Europeans discovered that when they used a 'sour' starter culture, which broke down the gluten, then they were able to consume the bread w/o gastro-distress. Dough starters actually increased in potency over time, as family recipes were handed down for 100's of generations. Good luck finding a REAL sourdough in this country. Yeast has speeded up the dough-making process and allowed the gluten to remain.
Grains that appear to be well-managed by humans if eaten occasionally: millet, amaranth, teff, quinoa, wild rice and basmati.
My suggestion: eliminate ALL grains for at least 1-2 weeks to see how you feel. When I shifted from what I was supposed to eat to eating what feels right I removed all dogmas: Organic grains, Save the Planet, Veganism, macrobiotics, 'Spiritual' nutrition, Eat Right for Your Blood Type, Zone Diet, South Beach, Blahhhhhhhhh.
#1 Enemy = Food Pyramid. It is 65% carbohydrates, mostly from 'whole grains' that will torture everyone's intestinal tracts. EVERYONE is a CELIAC from today's grains.
Keep in mind that eliminating gluten takes time. Temptation is in ALL media as well as hidden on the label: modified food starch, Hydrolyzed vegetable protein, Starch.
'Enriched Bread' = Bad Joke. Esp. for children. There are wheat-free and gluten-free substitutes in health food stores. They are useful for weaning off of all gluten.
When you see anyone with a bulging waist keep in mind that Mike calls it their 'bread basket.' No supplement nor drug is going to cure what can be accomplished by keeping this stuff OUT of your body.
As far as your past eating habits, FUGGEDDABOWDIT: We change our body chemistry every time we eat. You are as good as your NEXT meal.
Reading: Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous To Your Health - by James Braly, MD