Milling & Baking News - October 4, 2011 - 33

‘Wheat Belly’ writer lands appearance on ‘Fox & Friends’
NEW YORK — William Davis, author of “Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health,” received media coverage last week when he appeared on the Sept. 26 edition of “Fox & Friends.” The three-hour morning news show airs Monday-Friday on Fox News Channel and attracts approximately 1 million viewers on a daily basis. Released in September, Dr. Davis’ book touts the benefits of a wheatfree diet as including weight loss of 20 to 50 lbs in the first few months, alleviation of metabolic syndrome and type 2 diabetes, recovery from intestinal woes like colitis and celiac disease, and marked improvement in overall cholesterol and L.D.L. counts. And rather than focusing on “refined grains” maligned in the nutrition community, Dr. Davis is also critical of whole wheat products. In his interview with the “Fox & Friends” anchors — who did not endorse the book — Dr. Davis noted his belief that whole wheat is an appetite stimulant. “There’s an odd protein unique to wheat, and this protein has essentially been reengineered over the past 40 years by some clever geneticists,” Dr. Davis said. “What they have done in effect is created a plant that causes appetite stimulation. It creates appetite stimulation.” Responding to a question on whether wheat is less bad than white, Dr. Davis tried to make a comparison to cigarettes. “It’s a small difference,” Dr. Davis said. “I would say it’s a difference similar to if I tell you unfiltered cigarettes like Marlboros are bad for

gluten-free bread, it’s almost always made of rice starch, tapioca starch — these raise blood sugars very high and cause visceral fat to accumulate and make us diabetic and give us arthritis. I wouldn’t want to trade one problem area, wheat, for another problem area, gluten-free.” While not responding directly to Dr. Davis’ appearance “Fox & Friends,” the

The audience for the anti-wheat message of William Davis grew dramatically with an appearance on the Fox morning program “Fox & Friends.”

you and filtered cigarettes are less bad. By that line of logic, I’d say let’s smoke lots of Salem cigarettes.” Dr. Davis also does not see consumers switching to gluten-free products as a solution. “We don’t want to replace one problem with yet another problem,” he said. “So the problem is the glutenfree world, that is processed food used to replace the gluten products like bread is that even if some multi-grain

Grain Foods Foundation last week coordinated an interview with Glenn Gaesser from the foundation’s scientific advisory board and the Chicago Tribune regarding the claims made in “Wheat Belly.” Additionally, the G.F.F. is expected to reach out to the morning shows using Celiac Awareness Month (October) as an angle to offer Dr. Gaesser and/or Shelley Case, a celiac nutrition expert and member of the G.F.F. scientific advisory board, as experts. MBN Butter Krust has won the competition, garnering a score of 95.64 out of 100. W.E. Long obtained the exclusive right to the Holsum brand name in 1908. In its Best Premium Bread Silver Cup annual competition, Holsum Bakery, a division of Flowers Foods, Inc., won. Holsum’s bakery in Phoenix scored 95.77 points out of a possible 100 points. In its Best Premium Bun Gold Cup annual competition, Klosterman Baking Co. won. Klosterman’s plant in Morristown, Ohio, came in first, with a score of 95.66. More than 70 wholesale bakeries sent premium bread samples to The Long Co. for scoring. The samples were rated for qualities such as crust thickness and color, interior grain and uniformity of cell structure, flavor, aroma and general eating qualities. MBN
Milling & Baking News October 4, 2011 / 33

David Gardner re-elected chair at Long Co.; Butter Krust, Holsum among award winners
CHICAGO — David A. Gardner was re-elected chairman of the board of directors at the annual conference of The Long Co. held Sept. 22-23 at the Peninsula hotel in Chicago. Mr. Gardner is president and chief executive officer of Alfred Nickles Bakery, Inc., Navarre, Ohio. Also reelected to terms on the board were Howard R. (Robin) Alton III, president and c.e.o. of Pan-O-Gold Baking Co., St. Cloud, Minn., as vice-chairman; Raul Buso, vice-president of finance for Holsum de Puerto Rico in Toa Baja, P.R., as treasurer; and Ken Waltos, vicepresident of purchasing for United States Bakery in Portland, Ore., as a director. H. Dean Short, senior vice-president of sales and distribution at Lewis
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Bakeries in Evansville, Ind., was elected secretary. Also at the meeting, several awards were presented. Butter Krust Bakery, a division of Sara Lee, Sunbury, Pa., was awarded the Holsum Silver Cup annual trophy for excellence in bread production. All Holsum bakers have the opportunity to send in bread production monthly for scoring. Butter Krust will receive the silver cup and will be able to incorporate a burst on their packaging declaring them the winner. Al Bachman, director of quality, research and development at The Long Co., presented the award at the licensee meeting to James Apple of Butter Krust. It was the second time

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Industry Activities

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Milling & Baking News - October 4, 2011

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