What is Wrong with Bread?

"Gluten" comes from the Greek word for glue,
and its adhesive properties hold bread and cake together.
But those same properties interfere with the breakdown
and absorption of nutrients, including the nutrients
from other foods in the same meal. The result is a worthless,
glued-together constipating lump in the gut rather than a nutritious meal.

At worst, rheumatoid arthritis, lupus, multiple sclerosis
and cancer can result from severe celiac disease or
extreme gluten sensitivity. But there are many others
who suffer from unexplained diarrhea, intestinal gas and bloating,
joint pains, infertility or brain fog.

However, the wheat that our ancestors ate was different in form,
quantity and antigenicity from what people eat today.
Until the 19th century, a very recent time in human history,
wheat was generally mixed with other grains, beans and nuts.

Only in the last 200 years has pure wheat flour
with high gluten content been milled to the point of
refined white flour. Generally, the wheat that people eat
is no longer stone ground from whole meal flour,
as even our recent ancestors ate.

By now, almost all of us alive today have been given
white wheat flour products on a daily basis
from a few months of age - before the intestinal lining
can properly filter anything other than mother's milk to the bloodstream.

Read more about this here