Modern wheat is a product of genetic manipulation from "summary" of Wheat Belly by William Davis
Modern wheat is a product of genetic manipulation, a creation that bears little resemblance to the wheat that humans consumed for thousands of years. The geneticists of the 1960s believed that by altering the genetic code of wheat, they could increase yields and make the plant more resistant to pests and disease. This led to the development of high-yield, semi-dwarf wheat varieties that revolutionized agriculture and increased crop yields worldwide. While these genetic modifications were successful in increasing yields, they also inadvertently changed the structure and composition of wheat. The genetic changes resulted in a plant with a higher gluten content, a protein that gives bread its elasticity and chewy texture. This new wheat also contains different forms of gluten proteins that are more likely to trigger an immune response in some individuals. The genetic manipulation of wheat also led to changes in other components of the grain, such as starches and other proteins. These changes have been linked to a variety of health problems, including obesity, diabetes, and autoimmune diseases. The modern wheat that we consume today is a far cry from the ancient grain that sustained our ancestors for centuries. The consequences of consuming genetically modified wheat are still being studied, but the evidence so far suggests that it may be contributing to a host of health issues. By understanding the history and science behind modern wheat, we can make informed choices about what we eat and how it may be affecting our health. It is essential to recognize that the wheat we consume today is a product of human intervention, and its impact on our health and well-being cannot be ignored.
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