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U.S. nutritionist Julie Miller Jones to speak about wheat at CIMMYT

January 8, 2015


JulieMillerEL BATAN, Mexico (CIMMYT) – Julie Miller Jones, a U.S. board-certified nutrition specialist, certified food scientist, and licensed nutritionist (MN), will address scientists at the International Center for Maize and Wheat Improvement (CIMMYT) on “Wheat and Health: Separating the Wheat from the Chaff,” January 20, 2015. She will be available for media interviews.

Wheat, a food staple providing 20 percent of the calories consumed globally, has come under fire recently due to charges claiming that it is toxic, addictive and the cause of most diseases. A burgeoning “gluten-free” industry is benefiting economically from false fears surrounding wheat consumption, which have inspired fad diets among some sectors of society. However, low-income people may not be able to afford or access expensive “gluten-free” foods and could be struggling with unwarranted worries. Jones will dissect criticisms of wheat and explain how celiac doctors and other health professionals dispute the anti-wheat movement, which she says has grown out of “pseudo-scientific reasoning.”

“These claims are extrapolated far beyond the available data,” Jones said, explaining that there is no reason for a large portion of the population to avoid wheat.

Her talk will address some of the claims about wheat and will focus on wheat, grain and fiber’s health benefits.  She will also address nutritional concerns of those who truly should avoid wheat and gluten.


Julie Miller Jones earned a bachelor of science at Iowa State University and a Ph.D. in food science and nutrition from the University of Minnesota. Currently, she is an Emeritus Professor and Distinguished Scholar of Food and Nutrition at St. Catherine University in St. Paul, Minnesota, where she taught for more than 35 years.  She has twice been named outstanding professor and was awarded the university’s Myser Award as a professor “who made a difference in people’s lives”. She speaks on a range of nutrition-related topics, including whole grains and dietary fiber, carbohydrates, gluten and food safety issues. She is active in many professional organizations and has authored many newspaper articles, research papers and books. She is currently a Fellow of the American Association of Cereal Chemists International  and an Academic Fellow of the International Cereal Chemists. She is a scientific advisor for many groups, including the Joint Institute of Food Safety and Applied Nutrition of the U.S Food and Drug Administration and the University of Maryland and the Healthy Grains Institute.


Tuesday, January 20, 2015 12:30 to 2:00 p.m. CST in Mexico City (6:30 to 8 p.m. GMT)


International Maize and Wheat Improvement Center (CIMMYT)
Km. 45 Carretera México Veracruz, El Batán, Texcoco
Estado de México, C.P. 56237


Julie Mollins
Wheat Communications Officer
International Maize and Wheat Improvement Center (CIMMYT)
Email: j.mollins@cgiar.org
Twitter: @jmollins

Related CIMMYT Wheat Discussion Paper
Anti-Wheat Fad Diets Undermine Global Food Security Efforts