Gluten Free Diet: What Happens When You Eat Gluten- Thomas DeLauer

Gluten Free Diet: What Happens When You Eat Gluten- Thomas DeLauer

Gluten Free Diet: What Happens When You Eat Gluten- Thomas DeLauer

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what’s the first reaction that people usually have when you talk about being gluten free or cutting gluten out of your diet the first thing is usually they look at you like you’re a hippie or they look at you like you’re just jumping on the trendy bandwagon alright I’ve been gluten free for a long time and I will tell you that it’s not because it’s trendy it’s because there’s a lot of legitimate science that shows it has some serious effects when it comes down to how your body absorbs and utilizes nutrients and again it all comes back down to that famed inflammation that I’m always talking about I do want to say if you want to see all the videos that I post up here on YouTube make sure that you click on that little bell and turn on the notifications but also if you’re new to my channel make sure you hit that subscribe button that way you can be part of the live videos that I do as well all right so let’s get down to the science when it comes down to understanding what gluten does in the body we first have to take a look at what gluten does when it comes down to making food or making dough or anything like that you see of course we have the water the flour in the yeast but what we don’t always look at is the role of gluten see gluten provides the structure gluten provides sort of the frame so that the dough can rise and actually have structure and actually have some real sustainability so it doesn’t just collapse okay the yeast allows it to rise but without the actual gluten to hold together it would still ultimately collapse now why does that make gluten bad why is gluten bad and we look at it like that well that same reaction that’s happening there actually happens in your intestinal tract in a lot of ways now I don’t mean that literally but I mean gluten is very very hard to break down it always has been but recently it’s become more difficult you see the problem isn’t necessarily with gluten itself the problem is how we have adapted to the overconsumption of gluten when we consume a lot of gluten and a lot of wheat over time we ultimately find that our bodies have a harder time reacting to it they don’t really get a good response they end up having an immune response there are even some older studies that took a look at frozen Seraph in the 1940s and 50s versus serum from today and how the body reacts to gluten now versus how it did then and it’s totally different the body totally responds differently to gluten as a matter of fact it was like something like four or five times more people now have a response to gluten in a negative way then people did back and then and ultimately you don’t have to have a celiac issue to even have an intolerance to gluten so here’s what happens when you consume gluten I want you to think of a miniature paper cup like a really small paper cut that’s happening inside your intestinal tract you’re getting these micro traumas and these micro fissures that are causing issues now it’s not the actual cut or the trauma itself that causes the issue it’s the inflammatory or immune response that is happening because of that so when we have that immune response from the intestinal tract it can cause what’s known as intestinal permeability and I’ll get to that in one moment now again it’s not the gluten itself it’s something known as the amylase trypsin inhibitor this amylase trypsin inhibitor is what shuts down certain components of the intestinal tract but triggers different parts of the immune system this amylase trypsin inhibitor has been a result of adding different pest controls into the wheat supply so when we’re trying to make it a little bit more sustainable or make it so that we can mass-produce it we’re adding compounds that are triggering an immune response within the body so this amylase trypsin inhibitor causes this inflammation in our gut which therefore leads to intestinal permeability you might be wondering what intestinal permeability is a lot of us would think that when it comes down to absorbing nutrients that we want more to be absorbed we want bigger chunks but that’s not the case you see when things are absorbed in the intestinal tract we want them to be micronized one of them to be as small as possible that way they can assimilate they can get through the entero site they can cross through the membrane of a cell and they can actually react they can trigger energy they can be broken down into glucose when there are larger chunks the body doesn’t really know what to do with them you see these larger chunks get into the bloodstream they get into plasma and it triggers an immune response this immune response triggers systemic chronic inflammation which can lead to a multitude of different things we’re talking about chronic fatigue we’re talking about all kinds of joint issues and we’re talking about a major slowdown in overall fat loss so when we have big chunks like that that are getting through the bigger cracks because the intestines are now more permeable it really sets a cascade of negative things now there’s another component of gluten that doesn’t even have anything to do with inflammation and that’s something known as zhonya ‘ln seizes on Yulin is a specific prolem in a type of protein that is in gluten already now this is on Yulin doesn’t actually trigger inflammation at all in fact studies have shown that there’s no response as far as inflammation goes on Yulin but it has a direct line item correlation with more in testing all permeability ultimately what’s known as a leaky gut I don’t like the throw the term leaky gut around because I feel like it’s overused and I feel like it’s very just marketing and trendy and it’s not really how I want to talk but we do have a direct link with zon Yulin and the ability to absorb larger chunks which ultimately leads to of course more systemic inflammation now how do we get rid of this is on Yulin well we can’t it’s part of the new adulterated structure of gluten and we simply can’t avoid it and almost everyone has that negative response to the zon Yulin in the first place but let’s step in another direction for one second when we will look at how things are absorbed in the intestines we don’t always think about how that might affect other things like our mood or a brain or anything like that well the simple fact is that when we have inflammation that is occurring in the system it’s going to trigger neuro inflammation as well neuro inflammation is different kinds of inflammatory cytokines like interleukin 6 interleukin 15 that can cross over the blood-brain barrier or through the blood-brain barrier rather to trigger more inflammation in the actual brain now when we have things like interleukin 1 6 15 even 9 we do run into a multitude of other issues but what is this a result of it’s a result of something known as a lipopolysaccharide that can get in through the leaky gut or the more permeable intestines so it’s a direct correlation with a particularly appalling saccharide that gets into the system the simplest way for me to explain this is you have one potent molecule that gets through the intestinal barrier gets into the bloodstream and triggers a toxic reaction it’s not the lipopolysaccharide itself it’s all the reactions that occur remember the response to gluten is never a cold hard response to gluten itself it’s a chain reaction of different misfires of cells and misfires of the immune system that caused us to have a reaction that’s why every single person’s reaction might be subtly different someone that has celiac is going to be in a lot of intestinal pain and have a lot of irritable bowel syndrome type issues now someone that has a complete different approach on gluten might end up finding that they just feel lethargic and brain foggy anyway I thought that this deserves some clearing up too many people come to me and say that I’m just trendy because I don’t like gluten fact is there’s science that backs it up and now you know it as always make sure you’re keeping it locked in here on my channel for everything that comes down to health wellness fitness mindset family and you name it make sure you let me know if you have any ideas for future videos and I’ll see you in the next one

