September 15, 2025 • 21 mins
Gluten — that innocent-looking protein in wheat, barley, and rye — stirs up heated debates in both medical circles and dinner table conversations. But what's the real story behind the gluten-free movement? Is it just another wellness fad, or is there legitimate science backing the millions who claim sensitivity?
This episode takes you on a deeply personal journey through my own struggle with gluten sensitivity and eventual celiac disease diagnosis. From being dismissed by doctors to enduring what I call my "million-dollar gallbladder workup," my path reflects what countless patients experience: confusion, frustration, and the lingering question of whether their symptoms are real or imagined.
We dive into the fascinating biochemistry behind gluten reactions, exploring how these proteins interact with your gut lining, immune system, and even your brain. You'll discover why gluten peptides trigger zonulin release, how this leads to intestinal permeability, and why symptoms can manifest far beyond your digestive tract. Ever wonder why you can eat bread in Italy but not in America? We break down the surprising differences in wheat varieties, processing methods, and agricultural practices that might explain this common phenomenon.
Beyond celiac disease and wheat allergies lies the controversial realm of non-celiac gluten sensitivity. Research shows 6-10% of the population reacts to gluten without having celiac—that's millions of people experiencing very real symptoms despite negative tests. Learn about the functional medicine approaches that look deeper than conventional testing, helping identify not just if you have celiac, but how your unique body responds to gluten and whether it's driving inflammation throughout your system.
Ready to decode your own relationship with gluten? Whether you're struggling with unexplained symptoms or simply curious about the science behind food sensitivities, this episode offers clarity, validation, and practical next steps for your health journey.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to Harmony Hub Health, where my mission is
to provide comprehensive,affordable, integrative care
that addresses the root cause ofhealth issues.
At the Hub, the focus is onindividual patient journeys.
I strive to optimize health,vitality and longevity,
fostering a community where eachperson can thrive in body, mind
and spirit.
(00:21):
Today I want to talk aboutgluten, because it's either the
devil or just another food group, depending on who you ask.
Some people can eat a wholebaguette and feel amazing, while
(00:44):
others take one bite of pizzaand spend the next two days in
brain fog, bloating and pain.
The question is, you know, isgluten sensitivity all in your
head or is there more to thestory?
I do want to get personal for aminute.
Back in 2012, after years ofunexplained symptoms, I was
finally told I had celiacdisease.
(01:04):
But getting there was anythingbut straightforward.
I went through what I call mymillion dollar gallbladder
workup.
Scan after scan, test aftertest, and all it did was make me
vomit several times and leaveme with zero answers.
Before that, I was slapped witha label of IBS and I was cycled
(01:26):
through four differentmedications.
And here's the kicker with eachone I felt worse.
I'll never forget one doctorwho gave me bento to calm my
cramping bowel.
Instead of relief, I gotcompletely wrecked.
I couldn't drive at nightbecause every headlight looked
like a spotlight.
I did work at night and insteadof stopping the cramping, it
(01:52):
gave me just awful diarrhea,which I can't believe.
This was their solution.
The hardest part was my biggestpassion at that time was baking
.
I had over 200 cake pans.
Baking wasn't just a hobby, itwas kind of part of my identity
and I had to face the realitythat all of a sudden I couldn't
even touch what I had loved foryears.
It felt like my body betrayedme.
Even to this day, I don't knowwith 100% certainty what I have.
(02:16):
My blood markers were marginalfor celiac.
My upper endoscopy biopsyactually said celiac-like
destruction of my smallintestine.
So no one ever actuallyinterpreted that for me.
So is it really celiac?
Is it just my MTHFR mutation?
Was it just folic acidfortification, or was it a
(02:40):
severe sensitivity that made mybowels bleed and blurred my
vision?
I'll probably never know forsure, and you know what?
I don't even know if I care,because one thing I do know is
that I will never touch glutenagain.
And this is where the confusionstarts, because mainstream
medicine they only recognizeceliac disease, which is an
(03:01):
autoimmune condition.
In celiac eating, glutenliterally triggers the immune
system to attack the smallintestine.
It damages the gut lining andit leads to malabsorption,
nutrient deficiencies andlong-term complications.
It's a very clear diagnosis.
There's clear pathology.
End of story, at least forconventional medicine.
(03:21):
But if your celiac panel isnegative, they tell you that
gluten is not your issue.
Maybe they'll suggest IBS, giveyou a bunch of meds, maybe
stress, maybe even hint thatit's all in your head.
But what about a gluten allergy?
Now that's a different beast.
True wheat allergy is an immunereaction like a peanut allergy.
(03:44):
It's IgE mediated and can causehives, swelling, asthma or even
anaphylaxis.
It's rare and it is immediate.
You eat wheat, your immunesystem freaks out and you know
it.
