My wife's doctor read the "wheat belly" book. At first she dove into glutton free. Then I convinced her to add stuff back into her diet. She does seem to have problems with wheat flour i.e. flour made for hard red spring and had red winter wheat. Durum is okay so she can eat most pastas.
My biggest problem is what can I substitute fot my old fashioned roux? I have not tried durum flour yet but all the other alternatives give all my sauces different flavors, textures and mostly a god awful shinny artificial look. If there is a good substitute what is the fat to flour ratio for a roux?
I spoke with doctor and tried to have a little chat concerning what he had gleaned from the book. As an ex grain inspector who worked at the Minneapolis Grain Exchange I think I know a bit more about grains and what qualities are wanted from each grain than a cardiologist. Making a general statement concerning all "wheat" is not a good idea. It is like discovering something about oranges and then doing a blanket application to lemons, limes, grapefruit...you get the picture. Since a medical doctor wrote it he still would not believe the factual explanation as to differences vis-a-vis what the market wants for each. This determines the purpose and how each has been historically and continues to be developed.
I love the life I live and live the life I love*, and as Mark Twain said, " Always do well it will gratify the few and astonish the rest".
*old blues refrain