Gluten is a sticky protein composite found in cereal grains. Hank gives us some insight into the importance of gluten in history, as well as its impact on health in our own time.
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Im native American, And I can't eat gluten or dairy, I do not like the smell of toast or bread, When people are baking, I have to walk outside or open all the windows because it stinks so bad, When I learned what fake meats are made out of I wanted to puke. I cant imagine how people can eat the stuff. I do think people who eat lots of gluten dairy and sugar get really chubby or Pizza faced.
There is literally 0 nutritional benefit to grains like bread, pasta and rice. If your goal is to just consume your daily calories or if you live in a poor country and all you care about is not startving to death, then yeah grains are fine. But if you want to live as healthy a life as possible, you need to kick grains out of your diet as much as possible
Many with Fibromyalgia also have issues with gluten. I have fibromyalgia, gluten can be a pain in the neck for me. (Well, pain everywhere to be honest.😆)
However, I compromise. Use gluten free pasta and still eat breads/cookies/Some cereal. 😉 I just truly appreciate a good yeasty bread slathered in real, unsalted butter too much! 🤣👍
Not all Gluten-Free foods are gross, crumbly or cardboard like. My mom makes the best GF cookies ever, and my friends thought they were delicious, and the didn't know they were gluten-free. So, there. Gluten Free cookies will live on forever. (Insert maniacal laugh here)
So I'm still in highschool and my mother brought me to her naturpath doctor. And her docotr put me on a diet, so i cant have dairy, meats (unless poultry or fish) processed foods, peanuts, fruits (unless berries but not strawberries or green apples) and also gluten. I asked about the gluten and she said it was a plastic. I dont know what to believe anymore
Just so people will understand, if you go gluten free. Or you stop eating gluten and then you get tested. The test won't show the correct results.
You have to be eating gluten when you get tested for the results to be truthful.
Gluten has no flavour as such, but what it does do is affect the consistency and texture of a food. Two proteins come together to form gluten, and when properly managed, for example, by kneading, form a lattice structure. Gluten is *REALLY* elastic, hence why it can be hard to tear bread. When the yeast start feasting and burping, the elastic gluten acts as a balloon, and the bread rises as the yeast farts blow up your ballon, forming a soft, sponge like crumb because it has air pockets throughout. The amount depends on the protein content of the flour and the kneading process, and the levening process (eg yeast) used. Opt for a gluten free option, and its really dense because there is no elasticity, so producers have to use chemicals to mimic gluten. The modified wheat, or the different flour, and these chemicals, affects the taste, texture, and price of gluten free bread (and as gluten is like peanuts in that equipment used to process it can't be used for the gluten free stuff, there are fewer producers). If you choose a lower gluten content flour, you can make things like muffins or pound cakes, that don't rise in the same way. They use baking powder as a levening agent, not yeast, because of taste and the fact that there is less elasticity for the yeast to be effective. As a result, these products typically crumble apart on you, as gluten is like a glue. A really elastic glue. So to get gluten free anything, wheat must be substituted out and replaced with modified wheat (if it exists) or another grain like rice or corn, with additives to mimic gluten. And this is what can affect the taste, texture, consistency and feel.
I think the reason so many more people are "gluten sensitive" than they used to be is because of the way wheat is now harvested. In modern non-organic farming wheat fields are sprayed with Roundup a few days before harvest. They do this because it dries the stalks and causes less damage to *the machinery*, the fact that it seems to be damaging humans and/or their ability to digest the products made with this wheat is of no concern to the modern farming industry.
If celiac disease is an autoimmune disease, why does avoiding gluten help people with celiac? In other autoimmune diseases like type one diabetes or arthritis the body does not stop the autoimmune attack when the person in question stops eating something. How does celiac disease work? How is the autoimmune attack related to the consumed gluten?
I think the only thing I do not like about the gluten free diet is when people say it is much healthier. It is good that there is more gluten free option now than before, but I hope people will not say that gluten free diet is healthy that is not true at all. The only healthy diet I know is the balanced diet.
Hey guys, the link to the references for this episode goes to a site for buying Instagram followers (weird) so could you post a new link or DM it to me to have a look at? I'm writing up my own analysis of Gluten Free Diets and it could be useful, thanks!
