Table of Contents:
The Overview | Wheat Belly’s Dr. William Davis (Part 1)
Video taken from the channel: Julie Daniluk
The Paleo Way Pete Evans interviews William Davis
Video taken from the channel: Evolve with Pete Evans
Why Gluten-Free and Grain-Free Trends Continue to Spread in the Restaurant Space
Video taken from the channel: Foodable Network
Why Going Grain Free Matters | Dr. Gundry Clips
Video taken from the channel: The Dr. Gundry Podcast
There’s a gluten-free urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn’t true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don’t automatically need to avoid ric.All grains do contain some form of gluten (which is a generic name for protein in the grain), but only wheat, barley, and rye contain the type of gluten that’s a problem in celiac disease and non-celiac gluten sensitivity. Oats are a special case.
Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye.Gluten is a protein that’s found in wheat, barley, rye and triticale (a wheat / rye hybrid). It’s only found in these four grains – so people who have celiac disease or are otherwise gluten-intolerant still have plenty of great choices of whole grains to enjoy.
Gluten-free does not mean whole grain-free!Some of the most popular gluten-free grains include Rice, Amaranth, Millet, Teff, Sorghum, Corn, and – believe it or not! – Buckwheat. Despite its name, Buckwheat isn’t related to wheat at all. This means buckwheat is totally gluten-free and safe for those of us with celiac disease and others on a gluten-free diet.So that means per 100g, wheat has 9.6g gluten and corn has 2.2g gluten.
So, yes it has gluten but it’s not nearly as much. And I also checked out white riceit has 5% of it’s protein from gluten and has about 2.6g per 100g, which is about.13g of gluten. Am I comparing these right?
All grains have gluten in them so its not safe for someone who is celiac or gluten sensitive to eat any kind of grains. The marketing of the traditional gluten free diet keeps people sick and some never get well. Yes, keep up the great work. I took flour and most grains out of my diet years ago and when this ‘stuff’ started showing up I.
A gluten intolerance or sensitivity is the body’s inability to digest or break down the gluten protein found in wheat and certain other grains. If you have a gluten intolerance, it’s important.ALL grains have gluten. Reply.
List Producer says: November 25, 2012 at 4:02 pm. Hi Manny — thanks for your comment. You are absolutely — all grains do have gluten. But not the kind that make people who are sensitive have a reaction.
Reply. Jen Mathew says: September 29, 2013 at 5:17 pm. Except rice, I believe.All grains contain storage proteins; therefore, all grains contain some form of “gluten.” However, in the food industry, the term “gluten” means only the gluten storage protein from the grains wheat, barley, and rye.
It’s only the gluten found in wheat, barley, and rye that bothers people with celiac disease or gluten sensitivity.All seeds are safe and do not contain gluten. Gluten-Free Grains and Seeds. Listed from the highest cooked sources of protein per 100 grams.
Hemp (seed), 23g Protein. Hemp is high in omega fatty acids and a great resource of protein. A benefit of hemp is that it’s easy to work with and doesn’t require soaking or milling.Gluten is the name given to the protein found in some, but not all, grains: Grains containing gluten – wheat (including wheat varieties like spelt, kamut, farro and durum, plus products like bulgar and semolina), barley, rye, triticale and oats* Gluten free grains – corn, millet, rice, sorghum.
As with all naturally gluten-free grains (like amaranth, for example), it is important to purchase amaranth that is labeled or (preferably) certified as gluten-free. Similar to oats, naturally gluten-free grains like amaranth can come into contact with gluten-containing grains during the milling and distribution process.Gluten is the name given to the protein found in some, but not all, grains: Grains containing gluten – wheat (including wheat varieties like spelt, kamut, farro and durum, plus products like bulgar and semolina), barley, rye, triticale and oats* Gluten free grains – corn, millet, rice, sorghum.
Top 9 Gluten-Free Grains. There are more gluten-free grains than you probably would have guessed. Here are the top nine gluten-free grains I recommend, which also work as gluten-free flours.
Most of these are fairly easy to find at your local grocer, and they’re versatile and diverse enough to replace wheat in just about any recipe.
List of related literature:
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from Professional Cooking for Canadian Chefs | |
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from Professional Chef Level 2 S/Nvq | |
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from Clinical Companion to Medical-Surgical Nursing E-Book: Assessment and Management of Clinical Problems | |
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from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. | |
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from Clinical Companion to Medical-Surgical Nursing E-Book | |
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from Living Gluten-Free For Dummies | |
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from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain | |
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from Introduction to Maternity and Pediatric Nursing E-Book | |
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from Lewis’s Medical-Surgical Nursing E-Book: Assessment and Management of Clinical Problems, Single Volume | |
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from Lewis’s Medical-Surgical Nursing EBook: Assessment and Management of Clinical Problems |
44 comments
Thanks for watching! I will be posting these podcast mini-clips more consistently to bring attention to the health topics that are SO important, that they’re simply worth repeating. Are there any health topics that you would like to hear more about in future episodes? Let me know in the comments!
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Gundry MD’s YouTube Channel: https://bit.ly/2YVaIi0
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We are just finding out now that dogs that have been on grain free diets they’re whole life’s are dying early from heart disease. I wonder when heart problems caused by wheat free diets will be discovered in humans.
Hopefully sooner than later, people need to quit these fad diets
Hello Dr Gundry I have a question, I’ve heard that saving baby teeth can his/her life if they get a terminal illness when he/she grows up by using the stem-cells in the baby tooth, what do you think, it’s that correct?
After hearing what you and Dr. Davis have said about gluten and grains, I removed them from my diet. The results are remarkable! My digestion has improved. The pain in my joints is all but gone. My brain fog has lifted. THANK YOU for all the work you do in educating people about health.
If Dr Perlmutter is not on the same page as you in regards to lectins, I already have an issue. I respect him highly. He’s extremely intelligent so if he doesn’t agree with you, Then to me that’s a
How about unprocessed wheat such as Shredded Wheat, is it still best to avoid this? Mind you, that probably is processed, but perhaps not as much as bread for example.
I have been a type 2 diabetic over 20 yrs, and insulin dependent for almost 5 yrs. Can you, or one of your viewers recommend any of these videos that speak to diabetes. Are there any special precautions I need to take if I’m going to start this healthy diet?
dear doctor what kind of diet you suggest for someone who has plaque and calcified arteries? thank you good doctor.
Dr Grundy millet is high in oxalates, but it’s recommended in Longevity Paradox. Which grain is safe to eat? Thanks
Hello Dr Gundry; please devote an episode to IBS. I’ve suffered for many years with this, along with lactose intolerance and Fibromyalgia. I kept a diary for years of what I ate, and I still could not pin-point much of anything. I just get ups and downs constantly in the bathroom with soft and messy bm’s. I’ve tried so many things w/o any success…and dr’s just want to throw pills at me (and push me out the door when they hear Fibro as well). It would change my life to be free of IBS. Please help if possible. Thank you much, and I enjoyed your plant paradox book.
What I’m wondering is how grains were the staple of human civilization for countless centuries? Bread the quintessential food of humankind up until 2000. Then all the sudden grains and gluten are the quintessence of evil! People have various skin conditions, IBS, Crohn’s disease, etc. that were never really heard of before the 2000’s. Meanwhile I grew up on grains and have eaten a lot of grains my entire life with no issue. One year I virtually ate nothing but pasta. What’s going on that suddenly so many people are having issues now?
I’ve had asthma for my entire 40 years, I spent an average of $900/yr on inhalers. After getting all the wheat and gluten out of my diet I no longer have asthma symptoms and no longer use my inhalers. This is coming from a guy that took 4 puffs of steroid inhaler and 2 puffs of albuterol every single day for decades and still had issues with my breathing. If I eat wheat a few days later my symptoms come right back and I’m reaching for my inhaler, especially before I workout.
Why are all these health “gurus” fat and out of shape?!?! Lol her starch belly? It’s sill there
Dr. Gundry, you said that in your early practice auto-immune diseases were rare. Also, when I was a kid, diabetes was VERY rare, and now all these diseases are epidemic. However, when I was young, everyone ate meat and potatoes and breads and grains and as you said, the auto-immune diseases were rare, so why do we have them now and people didn’t have them years ago?
Dr Gundry I love your work, but you also need to acknowledge the massive upscale of the vaccine schedule and what it is doing to the populations immune system!! Massive auto immune problems because of our lovely schedule asking kids to get 72 shots!!
People need to know about candida, that ruined 20 years of my life due to crap doctors!!
Too much meat and gluten are the worst killers of health. Thank God for buckwheat! and soya!!
I hate it when people say there is no evidence, yes there is read the comments below and talk to people who cut it out and they will tell you it’s true!
Wow! I have bought canned soup, thinking that a 200 calorie meal would be good for me, and wondered why I was gaining weight. I’m going to look further into this, thanks to you, Dr. Davis.
Inspired by this book I have eschewed wheat since Christmas and Dr Davis is certainly right. Hopefully he will soon turn his attention to the “miracle molecule” otherwise known as Arginine Derived Nitric Oxide: http://www.pinkmidas.com/pages/arginine-derived-nitric-oxide
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2677007/
A low-fat vegan diet and a conventional diabetes diet in the treatment of type 2 diabetes: a randomized, controlled, 74-wk clinical trial
Boy, Dr. Davis story reminds me so much of my past. I was on low fat vegetarian long time ago… I got pot belly and have ZERO energy! Now I eat meat and lots of saturated fat again, the energy is all returning.
