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The Centers for Disease Control and Prevention estimates mandatory fortification of enriched cereal grains with folic acid prevents more than 1,300 cases of neural tube defects annually in the United States.

Neural tube defects are birth defects of the brain and spine that occur early in pregnancy as a result of improper closure of the embryonic neural tube. The Food and Drug Administration mandated folic acid fortification of...


In 1992, the U.S. Public Health Service recommended that all women capable of becoming pregnant consume 400 µg of folic acid daily to prevent neural tube defects (NTDs) (1). NTDs are major birth defects of the brain and spine that occur early in pregnancy as a result of improper closure of the embryonic neural tube, which can lead to death or varying...


The health policy expert’s latest book Is Gwyneth Paltrow Wrong About Everything?


In the 1980s, Timothy Caulfield could’ve easily derailed his studies at the University of Alberta. He was far too busy trying to be a rock star.

First was his band The Citizens, who sounded like The Clash and once opened for The Ramones in 1983. Then came Absolute 9, a New...


Eating whole grains may decrease the risk of overall mortality by up to 9%, according to a study from the Harvard School of Public Health that involved more than 118,000 people. Risk of death from cardiovascular disease dropped even further, by up to 15%. Results of the study appeared on-line Jan. 5 in JAMA Internal Medicine.

While previous studies associate whole grain intake with a lower risk of diseases...


Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. READ ABSTRACT


Check out our latest educational offering: a self-study module entitled,

"Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances."

This self-study module features noted carbohydrate expert and nutrition educator Julie Miller Jones, Distinguished Scholar and Professor Emerita of nutrition in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul, MN.

Dr. Jones presents the science, incidence and mechanism behind food intolerances, gluten sensitivity, and celiac disease. She will also examine the claims that a gluten-free diet is healthful for everyone, even those who are not gluten sensitive or who do not have celiac disease.


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In Grained

The upcoming release of the 2015 Dietary Guidelines for Americans (DGA) is anticipated by those with an interest in nutrition.  But not everyone agrees with the results from the committee of U.S. nutrition experts and their interpretation of the body of evidence in nutrition science that often has studies and opinions that are...