Investigative journalists from the CBC in Canada recently broadcast a program called The War on Wheat  as part of their ongoing 5th Estate series. The broadcast focused on William Davis, author of the book Wheat Belly, and featured interviews with Davis and with scientists who strongly disagree with the fear-mongering and pseudo-science in Wheat Belly. A quote from one scientist -- who described Davis' arguments as "one smidgeon of scientific fact which is then exploded into a whole blob of nonsense" -- sums up the experts' consensus. We'd have liked a bit more focus on what's right about whole wheat -- not just what's wrong with Wheat Belly -- but overall the film was a solid rebuttal of Davis' claims. See our blog here.

Also in recent media coverage, Melissa Clark at The New York Times wrote a great article highlighting the delicious array of whole grain dishes now appearing at top restaurants all over New York City, such as rye and emmer porridge, einkorn berries, and even a "sublime dessert" made of "fermented whole grain oatmeal with brown butter and beets." It's great to see creative chefs discovering the range of textures and tastes of different whole grains. Here at the WGC, we have always believed that the best message for whole grains is "Eat 'em because they're delicious [and oh by the way, they're healthy]." No one wants to eat anything just because it's healthy! We're encouraged to see responsible journalists like these standing up for whole grains.