Mother Jones
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Is wheat a “perfect, chronic poison,” in the words of Wheat Belly author William Davis, or an innocuous staple that has been demonized to promote a trendy line of gluten-free products? I dug into the issue of wheat and its discontents recently, and walked away with some informed conjectures, but also a sense that the science is deeply unsettled. Now, a group of Cornell researchers (joined by one from Thailand) have performed a great service: For a paper published in the journal Comprehensive Reviews in Food Science and Food Safety, they’ve rounded up and analyzed the recent science on wheat and the potential pitfalls of eating it. Here are the key takeaways:
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