Is Gluten that bad for your health? | The Science

Is Gluten that bad for your health? | The Science


Thanks to Squarespace for sponsoring this
video. Why would the 1944 and 45 Winter of Starvation
at the end of World War 2 improve the health of sick children in the Netherlands? For Dutch Pediatrician Dr. Willem Dicke, this
actually made plenty of sense. Dr. Dicke had been pursuing a way to treat
Gee-Herter’s disease, a disease that damages the intestine leading to serious complications
and a lack of treatment usually meant death. During the winter of starvation, normal food
like bread became very scarce. Then, the children with this disease suddenly
started to get much better. Later, when Swedish relief efforts made bread
available again, the children’s health got worse. You might have guessed, but Gee Herter’s
disease was another name for celiac disease and while celiac disease can cause terrible
distress, it has a cure: a gluten free diet. Gluten free has been a big buzzword lately
that’s swept through supermarkets putting all kinds of gluten-free products on the shelves. Interestingly enough, there are all kinds
of stories about people who have healed some ailment or another by eliminating all wheat
and gluten containing products from their diet. The book Toxic Staple by Anne Sarkisian is
packed full of personal stories of people who, on a gluten free diet, healed various
ailments like Irritable Bowel Syndrome, Acid Reflux, Skin Rashes, Allergies, and even neurological
issues like depression, migraines, ADHD and brain fog. One reason people clear up so many issues
by cutting out gluten, is that over 95% of people with celiac disease remain undiagnosed. As Medical Doctor Alessio Fasano puts it,
celiac disease is a “clinical chameleon” that “can range from chronic diarrhea, weight
loss, and abdominal distention to symptoms and conditions that can affect any organ system.” But celiac disease is not the only gluten
related disorder. While the global incidence of celiac disease
ranges from .5% to 1% , it’s estimated that 18 million Americans, about 6% of the population,
have a condition called gluten sensitivity according to Dr. Fasano. Dr. Kenneth Fine of EnteroLab, a testing laboratory
for non-celiac gluten sensitivity, asserts that the number of people with this disorder
could be as high as 30 to 40 percent. While in Croatia in the summer of 2010, tennis
player Novak Đoković was having a consultation with Dr. Igor Cetojevic. The doctor quickly confirmed that Djokovic’s
left arm was noticeably weaker than his right. Actually, doctor Cetojevic was curious about
Djokovic’s health back when he was watching the Australian open and saw that Djokovic
was having trouble breathing during a match. He apparently had also vomited violently during
a toilet break. Doctor Cetojevic explained to Djokovic that
he was likely sensitive to gluten. Looking back, this revelation explained to
Djokovic why he had collapsed from exhaustion during several matches. Even though he wasn’t diagnosed with celiac
disease, Djokovic started a gluten free diet and drastically improved his health very quickly. You might be thinking “OK, so what if I’m
not gluten sensitive or celiac? is there any point to specifically removing wheat and gluten
from my diet?” Well, high carbohydrate foods like grains
in general spike your blood sugar, leading to various problems with weight and insulin
resistance. So a grain free diet in general has various
benefits, but what is unique about wheat and gluten? First off, even people without a proven sensitivity
to gluten claim to have easily lost plenty of weight by cutting out wheat specifically. And, a 2012 study from Brazil found that a
gluten free diet reduces body fat, inflammation and insulin resistance. In the study, they gave two different groups
of mice free access to food and water. The diets were exactly the same except one
group’s diet contained 4.5% wheat gluten. The mice with the gluten gained more body
weight and much more fat. Specifically, the mice eating the gluten had
higher fasting insulin and glucose, and had much more fat in the muscle and liver. This points the finger at gluten as an exacerbator
of insulin resistance, diabetes and fatty liver. Actually, when I was doing research for my
previous video on why the obesity rate in Japan is only 3.5% compared to America’s
30%, I noticed there’s a big difference in wheat consumption between the two countries. Rice and Wheat combined, people ate 112.5
kilograms of these two grains in America in the year 2017. But, they ate 117 kg in Japan. So Japanese people are actually eating more
of these two grains combined, but they’re eating almost half as much wheat as Americans. This drastic difference in wheat consumption
could be a big factor in the drastic difference in obesity rates in these two countries. However, there’s more than just weight gain
happening when you consume gluten. Wheat gluten is actually a combination of
two proteins called gliadin and glutenin. The thing about gluten is that although many
people can eat it without any obvious problems, no one is able to completely digest it. According to Dr. Alessio Fasano, “all of
the proteins we ingest can be completely dismantled with the exception of one strange, unusual
protein. …” Of course, “That protein is gluten and,
more specifically, its components gliadins and glutenins.” So after eating something like bread, these
undigested gluten peptides floating around in the upper small intestine, and your gut,
perceives them as a potential enemy. Dr. Fasano says that based on studies from
the Center for Celiac Research and his colleagues worldwide, “it seems that the body’s immune
system mistakenly interprets gluten as a component of a dangerous bacterium or bacteria.” This causes the body to unleash an immune
response to fight against and rid the body of the perceived attacker. Dr. Fasano says that “this response is elicited
