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100 thoughts on “3 Reasons Gluten Intolerance May NOT Be From Gluten

  1. Anecdote time: When I lived in the US and ate bread, I’d always get stomach aches/indigestion. Since moving to Vietnam, I can eat all the bread (banh mi) I want with no digestive problems. I’m convinced there’s something in the wheat in the US making people sick, and people are mistakenly blaming gluten.

  2. Very interesting information. I have been off gluten for over ten years, it changed my life going off. I will not be testing it because I get very sick with horrible reactions which I won't be describing here. 😜I bet though this will help many people. Thanks again for another great video!

  3. I don't get a tummy ache… I just get extreme anemia within like 30 minutes to an hour, my gums go white (like all the blood went out of them) I get very bad vertigo, I wanna take a 4 hour nap, my vision gets weird… tunnely… and I find it hard to get my iron levels back up for like 2 weeks after eating any amount of gluten…. and feel like I need to take a nap constantly for that 2 week period, I am guessing it messes up my hormones too because I can get really depressed that night and if I eat it closed to my period… I will bleed wayyyyy more… like an unhealthy amount. hahah So I have no clue why gluten affects me this way…. even the smallest amount of gluten like in "gluten free wheat" even (which is legally allowed to have a certain amount of gluten even in labeled gluten free foods). I have tried different organic wheats thinking it might have been the chemicals… but nope nothing but just staying away from it works. So I just completely stay away from it all I can and go for naturally gluten free breads like made from rice or quinoa.

  4. Just curious, how do they diagnose celiac disease? Is it a subjective process or do they actually conduct tests?

  5. Organic couscous and bulgur are also good foods to test this with. That's how I know for sure I don't have gluten problems. Honestly I think most people have problems with bread. We prepare it differently nowadays. No fermentatin anymore.

  6. LECTINS. I learned today it might be lectins! You might want to investigate about lectins. Look into Steven Gundrys research

  7. Question: Is Seitan a good food choice? Many recipes contain seitan. I have moved to a plant based diet for health reasons, and it has done stunning things. I could not find things specifically on the health of seitan in Dr. Greger or here. I am very curious: would it be a green light food, a yellow light food, or a red light food?

  8. Hi Mic,

    Do you know much about this gluten blood test and the validity of it? I had this test performed a while back, which was a weak positive. My tTG was negative. My GP sent me to have a biopsy, which came back negative.

    I am confused if one blood test was positive and the biopsy was negative what to think? Am I Celiac?

    Thank you so much,

    Crystal 😊

  9. 💡FYI if you are yeast intolerant there is yeast in the Ripple brand (pea protein) yogurt (which claims to be 100% vegan, soy free, dairy free, nut free & gluten free).

  10. Not only celiac disease but diverse autoimmune diseases, leaky gut, ankylosis spondylitis, "rare diseases", etc. Roundup (glyphosate) is unsurprisingly a monsanto product. Also most breads are made with industrialized chemical yeast perhaps fresh yeast would be different?

  11. When I eat whole wheat bread I'm good. When I eat simple rolls (white flour) I get bloated, when I eat whole wheat macaroni I get bloated, my stomach hurts sooo much but I can't fart and in the end I get a diarrhea. So I don't know what is my situation….

  12. There is also one more option. Gluten is only one of proteins found in grains. A person showing gluten sensitivity symptoms may be reacting to other proteins present (only or as well?). For example, uncontaminated oats are free from gluten, so they should be possible to consume for gluten intolerant people. But no, not all gluten intolerant people can consume oats. I am one of those, & while it could be any number of the things you mentioned instead, I have already made the test you mentioned with organic wheat grains & had horrible reactions. So I definetly react to gluten. Or other components/proteins found in grains. That research was ongoing last time I checked though, so no conclusions yet.

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  14. gluten tears through the gut barrier on its own. that has been proven. it inherently seeks to break the gut barrier because of its chemical composition. it is a toxic compound to everyone. if you arent gluten intolerant your body isnt responding properly.

  15. So, the other bad stuff also exists in meat. But I don't bloat after eating meat. Only after eating food with gluten.

    I eat lots of vegetables which also get protected with bad chemicals. Doesn't make me bloat.

    I tried temporarily remove various foods but the only thing that stops bloating is removing gluten.

    But perhaps you're right. But it's unlikely. Every time I eat something with gluten I'll bloat. The intensity is directly related with how much I eat of it.

    I really like bread. Always ate lots of it. Twice a day, but in my late 30's bloating in the end of every day became normal. It took more than 5 years before I realized it was the gluten. Now I hardly ever bloat.

