There is growing concern that modern wheat—now extensively hybridized and genetically modified for higher yield and longer shelf life—may be contributing to the rising rates of diabetes worldwide. This modern wheat, while still an important energy source, is often bred and processed in ways that reduce its natural protein, fiber, and mineral content. The result? A grain with a higher glycemic index, leading to rapid spikes in blood sugar levels, increased insulin resistance, and a greater risk of type 2 diabetes. But there’s an even deeper concern—the genetically modified enzyme added to modern wheat. This enzyme is designed to rupture the intestines of grasshoppers and pests to prevent crop damage. If it can do that to insects, what impact does it have on the delicate ecosystem of the human gut? Our digestive system thrives on a balance of beneficial bacteria, enzymes, and natural fibers. Consuming genetically modified wheat may disrupt this balance, potentially leading to leaky gut, inflammation, and digestive… Continue reading Traditional Emmar Wheat vs. Modern Genetically Modified Wheat: Impact on Diabetes & Gut Health