An increasing number of people are interested in a gluten-free diet, including those without a celiac diagnosis. The result of this consumer behavior is the emergence of literature in recent years accusing gluten-containing products of causing various metabolic disorders that deviate us from well-being. While there is accumulating evidence in the medical literature suggesting the presence of new allergens in wheat-based products, such as amylase and trypsin inhibitors, this needs to be confronted with the historical consumption of wheat products dating back to prehistoric times. The wheat-based dietary pattern has been fundamental to the success of our civilization, and researchers are called upon to explain why, suddenly, we are seeing a multitude of idiosyncrasies in the general population related to the consumption of these foods. Is this a mere statistical artifact? Does it simply result from an increase in the number of individuals sensitive to w...