THIS is why you eat organic!

should you buy OrganicWhy did we reformulate our protein, and our new drink mixes (soon to release!) ORGANIC? It hasn’t been easy. Lots of people have worked on this, for a year now, our making our products all-organic and raw.

A new meta-study out of England analyzed data from 343 different published studies on organics.

So what’s the verdict?

Organic food has MUCH higher nutrition. In fact, you’d have to eat an extra 2 servings a day of conventional produce, to get the vitamin and mineral content of organic produce.

This has never been my biggest issue with conventionally grown produce, though. My issue is, I don’t want to eat pesticides and herbicides! The body does not eliminate them well, and they have long-term toxic effects. Some people say, and it’s true, well there are pesticide in organics, too. Still, quantity of exposure matters. And this meta-analysis concludes that you ingest 10 to 100 times more pesticide in conventional food.

Plus, when you buy organic, you do the whole world a favor. You’re supporting growers who don’t put glyphosphates on their fields (such as Roundup), which causes the plant to absorb heavy metals. Cadmium is high in conventional produce, which is very toxic for humans. In Switzerland, I was tested for heavy metals and was high in cadmium. (Being around car exhaust and some manufacturing output also leads to cadmium exposure.) Most people test high in cadmium.

Is buying organic worth a bit more? Clearly it is. Let’s eat foods that didn’t absorb heavy metals, that aren’t sprayed with pesticide, and are 20-40 percent higher in vitamins and minerals! Especially choose organic greens, thin-skinned fruits, and eggs (if you eat animal products). Google the “dirty dozen” for the foods highest in pesticide and therefore the most important to eat organic. You can also google the “clean dozen” for those that are safest to eat conventionally grown.

After I eat greasy/sugary “junk food,” I feel………..

junk overloadFood for thought! This really makes us think about how powerful addiction to junk food is. Since we feel AMAZING drinking greens, and we categorically feel like crap, eating junk.

As the corollary to what I posted on, last time, Amy asked our readers to fill in the blank:

“When I eat greasy/sugary “junk food” I feel __________.”

The first answers, within minutes:


tummy ache….like shit! (Amanda Boehmer)

….momentarily satisfied, then regretful. (Pia Neustadter)

….ill, bloated, slow, fat, and grouchy. (Tonya Craig)

….tired and irritated. (Christi Louderback)

….fat. (Janice Sandquist)

….happy for 5 seconds, then horribly bloated and heavy the rest of the day. (Eve Montalvo)

….pain in my joints. (Fame Sabo)

….fat, ugly, and sick—congested, sinus pain, ear plugging, and indigestion. (Elizabeth Ann)

….tired and sleepy. (Nicole Hartung)headache

….initially mmmmm, delicious and “emotionally satisfied,” then tired, cranky, headachy,

fake emotional satisfaction gone. (Mary Kuemmerle)

….like utter caca. (Nessa Nielsen)

….bloated. Bread kills me. (The Green Product Junkie)

….like death is upon me. (Kimberly Clymer)

….like garbage. (Jaime Jeroszko)

….grumpy, apathetic, lethargic. (Spears Oakley)keep-calm-and-no-junk-food

….sick! (Joyce Gratton, Elisa Bohannon)

….bloated, sleepy, no energy. (Pam Hurley)

….sick for days afterward. (Jamie Smith)



From 7 Years Ago, Starting This Blog……to Now

4 kids color
Emma (18), Tennyson (13), Libby (16), Kincade (20), May 2014

Seven years ago, as I started this blog, I ruminated a lot on my family’s menus, the “in the trenches” work I was doing daily, raising kids from 6 to 13 years old.

Time has flown.

Now I find myself still parenting, but in a far more limited way. One teen lives with me, the other lives with Dad. The two oldest are adults, mostly on their own. I find myself mostly looking back and wondering, “Was it enough?”

I used to imagine myself, as a very young mother, raising up these immaculately pure vessels. Paragons of ideal health. When my first child was a year old, due to his illnesses and my own, I began to educate myself.

Suddenly I discovered I’d been asleep at the wheel! There were toxins everywhere, the food I’d been serving him was worthless and even harmful. I’d faithfully let his doctor shoot him up with whatever the current pediatrics schedules dictated. I was obedient, and fully in the mainstream of doing whatever everyone else does.

