Grains – challenging press perceptions

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2016 May

    Medium Digital
    Note: Copyright restrictions mean the attachment below only contains part of the publication. The full document is available for inspection at the Mills Archive Research and Education Centre.

    Nutrition & health


    Scope & contentBy Judi Adams, MS, RDN, J Adams & Co. Consulting

    In spite of the thousands of research studies showing grain foods are key in a nutritious diet, they are still demonised in some parts of the world

    Disparagement of carbohydrates dates back to the 1800’s and is periodically revived by charlatans who want to sell books or products. Unfortunately, primarily in developed countries, many citizens are looking for “magic bullets” to lose weight. Low-carbohydrate diets have been shown to reduce weight faster than high-carb diets, but the weight comes back just as quickly when the diet is ended. The good news is that few people can stay on a low-carb diet long enough to do any permanent damage to their bodies.

    Grain foods are also accused of causing numerous diseases and conditions, but a recent article from CIMMYT (International Maize and Wheat Improvement Center) puts those accusations in proper perspective:
    “If it were correct that cereals were the cause of Alzheimer’s, arteriosclerosis, Parkinson’s, autism and loss of cognitive capacity and neurodevelopmental disorders, civilization would have been incapacitated and come to a halt many years ago.” (Anti-Wheat Fad Diets Undermine Global Food Security Efforts: Wheat consumption healthy despite claims in self-help publications. Roberto J. Peña, Hans J. Braun and Julie Mollins. 2014.)

    Read about:
    Gluten-free products. What’s the future?
    Enhance the value of your product through grain fortification
    Keep your labels clean without bleaching
    Most countries recommend grains as the base of a healthful diet


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