Before cutting gluten from your diet, make sure to consult with a healthcare provider to avoid any negative effects on your health.
Important Factors to Consider Before Going Gluten-Free
More and more research indicates that gluten can increase intestinal permeability, as well as the effects of gluten on celiac patients (autoimmune disease) and gluten-sensitive patients. These disorders related to gluten negatively affect our overall health and mainly our intestines. In this talk, we reveal everything about gluten consumption, how to follow a gluten-free diet, whether it is worth giving up gluten, and what are the symptoms of being intolerant or sensitive to gluten.
Gluten, a protein found in wheat, barley, and rye, has been linked to various health issues such as gut inflammation and increased intestinal permeability. This can lead to a range of symptoms in those who are gluten-sensitive or intolerant, making it important to understand the impact of gluten on our health and consider a gluten-free diet for those who may benefit from it.
Gluten-Free Beware: The Dangers of Cutting Gluten Without Watching This!
Gluten Is it good or is it bad, you who are watching me at home should stop gluten today or can you continue eating if you have a problem with gluten What would be the symptoms are these and other questions that I am going to tell you about gluten Even I’m going to tell you how you can detect it and what test you can do at home to see if you feel better eating less gluten. Let’s start. What is gluten? Gluten is a complex of proteins. I already know that you know this and it is present in wheat. rye and barley, what you don’t know is that gluten is present in thousands of processed products from makeup, shampoos, toothpastes, drinks, foods that shouldn’t even have it and yet there they are and the problem is that gluten affects many people . in small quantities it destroys their intestine and that is what I am going to talk to you about.
Look, gluten has a tiny portion called gliadin. And look here what gliadin does to some intestines. This thing here is an intestinal cell. two intestinal cells are like rectangular And notice that it has this up here that are like villi, like a kind of extensions as if they were fingers why so that the food has more contact with its surface and can be absorbed much more easily in certain people the gliadin is recognized as something bad, our immune system recognizes it as something bad and what it does, it attacks it and when it attacks the gliadin it also destroys our speeds. Imagine that the food is passing through here having contact with the villi, the gliadin is detected as something bad and the villi They are destroyed and a cell that was like that before is now flat, so the people who have this.
Problem who are called celiacs have their villi destroyed, but even those who are not celiacs there is more and more evidence that this thing that is here can happen. Look at the Intestinal cells are connected by these special bridges called gap junctions. These special bridges are very important because they keep the cells together but they also do something important, which is allow them to communicate and pass ions between themselves but also from the food we consume. They can pass through certain ions and certain nutrients and notice that I am trying to Highlight the words some nutrients and some ions do not all pass through here and now when gliadin is recognized as something bad you are first that the cells in theory separate more but these unions are they lose and now not only certain ions and nutrients pass through.
But also bacterial toxins and other molecules that damage, inflame and destroy our body. This is what is known as increased intestinal permeability and it has dozens of symptoms that may be happening to you. and there is another condition called gluten sensitivity This is not celiac disease This is not increased permeability There are certain people who when they eat gluten have unpleasant symptoms I’m going to tell you that they are very similar to celiac disease but there is no destruction of speeds and in theory for now there would seem to be no marked increase in intestinal permeability, I say yet because there is more and more evidence that the amounts of gluten could in almost any person increase permeability a little and in some cases a little a lot which is Serious then, what are the.
Symptoms or how can I know if I have celiac disease, sensitivity to gluten or whatever? There are more than 200 symptoms that can occur to you of all kinds, but the most common are intestinal symptoms, abdominal pain like colic, it tightens, it loosens your abdomen. You bloat when you eat wheat, rye, barley or Tomas the drinks that I already told you. In fact, I’m going to leave you a list in the description so you can see all the ultra-processed ones they have and then I’m going to tell you which ones you have to be careful with in addition to bloating. You can have a lot of flatulence, you can have diarrhea and then constipation for a while and then diarrhea for another time, but look, in addition to these symptoms located in the intestine, the curious thing is that it can cause systemic symptoms of chronic inflammation. I told you when the unions separate and become they destroy anything happens here and arrives.
Anything to our bloodstream this generates Chronic inflammation and increased permeability plus Chronic inflammation causes symptoms of all kinds people are tired and don’t know why Because they sleep well people are very fatigued people have pain in their joints People have weaker bones, that is, osteoporosis, some people are even infertile and there is no other cause and the problem was this. People are anemic, there may be numbness in the hands, feet, tingling and even skin problems, dermatological. And that’s all. due to the increased permeability but also due to the antibodies that are generated in celiac disease now. This term is very important, remember that chronic inflammation is a state of alert in your body all the time.