That’s where we all are. Until we aren’t. Information caught up with me and slapped me in the back of the head.

I imagined myself raising perfectly healthy kids. Taking the road less traveled. Protecting them from drinking water out of plastic. My kids would have their stainless steel. Or glass jars, when they were older. I’d make sure they never drank from the tap. Green smoothies for lunch at school, baggies of veggies! They’d be grossed out by the Cheetohs their friends ate. I’d have told them what that orange color really is. This would move them.

perfect parent 1I’d buy nutrition books for them, give them summer reading rewards to complete them, tell the family about them.

I imagined myself running healthy treats to their schools, their teachers in church, the babysitting co-op.

Patiently talking to church leaders, teachers, school administration, sports league coordinators who want every kid to be fed a donut and a corn-syrup drink after every athletic event.

I pictured myself taking an alternative “treat” (like boxes of dried fruit, and fruit leather, and carob almonds in Baggies) around to the neighbors before my Trick-or-Treaters hit the streets in their costumes.

Pointing out the Why in everything that I did. So my kids’ education ran deep. Their habits and “comfort foods” as they reached adulthood would include knowing how to make quinoa in 10 minutes and do a variety of things with it, lickety split.

I imagined them as teens and young adults, whipping up a green smoothie before taking off for work. Always choosing a whole-grain option, and opting out of eating grains, where possible, if they aren’t sprouted and yeast-free and non-hybridized.

I imagined them tall and strong, acne free, without cavities or orthodontia, quietly eating a different diet than everyone else. Fiercely committed to it because they’d been educated so well.

Do you moms relate to this? Sure pure intent, such ambition. Had things gone the way I’d imagined, I’d be a “success” by my early definition. I’d probably also be insufferably self-righteous, not particularly compassionate to all the other moms out there mucking around just trying to get everybody fed. Trying to do better, with mixed results.

let go2Where I am now, 20 years later, is a rather different place. Even writing all of that, I confess to feeling no small measure of pain. For all the ways I’ve “let go” of the need to be perfect, of the need to build a fence at the top of every cliff, I still notice, every day, my “failures.” I’m more at peace with them than I was before.

The main thing I rely on, to get me through the disappointments in parenting, is this thought:

“I’ve done what I can do.”

I tried really, really hard. I pretty much did every single thing I wrote, above! And more. It’s tempting to catalog every way I’ve failed in that essentially unachievable imaginary parenting Utopia. (The original plan failed to understand the power of choice—my kids, lacking maturity, with the pull of the world around them, make their own choices, and many, if not most, of them aren’t great, now.)

But then, I’d be depressed, and I’d lower everyone’s vibration. It’s easy to dwell on the fact that I was too “controlling” and less “sunshiny and education-oriented” many times. And beat myself up that I learned too late, how to mother most effectively.

It’s easy to focus on the can of corn-syrup drink, or the wadded-up McDonald’s bag, that I see in my son’s car. It has happened. I know what happens to people who eat genetically modified foods, and fast foods. I talk to these folks all the time: I read their emails, I meet them at my lectures. They’re figuring out how their diet has impacted them and contributed to so many disease states.

Not my boy! Please, not my boy–not after the price I’ve paid to be different. To get him out of his hellish health problems early in life, before his immune system was fully formed. You can imagine these are thoughts running through my head.

What if, right now, I think on a few very good things that have made it all worth it–despite the failings.

First, my kids don’t have “positive associations” with “Happy Meals” and drive-thrus and candy and soda and bags of salty snacks. Hopefully this matters a lot.

Second, their brains are grooved to know what almond bars, and green smoothies, and huge plates of salad and kefir, and fruits for snacking are. They have a thousand memories of homemade whole foods. Childhood programming is powerful.  Regardless of what they do now, they have a place to come back to. If declining health starts to teach them a lesson. I talk to people in their 60’s all the time who have never practiced any of these good habits. Maybe, despite the sketchy choices I see my kids making now, when they’re away from home, this alone makes it all worthwhile?

Third, following the Pottenger cat study, maybe having outstanding nutrition while they were growing up, is why none of my kids needed braces. All have lovely teeth. Both of their parents required orthodontia! (The Pottenger cat study showed how you can rehabilitate genetics with a strong diet.)

No-Way-To-Be-a-Perfect-MotherFourth, all of them are tall and strong. Baby Boy asks me every day to stand back-to-back with me to see if he’s taller than me, yet. It will happen this summer, as he turns 14.

