Investigate carefully before going gluten free

Judi Adams

Wheat has long been a major contributor of nutrients to the American diet through consumption of bread, rolls, cereal and pasta.

Grains contribute more than 70 percent of the folic acid/folate; 50 percent of the iron and 39 to 60 percent of the three major B vitamins, and many other nutrients.

About 70 percent of the grains consumed in America are wheat, so it plays a significant role in delivering those nutrients.

While old wives’ tales often purport that bread and grains are “fattening,” science shows the opposite. As far back as 1997, Harvard colleagues published a paper in Diabetes Care showing that men who consumed 6.1 slices of white bread per week had BMIs (body mass indexes) 0.4 units less than men who consumed 1.9 slices per week.

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