If only the Times had someone (like, say, an editor?) to make similar points. Nearly all the criticisms of 'mainstream' wheat in their article amount to subject

If only the Times had someone (like, say, an editor?) to make similar points. Nearly all the criticisms of 'mainstream' wheat in their article amount to subjective praise of the magical goodness of obscure local strains. I'm sure they're delicious, but I would like to see some real research on just how bowdlerized typical wheat has become. Not to mention that while I like to bake my own bread, and I have the time to do so (occasionally), millions of people will have to settle for buying their bread from a grocery store.