The BIG Difference Between Modern Wheat & Ancient Wheat
Wheat is the most widely grown crop in the world. It also has a pretty bad reputation in terms of health – and for good reason!
How could a worldwide food staple that’s been consumed throughout history be such a problem? To understand this, you must first know that the wheat eaten today is definitely not the same wheat our ancestors consumed – even just 100 years ago.
Today, I’m eager to explain exactly why this is, and shed light on the many health problems wheat causes.
The Difference Between Modern Wheat & Ancient Wheat
Today’s wheat, as I’ll refer to as “modern,” is drastically different and potentially harmful compared to ancient wheat.
Let’s take a close look at the key differences…
Ancient wheat was processed in a way that maintained all 3 parts of the wheat kernel:
- Bran – the outer covering of the kernel that contains fiber and nutrients
- Germ – the part that can grow into a new wheat plant and has high nutritional value
- Endosperm – the starchy part of wheat with the least nutritional value
Modern wheat (and other grains) are processed and prepared to save time and money. These “refining” techniques remove the more nutritional components of wheat, leaving just the starchy part.
Ancient methods of preparing wheat included soaking, sprouting and fermenting.
These techniques result in:
- More dense nutrition
- Neutralizing unhealthy parts (phytic acid and lectins)
- Phytic acid = a natural substance found in plant seeds that negatively affects mineral absorption.
- Lectins = a broad classification of potentially harmful proteins (gluten)
There are different breeds of wheat and around the 1960’s, wheat varieties began to be cross bred and genetically modified. The idea behind this was to make a form of wheat that grows fast and takes up less space.
What seemed like an efficient farming move turned out to be a devastating one for our health.
- Compared to ancient wheat, this new wheat form offers minimal nutritional value.
- Gluten proteins are in much higher amounts in this wheat compared to just 60-70 years ago.
- Conventional farming uses harmful chemical herbicides to control crop weeds.
- Wheat crops are especially saturated with toxic chemicals like glyphosate.
Why is Glyphosate SO BAD? As the key ingredient in the herbicide “Roundup”, it disrupts beneficial gut bacteria, causing inflammation and damage to the intestinal wall. This leads to autoimmune disease and a whole host of health problems.
Check out my blog: The Difference Between Organic, Non-GMO & Conventional Food
Modern Wheat & Health Problems
The stark differences between ancient and modern wheat helps explain the explosion in autoimmune conditions, including celiac disease. Having celiac disease means that if you ingest gluten, your body mounts a massive immune response that damages your intestines.
Gluten is the food component found in wheat and other grains (rye and barley) that gives foods like bread and pizza dough elasticity. Gluten itself is comprised of several proteins and has become one of the most examined ingredients in the health world.
Wheat allergies and gluten sensitivities have become much more common today. These conditions differ from celiac, but they still harm your health if not handled.
What’s also scary is that having gluten allergies or sensitivities can raise your risk of developing an autoimmune condition.
Since modern refined wheat and other grains lack fiber and nutrition, it triggers blood sugar to spike. We know unstable blood sugar and insulin levels are at the root of the sharp rise in many chronic diseases – diabetes, heart disease, cancer and Alzheimer’s.
With autoimmune diseases on the rise, I was inspired to not only help people by sharing this knowledge about our food supply, but also by creating supporting dietary supplements that would help many people improve their health.
Take a look at my Auto Immune Calm formula and be sure to view the ingredients under the “additional information” tab. I have listed how each one helps ease an overactive immune system.
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