There has been much debate surrounding a common ingredients that we consume, Wheat. Wheat is part of our normal daily diets, but there are alternative to wheat products that are wheat free substitutes. White bread is commonly consumed in today's Western societies and contains 25% fewer vitamins compared to wholemeal flour, and is also deficient in amino acids. Methionine and lysine, two essential amino acids are added in manufacturing to compensate for this loss.

White flour undergoes a bleaching process and the chemicals damages the starch and protein in flour, and some people are allergic to white flour due to chlorine one of the chemicals used in this process. The same people are not allergic to wholemeal for this reason and white bread also has less fibre which can lead to intestinal problems, because fibre is required to regulate and control our digestive system, and a diet without fibre can cause constipation.

There are large quantities of gluten that is a protein in wheat, triticale, rye and barley, and is also present in oats but to a lesser degree. Gluten contains sulphur and unbalanced amino acids that are hard to digest. Some people can even develop a condition that is known as Coeliac disease, which is a gastrointestinal disease, mainly found in Caucasians. Coeliac disease tends to be hereditary, and slightly more prominent in females. The lining of the small intestine becomes inflamed when gluten is ingested and as is the case for sufferers of Irritable Bowel Syndrome or Inflammatory Bowel Disease the intestinal tract requires recovery. To achieve this it is best to eliminate foods that could result in inflammation.

Consuming too much wheat and gluten in our diets may be one of the causes of Irritable Bowel Syndrome and Inflammatory Bowel Disease. The digestive system struggles'.