Hybridization And Genetic Manipulation
Hybridization And Genetic Manipulation
From Alkaline Plant Based Diet: Dr. Sebi’s methodology not only avoids the consumption of meat, dairy, and processed foods, it also avoids highly hybridized, starchy, and genetically modified plant foods.
I follow the Dr. Sebi nutritional guide which avoids highly hybridized, starchy, and GMO foods, in conjunction with using herbs in Dr. Sebi’s African Bio Mineral Balance to restore the health of my body.
Hybridization is a process where two or more plants combine to form a new plant. Sometimes this is a natural process, and many times hybridization occurs unnaturally and is avoided.
The process of forced or unnatural hybridization negatively effects the original composition and ratio of plants’ nutrients.
This results in food that was naturally assimilated by the body and properly supported homeostasis, to food to is less recognizable by the body and results in harmful byproducts during digestion.
This process often results in highly starchy foods that are difficult to digest and stay in the digestive tract too long.
The starches overfeed certain bacteria, throw the balance of flora out of whack, and compromise the integrity of the intestines.
Common-hybrid and GMO plant foods, such as “common wheat,” were left off the guide because they are harmful. Many people today have wheat- and gluten-related illnesses, and the number keeps growing.
People have consumed wheat for thousands of years, but it is not until present times that wheat consumption has become problematic.
The likely culprit is the hybridization and genetic modification of wheat that has produced common wheat. The hybridization and genetic modification of wheat has resulted in today’s common wheat, and turned it into an acid-forming food.
Common wheat was hybridized to alter the composition of its gluten and to produce more gluten. This is likely a reason for the rise of wheat and gluten illnesses.
Most common wheat has short stems, which is the result of RHt-dwarfing genes introduced into wheat. Norman Borlaug inserted RHt genes into modern wheat varieties in the 1960s.
These modifications to wheat’s genetic structure make it different from the wheat people subsisted on for thousands of years, and is the likely reason for its negative impact on people’s health.
Avoidance of hybrid foods and sticking to consumption of foods on the Dr. Sebi nutritional guide is a major differentiator in the way I approach a plant-based diet compared to many other people’s approach.
