Get Out of the Gluten Glut (Part 1): Get to Know Gluten
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Get Out of the Gluten Glut (Part 1): Get to Know Gluten

Discussion of history & science, health effects & conditions, weight gain & inflammation and more!
4.9 (21 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
1,007 students enrolled
Last updated 8/2014
English
Current price: $10 Original price: $20 Discount: 50% off
5 hours left at this price!
30-Day Money-Back Guarantee
Includes:
  • 1 hour on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Explain the difference between Wild & Modern Wheat
  • Describe how & why Modern Wheat was made by scientists
  • List and explain the problems with Modern Wheat
  • Describe the toxic and unfamiliar proteins in Modern Wheat
  • Explain what gluten is, from a scientific point of view
  • Explain why gluten is so hard to digest
  • Describe how gluten contributes to health conditions
  • Describe which health conditions gluten is associated with
  • Explain why wheat does not necessarily cause digestive problems
  • Describe how wheat can cause weight gain
  • Explain why wheat can sometimes work silently (may not cause symptoms)
  • Describe how gluten can trigger autoimmune diseases
View Curriculum
Requirements
  • No scientific knowledge or prior understanding of gluten is required.
  • Curiosity and a sense of humor.
  • Recommended viewing after completion: Get Out of the Gluten Glut Parts Two & Three (www.Udemy.com/glutenglut2, www.Udemy.com/glutenglut3)
Description

Gluten.. what is it anyway? This pesky protein found in wheat, has been implicated in many health problems. Modern Wheat is a Brand Spankin' New food that our bodies can't process very well (some have more trouble than others).

This is Part One of the "Get Out of the Gluten Glut" series of courses. It covers the hows and whys of gluten's damaging effect on the body. (Please check out Part Two & Part Three, as well!)

10 lectures, most fewer than 5 minutes long, answer the following questions, and more! (Each lecture is accompanied by a fill-in-the-blank worksheet that can be completed during or after the lecture.)

  • What is gluten?
  • If wheat is so bad, why hasn't it killed us by now?
  • How did gluten become such a problem?
  • What is gluten doing to people?
  • How is gluten causing weight gain & preventing weight loss?
  • How does gluten cause inflammation?
  • How does wheat affect blood sugar?
  • How does gluten cause autoimmune disease? (Much more detail on this in Part Three)

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The new "trend" of gluten-free eating is not a trend at all! It's an important precaution against developing a chronic health condition or dangerous disease.

Damage done by gluten can happen slowly over time so it might be confused with “normal aging”. But, the damage can be stopped... and can often be reversed!

The material is not overly scientific- just enough to get the gist. And I tried to make it fun with animations and strong visuals.

The two well-known conditions caused by wheat, Gluten Intolerance and Celiac Disease, have a frustratingly enormous variety of potential symptoms!

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What Are the Students Saying?

  • "So easy to follow! I love Anne Buzzelli's way of instructing. She makes everything very easy to visualize and makes me laugh. I had so much fun learning about gluten: how often can you say that?" ~JB
  • Great presentation: I was so impressed by this course, primarily because it presented the science in an easy to understand way but did not talk down to the viewer. It was a high quality production and very enjoyable to watch. The length was perfect, I think because it was so well organized. An hour well spent in search of better health.” ~AC
  • “Explains why gluten can be dangerous: I found the information to be enlightening. It was concise, and it explained to me why Gluten or Gliadin could be a contributing factor to my health woes. I don't think it's too much to ask of us that are suffering from major health problems to go gluten free. Is your health not worth that much?” ~LH
  • Science made simple!: Since going gluten free is trendy these days, up your cocktail party ante with REAL SCIENTIFIC knowledge about why you don't indulge gluten. After watching this series, you will have your reasons - less likely to die an inflamed death, for example. Anne Buzzelli doesn't mince words but eases you into the shocking truth with clever graphics and saucy time travel. I highly recommend this series for the gluten-curious.” ~K
  • “Entertaining and Informative! Worth taking the course: The instructor, Anne, presents the adverse effect of modern wheat in a unique way that captures your attention. The music, videos and cool animations are amazing as well! These lectures are not boring like traditional ppt slideshows. I was shocked to find that the food that I consider healthy, like wholegrain bread, are killing me! Thanks Anne for sharing your knowledge and making us aware of the side-effects of gluten.” ~AP
  • “Excellent course!: Anne provides a very thorough yet entertaining history of the wheat - from the beginning when hunter gatherers started consuming wheat to our current food system. This course also does an excellent job explaining the negative health effects of today's wheat. This is a great course for healthcare professionals as well as anyone trying to get healthy!” ~MW
  • Informative and fun!: This course is fantastic, evidence based, and interesting! She even held my 5-year-old's attention! :)” ~P
  • “Nice efforts: I find this course interesting. Some of the terms were bit technical to me but to summarize, genetically modified food have negative impact on human body and require more research to find alternative technology to overcome negative impact on human body.” ~VJ
  • “Awesome: An excellent, easy to understand, explanation of Wheat and its dangers.” ~PT

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A full-length movie version of this video ran on YouTube for a short time and viewers had some great things to say!:

