I wonder if the proposed changes will change the flavor?
Bread is the staff of life!:)
Not only the flavor, I wonder if it will suck the topsoil dry of minerals? There are long-rooted plants (some fodder plants, but mostly they're considered weeds) which pull minerals from deeper down. So the next thing to do will be making longer-rooted wheat. ;') And corn that fixes its own nitrogen is still just a dream...