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5:17 video  If you've been to a restaurant in the last few years, you've likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can't some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.

Some of the anti-glutenists argue that we haven't eaten wheat for long enough to adapt to it as a species. Agriculture began just 12,000 years ago, not enough time for our bodies, which evolved over millions of years, primarily in Africa, to adjust. According to this theory, we're intrinsically hunter-gatherers, not bread-eaters. If exposed to gluten, some of us will develop celiac disease or gluten intolerance, or we'll simply feel lousy. Most of these assertions, however, are contradicted by significant evidence, and distract us from our actual problem: an immune system that has become overly sensitive.

Researchers in a new study at the University of Edinburgh have honed in on five of 89 independent variations in human genetics that are believed to be responsible for autoimmune conditions, from celiac disease and multiple sclerosis to rheumatoid arthritis and asthma. Understanding how these mechanisms work could help scientists to develop new treatments. The team found that a mutation in the ADAR1 gene causes a defect in an "alarm system" in cells that normally protects the body from viruses and other infections by triggering the body's immune system to fight.