The wheat of today is not the same as the wheat that my grand mother knew 40 years ago.
Over the last 40 years, wheat has been manipulated and hybridized to increase disease resistance, drought and heat tolerance and most importantly increased grain size and yields. In order to achieve this, different wheat species where combined thousands of times over the last 40 years, resulting in the creation of many new unique proteins and compounds that had never been encountered before. This new wheat has many more chromosomes, starches and gluten molecules that are very difficult to digest and results in compromised digestive and immune systems.
Humans where not designed to digest and process this new wheat, and the high consumption of wheat by most people has resulted in a myriad of health problems and can account for the increasing number of people that have gluten and wheat allergies today.
There are many other glutinous and gluten free grains that can be used that do not have the issues associated with wheat like spelt, kamut, rye, oats, quinoa, buckwheat and many more. If you do need to consume wheat products, fermented wheat like sourdough is best as some of the gluten has been pre-digested by the sourdough bacteria.
Unfortunately gluten free processed foods are often no better then wheat, consisting of genetically modified corn, soy and many highly refined and processed food starches as well as the normal additives, artificial flavours and preservatives.
Stick to whole grains and processed foods with ingredients that you can recognise and that are organic where possible!
Some brands we love are Organ, Olive Green Organics, Ancient Harvest Breads, Mountain Bread Wraps (Spelt) and Eco Organics Bean Noodles.
Further Reading: Wheat Belly – William Davis http://www.wheatbelly.com/