Wheat today is completely different from what we ate traditionally. First of all, it is processed differently. New techniques in grain processing in the late 19th century made it possible to create massive amounts of refined wheat for a low cost. The bran and germ are separated from endosperm, where most of the starchy carbs are curtained which reduced the nutrients density and gave refined wheat that spike sugar very fast in the blood.
Traditionally, we used to prepare our grains differently. They were soaked. sprouted, fermented and bread is baked using yeast. sprouting and fermenting leads to many beneficial effects. It increases the amino acids lysine, reduces anti-nutrients like phytic and lectins, disables enzyme inhibitors and make nutrients more accessible. Today the flour is bleached and bread is baked with quick rise yeast. Modern wheat has less nutrition. In 1843 – 1960, the nutrients in wheat didn’t change much in the concentration of copper, iron, zinc, manganese . But it were lowered in 1968 – 2005 compared to 1845 – 1967.
