My brother was diagnosed as gluten intolerant a year or so ago and as I've always been a gassy person (as are the whole of my family, lol) and we all grew up eating loads of bread and pasta, I thought I'd try cutting our gluten to see if it made any difference to my excessive methane production. Magically, I've not had a peep since I cut out wheat & rye. I found it hard to cut out bread, but every time I relapsed, my stomache would bloat with gas and my energy level would drop. I've had to buy gluten free bread and spaghetti (why is it so expensive?????) to stop myself relapsing and I'm exploring other grains such as quinoa and tiff. I've even bought gluten free bread flour and will try making my own bread. There may apparently be a link between gluten sensitivity and my Irish ancestry and gluten intollerance is pretty widespread in England. Something like 80% of Irish Americans tested in a study in the US showed a gluten intollerance. What I don't understand is why almost every cake, sandwich, meal etc sold in the UK is made with wheat. Avoiding gluten takes a lot of effort and wheat is one of the worst grains to use as on top of gluten intollerance there are a lot of people who are allergic to wheat for other reasons! Apparently some grains produce toxins to prevent animals eating them and wheat is one of the worst offenders! If anyone gets farty after eating with bloating and abdominal pain, you might want to see whether it's down to gluten. http://en.m.wikipedia.org/wiki/Gluten_sensitivity