I don't know, but it seems to me that people in countries like Italy, France and Germany eat a lot of bread.  I think of the men riding their bicycles on Parisian streets with baguettes in their basket.  I'm also thinking of the marvelous bread in Italy which gets dipped in olive oil and thick vinegar.  What about the Germanic black bread with which you can sop up delicious savory stew?                   It also seems to me that Americans have a lot more problems with irritable bowel syndrome, celiac disease and the likes of other gastrointestinal problems.  It seems that there is something particularly wrong with the wheat products in this country.  My friend who has a PhD in cell biology told me today that many farmers in this country use hybridized wheat with which they can have 2 harvests a year instead of one.  This type of wheat also has increased amounts of gluten and gliadin (another highly allergenic protein).               Gluten should be decreased in all of our diets, but the quality of the gluten surely plays a role in our general health.          Dr. Merry