Wheat Foods Council Celebration

Wheat is getting a bad rap in some circle with the growing popularity of the gluten-free diet. Judi Adams of the Wheat Foods Council says disseminating the truth about gluten and positive role wheat products play in a healthy diet is one of her organizations priorities for the coming year.

Wheat, barley and rye all contain gluten (a protein found in these particular grains) which cannot be digested by those with celiac disease (CD) - which is an auto-immune response to gluten by people who are genetically predisposed to this condition) or who are gluten sensitive. In the U.S. less than one percent of the population has CD and approximately six percent are thought to have gluten sensitivity.

More than 20 bloggers and columnists from across the nation gathered in Manhattan this week to participate in the first-ever “Wheat Safari,” sponsored by the Wheat Foods Council. Wheat Safari participants were registered dietitians who are considered “influencers” in the field of food and nutrition. They have gained an active following in the health/nutrition/food community through social media outlets like Twitter, Facebook, YouTube or blogs. Many had authored books or articles, or appeared on television or radio.