A dietitian explains gluten (gluten sensitivity, celiac, intolerance, benefits) | You Versus Food

A dietitian explains gluten (gluten sensitivity, celiac, intolerance, benefits) | You Versus Food

August 12, 2019 10 By William Morgan


– Pizza pie.
I’ll get there.
Hi, I’m Tracy Lockwood Beckerman,
a registered dietitian in New York City
and it’s my job to help you
figure out what to eat and why.
Let’s talk gluten.
Is it horrible for you?
Ah.
Is it okay for you?
Yay.
How do you know if
you’re gluten intolerant,
gluten sensitive or gluten friendly?
All of these answers and more
will be revealed on today’s
episode of You Versus Food.
Gluten is a mixture of
proteins stored in wheat
responsible for that
elastic, bouncy texture
of that warm, doughy bagel
or that slab of Italian sourdough.
Think of gluten as the glue
that holds together your
favorite wheat-based treats.
(calm music)
It seems these days that
everyone is switching
to gluten free products
to get healthy, boost mood
and to lose weight but
there is much fear mongering
around gluten going on.
Ah, the gluten monster.
Going gluten free just
for going gluten free sake
is as much of a trend as fanny packs
or those tiny, useless sunglasses
that everyone seems to be wearing.
Let’s break this down.
About 1% of the population
has celiac disease,
a genetic autoimmune disorder
where you physically are
unable to break down gluten.
Folks with celiac disease will experience
major debilitating gastrointestinal pain
even if they have a morsel of gluten.
If you’re starting to make a
tootin’, maybe it’s a gluten.
If this sounds like you,
it’s time to talk to your doctor stat.
As for gluten sensitivity,
roughly 20 million people
say that they experience some distress
after ingesting gluten
and 1/3 of them are trying to remove it
from their diets completely.
If you’ve been tested for celiac disease
and it’s come back negative
yet you’re still experiencing
uncomfortable symptoms
such as bloating, gas and major
fatigue after having gluten,
this is called non-celiac
gluten sensitivity.
Blame it on the grain,
grain, grain, grain,
grain, grain, grain,
grain, blame it on the.
So gluten sensitivity is a
relatively new phenomenon
and there are less than a
handful of studies on it.
So there is much research to be done
but if this sounds like you,
the most important thing
to do is work with a doctor
or registered dietitian AKA
your personal food detective
to get a clinical diagnosis
and to help you navigate these
treacherous gluteny waters.
I wanna loaf you but I’m bread inside.
As for gluten intolerance,
researchers are encouraging people
to stop using this murky
and nonspecific term.
Either you have celiac
disease, gluten sensitivity
or you and gluten can
live happily ever after.
The end.
Holy crap, eat the gluten.
(calm music)
Believe it or not, gluten
nutritionally supports us.
It’s rich in folate
so your body can make new, healthy cells,
B vitamins to fight off infection
and to maintain normal nerve function
and iron so you can carry around oxygen
throughout your body.
See, there’s nothing crumb-y about you.
So if you’re going gluten free just cause,
it’s possible you’re losing
out on some valuable nutrients.
The slice is right.
The best forms of gluten are whole grains
that are nutrient-dense, fiber rich
and have a low glycemic index
so your blood sugar doesn’t go
for a crazy rollercoaster ride.
Look at all those whole grains, gang.
If bread is calling your name,
whole grain or whole wheat flour
should be the first
ingredient on the label.
I’ll swear the whole grain
and the nothing but the grain.
What you should think about limiting
are those refined flour products
that have been stripped
of their nutrients.
Think packaged, processed
goods like cookies,
brownies and muffins.
Though they may be delish,
they bring little to
the table nutritionally.
There’s nothing here.
It works as a fan.
Ooh.
I’m personally a big fan
of adding wheat berries
or farro to soups instead
of refined white pasta.
These whole grains are nutrient-dense,
nutty and super yummy.
I feel like I’m a
culinary genius doing this
so you should do the same.
I got grain brain.
(calm music)
Look inside your heart and your stomach.
Are you really experiencing
gastrointestinal distress
after having a piece of
toast or a bite of ravioli?
If so, work with a professional
to get to the bottom of it.
If not, there’s no reason to
run screaming from gluten.
Ah.
Just make the most of it nutrient wise.
I believe in you.
See you next time for another
episode of You Versus Food.
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Like it, share it, click it, love it.
Click right here.
It’s not that hard, I’m doing it.
Loaf me, loaf me, loaf me.
(laughing)