And then there's glutensensitivity, sometimes called
non-celiac gluten sensitivity orNCGS.
(04:05):
This is where things start toget messy, because the tests
don't always show a neat answer.
People don't have theintestinal damage of celiac,
they don't have the IgE of anallergy, but they do have
symptoms Bloating, diarrhea,constipation, fatigue, anxiety,
depression, migraines, jointjoint pain.
(04:26):
The list can go on and on, andmainstream medicine often
dismisses it.
Mainstream medicine usuallyputs it in the fad category,
almost like it's a wellnesstrend invented to sell
gluten-free cookies or something.
Some providers will even sayit's nothing more than the
placebo effect.
But with functional medicine wedo look deeper, because the
(04:48):
immune system and inflammationdon't need a celiac diagnosis to
wreak havoc on your body.
So today I want to unpack thedifferences between celiac
allergy and sensitivity, and why.
Dismissing gluten sensitivityas all in your head is not only
outdated but it can also bequite dangerous.
(05:08):
And as a reality check, youknow, research consistently
shows that 6 to 10% of thepopulation reacts to gluten
without having celiac disease.
So that's millions of people.
And those reactions are notjust in their heads.
They show up as bloating,headache, migraine fatigue, even
(05:29):
neurological symptoms.
So when medicine dismisses thatNCGS, they're ignoring a very
real group of patients who don'tfit neatly into a celiac or
allergy box.
And this is exactly wherefunctional medicine comes in,
because we don't stop at normallabs.
We look at what your body isactually telling us.
But what is gluten?
(05:50):
So gluten is a group ofproteins found naturally in
wheat, rye, barley.
It's what gives bread its chewytexture and helps baked goods
hold their shape.
You can also find it in pasta,crackers, cookies, cakes, beer
and malt products, processedfoods like soups and sauces,
salad dressings, even soy sauce,and there's a lot of hidden
(06:13):
sources like supplements,medications and cosmetics with
wheat-based fillers.
For most people, gluten slidesunder the radar without any
obvious issue.
For others, it sparks a wholecascade of uncomfortable, even
confusing, symptoms.
One of the most common things Ihear from my patients is I
can't eat bread in the UnitedStates, but when I go to Italy I
(06:38):
can eat pasta and feel fine.
So what is going on?
Is gluten magically differentoverseas?
The answer is layered, butthere are a lot of factors and I
will attest to this because Iwas in Italy with my husband and
I did have a piece of factors.
And I will attest to thisbecause I was in Italy with my
husband and I did have a pieceof bread and did not die.
But in the United States mostwheat is a high yield hybridized
(07:01):
variety with higher glutencontent than older strains.
Many European countries stillgrow ancient grains like einkorn
, emmer or spelt, which haveless gluten and different
protein structures.
Us wheat is often bleached,it's bromated, it's heavily
processed, traditional Europeanbrand breads.
(07:22):
They use long fermentation likesourdough style, which allows
natural bacteria to partiallybreak down gluten and it makes
it easier to digest.
So the US is also one of thebiggest users of Roundup, known
as glyphosate, as a pre-harvestdesiccant on wheat, and
glyphosate is linked to gutpermeability and microbiome
(07:45):
disruption.
In Europe they just havestricter regulations on
pesticide use and food additives.
In the us, flour is fortifiedwith synthetic folic acid and
iron.
For people with mthfr ormethylation issues, which is um
40 to 60 percent of thepopulation, excess folic acid
(08:07):
can contribute to these symptoms.
Most european countries don'tfortify flour the same way.
Overseas people often eat breadwith olive oil, vegetables and
slower meals, which is lessinflammatory than a giant US
sandwich with processed meatsoda and a bag of chips too.
So that also is a big thing.
(08:29):
Stress, blood sugar spikes andfood combinations all impact how
your body handles gluten, andgluten sensitivity often shows
up first in your digestivesystem.
So most of the most commongut-related symptoms are the
bloating and the gas, thediarrhea or constipation.
Sometimes they can alsoalternate.
You can have abdominal crampingor pain, nausea after meals,
(08:53):
irritable bowel or IBS-likeflare-ups, and this is also
where it gets tricky, and trustme, I'm talking from experience.
Gluten reactions don't alwaysstay in the digestive tract.
In fact, many people reactoutside of the gut, making the
connection harder to spot.
This can be brain fog anddifficulty concentrating,
(09:13):
headaches or migraines, fatiguethat doesn't get better when you
rest.
Mood changes.
I know I get extremelyirritable with any type of
exposure.
Anxiety, depression can happen,joint and muscle pain, skin
issues, especially if you seepeople that have the little
breakouts on the back of theirarms different rashes, acne or
(09:35):
eczema flare-ups.
