Continuing our last conversation from episode 16 with Brigid all about the imperative role our gut health plays in our overall health, mood, and well-being. This week – we’re focusing in on GLUTEN & why so many people are experiencing improved health once going “gluten free”, the right way.
As the saying goes – “you are what you eat”. But, now we know, it’s actually more about what you “absorb” that makes you who you are.
Is gluten affecting all of us negatively, or is it just a small percentage of the population?
Should we all be eating gluten free?
Could you potentially be intolerant and not even know it?
We answer all of your questions and more, in this episode.
Oh, & lucky for you – i found a link to that book Brigid was talking about 🙂
In this Episode:
Food truly can have power over the way that you’re feeling. In more ways than one. & We don’t seem to understand things on a deeper level until it becomes personal and we get motivated to pay attention to it for ourselves. So we’re hoping this conversation will impact you before that’s the case for you.
- Americans are predisposed to having increased issues & developing a sensitivity to gluten due to the “Standard American” diet and lifestyle – otherwise known as “the perfect storm” .
- Only 50% of people with celiac disease will actually experience GI symptoms
- The second most common symptom will be neurological – seizures, fatigue, headaches, migraine, mood disorders, cognitive decline.
- Other Issues include: Autoimmune conditions, skin rashes, itchiness, redness and generalized inflammation (joints and body aches).
- Osteoporosis especially in younger people is a huge red flag for celiac disease (& it may just be the underlying cause no one is aware of.)
- gluten is made up of 2 proteins – gliadin and glutenin
- it’s found in things such as wheat, rye, barley, faro, spelt & even oats unless they’re certified gluten-free
- wheat is processed differently in America compared to places like Europe & some people seem to tolerate gluten just fine, over seas.
- can be linked to an inflammatory response that can cause leaky gut, digestive issues, skin rashes, etc.
- increased levels of zonulin in our blood is a measurable serum marker linked to leaky gut
Should you get tested for celiac disease if you think you’re sensitive to gluten? – Is there benefit to putting yourself through the testing? … Or is strictly avoiding gluten enough?
- in order to get tested, you’ll have to start reintroducing gluten into your diet and then undergo a biopsy after 6 weeks of exposure without medications to help minimize the symptoms you might be experiencing.
- there’s also genetic testing (95% of people with celiac will have at lest one of these markers and it’s something you’ll pass on.)
- HLA – DQ2
- HLA – DQ8
- The Only Known Solution – avoiding gluten 100% of the time. no matter what.
- Celiac Disease has been linked to an increased susceptibility to a multitude of autoimmune diseases and chronic diseases
- Most functional medicine doctors don’t recommend undergoing testing if you know avoiding gluten works for you – but it’s something to consider if you’re looking for answers to additional symptoms or issues you may be having and it may benefit your long term health, especially if you plan on having children.
(NCGS) non-celiac gluten sensitivity/intolerance:
- caused by antibodies that are produced in your body, creating an immune response when you consume gluten. Ranging from digestive issues to brain fog, migraines, fatigue, skin rashes, and a multitude of other symptoms.
- affects a large percentage of the population
- a gluten allergy = celiac disease
- NCGS can have an improvement in their symptoms after abstaining from gluten for 6 months & will demonstrate changes in IgG, IgA and IgM antibodies (decreased immune response) as well as a reduction in markers of epithelial cell damage
- There are actual physiological changes happening each time you consume gluten, even if you don’t have symptoms but are considered intolerant or sensitive to the proteins.
Other factors that affect the lining of our gut:
- Frequent use of antibiotics/prescription medications
- Sterile cleaners & Overuse of antibacterial soaps and hand sanitizers
- Not getting outside enough or getting exposed to a diverse microbiome
- Processed, Packaged, Sterile Food
- Inflammatory ingredients found in fast food and restaurant meals (aka eating out too much – there’s a reason we feel better when meals are made at home.)
- Artificial Sweeteners or too much added sugar in our diet
- Imbalances in our microbiome (caused by all of the above).
– Brigid answers it all in this episode. We also discuss:
- The “correct way” to go gluten free.
- The “HEALTH HALO EFFECT” you should be aware of.
- The power of shifting away from current food norms in order to establish a wider variety of nutrition in your daily routine.
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Read More from Brigid – All Disease Begins in the Gut: The 5 Key Roles of a Healthy Gut
& tune in to listen to her additional episodes:
thanks for being a part of the conversation.
It’d mean the world to us if you helped us spread the word. Be sure to leave a rating & review on the iTunes app, take a screenshot of the episode or quotes from the show notes and share it with your friends on social media. Tell your friends and family what you’ve learned.
Be the change you wish to see in the world.
LEAD BY EXAMPLE.
We’re here for you.
your host, Briana Reesing @CriticalConversations
Brigid Titgemeier, MS, RDN, LDN @beingbrigid