And that generates widespread damage to the body. So it is important to lower chronic inflammation by eating well, maintaining a healthy weight, properly treating diabetes, hypertension by sleeping, reducing stress, but the intestine is essential, so be careful with the increase in intestinal permeability. The question is what do I do, doctor. I didn’t know about gluten. I have I have to take a test and give up gluten. What do I do? I’m going to tell you. But the first thing you have to do if you suspect that you have these symptoms when you eat gluten is there are two options. This is the one that most people do, but this is the one that I do. I recommend that you go to a doctor, a gastroenterologist, he will do a blood test where certain special molecules can be detected in your blood that may indicate gluten sensitivity, celiac disease, and if.
Necessary, he will do an endoscopy to see how those cells are now. What many people do is the gluten free test or the gluten-free test. What they do, they leave gluten for two to three weeks and see if they feel better or worse about giving up gluten. What I recommend is to remember this fresh premise. red meat, poultry, fish, fruits, vegetables, does not contain gluten, ultra-processed foods do contain gluten, most of them have gluten. Unless it is labeled gluten free, it is obvious that we have to leave aside wheat, fresh rye and barley because this does have gluten, then these people stop gluten for three to four weeks and see how they feel, many of them feel tired, many of them feel much better, the diarrhea ends, and then they know that they have some type of gluten sensitivity because I’m going to tell you what.
There is. different types of sensitivity, more or less, now there is a big controversy about this, the cold gluten fad, giving up gluten was explosive all over the world and many people suggested that they were sensitive to gluten. And what happened, there were several studies that show that People who claim to have some sensitivity to gluten are studied and out of 100 people who are studied it is found that between 80 and 85 of them do not have any type of sensitivity . permeability now this is contrasted with new studies that show that gluten Yes it would be deleterious we are standing in the middle we believe that gluten like sugar for example should be eaten in moderation I’m going to tell you and I’m also going to tell you What’s happening What are they the negative consequences of.
Removing gluten from your diet now the question is doctor then should I give up gluten should I stop eating The answer is Yes if you are celiac that is to say a celiac patient cannot eat gluten any amount of gluten, no matter how microscopic it may be, it generates terrible damage to their villi destroys the intestine increases intestinal permeability and worsens their disease so they should not eat any amount if the person is sensitive to gluten there are different scales There are people who are very sensitive and there are people who are not very sensitive those who are very sensitive should decrease to the maximum and the less sensitive ones can have very small symptoms and since there is no speed damage there would not be a real problem unless we can verify this increase in permeability for sure and I tell you there is increasingly more convincing evidence. So.
If you are celiac, stop if you are sensitive, reduce it to a minimum, especially if your sensitivity is high and if I am a person who does not have celiac problems, I am not sensitive but I would like to give up gluten because I think it is bad, what would you say to me? Look at the recommendation. The thing is that gluten, you have to understand that it doesn’t give you anything, it’s a nutrient that doesn’t give you vitamins, it doesn’t give you minerals, it doesn’t give you proteins, it doesn’t serve any purpose. That is to say, it’s simply there and what is known is that reducing gluten consumption Gluten does not affect you at any point, that is, if you remove gluten from your diet you will not have negative effects. Even as gluten is present mainly in refined flours, in cookies, in cakes, in baked goods, there are many people who give up gluten AND especially those that replace.
Lean meats with fruits, vegetables, improve not because they have left gluten but because they replaced bad flours with good flours. So this is very important that you know when leaving gluten if that is what you want to do and remember One thing and I am going to repeat it once again, we have more and more evidence that gluten can increase intestinal permeability and this is going to be talked about in the very near future and it is serious, so be careful with gluten. I would say that you eat it in minors. quantities We always tell you to stay away from flours because flours are not ideal, they are pure sugar and on top of that they have gluten, especially wheat rye Rye and barley Now there are some foods that people think have gluten and are extremely beneficial for your body and that is why I’m going to tell you, be careful with oats, oats are a fantastic grain. It has.
A big problem. Much of the oats are grown in areas where rye wheat and barley are grown and they are kept together, so the oats are contaminated with gluten because of the cent wheat and barley I am not telling you to stop eating oats but if you are sensitive or if you have celiac disease and you eat oats you could be poisoned because of the oats you have to make sure that the oats you buy are gluten free and that the brand When you buy, make sure there is no Cross contamination. Another very common food that people stop eating because they think it has gluten is rice. We did a whole talk about rice. I always recommend washed brown rice to avoid Arsenic and not very cooked. You can see why Because this way it has less sugar, it adds fiber and washing to remove the Arsenic and it does not contain.
Gluten and the third food is buckwheat which says wheat so you say be careful it has gluten no buckwheat is a pseudocereal which like others Pseudocereals can be consumed even if you have celiac disease, so my final recommendation is celiac zero-gluten-sensitive, the smallest possible amount of a taste if you want on a weekend if your sensitivity is low and people who are worried about gluten have no problem leaving it out especially Yes. They are going to replace them with healthy foods. I hope this talk has been useful and informative bye bye.
