Unless you have celiac disease, you might want to rethink that gluten-free diet. In a study of more than 100,000 adults, researchers found that eating gluten was not related to heart disease risk. In fact, the researchers caution that avoiding gluten may result in eating fewer whole grain foods, which may in turn pose a risk for heart disease. Remember, most whole grains are gluten-free, so everyone can benefit from eating a variety of whole grains.

When it comes to tackling issues of climate change, chronic disease, and rising health care costs, the solutions rarely seem simple. Yet researchers suggest that these challenges might be mitigated by changing one thing: our diet.

In this article for Food52, James Beard Foundation and IACP Award-winning author Alice Medrich makes a delicious case for why buckwheat flour (a whole grain!) is every great baker’s secret weapon. Bonus for those with celiac disease: it’s also gluten free.