The Whole Grain Gourmet is the brainchild of a small family that, perhaps like you, has become increasingly mindful of what we consume.  For many years the modern diet has turned away from natural whole food sources and become characterized by products that are processed, refined, and bleached until their nutritional value is almost completely depleted.

There is compelling evidence that eating whole grains will reduce the risk of heart disease and cancers.  That does not directly speak to the impact that their processed counterparts may play in causing such ailments, but you can't help but wonder.  Equally compelling is the change one experiences when eliminating refined grains from their diet, and replacing them with the natural whole grains our bodies were intended to consume.  There is no clearer communication than what our bodies reveal to us following a meal.  The change in sustainable energy levels one experiences on a whole grain diet is remarkable.

Like many of you who may read this, we also love to eat. That leads us to the reason we have created this online community.  We want our whole grains to taste good. We want to enjoy them. We want our children to enjoy them.  We want to serve them proudly because of their rich flavors and textures.  We never want to have to have to say, it's pretty good...for whole grain.  We have discovered recipes that will make converts out of diehard white flour loyalists and we will share those with you here.

Over time, we hope that this can become a community where individuals with a common interest will come together to contribute recipes and share ideas, while we enrich our knowledge and culinary repertoire through the shared experience of others. 

In closing, I ask that you take a moment to contribute a recipe, or start a dialog with like-minded individuals on our forum.  Please join us in making the Whole Grain Gourmet a valuable resource for all of us.

Sincerely yours,