If this is true, then modern wheat could very easily be harmful to humanity. The industry doesn't care, until the demand for wheat goes down and with it their profits. This article does ask the question; "can this chemical poison be ameliorated?" It doesn't say. And I don't know either.
What I have decided to do is to keep the wheat I have purchased for storage....good or bad, old or new. I believe the answer to this question will come forth in the future when our lives depend on wheat because that is all that we will have to eat. I also believe that prayer over this food when we have to depend on it for survival, will take care of the damage done to it and it will be made useful and even healthful for human consumption.
In the meantime, I will continue to grind my wheat and other grains, sprout my wheat and make rejuvelac and continue to make sourdough bread, muffins, crackers and pancakes and the occasional dessert. And of course, pray over all the food I serve. But will not give up on "wheat for man". Perhaps sprouting and sourdough natural yeasts can diminish the poison, I don't know yet, but I do know there will be ways to overcome the problems. I will encourage people with wheat sensitivities to keep their stored wheat and purchase more if needed... looking for organic suppliers.
Such as "Wheat Montana" brand flours. They go to great lengths to test their wheat to prove it chemical free. There are other growers I'm sure and with some research they can be found.