Agweek By Jonathan Knutson, Agweek Staff Writer A European agricultural university is working to produce what it describes as “gluten safe” wheat. U.S. Wheat Associates, which develops export markets for the […]
Editing genes for ‘gluten safe’ wheat Read More »
Tonic By Markham Heid By some estimates, roughly one in three Americans is actively trying to cut back on gluten, and gluten-free foods are now a $5-billion industry. Those are pretty stupefying figures when
Gluten Is Perfectly Fine for the Vast Majority of People Read More »
Tonic By Markham Heid By some estimates, roughly one in three Americans is actively trying to cut back on gluten, and gluten-free foods are now a $5-billion industry. Those are pretty stupefying figures when
Gluten Is Perfectly Fine for the Vast Majority of People Read More »
by Mike Listman, CIMMYT A new, exhaustive review of recent scientific studies on cereal grains and health has shown that gluten- or wheat-free diets are not inherently healthier for the
Scientists confirm health value of whole grains and wheat Read More »
by Mike Listman, CIMMYT A new, exhaustive review of recent scientific studies on cereal grains and health has shown that gluten- or wheat-free diets are not inherently healthier for the
Scientists confirm health value of whole grains and wheat Read More »
On June 1, Netflix released a documentary titled, “What’s With Wheat?” The documentary features 15 people who discuss their opinions on the effects of wheat on human health. These “experts”
Wheat Documentary Poses Many Important Questions Read More »
By Dr. Senay Simsek, Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor, North Dakota State University, Fargo, ND With the global demand for wheat remaining quite
No Difference Between Modern and Heritage Hard Red Spring Wheat for Celiac Incidence Read More »
