Gluten Is DESTROYING Your Health (Stop Eating It TODAY!) | Mark Hyman
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- Опубліковано 26 гру 2024
- A few decades ago, most people didn’t know anything about gluten. Today there is an unmistakable trend of people going gluten-free in the hopes of solving all of their gut woes. Why is this?
In this mini-episode, Dr. Hyman explores this question with the world’s top gluten expert, Dr. Alessio Fasano. Dr. Fasano founded the Center for Celiac Research at the University of Maryland School of Medicine in 1996. In 2013, he moved the Center to Massachusetts General Hospital and renamed it the Center for Celiac Research and Treatment. He is chief of the Division of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children and professor of pediatrics at Harvard Medical School.
Find Dr. Hyman’s full-length conversation with Dr. Fassano here: DrMarkHyman.ln...
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Dr. Hyman is an 11-time New York Times bestselling author, family physician and international leader in the field of Functional Medicine. His podcast, The Doctor's Farmacy, is a place for deep conversations about the critical issues of our time in the space of health, wellness, food and politics. New episodes are released every Wednesday here on UA-cam, and wherever you listen to podcasts.
Find him and more of his content all over social media:
Website www.drhyman.com/
Facebook / drmarkhyman
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Twitter / markhymanmd
My wife became sensitive to eating wheat products, which made her increasingly sick until she could not eat wheat at all. Then, in 2019, a trip to France showed that she could eat anything she wanted - baguettes, croissant, pasta, etc. So, she started making her own bread from organic Italian flour and Einkorn flour when we got back to the US, and has no issue. The idea promoted here that "they make bread differently" in Europe doesn't make sense. My wife makes bread the "quick" way, only letting the dough sit for 2 hours. She does not have any reaction to eating Italian flour. However, even one bite of anything made with flour from the US makes her sick. Bottom line: There is something very wrong with the wheat grown in the US.
All wheat?
Even organic?
@@katiedid1851 Hi Katie, there are some suppliers of organic wheat here in Colorado that my wife can tolerate, but not on a regular basis. The problem is that there is so much RoundUp (glyphosate) being sprayed on crops in the US that even organic farms are somewhat contaminated.
Wheat has been reengineered. It used to be tall and wispy, now it is short and thick. New chromosomes have been added to make this possible. It is killing us slowly. I recommend reading Wheat Belly by William Davis. He explains it all. In short stop eating this new wheat. yYu will feel better, pre diabetes will go away and probably lose your gut.
@@tinman3220 Where can you get Italian flour from? Do you have a brand name?
correct.
france and italy have their own wheat. pitty german not, german got it from USA.
I was really sick with a lot of illnesses as a kid. At age 7 we moved to a farm. TA-DA! My immune system turned 180*. Fresh grown foods with NO chemicals, around livestock and domestic pets, played outdoors dawn till dusk when I wasn't in school. My parents made a wonderful decision that saved my health and my life.
No chemicals is the answer as I see it.
farms are full of chemicals. everything is chemicals
@@deepattison9329 "No chemicals is the answer as I see it."
Don't forget plants which has the worst chemical by nature...
Playing outside means plenty of vitamin D too. People these days are lacking it.
@@btudrus Natura is different story. No one can copying, even when they say they did - its rubbish (example.. mothers milk for babies! read about what are we feeding our children with. Do proper research, No one can copy Mothers Milk! Its the best you can offer to your child. Unfortunately today is a "fashion" for rubbish.
It boils down to... greed is killing us.
Very true
We have destroyed nature
What about Australia what do they do with their wheat when Oats are okay. Gluten free food is expensive.
When you eat natural foods, you eat less. Therefore, you spend the same amount of money or about the same amount.
Corporations politicians and thr riches greed foe getting richer. This is why becoming rich is sinful.
A Greek physician named Aretaeus of Cappadocia, living in the first century AD, wrote about “The Coeliac Affection", which he named “koiliakos” after the Greek word “koelia” (abdomen). He noted “If the stomach be irretentive of the food and if it pass through undigested and crude, and nothing ascends into
the body, we call such persons coeliacs”. A few other physicians made similar notes over the years, but during World War II, a Dutch pediatrician, Dicke noticed during bread shortages in the Netherlands, children with celiac disease improved, but they quickly deteriorated again when Allied planes made food drops which included bread. A few years later, working with others, he produced a series of seminal papers, documenting for the first time the role that gluten from wheat and rye plays in celiac disease.
But how widespread was it? Because wheat and bread were staples of MANY civilizations since that time. (including the Romans)
@@jonothandoeser It's hard to put a figure on it, Doctors in the 1800s and early 1900s were seeing the same issue today and calling for elimination diets for those patients. As its a Celiac is an autoimmune our DNA hasn't changes but the diagnosis of the disease has change. So we've likely always had this issue but you learn to live with it, mask it with medicine and avoid it. Even today many people go years without a proper diagnosis often listed as IBS or something else.
I do not have the genes for Celiac, but I do have severe gluten intolerance.
@@kittimcconnell2633 You should try Einkorn or Spelt. I have friends who have severe gluten intolerance. I made Einkorn loafs for them and they enjoyed the bread with zero bad reactions.
@@jonothandoeser Do keep in mind that child mortality was VERY high for much of history. And doctors didn't know why some kids were "always sickly" and died young when other kids were healthy and grew up fine. Now we can keep those "sickly" children alive and have found out there are many, many different reasons why they are sick.
About 25 years ago, I discussed this in Germany, with a farmer who studied agriculture and has a PhD in this field. He told me that the wheat of pre-WWII was different. It contained - naturally - just traces of gluten. Then, the farmers were paid for their wheat grains by means of determination of the gluten content. More gluten, higher price. The gluten is one of the key ingredients that gets extracted from wheat, for usage in other food items that are now industrially produced and have to be processed for preservation and consistency etc... So, more gluten, more money for the farmer per ton of wheat. This then triggered the selection of grains higher in gluten content, and it was pushed basically to the extreme. In other words, even in the bread we eat, there was never this much gluten. It seems that human bodies don't like gluten, but can deal with minimal amounts without any problems. Now, when we are overloaded with gluten, not only in the bread itself, but also in most other commercial food items, our body cannot process this onslaught. We are getting allergic to it and we can no longer tolerate it.
Gluten is invisible, so it is impossible for a normal consumer to see it and avoid it. And labeling for gluten is relatively recent. Before that, nobody knew in detail what was put into the food items we all eat.
I wish we would reconsider the way we make our food. All these additives (colorants, preservatives, humectants, taste enhancers, processing aids, etc etc...) are making our food more or less questionable, if not outright unsafe. We usually find out AFTER lots of people are already sick. That is unacceptable. Children have all kinds of issues which were never known pre-WWII. Before that era, there was hardly any processed food out there. The TV dinner craze and such all began after that fateful war.
Yes, in Europe they seem to have a greater control of what goes in food and how it’s made and I have a running theory for that. Few preservatives and additives. I witnessed that with some food products I bought made in Germany. In Romania, where I’m from, some relatives bought some lunch meats, they have to be eaten in just a few days because they will spoil. Do you know why the farming methods changed in Europe after ww2? More output for farmers, means getting paid better? Who’s screwing who?
GMO
I heard this too. I read they genetically modified it with more gluten because the yields were bigger and weighed more meaning more money. Such a similar story but same kind of idea. It wasn’t here like this, We havnt changed.
@@biancahotca3244 Monsanto is doing everything in their power to spread their GMO-seeds including bombing the seedbank in Iran which had grain with 8.000 years-old genes. Then they carefully bombed the sister-bank in Syria too. The aid to starving Iranis? Container after container with GMO-seed from Monsanto. So all of Iran is now growing fields with GMO-crops.
Final Justice for American Exceptionalism 😢
That was a pretty powerful speech. I make pizza for a living in Australia with cheap Aussie wheat but long fermentation times, 24 hours or longer. I get the same response that people can 'digest my pizza better' than others. Whether you believe it or not is another story but long fermentation and minimal yeast seems to be key. Make no mistake that all the italians I've worked with know about long fermentation times for bread/ pizza and homemade pasta techniques in their restaurants.
I have a small side business selling sourdough out of my condo...it takes me start to finish almost 7 hours or more before its ready to go into the oven and it takes an hour to bake, for big bread companies that isn't acceptbale and they take short cuts with additives. of my customers, some avoid gluten for health reasons yet none of them have a medical reason to do so and they all compliment me that my bread doesn't make them feel funny...trust me my bread only stays in one piece because of one thing...GLUTEN. I swear this whole gulten free fad, sorry celiac people I know your out there and I mean no disrespect I am talking about others, but this fad is designed by big food companies to get our attention off the other additives that are the real route of people's disgestive problems. Hell I thought I was doing myself a favor by switching from regular coke to coke zero, it was destroying my stomach...went back to the real stuff but in moderation, no upset tummy! We just need to get back to natural food, not depriving ourselves of everything we enjoy...
@@evanhunke1676 I hear you loud and clear. Homemade baking need to make a comeback
@Evan Hunke I agree, but coke is horrific for you.
@Danny Gill Yeah, but I will say sugar in moderation is better than some sweeteners, especially sweeteners in diet coke, etc
Yeast fermentation eats the gluten in wheat.
The story of the wife being able to eat pasta outside of North America resonates with me. I have TERRIBLE I.B.S. complications if I eat bread/wheat products here in Canada. When I was in Paris and in Ireland just before the pandemic I held off for a while and tried it and had NO issues. It was so wonderful I ate it every day that I was there for 3 weeks with no issues at all. A week after getting home I tried ‘homemade’ bread from the grocery store bakery. I didn’t get through a single sandwich before I knew what a horrible mistake I had just made.
