It's also a matter of overdose. Modern wheat has up to 6x as much gluten as its ancestors. It was crossed with various wild grains to make a perfect wheat for modern agriculture.@Perris Even buying organic doesn’t preclude the possibility of unknowingly ingesting genetically edited plants. I suspect that the increased gluten intolerance in humans is a result of whatever was done with oats and wheat to increase pest/disease resistance and yield after the war, they probably pre soaked it with colchicine.
The following is from my grain suppliers website.
‘Many people prefer Spelt to ‘modern’ wheat because its DNA has not been changed by farming methods and it has a more extensive nutritional profile.
Some people who cannot tolerate wheat find spelt does not cause them problems because the gluten is water soluble and more easily broken down.’
Our digestive systems are not designed to handle that much. So a food that provides much of what we need, and used to be a staple, is now on the restricted list for many people.