The differences between hybrid and heirloom wheat strains compared to genetically modified, or GMO wheat approved by the FDA. Which are safe to eat and what to avoid!
The bestselling book Wheat Belly, by William Davis MD, resulted in many people believing that genetically modified (GMO) wheat is already present in the food supply.
While it is true that scientists around the world are testing GMO wheat including the United States, a drought-tolerant variety is only being cultivated in South America at this time. (1-4)
The warnings against wheat in Wheat Belly are specifically in reference to hybrid wheat strains. This is very different from genetic modification.
However, GMO wheat is definitely on the horizon in the United States and coming at us very quickly with the recent FDA approval of Argentina’s drought-resistant strain. (5, 9)
Let’s examine the differences between hybridized and GMO wheat and what to know to eat wheat safely in the changing landscape ahead.
Hybrid Wheat
Most of the wheat in the world is hybridized.
The only non-hybrid exception is einkorn wheat, which is in the same natural state it was many millennia ago. It is, in fact, the first and most ancient cereal grain known to humanity.
Contrary to popular belief, all other heirloom or “heritage” wheat varieties are hybridized.
Familiar examples include spelt, kamut, red fife, and white sonora, among many others.
Be aware that food propaganda from mainstream media has intentionally conflated the terms “GMO” and “hybrid”. (6)
Thus, it is critically important to understand the scientific distinctions between the two.
Hybrid Plant Cultivation
When hybridizing a plant, farmers select for one or more natural DNA characteristics during cultivation.
This encourages the development of a strain that is, for example, sweeter, larger, or more resistant to drought.
Hybridization never involves tampering with DNA by mixing it with an unrelated species.
Thus, hybridization can occur either spontaneously in nature or via careful cultivation by farmers.
Genetic Modification
By comparison, genetic modification mixes the DNA of different species.
One of the earliest attempts at GMO wheat was the creation of triticale, a forced and unnatural cross of wheat and rye. Triticale seeds are sterile.
Since then, DNA mixing has gone even further off the deep end, involving the mixing of plant, animal, insect, or even microbial DNA!
In short, genetic modification is a completely unnatural, “Frankenfood” approach to cultivation.
In my opinion, it is an abomination.
Beyond the moral issues of risking planetary health through the introduction of unnatural, invasive species, there are significant health risks to humans who consume GMO foods.
Genetically modified foods trigger a massive inflammatory effect in the body. They should be avoided at all costs.
Hybrid vs GMO Wheat
Applying these differences to a practical level, hybridization of plants has been practiced for centuries by farmers.
In fact, most of the plant foods we consume every day are hybridized in some form or fashion.
As mentioned earlier, hybridization occurs through the selection of desirable and inheritable characteristics that are either dominant or recessive genetic traits.
It can also happen spontaneously in nature due to environmental stress of some kind.
In the case of wheat, strains that are high in gluten have been favored in recent decades given that they are more desirable in food processing.
High-gluten hybrid wheat holds together better for massive food production and shipping purposes.
The result is that modern wheat is much higher in gluten than nonhybridized strains (einkorn) or even hybridized heirloom varieties such as spelt.
How did modern wheat get so high in gluten?
The reason is because modern wheat was artificially hybridized using radiation during the “Green Revolution” of the 1950s and 1960s.
This suspect process produced hybrid strains in a lab that perhaps would not have been possible using traditional cultivation practices. (7, 8)
Is Hybrid Wheat Healthy?
So far, we’ve established that GMO wheat is not the same as hybrid varieties.
GMO wheat is not safe to eat. If and when it makes its debut into the food supply, avoid it like the plague!
What about hybrid wheat? Can this be consumed safely?
My opinion is that heirloom wheat varieties that are natural hybrids using ancient cultivation techniques would be safe to eat.
This is assuming that your digestive system is in good shape and you can eat it without any autoimmune or inflammatory symptoms.
Sourcing Wheat Varieties Safely
Modern wheat is another issue entirely. This type of hybridized wheat was created using radiation-induced mutagenesis.
Irradiated wheat is the type of wheat in processed foods and the form most people have issues with.
Although I can digest modern wheat without symptoms, I choose to avoid it in favor of heirloom varieties or (best choice), einkorn (here’s the source I suggest).
These varieties are more nutritious and put less of a strain on the digestive system.
If you choose to eat modern wheat because it is less expensive, I would suggest, at the very least, to always buy organic.
This is because modern wheat crops are desiccated with herbicides containing glyphosate right before harvest.
This virtually guarantees a heavy residue in the wheat flour ground from these kernels.
