- Okay. Real quick Mike, I wanna talk about Dr. K.
- Yes. Dr. Kharrazian. - And the giveaway.
that we're giving away.
- We are giving away six different programs of his.
From Hashimoto's disease to gut health,
cognitive decline auto immunity.
And one on saving your brain.
We're also offering a 40% discount.
You can use the code named Bob and Brad.
Everything is down below in the description box.
And with no further ado here's Dr. Kharrazian.
- Yep.
(bright cheerful music)
- Welcome my friends to the Bob and Brad podcast.
My name is Mike Kenneth.
And I'm a physical therapist assistant.
Our guest today is Dr. Datis Kharrazian.
Dr. Kharrazian is a Harvard Medical School trained
and award-winning clinical research scientist,
academic professor
and world renowned functional medicine healthcare provider.
He develops evidence-based models
to treat autoimmune, neurological
and unidentified chronic diseases
with non-pharmaceutical applications.
His clinical models of evidence-based medicine
are used by several academic institutes
and thousands of healthcare providers throughout the world.
Dr. Kharrazian is an Associate Clinical Professor
at the Loma Linda University School of Medicine.
So without further ado,
here is Dr. Kharrazian
All right, let's get on the last topic.
This one's for Bob.
So when should you go gluten free?
- When you react to gluten.
- That's a good answer.
How do you know if you react to gluten?
- You can do a test.
You can do a lab test.
Okay. So wait, let me get into that.
So gluten free first it's like trendy now.
And just people dismiss it as this new trend
that's not real.
It's very, very real.
Gluten sensitivity.
So first of all, let's talk
about a couple things related to gluten.
There is a serious area of investigation in gluten.
In the world of real researchers,
looking at answers for chronic inflammation
in celiac disease.
And one of the first things
that they wanted to look into is.
A group of researchers did.
Is they wanted to see is gluten free more popular now
because it's a trendy mechanism
or have bodies that actually changed.
So this group of researchers went to Warren Air Force Base
and they got blood samples from soldiers.
10,000 soldiers.
From 1960.
It matched age controlled. Gender control.
for the same population they could get as close to as now.
And they looked antibodies to gluten back then to now.
And there's no comparison.
There was a 400, fourfold increase
risk of gluten reactions now than before.
- Geez.
- In other similar studies that have been done like that,
where they can get these other cell pulls for years ago
and compare them to as close as they can
to the population now and see that.
So, number one, it's, it's not.
It's more popular now so people are being tested.
Something's happened, right?
So then other research is like "What's happened?
Why is gluten issue?
What's what's happening? What's different?
So there's a whole bunch of different theories.
One of them is,
gluten is different now.
So wheat proteins are different.
They're different than let's say when you were a kid.
Like 20 years ago, ??? right?
That you eat a bowl of Wheaties back then.
A bowl of Wheaties now is not the same. Okay.
So one of them. One of the mechanisms
is gluten proteins have changed.
They changed through two different mechanisms.
One mechanism is that they have been hybri.
Wheat strains have been hybridized.
So it's not GMO.
It's just that they're mixing different strains
of grains together so they can avoid weather.
They can avoid insects.
But the new strains are much more immune and reactive.
Immune reactive means the proteins are changed
where they can trigger inflammation faster than proteins.
And in the immune literature. Immunology literature.
They actually use the term native wheat to modern wheat.
Because of the significant change in proteins.
- Hmm.
- Okay.
So they're saying that they can actually
do protein spectroscopy.
See 5%, or more, protein difference changes.
So they use those terms.
And these researchers that have gone to,
like, Middle East and areas of Nazareth
and looked at wheat there to modern wheat.
Totally different protein.
Protein triggers. Wheat protein, about wheat protein, okay.
The other theory that's come up is
how we process
wheat with pesticides.
And there's a concept in immunology called haptenation.
And that's where a chemical binds to the protein.
So the chemical binds the protein
it changes the structure of the protein.
And there's some theory that
pesticides.
Specifically glyphosate is one
of the most commonly used ones.
Bind to the protein and change the structure.
Which makes it more immune reactive.
And then there are researchers that have published.
Like the rise in celiac disease
with the use of glyphosates in farming practices.
So I mean directly like linear.
Like matching each other.
You put them on top of each other.
Superimposed on each other.
- Right.
- So there's possibly.
There's some haptenation.
Meaning chemicals.
Some of the new pesticides are binding to the wheat.
Like never before, changing the protein structure.
Hybridization with these proteins are different.
But very clearly, without any theory
there are different protein structures
to modern versus native wheat.
So this new modern wheat is much more inflammatory.
Okay. So that's like one, one difference.
And because of that, you know,
people that have always seen bread.
20 years ago. 30 years ago.
When they get older they think they can still eat it now.
Well, it's not the same wheat.
So you might react to modern wheat versus native wheat.
Now another common thing is there's much more native wheat
in Europe than there is in the us.
So common thing everyone hears about.
It's very common, is like,
Americans go to Italy and go, "Hey, I had all the pasta.
I didn't feel bad. I felt great.
I came here. I had a all pasta.
I felt awful."
You know. And then vice versa, Europeans.
When they come to the US
many of them immediately go gluten free.
'Cause they feel sick when they eat the wheat here.
- Right? Yeah, I've heard that before.
They also.
Europe they don't have organic because everything's organic.
- Yeah. They don't. - They don't label stuff.
That way. They don't use like pesticides and things either.
