Gluten Free Diet: The Truth About Grains- Thomas DeLauer

Gluten Free Diet: The Truth About Grains- Thomas DeLauer

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you’ve all sat down to dinner with that lady that complains about having a gluten issue and that she can’t eat gluten or you’ve all sat down with a guy that says I can’t eat grains and maybe you looked at them like they were crazy but the truth is I want to debunk a lot of these common fallacies that are out there that gluten issues and grain issues are just a fad quite honestly it’s a real thing and we have to look at the actual protein makeup of these foods and what’s really going on when it comes down to our immune system so let’s take a deep dive into gluten the grains and all the trickling effects that come with them you see when we look at gluten for example gluten is broken down into two things it’s broken down into a pro lemon that’s known as Glee Annan and gliadin ends up being something that is the big problem with people with celiac it’s the overall root issue it’s a protein that’s very very hard to digest but I’m going to break down why exactly it’s so bad but in order to do that I have to explain the two parts we have Pro lemons and we have gluten ones I want you to think of Pro lemons as the hardware stores okay there’s a hardware stores of protein that make up things like wheat make up things like barley and oats and stuff like that and then you’ve got the glutens the glutens are like the glue that hold all those proteins together without the glue the proteins are just proteins without the proteins the glutens are just well like empty glue that’s not good for us so we have to look at how it works in the case again of gluten the pronin is one that’s known as a gliadin and the gluten is known as a glutenin yeah that’s a lot of gluts guys but here’s how it actually works in the body and I’m going to explain how gluten and other grains connect in just a second so stick with me I know this is a lot of gluts and a lot of weird words what ends up happening is Glee added the glue that is in gluten ends up getting partially digested we consume it and it reacts with something known as Zhaan Yulin in our intestinal tract now Zhaan Yuen I want you to think of as the traffic cop it’s kind of like the beef eater in the UK right they don’t allow things to go into the bloodstream from the digestive system unless they’re totally allowed and totally approved to go through well what gliadin does is it talks to the Zhaan Yuen it convinces the zon Yulin to let it in even though it really shouldn’t so the zon Yulin lets this protein in that is pretty much undigested as big blocky and ugly it’s very hard for the body to really utilize this ends up triggering an immune response this immune response heightens of course our immune system which triggers inflammation throughout the entire body now if you have celiac you’re going to particularly feel it in the intestinal tract because that’s where it’s really rooted but it really is causing an inflammatory response with all of us it reacts further with something that’s known as tissue transglutaminase now it’s also known as ttg this ttg reaction with the gliadin is where everything really happens you see this TPG is normally a good thing it’s normally taking certain nutrients and allowing us to use them properly but in this case it’s reacting with the gliadin and it’s causing a chain reaction that’s triggering more and more inflammation throughout okay that explains gluten that explains why people with celiac conditions with gluten and why even people that are non celiac of issues with gluten but what about other grains what about Rice’s what about Barley’s what about oats well here’s the thing they all have pro Lemmons gluten just so happens to have gliadin it ends up having that problem in but if we look at other ones for example if we look at barley it’s got one that’s known as hoarding in which also triggers an inflammatory response because it still also paralyzes lasagne ‘ln then we talk about rye which has cycling cycling is another protein that can paralyze lasagne ‘ln to get into the bloodstream then we have another one that’s coming from oats known as a Venant now people may think I’m having gluten-free oats this isn’t going to be that bad well newsflash the Aven in from the oats is still pretty darn bad it may not trigger people that have a particular reaction with gliadin but it’s going to trigger an issue with people to have a reaction to other Pro lemons easy silly act is just the one diagnosis we haven’t really come up with diagnosis for the other ones like the abdomen or the second they just don’t have names yet but you can still react to them now there was a study that actually backed this up even more and once I get through this study I’m going to explain how you can strategically start implementing foods right to know which grains you have a sensitivity – so what this study looked at it was a randomized totally double-blind study that took 34 participants that had irritable bowel syndrome but did not have celiac disease well it was a six-week study and what they wanted to measure was if they had gluten but didn’t know they had gluten would they develop the same kind of symptoms as those that had celiac would well what they found was by giving them a couple pieces of bread or giving them a muffin that they did not know if it was gluten-free or not they ended up finding that even if they did not have celiac they still ended up having the pain the bloating and the overall inflammation those associated with the same foods that a gluten intolerant person or someone with celiac would experience so that kind of tells us even if you don’t have celiac you still can have a true gluten sensitivity now hasn’t been investigated further we don’t really know what the mechanism of action is but it sounds more likely like it’s a reaction to the pro limits so what can you do to test which grains you have an issue with because you may not necessarily have an issue with rice but you may have an issue with barley but maybe you don’t have an issue with oats but you have an issue with rye see it all comes down to testing what you’re going to want to do is you want to eliminate all grains and all gluten from your diet okay just do it for a couple of weeks it doesn’t take long and it’s not that hard to do just eliminate just go cold turkey then what you’re going to do is you’re going to introduce one type of grain at a time so let’s take for example rye so go ahead and grab some straight rye you’re going to consume that in one way or another and you’re going to monitor yourself try not to be subjective but really try to take a true look at it and see how you feel when you have that ride and then if you don’t feel anything then you probably have a sensitivity to it wait a couple days let it clear out and try again maybe with some oats then try it with some barley start measuring truly if you have a solid issue with a particular grain because not all grains are created equal I will be honest if I eat quinoa I bloat for like two weeks that shows I seriously have a sensitivity to that but I could eat oats and not have too much of a problem gluten is a whole other story I actually fall flat on my back by including but casein point is that everybody’s different everybody has a different response in different brains and it doesn’t mean they’re universally bad you just have to truly know and have a solid education how they work in our body there as always make sure you keep it locked in here on my channel if you have specific videos that you want to hear about you know where to put them in the comment section below as always I will see you in the next video [Music]

