Gluten Sensitivity vs Celiac Disease - Doctor Explains
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- Опубліковано 12 лют 2023
- Gluten sensitivity involves adverse reactions to gluten, a protein found in wheat and several other grains. Several health conditions involve wheat and gluten. The most common ones are wheat allergy, celiac disease, and non-celiac gluten sensitivity.
#glutenfree #doctor #healthyfood #guthealth #diet #nutrition
This video is very interesting! If most of the wheat in the US is not providing the essential amino acids that we need produce extremely important neurotransmitters, this could have a huge impact on depression. I know someone with a history of depression who recently started eating a lot of packaged ramen with meatballs because it's less time consuming to prepare than what they were eating before. They've been having more difficulty getting out of bed during the last few weeks than they had previously. It might be time to switch them off the ramen.
read the ingredients of the flavor packet.....yikes
Processed food is difficult because there are soooo many ingredients and places for cross contact. It's really hard to tell what part is causing the problem. That is why processed foods should be avoided. Maybe you could help them fix some frozen meals that are more healthy?
@@ohana8535 Last night I let them know that I was concerned and asked if I could help mass prepare something healthier for them. They also have autism, so they're very particular about what foods they are willing to eat and will often eat the same meal for years at a time. That's one of the reasons why I knew it was important to stop the ramen pattern quickly because once they get used to a routine, it's very hard for them to get comfortable with something new. After our conversation, I quickly ran to Costco and got a few whole food items that they already like and I made a few portions as soon as I got back. They were grateful and I think sometimes it's just really hard to pull yourself out of the depression hole. They say it takes a village to raise a child, but you still need that village as an adult.
@@LadyPantera57 Yes, sometimes it needs a jump start. You did the right thing.
@@ohana8535 Thank you
I don’t eat gluten even though I have never been diagnosed with gluten sensitivity. I quit gluten as an experiment. Breathing problems I was having that seemed like asthma or sleep apnea cleared up. And these symptoms return if I have gluten grain. No more gluten for me. Not worth it.
I have had intestinal pain and cramping within 2 hours after eating wheat, barely and especially rye since childhood. Yet I tested negative at Mayo Clinic for Celiac antibodies. For years I was diagnosed as having IBS of unkown origin and prescribed drugs to calm my intestines which only had unpleasant side effects and then had other drugs prescribed to try to treat the side effects of the first drugs. I now avoid all foods containing wheat, barley or rye which has resolved the intestinal issues that I had for 62 years. It is not something that just happened in the last 10 or 12 years.
The allergist at Children's Hospital had this gem of advice for me regarding who to trust about foods.
He said, "If something makes you ill, DON'T EAT IT!" Such simple, straightforward advice!
You're the best arbitrator of what does and doesn't sit well with your gut because you live in your body 24/7/365. 🙂
You're absolutely doing the right thing!
@@noglu106 Could be their egos? My now-fired PCP told me it was IMPOSSIBLE for gluten to be an issue for me. He was SCREAMING this at me. He insisted I needed Valium, not the GF diet.
The allergist, on the other hand, looked at the evidence I had gathered and said I was gluten intolerant. He told me to, literally, trust my gut. "If something you eat makes you ill, for heaven's sake, DON'T EAT IT!"
My PCP was really weak in this area, but his ego wouldn't let him admit it.
Thank God I fired him. I never would have regained my health otherwise.
@@wrenfan If you don't blood test and do an endoscopy before going on the GF diet, you can't distinguish between celiac disease and NCGS. That's the only reason I can see for not just trying the gluten free diet first. Because if the diet does work, most people won't want to hear, "Now you have to do a gluten challenge to make yourself sick again, so your PCP can give you his permission to eat gluten free again!" Most people don't want to get sick again, just to satisfy a doctor's curiosity.
That's what happened to me. My old PCP had his chance to order the endoscopy and refused. I went gluten free on my own and quickly recovered. Once I got healthy, I wasn't going back. My NEW PCP agreed with my reasoning.
@@noglu106 The only treatment for NCGS is the gluten free diet for life. In that way, NCGS is very much like celiac disease.
How do you respond to semolina?
Wheat was a main stay in Biblical times. This was not a problem until scientists monkeyed with genetics.
I am not celiac (I have been tested), but I consider myself gluten intolerant and have been gluten free for many years. I do have a very sensitive stomach (IBS) and am lactose intolerant, but after an elimination diet I decided to go gluten free. Gluten doesn’t cause me to have the same gastrointestinal issues as lactose, only bloating and a noisy stomach. But the more notable effects are that it immediately (within 5 minutes) will cause me to have are foggy brain, headache and inflammation, which the inflammation includes skin welps, bloodshot eyes, fatigue, etc. this will happen when I have food that is cross-contaminated or perhaps has hidden gluten, like vegetables steamed in water with gluten ingredients. I have never met anyone that has these same issues with gluten as I do, but I hear that it varies for everyone.
depends which gluten test you have had. The better test will have you eat wheat products for every meal for a week, then test you. An endoscopy with a snip of a small intestine cilia will determine if blunted.
What you're describing sounds very much how I felt before going on the gluten free diet. The brain fog which I had to fight in order to do anything. The inflammation in my joints and muscles. I also had rashes and fatigue. It also caused me to develop ulcerative colitis, which would not respond to medication. My doctor said I'd have to have my colon removed!
The gluten free diet fixed so much of that within a few days. Healing the ulcerative colitis took longer, but I finally got there. Today I'm absolutely fine as long as I stick to the diet.
It takes time to learn all you need to know to be gluten free. I found that joining support groups on Facebook made all the difference. Having people I could talk to helped me to turn this around. I'd urge you to reach out on Facebook too!
There is life after gluten! It's a wonderful feeling to be healthy again!
No eres el único, yo también sufro esos síntomas, con la diferencia de que no me duelen las articulaciones ni tampoco tengo problemas de piel.
Hello. It is difficult to know if actually gluten is the cause of gi issues most times. In coeliac patiens it's clear but for the rest of the population could be other components of wheat. Or glyphosate, as Dr Mike said. Greetings
@@noglu106 I’m not asking anything. I’m just sharing my experience.
