Author and preventive cardiologist William Davis, MD, makes the astounding claim that the modern form of wheat is a sham, and isn’t real wheat at all.
“The wheat products sold to you today are nothing like the wheat products of our grandmother’s age, very different from the wheat of the early 20th Century, and completely transformed from the wheat of the Bible and earlier,” he says.
Once more than four feet tall, modern wheat is half that size, with an unusually large seed head.
Dr. Davis says modern wheat has been crossed with non-wheat grasses to introduce new genes by using techniques such as irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to force mutations.
According to Gerald C. Nelson’s book, “Genetically Modified Organisms in Agriculture: Economics and Politics,” feeding people transgenic wheat will introduce DNA changes in humans that no one will be able to predict
Prevent Disease notes that in July 2009, Monsanto announced new GM wheat research and intensified its promotion. But farmer and consumer resistance defeated GM wheat in 2004.
“In 2004, a coalition of Japanese consumer and food industry groups delivered a petition to the Governments of Canada and the U.S. urging them not to introduce GM wheat.”
Last year, 80 organizations in Japan signed rejection statement,” said Keisuke Amagasa of the Tokyo-based No! GMO Campaign.
“A large majority of consumers here in Japan are voicing their strong opposition to the cultivation of GM wheat. We see strong opposition from all sectors of society.”
Dr. Davis explains that Clearfield Wheat is grown on nearly 1 million acres in the Pacific Northwest and sold by BASF Corporation, the world’s largest chemical manufacturer.
This wheat was created in a geneticist’s lab by exposing wheat seeds and embryos to the mutation-inducing industrial toxin sodium azide, a substance poisonous to humans and known for exploding when mishandled, says Dr. Davis.
“This hybridized wheat doesn’t survive in the wild, and most farmers rely on toxic chemical fertilizers and pesticides to keep the crops alive.”
All the crossbreeding has created significant changes in the amino acids in wheat’s glutenproteins, and may be linked to the 400 percent increase in celiac disease over the past 40 years.
Wheat’s gliadin protein has also undergone changes. “Compared to its pre-1960s predecessor, modern gliadin is a potent appetite stimulant,” explains Dr. Davis.
“The new gliadin proteins may also account for the explosion in inflammatory diseases we’re seeing.”
An intolerance to gluten can cause panoptic symptoms, which may be a hindrance in making a correct medical diagnosis, thus jeopardizing the quality of long-term health.
A powerful chemical in wheat — wheat germ agglutinin’ (WGA) — is responsible for many of wheat’s adverse health effects.
Researchers have determined that WGA in modern wheat is very different from ancient strains, obfuscating correct conclusions about the primary causes of wheat intolerance.
According to Dr. Davis, the appetite-stimulating properties of modern wheat most likely occurred as an accidental by-product of largely unregulated plant breeding methods.
Davis insists its impact on inflammatory diseases may be related to the increased prevalence of wheat ingredients found in candy, Bloody Mary mixes, lunch meats, soy sauce, and even wine coolers.
Additionally, early evidence suggests that modern wheat’s new biochemical code causes hormone disruption that is linked to diabetes and obesity.
“It is not my contention that it is in everyone’s best interest to cut back on wheat; it is my belief that complete elimination is in everyone’s best health interests,” says Dr. Davis.
“In my view, that’s how bad this thing called ‘wheat’ has become.”
A Wheat Alternative
Prevent Disease recommends spelt as an alternative to wheat. Spelt is an ancient grain popular in many European countries, and has high water solubility, so nutrients are easily absorbed by the body making it easy to digest.
It is higher in protein than wheat, higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates.
“Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food.”