Whole Grains Honored By Harvard

Whole Grains Honored By Harvard

Some of you, reading these blogs and my forthcoming book, Grain of Truth,  out in May from an imprint of Penguin/Randomhouse, may mistake me for a gluten apologist—someone who refuses to acknowledge the  alleged harmful effects of wheat on our mind and body. Not so. I thrive on a diet of skepticism...

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Good Carb, Bad Carb: Why Gluten-Rich Durum Wheat Pasta is Healthy

Good Carb, Bad Carb: Why Gluten-Rich  Durum Wheat Pasta is Healthy

Real pasta we all know is made from 100 % durum, the hardest, densest wheat with the most gluten strength. If gluten is the culprit protein in wheat that causes a severe autoimmune reaction in about one percent of the population with celiac disease, so bad for us that it's given rise to  a $16 billion gluten-free industry, why isn't pasta the ultimate menace?

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