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Brief A Publication of the Oklahoma Wheat Commission Fall 2012 OklahomaWheat Treat Your Wheat.. With the Respect it Deserves in Your Diet Published by: US Wheat Associates No matter where you live, no matter your income, no matter your culture – we all share the biological need to provide our bodies with healthy, nutritious food. And, according to the United Nations, 20 percent of our world’s calories come from wheat products and 20 percent of the protein consumed by people in developing countries also comes from wheat foods. That’s why wheat researchers across the globe are working on developing wheat varieties that stand up to tough environmental challenges like drought and frost, utilize less natural resources like water and provide even more nutritional value. Yet, in the United States, a growing number of Americans have been duped – including celebrities like singer Lady Gaga and Fox News host Bill O’Reilly – into believing recent claims that wheat not only is no longer necessary for strong, healthy bodies, but also that it has nefariously been turned into a “chronic poison” that causes addictive eating habits and obesity. Touting his book, “Wheat Belly: Lose the Wheat Lose the Weight,” on CBS, cardiologist Dr. William Davis claimed that the semi-dwarf varieties of wheat developed by Dr. Norman Borlaug during the Green Revolution have increased levels of a protein called gliadin that cause Americans today to eat an extra 440 calories a day because the peptides that form as gliadin stimulate appetite. Some nutritionists appearing on programs like “The View” are supporting this claim that wheat is extremely detrimental to human health. Dr. Glenn Gaesser, Arizona State University professor and director of the Healthy Lifestyles Research Center, rebuked gluten-free proponents in the Capital Press, saying, “There’s the lingering perception that carbs are somehow bad, grains in particular. Much of that is based on conjecture; it’s nonsense. It claims that wheat is the cause of all our problems, that it stimulates appetite, but that’s just not true.” Dr. Brett Carver, wheat breeder at Oklahoma State University and chair of the National Wheat Improvement Committee, also rebuked these claims in an interview with the Oklahoma Farm Report. He reported that modern wheat breeding has not changed protein composition or protein amounts of the wheat, further stating that there is not sufficient evidence to claim the protein itself has changed. Additionally, a study published in the July 1, 2012, edition of the Journal of Nutrition examined 45 other studies and 21 randomized-controlled trials and reported that individuals who regularly consumed whole grains, versus those who never or rarely consumed whole grains, had a 26 percent lower risk of Type II diabetes, a 21 percent lower risk of cardiovascular disease and consistently had less weight gain during an eight to 13 year period. According to the Wheat Foods Council’s September issue of Kernels, less than 1 percent of the population has celiac disease, and another estimated 6 percent suffer from gluten sensitivity. For these people, gluten-free products are medically necessary. But this relatively small population alone does not account for the fact that in the United States, the gluten-free market grew 30 percent each year between 2006 and 2010, according to a 2011 report by Packaged Facts. In fact, according to a July study from the American Journal of Gastroenterology, 1.6 million people in the United States are on a gluten-free diet, even though they have not been diagnosed with celiac disease. So, what are these fad diet followers missing out on? Nothing but extra calories, according to Dr. Davis. However, a recent Continued on page 5
Object Description
Okla State Agency | Wheat Commission, Oklahoma |
Agency Division | Oklahoma Wheat Commission |
Okla Agency Code |
'875' |
Title | Oklahoma wheat brief, fall 2012 |
Authors |
Oklahoma Wheat Commission. |
Publication Date | 2012-11-02 |
Frequency | Quarterly |
Publication type |
Newsletter |
Purpose | Treat Your Wheat.. With the Respect it Deserves in Your Diet, published by: US Wheat Associates; From the Chairman; Crop Shifts in China May Affect World Wheat Market by Casey Chumrau; Westfahl and Smith Win Big at 2012 Junior Wheat Show; Wheathearts Compete at Oklahoma State Fair Bread Baking Contest; |
For all issues click |
W2600.6 W556b |
Digital Format | PDF, Adobe Reader required |
ODL electronic copy | Filed with documents.ok.gov submissions system |
Rights and Permissions | This Oklahoma state government publication is provided for educational purposes under U.S. copyright law. Other usage requires permission of copyright holders. |
Language | English |
Date created | 2012-11-14 |
Date modified | 2012-11-14 |
OCLC number | 819810853 |
Description
Title | Page 1 |
Full text | Brief A Publication of the Oklahoma Wheat Commission Fall 2012 OklahomaWheat Treat Your Wheat.. With the Respect it Deserves in Your Diet Published by: US Wheat Associates No matter where you live, no matter your income, no matter your culture – we all share the biological need to provide our bodies with healthy, nutritious food. And, according to the United Nations, 20 percent of our world’s calories come from wheat products and 20 percent of the protein consumed by people in developing countries also comes from wheat foods. That’s why wheat researchers across the globe are working on developing wheat varieties that stand up to tough environmental challenges like drought and frost, utilize less natural resources like water and provide even more nutritional value. Yet, in the United States, a growing number of Americans have been duped – including celebrities like singer Lady Gaga and Fox News host Bill O’Reilly – into believing recent claims that wheat not only is no longer necessary for strong, healthy bodies, but also that it has nefariously been turned into a “chronic poison” that causes addictive eating habits and obesity. Touting his book, “Wheat Belly: Lose the Wheat Lose the Weight,” on CBS, cardiologist Dr. William Davis claimed that the semi-dwarf varieties of wheat developed by Dr. Norman Borlaug during the Green Revolution have increased levels of a protein called gliadin that cause Americans today to eat an extra 440 calories a day because the peptides that form as gliadin stimulate appetite. Some nutritionists appearing on programs like “The View” are supporting this claim that wheat is extremely detrimental to human health. Dr. Glenn Gaesser, Arizona State University professor and director of the Healthy Lifestyles Research Center, rebuked gluten-free proponents in the Capital Press, saying, “There’s the lingering perception that carbs are somehow bad, grains in particular. Much of that is based on conjecture; it’s nonsense. It claims that wheat is the cause of all our problems, that it stimulates appetite, but that’s just not true.” Dr. Brett Carver, wheat breeder at Oklahoma State University and chair of the National Wheat Improvement Committee, also rebuked these claims in an interview with the Oklahoma Farm Report. He reported that modern wheat breeding has not changed protein composition or protein amounts of the wheat, further stating that there is not sufficient evidence to claim the protein itself has changed. Additionally, a study published in the July 1, 2012, edition of the Journal of Nutrition examined 45 other studies and 21 randomized-controlled trials and reported that individuals who regularly consumed whole grains, versus those who never or rarely consumed whole grains, had a 26 percent lower risk of Type II diabetes, a 21 percent lower risk of cardiovascular disease and consistently had less weight gain during an eight to 13 year period. According to the Wheat Foods Council’s September issue of Kernels, less than 1 percent of the population has celiac disease, and another estimated 6 percent suffer from gluten sensitivity. For these people, gluten-free products are medically necessary. But this relatively small population alone does not account for the fact that in the United States, the gluten-free market grew 30 percent each year between 2006 and 2010, according to a 2011 report by Packaged Facts. In fact, according to a July study from the American Journal of Gastroenterology, 1.6 million people in the United States are on a gluten-free diet, even though they have not been diagnosed with celiac disease. So, what are these fad diet followers missing out on? Nothing but extra calories, according to Dr. Davis. However, a recent Continued on page 5 |
Date created | 2012-11-14 |
Date modified | 2012-11-14 |