I can spot the same tendency about some kinds of grains eaten in Ukraine (don't suppose you know or - God forbid - consume them). When I was a kid, buckwheat, for example, had to be boiled for twenty minutes at least, and even then its seeds stayed whole and springy on the teeth. Now five minuted and the whole mass of it turns into jellyfish. The same about millet - it had to be soaked for several hours before boling it. Always wonder what is wrong with them.