Wheat has received a bad reputation in the last 20 or more years, with gluten allergies, intolerances, and bad health claims. However, research and scriptures have shown evidence of wheat’s great health benefits (Christopher, 1941). Generations have used this staple crop, dating back to the Old Testament (KJV), 2022). Somewhere between then and now, wheat has been misused and we need to relearn how to use it properly.

 

Just after World War II, agricultural scientist, Norman Borlaug, set out to make hardy, disease resistant crops that would produce higher yields. This was called The Green Revolution. His intentions were to provide help for poor farmers and a starving nation that had just come out of the Depression and World War II. His practices used extreme amounts of synthetic and non-synthetic fertilizers as well as hybridizing wheat and rice specifically, to obtain hardier grains. While initially it produced higher yields to prevent hunger, in the long term, it depleted soils and caused alterations and mutations of the original grains ("The Green Revolution: Norman Borlaug and the Race to Fight Global Hunger | American Experience | PBS", 2022). In the late 1990’s, new genetically modified versions of wheat were being distributed to consumers, introducing even more unnatural modifications to this grain and others. These genetic modifications have significant implications. For further information on the repercussions of chemical pesticides and genetically modified organisms, see this article (Pomeroy, 2022). These chemicals and modifications have shown a direct correlation to unhealthy gut microbiome as well as allergies to wheat. For those interested in healing their gut microbiome and helping their body heal from such intolerances, see this article (Christopher, 2022). Because of these crop changes in wheat, can you see why it is so important to select organic, non-genetically modified wheat?

 

Wheat, Triticum species, dates to Old Testament times. Its phytic acid coating allows it to be highly storable. Grains which were stored in the pyramids, were brought out, planted, and still grew after thousands of years of storage (Christopher, 1941). Phytic acid prevents the grain from growing and protects the germ within. It must go through a soaking process, which then activates enzymes in the grain, causing it to grow and become more digestible and bioavailable with more nutrients. Today most wheat and flour products have not been soaked or prepared for easier digestion. They have been stripped of nutrients and bleached to please the taste buds and eyes, all the while upsetting the digestive system. Dr. Christopher considered wheat an ultimate healer, but only by soaking and sprouting the grain first. He also considered it superior to all other grains for man, providing the greatest energy and vitality to the human body (Christopher, 1941).

 

Dr. Ann Wigmore was first known to popularize wheatgrass. She taught that wheat grass has live vitamins, minerals, trace minerals, and a pH similar to that of human blood. Here is a wonderful tutorial she gave on sprouting seeds and wheat in the 1970’s: Ann Wigmore  - Lessons on sprouting & growing food indoors at home

 

Wheat grass juiced contains 70% chlorophyll and is almost identical to the hemoglobin in your blood, with the exception that hemoglobin contains iron, and chlorophyll contains magnesium- an essential mineral the body needs. Wheatgrass is high in vitamins A, B, C, K, and E, rich in calcium, phosphorus, magnesium, sodium, potassium, sulfur, iron, cobalt, zinc, lecithin, essential amino acids, enzymes, as well as a great detoxifier (Christopher, M.H. & Gileadi, 2010).

 

Wheat can also be fermented properly and made into a probiotic drink called Rejuvelac. This is another fantastic way to utilize wheat. See the recipe below for this drink.

 

We are living in times that are uncertain. We can store and benefit from organic, non-GMO grains, as did the people in the Old Testament, and use them every day, as well as in times of famine or other emergencies. We can soak, sprout, and prepare them to help nourish, strengthen, heal, and support our body. Wheat truly can be an ultimate healer!

 

*If you are uncomfortable using wheat, try using another grain such as whole grain quinoa or rice, to support your body, implementing these same principles.