  • “I was amazed at how much I learned from a short video! I've definitely been eating too much wheat in my diet and this video shed a lot of light on why so many parts of my body feel so inflamed!” ~A in Pittsburgh
  • "The video does an excellent job of teaching, which is the point! As a former teacher, I can really appreciate that. And I love the funny parts; it kept me giggling." ~ K in Staunton
  • “This video is so informative in a playful, creative and thoroughly entertaining style! Absolutely charming. My knowledge on wheat & gluten dangers is so much clearer now. Thank you for creating this highly informative video!” ~M in Beverly Hills
  • Great video! You explained the issues in a very clear and entertaining manner.” ~ C in Colorado Springs
  • I wish your wheat video could be played in every primary school, middle school, high school and university!” ~T in Bermuda
  • "I LOVE your video! You have created an easy to follow and entertaining presentation on the dangers of wheat! I am 9 months grain free (mostly Paleo) and I too love the Wheat Belly book! You put into simple English what I have been trying to explain to my friends and family. I am sharing it with everyone I know. Thank you!" ~J from Upland
Who is the target audience?
  • Anyone following a gluten-free diet, or who knows someone who does.
  • Anyone considering experimenting with a gluten-free diet.
  • Anyone with any health problem.
  • Anyone curious about how science can create a brand new food.
  • Anyone who wants to create sparkling conversation at a cocktail party.
  • Anyone who wants to know, once and for all, what the heck gluten is.
  • Any people working in the food service industry who may need to work with gluten-free individuals.
  • All healthcare providers who want an easy way to describe gluten-related topics to their patients and clients.
Students Who Viewed This Course Also Viewed
Curriculum For This Course
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Gluten Glut: Intro, History and Science
5 Lectures 13:27

This lecture provides a quick intro to wheat, the main character in this series of three classes, and mentions where, in general wheat is found. After you complete Part One, be sure to check out the rest of the Get Out of the Gluten Glut series, Part Two and Part Three!

Preview 01:24

Quick Intro to Wheat
3 questions

This lecture covers the history of wheat, from its great-grandfather to its modern-day offspring. It also describes the natural way grasses usually evolve.

Preview 01:36

History of Wheat
5 questions

This lecture explains the salacious science behind natural hybridization (ie. how grasses mate).

Preview 02:39

Science of Wheat
8 questions

This lecture Introduces the 3 problems with Modern Wheat.

Preview 04:24

Problems with Wheat
7 questions

This lecture discusses what gluten is and why it's so very hard to digest.

About Gluten
03:24

About Gluten
8 questions
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Wheat and Health
4 Lectures 27:19

This lecture covers many of the health conditions that can be cause or contributed to by gluten.

Health Conditions Associated With Gluten
04:03

Health Conditions Associated with Gluten
4 questions

This lecture delves into specifics of one of the two fundamental ways gluten causes harm: inflammation.

How Gluten Causes Health Conditions
07:33

How Gluten Causes Health Conditions
10 questions

This lecture goes into detail to describe how and why wheat causes weight gain... and how going gluten-free may help the body release weight more easily.

How Wheat Causes Weight Gain
10:43

How Wheat Causes Weight Gain
12 questions

This lecture delves into Celiac disease and autoimmune disease, but much more detail is explored in Part Three of Get Out of the Gluten Glut.

How Gluten Causes Celiac Disease and Autoimmunity
05:00

How Gluten Causes Celiac Disease and Autoimmunity
10 questions
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Summary & Appendix
2 Lectures 04:53

This is a quick summary of the information covered in Get Out of the Gluten Glut Part One. Attached to this lecture are a couple recipes! There are more recipes and much more detailed information in Part Two, such as "where's the wheat?", how to deal with Wheat Withdrawal and tips on cooking and surviving out in the gluten-full world.

Summary, Recipes & Info
01:38

This is a free excerpt from Part Two of Get Out of the Gluten Glut that discusses lab tests for gluten sensitivity and Celiac disease.

Appendix: Immune and Genetic Testing (from Part Two)
03:15
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Giving Credit Where Credit Is Due!
1 Lecture 01:33

Many thanks to those who helped make Get Out of the Gluten Glut possible!

~ Norm Shafer Photography

~ Augusta Arts and the Unreal City

~ Staunton’s hOUR Economy

~ Shenandoah Pizza

~ Cranberry’s Grocery & Eatery

~ 16 West by Virtually Sisters

~ Embry Media

~ Danny Hellman’s delicious cartoon burger (featured in Part Two)

Rolling Credits
01:33
About the Instructor
Anne Buzzelli MS RD
4.6 Average rating
33 Reviews
1,152 Students
3 Courses
Registered Dietitian at BuzzNutrition

Anne Buzzelli is a Registered Dietitian who offers nutritional strategies designed to support her clients' unique biochemical make-ups. Anne uses a whole foods approach because that’s what humans ate before we started making food with heavy machinery. She believes in the body’s incredible capacity to restore itself and achieve optimal health! Anne earned her Masters in Nutrition from Bastyr University in Seattle after deciding to leave her former career as a computer programmer in Chicago. Anne owns an Integrative Nutrition Practice in historic Staunton, Virginia (BuzzNutrition.com), and also enjoys teaching classes & leading corporate nutrition programs.