My theory is that we have hybridized and bred strains of wheat in the West which have caused these problems. An interesting study would be take some "old world

My theory is that we have hybridized and bred strains of wheat in the West which have caused these problems. An interesting study would be take some "old world" wheat (that has not been impacted by the industrial-scale farming practices of the West), and see if the gluten-sensitive people still have the same reaction to that.