Wheat scientists and advocates say a health certification
for wheat, like the heart-healthy one for oats, could go a
long way in educating consumers about the beneficial grain.
In the meantime, a popular but controversial book has
spawned what one wellness newsletter calls “wheatphobia,”
and gluten-free diets and products seem to multiply daily,
even though the percentage of people who truly can’t
tolerate gluten is small.
What’s a consumer (or a wheat grower) to think?
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