Gluten Is DESTROYING Your Health (Stop Eating It TODAY!) | Mark Hyman

hundreds of years ago we were eating gluten we're eating wheat and we didn't see them levels of autoimmunity we can see the levels of celiac disease that we do now is the world overreacting to this gluten issue is it a fad or is there something there hi I'm Kate bro at one of the producers of the doctors pharmacy podcast we are all aware that gluten has become a major topic when it comes to our food in our health in this mini episode dr. Hyman speaks with GI health expert Alessio Fasano about the rise and celiac disease and gluten sensitivity and why so many of us are suddenly experiencing challenges when it comes to eating gluten my wife now is in Sardinia I wish I was there with her and she has trouble eating pasta in America because she always gets a stomachache but she said she's in Italy now and she does and I know they don't allow GMOs and all the other wheat is not Jimoh although they spray our wheat here with glyphosate at harvest which may have an effect on the microbiome but how do you sort of explain why we all of a sudden got this way what are the changes that happened that make people more susceptible because the gluten has always been there is the gluten different in the we we have is something else changed in our guts and environment like what is this driving force first of all the timeline that this epidemic is materializing is telling us that it's not genetic mutation a human kind that makes us more susceptible so most likely we're changing the environment way too fast for us to adapt and the example unit were you know mentioning about your wife and actually I hear this many time here in a lot yeah I hear this I said you say how come that I go to your bed I'm fine looks that I can tolerate stuff that cannot even look at when I'm in the United States yeah definitely I don't think the GMOs is the issue because you know of course Europe in general a very strict regulation GMOs more much stricter than us when you talk about grains like wheat there is no such money and it's not an isolated you know phenomenon and every chronic from flower diseases are on rice you know allergic disease autoimmune disease disease like everybody's inflamed that's right we as human beings we do not have enzymes to completely dismantle gluten it's basic elements amino acids what we do we is a partial digestion and what is left over this and adjustable fragments that can instigate inflammation we know that to make bread you take heats you take water you take the flour and you make your dough east F those enzymes they can completely dismantle these toxic elements in Europe bread is still made the old-fashioned this is an overnight process so you have 10 12 hours that is enzymes can dismantle the load of this you know fragments not here the process takes 2 hours because now it's accelerating artificially so you give only two hours to these enzymes to crazy the lower so risk the grain is the same the culture what I say you know no but but again it the way that you prepare pasta is there are processes that you have to go through the education strong of the past and so on and so forth again give less time if you speed up the process to make this right that's one the other is you know as you were alluding to pesticides we use pesticides here they are not allowed in Europe and you know again that changed completely landscape because now you introduce another variable that can affect the way that we in terms of our immune system can react yeah or any given product and then it happened to be grain but it can be any other product that can give you the same kind of reaction so and then of course the great unknown we still don't understand because even here in the United States is not I'm a genius so you have pockets of places in which this phenomenon seems to be much stronger than other pocket some ways so gotta be some environments of situation that we still poorly control so there's the quality of food how we produced the food all those things in terms of traditional methods it may affect people's sensitivity but you also talk about the changes in the gut microbiome and you know you you originally came into this through your study in cholera that's right now you're sort of coming back to it looking at wait a minute why are people so sensitive it's not oh you're sensitive to gluten let's get Jeff gluten it's like why is this happening and and how is our change in our environment toxins stress diet antibiotics c-sections how has that led to this increase in autoimmunity increase in celiac disease and allergic and inflammatory disorders and of course you lose some of the factors so you know our lifestyle you know mostly we're living a rural lifestyle you know one or two generations ago so living you know vicinity animals cause a lot more microbes that's right a variety but you name it parasites viruses you know but bacteria but there was a full exchange and then again we make again these are the convention that we are isolated Zyliss in terms of environment we are in a continuous sequel of life so soil animal human back to soil and and the waters you know we conventionally analyze them separately but there are a unit a co system yes and you we are whatever we are because we evolved with microbes it's not that we take him away sterile right that's right from Mars and then all of a sudden we've been exposed something never seen before we look and act and and and you know are shaped the way that we are because we co-evolved with this ecosystem if you affect food you affect the composition microbiome if you print the microbiome back imbalance were supposed to be based on our evolution plans the immune system will defend us rather than be belligerent against us and will unleash inflammation only when i Stefan Utley needed if you have a balanced microbiome you also will have it got permeability they will go back to where they're supposed to be and in a good gut permeability will make the immune system to be less bit Legion so it's all interconnected one of the things I ran out of it's true is that in the in the effort to increase food production we hybridize and bread wheat to contain more starch and to be shorter and drought resistant and grow better and produce more carbohydrates which is a dwarf wheat and in the process we combine the genes of different weed strains which led to more gliding proteins in the dwarf wheat and that those blood proteins seemed to be more of the ones that trigger inflammation is that part of why we've seen this increase there's been such a change no question about that so Romans and Greeks we used to eat you know a very tall you know yeah there is wheat we eat is not the week we ate no no absolutely but you know was it all plant you know only 5% of the top had seeds 4% of the dry weight was gluten at that time and then you know later on during you know the Renaissance we increase the heel to make you know more you know produce book you know and useful wheat by doubling the amount of you know gluten in there so from four to eight percent and then the last irrigation was doing the Agricultural Revolution that we're this dwarf we so one-third of the plant now is seeds so the efficiency is much higher and now we're about twelve percent rather than four percent as we journey a thousand years ago the epidemics that we have seen materialized after this event so I don't think that is the cultivars that I've been pretty much fueled by Farmer Stinky's he'll that's what is it is fueling the you know the epidemics I really do believe that is more the way that we handle the products and you know what your wife is experienced in Sardinia it's testimony that is not that the genetics and the load weeds a lot of gluten in which is the culprits not like they grow more ancient stream no well you know of course there's gonna be less gluten in there and ancient grains can be beneficial for example people we don't see like the corn we that's right you know up to decrease the the load of gluten will not be beneficial for celiac because no matter if it's 4% of 12% it's it's it's way too much yeah yeah fascinating gyoon has been found to negatively impact the lining of the gut creating leaky or intestinal permeability even in those who do not have celiac disease this is why as a part of his Piggin diet dr. Hyman recommends avoiding gluten as you've surely noticed many food companies restaurants and supermarkets have hopped on the gluten-free bandwagon don't let the food industry fool you gluten-free junk food is still junk food loaded with artificial sugars processed vegetable or hydrogenated oils trans fats added gums and other additives to increase their shelf life pay attention to the ingredients in the food you eat and the order in which the ingredients are listed if a real food is list at the end and sugar or ingredients you don't recognize are listed at the top it might be best to avoid the food the most abundant ingredient is always listed first others are listed in descending order by weight if you see any words on a label you can't pronounce you might also want to avoid the food as much as possible take it one step further and avoid foods with extensive labels altogether and stick to real Whole Foods thank you for tuning in to this mini episode of a doctor's pharmacy I hope you enjoyed it [Music]

Channel: Mark Hyman, MD

Views: 997,365

Keywords: alessio fasano, autoimmune, bread, celiac, celiac disease, chronic disease, digestion, dr. alessio fasano, dr. mark hyman, farming, food allergies, functional medicine, gluten, gluten free, gluten free diet, gluten intolerance, gluten sensitivity, gut health, health, is gluten bad, leaky gut, mark hyman, pasta, podcast, the doctor’s farmacy, what is gluten, wheat, wheat allergy, wheat belly, why can i eat bread in europe, why can i eat gluten in europe, why can i eat pasta in europe

Id: 5FpdqsBntNM

Length: 10min 0sec (600 seconds)

Published: Fri Jul 19 2019