Is Gluten that bad for your health? | The Science
- Articles, Blog

Is Gluten that bad for your health? | The Science


Thanks to Squarespace for sponsoring this
video. Why would the 1944 and 45 Winter of Starvation
at the end of World War 2 improve the health of sick children in the Netherlands? For Dutch Pediatrician Dr. Willem Dicke, this
actually made plenty of sense. Dr. Dicke had been pursuing a way to treat
Gee-Herter’s disease, a disease that damages the intestine leading to serious complications
and a lack of treatment usually meant death. During the winter of starvation, normal food
like bread became very scarce. Then, the children with this disease suddenly
started to get much better. Later, when Swedish relief efforts made bread
available again, the children’s health got worse. You might have guessed, but Gee Herter’s
disease was another name for celiac disease and while celiac disease can cause terrible
distress, it has a cure: a gluten free diet. Gluten free has been a big buzzword lately
that’s swept through supermarkets putting all kinds of gluten-free products on the shelves. Interestingly enough, there are all kinds
of stories about people who have healed some ailment or another by eliminating all wheat
and gluten containing products from their diet. The book Toxic Staple by Anne Sarkisian is
packed full of personal stories of people who, on a gluten free diet, healed various
ailments like Irritable Bowel Syndrome, Acid Reflux, Skin Rashes, Allergies, and even neurological
issues like depression, migraines, ADHD and brain fog. One reason people clear up so many issues
by cutting out gluten, is that over 95% of people with celiac disease remain undiagnosed. As Medical Doctor Alessio Fasano puts it,
celiac disease is a “clinical chameleon” that “can range from chronic diarrhea, weight
loss, and abdominal distention to symptoms and conditions that can affect any organ system.” But celiac disease is not the only gluten
related disorder. While the global incidence of celiac disease
ranges from .5% to 1% , it’s estimated that 18 million Americans, about 6% of the population,
have a condition called gluten sensitivity according to Dr. Fasano. Dr. Kenneth Fine of EnteroLab, a testing laboratory
for non-celiac gluten sensitivity, asserts that the number of people with this disorder
could be as high as 30 to 40 percent. While in Croatia in the summer of 2010, tennis
player Novak Đoković was having a consultation with Dr. Igor Cetojevic. The doctor quickly confirmed that Djokovic’s
left arm was noticeably weaker than his right. Actually, doctor Cetojevic was curious about
Djokovic’s health back when he was watching the Australian open and saw that Djokovic
was having trouble breathing during a match. He apparently had also vomited violently during
a toilet break. Doctor Cetojevic explained to Djokovic that
he was likely sensitive to gluten. Looking back, this revelation explained to
Djokovic why he had collapsed from exhaustion during several matches. Even though he wasn’t diagnosed with celiac
disease, Djokovic started a gluten free diet and drastically improved his health very quickly. You might be thinking “OK, so what if I’m
not gluten sensitive or celiac? is there any point to specifically removing wheat and gluten
from my diet?” Well, high carbohydrate foods like grains
in general spike your blood sugar, leading to various problems with weight and insulin
resistance. So a grain free diet in general has various
benefits, but what is unique about wheat and gluten? First off, even people without a proven sensitivity
to gluten claim to have easily lost plenty of weight by cutting out wheat specifically. And, a 2012 study from Brazil found that a
gluten free diet reduces body fat, inflammation and insulin resistance. In the study, they gave two different groups
of mice free access to food and water. The diets were exactly the same except one
group’s diet contained 4.5% wheat gluten. The mice with the gluten gained more body
weight and much more fat. Specifically, the mice eating the gluten had
higher fasting insulin and glucose, and had much more fat in the muscle and liver. This points the finger at gluten as an exacerbator
of insulin resistance, diabetes and fatty liver. Actually, when I was doing research for my
previous video on why the obesity rate in Japan is only 3.5% compared to America’s
30%, I noticed there’s a big difference in wheat consumption between the two countries. Rice and Wheat combined, people ate 112.5
kilograms of these two grains in America in the year 2017. But, they ate 117 kg in Japan. So Japanese people are actually eating more
of these two grains combined, but they’re eating almost half as much wheat as Americans. This drastic difference in wheat consumption
could be a big factor in the drastic difference in obesity rates in these two countries. However, there’s more than just weight gain
happening when you consume gluten. Wheat gluten is actually a combination of
two proteins called gliadin and glutenin. The thing about gluten is that although many
people can eat it without any obvious problems, no one is able to completely digest it. According to Dr. Alessio Fasano, “all of
the proteins we ingest can be completely dismantled with the exception of one strange, unusual
protein. …” Of course, “That protein is gluten and,
more specifically, its components gliadins and glutenins.” So after eating something like bread, these
undigested gluten peptides floating around in the upper small intestine, and your gut,
perceives them as a potential enemy. Dr. Fasano says that based on studies from
the Center for Celiac Research and his colleagues worldwide, “it seems that the body’s immune
system mistakenly interprets gluten as a component of a dangerous bacterium or bacteria.” This causes the body to unleash an immune
response to fight against and rid the body of the perceived attacker. Dr. Fasano says that “this response is elicited
in everyone. It is not exclusive to people affected by
gluten-related disorders.” And, this immune response provokes inflammation. Inflammation is a natural response to infections
