The Amazing Benefits of Ancient Grains vs. Modern Hybridized Wheat

Hybridization is the cross breeding of two different species of plants. For many years, scientists manipulated and rearranged the genetic makeup of plants and seeds, trying to create a more tolerant, resistant form of grain. By the beginning of the twentieth century, their efforts were rewarded, and the modern hybrid crop industry (aka the biotech grain) was born.

Hybridized wheat was developed to create a bigger faster growing crop yield, and to increase the percentage of gluten. Wheat has also been hybridized to make the gluten more glutinous, to make bigger, fluffier, spongier, yet non digestible bread. The gluten of modern wheat is so sticky and gluey, that our digestive systems have a hard time breaking it down and expelling it from the body. Additionally, when wheat is refined, the bran, which aids in digestion, has been removed. It's not surprising that wheat is causing numerous disorders, rather than promoting health.

Dr. Marcia Alvarez who specializes in nutritional programs for obese patients stated: "Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world." Also Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world.

Because of the many health problems associated with modern wheat, ancient heirloom grains such as emmer and kamut should replace modern wheat. Ancient grains are grains that are still in their natural form and have not been touched by modern day science as of yet. I hope that these seeds will be left alone, but I’m not sure how long companies like Monsanto and other food manufacturers will leave these seeds in their natural state. Compared to modern wheat they have a lower gluten content and are easier and healthier for digestion. They provide a larger array of vitamins and minerals. They have 40% more protein than regular wheat, and up to 65% more amino acids. They are also higher in micronutrients and antioxidants.

Ancient grains and seeds have retained their nutritional value and rich taste.

For this reason, the ideal bread would contain a combination of different grains and seeds. Emmer, spelt, and kamut each offer their own individual unique set of nutrients. By combining these different grains, each bread loaf would provide a more complete array of vitamins and minerals, necessary to meet our daily nutritional requirements. In addition, with this combination of ancient grains, consumers can enjoy the delicious, unique, flavor, and texture our ancestors used to love.