Dr. Will Bulsiewicz and Jonathan Wolff discuss the fear mongering around gluten and the difficulty in getting to the truth.
Dr. Bulsiewicz highlights the lack of scientific evidence and prevalence of myths surrounding gluten.
They aim to provide a clear answer to the question of whether gluten is as bad as it's made out to be.
Gluten is a protein found in wheat, rye, and barley, and it helps food keep its shape.
Celiac disease is a serious condition that affects the small intestine and requires strict elimination of gluten from the diet.
Many people may have adverse reactions to gluten-containing foods, but it may not be due to celiac disease. This could be non-celiac gluten sensitivity, which may actually be a reaction to fructans found in gluten-containing foods.
To test for fructan intolerance, one can try consuming sourdough bread, which is low in fructans. If there are no side effects, it may indicate an intolerance to fructans rather than gluten.
Gluten ataxia and dermatitis herpetiformis are rare manifestations of gluten sensitivity, with the majority of affected individuals also having celiac disease.
Despite the widespread trend of cutting out gluten from diets, for most people, gluten is not necessarily bad.
The solution for both gluten ataxia and dermatitis herpetiformis is a gluten-free diet.
There's evidence suggesting that gluten-containing foods should be part of a healthful diet, as shown in a 2017 study of over 100,000 participants without celiac disease.
Avoiding gluten may increase the risk of heart disease, as it often leads to reduced whole grain consumption, which is problematic due to the loss of nutrients like fiber, B vitamins, magnesium, and iron.
Gluten-free ultra-processed foods can be detrimental to health, lacking nutrients and containing emulsifiers and sweeteners that affect the microbiome.
The central message is to prioritize quality in both gluten-containing and gluten-free foods, opting for high-quality choices and avoiding ultra-processed options.
The focus should be on the entirety of the food, not just gluten, considering factors like fiber, vitamins, and polyphenols in the food matrix.
The myths about gluten are pervasive, and understanding the science behind it can be enlightening for many.