It can also cause numbness ortingling in the hands and the
feet.
Research shows that gluten canincrease zonulin.
It's a protein that loosens thetight junction in your gut
lining and it contributes to aleaky gut.
This opens the door towidespread inflammation, which
explains why symptoms can showup from your head all the way
(09:58):
down to your toes.
Gluten isn't just about bread,pasta or your love-hate
relationship with pizza night.
For some, it's the spark thatsets off an entire chain
reaction inside the body.
To really understand gluten,gluten sensitivity, we need to
go beyond symptoms and talkabout what's happening.
Biochemically.
(10:19):
Gluten is a family of proteins,mainly gliadin and glutenin.
They're found in wheat, rye andbarley, and these proteins are
tough to break down completelyin the digestive tract.
Unlike other proteins that getchopped into tiny amino acids,
gluten often leaves behindlarger fragments called peptides
(10:41):
.
And why does that matter?
Well, these stubborn fragmentsinteract with the gut and immune
system in ways that can triggerwidespread inflammation.
And what gets really annoying is, you know, gluten is not just
in the baked goods and bread andpasta.
Gluten hides in places you'dnever expect Soy sauce unless
(11:02):
they're in those little packetsyou get.
Usually those are gluten-freeSalad dressings, soups, gravies,
spice blends, even nutritionalsupplements and medications that
use wheat starch as a filler.
So this means you could bedoing your very best to eat
clean, but you can still beexposed without realizing it.
I know there are many times Ihad no idea what set it off,
(11:24):
because I would say maybe it'snot celiac, because I know I did
not eat any gluten.
But here I am again with all ofthese symptoms.
And this is where the foodindustry muddies the waters even
more.
On one hand, they've slappedthe gluten-free label on
everything from bottled water togummy bears, making it look
like a marketing gimmick.
On the other hand, they quietlykeep gluten in processed foods
(11:48):
where you wouldn't even think tolook.
So people start believinggluten-free is just a fad
instead of recognizing that forsensitive individuals it's a
very real medical issue andthat's why so many patients get
brushed off.
Their doctors tell them well,your celiac is negative, so
gluten is not your problem, itmust be something else.
(12:09):
Then they walk into the grocerystore and see gluten-free
potato chips being marketed as awellness trend.
It's no wonder people thinkgluten sensitivity is made up.
But when you strip back themarketing and look at the
science, gluten does triggerimmune activation and
inflammation in certainindividuals, and those symptoms
(12:31):
aren't fixed by dismissing it asa fad.
Gluten peptides stimulate therelease of zonulin.
This is a protein thatregulates tight junctions in the
lining of the small intestine.
Think of tight junctions as thevelcro strips that keep your
gut lining sealed.
It's such a hard concept toexplain to my patients, but when
(12:54):
zonulin levels go up, think ofthose Velcro strips as loosening
.
So this causes increasedintestinal permeability, or what
functional medicine likes tocall leaky gut.
It allows gluten fragments,bacteria toxins, to slip into
the bloodstream, where theimmune system sees them as
(13:14):
invaders.
Once gluten peptides cross thegut barrier, the immune system
kicks into defense mode.
Antibodies are made againstgliadin.
In some people these antibodiescross-react with human tissues
like your thyroid, your jointsor your nerves, because the
protein structures look verysimilar.
This is also known as molecularmimicry.
(13:37):
So the result is your immunesystem can start attacking your
own cells, which then fuelsautoimmunity, and then this
starts the whole cascade of anautoimmune disease.
Even if you don't have celiacdisease, gluten can still fire
up inflammation through cytokinerelease.
These chemical messengersamplify the immune response,
(14:00):
leaving you feeling fatigued orachy.
It can fire up oxidative stress, so your free radical
production goes up.
It depletes antioxidants likeyour glutathione.
It can cause neuroinflammation,so gluten peptides can even
cross the blood-brain barrier,triggering symptoms like brain
fog, depression or thosemigraines.
(14:22):
And not everyone is equallysensitive to gluten.
Some of these factors includegenetics.
Variants in the HLA-DQ genescan increase your risk.
My genetic test actually tellsme I'm low risk for celiac,
which makes me wonder if I'm lowrisk for celiac, which makes me
wonder if I'm low risk for it,if it is the MTHFR or just this
(14:43):
gluten sensitivity that wassevere.
Some factors can just be yourgut microbiome, so dysbiosis
makes the gut barrier morefragile.
So somebody that has a poormicrobiome is going to have a
lot more symptoms than somebodywith a strong microbiome.
And then the nutrient status Ifyou have low vitamin D, low zinc
(15:04):
or low glutathione.
That all weakens your immunetolerance.
And then there's otherstressors, like how many other
toxins?
What is your toxin burden?
