Chickpea flour is gaining attention thanks to its gluten-free binding properties. But the ingredient has been a staple of cooking for Indians, Pakistanis and many others for centuries.
The U.S. Preventive Services Task Force says there is not enough evidence to determine whether testing people with no symptoms of celiac disease provides any benefit for those patients.
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About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease.
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