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Notes -
At least in bread, I've always assumed the "gluten" problem was related to moving from relatively long ferments with high levels of wild yeast and bacteria (ie: sourdough) to the now-ubiquitous Chorleywood process.
Those strains do a lot of interesting stuff to the resultant product. I can leave sourdough sitting on my counter for days at a time without it molding, unlike store bread. The fermentation process also lowers phytic acid levels.
Humans have fairly simple guts compared to even other omnivores. Maybe we're better suited to eating something that's been partially broken down already, and acidic enough to keep out more harmful microbiota?
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