(Published March 2013) Think about what you ate for breakfast this morning. You might have had some fruit or protein, but you most likely ingested wheat. This is a probable assumption because wheat is the most widely consumed food group in the North American diet [1]. Common wheat-based breakfast foods such as pastries, bagels, granola bars, pancakes, cereal, muffins, and oats all contain flours or starches prepared with wheat, rye and barley grains [1]. When flours are mixed with water, the wheat proteins create a 3D network giving dough elastic and viscous properties that food-processing companies have chemically manipulated to…