What is what about wheat?
What About Wheat? is Canada’s trusted source for science-based information about wheat nutrition. We make it simple to understand how wheat foods—from pasta and roti to tortillas, noodles, and bread—fit into a healthy diet. Explore our FAQ hub for answers to the most common questions.
Why it matters
When it comes to food, there is so much information on health and nutrition, it can be challenging. Is pasta healthy? Whole wheat or white bread? What about gluten? We provide clear, evidence-based answers so you can feel confident including wheat foods in your meals.
Ready to dive in? Try:
- How to cook pasta perfectly
- Is wheat different in Canada?
- How wheat foods can support diabetes management
- Is pasta healthy?
What you’ll find here
- Information on wheat nutrition and health
- Practical tips for cooking and baking with wheat flour
- Canada’s grain journey: from farm to table
- Expert-vetted answers: meet our Scientific Advisory Council
Why trust us?
Every article and FAQ is created with input from nutrition experts and reviewed by our Scientific Advisory Council. Have a question the website doesn’t answer? Send us a note at info@whataboutwheat.ca
For Dietitians and nutrition professionals
What About Wheat? isn’t only for everyday questions, it also provides in-depth resources for health professionals. Our Wheat Nutrition section brings together the latest evidence on key areas of wheat and health, including:
Each topic page summarizes peer-reviewed research, with links to relevant supporting papers. To make it practical, we’ve also created digital and printable handouts that dietitians and nutrition educators can use directly with clients.
These resources are reviewed by our Scientific Advisory Council to ensure accuracy, giving professionals the confidence to share evidence-based information in both clinical and community settings.

DR. ALISON DUNCAN, PhD, RD, FDC
PROFESSOR & ASSOCIATE DIRECTOR OF RESEARCH, HUMAN NUTRACEUTICAL RESEARCH UNIT, DEPARTMENT OF HUMAN HEALTH AND NUTRITIONAL SCIENCES, UNIVERSITY OF GUELPH

DR. MICHAEL GÄNZLE, PhD
PROFESSOR AND CANADA RESEARCH CHAIR IN FOOD MICROBIOLOGY AND PROBIOTICS, UNIVERSITY OF ALBERTA

HEATHER MANGIERI, MS, RDN, CSSD, LDN
REGISTERED DIETITIAN-NUTRITIONIST, BOARD-CERTIFIED SPECIALIST IN SPORTS DIETETICS & AUTHOR


member organizations

Cereals Canada is a national, not-for-profit organization that brings together a broad and diverse collaboration of partners from all sectors of the cereals value chain (farmers, exporters, developers and processors).

Grain Farmers of Ontario is the province’s largest commodity organization, representing Ontario’s 28,000 barley, corn, oat, soybean and wheat farmers.

Alberta Grains is a producer-directed organization that represents the interests of and serves as the single voice for all of Alberta’s wheat producers.

Manitoba Crop Alliance Inc. is a commodity organization representing wheat (spring & winter), barley, corn, sunflower and flax farmers in the province of Manitoba.

The Saskatchewan Wheat Development Commission (Sask Wheat) is a producer-led organization established to grow the province’s wheat industry.

The Canadian National Millers Association is a national, not-for-profit industry association representing the Canadian cereal grain milling industry. CNMA member companies are processors of wheat and oats and producers of milled grain products.