February 13, 2025 • 15 mins
Gluten. For some, it’s just another part of their daily diet, found in everything from bread to pasta. But for others, it’s the cause of serious health issues. Why does gluten affect some people so severely while others can eat it without any problem?
Today, we’re diving into the science behind gluten—what it is, how it interacts with the body, and why some people can tolerate it while others develop celiac disease, gluten sensitivity, or even autoimmune responses.
And here’s something even more interesting—why is gluten a bigger problem today than it was 75 years ago? If you’ve ever wondered why gluten is such a big deal now—or why some people go gluten-free and feel better even without a diagnosis—this episode is for you!
Mentioned Resources
Save money, and no more guessing for dinner! Use code GFE to get 20% off annual membership at thedinnerdaily.com. Plan meals for less than $4/month and save money at the grocery store!
Come join us in our free Facebook Community, The Gluten Free Engineer.
It’s a space where you can connect with others living gluten-free, ask questions, swap tips and recipes, and get support from people who truly get it. Whether you’re newly diagnosed or a seasoned gluten-free pro, you’ll feel right at home.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Quick reminder before we get started on this episode
this podcast is based on mypersonal experiences and isn't
medical advice.
Gluten For some, it's justanother part of their daily diet
, found in everything from breadto pasta, but for others, it's
the cause of some serious healthissues.
Why does gluten affect somepeople so severely, while others
(00:22):
can eat it without any problems?
Today, we're diving into thescience behind gluten what it is
, how it interacts with the bodyand why some people can
tolerate it, while othersdevelop celiac disease, gluten
sensitivity or even autoimmuneresponses.
And here's something even moreinteresting why is gluten an
even bigger problem today thanit was over 75 years ago?
(00:45):
If you've ever wondered whygluten is such a big deal now,
or why some people gogluten-free and feel better even
without a diagnosis, thisepisode is for you.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, keri Saunders.
In 2011, I was diagnosed withceliac disease, a moment that
changed everything, but I wasdetermined not to let it hold me
(01:06):
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between, to
rebuild a life I love, whetheryou have celiac disease, gluten
intolerance or simply choose tolive gluten-free.
This podcast is for you.
Disease, gluten intolerance orsimply choose to live
(01:27):
gluten-free.
This podcast is for you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Welcome back to the show.
Today we're talking about thescience behind gluten and why it
affects some people and notothers.
So first off, let's go overwhat is gluten briefly.
Gluten is a protein found inwheat, barley and rye, and it
(01:47):
gives dough that elasticity thatyou know of and the chewiness
you know of with normal glutenfrom breads and pastas.
It's not inherently harmful,but for some people, their
bodies react negatively to it,triggering a range of health
issues.
So how does gluten affect thedigestive system?
When gluten is consumed, it isbroken down to smaller proteins
(02:09):
like glyden and glutenin.
In most people, these proteinspass through the digestive
system without any issues at all, but for those with celiac
disease or gluten sensitivity oreven wheat allergies, the body
reacts in ways that can beharmful.
For celiac disease, it isactually an autoimmune response
(02:30):
to gluten.
Many people who aren't familiarwith celiac disease don't
realize that it's not part ofthe allergy system.
It's part of the autoimmunesystem.
It is not just a foodintolerance.
When someone with celiac eatsgluten, their immune system
mistakenly attacks the smallintestine.
Think about it.
(02:51):
It attacks the small intestinelike it's a foreign object.
It damages the biliae, whichare the tiny finger-like
structure that absorb nutrients.
This is one of the many reasonsthat those with celiac disease
also present with vitamindeficiencies and malnutrition.
Over time, this leads tomalnutrition, which I just
(03:12):
talked about, also digestivedistress, brain fog, skin issues
and more serious complicationslike osteoporosis and
infertility.
It's actually genetic.
A lot of people don't realizethat celiac disease is genetic.
If you have a family history,if you have a direct relative
with celiac disease, you aremore likely to develop celiac
(03:35):
disease.
Think about it.
If you have a mother, a brother, a sister, an aunt, a
grandparent with celiac, a child, you're going to want to be
tested as well.
It comes down our family lines.
There's another kind of reactionthat people can have to gluten
and it's called non-celiacgluten sensitivity.
We generally just call thisgluten intolerance on our
(03:59):
podcast show.
It's a lot shorter words to sayso.
