In the Ancient world farmers grown, maintained and exchanged locally grown varieties that are from wild populations adapted over time to suite local conditions which are refered to landrace varieties. These are the grains in our ancestral diet. Landrace varieties have long roots which make them to take nutrients from the unfertilised soil and are best suitable for Orgainc farming with crop rotations.
Quest for high yields have replaced landrace varieties from our farmers hands to meet the demand of modern population quantity diets and to meet the hungry world where the climate conditions have changed in this process we have lost the good natural nutrients and we have enhanced food in our modern diets.
Experiments have aserted that the larger the kernels of grain the lower the percentage of protein they contain. The fact is that the last constituent formed in the grain is the starch and consequently as the starch makes up a larger and larger proportion of the kernel, the percentage of other constituents must decrease relatively. Most of the landrace grains are short and dense.
Ancient almost extinct varieties of wheat still exits in some parts of the world and grown by small family farms. These grains have different gluten structure (14 chromosomes) and modern hybrid wheats have (42 chromosomes)