As a plant breeder I can assure you the gluten content has certainly gone up! We call it a "Multi Trait Index" for baking quality, and we can show nearly every years released varieties increase in the MTI. What is the number one weighted factor of the baking quality MTI? Gluten percentage. Also, this article is bunk, saying, "if people can maintain an enzyme to digest lactoes, we should be able to evolve an enzyme to break down gluten too. "Total hoggerty poggerty applesauce!" NYT, you are cut off!