A big all…Nope. You are not intolerant to gluten.
So let me explain. You'll find this really interesting,
gluten intolerance and non-celiac gluten sensitivity,
they are, they do appear to be a real thing. But
four out of five studies found that four out
of five people whos, who identify as having gluten intolerance.
Don't actually have it. They’re fine with gluten.
So then what's going on, right? Because for
sure these people do experience food sensitivities and intolerance.
Don't get me wrong but it's not actually gluten.
So I want to explain to you what it is because
when you understand that, you can actually
you're not powerless to it. You can actually
do something about it. My name is Joe. I'm a university
trained dietitian, myself and my team of the
world's leading online dietitian consulting
company were helping clients primarily with
digestive disorders. So if you are convinced
that glutens causing your issues, but you tested
negative for celiac disease. This video is for you.
If you are cutting out gluten but it doesn't
always relieve your symptoms and you just have
unexplained symptoms. Definitely please
pay attention to this video. Or maybe you are
restricting gluten, and it helps by then you
feel so restricted and miserable that you often
go on these binges, where your, you sort of like,
well screw it. I'm going to do whatever. And
then you get bad symptoms and then you start
over again and you in this really bad cycle and
just keeps going and going, please, make sure
you stick around. Because at the end, I have a
free food list that is related to what I'm going
to talk about and it's really going to help you get started.
So fun fact, it was a study that looked at those
with who thought they had, gluten intolerance
or non-celiac gluten sensitivity. And so
what the researchers are doing is they're giving
them either gluten-containing foods or not that
amassed very similar in, not telling them either
way, what's going on and I don't think this was
the only study but this is the one that I had written
about and that I remember and only sixteen percent
of the participants actually responded to
having Gluten consistently. So, the majority
of subjects like 84% were either having gluten-containing
foods, but it was masked very well and not having any reactions.
Although they identified as everyone identified
as someone who's gluten intolerant or they
were having symptoms to foods that didn't have any gluten
in them. And it's research like this which is
why we have the number that it's about four out
of five of those who think they're sensitive to gluten.
They're not. So what's going on right? Because
there's no doubt that they do have food sensitivities
typically, it's just not gluten. Gluten is
a protein and it's just become the scapegoat
and the media's told you and celebrities have
said that and it's popular diet. I suppose a
gluten-free. What we know from evidence based research,
is that it's not gluten, which is a protein.
Most people are actually reacting to fructans
which are a type of FODMAP. You might have
heard of FODMAPs. FODMAPs, are a short-chain
carbohydrates, because we have a very complex carbohydrates.
We have short-chain carbohydrates. Gluten
is a protein, right? We're protein, carbs, fat,
These are different macro nutrients. So,
gluten is a protein. It's not is nothing to do with the protein.
It's, it's the carbohydrates in particular,
the short chain ones which are FODMAPs in particular
of the FODMAPs, we have fructans because
fructans are very common in wheat, and
barley and rye, which is, you know, think about
flower anything that if I say, what's a food
with gluten, we're going to think like bread
pasta, biscuits, things like that. These foods
are yes, they contain gluten the protein,
but they also contain a high quantity of fructans
and this is what the majority of people are reacting
to not the gluten. Now, don't get me wrong. Fructans
and FODMAPs. They're good for you for
the average person. They're really good for you.
They help feed the good bacteria in your gut,
but if you're sensitive, they can cause all
sorts of digestive issues and symptoms and pain.
And we need to manage them accordingly. For the
record fructans are not just in wheat containing foods.
They're also in a lot of vegetables which are
good for us. So for example, garlic and onion. Okay.
Also like legumes like lentils beans and things
fruits as well for sure, watermelon is a big one
so think about do you suspect garlic or onion
or legumes or maybe feed a lot of watermelon?
Do you get an upset stomach? Does it trigger
digestive symptoms? If so because those foods
I've just named they don't have gluten in them
but you are reacting. The common denominator
with the legumes with garlic and onion with
the watermelons with the bread, and pasta, biscuits
whatever is the fructans. Hopefully, this
is a little bit of a aha moment for you because
this is what I'm saying. Gluten is not your issue.
You're not sensitive to gluten. Yes, gluten-free
wheat products. Gluten-free bread. For example, does help.
Now, you might argue well when I eat gluten-free
wheat and better, I'm fine. I tolerate it. Therefore
it's the gluten. Actually, what happens
is the process of removing gluten. Actually
strips away the majority of the fructans in
the wheat as well. And therefore, yes, you're
eating gluten-free bread but it's it could
also be called low fructan bread and that
why it helps you. And it goes without saying
that if you have celiac disease, potentially
some other autoimmune issues then gluten the protein.
Yeah, absolutely. It can be the problem and
in the case of celiac disease. It is the major culprit.
But I'm talking about the majority, the vast
vast majority of the population. So as I said
in the beginning, if you've been struggling
with symptoms and gluten-free is just not really
cutting it for you, you may want to explore FODMAPs in particular.
The fructans as being your issue, so that
could be for example, just cutting out garlic
and onion from your diet first for a couple
of weeks that includes, not just the vegetable,
but the powders are used in a lot of prepackaged
foods and sauces and things like that. So you
need to be a little bit meticulous about what
you're having, but you could see if that helps
intentionally reducing fructans and see. Or
you could do a full-fledged low FODMAP diet.
You should be doing that with a dietitian. You
should only be doing that, if you've had quite
severe issues for a long time. That's obviously
what we're helping our clients with. We help them
determine if If they should use the FODMAP diet
and to what extent to go through that process
or, you know, maybe it isn't even fodmaps and
you reacting to something else. There is obviously
a lot of different compounds and foods so it
can be a tricky area to navigate by yourself for sure.
So if you want help, that's what we do. But you
know, I want you to know that it's typically
not gluten and if you want to sort of explore
fructans yourself, I would start with garlic and onion removing
that from your night and seeing how you feel
As a dietitian, I have to say, you absolutely
want to be reintroducing garlic and onion in
their whole vegetable form. If you can, like
I said before, they're really good for you.
Obviously, they have other nutrients, but
there are they feed the good bacteria in your
gut which we want more of. So, to restrict foods
unnecessarily is not good for your health,
long term, your gut microbiome. So, You want
to be very strategic about it. That's, you know,
that's why we help our clients do that, because
it's not so straightforward as you're probably
aware with food intolerance. Okay, so, is this
resonated with you and you're interested to
explore low FODMAP a bit. I do have a food list
like I mentioned at the start that you could
certainly take a look at and go from there if
you want that list, just comment “FODMAP food list”
“FODMAP food list” comment that
I can send it to you or you can direct message
it to me. AIso I can look for your message there
and send you that guide for free. I hope this
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