Yeah! I crave regular bread so much. I can’t have it here in Canada.
Using organically grown wheat should help quite a bit. Glyphosate is truly not beneficial to humans.
When the pesticide companies are growing YOUR food...yeah, it's an issue. Grow most if your own food.
You mean the first few bites of the sandwich were already in your colon before you could finish the sandwich? Do you not have a stomach?
Palm oil in food should be banned, not because of the environment, but because of the effect it has on the gut !- totally harmful.. .
50 years ago they didn’t soak wheat in Roundup to harvest it.
Well said bro
What pesticides? Damn they're on to us!
yep hence why you don't see those pesky fruit fly and co much anymore... bugs in general really near crops.
@@122Music1 Well those American crops and chemical solutions are not allowed in Europe, they are banned. Chickens are another item we don't want from USA.
You win.
At just over a year old my daughter was diagnosed with celiac disease by a Yale graduate pediatrician. That was in 1970. It is a genetic disease for her. My family is Northern European. As soon as she went on a rice, banana and lean meat diet she began to thrive. For those that actually have celiac disease it is debilitating and ruinous to their ability to thrive. It is not intolerance it is devastating to their health. It is an auto immune disease like Crohns and Minimal Change disease, asthma, lupus. And it isn’t something that has happened in the last 50 years. Gluten sensitivity is different than celiac disease. Full blown celiac in a child is like watching your child starve and not knowing what is causing it. Their belly swells. Their skin becomes fragile, eczema broke out on her. They are sick! After doctors said it was an allergy to milk for months I finally took her to the pediatrician that diagnosed it, and we had a biopsy done and she had celiac disease. That saved her from years of suffering.
My dad didn't find out he had Celiac Disease until he was about 62. By then, he was down to a skeletal 118 lbs., had severe anemia, and prostate cancer. Now, in 2022, at age 87 he's still doing okay due to getting off gluten years ago. I'm to the point where I think no one should eat gluten. I'm not a celiac, but have clear negative health side effects when I eat gluten.
No one realizes how sick they get, unless you experience it for yourself. One of my children had all you describe, plus bleeding intestines. My other child had seizures from gluten. Their diagnosis saved their lives, they are now in their thirties and healthy adults.
I work with a lady that suffers from Celiac. In her 60's huge red flags started going off with her doctor. She was virtually all vitamin and mineral deficient, including iodine. After extensive test he finally discovered that the walls of her intestines were covered in gluten. The gluten was sticking to the intestinal walls -- her body unable to flush it out. Her body was not absorbing the vitamins, minerals and nutrients from food. (This is a layman's explanation.) He ordered her to quit eating anything with wheat gluten. Anything she had in the house, she needed to get rid of. Eventually her body recovered and her thyroid improved -- the Celiac disease becoming less severe. This is how I learned of Gluten intolerance, and started researching it. It seems that there is no one set standard of how it effects people. Seems people will react differently. Getting off the gluten worked for me and it worked for her. Recently, my cousin (our mothers were sisters), her daughter and my son have been diagnosed with gluten intolerance. This is more than coincidence. I am beginning to think it may be a hereditary thing. I think the gluten intolerance is much more prevalent than we think. For some people the symptoms are mild and not noticeable. But over time, the problem gets compounded until your body can no longer handle it as you get older. Just my thoughts. So glad you found a doctor who was open minded to gluten intolerance. The majority of the medial industry will not recognize it.
@@Atheria444 I am not celiac either, but I am definitely gluten intolerant. I get severe stomach bloating, dizziness, extreme nauseousness the shakes -- all within 15 minutes of eating wheat. Then I projectile vomit -- and I mean projectile; it comes 'flying out'. Then, once my stomach is empty all the symptoms fade. If what I ingest is small enough that I do not vomit it out, I suffer from severe arthritis pain that last for weeks. Gluten can attach itself to any inflammation in the body (which is what arthritis is) and irritate it. If I avoid wheat -- completely -- I have zero arthritis pain. So, for all the years I experienced pain in my shoulder and hip (which have been diagnosed to have arthritis); ever since my early 30's, it was because I was eating wheat. So, I check all labels. Even vitamins and medicines can have gluten in them. It is not just in foods. It is also in shampoo, soap -- you cannot name everything gluten is in. I use gluten free shampoo and soap. That was when the eczema I suffered with since my early 20's, completely went away. No outbreaks -- nothing. It is a real problem, do not let anyone make you believe it is not.
@@reesaserik3759 EEEEK. I do avoid gluten in skin/hair products as much as possible too. I also buy specific gluten free oatmeal. A weird symptom I had for years that went away when I ditched gluten was bloody, painful, scabby sores up inside my nasal passages. I didn't know that was a gluten thing until this woman in Colorado with Celiac mentioned it.
This information is incomplete. A new strain of wheat was developed in 1969 that when tested years later was found to have as much as 10 times the amount of gluten than the preceding strain of wheat that was grown for centuries. The only country that didn't accept this new strain of wheat developed in 1969 was Italy. You can still find this ancient type of wheat in Tuscany. You did mention this dwarf strain but nothing about the testing that has proven to have a higher amount of gluten.
I've been saying all along that the wheat we have now isn't the natural wheat we used to have.
We have it too in india. It's called khapli/emmer here.
Didn't we also use a different type of chicken? and we used wood ash so that could also be a factor in things.
(Edit, as was pointed out below this is incorrect information so I add this here and apologize for having it all backwards)
In Sweden it's called "spelt" or more often in the German word "dinkel" which is a bit more expensive but is an old strain of wheat that contains far less gluten than modern wheat does.
@@sigvardbjorkman we need to save and propagate those
This is true when I was in India we ate rice and wheat regularly almsot everyday and everyone does so. Its a staple and no one ever is gluten intolerant there. When I moved to North America I started developing a gluten and rice sensitivity and had to go on a keto diet. It caused chronic inflammation and auto immune disease in my body not just intolerance. Imagine something I ate for 30 years no problem and within a year I can't tolerate it.
Come Back India 🇮🇳
I haven’t seen the whole video but could you please tell me why it doesn’t impact us in India but you started to get intolerant upon moving elsewhere?
Does it have to do with cold versus temperate climate?
No I guess the processing and cold storage may have impacted the nutrition levels in these. Like in India there is a lot of manual production and because cold storage is poor lot of crop is destroyed annually but at the same time what you eat is quite fresh or near about. In western countries most food items are imported, not necessarily fresh and the processing is mostly through much more sophisticated machines maybe leading to cross contamination or toxic by product formation along the way of processing.
@@OnusOfNous GMO
It’s the pesticides used on the wheat crop. I know this from experience in a bakery where people would get rashes from touching certain flour. But a brand switch would stop the reaction. Anyone working in baking, flour factory or the pizza industry may be familiar with this.
I believe this. I used to eat pizza from a locally owned pizza shop and was fine. One day I got terrible stomach pain and the next time I went into the shop, I told the owner I was just having a salad with my friends, because I apparently can't eat the dough anymore. He said he had several people complain including his niece. They had bought a cheaper flour and they decided to go back to the old flour even though it was more expensive. They had to raise the cost of the pizza though.
Yup! Glysophate is banned in Europe but used in the us. Mansant's round up
Interesting comment about the interviewers wife's reaction to food in America and Europe.
I'm English, living in France. For the second time now I've visited England to see relatives and friends and both times on return to France I've been bloated, swollen joints, painful knees, shoulder pains. After a week back in France all the symptoms have gone away.
I'm beginning to think its the diet and composition of food. Food in the UK is way more processed and "manufactured". In France its less processed and, for want of a better word, basic.
I always wonder what all is in the water.
I live on a French island and I can enjoy bagett and croassain again.
@@zsuzsannabak1530 whats a franch island?
@@zsuzsannabak1530 When can I visit?!
My husband's cousin has celiac and is allergic to a lot of food. She went to France, ate ALL the food she's "allergic" to and she did not get sick. In fact, she felt better.
I’ve had gluten intolerance all my life but I didn’t know that I had it. I knew the illness and symptoms I had ran in my family but it wasn’t until my niece was diagnosed when she was an infant that we had a name for what was wrong. Been off of gluten for several years now and it’s definitely made a difference to my health. No longer having daily headaches, frequent migraines, hand tremor, leg pain and restless legs syndrome as well as gut problems.
I've had close to the same experience. I am 74 and I have been living with this problem since I was a child and didn't know what it was. Gut problems, restless legs, headaches, constipation, - I tolerated it for years. The funny thing is that when I tell people of my dietary restrictions they feel sorry for me. But my reaction is "Rejoice for me! I've never felt better in my life!"
Have you ever tried moving and seeing if that helps? I have family members with all kinds of food issues in California, but get better when they’re in New York, and get even better when they’re in Europe or Africa.
I truly believe it’s city or county water that is ruining our guts, even with filters systems. Husband & I both grew up in the countryside that had water wells, never gut issue. In our 30’s, we moved to the city and had our children. We started having gluten issues within a year. Myself & my daughter would break out in hives. My husband & son would have awful stomach issues.We lived in 3 different places over 6 yrs, all on city water. We had to eat gluten free for years. 6 yrs ago, we bought a ranch in country with a water well. We started noticing our sensitivity to occasional cheats, say cookies, weren’t causing any issue. Eventually we started testing reg foods and in last 2 yrs we have had no issue whatsoever. Wheat bread, pizza, pasta... no issue, no hives, no bloat, no toilet issues & no vomiting. For us, I’m convinced City Water was wrecking our stomach balance.
