I used to get really upset when I was wrong.
About anything.
I’m not sure how I thought I should always be right, and I bet I put my poor parents through a lot with this tendency.
A lot of people recognize that teenagers’ lack of life experience gives them that “invincible” mentality that makes them blind to the dangers of reckless driving and other death-defying behavior. For me, I was invincible in judgment, even though I was far too young and inexperienced to have any sort of good judgment!
Now that I’m older and wiser, I realize that I’m wrong a lot. Like all the time.
And you know what?
It still upsets me.
I just have learned a bit better to either do something about it, fix the fallacy, or let it go and improve next time.
In this case, I get to fix the fallacy.
I’ve been saying, in person and online, that one of the reasons gluten sensitivity is on the rise is that wheat has been altered so that it has higher gluten content.
The article linked above will explain much better than I can how wheat has changed and why it causes our digestive systems to react poorly. (And yes, I said our, as in everyone’s, according to Dr. William Davis, author of Wheat Belly.)
RELATED: Symptoms of Food Sensitivity in Kids
I’ve also been gently and lovingly corrected (the beautiful part about writing about stewardship and food through the eyes of faith is that my readers will forgive me as sisters in Christ when I mess up!) when I mistakenly wrote a few weeks back that wheat’s problems originated because wheat is genetically modified (GMO).
There is no genetically modified wheat on the market in 2013.
(Yet.)
Wheat is in the process of experimentation for genetic modification, which is never a good thing. Learn more and take action against it here.
That said, wheat is already quite a mess and causing a health crisis that few are even aware of. It’s not GMO, but it has been altered, including at the genetic level, which is why I made the mistake of using the (very) wrong terminology.
UPDATE 5/2013: Uh oh. They’ve found rogue GM wheat from the trials still hanging out in Oregon after 12 years. Read more HERE. Nobody really knows what is going on…
No “Round Up Ready” Wheat, BUT…
There IS wheat on the market that is herbicide-resistant. It is not genetically modified but altered through a process called chemical mutagenesis, which sounds pretty scary (and rightfully so).
It involves exposing the seed to a super-poisonous chemical as well as radiation, with the intent of introducing a mutation. This is all unregulated and does not need labeling because it still counts as “traditional breeding methods” or “hybridization” rather than genetic modification, which is more highly regulated. No safety testing is required. Read more here.
Modern Wheat has been Unrecognizably Hybridized
Dr. William Davis has a lot of bad things to say about wheat, but he generally starts by explaining why “wheat” of today shouldn’t even be called wheat anymore:
The genetic distance modern wheat has drifted from its ancient origins exceeds the difference between chimpanzees and humans. Chimps and humans genes differ by only a few percent, sharing at least 90%—but what a difference a few percent can make! But that’s more than modern wheat is genetically removed from its ancestors.
Read more here from Dr. Davis.
Dr. Davis tackles the “Wheat is not GMO” issue head on, saying that he believes the methods used to create modern wheat are “worse than genetic-modification” and like mating a human with an orangutan…and then worse.
Is Wheat Worse Than Sugar?
I’d be hard-pressed to find anyone, even people who eat a Standard American Diet of junk food and convenience quickies, who would honestly say that sugar is good for you. Many say it’s “okay in moderation,” but no one is touting the health benefits of sugar. (I think. I hope! I could be wrong again; it’s happened before.)
As a doctor treating many patients with diabetes and heart disease, Dr. Davis was shocked by the fact that “two slices of whole wheat bread raise blood sugar higher than six teaspoons of table sugar.” He began investigating and learned many disturbing facts about wheat and how it reacts in our bodies.
Wheat is not genetically modified…but it may be worse for you than sugar.
Does Wheat Wage War on the Intestines?
One of the parts of wheat altered by all the “hybridization” is called wheat germ agglutinin. It’s a lectin protein that functions as the defense system for the plant to battle mold, fungus, and insects, much like our immune system battles viruses and bacteria for us.
The “new” wheat lectin now wreaks havoc on the digestive system of lab animals (when administered by itself) and in humans, it “disables the normal discriminatory capacity of the human intestinal tract that helps it determine what should remain in the intestine and what should be allowed entry into the bloodstream,” causing many forms of digestive distress including heartburn, acid reflux, and IBS. (source) (Seriously, how many infants do you know of who are on prescription medication for reflux??? That scares me…)
Wheat is not genetically modified…but it is darn right modified.
Does Wheat Act Like a Gluttony Drug?
The final major change in wheat that is NOT a result of genetic modification but is serious nonetheless is the way gliadin, a certain wheat protein, has been altered over the last half decade.