Do you have the plug-infreshener?
Are you using the wrong type oflaundry detergent or dish
detergent or your cosmetics?
You know what kind ofinfections have you had?
(15:24):
And what about chronic stress?
These all add fuel to the fire.
When someone says that glutensensitivity is just a trend,
they are really ignoring thebiochemistry.
Gluten does not have to causefull-blown celiac disease to
wreak havoc on your body.
For many it is a biochemicalchain reaction.
Gluten peptides do resistdigestion, you know.
(15:49):
Zonulin does loosen the gutbarrier.
The immune system reacts andinflammation spreads beyond the
gut.
If you've ever been told thatyour celiac test is negative so
gluten is not your problem, butyou still feel awful after
eating bread or pasta, you'redefinitely not alone.
Traditional testing often missesthe full picture, and that's
(16:10):
where functional medicinetesting for gluten comes in.
The problem I see withconventional testing is that
mainstream medicine usually onlytests for celiac disease.
This is the autoimmunecondition where gluten damages
the small intestine.
So standard celiac panelsmeasure antibodies like the TTG
IgA and the EMA IgA, and ifthose are positive they say yes,
(16:32):
you have celiac.
If they're negative, you'retold nope, gluten is fine.
The problem is it does leaveout all of those NCGS or
non-celiac gluten sensitivitypeople.
It leaves out wheat allergies.
It leaves out gluten-relatedautoimmune cross reactions.
So that means a lot of peoplekeep suffering with all of their
(16:53):
symptoms because they don't fitneatly into the celiac box.
So when we look at functionalmedicine, we have a look at
functional medicine.
We have a lot of functionalmedicine testing options.
My favorite is the foodsensitivity panel, the IgG.
This measures delayed immuneresponse to gluten and wheat
proteins.
It is so useful if symptomsappear hours or even days after
(17:14):
exposure.
It can pick up non-celiacreactivity that conventional IgA
and IgE tests miss.
Then there's a Cyrex Array 3.
This shows the wheat glutenproteome reactivity.
That's usually the goldstandard in functional medicine
for gluten Tests, for reactionsin multiple parts of wheat and
(17:37):
gluten.
So the gliadin, the glutenin,wheat germ agglutinin, all of
those, and it identifiescross-reactivity with tissues
like the thyroid, the brain, thejoints helping connect gluten
to autoimmune symptoms.
Then we have the GI map andwhile it's not a direct gluten
test, stool testing does look atzonulin levels and markers of
(17:59):
that leaky gut.
When your zonulin is high, it'sa clue that gluten or other
triggers are disrupting your gutbarrier.
Sometimes you know the simplesttest is the most powerful and
that can be an elimination diet.
So this is when you removegluten completely for three to
four weeks, then reintroduce itand watch for symptoms with your
(18:20):
gut, your mood, your skin, yourenergy.
Functional medicine combinesthis with testing for a
personalized, data-backedapproach and, unlike
conventional medicine,functional testing doesn't just
ask do you have celiac?
Instead, it wants to know.
Or what I want to know isnumber one how does your immune
system respond to gluten?
(18:41):
Number two is gluten drivinginflammation beyond your gut?
Number three is your gutbarrier compromised?
That means the permeability,that means the zonulin.
And lastly, are you at risk forautoimmune cross reactions?
If you've ever walked out of anappointment feeling dismissed
(19:02):
because your labs looked quotenormal, you're not alone.
In fact, many people withgluten sensitivity are gaslit
into thinking their symptoms arenot real.
So for me, the bottom line isgluten may not be a problem for
everyone, but for many peopleit's more than just a food
sensitivity.
It's an immune system trigger.
It can fuel inflammation, itcan worsen autoimmune disease
(19:27):
and it can absolutely explainwhy you feel terrible, even when
your labs say normal.
If you've ever been told yoursymptoms are all in your head, I
want you to hear this.
They're not.
Your body is giving you signalsand those signals do matter.
This is exactly wherefunctional medicine shines.
I look beyond the standardceliac panel.
(19:48):
I dig into gut health, immunetriggers and how your unique
biology responds to foods likegluten, because healing isn't
about slapping on a label.
It's about finding the rootcause and creating a plan that
actually works for you.
So if you're tired of guessing,tired of gaslighting and ready
for answers, I want to talk toyou.
You can head toHarmonyHubHealthcom and book a
(20:10):
consultation.
You can do this virtually.
You can come and see me inperson at Monarch Beauty and Spa
in Manchester, maryland.
Together, we can figure outwhether gluten is part of your
story and, more importantly, howto start feeling like yourself
again.
Thank you for listening andI'll see you in the next episode
.
The information in this podcastis for educational purposes
(20:31):
only and is not intended todiagnose, treat, cure or prevent
any disease.
