10/24/2025
🌾 The Truth About Gluten: Wheat Is Not What It Used to Be 😱
For thousands of years, wheat was a sacred grain~ simple, nourishing, and life-sustaining. But the wheat we eat today is not the same wheat that fed our ancestors. Through decades of genetic manipulation, hybridization, and industrial processing, modern wheat has become a completely different substance~ one that our bodies no longer recognize.
1. Ancient Wheat vs. Modern Wheat~
Traditional grains like Einkorn, Emmer, and Spelt contained only 14 chromosomes and a gentle form of gluten that the human body could easily digest.
Modern wheat, however, has been genetically hybridized to increase yield, resist pests, and grow faster. Today’s wheat contains 42 chromosomes and a completely different structure of gluten~ far denser, more elastic, and more inflammatory.
This modern gluten is no longer compatible with human digestion. It overstimulates the immune system, leading to inflammation, brain fog, skin rashes, fatigue, and digestive distress even in people who don’t have celiac disease.
2. It’s Not Just the Gluten, It’s the Chemicals~
Modern wheat is often sprayed with glyphosate (Roundup) right before harvest to dry the crop. This chemical residue damages gut flora, increases intestinal permeability (“leaky gut”), and amplifies gluten’s harmful effects.
Even if someone isn’t technically “gluten intolerant,” they may still react to the toxic synergy between modern wheat and agricultural chemicals.
3. The Hybridization Effect~
Unlike traditional selective breeding, modern hybridization alters the genetic blueprint of the wheat plant. The result is a form of gluten with extra peptide sequences~ especially gliadin, which the human body cannot fully break down. These undigested fragments can mimic harmful invaders, triggering an immune response that inflames tissues and confuses the body into attacking itself.
4. Impact on the Gut and Brain~
The gut is often called the “second brain,” and gluten directly affects both. When the gut becomes inflamed or leaky from gluten exposure, particles enter the bloodstream, causing widespread inflammation.
This can manifest as:
🤢 Bloating and gas
🧠 Brain fog or depression
🫷Skin issues (eczema, psoriasis, acne)
😴 Fatigue and joint pain
🥵 Autoimmune flare-ups
5. The Myth of “Whole Wheat Health”~
Even so-called whole wheat bread is made from this genetically altered grain. It spikes blood sugar faster than table sugar and often causes insulin resistance, weight gain, and inflammation. There’s nothing “wholesome” about it anymore. The nutrition has been stripped, the bran bleached, and the gluten supercharged.
6. The Way Back: Ancient Grains and Alternatives~
Our bodies crave foods that are alive and compatible with our DNA. Choosing older, less modified grains or gluten-free alternatives helps restore harmony to the digestive and immune systems.
Better choices include:
🌾 Ancient grains: Einkorn, Emmer, Spelt, Teff, Amaranth, Millet, Quinoa
🥥 Gluten-free staples: Buckwheat, Brown rice, Oats (certified gluten-free), Coconut flour
🌾 Natural binders for baking: Flaxseed, Psyllium, or Chia
Modern wheat is not food~ it’s a laboratory creation. The human body has not evolved to process it. Gluten intolerance is not a “fad”; it’s a natural reaction to a grain that’s been genetically altered beyond recognition.
By returning to ancient, organic, unmodified foods, we honor our ancestry, heal our digestion, and restore balance to body and mind.
~ Jessica Johnson, ND, BCNP
Hudson River Homeopathy & Apothecary
Rooted in Nature. Guided by Truth. Dedicated to Wholeness.
