In case you missed The Dr. Oz Show yesterday, Dr. Blum discusses that there’s hope for those of you who are gluten sensitive.
The show focuses on gluten sensitive people without celiac or autoimmune disease. For those with autoimmune issues, Dr. Blum still recommends following a gluten free diet and the steps in her book, The Immune System Recovery Plan.
So what’s all the hype about gluten? Most people think if they aren’t celiac, that gluten is fine to eat. That used to be the case, but unfortunately, today’s gluten is vastly different than it used to be.
Many people are discovering that they are sensitive or even intolerant to gluten-the protein found in wheat, rye, barley, bulgur, spelt, kamut and triticale-which has sparked yet another rising epidemic closely related to thyroid dysfunction. The problem is that over the last several hundred years grains have been hybridized into short, easy to harvest varieties. This hybridization has concentrated the amount of gluten, and other compounds, found in grains. For many people, ingesting these super-gluten grains causes damage to the gut and thyroid gland while causing inflammation throughout the body. Add this to an already damaged gut from too many antibiotics, too much sugar and not enough fiber, results in an increased likelihood of gluten sensitivity and quite possibly, gluten intolerance.
What can you do? Try an elimination diet where you remove gluten from your diet for a minimum of 3 weeks. Then reintroduce it in large amounts to see how you respond. If you’d like some guidance, you can schedule a consultation with me, or check out our easy to follow, free 21-day online program, Do It With Us: Using Food As Medicine.