in everyone. It is not exclusive to people affected by
gluten-related disorders.” And, this immune response provokes inflammation. Inflammation is a natural response to infections
or injuries, but it’s supposed to be temporary, not something you want happening every time
you eat. A 2011 article by Dr. James Oschman explores
the link between inflammation and chronic disease. He lists massive numbers of studies documenting
relationships between inflammation and conditions like alzheimer’s, bowel disorders, cancer,
diabetes and rheumatoid arthritis. Dr. David Perlmutter says that “there’s
no part of the body that is immune from the damaging effects of gluten and the reason
being that there’s no part of the body that is excluded from the mechanism of inflammation.” Now, there’s another component to how gluten
affects the the lining of the gut. To explain, take a look at this diagram. As you know, The skin, acts as a barrier to
prevent unwanted things from getting inside the body. Similarly, the epithelium of your gut, its
lining, acts as a barrier to prevent unwanted gut contents from leaking into other parts
of the body. Now on the lining of the gut are spaces between
cells called “tight junctions” that act like gates. If they remain open at inappropriate times,
it can cause a lot of problems – just like walking around with open wounds on the skin
can cause a lot of problems, you don’t want open spaces in the lining of your gut leaking
things in and out of the gut. To put it another way, our body is like a
fortress, and our gut is trying to protect us. In the year 2000, it was discovered by Dr.
Fasano and his team at the University of Maryland that there is a protein called Zonulin that
allows the opening and closing of these draw bridges in the gut. The gene that encodes this molecule is sitting
on this teeny tiny chromosome that is chromosome 16. But it’s packed with genes that’ve been associated
to some important disease in humankind. Autoimmune diseases, cancer, and disease of
the nervous system are sitting here. When the gene for Zonulin was cloned, a series
of scientists worldwide to look at this gene to see if it was linked to any disease and
sure enough, the same three categories showed up. Here’s Dr. Fasano explaining how Gluten
relates to all of this. On this slide, he has the pearl necklace that
is the gliadin protein of gluten. “Ssome of the fragments that cannot be digested
are color coded here. These two blue guys here, they communicate
with the fortress, and say please release zonulin, open that drawbridge because I need
to come in.” So, gliadin uses Zonulin, the key to the drawbridge,
to allow gliadin peptides to leak through the gut and get into the bloodstream, and
then get where they don’t belong and cause problems. “This is purported to allow macromolecules
to leak from the bowel and increase inflammation, and the risk of autoimmune diseases.” So the human body isn’t properly equipped
to deal with eating massive amounts of gluten in general, and it seems to be taking its
toll on more and more people. Celiac disease is on the rise, increasing
fourfold over the past fifty years. And, It was found that in a group of 3000
people, celiac disease was doubling every 15 years. Some of these people, after being able to
eat gluten without complaint for 70 years, suddenly developed celiac disease. So what’s going on here? First of all, we’re consuming way more wheat
products and gluten nowadays. We’ve been admonished to eat more “whole
grains” with the food pyramid illustrating that the bedrock of our diet should be grains. Not only that, a majority of food products
in the supermarket contain gluten or some component of wheat. Gluten has useful properties for making all
kinds of foods, and it’s a good stabilizing agent so it’s found itself in many other
products like ketchup, soy sauce, cold cuts and even lipstick. Secondly, wheat has changed quite a bit over
time. Wheat was pretty much the same for the past
10 thousand years or so that we have been eating it… until the second half of the
twentieth century when hybridization techniques transformed the grain. In fact, this study found that compared to
ancient strains of wheat, modern wheat expresses a higher quantity of genes for gluten proteins
that are associated with celiac disease. Another culprit is The modern preparation
methods of wheat. It used to be that making bread required a
long fermentation process that required a couple days. Now, you can go from flour to loaf of bread
in two hours. In any case, it appears that most anyone could
benefit in some way from eating less wheat and gluten. Depending on who you are, you can obviously
tolerate more or less. Celiacs and gluten sensitive people obviously
have to be very careful with their diet. In other people, constant consumption of wheat
can slowly chip away at their health with persistent inflammation. And other people can seemingly eat all the
bread they want and not have any problems, at least no obvious problems. At the very least, if you have some ever present
stomach issues or other chronic issues like brain fog, fatigue or skin conditions, it’s
worth trying a gluten free or grain free diet for a couple weeks. Worst case scenario is you lose a couple pounds
in the process. One last thing I should add is that just because
something is gluten free does not mean it’s healthier. Gluten free products often add more sugar,
more refined unhealthy fats and other questionable substitutes to make up for the palatability
lost from taking the gluten out. Unless you’re celiac or gluten sensitivie,
going from processed food to gluten free processed food is hardly an improvement in health. This video was brought to you by Squarespace. If you want to make a professional grade website,
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100 thoughts on “Is Gluten that bad for your health? | The Science

