Myriad Theatre And Film
Heartburn and Acid Reflux
Your videos are just amazing, all of them! Really…thank YOU!
I'm vegan and I eat a fairly healthy diet at home. I've spent the past 2 weeks on holidays with my family in Italy and I had to eat what was available there, plus my mum was doing the cooking… pasta, pizza, bread, biscuits alteast one of them every single day! I was so bloated. Atleast now I know for sure that I do have a gluten sensitivity!
look at the height of the ridges of your fingerprints…if they are non existent or have lines running through them… you have gluten intolerance…if you stop eating gluten, the ridges will rejuvenate and the lines will disappear…the height of the ridges are reflective of the the height of your intestinal villi
It's not that wheat gluten is some mysterious poison, it's just hard to digest. The weaker your digestive system, the more likely you are to struggle with hard to digest foods like grains, beans, nuts and seeds. It's usually the high protein foods that give people problems. Going on a high carb vegan diet that is low in protein, mainly fruits, veggies and starchy veggies, can help heal the digestive tract by eliminating the foods that are hardest to digest. Then you can reintroduce one harder to digest food at a time to see how you feel. That's what I do. I know for sure I am intolerant to dairy and soy now. Haven't tried wheat yet.
I haven't personally seen much (if any) difference between eating whole grain bread (usually home made, or Ezekiel) and eliminating wheat, barley, rye, oats, and other foods that might contain gluten.
so are we ignoring the last video and all the evidence that GI/GS doesn't exist, except maybe as a nocebo effect? celiac is incredibly rare and wheat allergy even more so. the notion that this nonexistent disorder be 'diagnosed' is hilarious.
I had the antibody bloodtest come back positive and than stomach biopsy come back positive. Prior to all of that, I always had the 'gluten rash' dermatitis herpaformis and would itch like crazy after eating. Fast forward 15 years and I was diagnosed … all of those years with low energy and brain fog was not fun.Still hard to give up gluten and go for rice, potato, corn based foods for my glycogen.
I disagree with Dr. Greger's approach to potential gluten sensitivity. The diagnostic course he lays out is expensive,invasive, and can take years to reach a diagnosis. And, if that diagnosis is anything but Celiac, the doctor making the diagnosis is going to push potentially harmful medications as the solution, not blueberries. Also troubling was that Rheumatoid Arthritis was not even in the differential. Wheat is a common trigger for RA flare-ups and the disease often goes undiagnosed for years! Simply eating brown rice instead of wheat solves the problem without any negative side-effects, no real added cost, and provides immediate relief regardless of why the wheat was causing the problem. If the symptoms do not resolve on brown rice, then gluten wasn't the problem. I'm not opposed to a simple blood test to rule out Celiac, but in case of suspected gluten sensitivity, I prefer the combat approach – fire,aim, fire- rather than the more academic approach proposed in the video. The academic approach might ultimately give one a more satisfying answer, but only after the patient has suffered unnecessarily for years.
What I would like to know , I heard those with hypothyroidism should be gluten free…any truth to that?
Does anyone know if Dr. Greger has made a video about fermented food at all?
Gluten is poison to the human body. It would hurt even a starving person. Avoid it at all cost. It makes you fat and is hard on the digestive system. It Raises your blood pressure.You want gluten, you want early death? Eat at McDonalds and other fast food places. Gluten is obesity's friend and along with obesity is a high mortality rate. I'm disappointed in this vid. Now I must be careful.
15-20 years ago when i first started studying nutrition (mostly in the form of books by "wildcat" doctors like Andrew Weil) I went bread-free for 2 weeks to check for sensitivity. I found none. In my renewed interest of late, I tried wheat-free for a month as I wasn't sure how properly strict the first "test" was. I am quite HAPPY to report that I found zero reaction to going back into the world of wheat this time either. I love bread and made some yesterday. Might make some more tomorrow. Yeasts are good bugs!
What about testing feces for IGA content? I'm pretty sure I wouldn't want a small intestine biopsy unless absolutely necessary…
or people can just go on an aip diet for 2 mo. and then slowly start introducing foods back into their diet to see what food sensitivities emerge.
My doctor did a blood test and found antigens against gluten (and milk proteins), at an high enough level to take me off gluten (and milk) for at least 6 months. She says that after I heal my bowels with supplements and with avoiding gluten and milk, I can normally eat gluten again afterwards. My digestion is doing so much better now, hardly any bloating or diarrhea. Do you think this is diagnosed gluten sensitivity? I'm really not sure who to trust anymore. She is a doctor with an extra degree in nutrition and she's very negative towards veganism, but I can't see why when I look at your videos.
