How common is gluten sensitivity? Are there benefits of gluten? Why does the medical profession explicitly advise against people who suspect they might be gluten intolerant from just going on a gluten-free diet?
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This is the second video in a 3-part series on the latest science on gluten and gluten-free diets. Though the medical profession now recognizes wheat sensitivity as a discrete entity, it’s still not clear if it’s actually the gluten to which people are reacting. See the first part for a review of the controversy: Is Gluten Sensitivity Real? (http://www.nutritionfacts.org/video/is-gluten-sensitivity-real)
In the final installment, How to Diagnose Gluten Intolerance (http://www.nutritionfacts.org/video/how-to-diagnose-gluten-intolerance), I’ll go step by step how someone may want to proceed who suspects they might be sensitive to gluten-containing grains.
More on the benefits of whole grains in general in Whole Grains May Work As Well As Drugs (http://nutritionfacts.org/video/whole-grains-may-work-as-well-as-drugs/) and Alzheimer’s Disease: Grain Brain or Meathead? (http://nutritionfacts.org/video/alzheimers-disease-grain-brain-or-meathead/).
More on keeping our gut flora happy in videos such as Preventing the Common Cold with Probiotics? (http://nutritionfacts.org/video/preventing-the-common-cold-with-probiotics/) and Beans and the Second Meal Effect (http://nutritionfacts.org/video/beans-and-the-second-meal-effect/).
Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/gluten-free-diets-separating-the-wheat-from-the-chat/ and he’ll try to answer it!
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