No references to wheat but this article sheds a little light on the processed food industry.
http://healthland.ti...r-michael-moss/
"In his new book, Salt Sugar Fat, Pulitzer Prize winning, New YorkTimes investigative reporter Michael Moss takes readers on a tour of the $1 trillion processed food industry, and the sights aren’t pretty. The average American eats 33 pounds of cheese and 70 pounds of sugar a year, and health experts say those trends triggered the obesity epidemic that has left millions at risk of heart disease,diabetes and other chronic health conditions.
After all your research, do you believe these foods can be considered “addictive?”
That is the one single word that the food industry hates: “addiction.” They much prefer words like “crave-ability” and “allure.” Some of the top scientists who are very knowledgeable about addiction in the country are very convinced that for some people, the most highly sugared, high fat foods are every bit as addictive as some narcotics. Their advice to these people is don’t try to eat just a couple Oreo cookies, because you are not going to be able to stop. Sugar uses the same neurological pathways as narcotic [products rely on] to hit the pleasure center of the brain that send out the signals: “eat more, eat more.” That said, the food industry defends itself by saying true narcotic addiction has certain technical thresholds that you just don’t find in food addiction. It’s true, but in some ways getting unhooked on foods is harder than getting unhooked on narcotics, because you can’t go cold turkey. You can’t just stop eating. The head of the National Institute on Drug Abuse in Washington says that it’s more difficult for people to control their eating habits than narcotics. She is hugely empathic with overeaters.
Were you surprised by how many scientists and food company executives avoid their own products?
It was everything from a former top scientist at Kraft saying he used to maintain his weight by jogging, and then he blew out his knee and couldn’t exercise, his solution was to avoid sugar and all caloric drinks, including all the Kool-Aid and sugary drinks that Kraft makes. It ranged from him to the former top scientist at Frito Lay. I spent days at his house going over documents relating to his efforts at Frito Lay to push the company to cut back on salt. He served me plain, cooked oatmeal and raw asparagus for lunch. We toured his kitchen, and he did not have one single processed food product in his cupboards or refrigerator.
