Wheat, Celiac, Gluten and Glyphosate
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let’s dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.
In today’s episode, Jenn is here to discuss all things grains, wheat, celiac disease, gluten sensitivity, and glyphosate. She covers what gluten and glyphosate are, how they are used in our foods, and how they have changed over time. Jenn also touches on how the gut microbiome affects different parts of our mental and physical health. Lastly, she covers what we can do to protect ourselves from glyphosate and tips for avoiding future issues for ourselves and younger generations. Tune in today to learn about the impact of gluten and glyphosate on our bodies.
IN THIS EPISODE:
● [4:44] What is gluten and understanding the spectrum of how bodies handle it.
● [12:03] What happens with gluten in the gut?
● [14:09] Jenn explains leaky gut and how to repair it.
● [17:33] What is natural hybridization? How does it compare to wheat hybridization and GMOs?
● [22:37] What is the difference between ancient wheat and modern wheat?
● [31:30] Brandy explains what glyphosate is and how it is used.
● [38:35] How the gut microbiome affects different parts of your mental and physical health.
● [44:22] Where do we go from here, and how do we avoid future issues?
KEY TAKEAWAYS:
● Our diets now consist of less fiber, more sugar, and more processed foods. It’s important to shift our focus on the health of our microbiome and the impacts that our food has on our gut health, which also impacts our mental health.
● Determining where you want to focus is key; rather than changing everything at once, make small changes in your diet to alter your health significantly.
● Grains have changed so much over the years; try to focus on eating ancient grains and certified organic grains as often as you can.
● If possible, buy your products from local farmers so you can ask questions about what they use on their produce and grains.
QUOTES:
“Essentially, what we're seeing is that with modern wheat, there are a lot more gluten proteins. So there's essentially more opportunities for reactive nature.” Jenn Trepeck
“Estimated that 1 in 133 Americans has celiac disease.” Jenn Trepeck
“We have with this hybridization, this idea of, ‘Oh, we can mutate. We can genetically modify this food for these circumstances. We have a growing population that we need to feed, we can do that here in this way’. And then, we sort of fast forward and now we have all this increase in gluten sensitivity and gluten intolerance and celiac disease. And I think it's hard to ignore that connection.” Jenn Trepeck
“Celiac disease is just one case or one disease associated with gluten intolerance, and essentially all autoimmune conditions are associated with gluten intolerance to some extent in the fact that it makes or creates a leaky gut.” Brandy Searcy
RESOURCES:
Become A Member of Salad with a Side of Fries
Trends in glyphosate herbicide use in the United States and globally:
https://enveurope.springeropen.com/articles/10.1186/s12302-016-0070-0
Differences in protein composition between old world and modern day: wheathttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521873/
More on Wheat and Autoimmune Conditions:
https://rainorganica.com/blogs/podcast/modern-day-wheat-autoimmunity