Interesting.
How about using Reverse Osmosis water?
Interesting and very possible!!💯 I sometimes feel when i drink water from the filter on an empty stomach, that then i start getting stomach upset and acidity, like burning.
@@gskyle4822 i heard from many natural healers that the best water is destiled water with an additional fluoride filter.
Reverse osmosis is good but takes away all good minerals. So u have to put them back on with himalayan salt.
I really would do reverse osmosis filtered water into a destiler, then add the himalayan salt.
Then drink or cook.
Thats my plan.
I don't think it's the tap water. I haven't used tap water in nearly 2 decades and I have issues with gluten.
I was having problems 60 years ago and was treated for irritable bowel my entire life until I had repeated bouts of diverticulitis and had surgery. I am a cardiologist and my symptoms were not consistent with celiac disease in the textbook of medicine. When I was recovering from surgery I heard Jillian Anderson talk about her clients with celiac disease and their symptoms were like mine. I went gluten free and was much better.
"Modern medicine" has limitations.....We seem to see a lot of it, right now ! Rarely does cutting into the body, cure the problem. I have exceptions as it would be, if I had a bone sticking out of my skin or if I had ruptured appendix, with possible obstruction. Anything else, I pass. Like everything we do, it is about using Band-Aids. We rarely, if ever, get to the source of the problem. We just eliminate the symptoms. These famous cancer treatments ? they have allowed pharma to make many billions.......That is a topic for another day.
Hello Steve. A humble suggestion. I think it's important to get a diagnosis to discard celiac disease, because there are concerns about cross contamination that can be life thretening.
Wheat has other components that can trigger gi issues. Also some industrial processing methods i would say.
Best wishes. Greetings
Dr. Hyman makes a good point. In the northern US and Canada where they have cool summers, they spray the wheat and kill it with roundup poison to dry it, 2 weeks before they get ready to harvest it. Here in Oklahoma and the southern states, it's hot enough where the wheat naturally dies and dries without having to poison it. The problem is, when you buy flour in the grocery store, you don't know where it's grown.
While that may be a problem it does not address the obesity epidemic that is playing out. Even those that do not eat wheat can be having problems.
There are children out there who do not eat bread and still develop problems into adulthood. It is the overall diet that is causing the problems.
Just buy organic. No sprays used.
@@janemann2756 Not true.
@@gregoryhaines6084 it is in the UK.
@@janemann2756 organic means it's just not a chemical/synthetic... Ex: Pyrethrum is a natural insecticide.
My grandfather, born in 1910 was a Saskatchewan wheat farmer. He had Celiac disease. My grandmother used rice and potato flour. ✌💖🇨🇦
celiac disease is genetic , it has nothing to do with gluten.
Gluten does not cause celiac disease and is only ONE of the many things that people with celiac disease cannot tolerate !
Wow!
Can you please share what she made with the potato flour
This is definitely true for me. I started developing gastrointestinal issues after moving to the U.S. I remembered the first three years were specially hard, even eating out at nice restaurants would cause an incredible amount of abdominal pain.
I now have wide range of food sensitivities including gluten and lactose and was diagnosed with an autoimmune disorder at 32.
I came back from a trip to the Netherlands, now I’m in Malta and bloated asf and gained 2 kg. My thigh gap is nearly gone too.
My son is only 18 and dealing with abdominal pain whenever he eats we have eliminated dairy and wheat gluten but still issues perhaps pesticide sprays I have no idea would you possibly have any suggestions
@@flowers3036 Has he seen a gastroenterologist yet? If not, I highly recommend it. I got tested for gut diseases and bacteria after my post and it turned out to be H.pylori. I was put on antibiotics and have been doing so much better since.
@@andromeda_2389 not yet but thank you so much that is a great suggestion and so glad the antibiotics worked! I will ask his Dr as he's ordered a bunch of blood work
@@flowers3036 Yous should take him to a professional doctor so they can see what's wrong and what you can so to help your son, the best we can do when we are not okay is not go to a professional in the area.
My child developed an intolerance to wheat. Started ordering organic wheat (no glyphosate) and grinding it myself. No more issues... No more encopresis!
No one uses glyphosate on wheat.
@@patkaupp2161 Yes, people do, and even the National Association of Wheat Growers acknowledges this. Non-organic wheat farmers have reason to spray glyphosate (or other desiccants) on their fields near the end of the season to dry the wheat quickly and make it more convenient to harvest. If they use glyphosate in particular, it kills weeds in the field and prepares everything for the next planting season. Industry spokespeople do their best to downplay this practice, but I suspect it's far more common than they report. There is no policing body keeping track of these things- it's up to individual farmers to decide what they're going to do, and whether or not they're going to report it. Buying organic is the only way you can have some control over what's in your wheat. Of course, growing it yourself is even better ;)
It may not be the glyphosate, but the gluten type from the grain type itself. But yeah, if it works, better off without glyphosate whatsoever.
dunno about gluten after hitting diabetees i made major changes hard diets cardio+weight lifting and water fasting,diabetus is gone compleatly,and now i am at the end fixing the last problems metabolic syndrom and maybe a bit of hyperinsulin, and i kinda realized that it might not be gluten or alot of other problem with food itself, but your metabolism beeing really screwed up and reacting badly to things it would not if healthy, i no longer have food alergys to eggs for example, i used to get ulticaria eating them, now i get nothing, curently medical science sucks at seeing how badly your body really is on the inside, if your metabolism is off, it causes a chain of other issues.
@@patkaupp2161 most of the wheat in the US is soaker glyphosate
I didn’t know I was gluten sensitive until this past April when I got sick like never before in my 47yrs. Thankfully I found a great doctor who helped me heal. It’s been a six month journey and it may take a year, but since I stopped eating gluten my life is so much better. And I’ve actually lost 25lbs since April when I was placed on my new diet of no gluten, no processed sugars and no dairy.
I often traveled to Europe (most often Germany) for work and it was very obvious I could stuff my face with bakery products there with no problem, but these same products in the US would make me bloated and sick. I have to say the exception is the UK, which is much closer to US products and I would limit the flour products I ate there. I would literally bring home German flour in my checked bag on a regular basis. I miss having access to that now that I no longer travel. I should also note customers and coworkers from both Europe and South America get sick or bloated eating US food. When they would comment about it, I told them to stop eating our bread, pasta, and misc flour products. They always later agreed it helped relieve sickness. Number 1 lesson from years of traveling. Wish everyone would be able to experience how obvious it is.
We Americans have terrible, low quality food. It could be due to how large our country and population is, the shipping process to get food to stores, the ingredients and cooking involved, soil depletion from years of pesticide use, business practices including corporate greed and using work as the purpose of life, the inherent stress every American lives through, etc. Taking everything into account, we see that American culture itself produces low quality everything.
Thank you very much for your post!! I live in France and I didn't know that about US and UK, even though it is better to avoid gluten in France (I can notice my body is way better without it!)
Having lived in Germany for nearly 3 years, I have noticed the difference in wheat products myself. I agree with what you say.
@@taoist32 "It could be due to how large our country and population is"
No, it couldn't. Why do Americans always make this argument for this or that reason? If you take the EU as a whole it's literally 100 million more people than the US. The US' population isn't as big as you think it is. _And_ you have significantly more land than us anyway so you could easily grow better quality food even if it was a bit less space efficient.
It just boils down to the fact that FDA standards are a joke. The vast majority of US processed foods would not meet EU standards. For God's sake you allow brominated vegetable oil as an emulsifier in soft drinks despite it being known to be able to cause severe neurological symptoms if overconsumed (up to and including memory loss, tremors, loss of coordination, etc), when there are perfectly good alternatives. I mean it's probably safe because it's not like any Americans would ever overconsume carbonated beverages, right?
@@demoniack81 partially correct but it's obvious you've never been here or have any clue what you're talking about. Society and culture only promote garbage, there's no deep heritage or great traditions etc like there is in all your guys countries. 17 out of 21 commercials are pharmaceutical. We're 1 of 2 countries that allow that (new Zealand) & Comparing a continent to ONE country on the other side of a ocean is stupid and ignorant. I eat healthy and grow food but. Healthy food is 2x 3x times more expensive and most of it isn't even fully healthy. A large soda is 1$ a bottled water is 2$+. Salad is 8$ while a burger is 1-2. Only garbage is promoted and the few healthy people that do exist here get non stop shit for not consuming the garbage everyone else does. I don't mind but there's a lot of weak minded people. Believe me, I can't stand a vast majority of anything here, and will never defend this cesspool, but most are brainwashed and just completely set up to fail man.
I’m the same. I’m always inflamed here, always! When I go on vacation outside the country, anywhere, it stops in days. When I return it takes weeks to start up again. We’re doing terrible things to our food.
I know of a lady who suffered for years & when she was finally diagnosed as celiac, it changed her life for the better 😊
I grew up on antibiotics because of problems I had. The antibiotics obviously destroyed much of my colon/intestinal good bacteria. I ended up with a number of gut issues and when I grew up, working to help and heal myself with diet. So by my early 20s the side effects were obvious. One was, I couldn’t eat wheat, breads etc. This was 40 years ago, before it became what they call the “fad”. I was grinding my own organic wheat and making my own bread when I realized it was the source of my pain. So there are many factors killing our society. I think if more focus was on natural healing instead of automatically using chemicals to treat every problem, we would be way ahead.
