Daily bread — Can any human body handle gluten? | Dr. Rodney Ford | TEDxTauranga
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Daily bread — Can any human body handle gluten? | Dr. Rodney Ford | TEDxTauranga


Translator: Sarah Braun
Reviewer: Denise RQ Risk. Did you know
that every day you eat your bread, you are taking a risk? Risk is a strange association
to give with this grain of wheat. But in wheat,
half of the protein is gluten. Gluten. This is my model of gluten. I stole it from the toy box in my clinic. (Laughter) Gluten is a very interesting molecule. We didn’t know that it was
so harmful – until now. When I was a baby,
my mum and dad had no idea that gluten might harm me,
or them, or anyone in our family. This was 1950, when I was
a baby, at the same time that Professor Wilhelm Dickie was
looking after his patients in Holland. He noticed and he heard from
the mothers of his patients that wheat probably was
causing these children harm. He was the first person
in the world to establish that gluten was the cause
of what he said is celiac disease. Celiac disease is a condition
where the gluten damages your bowel. When I was in medical school, celiac disease was one paragraph
in a 2,000-page book. Now, whole books are written about it. This is me at 10. I reckon my mum
did a good job nourishing me despite her lack of knowledge about gluten and any other of the fun
intricacies of micronutrients. They were very proud of me,
a couple of decades later, when I got my MD
a doctorate in Food Allergy because I had been very interested
in how foods can make you sick. This is the classical picture
of a celiac child. You can see his big tummy, his thin arms and legs. He feels miserable. He’s in pain most days, he’s not growing. He’s got diarrhea,
he’s probably got reflux. He’s stunted. No one knew what to do with him until Professor Dickie showed
it was gluten that was the problem. In 1960, there was the development
of what’s called the small bowel biopsy where you could put a tube
right down into the intestines, snag a piece of tissue,
pull it up and have a look and see. That tissue was damaged
by celiac disease, it was called villous atrophy. Celiac disease became
a gastrointestinal illness. Of course, if you’ve got gut troubles,
and you’re eating the food that’s causing the trouble,
then it must be a gut problem. So the gastroenterologists
hijacked the disease. I’d like to introduce you
to another child. This is Elizabeth. She’s given me her permission
to show her in the bath. She wasn’t expecting to have this photo
shown in Tauranga today. But I didn’t meet Elizabeth in the bath,
I met her when she was 6. She came to my clinic,
not in a ballet tutu. But looking like this, thin, miserable,
she was in abdominal pain, she was refluxing, not growing,
her mother was desperate. Desperate to find an answer for the child. Because she was nourishing her child
just like my mother was nourishing me, but now she wasn’t growing. I was in a quandary
because I was a junior consultant at Christchurch Hospital running
my gastroenterology clinic. But Elizabeth had already been
seen by two other professors. They had both declared
she had celiac disease, had both done the fishing test,
putting the tube down the stomach, pulling out a piece of tissue,
and it was negative. They declared
she did not have celiac disease. But Elizabeth was lucky. She came to my clinic and I had
an interest in Food Allergy. The second reason she was
lucky is because of this. The hospital I was at
put a brand new test in called the anti gliaden antibody test. This was brand new
and I had the opportunity to do this, I had already done this
in England, in another clinic. And the beauty about this;
gluten, when you eat it, doesn’t get digested. It can get through into your blood
and the immune system hates it. It’s the enemy. It makes antibody against it, and the antibody’s job is
to click onto gluten and get rid of it. We measured this antibody in Elizabeth,
and the level was very high indeed. So I went to my colleagues and said,
“Look, I know what’s wrong with Elizabeth, after all this time
she doesn’t have celiac disease. Gluten is making her sick, I’ve got
to put her on a gluten-free diet.” Yep, that’s what they said, nothing. (Laughter) They weren’t astonished, they said, “Rodney, only children with celiac disease
were on a gluten-free diet.” But I went back to Elizabeth’s mum,
and we had a chat. That month, the next
month, the next month, and after 9 months of chatting I had the courage to put her
on a gluten-free diet. She came back to my clinic
the month after that and said, “Dr. Ford, it’s a miracle. She’s got better.” I wrote in the notes, “At last,
we are getting somewhere.” This is Elizabeth at 8. This is Elizabeth at 10. She’s nowhere like the child
we saw earlier on with celiac disease. I thought she must have a gluten illness
which isn’t celiac disease. I thought, going back in my clinic,
how many other children had this problem, and I hadn’t picked up on it,
even if I was a food allergist. So I began to do the tests. On every child that came to my clinic. I presented these beautiful children
who had negative endoscopy tests, had positive antibodies to gluten,
to a medical conference. It was met with skepticism. I thought, there aren’t enough children. So I did 100 children next with endoscopy and blood tests. I presented this to
