I know how that is.
I've read that the wheat that is grown and eaten today is very different from what our grandparents ate. It's been crossbred again and again to make it more resistant to changes in weather, and more resistant to fungi and diseases. Not to mention that it's specifically grown to have a high gluten content, so that it will bake better.
My arm itches today, and I wonder if it's because I haven't had any wheat since Friday, and that was just a piece of chocolate with a wafer in it. We'll see how it goes.