Dietary guidelines for health introduced in the 1970s called for reducing fat intake and increasing intake of whole grain foods. However, since the 1970s, North Americans have become increasingly obese, more prone to diabetes and in poorer health. This phenomenon sparked a revolution against the consumption of wheat, including whole grains. Even though nutrition experts call the whole grain category "less bad," whole grains are still genetically modified to meet the needs of businesses rather than the nutritional needs of individuals. Wheat modification has transformed a harmless food source into a nutritionally deficient but addictive ingredient that causes a spike in blood sugar; for this reason, modern wheat should be avoided in a healthy diet. Food companies have radically changed the structure of wheat in order to produce higher-yielding crops without considering the health risks associated with these changes. Food companies tend to favor wheat that is the cheapest produced, so high-yielding "Frankenstein" wheat is used. This wheat has been modified to su...