a North American meeting called NETSCAN. There was skepticism. I thought, there’s not enough children. (Laughter) I now presented,
the next year, a 1,000 children that have come through my clinic. 80% had got better on a gluten-free
diet, none with celiac disease. This is the answer. “Dr. Ford, the only children who warrant
a gluten-free diet are celiacs.” (Laughter) Double-blind randomized
controlled trials, these kids got better. They were sick before. We were just changing their food,
we weren’t giving them a drug, we’re taking them off drugs,
what else do you need? I thought I know the problem,
it doesn’t have a name. (Laughter) So I coined the term
‘the Gluten Syndrome’. I sent books all over the world,
said, “Look at this!” and was met with skepticism. We did more research, and it turned out
that other people in the world were similarly irritated like me. They had shown that gluten
affects the nerves. I came up with the idea
that most of the symptoms from gluten were actually nerve damage. And then, other people began writing books
and last year, these three books came out. “Toxic Staple”, “Wheat Belly”,
and “Grain Brain”, all showing that wheat
and gluten harm everybody. Then, to cap it off, Professor Fasano,
showed in his book, “Gluten-Related Disorders”, that around 10% of people in North America were suffering from
a gluten-related disorder. Fasano, he’s not just an also-ran,
he runs and is director of the Celiac Disease Research Center
in Boston, Massachusetts. This book isn’t written just by him,
but by 15 other coworkers internationally. I was overjoyed that these people
were coming to the gluten-free party. But it’s a lot worse than this. Most of the people in this room
are not on a gluten-free diet. I know from Sheldon that 40 people
requested gluten-free food. It’s hidden in the right hand back. (Laughter) I went there and there was
no food left, it’s hard to get there. Next TEDxTauranga, they’re going
to have all gluten-free food except for a gluten corner. (Laughter) (Applause) Because nobody can digest this stuff. Catherine Tilley got celiac disease whilst was working in a bakery,
in a big flour mill, and she did some research showing
that nobody can digest gluten. Gluten can not be
pulled apart in your body. Most proteins can be easily pulled apart
in their individual component amino acids, and reform in your body
as human protein. We just poop this out,
nobody can digest it. A waste of chewing. (Laughter) The next thing that Alessio Fasano showed
is that everybody who eats gluten gets an inflammatory reaction
in their gut due to zonulin which is a chemical, a substance
that makes your gut leaky, everybody in this room. A professor in Spain wrote this article and classed gluten as an anti-nutrient, that it’s worse than eating food,
it’s a negative effect eating this. She showed that there are other proteins
in wheat that are equally as harmful. Gluten is just one of the many
toxic molecules in wheat. Worst of all,
Marius Hadjivassiliou has shown that gluten, the gluten antibody,
the gluten complex, other proteins and other antibody
reactions to gluten all affect your brain. That gluten is predominantly
a brain disease. The problem is that if you get
the brain damage from gluten you may not recover. It’s been shown that gluten
can trigger autoimmune disease, other food intolerances,
many, many illnesses, and probably everybody is best off gluten. You don’t know what you’re eating
when you eat a loaf of bread. It’s been advertised
at a dollar a loaf today. (Laughter) That’s a gluten nightmare. (Laughter) What are you going to do
for your children? What are you going to do for yourselves? My mum and dad are dead now. I think that they were gluten intolerant,
my mum was thin, she had thyroid disease, she had a bit of arthritis,
she fatigued, she had Alzheimer’s. Dad had arthritis, dad had
eczema, he was a bit cranky. (Laughter) And he developed late-onset dementia. What about me? I’ve decided to be gluten zero, that’s the term I’ve developed
over the last 10 years, I’m not going to risk this. I got an email yesterday
from Keith, a friend of mine, he’s a Professor of Agriculture. He said. “Rodney,
you know we’ve talked about gluten. Well, when you were talking to me, I thought that gluten was
for other people who were gluten free. Not now, I’ve been gluten free
for the last year, I’ve lost my arthritis for 20 years, I’ve lost my gut problems
which I’ve had for 20 years, gluten free is for me.” What about you? Are you willing to risk it? Do you smoke? Are you willing to risk
the damage of smoking? Do you drive a car? Yes. You wear a seatbelt and you have
airbags, you take the risk precautions. Are you risking eating wheat,
are you risking giving it to your family? I had a talk to an acquaintance up here,
he’s a celiac, his parents are celiacs, he’s got celiacs in his family
and they are the problem, family. The relatives don’t like to come
because it’s awkward, it’s embarrassing going
to the restaurant asking for gluten free. The chefs don’t like it,
the wait staff don’t like it. We’re an irritation. But in 10 years hence, the majority of people in New Zealand
won’t be taking the risk, they will not accept gluten;
we are going to have a gluten-free nation just as we’re going to have
a smoke-free nation. I advise you: do not take the risk. (Applause)

