The Issue With Gluten-Free Diets


Joe Rogan on Gluten Free Diets

Video taken from the channel: JRE Clips


The Big Problem with Gluten-Free

Video taken from the channel: Dr. Eric Berg DC


What’s wrong with gluten-free diets?

Video taken from the channel: William Davis


What If A Gluten Free Diet Doesn’t Work?

Video taken from the channel: Mayo Clinic


Is a Gluten Free diet worth it?

Video taken from the channel: IFLScience Official


Gluten Free Diet: The Truth About GrainsThomas DeLauer

Video taken from the channel: Thomas DeLauer


9 Steps to a Gluten Free Diet, 7 Gluten Foods to Avoid, What Is Gluten Free?

Video taken from the channel: The Dry Eye Show with Drs. Jenna & Travis Zigler

Gluten is a protein found in grains such as wheat, rye and barley. Gluten-free diets are a must for people with celiac disease—an autoimmune disorder in which gluten-containing foods cause the immune system to attack the small intestine. Apparently, not all “gluten-free” foods are in fact gluten free, and that’s a serious problem for people with celiac disease, for whom exposure to even trace amounts of gluten can trigger. People on a low or gluten-free diet tend to also be low in whole grains. They risk being deficient in iron and folic acid.

A recent study linked low-gluten diets to a higher risk of type-II diabetes. Avoidance of gluten may also result in a heavy reliance on rice as a staple grain, and this might increase the risk of heavy metal exposure. And this, in essence, is the problem with gluten free food. In most situations, gluten-free food pales in comparison to “normal” food (and it’s twice as expensive a post for another day.) And even when it doesn’t pale in comparison, it is assumed by those without celiac disease that it does. So I’ll set up the situation for you.

The Consequences of a Gluten-Free Diet Craze The gluten-free diet craze has been called the fad diet of this decade, comparable to the low-fat, no-fat craze of the 80s and 90s. Though losing popularity as a diet craze, there is still a lingering stigma that. So, as I see it, the main problem with the gluten-free diet is it is a diet based on poor digestion. If your digestion isn’t compromised in some way, you generally won’t be inclined to follow it (not for very long, anyway).

Following a gluten-free diet is a necessity for some and a choice for others. The relationship between gluten and overall health is complicated, and research is ongoing. Gluten has been linked to. A study out of Spain, highlighted in my video, Gluten-Free Diets: Separating the Wheat from the Chat, found that a month on a gluten-free diet may hurt our gut flora and immune function, potentially setting those on gluten-free diets up for an overgrowth of harmful bacteria in their intestines.

The following foods are naturally gluten-free: Meats and fish. All meats and fish, except battered or coated meats. Eggs.

All types of eggs are naturally gluten-free. Dairy. Plain dairy products, such as plain milk, plain yogurt and cheeses. However, flavored dairy products may have added. Gluten-free products are also often filled with a deadly fat, such as processed vegetable oils or hydrogenated oils and trans-fats.

These clear, tasteless, highly refined and processed oils include corn, soybean, canola, safflower and sunflower oils.

List of related literature:

✓ If you have celiac disease, a rare autoimmune disorder that causes gastrointestinal discomfort and malabsorption issues because of an abnormal response to gluten, you can still follow the DASH diet because fruit, vegetables, and dairy are naturally gluten-free.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

But the elimination diet can be the most inexpensive and efficient way to pinpoint gluten sensitivity.

“Eating Clean For Dummies” by Jonathan Wright, Linda Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Larsen
Wiley, 2011

It is true that a tiny fraction of the population—namely, persons with celiac disease—cannot eat wheat because they cannot tolerate its gluten protein content, and perhaps another 1 percent of the population is better off not eating wheat because of sensitivity to gluten or other proteins in wheat.

“Racing Weight: How to Get Lean for Peak Performance” by Fitzgerald Matt
from Racing Weight: How to Get Lean for Peak Performance
by Fitzgerald Matt
VeloPress, 2012

The hype around gluten free has generated a lot of misinformation, including a couple of big lies.

