現在的小麥的確不同於100年前的小麥，但並非轉基因技術所致

而是通過選擇性雜交實現的。雖然基因有改變，請不要把這個東西叫做轉基因，因為轉基因是專指特殊的基因工程技術。

下麵是相關的一段英文文章：

Hybridized Wheat May Be To Blame

That doesn't mean wheat hasn't changed over the last half-dozen decades, though—it has, as the result of a process called hybridization (which is different from genetic engineering). And some scientists (although not all) say those changes could be one cause of an increase in the number of people who have an inability to tolerate gluten.

 

In hybridization, scientists don't tinker directly with the plant's genome. Instead, they choose particular strains of a plant with desirable characteristics and breed them to reinforce those characteristics. When this is done repeatedly, successive generations of a particular plant can look very different from the plant's ancestors.

 

That's what's happened with modern wheat, which is shorter, browner, and far higher-yielding than wheat crops were 100 years ago. Dwarf wheat and semi-dwarf wheat crops have replaced their taller cousins, and these wheat strains require less time and less fertilizer to produce a robust crop of wheat berries.

 

Dr. William Davis, author of the anti-wheat best-selling book Wheat Belly, raises questions in his book about whether these changes in wheat have caused the spike in gluten-related health problems, including obesity and diabetes. "Small changes in wheat protein structure can spell the difference between a devastating immune response to wheat protein versus no immune response at all," Davis writes. Modern wheat has been bred to contain more gluten, he says.

 

However, a study published in the Journal of Agricultural and Food Chemistry cast doubt on part of Davis' hypothesis when it reported that there's not really any more gluten in modern wheat than there was in 1920s-era wheat.

 

所有跟帖： 

• 按照鏈接（見內）文章的看法，歐洲的主要小麥品種麵筋含量低於美國的主流小麥 -dudaan- ♂ (131 bytes) () 10/12/2019 postreply 04:53:04

• 市售麵粉也分低筋，中筋，高筋麵粉。通常製作蛋糕用低筋，高筋用於製作麵包。 -pickshell- ♀ (870 bytes) () 10/12/2019 postreply 05:04:28

• 你要明白，美國市場上的低中筋粉不是天然的低中筋，而是把Gluten提出 -thetruth111- ♂ (59 bytes) () 10/12/2019 postreply 08:11:53

• 這個挺說明問題 -米蘭之夜- ♂ (513 bytes) () 10/12/2019 postreply 05:06:29

• 美國中西部的一些有機農場產一種“老種”麥子，Einkorn，據說是易消化，麵筋蛋白含量低而且結構上有所不同。 -虎嗅薔薇- ♀ (302 bytes) () 10/12/2019 postreply 07:16:13

• 上麵給你加點閱讀內容，可通往治學第二境界了 -虎嗅薔薇- ♀ (0 bytes) () 10/12/2019 postreply 07:30:20

• 虎妞醫生威武 -米蘭之夜- ♂ (330 bytes) () 10/12/2019 postreply 07:54:34

• 最後一句話，更有意思 -米蘭之夜- ♂ (756 bytes) () 10/12/2019 postreply 05:48:35

• 我在歐洲很多國家，看到餐館和超市裏有許多gluten free食品的選擇。 -虎嗅薔薇- ♀ (0 bytes) () 10/12/2019 postreply 07:00:37

• 現在的麵粉是不同於100 年前或幾千年前的了，所以盡量少吃吧。 -lawattaction- ♀ (410 bytes) () 10/12/2019 postreply 08:41:30

• 現在的米麵豆很多蔬果與十年前都不一樣。 -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 09:34:52

• 謝謝分享 -欲千北- ♂ (0 bytes) () 10/12/2019 postreply 09:26:11

• 很多病都是與吃的有關的，我越來越堅信這一點。 -lawattaction- ♀ (182 bytes) () 10/12/2019 postreply 09:43:19

• 你得痛下狠手，對他們好。 -欲千北- ♂ (0 bytes) () 10/12/2019 postreply 12:19:47

• 應當就是孟德爾定律，袁隆平的路子 -米蘭之夜- ♂ (0 bytes) () 10/12/2019 postreply 05:01:59

• 也希望歐洲的朋友們看看麵粉標簽，是否和美國一樣強製添加維生素和鐵 -dudaan- ♂ (172 bytes) () 10/12/2019 postreply 05:05:03

• 但事實證明Monsanto甚至歐洲確實發展了GMO麥子！這裏有 -thetruth111- ♂ (12254 bytes) () 10/12/2019 postreply 08:08:40

• 請問你什麽時候吃麵粉？（饅頭，烙餅，麵條，麵包？），吃的多嗎？身邊有人吃麵粉過敏的？ -lawattaction- ♀ (95 bytes) () 10/12/2019 postreply 09:34:08

• 我是北方人，吃麵粉挺多。所以才要好好研究。 -thetruth111- ♂ (615 bytes) () 10/17/2019 postreply 12:11:53

• 雜交改變genome, 新作物可能增加幾百人上千個基因，有很多未知因素。 -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 08:19:59

• 轉基因作隻比原來的作物增加幾個甚因，其蛋白都經過嚴格的食品安檢。轉基因產品更安全。 -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 08:25:19

• 麵筋古亦有之。“濯盡柔麵，麵筋乃見”出自《夢溪筆談》。中國北方以麵食為主，上千年洗禮，淘汰不耐受。 -fuz- ♂ (355 bytes) () 10/12/2019 postreply 10:36:41

• 麵筋的主要成份是蛋白，40%是gluten. -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 10:51:58

• 這不是麻煩了，這些人不能享受辣條了，辣條是純麵筋做的 -ephd- ♂ (0 bytes) () 10/13/2019 postreply 13:02:10