(September 3, 2012) Modern wheat a "perfect, chronic poison," says Dr. William Davis says.
Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain, said that the wheat we eat these days isn't the wheat your grandma had.
"It's an 18-inch tall plant created by genetic research in the 60s and 70s," he said on "CBS This Morning."
"This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease.