Altered Food - A Famine in the Land

How we lost nutrition in our food – modern farm practices, hybridization and genetic engineering

Course Objectives

The course provides a historical and foundational background on how our food has been altered during the last century. The loss of nutrition attributed to modernized, industrialized farming techniques, soil depletion, and green harvesting is discussed. Hybridization efforts focused particularly on wheat and its effect on gluten are over viewed. Studies affecting how modern wheat gluten affects the gastrointestinal tract, our brain, and the resulting disease states are explored. The history, evolution, and science behind genetic engineering are presented as well as the resulting repercussions to human and animal health.