Sometimes people test negativefor celiac disease but still
feel sick after eating gluten.
Symptoms of non-celiac glutensensitivity or just gluten
intolerance can include bloating, headaches, brain fog, joint
pain and fatigue, but there's noclear immune marker like in
(04:21):
celiac disease.
Sometimes doctors have alsofound people who have gluten
intolerances to later actuallypresent the autoimmune response
to the celiac disease.
It's not a very well-known fact,but celiac disease is many
times triggered by some otherevent.
It turns on that gene.
(04:43):
That's not quite right, couldbe an illness, it could be
trauma.
So you could not have celiacdisease when you're younger and
then it can get triggered laterwhen you're older, depending
upon the way our body changes.
Our cells are always changingso we can trigger that if we
have the gene.
And scientists are stillresearching the exact cause of
(05:03):
the gluten intolerance too.
Some people believe it could becould involve gut microbiome
imbalances or immune systemresponses that don't trigger the
same immune reaction as celiac.
So it could be its own immunesystem problem in and of itself,
again a little bit separate toceliac.
That's what some researchershave found.
(05:24):
But let's, you know, answer thatquestion in a room.
I get this a lot.
People are like why is glutenmore of a problem today than it
was when my grandparents werearound, or let's say, 75 plus
years ago?
Gluten wasn't always such a bighealth issue like it is now.
In fact, most of ourgrandparents, depending upon
what age we are, probably atewheat without much concern.
(05:47):
So what's actually changed?
One of the things that haschanged that has really
surprised me when doing researchin gluten and celiac, is that
modern wheat has morechromosomes and a higher gluten
content than the ancestor'swheat.
The wheat we ate today is notthe same wheat our ancestors ate
(06:08):
.
Over thousands of years, wheathas been bred and modified to
increase yield and improvebaking quality.
Ancient wheat varieties, likeInicorn wheat hopefully I'm
pronouncing that correctly onlyhad 14 chromosomes.
And then the next variety thatpeople have documented well is
(06:29):
emmer wheat, another earlyvariety.
It had 28 chromosomes, butmodern wheat common bread wheat
now has 42 chromosomes 42.
That is a lot more than the 14it originally started with.
This meat also means it hasmuch more complex gluten
(06:50):
structure, making it harder forsome people to digest, which is
likely the reason for a lot moregluten intolerances as well.
In addition, modern meatcontains higher amounts of
gluten, like we talked about,than its ancient counterparts
because it was selectively bredfor elasticity, because it was
selectively bred for elasticity,texture and better beaking
(07:11):
performance.
If we actually do some research.
Things like apples have been,you know, cross-bred to make new
, different varieties of apples,but the odd thing about wheat
is it didn't keep the samenumber of chromosomes like
apples.
I've always found that a bitwild and a bit interesting from
a scientific perspective.
When we cross-bead things likeapples, they're still apples.
I've always found that a bitwild and a bit interesting from
a scientific perspective.
(07:31):
When we cross-breed things likeapples, they're still apples.
When we cross-bred things likewheat, it basically made a new
plant and our bodies justhaven't had time to even adjust
to that.
The wheat has changed so fastwe haven't even been able to
adjust to it as well.
The wheat has changed so fastwe haven't even been able to
(07:53):
adjust to it as well.
Also, in modern day, gluten isso much more everywhere than it
used to be.
Decades ago, gluten was mainlyin bread and baked goods and
that was something you had manytimes as a treat.
Now, yes, sometimes bread was astaple, but you didn't have
cakes and cookies and all thosethings all the time.
It was expensive and it wastime consuming to make.
Now it's in just about everyprocessed food sauces,
(08:16):
seasonings and even in yourcosmetics, in your shampoos, in
your toothpaste.
Sometimes Our exposure to glutenhas dramatically increased,
making it more likely forsensitive individuals to react
to it.
We also are much smarter now inour modern day and understand
(08:38):
what those reactions are andhelp diagnose people who have
celiac, whereas in the old daysthey would have just attributed
it to just not thriving or justbeing sickly, and then that
person would have just diedyoung and they didn't know why.
But they had, you know, majorhealth issues that were coming
from the foods they ate and theyjust didn't have the scientific
measures that we have now totest for celiac.
(09:01):
Also, there's a lot of researcharound gut health and the
microbiome, and our gut biomeshave changed quite a bit in the
modern day due to diet,antibiotics and modern farming
practices, including eat a lotmore processed foods.
A weaker gut microbiome mayreduce a body's ability to
(09:22):
process gluten properly, leadingto more sensitivity as well.
We also have an increase inautoimmune diseases now in the
modern days as well.
Autoimmune conditions likeceliac, hashimoto's and
rheumatoid arthritis haveskyrocketed in recent decades.
Some researchers believechronic stress, environmental
(09:42):
toxins and diet play a role intriggering these conditions,
including gluten-relateddisorders.
So why does all this matter?
Those ancient grains aresomewhat easier for people to
digest because there's simplergluten structure and it may
cause less immune response thanmodern wheat.
There's actually a lot ofresearch that says that people
(10:02):
who are gluten sensitive can eatthose ancient grains and feel
fine.
The gluten we eat today and thewheat we eat today just simply
isn't the same as it was over 75years ago.
We eat today just simply isn'tthe same as it was over 75 years
ago, and for those withsensitivities, the increased
gluten content and complexitycould be making our symptoms
worse.
(10:23):
So then let's touch on a wheatallergy.
What is that?
It's actually an allergicreaction and not an autoimmune
one like celiac is.
So, unlike celiac disease andgluten sensitivities, it
involves an immediate allergicresponse triggered by the immune
system.
People with wheat allergiesexperience hives, difficulty
breathing or even anaphylacticafter eating wheat.
(10:46):
So a lot of people confuse awheat allergy with celiac
disease sometimes, but it'scompletely different, because
the immune system is reacting toproteins and wheat itself, not
just the gluten.
So why do some people tolerategluten just fine?
People without celiac disease,gluten sensitivity or wheat
(11:07):
allergies can digest glutennormally without triggering an
autoimmune response.
Their gut lining remains intactand their immune system doesn't
mistake gluten for a harmfulinvader, and genetics can play
quite the large role in this.
So if you don't have the genesassociated with celiac, you're
much less likely to develop anissue with gluten.
We've also talked some aboutthe gut's microbiome role in
(11:30):
gluten reactions.
New research suggests that gutbacteria may influence how our
bodies process gluten, and itreally makes quite a bit of
sense.
Some people may have gutimbalances that make them more
sensitive to gluten even withoutceliac.
Improving our gut healththrough a diverse diet,
probiotics and reducinginflammatory foods may help some
(11:50):
people tolerate gluten better,and staying off the processed
foods and the processed sugarsalso help our gut heal and also
make our gut a lot better.
Gluten may be harmless for some,but it is actually harmful for
a lot of others, whether ittriggers an autoimmune attack
and celiac disease, causesdiscomfort and gluten
(12:11):
sensitivity, or sparks anallergic reaction from a wheat
allergy in gluten sensitivity,or sparks an allergic reaction
from a wheat allergy.
The way your body responds togluten is unique, and even if
you might have celiac andsomebody else you know has
celiac, you still might getdifferent symptoms whenever you
have gluten accidentally.
And what's more important toremember is that gluten today is
not the same as it was over 75years ago.
(12:33):
With these changes in wheat,our diet and our gut microbiome,
our life and how we live, it'sno surprise that more people
than ever are struggling withgluten-related issues.
So if you're experiencingunexplained symptoms after
eating gluten, it may be worth atrip to the doctor and talking
to them or trying an eliminationdiet to see if it makes a
(12:53):
difference.
Your body is alwayscommunicating with you, so it's
a great idea to listen to it andeven in my case, I had
absolutely no idea that I wasceliac and that gluten was
causing all my problems until Ieliminated it out of my diet and
then, when I added it back in,boy was it more than ever
(13:14):
apparent as to what was going on.
So, like we talk about on thispodcast, listen to your body and
go to your doctor or trustedhealthcare professional if you
feel like you need advice onwhether taking gluten out of
your diet is a good idea or not.
And obviously, if you haveceliac disease, you already know
that it's absolutely imperativeto your health.
But don't let a new diet changelike this that you need to have
(13:38):
cause you any fear or anyanxiety, because there are
resources like our podcast andso many others out there that
can help you navigate thisthrough the modern day.
Thank you for listening to thisepisode of the Gluten-Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
(13:59):
gluten-free journey.