I've been ill my whole life since a small child. Complained of so many symptoms along with rashes and abdominal pain. Told so many doctors I feel worse after eating. I was told, "it's in your mind", or "you're a hard case", or "you're just depressed". Was diagnosed with osteoporosis at age 40 ( tests showed bones of a78 y.o), and three spinal fractures starting at age 32, nerve damage (we don't know why, but it's not MS yet) cluster-tic syndrome.....(here's a pill or a shots). At age 72 I finally figured it out myself. Stopped all gluten and within 1 year I hardly have the amount or severity of the head and face pain I used to get. (bedridden for up to 5 days and nights with excruciating pain) Lost many jobs. I now treat myself. I have stopped all doctors as they just push pills (that only give more side effects) and have done nothing to help me in 70 something years. My nerve damage does progress with every slip of something that claims to be gluten free and takes me a while to then figure out what it is. I think doctors need to be shown that everyone that comes into their office crying from pain is not depressed from anything other than being in pain, and they need to forget the drug pushing reps, and LISTEN. (I worked in healthcare for over 30 yrs. so I know)
Doctors are useless in my experience!
gluten is a glycan binding lectin in everyone
thanks for sharing. bedt health to you!
Same!!!
Thanks for getting this info out there Doctor Mike. Its vitally important.
Kudos to you for looking so deeply into this as well as packing so much info into the video without getting too long-winded. Everybody in the US should be aware of this.
Again, as an agrifood engineer, there are significant differences between American « bread » and the many European breads. Bleaching is not authorized in Europe. Many European breads use leaven and yeast. Leaven hydrolizes protein and anti-nutritional factors. And there are less additives permitted in bread, or they are permitted at a much lower level.
@@wrenfanhello. For sure, not for Celiac people. But for the rest of the population. Bread made with organic grains and long fermentation (sourdough) is much digestable due to reduction of fodmaps and lectins that natural fermentation reduce significantly. But is not gluten free if contain wheat, barley and rye. Sorry for my english. Greetings
What an amazing career in todays times? We could learn from you more on how each country wheat differs from the USA?
I'm having trouble understanding your comment. Yeast is the leavening agent, and American bread certainly uses it too. I don't know what the connection is that you're implying between flour bleaching and yeast, which are two different ingredients.
Thanks for sharing your knowledge Dr.Hansen. 👍
I am a T1D with vitiligo, gastroparesis from infancy and a handful of other autoimmune disorders. I was shocked to learn I do not have celiac's disease as I have all of the symptoms and feel so much better avoiding all gluten products. I also can't do barley or rye, sadly, as I loved to bake, especially bread. My doctor said gluten intolerance. The pesticide issue makes so much sense.
I'm 59 and was tested sensitive to wheat and sugar at around 7. Kept eating it until a couple years ago and discovered that's where my acne comes from. I also developed an autoimmune disease at the time I ate the most bread and sugar.
What’s your autoimmune called?
Thanks for sharing. Any wheat derived products leave me bloated and trigger crohns like flares through my guts - the chronic condition lasts ~ 3 weeks. The solution of avoiding wheat is hard, as wheat and bread products all taste amazing - but they're simply not worth the pain and trauma.
Recently I've rediscovered soaked buckwheat, and it's amazing. Let's hope science doesn't ruin it over the coming years.
What do you do with the soaked buckwheat?
@@ohana8535 water - and for ~24 hours, then drained and rinsed. I find it's soft enough to enjoy and doesn't need to be cooked either. I did read that you can buy buckwheat in different raw/cooked/activated states, so might need to check the type that you have and the way best to prepare it.
@@karlstenator Thanks!
So complicated... Excellent explanation of why we should grow and eat our own food...
Wow Dr. Mike, you are absolutely insanely amazing. Such a genius I can’t believe all the information that I received from this video I have to watch it over and over again so I can write down all these points that you made. Wow thank you thank you thank you!!! I’m a census & I didn’t have enough info to educTw mj viewers ( but especially my family because I really want to help them and knowing that a lot of people have diabetes & my family has it this will really help. Thank you so much! god bless you Dr Mike!!!
Agreed … I can’t have wheat here in NA but was totally fine eating it in France & Italy
I’m Italian eating gluten free is torture 😢
I know of an Italian who can't eat garlic, it doesn't agree with them, its the fodmaps that was mentioned in the video.
Amazing video. Way more than I thought I would get out of it. Thanks.
17 years ago I discovered, via a food diary that I was keeping, that I became ill after eating wheat, rye or barley. Whole wheat bread, rye bread, and malt all would individually make me ill. My PCP blood tested me for celiac disease. It came back negative -- twice. So he declared that it was IMPOSSIBLE (that's him YELLING) that gluten was a problem for me. He prescribed VALIUM instead. I fired him on the spot and went gluten free. I sought out a pediatric allergist at Children's Hospital of Pittsburgh to have a look at my medical records and my food diary. In about 10 minutes he told me that I was gluten intolerant and to eat a gluten free diet for the rest of my life.
The GFD has given me my life back. But I didn't give up looking for what NCGS might be. I was genetically tested for the genes that cause celiac disease. I carry one allele of the DQ2.5 gene. This gives me a statistical chance of 1/1250 of developing celiac disease. This isn't zero, but it's close. So the bottom line is that I have no idea whether I have CD or NCGS. But it doesn't matter. I'm eating gluten free, so I'll never suffer the disease anyway.
I've followed the research of Dr. Alessio Fazano, formerly at the Univ. of Maryland and now a researcher at Mass. General Hospital for Children. He's been a long term researcher of celiac disease and now is looking into NCGS. He believes that a protein he discovered in 2001 called zonulin may be the culprit in NCGS. It regulates the "tightness" of the gut (and other barriers in the body). In the presence of zonulin the gut literally leaks, which allows the contents of the gut into the body and vice-versa. This causes an innate immune system response to clean up the released particles and it also allows bacteria in the gut fuel to quickly reproduce. This would explain the gas and bloating that occurs after people with NCGS consume wheat, rye and barley. Dr. Fazano is currently doing human trials on a medication that would inhibit the production of zonulin by the body in an attempt to protect those with NCGS from cross contamination. We wouldn't be able to eat gluten regularly, but we might be able to survive minor cross contamination at a restaurant. That's his hope, at least.
As to people with NCGS going to Europe and eating gluten with no issues, that doesn't work for me. And it makes sense -- the US sells wheat to countries around the world. That bread you ate in France might be made with wheat from Pennsylvania. Unless you know where the wheat came from, you can't really know what you're eating. People who try this experiment on a regular basis end up very sick.
And one other thing I'll note. The FODMAP diet is a gluten free diet. It is a true subset of the foods allowed on a gluten free diet. If you don't get relief from the FODMAP diet, you probably won't get relief on a general gluten free diet.
can i get your number terry? email, anything. please
I also tested negative for celiac but symptoms still persist. Doc did an upper GI ( stomach and esophagus) , but without biopsy. So are there chances of me having celiac? Im so confused. I can't keep running back to doctors based on hunch.