“Feeding You Lies: How to Unravel the Food Industry's Playbook and Reclaim Your Health” by Vani Hari
from Feeding You Lies: How to Unravel the Food Industry’s Playbook and Reclaim Your Health
by Vani Hari
Hay House, 2019

I fully acknowledge how frustrating it can be to read some of these studies about the pros of gluten if you are experiencing troublesome symptoms of gluten sensitivity.

“Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet” by John Douillard
from Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet
by John Douillard
Morgan James Publishing, 2016

That’s why the gold standard for gluten sensitivity is still trial by diet: eliminate it for six months.

“No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain” by Peter Osborne, Olivia Bell Buehl
from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain
by Peter Osborne, Olivia Bell Buehl
Atria Books, 2016

But with all the changes in wheat and in our diets, and the vast amount of refined flour that is consumed daily by so many—in the form of pretzels, crackers, pasta, and bread—I’d say that the majority of people don’t tolerate gluten well at all and should eliminate grains from their diets as much as possible.

“Making Life Easy: How the Divine Inside Can Heal Your Body and Your Life” by Christiane Northrup, M.D.
from Making Life Easy: How the Divine Inside Can Heal Your Body and Your Life
by Christiane Northrup, M.D.
Hay House, 2016

Anyone considering starting a gluten-free diet should seek consultation with a physician and dietitian prior to removing gluten from the diet, as removing gluten from the diet prior to evaluation can interfere with the appropriate diagnosis of celiac disease.

“Sports Nutrition for Health Professionals” by Natalie Digate Muth, Michelle Murphy Zive
from Sports Nutrition for Health Professionals
by Natalie Digate Muth, Michelle Murphy Zive
F.A. Davis Company, 2019

At first glance, a gluten-free diet seems reasonably easy to cope with.

“Mucosal Immunology” by Jiri Mestecky, Michael E. Lamm, Pearay L. Ogra, Warren Strober, John Bienenstock, Jerry R. McGhee, Lloyd Mayer
from Mucosal Immunology
by Jiri Mestecky, Michael E. Lamm, et. al.
Elsevier Science, 2005

Then I spell out the basics of the gluten-free diet and introduce you to foods you may never have even heard of before, some of which are far more nutritious than gluten ever wished it could be.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • I’m Gluten sensitive, and almost yes to everything you had mentioned in your Video. So I’ve shared this Video on my Facebook, for you and to help others. Thanks. cheers

  • i started gradually cut off gluten, my abdomen is reliefed actually i did the test but it was negative,, but the syptoms is there when i ate it bloating constipation and uncomforable

  • Thanks u guys. Gave me a lot of hope in what I’m going thru right now. I had an endoscopy done recently and I’m waiting for the results. I have a lot of these same symptoms so I’m slowly cutting out gluten until my results come in


    Im a person with celiac and first of all i just wanna say we dont just eat whole foods. There are a bunch of alternatives out there and for a person just starting to eat gluten free, saying that we only eat whole foods is misleading and it can be hard for a person just starting out to go all in on only whole foods.
    Second, people with celiac react differently to gluten. Some dont notice anything, but when they get tested they are missing a lot of nutrients, while some like me feel really bad or get migraines. Also some people with celiac might test negative on the tests as well.
    Third i wanna say is that gluten is a protein. If you feel fine, you are not missing any nutrients, you dont have any symptoms and your doctor has not recommend a gluten free diet, there is no reason to do so. A gluten free diet is not a diet that makes u gain muscle or loose weight. Its a diet full of extra fat and oils (it helps make breads stick together), and there is no reason to completely cut out a natural plant based protein just because it is a trend or it sounds fun. Its not. You miss out on a lot and your body needs it. You can also risk when you get back on a gluten based diet, that you are gluten sensitive.
    Now they are talking about cutting out meat. Im a vegetarian, and that is my choice, i would always recommend going vegan or vegetarian, but that is for completely other reasons than my gluten free diet. Its hard to find food to eat when you are supposed to cut out meat and all gluten. Then there are two important proteins gone. Please make sure to ask your doctor before cutting out anything from your diet, especially if you have just gotten diagnosed with celiac, and are probably deficient in a lot of nutrients. There is no reason for cutting out meat, unless it contains gluten, when we are talking about a gluten free diet. Other health reasons? yes. If it has anything to do with gluten? no.
    Most chocolates and sweets actually dont contain gluten. Just stay away from things with crackers or just read the ingredients, many of the chocolates with crispy stuff in it is actually maid with corn and is gluten free! And i’ve never seen a ketchup with gluten.
    Now about alcohol. There are a lot of different things being said about gluten and alcohol. Beer is a nono, but there is gluten free beer and a lot for lite beers are gluten free. Wine is gluten free, ive never seen a wine (red and white) that has gluten in it. Sparkling wine as well. I have talked to a celiac specialist doctor, and he says that all distilled spirits are gluten free. But flavouring that may have been added after the distillation may contain gluten. If any alcohol does contain gluten, they are obligated to say so on the bottle. Gin is actually a very discussed one and i stay away from it just incase.
    Almost all potato chips that are maid from actual potato, and not the muchy pasty stuff is usually safe. Depends on the seasoning. Pringles is a nono, and that has been confirmed by the company it self.

