My main takeaway from this exhaustive report on the still-unsettled science around wheat is this: The role of wheat in our health is a complex topic—one not well illuminated by marketing efforts like the ever-burgeoning "gluten-free" one. For the 98 percent or so of people not suffering from celiac or wheat allergy, it seems wise to stick to sourdough-style bread and avoid foods laden with additives like inulin, high-fructose corn syrup, and vital wheat gluten.