According to the Celiac Disease Foundation, only an estimated one per cent of the world’s population has coeliac disease, which causes gluten sensitivity, but somehow people have gotten the idea that gluten is bad. Despite popular belief, gluten-free products are not any healthier, lower in fat, calories, or carbs when compared to regular foods. Plus, it’s a real drag to avoid its sources including grains like wheat, barley, rye, spelt, farro, and oat—this means you’d have to watch for pastas, baked goods, gravies, soups, salad dressings, even soya sauce! Experts are warning against hopping on the gluten-free bandwagon, as it could mean missing out on valuable essential nutrients and fibre due to a limited diet. A report in Epidemiology also shared that you could be exposing yourself to more mercury and arsenic, commonly found in farming chemicals to grow rice, a popular ingredient in gluten-free products. Consider this before chewing on another bland, air-popped rice snack.