Can't Eat Gluten Anymore? Here's The Shocking Truth

Is a gluten free diet really necessary? Dr. Hyman and a gut health expert discuss the rise in celiac disease symptoms and gluten intolerance. They also explore the role of inflammation*and the importance of gut health and nutrition in a functional medicine approach. Have you ever wondered why you can eat pasta in Italy without a problem, but feel sick after eating it in the United States? You're not alone. In this episode of The Doctor's Farmacy, Dr. Mark Hyman is joined by world-renowned GI health expert Dr. Alessio Fasano to uncover the truth behind the dramatic rise in celiac disease and gluten sensitivity. They explore the profound changes in our environment and food systems that are making us more susceptible to gluten. Discover why modern wheat is not the same wheat our ancestors ate, having been bred to contain significantly more gluten. Dr. Fasano reveals the critical differences in food processing between Europe and the U.S., explaining how the rapid, two-hour bread-making process in America leaves behind inflammatory compounds that are broken down during the traditional, 10-12 hour fermentation in Europe. Furthermore, they discuss the impact of pesticides used on U.S. crops , the vital role of our gut microbiome in managing inflammation , and how our modern, sanitized lifestyle has altered our body's ability to handle foods we've eaten for centuries. #Gluten #GutHealth #CeliacDisease #MarkHyman #FoodProduction This conversation will change the way you look at the food on your plate and explain why "gluten-free" doesn't always mean healthy Find Dr. Hyman’s full-length conversation with Dr. Fassano here: https://DrMarkHyman.lnk.to/DrAlessioF... _____________________________________________________________________ (0:00) Introduction to gluten and autoimmunity (0:58) Factors contributing to increased gluten sensitivity and the rise in chronic diseases (2:30) The evolution of bread-making and its effects on health (4:01) The gut microbiome's role in autoimmunity and health (6:16) The transformation of wheat and its implications for gluten content (8:23) Alessio Fasano's insights on ancient grains and modern gluten sensitivity (9:40) Conclusion and final thoughts