100 Comments

  • Lana Williams

    As I’m watching this guy I’m sitting here crying. I have been in pain with heartburn and gallbladder for the last year. I was facing the gallbladder surgery. And I remember telling myself it cant be right! You are only 30 years old and on medication- this is not a life for me. I knew there was something in my diet I just didn’t know what. My physician she was like an angel sent- she said quit wheat and dairy and see what happens. It has been only a month but what a drastic change!! No pain no medication and no heartburn. I pray people around the world realize what causes there health problems before it’s too late. Thank you!!!

  • Eifion Phillips

    Gluten causes a leaky gut (gut with holes on) leads to arthritis, hayfever ect. Take L Glutamine for a leaky gut 2 times a day for 2 months, first thing in the morning and before bed. Also get checked for low Vit D, B12, Iodine and zinc. Gluten can rob you of vitamins but zinc won't show up on blood test so buy Zincatest online for this.

  • gorilla twist

    GLUTEN and DAIRY IS the cause of ALL Disease. Epilepsy, Diabetes, Brain Damage, Arthritis, Fibromyalgia and MORE. DON'T let your Kids suffer!! HELP THEM!

  • Dick Hamilton

    Can any human body handle gluten? mine can. It's a plant protein. Good fresh stretchy bread made with a high protein wheat and properly baked is one of the joys of life.

  • Life tobelived

    Honestly I never thought I'd give up whole wheat but I'm seriously thinking of at least reducing it. I didn't get digestive problems until after postmenopause and I had my gall bladder out. I've decided to do it for 2 weeks. I can't take the constant pain, bloating and other issues. My GI doctor told me I did not test positive for celiacs but I do have 1 celiac genetic marker. It showed up on my 2 3 and me test. I've joked if I had a wheat allergy I would be dead by now from all the wheat but now I'm starting to wonder if I've been shooting myself in the foot. I"m not going to be super careful but I won't go out of my way to eat wheat. I definitely won't go grain free because I will feel way worse.

  • J S

    I would be interested to hear more about HOW we grow these crops (GMO's, pesticide or fungicide use, etc.) contributes to wheat intolerance and celiac. Were so many people always so sick from eating bread and we are just now discovering it? I am GF also and have autoimmune issues, so I personally relate..but I feel like there is more to it that we don't have down yet.

