Grain Truth
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“Is there any other mainstream foodstuff so maligned as wheat…What’s worse, the actual science too often gets lost in the pop culture circus dominated by publicity-hungry hucksters and companies pushing gluten-free products full of chemical thickeners and starchy substitutions. Fortunately, Yafa is here to separate, uh, the wheat from the chaff, taking on everyone from anti-wheat advocates to geneticists and old-school artisan bakers. Yafa’s background as a novelist and playwright comes through in his lively pacing and witty asides, but it’s his commitment to cutting through the hype and hokum that makes Grain of Truth so compelling.”
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A Discover Magazine Pick for What to Read in June 2015
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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