@@wrenfan going gluten free is tough here because wheat is our staple diet. So i wanted to be sure before taking that step. I've been suffering my whole life. I need answers and im already going through severe vitamin deficiency. So cutting down on things which we eat daily is gonna be a problem. So i was hoping for an accurate diagnosis before taking any harsh step.
@@meghamehra3777hello. Have you been tested with sereological markers for celiac disease? It may help you to get a preliminary diagnosis. Hope this suggestion can help you. Sorry for my english
@@JuanLopez-vf3mo no i haven't been tested for that. I don't know about it. Does it requires doctors consent because doc have put me on medications but no such tests.
Thank you for this video. I have always know about celiacs but the insensitivities are still a part of my learning process. A lot of pesticides on fruits and veggies are responsible for allergic reactions. People think they are allergic to the actual fruit but it’s the chemicals.
I think it’s a combination of completely decimated frankenfood and, also has to do with HOW we make our wheat products. Baking sodas/powders and fast acting yeasts were never part of original wheat use. Wheat was mixed with clean water and set out gathering natural and local yeasts from the air. The fermentation and slow yeast capture breaks the proteins/glutens and grains down to be digestible, nutrients absorbable. I do a 16hr+ whole dough ferment with local non gmo wheat and I can eat bread again. Not only do I tolerate it well but it has improved digestive issues. Store bought “sourdough” does not have the same positive effect on me. It’s a little better but, not even close. Now if I can get a garden in this year I’ll be closer to healing my body but, I’m repairing years of digestive havoc and autoimmune! It’s insane! Not everyone can afford organic and my local store literally only has apples (2.29lb) and olivia’s greens (7.99 per container) for organic produce. What’s happening to our food system has been a slow and steady disease making money machine.
@2:26 *"Hexaploid" does not mean "having six nuclei," nor does "diploid" mean "having two nuclei." "Hexaploid" means "having six copies of each chromosome within the nucleus, rather than "two copies of each chromosome" as in the nucleus of **_diploid_** cells (which include those of humans).*
I have celiac disease… and was diagnosed as a middle age adult. I went gluten free and low carb over10 years ago. It is such a relief of not throwing up every single day and all my other nasty symptoms.
Fast forward, three years ago, I was diagnosed with MCAS and now have to go very low histamine.
@@CookieMonster_ some foods have high histamines, or trigger histamine responses, or can repress things like DAO which inhibit the natural breakdown of histamine. Having histamine in your body is a good thing until it is too much or won’t exit the body.
Foods on a low histamine diet are fresh whole food, I stick with fresh gently cooked meats and cruciferous vegetables and or a few others. I focus on avoiding citric, lecithins, beans, canned, smoked, and preserved foods. Chemicals and ultra processed foods are an absolute no.
We sound like twins! 7 years clean from wheat… now high histamine intolerance. I did find that digestive enzymes help.
Thank you so much. God bless you.
My family traveled around the US and internationally a lot before Covid. We noticed that food in some parts of the US and ALL countries outside the US caused fewer weird side effects.
In some cases it seems to be related to something in the environment.
In other cases it’s related to the country of origin of the food. For example, some members of my family cannot eat nuts grown in the US, but are perfectly fine eating nuts we buy from ethnic food stores.
It’s really confusing.
I haven't travelled to Europe since being diagnosed with Celiac disease and I'm largely asymptomatic in terms of GI side effects - however quite a few Celiacs online say bread in USA makes them ill, in Europe they aren't (or significantly less so). Celiacs really should not eat gluten but there are quite a bit of additives in the USA that are banned by the EU for example that might make symptoms worse for Celiacs and non-Celiacs alike.
Evan Edinger here on YT made a good video with big highlights of some of the banned substances. Video name is "Europe BANNED these American foods. Here’s why"
@@theblackout27 Good to know. I’ll check his video out. Thanks!
There is also placebo. If you think a food will make you sick, it can actually make you sick. This is why anecdotal evidence is basically worthless.
its probably glyphosate in the wheat, soy and canola oil in everything else thats making people sick.
What parts of the us?
My husband developed peripheral neuropathy few years back. I suggested that he cut out gluten and the neuropathy gradually improved. He went back to gluten last year, and the neuropathy came back, so now he’s back to gluten free. His doctor doesn’t know what’s wrong with him.
PN is common with Celiac Disease. Did the doctor do a blood test? Or you could start with a genetics test. If you don't have the HLADQ2 or 8 gene, you can't have Celiac so that would be a rule out. The only problem with that is about 30% of the general population has at least one of those genes. So a positive does not diagnose Celiac, but not having the gene can rule it out completely.
I have the same issue. Oatmeal is the absolute worst. It will make my nerves inflamed for about 2 days so if I were to eat it every day, I’d be in a constant state of inflammation, gradually getting more and more severe. I can’t eat a slice of bread or a hamburger bun either. Beer is also supper inflammatory for me now. All started around age 36 for me and I’m now 40. I ate tons of bread and had lots of beer living in Germany just before this started without issue but as soon as I moved to the US, I had to quit grains entirely. I believe it’s the weed killer.
gluten in his diet is what is wrong with him.
Hello. Glad your husband has improved. Humbletly, i think it is crucial to get tested by a gi doctor. Sometimes other ingredients in the diet can trigger issues. Yeast, additives, other components of the grains. Best wishes. Greetings
With those symptoms he'd have to test for both Celiac and Gluten Ataxia. They are separate tests.
usefull video
Great info 👍🏻👍🏻
Thanks Doc
I was diagnosed with celiac disease two years ago, my mom has it. Also my aunt. So it is in our family tree. But they never thought that the reason for my stomach problems would be because of celiac disease. Or weight issues. My life has gotten so much better. My overall health is so much better now than what it was before. I'm from Norway. Not sure how many here who has celiac disease. But I do know a few.
Execellent information. Thank you so much. God bless you & your familly. 🌺🌺🌺
I love this channel!
Though I’m not a chemist, I love the way this goes into the way roundup (glysophate) alters on a fundamental levels the plants makeup, and how this could explain many of the exploding health issues like autism and gluten intolerance etc.
Glyphosate like many herbicides does not alter the plants makeup.
Roundup doesn't cause autism. Plants do not cause autism. Vaccines do not cause autism.
Autistic survival and procreation spreads autism through genetics. I have 13 children. Half are autistic because I am autistic. I am autistic because my uncle on my father's side, grandfather on dad's side and grandmother on my mother's side were all autistic. Grandma had no autistic children of the 8 that survived.
Furthermore you have people "identifying" as autistic with no admirable traits just because that is the society we live in.
Then you have the rash of parents destroying children labeling normal kids as autistic only to subdue them.
