Barbara O'Neill
speaker
893 appearances
1 recordings
1 series
first heard Mar 2026
last heard 6 Mar
Barbara O'Neill’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Mar 2026 with 1.
Appearances
And they rushed this through with no safety studies.
And only now we're seeing the problem.
You see, the new wheat, instead of growing six foot high, grows two foot high.
It's got a thick stem and it can produce six to eight times more grain per acre.
Now, Dr. Norman Bullag got a Nobel Prize in 1976 for this wheat.
Look at the timeframe.
By the end of the 70s, it's gone worldwide.
By the 1990s,
Every bread, every pasta, it's all out of this hybridized wheat.
And it was around that time we started to see problems with gluten.
Celiacs started to appear.
Gluten intolerance started to appear.
That was not before the wheat was hybridized.
We started to see another problem, and that is diabetes just skyrocketed because when they hybridized the wheat, they changed the starch structure, and it gets the blood sugar level up higher than sugar.
So all of these different problems started to arise.
You can get ancient grains like Inkenhorn, Spelt, Kamut.
They're called ancient grains because they haven't gone through the intensive crossbreeding.
That's one problem.
Now before the Industrial Revolution, all bread was either unleavened or made with the sourdough method.
Now the sourdough method breaks down the protein or the gluten in the grain, making it very easy to digest.
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