Being a ruminant with four stomachs or a human with only one has its advantages. We are able to eat grasses, such as rice, wheat, barley, rye, oats and corn, if we are not allergic to them.
Grasses occupy a significant portion of the earth's land mass perhaps as much as 40 percent or more depending on the definition of agricultural grasses. Solar energy is, therefore, turned into biomass and which, in turn, nourishes us and sustains life.
Paleolithic hunter gatherers ate grass seeds, and seeds are the most energy-dense part of the plant. Therefore, the largest seeds and the most easily accessible seeds were the most desirable.
Also, for humans, seeds are the most easily digested part of the plant and really the only part of the plant that we can digest.
Many thousands of years ago, seeds were roasted on stones over a fire and also ground between stones then boiled in water to make a porridge which provided protein, vitamins and minerals to our ancient ancestors. This mash-like concoction could even be cooked on a hot rock to make an unleavened flat bread.
Before 10,000 years B.C., our ancestors followed wild herd animals. They did not carry many provisions or possessions.
Before 8,000 B.C., wheat was not the same grass that we are familiar with today. It was a 14 chromosome grass, which later crossed with another 14 chromosome wild grass to produce a 28 chromosome grass known as Emmer.
The seeds of Emmer could be easily spread by the wind ensuring continued growth. This was a plumper version that was more nutritious, but Emmer crossed with another wild grass to produce the more modern session of a 42 chromosome wheat, which is basically bread wheat.
This form of wheat could not be spread by the wind but was best replanted only by hand. Therefore, bread wheat can only be propagated by humans, and, subsequently, agriculture was born.
Because of agriculture, nomads built villages then cities and then empires.
Language skills and communication skills between humans seemed to take off afterward, so to speak. Tools, such as a means to grind wheat into flower, were invented.
The wheel was used on carts to transport the harvest, commerce and probably math and science and physics and possibly even the cell phone are byproducts of that early form of agriculture and civilization and, therefore, bread wheat.
Not all humans can safely eat wheat. Before 10,000 years B.C., celiac disease did not exist because bread wheat was not present in their diet. Celiac disease is an autoimmune disease or an allergic reaction to gluten, which is a specific protein found in wheat.
Symptoms may be mild or severe and can include gas, bloating, cramps, diarrhea, anemia or even malabsorption. Symptoms may mimic those similar to irritable bowel syndrome.
Approximately one in 100 people may have some form of celiac disease or wheat allergy but less than 3 percent are ever diagnosed.
It is estimated that today 550 million acres worldwide are planted in wheat, and no crop is more important for humans. Rice is in second place. Twenty percent of the human diet comes from wheat.
In 2016 market sales of gluten-free products approached $15 billion. Many products are labeled gluten-free even though they obviously do not contain gluten.
So, gluten presently is receiving some bad press because of the possibility of celiac disease. Lab tests and a small bowel biopsy through the gastroscope can confirm or deny the diagnosis.
Celiac disease is a real entity and may cause significant digestive problems, but understand that because of bread wheat and subsequently agriculture, good things happened for modern humans starting about 10,000 years ago.
If you are interested in this sort of topic, read "The Ascent of Man" by J. Bronowski, an excellent book that was recommended to me by a friend.
Modern wheat flour has been so refined, however, that it has lost its nutritional value in the form of white bread. Therefore, if you do not have celiac disease, look for whole grain breads.
The link between celiac disease and wheat was not made until after World War II because wheat was scarce during the war. Once bread was re-introduced into the diet in Holland, a Dutch physician made the connection. The link of gluten as the offending protein wheat was not defined until 1952.
People who include whole grains in their diet tend to live longer than those who avoid grains. Pure oats should not contain gluten, but cross-contamination with wheat, barley or rye could occur during processing. Bread is an important part of Christian communion, and many churches now offer a gluten-free form.
David Keisler is a gastroenterologist and internist in Aiken.
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MEDICAL INSIGHTS: The effects of wheat on body, civilizations - Aiken Standard