I had a similar experience. RA for 60 years (started at age 5). When I retired a bought a bread machine and after many months realised my RA was now really bad almost every day. I gave up wheat and was much better almost immediately. However, a lot of products labelled as 'gluten-free' (in UK) actually make me flare up the next morning so now I give up all grains and I am pain free and medication free after 65 years! The only problem is that now I have become a celiac. If I accidentally consume a small amount of grains/glutens (say in a breakfast nut bar), i do NOT get RA symptoms and so I think I am OK to eat it. However, I slowly developed bowel and gut problems which then leads to all the classic celiac symptoms and I get very ill. As soon as I cut out that nut bar which had wheat flour in it, my celiac symptoms started to immediately improve after months of being really ill. I suspect that because I had been grain-free for 5 years previously, I had no gluten-eating bacteria in my gut. Then I ate small amounts of gluten each morning and it attacked the villi in my gut. i.e. once you have been gluten-free for a long time, you cannot tolerate any amount of gluten (because you have lost the 'good' bacteria?).
Did you find any probiotics or treatments to improve your gut health?
@@TheMaxik Not as such. I found it is very important to read the ingredients label on ALL foods. For instance, with one particular make of Yoghurt, the raspberry one is OK, but the peach one says under the ingredients list 'may contain gluten, nuts and egg. After a month or so I realised that the peach one (my fav!) was actually harming my gut and now feel much better since I stopped eating it! Also, I don't eat much/any fish or eggs, but recently started taking Omega-3 veg-derived oil and its really working.
I am of Irish heritage. Our family has suffered from gluten/wheat problems for generations... it went undiagnosed. Diverticulitis , surgery and other medical treatments were "answers", but most of us did not stop eating the main culprit. People suffered the symptoms and found some remedies, to prevent pain and worse, but there was no support for eliminating gluten/wheat/new wheat etc. I am happy to have so many choices compared to the past that are made without gluten. I can have pasta once in a while. God Bless
Yeah that’s the thing. It’s a common narrative about a lot of conditions ‘well this didn’t exist in the past so x must be causing it’. That’s like saying gravity didn’t exist before Isaac Newton discovered it so the apple that fell on his head must have caused gravity’! It existed, we just didn’t understand it, and most conditions are no different.
In the past people with Coeliac disease were still sick but the symptoms were probably blamed on other things and most of them probably died of malnutrition, dehydration from severe diarrhoea, anaphylaxis, etc. without ever finding out the cause. Then one day someone discovered coeliac as a condition and suddenly people who had miscellaneous symptoms before could be diagnosed with an actual condition and, better yet, learn how to control the symptoms!
Also, the more well known a condition becomes, the more people will recognise symptoms in themselves and consult a doctor about it (or ask their doctor if this could be a contributing factor to symptoms they are already having looked into/treatment for) or, in the case of something like substance allergies/sensitivities, even just change their lifestyle to see if it helps, so an awful lot of people realised their body experiences symptoms relating to wheat/gluten in recent years just because it became such a widely known thing, not necessarily because anything had changed.
@@gabeangel8104 Yes. People with severe celiac probably died in childhood from dehydration. Then they didn't survive to pass on their genes. Very likely.
Wheat cannot thrive in Ireland’s damp climate, so it was not a common food there until transportation routes got mechanised.
Avoid All processed foods if you want to be healthy. Eat only foods that grow from the ground like veggies and fruits. What a difference in your health and how long you live. A carrot is a carrot, an apple is an apple. No processed foods cause they aren’t really food. Best wishes. ❤️❤️❤️❤️
@@debbimorgon2988 Reality is, that people will partake in pasta and so forth occasionally. it is great to have that choice/ luxury after all of these years. 99% of my diet is organic Garden of Eden style. I have eaten that way for decades, but now I can have the occasional piece of cake, or other comfort foods when they were completely off the list before. We can't just deny people with broad statements when they realize wheat is not their friend. Now we can put in into perspective. Once they are clean with their food, they will realize what a challenge it is for their body when they eat wheat, which would be real bad, or see happy but sluggish results of legal "comfort" foods made with rice, quinoa etc.
My dad is an official celiac disease sufferer and my sister and I have definite gluten issues despite not being celiacs. When she was in Rome a few years ago she discovered what I'd heard about from others...that she tolerated the wheat in Italy fine. She now imports Einkorn wheat and bakes her own breads.
It's the chemically grown wheat of the US, hybridized for a short size and higher number of kernels. This is resulting in a massive nutritional imbalance and a much higher gluten content. So yes most U.S. grown wheat is a big no no.
Yes I suffer from coeliac disease. I live in England where bread products are often made from hard wheat which contains higher gluten content. When I visit Greece I can tolerate some bread very well, particularly good restaurant bread. Back in England, I find I can also tolerate sourdough bread, owing, no doubt, to the longer processing time referred to at the beginning of the video.
Not genetic but acquired sensitivity ? that gets confused, some of the time......appears to be genetic but it is not. Some people eat the same things and their reactions end up, being the same. It is coincidence. Can't blame the genetics. Check out Dr. Bruce Lipton.
Can you please ask her where she buys it from? I would like to import some as well please
@@NewYear-gw2qy I'll ask!
I think it is very interesting that because we are in such a hurry to get products produced we don’t allow the ingredients to act like they were meant to. I mostly shop the outside isle of the stores. Thanks 🙏🏻
The biggest thing that has changed in the last 50 years is the decrease in outdoor time as compared to bluelight screen time.
Ugh so true!
And endocrine disruptors in our environment via the plastics that touch pretty much every product in the grocery store. Or the hormones in our water supply.
Artificial fertilisers ...
Yes mom.... also ... we don't make bread the same way, we dont make pasta the same way , we spray more chemicals than before ...
But it's the phone of course.
@@oliverizzard8751 She's not blaming the phone, but rather the idea that we used to build up our bodies, our immune systems, our digestive palette, and so forth by natural exposure. It's the idea that we adapt to our environment. If we are sheltered from something in our natural environment, we become unaccustomed to it. A bit like how people who work out in the sun will get a tan that helps protect them from a sunburn. More people than ever have become indoor creatures living sedentary lives and eating chicken nuggies. IDK how much truth there is to this idea, but I think there is something to be said for the health benefits of being a bit more unplugged and maybe growing a garden or making your own bread... just generally doing a healthier activity from time to time. And I speak as someone who likes my phone and is not a crazy fan of healthy living.
So many personal testimonies. Dr Fasano is a global treasure. His work on Zonulin alone is massive - that he has the time to discuss this with Dr Hyman for us on youtube is an honour to his respect of disseminating knowledge without economic motives. Thanks.
Thank you! I have been preaching this for 20 years in my cooking and baking classes.
One reason may also be that traditionally bread was fermented for 3 days and made from a starter culture. This process helped break down the gluten. The bread in the store today is quickly mass produced in a short time using yeast. The Weston A. Price Foundation has lots of information on this.
So, like sourdough...at least, as I make it...now? No yeast? But the flour itself could still be an issue...?
So we can make our own sour dough bread ? Wow ! cool ! Thanks !!!!!!!
It's not yeast or bacteria that break proteins, it's enzymes. Bread with the correct proteolytic enzymes disaggregate proteins into shorter amino acid chains. If the problem is gluten, then the solution is not yeast or lack thereof. Yeasts have some enzymes to "digest" starch, but enzymes for starch and proteins are also in the grain itself. I think the problem might reside in a too fast bread preparation, that doesn't give the proteolytic enzymes the time to do their job. Also, modern flours has much more gluten than in the past, but no more enzymes, so it needs more time before baking.
It was an issue 50 years ago. My nephew who is now 62 had celiac disease and had to be on a gluten free diet. Back then, there were no "gluten free" products on the supermarket shelves. My sister in law had to watch his diet so carefully and I remember him getting really sick.
@Majestic Artimus Now there is.
Ltr.
It was probably more rare back then.
When you douse the wheat with chemicals before harvest the chemicals are ABSORBED into the wheat.
who puts chemicals on wheat before harvest? And why would you do that. My family has raised wheat for generations and I haven't seen that done.
@@paulfredericks6477 They do it to dry out the Wheat for harvest.It is a common practice.
Exactly; Glyphosate (Roundup) is the main thing that is killing us. Germany has banned the use of that chemical in Germany.
@@paulfredericks6477 of course you didn't.
@@gruberjohn1 it's actually a rare practice that is only used up in northern Canada, where the growing season isn't long enough for the wheat to die off during the fall season. It's never done in the continental US.
Fun fact: Glyphosate was commercialized in 1974 by Monsanto, and that's pretty close to 50 years ago. Coincidence? Don't think so... It's time people wake up and stop believing it is "safe" because the company says so.
Thanks for this enlightening video.
I have a couple of questions:
1) Is it true that some recent wheat cultivars, (last few decades), are even higher in gluten, or have a more elastic type of gluten, because it makes for a "fluffier" bread?
2) What are the different types of gluten, and what are the differences between them when it comes to how our bodies handle them and are affected by them?
I'd also like to add that there's a type of Egyptian wheat that doesn't trigger celiac flare ups, so aside from preparation processes, pesticides, and gut health, it seems that gluten type and percentage are a definite factor.
Thanks again.
This is the best guest speaker I have seen on your show. Excellent source of digestible information and so easy to understand his explanation on the topic. Really enjoyed this guy.
For those noticing pesticides causing issues, when I drink organic milk I am suddenly no longer "lactose intolerant."
