THE MORNING SHOW
Dr. Tom O’Bryon
The Dangers of a Gluten Free Diet
Dr. Tom O’Bryan is an internationally recognized speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines. He is the founder of www.theDr.com. He recently hosted the paradigm-shifting ‘The Gluten Summit – A Grain of Truth’, bringing together 29 of the world’s experts on Celiac Disease and Non-Celiac Gluten Sensitivity at www.theglutensummit.com.
-Doctors trained for acute care, not chronic disease.
-Gluten is not bad for you, bad gluten is bad for you.
-Gluten is in most grains. Family of gluten in wheat, rye, and barley is the gluten that is bad.
-Loss of oral tolerance is the straw-that-broke-the-camel’s-back that initiates the start of problems with gluten. What is a person’s accumulated oral vulnerability? Wheat is a major contributor to that vulnerability.
-Twisted proteins in the gut go through the intestinal walls, get into the nervous system, and go up the spine. These proteins have a magnetic attraction to different parts of the brain, leading to Parkinson’s or Alzheimer’s.
-78% of all prebiotics for most Americans is in wheat.
-No human can break down wheat proteins, per Holland’s research last year. Took 4 different groups and when all were exposed to wheat, within 5 minutes of wheat reaching the gut, genes activated and all groups developed intestinal permeability.
-35% of population in North America and northern Europe have genetics for reactions to wheat. Must cross the imaginery line of loss of oral tolerance to experience symptoms from wheat.
-Gluten free products. Gluten free products are not healthy, they’re just not poison. Not good for regular consumption. Can’t do larger amounts on a frequent basis. Made from rice, tapioca, nuts, hemp seed, buckwheat, quinoa. Body asks – is this good for me? If body didn’t develop tolerance to these foods as a child, the body develops antibodies to these foods when eaten as an adult.
-Molecular mimicry – body develops antibodies to wheat that also attack the body, such as cerebellum. The body fighting wheat will fight the brain. 26% of people that had antibodies to wheat also had antibodies to their cerebellum.
-Man has been eating wheat for 10,000 years, which is only 1% of man’s time on the planet.
-Cross-reactivity. One food looks like another food. Every forkful is either inflammatory or benign. State of microbiome determines much of reaction to food.
-Vegetables and prebiotics are best foods. Short-chain fatty acids, butyric acid, needed as raw material to make new cells in the gut. Low butyrate is a risk factor for colon cancer. Action of good bacteria in microbiome on vegetable fiber is what makes butyric acid. Need different families of fiber and color. Number one tip for health is to feed the microbiome healthy food.
-African poop. Compared poop of rural African children to European children living in developed areas. Firmcutes family of bacteria help us hoard calories. In African kids, 12% of microbiome is fermicutes. European kids had 42% fermicutes. High fermicutes % leads to weight gain. Must address microbiome for weight control. Gluten disrupts the microbiome.
-Jonetta from Dayton asks about rash as a symptom of gluten intolerance. Dr. Tom says it’s a very common symptom. The weak link in a chain is where symptoms develops. Gluten is a great masquerader – causes many different types of symptoms. Rash, dermatitis, acne, psoriasis might all be manifestations of gluten intolerance. Do a 3 week trial without gluten or dairy.
-Food is like a string of pearls. Digestive acids are scissors that cut off each pearl. Our digestive system can’t cut off pearls of gluten, can only cut off clumps of wheat, barley, rye. Alpha-gliaden is a 33 pearl clump and is the only one that is tested by doctors. Whereas Cyrex Labs looks at 10 different-numbered clumps so is more comprehensive. Article “The conundrum of gluten sensitivity” at http://thedr.com/wp-content/uploads/2014/08/The-Conundrum-of-GS-.pdf
-Wendy asks about recovery from gluten sensitivity. Dr. Tom says no way to be safe out there because of lots of hidden sources of gluten. Developed GI Shield that digests 99% of all gluten you may be exposed to within 60 minutes. Important to digest food before it leaves the stomach to prevent inflammation. Advice to listener: 1) Take GI Shield before eating. 2) Fix the microbiome.
-Listener asks about sourdough bread made from gluten grains and einkorn wheat. Dr. Tom says sourdough is broken down a little bit more, but not enough. Still activates the immune response. Tests show ancient grains and hybrids all activate immune response in those that have crossed the line. There are different components in wheat. Carbohydrates are FODMAPS. If you have a FODMAPS sensitivity and you eat wheat, you get problems in the gut because of the FODMAPS. FODMAPS cause GI complaints. Grains in Europe are lower in FODMAPS, so you may not get gut issues, but they still activate an immune response. Can be eating it for years and not know you’re reacting until years later after you’ve crossed the line and you have damage.
-Jewel asked if vegetables are the most important food, why do we not produce cellulase? Dr. Tom says insoluble fibers are the prebiotic that feed the bacteria in the gut. If we broke them down in the stomach, they wouldn’t be available to feed intestinal bacteria. Microbiota in our gut are THE most important organ. We need insoluble fiber to feed the gut microbiota. More messages sent from microbiota to brain than from brain to microbiota. Can create anxiety in animals by altering the microbiota.
-Steve asks about DPP4 enzyme supplements that supposedly break down gluten. Gluten Shield does not contain DPP4 because it can affect insulin response. Dr. Tom says DPP4 is good in food sources, but does not recommend DPP4 as a supplement.
-Recommendation: every day, include food to feed the good gut bacteria in your gut. We need prebiotics and probiotics. Probiotics are in fermented foods – e.g. saurkraut, kim chi – have one forkful every day. Prebiotics – e.g. onions, artichokes, cassava, look on internet for a list.
-97.3% of foods labeled gluten-free are gluten-free. If not labeled as gluten-free, 24.7% have gluten.
dr tom obryon, gluten and the gut, may 17, 2016