For more tips, recipes,resources and even links to my
YouTube channel, head on over totheglutenfreeengineercom.
It's your one-stop hub to makegluten-free living simple, fun
and full of flavor.
And don't forget to subscribeso you never miss out on an
episode, and we will see younext week.
(14:19):
The Gluten-Free Engineerpodcast is for informational and
entertainment purposes only.
I share my personal experiencesand stories about living with
celiac disease and navigating agluten-free lifestyle.
This podcast does not provide amedical advice.
Always consult with a qualifiedhealthcare professional for
medical questions, concerns oradvice specific to your health.
Quick reminder before we get started on this episode
this podcast is based on mypersonal experiences and isn't
medical advice.
Gluten For some, it's justanother part of their daily diet
, found in everything from breadto pasta, but for others, it's
the cause of some serious healthissues.
Why does gluten affect somepeople so severely, while others
(00:22):
can eat it without any problems?
Today, we're diving into thescience behind gluten what it is
, how it interacts with the bodyand why some people can
tolerate it, while othersdevelop celiac disease, gluten
sensitivity or even autoimmuneresponses.
And here's something even moreinteresting why is gluten an
even bigger problem today thanit was over 75 years ago?
(00:45):
If you've ever wondered whygluten is such a big deal now,
or why some people gogluten-free and feel better even
without a diagnosis, thisepisode is for you.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, keri Saunders.
In 2011, I was diagnosed withceliac disease, a moment that
changed everything, but I wasdetermined not to let it hold me
(01:06):
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between, to
rebuild a life I love, whetheryou have celiac disease, gluten
intolerance or simply choose tolive gluten-free.
This podcast is for you.
Disease, gluten intolerance orsimply choose to live
(01:27):
gluten-free.
This podcast is for you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Welcome back to the show.
Today we're talking about thescience behind gluten and why it
affects some people and notothers.
So first off, let's go overwhat is gluten briefly.
Gluten is a protein found inwheat, barley and rye, and it
(01:47):
gives dough that elasticity thatyou know of and the chewiness
you know of with normal glutenfrom breads and pastas.
It's not inherently harmful,but for some people, their
bodies react negatively to it,triggering a range of health
issues.
So how does gluten affect thedigestive system?
When gluten is consumed, it isbroken down to smaller proteins
(02:09):
like glyden and glutenin.
In most people, these proteinspass through the digestive
system without any issues at all, but for those with celiac
disease or gluten sensitivity oreven wheat allergies, the body
reacts in ways that can beharmful.
For celiac disease, it isactually an autoimmune response
(02:30):
to gluten.
Many people who aren't familiarwith celiac disease don't
realize that it's not part ofthe allergy system.
It's part of the autoimmunesystem.
It is not just a foodintolerance.
When someone with celiac eatsgluten, their immune system
mistakenly attacks the smallintestine.
Think about it.
(02:51):
It attacks the small intestinelike it's a foreign object.
It damages the biliae, whichare the tiny finger-like
structure that absorb nutrients.
This is one of the many reasonsthat those with celiac disease
also present with vitamindeficiencies and malnutrition.
Over time, this leads tomalnutrition, which I just
(03:12):
talked about, also digestivedistress, brain fog, skin issues
and more serious complicationslike osteoporosis and
infertility.
It's actually genetic.
A lot of people don't realizethat celiac disease is genetic.
If you have a family history,if you have a direct relative
with celiac disease, you aremore likely to develop celiac
(03:35):
disease.
Think about it.
If you have a mother, a brother, a sister, an aunt, a
grandparent with celiac, a child, you're going to want to be
tested as well.
It comes down our family lines.
There's another kind of reactionthat people can have to gluten
and it's called non-celiacgluten sensitivity.
We generally just call thisgluten intolerance on our
(03:59):
podcast show.
It's a lot shorter words to sayso.
Sometimes people test negativefor celiac disease but still
feel sick after eating gluten.
Symptoms of non-celiac glutensensitivity or just gluten
intolerance can include bloating, headaches, brain fog, joint
pain and fatigue, but there's noclear immune marker like in
(04:21):
celiac disease.
Sometimes doctors have alsofound people who have gluten
intolerances to later actuallypresent the autoimmune response
to the celiac disease.
It's not a very well-known fact,but celiac disease is many
times triggered by some otherevent.
It turns on that gene.
