Grain of Truth

Why Eating Wheat Can Improve Your Health

Nonfiction, Health & Well Being, Health, Ailments & Diseases, Allergies, Nutrition & Diet, Social & Cultural Studies, Social Science
Cover of the book Grain of Truth by Stephen Yafa, Penguin Publishing Group
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Author: Stephen Yafa ISBN: 9780698190238
Publisher: Penguin Publishing Group Publication: May 12, 2015
Imprint: Penguin Books Language: English
Author: Stephen Yafa
ISBN: 9780698190238
Publisher: Penguin Publishing Group
Publication: May 12, 2015
Imprint: Penguin Books
Language: English

A Pollan-esque look at the truth about wheat: meal or menace?

No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we’ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber—all to point us toward a better, richer diet.

Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker’s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.

For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A Pollan-esque look at the truth about wheat: meal or menace?

No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we’ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber—all to point us toward a better, richer diet.

Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker’s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.

For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.

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