Whole Grains Conference Tackles Controversial Topics
International Event November 2014 in Boston

BOSTON, July 23, 2014 – In response to serious consumer and media misinformation about the role grains play in healthy diets, Oldways and the Whole Grains Council are organizing a cutting-edge conference, called Whole Grains: Breaking Barriers, for November 9-11, 2014 in the nonprofit organization’s hometown of Boston at the Hyatt Boston Harbor.  The conference brings together industry influencers including manufacturers, foodservice, scientists, health professionals and more to discuss the essential information needed to fully understand today’s top, pressing grain issues.

The conference comes at a critical time.  During the past 10 years, delicious and nutritious whole grains have broken barriers and moved into mainstream America, where they are currently mandatory in school meals programs and included in dietary guidelines.

“Now, however, just as old habits and preferences are giving way to an appreciation of the nuttier, fuller taste of whole grains, new barriers are arising as misinformation spreads about gluten-free diets and grain-free diets,” said Cynthia Harriman, Director of Food and Nutrition Strategies for the Whole Grains Council and Oldways.  “Our Whole Grains: Breaking Barriers conference will set the science straight, with strong messages and essential information about whole grains, and will provide practical solutions for improving public health.”

The conference will feature Keynote Speaker Dr. Alessio Fasano, one of the world’s leading experts on gluten and celiac disease.  Other topics/speakers include:

  • Whole Grain Trends and Consumer Attitudes — June Jo Lee, VP Strategic Insights, The Hartman Group
  • Health Benefits of Whole Grains and the Role of Intact Grains — Nicola McKeown, PhD, Assoc. Professor, Friedman School / Tufts
  • What Did Paleo Man Really Eat? — David Katz, MD, Director, Yale University Prevention Research Center
  • Today’s Wheat: Fact and Fiction — Brett Carver, PhD, Professor, Oklahoma State University
  • Wheat Belly and Grain Brain: the Pitfalls of Pseudo-Science, James Hamblin, MD, Senior Editor, The Atlantic
  • Chefs’ Panel: If You Menu It, They Will Come — Martha Rose Shulman, columnist, The New York Times
  • And many more!

The conference, which offers 12 Continuing Professional Education (CPE) credits for registered dietitians, will also feature cooking demonstrations (and tastings!) and valuable networking opportunities.

The conference is open to everyone interested in whole grains – health professionals, media, manufacturers, marketers, farmers, and product developers. To register, please visit The Whole Grains Council web site: http://wholegrainscouncil.org/get-involved/attend-our-conference.  

Sponsors of the conference include: Event Sponsors — Bob’s Red Mill, Grupo Bimbo (Arnold, Brownberry, Orowheat), and King Arthur Flour; Benefactor Sponsors — Barbara’s Bakery/Weetabix, Bay State Milling, Frito-Lay/Quaker, General Mills, International Pasta Organisation, Riviana, Uncle Ben’s; and Supporter — Mestemacher Bread / Carl Brandt.

Please contact Rachel Greenstein (rachel@oldwayspt.org or 617-896-4888) for more information.

About Oldways and the Whole Grains Council. Oldways is a nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, using practical and positive programs grounded in science and tradition.  The Whole Grains Council (WGC), an Oldways program, has been working since 2003 to increase consumption of whole grains for better health, and in 2005 introduced the Whole Grain Stamp, now used on more than 9,500 products in 41 countries. The WGC’s many initiatives help consumers to find whole grain foods and understand their health benefits; help manufacturers and restaurants to create delicious whole grain foods; and help the media to write accurate, compelling stories about whole grains.  You can learn more about both at http://www.oldwayspt.org and http://www.wholegrainscouncil.org.