Change Quote by William Davis

“Modern wheat, despite all the genetic alterations to modify hundreds, if not thousands, of its genetically determined characteristics, made its way to the worldwide…

— William Davis

“modern wheat has up to forty times as much gluten as wheat from earlier this century. 31 Moreover, the types of gluten present in…

— Akil Palanisamy

“Bulgur, kamut, barley, triticale, and rye share genetic heritage with wheat and therefore have at least some of the potential effects of wheat and…

— William Davis

“In fact, wheat has been modified by humans to such a degree that modern strains are unable to survive in the wild without human…

— William Davis

After my first week of no wheat, my stomachaches were gone, my mucous cleared up, and I felt incredibly energetic. My headaches were also…

— Daphne Oz

I am definitely allergic to wheat. Every time I eat it, I feel awful.

— Edward Enninful

If you could understand a single grain of wheat you would die of wonder.

— Martin Luther

“If you have proven gluten sensitivity, then you must meticulously avoid rye, barley, bulgur, triticale, kamut, and perhaps oats.”

— William Davis

When it comes to wheat, my main goal is to inform people, including farmers, that the prevailing notion that cutting fat and eating whole…

— William Davis

“Both the human immune system and the plant immune system are fundamentally interdependent on the quality and fertility of the soil. Our immune system,…

— Anonymous

“The sad truth is that the proliferation of wheat products in the American diet parallels the expansion of our waists.”

— William Davis

Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs…

— Claire Saffitz