    I think its great that you are making a video to inform people about this and help people to start a gluten free diet, but its important to note that a lot of the advice you are giving is advice i would give to a person with sensitive digestion or a sensitive stomach in general, not everything is for gluten. Its important to take out the information that can be applied to a general healthy diet, and what is needed on a gluten free diet. On a gluten free diet, you avoid anything that has gluten in it. Thats it. Nothing more nothing less. If you still are having problems, it is not the gluten that is bothering you, and you should try another diet.

  • The TRUE problem is that the government allows companies to use crap ingredients in USA, you generally dont have all these types of issues in most contries especialy the ones that havent adopted the standard american diet

  • You guys are telling what so many need to hear. The Chocolate Industry has my number.��The Impossible Burgers are my other weakness and they are always served on a bun…..I now order it without the bun. I couldn’t run for years due to joint pain in my knees and toes…..I had the mood swings, the brain fog, the absolute exhaustion after eating….I would get the dry bumps on the back of my arms and it drove me nuts trying to keep moisturizing my skin to heal it. At the end I was so bloated I looked 5 months pregnant but was under weight. My stomach hurt all the time.

    I was a Vegetarian for years and like wise had Corn Cereals, wheat toast with avocado or peanut butter and banana for breakfast, veggie sandwiches on wheat bread or salad with croutons for lunch….the salad dressings had it too….of course pasta and veggie potstickers (all have gluten unless you buy gluten free) and asian stir fry dinners.

    You are correct on the delayed response in some symptoms; however, the brain fog and exhaustion was always immediate after eating. I had to totally switch to Gluten Free for everything and learned how to cook with this new diet. Almost everything is from scratch. After 6 weeks the symptoms are gone.

  • I just recently learned that I have Celiac and I’m slowly learning about gluten and what I can & can’t eat.
    Now I feel it’s a blessing and wake up call. I’ve lost weight and feel better, at times cause I’m still learning lol. This video has lots of info that will help with my and my family’s future. Keep up the great work & thanks

  • My son & I were diagnosed with celiac disease in 2012. We cannot cheat like you do. But we’ve adjusted well & our only struggle is trying to avoid cross contamination, especially in restaurants.

  • Never or keep to the very minimum when eating gluten-free food. It is just as bad as gluten. It spike the blood sugar higher than gluten.

  • I had to give up gluten when Crohn’s disease set in. So I had to give up all lectins too, including potatoes. I didn’t realize rice was bad too, though I try to avoid all grains. Thanks for addressing this.

  • This eliminate and slowly add back and chk response method is slow but very effective. I follow FODMAP and am work through all the food listed to determine where my issues are and how much of something I can consume without bad response. Great topic love your science based info thank you for these.

  • If you are truly allergic to gluten the you should not eat any grains. Then crossreactivity issues. This video barely touches the surface. Soy, corn, dairy, chocolate, coffee, potatoes etc. The list goes on and on.

  • After being sick all my life, to be feeding, stunted growth, fistulas, as well as numerous surgeries. You will find no food is worth your good health.