Gliadin has always been in wheat, but it now acts as an opiate. Yes, an opiate, the same class of drug as heroin or morphine. You won’t be free from pain when you eat wheat (far from it), but you might get the munchies. The “new” gliadin stimulates the appetite by suppressing the body’s system of telling you “I’m full.” Research shows that people who eat wheat eat an average of over 400 calories more, every day than people who don’t eat wheat. (more here)
Wheat is found in just about every processed food there is, so the majority of the country is eating lots of wheat, all the time. And we’re obese, in epic proportions.
Is wheat the culprit? Dr. Davis asks some scary questions that bring me back to MY original hypothesis, that perhaps Satan really does hate wheat, and he’s using our sinfulness – including greed and power, not just gluttony – to exploit what God created to be good.
Are you concerned yet?
I am. I don’t want to jump on any “hype” bandwagons, but our changing wheat is definitely an issue I’ll be following closely over the next few years to see what happens.
What About GMOs?
If wheat becomes genetically modified, my heart tells me, without doing a speck of research, that only bad things will come of it. Humans don’t seem to have the foresight to interfere with God’s creation without screwing things up royally.
You can learn about what foods are currently GMO in this Non GMO Shopping Guide that a reader shared in the “bread” post.
There are also tools to find and avoid GMOs and other health threats in The New Health Paradigm by Anthony Gucciardi, as well as many resources for gluten-free living and healthy eating in the Extreme Health Library Sale (Link no longer available), 53 resources bundled together for 95% off through next Thursday only. Read more about this unique deal HERE (Link no longer available).
How about you? Does genetic modification play a role in deciding what you purchase and eat?
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I work in the agrochemical industry. I can tell you that wheat was genetically modified in the 60’s. They did this to increase its yield/ha. The wheat originally eaten by our grandparents is no longer grown… anywhere. That’s why people are obese today, and not before. It was an additional protein added that’s causing all the problems. To replace our current wheat would be too expensive as it doesn’t yield close to the required amounts to meet global demand.
Rory,
I’m sure Dr. Davis of Wheat Belly would agree with you wholeheartedly!
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Yes! Plenty of GMO wheat! Some was just recently found:
http://www.reuters.com/article/2013/05/30/us-wheat-asia-idUSL3N0EB1JC20130530
But it’s not *supposed* to be on the market yet, so when this article was posted, “No GMO wheat” was true…
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I hate to bring this to your attention, but you just had the pleasure of making another mistake when you say that wheat has undergone extensive hybridization or that it’s a hybrid. No commercially available wheat cultivars — anywhere in the world to my knowledge – are hybrids. They’ve been working on it for years but it’s a little more complicated than hybridizing corn. Anyway, here’s a link.
http://www.agriculture.com/crops/wheat/technology/hybrid-wheats-comeback_147-ar30398
I love this write up and am sharing it with my CSA members however you should know that WHEAT IS GMO and has been on the FDA list of GMO’s since 2004. See the attached list here:
http://www.accessdata.fda.gov/scripts/fcn/fcnNavigation.cfm?rpt=bioListing&displayAll=true
Keep up the great work- love your posts!
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I feel the same way. I also struggle with my doctor saying dairy is bad too. And I wonder why God brought the children of Israel to a land flowing with milk and honey if milk is so bad for us and no one should drink it. I just want to eat my food in faith while also being a good steward of my body. I don’t want to live in fear of food. If that makes sense.
i haven’t really looked deeply into this, not an expert at all. but i have read that one of the last things that babies develop an enzyme to digest is grains. maybe feeding cereal to babies as a first food is causing sensitivities as everyone gets older?
TifnGreg Johnson Oh, I’ve researched extensively on phytic acid, even interviewed Fallon about it. ;)http://www.kitchenstewardship.com/seriescarnivals/soaking-grains-an-exploration/
We’re loving (made at home) sprouted spelt flour. I don’t see any reason not to eat it.
Sprouting or fermenting (soaking) is the only way to go. My son who has GI issued will react badly from all other breads, but not ones prepared properly. Thank you Kitchen Stewardship for bringing this up!!!! I’ve always thought this Paleo fad is a bunch of bologna. I’m going to stick with dietary ways of Nourishing Traditions by Sally Fallon.