  16. I have seborrheic dermatitis. I get the worst flare ups when I eat bread, drink beer or eat nutritional yeast heavy vegan meat substitutes. However, my dermatologist laughs when I say it's related to what I eat… not sure why that's funny. love the video! lots of great info

  17. I was diagnosed with colitis/leaky gut I was damaging my gut for so long I had to give up dairy and eggs even most sugars…😞

    I cry and get down sometimes wondering when will I ever enjoy a donut again or pancakes 🥞 😪

  18. Very interesting. I just couldn't digest bread in the UK but I've always digested Belgian bread just fine. I had always wondered why it was the case.

  19. I quit eating bread before I became vegan because I had a feeling there was something wrong with bread in general… Lol

  20. Mic do you know about the study this refers to?
    https://www.amymyersmd.com/2018/04/3-reasons-give-up-gluten-autoimmune-disease/

  21. I haven't had gluten in 10 years. It made me really sick for a long time till my mom did research and had me stop eating it. I can't stand the smell of things made with wheat. I am fine staying gluten free.

  22. Hey Mic. I was wondering what do You think about this study about gluten: https://www.foodbusinessnews.net/articles/9044-people-who-eat-more-gluten-less-likely-to-develop-diabetes
    I am recently trying to become vegan and I read that gluten damages your colon cells so that gluten does to blood and its attacked by Your own body so that is how autoimmune disease can be developed. I am wondering if I don't have gluten problem should I even care about eating or not eating gluten? Also my GF has autoimmune desease. Will it help to not eat gluten or at this point it doesnt matter?

  23. According to dr. Steven gundry a former cardiologist, who wrote the plant paradox, see the YouTube video why healthy foods are killing. He talks about lectins in plants which are there to protect themselves from predators and gluten happens to be a lectin.

  24. I have a glyphosate intolerance and do my best to let everyone know this is why I don’t eat wheat and most corn products. I am able to eat wheat in other countries and do so when I travel. However in the states to avoid debilitating headaches, I steer clear of anything wheat. Even alcohol. Because glyphosate doesn’t distill out.

  25. hmm. I thought to look up this video because I just had a breakfast burrito with seitan and man my body loved it! Makes me wonder why people hate gluten so much…

  26. Thank you for the Chron's studies and data, good stuff Mic!

    I have Chron's and this is very interesting (I don't eat bread or gluten anyway)

  27. I had been eating keto and then paleo for roughly a year. However I slowly but surely moved away from that diet and am going HCLF whole foods vegan now. The only grains I eat are whole organic (after a very high standard) grains which I ferment at home. Hoever everytime after I eat those grains I always get brainfog even after very small amounts. I very lean and active and young so I have no preexisting health complicants whatsoever. Is this just due to the fact that I have been eating low carb (and no grains) for so long my body isn't adabted to it anymore and I just need to sit trough this or does this mean I don't tolearte grains
    PS I eat a shit ton of veggies and fruit so deficencies aren't the problem. I also feel fine when I eat potatos

  28. Thank you for this important video, Mic. You mentioned flatbread as a potential solution to those who may experience sensitivity to yeast. I think there is a better one, i.e. sourdough bread. There has been some papers (e.g. Di Cagno, De Angelis, Auricchio et al. 2004, Applied and Environmental Microbiology) showing that naturally leavened bread such as the sourdough bread is treated well even by some patients with coeliac disease. It is free of baker's yeast so it may support the argument that it is the yeast not gluten that may be causing 'gluten intolerance'. Also, naturally occurring yeast in the sourdough bread partially feeds off gluten so in the end a sourdough bread is less 'gluteny' than a regular bread you get at the baker's.

  29. Was hoping he'd get into sourdough cultures rather than yeast, and also about sprouted grains versus unsprouted grains

  30. What about toxins that are ubiquitous in plant foods? Natural pesticides, lectins, glycoalkaloids, enzyme inhibitors in soybeans, amalase inhibitors in wheat, anti- nutrients present in brown rice,, mung beans, beets, brussels that actually detract from the small amounts of nutrition vegans can access to begin with.

  31. Missed this one, it's brilliant of course… thought I'd seen them all…here thanks to a link provided by Carina Ekstöm. Raised the question of crop dissecation crop on your "What's the deal with red meat" by Dr. Mike video. It seems as if crop dessication is done to more than just wheat, oats, flax, beans and a few others are all candidates. So I'd say perhaps expand the warning to these crops as well if you find you are having issues… or just buy organic, which is what I did immediately after reading about crop dessication, after hearing about it in the comments section on a Real Truth abou Health video.

  32. Not a fan of the messenger but this gluten message is right on. The Gluten in these unnatural crops is more robust than traditional crops.