  • I am allergic to all foods except unprocessed meat lettuce greens onions and most fruit. So going vegan would be death for me. I was born with Crohn’s. Now I only eat meat. Have had several feet of intestines removed before figured out I was allergic to everything. Now docs think I am cured because I only eat meat. I am keeping it minimal but my Crohn’s history would give you nightmares. Now I’m the healthiest person I know.

  • Read more about our 9 steps to a gluten free diet here:

  • Thank you thank you thank you. You are the very first person to actually explain this perspective on gluten. Everyone is so misguided. It’ll be many many years before we know the true negative effect of gluten. Going gluten free free’d my mind from depression.

  • I stick to
    Chicken fish turkey beans
    Oats sometimes
    Those foods are fine for me
    Everything else is cut out
    (Gluten,soy,dairy,corn,added sugar,processed foods)

  • Corn and gluten and for sure a triggers for me
    I get acne INSTANTLY
    I just found out that brien rice triggers my acne too
    Only grains that’s safe for my body seems to be whole oats

  • I had organic brown rice, And organic blue corn chips, Garden of Eaten Red Hots, it also has rice flour, which I think it should not. Next day, felt blue, down a bit. I have Bi polar and on lithium carbonate. I hope to get off meds one day. Going grain free. I truly think, its just brain inflammation from all the grains.

  • As endurance athletes, we read and been told that oats were the highest quality carbs. Because oats have 14gr of protein per 100gr, high in fiber, stays in the stomach for hours, keeping you satiated while high fiber would make your intestines work efficiently. Plus the beta glucans in oats boost the immune system where all endurance athletes need the extra support. When pure oats are soaked in water/milk, topped with cinnamon (blood sugar regulator) and few fruits (to get anthocyanins, vitamins, extra fiber and some fructose to support our glycogen levels when in need) coupled with green tea (egcg) or filter coffee (antioxidants and riboflavin), this combo should not hurt. Again, this is for marathon runners/ironmen.

  • Grains are inflammatory, eggs are good, eggs are bad, fruit has fructose, animal protein causes cancer, vegetables have pesticides. organics from other countries are suspect and every doctor and youtube nutrition expert has condemned one food or another. Free yourself from youtube experts and regain your sanity before it’s too late.

  • There is a quicker way than elimination to test for these grains.
    It’s a blood test thru Alletess labs. They use a tube of your blood and test those grains Thomas mentioned and over 180 different foods.

  • lmao maybe instead of looking at why the food is at fault, let’s look at how the body processes the foods and FINALLY ADMIT that our body is most likely the imbalanced entity, not the food.

  • You mentioned that because of over consumption we have developed sensitivities to these grains over the years. if this true wouldn’t we develop sensitivities to animal foods as well such as chicken or fish?

  • I’ve been looking for your take on whole-grain breads vs. white bread (I’m assuming you will say whole grains are just as bad as white bread because they also cause a sugar spike?); I feel like that’s an important thing to cover because of all the hype around whole grains (and I mean whole grain bread and stuff like quinoa and buckwheat). If they’re actually bad for us, that would be like a paradigm shift for a lot of people

  • Also, the harvesting protocol for wheat, etc., is to spray and crop with Round Up….GLYSOPHATE before harvesting.
    Spraying a food crop with a poison just before it’s harvested.

  • The way I see it is something more like this… (With plant families):

    Cucurbitaceae: You’re rarely thirsty, you’re keeping regular, this stuff is GREAT in the summer, getting some nutrients, but you’re still kinda hungry…

    Rosaceae: You’re getting the flavors, the fiber, the energy from carbs, plus some water, bioflavinoids, and other nutrients, but you’re still kinda hungry…

    Vitaceae: You got the flavor and the carbs, the bioflavinoids, water and fiber, but, you’re still…

    Rutaceae: You got the flavors, carbs, plenty of water, nutrients, and you’re keeping regular, but…

    Brassicas: You’re getting more of a protein and carb balance now, esp. more protein… You just have to eat a whole lot of it to be of much use when lifting, etc., so you don’t really think much about veggies being great for muscles, but they’re certainly not BAD for muscles… You’re prob. not getting so much in the way of water, but you’re getting PLENTY of fiber, nutrients, bioflavinoids, and that funky sulphur taste a little as well, more or less… Which is gonna clean your insides like drain-o down the pipes, esp. when allium and citrus, etc., join in too…


    Asteraceae: Nutrients: Check. Water: Check. Doesn’t taste like sulphur: Check. Fiber: Check. But you’re still…

    Apiaceae: Same….

