This is a long, fairly thorough article about the link between hybridized wheat and a whole host of symptoms and syndromes.
Why you should probably stop eating wheat
Back in the 1950s, scientists began cross-breeding wheat to make it hardier, shorter, and better-growing. This work, which was the basis for the Green Revolution — and one that won U.S. plant scientist Norman Borlaug the Nobel Prize — introduced some compounds to wheat that aren't entirely human friendly.
As cardiologist Dr. William Davis noted in his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, today's hybridized wheat contains sodium azide, a known toxin. It also goes through a gamma irradiation process during manufacturing.
But as Davis also points out, today's hybridized wheat contains novel proteins that aren't typically found in either the parent or the plant — some of which are difficult for us to properly digest. Consequently, some scientists now suspect that the gluten and other compounds found in today's modern wheat is what's responsible for the rising prevalence of celiac disease, "gluten sensitivity," and other problems.