August 05, 2014 - Blog
Food myths are pervasive in today’s environment. Current communication, particularly social media, accelerates the rate and breadth of the spread of misinformation. Sadly, that often means consumers miss out on essential nutrition, as well as beneficial new technology. One of the areas that has been subject to the rumor mill is grains, including whole grains. Cynthia Harriman, director of food and nutrition strategies, Whole Grains Council and Oldways takes the Food Science podium to address some of the most noteworthy current myths about whole grains.
Incidentally, fighting these myths about whole grains presents significant opportunities for product development: Global Industry Analysts, Inc., says that the global market for whole-grain and high-fiber foods is forecast to reach over $24 billion by 2015. So feel free to join the conversation and bring some factual perspective to the topic.
-Lynn A. Kuntz
Busting Whole Grain Myths
During the past 10 years, delicious and nutritious whole grains have broken barriers and moved into mainstream America, where they are currently mandatory in school meals programs and included in dietary guidelines.
However, just as old habits and preferences are giving way to an appreciation of the nuttier, fuller taste of whole grains, new barriers are arising as misinformation spreads about wheat, gluten-free diets and grain-free diets.
Here we clear up some of the rumors and myths involving whole grains circulating in the popular press and on social media – a task that is important for product developers who are creating the next generation of healthy whole grain products.
Myth: U.S. wheat is genetically modified
The book Wheat Belly (and many other sources) claim that wheat in the U.S. food supply has been genetically modified. In fact, there is no GMO wheat commercially available —in large part because U.S. farmers have fought hard against GMO wheat, out of concern that it would put a damper on the export market for U.S.-grown wheat. Peer-reviewed scientific journals have rebutted the misconceptions in pop science books like Wheat Belly. Articles in Cereal Foods World and Journal of Cereal Science take a good point-by-point approach.
Myth: Wheat is the reason we're overweight and obese
While eating too much of anything can make you fat, wheat plays no special role in putting on the pounds. Wheat makes an easy scapegoat, but other countries with much higher per-capita wheat consumption have much lower rates of overweight and obesity. The French, for instance, consume nearly twice as much wheat per person as Americans, but have about one-third our obesity rate. American wheat consumption peaked at about 230 pounds per person in the 1870s, and is now at about half its peak level.
Weight problems are almost never the fault of one food; it’s total diet and lifestyle that matter. Consumers eating a healthy diet overflowing with fruits, vegetables, legumes, fish, olive oil, and other healthy foods do not need to fear succumbing to "wheat belly" when they also enjoy whole grains, especially in their intact and traditional minimally processed forms. (A whole grain cookie—even a gluten-free one—is still a cookie!)
Myth: Gluten-free diets should be grain free
An estimated 1 percent of the population can’t eat gluten, a protein found in wheat, barley and rye. Another small percentage of the population may have gluten sensitivity, a less serious reaction to gluten. But all of us—even those who must avoid gluten—can enjoy whole grains, since most grains are gluten-free. Just skip the wheat and gluten-containing grains, and turn to cornmeal, brown rice, millet, quinoa, or any one of the many gluten-free grains.
In fact, we all benefit from eating the widest possible variety of whole grains, from amaranth to wild rice. When a doctor says, “Eat more vegetables," we don’t simply eat carrots and leave it at that, as healthy as carrots are. No, we understand instinctively that it’s important to eat a variety of vegetables to get a range of nutrients, textures and tastes. Same thing goes for grains. Wheat’s just fine, but change it up!
Cynthia Harriman is Director of Food and Nutrition Strategies, Whole Grains Council and Oldways. Oldways is a nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, using practical and positive programs grounded in science and tradition. The Whole Grains Council (WGC), an Oldways program, has been working since 2003 to increase consumption of whole grains for better health, and in 2005 introduced the Whole Grain Stamp, now used on more than 9,500 products in 41 countries. To address myths and other misinformation about the role grains play in healthy diets, Oldways and the Whole Grains Council are organizing a cutting-edge conference, “Whole Grains: Breaking Barriers," November 9-11, 2014 at the Hyatt Boston Harbor. The conference brings together industry influencers including manufacturers, foodservice, scientists, health professionals and more to discuss the essential information needed to fully understand today's top, pressing grain issues.
