The gluten-free market is valued at over two billion dollars. Yet the question remains...do so many people really need to avoid this protein?

Heidi Wells, a dietitian by day and farmer by night, and her farming husband Byron - are proud owners of Lucky W Dairy in Kansas. They grow crops, including wheat, for both feed and human consumption. 

The myths surrounding this mainstay crop are plentiful - from questions to how it’s grown to whether or not it should be avoided altogether: Is it doused in Roundup?  Does its consumption elicit an inflammatory response?  Would organic wheat be a more nutrient-dense option, given the choice?

In addition to clearing up all of the above, Byron discusses their wheat cultivation practices, which involve conventional tillage methods. He highlights the importance of selecting wheat varieties with high protein content and using products like fungicides to maintain plant health. The process includes addressing nitrogen needs, managing weed pressure, monitoring insects, and applying fungicides to protect crop quality.

Heidi explains that while there are cases where gluten must be avoided, such as in celiac disease, the general population’s fear of gluten may not always be justified. Heidi emphasized the importance of educating people about the actual impact of gluten on health and highlighted the commercialization of gluten-free products for those who may not necessarily need them. 

Listen in for all of this plus the Wells’ guidance on helping consumers navigate nutrition noise.