  1. In Ireland we have the coeliac society of ireland and if ur gluten free u can become a member and every year they send out a food list book of the gluten free foods

  2. 2:23 while in Croatia? Đoković is a serbian tenis player and on the picture shown the label on the seats say Beogradska Arena which means the arena of Belgrade which is btw the capital of Serbia..

  3. Now, I don't know what else to eat for breakfast, I don't have many options to begin with due to the place I happen to live in lol.

  4. The symptoms of non-celiac gluten sensitivity can be much worse than those of celiac. I too have it, I get dizzy for a day, terrible body aches, fever, chills, sweats, brain fog, nausea, motor coordination issues. It usually lasts for 3 days if I get hit accidentally. But when I stay on the right path I’m back to my normal physically active self. It’s almost like getting the flu. It’s terrible. Ironically, when I am in Europe (Germany) on vacation, I can eat bread with dinner and have ZERO symptoms. I come home and have the crumb of a crouton fall in my salad at the salad bar and I am sick for days. I strongly believe it has less to do with the gluten and more to do with how the crops are grown and prepared, yet I have no data to substantiate this claim. I hope one day we find out.

  5. I have been gluten free since I was 3 so I have been gluten free for 10 years now 👍🏻👍🏻👍🏻👍🏻🥖🥖

  6. I have celiacs, going on gluten free helps reduce my eczema. Which likes my scalp and my mustache regions. So why wasn't skin conditions such as said mentioned in the beginning? I'm sure eczema isn't considered a rash. (Didn't watch full video yet)

  7. Along with increased wheat consumption has been decreased , virtual elimination, of regular anti-parasitic cleanses.With foods imported globally, sushi / sashimi popularity , increased international travel and immigration , this "3rd World " condition is being ignored. Get rid of the parasites and your celiac symptoms may all disappear . Estimates of infestations vary from 15% to 90% of general population. Tests for round and flat/tapeworms (flukes ) are 90% false negatives. They don't work. Everyone is, has been & will be exposed. Bi-annual fast / cleanse has been tradition throughout history.Don't ignore it. Especially if you have pets, farm animals, handle raw fish or eat raw vegetables.

  8. Gluten is actually a LECTIN. Plants produce different types of lectin to kill and in our case slowly kill things that eat them. Gluten is actually a mild lectin. We can trace 90% of our ills to when we increased our diet in corn and wheat. We have been slowly killing ourselves since the 1970s… Our chickens and cows eat that stuff as well and can pass down lectins to us even that way. You should do a vid on Lectins. Save some lives.

