Are you aware that today’s wheat is nothing like the wheat of the 1950’s?
Yes, wheat is no longer the sturdy staple, which nourished our forbearers on a daily basis. Rather, today’s wheat has been genetically altered and changed dramatically by agricultural scientists.
Wheat has been hybridized and crossbred to be resistant to drought, disease and heat. Now genetically altered wheat yields up to ten times more product that it did a century ago. These changes to the genetic code of wheat have turned the eighteen inch tall wheat of yesteryear into the dwarf wheat of today.
As a result, the bread of yesteryear bears little resemblance to the bread of today. Modern wheat production delivers more yield, decreased production costs, and a consistent commodity. Twenty-first century wheat bears little resemblance to the wheat Christopher Columbus brought to the New World.
In fact, the biochemical differences have produced a far shorter wheat where the seeds depart from the stem more readily, so threshing is made easier and more efficient, producing higher yields.
For that reason, dwarf wheat has replaced most other strains of wheat in the United States and much of the world.
Of course, agricultural scientists have been using hybridization techniques for centuries. So the idea that genetically altering wheat would have little effect upon human health prevailed.
Genetic modification is built on the premise that a single gene can be inserted in just the right place without disrupting the characteristics of the modified product. Whereas, hybridization falls short of gene modification, despite the fact it has the ability to turn genes off or on.
However, it took the introduction of gene modification to bring focus of safety testing for genetically altered plants to light. Over the past fifty years, thousands of new strains have made it to the food supply without safety testing.
More recently, public pressure is more demanding of the FDA, requiring testing prior to releasing a genetically modified product.
This wheat transformation is a new factor in the American diet and could pose serious consequences on human health. Many people are linking the growing gluten intolerance problems upon genetically altered wheat.
Have you passed off gluten-free as just another marketing angle until now?
More on why Engage Organics is gluten-free soon . . .