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 Three of the "Get Out of the Gluten Glut" series of courses. It is an extension of Part One because it expands on the immune response that many bodies have to gluten. It covers leaky gut & autoimmune disease in not-boring detail to provide a great understanding about how it might be affecting you. (Please check out Part Two, as well!)
14 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 + Appendix that reviews topics discussed in Part One.)
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? The following are comments about Part One of Get Out of the Gluten Glut:
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 introduces you to the intestinal villi and explains a bit about how they work.
Let's quickly review your new acquaintances, the intestinal villi.
This lecture follows a burger through the Food Tube and describes the intestinal villi in more detail, including their relationship to digestive enzymes.
This lecture explores the idea that food inside the Food Tube is actually still outside the body, and how that fact protects you.
Is the Food Tube like a duffel bag?
This lecture covers Leaky Gut, a condition where the otherwise secure barrier between the inside of the body and the outside world breaks down and leaves delicate internal tissues vulnerable.
Leaky is not sexy.
This lecture lists the various causes of Leaky Gut, besides gluten.
There are tons of things out there that can cause Leaky Gut.
This lecture introduces and explains the concept of Toxic Load and how it can change the way you react to gluten and other causes of Leaky Gut.
What kind of load are you carrying?
This lecture suggests there are three factors that must be in place before health conditions will occur as a result of gluten sensitivity. The first was discussed in Lecture 4 (Leaky Gut). This lecture discusses the second factor, an Immune Glimpse.
If an immune cell doesn't look at a gluten protein, is it still there?
This lecture provides a peek into something that's happening inside every body right now (and now, and now)... immune cells eating invaders and debris!
Videos were filmed in the 1950s by David Rogers at Vanderbilt University and are available on YouTube at: www.youtube.com/watch?v=trFKvJT57Vc & www.youtube.com/watch?v=I_xh-bkiv_c
This lecture continues the explanation of the three things that must happen before health conditions occur as a result of gluten sensitivity. It discusses the third of the three required steps, a genetic flaw.
The third element required for gluten sensitivity to result in serious health conditions.
This lecture describes autoimmune disease, its prevalence among those with Gluten Sensitivity. Two very helpful, highly visual metaphors are explored.
Autoimmune Disease is not a small deal.
This lecture provides words of support, along with a couple breaks from the serious topics discussed in the previous lectures.
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.