...now have many thousands of wheat strains that are different in important ways from original emmer, einkorn, and Triticum aestivum wheat. Interestingly, it has been suggested that einkorn wheat fails to provoke the same immune response characteristic of celiac disease provoked by modern wheat gluten, suggesting a different amino acid structure in gluten proteins. Another difference: Emmer wheat is up to 40% protein, compared to around 12% protein for modern wheat.At least now I know why I have to keep buying all that exotic expensive breads.
In other words, the wheat of earlier agricultural humans, including the wheat of Biblical times, is NOT the wheat of 2010. Modern wheat is quite a different thing with differing numbers of chromosomes, different genes due to human manipulation, varying gluten protein composition, perhaps other differences.
Somewhere in the shuffle and genetic sleight-of-hand that has occurred over the last 30 years, wheat changed. What might have been the "staff of life" has now become the cause of an incredible array of diseases of "wheat" intolerance.
Thursday, October 07, 2010
Why I am spending so much on food
Yesterday I had a conversation with the "expert" hired by Paula's bakery to create saleable products. I commented that my daughters would not touch real food but eat only "natural", "organic", "bio", "wild" etc. 0% yoghourts, unpolished red rice, free-walking grass-fed chickens, brown breads made from exotic cereals and so on. Bread is practically free in Israel (that's why Palestinians are so fat), but no Kever Benjamin female would buy any. We spend about ten dollars for a piece of brown baked breadlike thing (pic). The expert explained that standard bread has no relation to the bread we ate in our youth, it is some kind of undigestable even toxic industrial product. A cardiologist says the same thing, with more detail: