Gluten Intolerance vs. Gluten Sensitivity | What Happens When We Eat Gluten | Thomas DeLauer

Gluten Intolerance vs. Gluten Sensitivity | What Happens When We Eat Gluten | Thomas DeLauer

Gluten Intolerance vs. Gluten Sensitivity | What Happens When We Eat Gluten | Thomas DeLauer

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before you bag on your friend who’s gluten intolerance saying that they’re just making it all up to be part of a fad I want you to hear me out on this what I’m going to do is I want to talk about gluten intolerance gluten sensitivity and true celiac disease and talk about how they’re all interrelated because a lot of people seem to think that this gluten thing is just a fad that people are going gluten-free because it’s popular right now but the reality is that there’s some true science and some true physiology that proves that we’re starting to have a bigger issue with gluten as a whole and it all comes down to how our bodies respond to it in the first place and how wheat has changed over the years but what I want to do is I want to help you understand the link between what is gluten intolerance what is true celiac disease and then what is a wheat allergy okay they’re all interrelated to some degree but if you understand what’s happening you might not be so hard on that friend that says that he has an issue with gluten even though he’s not celiac okay so let’s break it down you see first off we have to understand why we’re having so much of an issue with gluten these days is it the fact that it’s just more so in the mainstream and we’re hearing more about it I’m sure to some degree that’s true I’m sure there is some psychological effect that is causing more people to have a gluten reaction when they don’t really have one that’s always going to be the case but the reality is that we have changed as humans the overconsumption of wheat has led us to develop different processes in the body that cause us to have more reactions to wheat when you consume one of the same foods for a long time over and over you do start to cause an issue within your body but that’s not even the issue I’m talking about today the other issue is the hybridization of wheat now say what you want about GMOs like them or not I don’t really care the fact is this hybridization of wheat in particular has elicited a specific change in the proteins you see wheat now has new proteins in it approximately 5% of modern-day wheat is entirely new proteins that our bodies don’t even know how to assimilate or luteal eyes we don’t really have the enzymes to break those proteins down so that truly is causing an issue we’ve hybridized wheat to make it a little bit more drought resistant make it bug resistant but also we end up doing specific things like spraying roundup on it to dry it out faster so you can have more harvesting cycles this causes some issues within our guts but all that aside let’s talk about what’s happening when you have a gluten intolerance the first one I want to talk about is non celiac gluten intolerance okay these are the people that whenever they consume bread or whenever they consume gluten starches they just feel sick they feel bloated they feel like just really lethargic and they just don’t feel good so they say I don’t feel good when I eat gluten and you know what honestly there’s some serious serious clout to that so let’s talk about what’s actually happening you see when you have non celiac gluten intolerance when you ingest gluten it goes down into your intestinal tract as usual when it gets down into your intestinal tract it reacts with a very specific enzyme this enzyme is known as tissue transglutaminase and this is a very important enzyme for the rest of this video this tissue transglutaminase takes gluten and it breaks it down into what is called glutenin and gliadin okay and then we have a very specific immune system that is specifically located in our guts okay we’re not talking about the full overall immune system we’re talking about the gut associated lymphoid tissue this gut associated lymphoid tissue is a specific immune response that is located only within the gut what happens is that enzyme that broke the gluten down into Glee added ended up triggering a reaction to the gliadin so gluten intolerance is a reaction to the specific protein that gliadin so what’s happening is you’re getting some bloating you’re getting inflammation for getting an immune response and that immune response very viably can make you feel like crud it can make you tired it can make you look and it can most of all make you bloated so yes if you feel like after you have some gluten you are completely bloated you could very likely just have a gluten intolerance we are still having an immune response but just without the systemic damage that usually occurs with a true celiac person so now with that being said let’s talk about what happens in someone that has celiac disease okay celiac disease is one step further above gluten intolerance you see remember that enzyme I talked about that tissue transglutaminase so you consume gluten that tissue transglutaminase breaks down the gluten into gliadin and glutenin but this time with celiac the immune response isn’t to the gliadin the immune response is to the enzyme itself that is why it’s known as an autoimmune condition an autoimmune condition is where your body is fighting something off that you already have a more broad scale example is like Hashimoto’s where an autoimmune condition triggers your body to attack your thyroid it’s attacking something that already exists so with celiac patients you are attacking your own enzyme so whenever you have gluten and your body creates this enzyme to break it down your immune system fights the enzyme that’s why it’s more of a systemic issue with people who have celiac they can get really sick and in really in bad situations they could even die so what we’re talking about is two different things but at the same degree very very similar what ends up happening is the same enzyme tissue transglutaminase is responsible for holding our gut together we have a small amount of this enzyme at all times but it gets increased when we have gluten in the equation so if we fight off the tissue transglutaminase we end up fighting off the ability to hold together the intestinal villi this is what allows our intestines to absorb nutrients and when the intestines get brittle and don’t have that micro ability to absorb well then we’re not absorbing nutrients that’s how celiac patients if they consume gluten can get very very ill because they won’t absorb their nutrients okay now let’s move into wheat allergies wheat allergies is a whole different ball game okay wheat allergies are where you actually have an immunoglobulin e response what is called an allergen specific IgE response much like a histamine reaction much like if you’re allergic to shellfish you’re gonna go into anaphylaxis okay gluten and/or wheat allergy is different that’s a histamine response however you can have a wheat allergy and not have a gluten intolerance two different worlds lastly I want to make a point to talk about Pro lemons and other grains oftentimes you’ll talk to someone that has celiac disease or gluten intolerance and find that they also have issues with rice and other grains well they’re not crazy this can actually happen there’s something called Pro lemons Pro lemons are the master proteins are like the carrier storage proteins of gluten and all grains and a lot of times within these Pro lemons you have carryover proteins that cross over so we also need that tissue transglutaminase to break down a lot of these pro lemons and these problems are hard to break down in the first place but when you have a cross so some of the pro lemons that are in gluten could be in rice or could be in cornstarch –is so what ends up happening is you still have the same gluten response with these other grains as you would with gluten not always it all depends on the specific strain and sometimes it’s hard to tell so it can be dangerous sometimes for someone with celiac to even consume rice well my point in saying this isn’t to freak you out and tell you not to eat grains at all it’s just gonna help you understand that grains can sometimes cause that same inflammatory response that gluten can to a smaller degree so if you feel cruddy when you eat grains it’s not in your head it could really be happening but you just have to test it out and see what works for you so as always make sure you’re keeping it locked in here in my channel any ideas for future videos talking about grain brain talking about wheat belly all that stuff I’d love to dive into it just let me know in the comments section I’ll see you in the next video

