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12,380 BCE
The First Evidence of Bread!
Researchers analyzed 24 different charred food remains in Shubayqa (Northeastern Jordan), and found that these people made flatbread-like dishes using wild cereals, such as Einkorn. The use of Einkorn predates agriculture by over 4,000 years. The fragments present in the charred remains suggest that the flatbread components went through repeated milling or winnowing during the creation process. Attached below is a figure depicting the microscopic imagery of the bread-like remains found. -
10,000 BCE
Wheat Domestication in the Fertile Crescent
The Neolithic Revolution marked the first documented change from foraging to farming within ancient civilizations. The same wild cereals that were discussed before, such as Einkorn, were domesticated and farmed. Archaeological sites in places like Catalhoyuk have revealed grinding stones, which serve as evidence for the processing of grains. Attached is an artifact called the saddle quern, which is the means of how grains were grounded up during this time frame. -
3000 BCE
Bread and Beer in Ancient Egypt
By this time (3,000 BC), wheat had become a stable crop in Ancient Egypt. Different from the Ancient Near East, which used primarily Einkorn, Egypt used mainly Emmer wheat. The Egyptians baked bread in clay ovens, and beer was brewed with the use of fermented bread loaves. Archaeological findings such as tomb paintings, clay bread molds, and brewing stands corroborate these practices. Attached is an image of a wooden baking and brewing model from the New Kingdom in Egypt. -
1000 BCE
Bread in the Iron Age
In Ancient Israel and Canaan, bread had become a cornerstone within the ancient diet. Wheat was so important that it actually carried religious significance in the Bible. Similar to how the Egyptians used clay ovens to bake bread, the Ancient Israelites used tabuns, which are more advanced clay-based ovens. An interesting fact is that the grinding was still so inefficient at this point that consuming wheat produced immense dental wear. Attached below is an image of the aforementioned tabun. -
1000
Industrial Milling in the Roman Empire
The Roman Empire saw countless advancements in technology, one of them being the water-powered mill. To this point, wheat had been primarily used for bread and alcohol, but the Romans used it to make porridge, biscuits as well as white and darker bread. White bread became a symbol for the elite, whereas the poor could only afford dark bread. Public bakeries were created, and the distribution of wheat and grains was handled by the government. Attached is an image of bakery remains in Pompeii. -
Invention of the Steel Roller Mill
Flour production was completely revolutionized with the invention of the steel roller mill. This mill separated the bran and the germ from the endosperm, thus resulting in refined white flour. This process increased the shelf-life of flour as well as its appeal (white flour has always been seen as more appealing), it also stripped the grain of its nutrient content. At this point, wheat was used in pasta, cookies, bread, and much more. Attached is a design proposal for a roller mill in 1874. -
Flour Fortification: A Public Health Crisis
In 1940, the widespread refinement of flour from the steel mill invention led to a significant increase in deficiencies such as pellagra and beriberi, which prompted the mandating of the fortification of wheat flour with iron, B1, B2, and B3 vitamins. This is the first example of government intervention. Wheat was stripped of its natural vitamin and mineral content, and then artificially re-injected with them later on. Attached is a graph of nutrient deficiencies in the US during the 1940's. -
Rising Celiac Rates and Rising Wheat Breeding
The 1990's saw the beginning of an incredibly sharp increase in celiac disease and other non-celiac gluten sensitivities all across the world. Many researchers point the finger at changes in wheat breeding techniques that increased gluten strength and density, which enhance baking capabilities but potentially increase harmful immune responses. The 1990's marked the beginning of a public response to how wheat was being farmed and produced, shaping the conversation we have today surrounding it. -
Glycemic Index and Insulin Resistance
By 2010, most of the commercial wheat related products fell under the term ultra processed, which means that their production process included heavy refinement (discussed earlier), added sugars, emulsifiers, and preservatives, and they went through an accelerated fermentation process (unlike traditional sourdough in the Ancient Near East). All of these led to an increase in insulin resistance by 2010, increasing obesity rates and rates of diabetes. Attached is a graph of insulin resistance. -
Glyphosate and Health Concerns
Glyphosate has long been a common herbicide used in crops, but its use had seen its peak in 2020. Global health concerns began at this point, with many studies coming out and showing an alarming correlation between glyphosate exposure and links to endocrine-disruption and cancers. Urine samples showed a relationship between glyphosate in foods and in the bloodstream. This gave more fuel to the organic and ancient grain movements. Attached is a graph of glyphosate use across the globe. -
Wrapping Up the Story
Dating back across thousands of years, wheat has evolved from a wild grass into a global dietary cornerstone. Modern changes, beginning in the 19th century, including breeding, processing, chemical use, and harvesting practices, have coincided with rising gluten sensitivity and chronic disease. While past innovations solved nutrient deficiencies and hunger, modern innovations raise questions about long term risks and the need for more sustainable practices.
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