Modern wheat is different than the wheat grown 100 years ago. Today’s wheat has a protein content that is up to 90% gluten (~ 10x increase from the wheat of a century ago).
The modifications of wheat have resulted in certain side effects - the alteration of proteins within the wheat itself.
- Gliadin (one of the main components of gluten) has taken on opiate-like characteristics, making consumers addicted to wheat.
- Wheat germ agglutinin – another type of protein in wheat known as a lectin, which usually protects against bacteria – has also been altered and became toxic to the human digestive tract.
Wheat today also has a particular peptide strand that wasn’t present in ancient wheat.