No topic in nutrition is more controversial than wheat. While megaselling books suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, looking at 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. He tours commercial factories that mass produce bread as well as artisan bakeries, from a Woodstock-like kneading conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn-- all to point us toward a better, richer diet.
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