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Gluten Free Diet: What Happens When You Eat Gluten- Thomas DeLauer

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Gluten Free Diet: What Happens When You Eat Gluten- Thomas DeLauer…

Glutenous Carbs- Gluten refers to several different types of protein found in wheat, barley and rye. When you mix water, yeast and gluten-containing flour, then knead them together, the gluten proteins form an elastic-like web that traps the gases produced by yeast. As gases caught in the gluten matrix expand, they make the dough rise – when the dough is baked, gluten proteins help the bread maintain its shape and texture.

Gluten and Inflammation/Stomach- The proteins in wheat are gut irritants: they’re like that paper cut or splinter digging into the lining of your gut, causing an inflammatory response. Inflammation from wheat is a problem even for people who aren’t sensitive to gluten specifically – amylase trypsin inhibitors (ATIs for short) can provoke an inflammatory immune response in the GI tract by stimulating immune cells. *ATIs are pest resistance molecules in wheat, as strong activators of innate immune responses in monocytes, macrophages, and dendritic cells* Inflammation in the gut contributes to a problem called intestinal permeability. The gut has a very complex system of “border control” that lets digested food into your bloodstream (this is how you get nutrients from it) while keeping everything else out. Every day, you swallow millions of random viruses, bacteria, indigestible molecules like dust, and other stuff that needs to go out the other end, not into your bloodstream. Inflammation in the gut loosens the junctions between cells in the gut wall so too much stuff can pass through – often described as making the gut “leaky.” On top of inflammation leading to increased permeability, gluten accelerates this process by stimulating the release of a protein called zonulin.

Zonulin independently contributes to loosening the junctions between cells in the gut. Add together the inflammation and the zonulin, and gluten has a powerful effect on gut permeability. This can lead to bloating, fatigue, mood swings, and hinders nutrient absorption (nutrient absorption in the large intestine is impaired, resulting in a reduced amount of nutrients being absorbed from food)

Gluten and the Brain- Gluten-triggered inflammation in the gut can instigate inflammation in the brain, referred to as neuroinflammation. Consumption of gluten triggers dysbiosis and gut inflammation and increases the permeability of the intestinal barrier. Increased intestinal permeability allows lipopolysaccharides (LPSs) produced by gut bacteria to leak out of the intestine and into the systemic circulation – leaked LPS’s trigger the immune system to release pro-inflammatory cytokines. LPSs and pro-inflammatory cytokines in the circulation cause toxins to accumulate in the blood stream, inciting systemic inflammation. When systemic inflammation reaches the brain, it creates neuro-inflammation. Neuroinflammation leads to brain dysfunction, cognitive impairment, and an increased vulnerability to neurodegenerative diseases (depression, anxiety, schizophrenia, etc.)

References:
1) 6 Reasons Why Gluten Is Bad for Some People. (n.d.). Retrieved from

2) Is Gluten Killing Your Brain? – Kresser Institute. (2017, May 24). Retrieved from

3) The 14 Most Common Signs of Gluten Intolerance. (n.d.). Retrieved from

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