Some thoughts: Wow, this is such a huge issue and Katie, I think you hit the nail on the head in your post about whether Satan hates wheat. I’m constantly amazed at what a heavily debated issue this is. I also feel like I’ve spent hours researching and struggling with how best to handle the issue of grains and honestly I’m kind of giving up. There are so many different opinions out there, who do you believe? Well, I’ve decided to let the Word of God be my final say and STOP even reading so much of the rest! What did God want Joseph to store up in Egypt? Grain! What did the ravens bring Elijah? Bread, along with his meat! What did Jesus and His disciples pick and eat as they were walking? Wheat! It goes on and on and on, and I just don’t see how anyone who believes in the authority of the Bible could believe that grains are poison for our body. In fact, most of the information I do find in support of the anti-grain movement seem to be anti-Biblical and highly evolutionary based as well. I absolutely understand that wheat today is not the same as it used to be, and frankly it makes me angry. But, I also believe that God knew this would happen and He is bigger. No matter how strictly I follow any particular diet, no matter how rigorously I avoid processed foods, chemicals in beauty and cleaning products, etc. etc. etc. there are no guarantees about the health of my body. My trust cannot be placed in a paleo diet, or a plant based diet, or in whatever other current fad I’m tempted to believe. I don’t see this as a free for all to do whatever I want by any means… I cook from scratch, make my own cleaning products, and do the best I can. But I’m trying not to obsess about the controversial issues anymore. My own personality is to get so caught up in it that I become a stressed out mama! And I know that does not glorify God. Still trying to find the balance between good stewardship of my body and care of my family with not letting healthy living become an idol in my life. Yes, this is an issue that gets me fired up! Praying for peace about this issue for all of us. 🙂
Rachel,
I am so with you on this:
“My own personality is to get so caught up in it that I become a stressed out mama! And I know that does not glorify God. Still trying to find the balance between good stewardship of my body and care of my family with not letting healthy living become an idol in my life. Yes, this is an issue that gets me fired up! Praying for peace about this issue for all of us.”
That’s exactly me.
My prayer is that I can get to this too:
“I’m trying not to obsess about the controversial issues anymore.”
We’re a work in progress! 😉 Katie
I don’t have a problem with sprouted wheat or einkorn, but regular wheat gives me a head and belly ache. I have heard that gluten intolerance could be caused by a magnesium deficiency.
I think sometimes we need to look at how much we are eating in one sitting. I think some wheat is good. Just like everything else in moderation. Everything seems to be in jumbo size these days. Even to have a burger the bun you guy at the store is way bigger than the patty.
I agree with check out Bread Beckers and also Nourishing Traditions about soaking grains. Also agree that it probably has more to do with the pesticides and herbicides, the fact that most wheat products are overly processed & refined and all the other additives and preservatives and junk has polluted the body’s systems and also not soaking grains as they did in traditional cultures.
I feel the exact same way. Something just doesnt seem right to me about cutting wheat out of our diets completely. We were just reading the story of Sodom and Gomorrah and Abraham told his wife to go make round cakes and they had this huge feast. With tons of bread. And they were feeding this to angels. It just seems to me that they thought highly of it and included it in their diet a lot. I am having a very hard time believing its bad for us when we have been eating it for so long. I think we just need to make sure it is prepared properly.
all the other crap has depleted there systems that they have harder time to digest
The Weston Price Foundation has some great videos about grains and phytic acid. I highly recommend you look it up. 🙂 ~Tif
Right up there with the dairy debate. “Go to this land that flows with milk and honey,” Genesis 33:3. If dairy was bad for people, why would God have used it as an identifier for a “good land”?
But God *DID* go out of His way to forbid the mixing of species. I suspect if someone were to do, say … 40-day fast (given they were strong enough) or even the GAPs diet (short-term), and slowly returned to a natural, organic, whole-foods, diet according to Kosher restrictions, they might see a lot of their issues melt away. I’m not talking Kosher for legalistic or spiritual reasons, but simply as an act of trusting God’s nutritional advice. If the Son of Man who was utterly without blemish (to qualify this had to be at the blood level) consumed wheat … meat … wine … and dairy … chances are, they are not the culprits. The way we’ve been altering them is.
Stephen Kirby Leavening has nothing to do with gluten- it’s in wheat, period. It’s in barley and rye. It’s not in rice, so unless you mean unleavened bread made with rice flour or another gluten-free grain, you’re missing some information.
Tiffany Guge Wait, all fruit? Coconut and almonds are fruit? I’m so sorry!! 🙁 Can you at least still make gluten-free stuff with other grains?
Chinese bibles read “rice” where ours reads bread. Has anyone done a word study on bread or grains? I recall barley loaves from feeding the 5000 but I haven’t looked very deeply into it.
Exactly why its so important to learn HOW to prepare the most original, heirloom, and ancient foods we can find. Real food is not bad for us! God did NOT mess up! Man messed up, and because of that, our bodies are now messed up!
To add to Elizabeth’s point the food system as a whole was way different. I doubt cows were fed corn and kept in terrible stressful places. They didn’t eat processed food and there might be many more little things we are missing that they instinctively did then to make gut problems not a problem.
Jesus also didn’t dismiss slavery as evil. He had to be somewhat relevant to the society he was speaking to. Just saying.
Can we still get real wheat? Maybe we should just grow our own.
Amy Gates are you aware of this?
A friend of mine once said that in a fallen world, food will never be perfect. So while I try to keep my family on healthy food, I do bear that in mind on issues like this
Yeah I’m going with the Bible, milk, honey, fattened calf, bread and lots of wine!
