Originally Posted by BucEyedPea
Yes....but I suspect the reason for the rise in gluten intolerance or wheat allergies has to do with how it's been altered.
It has not been altered. Wheat comes in many varieties. Hard red spring, soft spring, winter, high gluten, durum, white wheat, etc. They are varieties not genetic alterations. Each has a use. Some for pasta, others for milling into flour, some are specific to a geographic area and food in those areas. Very few acres are a true hybrid because oh the difficulty in growing a hybrid seed and low value seed makes it not worth developing. Variety selection has gone on for hundreds of years