Articles, Blog

3 Reasons Gluten Intolerance May NOT Be From Gluten

August 18, 2019


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]

16 Comments

  • Reply Bruce A. April 11, 2019 at 1:50 am

    Does this mean that nooch can be gut damaging?

  • Reply babz anderson April 19, 2019 at 11:41 am

    Bayer… Monsanto needs to be put out of business!!!

  • Reply Rhea Dimitriou April 20, 2019 at 1:37 pm

    Ok how about having been constipated and bloated for a week after trying organic seitan kebab?

  • Reply Heidi Heitz April 29, 2019 at 4:29 am

    4:24 — an adjuvant is not a specific thing. To call something an adjuvant to another thing (here, glyphosate) is to say that it enhances the action of the other thing (ie, glyphosate), if that makes sense.

  • Reply Heidi Heitz April 29, 2019 at 4:30 am

    4:24 — an adjuvant is not a specific thing. To call something an adjuvant to another thing (here, glyphosate) is to say that it enhances the action of the other thing (ie, glyphosate), if that makes sense.

  • Reply thinkin outloud May 6, 2019 at 4:53 pm

    Yea, slow kill for their personal profit. And we the masses preoccupy ourselves with pleasures, and so we let them kill us.

  • Reply phoenixmoon3 May 23, 2019 at 11:55 pm

    just found out i am alergic to yeast.. Oh yay. This makes some sense.. Great video

  • Reply Meloni Lewis May 28, 2019 at 9:16 am

    I'm a big fan!!
    I'm allergic to wheat but not gluten, the allergy doc said it was a different protein in the wheat that i was allergic to. So if someone was questioning whether they were allergic to wheat or gluten or something else in their food maybe they could try another grain that has gluten but not wheat like rye or barley…..there are also crazy combination foods like apples and eggs, where if apples and eggs are eaten in the same meal they cause a reaction for some people but they have no reaction if they eat an apple in the morning and an egg for dinner…some other common combos are milk and mint or cane sugar and oranges or corn and banana or beef with yeast or pork with black pepper….but these are just common ones everyone is an individual and might have different cross reactions with ANY foods.(I could even imagine a combination of 3 or more foods might exist but I've not come across this information but it wouldn't surprise me the least if this was happening where someone had to eat cheese with tomatoes with wheat to get symptoms but could eat each food separately or just 2 of them and have no reaction)
    there are also foods that might make pollen/animal/other allergies worse if you are exposed to the allergen plus eat the food but if the allergen is absent you could eat the food with no reaction. so if i'm allergic to cats and i'm going to be around a cat then i should pay attention to see if eating pork worsens my cat allergy symptoms or gives me more/other symptoms but if i'm not around a cat then pork wouldn't cause any allergy symptoms…The most common cross reactions(which for some people can last for up to 6 weeks after the season ends)= for grass pollen allergy there's a lot of cross reactions with grains. For dust allergy or cockroach allergy it's seafood/shellfish, for a latex allergy you might want to pay attention to avocado/banana/peach/chestnuts and for the trees there are so many things mostly fruits but cedar/juniper pollen allergy it's beef/yeast and for cottonwood it's lettuce. For elm tree pollen allergy it's milk and mint. Oak tree is egg/apple. Several foods like potato/tomato/chamomile tea/milk/egg/coriander/and more can cross with weed pollen allergies. There's lots of foods if you're allergic to molds that might cross such as peanuts/aged or hard cheese/popcorn/melons/ malts(maltodextrin in cereals or malted drinks)/fermented foods and drinks(especially beer & wine but all alcohol too) / mushrooms/vinegar/coffee/dried fruit/grapes…. my suggestion is get tested/research lots/try to either keep a food diary and/or really pay attention to which pollens are high(a good website sends you emails with top 3 worst tree/grass/weed pollens plus molds for your area(if it's being measured or closest location that is measuring) is https://www.aaaai.org/global/nab-pollen-counts?ipb=1 ) and if you happen to eat a big bowl of rice in the middle of summer when grass pollen is high and later that night you have a major allergy attack then record the data and maybe try avoiding that food for a week and try it again on a high grass pollen day and see if the reaction happens again then also try rice in the middle of winter when there's no grass pollen(this might also cause people to think they have a gluten or wheat allergy). Also allergies can change over one's lifetime so maybe you've always been able to eat mushrooms but one day you notice they make your nose runny, you can develop new/more allergies and become less allergic to something you've always been sensitive to! Allergies can be a very tricky thing good luck everyone I hope this info helps because I know they are NO fun <3

  • Reply T JT June 10, 2019 at 5:00 pm

    I know my gut intolerance to wheat does not come from gluten because I can eat einkorn flour. But if I eat normal bread I get diarrhea, inflammation throughout my entire body which causes extreme pain which can last for days. A simple screw up from a waiter can cause me to be down for the count for several days. It is such a PIA
    Edit: also note it is not from yeast because I make my einkorn bread with yeast

  • Reply Jerry Rose June 12, 2019 at 4:34 pm

    I’ll be glad when the current anti gluten mania fades away. When I’m in a grocery store and see beef labeled “gluten free” I’m about ready to just walk out. Less than 7% of the population are sensitive to gluten, and for the rest it may help keep blood pressure down.

  • Reply Duke Steele June 24, 2019 at 11:26 pm

    Stefanie Seneff's rantings about glyphosate have been debunked.

  • Reply heather June 30, 2019 at 10:47 pm

    I developed my gluten allergy from the vegan diet… worst decision of my life. Going back to meat was VERY hard (after how hard I brainwashed myself) but hey, at least some of my hair grew back, eventually. And yea, it’s for sure gluten cuz a gluten enzyme is what can take the pain away if I have an accidental ingestion.

  • Reply Diana Richards July 14, 2019 at 12:21 am

    I eat whole wheat cereal most mornings. (with non-dairy milk of course.) It takes a while to cook wheat berries. In my slow cooker, it takes about 10 hours. In my Insta pot, it takes about 90 min. I think this anti-gluten thing will pass when another fad comes along. I've seen many in my life. Many supposed curealls and many things that are bad for you, yet, people keep eating and drinking meat. I don't understand how people think.

  • Reply vegan til I die July 15, 2019 at 7:26 pm

    It's not gluten, it's the crap they put in bread, which is only good in Italy, France and if it's real sourdough. I give it a wide berth and my digestive system thanks me😊

  • Reply Jarlborg1984 July 25, 2019 at 2:37 pm

    Why do I have a bad reaction to pasta, but not to bread or wraps made with wheat?

  • Reply adrian avram August 3, 2019 at 11:41 pm

    is this your real natural hair color?

  • Reply adrian avram August 4, 2019 at 12:03 am

    the 4th reason is the cross contamination or gluten "free" flours. Same mill machine process this week weat and next week corn, corn flour is labeled gluten free but enough wheat flour still in the machine parts that will be mixed with corn flour—Gluten free flour will go as ingredient in many gluten free products but in fact they are not.

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