Coming up on this week's episode of the Doctors Pharmacy.

Hundreds of years ago we were eating, we were eating wheat and we didn't see the levels of

auto-immunity, we didn't see the levels of celiac disease that we do now.

Is the world overreacting to this gluten issue? Is it a fat or is there something there?

Hi, I'm Kaya Peruit, one of the producers of the Doctors Pharmacy podcast.

We are all aware that gluten has become a major topic when it comes to our food and our health.

In this mini-episode, Dr. Hyman speaks with GI Health Expert,

Alessio Fasano, about the rise in celiac disease and gluten sensitivity.

And why so many of us are suddenly experiencing challenges when it comes to eating gluten.

My wife now is in Sardinia, I wish I was there with her, and she has trouble eating pasta in

America because she always gets a stomach ache. But she said she's in Italy now, and she doesn't.

I know they don't allow GMOs in Italy, although wheat is not GMO, although they spray our wheat

here with glyphosate at heart, which may have an effect on the microbiome.

But how do you sort of explain why we all of a sudden got this way?

What are the changes that happen that make people more susceptible?

Because the gluten's always been there, is the gluten different than we have,

is something else changed in our guts and environment.

Like, what is this driving force?

First of all, the timeline that this epidemic is materializing is telling us that

it's not genetic mutation of humankind that makes us more susceptible.

So most likely we're changing the environment way too fast for us to adapt.

And the example you mentioned about your wife, and actually I hear this many times.

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