  • Tom Mendenhall

    I am vegan and my favorite meat like substitute is seitan, which is gluten. Makes great sandwiches. I must have a cast iron stomach. Never had a problem with gluten.

  • Martha S.

    I would like to share my experience with gluten. I loved bread all my life. In my country where I originate from we eat sourdough bread. I never had trouble with it, nor with any grain product ( at least I didn't know about it). In my early thirties I relocated into UK. Very soon after the move I started getting diarrhoea after nearly every eating. Never heard about IBS before, I did put it down to stress. It took time to realise the food itself causing these problems, the bad stomach aches, the loose stools, especially the flour based foods. I still don't know what is a difference between the continental and the UK flour. I never have these stomach problems in Europe, regardless about the type of food but here in UK it often flares up.

  • Vins7 CV

    Is It the gluten in general or the modern and modified gluten?
    Much of the world population have based their diet on wheat (and other grains) for hundreds of years…

  • Charlotte Fairchild

    Gluten is even in oatmeal. All the fast foods include gluten. Avoiding gluten is not easy, period. The coupons include more gluten than any produce. And then there is mold/mildew/yeast, which is a big allergen.

  • Patrick X

    Just try it & see….what is the harm?

    Once I went gluten-free I didn't nap as much, I wasn't as easily agitated, & my achiness improved.

    Whenever I ate gluten (let's be honest, it's about 80% of the grocery store) I would get a sense of tired confusion….I called it "jiggly-brain" because it honestly felt like my brain was jiggling. I could not sort out the source, because gluten is everywhere (do you know some rotisserie chicken has gluten in it?).

    I thought I was just doomed to eat and suffer, eat and suffer. I am much improved & almost never nap anymore.

  • Colleen Stumpf

    I was having trouble with iron deficiency. It got bad enough that I had to have two rounds of infusions of iron. No cause could be found. I was tested for internal bleeding with no cause found. The test for Celiac was inconclusive. Finally on my own I started avoiding gluten. My iron levels rose with no extra vitamins or other adjustments. I am able to donate blood again. I don't know why it is an issue, but for me gluten means my digestive system does not absorb vitamins.

  • Russ Rasmussen

    What they don't tell you is that the wheat and grains of today have 80% more gluten then they did 50 years ago because of the changes to the grains to get higher yeilds

  • Susan Annette Elliott

    Yay two dollar Tauranga !! I live here. I agree so much. Im always sick and very hypothyroid (it got to the point that I was bedridden).I got better under gluten free diet but took to the gluten fixes every day again and getting slowly worse and worse like I was before

  • Patrick Bateman

    When I started to eat gluten, I felt better than ever. More energy and less tired.

    Gluten saved my life.

  • kathleen Wharton

    We are obviously All Different. Bread is my Best food in this world! Walmart French bread! It totally cured my IBS. It makes Perfect Poop. I tried living for a couple of years on nothing but salads and protein. With NO starches..at all. I was sick. We are All Different. I wish people would recognize that. Gluten is Not an enemy to Everyone!

  • harry viking

    I quit eating grains months ago as an insurance! I notice that so many people, without any special reason, start getting so frail and sick as soon as they closing in on 60 and beyond! I now believe its all about the damn bread/gluten!! My bodys response to quitting grains was that I have lost 7 kilos in 4 months and my digestion is better!!

  • jerseygrl5

    16 years ago I was diagnosed with Relapsing and Remitting Multiple Sclerosis. The drugs my neurologist prescribed have horrible side effects so I chose to address the disease with diet with the knowledge that if diet failed I could always fall back on the drugs. Everything I read said to eliminate gluten and I did. Within 2 weeks of being completely gluten free I could tell I was on the right track and after a month I was a new person, the MS was non existent and I just kept getting better and better. After 6 months of being completely gluten free I was amazed at how many of my chronic health issues were GONE! From acid reflux to chronic depression to canker sores and more. It has been 16 years since my MS diagnosis and while most MS patients get an exacerbation every 2 years (and in retrospect that is exactly what I experienced) I had NOT a single exacerbation and I KNOW I will be fine for the rest of my life as long as I stay away from gluten. For me, gluten is poison.

