Refined, Processed, Fortified, and Gluten-containing Grain-based Foods: Bane or Boon
Wednesday, October 21, 1:45 – 3:30 p.m.
Organizers and Presenters: Julie M. Jones, Professor Emerita, St. Catherine University, St. Paul, MN, U.S.A.; Peter Weegels, Director European Bakery Innovation Centre, The Netherlands
Governments throughout the world recommend 45–60% of energy come from carbohydrates, and grains and some tubers and cereal-based processed foods are placed at the base of their food guides. Yet, modern grain-based foods, especially processed foods and those with added nutrients or that contain gluten, are being blamed for the dramatic rise in obesity and associated chronic diseases. Some are calling for the elimination of all processed foods and use ill-defined terms such as “ultra-processed” and “minimally processed” rather than focusing on nutrient delivery per calorie. Surfing on social media reveals that large groups of consumers are avoiding grain-based products because of their link to carbohydrates, gluten, GMOs, and unhealthy additives. Further, they are damning modern agriculture and breeding practices as part of the issues surrounding rising obesity and associated chronic disease rates.
This interactive deep dive session will:
Encourage discussion of the use of cereal-based processed foods in a healthy diet.
Address issues such as processing, the role of whole grain and enriched and/or fortified grain-based staples, and the role of indulgent whole grain and enriched products in diets and their relation to inflammation and insulin resistance, blood glucose and lipid management, healthy weight, and disease risk reduction.
Compare modern and ancient cereal varieties and production methods in terms of quality, nutrition, health, and ability to sustain the food supply.
Address the very serious concerns regarding food supply adequacy if grains and carbohydrate-based staples are eliminated from the diets of all.
