Is Gluten-Free A Fad Or Is Gluten A Real Threat To Our Health? with Maggie Ward

Nov 30, 2020

Maggie Ward, a registered dietitian and nutrition director at The UltraWellness Center, dives into the complexities of gluten sensitivity. She explores how gluten impacts gut health and autoimmune conditions, sharing compelling patient case studies. The discussion highlights the spectrum of gluten sensitivity, urges listeners to consider elimination diets, and examines the relationship between gluten and other food sensitivities. Maggie emphasizes the importance of personalized nutrition in improving overall wellness and understanding dietary triggers.

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INSIGHT

What is Gluten?

Gluten is the main protein in wheat, rye, and barley, and it's a common food sensitivity.
Many gluten-containing foods are refined carbohydrates, impacting blood sugar and gut health.

INSIGHT

Why is Gluten Sensitivity Increasing?

The rise in gluten sensitivity is linked to hybridized wheat with more gluten, glyphosate usage, and poor gut health.
These factors damage the gut microbiome and increase leaky gut, leading to more gluten reactions.

ADVICE

When to Consider Gluten Sensitivity

Consider gluten sensitivity if you have chronic illness, especially inflammatory, digestive, or neurological issues.
Try an elimination diet, even if initial tests are negative, as gluten sensitivity exists on a spectrum.

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Is Gluten-Free A Fad Or Is Gluten A Real Threat To Our Health? | This episode is sponsored by Bioptimizers and Dr. Hyman’s Sleep Master Class

We are all aware that “gluten-free” has become a major buzz term. Supermarket aisles are now lined with gluten-free foods and restaurants are now catering to gluten-free diners. So how did gluten come to receive so much attention? Are people with celiac disease the only ones who should be on a gluten-free diet? And how do you know if gluten is making you sick?

In this episode, Dr. Hyman sits down with Maggie Ward to discuss why gluten sensitivity exists on a spectrum and how to determine if it is a threat to your health. They also share specific patient cases they have treated related to gluten sensitivity.

Maggie Ward, MS, RD, LDN, is the Nutrition Director at The UltraWellness Center. Maggie holds a master’s degree in Nutrition from Bastyr University which focuses on using whole foods for holistic Nutrition Therapy. In addition, she completed her requirements to become a registered dietitian at Westchester Medical Center in NY. Prior to joining The UltraWellness Center team in 2008, Maggie worked at The Brooklyn Hospital Center in New York providing nutrition counseling to children and families dealing with HIV. She also taught at the Jewish Community Center in Manhattan and other sites throughout New York City, teaching nutritionally focused cooking classes for children and adults. Much of her focus is on food allergies, digestive disorders, inflammatory conditions, Pediatrics and Sports Nutrition. Maggie has been counseling individuals, families, and business groups on therapeutic diets to address various health concerns for more than 15 years. Her ongoing clinical training through the Institute for Functional Medicine uses a systems biology approach when working with those who suffer from chronic and acute conditions to help them find their path to healing. She has a passion for cooking and reconnecting people with their potential to heal using whole, organic and local foods.

This episode is sponsored by Bioptimizers and Dr. Hyman’s Sleep Master Class.

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In this episode, Dr. Hyman and Maggie discuss: