Kac Para Yarismasi

Arthritis Diet and Exercises

53 thoughts on “Gluten-Free Diets – Separating the Wheat from the Chat

  1. "Reintroduce gluten back into the diet every year" ?  That is the most stupid comment I have heard.  There is nothing healthy about gluten – it destroys the lining of your gut.  Better read up on what Dr. Mercola says about it!

  2. I took out gluten (and grains) from my diet over 2 years ago. After 6 months, I was off all my bipolar medication. After 1 year, my hypothyroid and fibromyalgia corrected itself. Reintroduction of gluten/wheat put me in the ER, so I think I'll just stay gluten free. It's much nicer than the $600 a month in medication + unwanted side effects that make me semi-disabled. My gut flora is perfectly fine, but then again I avoid processed gluten free foods for the most part and stick with whole, plant-based foods.

  3. My gut flora has never been better than since I dropped wheat. You just have to find better sources of fiber that you might not be initially used to while being on high grain diet. Alot of greens, avocadoes, legumes, rice and stuff high in resistant starch do the trick. 

    Bread is processed food. Sure you can get nice traditional sourdough bread from sprouted ancient grains, but the stuff you eat is processed junk whether you tolerate gluten well or not. It is pretty far from oatmeal or rice. 

  4. Could I request a video on Liposomal encapsulated Vitamin C? We've been making our own for a few weeks and seem to be detoxing??? Thanks for the great videos

  5. I thought I had gluten sensitivity for about a year ago. I was convinced; I had eczema-like rashes on several parts of my body and my bowel movements were terrible. So I went on a gluten-free diet for 3 months and nothing changed. Frustrated, I added back in gluten and my symptoms didn't get any worse. Then it dawned on me after reading up on casein allergies (main protein found in dairy): I couldn't tolerate casein. Long story short, I gave up dairy and in two weeks my symptoms subsided and got better and better. My rashes are gone and my bathroom time is a lot more serene. I hope I can help someone out there because I was miserable for a lot of years.

  6. When I eat a loaf of bread ( believe me I've done it) I get the most incredible pain and my stomach will stretch out twice its size making it difficult to breath for 2 to 4 hours.  When I have a 2 cup bowl of gluten free pasta….the same thing happens.  I don't buy the gluten free stuff I just can't see the difference.

  7. Another interesting video 🙂 I occasionally eat gluten containing foods. I don't have any problem with it. Gluten free diets are sometimes a disguise for low carb diets, and this is a dangerous way to go. There are plenty of whole plant foods one can eat to stay gluten free if desired, such as fruits, starchy veggies, rice, quinoa, lentils, beans, corn, nuts and seeds.

  8. I had acne and it didnt got better with going vegan. For 3 weeks i stoped eating gluten and? Now my acne is gone. Gluten is naturel acid to protect the plant, food with gluten dont want to be eaten.

  9. I am allergic to gluten including the skin reaction, not formally diagnosed. If someone told me I had to eat gluten for a month before they could test me I would say NO! and punch them in the face! I am also not stupid enough to try reintroducing gluten to my diet every year. That would consistently damage my organs and cause me great suffering, for what? for wheat? for science? that is total bullshit. If you were allergic to penicillin would they tell you to try reintroducing it to your body every year? Hell no.

  10. I just assume I'm sensitive to gluten lol.  I should actually test it one day.  If I do, I think I'll go all in and eat seitan which is basically pure wheat gluten 😉

  11. Why eat pasta and bread when you can eat quinoa and cooked amaranth seeds? Richer in protein and overall a better option. 

  12. Greger : "it's linked" meaning it's CORRELATED , no actual evidence, just a theory that maybe something is the way we see it, but no actual studies have been done long term. 

  13. I am unmistakably sensitive to hybridized, modern wheat, which has been manipulated for higher crop yield and is produced with a considerably higher gluten content than heirloom or ancient wheat like spelt or einkorn and overly processed. If I eat modern wheat, I am itchy within about 20 minutes and covered in eczema within 24 hours. If I use a whole grain, heirloom flour, or if I buy a bread made with these ancient grains, I have no issue with moderate, reasonable consumption (say, a sandwich once or twice per week).  

