Wheat is Not Unhealthy

Americans are on a perpetual search for easy answers to difficult, complicated questions.  One ongoing issue is diet and health problems. The U.S. population is experiencing an increase in obesity and diabetes.  This situation should be of concern to everyone, since not only are those whose health is affected are involved, but the rest of the population as well since their health insurance rates will rise to help cover treatment for those with weight problems.

As a result of this, nutrition and diet are commanding more attention from the public.  Unfortunately, the general public in the U.S. is not well-versed in science, especially not food science or cereal science.  This allows the promulgation of simple, incomplete or even false information to be taken as truth. The situation is further exacerbated by the fact that many pronouncements provide simple solutions to complex problems.  The easily presented solutions are therefore easy to accept due to their lack of complexity, but present only a portion of the issue, and that may have unintended consequences or that are downright wrong.

Read More
Wheat Improvement

From wheat farmers to wheat scientists, we know consumers are yearning for more transparency and trust within their food “system.” We understand those concerns as consumers ourselves. In an effort to give consumers full scientific knowledge of how wheat has been improved over the years, we have worked together to publish a concise response to recent claims made by Dr. William Davis. The National Wheat Improvement Committee has compiled the following responses to Davis’ slander attack on wheat’s breeding and science improvements. Responses were developed with a scientific and historical perspective, utilizing references from peer-reviewed research and input from U.S. and international wheat scientists.

Read More
History of Wheat Essay

by Jim Kershner

Wheat has been cultivated in Washington since the 1820s and remains the most important agricultural product in much of eastern Washington -- and among the state's top five crops. It was first grown in early Hudson's Bay Company outposts. Pioneer farmers in the 1860s discovered that the Walla Walla area was particularly well-suited to wheat. Over the next decades, wheat-growing spread north into the Columbia Plateau and east to the Palouse region, which would prove to be among the most productive wheat-growing areas in the country. Early farmers harvested fields with massive 32-horse combines, replaced in the middle of the twentieth century by motorized equipment. Most grain was exported, first to Europe, but by the 1950s mainly to Asia and the Middle East for Asian noodles and flatbreads. Whitman and Lincoln counties continue to be the top two wheat-growing counties in Washington -- and the top two in the entire U.S.

Read More
EssayJonathan Schuler