Modern wheat is an example of mutation breeding (here’s info on the dangers of mutation breeding). Norman Borlaug, a scientist in the 1950’s, wanted to solve the world hunger problem so his team exposed wheat kernels to toxic chemicals and then irradiated them, producing a genetically mutated form of wheat that was higher in sugar and the most allergenic type of gluten (gluten is a protein found in wheat and some other plants; it is what makes bread springy and also causes illness). He won the Nobel Prize for it. And now 99% of the wheat produced in the world- including organic wheat- is this mutated irradiated wheat. It is making people sick.
The negative effects of this wheat were almost instantaneous:
“The incidence of celiac disease has increased more than fourfold in the past sixty years. Researchers initially attributed the growing number of cases to greater public awareness and better diagnoses. But neither can fully account for the leap since 1950. Murray (a professor of medicine at the Mayo Clinic and the president of the North American Society for the Study of Celiac Disease) and his colleagues at the Mayo Clinic discovered the increase almost by accident.
Murray wanted to examine the long-term effects of undiagnosed celiac disease. To do that, he analyzed blood samples that had been taken from nine thousand Air Force recruits between 1948 and 1954. The researchers looked for antibodies to an enzyme called transglutaminase; they are a reliable marker for celiac disease. Murray assumed that one per cent of the soldiers would test positive, matching the current celiac rate. Instead, the team found the antibodies in the blood of just two-tenths of one per cent of the soldiers. Then they compared the results with samples taken recently from demographically similar groups of twenty- and seventy-year-old men. In both groups, the biochemical markers were present in about one per cent of the samples.
“That suggested that whatever has happened with celiac disease has happened since 1950,’’ Murray said. “The increase affected young and old people equally.” These results imply that the cause is environmental.”
The early fifties is when Norman Borlaug introduced his mutated irradiated wheat strain. And since then wheat has been subjected to further irradiation and toxic mutation.
Another study linking celiac disease with gluten consumption:
Here is another study regarding celiac disease and active personnel. Celiac disease is dramatically on the rise according to this study.
“Using electronic medical encounter data (1999–2008) on active duty US military (over 13.7 million person-years), a matched, nested case–control study describing the epidemiology and risk determinants of CD (based on ≥2 ICD-9 medical encounters) was conducted. Incidence and duration of CD-related medical care were estimated, and conditional logistic regression was utilized to evaluate CD risk following infectious gastroenteritis (IGE) occurring within 3 years before CD diagnosis while controlling for other risk factors.
A total of 455 incident cases of CD were identified and age, gender, and time matched to 1,820 controls. The incidence of CD increased five-fold from 1.3 per 100,000 in 1999 to 6.5 per 100,000 in 2008, with the highest rates of increase among those over 34 years of age (average annual increase of 0.8 cases per 100,000).”
More info on modern wheat:
“FrankenWheat — a scientifically engineered food product developed in the last 50 years. This new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more.
We eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high-yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize — it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
Here’s the downside. Two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.
It also has a more toxic type of gluten. Gluten is that sticky protein in wheat that holds bread together and makes it rise. The old fourteen-chromosome-containing wheat codes for the small number of gluten proteins, and those that it does produce are the least likely to trigger celiac disease and inflammation. The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease [and inflammation].”
The solution is to eliminate wheat consumption, and eat as much organic food as possible.
More info on GMOs: