July's Whole Grain of the Month is wheat, and we're celebrating this versatile grain in all of its omnipresent glory. From a robust and creamy "farrotto" (farro risotto) or cool, crunchy bulgur tabbouleh, to smoky, nutty freekeh, few people stop to appreciate that so many trendy dishes all come from the same humble grain that makes our sandwich bread.

Despite vast differences in flavor, many ancient and heirloom wheat varieties (such as farro, spelt, einkorn, and Kamut� Khorasan wheat) are actually more related to modern bread wheat than you might think! Oklahoma State University Regents Professor of Agriculture Dr. Brett Carver explains that while there is a small (2%) difference in the DNA sequence identity of modern wheat and ancient wheat, the big changes to wheat's DNA happened over 8000 years of evolution and domestication, not in the last 40 years. In fact, much of current wheat breeding is an attempt to recapture some of the genes that have been lost over the years. To learn more about wheat, check out our full feature.

It seems that comfort foods like refined sweets might not be so comforting in the long run. Scientists in New York analyzed the eating patterns of nearly 70,000 women without depression across the U.S. , then tracked their health records over three years to see how diet relates to developing depression. The researchers found that both refined grains and added sugars were significantly tied to a higher risk of developing depression over the three year study, while fiber, vegetables, fruit (excluding juice), and lactose (a sugar found in milk) significantly lowered the risk of depression. A higher intake of whole grains was also related to a lower risk of depression, although this relationship was not statistically significant. Overall, foods that contributed to a high glycemic index diet were associated with increased odds of developing depression.

Rather than spotlighting one myth this month, we've rounded up some of the best science-backed articles (and one television program) from the popular media. These easy-to-understand pieces from mainstream publications explain grains' role in health in a clear and coherent manner.

• The Myth of Big, Bad Gluten, by Moises Velasquez-Manoff, The New York Times (July 4, 2015): Research indicates that gluten related disorders have nothing to do with the amount of wheat we've been eating, but are rather a symptom of larger issues with our immune system.
• The Problem with David Perlmutter, the Grain Brain Doctor, by Alan Levinovitz, New York Magazine (June 24, 2015): Levinovitz warns readers not to fall for "miraculous" single nutrient solutions, and explains how "Grain Brain doesn't fit with the current neurological literature."
• The War on Wheat, The Fifth Estate, Canadian Broadcasting Company (February 27, 2015): In this excellent, documentary-style program, journalist Mark Kelley interviews William Davis, author of Wheat Belly, and a range of other experts about the alarmist claims Davis makes in his book, demonstrating that Davis's evidence is thin to non-existent.
• Against the Grain: Should you go gluten-free? By Michael Specter, The New Yorker (November 3, 2014): Experts explain how today's wheat is not drastically different from ancient wheat, and cannot explain a rise in celiac disease or gluten sensitivity. The article also explores the role of FODMAPs (a group of carbohydrates found in many foods) and modern bread making techniques.
• This is Your Brain on Gluten, by James Hamblin, The Atlantic (December 20, 2013): In this article, Dr. Hamblin interviews David Perlmutter, author of Grain Brain, as well as several other medical experts about gluten and health, concluding that, "We do not have reason to believe that gluten is bad for most people."