What to Think About Wheat

08/01/2013

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? Read the article

Re-used with permission from the Spring 2013 issue of Newground Magazine, an Arysta LifeScience publication. 
www.newgroundmagazine.com

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