancer, diabetes and obesity.
Beyond brown rice, consumers are discovering and experimenting with red, black, purple and other varieties of rice, along with quinoa, oats, barley, buckwheat, amaranth, Kamut, farro, bulgur, teff, spelt, freekeh, millet, sorghum and other so-called “ancient grains.”