Is there a better or worse wheat?

There is no such thing as bad wheat, only wheat that is unsuitable for specific applications – for example, there is what works better in breads than in biscuits. From a quality point of view, there is no research comparing the genetic differences between the wheat consumed by the Sumerians and what we plant and harvest today. No difference has ever been discovered that is unfavorable to human beings. There is also no research making such a comparison between gluten today and that of the Sun King Louis XIV in the second half of the 14th century. Food arouses a disproportionate interest among human beings, which leads them to beliefs that, after being unmasked, are replaced by others. Source: Reino Pécala Rae, technical consultant at Abitrigo (Brazilian Wheat Industry Association)