How many ways can we modify, twist, bake, sprout, compress, ferment, or add things to wheat . . . and make it not wheat?

Can we somehow subject wheat flour to lactic acid fermentation, for instance, to make sourdough bread and disable the lectins in wheat that provoke abnormal intestinal permeabiity?

Can we sprout the seeds and rid the wheat of gliadin protein that stimulates appetite?

Is there a way to compress the flour to prevent the sudden surge of blood sugar to high levels provoked by the amylopectin A of wheat?

If we avoid use of herbicides and pesticides, instead relying only on natural means so that we can declare our wheat “organic,” does that mean the gluten, gliadin, amylopectin A, and lectins are removed?

The answers are no, no, no, and no. We can no more change the basic genetics and biochemistry of wheat by these methods than we can put a pilot’s hat and wings on a chimpanzee and expect him to fly a 747. A chimpanzee is a chimpanzee, no matter how good he looks in a blue uniform, and wheat is wheat no matter how smartly you dress it up.