### Why Do So Many People Feel Better When Avoiding Wheat Despite Centuries of Consumption in the West?

The question of why so many individuals in the West feel better when avoiding wheat, despite centuries of consumption, is multifaceted and involves a combination of historical, scientific, and genetic factors. The shift towards fast-growing wheat varieties bred for different regions has inadvertently impacted our dietary habits and overall health. This article will delve into the historical circumstances leading to the widespread consumption of modern wheat and explore potential genetic factors that may explain why some individuals are experiencing health benefits from wheat avoidance.

### The Evolution of Wheat Breeding

Modern wheat varieties, optimized for rapid growth and high yields, were initially developed to meet the needs of countries in the third world. These highly productive strains were later recognized as having the potential to boost profit margins and food security in the developed world. As a result, these varieties became the predominant types of wheat consumed globally, despite potential adverse health effects. While wheat has nourished societies for centuries, the recent introduction of fast-growing, high-yield varieties may have introduced subtle yet significant changes to its nutritional profile, contributing to the observed health benefits in individuals avoiding these strains.

### Genetic Factors and Individual Sensitivities

For individuals with celiac disease or gluten intolerance, the wheat they consume can pose serious health risks. However, not all individuals with genetic susceptibilities suffer from these conditions. Some genetic variations, such as those linked to celiac disease, can arise due to historical factors rather than current dietary patterns.

Take for example, the author themselves, who inherited two genes associated with celiac disease: one from Native American ancestry and another from European ancestry. The Native American gene is likely a result of a lack of exposure to gluten-containing plants, as these plants were not indigenous to the Americas. Conversely, the European gene might be related to over-exposure, although the exact science behind this explanation varies. This combination of genetic factors underscores the complexity of individual responses to gluten in the dietary landscape.

### Natural Selection and Genetic Disorders

The historical context of human population growth and survival is also crucial to understanding modern genetic prevalence. In the past, natural selection played a significant role in eliminating traits associated with severe genetic disorders before individuals reached reproductive age. Conditions such as asthma, hemophilia, rickets, lactose intolerance, gluten intolerance, cystic fibrosis, diabetes, and various infectious diseases often led to early mortality among those with these conditions. Thus, only individuals with robust immune systems could reproduce, thereby reducing the prevalence of harmful mutations.

However, modern medicine has altered this dynamic. Today, individuals who might otherwise have suffered from these genetic conditions and passed them on have the opportunity to reproduce and continue the cycle of genetic prevalence. This shift has led to an increasing number of individuals who are less able to process certain proteins and have flawed ATP cycles, making them less “fit for purpose” in a modern, highly processed diet.

### Current Dietary Practices and Individual Health

The health of modern bread consumption largely depends on the quality and type of wheat used. High-quality bread made from traditional wheat varieties may be better tolerated than fast-growing varieties. Moreover, any adverse effects experienced by individuals could be attributed to additives and processing methods rather than the wheat itself. In the context of the author's experience, feelings of reduced alertness and other symptoms could be more attributable to aging than to dietary changes alone.

### Conclusion

The shift from traditional wheat varieties to fast-growing, high-yield types has evolved alongside our dietary practices. Genetic factors, natural selection, and modern medical advancements all play roles in the growing interest in avoiding wheat. While the health benefits of wheat avoidance for some individuals are undeniably significant, the broader implications for the health of the general population depend on multiple factors, including the quality of the wheat consumed and individual genetic predispositions.

### Keywords

Keywords: wheat consumption, gluten intolerance, genetic disorders, modern diet