For the past 10 years the media landscape has been inundated with gluten-free and anti-wheat banter. The conversation has largely been driven by the launch of popular diet books that use emotional narratives and testimonials, versus science, to promote the merits of eliminating wheat from one’s diet.
As a response to the onslaught, the Healthy Grains Institute (HGI) was created. This not-forprofit Institute, guided by an independent Scientific Advisory Council, was created with partners such as the Baking Association of Canada (BAC) to use rigorous scientific research to combat the gluten-free trend among the non-gluten intolerant Canadians.
The team at HGI has been working hard for the past two years to generate awareness of the important role grains play in the Canadian diet and is seeing significant results in shifting the conversation away from fad diets and misinformation. And given recent media coverage, it seems going gluten-free as a diet strategy is finally attracting consumer scrutiny.
To read the rest of the story, please go to: Baking Association of Canada