In Focus: Gluten-Free

Scientists are reporting an advance toward development of a pill that could become celiac disease’s counterpart to the lactase pills that people with lactose intolerance can take to eat dairy products without risking digestive upsets.  Read more

One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.

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Writer, registered dietitian and mother of twins Janet Helm posts on her website Nutrition Unplugged http://nutritionunplugged.com/ her thoughts on “The Glamorization of Gluten-Free.” Pondering why going gluten-free is the new diet craze, she discusses whether going gluten-free will help people lose weight. “The answer is, it depends,” she writes. “There’s nothing inherent about a gluten-free diet that’s going to melt away the pounds.Read more

We are pleased to present the latest issue of Kernels, our e-magazine. In this issue we focus on the health benefits of grains and we tackle the current myths and misinformation about wheat and carbohydrates. Also, we’ll tempt your taste buds with two delicious, hearty soups. Finally, Wheat Growers Corner adds to your baking expertise with our primer on the different kinds of flour and their uses.Read more

Does it seem that at every turn someone new is following the gluten-free diet? It is true that many people are following the gluten-free diet as a fad. But for those with celiac disease (CD) or non-celiac gluten sensitivity (NCGS), the gluten-free diet is a medical requirement.

To read the complete article, available on the Bean Institute website, click here.

Wheat has long been a major contributor of nutrients to the American diet through consumption of bread, rolls, cereal and pasta.

Grains contribute more than 70 percent of the folic acid/folate; 50 percent of the iron and 39 to 60 percent of the three major B vitamins, and many other nutrients.Read more