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The whole story on whole grains

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Friday, November 8, 2013

Have you heard the recommendation to make half the grains you consume each day whole grains? It’s not always easy deciphering what constitutes a whole grain so let’s dive into what it really is and how to get your fill.

Whole grains are complex carbohydrates rich in antioxidants, B vitamins, vitamin E, magnesium, and fiber. The term “whole” means that all three parts of the grain are present—germ, bran, and endosperm. A whole grain can be crushed, rolled, cracked, or even ground into flour as long as the end product contains all original parts of the seed. Whole grains include oats, corn, bulgur, brown and wild rice, amaranth, quinoa, and many more.

Tasty ways to give your granola pizazz

by Julie Griffin, director of Lunds and Byerly's products
Wednesday, January 25, 2012

Granola is healthy, we get that. But who wants to crunch on some boring grains? That’s why we’ve revamped our Lunds and Byerly’s granolas.

Working hard to create our own recipes, we’ve developed better granolas that are sure to please even the pickiest of eaters. Our recipes use great tasting combinations of whole grains, nuts and dried fruit, all with a touch of sweetness from natural honey and real sugar to give you (and your taste buds) the satisfaction of great grains.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

All of us are here for you, so keep the conversations going by using the “Comments” feature at the end of each post to provide additional expertise, ask questions or share your thoughts.

Thanks for stopping by!