Interesting article to the discussion about gluten. What happened to our wheat/ bread and is there hope in sour dough?
and not a single link to a serious study made with strict scientific criteria.
Moreover Romans had legumes as a much richer source of proteins, but they rarely lived more than 40 years:-)
Perhaps some agronamist will team up with a chemist, a physician, and a baker to take on a research project on this subject. It would be interesting; I'm too old to start.