Excellent information thankyou. My mother in law had GI problems (Celiac) back in the 1950's so bad they wanted to do surgery on her - she refused, became a Naturopath and in the face of enormous opposition and ridicule from mainstream medicine which went on for decades has helped thousands with Celiac and wheat intolerance conditions including my daughter who is also Celiac and doctors had no idea what was wrong with her even in the 1980's in Australia.
I accidently detoxed off wheat by juicing and that's how I found out it was a problem, after the accidental detox I took a bite of organic pasta because I thought it would be healthier than refined bread and my throat closed with the first bite, figured it was a problem after that experience and stopped eating gluten containing products after that.
Get tested for a true wheat allergy. You may need to carry an EPI PEN. Talk to your doctor to be sure!
@@terryjwoodwhat’s the tests called?
Interesting that this popped up in my suggested videos today as I just looked at the results of my DNA test and it shows that I am at an increased risk of having celiac disease.
Sorry Doc, DDT was an insecticide. Glyphosate is a herbicide. The second was not introduced because the first was eliminated.
Pesticide is a collective term. Insecticides and herbicides are more specific to what they control.
@@janjamesramos247 No kidding? In spite of that revelation I continue in my assertion the Doc specified the substitution of one for the other.
@@bartgallant6897 yes glyphosate was not really introduced because DDT was banned. I believe there's a continuous effort to produce new herbicidal compounds.
Yes, because nature constantly creates resistance. I’m always curious about anti modern agriculture screeds. If, as some say the earth’s carrying capacity is about 500 million humans and we are now 8 billion do the anti’s propose mass starvation as the remedy?
My sensitivity to gluten did not happen till I had Hashimotos. I was never sensitive to dairy or gluten till then. I do not have Celiac disease. I was tested for that. My theory is the GMOs And pesticides have created this. I am glad to see you bring this out. I agree with you.
Gut hyperpermeability (leaky gut). Gluten gradually destroys the gut lining and open the tight junctions making your react to foods. Because wheat is one of the most aggressive foods for the gut, it tends to be the first on to trigger discomfort or reactions. Dr. Zsofia Clemens has found a link between gut hyper permeability and autoimmune disease, look her up. The fact you developed a gluten intolerance after Hashimoto's makes complete sense, accordingto her findings. The Hashimoto's is due to your gut having sustained long term damage to the point of you developing an autoimmune condition. A damaged gut will be intolerant to most foods until the trigger foods are removed from the diet. Best wishes!
Celiac Disease is an autoimmune disorder. Having an autoimmune disorder does not mean you can't be poisoned, and being poisoned does not mean you have an autoimmune disorder, even if the symptoms are similar. So your theory is by definition incorrect.
It appears to be very beneficial and also complicated to judge the contents of your valuable suggestions and look into the stuff of what we eat, from where it comes etc etc.... Any way it is always a disaster for the sufferers but your advice is truly commendable. Do come up with more videos in future that is authentic. Thank you Sir.
Dr. Mike - Have you seen any studies on einkorn wheat? Supposedly it’s one of the original “prehistoric” strains of wheat and is much more well tolerated. It isn’t cheap, and it doesn’t have the gluten strength to make chewy bread, but it makes great waffles and muffins. The bread it makes is good, but it’s more of a soft loaf rather than a chewy baguette.
My small slowing growing kid tested negative for celiac but had tons of inflammation markers in his blood. Doctor took him off gluten anyway and he's grown 2 inches in 4 months.
Leaky gut
I have Celiac disease ( i have used the American spelling so you don't all tell me i have spelt wrong lolll ) It wasn't stomach problems that took me to the Doctors it was my body going a bit crazy due to vitamin / mineral deficiency as a ceoliac's body stops any nutrients being absorbed. My hair was falling out / my nails were dropping off / my joints were sore etc . . .
Same. I had Thiamine deficiency. Then did blood and biopsy test. Positive 😭
@@sonderexpeditions At least we have a diagnosis and can work with it, imagine all the people walking around who don't know they are celiac !
@@lesleycarney8868 so true
Round up ..make sense great information 🙏 Thanks again Dr Mike
Glad it was helpful!
@@DoctorMikeHansen Thank you👍
@@DoctorMikeHansen Wheat is NOT a GMO technology crop and can NOT be sprayed with Roundup. The Doctor is clueless about this subject.
@@DoctorMikeHansen The IARC which a division of the World Health Organization which is what you are talking about said in March of 2015 that Glyphosate was probably a carcinogenic. They also said that beer, coffee, cell phones, aloe vera, pickled vegetables, fried chicken, and sunlight were also probably carcinogenic. They agreed that Glyphosate is the safest herbicides that farmers have ever used. In fact the LD 50 number which is the ratings used all the world to measure toxicity with the HIGHER the number the LOWER the toxicity. To show how low a toxicity Glyphosate has here are some examples. Nicotine 9 caffeine 192 Tylenol 338 Codeine 427 2-4-D 665 OFF for mosquitoes 1014 Table salt 3000 Vinegar 3300 Baking Soda 4220 Roundup(Glyphosate) 5600.
Out of many many many herbicides that farmers can use on gmo crops GLYPHOSATE is by far the SAFEST of them ALL. Can you name one herbicide that is safer than GLYPHOSATE? Glyphosate is even safer than many of the pesticides that Organic growers use. Glyphosate is applied at specific rate and no more just like all the other herbicides that Farmers use.
@@davidadcock3382 Thank you my internet warrior en.wikipedia.org/wiki/Genetically_modified_wheat
one of the reasons why, is that ppl never used to eat nothing but flour. you can buy cheap pastries anywhere, and you can't just grab a bowl of beans with tomato salad to go as easy. non celiacs used to eat bread, and other things, but now so many eat just pastries. I was one of them, until I self diagnosed. later I learned that my cousin almost died as a baby thanks to celiac, and that bunch of my family members have died or live with gluten related disease. my mom has hashimoto for example
Thank-you for this information, and for all you do to inform the public.
A scientific paper from Turkey some years ago reported that modern wheat contains much more gluten than older strains such as Einkorn.
As you said, modern wheat has been bred intensively, mainly to increase yield, to the point that it now contains almost no nutritional value.
I have long suspected that the gluten in modern wheat also increased in toxicity; however I was unaware of the modifications made to modern wheat by Monsanto vis-a-vis Roundup.
The leaky gut idea has come up before, but it appears to have a sounder basis now.
I must take issue with one point - oats DO contain gluten, although there appears to be less, and oat gluten appears to be less toxic.
