Only a small percentage of the population actually needs to avoid gluten, yet millions have jumped on the trend. Here’s what science says about the risks and benefits of going gluten-free. Gluten, a ...

Some research has identified possible benefits of a gluten-free diet for people without a gluten-related condition, but other studies have not found any benefits. There may even be some downsides to ...

Gluten is a type of elastic grain protein that helps wheat, rye and barley hold their shape. Because of its glue-like properties, gluten is often added to other food products—pasta, sauces, crackers, ...

This article was made possible by the support of Yakult and produced independently by Scientific American’s board of editors. Recently a friend I’ll call Anne told me she had cut gluten out of her ...