Where's the wheat?

Maybe its because I'm curious about gluten free diets or because of my fondness for all things called bread, I just finished reading two books, the first, Grain Brain by David Perlmutter, MD and the other, Wheat Belly by William Davis, MD. Both books object to eating wheat. Why? First of all, wheat, the kind that our ancestors ate up to the first part of the twentieth century was different in structural composition and quality from the wheat we consume today. By increasing yield and creating new strains, the wheat we consume today is a hybrid of the past, one that may beguile our digestive tract. In short, Dr Davis claims that rather than eat wheat we should be focusing our diets on vegetables, some fruit, raw nuts, dairy, eggs and grass fed meats while maintaining a low-carb diet. There is a week of wheat free diets including recipes at the end of the book. Brain Grain claims that modern wheat and carbohydrates can cause a host of brain related problems, chronic diseases, irritate the nervous system and contribute to Alzheimer's. The focus here is on the relationship between what we eat and how it contributes to our brain health. Both interesting reads no matter what position you have on food, health and diet. Although I'll still consume bread, probably not as much after reading these books.