re: RFK Jr. Tells Food Companies to Remove Artificial Dyes

quote:

---

rename Mexican Coke to American Coke

---

*Americoke

frick all you commies!

Don’t like, don’t buy it, don’t eat it.

You can shop at whole foods or Trader Joe’s or whatever den of socialism you choose.

Why did we ever need them?

How big are you BigJim?

quote:

---

Neither are we in the United States.

---

k

From Grok:

quote:

---

Wheat has been cultivated and selectively bred by humans for over 10,000 years, starting with wild species like einkorn and emmer, which were domesticated into early forms of bread wheat (Triticum aestivum). Traditional breeding dramatically altered wheat’s genetic makeup—its yield, size, and gluten content—over thousands of years, aligning it with human agricultural needs rather than human digestion per se. Modern bioengineering, which began in earnest in the late 20th century, has accelerated this process exponentially. Techniques like genetic modification (GM) and CRISPR/Cas9 allow precise changes to wheat’s genome in a single generation of the plant, which takes about one year to grow and harvest. For example, bioengineered wheat now includes varieties resistant to pests (e.g., via Bt genes), tolerant to herbicides, or enhanced for nutritional content (e.g., lower gluten or higher micronutrients like iron and zinc). These changes can occur in one to five years, depending on research and regulatory timelines.

Human digestive systems, on the other hand, evolve much more slowly. Genetic adaptations in humans—like lactase persistence or amylase gene duplications for starch digestion—take thousands to tens of thousands of years to spread through populations, roughly corresponding to 50–500 human generations (assuming 20–25 years per generation). The human gut has adapted to wheat consumption since the advent of agriculture, but this adaptation is incomplete and varies widely. For instance, conditions like celiac disease (affecting about 1% of people) and non-celiac gluten sensitivity suggest that some digestive systems still struggle with wheat proteins like gluten, which have increased in modern varieties due to breeding for baking quality.

Bioengineered wheat doesn’t inherently "outpace" digestion in a linear sense—it’s not designed to be indigestible—but it introduces traits (e.g., modified proteins, higher yields, or novel compounds) that human digestion hasn’t encountered over evolutionary time. If we consider a "generation" of wheat as one cycle of significant genetic alteration (say, 1–5 years via bioengineering), and a human generation as 25 years, the mismatch arises from the speed of change. Since the 1990s, when GM crops became widespread, wheat could have undergone 6–10 cycles of major bioengineered updates (though wheat lags behind crops like corn and soy in commercial GM adoption). Meanwhile, human digestion has had zero generational shifts in that time—less than one generation.

To estimate: if traditional wheat breeding over 10,000 years represents roughly 400 human generations of gradual co-evolution with digestion, modern bioengineering compresses centuries of change into decades. The accelerated pace might equate to 10–50 "wheat generations" of innovation since the 1990s, while human digestion remains anchored at zero generational updates in the same period. However, this isn’t a perfect analogy—wheat isn’t evolving away from digestibility but toward agricultural efficiency and resilience. The real gap is in exposure: bioengineered wheat might contain proteins or compounds (e.g., modified gliadins or novel micronutrients) that our guts haven’t had thousands of years to adapt to, unlike traditionally bred wheat.

So, a rough estimate? Bioengineered wheat crops in the U.S. might be 5–20 "generations" ahead of human digestive systems in terms of the speed and novelty of genetic changes, not because they’re inherently incompatible, but because they’ve leapfrogged the slow pace of human evolution. This is a conceptual rather than biological gap—our digestion isn’t "behind" in a functional sense for most people, but it hasn’t had time to adjust to the latest tweaks. For context, research shows GM foods are generally as digestible as non-GM counterparts, but specific modifications (e.g., altered gluten profiles) could challenge sensitive individuals, hinting at a subtle mismatch rather than a chasm.

---

Places like Sunrise Flour Mill have begun to make flour from heritage wheat that predates modern bioengineering practices and employ pre-WWII milling processes and had noticeable results, even from folks who exhibit otherwise limiting gluten intolerances:

quote:

---

As Darrold delved into the issue of gluten sensitivity, he discovered that modern wheat is very different from the heritage wheat we ate growing up. During the Green Revolution of the 1950’s, high-yielding, modern wheat was developed.

This modern wheat has a different chromosome structure and less digestible gluten. Additionally, modern wheat requires more insecticides, herbicides, and other chemicals to grow..

It became obvious to us that we needed to go back to the wheat we ate growing up, the pre-1950’s heritage wheat.

We quickly learned that heritage wheat flour was easy to bake with and tasted delicious. Best of all Darrold could eat it without symptoms.

Even for me, who never suspected I was gluten sensitive, benefited from heritage wheat. I found that within a few weeks of making the change, my joint pain subsided and I was able to stop taking medication. After five years of not being able to knit due to thumb joint pain, I was again able to make my needles fly.

---

Booooo! Elon stealing all the dyes too so he can paint his Teslas!

Let me know what you think of it! I'm the baker in the house, and Mrs. Vox has to be GF due to a thyroid thing. She's all for trying it, but asked me to wait until I've gone thru our prodigious back stock of various flours before buying more.

Excellent post if true. We here in the US have a sugar craving. And salt. And saturated fat. Even bread is F’d up.

quote:

---

Let me know what you think of it!

---

Might be a while. I am not a cook, at all, but want some homemade bread like my grandmothers used to make.

Currently doing the carnivore diet to clean all the processed crap out of my system, had brain fog pretty bad, but some bread and pizza with old school ingredients will be for cheat day.

I am craving a pizza.... bad...

I'm sure I will have some failures.