with those numbers he mentioned in the beggining: what kind of vegetarian diet was this man on? I’m a vegan and my blood sugar, triglicerides and cholesterol levels are all optium. I eat rice and beans everyday (mostly fruit though) and the occasional wholesome bread. I don’t see any problems with grains and my blood tests keep proving me right. When it comes to meat and dairy though, all I hear is people complaing of high cholesterol levels…
Could you comment on these publications:
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. http://www.ncbi.nlm.nih.gov/pubmed/25646321
Effects of increased wholegrain consumption on immune and inflammatory markers in healthy low habitual wholegrain consumers. http://www.ncbi.nlm.nih.gov/pubmed/25618418
Effect of whole grains on markers of subclinical inflammation. http://www.ncbi.nlm.nih.gov/pubmed/22747841
No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates. http://www.ncbi.nlm.nih.gov/pubmed/23648697
Gliadin does not induce mucosal inflammation or basophil activation in patients with nonceliac gluten sensitivity. http://www.ncbi.nlm.nih.gov/pubmed/23639603
Whole-grain intake favorably affects markers of systemic inflammation in obese children: a randomized controlled crossover clinical trial. http://www.ncbi.nlm.nih.gov/pubmed/24478050
Dietary glycemic load, whole grains, and systemic inflammation in diabetes: the epidemiological evidence. http://www.ncbi.nlm.nih.gov/pubmed/17218824
julie looks cute. I did quit wheat and all sugargs all carbs 15 days ago, lost 15 pounds. My diet is extreme though just chicken 1 meal 300-400 calories a day still it is doable if you get real fat from animal you don’t starve.
I think my colleague Dr. Davis, after the following information, might specify his antiwheat recommendations better. Harvest methods in combination with roundup seems to be the problem more than anything else:
Excerpt:”You’re going to want to sit down for this one. I’ve had some folks burst into tears in horror when I passed along this information before.
Wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest
More Here: http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/#more-18867
And what about wheatgrass, so stronlgy promoted by many famous people in the alternative medicine, like Ann Wigmore ( she propogated strongly for drinking wheat grass juice) and others, for having such benefical effects? Must that (and also good wheat bran) now also be abandoned from healthy food or are they different from “normal” wheat ( if so, in what way then different?)? I think i am not alone to ask myself this?
Great video! Dr. Davis’ book has helped me with my athletic performance. By cutting grain out of my diet, I have greater stamina, recovery time and increased max reps in my Olympic Lifting.
I think he’s right, at least what he’s saying works for my health, but I wonder why he is still a little heavy. Eating the way he recommends keeps me lean and muscular.
Doctor, we hope to follow your videos, but there is no property to translate into Arabic
What about oatmeal? Is that good or bad should I stop eating oatmeal
I just stay AWAY from wheat and EVERYTHING that is related or linked to wheat…..also,stay away from MSG
Julie great interview I do not know if you that there a decent amount of vegans vegetarians who either limit or eliminate wheat have a great weekend Dr Davis is an awesome person Jeff
What the higher food name he said at 4:00? The google translate aren’t good to identify names.
Thanks for all your great comments! It is great to hear that Dr. Davis’ work has inspired many people to try a gluten/grain free diet.
Thanks so much for this! I heard Dr. Davis when he spoke in Montreal with you. Both of you were so informative. I am now grain-free and sugar-free as a result and my arthritis is complete gone. I just wish I knew this information years ago!
You claim Italians “know” to remove the skins and seeds from sauces etc… well that’s not true! Just today, I purchased and Organic, glass jar of tomatoes imported from Italy (yes they were expensive) but guess what was inside? The SKINS aaaand the dam SEEDS
Thank God for Dr Davis. I’m doing the diet and OMG what a difference! I sleep better and no mood swings. This diet eliminates depression. There is NO need for prescription drugs for depression or bi polar. Get off the wheat!!!!!!!!!!!!!!!!!
http://www.thelancet.com/journals/lancet/article/PII0140-6736%2890%2991656-U/abstract
Can lifestyle changes reverse coronary heart disease?
I like my carbs but limit them and keep them minimally processed
WHAT A WONDERFUL DOCTOR, I have been wheat free for 2 months now and my looks changed completely, and I feel incredibly better, I never knew how much wheat damages you!
Dr. Davis broke the ice with WHEAT BELLY. My Preventative Cardiologist told me to read this. Simply cannot believe the food cravings are gone, gone, gone. Pounds are dropping with ease. Dr. Perlmutter has followed up with his book GRAIN BRAIN. Boomers get this, we can prevent Alzheimer’s. Your doctors don’t know this, the FDA, USDA and all MEDICAL Associations are not even near the cutting edge of science. BIG Pharma and Big AGRI-Business don’t want you eating whole and healthy foods, they want drug and junk food profits. Want to lower health costs Take responsibility for your health, we can’t let our kids get Diabetes, our parents move into Alzheimer’s and ourselves become Obesity Nation. THANK YOU DRs. Davis & Perlmutter. Educate yourselves people, lots of HOPE here, take time to read these books for own & loved ones futures.
Thanks so much for the feedback Linette! It is amazing what can happen when we remove wheat and other inflammatory foods from our diet.
Cheers, Julie
This is amazing, Julie! I’ve cut wheat out recently & feel worlds better Where my previous high GI, inflammatory diet had caused fatigue, acne and low moods; elimination of the former was indeed a welcome relief >> Thank you for sharing this video:)