After having his patients cut wheat from their diets completely, Dr. William Davis says, they lost weight and showed improved clarity

You've seen wheat. You know what it looks like -- amber waves of grain and all that. But when Katharine Lee Bates wrote those words, part, of course, of the patriotic song "America the Beautiful," back in 1895, the wheat fields she was looking out on were far different from the ones that cover our plains today. Back then, wheat was taller, more majestic. Today, wheat plants are more than two feet shorter and "it's stockier, so it can support a much heavier seedbed," Dr. William Davis told Maclean's.

That's not a result of genetic modification, of changing the structure in a lab. Instead, it's a result of years and years of cross-breeding and hybridization designed to make our agricultural products resistant to drought and better performing. It's like picking the two fattest pigs in the pen and forcing them to breed because you really like bacon. And raising one really fat pig takes just as much work as raising one skinny pig. The problem? Bacon, as it turns out, is not so good for you.

"[W]e've created thousands of what I call Frankengrains over the past 50 years, using pretty extreme techniques, and their safety for human consumption has never been tested or even questioned," Davis told the Canadian weekly.