Wheat Truth

Wheat has existed in cultivated forms for over 10,000 years.

The land of wheat and barley is considered as “good land” and “God’s blessings” (Deuteronomy 8:7-9). The famous “Ezekiel Bread” (Ezekiel 4:9) also contains ingredients of wheat, barley, spelt and others, which is praised as the healthiest bread even in modern days.

Since wheat existed for so many years, is the wheat we eat today the same as what our ancestors ate?

Let’s learn about how the genetics of wheat has changed throughout history.

Ancient Wheat

There are several wheat types that comes from the nature, including Einkorn, Emmer, Durum wheat, Spelt. Rye and Barley are relatives to wheat but not the same plant.

Einkorn, emmer, spelt, barley were the primary wheat species consumed in ancient times.

Historians found emmer wheat was the main wheat in ancient Egypt. The Romans adopted emmer from Egypt and called it "Pharaoh's wheat".

(Photo: An illustration shows spikes of different types of wheat: (3) Common bread wheat (5) Durum wheat (6) Spelt (7) Emmer (8) Einkorn. The Library of Congress/Flickr The Commons)

Modern Wheat

The most common type of wheat today is the Modern Wheat, also known as the Common Wheat, Bread Wheat, or simply refer as Wheat.

Although bread wheat has been domesticated since 4,000 years ago, the wheat we use today has been genetically manipulated and mutated since the industrial revolution to create higher yield, more bread production, higher loaf volume capacity for bread production, high gluten content for pasta production, pesticide-resistant ability, increase disease resistance, increased tolerance to environmental stresses, etc.

The Green Revolution

After World War II, The Green Revolution took place in 1945-1975.

Norman Borlaug, an American plant pathologist and often known as “The Father of the Green Revolution”, was in a joint program between the Mexican Ministry of Agriculture and the Rockefeller Foundation.

Borlaug developed the first high-yield semi-dwarf wheat with increased disease resistance and reduced height improved yield.

Mutation Breeding

Since 1940, plant breeders learned that they could make mutations happen faster with a process called mutagenesis.

Radiation or chemicals are used to change the plant's DNA so as to produce a desirable trait. This is called Mutation Breeding, mainly for higher yield.

X-ray radiation was initially used as a mutagen in 1930s. Later scientists started using gamma and neutron radiation because nuclear research centres were established.

Chemical Mutagenesis

After World War II, scientists found chemicals was another easier way to work with in mutations, called Chemical mutagenesis.

Mutation breeding has been the common alternative to genetic engineering, as the end product is still classified as non-GMO (Genetically modified organisms) but the induced mutagenesis can create mutations in plants for more desirable characteristics like disease resistance, better yield, altered fruit colours.

Although mutagenesis does not involve the gene editing technology (e.g. CRISPR), isn’t the result still the same with manipulated genetics?

Can human still digest this form of “wheat”?

Watch this video we made which explains to you the truth about wheat.

What can I do?

The genome of modern wheat has changed globally. The negative impact of modern wheat also doesn’t just limit to people who has wheat allergy and celiac disease.

(Read more about the possible harm of modern wheat: Reasons for Gluten-free)

It’s time for us to reconsider our diet.

It’s time to learn about natural foods that are wheat-free (There are plenty! Look at the images below!).