Many grain crops are sprayed with a chemical defoliant immediately prior to harvest. My husband - who has been chemically injured in an industrial accident - cannot eat standard/normal bread or grain products. It makes him ill with nausea, vomiting, gut cramps etc... but can eat organically produced wheat/grain products without problems.
In my opinion, it isn't gluten that is giving people problems - it's added chemicals, which our bodies are not equipped to digest/ingest.
People despise those that ask for things to be gluten free. But I am the only one of my five siblings who isn't a celiac. People can be really really rude when you ask them if something is gluten free. And I can understand why, because the gluten free fad train has brought out all the crazy's. But when my sister decides to go out to eat, she doesn't need people yelling at her for taking too long to order.
I want people if I go out in a group that I take long and they're like why though and I say I don't want to die then promptly explain and there like o I'm sorry and, this is cynical, but it makes me happy that they feel bad for me. I have celiac btw
I'm pretty sure the only paper that offered concrete evidence on no celiac gluten sensitivity has been retracted, and that a study since showed that they couldnt find any difference in "gluten sensitives" between giving them gluten free diets and telling them their diet was gluten free. But that was last year when i looked at this again.
There are a lot of people out in the world that do not believe that a gluten allergy is a real thing or that it is a diet fad going around such as said in the video. I believe that there are people are are intolerant to gluten and their bodies cannot handle it and they react poorly. I also believe there are those out there that jump on the bandwagon of being allergic to gluten and go on these diets that are not only hard but unnecessary. Those that go on it without a cause may think that it'll help them lose weight. As said in the video, those with autoimmune diseases such as lupus and those with celiac disease could benefit from going gluten free. But if not told by a doctor or known otherwise, like he said, eat all the gluten you want.
That's probably due to that when they eat something with gluten, they can feel that something is wrong, as opposed to eating anything else that doesn't have gluten. When I eat it, I get a burning sensation in the lower left abdomen area, so, obviously something wrong with gluten and me. If it's celiac disease, gluten sensitivity, or something else, I don't really care. I know it's bad for me and I not going to eat it, plain and simple. Don't need to be a guinea pig for someone.
We also have been ignoring the invasion of enriched flour into everything. You should eat gluten, but eat whole wheat, you body will process the carbs better without the sugar crash Enriched Flour can give you.
Enriched flour is doing even more then making people feel bad. If you compare the United States to France, you will find the food portions are nearly the same, but in France enriched flour is not used and there is an obvious weight difference between the average U.S. Citizen and the average French Citizen. It is even linked to the marked increase with juvenile diabetes. When I first cut enriched flour out of my diet (not an easy task because it is in absolutely everything) and that is it, I lost 40lbs in 3 months!
Sometimes I just have to facepalm at the things that get labeled as gluten-free as if that's something special... like fruit and vegetables. On a bit of a tangent, I buy all-purpose flour and gluten and add the gluten to my regular flour if I want to make bread. It takes up way less space than having a second container of bread flour. But I also like my bread extra chewy.
How many customers per day does your diner get?
If it's more than 133, you're statistically likely to average about one celiac disease sufferer per day.
And on top of that, since sensitivity rates are more like one in twenty, you'd be likely to average around six per day of gluten sensitive people.
And on top of that there are people like my wife who have wheat allergies and just tell people they're gluten free because it's easier than trying to explain.
_"coeliac disease is not an allergy but most people say it is (including myself) so that others understand better"_ <---- That. Don't say something is what it isn't. There's too many simpletons these days; make people think, it won't kill them.
How so? Most gluten free things have xnathum gum. I get seizures when I eat gluten (and xnathum gum and dairy and about 1,000 other ingredients.) also, any labeled "natural flavor" can have literally anything in it (including gluten) while still being "gluten free" so try to also avoid "natural flavors."
I don't have Celiac, however, my family has a history of it, and I luckily just have an intolerance.