  • Pork Chop

    Quit carbs and my seasonal allergies went away. Sometimes I fall off the wagon and have some bread, allergies come back for a day. Some breads worse than others. Sourdough is best because it’s fermented. Wife went low carb, off meds after 20 years of colitis, symptom free with lowest inflammation numbers the doctor has ever seen. And her shell fish allergies gone…

  • George Mariolis

    The majority of the poplulation have no issues with gluten and gluten is a high source of protein. Nothing like over sensationalizing an issue to sell your book.

  • Michael Lange

    Is he talking about gluten from wheat only? Or is it about gluten from oats also? Im asking because gluten from oats is very different and i would like to keep eating organic whole oats 😉

  • Mike Becket

    We'll I eat bread every day and bread is starch…just like in corn, pototoes, are all ststch
    Oh the bloody horror we are all going to die. And nothing one can do to add time pure and simple.

  • linda caldwell

    Thanks for the talk, but what do you do with vegans who eat wheat meat…..gluten. I have for years and it never bothered me. I know you're now going to prove to me that it HAS AND WILL continue to make me sick, right?? To each his own I guess.

  • Ian Chabot

    No idea why this showed up for me. It misses the bloody point.! Gluten doesn’t cause a ‘leaky gut.” It can suede wreak havoc if your intestines are damaged though and the large protein gets into the bloodstream. Similarly to dairy proteins and immune response. Some of us choose to repair the gut preventing the large dangerous proteins from getting through.

  • Autumn Agrella

    I appreciate this video as a celiac however I want to say that not all children present with these symptoms. I did not have failure to thrive symptoms nor was I a thin child. To all eyes I looked quite normal however as a child I had severe headaches, stomach pains and chronic patches of eczema on my arms and legs. As I grew older the symptoms got worse and I had horrible acne, migraines on a weekly basis, extreme mood swings, weight gain, hair loss and I became hypoglycemic. I wasn't diagnosed until I was 26 and I was only tested because I begged my doctor to test me after he told me she didn't think I had celiac. I was told so many times by doctors that there was nothing wrong with me and every symptom I had was "in my head" or I was "stressed". I cut gluten out 100% January of 2016 and I've never felt better. My skin cleared, I lost weight, my mood improved and I no longer had chronic stomach pains and migraines. Within 6 months I would say I felt like a normal person. I wish more doctors were being educated about gluten and celiac disease. I was miserable for the first 26 years of my life and not once did a doctor even mention that celiac or gluten could be the cause. In fact I had never even heard the term celiac until I started googling my symptoms and then when I presented my doctor with my concerns that I may have it he said to me "well you're too tall to have celiac disease." WTF? I'm 5'4" for reference…pretty sure that's not very tall.

  • 2k's Inner Circle Europe

    I love bread, pasta and all with carbohydrates. trying to hold back these days, but have never felt sick from eating it, and even tho im mostly on veggies and meat now, i dont feel much different at all. If gluten-free dietes help you, go for it, but stay critical out there

  • Maranda Russell - My World

    I have started dramatically reducing my intake of gluten, with a goal of being gluten-free most days at least (it can be harder when eating out). Since I've started cutting way back on gluten, my vitamin D and Iron levels are finally normalized after at least a decade of being dangerously low. My night sweats have mostly gone away (unless I eat a meal with a lot of gluten), and my bowel issues are slowly getting better (at least it feels that way so far). I started having regular periods again too after years of thinking I was going into early menopause or something, now I think I was just malnourished. I did not test positive for celiac disease when my gastroenterologist blood tested me, but I sure have noticed a difference in changing my diet.

