Recent field-scale tests of GMO wheat designed to repel aphids have shown the new GMO crop to be nearly completely ineffective.
Monsanto settled several lawsuits alleging that the company failed to properly isolate their GMO wheat resulting in contamination of the wheat supply.
Wheat allergies and celiac disease seem to become more prevalent every year. Have we suddenly become intolerant to gluten, or is something else going on?
In a recent talk, China Study Author Dr. T. Colin Campbell discussed the strong correlations between too much protein and cancer.
We see the gluten-free label everywhere, leading us to believe that there must be something inherently wrong with wheat. But is wheat really all that bad for us?
Genetically modified wheat has been found growing wild in a farmer’s wheat field in Oregon. Japan has already blocked some imports of US wheat and the European Union has announced they will begin testing US wheat and blocking any that contain GMOs.
Scientists at Australia’s CSIRO have developed a salt-tolerant variety of wheat by using genes from an ancient variety of wheat. The salt-tolerant variety yields 25% more grain on saline soils than other varieties.
A new study predicts that wheat yields will fall by as much as 30 percent by 2050 because of climate change.
GMO giant Bayer CropScience has announced they will research drought resistant varieties of wheat without the use of genetic modification.
Monsanto accidentally sued Pennsylvania farmers over allegedly saving genetically-modified seeds.
Greenpeace activists in Australia destroyed a GM wheat trial in Australia.
Not the most common food, but an interesting and tasty one, I thought I’d look into the health benefits of wheat berries a bit and share them with you, along with the recipe for a good wheat berry dish — which my partner, Marika, just made and I am actually eating as I write this.
This is a review of Jovial’s first ever einkorn pasta. I eat pasta at least twice a week. It is one of my staple foods because it can easily be [ … ]