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The Misconception About Gluten
By now, you’ve probably heard that gluten can be harmful, but do you know why? Many people avoid gluten for both cultural and dietary reasons.
Gluten allergies and sensitivities are on the rise, and we hear about this everywhere. Although the gluten-free lifestyle or gluten-free eating appeals to roughly 30% of U.S. adults, it seems like gluten is often misunderstood.
I want to get to the bottom of this, so I invited Dr. Tom O’Bryan, a highly esteemed clinician who specializes in Celiac disease and gluten sensitivity, to join me to talk about it.
What Is Gluten?
Basically, gluten is a family of proteins found mostly in grains. It aids foods in maintaining their shape because it serves as a glue that holds the food together.
Dr. O’Bryan has a different description for gluten though. For him, it is still a family of proteins but it is present in wheat, rye, and barley, which are toxic.
He said that every time we are exposed to these proteins, we develop permeability in the intestine, or a leaky gut, which can lead to food sensitivity, bloating, cramps, autoimmune diseases, and aches and pains.
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Is Gluten Bad for You?
As it turns out, there is a need for us to be concerned about gluten. According to Dr. O’Bryan, all of us have issues with breaking down gluten – whether it’s wheat, rye, or barley.
So, why do some of us feel the wrath more than others? Well, how your body reacts to gluten depends on the state of your gut health and whether your body has reached its limits.
We all take a hit. It’s just that some of us can recover quickly and move on, while others need to detox their bodies or even cut out food groups completely.
In our conversation, Dr. O’Bryan lays out the science behind a gluten-free diet and shares what he has learned from 30 years of research. He shows us how we can drastically increase the quality of our lives by eliminating gluten in our diets.
Gluten sensitivity is a real thing. Learn more about it so you don’t suffer needlessly!
The answer to the question “is gluten bad for you?” lies in the family of proteins found in wheat, rye, and barley. The only difference among people is there are some who can recover quickly from the “gluten hit,” some may have a slower reaction to these proteins, and others may have a sensitivity to gluten.
Despite the information about gluten in the interview, it’s still best to seek advice from a dietitian for nutritional guidance if you want to maintain a healthy diet. Your dietitian may give tips on how to eat gluten-free meals and even suggest some gluten-free recipes.
At the end of the day, you just want to be healthy. It’s not just about wanting to lose weight, it’s also getting the right nutrients, like protein, and vitamins and minerals to keep health issues at bay.
This interview (below) with Dr. O’Bryan will open a clear path to recovery through healing the gut and changing around a few lifestyle habits:
Up Next:
- Prebiotics For A Healthy Gut… And A Healthy YOU!
- 3 Tips For Cleaning Your Colon
- 10 Natural Ways to Reduce Stress
Editor’s Note: This post was originally published on June 12, 2015, and has been updated for quality and relevancy.