  • S Kapil

    You're eating only one kind of grain from hundreds of years. This is the only reason your body became toxic to it. Otherwise there's nothing wrong in gluten. You people actually have wrong eating habits that's it.

  • olekike

    it annoys me too, that the healthcare system is reluctant to change/new insights. how much time is then lost to cure patients?! there is nothing wrong with eating 'gluten free'. just try it for some time. your body will tell how it feels. it took 9 months to convince the mother to put the child on 'gluten free' diet. in my opinion, 9 months more suffering for the child and 9 months lost in the growth of the child.

  • olekike

    in this speech i am missing arguments that support the claim that gluten is bad for EVERYBODY. or did I miss something?

  • Maggic

    I don’t think it’s that simple. I think antibiotics and vaccines are the primary culprits that damage our g.i. tract. And also the way way we process grains is all wrong. We need to soak, germinate and ferment most grains.

  • Alan Wuest

    This presentation is really short on actual evidence. He mostly appeals to authorities which is a very weak line of argumentation. Most people's bodies have no trouble unpacking the protein in gluten. Also, gluten isn't really eaten for protein, mostly for carbohydrates and it is usually eaten with meat for protein. Bread is healthy.

  • Stelios Class

    I eat gluten like crazy. Tested for Celiac both in blood and stool analysis two times. It came back negative.
    Maybe he is right about people who have Celiac?
    Too much sugar can also open holes on your intestine and let food escape into the blood stream causing depression.

  • OleensEmbroidery

    You never heard of gluten intolerance until instant yeast came on the scene. Up until the last 100 years the only way to make dough rise was with slow fermentation (sour dough) . Wheat is a difficult grain to break down and instant rise yeast does not do the job.

  • JelloServices everything but jiggling

    My roommate from a few years back marveled at subways add campaign “man those guys got it figured out, convinced an entire nation that it’s healthy to eat a loaf of bread every day”

  • Arturo Ferrer

    Gluten has be with some humans for more than 10,000 years. As with the lactose, this is enough time for those humans, not all, but those, to adapt. Spanish, Italians and French eat daily bread and we are one of the most long-live countries in the world. Maybe you could look instead in the insecticides and low radiation they are given to the grains now a days. Do studies organic wholemeal bread vs non organic white bread with sugars. By the way, one thing is celiac that is hereditary, another is gluten sensitivity and another is gluten intolerance among others….

  • A C

    I still think the problem is not in gluten itself but in the quantity and in foods where it is added. My mom is intolerant and she avoids it but me and my father have no problems whatsoever. Dietist told us that we should have variety in the grains we eat andto avoid plain white bread, preferrin hard wheat and integrals

  • D D

    Where are the studies to prove your hypothesis? You may be right but without the science, it's not a very strong argument.

  • Eeriel Constantine

    (Copy and pasting from my response to a comment bc I’m feeling lazy af, sorry not sorry)
    Ate wheat fine for years, then around 19 I started getting sick. Foggy, fatigued, migraines, loose stool, and frequent bowel movements. It was so bad I was going to the bathroom 5 or 6 times a day. I cut gluten down almost completely after my doc told me I might be gluten sensitive, and now I feel so much better. No more migraines, I’m clearer, got more energy, and my gastro issues are down to almost non existent (I sometimes cheat 😅). On good days I have 2-3 bowel movements a day, way more in a normal range. Gluten is a protein. And many people have and develop protein allergies at any moment in their lives.

  • You Tuber

    I switched to low-carb lifestyle 4 months ago, which means almost no carbs, which means no wheat, which means no gluten. Feel better, weight down from 225 to 185. Our species is not meant to graze on wheat, and didn't until 5,000 years ago. I'm glad I gave it up.