Try a2 milk.
that has nothing to do with pesticide residue is it a whole lot of other things. Educate yourself and stop jumping
@@Notme-tq4xs are you talking about acidophilus milk? I haven't seen it for a few years. But it was easy to tolerate
@@111FreemanSt im giving my own experience. what do you know? mind your business
@@SandyCheeks63564 No you're not, you're also making the specific, baseless and absurd inference that this is due to their being pesticides in not-organic milk. pesticides build up slowly in the system and cause severe damage, allergic reactions are not their thing except in extreme circumstances. you shouldn't say "mind your business" when you're feeding what could be disinformation with a misguided so-called observation 😜, and you shouldn't disingenuously posture as if you were just citing your experience when you were brazenly bandwagoning and broadcasting a conclusion you came to which was asserting, more or less, a "cause" that happens not to be at all true and is silly! very silly! 😻
Exactly 50 years ago this summer my Dad, sister and I watched as my mother withered away to almost nothing because of undiagnosed Celiac disease! At that time doctors didn't know much about it, so I would imagine there were plenty of people who died undiagnosed. Luckily my Mom found out what it was and survived. She's 87 and until very recently, was doing well.
Something very similar happened to my Grandma - she was misdiagnosed for 10+ years and was so miserable, and then finally figured out it was Celiac. After she healed, she thought she could have a little bit here and there and she is now so horribly malnourished and lives in a nursing home in a sad state of dementia. It makes me so sad that a lot of her issues are probably from untreated Celiac. (I realized I have it at 29, and have been researching it a lot.)
I’m glad you mom got better. As a historian watching that intro my first reaction is that they were sickly or dead, not necessarily that the diseases didn’t exist at all. Failure to thrive as it were.
1. 50 years ago the level of wheat products we ate was generally less than it is now. I remember pizza being a treat, not a staple, and even then we often made the crust ourselves.
2. The ingredients have changed. Preservatives, MSG, palm and other oils, and other ingredients that look like an additive for gasoline or formula for glue, not food.
3. McD's was also a treat, not a common lunch stop.
Gluten was an issue 50 years ago. We just did not understand. 50 years ago I was still eating Gluten, an old Aunt said to me "is there a brick on your head" comparing me to others in my family that were unaffected by gluten. As a child I had suffered from repeated gastric infections (like my mother in the 1920's), at the age of 12 I was still less than 4 stone. My mum took me to the doctors many times asking why I was not growing she thought I should, only to be dismissed by doctors at the time. I was eventually diagnosed as Gluten intolerant at the age of 44!
I cannot understand why that massive shrinkage of humans after the development of farming has never been attributed to Gluten. The ancient Gravettian's which my Genetic testing indicates a significant portion of my genetics derive, did not eat wheat, were over 6 feet tall (on average), the ancient farmers who came after the Gravettian's were very often only 5 foot tall. If my theory is correct, gluten was actually a problem 10,000 years ago.
Remove gluten-containing foods from the planet, and you WILL SEE MASS STARVATION. Humans have been eating wheat for over 10,000 years. Without wheat, humans would still be hunter gatherers, facing starvation at every turn, and our life expectancy would be 30 years of age.
I can eat pasta etc in Italy but not here. They do not use the crap there that they use here. They use ancient wheat.
HI
AND it's probably SOURDOUGH bread! I have now found I can tolerate sourdough, and have no gluten intolerance symptoms, like diarrhoea, which made my life hell for 20 years before my GP suggested I might have a gluten intolerance and to stop having wheat products. Shalom to us only in Christ Yeshua.
The original recipe for pasta was part egg, that's why you're supposed to boil the water first. With supermarket pasta you don't need to boil it first but people do it anyway. Anyway, was this italian pasta you could tolerate part egg?
If you paid attention, you would have heard that Italian farmers use the same dwarf wheat. Same crap.
Every Italian cook and mother knows that overcooked pasta is tough to digest. I have never been able to eat a proper “al dente“ pasta outside Italy. It’s not the wheat, it’s the cook.
Buy DeCecco brand pasta. It’s imported from Italy. It’s the best brand on the market in Italy and available in the US. Barilla pasta is NOT good in the US because it is produced in the US. It is a good brand in Italy. Anyway, DeCecco is much more expensive, but you will notice how much better all your pasta dishes come out. Do NOT overcook and ruin it!
Food processing companies, like Pillsbury, want to sell and/or use high gluten wheat flour (durum or spring wheat). My Dad was an engineer for Pillsbury. He worked on a research project to extract gluten from some wheat flour in order to enhance the percentage of gluten in other wheat flour.
Gluten is the structure that allows the bread rise more - more holes. Some people like that type of bread.
Try eating low rise bread, like naan. Maybe it is using a wheat plant that produces less gluten (winter wheat).
My wife thought she was gluten intolerant, after several years we figured out it wasn't the gluten it was the bleaching process in flour. She tolerates unbleached flour with no issues.
yeast
Thanks for making this comment and I believe this my problem as well the bleached flour. Wow
@@fefi3340how to know it is bleached flour?white?
I bleached flour also has gluten.
Because glyphosate didn't exist fifty years ago.
Or GMOs....and hes wrong....it is an issue!
I think that is a big part of it. We are exposed to to many chemical
@@herbbowler2461 ~ Yeah, along with the fluoride in the water supply. But I guess the chemtrail chemicals are the worst.
Toxic vaccines create havoc
@@kathrynjohnson9892 they always do
My husband and I were in Italy and have gluten issues here in North America. We said screw it for Italy (we had heard the message on this podcast before and hoped it was true) - hello ! Pizza and lasagna in Italy - who can miss that!! We had a super bad gluten hangover by day 5. Unfortunately for us - Italy gluten didn’t make us immune to gluten effects. :( We we’re super sad about that. I miss it so much.
Aldi has a great gluten free line called g free.
I wish I was born in Sardinia, but I was born in Eastern Europe 79 years ago. We knew about food sensitivities, already my great grandmother was particularly sensitive to several food items and warned us to stay away from them. As for me, I had hives as a child quite often but they were considered "part of childhood". We lived in several smaller places, my parents were doctors who were moved around by the government, and in those places people grew their foodstuff as their ancestors always did. Exactly 60 years ago I entered my musical studies hoping to become a concert pianist, but all of a sudden I started to sprout bubbles on my fingers (dermatitis herpetiformis), which burst and bled during my long practice sessions. Dermatologists tried all kinds of creams and salve, sticky, stinky stuff, but nothing helped. I had to choose another direction in life. So did a cousin of mine who had to give up violin because of some nasty rashes on his neck. I do have the bubbles come and go to this day, but I realized the trigger point much later, here in Canada, when discussion of health topics became more widespread. My trigger was a bakery next to the conservatory where almost daily I indulged in crispy hot, freshly baked buns with a glass of butter milk. My case just proves the fact that a lot of people had problems throughout history, I guess some more than others, just that doctors lacked the knowledge to be able to diagnose the problems. As for those people who find that they do not have problems when they visit other countries, it just means that they became sensitized to certain varieties to grains and a temporary exposure to other varieties gives them a respite. But if they stayed in Sardinia, for example, permanently, their wheat sensitivity would kick in after a while again.
I have to say, when I make something with Einkorn flour, which was the original wheat, my brain feels so…fed! Almost like I can feel an increase in activity!!
Instinctively I think I have always know this- I generally only eat high quality sourdough bread- and a little Italian pastas and my body does not complain- if I indulge in cookies and cake and such I get bloated, loose stool and sometimes itchy. Gosh I wish I would have realized this when I was younger:(
That's probably more the high sugar content of those treats. I cut extra sugar out of my diet 10yrs ago. Now, if I have a piece of cake, I feel like crap (headache, lethargic, queasy) the rest of the day. Once you get it out of your system, and your body learns to live with only natural sugars, the excess stuff will wreak havoc on you.
Fermentation and sprouting converts the phytic acid in grains & legumes into phytase. Phytic acid strips essential minerals from your body.
Indeed, in Holland they used loads of DDT, applied by hand or by small planes, 60-75 years ago
plus it only fills you up for half an hour.
I eat low quality American breads and pastas as well as cakes and cookies and my body has never complained. Must not be the food that is the problem.
I had pretzels the other day and my neck burned, got dizzy and broke out in hives. I am finally recovering after a week. I am going off wheat for good.
If you want to consume wheat, learn how to bake and buy spelt or einkorn flour from Italy. You'd be less likely to react. I can handle pizzas from Italy better than stuff from the US.
Midnite, it may be the wheat, but pretzels are likely to have a bunch of other chemicals in them.
You said it right off the bat. They spray the shit out of our crops we eat. Restarted
You are correct
Europe also does not grow the type of wheat grown in America
I have a book on French bread making printed in 1948. The bakers in France sought out American wheat for it very high gluten content.
My thoughts exactly!
@@Tibbs_Farm There are a couple of farmers in the Phoenix, Arizona area who grow a dryland variety of wheat which is mostly shipped to Italy where it is prized.
@@TRINITY-ks6nw Except Italy imports the wheat from the USA....when you don't know farming, types of grain, farming. Even the Italian doctor says same grain... also Europe uses herbicides and fungicides that aren't allowed here... so maybe it's just too much food...
I had it my whole life and found out last year. Parents would force me to eat it despite my health, depression, anxiety and headaches. Thought I was crazy!
Forced you to eat wheat? Did they know it caused you problems? I think it's abuse if parents force us to eat things especially if we're not babies. My mother tried to force me to eat liver and fatty meat, which upset my stomach.