  9. I love bread. I live by one of the best sourdough bread companies on the planet. I don’t eat bread because bread makes me feel sluggish and tired. I get headaches. I wouldn’t choose to not eat that golden yumminess if I didn’t feel this way. It’s the only part of my diet I’ve stuck with simply because I feel better. I’m tired of people judging

  10. Studies have shown that gluten free specific products like gluten free pasta is actually worse for your health than the full gluten counter part because they add more sugar and other crap in order to make up for the lack of gluten. If you want to go gluten free then you should cut out bread, pastas and those things altogether, not just get the gluten free alternative.

  11. I recently bought some bleach. Its label said it was gluten-free. For the vast majority of us, the vast majority of this stuff is crap science piled on FUD. Sigh. And I had been getting to like this channel too. What a shame.

  12. 9:55 if anything that food pyramid should be inverted.

    The current food pyramid isn’t the way it is today because of science, it is that way because of money.

  13. I am a coeliac and I would people like to understand that for many of us gf is not a choice. On the contrary, we have to be careful to get all our fiber etc in.

  14. What’s with this huge ‘GUT’ thing that sounds like a fad that was started 5 years ago? My dad saw a talk or news show and bought the book ‘The Virgin Diet’, that’s the first I had ever heard it it

  15. Wheat gluten is not what causes a rise in blood sugar. It’s the starch in grains that cause a rise in blood sugar. Get your facts straight!

  16. I've watched some other videos that report studies showing that glyphosate (Round-up) also loosens the tight junctions in our gut. The majority of our soy, corn and canola crops are grown from Round-up ready stock and have glyphosate sprayed on them to control weeds, so this also accumulates in our bodies through modern processed foods. There isn't a gmo Round-up ready wheat crop available but they're working on it.

  17. It's not so much the gluten but the cutting of processed carbs or carbs as a whole. Cut bread, wheat, rice, cereals – you substantially decrease your high glycemic carb intake.

  18. Bread is the world's first processed food. Also, as an amateur baker, I can tell you the reason the correlation between gluten and high carbohydrate foods that spike your blood sugar. The flours with the highest gluten content are the ones that are the most refined to only have the endosperm, which is where both most of the gluten and starchy complex carbohydrates lie. The gluten is vital for making yeast breads rise, which is why the fluffiest of breads are made with white flour and high in gluten. However, high gluten levels require removing the fibrous and digestible protein part of the grain, making them pretty nutritionally void. A lot of the grains that don't contain gluten also are the ones that are generally considered healthier in terms of nutrition. Nothing beats fibrous complex carbohydrates though, so eat more veggies and mushrooms.

  19. I used to love my gluten. I haven't been eating since I was diagnosed with coeliac in 2009. Hopefully they'll find a cure one day in the near future.

  20. Wtf with obesity has to do.. American as we know eat shitty stuff.. such so much processed food.. how’s that could comparable to Japan? Compared it to other country at least so you would get more precise data. Don’t try so hard to make educative infos if you’re ignorant. Educate yourself first..

  21. I try to avoid bread but not because of gluten, more because of the big amount of carbohidrats that it has and because I prefer to eat things in a more natural way (I mean, you can find fruits,vegetales, eggs… in nature but not bread or pasta haha)

  22. I have hashimoto's thyroiditis and I'm extremely sensitive to gluten and I'm becoming more and more sensitive to sugar. The disease really sucks, but in a way, it's made me healthier because I had to change my eating habits and exercise more to keep my body going.

  23. Gluten in the US is GMO modified, making it worse than standard gluten; unlike the gluten in Europe and other parts of the world. I agree with the video, that gluten all together can be damaging to health.

  24. I have celiac disease and I found myself feeling much more stronger on my old gluten free diet even though by the time doctors discovered it, I was exhibiting most of the typical symptoms of the disease. All of this gluten free food I eat is expensive, unfulfilling, tasteless, and full of sugar, salt, and fat. I find that I get so tired, much more so than before I went gluten free. My iron, B12, and Vitamin D levels all remain low. So, I am not sold on this gluten free diet. and I don't think I would recommend it for people who don't have celiac disease. I wish I could go back to eating things like whole wheat bread but I can't unless a cure is found for celiac disease.

