Leading EU health nutritionist investigates wheat
A leading international health nutrition academic has dismissed any unsubstantiated claim that genetically modified wheat is a cause of obesity or illness.
In a preview to his upcoming keynote speech to the Canadian Wheat Symposium, to be held in Ottawa on 28 November 2016, Professor Fred Brouns of Maastricht University in the Netherlands says wheat is only unhealthy for those who suffer from celiac disease, those sensitive to wheat and gluten, and some who have a hypersensitive gastro-intestinal system (those with irritable bowel syndrome for example).
He wrote eating wholegrain wheat foods has significant health advantages for at least 90 per cent of people.
“Wheat-containing foods prepared in customary ways (such as cooked, baked, or extruded) and eaten in recommended amounts are, as recently clearly shows in several meta-analysis, associated with a significant reduction type 2 diabetes, heart disease and colon cancer, as well as a more favourable long term weight management,” Professor Brouns wrote.
About Professor Fred Brouns
Professor Fred Brouns works in the Faculty of Health, Medicine and Life Sciences at the School of Nutrition and Translational Research in Metabolism; Maastricht University in the Netherlands.
He has over 25 years’ experience in life sciences and health nutrition and his research focus areas include functional foods, carbohydrates, sugars, dietary fibre, prebiotics and more.
Professor Brouns a is a registered biomedical researcher-food scientist and a global expert on nutrition and healthy eating, functional foods, foods/supplements, sports nutrition and health food innovation management.
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