Despite the recent gluten-free trend, the wheat protein gluten is beneficial for most people. Less than 1% of people in the United States suffer from celiac disease, which requires the elimination of wheat from the diet. A recent study positively linked dairy, not wheat, to apthous ulcers.
The key to gaining healthful benefits from wheat products is by ensuring that they are not refined. Whole grains contain the most phytonutrients and fiber. Thus, whole wheat bread is superior to white.
Topic summary contributed by Jonathan Grindell.
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