What is wheat?
Wheat is an annual cereal grain that is widely cultivated around the world for food. It belongs to the genus Triticum and is one of the most common crops in the world, providing a source of dietary energy, protein, and fiber for humans and animals. There are two types of wheat: heirloom and modern. Heirloom wheat varieties are older and have been around for hundreds of years. These are a more natural form of wheat.
There are however many different varieties of wheat, each with its own unique characteristics and uses. Some of the most commonly grown types of wheat include hard red wheat, soft white wheat, durum wheat, and spelt. These varieties are typically milled into flour and used to make a wide range of foods, including bread, pasta, cereal, and baked goods.
Wheat is typically planted in the fall and harvested in the summer, with the seeds being threshed and separated from the straw before being processed into flour.
Hybridized wheat, is genetically modified wheat, created by crossbreeding two or more different varieties of wheat to create a new variety with traits such as higher yield, and disease resistance. According to the United States Department of Agriculture (USDA), approximately 95% of the wheat grown in the United States is hybridized or genetically modified. This process of hybridization is done through highly controlled laboratory and other field settings. The resulting hybrid wheat seeds are then grown to meet the desired characteristics before being released to farmers for cultivation.
The majority of this hybridized wheat is grown for commercial use and is sold to food manufacturers and processors to make products such as bread, pasta, and cereal. Hybridized wheat has some consumers and health experts concerned about the potential health risks and environmental impacts of consuming hybridized wheat.
What Do Studies Say About Hybridized Wheat?
There have been several studies conducted to investigate the long-term health consequences of consuming hybridized wheat.
- A 2013 study published in the Journal of Agricultural and Food Chemistry found that some modern wheat varieties contain higher levels of certain proteins that can trigger an immune response in people with celiac disease.
- A 2015 study published in the Journal of Nutrition and Metabolism found that people who consumed a diet high in modern wheat had higher levels of inflammation markers in their blood compared to those who consumed a diet high in ancient wheat varieties.
What About Gluten?
Gluten is a type of protein that is found in certain grains, including wheat, barley, and rye. It is commonly found in a variety of foods, including bread, pasta, cereal, and baked goods. It is also used as a thickening agent in many processed foods, such as soups, sauces, and salad dressings.
Gluten can cause health problems for individuals with certain conditions, such as celiac disease and non-celiac gluten sensitivity. That being said, consuming gluten can trigger an immune response that damages the lining of the small intestine, leading to a range of symptoms, including abdominal pain, bloating, diarrhea, and weight loss.
Gluten can also trigger an immune response that leads to inflammation in the gut and other parts of the body. Additionally, some people may also experience non-celiac gluten sensitivity, which is a condition characterized by similar symptoms but without the confirmation of celiac disease. This is thought to be related to the immune system and inflammation.
Other studies have suggested that gluten may increase intestinal permeability and trigger an immune response, which can lead to inflammation and other health problems.
Is Gluten Sensitivity On The Rise?
There are several theories as to why gluten sensitivity may be on the rise. Some experts believe that changes in the way wheat is grown and processed may be contributing to the problem. Others suggest that increased exposure to environmental toxins. One study published in the journal of Gastroenterology found that the prevalence of celiac disease in the United States increased by four times between 1950 and 2012. This increase may be due to a variety of factors, including changes in wheat varieties and other modifications.
According to the Celiac Disease Foundation, an estimated 1 in 100 people worldwide have celiac disease, while some estimates suggest that almost 20 million people in the US population may have non-celiac gluten sensitivity. However, many people who experience symptoms related to gluten may not have a formal diagnosis of celiac disease or sensitivity, making it difficult to accurately assess the true incidence of the condition.
What Are Some Common Foods that That Contain Hybridized Wheat?
▪ Bread - most commercially produced bread contains hybridized wheat flour.
▪ Cereal - many breakfast cereals contain hybridized wheat, including those made from wheat flakes or puffs.
▪ Pasta - most types of pasta are made from hybridized wheat flour.
▪ Pizza - the crust of most pizzas are made from hybridized wheat flour.
▪ Crackers - many types of crackers, including saltines and wheat thins, contain hybridized wheat flour.
▪ Baked Goods - cookies, cakes, muffins, and other baked goods often contain hybridized wheat flour.
▪ Snack Foods - pretzels, chips, and other snack foods may contain hybridized wheat flour.
▪ Beer - some beers are made with hybridized wheat as an ingredient.
▪ Soups - many canned or packaged soups contain wheat flour as a thickening agent.
▪ Sauces - sauces like gravy, pasta sauce, and soy sauce may contain wheat flour as an ingredient.
