Tired of being bloated, feeling gassy all the time and dealing with multiple GI symptoms that your doc just can’t explain. In this video, I’m going to share the number one food to remove from your diet, and how it can often be connected to gut wrenching GI symptoms.
Dealing with annoying, digestive symptoms can make you feel that no matter what you eat, it’s going to set you off. But what most people are missing is that there is one food that you can find in almost any restaurant meal, most packaged foods and even in so called healthy packaged foods that can be literally wrecking your GI health.
This may seem surprising, but gluten really can be that harmful. When it comes to gut health. Most people know little to nothing about the intricacies of how their digestive and gut microbiome work. In part, this is because the education isn’t there. And we have a lot of new scientific information about the microbiome and how bacteria are really responsible for that balance. When it comes to conventional medicine, your job is to look for underlying pathology and to make sure that you don’t have any severe disease. However, when all it has returned with normal findings, they’re left with medications to manage your symptoms.
I don’t know about you, but many of my patients don’t like taking medications, especially if there’s another way to help heal or manage your condition. Very rarely do the specialists discuss the importance of bacteria too much or too little. And very rarely do they discuss the microbiota gluten, which is a protein found in wheat, barley and rye can be so damaging for many reasons. For one, the wheat that most people are eating in high quantities such as bread and crackers, isn’t the wheat that we ate 50 years ago. It’s been so modified that it can be such a great irritant to the gut. And it’s also sprayed with high levels of glyphosate, which one can question how this impacts our gut bugs.
On top of that many people have undiagnosed sensitivity to gluten, which does not come up on your standard blood tests and scopes that even the GI specialists are doing hence the mystery gi symptoms, which more gland contains a protein called zonulin. That protein can cause the lining of your intestines to become more permeable than they should be, hence leaky gut syndrome. And let’s face it, we is in so many of our foods even in things like sauces and broth because it’s used as a cheap thickener.
So this is why it’s important to get the proper testing if you suspect that you have gluten sensitivity or even if you have unexplained gi symptoms, and my office often order tests to assess gluten sensitivity. I like to order tests to assess celiac. celiac disease is the immune disease. It’s an autoimmune disease which people can eat gluten because it will damage your small intestine. If you have celiac disease and eat foods with gluten your immune system responds by damaging your small intestine.
Now keep in mind, a patient can be negative for celiac disease, but still be non-celiac gluten sensitivity. In addition to bloodwork I also like to use food sensitivity testing and stool testing that are necessary for deeper analysis, to assess for pathogens such as parasitic bacteria or viral load for H pylori, because when it’s elevated can cause an array of gi issues. parasites in one eye just a normal bacterial floor like seeds, there’s overgrowth, Easter fungi. And lastly, it assesses intestinal health markers, which helps me understand how well you’re digesting your food. I see many patients who have tried gluten free only to gain weight and feel even worse. One of the pitfalls I often see is when patients attempt to gluten free, they often replace gluten laden food with gluten free foods, which are as often substitute with grains such as a potato starch or corn starch or rice starch.
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