Nothing has been more overhyped in the food industry than the whole "gluten-free" concept. Glutens are proteins found in some grains like wheat. A very small percentage of the population, about 1 in 100 people, develops Celiac Disease, which makes them allergic to glutens. Everyone else can eat glutens without much fear. Or so we thought. Now a new scientific study has shown that there is another population group at risk.
