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A nutritionist outspoken about the negative consequences of gluten-free diets, shares her views.
In high school, Jessica Rutkoski was similar to many girls who suffer from the tedium and complexity of high school arithmetic – she avoided it.
Leading specialists on the sustainable intensification of agriculture tried to hammer out indicators for assessing “sustainability,” a development term that refers roughly to the health and longevity of a system, at a 13 February workshop in San Jose, California.
A social media campaign initiated to celebrate the achievements of women has led to more than a dozen published blog story contributions about women in the maize and wheat sectors.
“The most obvious question is also the most difficult to answer: How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?”
A popular dietary trend involves the elimination of wheat- and gluten-containing foods inspired in part by the book “Wheat Belly” written by cardiologist William Davis.
Over the last 50 years big increases in agricultural production have come through improved yields. Since 1990, wheat is the only major crop to experience an overall decline in area.
The inaugural CGIAR Development Dialogues will focus attention on the vital role of agriculture, forestry, fisheries, landscapes and food systems in achieving sustainable development. The one-day event will be held at the Faculty House of Columbia University in New York City on 25 September. A by-invitation-only audience of some 300 will attend. Thousands more will be included online through live webcasting and social media channels.
On 9 August CIMMYT-El Batán welcomed a group of 22 students and three teachers from the University of Wisconsin for a week-long stay. The students are enrolled in the university’s course for a Global Health Certificate, which introduces students to a preventive, population-level, interdisciplinary approach to health promotion.