This is a talk on Zoom about my new book, Let’s Ask Marion.
6:30 at the Jewish Community Center. Information and registration (required for Zoom link) here.
As Food Navigator-USA puts it, “No, wheat does not make people fat and sick.”
Bread lover that I am, I consider recent research to be giving us good news.
Food Navigator is referring to a review of research on whole wheat and health just published in the Journal of Cereal Science of all places. The authors conclude that unless you have celiac disease or wheat allergies, eating whole-wheat foods is good for you.
In fact, foods containing whole-wheat, which have been prepared in customary ways (such as baked or extruded), and eaten in recommended amounts, have been associated with significant reductions in risks for type 2 diabetes, heart disease, and a more favourable long term weight management. Nevertheless, individuals that have a genetic predisposition for developing celiac disease, or who are sensitive or allergic to wheat proteins, will benefit from avoiding wheat and other cereals that contain proteins related to gluten, including primitive wheat species (einkorn, emmer, spelt) and varieties, rye and barley…Based on the available evidence, we conclude that whole-wheat consumption cannot be linked to increased prevalence of obesity in the general population.
The authors find little evidence in support of popular myths:
Can’t wait to see the results. They ought to be out soon.