Old Wheat

I was reading over at The Deliberate Agrarian about modernized wheat.  I had never heard about our modern wheat being so much different from the wheat grown in the 1800s. 

I started looking on line for information and  there's quite a bit out there.  Modern wheat has been selected and bred for high yield and high gluten.  Some people think that this may be causing all of the issues, such as gluten intolerance and celiac disease, that are so common right now.  

I found this information over at The Sustainable Seed Company.

What makes heirloom grains so special? Heirloom grains, (generally speaking are those over 50 years of age) are still very adaptable. Meaning, unlike many of todays hybrid wheats these heritage wheats have a huge genetic background allowing them to fight off pests and adapt to local growing conditions over generations. Why is that so important? Because as petroleum becomes even more expensive transporting such a heavy food commodity, most grains will once again be grown locally. To do this you will need locally adapted varieties of heritage grain. That is a big reason, but another important one is the flavor. Many heirloom grains retain unique and rich flavors that were sacrificed in modern hybrids for high yields.

After doing some research, I'm thinking I may trade in my spring red wheat for some kamut.  I need to look into it some more and would love any advice you may have on growing grains.  The weather here is cold, we're a zone 3.  Winter wheat has never worked for me, but then again, I just might not know what I'm doing.  Any wheat growers out there?  How about barley growers? Another grain on my list.

Thanks.