About one in 133 Americans suffers from the autoimmune disorder celiac disease: a severe allergy to gluten; it impedes the absorption of important nutrients like calcium and iron and can lead to abdominal pain, decreased appetite, and digestive tract cancers. The plethora of gluten-free products that are available – from pizza crust to bagels and pasta – is a lifesaver for those who have

celiac disease. However, buying gluten-free products when you’re nonceliac is a waste of money , according to an opinion paper published in the Annals of Internal Medicine . Keep reading to find out who should splurge on gluten-free foods and who should save their dough.

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If You’re Not Allergic, a Gluten-Free Diet Might Not Be Worth the Dough