In this website you will find information on the history of ancient and modern wheat, its properties, differences between varieties, recipes and effects on health.

At the beginning of agriculture, about 11.000 years ago, and to this day, wheat has played a major role as a staple food in many societies. Although wheat has accounted for 50% of the energy and protein intake of our diet for years, it nowadays represents on average worldwide a nonnegligible 20%.

Most wheat is consumed in the form of bread and in most cases the fact that we continue to identify it as a source of food is pure optimism. Refined flours, modern wheat, added gluten, rapid fermentation or additives, among other factors, play a determining role in the increase in recent years of celiac disease and the most abundant non-celiac intolerances to gluten, apart from playing their role in other diseases.

The industry uses more and more gluten for its technological properties and we can find it in many industrial or semi-industrial products, some as strange as wine, cold meats or ice cream. But gluten is not in itself the biggest culprit. In fact, there are large differences in the composition, quantity and quality of gluten between varieties of wheat.

Nor can we say that all old wheat is better than all modern wheat, in fact it is necessary to differentiate between ancient wheats, heirloom wheats and modern wheats. There are many studies that show the differences between some of the more than 25.000 varieties that are known.

The website is organized in different sections and seeks to be informative with scientific rigor.  With years of experience in the field I try to show the work that I have carried out as a public speaker, teacher and in consultation with patients as a nutritionist. Following this introduction, you will find several notes listed in the order in which they are attached, and in the various tabs you will find the notes neatly classified by sections.

This website is under license Attribution-NonCommercial-ShareAlike 4.0 International from Creative Commons .  Please link and reference the source properly.