Hybridized High-yield, Semi-Dwarf Wheat

Hybridized High-yield, Semi-Dwarf Wheat
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A few days ago, we wrote about some of the alleged health perils associated with consumption of today’s hybridized wheat. That post, Is Wheat Evil?, focused on the charges against wheat, but left some asking, how wheat get this way? The answer given by most anti-wheat experts is hybridization to create high-yield, semi-dwarf characteristics.

It all started when Dr. Norman Borlaug, armed with a Ph.D. in plant pathology and genetics from the University of Minnesota took up agricultural research in Mexico. It was there that he developed semi-dwarf, high-yield, disease-resistant wheat varieties.

This new wheat was called the semi-dwarf because if its shorter, more resilient qualities. In a relatively short time, wheat went from head high to knee high marking the end of our beloved amber waves of grain. In doing this, Borlaug changed the genetic makeup of the plant by around 1%. That may not seem like a lot, but a similar distance stands between humans and chimps. Hows that for perspective?

 

This post was submitted to us by Nick Schmidlkofer, a high school student, from Menomonee Falls, Wisconsin. Though he is young, it is clear that he knows his stuff. We truly appreciate Nick and the example he sets for our Country’s youth. Have articles of your own? Submit them to expert@rejuvinstitute.com and our team will consider them for the site!

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3 Comments

  1. Jill says:

    So do I!!
    I read Wheat Belly, decided to try it and my health is improving dramatically.

    Reply
  2. Mark says:

    Read the book “Wheat Belly” to find the hazards of hybridization of wheat.

    M

    Reply

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