or injuries, but it’s supposed to be temporary, not something you want happening every time
you eat. A 2011 article by Dr. James Oschman explores
the link between inflammation and chronic disease. He lists massive numbers of studies documenting
relationships between inflammation and conditions like alzheimer’s, bowel disorders, cancer,
diabetes and rheumatoid arthritis. Dr. David Perlmutter says that “there’s
no part of the body that is immune from the damaging effects of gluten and the reason
being that there’s no part of the body that is excluded from the mechanism of inflammation.” Now, there’s another component to how gluten
affects the the lining of the gut. To explain, take a look at this diagram. As you know, The skin, acts as a barrier to
prevent unwanted things from getting inside the body. Similarly, the epithelium of your gut, its
lining, acts as a barrier to prevent unwanted gut contents from leaking into other parts
of the body. Now on the lining of the gut are spaces between
cells called “tight junctions” that act like gates. If they remain open at inappropriate times,
it can cause a lot of problems – just like walking around with open wounds on the skin
can cause a lot of problems, you don’t want open spaces in the lining of your gut leaking
things in and out of the gut. To put it another way, our body is like a
fortress, and our gut is trying to protect us. In the year 2000, it was discovered by Dr.
Fasano and his team at the University of Maryland that there is a protein called Zonulin that
allows the opening and closing of these draw bridges in the gut. The gene that encodes this molecule is sitting
on this teeny tiny chromosome that is chromosome 16. But it’s packed with genes that’ve been associated
to some important disease in humankind. Autoimmune diseases, cancer, and disease of
the nervous system are sitting here. When the gene for Zonulin was cloned, a series
of scientists worldwide to look at this gene to see if it was linked to any disease and
sure enough, the same three categories showed up. Here’s Dr. Fasano explaining how Gluten
relates to all of this. On this slide, he has the pearl necklace that
is the gliadin protein of gluten. “Ssome of the fragments that cannot be digested
are color coded here. These two blue guys here, they communicate
with the fortress, and say please release zonulin, open that drawbridge because I need
to come in.” So, gliadin uses Zonulin, the key to the drawbridge,
to allow gliadin peptides to leak through the gut and get into the bloodstream, and
then get where they don’t belong and cause problems. “This is purported to allow macromolecules
to leak from the bowel and increase inflammation, and the risk of autoimmune diseases.” So the human body isn’t properly equipped
to deal with eating massive amounts of gluten in general, and it seems to be taking its
toll on more and more people. Celiac disease is on the rise, increasing
fourfold over the past fifty years. And, It was found that in a group of 3000
people, celiac disease was doubling every 15 years. Some of these people, after being able to
eat gluten without complaint for 70 years, suddenly developed celiac disease. So what’s going on here? First of all, we’re consuming way more wheat
products and gluten nowadays. We’ve been admonished to eat more “whole
grains” with the food pyramid illustrating that the bedrock of our diet should be grains. Not only that, a majority of food products
in the supermarket contain gluten or some component of wheat. Gluten has useful properties for making all
kinds of foods, and it’s a good stabilizing agent so it’s found itself in many other
products like ketchup, soy sauce, cold cuts and even lipstick. Secondly, wheat has changed quite a bit over
time. Wheat was pretty much the same for the past
10 thousand years or so that we have been eating it… until the second half of the
twentieth century when hybridization techniques transformed the grain. In fact, this study found that compared to
ancient strains of wheat, modern wheat expresses a higher quantity of genes for gluten proteins
that are associated with celiac disease. Another culprit is The modern preparation
methods of wheat. It used to be that making bread required a
long fermentation process that required a couple days. Now, you can go from flour to loaf of bread
in two hours. In any case, it appears that most anyone could
benefit in some way from eating less wheat and gluten. Depending on who you are, you can obviously
tolerate more or less. Celiacs and gluten sensitive people obviously
have to be very careful with their diet. In other people, constant consumption of wheat
can slowly chip away at their health with persistent inflammation. And other people can seemingly eat all the
bread they want and not have any problems, at least no obvious problems. At the very least, if you have some ever present
stomach issues or other chronic issues like brain fog, fatigue or skin conditions, it’s
worth trying a gluten free or grain free diet for a couple weeks. Worst case scenario is you lose a couple pounds
in the process. One last thing I should add is that just because
something is gluten free does not mean it’s healthier. Gluten free products often add more sugar,
more refined unhealthy fats and other questionable substitutes to make up for the palatability
lost from taking the gluten out. Unless you’re celiac or gluten sensitivie,
going from processed food to gluten free processed food is hardly an improvement in health. This video was brought to you by Squarespace. If you want to make a professional grade website,
whether it’s an online store or a page for your art, it can’t be easier with Squarespace. They provide an all-in-one platform with beautiful
designer templates to choose from and it all comes with award winning 24 hour customer
service. Domain set up is really easy and you can even
transfer in your third-party domains. There’s no upgrades, nothing to install
and no patches- ever. You can start your free trial at squarespace.com
and when you’re ready to launch, go to squarespace.com/WIL to save 10% off your first purchase of a website
or domain.

