The Big Problem with Gluten-Free

The Big Problem with Gluten-Free

The Big Problem with Gluten-Free

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okay so at another question about gluten-free someone wanted to know is gluten-free keto friendly all right let me let me talk about that I’m gonna make this kind of short most of you might already know this data but if you don’t I think it’s going to be important what does gluten gluten is the protein part of wheat okay or other grains this causes celiac it’s an inflammatory condition with the gut most people are very sensitive to gluten okay they’re gonna have a lot of inflammatory problems but not just with the gut with a thyroid with many different parts of the body so it’s very good to not consume gluten it’s essential but when you’re removing the gluten the protein part you’re actually increasing the concentration of carbs in that grain you’re gonna spike the blood sugars more and you’re gonna cause more insulin spike which is then going to cause more inflammation okay people like so I’m gluten free I’m doing a rice flour or potato starch or corn starch or tapioca starch really you’re just gonna basically create so much inflammation so now it’s higher on the glycemic index it’s gonna spike the blood sugar more it’s gonna raise insulin more it’s gonna create more problems especially with inflammation so here you are getting rid of gluten to decrease your risk of celiac but you’re still creating a lot of inflammation with that what people need to do is be green free okay grain free rice free potato free corn free tapioca starch free alright thanks for watching hey guys real quick I have a new healthy keto eating plan for you just go to dr. Berg comm it’s right on the front page I put a link down below download it it’s free check it out

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The Big Problem with Gluten-Free

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In this video, Dr. Berg talks about the big problem with gluten-free. Gluten is the protein part of wheat or grains that causes celiac(an inflammatory condition of the gut). Most people are sensitive to gluten that causes inflammatory problems not only with the gut but also in the thyroid and many different parts of the body.

It is very essential not to consume gluten. When you remove the gluten you’re increasing the concentration of carbs in that grain and that will spike the blood sugars more and causes more insulin which is also going to cause more inflammation.

Dr. Eric Berg DC Bio:
Dr. Berg, 53 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media.


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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.

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