Abstract
Wheat-based products constitute the backbone of the diets of many Americans. Yet the grain intake of Americans primarily comes in the form of refined grains which leads to a diet deficient in various micronutrients and fiber. Switching from refined to whole-grain products entails potential challenges in production and consumer acceptance. Also, wheat has a poor reputation for some customers. Thus, it might be easier to turn to a different grain altogether. Rye is another cereal grain suited for bread-making, but it is significantly less common in the US. As a crop, it fits well into sustainable agronomical systems: it requires less input, grows well in poorer soils and generates significant biomass. As a cereal, rye is nutrient-dense and has a higher fiber content than wheat. Regular intake of rye is tied to the prevention of various non-hereditary diseases. Would people be willing to incorporate more rye (bread and other baked goods) into their diet? What kind of change in mindset and/or infrastructure would that transition necessitate? What are the potential cultural, agronomical, political and nutritional consequences of switching from one cereal grain to the other? To provide answers to these questions, this paper looks at the reasons that people give for consuming or not consuming rye in surveys and interviews conducted by the author. The conclusions address the broader issue of changing dietary habits on a personal and collective level.
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Rye, Grains, Eating Preferences, Food Traditions, Changes in Eating Habits
