Nourish your blood with the wheat of affirmation.
- O.V. de L. Milosz

Ancient strains of wheat are generally known to contain lower levels of gluten than conventional varieties. Some, like Khorasan wheat, grown organically as KAMUT™ brand,  have also been shown to cause less inflammatory reactions in the digestive tract.

Negative reactions to wheat are also a result of how the grain is processed. The grain in most commercial wheat products, for example, is stripped of its slower-to-digest elements, bran, kernels etc. This is done order to make the product soft and consistent in texture, and to preserve its shelf-life during long-distance distribution. Unfortunately, it is precisely these "slow" elements in the grain that are needed to keep the body from digesting them too quickly, transforming the carbohydrates into sugar.

Because of these processing techniques, most mass-produced wheat products on the market today contain high levels of fermentable short-chain carbohydrates, collectively known as FODMAPS which have been shown to cause gastrointestinal problems as they pass through the digestive tract..

Lesser-processed wheat products on the other hand, especially bread baked at home with minimally-processed whole grains, can offer a path to both sensual delight and healthy digestion. Frequent bakers should also note that letting wheat flour sprout before baking is a traditional way to reduce its gluten content.