Nancy Desjardins
Interview with Dr. William Davis
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path to Health An Eskimo has 46 chromosomes. An Aboriginal native of the Outback in Australia has 46 chromosomes. Someone from Mongolia has 46 chromosomes. In other words, despite the rather striking outward differences in appearance, all humans have 46 chromosomes. However, modern wheat has 42 chromosomes. The wheat of the Bible had 28 chromosomes, and pre-Biblical wheat had 14 chromosomes. Thus, we’re not talking about subtle differences. We’re talking about dramatic differences; there are differences in the chromosomal number. The wheat we’re sold today is not the wheat of the Bible and not the wheat that humans first gathered as it grew wild in the Middle East.
This is because the geneticists have been assuming—as has the USDA, Health Canada, and the FDA—that people have simply turned a blind eye to these genetic changes. There has been no record of human safety testing, animal safety testing, or biochemical testing. Why? Because you can change the plant and sell it, so we often don’t know which forms and strains of the plant are the most destructive and which more safe. We just don’t know because there have never been any questions. It’s been assumed that if you cross two plants and it’s still a plant, you can sell it. I think there’s going to be a big change in the way we have to view what the geneticists have been doing. It took genetic modification to bring these questions to light. All along, though, Nancy, they’ve been doing far, far worse things.
Nancy Desjardins: Today we have over 25,000 varieties of wheat. Is that right? Dr. William Davis: It’s somewhere around there. Various agricultural geneticists have tried to catalog the total number of variants of wheat. There are different estimates, but it’s way up in the tens of thousands. It might be 25,000 or as high as 50,000. Here’s one of the problems: if we asked, “Who, when, and where created the most monstrous forms of modern wheat?” we don’t have all that chronicled.
Nancy Desjardins: Can you explain the technique? You talk in your book about the creation of thousands of what you call “Franken grains” over the past 50 years using pretty extreme techniques. You’ve mentioned that they’re called safe for human consumption but have never been tested or even questioned. What extreme techniques are you talking about?
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