There may be something to the GMO hysteria. After all, wheat has been so modified and hybridized beyond what grandma used to bake her bread that it has basically become a noxious weed, even though it still tastes good.
I challenge all people making such claims to produce analyses of old food versus new or “franken” food. That’s what turns the anecdote (the plural of which is not “data”) into something like science.
After one of my little granddaughters suffered every day for 8 years while doctors and specialists in Maine, Canada, Texas and Florida (military) couldn't pin point it - and pooh poohed my daughter for bringing in printed material from the Internet - A naturopathic doctor at a a health fair, with one drop of her blood, correctly diagnosed it as 'gluten intolerance', exactly what my daughter suspected. From that day on, she has had no pain.
In the process, our family has become 'learned' in regards to gluten. And we are healthier.
It's a growing awareness as witnessed by the 'gluten free' products now in stores.
Also, bob's Red Mill puts out many different gluten free flours. And gluten free recipes abound on the Internet.
On of Bob's Red Mill flours I haven't tried yet, but think I will, is "spelt" - which is, basically what wheat was in Biblical times.