Hello and welcome to the Nutrition Facts Podcast. I'm your host, Dr. Michael Greger.

Now I know I'm known for explaining how not to do certain things. Just look at my books,

how not to die. The one I'm working on right now, how not to die it. But what I actually

have to share with you is quite positive and boils down to this. What's the best way

to live a healthy life? Here are some answers.

Today we're going to get sensitive with gluten and try to understand why some people react

to it. Symptoms of celiac disease and immune reaction to the gluten protein in wheat,

barley and rye can include irritable bowel type symptoms such as bloating and abdominal

pain. But now we realize that there are people who don't have celiac but still may be

gluten sensitive. After a formal evaluation to rule out celiac disease, those who suspect

they might be gluten sensitive should first try improving their diet and then have other

causes excluded before going on a gluten-free diet. Since as many as one and three people

who avoid gluten for symptom control end up having a different disease altogether.

Symptoms of gluten sensitivity include irritable bowel type symptoms such as bloating, abdominal

pain, changes in bowel habits, as well as systemic manifestations such as brain fog, headache,

fatigue, depression, joint muscle aches, numbness in the extremities of skin rash or anemia.

If those who suspect they might be gluten sensitive should not go on a gluten-free diet,

what should they do? The first thing is a formal evaluation for celiac disease which currently

involves blood tests and small intestinal biopsy. If that's positive, then one goes on

a gluten-free diet. But if it's negative, we should try eating a healthier diet. More fruits

and vegetables, more whole grains and beans while avoiding processed junk. In the past,

the gluten-free diet had many benefits over the traditional American diet because it required

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