About Bill McCormick

Read All Posts By Bill McCormick

100 thoughts on “Is Gluten that bad for your health? | The Science

  1. Watching this video after eating a dozen donuts within 2 days.
    Sweating nervously (ꏿ﹏ꏿ;)

    150lb fit, Clean skin, No allergies
    No medical condition, but some how this video still scares me

  2. I've been liking this channel lately but this video feels too sensationalist, many examples mentioned take correlation as causation. Like the tennis player and the people who switched to a gluten free diet. Who says that they got better because they quit gluten? Many things could have happened. About the zonulin, it's a new discovery, right? More studies and data should be taken into account. From 10:30 it seems more legit, we have definitely changed our diets with industrialization, but again more aspects should be taken into account, right? not just gluten. At the end avoiding processed foods it's a very sane advice.

  3. Gluten aside, wheat is "chemically ripened" with glycinemethylphosphate, aka glyphosate, aka Roundup. The chemical is sprayed on the whole plants right before harvest and stays on the grain, into your food, into your body. It binds with the body's proteins and impairs their functions.

  4. Burn more calories than you consume and you'll lose weight. Consume more calories than you burn and you'll gain weight. I don't eat gluten free and I'm slim.

  5. Nothing against this gluten free stuff or people with celiac disease, but I hate that companies have taken advantage of the fad it has become. "replacing processed foods with gluten-free processed foods isn't an improvement" not to mention other diet restrictive issues such as diabetes are poorly if ever accommodated at restaurants and other food places. My cousin has a hard time with this cause her little girl has diabetes and half the time the places can't even provide her with nutritional info on the food to help when ordering. Also how do you come up with a statistic for people who haven't been diagnosed but have a disease? Especially one as high as 95%? Not trying to be critical here, I'm just genuinely curious how they come to a conclusion like that.

  6. Unfortunately I will still have to eat bread, smearing butter [margarine 20% olive oil] and honey on my hands makes one hell of a mess as the only alternative.

