If you're part of the 1% of the population with celiac disease and gluten is a legitimate health concern, this isn't about you. You can put the pitchforks away now. 

However, if you don't have this condition then don't toss out that croissant just yet! Believe it or not, sticking to a gluten-free diet can actually cause more harm than good.

The director of clinical research at the Celiac Center at Beth Israel Deaconess Medical Center, Dr. Leffler, brought to light the hard truth about this diet trend. He told Harvard Health, "If you’re determined to go gluten-free, it’s important to know that it can set you up for some nutritional deficiencies."

Various types of bread and cereal are major sources of vitamin B in the US, and gluten-free products don't typically make up for it.

The average American is already fiber deficient, and whole wheat is one of the most common sources of dietary fiber. You can get this from other sources, but it takes more effort to reach your daily intake. 

Gluten-free products are also often higher in calories, and they don't come cheap. Dr. Leffler warns that a large majority of people going gluten-free "derive no significant benefit from the practice." For the majority, going gluten-free essentially just costs more money and limits what they can eat for no clear health benefits.

So can everyone go back to unapologetically eating bread now?