The Dr. Hyman Show Why Wasn’t Gluten an Issue 50 Years Ago?
Jul 19, 2019
Dr. Alessio Fasano, a leading gluten expert and founder of the Center for Celiac Research, dives into why gluten wasn't an issue decades ago. He explains how modern food processing and agricultural practices have affected gluten levels, increasing sensitivity today. The conversation highlights the impact of lifestyle choices on our gut microbiome and immunity, as well as the rise of autoimmune disorders. Fasano emphasizes the hidden dangers of gluten, advocating for awareness of food labels and a whole foods diet to support gut health.
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Pasta Sensitivity
- Dr. Hyman's wife experiences stomach aches after eating pasta in America but not in Italy.
- This raises questions about differences in gluten or environmental factors.
Rapid Rise of Gluten Sensitivity
- The rapid increase in gluten sensitivity suggests environmental factors, not genetic mutations, are responsible.
- Humans are changing too quickly to adapt.
Partial Gluten Digestion
- Humans lack the enzymes to fully digest gluten, leading to undigested fragments that cause inflammation.
- This partial digestion is a key factor in gluten sensitivity.