Wheat has long been a cornerstone of the American diet, yet in recent years it has gained an undeserved reputation as something to avoid in pursuit of health. From low-carb trends to gluten-free fads, many consumers now view wheat with suspicion, associating it with weight gain, digestive issues, and chronic conditions. This perception harms not only public health but also the wheat industry itself. It is time for American wheat growers and processors to actively promote the real nutritional value of wheat when it is grown and prepared properly. By addressing key concerns and highlighting superior practices, the industry can reposition wheat as a nutritious staple and potentially drive higher commodity prices through increased demand.
Robert F. Kennedy Jr., now leading public health efforts, has pointed to a critical factor in wheat’s tarnished image, which is the widespread use of glyphosate (the active ingredient in Roundup) as a desiccant on wheat crops. He has noted that many cases of wheat intolerance and celiac disease surged around 2006, coinciding with the major expansion of this practice.
RFK Jr exposes why Gluten Allergies skyrocketed…
“2006 marks the date when suddenly these gluten allergies began exploding…celiac disease & wheat problems…You can draw a red line: 2006—the year they began spraying GLYPHOSATE on wheat as a DESICCANT.” pic.twitter.com/gbGyjG4N1F
— Valerie Anne Smith (@ValerieAnne1970) January 28, 2026
Glyphosate has a poor public reputation due to concerns over its health effects, especially with many recent lawsuits. Wheat growers managed successfully for generations without relying on it for drying crops pre-harvest. Simply phasing out this use could rebuild consumer trust. Farmers did fine without glyphosate desiccants in the past, and returning to those methods would align with growing demand for cleaner food production.
Another promising direction is greater adoption of “Old World” or heritage wheat varieties in the United States. These older strains, such as einkorn or emmer, differ from many modern hybrids. In Europe, people consume substantial amounts of wheat through bread, pasta, and other staples without the obesity rates seen in America. While diet and lifestyle play roles, the contrast suggests that variety and preparation matter. Shifting more US acreage to these heritage types could offer consumers options perceived as more digestible and nutritious, helping differentiate American wheat in the marketplace.
The greatest untapped health benefits of wheat come from consuming it in its most natural form. Consumers should be encouraged to buy whole wheat berries directly and mill their own flour fresh, or purchase bread from bakers who do the same. Fresh milling preserves the bran and germ, which contain essential B vitamins, fiber, and omega-3 fatty acids. These components are largely lost in refined or long-stored commercial flour, but they transform wheat into something closer to a superfood.
Preparation methods further enhance wheat’s value. Sourdough fermentation stands out as particularly beneficial. The natural lactic acid bacteria and yeasts in sourdough pre-digest the grain, breaking down phytic acid and improving nutrient absorption. This process also reduces the glycemic response, leading to smaller spikes in blood glucose and insulin compared to conventional yeasted bread. The result is a more stable energy release and better overall metabolic health. Whole-grain sourdough made from freshly milled flour exemplifies how proper handling turns wheat into a nourishing, health-supporting food rather than a problem ingredient.
The wheat industry has an opportunity to lead this shift. Through targeted marketing, partnerships with health experts, and education on these practices, wheat can be rebranded as a great dietary staple. Emphasize that when grown without unnecessary chemicals, using heritage varieties, freshly milled, and fermented, wheat provides fiber for gut health, sustained energy, and vital micronutrients. This positive imaging will not only counter negative perceptions but also create premium markets for growers, boosting commodity values as consumers seek out these higher-quality options.
American wheat has the potential to be a cornerstone of healthy eating once again. The path forward is clear: ditch problematic practices, embrace traditional varieties and methods, and promote the science-backed benefits. The result will be healthier Americans and a more prosperous industry.