4.8 • 655 Ratings
🗓️ 22 October 2024
⏱️ 62 minutes
🔗️ Recording | iTunes | RSS
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0:00.0 | Welcome to the Naturally Nourished Podcast that delivers cutting-edge food is medicine solutions for optimal health. |
0:12.7 | Ali Miller is a nutrition expert sought up by the media in America's top medical institutes for her revolutionary functional medicine interventions. |
0:22.6 | From disease treatment to prevention, every episode will empower you with ways to put yourself |
0:28.3 | back in control of your health. Please know, the topics discussed are for educational purposes |
0:35.1 | only. Now welcome, Integrative Dietitians, Allie Miller, and her co-host Becky You. |
0:42.7 | Welcome to the Naturally Nourished Podcast. |
0:45.2 | You are joining us for episode 416, is Bread Dead with Gluten Updates. |
0:51.9 | I am really excited to go deep into this conversation, which is one that |
0:56.4 | Ali and I have been having offline for quite some time now. We're going to discuss the |
1:02.7 | pros and cons of gluten shortcomings of some of the gluten-free options and ultimately what |
1:09.1 | priorities are when focused on nourishment and least toxic options. |
1:14.2 | Yes, I cannot wait to dig into today's conversation. I have been, |
1:19.6 | dun dun, done, playing with eating gluten myself after a very tight eight-year run of 100% gluten-free. So in today's episode, I'm going to |
1:32.0 | share about my personal experience, some realizations, and where my viewpoint is today. No doubt |
1:40.1 | gluten can for sure wreck havoc on the immune system and can drive mood disturbances and can |
1:47.2 | even have interference with optimal growth, especially in individuals that are celiac undiagnosed |
1:53.1 | or have severe gluten intolerance. But I've come around to thinking, what if you have already |
1:59.6 | healed your gut? What if you don't show an elevated anti-gliadin? |
2:04.0 | What if your secretory IGA is in optimal range? |
2:07.8 | Would gluten still be a bad choice? |
2:10.4 | We'll cover this in a deep dive on why gluten is different in the U.S. versus Europe as well. |
2:16.1 | And I'll share my recent experience in Italy and France. |
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