  7. Hybridization is the culpret, as it is with most products!
    Thousands of years ago people were fine eating fish and loaves of bread!

  8. It makes no evolutionary sense that nearly half of the human population would have serious problems digesting gluten.
    But I do agree that the general population eats to much sugar and too much easy digestible wheat based carbs.

    One question about something that you did not talk about in your video.
    Does fiber matter any bit in wheat and gluten foods consumption? It of course matters a lot for the glycemic index and overall health of foods.

  9. I was plagued with crippling panic attacks for ten years that were ruining my life. I almost went on disability. I was hardly functioning. I cut out gluten two months ago. The panic attacks are completely gone. I have my life back. And I lost 21 pounds.

  10. The only treatment for celiac disease is to follow a gluten-free diet—that is, to avoid all foods that contain gluten. For most people, following this diet will stop symptoms, heal existing intestinal damage, and prevent further damage. Improvements begin within weeks of starting the diet.

  11. What changed ? Come on. I cannot believe you did not mention it.
    The introduction of Monsanto's GLYPHOSATE in 1996. Research MIT's Stephanie Seneff.

  12. "There is no part of the body excluded from the mechanisms of inflammation."
    That part is a lie. Your eyes, brain, and reproductive organs are immune privileged sites, meaning they are not affected or regulated by the immune system. Inflammation is an immune response, and thus, these organs cannot go through inflammation directly.

  13. I LOVE this channel. I always learn so much from all the questions I've often wondered about. Please keep doing what you're doing! 🌻🌻🌻

  14. …Recent News Reports that it's NOT Gluten that is the Deleterious Health Culprit in these Cereal Grains but in actuality it is the "Poisonous" Herbicide "Glyphosate" now found in ALL Produce that does the Actual Physical Damage in the Body ! Also a Warning was Issued in the last few months that ..ALL Commercial Coffee and Coffee Beans are Very High in Glyphosate ..Also Notable this Glyphosate in Coffee Warning has NOT been Publicized Prominently if at All in the Main Stream Media !!!

  15. I cured my eczema and allergies by not eating these: wheat, dairy, and sugar! Sssshhhhh… don't tell your doctors about this.

  16. Almost all supermarket bread…any supermarket…bread called whatever you like…wholemeal, white or anything else, contains soy flour. Around 50%.
    And I'm led to believe…all soy flour is genetically modified.
    No one knows the long term effect of genetically modified soy flour. Or anything genetically altered.
    Is this the cause of the bread causing ill health these days. When it never used to??
    Does this introduction of modified soy into our breads coincide with the diseases now recognised as becoming epidemic? Like diabetes?
    Anyone know whether the timing is linked? It's the only main difference I've noticed.
    Soy is ok. But not the genetically altered. That may not be recognised by our "natural" systems.
    And it may take an evolutionary length of time for us to be safe with it.
    Just maybe.
    Anyone know?

  17. This is true, but not of most people in the world. Same with soy. Whole of Asia eats soy everyday and still standing healthier than the US

  18. I grew up on wheat and dairy. 30 yrs later I finally made the connection that this caused me a brain tumor & fucked up my life. Revelations!

  19. Whole wheat sourdough bread should be healthy ; but the dough should be fermantated at least 4 hours. The procedure of bread making is important. This kind of bread to find is not easy; the best thing is to make your own bread.
    "Some claim that sourdough bread is a probiotic food since it is made with a fermented dough containing tons of gut-friendly bacteria (Lactobacillus, we’re looking at you!). While the baking process kills off the bacteria, which may reduce its probiotic properties, there’s some evidence suggesting that even dead probiotic bacteria still have some health benefits, including anti-inflammatory properties."

  20. I was a textbook case of celiac disease as a child except that I had constipation instead of diarrhea. I was embarrassingly thin (like. failure-thrive-thin) but hated bread (and potates) I eventually learned to avoid bread, especially white bread, and became healthier. Rice is the only starchy grain I tolerate well but my only one grandmother ever used it. I try to remain low carb in general. This has been my best strategy for health in my 61 years. I always suffer when I depart from it. Thus far, I have escaped the diabetes and alcoholism that have plagued the majority of my relatives

  21. My face stopped itching when I went gluten free and stopped eating processed food. I could never figure out what I was allergic to. Thought it was some soap or lotion I was using.

