What Is Wrong With Gluten?

Dishing Up Nutrition

Nutritional Weight & Wellness, Inc.

Nutrition, Education, Health & Fitness:nutrition, Health & Fitness, Self-improvement

4.3 • 868 Ratings

🗓️ 24 April 2022

⏱️ 45 minutes

🔗️ Recording | iTunes | RSS

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Summary

In the past 30 years, reams of research have been published about the damaging effects of gluten. Many people have cut out gluten because of their joint pain, heartburn, blood sugar issues, cravings for gluten-containing products, skin conditions, chronic diarrhea and other digestive problems, like intestinal permeability (also known as leaky gut). While only 1% of people have been diagnosed with the genetic disorder of celiac disease, there are more folks with a gluten sensitivity, which can be challenging to diagnose. In this show, join three of our nutritionists as they discuss the research on gluten and insight into why eliminating gluten from your diet might be a good experiment for your family.

Transcript

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0:00.0	Welcome to Dishing Up Nutrition. This show is brought to you by nutritional weight and wellness.
0:05.0	My name is Cassie Wieness. I'm a registered and licensed dietitian, and I have been for about the past 24 years.
0:12.3	And I tell you that not to make myself feel old, but to let you know that I have quite a few years of experience and knowledge,
0:20.4	and I'm really excited to be
0:21.8	here to share that with all of you today. I'm also excited to have not one, but two very knowledgeable
0:30.1	co-hosts in studio with me. And with that, I'd like to say first, good morning to nutritionist Jolene Carlson. Welcome, Jolene.
0:40.2	Good morning, Cassie. It's nice to be with you. We haven't had a chance to do a show yet.
0:44.6	Yes, this is our first time in studio together. This is going to be a great show. And I'd also like to say a big
0:50.8	good morning and welcome to registered dietician, Alyssa Craichie. Yes, good morning,
0:57.4	Cassie. It's nice to be here. And again, first time in the studio with you too. Yes. Yeah. So we're going to
1:03.2	have a great show. We are ready for this show. Before I tell the listeners what the topic is,
1:07.5	I have just a short personal story to lead us into the topic, if you'll bear with
1:12.9	me for a bit.
1:13.8	I know some listeners can relate to this.
1:16.2	So if you're listening live, the Easter holiday was just last weekend.
1:21.2	And as I expected, inevitably, this happens whenever there's a large family gathering.
1:27.3	Very oftentimes it's one of my uncles,
1:29.4	sometimes it's one of my cousins that'll sort of corner me and say, okay, now tell me again,
1:35.2	what's so wrong with gluten? In fact, I'll never forget a couple of years ago when one particular
1:41.3	uncle went into this long monologue about how he's been eating gluten for decades.
1:48.0	It doesn't bother him. So why should it bother me? And, you know, why should it be bothering so many people?
1:54.7	And I always just have to take a deep breath first to calm myself, center myself, and then I explain again that both of my kids
	...

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