“(NaturalNews) The genetic apocalypse we’ve been warning about for years may have already begun. The USDA just announced they found a significant amount of genetically engineered wheat growing in farm fields in Oregon. As the USDA announced yesterday, “…test results of plant samples from an Oregon farm indicate the presence of genetically engineered (GE) glyphosate-resistant wheat plants.”
Why is this a big deal? Because GE wheat has never been approved for commercialization or sale. These strains of GE wheat escaped from GMO field experiments conducted across 16 states by Monsanto from 1998 to 2005. As the USDA states, “Further testing by USDA laboratories indicates the presence of the same GE glyphosate-resistant wheat variety that Monsanto was authorized to field test in 16 states from 1998 to 2005.”
And that means genetic pollution is already out of control. The GE wheat for which Monsanto claims patent ownership is now invading farms that never planted GE wheat.
All U.S. commercially-grown wheat now suspect
There are at least five serious ramifications from this:
#1) Monsanto can now sue all the farms where GM wheat has been found growing. According to U.S. federal courts, those farmers have “stolen” Monsanto’s intellectual property.
#2) The spread of GM wheat from experimental fields to wheat production fields is proof that GMOs cause genetic pollution — self-replicating pollution with the potential to devastate global food production.
#3) All wheat produced in the United States will now be heavily scrutinized — and possibly even rejected — by other nations that traditionally import U.S. wheat. This obviously has enormous economic implications for U.S. farmers and agriculture.
#4) It proves the USDA cannot control the GMO field experiments it approves. Open-field experiments are not “safe” nor “controlled.” They are experiments conducted in the open air, where genetic pollution is an inevitable result. The genetic pollution that began in 1998 can’t be put back into the box in 2013…
#5) U.S. consumers who eat wheat products are right now almost certainly ingesting some level of genetically modified wheat. This level may currently be very small — perhaps even less than 1% — but it is yet another source of GMO pollution in the food supply that could hugely impact Americans’ grocery shopping decisions.
U.S. wheat producers should be freaked out right now
Now, although I often post from Mike Adams, I say now as I say every time that I find his style a little hyperbolic. However, he does cover food / health food issues esp. in regards to how they come up in the US legislative and regulatory context and as far as I can tell is not in anyone’s pocket. He helps with Alex Jone’s broadcasts, about which I am quite leary, but again that show covers many topics that the mainstream media tends to avoid, so it gets a 50-50 vote. Anyway, the point is:
I have two bags left of conventional wheat in the bakery. This is high quality stone ground organic white from Meunerie Milanaise, so arguably one of the best quality white flours you can buy in North America. Even so, once those bags are finished, all my breads will be made with heritage grains only, namely Red Fife (wheat), Spelt and Rye, and all organic. And as soon as I can afford it, I intend to purchase a small commercial-sized stone mill so that I can fresh-grind everything with stone (better quality than my current impact mill) and later on also sift some of those flours to make my own white flour.
Studies have definitively shown that most of the vitamins from grains deplete within a few days of milling, so fresh-grinding is clearly the way to go. In the old days, there was a miller in the village or town or neighbourhood who would regularly deliver flour as you needed it, either for home or bakery use. There was no need to store it for months on end. Furthermore, most wheat was ground after germination had begun in the fields, meaning the chemical composition of the grain was significantly different.
This is why I am also beginning to experiment with malted grain. Now the malting process for brewing beer (and scotch) is fine-tuned to get the grain at the optimum sugar point (the malt), which is not really necessary for bread baking and might even be counter-productive, but I am going to be giving it a try, albeit I suspect it won’t work. In any case, I continue to work towards making the freshest, highest quality breads possible.
This week, albeit using up some of the last stone ground white, I made lovely little 375g ciabattas. White, soft, fluffy. This along with fresh-ground whole grain sandwich loaves with oatmeal, blackstrap molassis, spelt and red fife, after which stone ground (I have a small, domestic-sized stone mill) spelt loaves, and fresh-ground 100% rye. So there is a complete range from light to dark. My favorite in the white department is the big Miche (25% fresh-ground grain), closely followed by the Walnut (50% fresh-ground Red Fife, 50% white Red Fife).
Anyway, it seems I am ahead of the trend by going to heritage grains only. I recommend all artisan bakers go this way. The price of organic Red Fife is coming down to be closer to organic wheat and the more of us use it the more favourably priced it will become.
My thanks to both Speerville Flour Mills in New Brunswick (where I buy the kernels for fresh-grinding) and Meunerie Milanaise in Quebec (from whom I buy the white Red Fife) for supplying this emerging heritage grain. Both of them also supply Spelt and Rye of course.