Thanks for your reply. Yeah, unfortunately there's a lot of bad science out there, and people can get pretty dogmatic about it (as with any dietary paradigm). I'm pretty sure neither you nor I have the complete picture and anyone who says they do is selling snake oil.
One thing I want to clarify about gluten is that with evolution you often get a change in the general shape and a few insertions/deletions of genes and proteins over time. To be honest, the gluten protein in early domestic wheat probably wasn't that bad. People also had to do real work to process it, since these field grasses grew to about 8 feet high and had hard, thorny shells covering the seed husks (like pine cones). Heritage strains of wheat like einkorn and emmer have fewer chromosomes (diploid, 14 chromosomes, and tetraploid, 28 chromosomes, respectively) and so their gluten proteins are actually relatively harmless. Modern wheat, on the other hand has 42 chromosomes (hexaploid) and is bred to be 2 feet tall and huskless (perfect height and exposure to be sucked into a harvester) as well as naturally more resistant to pests and fungus. I'm willing to bet modern gluten plays some part in this pest resistance too.
So the reason bread in the middle ages probably didn't affect people was that the more irritating form of the gluten protein is probably a more recent development. There are a few places online that sell emmer wheat. I want to try making bread at home with it.
1) eat real food - more vegetables, moderate meat, moderate fruits, less grains, less sugar, less vegetable oils.
2) exercise - moderate intensity cardio, sprinting, heavy lifting, dedicated stretching and mobility.
3) live - relax, de-stress, meditate.
Disclaimer: I'm not professionally qualified to make any formal recommendations. I've just done my homework and I'm my own guinea pig. All of my data, unless otherwise cited, comes from a sample size of n=1 (me).