For more information or to register, visit wholegrainscouncil.org/get-involved/attend-our-conference.
Incidentally, fighting these myths about whole grains presents significant opportunities for product development: Global Industry Analysts, Inc., says that the global market for whole-grain and high-fiber foods is forecast to reach over $24 billion by 2015. So feel free to join the conversation and bring some factual perspective to the topic.
-Lynn A. Kuntz
Busting Whole Grain Myths
During the past 10 years, delicious and nutritious whole grains have broken barriers and moved into mainstream America, where they are currently mandatory in school meals programs and included in dietary guidelines.
However, just as old habits and preferences are giving way to an appreciation of the nuttier, fuller taste of whole grains, new barriers are arising as misinformation spreads about wheat, gluten-free diets and grain-free diets.
Here we clear up some of the rumors and myths involving whole grains circulating in the popular press and on social media – a task that is important for product developers who are creating the next generation of healthy whole grain products.
Myth: U.S. wheat is genetically modified
The book Wheat Belly (and many other sources) claim that wheat in the U.S. food supply has been genetically modified. In fact, there is no GMO wheat commercially available —in large part because U.S. farmers have fought hard against GMO wheat, out of concern that it would put a damper on the export market for U.S.-grown wheat. Peer-reviewed scientific journals have rebutted the misconceptions in pop science books like Wheat Belly. Articles in Cereal Foods World and Journal of Cereal Science take a good point-by-point approach.
Myth: Wheat is the reason we're overweight and obese
While eating too much of anything can make you fat, wheat plays no special role in putting on the pounds. Wheat makes an easy scapegoat, but other countries with much higher per-capita wheat consumption have much lower rates of overweight and obesity. The French, for instance, consume nearly twice as much wheat per person as Americans, but have about one-third our obesity rate. American wheat consumption peaked at about 230 pounds per person in the 1870s, and is now at about half its peak level.
Weight problems are almost never the fault of one food; it’s total diet and lifestyle that matter. Consumers eating a healthy diet overflowing with fruits, vegetables, legumes, fish, olive oil, and other healthy foods do not need to fear succumbing to "wheat belly" when they also enjoy whole grains, especially in their intact and traditional minimally processed forms. (A whole grain cookie—even a gluten-free one—is still a cookie!)
Myth: Gluten-free diets should be grain free
An estimated 1 percent of the population can’t eat gluten, a protein found in wheat, barley and rye. Another small percentage of the population may have gluten sensitivity, a less serious reaction to gluten. But all of us—even those who must avoid gluten—can enjoy whole grains, since most grains are gluten-free. Just skip the wheat and gluten-containing grains, and turn to cornmeal, brown rice, millet, quinoa, or any one of the many gluten-free grains.
In fact, we all benefit from eating the widest possible variety of whole grains, from amaranth to wild rice. When a doctor says, “Eat more vegetables," we don’t simply eat carrots and leave it at that, as healthy as carrots are. No, we understand instinctively that it’s important to eat a variety of vegetables to get a range of nutrients, textures and tastes. Same thing goes for grains. Wheat’s just fine, but change it up!
Cynthia Harriman is Director of Food and Nutrition Strategies, Whole Grains Council and Oldways. Oldways is a nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, using practical and positive programs grounded in science and tradition. The Whole Grains Council (WGC), an Oldways program, has been working since 2003 to increase consumption of whole grains for better health, and in 2005 introduced the Whole Grain Stamp, now used on more than 9,500 products in 41 countries. To address myths and other misinformation about the role grains play in healthy diets, Oldways and the Whole Grains Council are organizing a cutting-edge conference, “Whole Grains: Breaking Barriers," November 9-11, 2014 at the Hyatt Boston Harbor. The conference brings together industry influencers including manufacturers, foodservice, scientists, health professionals and more to discuss the essential information needed to fully understand today's top, pressing grain issues.
For more information or to register, visit wholegrainscouncil.org/get-involved/attend-our-conference.
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