What a load of b#####s, true some people do have reactions to wheat's and yes it is different to years ago, but many other factors account for things like diabetes and weight again. Years ago we didn't have Mcdonalds Kfc etc. Also the vast majority of bread these days is factory made, were years ago it was all down to your local craft Baker.
Multiseed Low Gi bread has been on the market for a few years now and is a major seller in many shops, and according to at least one major professor at Oxford uni a big step in fitting Diabetes as would most breads made by small indepedent bakers. Also many new variety's of Bread are now being made using Spelt flour.
Its easy to say one product (Wheat)is causing these problems but bread comes in many different forms and totally different production processes
