Headlines across the country boast an entire spectrum of extreme health philosophies, so it can be difficult to separate diet myth from fact. Luckily, an emerging number of mainstream media publications are reporting on the facts, including the importance of whole grains to health. If you feel bombarded by fad diets, check out these science-backed, easy-to-digest articles (and one television program). 

The Myth of Big, Bad Gluten, by Moises Velasquez-Manoff, The New York Times (July 4, 2015)

With gluten related disorders seemingly on the rise, one might wonder if this ubiquitous wheat (and barley and rye) protein might be to blame. However, in this well-researched opinion column, science writer Velasquez-Manoff makes the case that gluten related disorders have nothing to do with the amount of wheat we’ve been eating, but are rather a symptom of larger issues with our immune system, possibly driven by poor diet, antibiotic overuse, and/or a shift in our gut microbes.

The Problem with David Perlmutter, the Grain Brain Doctor, by Alan Levinovitz, New York Magazine (June 24, 2015)

In this article, Levinovitz (author of The Gluten Lie) cautions readers against falling for “miraculous” single nutrient solutions. He also explains how, “The basic premise of Grain Brain doesn’t fit with the current neurological literature: The latest reviews of evidence-based dietary approaches to preventing Alzheimer’s support a Mediterranean-style diet, complete with whole grains.”

The War on Wheat, The Fifth Estate, Canadian Broadcasting Company (February 27, 2015)

In this excellent, documentary-style program, journalist Mark Kelley interviews William Davis, author of Wheat Belly, and a range of other experts about the alarmist claims Davis makes in his book (that today’s wheat makes you fat and sick). However, as Kelley demonstrates throughout the program, the evidence for Wheat Belly’s claims is thin to non-existent. 

Against the grain: Should you go gluten-free? By Michael Specter, The New Yorker (November 3, 2014)

In this piece, which won a James Beard Foundation Award for journalism, Specter interviews several experts who explain how today’s wheat is not drastically different from ancient wheat, and cannot explain a rise in celiac disease or gluten sensitivity. The article also explores the role of FODMAPs (a group of carbohydrates found in wheat, garlic, onions and many other foods) and modern bread making techniques (such as vital wheat gluten, and traditional sourdough fermentation).

This is Your Brain on Gluten, by James Hamblin, The Atlantic (December 20, 2013)

In this article, Atlantic senior health editor Dr. James Hamblin interviews David Perlmutter, author of Grain Brain, as well as several other medical experts about gluten and health. Dr. Hamblin assures readers that “The scientific community on the whole is not as capricious as the bestseller list might make it seem. When a person advocates radical change on the order of eliminating one of the three macronutrient groups from our diets, the burden of proof should be enormous.” However, throughout the article Hamblin shows that the proof for eliminating grains or gluten just isn’t there, clearly stating that, “We do not have reason to believe that gluten is bad for most people.”

Have you read any great articles about whole grains and health? Share a link in the comments! (Kelly)