What’s the big deal with gluten? - William D. Chey
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If you've been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.
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Additional Resources for you to Explore
What exactly is gluten? Watch SciShow’s Hank Green explain: Gluten! Are you interested in which foods are gluten free? Visit the Celiac Disease Foundation website for a list of delicious foods that are gluten free! Then check out the Seven Day Gluten Free Meal Plan! Wondering what the signs and symptoms of the various issues discussed in this lesson are? Visit the Beyond Celiac website to find out more.
The Gluten-Free Craze Is Boon and Bane for Those With Celiac Disease from NPR explains how this sudden awareness of gluten allergies and issues has actually helped those with celiac disease. Then read how, “Wheat tries to get in on the gluten-free food craze” and find out how farmers are looking into wheat repositories from as far back as the 1900s in hope of finding a variety of wheat that will cause less of a reaction to celiac disease sufferers.
Are you wondering if it just might be a healthier lifestyle if we all went gluten-free? Read, Should We All Go Gluten-Free? What do you think?
Fascinated about the “nocebo” effect mentioned in this lesson? Read the article, “What is the nocebo effect?” Then, visit the BBC and peruse through the article: The contagious thought that could kill you. It’s amazing what the mind can do isn’t it?
If you are interesting in learning more about gastrointestinal problems (whether you suffer from them or not), please visit MyGiHealth.
The Gluten-Free Craze Is Boon and Bane for Those With Celiac Disease from NPR explains how this sudden awareness of gluten allergies and issues has actually helped those with celiac disease. Then read how, “Wheat tries to get in on the gluten-free food craze” and find out how farmers are looking into wheat repositories from as far back as the 1900s in hope of finding a variety of wheat that will cause less of a reaction to celiac disease sufferers.
Are you wondering if it just might be a healthier lifestyle if we all went gluten-free? Read, Should We All Go Gluten-Free? What do you think?
Fascinated about the “nocebo” effect mentioned in this lesson? Read the article, “What is the nocebo effect?” Then, visit the BBC and peruse through the article: The contagious thought that could kill you. It’s amazing what the mind can do isn’t it?
If you are interesting in learning more about gastrointestinal problems (whether you suffer from them or not), please visit MyGiHealth.
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