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I guess I really am going against the grain, when I say that the increase in the price of wheat is not necessarily a bad thing. Less bread will be rising in bakeries and home ovens alike, but there are two sides to every piece of toast.

Changing climatic conditions mean that less wheat is being harvested. Less wheat is available for human consumption because farmers and agribusiness are jumping on the lucrative bio-fuel bandwagon - growing grains to make ethanol to replace petroleum fuel. Funny, how everything is connected.

The bottom line is that less wheat will be eaten, and that can be of benefit to health. We can rethink our dependence on wheat and turn the trend to advantage. Health-wise, wheat is not necessarily the best carbohydrate choice. Much of the wheat grown today has been bred for high gluten content, a protein which gives dough its elasticity. Rye, barley, oats and spelt also contain gluten, but in lesser amounts.

Gluten sensitivity can be a real problem. It's estimated that 30% or more of the North American population is sensitive to wheat gluten or suffers from Celiac disease. This means that the body recognizes gluten as foreign and the immune system reacts.

When the immune reaction begins to damage the intestines, symptoms resulting from improper digestion and malabsorption of nutrients can include abdominal bloating, pain and gas, diarrhea, constipation, nausea, acid reflux, heartburn, fatigue, joint pain, allergies, bone pain, abnormal menses, depression and mental disturbances.

But many are not aware that they have this sensitivity. One way to find out is to eliminate all foods that contain gluten from the diet and then see if symptoms improve.

Another thing - we have been dependent on wheat for so long, many other more nutritious grains have been overlooked. Grains like amaranth, millet, quinoa, buckwheat and kamut.

Here in the Maritime provinces, rye, barley, oats and buckwheat used to be grown in abundance. Now the fields lie fallow. Maybe it's time to revive the cultivation of these grains close to home and revive the small farm economy.

Buckwheat, in particular, is of interest. It is not really a grain but a cereal grass similar botanically to rhubarb. It's nutritional value is comparable to wheat without the gluten. It is also an excellent source of protein, complex carbohydrates, magnesium and fiber.

Roasted buckwheat or kasha is a staple in Russia, Northern Italians make a buckwheat pudding and the Japanese make buckwheat noodles called soba. Buckwheat pancakes are our North American culinary contribution.

So, adjust your thinking and diet in these changing times to give new meaning to the motto "not by bread alone".

* Elaine Mandrona is a locally based registered nutritional consulting practicioner who advises people on nutrition and weight loss, as well as a Nutritionist with Healthier for Life Nutrition and Weight Loss Centre. If you would like to reach her, please phone 874-8142.