This doctor fails to mention the real difference with wheat nowadays. It's the way bread is made. We make bread with commercial yeast now, instead of fermented sourdough. The fermentation process of creating sourdough bread neutralizes most of the proteins in the wheat that cause addiction and sensitivities. Modern hard red and hard white wheat has a lot of gluten, but made into sourdough bread is fine. Modern soft white wheat is is lower in gluten, and doesn't have to be fermented. Its great for baked goods and pastries. If you want old world wheat, buy a grain mill and a big bag of einkorn wheat berries. Same variety that has been grown for thousands of years. Sourdough einkorn wheat bread with seeds and nuts in it is about as nourishing as you can get. Put some raw grassfed butter on it and you have practically have a meal.