3 Reasons Gluten Intolerance May NOT Be From Gluten

Hey it’s Mike here and today we are going to look at bread but we are simultaneously going to be looking away from gluten because it appears that there are some non gluten or gluten-free things that may be causing the same digestive upsets that people experience that lead them to believe that they are gluten intolerant there are many potential causes but we’re gonna look at three in particular that range from agricultural practice to just the baking process so this isn’t a be more afraid of food situation this is a you might not have to be afraid of gluten anymore situation real quick I’ve been talking about it forever and now I am finally releasing my cookbook it is Mike’s whole vegan cookbook it is officially live you can go and buy at Mike the vegan com which I’m also launching right now I’m launching so many things just in time for Christmas so the link to that will be in the description and I’ll talk more about it at the end but right now back to not gluten now notice that a large portion of people I know believe that they are gluten intolerant because it’s their experience they will eat a gluten containing food and then they will become bloated or nauseous or sick in some way so I wanted to investigate and see if there were any other reasons besides gluten that people might be getting these symptoms so let’s go number one is glyphosate bath aka roundup bath you’re probably familiar with the company Monsanto’s Roundup the active ingredient of which is glyphosate and I was really shocked when I heard this and that is that wheat farmers in many areas will spray their crop with Roundup to kill it all off at the same time and this is called desiccation so it dries out the whole field evenly and then they can harvest a couple weeks earlier and as this study mentions glyphosate is a probable carcinogen according to the w-h-o just like red meat but the cancer connection seems to be limited in studies to people who spray it with the link being non-hodgkins lymphoma the concern I want to talk about here is how it might give you that post gluten tummyache from this study in the journal of interdisciplinary toxicology it appears that animals given glyphosate experienced digestive disruptions quote fish exposed to glyphosate developed digestive problems that are reminiscent of celiac disease it may do this by disrupting the gut bacteria in animals preferentially killing beneficial forms and causing an overgrowth of pathogens from this other study you can see examples of this Salmonella happens to be resistant well lactobacillus is susceptible to it so in other words just like a really crappy antibiotic that only kills the good guys thanks monsanto furthermore this overgrowth of pathogens can lead to a disruption of your intestinal lining aka leaky gut quote pathogens through their activation of a potential signaling molecule called zone Yulin induce a breakdown of the tight junctions in cells lining the gut leading to quote leaky gut syndrome and something tells me that none of this is going to feel good I mean after all our good bacteria digest food the opposite of which is indigestion which happens to be what many people feel after eating gluten leaf foods so a quick summary the herbicide roundup is being sprayed directly on we shortly before it is harvested which may lead to a sort of probiotic bomb which then causes some intestinal distress now I do want to present both sides here and Texas wheat does say that in the u.s. at least this is not that common of a practice and it’s not being sprayed into super high amounts that people say it is on my own farm I use glyphosate well before I plant wheat to provide a clean planting environment sometimes I use the glyphosate after harvest to do the same thing to keep the field clean so he might not be practicing desiccation but he still is spraying glyphosate on his field once maybe twice a year he didn’t need to practice desiccation because it is often only necessary in areas of the world with so much shorter growing seasons like the United Kingdom from this paper in 2007 the level of glyphosate in wheat exceeded the point two milligrams per kilogram limit but in other years it did not however some UK wheat samples have clocked in at two point three milligrams per kilogram which is about 11 times higher than the safe limit however these safe levels are not only based on industry funded science but they are also based on glyphosate alone which is allegedly not harmful to humans because it can’t penetrate ourselves but in actual roundup glyphosate is accompanied by other chemicals that make it more powerful and possibly penetrate ourselves which are called adjuvant so this is a bit like scientists studying bullets without a gun and being like we’ve concluded that these bullet things are absolutely harmless look they can’t even penetrate my skin would you like cash your check oh just take cash Thanks and I know we are not talking about celiac disease specifically here but from this graph you can see that as glyphosate spraying on wheat has increased so has the incidence of celiac disease yes basically everything bad has also increased in that period of time but it’s worth noting and that red glyphosate line is from USDA data so take that mr. Texas wheat so I would say this is compelling but not necessarily set in stone until we have say some clinical trials showing people eating low glyphosate bread versus high glyphosate bread and see how they respond but it could offer an explanation for people who maybe eat bread one time and feel fine and the next time they don’t perhaps that one piece of bread was made with some higher glyphosate wheat and now moving on to number two which is yeast and I can tell you right now that this is probably not hurting the vast majority of people but it’s worth looking into the insights into this come from sufferers of crohn’s disease who have symptoms such as bloating cramping and abdominal pain does that sound familiar it sounds like the