Wheat is not what it once was. Modern wheat is not even what it was 60 years ago. New techniques that made it possible to create large amounts of refined wheat at low cost means it is also processed & utilized differently. Prior to new processing techniques, wheat needed to be “shocked” to let it dry down, and then it needed to be threshed. In the shock, the grain went through periods of dampness before it was dried. During that time, it would ferment which released enzymes to make it more digestible.
Removing bran and wheat germ in making white flour reduces the nutrient density and results in a higher spike of blood sugar.
The actual plant is also different. Instead of using ancient grains such as Einkorn and Kamut, we use varieties which are genetically modified to be shorter, cheaper and yields larger amounts of flour. These processes are thought to be the reason for the much higher rate of gluten intolerance and increased inflammatory markers seen today. Increased inflammation is linked to every modern disease including heart disease, diabetes, metabolic syndrome, stroke, Alzheimer’s, arthritis and and even colds! Is the increased yield really worth all that?
Gluten can be found naturally in wheat, rye, and barley and any foods made with these grains. In addition, it is also added to many other foods we buy. Adding gluten to foods is attractive to some food manufacturers because it acts as a preservative, adding to the shelf life of certain foods. Other food Gluten can be found in a wide variety of foods, including soy sauce, salad dressings, pickles, hot dogs, veggie burgers and flavored chips.
A gluten-free diet is primarily used to treat celiac disease (a disease that causes inflammation in small intestines), but many people who do not have Celiac disease suffer from moderate to severe gluten intolerance. Some of the symptoms people report include gastrointestinal symptoms, fatigue and headaches. Eating a gluten-free diet helps people control their signs and symptoms and prevent complications.
Dr. Moms offers several gluten-free options for you to enjoy. All of our soups are gluten free and many of our snacks are as well.
Modern Wheat is Less Nutritious:
Sprouting and Fermenting Benefits:
Inflammatory Diseases Caused by Modern Wheat: