Paleo Ketogenic Diet

Gluten-Free Diets – Separating the Wheat from the Chat



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DESCRIPTION: How common is gluten sensitivity? Are there benefits of gluten? Why does the medical profession explicitly advise against people who suspect they might be gluten intolerant from just going on a gluten-free diet?

This is the second video in a 3-part series on the latest science on gluten and gluten-free diets. Though the medical profession now recognizes wheat sensitivity as a discrete entity, it’s still not clear if it’s actually the gluten to which people are reacting. See the first part for a review of the controversy: Is Gluten Sensitivity Real? (http://www.nutritionfacts.org/video/is-gluten-sensitivity-real)

In the final installment, How to Diagnose Gluten Intolerance (http://www.nutritionfacts.org/video/how-to-diagnose-gluten-intolerance), I’ll go step by step how someone may want to proceed who suspects they might be sensitive to gluten-containing grains.

More on the benefits of whole grains in general in Whole Grains May Work As Well As Drugs (http://nutritionfacts.org/video/whole-grains-may-work-as-well-as-drugs/) and Alzheimer’s Disease: Grain Brain or Meathead? (http://nutritionfacts.org/video/alzheimers-disease-grain-brain-or-meathead/).

More on keeping our gut flora happy in videos such as Preventing the Common Cold with Probiotics? (http://nutritionfacts.org/video/preventing-the-common-cold-with-probiotics/) and Beans and the Second Meal Effect (http://nutritionfacts.org/video/beans-and-the-second-meal-effect/).

Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/gluten-free-diets-separating-the-wheat-from-the-chat/ and he’ll try to answer it!

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29 comments

  1. There are better ways of testing for celiac disease than packing the diet with gluten and destroying the patient's gut (and causing neurological damage). Lots of misinfo and bad logic in this video.

  2. Is the rise in NK cell activity really a good thing? A pathogen would cause a similar rise in activity, but we wouldn't say it's improving the immune system…

  3. by using The 3 Week Diet, you will discover some real-world proven body shaping and fat burning workouts within just 20 to 30 minutes each day and just 3 days per week. The last but not least element that determines the effectiveness of weight loss is the motivation of losing weight and mindset. In reality, this section will help you power through your own will power challenges and present a host of simple-to-follow options that mostly ensure your success on this diet plan.

  4. Gluten makes one dull and fat and if you really look into it the word gluten which means 'glue' actually acts like glue in your guts.
    Why Gluten free?
    The word gluten comes from the Latin word meaning glue. A human’s digestive tract has structures small hair like structures that gluten can interfere with by flattening them and behaving like glue. Causing things like bloating, gas and a drop in energy. Gluten free is much more than just the latest fad. Studies have found that gluten can cause a host of digestive complaints and making your body feel heavy or sleepy after eating it. Try switching to a gluten free way of being and see how you feel. 

  5. So many silly little testimonials, so few people actually trying a blind test for gluten sensitivity. (Which is a bunch of pills with flour vs ones with, say, sugar or MCTs. Easy to set up.)

  6. Many of the native americans had trouble with wheat as well, which is why they relied on corn, squash, potatoes, and beans instead. Dairy also caused trouble. They were strong and lean, before all this junk was shipped over. I've noticed many of my friends that have native and latin blood have trouble with gluten and have remained healthier without it. Before they would bloat up and gain weight, along with depression.

  7. Bullshit! Gluten means in Latin Glue!
    Look into the books Grain Brain and Wheat Belly !
    And i feeling a lot better when i skip all gluten of my diet! No more heavy feeling on my stomach after eating gluten and not constipated anymore and a lot of other things.

  8. I am in so much pain when I eat even a small amount if gluten I'm not sure anyone could convince me to eat 4-5 slices of bread a day. That may be a huge hurdle in getting real numbers on who really has celiac. Being on a gluten free diet kind of stinks and most would probably have to be experiencing quite a bit of discomfort and be pretty convinced it's gluten to go gluten free. I hate being gluten free but the pain drives me to avoid it. When I think I can get away with eating gluten I am very harshly reminded by my body. Wish it wasn't so, I love wheat and think whole wheat is healthy! Everyone who can eat it, enjoy every bite for me! 

  9. I've seen "Gluten Free" on the most absurd things! Tea bags, Rice, Cheese, Peanut Butter, and other things that would OBVIOUSLY not contain wheat, barley, or rye. It's turned into some kind of marketing fad to the point where whenever people see something labeled Gluten Free, they think it's healthy to consume.. Even if they aren't allergic to it.

  10. Have you ever looked at the Gluten Casein free diet links with autism? It is an interesting subject, especially as it seems to affect the developing brain far more than an adult.

  11. For thousands of years wheat was grown for quality — you had to grow your own and if you are going to do all that work you might as well "save the best for last". That phrase basically means hold the best grains for the end and instead of eating them — plant them!! So the best of the crop was always planted out. The best tasting got grown out. This also covers productivity as well. If something tasted great, but there wasn't anything to save because of low production those traits did not get passed on. Now wheat and any other food crop grown commercially is selected based totally on profit. If something is extremely productive it does not matter if it tastes good, or if it even causes an allergic reaction. It is grown without anyone having a choice in the matter. Genetics is extremely complex and in the course of selecting for wheats that are harder to remove from the stalks – this increases productivity – other more desirable wheat traits we as consumers benefit from are lost. Another trait selected for in commercial wheat production is very very hard grain so that it will not become damaged by machine harvesting. Another trait is lower fats as this is what will cause the wheat to spoil eventually and is also the reason the germ is removed from the wheat. Selecting for germ that is easily removed is another layer of genetic loss. Wheats used to be selected for high germ and oils because both of these lead to fantastic flavor and nutrition. Oh and the wheat needs to be very very short. The shorter the stalks the less fertilizing is needed to get the wheat crop. And then those short stalks have to be good to go through the machines.. another layer of selection. All this amounts to a genetic loss in flavor, quality, and a lot of unknowns like food allergies and nutrition loss. 

    The same is true for commercial varieties of corn. Corn fed cattle suffer from untold diseases that the industry isn't exactly required to admit to – and a lot of these health issues in both dairy and meat cattle can be traced directly to the corn. 

    It all goes back to that old saying "You are what you eat"

  12. Hey, my dad has bad cholesterol and is eating medicin for this. He has had a stroke and he loves meat, dairy and eggs. He is willing to make som changes but i have to show him som good facts that really shows that his cholesterol will be lowes and he can be off his medicins (after taking blood tests that shows the progress) if he changes his diet and he will not get any heart attacks and (more) strokes. He is also eating medicin because of his bad metabolism. Can you please link me some sites that states this fact that says what he should do. Can he stop with egg and stop eating read med (maximum once a week/month) or tips like this. I'm a vegan and i would love him to be that to. But I have to start som where with him, he is soon of gluten i think ;). Thank you in advance! :)

  13. I am unmistakably sensitive to hybridized, modern wheat, which has been manipulated for higher crop yield and is produced with a considerably higher gluten content than heirloom or ancient wheat like spelt or einkorn and overly processed. If I eat modern wheat, I am itchy within about 20 minutes and covered in eczema within 24 hours. If I use a whole grain, heirloom flour, or if I buy a bread made with these ancient grains, I have no issue with moderate, reasonable consumption (say, a sandwich once or twice per week).  

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