Podcast: devi essere senza glutine?

28 Risposte a “Podcast: devi essere senza glutine?”

1. 💕

2. Thank you for posting!

3. Very interesting info! I will have to listen again with all this packed good stuff:)

4. I begin to experience digestive issues.
   Curious, I remove gluten.
   My swollen belly deflates, skin issues resolve, joint pain is reduced, and I have normal bowel movements.
   I explain all this to my doctor, who then writes a prescription for mental health.
   I go back and forth between doctor and mental health for about 2 years, because mental health says I'm fine, but the doctor thinks I have issues.
   Finally the doctor orders an allergy panel, which includes gluten.
   And much to the doctor's delight I have no food allergies.
   For the next 5 years I keep trying gluten foods, and each time ending up with a swollen belly, joint pain so bad I'm nearly bedridden, and extreme gas with illregular disgestive issues.
   When I avoid gluten, most of my issues are reduced.
   Just so I can keep seeing a doctor, I continue to go to mental health.
   The doctors still see me, but they give me very little time.

5. But could the intolerance actually be the chemicals sprayed on the food? I can eat bread in Europe. In the US it doubles me over.

6. Since a gluten free diet tends to be lower in prebiotic nutrients, I wonder if the issue with at least some people isn't a component of the gluten or wheat but with a bad bacteria or bacterial imbalance that is made worse when the gut bacteria are provided with plenty of prebiotics. I guess the way to test this is to do a study using non-wheat or gluten based prebiotics and placebos on a group of people on a gluten free diet . It seems like it would be a simple study to do.

7. Intolerance is done by dosage and ratio of nutrient concentration to calories

8. Perhaps Europeans need dairy and wheat as they have been consuming it for thousands of years.

9. You were my hero. Stop disappointing me. The whole first section ignores the existence of wheat allergy, instead talking about "non-celiac gluten sensitivity." You can't be reading all the research when you ignore that wheat is a top 5 food allergen. (Some lists are of 8, but wheat is always near the top.) A quick internet search will tell you this a thousand times over, including plenty of reliable sites (e.g. FDA, various doctors and hospitals etc). Wheat definitely tests as my top food allergy. Since I've been reacting to wheat since I was a very young child, now more than 50 years later and still reacting (with blood) I doubt it's just going to go away. Oh guess what! I react to gluten-free substitutes too! I figured out from my reaction to salad dressings that I'm allergic to xanthan gum, which is in pretty much all gluten-free foods.
   You're not even promoting whole foods here – you're promoting bread with an obviously sketchy study that compared bread to bread. Bread is not a whole food! Almost nobody eats whole wheat berries, nor did you even bother to mention them. Then you conclude the video by implying that "gluten sensitivity" is a mental illness. You have gone from hero to terrible person in my book. You're obviously shilling for the wheat industry. There's no other reason to suggest that bread is a necessary foods.

10. Why does the health industry purposefully avoid the preponderance of unnatural genetically altered foods and the wholesale use of glyphosate poison in all our food, but especially wheat? Whats up doc?

11. I have nothing against rice but 400 calories of whole grain brown rice had about 4g of fiber, the same amount is in supermarket white bread. 400 calories of whole grain wheat has about 15g of fiber and a lot (but not all) of gluten free alternatives have next to nothing

    Another very common gluten-free alternative is cassava at only about 5g of fiber for 400 calories while other common gluten Contaning grains rye and barley have about 18g and 20g for 400 calories

12. I'm really glad Dr. Greger validates that non-Celiac gluten sensitivity is a thing. I'd love it if you could talk about Mast Cell Activation Syndrome and how underdiagnosed it is. I definitely believe that plays a role in non-allergic food sensitivities. Some studies found that 17% of the population has MCAS, although unfortunately having a diagnosis is incredibly rare due to lack of widespread access to testing and the fact it is very newly discovered.

13. I am convinced it is the glyphosates used on wheat and other plants like Canadian lentils. Those chemicals cause tumors in animals and digestive issues

14. All I know is that if I eat anything solid of wheat, I'll puke for 2 days! That's real.
    Lifetime of Heartburn since 1980, 2 years after federal approval of glycophate aka: Round Up! 2 hospital stays for diverticulitis, now Gluten free, heartburn free, and so much more.

15. For the vast majority of people, gluten is just a scapegoat or a sacrificial lamb that people cut out of their diets so they don't have to cut out the truly bad stuff that they crave like bacon and eggs. People like to think they're doing something positive for their health, but at the same time they refuse to give up food that tastes good, so gluten (which they're indifferent to) gets dropped.

16. I went gluten-free for about two years hoping to find some relief from my arthritis. Unfortunately it made no difference.

17. is it yeast in bread that causes intestinal complaints instead of gluten

18. In autoimune disease – I have Hashimoto- doctor recomends no gluten, no diary, no sugar – AIP. What to do in this situation?

19. A gastroenterologist recommended I try both the gluten free diet and the FODMAP diet which is very challenging to say the least. I was tested for celiac but was negative. I am an insulin dependent diabetic. You should see the list of things I'm supposed to avoid eating!

20. My ND told me to try eating spelt because its not manipulated like regular wheat…which is hybridized (GMO) Also can be having reaction to Roundup and other pesticides so I am eating as organic as I can now. I think I can tolerate spelt.

21. My problem with gluten and I am hopelessly addicted to it is that if I eat a good amount I break out in really bad hives. Secondly I thought the issue with gluten is people are rarely eating a bowl of gluten free oats with fresh berries but rather we're ingesting gluten as pizza, breaded deep fried chicken wing, cupcakes, bagels, packaged foods so the way people are getting gluten is in the worse possible processes forms.

22. My son was tested for Celiac and food allergies. Turned out he had an allergy to gluten containing foods , not Celiac.

23. Doctors love to prove women are hysterical.

24. I developed Celiac after taking Nexium , but found out I also carry the genes that make me vulnerable to Celiac. I also believe that the genetic alterations of wheat/barley/etc. has exacerbated the development of the disease.

25. I will say that the only gluten I can seem to tolerate is the sourdough I make at home. Anything else, I experience digestive issues within a few minutes. So maybe it’s not so much a gluten problem but rather we’re not using these grains as they historically were used… fermentation

26. I have Hashimoto’s Thyroiditis. I have to be gluten free. When I consume gluten, my TPO antibodies go through the roof (I am talking severely high like 3,000 when they should be below 60). My joints ache, I have intestinal issues, I develop eczema, and a heavy fatigue. So I avoid the gluten. The bad part of gluten free diets though is the use of not so good ingredients to make gluten free baked goods. Gluten free baked goods give me diarrhea. So I avoid them and eat foods that are just naturally gluten free. There is no limit to fruits and vegetables. I can eat gluten free oatmeal, buckwheat, millet, rice, etc. Legumes are gluten free.

    I just add that I am also sensitive to dairy and am lactose intolerant.

27. Dr Greger, this was so comprehensive and I learned so much. Thank you! ❤

28. I thought it was interesting. I have dermatitis herpetiformis which is supposed to be due to gluten. My doctor ran a blood test and said I didn't have Celiac. That was the end of that. I recently (2 months) started a gluten free diet. I can't even imagine deliberately going back to gluten just to have myself tested. What would the benefit be?

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