Consumers and medical professionals should keep in mind that rye, barley, oats and other crops have also been subjected to intensive selective breeding, primarily to increase yield. Such selective breeding, or genetic modifications, have consequences.
Again, thank-you.
Gluten! Is not a single entity. It is a group of proteins that are closely related. So each species of grain and even each VARIETY of each species will have different amounts of gluten - S! plural! Each protein may or may not be tolerable by everyone.
@@rickkwitkoski1976 We all know that, and the term “gluten” is still used to refer to that group. Thank-you for the constructive feedback.
Another huge issue with glyphosate...The shikimate pathway is a seven-step metabolic pathway used by bacteria, archaea, fungi, algae, some protozoans, and plants for the biosynthesis of folates and amino acids. This pathway is not found in animal cells, so it was pushed as safe for humans. Unfortunately, our gut microbiome is made up of trillions the above, which can cause autoimmune issues. Killing off our microbiome creates intestinal permeability (leaky gut) which allows intact protein molecules in our blood that the body goes into overdrive to eliminate. If these proteins resemble any of our own, the organs that create them can be attacked also. One of the suspected causes of T1 diabetes... early exposure to cows' milk could trigger an immune reaction to insulin. "The initiation of insulin-specific T-cells by dietary insulin in the gut immune system may carry a risk for an autoimmune process progressing ultimately to clinical type 1 diabetes,"
I’ve had celiac since I was born it’s hard sometimes but i just have to get over it
I'm symptom free, but had blood work show that there's an immune response to gluten/wheat. Doc recommended I go gluten free, however the gluten free products are less nutritionally dense.
I was diagnosed by two doctors with celiac disease. The first doctor was at the hospital when I went for severe belly pains and bladder infection. I thought I was intolerant to gluten not allergic but I was wrong. I should have told my doctor before I started getting bladder infections and kidney failure. Gluten and wheat causes me to swell itch and stomach pains and chronic bladder infections and kidney issues, and if I don't get treated for the allergies it can damage my gut and cause kidney and liver failure. I had two cysts in my stomach and large intestine because of celiac disease. My inflammation also shows up in my blood tests and urine. White blood cells gathering in my urine as well my blood. I am on medication to help heal my gut and I am not allowed to have any gluten and wheat. Gluten and wheat is in a lot of produces. Even lotions have gluten and sometimes wheat. They cause me hives.
Celiac and allergy are not the same thing.
I'm coeliac and live in Italy, we DO NOT eat wheat pasta! No gluten or gluten contamination at all!
Hi, I've been having all the symptoms associated with NC gluten sensitivity. And I noticed them in the last 3 months getting worse. Whenever I ate bread, wholemeal cereal, oats I got stomachache, bloating, diarrhea and vomiting. I started to feel pain in my joints, I felt like I had ran a marathon the day before, EVERY SINGLE DAY ! I went to the doctor and literally said I feel like I have brain fog, like I can't concentrate on anything and I forget too easily. Also I got discovered with severely low ferritin and vitamin D levels in my blood. I have had acid reflux since I can remember (5-6 years back). I thought I was having celiac disease but then I eliminated the chance because I wasn't getting that much of symptoms. Today one of my friends sent me a paper on non celiac gluten sensitivity and you have no idea how I was relieved to figure out what was wrong with my body. Also I cut out any food that has wheat like two weeks ago and I have never been comfortable my whole life !
Yes doctor you're 100% right on that Roundup is very saturated I call it roundup gut rot roundup just throws a little pesticide in there and no extra charge.
Wheat is NOT a GMO technology crop and can NOT be sprayed with Roundup. The Doctor is clueless about this subject.
I suddenly developed a reaction to wheat a few years ago, after eating pasta I would throw it up. Don't eat wheat now but on the odd occasion I want to bake I use organic flour. Usually make flour-less chocolate cake.
....... well pretty looking guy. YOu seem like the Andrew Huberman for general health. Thank u for making these videos. I actually will watch what u post because knowledge its never bad to have
Its not just wheat. I quit sugar, starch, grain and high glycemic fruit a year and a half ago. I on occasion drink a beer or eat a pastrami on rye and by the next day i have jock itch. It promotes bad bacterial and yeast over growth. It goes beyond the fact grains are high glycemic sugars. I also drink only craft beer not buttwiper or sewers. I just simply dont include grain or seed products in my diet foundation. I dont think grain was ever meant to be part of our diet and the fact is in nature deer, etc eat the whole plant not just the grain so it is not processed of refined into super calories.
You think its some coincidence we feed cattle grain in feed lots to fatten them up before slaughter or that our pets fed a 70% processed grain based diet get tooth decay/oral health issues, diabetes and cancers. Grain/seed comprises the majority of calories in fast/processed foods via flour and oil. The body does not treat all calories the same. Refined grain/seed bypasses the full digestive process over loading/over whelming the liver/pancreas/cells with glucose and triglycerides not like a normal whole food meal does.
People are crazy to keep grain in the foundation of their diet. My 3 year old dod has been fed a foundation of animal based meat/skin/bone/organs/non starch vegs and his teeth are immaculate and have never been brushed. That tells me more than all these industry funded studies do. People have zero common sense.
I did wonder for years if it was the chemicals sprayed on crops. Thank you. I trusted my "gut". I use organic flour when I cook/bake. I rarely eat bought bread, cakes,biscuits. (Palm oil reacts with me though, so I read labels and avoid it)no
Thank you
I recently was diagnosed with Ciliac. No one in my family has it. I went to a diet that was rich in carbs as a college tennis player. I ate so much wheat over the past three years. I found out 1 month ago that I have ciliac or some form of it. Immune reactions on the blood test were well within range but my other levels like Tissue Transglutaminase Ab, IgA Value over 80. My gut needs to heal now from all of those pesticides.
Celiac is not caused by pesticides. It is an autoimmune disorder (not an allergy like this guy says)
Worth pointing out that w.r.t the spectrum of gluten content shown at 0.44, two other varieties of ancient wheat are even better than spelt (further to the right in the diagram), viz. emmer and einchorn. These are readily available from non-corporate sources in the Old World, both unmilled and as flour.
UNDERRATED ‼️
Sjogrens and rheumathoid arthritis are they also in the wheat intolerance category?
The most important part of this video is its excellent information about the dangers of glyphosate (Roundup) - even if it *isn't* carcinogenic. Thank goodness Bayer (buyer of Monsanto) got sued ... but what will it take to get it banned?
Why would you want to ban the safest herbicide farmers have ever used even much safer than many of the highly toxic pesticides Organic growers use. There are Many companies even foriegn companies producing and selling Glyphosate(Roundup). You seem clueless about this subject diandenmark!
