How many ways can we modify, twist, bake, sprout, compress, ferment, or add things to wheat . . . and make it not wheat?
Can we somehow subject wheat flour to lactic acid fermentation, for instance, to make sourdough bread and disable the lectins in wheat that provoke abnormal intestinal permeability and disrupt the digestive process?
Can we sprout the seeds and rid the wheat of the gliadin protein that stimulates appetite, increases intestinal permeability, and initiates autoimmune diseases, or exerts peculiar behavior effects in kids with autism or ADHD?
Is there a way to compress the flour as a wrap to prevent the sudden surge of blood sugar to high levels provoked by the amylopectin A of wheat?
Can we source an heirloom strain of wheat and be assured that the phytates will no longer bind iron, zinc, calcium, and magnesium, making them unavailable for absorption?
If we avoid use of herbicides and pesticides, instead relying only on natural means so that we can declare our wheat “organic,” does that mean the gluten, gliadin, phytates, amylopectin A, and lectins are removed?
The answers are no, no, no, no and no. We can no more change the basic genetics and biochemistry of wheat by these methods than we can put a pilot’s hat and wings on a chimpanzee and expect him to fly a 747. A chimpanzee is a chimpanzee, no matter how good he looks in a blue uniform, and wheat is wheat no matter how smartly you dress it up or try to disguise it.
All we need do is look at the tactics used by Big Tobacco the last 70 years to see the sorts of sleight-of-hand used to bamboozle the public: filtered, menthol, low-tar, etc., all while they concealed internal research and documentation revealing how they doped cigarettes with greater nicotine content to heighten addictiveness and knew full well that smoking caused lung cancer, heart disease, stroke and aortic aneurysms. Look no farther than the organic multi-grain, sourdough, or sprouted bread to see the same tactics used.