Wheat

Constituents

As of 2019, there is no genetically engineered wheat.

VIDEOS:

The serpin gene family in wheat

Dr. John and Dr. Mercola Explore the Benefits of Wheat

What you don’t know about wheat

Wheat grain size boosted by synthetic chemical

February 2019 Functional Forum: Wheat and Autoimmunity with host Dr. Tom O'Bryan

GMO, Roundup & Wheat: Get the Facts

MADS about wheat (study wheat genome)

Next generation wheat genome sequencing

Cultivar and CO2 induce nutrient exchange responses in wheat-mycorrhizal symbioses

Articles/Studies

Excessive nitrogen fertilization of wheat crops may explain the high prevalence of celiac disease Between the 1960s and today, there has been a ten-fold increase in the use of nitrogen fertiilser for wheat crops worldwide, because it improves soil yields.

The study confirms that the per capita intake of wheat products has remained more or less constant over the last decades, although the concentration of gliadins in wheat has increased. As a consequence, the average per person consumption of gliadins has increased (approximately 1.5 kg more per year). Likewise, the study also confirms that the amount of land fertilised with nitrogen is practically the same and what has been intensified are the kg of nitrogen applied. Factors such as possible new bread additives in bread that may cause allergies and improved accuracy and efficiency in the diagnosis of coeliac disease have also been taken into account.

Scientists Just Found a Tiny Genetic Switch That Could Feed Billions

Rht-13 gene triples wheat yield. Scientists at the University of Maryland have uncovered the genetic key behind a rare wheat variety that produces three grains where ordinary wheat grows just one. The team found that a normally inactive gene, WUSCHEL-D1, becomes active early in flower development, causing the plant to form extra ovaries that can each grow into a grain. [...]

Good news for the wheat-sensitive among us

Breeding a hardier, more nutritious wheat

Wheat ingestion produced more intestinal gas and more bloating and satiety scores compared to rice and mung bean.

High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial

Minor Changes in the Composition and Function of the Gut Microbiota During a 12-Week Whole Grain Wheat or Refined Wheat Intervention Correlate with Liver Fat in Overweight and Obese Adults

Assessment of anticarcinogenic potential of Vitex trifolia and Triticum aestivum by in vitro rat liver microsomal degranulation.

Eight Steps to Retrain Your Body to Digest Wheat

Stress-induced miRNAs isolated from wheat have a unique therapeutic potential in ultraviolet-stressed human keratinocyte cells.

Whole Grain Wheat Consumption Affects Postprandial Inflammatory Response in a Randomized Controlled Trial in Overweight and Obese Adults with Mild Hypercholesterolemia in the Graandioos Study

The nightmarishly complex wheat genome finally yields to scientists

What's The Environmental Footprint Of A Loaf Of Bread? Now We Know

10 Reasons Wheat Is Toxic Whether You Are Gluten Sensitive Or Not