I've been doing a bit of research on gluten and wheat allergys, mostly trying to find a way that I can enjoy some bread without feeling all guilty, wondering if I am doing my body harm by eating it. What about sprouted grain breads? By sprouting the grain first it seems to really minimize the effects of wheat sensitivities and gluten problems. Here is a link to Silver Hills Bakery bread (which is pretty much what I always buy)
Silver Hills Bakery
I am going to eat it for the next week or so and then try not eating for a week and see if I feel a difference.