  33. Hey Mic! Great video, thanks! Im personally convinced its the yeast mate! I have done my own experiments a few times, enjoying plenty yummy seeded bread rolls over an entire weekend, and viola, migraines and digestive issues!! Then, whole grain wheat cereals, Italian made brown pastas, no problem……

  34. 5 weeks into an all carnivore diet to date, and every single ailment that had haunted me for years has vanished. Hard to believe? Tell me about it. I had the very same reaction when I first started researching the carnivore diet. However, now that I have experienced the benefits, I think very differently about it.
    Hard to argue with positive results.

  35. I just bought a bag of whole wheat flour labeled 'Hungarian High Altitude' because I ran out of organic and it was cheap, definitely messed up my guts

  36. Unfortunately, glyphosate has contaminated everything. It’s in the rain. Organic food is contaminated as well. Have you heard of Zach Bush, MD? I listened to him on Rich Roll’s podcast and I was completely mind blown!

  37. Wtf? That's totally crazy. They spray the crops with glyphosate to kill the crops. … No wonder organic bread tastes so much better!

  38. Grain allergy caused by the Amylase Trypsin Inhibitors [ATI] proteins is another factor seldom mentioned. ATI proteins protect grains from grazing insects and animals by causing health and digestive problems for them, as well as us. Modern wheat flour has only modest changes in gluten; but interestingly, the ATI content in wheat has increased in recent years, about 50- fold, and is a major wheat allergen. The ATI proteins are primarily neuron toxins. Studies indicate that the consumption of ATIs can lead to the development of inflammation in tissues beyond the gut, including lymph nodes, kidneys, spleen, and brain. Evidence suggests that the ATIs worsen the symptoms of Rheumatoid Arthritis, Behçet’s Disease, MS, Celiac Disease, Crohn’s Disease, asthma, nonalcoholic liver disease, as well as Inflammatory Bowel Disease. For more info on the ATI protein check the internet for “Professor Detlef Schuppan on ATI proteins,” and “Scientific American on ATI Proteins.” I have Behçet’s Disease. I control this disease with a selective starch and plant-based whole food diet for about 30 years.

  39. 4:42–4:58 is there an updated version of this graph?
    1:07 Glyphosate/Roundup bath
    5:20 Yeast Immune Response
    7:52 Bromated Flour

  40. aren't glyphosate and adjuvants in vegetables and fruits too? even in organic ones? the reason being is because lots of organic fields are so very close to non-organic fields that the wind takes glyphosate and other pesticides/herbicides directly to the organic fields.

  41. Monsanto are evil…. The crap they get away with because they give so much money to the government is ridiculous…

  42. Brilliant. How ironic that the same time I started going vegan I'd also picked up a load of organic flour thinking – Well, it doesn't matter if I can't eat this because of my 'gluten intolerance,' the family loves home-made bread and at least it will be better for them than the shop-bought rubbish.
    Of course, you try being around warm, fresh-bake bread and not being able to eat it. It's torture.
    I had to try a piece. I braced myself for a reaction. And nothing happened…
    I have been eating home-made bread made from organic flour for about 2 weeks now. It's tastier, more filling, and I'm now experimenting with different seeds, herbs and spices.
    In fact, I made Mic's pizza today, with a flavoured pizza base, the cashew cheese, and adding a mountain of toppings! It's fantastic! I will definitely be making this once a week from now on!

  43. 4:24 — an adjuvant is not a specific thing. To call something an adjuvant to another thing (here, glyphosate) is to say that it enhances the action of the other thing (ie, glyphosate), if that makes sense.

  44. 4:24 — an adjuvant is not a specific thing. To call something an adjuvant to another thing (here, glyphosate) is to say that it enhances the action of the other thing (ie, glyphosate), if that makes sense.

  45. Yea, slow kill for their personal profit. And we the masses preoccupy ourselves with pleasures, and so we let them kill us.

