Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour named after Sylvester Graham. It is similar to conventional whole wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Dietary Guidelines for Americans Dietary Guidelines for Americans The Dietary Guidelines for Americans (DGA) provide nutritional advice for Americans who are more than 2 years old. The Guidelines are published every 5 years by the US Department of Agriculture, together with the US Department of Health and Human Services. The most recent edition is the 2015-2020 Dietary Guidelines for Americans. The nominal purpose of the Dietary Guidelines for Americans is to help health professionals and policymakers to advise Americans about healthy choices for their diet. Although the Dietary Guidelines for Americans are purported to be based on a systematic review of the current body