▪ Breakfast Bars - many breakfast bars contain wheat flour, oats, and other grains.
▪ Couscous - couscous is a type of pasta that is made from hybridized wheat flour.
▪ Bulgur - bulgur is a type of cracked wheat that is often used in salads and other dishes.
▪ Seitan - seitan is a meat alternative that is made from wheat gluten and may contain hybridized wheat flour.
▪ Wheat tortillas - tortillas made from wheat flour commonly contain hybridized wheat.
Potential Problems With hybridized Wheat Consumption:
➢ Gluten intolerance or celiac disease: For people with gluten intolerance or celiac disease, consuming wheat can lead to digestive problems, autoimmune responses, and other health issues.
➢ High glycemic index: Wheat products have a high glycemic index, which means they can cause a rapid rise in blood sugar levels, leading to insulin resistance and other health problems.
➢ Digestive problems: Some people may experience digestive problems such as bloating, gas, or constipation when consuming wheat.
➢ Inflammation: Wheat contains proteins that can trigger inflammation in some people, leading to a range of health problems.
➢ Allergies: Some people may be allergic to wheat or wheat products, leading to allergic reactions such as hives, swelling, or difficulty breathing.
➢ Nutrient deficiencies: Consuming too much wheat or relying too heavily on wheat products can lead to nutrient deficiencies, particularly if other nutrient-rich foods are not included in the diet.
➢ Weight gain: Consuming too much wheat can lead to weight gain and obesity, particularly if it is consumed in the form of highly processed or refined products.
➢ Mineral absorption issues: Wheat contains phytic acid, which can interfere with the absorption of minerals such as iron, zinc, and calcium.
➢ Pesticide exposure: Wheat crops are often sprayed with pesticides such as Round Up, which can lead to: cancer including non-Hodgkin's lymphoma and other blood cancers. Additional problems include: endocrine disruption including reproductive issues, thyroid problems, and metabolic disorders. Kidney and liver damage. Also, nervous system disorders leading to headaches, dizziness, and numbness.
➢ Environmental concerns: The production of wheat can have environmental impacts such as soil degradation, water pollution, and greenhouse gas emissions.
➢ Additives and preservatives: Some wheat products may contain additives and preservatives that can be harmful to health if consumed in excess.
➢ Dental health: Consuming wheat products can contribute to dental health problems such as cavities and tooth decay.
➢ Non-celiac gluten sensitivity: Some people may experience digestive problems and other symptoms similar to celiac disease or gluten intolerance, even if they do not have these conditions.
➢ Acne: Some people have reported that consuming wheat products can exacerbate acne or other skin conditions.
➢ Antibiotic resistance: Some wheat products may contain residues of antibiotics that can contribute to antibiotic resistance over time.
Final Thoughts:
Modern wheat contains forms of gliadin proteins, glutenin, wheat germ agglutinin, and other proteins never before encountered by humans. These proteins are resistant to digestion by enzymes in the human digestive system, which can lead to incomplete breakdown of the proteins and the production of peptides and amino acids that can be perceived as foreign by the immune system.
For those who are sensitive to gluten, the proteins can be difficult to digest and can cause a range of digestive symptoms. When our bodies have an intolerance to gluten or wheat, it can cause the gut cells to release zonulin, a protein that can break the tight junctions of cells apart, causing a 'leaky gut'. A leaky gut can wreak havoc on your body and especially your bladder -where toxins, microbes, and undigested food particles escape from your intestines and travel through your bloodstream.
For individuals with celiac disease or non-celiac gluten sensitivity, consuming gluten can trigger an immune response that leads to inflammation and damage to the small intestine. Even for individuals who do not have a diagnosed sensitivity to gluten, the proteins can still be difficult to digest and can lead to symptoms such as bloating, gas, and abdominal pain.
It is worth noting that some individuals may be able to tolerate small amounts of gluten without experiencing symptoms, while others may need to strictly avoid gluten to manage their symptoms. The degree of gluten sensitivity can vary widely between individuals, and diagnosis and management of gluten-related disorders should be done under the guidance of a healthcare professional.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The contents of this website are based upon the views of Dr. Walker and his experience. This product is not intended as medical advice nor to diagnose, treat, cure or prevent any disease. The information is likewise not to replace the advice of a qualified health care provider. The information provided herein is intended as a sharing of general knowledge only and is not intended to be, nor is it, medical advice or a substitute for medical advice. That being said, please consult your healthcare provider before using supplements or providing supplements to children under the age of 18. If you have or suspect you have, a specific medical condition or disease, please consult your healthcare provider.
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