Gluten Is DESTROYING Your Health (Stop Eating It TODAY!) | Mark Hyman
Summary
TLDRThis 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.
Outlines
🌾 The Rise of Gluten Sensitivity: Why Now?
In this section, Kate Bro, a producer of the Doctors Pharmacy podcast, introduces the topic of the growing prevalence of gluten sensitivity and celiac disease. Dr. Hyman discusses with GI health expert Alessio Fasano the reasons behind the sudden increase in gluten-related issues. They explore how environmental changes and food production practices, particularly in the U.S., might be contributing to this rise. The conversation touches on how differences in wheat production and processing between the U.S. and Europe might explain why some individuals experience gluten sensitivity in the U.S. but not in Europe.
🌍 Microbiome and Environmental Impact on Gluten Sensitivity
This section delves deeper into the environmental and microbiome changes that may contribute to the rise in gluten sensitivity and autoimmune disorders. Dr. Fasano explains how modern agricultural practices, like hybridizing wheat to increase yield, have altered the gluten content in wheat, potentially leading to more inflammatory responses. The discussion also highlights the importance of the gut microbiome and how changes in food processing, pesticide use, and lifestyle factors have disrupted the balance between humans and their microbial environment, leading to increased gut permeability and inflammation.
Mindmap
Keywords
💡Gluten
💡Celiac Disease
💡Glyphosate
💡Microbiome
💡Autoimmunity
💡Hybridization of Wheat
💡Leaky Gut
💡Traditional Food Preparation
💡Environmental Factors
💡Whole Foods
Highlights
Discussion on the rise of celiac disease and gluten sensitivity, and why these issues are becoming more prevalent.
The difference in how wheat is processed in the United States versus Europe, particularly regarding the use of pesticides and GMOs.
Dr. Hyman's wife experiences stomach issues with pasta in America but not in Italy, raising questions about the impact of food processing.
The role of gluten in inflammation and the human body's partial inability to fully digest gluten, leading to health issues.
Discussion on how traditional bread-making methods in Europe allow for better digestion of gluten compared to the faster, artificial processes used in the U.S.
The impact of pesticides on food and how they might contribute to immune system reactions and inflammation.
The connection between changes in the environment, diet, stress, and lifestyle, and the rise in autoimmune diseases and celiac disease.
The historical changes in wheat cultivation, including the development of dwarf wheat, which contains higher levels of gluten.
The influence of modern agricultural practices on the composition of wheat and its potential to trigger inflammatory responses.
The importance of the gut microbiome in overall health and how it can be disrupted by modern dietary and environmental factors.
The concept of leaky gut, or intestinal permeability, and how gluten can negatively affect the gut lining even in non-celiac individuals.
Dr. Hyman's recommendation to avoid gluten as part of his Pegan diet, due to its potential impact on gut health.
Caution against gluten-free junk food, which can still be unhealthy due to additives, sugars, and processed oils.
Advice to carefully read food labels, avoiding foods with long lists of unrecognizable or artificial ingredients.
Emphasis on the benefits of sticking to real, whole foods rather than processed options, particularly for those sensitive to gluten.
Transcripts
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]
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