Join us for Wellness Wednesday on October 30, 2024, to explore gluten’s impact on health and discover tasty, gluten-free options.
Exploring the Health Benefits and Myths Surrounding Gluten
Wellness Wednesdays on the Take-over, 1079 Life focuses on important health topics, with a recent episode dedicated to gluten and its impact on health. Food sensitivities have become increasingly common, affecting an estimated 45% of the population. Although not life-threatening, these sensitivities can significantly diminish quality of life for those affected. Understanding gluten and its effects can be crucial for individuals experiencing discomfort or adverse reactions related to this protein.
Kelli Kieselbach, an Adelaide-based Naturopath and Clinical Nutritionist, brings her expertise to the discussion. Kelli specializes in pain and fatigue management, particularly for patients dealing with conditions such as Fibromyalgia and Chronic Fatigue Syndrome. She empowers individuals to enhance their energy levels and reduce pain through tailored nutritional and herbal medicine approaches. With a commitment to educating various groups on health-related topics, Kelli’s insights provide valuable information for anyone looking to improve their well-being.
Unraveling the Myths: Your Guide to Gluten-Free Living
Wellness Wednesdays on the Takeover brought to you by station sponsor Kelly K naturopath book your free intro call today at k.c. that’s all right we are joined by Kelly K naturopath hey how’s it going yeah I’m going well thank you how are you guys yeah going well thank you yeah yeah pretty good yeah only two um less.
Than two months till Christmas so we’re just crazy to think but uh you know we’re just trying to think it’s still October not November just yet so take it one month at a time that’s right it’s creeping up now today our topic we’re talking about is gluten what is gluten okay so gluten is a protein that is found in wheat and.
Some other grains like rye and barley and spelt and and oats if they’ve if the oats have been processed on the same Machinery as wheat it can get contaminated there but yeah it’s a protein that some people may have a bit of an issue with but you know not not everyone yeah interesting yeah because you do hear from a lot of people saying.
That they’re they’re gluten intolerant they can’t have gluten and you make it think oh so is is gluten technically a Bad Thing should we all stop eating it I don’t think we should all stop eating it but for some people it can pose a real problem it’s probably important to distinguish as well between celiac disease and gluten sensitivity because.
Celiac disease is quite a serious condition um it is genetic but um and also has an autoimmune component where when people eat gluten even the tiniest amounts it will destroy the lining of the intestines so that’s quite a serious form and people with celiac disease they have to be 100% zero gluten there’s no room for error there and whereas people.
With a gluten sensitivity um it’s a little bit less dire they may be able to tolerate small amounts but they um but they may not be able to do you know huge big pasta meals or or sandwiches and things like that and but it’s not everyone it’s just certain people may either genetically find that they’re more predisposed to be.
Sensitive to gluten or um you know they may have developed that because of you know different digestive conditions or things along the way yeah interesting it’s not bad for everyone it’s not inherently bad yeah yeah sure good so everyone can still some people can still have it of course but then again there are those who uh have a bad reaction to.
It and so when we come back uh after after a break we’ll talk a little bit more about what types of things might people notice if they do have a problem with gluten and then what they should do if they are reacting badly to it so we’ll have a chat uh very very soon right after Testo and Tate McCrae with 1035 here on the takeover on F chat with.
Kelly K naturopath hey Kelly how are you yeah I’m really well thank you very very good well Kelly we’re currently speaking all about gluten and you told us a little bit about what it is and that well yes there there are certain people that do have a bad reaction to it it’s not um bad for everyone you know and so but we sort of want to narrow down to.
Those who actually do have um a negative reaction to gluten or gluten intolerance and so what sort of things might people notice if they do actually have a problem with gluten yeah well I guess often there’s digestive symptoms so people might notice that they have some bloating after they eat a gluten Rich meal or they might have changes in their.
Bowel habits or some reflux um so that can be quite common it does get a little bit tricky because um you know there could be a number of reasons why someone’s reacting to something like bread or pasta so it’s not always the gluten it could be other wheat proteins or the fibers in the wheat that are causing an issue but um typically there.
Might be some kind of digestive issue and then for some people it can go beyond the digestive tract and they might actually find that they get almost flowy aches and pains or they might have fatigue in response to to gluten um so there can be more broader systemic system um symptoms as well um and I guess the other thing is that.
There are certain conditions that we know do have a stronger association with uh with gluten sensitivity and these tend to be autoimmune conditions where the body’s immune system is already you know it’s already off balance it’s already off kilter and for people who have those conditions sometimes having gluten can make it.
Worse or being on a gluten-free diet can improve their symptom management so these are things like rheumatoid arthritis autoimmune thyroid conditions um and other you know psorasis the other kind of autoimmune conditions like that as well okay so what should people do if they suspect that they are reacting to gluten and.
Getting these sorts of symptoms yeah so the first thing I would say is um perhaps if you’re having a really strong reaction to gluten and you suspect this is going on for you first thing to go to your GP and ask about getting screened for celiac disease because it’s really important to know if you do have celiac disease as opposed to a gluten.
Sensitivity because it requires a much more stricter approach um and particularly if there is celiac disease in your family that would that would be 100% the first thing to do MH the next thing to do would be going to talk to a nutritionist um naturopath or dietitian who can support you to do a gluten elimination a diet and reintroduction of.
Gluten back in to see how you’re responding and what sort of changes take place but it is really important to talk work with a practitioner when you’re going through those types of strict elimination processes so that you make sure that you can do it correctly that you can do it for the you know for long enough for the right duration and to.
Make sure you’re doing the reintroduction challenges um appropriately as well and talk with them about what might be causing the issue because like I said before food intolerances and sensitivities get very very complicated so it’s good to um sort of assess okay does this look like a gluten sensitivity or could there be.
Something else going on as well yeah fantastic Kelly thank you so much for speaking with us for another Wellness Wednesday and for those who do uh feel like they are maybe uh struggling with you know uh consuming gluten or that they are reacting to it and they have more questions for you than they can of course head to your.
Website Kelly k.com to get in contact with you and that is Kelly with a K yes Kelly with an i yes sorry sorry yes Kelly with an ey sorry but also the K after there you go yes s to make it confusing for everyone there you go fantastic Kelly thank you so much for joining us tonight on life FM thanks for having me Wellness.
Wednesdays on the Takeover brought to you by station sponsor Kelly K naturopath book your free intro call today at k.c.
