Gluten Free Diets- Are They Really Healthy? Dr. John Douillard

Dr. John Douillard came back on the podcast to discuss the science about wheat that the gluten free industry is not telling you.

His new book is, Eat Wheat: http://amzn.to/2jbtOvn

Here are some key time-stamps:

03:59 Food Intolerances: The quality of your digestion, the quality of your intestinal skin, and the quality of the lymphatics that drain your intestinal skin has a lot to do with food intolerances. Many of our symptoms of food intolerances have to do with those the quality of digestion, intestinal skin and lymphatics as well as your microbiome.

05:26 Food Intolerance Myths: You shouldn’t eat wheat, dairy or other foods if they may you feel bad. Taking these items out of your diet without fixing the underlying cause may cause more problems. Our ability to digest well is our ability to detoxify well. 400 billion pounds of chemicals dumped into the American environment every year. 62 million of these are cancer causing. When you eat organically, you are still eating foods saturated with toxins from the environment. If you are not digesting well, you are not able to rid your body of these toxins well.

06:42 Problems down the Road: Dr. Douillard sees patients who eliminate wheat, only to be reacting to something else 6 months later. This tends to happen with each item eliminated.

07:10 Reasons for Broken Digestive/Detox Systems: The ingredient list for a loaf of bread is long and microbes will not consume much of it. Traditional bread is organic, made with wheat, salt, water and an organic starter. It takes 3 days to bake. It becomes hard quickly. Processed foods increase the risk of metabolic syndrome, obesity, belly fat, high blood pressure, high blood sugar, high bad cholesterol, and low good cholesterol, by 141%. People who eat whole foods, including whole wheat, decrease their risk of metabolic syndrome by 38%. Multiple studies find that whole, unrefined wheat reduces blood sugar and has nothing to do with cognitive decline. It can reduce inflammation and repair the intestinal skin. Eating processed gluten free foods to eliminate processed wheat is not an improvement.

10:40 Gluten Free Industry: It is a 16 billion dollar industry. Sixty years ago we were told that fat was cause of heart disease. Cholesterol was taken out of our diet and replaced with processed/refined bleached fats that are in every processed food to extend shelf life. They are indigestible and linked to the breakdown of the digestive system. We also consume pesticides that kill the microbes in our mouths and digestive system that are directly linked to breaking down gluten. Take all of the processed foods out of your diet, not just wheat.

11:51 Studies of Gluten Free vs Wheat Consumer: People on a gluten free diet had 4 times the mercury in their blood than people who ate wheat. People on a gluten free diet had significantly less good bacteria and more bad bacteria than people who ate wheat. Gluten free consumers had fewer killer T cells, a measure of immunity, compared to those who consumed wheat. Hard to digest foods are immune stimulators, stimulating our intestinal wall.

12:52 Hygiene Hypothesis: Amish kids have the lowest rates of asthma on the planet. Hutterites, with the same genetics, are modern farmers whose children have the highest rates of asthma on the planet. Amish barn air is an immune stimulant for the respiratory tract, preventing them from getting asthma. Science has found that we have been eating wheat for 4 million years.

13:29 Modern vs Ancient Wheat: 10,000 years ago everything was hybridized for different reasons, like larger wheat berries. The gluten content in modern wheat is identical to the gluten of ancient wheats. One study of some ancient wheat grains found that they had twice the amount of gluten of today’s grain. Yet these grains had twice the reduction of inflammation, lowered blood sugar and lowered cholesterol.

19:12 Eat Wheat Seasonally: Wheat was a fall harvested grain to be eaten in the fall and winter. The enzyme amylase appears to specifically break down wheat, which increases in the fall and winter. Deer can die if they eat out of season. Bugs in the soil change from season to season. When we eat that food, these bugs influence our microbiome. More meat is eaten in the winter and more fruits and vegetables are eaten in the summer.
Video Rating: / 5

19 thoughts on “Gluten Free Diets- Are They Really Healthy? Dr. John Douillard

  1. Great video! what is the name of the supplement mentioned near the end? the one he would take if he was stranded on a desert island?

  2. take all processed foods out of our diets before cutting out gluten?…. lmfao. go eat grains raw… point made. where do we draw the line of processing??

  3. Thank you, I appreciate another perspective. A well informed guest-delivers his message very well. All the best.

  4. I eat 1-2 slice of Alnatura protein bread (BIO7) almost everyday on my ketogenic diet. One slice is 50 g, 10 g of protein (mostly gluten), 7 g of carbs, 5.5 g of fibres. My GI tract works like Swiss watch with this bread.

  5. So if we dont eat gluten based food then we have a different microbiome. But what's the problem with that? Is the diversity of the microbiome going to be reduced again? How and why?

  6. this guy's full of bull**, it's a different type of wheat now, then what is once was. it has way more gluten now, which is undigestible.

  7. Your videos are fantastic!!! You should invite Dr. Joel Wallach or Dr. Peter Gliddon. I'd like to see what kind of rebuttal they have for Dr. John Douillard.

  8. I had an artisan, whole-grain bagel with cream cheese yesterday. Not only did it taste delish, I had no carb tip over, brain fog event. This was about an hour after having a protein smoothie. No stomach upset or irritation. I hadn't connected the dots until listening to this interview. I do try to stay gluten free – but, damn, it just tastes good, esp when high quality. Thanks Mike. I appreciate your due diligence on these issues.

  9. Thanks a lot for this, I loved this interview, and I'm writing you from beautiful Spain. I have a question though: And what about those of us who suffer from autoimmune issues? I quitted eating gluten-containing products after reading a lot and after years of having autoimmune results in my analysis, I mean I have eaten wheat, organic wheat for many years and still I've developed an autoimmune condition, so I guess wheat didn't strenghten my immune system?
    Still, I wonder if I should go back on eating organic cultured bread??? What are your views on this subject?

  10. can't help but feel that this is ignoring a lot of the recent keto studies. he tries to add a disclaimer but it sounds like he's arguing for arguments sake.

  11. Mike, do you talk about keto and thyroid health in any of your interviews? I'm not talking about the middle age women who undereat calories – I'm talking about the keto-educated people who seem to see a down-regulation (often permanent) of their thyroid output, and symptoms to match. An example of which = Ben Greenfield, who I'm sure you're familiar with.
    Thanks

  12. Very refreshing to hear opinions from actual medical professionals! I will keep eating gluten haha! Can you do one on the benefits/drawbacks of fasting?

  13. While I saw some comments about zonulin here, I would like to point out a very interesting article from Chris Masterjohn:
    https://chrismasterjohnphd.com/2011/04/06/what-no-one-is-saying-about-zonulin-is/
    My own articles are in german so i refrain from posting them over here. Very interesting interview Mike, loved that one, as it not only is a non mainstream view on gluten – it also ties to circadian rhythm which, since around 2016 in my opinion, got a massive push in its relevance. I might have my own scpeticism about eating wheat in the winter, though. I would rather say that carbohydrates (which usually grow in summertime) should be consumed in summer (preservation and storage might not be seen as a "natural" thing?). I was surprised to hear that amylase gets a push in production over fall and winter. I would have guessed it would be increased in summer and fall.

    Anyway, big thumbs up for this interview, Mike! Really enjoyed it!

  14. I subscribed and bought his book. I have UC and the medicine has helped however, not helping heal a soft spot in the intestines. I hope this helps.

Leave a Reply

Your email address will not be published. Required fields are marked *