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).
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.)
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!
What Are the Students Saying?
A full-length movie version of this video ran on YouTube for a short time and viewers had some great things to say!:
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.
This lecture explains the salacious science behind natural hybridization (ie. how grasses mate).
This lecture discusses what gluten is and why it's so very hard to digest.
This lecture covers many of the health conditions that can be cause or contributed to by gluten.
This lecture delves into specifics of one of the two fundamental ways gluten causes harm: inflammation.
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.
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.
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.
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.
Many thanks to those who helped make Get Out of the Gluten Glut possible!
~ Norm Shafer Photography
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.