hi I’m Veronica with watchmojo.com and
today health expert in Nick Robinson
explains the gluten-free craze and how
it can be beneficial to you so what is
gluten gluten is the sticky protein that
you can find in grains so you would find
it for example in wheat oats barley now
it’s called gluten because it’s sticky
so gluten is the protein that binds the
food together which is why we use it to
make breads and pastries because it
helps bind food and it’s also used as a
cheap additive and pretty much anything
you find in a box or in a wrapper or in
a can what does it mean to be allergic
to gluten because it’s a sticky protein
it actually binds to something called
villi which are the absorbent little
follicles that are contained in your
intestines as you eat gluten it travels
through your system and then it covers
the veal I which means that whatever
foods are eating is going to reduce the
absorption of nutrients of those foods
for someone who is allergic to gluten it
will actually kill off the villi and
cause scar tissue in their intestine
causing massive health problems those
are people who have celiac disease and
other immune system diseases who react
to gluten but for random people who have
no allergy and who don’t have
intolerance they’re going to feel the
lack of nutrients also when they’re
eating gluten now how come we’re seeing
such a trend in going gluten-free the
research in the past 10 years has been
really dramatic we used to think that
people who couldn’t have gluten were
only people with celiac disease and the
testing for celiac disease was very
inconsistent it was very hard to obtain
we’re just experiencing a lot more
research that’s becoming available and
the other thing too is as we understand
what gluten does to everybody we’re
realizing that we need to take cancer
patients off of gluten children with
autism people with psychiatric illnesses
people with insomnia because it
increases the amount of nutrients that
you absorb which means it increases your
ability to fight disease and to be
healthy so the athletic community I
think is one of the first communities to
go hey wait a minute I want to sign up
for the best most optimal health
possible so I’m going to
gluten out of my diet does that mean
that everyone can benefit from a
gluten-free diet you take any single
person off of gluten and one of the
first things they’ll notice within 10
days is that their waistline shrinks
yeah by several inches I had one lady
that I was working with in 10 days she
lost seven inches around her waist she
was not allergic to gluten it just was
not optimal for her system most of my
clients who take away the gluten within
10 days they’re transformed their skin
looks better their sleep is better their
energy is higher and they just feel much
more radiant in a life if you decide to
go gluten-free does this mean you won’t
be able to eat anything let’s explain
maybe a bit more why we eat greens so
grains is actually quite new in the
human nutrition system if you look at a
field of wheat you wouldn’t be inspired
to go eat that you’d have to mill it
transform it you need tools and
mechanisms but grasses is natural for
humans to eat grasses for example like
rice you just soak it and you can eat it
so grass is that don’t contain gluten
have been in our diet for thousands and
thousands of years so there’s actually a
wide variety of foods that you can have
without gluten that just feels much
better and more natural to your system
like Rice’s like potatoes amaranth in
chia and teff a lot of ancient grasses
that were rediscovering today and
bringing back into our diet now I read
that people that cut out fortified
breads and cereals actually lack fully
in their diet is this true it would be
true if all you ate was bread and pasta
folic acid is found in spinach and
lettuces and anything crunchy and green
that you would find in a supermarket has
folate in it so all you need if you make
sure that you eat vegetables every
single day you have all the folate that
you need if we want to go gluten-free
what do we have to look for on the
ingredient list obviously wheat oats rye
barley any of the grains that you can
easily identify it’s also hidden under
something like yeast or starch and if
you see something that’s called
artificial flavors or artificial colors
odds are it also contains secondary
ingredients but there’s always a risk
when you eat packaged foods packaged
foods don’t need to identify anything
that’s less than two
scent of the ingredients so your
manufacturer can be putting just about
anything in your food as long as it
doesn’t exceed two percent well thank
you very much you’re welcome thank you
today health expert in Nick Robinson
explains the gluten-free craze and how
it can be beneficial to you so what is
gluten gluten is the sticky protein that
you can find in grains so you would find
it for example in wheat oats barley now
it’s called gluten because it’s sticky
so gluten is the protein that binds the
food together which is why we use it to
make breads and pastries because it
helps bind food and it’s also used as a
cheap additive and pretty much anything
you find in a box or in a wrapper or in
a can what does it mean to be allergic
to gluten because it’s a sticky protein
it actually binds to something called
villi which are the absorbent little
follicles that are contained in your
intestines as you eat gluten it travels
through your system and then it covers
the veal I which means that whatever
foods are eating is going to reduce the
absorption of nutrients of those foods
for someone who is allergic to gluten it
will actually kill off the villi and
cause scar tissue in their intestine
causing massive health problems those
are people who have celiac disease and
other immune system diseases who react
to gluten but for random people who have
no allergy and who don’t have
intolerance they’re going to feel the
lack of nutrients also when they’re
eating gluten now how come we’re seeing
such a trend in going gluten-free the
research in the past 10 years has been
really dramatic we used to think that
people who couldn’t have gluten were
only people with celiac disease and the
testing for celiac disease was very
inconsistent it was very hard to obtain
we’re just experiencing a lot more
research that’s becoming available and
the other thing too is as we understand
what gluten does to everybody we’re
realizing that we need to take cancer
patients off of gluten children with
autism people with psychiatric illnesses
people with insomnia because it
increases the amount of nutrients that
you absorb which means it increases your
ability to fight disease and to be
healthy so the athletic community I
think is one of the first communities to
go hey wait a minute I want to sign up
for the best most optimal health
possible so I’m going to
gluten out of my diet does that mean
that everyone can benefit from a
gluten-free diet you take any single
person off of gluten and one of the
first things they’ll notice within 10
days is that their waistline shrinks
yeah by several inches I had one lady
that I was working with in 10 days she
lost seven inches around her waist she
was not allergic to gluten it just was
not optimal for her system most of my
clients who take away the gluten within
10 days they’re transformed their skin
looks better their sleep is better their
energy is higher and they just feel much
more radiant in a life if you decide to
go gluten-free does this mean you won’t
be able to eat anything let’s explain
maybe a bit more why we eat greens so
grains is actually quite new in the
human nutrition system if you look at a
field of wheat you wouldn’t be inspired
to go eat that you’d have to mill it
transform it you need tools and
mechanisms but grasses is natural for
humans to eat grasses for example like
rice you just soak it and you can eat it
so grass is that don’t contain gluten
have been in our diet for thousands and
thousands of years so there’s actually a
wide variety of foods that you can have
without gluten that just feels much
better and more natural to your system
like Rice’s like potatoes amaranth in
chia and teff a lot of ancient grasses
that were rediscovering today and
bringing back into our diet now I read
that people that cut out fortified
breads and cereals actually lack fully
in their diet is this true it would be
true if all you ate was bread and pasta
folic acid is found in spinach and
lettuces and anything crunchy and green
that you would find in a supermarket has
folate in it so all you need if you make
sure that you eat vegetables every
single day you have all the folate that
you need if we want to go gluten-free
what do we have to look for on the
ingredient list obviously wheat oats rye
barley any of the grains that you can
easily identify it’s also hidden under
something like yeast or starch and if
you see something that’s called
artificial flavors or artificial colors
odds are it also contains secondary
ingredients but there’s always a risk
when you eat packaged foods packaged
foods don’t need to identify anything
that’s less than two
scent of the ingredients so your
manufacturer can be putting just about
anything in your food as long as it
doesn’t exceed two percent well thank
you very much you’re welcome thank you
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