Technically you could be correct. However the many ways in which wheat has surreptitiously been an added ingredient in so many unexpected foods, and through such additive, modification of recipe, and food processing is unparallelled. To any Celiac, you quickly recognize wheat is your enemy and it ends up in so many processed foods, and in ones where you wouldn't expect it to be a constituent ingredient or additive.
you can look that up on any Gluten free site. Wheat is the hardest thing to avoid, and creates among the worst experiences in those that cannot tolerate gluten. My own DR and specialist theorize that its the bombardment of use of wheat in all our foods that created the reaction in my gut, and many others. More and more people are developing full blown Celiac condition or Gluten sensitivity due to how much wheat has been packed into almost every processed food.
The rampant and increased use of herbicide, pesticides on such crop could also create problems. People have trouble digesting wheat generally. Buckwheat is far superior for human consumption.
There has been modification in Wheat as well. I mean I said genetic, but think of it as standard testing and modification like with many other plants. Wheat has been reengineered.
I Quit Eating Wheat & This Is What Happened (naturallivingideas.com)
that wheat isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s. This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten.
Its even possible that many people that suffer reaction to the wheat of today could consume heirloom wheat better.