A report released Thursday by the Food and Drug Administration said that the risk of wheat flour becoming toxic has been steadily rising for at least two decades.
The agency also found that the prevalence of the toxic grain, and its ability to cause neurological and digestive problems, has been increasing.
According to the report, a 2015 study from the University of Michigan found that at least 20 percent of the world’s wheat flour, which is sold at supermarkets and stores nationwide, had the genetic code of the wheat strain that causes the disease.
Researchers say it is likely the prevalence is far higher.
Wheat flour can be a problem for anyone who has eaten wheat flour.
According the report: Some people can get the disease from eating wheat flour that has been stored improperly.
It’s also possible that people who eat wheat flour can get it accidentally or unknowingly.
Wheat also can be eaten and can contain toxic traces of a protein called gluten that causes celiac disease.
Wheat is an important source of protein in many foods.
The FDA report found that “wheat flour is a staple food in many developing countries, including sub-Saharan Africa, Asia, Latin America, and the Middle East, where wheat is widely grown and where wheat flour is used in many processed foods.”
According to an FDA statement: The FDA found that wheat flour contains a range of proteins, including a protein that is thought to be the cause of the disease, known as gluten.
The gluten protein is the same protein that triggers celiac symptoms.
Wheat gluten can cause severe symptoms, including diarrhea, abdominal pain, and vomiting.
Wheat allergy can lead to severe gastrointestinal symptoms, such as cramps and constipation.
Wheat can also trigger severe reactions to drugs like antibiotics and corticosteroids, and lead to seizures and coma in those who suffer from those conditions.
It is not known if there is any safe level of gluten in wheat flour or how many people are exposed to wheat gluten.
Some studies suggest that wheat gluten can have other health effects, such like raising blood pressure and cholesterol.
The National Institutes of Health found in 2012 that gluten-related blood pressure increases are associated with increased risk of stroke, heart attack, and diabetes.
The report also found a link between gluten and a range or type of autoimmune disorder.
According that study, people with an autoimmune disorder were at higher risk of developing a range and type of food allergy.
Researchers also found links between gluten-associated autoimmune disorders and type 1 diabetes, which can lead patients to develop severe metabolic complications.
It also raises concerns about the long-term safety of wheat gluten, as the FDA report noted that some studies have shown the disease can be caused by a person eating a diet high in gluten.
In addition, the report said that there is “limited information” about the effects of gluten-containing foods on the human brain and immune system.
According a report published in April by the University Of California San Francisco, researchers found that people with gluten sensitivity had lower IQs and lower cognitive abilities than the general population.
“A number of these cognitive and brain function effects of brain inflammation can be seen in people with brain inflammation,” the report found.
According more specifically, people who have gluten sensitivity also have an increased risk for Alzheimer’s disease, dementia, depression, and other disorders.
The study also found increased risk among people with chronic kidney disease, which increases the risk for other chronic conditions like kidney failure, kidney disease and kidney disease associated with chronic inflammation.