You're right. I've watched a few documentaries recently, on YouTube, like King Corn and similar where they question the wisdom of our food supply chain. In King Corn is where they break down the carbon of a average American and show that it's 90+% corn. Then they discuss that corn today is nothing like corn yesterday.
This is the same with wheat. Things like oats, barley, millet and rye are pretty much so sturdy that they haven't been modified much in the last century. Wheat, however, is completely different now than it was at the beginning of the 20th century. I'm searching for the place I found this but I can't seem to find it so I can't name the book that discusses the alteration of wheat over the years. Things like selective breeding for gluten and cross breeding species to get more cold resistance and insect resistance... while it's more like 'old fashioned' genetic engineering through 'plant eugenics' and not the Monsanto-level genetics we get today with 'roundup ready'.
Soy, Wheat, Corn are huge in the food industry and they're the hardest for almost every human to digest because we have yet to evolve the kinds of enzymes that can break down these genetic freaks.
One promising thing I have been seeing in my science blogs(Slashdot covered it a few times as well) is the gut bacteria research. They're finding that slender people have different gut bacteria that is more efficient at absorbing nutrients and even produce anti-inflammatory byproducts. Fat people tend to have bacteria that putrefies food making harder to absorb the nutrients, they also have byproducts that produce inflammation.
I'm betting that when you and I quit eating wheat, our joints get better because we stop feeding one or two strains of inflammation-producing bacteria.
This is the same with wheat. Things like oats, barley, millet and rye are pretty much so sturdy that they haven't been modified much in the last century. Wheat, however, is completely different now than it was at the beginning of the 20th century. I'm searching for the place I found this but I can't seem to find it so I can't name the book that discusses the alteration of wheat over the years. Things like selective breeding for gluten and cross breeding species to get more cold resistance and insect resistance... while it's more like 'old fashioned' genetic engineering through 'plant eugenics' and not the Monsanto-level genetics we get today with 'roundup ready'.
Soy, Wheat, Corn are huge in the food industry and they're the hardest for almost every human to digest because we have yet to evolve the kinds of enzymes that can break down these genetic freaks.
One promising thing I have been seeing in my science blogs(Slashdot covered it a few times as well) is the gut bacteria research. They're finding that slender people have different gut bacteria that is more efficient at absorbing nutrients and even produce anti-inflammatory byproducts. Fat people tend to have bacteria that putrefies food making harder to absorb the nutrients, they also have byproducts that produce inflammation.
I'm betting that when you and I quit eating wheat, our joints get better because we stop feeding one or two strains of inflammation-producing bacteria.
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