Celiac Disease

Because I am celiac, I have devoted a great deal of time reading and researching this subject. After reading the book titled "Wheat Belly", I became more interested than ever in why we are not able to digest wheat. I looked at everything: age, sex, race, activity, old wheat vs. "new" wheat and everything I could dream up.
I do believe that I have finally found the onset of this disease, the commonality I searched for, for three years. I found the answer in my nutritional biochemistry text book and plan to reread all that I have gone through to confirm the early, first thoughts I have on this subject. Celiac is directly tied to the pH of our stomach. Our stomach has a pH of 1-4, but If our pH is higher than 2, we are unable to open the gluten protein found in wheat. We need to maintain a pH of 1 or 2 during digestion, in order for this particular protein to open.
At first I was sure it was connected to the genetic changes that has been happening to wheat since the 1950's when we started research in Mexico on wheat, and indeed we do have a very changed product. We went from Einkorn to todays wheat which has three times the chromosomes as Einkorn had. (Einkorn is the wheat the Jews carried with them when they left Egypt and crossed the desert.) I do believe we are getting more gluten from todays wheat, but we are also eating a great deal more bread and wheat products. Our per capita intake is huge compared to centuries ago.
I will reread this information......it is a most important search and has many implications!