Hybrids
Mary Ann,
Dr. D’Adamo says that wheat is the result of scientific alteration of the
original grain in order to make it more resistant to disease, and provide the
farmer with greater harvest yields. I don’t have any direct knowledge of how
this is done. But I do know that the grain triticale is also a hybrid. I
believe it is a hybrid of rye and wheat.
Kathleen
April 26th, 2003 at 4:57 pm
Kathleen,
Thank you for replying. I wonder about all the food tampering, and yet i
never suspected good ole’ wheat. I am sure it’s still okay for some people,
but i hear a lot about wheat allergies and wonder if that’s due to the
scientific alteration to make it more resistant to disease.
Also, since Ezekiel Bread is an HB, I take it that our type O system does not
respond to it as a grain, really, because the sprouting removes that
characteristic. I wonder WHY a bread can be an HB for us. I even thought
maybe cuz of the sprouting and enzymes, our body thinks of it as almost a
“vegetable”.
Anyways,
I love it and have no problems with it.
Mary Ann