Nutrition website

Wheat website aims to address consumer concerns

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Wheat has come under repeated fire in recent years – from the “Wheat Belly” diet fad to Kim Kardashian and other celebrities championing gluten-free as a healthier diet for everyone (not just adults). people with celiac disease or gluten intolerance).

Overall, however, consumers today don’t think wheat is bad, said Ellen Pruden, director of communications for Cereals Canada.

The industry group would like this to continue.

Cereals Canada recently launched a new website called and says it’s a catch-all resource on wheat for dietitians and ordinary “eaters.” The website (which is also supported by Alberta Wheat and other agricultural groups) bills itself as the “best source for up-to-date, science-based wheat nutrition information.”

“Our goal is to make it easy for nutrition professionals to find and share wheat nutrition information with their customers, and for consumers to learn more about wheat,” said Elaine Sopiwnyk, vice president of services. techniques of Cereals Canada, in a press release.

The site has a “Wheat 101” section, which outlines the basics of what wheat is, how it is grown (taking care to note that no genetically modified wheat varieties are grown in Canada) and what products are made from wheat.

For example, it defines the difference between 100% whole grain, whole wheat flour, and regular whole wheat flour. (Regular whole wheat lacks five percent of the kernel grain, including most of the germ and some of the bran. This increases shelf life.)

“The History of Wheat in Canada” provides details on farming practices and where the wheat will go once it leaves the farm.

The site contains research on nutrition from peer-reviewed research data and also has a scientific advisory board of five people, including Micheal Gänzle, a professor at the University of Alberta and holder of the chair Research Center in Food Microbiology and Probiotics.

The website will also serve as a resource for wheat organizations and grower groups across Canada, which until now have lacked a unified resource, Pruden said.

Cereals Canada will organize seminars for dietitians to familiarize them with the wheat resource.

It will also work with IlCereales, the Cereals Institute of Latin America, to reach dietitians in Latin American countries who buy Canadian wheat.

– With personnel files