Did you know: Modern Wheat is linked to Diabetes, Rheumatoid Arthritis and High Cholesterol?
In today`s world, there are several problems concerning the human existence. Among the most important ones is the problem of food, and how to feed all the mouths of the world, and that is where wheat comes up. Scientists have come with a great solution: while not technically genetically modified, modern wheat has undergone substantial genetic changes via hybridization, backcrossing, and mutation-inducing techniques . This move away from its pure genetic ancestry has showed a certain consequence, for modern wheat is not healthy as it used to be many years ago.
What is Wrong With Modern Wheat Genetics?
Its actually not gluten in general that causes gluten sensitivities but specifically gluten composition in modern wheat. In fact the term gluten actually refers to proteins found in plants, so even gluten free varieties have it, just a different kind. They say that the Modern Wheat is a perfect modern poison, We may debate the merits of white bread vs. whole grain wheat, but both in fact come from the same genetically adulterated modern wheat. Due to changes in gluten composition, modern wheat genetics have made it a highly inflammatory food. Constant inflammation has been scientifically linked to disease of the modern world, including heart disease, diabetes, acid reflux, leaky gut, irritbale bowel, stroke, Alzheimer’s, arthritis and many more.
Since most of us include wheat in our daily diets , it makes sense to consider modern wheat to be a major contributor to diabetes, heart diseases, inflammation, and high blood pressure. irritable bowels, acid reflux, and the list just goes on… Modern wheat genetics have made it a hazard to our health!
When the moment of elimination of modern wheat ever comes, people will finally realize true healing. Diabetics will throw away their drugs, there will be no more joint pain, no high cholesterol, or other diseases related to modern wheat.
Ancient Wheat Grains vs Modern Wheat Grains?
As times changed, so did the wheat and it went through a process of change both genetically and biologically. We have created dwarf wheat by cross-breeding and genetic manipulation, and we have hundreds of different bread types. In theory, dwarf wheat yields greater, and possesses shorter stems and that makes it much cheaper and economically desirable. However, as with similar claims for genetically modified crops their potential validity pales in view of massive human suffering that results from profit steered genetic manipulation.
Besides causing inflammation, Modern wheat genetics have also rendered it less nutritious, with Zinc, Copper, Iron, Selenium and Magnesium 19-28% lower in modern dwarf varieties. Thankfully heirloom wheat varieties such as Khorasan(Kamut), Emmer, Einkorn, Red Fife, Spelt, etc still survive. Such flours and whole grains can be purchased quite easily at health food stores or online. However, consider yourself very lucky if you have local access to ready made baked goods made from ancient grains 😉 Here is one!
Sourdough Bread vs Modern Bread
People have been using wheat as a main source of food for thousands of years, and it was prepared in many different ways: soaked, sprouted, fermented, and brewed. That wheat gave delicious breads, rich in lots of natural, healthy and nutritious components. Sprouting and fermenting grains increases the amino acid lysine, reduces anti-nutrients phytic acid and lectins and disables enzyme inhibitors and makes nutrients more available.
There have been a lot of research conducted, and in each of them, sourdough bread was the only one (compared to all the modern breads) which did not cause any reaction in celiac patients. The reason is simple: it is the way bread is created and its components are all of a natural origin, and it goes through the process of fermentation, therefore it has a mildly sour taste compared to modern bread, which is, on the other hand, produced massively and really fast in ovens worldwide. In fact many modern sourdough breads immitate the taste of sourdough created with addition of acid to skip the step of fermentation entirely, but mislead well meaning health conscious consumers. By skipping these vital souring step, modern bread does not provide those biologically available nutrients and therefore lacks sustenance that bread baked centuries ago provided. So, if you are looking for a healthier bread and a way of feeding yourself and your family member, it is highly suggested to start baking your own bread or find a local baker practicing proper slow rising techniques.