> So, the vast difference between a modern hybrid high-gluten version
Modern wheat is not high gluten. It's actually probably lower gluten than what our ancestors had.
They even invented https://en.wikipedia.org/wiki/Chorleywood_bread_process in order to manage to work with the low gluten wheats that are common.
> the question was about genetic modification, which is not the same as hybridization.
Yes, it is, at least until you define precisely what kinds of genetic modification you're talking about, and we can get down to the nuts-and-bolts instead of generalities.
2) Er, no, the question was about genetic modification, which is not the same as hybridization.
Interesting how many people, who quite clearly know nothing about what they're writing, revel in the supposed scientific credibility the word "skeptic" gives them.
This kind of drivel gives skeptics a bad name, making them look as ignorant as the unquestioning who blindly accept the opposite story.