Well, maybe none of this is news to the few who read this blog, but there are some interesting links about modern wheat in the wholewheat section, including:
from the above link the two following:
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. (Shows decrease of gluten in experimental doughs from 400 ppm to 20ppm by using sourdough fermentation vs. typical commercial yeast leavening, proving that slow natural fermentation significantly alters the gluten profile. Basically, if you ferment the dough properly, the gluten issue is eliminated which is why I only offer organically fermented ‘sourdoughs’.)
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease
Characterization of Khorasan wheat (Kamut) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study.
Effects of Short-Term Consumption of Bread Obtained by an Old Italian Grain Variety on Lipid, Inflammatory, and Hemorheological Variables: An Intervention Study
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet. (This experiment used sourdough fermentation on gluten free doughs and found they greatly assisted celiac patients in healing gut issues. I suspect similar results would be found when eating my whole grain rye if not all breads offered.)
Some of this stuff is overly technical for many tastes (including mine), and most too extreme (why don’t they have more tests on classic sourdough whole grain rye, Red Fife wheat, spelt, the stuff most of organic bakers and eaters eat rather than rare local varieties or almost unobtainable triticum etc.? In any case, there have been scattered tests, some of which are buried somewhere in this blog.