IPO attended “Whole Grains: Breaking Barriers” Conference in Boston, November 9-11, 2014, responding to serious consumer and media misinformation about the role grains play in healthy diets.
New barriers are arising as misinformation spreads about gluten-free diets and grain-free diets. This timely conference brought together industry influencers including manufacturers, foodservice, scientists, health professionals and more to discuss the essential information needed to fully understand today’s top, pressing and critical grain issues.
The program featured Keynote Speaker Dr. Alessio Fasano, one of the world’s leading experts on gluten and celiac disease.
Other topics/speakers included:
- Glycemic Impact: Eat the Right Carbs, not “No Carbs” – Furio Brighenti, DrPH, Professor & Chair of Human Nutrition, University of Parma
- 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
This is a selection of PDFs of some of the interesting presentations delivered during the conference. For more detailed information on the program please visit the WGC website at http://wholegrainscouncil.org/get-involved/whole-grains-breaking-barriers-nov-2014-conference-program
About Celiac, Gluten Intolerance, and the “No Grain” Movement
Some people have a medical necessity to avoid gluten grains, while others do it for unclear reasons. Who needs to avoid gluten? What nutrients are you missing if you don’t eat grains?
Why are Celiac Disease & Gluten Sensitivity on the Rise?
Keynote Speaker: Alessio Fasano, MD, Director, Center for Celiac Research, MassGeneral Hospital for Children (download PDF 15.7M)
Rooting Out Fiction to See the Facts of Today’s Wheat
Brett Carver, PhD, Regents Professor, Oklahoma State University (download PDF 14.4M)
What Did Paleo Man Really Eat?
David Katz, MD, MPH, FACPM, FACP, Founding Director, Yale University Prevention Research Center (download PDF 7.9M)
Health Limitations of Gluten-Free and Grain-Free Diets
Pamela Cureton, RD, LDN, Clinical/Research Dietitian, Center for Celiac Research, MassGeneral Hospital for Children (download PDF 1M)
New England Harvest Lunch with Whole Grains
About Choosing Healthy Carbs
The key to good eating is to include the best of all three macronutrient groups: fats, proteins and carbohydrates. So what makes for a healthier carb?
Glycemic Impact: Eat the Right Carbs, not “No Carbs”
Furio Brighenti, DrPH, Professor & Chair of Human Nutrition, University of Parma (download PDF 13.4M)
