Updated: Feb 1, 2020
Wheat today is not what it was for our ancestors. Simply put, modern wheat is making people sick! I’m sure either you or someone you know has experienced some digestive issues, gluten sensitivity or even leaky gut symptoms, which are becoming more and more common- in fact an epidemic!
The way we grow, process and consume wheat has changed. Towards the end of the 19th century the industrial revolution was born which made producing wheat flour fast and efficient. It also travelled and stored well for extremely long periods, but sadly the reason it keeps so well is that it has been stripped of vital nutrients. This excerpt from Wikipedia says it well: “From a human nutrition standpoint, it is ironic that wheat milling methods to produce white flour eliminate those portions of the wheat kernel (bran, germ, shorts, and red dog mill streams) that are richest in proteins, vitamins, lipids and minerals.”
But an even more disastrous introduction in the mid 20th century destroyed real wheat altogether; Enter Genetic Modification. The man that developed and introduced the new and “improved” species of semi-dwarf wheat was Norman Borlaug. According to his Wikipedia entry, Borlaug led initiatives that “involved the development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.” With this new wheat, farmers were able to produce much higher yields including larger profits, but sadly no consideration for the effect it could have on our nutritional health.
Unfortunately, taking something that was perfectly created and altering it to what we thought would be better is hurting us instead. It’s genetically engineered, grown in depleted soil, showered with chemicals that not even the bugs will touch and then heavily bleached and produced as food. And people wonder why they’re sick?!
We should not interfere with nature!
With this negative impact on health, the obvious answer for people is to…not eat wheat. But really, perhaps we should focus on going back to the original wheat, the way nature intended and food that our body can understand and digest. Some people say they can’t eat gluten and avoid wheat but have no problem eating spelt or kamut which still contain gluten. Aside from people that are celiac, perhaps the issue isn’t really gluten but rather a sensitivity or issue with modern wheat that has an imbalance of gluten to nutrients. Sadly all wheat in the stores is modern wheat. Whole wheat is just white flour with bran added to it, which actually contains more gluten to make it more elastic due to the added fibre. With the vital nutrient part of the wheat being removed in the milling process, only the proteins gluten and gliadin, which reside abundantly in the endosperm, is what’s used to make white flour.
We are now heavily being marketed for “gluten-free” which isn’t necessarily better as many of these gluten-free productsstill contain unhealthy ingredients to replace the use of flour that still have a negative impact on our blood sugar levels. The answer is getting back to our roots of ancient grains that are milled “whole” and made fresh! Whole food, sprouted and fermented is the best way to go. Check out your farmers markets, health food stores or simply go back to old fashioned making your bread fresh!
Let’s get back to what mother nature does best, to make us and our future generations thrive! Say no to industrialized farming and all the harmful chemicals and health problems that come with it. When we all opt for better options that’s how we make an impact and better change for a healthier future.