Demand Genetically Engineered Wheat to be Tested for Human Consumption


Target: Hans-Joachim Braun, Director of Global Wheat Program for International Maize and Wheat Improvement Center

Goal: Demand testing of harmful new wheat strains for human consumption before they are used in products and put on our grocery store shelves.

Within the last forty years, wheat has been subjected to various methods of genetic engineering by agricultural scientists with the aim of increasing crop yield. Although new strains have achieved this, they have not been tested for human consumption by any agency after dangerous hybridization methods have been employed. New wheat strains are likely a top contributor to obesity, type 2 diabetes, and have been linked to numerous other health issues. We have been consuming these wheat strains for decades and been suffering the consequences because agricultural geneticists have disregarded the safety of our health.

Although not a technical example of genetic modification (no genes have been replaced or removed,) new strains of wheat, called semi-dwarf, are derived in a lab and created by processes that are arguably worse than genetic modification. This is because scientists employed multiple techniques to engineer high-yield wheat strains, including embryo “rescue” – a process in which geneticists artificially keep an embryo of a hybrid alive that would have naturally died of mutations. Other processes include repeat cross-breeding, cross-breeding two very distantly related plants, and using chemicals, gamma rays, and X-rays in order to provoke genetic mutation. Modern wheat is an extremely dangerous compilation of these processes, and yet, has been readily turned into breakfast cereals and bread without a single test to ensure its safety for the public.

Research has shown that consuming modern wheat can cause or exacerbate obesity, type 2 diabetes, neurological issues, and inflammatory diseases. Furthermore, it has inherent addictive qualities. It is not at all safe to eat products containing modern wheat, and yet, wheat is an ingredient in almost everything available at the grocery store.

We must refuse genetic engineering. We demand that the agricultural geneticists at the International Maize and Wheat Improvement Center to test modern wheat strains for safe human consumption.


Dear Mr. Braun,

The wheat strains that your organization is engineering in its labs are causing severe health problems around the world. Although your program may have started with a commendable goal of feeding the hungry with its lab-created high-yield strains of wheat, the pervasive modern wheat has never been tested for human consumption. Semi-dwarf strains, the same wheat turned into our most popular brand names at grocery stores, have been linked to obesity, type 2 diabetes, neurological issues, and inflammatory diseases.

The continual consumption of modern wheat on a global scale is only turning the hungry into the sick. Before the intervention of agricultural geneticists, wheat-related illnesses were rare. In recent years, however, some of these diseases have advanced to an epidemic scale. It is negligent and unacceptable to genetically alter the natural course of one of the most consumed crops in the world without considering the consequences to the human race. Start testing your wheat hybrids for safe human consumption before introducing them to farmers to be grown and processed.


[Your Name Here]

Photo credit: Hepler Studio via Google Image

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