I am a nurse practitioner, butI'm not your nurse practitioner
yet, which means what you hearhere should never replace
personalized medical advice fromyour own healthcare provider.
If you're experiencing symptomsrelated to gluten digestion or
autoimmunity, please consult aqualified healthcare
(20:54):
professional who understandsyour unique health history and,
of course, never start or stop amedication or treatment without
medical guidance.
So
Welcome to Harmony Hub Health, where my mission is
to provide comprehensive,affordable, integrative care
that addresses the root cause ofhealth issues.
At the Hub, the focus is onindividual patient journeys.
I strive to optimize health,vitality and longevity,
fostering a community where eachperson can thrive in body, mind
and spirit.
(00:21):
Today I want to talk aboutgluten, because it's either the
devil or just another food group, depending on who you ask.
Some people can eat a wholebaguette and feel amazing, while
(00:44):
others take one bite of pizzaand spend the next two days in
brain fog, bloating and pain.
The question is, you know, isgluten sensitivity all in your
head or is there more to thestory?
I do want to get personal for aminute.
Back in 2012, after years ofunexplained symptoms, I was
finally told I had celiacdisease.
(01:04):
But getting there was anythingbut straightforward.
I went through what I call mymillion dollar gallbladder
workup.
Scan after scan, test aftertest, and all it did was make me
vomit several times and leaveme with zero answers.
Before that, I was slapped witha label of IBS and I was cycled
(01:26):
through four differentmedications.
And here's the kicker with eachone I felt worse.
I'll never forget one doctorwho gave me bento to calm my
cramping bowel.
Instead of relief, I gotcompletely wrecked.
I couldn't drive at nightbecause every headlight looked
like a spotlight.
I did work at night and insteadof stopping the cramping, it
(01:52):
gave me just awful diarrhea,which I can't believe.
This was their solution.
The hardest part was my biggestpassion at that time was baking
.
I had over 200 cake pans.
Baking wasn't just a hobby, itwas kind of part of my identity
and I had to face the realitythat all of a sudden I couldn't
even touch what I had loved foryears.
It felt like my body betrayedme.
Even to this day, I don't knowwith 100% certainty what I have.
(02:16):
My blood markers were marginalfor celiac.
My upper endoscopy biopsyactually said celiac-like
destruction of my smallintestine.
So no one ever actuallyinterpreted that for me.
So is it really celiac?
Is it just my MTHFR mutation?
Was it just folic acidfortification, or was it a
(02:40):
severe sensitivity that made mybowels bleed and blurred my
vision?
I'll probably never know forsure, and you know what?
I don't even know if I care,because one thing I do know is
that I will never touch glutenagain.
And this is where the confusionstarts, because mainstream
medicine they only recognizeceliac disease, which is an
(03:01):
autoimmune condition.
In celiac eating, glutenliterally triggers the immune
system to attack the smallintestine.
It damages the gut lining andit leads to malabsorption,
nutrient deficiencies andlong-term complications.
It's a very clear diagnosis.
There's clear pathology.
End of story, at least forconventional medicine.
(03:21):
But if your celiac panel isnegative, they tell you that
gluten is not your issue.
Maybe they'll suggest IBS, giveyou a bunch of meds, maybe
stress, maybe even hint thatit's all in your head.
But what about a gluten allergy?
Now that's a different beast.
True wheat allergy is an immunereaction like a peanut allergy.
(03:44):
It's IgE mediated and can causehives, swelling, asthma or even
anaphylaxis.
It's rare and it is immediate.
You eat wheat, your immunesystem freaks out and you know
it.
And then there's glutensensitivity, sometimes called
non-celiac gluten sensitivity orNCGS.
(04:05):
This is where things start toget messy, because the tests
don't always show a neat answer.
People don't have theintestinal damage of celiac,
they don't have the IgE of anallergy, but they do have
symptoms Bloating, diarrhea,constipation, fatigue, anxiety,
depression, migraines, jointjoint pain.
(04:26):
The list can go on and on, andmainstream medicine often
dismisses it.
Mainstream medicine usuallyputs it in the fad category,
almost like it's a wellnesstrend invented to sell
gluten-free cookies or something.
Some providers will even sayit's nothing more than the
placebo effect.
But with functional medicine wedo look deeper, because the
(04:48):
immune system and inflammationdon't need a celiac diagnosis to
wreak havoc on your body.
So today I want to unpack thedifferences between celiac
allergy and sensitivity, and why.
Dismissing gluten sensitivityas all in your head is not only
outdated but it can also bequite dangerous.
(05:08):
And as a reality check, youknow, research consistently
shows that 6 to 10% of thepopulation reacts to gluten
without having celiac disease.
So that's millions of people.
And those reactions are notjust in their heads.