- Well they, and even when they use pesticides,
they they don't use the severity.
Like here in the US, they like
soak the fields with pesticides.
- Yeah.
- Then they use the same fields over and over again.
It's just.
They don't have the same practice of
how these use pesticides are even if they do.
And then many countries like Japan and
I know different European Union countries
they just ban these pesticides altogether.
Not even allowed.
So that would explain more of the haptenation mechanism
where the chemicals are changing the wheat structure.
The pesticide between the wheat structure.
So there is a new wheat.
And then the other thing is
is we have a population of people
that do have gluten sensitivity genes that are very common.
So there is what are the, they call them gene types.
You know, we have different genes
And there's gene types with T-cells, or immune response.
And they're call HLA-DQ gene types.
And HLA gene types 2, 6, 1, and 4
all make you at risk for gluten reactions.
And about one out of four people have those gene types.
- Oh.
- So when you have one out of four people
with these gene type susceptibilities.
And now you have a new wheat.
You see an explosion of food sensitivity.
So I think that's part a reason why
you see so much gluten sensitivity now.
And why people have noticed,
"Hey, when I get gluten free, I feel better.
My inflammation goes down.
I don't feel as bad."
Or my kid's ADHD completely changes
or whatever the scenarios may be.
This they're all over.
It's every spectrum of disease and conditions.
'Cause these cause systemic inflammation.
So, it's possible that you may want to be gluten free.
Especially if you notice you react gluten.
Now the problem with the gluten is it's in many things.
So some people go, "Well, I tried gluten-free diet
and I didn't feel any better."
Or any difference.
And they didn't really understand like the,
the soy sauce using still has gluten in there.
The beer they're drinking still has gluten in there.
They just think it's bread, right?
- Right. - They have gluten-free diet.
So that's one reason.
The other thing is the laboratory testing
for gluten is also limited.
Because when you look at gluten, gluten is like a protein.
And this protein. Think of this a tree with tree branches.
There's epsa gliadin.
There's gamma gliadin. there's the dm gliadin.
You can react to any one of these different gliadins.
And in the conventional gastroenterology testing world
and what medical labs are conventionally doing
they're only measuring the alpha 17 vertically added.
Which is the most popular one.
But some people may have a gama gladian reaction
and never show up positive for it.
So another part of why people don't know
that their gluten sensitive, is they do testing
but they haven't had the whole spectrum
of the protein gluten check.
They only had one branch of it checked.
So they just get, and the doctor goes,
"Hey you don't have gluten sensitivity. We tested it.
And they're like, "No, you didn't test all the branches.
You just test one."
- Right? Yeah, I would never have known that.
I mean, I've heard of people getting, yeah.
You know, gluten sensitivity test
and they're negative, but then.
Huh?
- This is what I'm saying.
It's so frustrating.
'Cause when you see.
Like once you know, like you know some information
like from my perspective, you know.
- Yeah.
- People have no chance.
Because they're going to the healthcare field
even with full blown, gluten sensitivity
and they're only getting the south of 17 more branch checked
Because that's the most common for celiac disease.
But most people don't even have celiac disease.
Celiac disease is a different form,
more severe form, of gluten sensitivity.
They have a specific HLA-DQ genotype of 2 and 8.
Which makes their T-cells very, very reactive.
The immune function's very, very reactive to gluten.
And that's the difference between gluten sensitivity
and celiac disease.
It's just how .
What their gene type is and how they respond to gluten.
If it's very, very severe
that's celiac disease.
And that's done with the gene test.
They do that gene test for that.
- Right.
- But in reality, a lot of people have reactions with gluten
and the testing sometimes is flawed.
And sometimes they just need to go
and learn how to do a complete gluten-free diet
for a good 10 days to two weeks.
And usually by the day three or four, they'll feel better.
If they have reactions to it.
And they'll go through it.
Now in the world of food sensitivity testing
the gold standard is not a blood test.
It's actually elimination provocation.
You eliminate the food and then you provoke yourself.
The problem is you have to follow
with strict gluten-free diet.
And you know, if you're not familiar with it
just look online, there's lots of sources.
Strict gluten-free diet.
And then follow that and then see if your symptoms go away.
And for some people it's life changing, you know.
And that's the key thing.
So that's why.
So should you go into glutten-free diet is your question.
And the question is, well, if you react to gluten,
you should.
But if you have a chronic inflammatory condition,
autoimmune disease, leaky gut.
It's very likely you'll have gluten sensitivity.
- Right.
And if you're just curious you just go gluten free.
And if it doesn't bother you, you just didn't experiment.
- Exactly. But you have to do it strict.
For good 3 to 10 days.
- Right .That's not that long.
All right. So where can people find you at?
On your websites and where can they get your books?
- So my website is DrKNews, D R K N E W S dot.com.
DrKNews, 'cause my last name's Kharrazian.
And that's really hard to spell.
So we use DrKNews.
And then I had do have, I do have free content
on that, including a gluten and the brain book.
So if there's a free online brain book
you wanna check that out for listening.
And we have lots of podcasts and videos
and information trying to educate the public.
And the goal of the website is to,
you know, to educate the public
and let them eventually know about the books I've written.
I've written two books.
One on the brain and on the thyroid.
And we have some online courses on the brain-thyroid
sensitivities for food allergies
to try to get information out to people.
But hopefully it can be a good educational source
for those that are interested in these topics.
- All right. Well thank you for joining us.
- Okay. Thanks Mike, it's a pleasure and talk to you soon.