Thanks for this. It's a HUGE issue that few have even dared consider.
There's a lot more than needs to be studied here. A few points:

• Wheat changed over the years as the stalks got shorter and fuller. While this made cultivation better, it also reduced the nutrient value. There are several studies on this, but they're not well funded for obvious reasons (doesn't help big ag). There are a few groups bringing back the old wheat as well.
  A result of this is that flour has basically no nutritional value. It's empty calories, but still high in carbs and excessive gluten. A hundred years ago, nobody had gluten intolerances. Thanks to modern technology and big ag, it's almost epidemic.
• Wheat used to be cut, bundled and then left in the sun for a period of time. During this time it cured, may have fermented and changed from what it was when initially cut. It was stored for long periods of time too, so had to be dry. Today it's cut and harvested in one shot, getting to market much faster without time to "cure" (or whatever you want to call it).
• Many are using various methods to ferment their wheat before consuming, because it helps remove the negative characteristics. Sorry, can't recall technical lingo for it.

Most of us in "advanced" cultures where we've adopted a western diet will experience bloating from wheat products now, especially as we get older.