Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. [not verified in body] Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Usually the 40% that is removed – the outer brown layer – contains the highly nutritious bran and the germ of the wheat grain. In the process of making 60% abstraction flour, more than half of the vitamin B1,vitamin B2,vitamin B3,vitamin E, calcium, phosphorus, folic acid, copper, zinc, iron, and fiber are lost.

Some of the side effects caused by wheat can be due to gluten. Gluten is a protein found predominantly in wheat, but also in barley, rye and other grains within the wheat family, such as kamut and triticale.
The high carb content of wheat bread and wheat-based products can be problematic if your have diabetes or insulin resistance or are trying to lose weight. Each slice of wheat bread provides about 15 grams of carbohydrates, but most people consume more than that.