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 U.S. wheat, welcomes the work — but with reservations. Wageningen … Continued
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 you consider there’s almost no proof that going gluten-free will … Continued
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 you consider there’s almost no proof that going gluten-free will … Continued
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 general populace and may actually put individuals at risk of … Continued
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 general populace and may actually put individuals at risk of … Continued
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” include a nutritionist, two neurologists, a medical school professor, an … Continued
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 strong, there is a continual need to develop new varieties … Continued