Modern wheat is not what it was before and I finally found a source confirming my observations that wheat changed specifically in the 1990s, exactly when I and others I knew started experience more severe reactions to wheat. I knew something was up.
Here it is:
In the 1980s, thousands of new wheat strains arose from hybridization experiments, many of them conducted in Mexico. Then, in the late 1980s, genetic engineering quietly got underway in which geneticists inserted or deleted single genes, mostly designed to generate specific characteristics, such as height, yield per acre, drought resistance, but especially resistance to various pesticides and weed killers. The fruits of these efforts were introduced into the market in 1994. Most of the genetically modified foods were thought to be only minor modifications of the unmodified original and thus no safety testing in animals or humans was conducted.
We now have many thousands of wheat strains that are different in important ways from original emmer, einkorn, and Triticum aestivum wheat. Interestingly, it has been suggested that einkorn wheat fails to provoke the same immune response characteristic of celiac disease provoked by modern wheat gluten, suggesting a different amino acid structure in gluten proteins. Another difference: Emmer wheat is up to 40% protein, compared to around 12% protein for modern wheat.
In other words, the wheat of earlier agricultural humans, including the wheat of Biblical times, is NOT the wheat of 2010. Modern wheat is quite a different thing with differing numbers of chromosomes, different genes due to human manipulation, varying gluten protein composition, perhaps other differences.
Somewhere in the shuffle and genetic sleight-of-hand that has occurred over the last 30 years, wheat changed. What might have been the “staff of life” has now become the cause of an incredible array of diseases of “wheat” intolerance.
I noticed a strong shift in my ability to digest grain, specifically in the 90s. This seemed to build over time for myself and others, as if we were constantly developing more reactions and intolerance to the “same” food, which was of course no longer the same. Wheat can really mess you up now; it’s full of compounds that make people a bit drugged, like on a kind of opium. Also it can be damaging to the stomach and impair digestion.
This is just the beginning. As we allow untested genetic engineering of foods into our lives bizarre and unhealthy reactions will result.
Read the original article here.