This information is out of date. Non celiac gluten sensitivity (NCGS) does exist and is just as damaging:
I try to reintroduce carbs after 3 years without them but I keep getting serious depression, anxiety and insomnia everytime I try to get on them. Why on earth do I have problem digesting carbs now?? I'm desperate for a solution. Thanks!
Eating gluten-free is cheap and makes one healthier. Ok, honestly it's cheap if you make it yourself, and when you do its way more nutritious. Shop in Asian stores for needed starches, and grind your own grains to really bring the price down and the freshness up.
The problem with gluten now is that it is genetically modified so much that the body cannot break it down, therefore it attacks the intestines causing leaky gut syndrome and many other autoimmune problems. I agree that people still need to eat healthier but don't discount gluten as the main culprit. I know for a fact, I have a sensitivity to gluten and I was eating healthy – unbleached, freshly ground wholewheat flours, lots of veggies ,etc – and I still experienced IBS symptoms. They went away when I went off gluten for 30 days, and after that I tried a whole wheat mini muffin and it tore me up. Needless to say, I've been gluten free since and no I don't have celiacs, that came back negative. If we had the wheat our great grandparents had, I can guarantee we wouldn't see the rise in gluten sensitivity and celiacs we do today.
Hi Dr. Greger. Just have one question on food allergy, intolerance topic. I recently heard that some nutritionist classified abnormal reaction into 3 categories: food allergy, food sensitivity and food intolerance. The food that may be suspectible to these types of reaction included not only gluten but also corn, soy, beans and dairy.It mentioned IgG reaction and ELISA test, MRT test. Do you have any scientific clues to these information?
Thanks for the Condescending and Pessimistic video. bye!
I'm not getting an intestine biopsy. I've changed to gluten free and lost 4 pounds in the first two days. I have not been able to lose weight in years
Made no mention of pro-inflammatory LECTINS… the real reason everyone should avoid grains.
As I say, imo, the only difference between a healthy omnivore diet and vegetarian diet should be the addition of meat. I say the same thing for gluten, you should be eating a diet as discussed in his daily dozen video. (veggies garnessed with grains as opposed to grains garnessed by veg).If you are eating a nicely balanced diet like that and find that on the days where you eat wheat you feel the worst. Then by all means cut it out of your diet. Even if it is just a placebo, it is making you feel better. 🙂But if you are eating a diet where half of your intake consists of wheat products… then of course cutting it out of your diet will make you feel better (assuming you are eating more veg and a variety of other grains and haven't switched to eating only french fries).Do whatever makes you feel best!
I'm a very slim, tall, running, physicsl job, fishing and powersports enthusiast type person, even when wheat was a solid 1/2 of my dietary intake for most of my life, I felt fine. Now that it's closer to a 1/4 and a not completely strict vegan I still feel fine. Feel better knowing that I'm eating better and doing the best I can to prrvent stroke and cancer. That's why we are all here. Buy his book!!! All proceeds are being donated.
More videos on gluten intolerance !!! Help
I had symptoms for years. Finally figured it out. Damn doctors no nothing about this!!
I bloated pretty much every day in the end of the day. Then I removed all grains and within a week the problem was gone. But occasionally it would happen again. After a while I discovered it always happened when I added leek to the food I cook. So that's off the menu too now.
I did test glutten a couple of times. Always the same result, bloating a couple of hours later, except for the last time which put the last nail in the glutten coffin for me. I was sick the next day. Felt like the worse hangover ever. It wasn't just bloating, but real pain as well.
The couple of times I did try glutten again I also noticed some mild astma later. Now I wonder what caused me having to use an inhaler for astma when I was a teen. Maybe I was always glutten sensitive but just never knew it.
Anyway, after having gotten rid of gluten I went low carb high fat and feel better than ever. Sure, I increased the amount of veggies in my diet, but I always already ate a decent amount of them. Never had a sweet tooth so improvements weren't the result of cutting processed carbs, other than the grain products like whole grain bread and pasta which actually are processed foods as well.
No mention that wheat, and most grains, have been changed over the last 50 or so years, with much higher chromosomes than original wheats and grains had before then, meaning they are way too hard for many people to digest. And no mention of the many other horrid symptoms gluten causes to the "intollorant", that causes life to be unbearable, like inflammation, sore skin, mouth ulcers and sores, depression and anxiety,, total brain fog, Inflamed intestines, intestinal malabsorption – the letter being a cause of malnutrition. Sourdoughs with natural wild yeast can break down gluten pre baking, which is better. 4 years after this video was made, info I'd better now, so look into it and save yourself the misery of being gluten sensitive or intollorant. It's life-changing, and lessens malabsorption and stress upon other organs, like adrenal glands.
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