Bring back the vac...
Bring back pre 1960s wheat and all its by-products .... Genetically modified wheat began (in Italy I believe back in 1959/60), and was slowly introduced to the whole world.
Hi Sandin,Hi Fadi - could you elaborate on this please? As I understand what you're saying, the problem is not eating wheat products as such, but the wheat from which those products are made. I know that wheat has been genetically changed a lot over the years, but this is mainly to help the farmers (make it yield more, easier to harvest, etc) - but is it that different from the consumer's point of view? It's still mostly starch, and a bit of gluten, which (except for those people who have a biochemical intolerance to gluten) is important mainly for such ultimately trivial things such as the rising properties of bread dough, or the texture of pasta. I would have thought that, once it's beeen chewed up and swallowed, food made from wheat would have much the same nutritional value now as it had fifty years ago.
Please have a read of one recent study http://journals.cambridge.org/actio...ion=&fulltextType=RA&fileId=S000711451400018X on the subject at your own leisure, and some more of what I've mentioned over here: http://authoritynutrition.com/modern-wheat-health-nightmare/
Furthermore, the stuff we're hearing today from either a close relative or a brother/sister who are complaining of things I haven't even heard of before when growing up, things such as celiac disease, stomach bloating etc. makes you stand up and take note. Here's another study for you which looks a bit less technical: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705319/
You made mention of starch. I don't think our problem with wheat is starch based as it is protein based Sandin. Look, there's no problem eating a sweet potato say, so why the issues with our modern wheat!