现在的小麦的确不同于100年前的小麦，但并非转基因技术所致

而是通过选择性杂交实现的。虽然基因有改变，请不要把这个东西叫做转基因，因为转基因是专指特殊的基因工程技术。

下面是相关的一段英文文章：

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： 

• 按照链接（见内）文章的看法，欧洲的主要小麦品种面筋含量低于美国的主流小麦 -dudaan- ♂ (131 bytes) () 10/12/2019 postreply 04:53:04

• 市售面粉也分低筋，中筋，高筋面粉。通常制作蛋糕用低筋，高筋用于制作面包。 -pickshell- ♀ (870 bytes) () 10/12/2019 postreply 05:04:28

• 你要明白，美国市场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

• 这个挺说明问题 -米兰之夜- ♂ (513 bytes) () 10/12/2019 postreply 05:06:29

• 美国中西部的一些有机农场产一种“老种”麦子，Einkorn，据说是易消化，面筋蛋白含量低而且结构上有所不同。 -虎嗅蔷薇- ♀ (302 bytes) () 10/12/2019 postreply 07:16:13

• 上面给你加点阅读内容，可通往治学第二境界了 -虎嗅蔷薇- ♀ (0 bytes) () 10/12/2019 postreply 07:30:20

• 虎妞医生威武 -米兰之夜- ♂ (330 bytes) () 10/12/2019 postreply 07:54:34

• 最后一句话，更有意思 -米兰之夜- ♂ (756 bytes) () 10/12/2019 postreply 05:48:35

• 我在欧洲很多国家，看到餐馆和超市里有许多gluten free食品的选择。 -虎嗅蔷薇- ♀ (0 bytes) () 10/12/2019 postreply 07:00:37

• 现在的面粉是不同于100 年前或几千年前的了，所以尽量少吃吧。 -lawattaction- ♀ (410 bytes) () 10/12/2019 postreply 08:41:30

• 现在的米面豆很多蔬果与十年前都不一样。 -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 09:34:52

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

• 很多病都是与吃的有关的，我越来越坚信这一点。 -lawattaction- ♀ (182 bytes) () 10/12/2019 postreply 09:43:19

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

• 应当就是孟德尔定律，袁隆平的路子 -米兰之夜- ♂ (0 bytes) () 10/12/2019 postreply 05:01:59

• 也希望欧洲的朋友们看看面粉标签，是否和美国一样强制添加维生素和铁 -dudaan- ♂ (172 bytes) () 10/12/2019 postreply 05:05:03

• 但事实证明Monsanto甚至欧洲确实发展了GMO麦子！这里有 -thetruth111- ♂ (12254 bytes) () 10/12/2019 postreply 08:08:40

• 请问你什么时候吃面粉？（馒头，烙饼，面条，面包？），吃的多吗？身边有人吃面粉过敏的？ -lawattaction- ♀ (95 bytes) () 10/12/2019 postreply 09:34:08

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

• 杂交改变genome, 新作物可能增加几百人上千个基因，有很多未知因素。 -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 08:19:59

• 转基因作只比原来的作物增加几个甚因，其蛋白都经过严格的食品安检。转基因产品更安全。 -wwni60- ♂ (0 bytes) () 10/12/2019 postreply 08:25:19

• 面筋古亦有之。“濯尽柔面，面筋乃见”出自《梦溪笔谈》。中国北方以面食为主，上千年洗礼，淘汰不耐受。 -fuz- ♂ (355 bytes) () 10/12/2019 postreply 10:36:41

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

• 这不是麻烦了，这些人不能享受辣条了，辣条是纯面筋做的 -ephd- ♂ (0 bytes) () 10/13/2019 postreply 13:02:10