William Davis, M.D. and cardiologist made some interesting comments about wheat in his book called  Wheat Belly, published by Rodale Books, 2011. Wheat, in its original form, was unchanged for 20,000 years as was called eichorn wheat. Then in the mid-20th century the International Maize and Wheat Improvement Center, in an effort to combat world hunger, made thousands of new varieties of wheat. They boasted increasing yields from 8 bushels per acre to 65 bushels per acre. This high-yield wheat now comprises as much as 99% of all wheat! This high-yield wheat has new gluten structures not previously consumed by humans. Approximately 95% of the parent proteins are retained while the other 5% are new proteins. Some of these proteins are gluten proteins not found in original wheat. 

Celiac disease is now common along with IBS (irritable bowel syndrome) and acid reflux. Our modern mystery wheat and the growing epidemics of obesity and diabetes may be directly connected.  The new wheat has a high glycemic index causing blood sugar and insulin spikes which can cause many problems like mood disorders, depression, energy loss, foggy brain, difficulty concentrating, blurred vision and difficulty sleeping.  To learn more read the book or article by Dr. William Davis recently published in the Spirituality & Health magazine. http://www.spiritualityhealth.com/magazine/2012-january-february/wheat-belly.html

Why not pack a healthy wheat-free lunch in 2012!  May the Fork be with You!