Modern wheat a "perfect, chronic poison," doctor says

[yellowcanine]

158. "there is something in the food we eat, that wasn't there"

How much does he know about plant genetics/physiology though? Problem with that kind of thinking is one should at least be able to hypothesize a possible scientific mechanism for such a change. Otherwise it is not a scientific hypothesis, sorry, and no respectable granting agency is going to fund a proposal like that. Nor should they - there are plenty of good science questions out there dying on the vine for lack of research money. In this case the ONLY thing I can think of is that the switch to dwarf varieties allowed the use of higher levels of nitrogen, which could hypothetically result in higher levels of gliadin in bread wheat - it is a protein after all and proteins contain nitrogen. However, there is not a direct connection between high protein levels and high gluten levels. And the genetic variation of gluten/gliadin in different kinds and varieties of wheat would completely "dwarf" any nitrogen induced variation. There is nothing in the genetics of the dwarfing process itself which would explain the difference as the "wheat belly" doctor suggests. And the old wheat varieties have just as much gluten in them as modern varieties.