Yep. Think wheat breakfast cereals with milk and toast for breakfast - sandwiches at school for lunch, plus biscuits or whatever.
I hated eating wheat based products.
Headaches, sinus, stomach aches, constipation, etc.
But it was " you'll do as you're told. "
We had no choice.
@IslandGirl my parents still don't believe any of it even at my age now. Very closed minded individuals.
The most important was said right in the beginning, it's in the processing of the wheat - Sourdough is soo important when making proper bread, using organic wheat is also important, and then choosing ancient grains, like spelt, will also help - People who never was able to eat bread or pizza, seems to have absolutely no problem eating my homemade sourdough bread, but storebought sourdough makes them sick.
I started eating pretzels, a rare thing i had done. Maybe that in addition to some buscuit cookies i like started to affect me recently with diarrhea, gas a few days ago. The pretzels were a careful choice compared to other brands with bad ingredients, but my pretzels arent that good either. Gotta lay off both the pretzels that i at times snacked later in the day or a few times at night. It is these few recent mornings that my cookies (claimed to be from germany) with my one cup coffee with creamer have begun to bother me. and those were the least amount sugared cookies i can get and gonna contact the company to give constructive criticism.
It was the "agricultural revolution" that fundamentally changed wheat farming in north america. This entailed a replacement of older hybrid wheats that grew to a height of 4 feet with dwarf varieties. That was the major change.
High gluten flour today contains 1200% more gluten than it did 20 years ago.
What did government officials give to the man who hybridized wheat from shoulder high to knee high for harvesting purposes?
A GOLD MEDAL, for which the popular commercial flour is named.
1charlastar it was daddy George Bush.. he left Monsanto to become POTUS.. immediately allowed the genetic modification of our food etc.. POS.. glad he is gone, he will answer for his actions if you believe that
Jaw dropped... 1200% more gluten sheesh.
@@rickparshall and Bill Gates is following in his footsteps! Furthermore as corrupt as the Bushes are the Clinton family is right up there as well. Power and money tends to corrupt.
@@rickparshall I also watched a recording of one of Bush Sr.s speeches from the oval office where he looked into the camera and said, "A New World Order was coming, and nothing was going to stop it..." The hair on the back of my neck stood on end as I realized what a traitor he was to America.
“If you see anything on a label you can’t pronounce you should probably avoid it”
Chemists: 🥸
If I was in the food industry I would be adding a lot of Dihydrogen monoxide to bread, pops, syrup, snack foods, soups, etc. and claim it is beneficial to the human body.
@@Kara_Kay_Eschel good way to kill off the ignorant karens that classify all "chemicals" as harmful and advocate for organic produce. Like bruh, how do you stay hydrated.
@@roxrequiem2935 Have to ask yourself: what is actually a chemical? the answer is : A chemical by definition is any substance consisting of matter; this includes solids, liquids, and gas. Chemicals can either be of a pure substance or a mixture of substances.
That doesn’t leave much to eat for Americans.
If they don't want to eat something made of triticum, sodium chloride, dihydrogen monoxide, lactica sativa, solanum lycopersicum, sus scrofa, and meleagris that's cool. I'll enjoy that turkey BLT by myself :)
We moved to the US 20 years ago. Before we never had any issues with gluten and other foods. Ever since we moved to the US, despite keeping the same eating habits (we don't eat out, we cook ourselves), these days we notice that there's some allergies, some bloating etc. So it is definitely a problem of how the industrialized foods in the US are produced. My bet is that it has nothing to do with gluten and everything to do with the environment - from metal contaminated water to pesticide and herbicide residue.
I'm going to go out on a limb here and share a joke. But I am not a hard-liner for or against gluten. "I went to the supermarket and asked if they had an aisle with gluten free. They told me, 'Yes, aisle 6.' I said, 'Great, because at all the other stores I have to pay for it!'"
My friends son has problems with noodles here in California. However, when he visits his grandma in Japan the same style ramen noodles don't cause problems. Im guessing there is also a handling \ processing difference like the Sardina example in the talk.
Typically ramen is a rice based noodle but American products often have gluten in them for some reason. Same goes for soy sauce. It is likely just pure rice and pure soy in Japan.
@@petradeffenbaugh4599 Thanks for the feedback.
@@petradeffenbaugh4599 actually ramen noodles are made from wheat. See Wikipedia’s ramen article for more info.
Could be rice noodles in Japan
Dr. Hyman, I enjoy your podcasts. Please don’t interrupt your guests so much.
His guest says “you know” every other word. So annoying
This, IMHO, is not all of a sudden. It has been a gradual, insidious and deliberate experiment to change the food we all eat.
It has been all of a sudden. As of about 10,000 years ago humans ate very little grains, as of about 5,000 years ago some humans started eating more and more grains and doing so on a daily and non-seasonal basis. In the course of a genetic ability to adapt to a new food source this IS overnight, it is very instantaneous. Over the last 120 years or so we have gone from close to zero seed oils ( vegetable oils ) in the human diet to having this garbage from childhood on in almost every meal. That IS all of a sudden.
Had we gradually gone from zero wheat ingestion to daily wheat ingestion, had we done this very gradually over 500,000 years things would be different but 10,000 years is a blink of an eye in the time frame of ability for a species to adapt to a new food. 500,000 years might not be enough either, it might take longer.
Now the info and suspicions expressed in this video, yes I am not going to disagree with any of it however it is very multifaceted and there are other assaults on the gut lining, the immune system and the pancreas.
Wheat in the daily diet - all of a sudden
Seed Oils in the diet - all of a sudden
Chemicals in the food supply - all of a sudden
I am in complete agreement. You are spot on. Look how high fructose corn syrup has been introduced to our detriment also. Now Bill Gates owns more farm land in the US than any other one landowner. It is frightening to think a proponent of depopulation could potentially control our food supply.
I agree
@@cmore3505 Oh please. Enough with the Bill Gates is evil nonsense. If you have actual evidence, present it.
@@chikkipop some one is clearly NOT paying attention.
Before Gates genetically altered the food supply, he harvested (pure) natural seeds and created a seed vault in the Antarctic: theantimedia.com/why-are-bill-gates-and-monsanto-funding-a-doomsday-seed-vault/
For a long time, I've wondered how many cases of neurofibromyalgia and chronic fatigue syndrome have really just been misdiagnosed cases of celiac.
Mine certainly was
Could be as bowl issues can be apart of Fibro as well as bladder issues but it depends some fibro people have them occasionally, all the time, or not at all. The fibro diet already tells you avoid bread and dairy anyhow but vegan items are heavily processed which it is also said to avoid highly processed foods as well.
@@destroyraiden If you eat straight from the vegan source, (fruits, nuts, grains and vegetables), you can avoid the processed vegan foods.
Yes, as a doctor recently diagnosed with coeliac disease, who had predominantly extra-intestinal symptoms, I certainly now wonder how many patients I saw have had undiagnosed CD.
I would guess many people have resorted to all kinds of treatments without realizing what gluten does to them. it's sad.
That’s a great question. We survived through it all we don’t know what’s in our food anymore it’s disgusting. Who’s watching the store ?
I always had a problem with gluten, but just didn't pinpoint the issue until I was about 50 when at that point it started to present non-digestive issues beyond the digestive ones I always had, mainly being diarrhea and acid reflux, then started to cause fatigue, headaches and aching joints. I was in Italy for 2 months prior to pandemic, and "senza glutine" is well understood, lots of gluten free products in supermarkets and some restaurants offer gluten free bread and pasta.
Preservatives! Homemade bread will mold if kept to long. I had store brought that after two weeks still never molded.
The bread I buy lasts 2 months on the counter .....
@You are correct But in the coffin probably yes ..and you will get under ground quicker too
Got a grain mill (Komo Mio) for Christmas this year. Organic wheat is back on the menu - literally pinching myself. Totally enjoying wheat as it was intended to be - not roller-milled but ground with endosperm, bran & all those amazing oils, i.e. balanced. Modern wheat is all gluten & starch, no wonder everyone is gluten sensitive! The taste of real stone-ground flour is out of this world, SO much better than store-bought flour. Ate a homemade bagel at 9 pm one night & couldn't believe that it didn't just sit in my stomach as it's so much lighter.
Bravo Dr. Hyman for opening the door to broader perspectives. For the benefit of your viewers may I just say the work and perspective on the role of glycophosphates in the "sudden" rise in gluten sensitivity of Dr. Zach Bush is particularly interesting. I would truly love to see you sit down with him on Doctor's Farmacy. Meanwhile, for any interested, the best introduction to Dr. Bush I'm aware of is a Rich Roll podcast titled "GMOs, Glyphosate & Gut Health".
none of these people are at all open to the idea that Gluten might not be the problem, or might not be the only problem.
I've noticed that my body is better able to handle foods that have gluten in it better when I make it from scratch. It definitely means I have to really plan things out, so I do most of my baking over the weekends or when my kids are at school. Buying wheat grains grown without pesticides/herbicides and non-GMO tremendously helps in the long run. And I've cut out a lot of pre-packaged foods.
its because no matter what these videos tell you, Gluten is 100% natural, its healthy, many doctors cite gluten free diets as being bad for you unless you have celiac. The problem is that too much of ANYTHING is bad for you, even water. The thing is when you bake a loaf of bread at home, your only using the natural gluten in your flour, and your using natural yeast in one form or another to as a rising agent. It takes anywhere from 3 to 5 hours for yeast breads, 5 to 15 hours for sourdoughs to get form mixing, kneeding, resting etc until they are ready to bake. The wonder bread company cannot wait 3 hours for bread to rise, so they add extra glutens and other additives to speed up the process. The thing is most self diagnosed gluten sensitivity that goes away with a gluten free diet had nothing to do with the gluten at all...I have known several people who swear by gluten free diets, yet, most of them are not home cooks and for sure not home bakers, it was never the gluten that was the problem...it was all the additives
@@evanhunke1676 Hey man am curious , what do you think they add to commercial wheat to make so intolerable?Because when I eat it am always in pain!