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Gluten Intolerance vs. Gluten Sensitivity | What Happens When We Eat Gluten | Thomas DeLauer

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Gluten Intolerance vs. Gluten Sensitivity- Thomas DeLauer… Before you bag on your friend who is gluten intolerant, saying that they’re just making it all up to be part of a fad, I want you to hear me out on this. What I want to do is I want to talk about gluten intolerance, gluten sensitivity, and true celiac disease and talk about how they’re all interrelated.

A lot of people seem to think that this gluten thing is just a fad, that people are going gluten-free because it’s popular right now. But the reality is that there’s some true science and some true physiology that proves that we’re starting to have a bigger issue with gluten as a whole, and it all comes down to how our bodies respond to it in the first place and how wheat has changed over the years.

But what I want to do is I want to help you understand the link between what is gluten intolerance, what is true celiac disease, and then what is a wheat allergy. Okay, they’re all interrelated to some degree, but if you understand what’s happening you might not be so hard on that friend that says he has an issue with gluten, even though he’s not celiac. Let’s break it down.

First off, we have to understand why we’re having so much of an issue with gluten these days. Is it the fact that it’s just more so in the mainstream and we’re hearing more about it? I’m sure to some degree that’s true. I am sure there is some psychological effect that is causing more people to have a gluten reaction when they don’t really have one. That’s always going to be the case.

But the reality is that we have changed as humans. The over-consumption of wheat has led us to develop different processes in the body that cause us to have more reactions to wheat. When you consume one of the same foods for a long time, over and over, you do start to cause an issue within your body. But that’s not even the issue I’m talking about today. The other issue is the hybridization of wheat.

Now, say what you want about GMOs. The fact is this hybridization of wheat in particular has elicited a specific change in the proteins. Wheat now has new proteins in it. Approximately 5% of modern day wheat is entirely new proteins that our bodies really have the enzymes to break those proteins down. That truly is causing an issue.

We’ve hybridized wheat to make it a little bit more drought-resistant, make it bug-resistant, but also we end up doing specific things, like spraying Roundup on it, to dry it out faster so you can have more harvesting cycles. This causes some issues within our guts. But all that aside, let’s talk about what’s happening when you have a gluten intolerance.

The first one I want to talk about is non-celiac gluten intolerance. These are the people that whenever they consume bread or whenever they consume gluten starches, they just feel sick. They feel bloated. They feel really lethargic and they just don’t feel good. They say, “I don’t feel good when I eat gluten.”

References:
1) Gluten Sensitivity | Gluten Intolerance | MedlinePlus. (n.d.). Retrieved from
2) IgE-Mediated Food Allergies | Children’s Hospital of Philadelphia. (n.d.). Retrieved from
3) Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities. (n.d.). Retrieved from
4) This Is Your Gut on Gluten. (2013, October 6). Retrieved from
5) What’s the difference between celiac disease, gluten intolerance, and wheat allergy? (2014, November 5). Retrieved from
6) Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food. III, IV, V. (2018, January 24). Retrieved from
7) Recent advances in the study of prolamin storage protein organization and function. (n.d.). Retrieved from
8) Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients. (n.d.). Retrieved from
9) Thyroid Thoughts: Are Grains Bad For Us? (2017, October 14). Retrieved from
10) Wyrick, J. (2013, March 4). Gluten Sensitivity: What Does It Really Mean? Retrieved from /

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