  14. Hey, my dad has bad cholesterol and is eating medicin for this. He has had a stroke and he loves meat, dairy and eggs. He is willing to make som changes but i have to show him som good facts that really shows that his cholesterol will be lowes and he can be off his medicins (after taking blood tests that shows the progress) if he changes his diet and he will not get any heart attacks and (more) strokes. He is also eating medicin because of his bad metabolism. Can you please link me some sites that states this fact that says what he should do. Can he stop with egg and stop eating read med (maximum once a week/month) or tips like this. I'm a vegan and i would love him to be that to. But I have to start som where with him, he is soon of gluten i think ;). Thank you in advance! 🙂

  15. For thousands of years wheat was grown for quality — you had to grow your own and if you are going to do all that work you might as well "save the best for last". That phrase basically means hold the best grains for the end and instead of eating them — plant them!! So the best of the crop was always planted out. The best tasting got grown out. This also covers productivity as well. If something tasted great, but there wasn't anything to save because of low production those traits did not get passed on. Now wheat and any other food crop grown commercially is selected based totally on profit. If something is extremely productive it does not matter if it tastes good, or if it even causes an allergic reaction. It is grown without anyone having a choice in the matter. Genetics is extremely complex and in the course of selecting for wheats that are harder to remove from the stalks – this increases productivity – other more desirable wheat traits we as consumers benefit from are lost. Another trait selected for in commercial wheat production is very very hard grain so that it will not become damaged by machine harvesting. Another trait is lower fats as this is what will cause the wheat to spoil eventually and is also the reason the germ is removed from the wheat. Selecting for germ that is easily removed is another layer of genetic loss. Wheats used to be selected for high germ and oils because both of these lead to fantastic flavor and nutrition. Oh and the wheat needs to be very very short. The shorter the stalks the less fertilizing is needed to get the wheat crop. And then those short stalks have to be good to go through the machines.. another layer of selection. All this amounts to a genetic loss in flavor, quality, and a lot of unknowns like food allergies and nutrition loss. 

    The same is true for commercial varieties of corn. Corn fed cattle suffer from untold diseases that the industry isn't exactly required to admit to – and a lot of these health issues in both dairy and meat cattle can be traced directly to the corn. 

    It all goes back to that old saying "You are what you eat"

  16. Have you ever looked at the Gluten Casein free diet links with autism? It is an interesting subject, especially as it seems to affect the developing brain far more than an adult.

  17. I've seen "Gluten Free" on the most absurd things! Tea bags, Rice, Cheese, Peanut Butter, and other things that would OBVIOUSLY not contain wheat, barley, or rye. It's turned into some kind of marketing fad to the point where whenever people see something labeled Gluten Free, they think it's healthy to consume.. Even if they aren't allergic to it.

  18. Despite popular opinion wheat consumption may not be beneficial to health. Hemp nuts and hemp protein are the answer humanity seeks… http://www.greenmedinfo.com/toxic-ingredient/wheat

  19. I am in so much pain when I eat even a small amount if gluten I'm not sure anyone could convince me to eat 4-5 slices of bread a day. That may be a huge hurdle in getting real numbers on who really has celiac. Being on a gluten free diet kind of stinks and most would probably have to be experiencing quite a bit of discomfort and be pretty convinced it's gluten to go gluten free. I hate being gluten free but the pain drives me to avoid it. When I think I can get away with eating gluten I am very harshly reminded by my body. Wish it wasn't so, I love wheat and think whole wheat is healthy! Everyone who can eat it, enjoy every bite for me!

  20. Bullshit! Gluten means in Latin Glue!
    Look into the books Grain Brain and Wheat Belly !
    And i feeling a lot better when i skip all gluten of my diet! No more heavy feeling on my stomach after eating gluten and not constipated anymore and a lot of other things.

  21. So many silly little testimonials, so few people actually trying a blind test for gluten sensitivity. (Which is a bunch of pills with flour vs ones with, say, sugar or MCTs. Easy to set up.)

