>>1936470It actually isn't.
http://thebreadlab.wsu.edu/In the pursuit of greater yields and easier processing, selective breeding has raised gluten levels and simplified the array of amino acids. You now literally cannot live on bread and water.
Older more diverse breeds, such as einkorn and emmer, form almost complete proteins and contain higher concentrations of minerals. They also are less likely to aggravate celiacs and are fucking delicious.
(Not that I study there. I just follow their work while tending my 10x20 crossbreeding patch.)
