Jean-Louis Tu wrote:
>

> [snip]
> 2) Wheat, and others: gluten intolerance is a well-known problem. But wheat is
> perfectly edible raw, usually in sprouted form, and the sprouts contain the same
> proteins (the breakdown of proteins during the sprouting process is only
> partial). And several of my friends like to eat raw wheat, directly from the
> field. The experience of raw-fooders shows that raw, sprouted wheat can indeed
> cause problems (but much less than cooked wheat). So, why?

Probably because of availability, our ancestors couldn't have eaten any
significant amount of wheat, raw or otherwise.  Without farming, there
are no "amber waves of grain" that I know of.

Bill