Wellbeing A-Z -Wheat

The video discusses the shift towards wheat-free baking due to modern wheat's digestibility issues. It highlights the differences between ancient and modern wheat, focusing on the challenges faced by those with Celiac disease. Efforts by agricultural scientists to enhance wheat's protein content to combat global protein deficiency are explored. The importance of preserving indigenous wheat varieties through seed banks is emphasized, along with the benefits of alternative grains like spelt for those with wheat sensitivities.

What are some reasons people are learning to bake without wheat?

How has modern industrial wheat changed compared to the wild indigenous wheat?

What challenges do people with Celiac's disease face when consuming modern wheat?

What efforts are being made to improve the protein content of wheat?

What is suggested for individuals who suffer from wheat sensitivities?