Fifth, I catch them talking their friends into drinking a green smoothie, asking for one of my books for someone they know who wants to improve their diet, or speaking favorably about the health-nut home they were raised in.

Sixth, aforesaid boy with junk-food wrappers in his car? He texted me, recently, “Mom, I’m dying.” I drove to his apartment, shoveled all 6’4” of him into my car on a Friday morning, and took him by to my house. For 2.5 days, I took him to my massage therapist, and I had him spraying ACS in his mouth every hour. I took him home Sunday night, all better, and ready to go to work Monday morning.

I’m not sure I would even get a passing grade, if the fantasy parenting-Utopia list that began this blog were the requirements of a college class. I’m holding a space for it to all turn out okay anyway. I have done all I can do.

Which is worse, regular or diet soda?

Regular vs.DietDear GreenSmoothieGirl: Which is worse, diet soda or regular soda?

Answer: You’ve heard it. The joke goes, “I’m a health nut—I’m having a DIET soda with this burger and fries.”

This is a very hard question to answer. Because to say that one is worse than the other is to imply that the less-bad option is somehow okay. It’s not. A can of soda has 7 teaspoons of sugar in it, not to mention a couple dozen types of acids, many carcinogenic chemicals that have no place in the human body, including phenylalanine, and carbonation that robs your red blood cells of oxygen. And when you remove the sugar, you substitute a known neurotoxin, aspartame, an “excitotoxin” that literally excites your nerve endings to death.

diet cokeHere’s the answer, and I’m sorry it’s so dissatisfying. Both are equally terrible, though the Diet would win by a hair if someone held a gun to my head and made me choose. (You think you’re avoiding diabetes and obesity risk by drinking Diet? Nope. Diet sodas have been linked to both overeating and obesity, and to diabetes risk.)

Regular soda and diet soda are tied, neck and neck, for “worst foods ever.” That’s because they aren’t food. They don’t even have any food ingredients.

If you absolutely must have caffeine (best to avoid it!), get it from organic green tea, sweetened with stevia. You can buy it at the health food store. Skip the coffee, and skip the soda. Decaffeinated coffee is still terribly acidic, and it isn’t caffeine-free, only lower in caffeine.

My best friend, Kristin, probably won’t mind me telling you that recently she quit Diet Pepsi, because drinking it caused the sensation of “knives” in her gut. She has been eating healthy, getting through tough times without her historic cola crutch, and doing fine. Since working for GSG, Kristin “goes off” DP for months at a time, longer and longer periods. This is quite a feat, when you consider that she’s been drinking it since her earliest memory. It’s a “friend” that has gotten her through a lot, 32 ounces at a time. The problem is, the relationship no longer serves.

Kick_the_Can3She and I have both struggled with anxiety our whole lives–but when Kristin’s off all the addictions, she feels great, even though she has some enormous stressors in her life. I do fine as long as I stay away from sugar. Corn syrup especially–I just don’t touch it anymore, ever.

Alcohol is also deadly for anxiety and depression. A clean-functioning, healthy liver is one of your best tools for elevated, stable mood. When it’s running clean, so do your nerves and brain!

I know it’s tough. Soda addiction is powerful. But I hope you find reasons, inspiration, and hope on my blog, to kick the can forever. It’s worth it to fight that fight. Your liver, and your stomach, your disease risk, your skin—they’ll all thank you.

More about whether wheat / gluten are really the Devil

True or False?

I got a lot of mail about my newsletter on whether it’s appropriate to vilify all grains, and all gluten. Thanks for the feedback and personal experiences you shared!

That original newsletter about whether we should really stop eating grains, is on my blog, HERE. Feel free to share your thoughts.

A couple of the biggest reasons I resist the idea that all grains are bad are these:

  1. Don’t throw the baby out with the bath water! Many grains don’t even contain gluten, and haven’t been hybridized. In Africa, millet, faro, and amaranth are staples. They’re available in North America, too, they’re inexpensive, they store well, and they’re easy and quick to prepare.
  1. If you don’t eat grains, you virtually have to eat meat. People usually eat one or the other. It’s hard to get enough calories without any grains, or any animal flesh. (Forget about the protein obsession. It’s a myth that you need to eat animals to get protein. And virtually no one is protein deficient–many eat far too much protein, though. The World Health Organization states that 5 percent protein in the diet is ideal, and the average vegetarian gets double that amount. Greens are low in calories, but very high in protein.)