Glyphosate (Roundup) destroys gut flora. In addition, it contributes in a massive way to the development of autoimmune issues including cancer.
Another tip. Whatever form of wheat you eat, sprouting, soaking or sour leavening grains as practiced by traditional societies is still a critical step. This careful preparation breaks down gluten into more digestible form and allows better nutrient assimilation with less strain on digestion.
(1) The World’s First Drought Resistant GMO Wheat is Here
(2) GM Wheat that Repels Aphids Grown by British Scientists
(3) Brazil approves GMO wheat on food supply fears
(4) GMO Wheat Being Tested in Two States
(5) GMO wheat gets OK from U.S. FDA
(6) Farmers may have been accidentally making GMOs for millennia
(7) Wheat mutagenesis by combining recurrent irradiation, hybridization and DH-technology
(8) History and Overview of the Green Revolution
(9) GMO wheat in the US? It’s getting closer
Sorry to give you the bad news, but all American wheat is geneticly modified and really bad for us. It has been modified to produce 10 times the yield, so we will never be able to go back to “real” wheat. Check out several cardiologists who are finally speaking out. One of them is William Davis, but there are others. Just Google “is all wheat bad” and look for the real articles – not the articles that are promoting wheat bread as the “healthy” choice – it isn’t.
For those asking “Where is the research? Where are the stats?”, you may be interested to read this article: http://www.cimmyt.org/index.php?option=com_content&view=article&id=1549:wheat-improvement-the-truth-unveiled&catid=432:special-news
This is a direct reponse to the wheat belly, with expert advice from leading scientists – these guys know what they’re talking about.
For those who find that they have a severe reaction when they eat grains after cutting them out of their diet for a while, isn’t it obvious that your gut would be in shock if you eat a lot of something you aren’t used to eating? I have been a vegetarian for five years. There is no way I am allergic to meat, yet if I was to eat a steak now, I would feel really, really sick. Simply because my body is not used to it. Everything in moderation people. Please don’t complain when you eat no wheat for four months then feel bloated after eating an entire pizza. Try a daily slice of homemade, wholegrain bread for breakfast, and delight in its deliciousness.
I love the article. The only thing I would disagree with is the concern over high gluten wheat. My daughter has a severe allergy to wheat. It started as a gluten intolerance. As with all allergies, being exposed over and over to the gluten in wheat, her body began to build antibodies against wheat and gluten. The reactions were more and more intense. Now, when she accidently eats anything with wheat, she has antiphalaxis reaction. Her face, lips, nose eyes swell and angioedema is very present. High gluten has been attributed to autoimmune illnesses and numerous other conditions. My daughter was diagnosed with IBS for years. She suffered through it. As a nurse, I tried everything to help her to feel better. It wasn’t until I removed wheat/gluten totally from her diet for 3 weeks that I realized it was the wheat/gluten making her sick. She now must avoid all wheat/gluten. Antibody testing showed high antibodies that attack the ingested wheat or gluten. Thus, causing the severe allergic reaction. I don’t agree with our government adding high levels of gluten. If you think of how many carbs americans consume, those carbs contain the wheat with high levels of gluten. This is proof in itself that Americans are getting sick from wheat/gluten not just bad oils. Hydrogenated oils, High fructose coin syrup and malt have have traces of wheat in them as they are processed with this. Mayo Clinic has a wonderful article on things to avoid if you are allergic to wheat/gluten. These are included. Thus, the wheat/gluten appears to be a main culprit here. We are a family of four and have gone gluten/wheat free. It has made a huge difference in how we feel physically, emotionally and mentally. No more brain fog for me. I encourage others to research and rule out wheat/gluten as a culprit to illnesses. I only wish I would have learned this years ago, when my daughter was a toddler.
