Producers and milling companies believe the Atkins approach is the culprit.
"Flour consumption has been on a decline the last couple of years, and it seems to be predominantly because of an assault on carbohydrates," said Dave Green, director of quality control for ADM Milling in Overland Park, Kan.
"To me, it becomes anecdotal. I can't imagine you don't know anybody who hasn't lost weight on a high-protein diet," said Green, who also heads the U.S. Wheat Quality Council Board of Trustees.
The average person ate less than 139 pounds of flour last year, the first time in nine years that figure fell below 140 pounds, the Agriculture Department says.
Judi Adams, a registered dietitian who heads the Wheat Foods Council, said perceptions are disturbing. Adams pointed out obesity rates are lower in Italy, Germany and China, which consume more pasta, bread or rice than Americans do.
"When you look at it from a commonsense approach, you cannot blame it on carbohydrates," she said. "We're eating too many calories."
"It is important that we increase our consumption of whole grains," she said. "But there have not been any studies that show refined carbs are harmful. That's absolutely not the truth, that refined carbs are bad for you."
Instead of complaining they just feed the carbs to the cattle.
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