  • E I

    Under the guise of 'hybridization' before the term genetic modification was coined, we altered the genetics of all modern wheat (including ancient varieties like Einkorn) to increase yield. This also impacted the nutritional profile of wheat products in the way that they now metaboliza as a hyper glucose. Two pieces of whole wheat bread is the same as 5 tablespoons of pure white cane sugar. So…….no wonder more and more people are becoming sensitive to wheat. The book "Wheat Belly" on the topic, is a good read for anyone trying to learn more.

  • L Bear

    It is not the wheat itself, it is what adheres to it and the chemical residues in them that help keep the bond to the point that it does not disintegrate to be absorbed by the intestinal tract.
    Throughout most of the 1950s, consumers and most policy makers were not overly concerned about the potential health risks in using pesticides. Food was cheaper because of the new chemical formulations and with the new pesticides there were no documented cases of people dying or being seriously hurt by their "normal" use11. There were some cases of harm from misuse of the chemicals. But the new pesticides seemed rather safe, especially compared to the forms of arsenic that had killed people in the 1920s and 1930s12. However, problems could arise through the indiscriminate use and in 1962 these were highlighted by Rachel Carson in her book Silent Spring13. This brought home the problems that could be associated with indiscriminate use of pesticides and paved the way for safer and more environmentally friendly products.

    Research into pesticides continued and the 1970s and 1980s saw the introduction of the world’s greatest selling herbicide, glyphosate, the low use rate sulfonylurea and imidazolinone (imi) herbicides, as well as dinitroanilines and the aryloxyphenoxypropionate (fop) and cyclohexanediones (dim) families. For insecticides there was the synthesis of a 3rd generation of pyrethroids, the introduction of avermectins, benzoylureas and Bt (Bacillus thuringiensis) as a spray treatment. This period also saw the introduction of the triazole, morpholine, imidazole, pyrimidine and dicarboxamide families of fungicides. As many of the agrochemicals introduced at this time had a single mode of action, thus making them more selective, problems with resistance occurred and management strategies were introduced to combat this negative effect.

    In the 1990s research activities concentrated on finding new members of existing families which have greater selectivity and better environmental and toxicological profiles. In addition new families of agrochemicals have been introduced to the market such as the triazolopyrimidine, triketone and isoxazole herbicides, the strobilurin and azolone fungicides and chloronicotinyl, spinosyn, fiprole and diacylhydrazine insectides. Many of the new agrochemicals can be used at grams rather than the kilograms per hectare.

  • Mudfossil University

    This is a Bacteria issue and the bacteria that creates the enzymes that digest Gluten is likely missing. Antibiotics are the killer and PROBIOTIOCS and METAMUCIL repair.

  • Donna E

    And for some people it could be a gluten overload. When I simply paid attention to the food I was eating that contained gluten, I quickly realized I was overloading. I cut back, enhanced my whole-food plant based diet and my issues faded.

  • Craig Famly

    I tried a gluten free diet along with my husband and son who has high functioning Autism, it made absolutely no difference to us, energy or mind function however if it works for others good for them and I would not tell anyone to stop unless they wish to try and see if it helps and if it does great for them

  • justlookin59

    Go gluten free if you want to. If you feel better, great. But the research 'quoted' as saying, "no human can digest gluten" does not say that. The actual conclusion is that digestion studies using pure protein fractions are not accurate predictors of real world conditions. Digestion is complex and everything interacts. Hence the difficulty explaining the mechanism of gluten intolerance where full blown celiac disease is absent.
    Also in the digestion research: Baking reduces some aspects of gluten digestion; but the presence of starch enhances it. It's complicated.
    Please don't eat from the gluten free catering table unless you properly requested. Celiac disease is not your fashionable diet. A gluten free life does not have cheat days.

  • Htrac

    So what if nobody can digest gluten. That doesn't mean anything. We also cannot digest fibre or most polyphenols, and they are extremely good for us. The fact the gluten protein cannot be pulled apart doesn't mean it's bad for us.

