Your daily bread may be your deadly bread, and you may not even know it.
Wheat, some other grains and the cereal proteins gluten and gliadin could be a a big factor in any feelings of unwellness you are experiencing.

Wheat is a big staple in our diets. It forms a major part of most people's diets, yet it is also a common allergen. Some 600 million tons of it are eaten every year. Knowing that eating so much wheat could potentially be a health hazard, why do we consume of much of it.

The answer is simply that bakers all over the world love to work with cereals that have a high gluten content.
The higher the gluten content, the more elastic, malleable, expandable and heat resistant the dough becomes. This translates to lighter, softer, visually more attractive and delicious tasting. This means more profitable breads, bagels, biscuits, pastries, and even pastas.

Some of the grains that contain gluten are:
  • Wheat
  • Rye
  • Barley
  • Oats
  • Kamut
  • Spelt
For those who are diagnosed with allergy or intolerance to wheat or gluten, you should start by avoiding all gluten grain, and seek medical direction from your doctor. In other words, wheat allergy or intolerance requires medical consultation and treatment to prevent any medical emergencies.