(04:43):
That's not quite right, couldbe an illness, it could be
trauma.
So you could not have celiacdisease when you're younger and
then it can get triggered laterwhen you're older, depending
upon the way our body changes.
Our cells are always changingso we can trigger that if we
have the gene.
And scientists are stillresearching the exact cause of
(05:03):
the gluten intolerance too.
Some people believe it could becould involve gut microbiome
imbalances or immune systemresponses that don't trigger the
same immune reaction as celiac.
So it could be its own immunesystem problem in and of itself,
again a little bit separate toceliac.
That's what some researchershave found.
(05:24):
But let's, you know, answer thatquestion in a room.
I get this a lot.
People are like why is glutenmore of a problem today than it
was when my grandparents werearound, or let's say, 75 plus
years ago?
Gluten wasn't always such a bighealth issue like it is now.
In fact, most of ourgrandparents, depending upon
what age we are, probably atewheat without much concern.
(05:47):
So what's actually changed?
One of the things that haschanged that has really
surprised me when doing researchin gluten and celiac, is that
modern wheat has morechromosomes and a higher gluten
content than the ancestor'swheat.
The wheat we ate today is notthe same wheat our ancestors ate
(06:08):
.
Over thousands of years, wheathas been bred and modified to
increase yield and improvebaking quality.
Ancient wheat varieties, likeInicorn wheat hopefully I'm
pronouncing that correctly onlyhad 14 chromosomes.
And then the next variety thatpeople have documented well is
(06:29):
emmer wheat, another earlyvariety.
It had 28 chromosomes, butmodern wheat common bread wheat
now has 42 chromosomes 42.
That is a lot more than the 14it originally started with.
This meat also means it hasmuch more complex gluten
(06:50):
structure, making it harder forsome people to digest, which is
likely the reason for a lot moregluten intolerances as well.
In addition, modern meatcontains higher amounts of
gluten, like we talked about,than its ancient counterparts
because it was selectively bredfor elasticity, because it was
selectively bred for elasticity,texture and better beaking
(07:11):
performance.
If we actually do some research.
Things like apples have been,you know, cross-bred to make new
, different varieties of apples,but the odd thing about wheat
is it didn't keep the samenumber of chromosomes like
apples.
I've always found that a bitwild and a bit interesting from
a scientific perspective.
When we cross-bead things likeapples, they're still apples.
I've always found that a bitwild and a bit interesting from
a scientific perspective.
(07:31):
When we cross-breed things likeapples, they're still apples.
When we cross-bred things likewheat, it basically made a new
plant and our bodies justhaven't had time to even adjust
to that.
The wheat has changed so fastwe haven't even been able to
adjust to it as well.
The wheat has changed so fastwe haven't even been able to
(07:53):
adjust to it as well.
Also, in modern day, gluten isso much more everywhere than it
used to be.
Decades ago, gluten was mainlyin bread and baked goods and
that was something you had manytimes as a treat.
Now, yes, sometimes bread was astaple, but you didn't have
cakes and cookies and all thosethings all the time.
It was expensive and it wastime consuming to make.
Now it's in just about everyprocessed food sauces,
(08:16):
seasonings and even in yourcosmetics, in your shampoos, in
your toothpaste.
Sometimes Our exposure to glutenhas dramatically increased,
making it more likely forsensitive individuals to react
to it.
We also are much smarter now inour modern day and understand
(08:38):
what those reactions are andhelp diagnose people who have
celiac, whereas in the old daysthey would have just attributed
it to just not thriving or justbeing sickly, and then that
person would have just diedyoung and they didn't know why.
But they had, you know, majorhealth issues that were coming
from the foods they ate and theyjust didn't have the scientific
measures that we have now totest for celiac.
(09:01):
Also, there's a lot of researcharound gut health and the
microbiome, and our gut biomeshave changed quite a bit in the
modern day due to diet,antibiotics and modern farming
practices, including eat a lotmore processed foods.
A weaker gut microbiome mayreduce a body's ability to
(09:22):
process gluten properly, leadingto more sensitivity as well.
We also have an increase inautoimmune diseases now in the
modern days as well.
Autoimmune conditions likeceliac, hashimoto's and
rheumatoid arthritis haveskyrocketed in recent decades.
Some researchers believechronic stress, environmental
(09:42):
toxins and diet play a role intriggering these conditions,
including gluten-relateddisorders.
