Getting Grain-ular: Seeding Change for Global Health

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Wheat is a global food staple that has remained unchanged for more than 10,000 years. A new approach to one of the world’s oldest crops has the potential to improve global health. More than 95% of Americans are fiber deficient—getting less than half the daily recommended amount. Grown as part of an international collaboration to address public health endemics, a non-GMO wheat varietal has been cultivated to naturally provide 10x the prebiotic fiber of traditional white flour. Researched and tested, high-amylose wheat can transform the nutrition of foods we love and the future of human health.

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Sean Finnie

United States Department of Agriculture

Dr. Deborah Kennedy

Culinary Rehab

Pete Levangie

Bay State Milling

Stacey Pool

Noodles & Company

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