Even if it's just an intolerance, any time my waiter messes up my order, or I don't pay attention to the least used ingredient on a product, I'm pretty much screwed over for 2 days.
when I eat gluten (and dairy and about 1,000 other ingredients) I get seizures. Anyways, anything labeled "natural flavor" can have literally anything in it (including gluten) while still being "gluten free" so just as a helpful tip, avoid any "natural flavors" on ingredients lists.
finding out you have celiac disease as a grown up and having eaten normal pizza, cake etc your whole life is so hard. im grateful there is gluten-free stuff but in my opinion the gluten-free options just dont taste as good and are still hard to find depending on where you go (especially in smaller cities, travelling etc). also dont get me started on the looks and comments you get when you ask for a gluten-free option. since the emergence of the gluten-free trend everyone seems to think youre doing it because you like the idea of it.. its such an ignorant way of thinking.. as if you had a choice or like having to constantly watch people eat the stuff you love so much
I work in a cafe and i cannot believe the amount of people who ask for gluten free options. And just since november (when i started working at the cafe) i have noticed waayyyy more people asking. I just wonder why so many people are so cautious nowadays
+Brionyx Perhaps some of them think that it's a reference to the 7 deadly sins from Dante's inferno,so they steer clear,now that would be dumb,but hey...it's humans,we aren't exactly built up on reasoning and logic.
+Kronguard i was trying to be understanding but my gut feeling (no pun intended?) is that people think gluten is bad and its like the fad diet of today. Its annoying when perfectly healthy people restrict their diet with no reason
This video made me so happy because this condition is so misunderstood by people. They just dont seem to understand that i cant eat gluten ever since they shoved a camera up my ass and told me why i puke my guts out.
+Maddie C You' ll see it's not gonna be so hard :D That's the good thing with the gluten-free fad, now ppl who actually need to go gluten-free have tons of options, more than ever before :D And you wouldn't believe the variety of stuff you can eat without gluten. Just look for paleo or raw vegan stuff, (or just google gluten-free) so you can get ideas :)
I hate fad diets but since being diagnosed with crohns I have managed to avoid surgery or dependency on steroids by avoiding gluten and grapes, ive wondered how and why this is the case and what you say about the auto immune aspect resonates, would not mind a sci show on crohns, nor would any crohnsfans out there.
+Thomas Smith The main suggestion I've seen for replacing wheat flour is usually rice flours. I'm pretty sure that they have flour blends that work better than straight rice flour. However, even if a flour blend says that its 1-to-1, (meaning you're supposed to be able to use the same amount you would for wheat flour) they don't always work out to be that way.
Another thing to keep in mind is that some cookies have naturally gluten-free recipes. No-bake and monster cookies are two examples of those.
Recently, I went to art store and saw, to my facepalm, gluten free paint. Not some food colourant, regular acrylic paint for glass and plastic. It looks like producers just noted people following the fads are dumber and stopped caring how stupid marketing stuff for them looks...
+KuK137 I am extremely intolerant to gluten and need to know exactly what is in the things I use. Food starch derived from wheat DOES contain gluten and makes me very ill. I cannot use make up that has wheat germ in it. Paint can go aerosol, reach the sinuses and wind up in the stomach. Gluten is contained in things with names like Modified Food Starch, Soy Sauce, Natural Flavors, Hydrolyzed Vegetable Protein, Brewer's Yeast, Malt Extract. It is contained in nuts and oats that were processed on the same equipment as wheat. Consuming gluten causes a long list of symptoms in my body, some of which can last for months. I have to KNOW if the things I contact contain gluten, I cannot wonder or guess. So it may seem ridiculous to you that acrylic paint is labeled gluten free, but to me it is helpful. I cannot see how it harms you to read this on a label.
I said, acrylic paint, 100% synthetic and non-toxic. No one paints delicate fine work and miniatures with wheat paste paint so you can't even give benefit of doubt someone would confuse the two. And even then, I really hope you don't drink the paint, use brush, and wash hands after work, which would save you from evil 'gluten' even if the paint was 100% wheat paste mixed with water...
Ps I checked and wheat paste used in paints is made from starch, which is gluten free anyway by definition. So much for scary gluten even in wheat based stuff!