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Gluten Free Diet: The Truth About Grains- Thomas DeLauer

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Gluten Free Diet: The Truth About Grains- Thomas DeLauer… Those with gluten trouble should also be cautious with other grains because of proteins known as prolamins. Prolamins are proteins that exist in the seeds of cereal grains.
Prolamins:
Gluten consists of a prolamin and a glutelin. Prolamins are storage proteins, and they are the “hardware stores” of the wheat structure that distribute amino acids central to the plant’s development. Glutelin is the “glue” that holds these hardware stores together. Wheat gluten itself consists of the prolamin gliadin and the glutelin glutenin. Gliadin stimulates zonulin, the traffic cop of the gut lining, to allow it to pass into our digestive tract largely undigested and interacting with tissue transglutaminase (tTG), an enzyme found throughout the body. Tissue transglutaminase is a critical part of how the body functions, and specifically, how the tight junctions in the microvilli (think hairy fingers) in our gut are formed. When tTG interacts with gliadin, it creates antibodies – enzyme that is such an important part of our body is now bad – body attacks itself.
Celiac disease is one of the most well-known gluten-related diseases, and those with the disease are advised to avoid more than wheat.
● Roughly 1% of people have celiac disease-
Besides wheat, the following grains contain prolamins:
Grain Prolamin Protein
Wheat Gliadin
Barley
Hordein
Oats Avenin
Corn Zein
Rye Secalin
Sorghum Karirin
Not all prolamins are believed to trigger celiac disease – the main ones are those from wheat, barley, and rye. Oats can be a trigger for some. So how do prolamins and gluten relate?
● The prolamin gliadin in wheat is the main protein that is believed to trigger celiacs, and gliadin is one of the proteins that makes up gluten. Prolamins can cause more problems than just celiacs disease. For those who react negatively to them, they can cause:
● Brain fog
● Joint pain
● Thyroid issues
● Chronic inflammation
● Increase intestinal permeability
Many of the negative effects are due to a proinflammatory immune response to prolamins.
In studies it was found that an increased production of proinflammatory cytokines occurred for both celiac patients as well as healthy controls, however the impact was greater for those with celiac disease. Studies have confirmed that gluten-sensitivity exists, and many who experience IBS have gluten sensitivity. Case Study: In a double-blind, randomized, placebo-controlled study on 34 patients with IBS and without celiac disease, it was found that those who followed the gluten-free diet experienced fewer IBS symptoms, pain, fatigue, and bloating as compared with those who consumed the gluten diet.
● 34 patients
● 6 weeks of a gluten-free diet with exception of two bread slices and one muffin per day. Either with gluten or gluten-free
● The mechanism was not discovered as tests did not generate significant differences between the groups, however the reported symptoms were significantly less for those without gluten. If you have sensitivity towards gluten, it is a good idea to replace grains with starchy vegetables, such as sweet potatoes and beets. For everyone, it is a good idea to cut grains out for a week and reintroduce them one at a time to see if you have any sensitivity.
Prolamins – signal same antibody as gluten because so similar – more on promelains
References:
1. Prolamin
2. Wheat starch, gliadin, and the gluten-free diet
3. The dietary intake of wheat and other cereal grains and their role in inflammation
4. Gluten causes gastrointestinal symptoms in subjects without celiac disease
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