  • Jacob Salihu

    Gluten is getting a bad rap in some countries lately : if you go to France 🇫🇷, Italy 🇮🇹, Spain no body is talking about it.. can you imagine Italian diet without pasta? Or French without bread?..
    Fake news…

  • Crazy Contraptions

    Years ago I took some antibiotics which I usually never consumed. Shortly after that half way through eating pasta with tomatoe sauce I would begin to fart almost continuously. This happened when eating pasta. I also consumed milk in those days. The milk is the cause of most auto immune diseases and antibiotics kill all bacteria in your body including the good bacteria in our stomachs which is about 70 % of our immune system. When the bad bacteria from milk enters our stomachs after consuming dairy thete is no good bacteria and it multiplies causing gas and eats away at our stomach linings. Then when consuming gluten there is a reaction because the lining is damaged. Celiac disease comes from the consumption of dairy after consuming antibiotics.

  • Jason Rosenberg

    Maybe it’s the poison glyphosate being sprayed on the wheat? This gluten issue never use to be an issue.

  • Rajeev Naik

    Why would they chat months on together with that little girl in pain. Can't doctor just tell to try a gluten free diet, if the condition improves great else you know they can chat.
    Is it because doctors are always afraid being sued?
    Defensive practice should be a Ted talk in itself.

  • Alalu Explorer

    So if you want to be gluten free, what do you eat? Everything has gluten in it in America, just like sugar or corn syrup.

  • jasonlajoie

    Many French eat a whole loaf of bread a day. Bread during breakfast , lunch and dinner. Often bread only for breakfast. I think some can handle gluten and some cannot.

  • CyberBFF

    For those of you who consume gluten and feel absolutely amazing……..you're either in your 20s, 30s, and a little into your 40s. Wait till you cross over to the pushing 50 and then tell me how amazing you feel eating gluten. As our bodies age and regenerate slower than our younger years, the effects of gluten appear in many different ways and if you continue consuming it, it is all downhill from that point. This cheap, genetically modified, filler food is slowly killing us all, just how they want it to. It forces you to become a lifelong member of the health industry, taking multiple prescriptions to mask multiple ailments.

  • Will Nitschke

    But doctors aren't scientists (typically). 80% of your child patients got better… was there a control population and did they get better too over time?

  • Thomas Wiegmann

    Part of gluten problem apparently or probably due to how we process make bake bread. Home made easily tolerated when commercial breads are not. Gluten structure affected by time for yeast fermentation and additives used.

  • Tim Carney

    Conventional MDs need to be included in the list of 'deviant mental pathologies'. These doctors are an unwitting epidemic and their arrogant attitudes of superiority are a threat to public health.

  • shedoes concerts

    Just a caution: quitting gluten can be really helpful, but it won't cure everything. People who eat no gluten still have health problems. So don't run around telling ill people that they just need to stop eating gluten and they'll be cured, thanks.

    Also, there are problems with this data: the kids in his clinic were all kids known to be having food troubles. When you take out gluten, because it's so central to the western diet, you take out a lot of other potentially problematic foods. That's a major confound. Yes, 80% got better and it's good that it's better. That doesn't mean 80% of people experience complications from gluten. That doesn't even mean 80% of those kids were gluten-sensitive/intolerant. It just means that 80% of those kids benefited from not eating foods which contain gluten.

    But all the same, the less wheat in the world, the easier it will be for me to eat, so believe whatever you want.

  • blkcoupequattro

    Most diseases are a direct result of digestive disorders, a gut imbalance of bacteria. The process of making bread is the first step in assuring it’s digestion, unfortunately we’ve been rushing that process for years, I’d be willing to bet sourdough made with organic ingredients is 100x better than bread made with yeast.

  • Lori Peeples

    I cannot tolerate gluten and after giving it up, I am still suffering from some of the damage it caused. However, I am continuing to recover, day by day.

  • EYEoftheneedle

    I cut out wheat gluten and dairy about 8 years ago and my health has improved immensely.
    If I eat gluten now I feel incredibly sick. Pain, bloating, constipation, bad nausea etc.

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