THANK YOU!!! There are two things that have impacted the pizza industry negatively in the past decade - the gluten free fad.... And the Atkins diet. The latter actually almost killed the store I work at when it was in full swing! Fad diets are not just usually terrible for the people that try them, they are DETRIMENTAL to the economy!
there is no way I could eat a gluten free pizza cooked in the same oven as a normal pizza without ending up with a slight problem...hence why foods can't even be processed in the same warehouse or facility if they want to be officially labelled GF
Gluten-free food seems prevalent to most people because it doesn't make up your whole diets. It's pretty annoying trying to find food for those of us who actually have noticeable adverse affects to gluten. You know in Australia they label flour made from wheat as "Corn Flour"? Like, there was no indication on the front of the bag that it wasn't made from corn. I luckily checked the ingredients to make sure there was no wheat added as filler, only to find the flour was 100% pure wheat, as "corn" is used to mean "ground" or something.
90% of the food in most stores is inedible to my family, and that's not a fad-diet choice for us, since accidentally eating a wheat-burrito that had been placed with the gluten-free food in the store sent my mum to the emergency room last year. My mum turned red (which was extra surprising since her skin is too dark to show any flush under normal circumstances) and her windpipe closed up. We don't have Celiac, but we do have a serious allergy, with very noticeable symptoms.
+Erudito “Subject 18” otidurE over here we have amys gluten free burritos, the same company make glutinous products too that are very often mixed up in the super markets and would likely require me to go to a hospital so I would find that labelling system fairly irksome.
I was on various types of liquid substitute meals for 2-3 years because of how badly my body was messed up by gluten because of crohns, now i mostly make all of the frozen stuff i used to buy because of the cost of buying gluten free, but yeah, dodgy labelling is dodgy, you have my sympathy.
Was there an update to this video after the authors of the original "gluten insensitivity" paper retracted it? They were unable to replicate the results that showed non-celiac gluten insensitivity was even real, so they retracted their paper, improved their experimental method, and tried again. This time, they found that gluten wasn't the culprit; if there's any relevant sensitivity at all, it's insensitivity to FODMAPs, short-chain sugars and sugar alcohols which are often found in products that happen to contain gluten. That's still under investigation, but the revised study supported that more than actual gluten intolerance.
It's definitely gluten that makes me sick. I can happily eat all the FODMAPS I want, can eat a pound of mixed fruit, loads of dairy, all the garlic I want and only feel happy about it. But one crumb of bread will make me sick for days and have stabbing pains and other symptoms (including panic attacks) for weeks on end.
I follow a low carb/grain free diet, so it's inadvertently gluten free. I don't get stomach issues, but I have a tendency toward insulin resistance. I've never been"overweight" and I have an active lifestyle, but unfortunately eating a high to moderate amount of carbs makes my skin break out. :( A friend of mine doesn't have celiac, but she's sensitive to gluten and gets stomach cramps. so yeah, people have a lot of reasons for eating gluten free, and it's not *just* a fad diet.
+Rachel Sun Has she ever tried doing her own double-blind test of that? The authors of the paper that discovered gluten sensitivity later retracted it after being unable to reproduce the results--meaning, it's probably not actually a real thing. Non-celiac people who get sick when eating gluten--especially after hearing about how bad gluten's supposed to be--are in many cases simply experiencing nocebo effects.
+paperhabit Lactose intolerance is definitely a thing (SciShow did an episode on the genetics of it once, I believe). And full-fat milks can be calorie-dense. But if you're not lactose intolerant, and you're either drinking low-fat milk or appropriately limiting your calories elsewhere (or burning them off), then there's nothing wrong with dairy.
Celiac is a genetic disease that I didn't have when I was younger. Somehow I actually developed it. I was diagnosed with it by my doctor. I'm not some nut job that just goes on web md and I get incredibly pains in my intestines if I eat gluten. There is a theory (unproven) that certain gmo's cause celiac.
I wasn't trying to sound like a smart ass or be an ass in any way. If I've somehow offended you, I'm sorry. I was just pointing out the evidence/science related to your comment.
And there's no way to prove something doesn't exist, such as a link between celiac disease and GMOs. Non-existence is always the default position, and it's up to science to provide support for the contrary--the existence--if it's to be believed. That's how the null hypothesis works, and it's extremely important, because the alternative approach would lead to a literally infinite number of paradoxes.
As for the "business tactics" of the many corporations that sell GMO crops...in the vast majority of cases, these are actually highly exaggerated and either they're equivalent to the standard practices for non-GMO crop sales or they've actually never happened (e.g. the idea that companies are suing farmers for cross-pollination of GM crops is completely false).
