As many of you know, Sean has been feeling a bit under the weather this week so I’m stepping in to share with you guys some awesome info from Dr. Peter Osborne’s show on UW Radio last week, The Gluten Free Lie.
May 18th will mark my 3-year anniversary working for Sean and let me tell you, since then, I’ve learned a TON about the evils of gluten.
But the coolest thing about working for Sean is that I’m always learning more. I know consuming gluten is linked to developing autoimmune disease, but listening to Dr. Osborne’s podcast really helped shed some light on the science behind it.
Simply put, ignoring a gluten sensitivity leads to leaky gut.
And leaky gut leads to autoimmune disease.
How can this happen?
The cells in the gut that line the intestine are tightly bound together to keep bacteria and toxins from the food we eat inside the GI tract, preventing them from getting into the bloodstream.
Gluten can cause the gut cells to open up and drift apart, allowing food proteins to slip between the cells. Since 80% of our immune systems resides in the lymphatic system behind the gut wall, the escaped food proteins start to cause an immune reaction.
* Why there is a 40-96% increased risk of suicide in children with celiac disease versus non-celiac children.
* How people with celiac disease who consume gluten once a month are six times more likely to die early in life compared to the general population. Wait until you hear how much gluten we’re talking about!
* Why kids diagnosed with celiac disease are three times more likely to die early in life with or without a gluten-free diet.
Check out the video below to hear Dr. Tom tell it. Share your thoughts and comments below!
Last night, I cracked open my copy of Wheat Belly by next Tuesday’s Underground Wellness Radio guest Dr. William Davis. I’ll admit that after reading hundreds of health-related books, I’m becoming quite the book snob. If the author can’t get my attention within the first ten pages, I’m done. Moving on!
Wheat Belly had me hooked from page one. This guy can write! The information is scientifically backed, written in plain English, and absolutely spot-on. I even let out a giggle here and there. Can’t wait for our interview!
You know a book is good when you’re carrying it around the house with you – which is exactly what I was doing around dinner time. While cooking up a lamb burger (no bun), I recommended Dr. Davis’s book to my very fitness-minded roommate Jennifer. She and I have talked about the evils of grains several times before. Despite our discussions, she’s still not sold.
It’s cool. She’ll come around. 🙂
To her credit, my roomy brandished what I consider to be the most powerful dogma-defeating weaponry in the entire arsenal: logic.
When confronted with the erroneous misgivings of saturated fat and cholesterol by Real Food skeptics, I routinely respond by wondering aloud how an old school food (or nutrient) can cause brand new diseases. To her credit, Jennifer threw that very same logic right back at me. She wondered how grains – which have been around for at least ten thousand years – can all of a sudden cause so many health problems.
How can something that The Bible refers to as The Staff of Life be the source of so much modern illness? Didn’t God nourish the Israelites with the bread (manna) from Heaven? Well, according to gluten expert Dr. Thomas O’Bryan, seven out of ten people are sensitive to gluten, the toxic protein found in most grains! Were the Israelites somehow exempt from gluten’s wrath? Or was the all-knowing God just a little behind on his research?
The truth is that we are not eating the same grains that Moses may have snacked on as he hiked up Mount Sinai. In fact, we’re not even eating the same grains our grandparents ate! In just a mere 50 years, grains – wheat, in particular – have become a mutant species crafted by the hands of human intervention in the name of increased crop yields, resistance to drought, disease, and heat, as well as an end to world hunger – all of which are honorable causes and tremendous scientific achievements. However, the accelerated evolution of wheat through hybridization – a feat that would make Gregor Mendel proud – has been to the detriment of human health.
To understand how wheat has gone from a comparatively innocent wild grass to what the New England Journal of Medicine recently declared the cause of 55 diseases, we have to go back.
Last month (I’m way behind), my main man Scott Kustes of Naked Food Cooking stopped by the UW Kitchen to show us how we can satisfy our chocolate cravings semi-healthy style with this flourless chocolate cake.
To be totally honest, I thought I was gonna hate this one since it had coffee in it. Coffee disgusts me. Yuck!
But I totally dug it!
It’s reeeeally simple with just a handful of ingredients. And it’s quite tasty, especially the ganache!
Scott put together the directions for you. Here they go!
Try it out and let us know how it turned out.
Stay tuned. Scott and I also made some delicious Pork Belly with Pineapple Salsa. I’ll get it edited and uploaded some time next week.
Click HERE to learn more about Scott’s online cooking course!
Indoctrinated to be a processed food salesman by my university-taught nutrition courses, I spent several years drilling the base of the USDA Food Guide Pyramid into the skulls of my personal training clients.
“Six to eleven servings of bread, rice, and pasta a day, you people!! How on Earth do you expect to meet your energy and fiber requirements? Do it! DO IT NOW!”
Fast-forward ten years to present day and I can’t help but wonder how much damage my whole grain zealotry may have caused. Who knows how many of my clients were overweight, fatigued, depressed, and more due to undiagnosed gluten sensitivity.