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until it is thoroughly reviewed by our
Scientific Advisory Council.”
With recognized plant scientists and
nutritional experts from across Canada,
the advisory council is an independent
body that offers guidance to the HGI and
ensures that any data it disseminates is
based on sound science and the latest
research.
The three advisory council members
have diverse expertise and conduct
their own research
programs.
“My current
research focuses
on cereal and pulse
crop improvement,”
said advisory council
member Ravi Chibbar,
PhD, professor and
Canada Research
Chair (crop quality)
in the Department of Plant Sciences at
the University of Saskatchewan. “We’re
looking at increasing low-temperature
tolerance in winter cereals such as
wheat and rye, and changing the seed
composition in cereal and pulse grains
so they may confer additional health
benefits.”
While the research isn’t paid for by the
HGI, some of it, such as the historical
changes in wheat grain composition,
relates to its mandate.
“These projects advance basic science
and develop concepts that can help
produce new crops and/or modify grain
he digital era is both
a blessing and a curse.
Everywhere you turn there is
information overload, but the quality
and reliability of the data can be
underwhelming. That’s OK when you’re
looking for the latest movie review, but
what if you’re seeking advice on the
proper foods to eat and how to maintain
your health? Where do you turn for
guidance you can trust?
These questions were, in part, the
impetus for establishing the Healthy
Grains Institute (HGI). Launched in
November 2012, the HGI is a non-profit
organization whose mission is to inform
and enhance Canadians’ knowledge
and understanding of whole grains and
how they contribute to health and weight
management. The HGI receives backing
from eight operating members, including
Loblaws, Weston Foods, the Canadian
National Millers Association, the Baking
Association of Canada, Canada Bread,
the Grain Growers of Canada, Grain
Farmers of Ontario and the Alberta
Wheat Commission.
“We’re the only national authoritative
voice in Canada promoting all grains
and their health benefits to consumers,
health professionals and media,” said
Christine Lowry, registered dietitian
and nutrition and policy consultant for
the Healthy Grains Institute.
“We work hard to ensure that
everything we share with the public
is credible, factual and reliable,” said
Lowry. “Nothing is published on our
composition for the betterment of human
health,” said Chibbar. “As well, some
of the discoveries are incorporated to
develop new crop cultivars which benefit
producers.”
The research is mostly funded by the
federal and provincial research granting
councils such as Canada Research Chairs,
the Natural Sciences and Engineering
Research Council of Canada, the
University of Saskatchewan and the
Saskatchewan Ministry of Agriculture, as
well as crop producer
groups.
Research also plays
a part in educating
the public, addressing
food myths.
“There is so much
fiction out there in
regard to healthy
eating,” said HGI
board member Paul
Hetherington, president and CEO of the
Baking Association of Canada. “A lot of
media and celebrities have made dietary
choices and people think ‘if it’s good for
them, it must be good for me.’ Before
you embark on any diet plan, it’s critical
that you consult a doctor and get advice
from a nutritionist.”
The gluten-free movement is one food
trend that has gained momentum in
recent years.
“We understand that about two per
cent of the population is diagnosed with
celiac disease and another four per cent
are gluten-sensitive, so they have to eat in
The Food Issue
2014
grainswest.com
55
Grain gain
“Many people assume
that ‘gluten-free’ means
healthier, that somehow
‘free’ equates with
‘better.’”
–Christine Lowry
T
The Healthy Grains Institute gives consumers plenty to digest
by Geoff Geddes • Photography by Jeff Tessier