wheat

By Senay Simsek

Several explanations are possible for what appears to be an increase in celiac disease and/or gluten sensitivity*.

Wheat is the second most important food crop in the developing world. It's not just in pasta, either. Wheat is found in more food than you can imagine (1). Like corn and soy, we need it, and lots of it. 

One of the troubles with agriculture is the need for farmers to apply fertilizer. The plants don't soak up all of it, which inevitably results in fertilizer running off into lakes and rivers.

Gluten, a complex protein derived from wheat, rye and barley, probably heads the list of popular food

Scientists working at Rothamsted Research, a publicly-financed center in the U.K., began an agricultu

Here s a question for our Dispatch readers: When is a GMO not a GMO?

The gluten-free craze is going strong, as about one-third of Americans report trying to avoid gluten,

Over the course of the last two decades, genetically-engineered (biotech, GMO) agricultural products (