And that's all good points, the wheat today is mostly crap compared be back in the day before all the major processing, insectides, mineral soil depletion, GMO, etc.
Very interesting about the wheat breads of today versus way back in the day. One of the main reasons today's bread is bad is because in the old days, they used to ferment their bread dough naturally, taking days to do. Now modern yeast starters have been developed to ferment the dough in a matter of hours. However this dramatic speedup for rising the dough doesn't allow for the gluten in the wheat to get broken down by the bacteria as with the slower old-style natural fermentation process, thus causing a major jump in diseases like celiac.