Interest in reevaluating ancient wheat varieties in baking has stemmed from the opinions of some nutritionists who argue that modern wheat varieties, developed through genetic breeding over thousands of years of cultivation, contain chemical compounds responsible for a range of gastrointestinal problems associated with gluten intolerance. Furthermore, they claim that the number of individuals with various wheat intolerances is actually much larger than what is recorded by modern medical systems in the realm of celiac disease. These opinions are controversial, as a significant portion of the scientific community vehemently disputes them, and the studies and claims accumulated in this ongoing debate do not currently converge towards a clear direction.

We know with certainty that our ancestors systematically pursued certain traits when improving grains, such as productivity, stem strength to prevent lodging, reduc...