@@wilsonmare2596 nothing they add is "unnatural" it's they add "bread improver" which is usually just a rising agent. They also add extra gluten so it withstands the intense industry mixing and stretching machines. Everyone thinks gluten is horrible it isn't but you can only tolerate so much. Stick to bakery breads or make your own
@@wilsonmare2596 All those unpronounceable additives, but GMO wheat, or wheat grown with pesticides do not have to be listed on the label, so it is a crap shoot.
100 years ago, the patent to increase oxidation of the dough was introduced, and could be either potassium iodate or potassium bromate. The industry appeared to primarily use potassium iodate until the 1970's, when the FDA decided our food supply had too much iodine in it, so the oxidizer of choice became potassium bromate. This is added at the flour manufacturer level and typically does not show up on baked good ingredient lists. Bromates are illegal to use in food in Europe. So, now, in the US, we are iodine deficient, and poisoned by bromine. Draw your own conclusions.
Potassium iodate is good, potassium bromate is poison. This is the key to the problem. Glands need iodine in a bad way. The current diet is actually very low in iodine, this was on purpose. IMO.
Yes bromine can collect in the system then one day bam allergies start or adverse reaction. People using it in spas now in place of chlorine.
I think Potassium Bromate is classified by the FDA as GRAS 'Generally Recognised as Safe' but its banned in the EU and UK. Go figure!
TRUTH Joel Northwall
I read that the bromine is a hormone disruptor (in both females and males)!
It's been in my family for over a hundred and fifty years, that I know of. Since 3 out of 4 of my mom's children (including me) and half of my kids have celiac, I'm sure it will continue. I am super thankful to have gone on the UltraSimple Diet in the summer of 2007 and discovered that I have celiac disease.
I’m not celiac but if I eat anything that even touches gluten (like a hamburger bun) I get sick as a dog for days. It suddenly developed over about a year in my mid 30s and unfortunately took a few years to realize what was causing me to be sick.
You might be gluten intolerant (gluten sensitive). I am too. I do not have celiac disease. But when I eat gluten, I get very sick. 😩
You should remove gluten from your diet. I have been eating gluten free foods since 2009.
You're a wimp.
@@samfrancisco8095 Wow, such an alpha male!
@@robo-roger7815 Something you can't fathom ever becoming. Epsilon at best.
@@samfrancisco8095 You're a dipshit. See how easy that is?
People like them change the world of health. Bless them.
My wife can't tolerate bakery bread but i make bread with sprouted orgnic spelt flour it doesn't bother her
This might not affect her immediate reaction but is huge for overall health. Grains & legumes contain phytic acid that strips minerals like zinc, magnesium, & selenium out of your body. Sprouting converts the phytic acid into phytase which helps absorb those minerals.
@@MarkProffitt
Organic unsprouted or sprouted whole grains are still a good source of minerals.
Milk
Meat and refined carbs are the worst for leaching out calcium and magnesium.
Milk is the number one cause of osteoporosis!
And legumes should be a major part of the daily diet.
For the same reasons !
@@herbbowler2461 Incorrect. Organic or not if you don't sprout or fermented grains or legumes before eating the phytic acid will chelate essential minerals out of your body. Occasionally that is good for removing mercury, lead, or aluminum but in general you want to avoid it.
Corn should never be eaten. Native people didn't / don't eat corn, they ear hominy. The alkaline soaking process neutralizes the negative compounds and produces bioavailable niacin.
Regarding animals they should not eat grains either. Inuit, Finnish nomads, and Russian steppe people don't have vitamin D deficiency even though they live in the Artic. The reindeer eating their natural grass provide the vitamin D. When those native Artic people stop eating their traditional foods they get all the same diseases as the industrial fed people.
@@herbbowler2461 Yes, milk is for babies and should consider from their mother. Industrial milk is horrible in more ways than I want to list.
@@MarkProffitt
Total BS
Italy has much stricter guidelines around using pesticides in agriculture.
It’s the EU in general, food additives, pesticides, colouring, gene modification etc. All EU countries, so most of Europe, have the privilege of a much better food legislation.
Still not enough
I often wondered why Italian immigrants to the US suddenly gained weight after adopting an American diet
Italy has adhere to the same food safety standards as all other EU countries.
@@moonstone4475 Italy has additional rules re: food safety and quality, I think it’s the country with the strictest guidelines within the EU
As an American farmer I wish you and many people writing comments did more research. Very low percentage of wheat grown in the USA is sprayed with glyphosate. Almost none is GMO. And almost no hybrid wheat. Yes modern wheat has more gluten than 100 years ago. But the American farmers have done an amazing job of producing a cheap sustainable and safe food supply for not only the USA but the world.
Most famine and incidence of people starving now are political issues. We have enough food to feed the world if we could just always get it to the people that need it.
I am deadly allergic to gluten. I was so sick not knowing, lost 70 pounds down to 99 pounds. I thought I was dying. I started researching and learned it was gluten. The doctors couldn’t help and acted as if they didn’t know about gluten for a year while ignorantly, I continued to suffer. I prayed and finally was let to research my symptoms until I came across IBS. From there I researched that leading to allergies then came across the info on gluten. From there I began to connect it was an allergy. I healed myself without the doctors help. I used natural herbs to heal my upper and lower intestine and started eating organic gluten free food. Its sucks in taste and texture but such as it is for the sake of living a free life from agony and a slow death!
Yes, gluten free bread tastes like cardboard, but it beats spending your day in the bathroom...
Haha well if I may, it is not the inorganic chemicals and gluten in your food that makes it's taste and texture. If you are simply switching to gluten free but still processed food, you need to think about a shift in your diet. (e.g. Gluten free bread may not necessarily be good for you). For the palate, you just need some tasty recipes :) Indian/Asian spices are miraculous for bringing a finger licking taste to almost anything.
I'm proud of the fact that you went above and beyond the doctors judgement, as you felt something was off and tried to solve it on your own.
I have done the same in many areas of my life, and was able to realise that I was being mislead by ignorant people all these years with their false sense of information.
I have hyper sensitivity against coffee, as it gives me heart palpitations, started drinking alot more water as I was experimenting new habits to bring about clarity of mind.
I hope you maintain this independent awareness to judge situations for years to come
I would like to hear these doctors' opinions about the polyvagal theory and the connection of the dorsal branch of the vagus nerve to the organs beneath the diaphragm and the impact on stress response in our society to issues with digestion.
It was a problem, I went to school with a little boy who had Coeliac disease. We are 68 now. I believe it was under diagnosed.
2:40 bullshit, here in europe is day to day harder to find backeries that use 10-12 hours until enzymes dismantle the load of these fragments
Basically don't go to any franchise bakery and it's the same here in Australia, family owned run businesses often do things in a way that benefits their customers health, commercial businesses often do what creates a bigger bottom line at the cost of their customer health, which do you chose? it obviously matters
@@mayavox that's very true and people should buy from these family owned businesses or they will all eventually be replaced with mass produced commercial and toxic "products", it's a case of not missing what you have until it's gone.
Yeah, you can’t even get gelato that’s not from a mix in places like Milan.
I think the only significant difference left is that many of the very worst chemicals are banned in Europe. So at least we have that. Thank goodness
I eat very little bread but when I buy I tend not to buy from my bakery 50 m away because he does not make wholewheat bread or anything similar! French like white bread, whole grain only becomes more available in summer for the tourists.
I worked at a chain supermarket bakery in the Netherlands for a while, and we did leaven our bread overnight.
I have a leaky gut for 6yrs, no end of problems that lead to chronic fatigue I felt I didn't want to live anymore but a Christian friend of mine put me onto Kefir within four days I had the most energy I have had for many years also no more bloating, cramps fatigue, e.t.c. I do know now any food with artificial sugars send me into almost instant cramping pain. Four weeks now and life is brilliant. I make it my self and drink around a pint or Litre a day it's worth more than Gold to me. Look it up even buy from some shops organic is best, the doctors will only give meds that are poison and won't work. GOD BLESS ALL.
You're lucky it was a Cristian friend cause every one else is evil and will try to do you in. [/sarcasm]
@@prezadent1 Thanks.
@@Blubellll , Yes, lame comments make me unhappy. My christian friend told me this was OK.
Kombucha is also and good option for those that don’t want to do kefir. Love me kombucha
Kiefer was the original yogurts. The grocery store brand has about 12 probiotic strains compared to yogurt's 6 or less strains. The health food stores like Whole foods who have kiefer made with raw milk of cow, goat or sheep milk can have an average of 40+ strains of probiotics. Hope this information is helpful.
This is a very interesting program. There were comments about the differences in the height of the wheat stalk. There are two reasons, that I have become aware of, in living on a farm over seventy-five years. One reason for a shorter stalk is weather related. As the grain head which has become larger, by means of hybridization, in order to feed more people on less land, it makes the stalk more prone to bending and getting a permanent “kink”, during a rain storm with wind, referred to as lodging. This makes it difficult to pick up the grain with a combine. A second reason for shorter stalks(straw), is due to having fewer animals that need to be bedded with straw, and the increased cost of baling that straw, that has a lower market. Drought conditions can also require less straw to feed, when it has no use.
