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News2014November › Wheat intolerance? Processed breads are the real culprit, says researcher › November 2014

Wheat intolerance? Processed breads are the real culprit, says researcher

Most people who think they have a wheat intolerance actually have an aversion only to highly-processed wheat products, a controversial new study suggests

Most people who think they have a wheat intolerance actually have an aversion only to highly-processed wheat products, a controversial new study suggests. In fact, unprocessed whole grain is good for us, and could even protect us against inflammation and gastro-intestinal cancers.

Researchers from the University of Warwick even describe whole grain products as a super food that could be superior to fruits and vegetables.

Lead researcher Rob Lillywhite argues that most health issues, such as gastro-intestinal complaints, are associated with highly-processed wheat products, rather than whole grains.

Whole grains are rich in dietary fibre, starch, fat, antioxidant nutrients, minerals, vitamins, lignans and phenolic compounds, all of which are linked to a reduced risk of cancer. Whole grain cereals can also protect against obesity, diabetes, cardio-vascular diseases and cancers.

When he reviewed all the evidence, he said a direct link between wheat consumption and illness was difficult to establish, other than in the two per cent of the population with celiac disease.

(Source: Proceedings of the Food Matters Live conference, London, November 19, 2014)


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