Celiac disease is thought to affect 1 in 100 people worldwide. Although doctors are still grappling with the causes of the autoimmune disorder, one thing is for sure: If you're diagnosed it with it, you should avoid gluten. But maintaining long-lasting dietary changes isn't easy -- especially when you have to discard some of the most common food items, like bread. Fortunately, hope may be at hand, thanks to good old science. Using gene-editing, researchers from Spain's Institute for Sustainable Agriculture are creating new types of wheat that reduce immune reactions in celiac disease sufferers.