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
first I will state wheat has been modified back in the late 1960s early 70’s, goggle article, “modern Wheat” and you may understand where “wheat belly” comes from. As for how our crops, no all our food is America is grown by the biggest of corporations, processed and handled thank those that continue to vote the same politicians into office, the same that do big favors for a small group of entities, the same that go to Washington and within a few years their personal wealth is multiplied or and over. When ever possible I purchase my produce from small farmers at farm markets and I try to buy pastas that are imported from Italy too.
I agree that the gut is the problem, but trying to separate modern hybridized wheat from that problem is absolutely wrong.
Wheat changed in the ’50s for no reason other than greed. Wheat was perfectly fine the way it was before. Food producers wanted it to be fluffier, more moldable for cooking and, more than anything, the Monsantos of the world wanted wheat that would YIELD MORE. More yield, more money. Simple as that.
The reason we have gut problems is because all of this garbage processed food is highly subsidized and pushed on us. And if you check a loaf of bread these days you will most likely find GLUTEN as it’s own ingredient and if they didn’t add that extra gluten the bread would look drastically different. Our stomachs haven’t evolved to deal with such a sudden drastic increase in gluten. So much for companies creating products that are suited to their customers needs.
Oh, and a-gliadin, the wonderful side effect of the most recent hybridization, also binds to opioid receptors. Yay for cravings.
In essence, hybridized wheat may as well have been the catalyst to the whole processed food movement.
I think both help people to put on weight.
you are correct when wheat was modified it created 10 times the yield equalling GREED.
For more info on what wheat does to our bodies, goggle “Modern Wheat”
I believe latest research is showing that the hybridisation of wheat has largely increased the gliadin component and it is the Gliadin that can lead to leaky gut and contribute to auto immune health problems. There seems to be a strong correlation also between this and how it negatively impacts the brain leading to alzheimers.
Something tells me wheat is GMO and likely has been for years. There is no way of knowing house widespread it actually is. http://m.cbsnews.com/storysynopsis.rbml?pageType=general&catid=57587196&feed_id=999&videofeed=999
Hi Sarah, I wanted to chime in with an applause. I work to heal women with thyroid imbalance and I stand firm that wheat is not the issue and it’s the gut that needs healing. Today I was looking for a quick article to explain that wheat in fact is not a GMO but a hybrid version of itself and found your article. Seems Wheat Belly has distorted the minds of millions. Great work! Sara Ashe~ Holistic Nutrition and Thyroid Expert
Before condemning the Wheat Belly book, perhaps a few white pages should be included in the author’s reference so that other pov’s are added. While wheat has not been genetically modified (yet) it has been altered. So altered, in fact, that it is no longer recognizable as the Emmer, Einkorn, or Dinkel wheat of a 100 years ago. In fact, the number of chromosomes now contained in each has been altered numerous times and while not GMO, our dwarf-wheat not contains a protein member of the gluten family called Gliadin. Why is this a big deal? Because Gliadin activates the receptors in the human brain as an opiate would…so folks are eating more, taking in more calories a day and obviously, gaining more weight and experiencing more issues with their health. One has to wonder why ANY reputable scientist would add such a property into our wheat whose only purpose is to achieve the ‘more, more’ addictive process. Before you applaud…ask yourself “Why would this be needed in our food chain?”
gliadin was added (IMHO) for the same reason MSG is added to so many foods… to make money for the food manufacturer. MSG is monosodium glutamate. Trolls will tell you it’s a natural flavor enhancer. Baloney; arsenic is natural but I don’t want THAT in my food either. MSG makes a person addicted to the food they consume which contains it. That’s why it is in so many fast foods. You craving something from Taco John’s? probably because of the MSG in their foods…. MSG makes you think you are still hungry when you’re not. So yes it’s bad stuff. 🙁 …on a side note, since I gave up all gluten I have found that MSG can have a negative effect on me. If I have it once in a while (as in a salad dressing) I don’t notice MSG, but if I am very strict about eliminating monosodium GLUTamate then when it does sneak in, it gives me dizziness & a nasty headache. That alone tells me it is bad for me.
I’ve never read the book Wheat Belly, but after reading about hybridized wheat on a local news station web site I completely eliminated it from my diet. The effect was almost immediate and all positive. No more bloating, gas, diarrhea, or heartburn. Health issues that had bothered me for years and gradually gotten worse up until the diet change were all but gone.
I had always wondered why my blood sugar tanked an hour later after eating a bowl of cereal. I am not talking sugar coated candy cereal which I despise, I am talking Grape Nuts, Shredded Wheat, Cream of Wheat, etc. It turns out that hybridized wheat has more sugar in it than a candy bar, the wrong kind of sugar, and that was the reason.
Not only do I get hungry less often but I eat less during meals, and the days of scarfing food when I get home from work are gone. I am simply not as hungry. I have more energy at age 47 than I did when I was a kid. I sleep better, can work or play longer, and feel great everyday. Before the diet, it was a mixed bag.
I’ve never been much for junk food; don’t care for soda (water or tea please), rarely eat at fast food restaurants, and never cared for processed food. I’ve always tried to eat healthier because I thought I had a touchy stomach.
After all these years I finally identified the problem, eliminating wheat from my diet worked and I will never go back.