They show up as bloating,headache, migraine fatigue, even
(05:29):
neurological symptoms.
So when medicine dismisses thatNCGS, they're ignoring a very
real group of patients who don'tfit neatly into a celiac or
allergy box.
And this is exactly wherefunctional medicine comes in,
because we don't stop at normallabs.
We look at what your body isactually telling us.
But what is gluten?
(05:50):
So gluten is a group ofproteins found naturally in
wheat, rye, barley.
It's what gives bread its chewytexture and helps baked goods
hold their shape.
You can also find it in pasta,crackers, cookies, cakes, beer
and malt products, processedfoods like soups and sauces,
salad dressings, even soy sauce,and there's a lot of hidden
(06:13):
sources like supplements,medications and cosmetics with
wheat-based fillers.
For most people, gluten slidesunder the radar without any
obvious issue.
For others, it sparks a wholecascade of uncomfortable, even
confusing, symptoms.
One of the most common things Ihear from my patients is I
can't eat bread in the UnitedStates, but when I go to Italy I
(06:38):
can eat pasta and feel fine.
So what is going on?
Is gluten magically differentoverseas?
The answer is layered, butthere are a lot of factors and I
will attest to this because Iwas in Italy with my husband and
I did have a piece of factors.
And I will attest to thisbecause I was in Italy with my
husband and I did have a pieceof bread and did not die.
But in the United States mostwheat is a high yield hybridized
(07:01):
variety with higher glutencontent than older strains.
Many European countries stillgrow ancient grains like einkorn
, emmer or spelt, which haveless gluten and different
protein structures.
Us wheat is often bleached,it's bromated, it's heavily
processed, traditional Europeanbrand breads.
(07:22):
They use long fermentation likesourdough style, which allows
natural bacteria to partiallybreak down gluten and it makes
it easier to digest.
So the US is also one of thebiggest users of Roundup, known
as glyphosate, as a pre-harvestdesiccant on wheat, and
glyphosate is linked to gutpermeability and microbiome
(07:45):
disruption.
In Europe they just havestricter regulations on
pesticide use and food additives.
In the us, flour is fortifiedwith synthetic folic acid and
iron.
For people with mthfr ormethylation issues, which is um
40 to 60 percent of thepopulation, excess folic acid
(08:07):
can contribute to these symptoms.
Most european countries don'tfortify flour the same way.
Overseas people often eat breadwith olive oil, vegetables and
slower meals, which is lessinflammatory than a giant US
sandwich with processed meatsoda and a bag of chips too.
So that also is a big thing.
(08:29):
Stress, blood sugar spikes andfood combinations all impact how
your body handles gluten, andgluten sensitivity often shows
up first in your digestivesystem.
So most of the most commongut-related symptoms are the
bloating and the gas, thediarrhea or constipation.
Sometimes they can alsoalternate.
You can have abdominal crampingor pain, nausea after meals,
(08:53):
irritable bowel or IBS-likeflare-ups, and this is also
where it gets tricky, and trustme, I'm talking from experience.
Gluten reactions don't alwaysstay in the digestive tract.
In fact, many people reactoutside of the gut, making the
connection harder to spot.
This can be brain fog anddifficulty concentrating,
(09:13):
headaches or migraines, fatiguethat doesn't get better when you
rest.
Mood changes.
I know I get extremelyirritable with any type of
exposure.
Anxiety, depression can happen,joint and muscle pain, skin
issues, especially if you seepeople that have the little
breakouts on the back of theirarms different rashes, acne or
(09:35):
eczema flare-ups.
It can also cause numbness ortingling in the hands and the
feet.
Research shows that gluten canincrease zonulin.
It's a protein that loosens thetight junction in your gut
lining and it contributes to aleaky gut.
This opens the door towidespread inflammation, which
explains why symptoms can showup from your head all the way
(09:58):
down to your toes.
Gluten isn't just about bread,pasta or your love-hate
relationship with pizza night.
For some, it's the spark thatsets off an entire chain
reaction inside the body.
To really understand gluten,gluten sensitivity, we need to
go beyond symptoms and talkabout what's happening.
Biochemically.
(10:19):
Gluten is a family of proteins,mainly gliadin and glutenin.
They're found in wheat, rye andbarley, and these proteins are
tough to break down completelyin the digestive tract.
Unlike other proteins that getchopped into tiny amino acids,
gluten often leaves behindlarger fragments called peptides
(10:41):
.
And why does that matter?
Well, these stubborn fragmentsinteract with the gut and immune
system in ways that can triggerwidespread inflammation.
And what gets really annoying is, you know, gluten is not just
in the baked goods and bread andpasta.
Gluten hides in places you'dnever expect Soy sauce unless
(11:02):
they're in those little packetsyou get.