My neighbor makes bread from einkorn wheat berries and her celiac friend can eat it without problems. I agree its only the Glutens of the last 50 yrs which are bad. God wouldn’t have given us bad food. We’ve changed it to be bad for us.
I agree with the Biblical stance. God would not have considered a person blessed when he had much grain and oil if grain were evil. I also agree that today’s highly hybridized wheat (God’s creation altered by man) can be troublesome for many people. However, to say grain is evil because some people don’t respond well to it would be like saying peanuts are evil because some people have horrible reactions.
It may not be the wheat alone. It could be something called leaky gut syndrome. Leading to all the sensitivities & allergies.
Thanks for writing this article. I’ve tried to explain to quite a few people that wheat is not a GMO, at least not in the US yet. You’ve done a good job clearing that misinformation up!
I don’t think the problem is wheat, it’s that our bodies are messed up because of other issues with our modern diet and so now we can’t process wheat like our ancestors did. We are cutting out grains, with the hope that eventually we will be able to handle them again.
Perhaps it is not so much the wheat but the individual who has a gut issue.
I use sprouted spelt for just about everything – and the taste is very ‘normal.’ Just getting into Einkorn now.
Jovial told me that Dr. Davis says if you have to eat wheat then in needs to be Einkorn. I saw a study somewhere that said even celiacs could have sprouted Einkorn with no problems. I just started playing with it and I like it so far. It’s not as strong as whole wheat. I haven’t played with it much but it looks like you can use it in place or hard or soft wheat berries.
http://info.breadbeckers.com/story/
Check out Bread Beckers on Facebook and breadbeckers.com….the wheat we eat today is very different than what it once was…and still can be! Great site by a Christian family! 🙂
wheat today is highly processed even if you don’t included all the herbicides and pesticides used in modern farming. Unleavened bread also is very low in gluten which is the problem with wheat intolerance
My thinking then is the ONLY way to cause soooo many people to have sensitivities is via vaccines. Just a thought.
Just found out after food intolerance testing (blood) that I have a wheat & fruit intolerance. So I can’t even use coconut or almond flour, sigh. Why couldn’t I have a veggie intolerance!! :).
Sprouted wheat. When the wheat grain sprouts, your body sees it as a vegetable. your body even uses different enzymes to break it down that it would for normal wheat/bread. During sprouting, complex sugars/starches are broken down and the nutrient value of the wheat increases–proteins, vitamins, minerals. This also improves digestibility. You see, before the industrial revolution and the introduction of machinery such as the combine harvester, all grains would sprout in the fields because the harvesting process took longer. The seeds would naturally sprout before they were sent to the grain mill. Since the combine harvester allowed for the seeds to be harvested and stored immediately, they were not being allowed to sprout. I personally believe that this is what is causing the increase in auto-immune disorders such as diabetes, crohn’s, and celiac disease.
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What about Spelt?
Vicky,
Spelt hasn’t been messed with.
Hey there –
I think that I would trust his science more if he wasn’t selling a diet book. The diet in his book doesn’t just cut out wheat – it cuts out everything with a high(er) glycemic index. Fruit included. His tag line seems to be “cut the wheat, cut the weight”, but then tells his readers to eat an Atkins-esque diet.
He vilifies the 42 chromosome modern wheat and points to the emmer and einkorn varieties with an almost nostalgic air, but does not allow you to eat them on his diet.
It is hard to trust someone who can’t decide if the culprit is wheat, gluten, or just carbohydrates in general.
I think we real foodies should try to look to our bodies, our heritage and our health when making the decision to cut something completely. In your case, Katie, you NEEDED to cut grains. That is admirable and you really expanded your cooking repertoire!
So, bake this with a grain of salt. (pun intended)
Kris,
I really appreciate your comment! This especially:
“It is hard to trust someone who can’t decide if the culprit is wheat, gluten, or just carbohydrates in general.”
Dr. Davis can’t be the only expert in the field, you know? And I keep thinking about Jesus and bread and wheat – I don’t think He would have set us up with bread being so central if it was already horrible for EVERYone even at his time, which means those ancient grains can’t be all that evil.
So…no easy answers, even for our family!
Thank you – Katie
Devon Mussmon Hernandez Basically spelt hasn’t been as altered as wheat, but it’s still difficult on digestion, especially since most of our digestive tracts have already been damaged by a lifetime of eating wheat. But…I do think spelt is a gentler alternative. There’s some more chatter in the comments of the post about spelt and einkorn. Heather Bishop Meyer
Gayle Buxton Martin I enjoyed einkorn, although you want to be careful that you get whole einkorn, not refined – it’s not always labeled as clearly as white vs whole wheat flour. Are you having trouble b/c you’re afraid the recipe won’t turn out b/c of different flour, or are the recipes you’re trying not working well with einkorn?