The industry optimized for volume, shelf life, and efficiency, not for nutrition, digestibility, or flavor. That’s why heritage grains, stone‑milled flours, and long-fermented breads have made such a comeback: people can feel the difference.
And given your love of heritage wheat and your attention to flavor, crumb, and authenticity, you’re picking up on exactly the right tension: industrial grain isn’t “bad,” but it’s definitely not the same as what people ate before the 1990s.