We hear food activist claim, “Modern wheat is nothing like the grain your mother or grandmother consumed.” Of course, it’s not the same. Wheat naturally hybridized around 10,000 years ago. Since that time, wheat breeders have capitalized on this natural hybridization to increase yield, plant uniformity, weather hardiness and more. To date, there is no wheat on the market created from biotechnology processes (GMO).
Wheat is a major ingredient in such foods: bread, porridge, crackers, biscuits, muesli, pancakes, pasta and noodles, pies, pastries, pizza, polenta and semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals.