3 Reasons Gluten Intolerance May NOT Be From Gluten

Hey, it’s Mic here, and today we’re going to look at bread. But we are simultaneously going to be looking away from gluten, because it appears that there are some non-gluten or gluten free things that may be causing the same digestive upsets that people experience that lead them to believe that they are gluten intolerant. There are many potential causes but we are gonna look at three in particular that range from agricultural practice to just the baking process. So this isn’t a “be more afraid of food” situation, this is a, “You might not have to be afraid of gluten anymore” situation. But real quick, I’ve been talking about it forever, and now I am finally releasing my cookbook. It is “Mic’s Whole Vegan Cookbook,” it is officially live. You can go and buy it at MicTheVegan.com, which I am also launching right now. I’m launching so many things just in time for Christmas. So the link for that will be in the description and I’ll talk more about it at the end. But right now, back to not gluten. Now I’ve noticed that a large portion of people I know believe that they are gluten intolerant because it’s their experience. They will eat a gluten-containing food and then they will become bloated, or nauseous, or sick in some way. So I wanted to investigate and see if there were any other reasons besides gluten that people might be getting these symptoms. So let’s go! Number one is glyposate baths AKA “Round-Up Baths.” You’re probably familiar with the company Monsanto’s Round Up, the active ingredient of which is glyphosate. And I was really shocked when I heard this, and that is that wheat farmers in many areas will spray their crop with Round-Up to kill it all off at the same time, and this is called “desiccation.” So it dries out the whole field evenly, and then they can harvest a couple weeks earlier, And as this study mentions, glyphosate is a probable, carcinogen according to the WHO, just like red meat. But the cancer connection seems to be limited in studies to people who spray it, with the link being non-Hodgkins lymphoma. But the concern I want to talk about here is how it might give you that post-gluten tummy ache. From this study in the Journal of Interdisciplinary Toxicology, it appears that animals given glyphosate experience digestive disruptions. Quote: “Fish exposed to glyphosate develop digestive problems that are reminiscent of celiac disease.” It may do this by disrupting the gut bacteria in animals, “Preferentially killing beneficial forms and causing an overgrowth of pathogens.” From this other study, you can see examples of this: Salmonella happens to be resistant, while lactobacillus is susceptable to it. So in other words, it’s like a really crappy antibiotic that only kills the good guys. Thanks, Monsanto. Furthermore, this overgrowth of pathogens can lead to a disruption of your intestinal lining, AKA “leaky gut.” Quote: “Pathogens, through their activation of a potent signaling colecule called zonulin, induce a breakdown of the tight junctions in cells lining the gut, leading to ‘leaky gut’ syndrome.” And something tells me that none of this is going to feel good, After all, our good bacteria digest food, the opposite of which is indigestion, which happens to be what many people feel after eating gluten-y foods. So quick summary, the herbicide Round-Up is being sprayed directly on wheat shortly before it is harvested. Which may lead to a sort of “probiotic bomb,” which then causes some intestinal distress. Now I do want to present both sides here, and Texas Wheat does say that, in the US at least, this is not that common of a practice, and it’s not being sprayed in the super high amounts that people say it is, [Man 2] On my own farm, I use glyphosate well before I plant wheat, to provide a clean planting environment. Sometimes I use glyphosate after harvest, to do the same thing, to keep the field clean. [Mic] So he might not be practicing desiccation, but he still is spraying glyphosate on his field once, maybe twice a year. He didn’t need to practice desiccation because it is often only neccesary in areas of the world with somewhat shorter growing seasons, like the United Kingdom. From this paper, in 2007, the level of glyphosate in wheat exceeded the 0.2 mg/kg limit, But in other years, it did not. However, some UK wheat samples have clocked in at 2.3 mg/kg, which is about 11 times higher than the safe limit. However, these safe levels are not only based on industry-funded science, but they are also based on glyphosate alone, which is allegedly not harmful to humans because it can’t penetrate our cells. But in actual Round-Up, glyphosate is accompanied by other chemicals that make it more powerful, and possibly penetrate our cells, which are called adjuvants. So this is a bit like scientists studying bullets without a gun, and being like, “We have concluded that these bullet things are absolutely harmless, Look, they can’t even penetrate my skin!” “Uh, would you like cash or check?” “I’ll just take cash, thanks.” And I know we are not talking about celiac disease specifically here, but from this graph, you can see that as glyphosate spraying on wheat has increased, so has the incidence of celiac disease. Yes, basically everything bad has also increased in that period of time, but it’s worth noting. And that red glyphosate line is from USDA data, so take that Mr. Texas Wheat. Some say this is compelling, but not neccesarily set in stone, until we have, say, some clinical trials showing people eating low glyphosate bread vs. high glyphosate bread, and see how they respond. But it could offer an explanation for people who maybe eat bread one time and feel fine, and the next time they don’t. Perhaps that one piece of bread was made with some higher glyphosate wheat. And now moving on to number 2, which is yeast. and I can tell you right now that this is probably not hurting the vast majority of people. but it’s worth looking into. The insights into this come from sufferers of Chron’s disease, who have symptoms such as bloating, cramping, and abdominal pain. Does that sound familiar? It sounds like the definition of gluten intolerence. And as Dr. Gregor mentioned in his Nutrition Facts video on the topic, [Dr. Gregor] Bakers have the highest Chron’s Disease morality, and from a different data set, among the highest rates of Chron’s disease. Perhaps a hypersensitivity to yeast is playing a role in Chron’s disease. [Mic] He also mentions this study where scientists poked the inside of people who had Chron’s digestive tracts with potential allergens, such as peanuts and citrus. And here is one patient’s reaction to yeast, right there, in the middle, eww, gross! And the Chron’s group on the whole had a statistically significant immune response to yeast. And from this study, which put people with Chron’s on a yeast elimination diet, and measured their Chron’s index, which includes things such as abdominal pain, which improved after eliminating yeast, They then gave them yeast pills, and it got worse. And another very interesting fact, if your gut bacteria is out of whack, then you could have a problem digesting yeast. Yeast digestion is performed by specific bacteria that we have gained since drinking beer and baking bread. Because of this, one treatment for Chron’s might simply be taking a pill with a bunch of the bacteria in it. No, I’m not saying that everybody that thinks their gluten intolerant is automatically suffering from Chron’s disease, But in the US, our current estimates are about 780,000 people, and it can often be underdiagnosed. And it’s just very hard to diagnose, with nearly half of people with Chron’s having visited the doctor 10 times before it was diagnosed. But the question here is, is it possible that people who don’t have Chron’s disease are also having an adverse reaction to yeast? Maybe not, but I think that this should be on people’s radar, and that we should do more studies on this. And you can imagine, if somebody was reacting to yeast, they could totally convince themselves that they were gluten intolerant, by going home with some organic wheat, and baking their own bread, with all natural ingredients, and active dry yeast, and, bam, they can have a response and believe it was gluten. I guess the easiest way to test this would just be trying to eat some unleavened bread. Alright, now, to number 3, which is a quicker one, and that is, bromated flour. I’m gonna resist making some bro jokes, but this stuff is serious! It’s been banned in a lot of countries: the entire European Union, China South Korea, Sri Lanka, Canada, Australia, Brazil, Peru, and Columbia. Surprise, surprise, not banned in the USA! Despite being a carcinogen and an oxidizing agent, which is interesting because oxidative stress is implicated in every major disease, including cancer, But potasium bromate, which we add to bread to condition it and bleach it, is a genotoxin. Fun stuff. India and the US do allow it, India allows 50 parts per million, and the US allows 75, but the US also requires it to be put on the labels of food, which is why The Enviromental Working Group was able to compile a list of foods on thier site. This includes everything from pizza dough and french bread to cakes and rolls, all that gluten-y stuff. Now the industry’s response is that it is neutralized during baking, but this study seems to show otherwise. There’s still bromate in there after it’s baked. But would this actually give you a stomachache, though? Well, oxidation does lead to inflammation, which can be irritating, but I really wanted to include this just because it’s a dangerous thing to have in food, people should be aware of it, and we should be pressuring our companies to not put it in bread. Okay, so by this point you’ve realized that there can be a lot of random crap in bread, that could be making you feel making you feel bad, So what’s the best way to maybe figure out if it’s gluten or not? And I would have to say, something which might blow you mind. And that is wheat berries. A wheat berry is the entire wheat seed, So you could go to the grocery store, and get an organic bag of wheat berries, and go ahead and cook them, And add nothing, and just see if you have a reaction. There won’t be any glyphosate because it’s not allowed in organic farming, there won’t be any yeast because you didn’t add it, and there won’t be any of those other weird processed ingredients from store bought bread. At this point, I again want to emphasize that all this doesn’t mean that you should be afraid of bread. I just need you to take a level-headed look at what could actually be causing something. And in this case, you could expand your diet if you realized it’s not actually gluten. And I will be doing a future video looking directly at gluten and seeing how dangerous it might be, So stay tuned, maybe subscribe for that. Now, I want to say a couple things about the ebook and the website, The ebook is “Mic’s Whole Vegan Cookbook,” and it has about 30 recipes ranging from sciratcha baked fries, and peanut butter cherry cookies, To sweet potato sushi and our unicorn parfait, which is super awesome looking. It also has some discussion stuff, like being vegan at the potluck, and fortifying your own plant milk, and it’s currently available directly on my website for $11.99. So you can get it in time for Christmas, if you do celebrate that. And I do just want to say that a lot of the proceeds for this are going to go towards my Master’s in Publich Health tuition, so thank you. Now for the website itself, I orignally created it with the intention of making another way to search my videos, I realized it was really hard for people to be able to find a certain topic, So over time I wanna archive all of the different topics in there and make it super searchable, I’ll also be uploading articles, or text-versions of the videos, with references and all that, So you can go and look at it, or in case you can’t watch my video, you can sort of read my video. And finally, I have a section called “Mic Yourself,” in case you want to start your own YouTube channel. it goes over things like cameras and lights and software, and I’ll add some more features to the site in the future, but for now that’s it for today. Feel free to like and subscribe, and let me know down below what you thought about these three reasons that you might feel like crap after eating gluten. Are you gonna maybe try eatig some wheat berries, or some unleavened bread? and if you do, feel free to let me know, very curious. Alright, thank you for watching, and I will see you next time! [Outro Music]