Usually those are gluten-freeSalad dressings, soups, gravies,
spice blends, even nutritionalsupplements and medications that
use wheat starch as a filler.
So this means you could bedoing your very best to eat
clean, but you can still beexposed without realizing it.
I know there are many times Ihad no idea what set it off,
(11:24):
because I would say maybe it'snot celiac, because I know I did
not eat any gluten.
But here I am again with all ofthese symptoms.
And this is where the foodindustry muddies the waters even
more.
On one hand, they've slappedthe gluten-free label on
everything from bottled water togummy bears, making it look
like a marketing gimmick.
On the other hand, they quietlykeep gluten in processed foods
(11:48):
where you wouldn't even think tolook.
So people start believinggluten-free is just a fad
instead of recognizing that forsensitive individuals it's a
very real medical issue andthat's why so many patients get
brushed off.
Their doctors tell them well,your celiac is negative, so
gluten is not your problem, itmust be something else.
(12:09):
Then they walk into the grocerystore and see gluten-free
potato chips being marketed as awellness trend.
It's no wonder people thinkgluten sensitivity is made up.
But when you strip back themarketing and look at the
science, gluten does triggerimmune activation and
inflammation in certainindividuals, and those symptoms
(12:31):
aren't fixed by dismissing it asa fad.
Gluten peptides stimulate therelease of zonulin.
This is a protein thatregulates tight junctions in the
lining of the small intestine.
Think of tight junctions as thevelcro strips that keep your
gut lining sealed.
It's such a hard concept toexplain to my patients, but when
(12:54):
zonulin levels go up, think ofthose Velcro strips as loosening
.
So this causes increasedintestinal permeability, or what
functional medicine likes tocall leaky gut.
It allows gluten fragments,bacteria toxins, to slip into
the bloodstream, where theimmune system sees them as
(13:14):
invaders.
Once gluten peptides cross thegut barrier, the immune system
kicks into defense mode.
Antibodies are made againstgliadin.
In some people these antibodiescross-react with human tissues
like your thyroid, your jointsor your nerves, because the
protein structures look verysimilar.
This is also known as molecularmimicry.
(13:37):
So the result is your immunesystem can start attacking your
own cells, which then fuelsautoimmunity, and then this
starts the whole cascade of anautoimmune disease.
Even if you don't have celiacdisease, gluten can still fire
up inflammation through cytokinerelease.
These chemical messengersamplify the immune response,
(14:00):
leaving you feeling fatigued orachy.
It can fire up oxidative stress, so your free radical
production goes up.
It depletes antioxidants likeyour glutathione.
It can cause neuroinflammation,so gluten peptides can even
cross the blood-brain barrier,triggering symptoms like brain
fog, depression or thosemigraines.
(14:22):
And not everyone is equallysensitive to gluten.
Some of these factors includegenetics.
Variants in the HLA-DQ genescan increase your risk.
My genetic test actually tellsme I'm low risk for celiac,
which makes me wonder if I'm lowrisk for celiac, which makes me
wonder if I'm low risk for it,if it is the MTHFR or just this
(14:43):
gluten sensitivity that wassevere.
Some factors can just be yourgut microbiome, so dysbiosis
makes the gut barrier morefragile.
So somebody that has a poormicrobiome is going to have a
lot more symptoms than somebodywith a strong microbiome.
And then the nutrient status Ifyou have low vitamin D, low zinc
(15:04):
or low glutathione.
That all weakens your immunetolerance.
And then there's otherstressors, like how many other
toxins?
What is your toxin burden?
Do you have the plug-infreshener?
Are you using the wrong type oflaundry detergent or dish
detergent or your cosmetics?
You know what kind ofinfections have you had?
(15:24):
And what about chronic stress?
These all add fuel to the fire.
When someone says that glutensensitivity is just a trend,
they are really ignoring thebiochemistry.
Gluten does not have to causefull-blown celiac disease to
wreak havoc on your body.
For many it is a biochemicalchain reaction.
Gluten peptides do resistdigestion, you know.
(15:49):
Zonulin does loosen the gutbarrier.
The immune system reacts andinflammation spreads beyond the
gut.
If you've ever been told thatyour celiac test is negative so
gluten is not your problem, butyou still feel awful after
eating bread or pasta, you'redefinitely not alone.
Traditional testing often missesthe full picture, and that's
(16:10):
where functional medicinetesting for gluten comes in.
The problem I see withconventional testing is that
mainstream medicine usually onlytests for celiac disease.
This is the autoimmunecondition where gluten damages
the small intestine.
So standard celiac panelsmeasure antibodies like the TTG
IgA and the EMA IgA, and ifthose are positive they say yes,
(16:32):
you have celiac.
If they're negative, you'retold nope, gluten is fine.