I grew up in the 30's and 40's. Adults around me often had pain somewhere and thought little about it as though it was just part of being alive. Headaches and muscle pain seemed to be very prevalent. I too as a young adult had the same symptoms but then as a vegetarian they went away...(lesser carbs also)
A lot of people must have gotten over their fear of gluten last year because for about four months, it was a miracle if I could find a bag of flour at the grocery store. It was even longer before I could purchase yeast.
I live in Europe. I am 61 years old. I wasn’t diagnosed as celiac until I was in my late 40s after too many suspicious incidents of chronic stomach pain, diarrhoea, skin rashes etc., wondering what was wrong. And it instantly explained the frequent but irregular troubles I had even as a small boy. Things blamed on food poisoning, or me! By disgruntled parents. If only I had known.
The thing is, it didn’t/doesn’t always hit me. For a long while I was cavalier with the diagnosis, thought I often get away with it so will have a sandwich when travelling, or cake at a birthday etc. I have had many episodes, but nowhere near as many times as I have eaten food containing wheat - like daily for most of my life. The most clearly predicted and worst have come after periods of diet related to training and weight gain/loss, such as carb free but then coming back. As if I had lost my tolerance to it - which might also fit with the increased frequency reported amongst others, re. the sheer amount now used in daily foods, such as crisping for fries, stabilisers fir soup etc. We are over burdened by the excess use of wheat and wheat based products today and the more processed and less healthy a diet the more we will cop.
Which country?
@@RoxanneM- U.K. But, as noted, French pizza did for me!
Wheat has not been GMO yet for production in the US, however it has been hybridized and chemically treat. Also grown to add more gluten.
The key word here is "yet"...
My grandmother was diagnosed in the 70’s. We suspect others in the family (her generation) had it as well. Getting diagnosed was even harder back then so… This ISN’T new. It’s just better diagnosed.
I love this format of video❤ with the explanation at beginning and end👌 extremely helpful ☺️
Other than the chemical issues in crops the biggest reason in my mind is chronic magnesium deficiency.
We still have people that have gluten intolerance and celiac in Europe!
yep 7% of the population actually
And already 50 years ago.
I remember an uncle being allergic to gluten .
The video seems to be all about trying to downplay the role of GMOs and genetically modified vaccines though.
Not only do we have the same intolerance and disease in Europe, we know that the reaction is ten-fold when Europeans eat American produced flour mixes, even if it is prepared according to traditional European ways. You have a look at the packaging, and you notice the amount of additives, most of which comes from GMOs.
The handful of areas in the USA where people mostly buy the grains whole and grind them themselves at home, do not have many celiac and gluten intolerant inhabitants. More or less the same percentages as in Europe, quite simply for these pockets of health-conscious or tradition-prone communities in the US then do not have the usual GMO additives to the packs of ready-grinded flour.
But here is an example as to why GMO play a greater role as they seem to want to portray in this video. I avoid GMOs but occasionally, my father who is keen on shopping at Lidl will buy some frozen vegetables and invite me to share his lunch. There isn't any gluten in these vegetables, but they are American and contain mainly GMO vegetables. Each time I would have an intolerance to gluten so high, I have to give up anything close to gluten or lactose for a month or so afterwards although I normally can eat gluten if it is wholegrain and I don't binge on it for days on row. I brought him a similar pack of vegetables but organic ones, and it was cooked in the same manner as he always has. I did not experience any dangerous reaction. One of the first things you are told, if you are a celiac or have a gluten intolerance, is to avoid GMOs as they trigger the reaction even when you are not eating any gluten at the same time.
@@auChevalierRed Of course. GMO wreak havoc on the microbiome.
Indeed! I am one. I am gluten intolerant.
It's not the glutton ..it's the chemicals used to process and bleach flour preservative. Eat bulgar wheat as Arabs donor grind your own wheat sorgom or millet. And make pasta cake bread.using the whole germ is key to benifits
Wonderful explanation. I am gluten free for almost an year. I feel great. Your explanation is very useful for convincing people to go out of gluten.
Bread used to have the gluten consumed by yeast. Now they add a processed form of gluten to wheat based products and raise it with gas.
People are not sensitive to gluten. They are overloaded by it.
Nonsense. yeast feeds from starch ( sugar) not from proteins... gluten is a protein. if you want a yeast dough to rise fast you add sugar because yeast is a fungus which eats sugar. but it can not eat proteins.
@@blackforest_fairy
You are correct.
Fast rise bakers yeast doesn’t break down or consume gluten and many other carbohydrates in wheat flour. Other yeasts and bacteria that are slow rise (and no longer in use for commercial production) do work on proteins.
Sourdough is a case in point where some production still uses the natural yeasts and bacteria to slow rise a dough.
It was, we just didn't know it. My grandmother had celiac disease, never diagnosed. Why do I think she had it? She had gut problems -- gas and bloating, and probably diarrhea -- and someone in her bridge group recommended a doctor, who was a GP pretending to be a surgeon. She died on his table, at age about 36 with 5 children aged 5 to 15. My mother would not leave the house from middle age on without diarrhea medicine. Just before she died, she came to stay with me -- and she had lost maybe 30 or 40 pounds, was stupid, couldn't function, and eventually went into a coma, and they diagnosed her with Wernicke's encephalopathy. There are three causes for that, one of which is celiac disease. They did not mention that; they just said she didn't eat well because she was elderly. Too bad for me! Because I was retired early as disabled after I lost about 40 pounds and got utterly stupid, trembled all the time, just like my mother. If I had had any idea what was wrong with me, I would not be so poor now, as I did not get my complete pension. And I continued to lose weight, got down to maybe 85 pounds, trying really hard not to lose weight, eating 4000 calories a day. And I had weighed around 145. Maybe 150. At least third generation celiac disease.
Our food is poisoned.
And water, air, soil etc...
This is why I don't gwt instead of people going vegan or gluttwn free why not stop companies feom spraying ahit in regular food tha ti's me though.
Food allergies forced me into a carnivore diet a while back. Earlier this year I went to France and enjoyed bread croissants desserts every single day. Not only did I have no food allergy symptoms I lost 1 pound during my vacation. No itching no rashes no bloating. I could never eat that way in the US without being sick.
Its not even Europe, when I visit Jamaica, where my family came from, the food is alot lighter. American food is so heavy that I'm not surprised alot of Americans have digestive issues.
Food sensitivities were around for a long time, they just were not identified as such. I am in my late seventies, grew up in Europe, and from an early age I was aware of the issues I had, which were present already in my great grandparents. As a small child I occasionally broke out in hives, and from my late teens on I have had eczema on my hand or feet. I saw the same thing in my elders, but nobody made the connection with what we ate. We used to go from dermatologist to dermatologist, trying out different stinky, sometimes black creams to stop the itch,make the rashes go away, nothing really worked. My personal lifelong observation is that putting all the blame on gluten is misleading. There are certain bakery products that do nothing in my case, on the other hand I also react to eggplant, chocolate, and a variety of spices. I have yet to identify most of the offenders that attack unexpectedly, probably many hours if not days later..
Yes, they have been around for long, the difference is how prevalent they are now. I remember back in the 70’s it was the odd person who had food related reactions and allergies. Now most people have some sort of allergy. Some reactions were probably misinterpreted but if it were more common it would have been worked out more often. Gluten is definitely not the only culprit, so many things are being added, changed and overloaded in food now. Also, so much pollution in general, so our bodies work harder to stay healthy, not to mention stress.
Exactly! I am the first in my lineage to be diagnosed with Celiac Disease. It was identified in my father after his death. My father's mother suffered from digestive issues her whole life, but nobody diagnosed Celiac Disease in her time.
Look into Food Histamine Intolerance. There are many food, spices and drugs that can cause a histamine reaction that can appear hours or days after ingestion. After I was diagnosed and changed my diet my health improved. Good luck to you.
@@antoineolivier1287 I think you mean under diagnosis as there are numerous tests to confirm celiac disease and food allergies.
Gluten is in spieces and chocolate and on beans and on nuts etc. its almost everywhere because they share the facilities used for wheat. Don't know about the eggplant though
The title of this video should be: the problem it's not gluten, it's the way food is prepared.
Agree
thank you so much for that healthy information. We need more and more people to know about this, especially in the medical profession.
For me it isn't Gluten and it is't fodmaps, it's simply all carbohydrates. Now I'm whole food Keto & I have life again.
Please be careful. Removing an entire macronutrient is very dangerous. And people have had major issues from going full keto even if they feel better and lose weight initially. It's awesome that you're feeling better but maybe see if there is a small amount of carbs or certain type that you can handle. Like you said whole foods are better.
@@Wwetitanfan27 there's no utility in carbohydrates, other than energy production which other macronutrients are better in the overall production of
So timely to have seen this in my suggested videos almost as if UA-cam is listening in on my conversations at home🤔🤔. My daughter took herself and family off gluten totally about 4 years ago after neither she nor her oldest child could tolerate the side effects of immediate skin and gut problems. She has autoimmune disease now too and two of her children have symptoms but not as bad and may end up like momma. So yesterday my son, a 42 yr old with gut problems but in denial about the whole gluten issue, asked why there wasn't gluten problems a generation ago. No one had issues like this and now it seems everyone does. Thus, the YT gods have delivered this video into my hands so I don't have to give my supposedly ignorant take on the subject. Thanks to you all, I've been vindicated.