Spot-on 👏 We have been eating these grains for millennia without a problem. Then, we created a problem! Leave it to humans to 1. Think we are smarter than mother nature and 2. Create a huge problem like this 😂
Keep in mind that celiac disease can be traced back to at least Roman times. I read a Nat Geo article about analysis of a body from that era that had all the signs of death by celiac disease. And there was evidence she was trying to treat it with diet. Sadly, she wasn't successful.
Celiac disease isn't new. And think about this. Humans have been cultivating wheat for 10,000 years. But our species is at least 1 MILLION years old. So for 990,000 years we WEREN'T eating wheat, rye or barley.
So eating gluten is a relatively NEW thing!
@@terryjwood yes, I know, but I can see how my original comment caused some confusion. But even so, Celiac disease and gluten intolerance were much more rare until the last few decades.
@@gutmicrobiomequeen When Dr. Alessio Fasano, the celiac researcher at Mass. General Hospital for Children, in Boston, came from Italy to America, he wondered why there were so few cases of celiac disease in America. He was hoping there was something different about America that he could take home to Italy to help celiac disease patients. What he discovered was that doctors in America weren't correctly diagnosing patients. Instead of coding celiac disease they coded IBS.
Even today the time to a correct diagnosis of a celiac disease patient can be up to TEN years.
Seventeen years ago my own PCP (and many other physicians) denied that NCGS existed. Instead of treating my illness, my PCP decided I needed VALIUM to "get over my gluten obsession". I had figured out, by keeping a food diary, that I had a problem with wheat, rye and barley. I didn't know what the cause was, but I knew for a fact it was making me ill. I was lucky. I found a pediatric allergist at Children's Hospital of Pittsburgh who kept current on the research. He recognized that I had "gluten intolerance", as it was called then, and told me to go gluten free for life. He also recommended I find a new PCP.
The reason why there's been an explosion in NCGS and celiac disease diagnoses is that doctors here have FINALLY started looking for it!
Looking back at my own family, I can see that my paternal grandmother and my father had issues with gluten, but never knew what was wrong. One of their ancestor's death certificate lists the cause of death as "dyspepsia" (basically "indigestion"). Did the ancestor have celiac disease or NCGS? Who knows?
@@terryjwood actually, that's not entirely true. There has been a genuine increase in both Celiac disease and NCGS, even in recent decades, in addition to an increased awareness. I don't know the citation off-hand, but there was a study 10-15 years ago where they compared ~4,000 blood samples from current military personnel to ~4,000 blood samples that were frozen from 20-30 years prior. They did indeed document a marked increase in that time (I think 4-fold?).
Faulty reasoning
You have no accurate data to disprove if people in the past had these symptoms.
I buy organic imported Italian pasta, and purchase bread flour from France. 😊
I have diagnosed dermatitis herpetiformis and therefore coeliac, as medically proven. When I was diagnosed, I was never more than 50kg but after 2 years in a GF diet, my weight went up to 80kg, and then I had to lose some weight which was very difficult. I must maintain a very strict GF diet to stay well which is often difficult especially when I travel.
DDT is an insecticide. RoundUp is a herbicide. How are the two connected? Why should a restriction on the use of an insecticide cause an increase in the use of an herbicide?
As a agronomist and agrifood engineer, I wish you knew more about glyphosate - which is not sprayed in wheat. Contrary to soy, corn or canola, there is no glyphosate-resistant wheat.
PARTIALLY true. I have a co-worker that leases land to farmers. Wheat IS sprayed right before harvest to brown it and dry it all out
@@itmaster3805 Your post is false itmaster. Wheat is NOT sprayed right before harvest with ANY herbicide!!!!
glyphosate is sprayed to control weeds even in a wheat farm. (?)
I live in Australia and have recently had to cut all gluten related products from my diet. My symptoms have subsided by 95% as I am still learning what does and doesn't contain gluten or gluten derivatives, I grew up eating vegemite and now can't eat it as it is made on gluten, there are so many foods that contain gluten that I was never aware of. I think the issue with more people becoming gluten intolerant is breeding
You can get gluten free Vegemite.
I’m happy to tell you they do make a gluten free vegemite they sell it at Coles, another Aussie here, it’s good too 😉 I’ve been celiac for about 16 years, it’s hard eating out I’ve been glutened many times, ever after going through the whole deal why I can’t eat Gluten, they don’t get the cross contamination. I just found a lovely sweet and sour chicken recipe on UTube using corn flour, so I can use white wings corn flour, again from Coles. Good luck and enjoy your vegemite. 😉
A study where they took 20 people who claimed they had gluten sensitivity who tested negative for celiac disease were given either wheat containing products or placebo during different periods. Only 4 out of the 20 were able to correctly identify when they were given placebo vs wheat products. Plus the most severe reactions they had were with people that got the placebo. This goes to show there is something else going on, and there is likely a mental part in some supposed gluten sensitive people.
What panel do you do?
My understanding is that US wheat species is a hybrid wheat and is different from what they grow in Europe. I remember the chef Julia Child had a heck of a time making French bread she learned to make in France in the US because of the differences in our wheat. This was way before Roundup. Also I have heard that gluten sensitive people can have sourdough wheat bread if it is a true sourdough because the enzymes break down the gluten.
All wheat is hybrid! And they are all the SAME species! They can interbreed.
And gluten is what is needed to trap CO2 from the yeast to make the bread. Gluten is a group of proteins that will form a bubble film. This traps the CO2. This is contained in the wheat germ, the embryo wheat plant that is on the side of the wheat seed. This is removed in the milling process, pretty much, to give just the endosperm - the starch!
All purpose flour has some of the gluten added back to it. Bread flour has even more. Pastry and cake flour has less. Pastry uses fat for its leavening and cake uses baking powder, sodium bicarbonate mainly.
And bread, as I say above, uses yeast.
Different varieties of wheat will have more or less gluten in the germ, so some varieties (NOT species!) are better for some uses than for others. Also, different varieties of wheat have been developed to grow well in particular climates. Winter wheat was developed to be planted in the fall, survive long stretches of below freezing weather and then sprout in the spring well before the fields have dried up enough from the winter melt. Machinery can not be used at that time so having the seed already "planted" is a useful method of agriculture.
There is no hybrid wheat yet.
@@RP-xp1jxhello. Yes there is hybrid wheat in USA actually. Take a look at Norman's Bourlag history. Greetings
@@JuanLopez-vf3mo The first commercial hybrid wheat was grown this year in the USA. 99.9% is not hybrid
Hybrid wheat is finally arriving in North America, but it won’t be making an appearance in Canada anytime soon.
