With all of the fad diets, health crazes, and sensationalized reporting on health studies out there, we get a lot of inquiries about what is or isn’t good for us. Here at the Whole Grains Council, we do our very best to keep you informed and up to date on the myths, fads, and just general questions that we hear often. To answer all the incoming questions and set the facts straight, we have created a Myths Busted page.
One topic we are often asked about – and that continues to come up in most grain related conversations – is gluten. How could it not? As you walk through the grocery store, foods that are naturally gluten-free such as pickles, olives and other non grain-related foods are labeled as “Gluten Free!” Grocery store shoppers are presented with a rather confusing message that gluten could be in everything and that it has some very negative connotations. What’s this gluten business about?
We’ve written about gluten on our Myths page and in recent blogs like this one and this one. Today we wanted to draw your attention to an article published last week called In Defense of Gluten: Turns Out Wheat Isn’t as Bad as You Think. As the article points out, gluten can lead to serious health issues for those who suffer from celiac disease or an allergy to gluten, but for most of the population gluten is not an issue. Whole grains have always been an important part of a healthy diet – and even those who are gluten intolerant should be aware that most grains are gluten free. (Only wheat, barley, rye and triticale have gluten.)
To read the rest of the story, please go to: Oldways Preservation Trust/Whole Grains Council