Sarah, Love your blog and most information you share, but oh my how I disagree. I apologize if you’ve since researched modern wheat a bit more in depth by this time. I know accepting the fact that wheat is unhealthy is difficult. I was in disbelief myself when I was properly preparing soaked grains and sourdough breads for my family and discovered my 3-year old was severely intolerant. So intolerant it screwed up his mitochondrial and looks as if he will be on treatment everyday for the rest of his life. Now I’ve realized that 90% of those with Celiac have no idea they have any ill effects from eating one of the most inflammatory foods available. The number of those with gluten-intolerance is much higher. Intolerance of the glue can be every bit as bad as Celiac. As we’ve seen with Monosanto, BASF (biggest producer of GE crops sold in US) is only playing with words and this post sadly supports their unethical behavior. I don’t think it was intentional on your part, I think you’ve been duped just like the rest of us by BASF – one of the world’s largest chemical giants. As I naively bought my non-GMO wheat flour for my love of sourdough, the thought never occurred to me I may be buying GE grains. BASF wheat may not be genetically MODIFIED, per se, but it is without a doubt genetically ENGINEERED. As with all of the Monosanto franken-foods, BASF’s Clearfield wheat is also BASF herbicide tolerant. How do you suppose that happened? Was it modified? Was it engineered? It was altered, same difference. That chemical engineering disrupts my sweet boy’s endocrine system. It disrupts mine. You belong to the same species as us so I feel confident in saying it disrupts yours too. Celiac is not called the silent killer for nothing. Did you know BASF was booted out of Germany by its citizens’ intolerance of these toxins and concern for these bio-engineered foods. BASF’s headquarters has relocated to a more GMO/GE friendly location, Raleigh, NC! Off to research more about the other BASF Clearfield GE crops like non-GMO rice…
Folks, Ladies
don’t waste your time here. This is an industry-sponsored Fake Blog to confuse the public from waking up to the fact of toxic, addictive, modified and health- destructive wheat.
i disagree with your review; i believe it is too harsh.
Dr. Davis often overstates his case. some are only his conjectures with little proof. but his message is important. also by his book has helps many (albeit could be due to wrong reason – by eliminating wheat, most processed food stuff is eliminated), he has helps many more people than most MDs. so i think you’re being unfair.
you’re correct that modern dwarf wheat is not GMO. but that does NOT make it a benign food stuff. the nutritious values are poor even if you prepare it properly.
by being so negative on his book, you’re doing more harm as some who really need to eliminate wheat might dismiss it. (& no, i’m not celiac)
i like Chris Masterjohn’s review, more fair & level headed.
http://blog.cholesterol-and-health.com/2011/10/wheat-belly-toll-of-hubris-on-human.html
i also disagree that it is dangerous to eliminate grains for all people.
also who said eliminating grain = low carb?
i get plenty of starch from tubers, much more nutritious. easier on digestion for some.
(having said that i do eat moderate amount of grains : white rice & properly prepared in the WAP tradition).
regards,
I believe this is true also. Even too much fruit causes problems because of too much fructose. I also have gone off all grains, starches, and most sources of sugar or anything that is not low glycemic/low inflammation. My husband had a heart attack and had high blood pressure most of his life. He is now on this diet and is off all meds. The meds did not even help. He lost weight and is thrilled. I have RA and asthma. I find as soon as I eat the typical American diet I have incredible pain along with joint destruction, asthma, etc. We eat meats, fish, eggs, cheese, salads, green beans, tomatoes, things like that. Homemade keifer and he drinks good German beer. We drink coffee, use stevia, and do eat alot of fat such as olive oil, butter, coconut oil, animal fats. I bake with almonds I soak, dry, and grind, plus, coconut flour. If I go off this diet I know real fast and I also start gaining and do not sleep well. Older woman and men-are you puffy? You can tell you need to make diet changes if you are. I can look in the mirror and see by just looking at my eyes.
Grains and starches raise blood sugar and cause inflammation. Inflammation, they are finding, causes disease. I know this is true from trial and error on myself and my husband.
I am not meaning to cause issues but so much is involved and becomes evident as one gets older. We will always eat this way to keep our inflammation down. My doctor was shocked at how low my inflammation was (by blood tests) by eating this way. I am 57.
The problem is carbs, for most people. Wheat = carbs = fat.
Wheat causes Asthma in me and I do not eat modern foods or take any drugs. I lost 50 lbs when I was forced to go Gluten free and will never even touch a drop of wheat in any form as it makes me wheeze almost immediately. You need to look at biopsies that show wheat causing leaky gut syndrome. I think we should eat as our ancestors ate, nothing under the ground like potatoes and no grains. I have found that the medical mafia uses MULTIFACTORIAL arguments such as ” Oh its your Genes and enviroment” to confuse people and basically say that they dont have a clue about how to help you other than throw a steroid at you ( Doctors jobs are not to cure you, their job is to push drugs ) then give you a colostomy bag when the surgeon decides that will cure your IBS. Read the book, it will change your life.
if your goal is to restore gut health, you must eliminate wheat from your diet.
the problem is the gliadin, increasing gut permeability. this isn’t a genetic issue, nor does it apply only to those with celiac disease. the problem is species-specific.
as far as i can find, there is no method to prepare wheat which removes/reduces the gliadin content.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2653457/
“Gliadin Induces an Increase in Intestinal Permeability and Zonulin Release by Binding to the Chemokine Receptor CXCR3”