  46. I'm a big fan!!
    I'm allergic to wheat but not gluten, the allergy doc said it was a different protein in the wheat that i was allergic to. So if someone was questioning whether they were allergic to wheat or gluten or something else in their food maybe they could try another grain that has gluten but not wheat like rye or barley…..there are also crazy combination foods like apples and eggs, where if apples and eggs are eaten in the same meal they cause a reaction for some people but they have no reaction if they eat an apple in the morning and an egg for dinner…some other common combos are milk and mint or cane sugar and oranges or corn and banana or beef with yeast or pork with black pepper….but these are just common ones everyone is an individual and might have different cross reactions with ANY foods.(I could even imagine a combination of 3 or more foods might exist but I've not come across this information but it wouldn't surprise me the least if this was happening where someone had to eat cheese with tomatoes with wheat to get symptoms but could eat each food separately or just 2 of them and have no reaction)
    there are also foods that might make pollen/animal/other allergies worse if you are exposed to the allergen plus eat the food but if the allergen is absent you could eat the food with no reaction. so if i'm allergic to cats and i'm going to be around a cat then i should pay attention to see if eating pork worsens my cat allergy symptoms or gives me more/other symptoms but if i'm not around a cat then pork wouldn't cause any allergy symptoms…The most common cross reactions(which for some people can last for up to 6 weeks after the season ends)= for grass pollen allergy there's a lot of cross reactions with grains. For dust allergy or cockroach allergy it's seafood/shellfish, for a latex allergy you might want to pay attention to avocado/banana/peach/chestnuts and for the trees there are so many things mostly fruits but cedar/juniper pollen allergy it's beef/yeast and for cottonwood it's lettuce. For elm tree pollen allergy it's milk and mint. Oak tree is egg/apple. Several foods like potato/tomato/chamomile tea/milk/egg/coriander/and more can cross with weed pollen allergies. There's lots of foods if you're allergic to molds that might cross such as peanuts/aged or hard cheese/popcorn/melons/ malts(maltodextrin in cereals or malted drinks)/fermented foods and drinks(especially beer & wine but all alcohol too) / mushrooms/vinegar/coffee/dried fruit/grapes…. my suggestion is get tested/research lots/try to either keep a food diary and/or really pay attention to which pollens are high(a good website sends you emails with top 3 worst tree/grass/weed pollens plus molds for your area(if it's being measured or closest location that is measuring) is https://www.aaaai.org/global/nab-pollen-counts?ipb=1 ) and if you happen to eat a big bowl of rice in the middle of summer when grass pollen is high and later that night you have a major allergy attack then record the data and maybe try avoiding that food for a week and try it again on a high grass pollen day and see if the reaction happens again then also try rice in the middle of winter when there's no grass pollen(this might also cause people to think they have a gluten or wheat allergy). Also allergies can change over one's lifetime so maybe you've always been able to eat mushrooms but one day you notice they make your nose runny, you can develop new/more allergies and become less allergic to something you've always been sensitive to! Allergies can be a very tricky thing good luck everyone I hope this info helps because I know they are NO fun <3

  47. I know my gut intolerance to wheat does not come from gluten because I can eat einkorn flour. But if I eat normal bread I get diarrhea, inflammation throughout my entire body which causes extreme pain which can last for days. A simple screw up from a waiter can cause me to be down for the count for several days. It is such a PIA
    Edit: also note it is not from yeast because I make my einkorn bread with yeast

  48. I’ll be glad when the current anti gluten mania fades away. When I’m in a grocery store and see beef labeled “gluten free” I’m about ready to just walk out. Less than 7% of the population are sensitive to gluten, and for the rest it may help keep blood pressure down.

  49. I developed my gluten allergy from the vegan diet… worst decision of my life. Going back to meat was VERY hard (after how hard I brainwashed myself) but hey, at least some of my hair grew back, eventually. And yea, it’s for sure gluten cuz a gluten enzyme is what can take the pain away if I have an accidental ingestion.

  50. I eat whole wheat cereal most mornings. (with non-dairy milk of course.) It takes a while to cook wheat berries. In my slow cooker, it takes about 10 hours. In my Insta pot, it takes about 90 min. I think this anti-gluten thing will pass when another fad comes along. I've seen many in my life. Many supposed curealls and many things that are bad for you, yet, people keep eating and drinking meat. I don't understand how people think.

  51. It's not gluten, it's the crap they put in bread, which is only good in Italy, France and if it's real sourdough. I give it a wide berth and my digestive system thanks me😊

  52. the 4th reason is the cross contamination or gluten "free" flours. Same mill machine process this week weat and next week corn, corn flour is labeled gluten free but enough wheat flour still in the machine parts that will be mixed with corn flour—Gluten free flour will go as ingredient in many gluten free products but in fact they are not.

  53. I heard an additional theory….. that prior to use of yeast to leaven bread, bakers used live starter…… which broke down gluten in dough prior to baking, thereby making it easier to digest. Thought that was an interesting theory.

  54. If you are a DQ2 gene carrier, your body does not want gluten in it and creates antibodies to the gluten. These antibodies go on to attack normal cells and tissues. If you want to know if you have a gluten intolerance … check to see if you carry the DQ2 gene.

  55. I feel like trash after eating anything. Got tested for diabetes. It's not that. It's there anything that has a neutral to positive effect on subjective experience after eating? Besides eliminating hunger. I'll check what berries

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