And if you eat meat, you have a whole host of other problems. If you eat grass-fed, free range, or wild caught, you’re at much lower risk of eating steroids, hormones, heavy metals, and other toxins. But meat eaters virtually never eat all clean meats. First of all, they virtually never serve grass-fed or free range in 99+ percent of restaurants. Generally, people who eat animal flesh at home eat it in restaurants, too. Second, hardly anyone can afford clean meat all the time. And conventional meat should not be eaten, period.

Meat vs. GrainsMeat lovers don’t realize that most of their meats are grain fed. Americans are addicted to grain-fed animals (the meat is tender when fed grains, not to mention cheaper to raise). If the animal was fed conventional grains, then you have most of the same health risks as if you ate the conventional, hybridized, sprayed grains!

So, what’s your choice here?

Eating grains still costs 10 percent what eating grass fed, organic animal products do. (I’m trying not to go off on a tangent about the REAL cost of raising animals for human food—if government price supports were removed, your chicken and beef would cost $20/pound! I believe price supports collapsing is a matter of when, not if.

So, when we vilify major food classes, what’s left to eat?

And, what’s worse, eating a lot of meat? Or eating lot of grain?

My simple answer is.

Eating meat is worse. Not all meat, and I’m not opposed to it categorically, nor am a vigilante vegan. But because eating clean meat is virtually impossible if you EVER eat out. Because of the heavy impact on the environment of meat-eating. Because if it’s really clean meat, you won’t like it–the beef is tough! (I do think that organic butter, eggs, and small amounts of clean animal products, especially fermented dairy like kefir or sour cream, can be part of a very healthy diet).

Because eating gluten-free is a lot easier. Because grains are ubiquitous, cheap, and raising them is easy on the environment.

You can store grain against an emergency, but not meat. (Sure, you can freeze it, but what if the power goes out?) Your hand-crank grain grinder and any emergency cook-stove or even the sun can make very nutritious sprouted-grain breads.

That said, there are some issues with grains, besides hybridized glutens that assault your digestive system and your immune system. If you feel like delving deeper into the controversies, and I don’t pretend to have all the answers here, just sharing more theories and information with you, here are a few things to consider:

Jordin RubinOne, Jordin Rubin and a number of other experts say you shouldn’t eat any stored grain, because it molds. I do think wheat and other grains stored in silos can be problematic. I avoid corn, soy, and most wheat (except organic, sprouted–and preferably ancient grains like Einkorn, spelt, Kamut). They are the most hybridized, the most genetically modified, and the most stored in huge quantities for long periods of times in silos. If you can find a local small farmer growing ancient grains organically, support that effort and buy grains from these safe sources.

Secondly, I also think there is an issue with diets high in many grains causing sulfur deficiencies in humans. You can read a thorough discussion of this by Mercola, interviewing Dr. Stephanie Seneff of MIT about this.

(You’ll get far more than you bargained for, reading this report or watching the interview–about how dangerous the sugar-rich American diet is, and how devastating statin drugs are!) The bottom line is that it may be a good idea to take MSM (a natural, organic sulfur), and soak in baths with Epsom salts. This is very helpful for those with arthritis or other joint issues.

Dr. Stephanie Seneff
Dr. Stephanie Seneff

Dr. Seneff backs the Weston A. Price Foundation, saying that butter and some foods high in fat (full-fat cultured dairy products) are good for you. (You can get sulfur from one of my favorite foods, though, too–coconut oil! Also Brussels sprouts, kale, asparagus, and legumes!)

Read more HERE about MIT’s Dr. Stephanie Seneff’s discussion of sugars, grains, sulfur, drug approaches to cholesterol, and more.

Feel free to share your own experience about eating grains, gluten intolerance, or anything else useful to GSG readers. The original “gluten theory” blog is HERE.



Is it a myth that wheat (gluten) is bad?

What’s the difference between GMO and hybridized grains?

wheat cautionOne of the most important ways I educate, in blogging, authoring books, and public speaking, is to point out how billion-dollar industries have falsely educated us, to make a profit. About nutrition, medicine, and health.

If you want the quick abstract of this article, scroll to the bottom! If you want a bit more detail, let’s talk about the gluten-free industry—read on! And whether wheat is actually bad for you. And what to do about it!

