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

Summary

This mini-episode of the Doctor's Pharmacy podcast, featuring Dr. Hyman and GI health expert Alessio Fasano, explores the rise in gluten sensitivity and celiac disease. They discuss why these issues have become more prevalent despite gluten being a part of human diets for centuries. The conversation delves into the environmental changes, food production methods, and gut microbiome shifts that may be contributing factors. Dr. Hyman also cautions against the popularity of gluten-free products, emphasizing the importance of consuming real, whole foods instead of processed alternatives.

Takeaways

• 🌾 Hundreds of years ago, people ate gluten and wheat without the levels of autoimmune diseases we see today.
• 📈 There has been a significant rise in celiac disease and gluten sensitivity in recent times, raising questions about environmental factors.
• 🇺🇸 People often find they tolerate gluten better in Europe than in the United States, possibly due to differences in food processing and pesticide use.
• ⏳ Traditional bread-making methods in Europe, which allow for longer fermentation, may reduce gluten's inflammatory potential.
• ⚙️ The acceleration of food production processes in the U.S., such as shortening fermentation times, may contribute to gluten sensitivity.
• 🌱 The use of pesticides, like glyphosate, in the U.S. but not in Europe may affect the microbiome and contribute to gluten-related issues.
• 🧬 The rapid environmental changes, rather than genetic mutations, are likely driving the increase in gluten-related health problems.
• 🔬 Changes in the gut microbiome, influenced by diet, stress, antibiotics, and other factors, may increase susceptibility to gluten-related issues.
• 🌍 Humans co-evolved with microbes, and disrupting this balance may lead to increased inflammation and autoimmune diseases.
• 📜 Modern wheat varieties have been bred to contain more gluten, which may contribute to the increase in gluten sensitivity and related health issues.

Q & A

Why have celiac disease and gluten sensitivity become more prevalent in recent years?

The rise in celiac disease and gluten sensitivity is likely due to changes in the environment and food production methods, not genetic mutations. Modern practices, such as the accelerated bread-making process and the use of pesticides, may be contributing factors.

How does traditional European bread-making differ from modern methods in the United States?

Traditional European bread-making involves a slow, overnight process that allows enzymes to break down potentially harmful gluten fragments. In contrast, modern methods in the United States accelerate the process to just a few hours, which may not allow sufficient time for these enzymes to work effectively.

What role do pesticides play in the increased sensitivity to gluten?

Pesticides, which are more commonly used in the United States than in Europe, can alter the landscape of food production and potentially affect how our immune systems react to gluten and other food products.

Is the gluten in modern wheat different from the gluten in ancient wheat?

Yes, modern wheat has been bred to contain more gluten and to be more resistant to drought and other environmental factors. This increase in gluten content, especially in dwarf wheat varieties, may be contributing to higher levels of inflammation and gluten sensitivity.

Why do some people tolerate gluten better in Europe than in the United States?

People may tolerate gluten better in Europe due to the traditional food preparation methods and stricter regulations on GMOs and pesticide use. These factors may reduce the inflammatory response triggered by gluten.

How does the gut microbiome relate to gluten sensitivity and autoimmune diseases?

The gut microbiome plays a crucial role in regulating the immune system. Disruptions in the microbiome, potentially caused by changes in diet, stress, antibiotics, and other environmental factors, can lead to increased gut permeability and a heightened immune response, contributing to gluten sensitivity and autoimmune diseases.

What changes in modern wheat production have contributed to higher gluten content?

Modern wheat production has focused on increasing yield by breeding wheat to be shorter and contain more starch and gluten. This has led to a significant increase in gluten content compared to ancient wheat varieties, which may be contributing to the rise in gluten-related disorders.

Can reducing gluten content in wheat help those with celiac disease?

Reducing gluten content in wheat may help some people with gluten sensitivity, but it is not sufficient for those with celiac disease. Even a small amount of gluten can trigger an autoimmune response in individuals with celiac disease.

What is the relationship between food production methods and the increase in chronic inflammatory diseases?

The increase in chronic inflammatory diseases may be linked to changes in food production methods, such as the use of pesticides and the accelerated processing of foods. These changes can affect the gut microbiome and the immune system, leading to higher rates of inflammation and disease.

Why is it important to be cautious about gluten-free products?

Many gluten-free products are still highly processed and contain unhealthy ingredients like artificial sugars, processed oils, and additives. It's important to focus on whole, unprocessed foods rather than relying on gluten-free alternatives that may still contribute to poor health.