  22. Gluten makes one dull and fat and if you really look into it the word gluten which means 'glue' actually acts like glue in your guts.
    Why Gluten free?
    The word gluten comes from the Latin word meaning glue. A human’s digestive tract has structures small hair like structures that gluten can interfere with by flattening them and behaving like glue. Causing things like bloating, gas and a drop in energy. Gluten free is much more than just the latest fad. Studies have found that gluten can cause a host of digestive complaints and making your body feel heavy or sleepy after eating it. Try switching to a gluten free way of being and see how you feel. 

  23. This week’s most popular video covered why people who think they may be gluten sensitive should NOT just go on a gluten-free diet.

    Watch below or click the link to watch on NutritionFacts.org: http://nutritionfacts.org/video/gluten-free-diets-separating-the-wheat-from-the-chat/

  24. Gluten free is another little bitch diet. Most idiots on this diet don't even know what CD is. Just a bunch of posers trying to follow a trend.

  25. Is the rise in NK cell activity really a good thing? A pathogen would cause a similar rise in activity, but we wouldn't say it's improving the immune system…

  26. There are better ways of testing for celiac disease than packing the diet with gluten and destroying the patient's gut (and causing neurological damage). Lots of misinfo and bad logic in this video.

  27. sponsored by Monsanto , Doc? gluten is really harmful and I disagree with your opinion of coconut oil and coconut based products

  28. 20 parts per million can be toxic to someone with celiac??? im CLEARLY not gluten intolerant then…good to know since ive just gone vegan and was finding it hellish to find wheat substitutes:: hello seitan gyro!!!!😄😍😄😄

  29. Modern wheat is toxic. Try cutting wheat out of your diet if you have IBS or IBD, and you will know if you are one of the Many that are affected by it.

  30. Almost a year ago, I switched to a naturopathic doctor, who had me take a very thorough blood test. The results came back that I have a gluten & fructose intolerance. So, since then, I've avoided gluten & most fruits; which may sound nuts since I'm a vegan, I do take a Vitamin B, B12 & D supplement.
    But I feel so much better now. I no longer have acid reflux, or GI discomforts, I've lost weight easily, my cholesterol has dropped by 80 points and counting, and my blood pressure has dropped too. Over the course of the year, I have eaten a bagel once, and another time a plum, from a tree growing in my yard, both times I had a terrible GI reaction. My doctor said it was OK to try these things from time to time, as a reminder of why, I'm avoiding gluten & fructose. This may not be for everyone, but it certainly has worked wonders for me.

  31. just go raw

    seeds and these kinds of things r not supposed to make up a large portion of an ape's diet…especially not cooked

    i get stinging in my heart area if i eat pasta with gluten in it (maybe some leaky gut thingy going on – the fuq do i care its shit food regardless)

  32. 3:10
    i bet it increases killer-cell activity because the cells fight the fucking gluten
    …i bet u wouldnt brush that under the rug if it was an animal product causing the killer-cell activity to spike

  33. I have gluten sensitivity. I removed all gluten and bloating in the end of pretty much every day stopped. Also I'm completely free from light astma I occasionally used to have. And I have tried gluten products again every now and then but the bloating a couple of hours later always happens. But 1 slice of bread occasionally doesn't seem to have much effect. However, 1 slice of bread every day does start to give effects after a week.

    I tested this a lot.

    I used to eat 6 slices of whole grain bread a day. But it's just not agreeing with me anymore. And maybe it never did, I had astma in my teens. It got less after that but remembering those days, I also ate less bread. In my teens I easilly ate 10 slices of whole grain bread per day.

  34. Glad I'm not sensitive to wheat lol I could eat pasta all day and whole wheat bread or white bread all day long and I have sometimes and I feel amazing on wheat absolutely amazing I really wish everyone could feel so good eating wheat it's so tasty.

  35. My wife is gluten sensitive; does not have celiac disease. Through experiments ( on ourselves ) , we found a wheat that is from ancient wheat, prior to massive hybridization / genetic modification: Einkorn wheat flour. She can tolerate it. There are ancient wheat grains being grown now as well. This may help some viewers.

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