  22. Monsatan and GMO Frankefoods strike again 😈 This video actually answers a big question – inasmuch as it mentioned; that in the past, people would actually ferment the wheat before baking it. Wheat should be prepared like matured yoghurt, wine, tofu and cheese; it before it can be eaten – and mass production doesn't work like that. . . .

  23. I use vital wheat gluten to make my meatless “meat” alternatives without issues. However, store bought breads give me issues.

    Further readings have proved that those who do not have celiac disease or sensitivities, the issues are what is added to the ‘gluten’ that creates these issues (sugar, dairy products, yeast etc)

  24. Just last year I was diagnosed with this issue at 56-years-old. My story may help others so here goes: After a lifetime of eating gluten products (breads, pastas, etc) I began getting a weird pressure or pain in my left side, occasional bloated gut, constipation, and digestive issues. Like most people I just started eating antacids and figured it was just 'something I ate' and ignored it. Then it got worse and persistent, so I had a multitude of tests and checkups, and after spending a ridiculous amount of money and time, they found… nothing, no known cause. I also had the occasional 'brain fog' and blurred vision in one eye.

    Then I started getting regular rashes on my elbows, upper back/shoulder, buttocks. At first this was thought to be shingles, because the rashes look quite similar but I often got the rash on both sides of the body at once which is extremely rare with shingles; eventually this was given a "unlikely" diagnosis. Someone suggested I get a blood test or skin biopsy around the rash to test for an antibody called immunoglobulin A (IgA). Turns out I had dermatitis herpetiformis (also called called Duhring’s disease or gluten rash).

    At this point I went on a gluten-free diet and things improved, up to a point. Not really mentioned in this video it is not only wheat, it's also rye and barley. What I did not know at the time is there is gluten added to many foods I still ate, and I also was not checking labels on food as to the PROCESSING of food, i.e. I ate alot of mixed nuts, but right there on the can it states "Processed in same facilities as wheat, milk…", so the symptoms would flare up again and I could not figure out the cause. So if you go on this diet you have to check everything otherwise even tiny trace amounts can set you back down to zero on healing your immune system, and you have to start all over. Some people have very positive results within a few weeks, others it takes at least 12 months or 2-3 years for your system to restore itself, so keep this in mind. It is a long game, not a quick fix.

    While some people with DH typically don’t have any of the intestinal symptoms, 80 percent or more of people with DH still have intestinal damage, especially if they eat a diet that’s high in gluten, and this can cause a wide range of very serious health consequences, including: thin enamel of teeth, lactose-intolerant, irritable bowel syndrome, vitamin and mineral deficiencies, osteoporosis, lymphoma, infertility, bowel cancers, nervous system disorders, liver/gall bladder/pancreas conditions, etc. etc.

    Given that a great many of these conditions are misdiagnosed as to cause, and therefore are not properly treated and either get worse or people start taking expensive medications with dangerous side effects, I think this IgA test should be standard practice in medical facilities now. At least once you know you have it, you can make changes that improve the conditions or they can even disappear entirely after an extended time on gluten-free. I will say here that not one, but TWO doctors openly scoffed at my suggestion of what I thought I had, they both essentially said "celiac disease is overblown and so rare it's not worth testing for… but here take these drugs for whatever you really have". A study performed in 2019 found an overwhelming number of doctors that either knew next to nothing about this condition, or they think it is a "fad", and so misdiagnosis is very common.

    If you have any of these complications mentioned above, GET THE IgA TEST, just to know, and it may save you a lifetime of increasingly deteriorating conditions and a comprised quality of life. Even if you have no noticeable symptoms yet get the test anyway the next time you have a checkup, it's not that much cost and… why not? You may be able to get ahead of it before it rears its ugly head.

