“The way wheat is processed is part of it. Gluten intolerance? Where did that emerge?”
Actually, it’s the genetic makeup of the Wheat. In the 1950s, by Norman Borlaug. Here’s Google’s summary:
“Norman Borlaug developed semi-dwarf, high-yield, disease-resistant wheat varieties that sparked the Green Revolution and saved over a billion people from starvation”
He did this by hybridizing wheat (as opposed to gene splicing, which wasn’t around back then), which increased per-acre yields by 3 to 4 times. But unlike the old form of wheat, which humans had 10,000 years or so to adapt to, humans are not even close to fully adapting to Borlaug’s wheat, and so some people haven’t adapted at all are Gluten Intolerant, while MOST PEOPLE can eat his wheat, but their bodies do not yet have an efficient way to process it, so it’s immediately turned into glucose (blood sugar), which drives up insulin production, which causes insulin resistance, which directly leads to both obesity and diabetes, which then leads to trillions for Big Food, Big Pharma, and Big Medical (while making life miserable for many millions of adults, but who cares, it’s the money that counts!).
That’s what we’re eating. A lot of nonsense
Then there are also those phyto-estrogen containing seed oils that Ancel Keyes pushed to replace healthy animal fats like butter!