Hello Reader,
THE WHEAT TRUTH
Yes, it's true. Your organic bread could have additives and your flour could be genetically modified without being labeled as such.
Welcome to this week’s edition!
Ever since my Instagram post on bread and the US wheat products vs wheat products in the EU, I have gotten tons of questions. As I have previously outlined the glyphosate issue, this will not cover that. Instead it will cover the issue of wheat production and the end products. This was not the newsletter I planned for this week, but with all the questions I decided this very complicated issue needed to be addressed tout suite.
The world of wheat, genetic modification, and food labeling has become a maze of acronyms, certifications, and conflicting claims. Let’s cut through the confusion together.
THE BIG PICTURE: THREE WAYS TO CHANGE WHEAT
Think of wheat modification like home renovation—there are different tools for different jobs:
🌾 Cross-Breeding (The Traditional Way)
- What it is: Mating different wheat plants to combine their best traits
- Time required: 10-20 years to develop new varieties
- Example: Taking a drought-resistant wheat and crossing it with a high-yield variety
- Labeling: No special labeling required—considered conventional
- Status: Allowed in organic farming ✅
🧬 GMO (The Controversial Method)
- What it is: Inserting genes from completely different species
- Example: Adding bacterial genes to corn to make it pest-resistant
- Regulation: Heavily regulated, requires extensive testing
- Labeling: Must be labeled as GMO in many countries; voluntary in US
- Status: Prohibited in organic farming ❌
✂️ CRISPR (The Precision Tool)
- What it stands for: Clustered Regularly Interspaced Short Palindromic Repeats
- What it does: Makes precise cuts to existing DNA—like editing a document instead of rewriting it
- Speed: Changes can be made in weeks or months
- Example: Deleting genes that make wheat susceptible to powdery mildew disease
- Labeling: Often NOT required to be labeled as GMO (treated like conventional)
- Status: Prohibited in organic farming ❌ (even though changes could occur naturally)
THE DIGESTIBILITY QUESTION: SEPARATING FACT FROM FICTION
The Surprising Truth About Modern Organic Wheat:
Research comparing old wheat varieties (pre-1960) to modern ones found:
- No significant difference in protein digestibility between old and modern varieties
- Modern wheat actually has slightly less inflammatory gliadin protein than ancient varieties
So what's causing digestive issues?
The real culprits appear to be:
-
Processing Methods 📦
- Vital gluten addition has tripled since 1977
- Intensive kneading and high-temperature processing
- Less fermentation time in commercial bread-making
- Use of glyphosate just before harvesting
-
Lost Traditions 🍞
- Traditional sourdough fermentation reduces problematic compounds
- Stone-milling vs. industrial processing
- Slower, more natural preparation methods
ORGANIC WHEAT: WHAT IT REALLY MEANS
✅ What Organic Guarantees:
- No synthetic pesticides or fertilizers
- No GMOs
- No gene editing (including CRISPR)
- Certified processing standards
❓ What Organic Doesn't Guarantee:
- Freedom from vital gluten (if the vital gluten is also organic)
- Better digestibility
- Lower inflammatory compounds
- Traditional processing methods
The Vital Gluten Surprise: Yes, organic bread and pasta can contain vital gluten and still be labeled organic—as long as the vital gluten itself comes from organically grown wheat.
GENE EDITING AROUND THE WORLD: A CHANGING LANDSCAPE
United States 🇺🇸
- Some CRISPR-edited crops enter conventional markets without GMO labeling
- Must be prohibited in organic farming
- Regulation based on final product, not technique used
European Union 🇪🇺
- Currently treats all gene editing as GMO
- New regulations proposed for 2025 may allow some CRISPR crops
- Will remain prohibited in organic farming
- Stronger labeling requirements
YOUR ACTION PLAN: MAKING INFORMED CHOICES
If You Want to Avoid All Genetic Modification:
- ✅ Choose organic products (prohibits all genetic engineering including CRISPR)
- ⚠️ Non-GMO Project certification doesn't guarantee no gene editing (they oppose it but testing can't always detect it)
- ✅ Buy from local farmers using traditional methods
- ✅ Look for products specifically labeled as using heritage or heirloom varieties
If You're Concerned About Digestibility:
- 🍞 Choose sourdough breads with longer fermentation
- 🌾 Look for stone-milled flours
- 🥖 Avoid products with "vital gluten" in ingredients
- 🏠 Try traditional bread-making at home
If You Want the Healthiest Options:
- 🌱 Focus on whole grains over refined
- 🥗 Increase overall fiber intake
- ⏰ Choose products with traditional processing methods
- 🔍 Read ingredient lists carefully
THE NON-GMO PROJECT SURPRISE
Here's something that might shock you: Non-GMO Project certification doesn't guarantee that gene editing wasn't used.
While the Non-GMO Project opposes all genetic engineering (including CRISPR), their testing faces a major challenge: CRISPR-edited crops are often undetectable using current testing methods.
Why the gap?
- Standard GMO tests look for foreign DNA from other species
- CRISPR often just deletes genes or makes tiny changes without adding foreign DNA
- The end result can be identical to what could happen through natural mutations
- Current testing technology simply can't tell the difference
What this means for you: If avoiding ALL genetic engineering is important to you, organic certification is your most reliable guarantee—it prohibits genetic engineering by process, not just by testing results.
THE BOTTOM LINE
The wheat in your pantry today probably isn't dramatically different from what your grandparents ate. The bigger changes have been in how we process it and what we add to it.
Cross-breeding for disease resistance isn't making us sick—but industrial processing methods, reduced fermentation, and the addition of concentrated vital gluten might be contributing to digestive issues for some people.
Your best bet? Focus less on whether wheat varieties are "ancient" or "modern" and more on choosing products that are:
- Minimally processed
- Traditionally fermented (when possible)
- Made without unnecessary additives
- Part of a fiber-rich, whole-food diet
READER SPOTLIGHT
"After reading about sourdough fermentation, I started making my own bread using a traditional starter. My husband, who usually gets bloated from bread, has had zero issues! It's amazing what a difference the old methods make." —Jennifer K., Oregon
NEXT WEEK
We will delve into the estrogen and blood sugar connection to explain why you can't eat what you ate in the past.
Have a question about food labels, nutrition, or healthy living? Hit reply—I read every email and your question might be featured!
Stay curious,
This newsletter is for educational purposes only and not intended as medical advice. Always consult your healthcare provider for personalized recommendations.
