Old Fashioned Wheat?

[seedcorn]

Plant height vs harvest ability has always been a concern. Taller the plant more "factory" to utilize sun to photosynthesis but the easier it can go down making harvest harder. In dry conditions, more plant, more water needed to feed the plant. Hard balance between enough plant for factory vs too tall to stop lodging.

So yes, plant structure can confuse him as well. But the basic wheat seed is the same

I emailed Dr. Oz about such shoddy reporting. I received a nice email that if I had physical or emotional problems to contact the following places. Now how did they know I needed emotional help????

 

[so lucky]

I guess they read more into your e-mail than you thought!

 

[nachoqtpie]

I've watched Dr Oz before... and I watch his daughter on The Chew. His daughter has stated that their entire family are strictly vegetarians and in the very first season had never even eaten a "real" hot dog!

I don't think that the human body is meant to only process veggies... if it was, we wouldn't have canine teeth. I usually take anything Dr Oz says with a grain of salt. There are some shows he does that have some really good information! Then there are shows (like this one appears to be) that are complete crap.

 

[so lucky]

Yes, I agree. He has lost a lot of credibility with me since he got his own show. It seems that is the way it happens. Look at Dr Phil. He used to be so helpful and instructive when he was on Oprah years ago. Now he has turned into a punchline, with no real impact anymore. (Once again, it's all about the money...?)

 

[bigredfeather]

I bought a 5lb bag of Hard Red Spring Wheat from Pinetree to try. I would imagine this would qualify as a old style type of wheat.

https://www.superseeds.com/products.php?cat=439

 

[seedcorn]

I bought a 5lb bag of Hard Red Spring Wheat from Pinetree to try. I would imagine this would qualify as a old style type of wheat.

https://www.superseeds.com/products.php?cat=439

Keep us posted how spring wheat does in Midwest.

 

[hoodat]

We know that celiac disease (intollerance of gluten) is on the rise or perhaps doctors are becoming better at diagnosing it. I doubt people have changed that much so that leaves a change in the wheat itself. Growers have for quite some time been raising the gluten in wheat by selecting high gluten varieties since high gluten wheat rises faster and easier so that's the kind the bakers order. High gluten wheat contains more protein but if you can't tolerate it that doesn't do you any good.