Seed growers in the United States are expected to plant 5,000 to 7,000 acres of Syngenta’s hybrid wheat this year in preparation for a full commercial launch in 2024.
The company has been developing the crop since 2010, so it has been a long time coming. Hybrid corn has been on the market since the 1930s by comparison.
Despite all this I doubt farmers will embrace it
so you admit it's likely the gly@@rickkwitkoski1976
The chart you show of different grain gluten composition shows spelt as being very low. My research shows it in fact is high in gluten and unsuitable for celiacs. Please correct your chart.
سلام آقای دکتر آیا ناراحتی و غصه برای سلیاکی ها ضرر داره و دیر درمان می شوند ؟
DDT is a pesticide. Roundup is a herbicide. I don’t think the 1972 ban on DDT had anything to do with an increase in herbicide use.
Pesticide is a collective term. Insecticides and herbicides are more specific to what they control.
The increase in herbicide use is due to the increase of herbicide-tolerant crops.
Gluten does funny gastro things to me, but it seems that milk lactose is far worse. Stopping milk completely has done wonders. But I miss it. Substitutes and lactaid aren't quite as good :(
Try goats milk instead. Think you will be pleasantly surprised!
Tried it before, don't like the taste at all. But Lactaid works pretty well. I can get used to it at least.
Is there an article on the net about 700 proteins in wheat that i can be referred to?
There are plenty of gluten intolerant people in Europe too, unfortunately.
In fact, white people are more prone to getting it from my understanding. And unfortunately for women, they are more prone to getting celiac disease than men.
Thats good, because I would like to move there and want there to be options
Hello. Could be sensitivity to other component of wheat or other grains. Greetings
Can leaky gut be cured? If so what is the treatment? Thanks
I have problems with wheat but my test was negative but if I eat white bread I will alright. Wheat rolls are so gummy that I can choke on it! Have you heard of this before?
My blood tests and gastroscopy suggest I'm not celiac but going gluten free has changed my life 100%. I forget I cant have it until I do and feel awful, headache, bad mood/depression, tiredness bad digestion/bloating etc. Trying to understand it so thanks
When it comes down to it, if it's not celiac and you feel better due to the placebo effect, who cares? You feel better, and not eating gluten won't hurt you. So it's a win/win.
I also believe that Roundup may be the causative factor behind much of the gluten digestive problem in America. Whether that's the issue -- or perhaps it's the way we process our GMO grains here -- I've seen literally 1000's of my patients in the last 10 years improve dramatically (even life changingly) with the removal of wheat gluten. Give it a whirl if your suffer from digestive ills or systemic inflammation (as gluten/gliadin is hugely inflammatory).
Many pesticides affect the neurological systems of insects, and there is no reason to think that pesticides don't affect our own systems when we eat food sprayed with the stuff. It is reasonable to think that much of the anger and unpredictable behavior we see in people may be due in part to insecticides, in addition to the energy drinks, which have so much caffeine in them it will roast your brains.
Could these numbers be affected by under proofed bread? I was told in culinary school Improperly made breads or pizzas cause gas and bloating..?
Yes, but DDT is an insecticide, glyphosate is a herbicide. Not a trivial difference.
Wheat is NOT a GMO technology crop and can NOT be sprayed with Roundup. The Doctor is clueless about this subject.
Pesticide is a collective term. Insecticides and herbicides are more specific to what they control.
when i bake a cake i dont use wheat starch because it has 20ppm gluten, i must go 0 ppm, so i use rice flour to bake cake or almond flour.
How about crop rotation? It works!
I was diagnosed with Celiac Disease about 8 years ago. It was caught during a routine blood test, and it was confirmed via upper GI endoscopic exam. The issue that I have is the fact that I have NO SYMPTOMS! I can eat wheat products all day long without the usual effects of bloating, diarrhea, and other digestive tract problems that usually occur in Celiac patients. My doctor wanted me to go on a Gluten-free diet, but I am resistant to do that because I am not willing to give up the desirable qualities of gluten in bread products. When I mentioned this to my doctor, she said even though I don't have symptoms of Celiac Disease, the gluten could very likely cause cancer in my digestive tract. Is she correct?
Thank you for the excellent video!
The permeability that gluten causes for your intestinal wall is harmful to health, and that's a good way to acquire autoimmunity.
I have a friend who, like you, is a silent celiac. She has no symptoms. She can eat all the gluten she wants and never has discomfort. So she had little incentive to eat gluten free, even though she tried. So I understand what it's like for you. I introduced her to the great gluten free products I was already using, such as a locally produced gluten free beer! I warned her not to drink "gluten reduced" beers as they still contain gluten. Beer doesn't test correctly the way food does when it's tested for gluten. Even regular beers appear to be low to no gluten when tested. Only a true gluten free beer is safe.
In short, after going completely gluten free, she realized that she did feel better than she had in some time. Gluten was affecting her, but it wasn't as obvious as most celiacs.
I've been gluten free for 17 years. I've found gluten free alternatives for all my favorite foods. I bake my own gluten free bread which is a nice as any whole wheat bread I used to eat.
You don't have to give up the foods you love -- you just have to make them gluten free. And nothing tastes as good as being healthy feels!
I have the same thing and got the same talk from more than one doctor. In addition to cancer you are at a greatly increased risk of Osteoporosis and some other stuff I don't remember. I decided to stay off gluten, as well as I can, for the rest of my life. I can't tell you what to do, but from what I have heard and read it could be good for your longevity to stay off it until you have information that says otherwise.
People who actually have the disease, go through a progression. It takes many years for symptoms to evolve, but the symptoms exist because irreparable damage has been done. You should do your best to follow a good Dr's advice. If they can see it, you are not far from a life of discomfort and pain.
I have Celiacs and wasn’t diagnosed until age 65. I’ve now had colon cancer twice.
What do you mean by ' highlighted commet ' ?
Does drinking Paint Thinner fix gluten?
I was diagnosed with celiac disease 20 years ago
Glyphosate didn’t replace DDT, glyphosate is a herbicide (kills weeds) and DDT was an insecticide (kills insects). That basic mix up kind of makes me wonder if you know what you are talking about 😢.
And worse, there is still no correction.
Can you have the HLADQ8 and HLADQ2.5 genes and have serve reactions to gluten but not be coeliac ? I have those genes but not sure if I have coeliacs or just gluten sensitivity
Hello. I have heard Dr Alan Goldhamer said that many people who have those genes usually are gluten sensitive. Sorry for my english
hi guys...my daughter went gluten free about 2 years ago and all the symptoms of gluten intolerance went away with the diet...now about a month ago she got similar symptoms, minus the sores, and we have eliminated all gluten and even anything like GF bread, protein shakes, etc, and been juicing with organic veggies and she is not feeling better, but seems worse...her belly feels bloated and hurts...anyone have any suggestions? doctors can't even see her of a month and i doubt emergency room will do anything,,,help...
