We know bananas are one of the most popular foods in the world, but many of us also know that the gluten in banana flour can be a serious issue.

According to a new study published in the journal PLOS ONE, that gluten in the flour can cause serious digestive and neurological problems.

This study also found that gluten can cause more severe side effects such as diarrhea, vomiting and diarrhea-like symptoms.

In addition, the researchers found that some people are allergic to gluten and have serious side effects from the gluten, such as nausea, constipation and other gastrointestinal problems.

What does gluten do?

Gluten is a protein found in the seeds and stalks of wheat and rye, which are both legumes.

Most people who eat gluten are unaware that it is a common ingredient in processed foods.

The term gluten comes from the Greek words for gluten and grain, and it is also often referred to as “gluten” or “glutinous.”

Because of this, many people think of gluten as a non-essential part of the diet, even though it can be used as a source of fiber, sugar and vitamins.

The researchers found there were many other health effects that gluten might have on people, and they were all related to the use of gluten.

Some of the health problems they found were similar to symptoms associated with wheat allergies, such headache, nausea, abdominal pain, dizziness, and blurred vision.

Other symptoms included: headaches, migraines, migricidiosis, diarrhea, diarrhea-type symptoms, constrictive stomach and bloating, weight loss, constipated bowel, and diarrhea.

Why do people eat gluten?

It’s important to note that this study was limited to people who had celiac disease, which is a genetic disorder that affects the body’s ability to absorb gluten.

However, gluten also causes a wide range of other health problems, including digestive problems, neurological problems, headaches, and other neurological problems linked to inflammation.

What are the health benefits of gluten?

Eating gluten can help reduce the amount of gluten in your diet.

The research showed that consuming gluten lowers your chance of developing an autoimmune disease, an autoimmune disorder that attacks the body.

For instance, people with celiac have a higher risk of developing autoimmune diseases such as rheumatoid arthritis.

People who have celiac can also have an increased risk of diabetes, heart disease, and stroke.

The benefits of eating gluten are particularly important for people with a gluten intolerance.

Because gluten can be harmful to your digestive system, the research also found some benefits for people who are gluten intolerant.

These include better digestive health, better mental health, and less fatigue.

Some people have gluten sensitivity and do not get sick from gluten, but some people who have a gluten sensitivity may be at increased risk for developing chronic illness such as arthritis or osteoporosis.

Are there any specific foods or products you should avoid or limit?

If you’re looking for a way to lower your risk of celiac, you should limit your gluten consumption to the following foods and products: Gluten free products, such like gluten-free flour and non-gluten-free yogurts.

These foods and yogurting products contain flour, sugar, salt and/or water, which can lead to an increased chance of diarrhea, constriction of the intestines, or other digestive problems.

If you have celicose-intolerant individuals, this may limit the amount and variety of foods that you can consume.

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