Health concerns over cereals and our daily bread
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2018 October pp 54-58 |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Prof Dr Fred Brouns, Well on Wheat? Consortium How do ancient grains compare with modern grains, and can gluten and wheat lead to obesity and disease? Can we separate the wheat from the chaff in terms of “what is actually true?” In other words, what is based on scientific evidence and what is based on beliefs and assumptions? In this context, following discussions in the Food and Health working group of the international Health Grain Forum, the universities of Maastricht and Wageningen, in collaboration with the Dutch Bakery Centre (Nederlands Bakkerij Centrum) and Leeds University and Rothamsted Research Institute in the UK, have embarked on a major study entitled Well on Wheat? (WoW?). The WoW research primarily focuses on which substances in wheat could cause health problems in some people. Who, when, how and why are key questions in this context. If we know exactly which substances are involved, it may be possible to eliminate them in future using new technologies and targeted seed processing. Read more about: History of wheat What are grains and what is gluten? Does bread wheat have more gluten? Are ancient grains more nutritious? Intolerance and hypersensitivity Wholegrain recommendations |
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