In the past, I’ve talked about the billion-dollar fish oil industry, which has done NOTHING to improve cardiovascular health. I’ve talked about the billion-dollar protein industry, which feeds us endocrine disruptors and toxic animal products. I’ve talked about the mega-billion-dollar pharmaceutical industry, whose agenda is to get people to eat chemicals for every health problem, to our toxic detriment, solving no health problems.

The low-fat food cult gave rise to a billion dollars in sales for the processed food industry, who fabricated all kinds of fake foods in the name of us getting skinny and healthy. Currently, the reigning cult, low-carb, has us spending billions in processed food that artificially increases protein and decreases carbohydrates. (Another topic, for another day: carbohydrates aren’t bad!)

We also now have thousands of companies selling us “gluten free” foods. One of my issues with the vast majority of these foods is that, while they’ve eliminated hybridized gluten grains, they are still processed foods with many other negative effects on health.

I’m not going to argue that you should eat gluten as much as you want. The problem isn’t with gluten in its original form. It’s with hybridized grains. A few generations ago, industry began hybridizing our wheat in order to increase protein content and make “better” bread. Many experts are calling what now masquerades as food “FrankenWheat.” Dwarf wheat, the genetic result, bears little resemblance to what your great-grandmother baked in her bread. Your great-grandmother’s wheat had 14 chromosomes. Yours now has 28, causing the body to produce antibodies to fight inflammation, and causing celiac disease and gluten intolerance. New research shows that 55 different conditions, including cancers and irritable bowel, depression, and many auto-immune conditions, can be the result. (You can search in PubMed and read for hours, as I did.)

Long story short, the gluten, or protein, in wheat, is now so altered that it causes all kinds of auto-immune problems in human beings. Many are even being diagnosed with celiac disease, a severe gluten intolerance, where the sufferer is often ill for years before finally being diagnosed and being forced to take up a vigilant nutritional lifestyle, reading labels and eating foods that are manufactured in facilities where there is no gluten.

(There are several other problems with wheat, now. According to Dr. Mark Hyman, M.D., our hybridized wheat, even “whole grain,” not only contains a “super gluten” that causes gut inflammation, it also contains a starch that causes you to gain weight and a chemical drug to make you crave more.)

The gluten-free label is now on a million different products all over North America. Ill-educated Americans often believe that “gluten free” means “good for me.” Nothing could be further from the truth. Gluten-free products are usually full of corn syrup, sugar, chemicals, hydrogenated fats, and not much of nutritional value.

I do think it’s wise to avoid all hybridized wheat products. Even “whole grain” wheat products. And all refined wheat products, especially, which are gluey and slow down digestive function, in addition to spiking blood sugar. Products with white flour include the description “wheat flour” on ingredient labels. “Wheat flour” means white flour–the grain has been stripped of its bran and germ (the fiber and nutrition).

Only “whole wheat flour” means that the bran and germ have not been removed. When even whole wheat is ground very finely, however, for cookies or pastries, for instance, the impact on blood sugar is quicker, with more deleterious effects. Coarse-ground, and even better, soaked/sprouted, grains are much better. When you soak a grain, you neutralize the enzyme inhibitors, making micro-nutrients more bio-available, and the grain easier to digest.

If grains aren’t organic (non-hybridized, pesticide-free), we really shouldn’t eat them at all. I do not feed my family white flour products. I minimize even whole-wheat, using only organic grains. If it is certified organic, it has not been hybridized, nor has it been genetically modified, nor has it been treated with most chemicals.

By the way, people often tell me that wheat is genetically modified, and I have to correct them. Most corn and soy, in the U.S., has been genetically modified. This process involves inserting or deleting genes in gene-splicing technology.

Hybridization, on the other hand, involves crossing different strains, to generate new characteristics. Some breeders even use chemical and x-ray mutagenesis to mutate the wheat. BASF’s Clearfield Wheat, for instance, was created using the toxic industrial chemical, sodium azide. When the seeds and embryos mutate, their offspring continues the mutation.

(Side note: this highlights how as we eat a toxic diet, and mutate our own genetics in deleterious ways, we pass down degenerated DNA to our children! Another reason to eat a very healthy, organic plant-based diet.)

