Is it myth, partial fact, or truth? Let's use critical thinking
Critical thinking: "begins with what exactly is being said and by what authority." I found this quote recently online.
Let me state upfront that I am certainly not a fan nor supporter of destructive GMO nor spraying practices. Far from it. I hate both. But I do like to dig into things to find myth vs. truth. There are a lot of lies on the chemical side, but also some misguided ideas on the other, which we need to be very careful of and aware of if we want to show that we are well informed. It is the same as when a person deals with the milk issue. There is much more to discover about conventional/raw milk that most people can easily learn if you can just observe the practices (on both sides) for yourself from beginning to end and ask questions. Find out information for yourself, as directly as possible and don't just believe 'say so' or internet myths & spectacular popularly believed propaganda.
A bit on wheat, GMO wheat, sprays, weight loss, etc...
I as far as GMO wheat...it has been developed, but not released on a large scale. If it had been, we would certainly see many of our local farmers using it, and I can say with certainty that they are not. They love the sprays here and have no issue with GMOs. One of the worst chemical applicators here grows wheat every second year. Spray means money to him (so deceived as it does exactly the opposite). If it had been released, he'd certainly proudly be using it. We would know. We are smack dab in the middle of spray country.
There was the 'I found GMO wheat in my crop' incident in the US years ago. I am not sure how that was determined without a farmer dessicating at harvest, which kills everything except GMO & is an extremely widespread practice. Foreign countries, North America's largest trading partners insisted on that. If N.A. grew GMO wheat, they would lose their business immediately. This halted the release.
Pretty much all crops are desiccated (even if they are fully ripe & ready to go!). If the wheat was GMO, it would not die from this application. Dessicating is the last thing to happen before grain is put in the grain driers, stored & sold.
The modern wheat today is actually smaller than older less hybridized varieties. With spray comes less viability in the germ, so says a local seed grower (he grows the best of the new varieties to sell to companies who sell to regular farmers) who sprays very minimally because of this. He knows because that determines his incoming price (top quality seed grower seed vs. substandard seed, which is actually still considered better than what regular farmers harvest). This is where some issues start...it loses quality as it goes down the line.
With hybridization, the goal was creating an easier to thrash thinner seed coat. Old varieties are very hard to thrash. I have no idea how this affects the inner structure, however (it may/may not), but it is like show dog/poultry breeding...much is often lost to attain the look. I have seen no solid proof that gluten, the protein that surrounds the brand & germ (and provides structure to bread), has been increased in the hybridization process...however, EXTRA gluten is often added to commercial bread products and this is not natural. I think that gluten is the popular scapegoat for the problems and is not the true problem in the majority, but only in cases of celiac disease. I believe something else is in play here. I have a celiac friend who is very active in the celiac support community. She believes the cause of the majority of the wheat related issues is also the spray/dessicating. She has experienced the Mediterranean wheat and has high praise...but they don't dessicate. Also, there is no fiddling with the seed coat thickness, so that will also play a factor. Their flour will be fresh & not irradiated to increase shelf life. Yet another factor. They have not removed, finely ground at high temps, & then "added back" a portion of the whole grains goodness. Another factor. I suspect that they may let their dough sour/ferment as well, but I don't have direct knowledge of this.
What I believe, as she does, causes a lot of the disruptive issues in the case of wheat, is the dessicating spray (this is usually Roundup or glyphosate from another company).
As far as losing weight, if you consider that most baked sweets use wheat, I would say that the larger culprit silently lurking in that part of the gluten controversy is the type & amount of sugar. But that is not all. Irradiation is a factor, starting to lose nutrition immediately upon grinding & becoming empty both from the milling & age of the flour is also a factor. Eat empty foods=gain weight. Empty foods also=digestive issues.
I have found that my greatest times of bloating come from sugar late at night, lentils (beans, split peas, other lentils...they are dessicated) and corn chips. The corn will be GMO, but is not dessicated. I haven't seen that practice here in the feed corn. BUT if I chew the chips very well, I experience no bloating.
As far as corn, except for popcorn, the large majority is GMO. The feed corn (for cows), certainly is. I know a man who ate some directly out of his field and developed holes in his stomach (it healed after care, thankfully). This is a result of GMO. The corn was developed to eat away at the digestive system of the corn borer. He said that he will never feed it to his cows again.
So, my conclusion after uncovering all of this information is that the problem makers are (and in no particular order): dessicating, refinement...destroying & removing nutrition & enzymes (through high heat caused by very high speed milling), not thoroughly chewing food, emptiness of the milled & old flour, sugar, sometimes the GMO (but not always). A body is not designed to digest these foods treated this way and reacts accordingly.
We all know that creating sourdough makes a difference to digestion through bacterial enzymes...but what does that action REALLY do? Does anyone here know?
My advice to anyone about anything they read & hear...Don't just swallow all information, but weigh it carefully and research. Be willing to change if your information is incomplete.
@blevinandwomba, I thought you might be interested in this, but didn't want to disrupt your thread.