So why does all this matter?
Those ancient grains aresomewhat easier for people to
digest because there's simplergluten structure and it may
cause less immune response thanmodern wheat.
There's actually a lot ofresearch that says that people
(10:02):
who are gluten sensitive can eatthose ancient grains and feel
fine.
The gluten we eat today and thewheat we eat today just simply
isn't the same as it was over 75years ago.
We eat today just simply isn'tthe same as it was over 75 years
ago, and for those withsensitivities, the increased
gluten content and complexitycould be making our symptoms
worse.
(10:23):
So then let's touch on a wheatallergy.
What is that?
It's actually an allergicreaction and not an autoimmune
one like celiac is.
So, unlike celiac disease andgluten sensitivities, it
involves an immediate allergicresponse triggered by the immune
system.
People with wheat allergiesexperience hives, difficulty
breathing or even anaphylacticafter eating wheat.
(10:46):
So a lot of people confuse awheat allergy with celiac
disease sometimes, but it'scompletely different, because
the immune system is reacting toproteins and wheat itself, not
just the gluten.
So why do some people tolerategluten just fine?
People without celiac disease,gluten sensitivity or wheat
(11:07):
allergies can digest glutennormally without triggering an
autoimmune response.
Their gut lining remains intactand their immune system doesn't
mistake gluten for a harmfulinvader, and genetics can play
quite the large role in this.
So if you don't have the genesassociated with celiac, you're
much less likely to develop anissue with gluten.
We've also talked some aboutthe gut's microbiome role in
(11:30):
gluten reactions.
New research suggests that gutbacteria may influence how our
bodies process gluten, and itreally makes quite a bit of
sense.
Some people may have gutimbalances that make them more
sensitive to gluten even withoutceliac.
Improving our gut healththrough a diverse diet,
probiotics and reducinginflammatory foods may help some
(11:50):
people tolerate gluten better,and staying off the processed
foods and the processed sugarsalso help our gut heal and also
make our gut a lot better.
Gluten may be harmless for some,but it is actually harmful for
a lot of others, whether ittriggers an autoimmune attack
and celiac disease, causesdiscomfort and gluten
(12:11):
sensitivity, or sparks anallergic reaction from a wheat
allergy in gluten sensitivity,or sparks an allergic reaction
from a wheat allergy.
The way your body responds togluten is unique, and even if
you might have celiac andsomebody else you know has
celiac, you still might getdifferent symptoms whenever you
have gluten accidentally.
And what's more important toremember is that gluten today is
not the same as it was over 75years ago.
(12:33):
With these changes in wheat,our diet and our gut microbiome,
our life and how we live, it'sno surprise that more people
than ever are struggling withgluten-related issues.
So if you're experiencingunexplained symptoms after
eating gluten, it may be worth atrip to the doctor and talking
to them or trying an eliminationdiet to see if it makes a
(12:53):
difference.
Your body is alwayscommunicating with you, so it's
a great idea to listen to it andeven in my case, I had
absolutely no idea that I wasceliac and that gluten was
causing all my problems until Ieliminated it out of my diet and
then, when I added it back in,boy was it more than ever
(13:14):
apparent as to what was going on.
So, like we talk about on thispodcast, listen to your body and
go to your doctor or trustedhealthcare professional if you
feel like you need advice onwhether taking gluten out of
your diet is a good idea or not.
And obviously, if you haveceliac disease, you already know
that it's absolutely imperativeto your health.
But don't let a new diet changelike this that you need to have
(13:38):
cause you any fear or anyanxiety, because there are
resources like our podcast andso many others out there that
can help you navigate thisthrough the modern day.
Thank you for listening to thisepisode of the Gluten-Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
(13:59):
gluten-free journey.
For more tips, recipes,resources and even links to my
YouTube channel, head on over totheglutenfreeengineercom.
It's your one-stop hub to makegluten-free living simple, fun
and full of flavor.
And don't forget to subscribeso you never miss out on an
episode, and we will see younext week.
(14:19):
The Gluten-Free Engineerpodcast is for informational and
entertainment purposes only.
I share my personal experiencesand stories about living with
celiac disease and navigating agluten-free lifestyle.
This podcast does not provide amedical advice.
Always consult with a qualifiedhealthcare professional for
medical questions, concerns oradvice specific to your health.
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