In wheat hybrids, the breeders’ goal is to increase the amount of protein to make bread with more appealing texture. With genetic modification (corn and soy), Monsanto and other companies are looking for more pest resistance and higher yields.

Bizarrely, the wheat industry claims that its product is safe since it isn’t genetically modified. (They’ve tried! If they could gene-splice wheat, they would! And they are working on it.) The wheat industry is under fire as researchers and educators, such as Dr. William Davis, author of Wheat Belly, point out that your consumption of hybridized wheat likely is part of why you have flab on your belly–not to mention many auto-immune conditions. Just because wheat isn’t genetically modified doesn’t mean it’s “good for you.”

Sure, wheat is referred to as the “staff of life” in the Bible. But 2,000 years ago, mankind had not yet started to alter Mother Nature.

Wheat is probably a perfectly legitimate food, if we eat non-hybridized versions. After all, many cultures ate it for 100,000 years! It’s inexpensive to grow and to prepare, and people enjoy it. Spelt and Kamut and Einkorn are ancient grains that have not been hybridized, and becoming newly re-popularized. They are lower in gluten naturally than typical semolina wheat.

I believe that the longer we ignore the risks and indulge in white-flour products, and even in hybridized whole-grain flour products, the more severe our individual gluten sensitivities will become. My own personal response to burgeoning information about wheat, is to choose only organic (non-hybridized AND free of pesticide), and usually sprouted, wheat options. The Good Earth stores, where I live, have sprouted, organic English muffins, breads, and tortillas. Even those, I don’t eat very often—not every day, and sometimes not for weeks at a time.

I believe if we allow our inflammatory conditions to progress, most or all of us will eventually be in the position of having to become a diet vigilante and avoid anything even produced in a facility with a gluten product! So, better to become careful label readers and avoid flour products NOW. That way, if you’re like me, a little piece of bread now and then doesn’t cause a reaction.

I also think that eating 60-80 percent raw plant foods, every day, every meal, as I have been doing for 20 years, is a great preventative for gluten intolerance and the inflammation that comes with eating a diet containing occasional hybridized gluten.

On another note: wheat products also often contain yeast. Modern yeast does not die in the gut. It is bred to be “fast acting” and “quick rising” in this age of impatience, where food has to be prepared quickly or no one will do it! This is not what people did, for thousands of years. In ancient times, people baked bread from natural yeast spores in the air, with slow-growing sourdough starters where the less-virulent yeast died in longer baking periods.

One of the worst diagnoses I know of, is candida albicans yeast overgrowth. It is very difficult to get rid of, and takes a long, sustained effort of starving the body of ALL sugars to be successful, even fruit. It’s a very tough diet to follow.

I have known many people who suffer with chronic low energy, depression, and much suffering before finally being diagnosed with candida. This may be related to diets high in yeast, white flour, and processed sugars, as well as use of antibiotics (which leave the body vulnerable to yeast growth). So, wheat is very problematic for all the reasons we’ve discussed, but eating wheat in combination with yeast is truly begging for health problems.

I’m a big fan of Dr. Jeffrey Smith, a pioneer in the anti-GMO movement. He did a recent study showing that getting people off GMO’s ended gluten sensitivity. This makes no sense, if you believe that gluten sensitivity is the real problem. But what he found was that people were sensitive to genetically modified ingredients, and the processed ingredients, in the packaged foods they ate. It’s something to consider. What if we religiously avoided all corn and soy, all foods not labeled “NON-GMO PROJECT” or “ORGANIC” and ate mostly greens, fruits, vegetables, legumes, non-hybridized whole grains, nuts and seeds?

IN SUMMARY: I agree with the gluten-free proponents, that we must stay away from hybridized grains, even “whole grains” that are hybridized. You know they aren’t hybridized if they are certified organic. White flour products become “glue” in the intestines, and grain products also often contain fast-rising yeast, which leads to yeast imbalance in the body—two additional reasons to avoid most bread products.

Where I wave a white flag, though, is that unless your gut is severely compromised (celiac disease and other very significant gluten intolerance, where staying away from all gluten for a very long time is necessary), the rest of us should still be able to eat limited amounts of organic, ancient wheat and other grains. Sprouted, organic, yeast-free grain products are my favorite. Science has not yet genetically modified wheat. Hybridization involves crossing different breeds to eliminate or promote certain characteristics, and genetic modification involves gene splicing.