The Truth About Gluten & Modern Wheat (Part 2)
How Modern Wheat Differs From the Past — And Why It Matters for Your Gut
If you’ve ever wondered why so many people are suddenly “gluten sensitive,” the answer isn’t as simple as blaming gluten itself. The wheat we eat today is not the same wheat our grandparents or great-grandparents enjoyed.
From new hybridized varieties to faster processing methods, modern wheat behaves very differently in the body. Let’s break down what has changed and why it matters for your health.
The Shift From Ancient Wheat to Modern Varieties
For thousands of years, humans cultivated ancient grains such as einkorn, emmer, and spelt. These varieties had simpler gluten structures and a very different nutritional profile.
Einkorn wheat, the oldest known variety, has only 14 chromosomes, compared to 42 in modern wheat. This means the gluten proteins are structurally simpler and often easier to digest.
Modern wheat, especially after the Green Revolution in the 20th century, was bred for higher yields, pest resistance, and uniformity — not digestibility or nutrient density.
Result: Today’s wheat contains more complex gluten proteins that the human gut may struggle to break down.
Gluten Structure: Why It’s Harder on Digestion
Not all gluten is created equal. The specific protein types and ratios in wheat matter.
Gliadin proteins (the component most strongly linked to celiac disease) are higher in modern wheat.
Modern wheat gluten forms tighter, more elastic networks that are great for fluffy bread but difficult for digestive enzymes to dismantle.
This means more undigested fragments linger in the gut, potentially triggering inflammation, gut permeability, or immune reactions in sensitive individuals.
Traditional Fermentation vs. Modern Processing
One of the biggest overlooked factors isn’t just the wheat itself — it’s how bread is made.
Traditional sourdough fermentation (long, slow fermentation using natural yeasts and bacteria) helps break down gluten proteins and reduce anti-nutrients like phytic acid.
Today’s bread is often made with quick-rise commercial yeast and dough conditioners, skipping the slow fermentation process entirely.
Without that breakdown, gluten remains more intact and harder to digest.
Bonus: true sourdough has a lower glycemic impact, making it gentler on blood sugar as well.
Nutrient Loss From Processing
Even before bread-making, wheat loses much of its natural nutrition through processing:
Refining strips away the bran and germ, removing fiber, B vitamins, and minerals.
What’s left is mostly starch and gluten protein — a gut irritant with very little nutritional benefit.
While enriched flour adds some nutrients back (like iron and folic acid), this does not replace the full spectrum of naturally occurring phytonutrients and cofactors found in whole grains and there are issues with these synthetic nutrients, which we will discuss.
Ancient Grains Making a Comeback
Because of these issues, many people are turning back to ancient wheat varieties. Einkorn, emmer, spelt, and khorasan (Kamut) are gaining popularity because they:
Contain simpler gluten structures
Have higher mineral content
Are often grown with less intensive farming practices
May be easier on the gut (though not safe for celiac disease)
It’s Not Just You — The Wheat Has Changed
The rise of gluten sensitivity isn’t a mystery when you look at the evidence: the wheat itself has been dramatically altered, processing is faster and harsher, and much of the natural nutrient synergy has been lost, sadly.
If you’re struggling with bloating, fatigue, or digestive issues after eating bread, it may not be your body “suddenly broke” — it may be that the modern version of wheat is no longer the food it once was or possibly something we should even really call food at all.
Real food is meant to nourish the body and provide it with essential nutrients that it needs, not cause damage to the body.