Serious news for anyone on a budget. Try going into your local pound shop and see how many food products are NOT made from wheat or laced with gluten!
Technically speaking, wheat is a grain containing carbohydrates. It makes up most of our noodles and breads that are the source of most carbohydrates in our diet. Modern wheat really isn’t wheat at all and far from the health food the wheat industry wants you to believe it is. High-yielding and now genetically modified varieties of wheat are making this one cereal grain you’ll probably want to axe from your food list.
So how–and when–did this ancient grain become such a serious health threat? Author and preventive cardiologist William Davis, MD, says it’s when big agriculture stepped in decades ago to develop a higher-yielding crop. Today’s “wheat,” he says, isn’t even wheat, thanks to some of the most intense crossbreeding efforts ever seen. “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.
Plant breeders changed wheat in dramatic ways. Once more than four feet tall, modern wheat–the type grown in 99 percent of wheat fields around the world–is now a stocky two-foot-tall plant with an unusually large seed head. Dr. Davis says accomplishing this involved crossing wheat with non-wheat grasses to introduce altogether new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations...
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