Re: wheat being the same as it ever was: http://heartscanblog.blogspot.com/2010/05/in-search-of-wheat.html http://heartscanblog.blogspot.com/2010/05/in-search-

Re: wheat being the same as it ever was: http://heartscanblog.blogspot.com/2010/05/in-search-of-wheat.html http://heartscanblog.blogspot.com/2010/05/in-search-of-wheat... > What we call wheat today is quite different from the wheat of Biblical times. Emmer and einkorn wheat were the original grains harvested from wild growths, then cultivated. Triticum aestivum, the natural hybrid of emmer and goatgrass, also entered the picture, gradually replacing emmer and einkorn. > The 25,000+ wheat strains now populating the farmlands of the world are considerably different from the bread wheat of Egyptians, different in gluten content, different in gluten structure, different in dozens of other non-gluten proteins, different in carbohydrate content. Modern wheat has been hybridized, introgressed, and back-bred to increase yield, make a shorter stalk in order to hold up to greater seed yield, along with many other characteristics. Much of the genetic work to create modern wheat strains are well-intended to feed the world, as well as to provide patent-protected seeds for agribusiness. He goes on to try einkorn bread, and doesn't get the same reactions and BG rise that he does with regular bread. Search for 'einkorn' on that blog if you're curious.