  25. Too many people whining about everything and looking for something, or someone to blame and to sue! EAT, SHUT UP, AND STAY OUT OF MY KITCHEN!!!

  26. My tool is fasting ; fasting has been useful.
    It's near impossible to walk through a grocery store and find products without wheat.
    Over the better part of 2 years, I dropped 87 pounds tinkering with my diet. I went from no red meat , to only chicken , to full-on vegan. I found the biggest and most sustained change is gluten-free. As I slowly went back to eating meat , I found a mild allergic reaction to gluten that I never noticed before. My issue with weight was related to gluten The Entire Time. I keep Benadryl on hand and I fast 12 , 15 or even 20 hours , between windows of 4 to 6 hours of eating on most days. Truly revolutionary. Long hours of not eating , followed by 4 to 6 hours of food consumption. I find Fasting Is The Great Equalizer – even if gluten finds it's way into my diet.
    Today I fasted from midnight the previous night until 12:30 noon. I had soup and salad, diced chicken wrap. I had PB&J sandwich an hour later. And at 6 I had bar bq chicken and vegetables.
    The mistake was the wheat bread on the PB&J sandwich. My bad. After lightly salted Fritos at 9 pm , I shut down eating for the day.
    Tomorrow I will do a 20 hour fast. MY first meal tomorrow will be after 5 pm. Obviously, any lingering gladin or glutenin will be long since delt with. After seeing this video , I will be more gluten vigilant. Thanks

  27. Yeah but nothing else gets you that wonderful chewy texture in a grain-based food. Also there are so many other differences between the diet of Americans and Japanese, almost all the ingredients they use are completely different. The difference in obesity rates between the two countries is no evidence at all for your hypothesis.

  28. love this channel! some years ago I realized that I can be acne-free by cutting gluten and sugar, and if I eat some of that food, I had more chances to get pimples. that´s was how I discovered paleo diet and keto diet ♥ (for people suffering from acne: wash your face only two times a day, ONLY WITH WATER! never with soap :D)

  29. My body was covered in rashes for a year. Couldn’t sleep and was always uncomfortable and miserable. I finally found out it was because gluten and my rashes have almost completely healed.

  30. I HATE having to be gluten free! I have very very painful reactions if I eat gluten! If I have a couple bites here and there but if I go over board the pain is the worst! I wouldn’t wish it on anyone!!!

  31. Was diagnosed with an autoimmune disease about a year ago, suddenly started having brain fog a few years ago; this video was super relevant to me and I appreciate you spreading this information.

  32. Do they have to do all their experiments on rats and mice ?
    We aren't rats and mice …aren't we ? Do they expect us to be?

  33. I'm trying to be gluten free. I figure evolving into that change even cutting back should help me as I'm learning it's in more things that i thought. Makeup too, omg.

  34. These videos are by far the best health advice on youtube right now. Adapted to the advice given on this channel and after losing my acne, irritability, fatigue and almost 30lbs, I can say that intermittent fasting and keto works lika charm. I am way happier, more energetic and stable mood than before. I also look and feel great.. thanks man this turned my life around

  35. You should actually be careful going gluten-free without consulting a doctor because celiac disease can only be diagnosed if you are still eating gluten. It is important to know if you are celiac, gluten-sensitive or have a wheat allergy.

  36. Djocovics left arm is significantly weaker than his right? We talking about a tennis player? Seriously?! 😂😂😂😂😂😂😂

  37. Wheat is in soya sauce because it's part of the recipe. Tamari is soya sauce with little or no wheat (there are other small differences, but that's the main one.)

  38. Parasites were causing my gluten intolerance. I didn't see them until I did a 30 day cleanse. If you're having gut problems do a parasite cleanse. Dr Natura was the best one I found on the market.

  39. As an internist i hv suggested gluten free diet to so many of my pts with similar symptoms as mentioned in such a video and majority did not improve at all !!!! So we shouldn’t generalize and certainly shouldn’t claim a cause and effect arbitrarily.

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