  25. I eat plenty of gluten foods but have reason to measure my inflammatory blood markers. There is no correlation, i.e. no extra large response when have increased my gluten intake. Take this video with a pinch of salt (in fact don't – salt is much worse than gluten). This video is full if claims but no actual backup evidence. Show us they studies, not opinions.

  26. Read Wheat Belly by William Davis. Please look into a low carb diet. The benefits are bountiful! Carbs=sugar=too much insulin=fat storage and the rest of metabolic syndrome.

  27. Check Dr Gundry’s food lost or Dr Mercola. Or just exclude grains, sugar, vegetable oils, and anything not organic. And only eat in a 7 hour window daily.

  28. I was struggling with eczema and skin rashes all my life. I was embarrassed of taking my shirt of at the beach or at pool parties with my friends. Spend so much money on all types of tropical eczema creams. Not even the doctors could help me. 4 years ago Did some research online and came across a low carb diet. I gave up all bread, pizza, pasta ect from my diet. Never looked back. My eczema and skin rashes went away and Never came back I am 40 years old now.

  29. I really only eat bread anymore if it's a nice, High Quality bread that I can enjoy. But growing up, it felt like I was force fed horrible white bread.

  30. the reason the dutch got healthier in WWII was that the Naxi's took all the meat, dairy cows, and chichens producing eggs leaving the people to eat only plants. that and not getting enough calories is what helped the people get healthier, not gluten. this is well documented and this gluten thing is not.

  31. Thank you so very much for this video, very informative information about how all this started. Thank you :o)

  32. Is this video a hoax? It's too polarized, why not look at what amount of sugar and other stuff Japanese people do? Sugar, walk, excercise?

  33. I noticed you didn’t mention “schizophrenia.” Years ago my daughter-in-law went to a doctor in Atlanta Georgia. He took her off Wheat… He said that Wheat aggravates schizophrenia tremendously in many people who have the disorder. It makes you wonder does the consumption of Wheat possibly even cause schizophrenia?? There’s something to investigate!🤨🧐🤔

  34. im 46. 4 years of cronic trapped wind becoming more regular overtime, going from maybe once a month in the beginning, coming on at night but getting to sleep eventually, to feeling like im in labour for 12 hours, not being able to work some days. 3 months ago I started to keep a food diary because it was just getting worse. I had bloods done and a fecal test, all clear. Doc said about the diary. 9 weeks later after much study of this food diary, I still couldnt see much of a pattern, somedays eating gluten I was ill and others not. Then 1 video said it could be something u ate 3 days ago!!! So all my efforts to work it out never worked as I had been only looking at what I ate that day. Right I said, im goin gluten free, I have to know whats doing this!!!!

    Ive been gluten free for 1 week and I can tell u, my stomach feels fantastic!!! Im struggling what to eat cos I don't have much money for food and ive cleared my cupboards of anything gluten. I regularly ate noodle stir fry and bread things and pasta so im finding substitutes but they are expensive but I will get there.

    Ty so much for this informative video, have a great day!!!! And please if anyone here has unexplained digestive problems please dont take 4 years working it out, no matter how much u luvv bread!!

  35. If Gluten has a wheaty taste there's some in dry pet food. There isn't much flavor difference between Wheat Bread and Whiskas Cat Treats. Is it any wonder animals develop gluten allergies?

  36. Im not Japanese but I grew up in Japan and we LITERALLY had a snack called “gluten puffs”, so to speak. In Japanese they’re called “O-fu” or “Fugashi” and I loved them so much. I must have eaten them everyday. Considering how I’m fairly healthy and own a house, I like to think that despite having a very difficult life, that my physical and mental health is pretty good.

  37. Grains were once used as a prevention of hunger when meat/fish was scarce due to seasonal variations!! It was never meant to be normal food to digest. Grains, however tasty it may be, is NO FOOD FOR HUMANS!!! …

  38. A doctor actually asked me after a operation if I can eat normal bread only as an exeption because they had run out the gluten free bread.. even thought they knew I had celiac! Shouldnt they know better? I was like.. no 🥵

  39. The sudden in increase in gluten sensitivity corresponded to when farmers started using roundup as a desiccant during harvesting the wheat.

Leave a Reply

Your email address will not be published. Required fields are marked *