Acid Reflux?
I have always been sensitive to grains, but I have it periodically in Canada and feel ok if I don’t have much. In the US I feel like utter sh*t when I have grains
Its almost like eating something that isnt species appropriate had ramifications.
Both are from glyphosate and so is peripheral neuropathy…….. I know I Had them ! All three and Now I don’t have anything I’m wonderfully pain free !!!
I suspect you are on to something......share more......what foods do you eat?
@@curiousbystander9193 I eat only what I prepare myself and I shop with rubber gloves. It’s a ghost if you don’t know what it is that’s hurting you it took me a year and a half to narrow down and pinpoint what it was that’s Crippling me. It’s in all wheat grains nuts seeds breads and all cereals on the supermarket shelves and most processed foods. Even in organically I found it and if you not allergic to it now you will be. Don’t go to doctors they know not what they do ! It’s in some wines and beers teas and anything that needs to be dried out. And if your not allergic you have no idea your eating it or not. Don’t believe in doctors because they don’t believe in me so I don’t trust anything out there mouth ! All cereal company’s used to use natural gas curing conveyors , now they have sprayers of Glyphosate Chemically drying people food. The highest glyphosate blood levels are the children eat oatmeal lucky harms Frosted Flakes granola all of it. You can’t wash it off of nuts flour asparagus banana peels your skin because we’re like nuts a cellular structure anything that’s wet and touches us starts to go inside immediately to your blood stream and this is one of the chemicals that has the ability to cross the blood brain barrier and I strongly believe this is the one also causing dementia, Parkinson’s and schizophrenia. Just like Benzine directly causes lymphoma or Hodgkin’s disease cancer of all 12 lymph nodes groups. You get this you better hurry up and unpack cause you not going to need anything anymore ! I make all of me and my dogs food on the weekends, hope this helps out ! Got to go hit me up I’ll explain more shyte.
this is why there is such a contrast between EU incidence of GF and earlier, and higher USA incidence.
@@CookieMonster_
tim, what foods do you?
Hi Mike, there is no link between DDT (a pesticide) use and glyphosate (herbicide ) use. This doesn’t mean the rest of what you say is untrue but it does undermine the credibility of the rest of the information. Details matter.
And what is worse is that he has had a year to fix the error, and has not bothered. Not even a note in the Description.
I study neuroscience all the time. I strongly believe that round-up and their family of genetically modified foods have caused the explosion of neurological disorders since the 1970s. In 1985 the incidence of autism was 1 in 300,000 and now it's 1 in 87. ADHD also had a similar explosion. Greater awareness does not explain these explosions, along with a myriad of other neurological disorders and now with new research coming out about connections between mental health and the microbiome, I'm sure. These explosions in disorders are also suspiciously geographically similar to round-up use. Now we have an explosion of diverticulitis and colon cancer in young men...Do the math. 😢 this means my family goes out of our way to eat local non-gmo. And I have to do all the cooking as eating out makes us sick. Our bodies aren't conditioned to ingest that poison any more. And magically a lot of our health issues disappeared. Monsanto has poisoned the world 😢
Mercury is the most potent disruptor a brain organization in the developing fetus. Mercury pollution has been steadily increasing in the United States.
Unfortunately, since Ronald Reagan, most tax dollars spent on research or given to private corporation so that they can figure out a way to increase the profitability for themselves. Very little is being spent on basic research. However we need to get control of the government back from the corporations to the we can start conducting research in a way that can answer questions that are important for all Americans not just the corporate bottom.
The question that urgently needs to be investigated is what has caused the increasing autism. The disruption of brain organization in the developing fetus by Mercury? Or is glyphosate causing the problem? Or something else?
You are so right, I have no doubt about it. Monsanto is definitely an evil corporation that has prioritized profits over consumer health. Not to mention what they have done in third world nations contributing to starvation by putting suicide genes in its products. When people in underdeveloped countries collect seeds to replant the next season instead of buying them, the plant grows for a few weeks, then expires, leaving the farmer too late in the season to replant and without a food crop. Evil. They are also registering plants to become the sole owner of those crops. Suing small farmers when nature cross pollinates. Taking them to court and bankrupting them.
I had 2 dogs who developed lymphoma, which I believe is related to the use of round up.
I'm only gonna say this once: adhd isn't caused by these chemicals, look at the geniuses of our time, Nicola Tesla, Vincent Van Gogh, Mozart, Einstein. They weren't exposed in anyway to these chemicals, they didn't have access to TV, nof phones. I'm not reading any replies to my comment, I don't care to discuss further, I don't care for anyone trying to gaslight me by saying they don't "think" me to be disabled, because its a spectrum which means we thrive, but our mental health is torture, and it's ableist af!! Sure, not eating sugar nor too much sodium helps, but MOST adhders also have co-morbility of ehlers danlos syndrome, which has nothing to do with the gut microbiome. Ehlers danlos is a condition that has to do with collagen and it being faulty, and there's collagen in our organs, gut included. Now, before anyone comes at me, I'll repeat again: I will not be reading nor replying to anyone, if you're so curious, talk to those on tiktok who also have the conditions and ask them, I'm burned out and tired of being gaslit (I get that enough from my family, as well as the ableism, and don't any of you be a narc and say "you don't know what those words mean", no try you don't know what those words mean, because you've never seen them used in context.) And we've been here the whole time, people in their 70s are being diagnosed. Get your head out of neuroscience and have conversations with people.
Monsanto is a complete disgrace. The most reprehensible acts that they have perpetrated are trademarked their seeds making harvesting them illegal & marketed seeds that can only be used with Monsanto products. This is incredibly punitive to the 3rd world.
Highly doubt you study anything all the time....
Dr. Mike Handsome 💞
That was cringe
Hey doc, gluten/gliadin is a glycan binding lectin for everyone...... and this is important because......?
Hello. Grains components should be predigest with soaking / fermentation or sprouting methods and cooking. Those elaboration methods reduce lectins significantly. Greetings
thanks, I think you are on to something.... this soaking would also help remove remnant herbicides and pesticides. @@JuanLopez-vf3mo
Glyphosate is used to dry down some things like oats. Scary.
I have diagnosed celiac. Can someone like me eat wheat in Europe without side effects?
Noooo!.... But you will find food to suit you.
i always has ibs after eating gluten but whenever I'm not eating gluten my ibs disappear