Is Wheat really Wheat?
Excerpt from intoxicatedonlife.com:
Is Biblical Wheat the Same as Wheat Today?
In his book, Wheat Belly, cardiologist Dr. William Davis, says we began intense crossbreeding of wheat decades ago in order to produce a higher-yielding crop. Breeders began crossing wheat with non-wheat grasses and induced mutations using chemicals, gamma rays, and high-dose X-rays. Today’s “wheat,” he says, isn’t even wheat. “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.”
Dr. Davis says this crossbreeding-on-crack has significantly changed in the amino acids in wheat’s gluten proteins. This, he says, is why we have likely have seen a 400% increase in celiac disease over the past 40 years, an explosion in inflammatory diseases, and an increase in diabetes and obesity. Glia-?9, a gluten peptide nearly absent in older wheats but prevalent in modern wheats, is the most reactive celiac disease epitope.
Dr. Davis says, without qualification, “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. In my view, that’s how bad this thing called ‘wheat’ has become.”
Add to this, since the mid-1960s—when these high-yield mutations were introduced—the mineral content of harvested wheat grains have decreased. Modern wheat is lower in minerals like zinc, magnesium, iron, copper, and selenium. Even individuals who are purchasing and grinding their own wheat berries are still consuming wheat that is vastly different than what is found in the Bible.
In short, even if someone wanted to follow a “biblical diet,” this does not mean that modern wheat is on the menu. Jesus never ate the mutated variety we eat today.