Eliot Martin Glick wrote:
 >sophisticated, occurs at a frenzied pace, and this has caused gluten
 >levels in common grains to skyrocket by multiple factors.

Gluten level in grain is dependent on the climate it is grown in. The
colder the higher the gluten. If the climate gets hot enough it won't grow
at all. This is why in hot parts of the world what bread they have is flat.
Not enough gluten content for leavened bread. And in super hot places, like
Madras India, there is no wheat at all.

Don.