+IceMetalPunk Also I love it when people try to sound smart but just repeat almost verbatim what they've heard from any pro gmo argument.
Also I'd like to ad that I'm in favor of gmo's. Just not in favor of the corporations that controls them and their business tactics.
Edit: You can converse without being an ass. If you want to sound like a smart ass you're going to get assholerie in return.
Simply saying there's nothing to worry about in that area is ignoring a possible lead to the rise in celiac disease. Ruling things out without proper study is detrimental to society.
I didn't say I believed it. And there is a reason I said it was unproven. It's just something I read in an article while researching my disease. I can tell you are some how butthurt that I even mention gmo's.
+MultiRawrWaffles Firstly, if something is unproven, it's not a theory, it's a hypothesis. Secondly, every unproven hypothesis is as trustworthy as any other unproven hypothesis--don't even consider it factual until the evidence shows up. Thirdly, even without any evidence, there's not even a plausible mechanism of action by which any GMOs currently being produced might cause an autoimmune disorder--GMO wheat with extra gluten might irritate an existing disorder, though, but that's a very different statement.
All that said, celiac disease is a combination of genetic and environmental. The genetic abnormality only increases the reaction to gluten, it doesn't guarantee severe reactions. In addition, it's codominant, meaning people who inherit two celiac alleles have more sever reactions than those who inherit only one. The amount of gluten you ingest also determines if and when symptoms appear, so it's possible to have no symptoms until a change in your diet sparks them.
In short, there are a lot of factors that influence whether you have symptoms of celiac disease or not, and how strong they are. But there is no evidence at all that any GMOs could *cause* it, because as you said, it requires a genetic basis above all.
+Annie Andersson Ibd and crohns are more a series of symptoms given a catch all title, I supposedly had ibd for years before my doctors listened enough to check me out and so they eventually diagnosed crohns after scans and a colonoscopy or 2/3 that revealed my issues, beware a diagnosis that enables doctors to dismiss any future symptoms, few of the folks ive known with "ibd" didnt later find their real problem was colitis or celiacs or crohns so yeah, if your doctor has provided you with a diagnosis that basically excludes them looking any deeper and dismissing your symptoms, it might be worth getting a second opinion.
+Abigail LaVancher I have both celiac and IBD, and have asked my doctors that question several times. The answer is maybe, but probably not. According to them, not much research has been done so no conection has been found.
Those products are out there for people who cannot eat food that has been in a facility that processes flowers, Because of the micro traces of allergens in the food, As for people buying gluten free water, I would suggest Not drinking out of a plastic bottle. carry a nice water bottle around.
My mom makes great gluten free cookies, at least as good as ones with gluten. Though must gluten free food isn't as good as the non-gluten free counterparts sometimes it tastes better, like gluten free pretzels, it rice pasta, though I suppose it's really a matter of opinion.
I know after going on a carb diet I found I feel MUCH better without. I'm not saying anything about gluten specific but when the majority of my diet was bread based theres going to be a problem. Hit the nail right on the head hank!
Ohhhh! So I won't burst into flame and ash when I eat foods with gluten in them. Man, have I been misinformed. ;)
Ok. not really. That was a joke. As in, a funny pointing out the silliness of the gluten scare among those who don't actually have celiac disease (as opposed to those who do and really do have to watch out for gluten for very real reasons) and the rush to capitalize on it in the food industry. Which makes me think... How many foods advertised as gluten free are really gluten free or just labeled such to cash in on the scare/trend.
TRIGGER! Get over here!
+MultiRawrWaffles Ok, I'm in Sweden. I only know what my doctors told me, and that is that a product might contain some traces of gluten, but in such small amount that it wouldn't make any difference. I just made the assumption that you must have similar rules in the US, but I guess I was wrong.
+Annie Andersson There's rules in place but they aren't as strict as you might think. I don't work in the food industry. I work in soap. But to give you an example to say a product is organic it only has to be 95% percent organic to legally call it organic. And if it's 70% they can say it was "made with organic ingrediants". I'm in the US.
+Annie Andersson That's not true at all.... There are some foods that do have traces of gluten that claim to be gluten free. My doctor informed me of this. She said you absolutely must must must check the ingredients on the back.
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