    Allium/Asparagaceae: Its gonna clean house like you have no idea… Its got LOADS of bioflavinoids, phytonutrients, nutrients, fiber, even water, etc. But you’re still…

    Laureaceae: Avocados, finally, something FILLING… Fatty fat fat GOODNESS… Yes, it’s a weird green-yellow fatty alien fruit/vegetable/thing… It is what it is. Let Mr. Avocado be Mr. Avocado…

    Oleaceae: Like the little brother of the avocado, the fat in olives is just awesome… And boy, does this boy give you the healthier fats…

    Ericaceae: Wonderfully tart to sour fruits, rather “potent” like the somewhat friendlier version of currants and elderberries (astringent!)-cranberries being the wild red-headed stepchild of the Ericaceae family, of course…

    Nightshade: Everyone has such a cow about them… Potato = Fill you up. Tomato, eggplant, pepper, etc. = Not fill you up so much… Therefore, potato = down the hatch!

    Chenopods: Yes, I know the family name sounds kinda alien and disgusting. But with brassicas and allium, they are the triple treat to the bad stuff lurking in our bodies-cancer forming stuff, and who knows what else… Not a whole lotta water perhaps, but these nutty tasting greens and quinoa, etc., are gonna keep you strong and healthy for a long, LONG time… But, not quite so filling, except with quinoa…

    The rhubarb/buckwheat family = Yeah, its “different”… Buckwheat is pretty boss…

    Bromeliaceae: Stings the mouth…

    Malvaceae: Choco goodness…

    Moraceae: Good for carbs, fiber and digestion… Like potatoes, can fill you up better…

    Palm Family: Filling, a little nutty, very tropical, sweet but nutty, big on carbs and with coconuts, you get some fat, protein, etc. in there too… But just not my fav. stuff, most of the time…

    Poaceae: Not really needed, esp. the gluten… A little rice is nice, of course…

    Fagales: Protein, carbs, FIBER, and nutrients… The magical food…

    Fabiaceae: Fahbulous…

    Juglundaceae: Good for the noggin…

    Anacardiaceae: Fills you up a little more, nice flavors…

    Piperaceae: The “other” peppers… Oh yeah, and papaya, etc.

    Sapindaceae: �� Sweet, sugary goodness…

    Myristaceae: The cookie spices…

    Zingerbitaceae: ZINGY…

    Lamiaceae: The minty, herby boys…

    Then there is that mulberry/fig family…

    And that passion fruit/guava family…

    And if you’re still hungry, then there’s fish, eggs, poultry and MEAT!!! (And a little dairy, if you’re into that stuff…)

    So why eat bread, unless you want that gluey gluten in your booten? Poo out the poaceae and make room for all the other bois!!! ��

  • I have gluten intolerance. I’m getting bad inflammation and pain. I have brain fog. I need to go gluten free but don’t know how to. My parents can’t afford a nutritionist or a dietitian. But I feel horrible and need to stop eating gluten like now. I have had inflammation for years, went to many places and many different doctors and the doctors can’t find anything wrong. I have autism I went to a place called brain balance 5 years ago, had an alcat test done and was positive for gluten sensitivity.

  • I am a celiac with dermititis herpetiformis and have been gluten free for 18 years. I was still having problems with itching and digestion until I went grain free on keto. The transition was easy because I was on very little grains. The problem was the sugar and I’m still struggling with that. However, I am much better now I do keto and OMAD.

  • At the start you said Gluten was bad full stop, then you made the point that rice and other grains are just as bad also…..wondering what the hell I’m going to eat at this point. Then you said remove them from you diet and add them back in and see if you get a reaction at any point….I did that and don’t see or feel any thing difference, does that mean your initial statement which was unconditional…ie it’s just bad, is actually a conditional statement about gluten?(and all other grains) and so it may be after testing that all these things are fine? Sort of confusing point you’re making.