definition of gluten intolerance and as dr. Greger mentioned in his nutrition facts video on the topic bakers have the highest Crohn’s disease mortality and from a different data set among the highest rates of Crohn’s disease perhaps a hypersensitivity to yeast may be playing a role in Crohn’s disease he also mentioned this study where scientists poked the inside of people who had Crohn’s digestive tracts with potential allergens such as peanuts and citrus and here is one patients reaction to yeast right there in the middle girls and the Crohn’s group on a whole had a statistically significant immune response to yeast and from this study which put people with Crohn’s on a yeast elimination diet and measured their Crohn’s index which includes things such as abdominal pain which improved after eliminating yeast they then gave them yeast pills and it got worse and another very interesting fact if your gut bacteria is out of whack then you could have a digesting yeast yeast digestion is performed by specific bacteria that we have gained since drinking beer and baking bread because of this one treatment for Crohn’s might simply be taking a pill with a bunch of this bacteria in it no I’m not saying that everybody who thinks they’re gluten intolerant is automatically suffering from Crohn’s disease but in the u.s. our current estimates are about seven hundred and eighty thousand people and it can often be under diagnosed and it’s just very hard to diagnose with nearly half of people with Crohn’s having visited the doctor ten times before it was diagnosed but the question here is is it possible that people who don’t have Crohn’s disease are also having an adverse reaction to yeast maybe not but I think that this should be on people’s radar and that we should do more studies on this and you can imagine if somebody was reacting to yeast they could totally convince themselves with their a gluten intolerant by going home with some organic wheat and baking their own bread with all just natural ingredients and active dry yeast and bam they can have a response and believe it was gluten I guess the easiest way to test this would just be trying to eat some unleavened bread alright now to number three which is a quicker one and that is bro mated flour I’m gonna resist making some bro jokes but the stuff is serious it’s been banned in a lot of countries the entire European Union China South Korea Sri Lanka Canada Australia Brazil Peru and Colombia surprise surprise not banned in the USA despite being a carcinogen and an oxidizing agent which is interesting because oxidative stress is implicated in every major disease including cancer but potassium bromate which we add to bread to condition it and bleach it is a GNote oxen fun stuff India and the US do allow it India allows 50 parts per million and the u.s. allows 75 but the u.s. also requires it to be put on the labels of foods which is why the Environmental Working Group was able to compile a list of foods on their site this includes everything from pizza dough and French bread to cakes and rolls all that gluten nice stuff now the industry’s response is that it is neutralized during baking but this study seems to show otherwise there’s still bromate in they’re after its baked now would this actually give you a stomachache though well oxidation does lead to inflammation which can be irritating but I really wanted to include this just because it’s a dangerous thing to have in food people should be aware of it and we should be pressuring our companies to not put it in their bread okay so by this point you realize that there can be a lot of random crap and bread that could be making you feel bad so what’s the best way to maybe figure out if his gluten or not and I would have to say something which might blow your mind and that is wheat berries a wheat berry is the entire wheat seed so you could go to the grocery store and get an organic bag of wheat berries and go ahead and cook them and add nothing and just see if you have a reaction there won’t be any glyphosate because it’s not allowed in organic farming there won’t be any yeast because you didn’t add it and there won’t be any of those other weird processed ingredients from store-bought bread at this point I again want to emphasize that all this doesn’t mean that you should be afraid of bread I just think it’s good to take a level-headed look at what could actually be causing something and in this case you could expand your diet if you realize it’s not actually gluten and I will be doing a future video looking directly at gluten and seeing how dangerous it might be so stay tuned maybe subscribe for that now I want to say a couple things about the e-book and the website the e-book is Mike’s whole vegan cookbook and it has about 30 recipes ranging from sriracha baked fries and peanut butter cherry cookies to to sweet potato sushi and our unicorn parfait which is super awesome looking it also has some discussion stuff like being vegan at the potluck and fortifying your own plant milk and it’s currently available directly on my website for $11.99 so you can get it in time for Christmas if you do celebrate that and I do just want to say that a lot of the proceeds for this are going to go toward my masters in public health tuition so thank you now for the website itself I originally created it with the intention of making another way to search my videos I realized it was really hard for people to find a certain topic so over time I want to archive all of the different topics in there and make it super searchable I also be uploading articles or text versions of the videos with references and all that so you can go and look at it or in case you can’t watch my video you sort of read my video and finally I have a section called Mike yourself in case you want to start your own YouTube channel it goes over things like cameras and lights and software and I’ll add some more features to the site in the future but for now that’s it for today.

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