- Scientists at Harvard University say those who cut gluten out of their diet increase the risk of developing diabetes.
- Despite only one percent of the population having coeliac disease (which requires no gluten), the diet is very cool right now.
- But professors in the US said people who don’t eat it have a 13 percent higher risk of developing type 2 diabetes than those with higher levels of gluten.
- “It’s not clear whether gluten itself is the protective factor, or whether its other foods where gluten is present that influence diabetes risk reduction.”
- But she claims we need to stop thinking that gluten is bad for us: “Eating gluten does not negatively impact health in the majority of the population.
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