Australians are returning to grains according to the Grains & Legumes Nutrition Council. Their study, which surveyed over 1200 people, found that the number of people limiting grain foods and legumes in their diet is now 47%, which is down from 60% three years ago. 

The study also showed that consumption of legumes, such as beans, peas and lentils, has increased by 4% over the past three years.

Dr Joanna McMillan said, “Australians are starting to believe in grain food and their health benefits again, and with good reason! Research has shown that eating more whole grains and legumes is linked to a reduced risk of early death and chronic disease.”

And it’s not just Australia that’s experience a grain resurgence. The Waitrose Food & Drink Report 2017-18 pointed out that people in the UK have turned away from diets that eliminate food groups, now preferring to focus on making healthy choices instead.

Ross Anderson, head chef at Waitrose Cookery School, said, “Faddy diets are definitely going out of fashion – people are more aware of how to eat more healthily and in a way that’s easier for them to maintain.”

The report also said consumers are opting for more complex options, such as barley, quinoa and bulgur wheat.