The problem is it does leaveout all of those NCGS or
non-celiac gluten sensitivitypeople.
It leaves out wheat allergies.
It leaves out gluten-relatedautoimmune cross reactions.
So that means a lot of peoplekeep suffering with all of their
(16:53):
symptoms because they don't fitneatly into the celiac box.
So when we look at functionalmedicine, we have a look at
functional medicine.
We have a lot of functionalmedicine testing options.
My favorite is the foodsensitivity panel, the IgG.
This measures delayed immuneresponse to gluten and wheat
proteins.
It is so useful if symptomsappear hours or even days after
(17:14):
exposure.
It can pick up non-celiacreactivity that conventional IgA
and IgE tests miss.
Then there's a Cyrex Array 3.
This shows the wheat glutenproteome reactivity.
That's usually the goldstandard in functional medicine
for gluten Tests, for reactionsin multiple parts of wheat and
(17:37):
gluten.
So the gliadin, the glutenin,wheat germ agglutinin, all of
those, and it identifiescross-reactivity with tissues
like the thyroid, the brain, thejoints helping connect gluten
to autoimmune symptoms.
Then we have the GI map andwhile it's not a direct gluten
test, stool testing does look atzonulin levels and markers of
(17:59):
that leaky gut.
When your zonulin is high, it'sa clue that gluten or other
triggers are disrupting your gutbarrier.
Sometimes you know the simplesttest is the most powerful and
that can be an elimination diet.
So this is when you removegluten completely for three to
four weeks, then reintroduce itand watch for symptoms with your
(18:20):
gut, your mood, your skin, yourenergy.
Functional medicine combinesthis with testing for a
personalized, data-backedapproach and, unlike
conventional medicine,functional testing doesn't just
ask do you have celiac?
Instead, it wants to know.
Or what I want to know isnumber one how does your immune
system respond to gluten?
(18:41):
Number two is gluten drivinginflammation beyond your gut?
Number three is your gutbarrier compromised?
That means the permeability,that means the zonulin.
And lastly, are you at risk forautoimmune cross reactions?
If you've ever walked out of anappointment feeling dismissed
(19:02):
because your labs looked quotenormal, you're not alone.
In fact, many people withgluten sensitivity are gaslit
into thinking their symptoms arenot real.
So for me, the bottom line isgluten may not be a problem for
everyone, but for many peopleit's more than just a food
sensitivity.
It's an immune system trigger.
It can fuel inflammation, itcan worsen autoimmune disease
(19:27):
and it can absolutely explainwhy you feel terrible, even when
your labs say normal.
If you've ever been told yoursymptoms are all in your head, I
want you to hear this.
They're not.
Your body is giving you signalsand those signals do matter.
This is exactly wherefunctional medicine shines.
I look beyond the standardceliac panel.
(19:48):
I dig into gut health, immunetriggers and how your unique
biology responds to foods likegluten, because healing isn't
about slapping on a label.
It's about finding the rootcause and creating a plan that
actually works for you.
So if you're tired of guessing,tired of gaslighting and ready
for answers, I want to talk toyou.
You can head toHarmonyHubHealthcom and book a
(20:10):
consultation.
You can do this virtually.
You can come and see me inperson at Monarch Beauty and Spa
in Manchester, maryland.
Together, we can figure outwhether gluten is part of your
story and, more importantly, howto start feeling like yourself
again.
Thank you for listening andI'll see you in the next episode
.
The information in this podcastis for educational purposes
(20:31):
only and is not intended todiagnose, treat, cure or prevent
any disease.
I am a nurse practitioner, butI'm not your nurse practitioner
yet, which means what you hearhere should never replace
personalized medical advice fromyour own healthcare provider.
If you're experiencing symptomsrelated to gluten digestion or
autoimmunity, please consult aqualified healthcare
(20:54):
professional who understandsyour unique health history and,
of course, never start or stop amedication or treatment without
medical guidance.
So
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Cardiac Cowboys
The heart was always off-limits to surgeons. Cutting into it spelled instant death for the patient. That is, until a ragtag group of doctors scattered across the Midwest and Texas decided to throw out the rule book. Working in makeshift laboratories and home garages, using medical devices made from scavenged machine parts and beer tubes, these men and women invented the field of open heart surgery. Odds are, someone you know is alive because of them. So why has history left them behind? Presented by Chris Pine, CARDIAC COWBOYS tells the gripping true story behind the birth of heart surgery, and the young, Greatest Generation doctors who made it happen. For years, they competed and feuded, racing to be the first, the best, and the most prolific. Some appeared on the cover of Time Magazine, operated on kings and advised presidents. Others ended up disgraced, penniless, and convicted of felonies. Together, they ignited a revolution in medicine, and changed the world.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.