Today on The Dr. Oz Show, we find out more about gluten. Dr. Oz shares that American’s spent over $6 billion going gluten-free last year. But what’s really going on? What is gluten, and what does it do to our bodies? Gluten is small minuscule protein that can be found in wHeat, barley, and rye. This small protein is the lil’ devil inside of us that causes our body to act and react in ways that lead to over 50 different kinds of conditions ranging from irritable bowl syndrome up to neurological problems like brain fog.
Dr. Neal Barnard, a research nutritionist, joins Dr. Oz today and reveals that there are over 50 different conditions that can be attributed to gluten. How? Why? Decades ago, people made bread at home, and in that home-making process, the gluten in our breads was broken down to a negligible level. Nowadays, bread comes from factories and these factories produce bread fast and in large quantities. This fast, mass produced bread has higher levels of gluten in it.
Is gluten genetic, Dr. Oz asks. Dr. Barnard says that we are definitely not born with it. So what happens to our body as we eat more and more foods that contain gluten in our body? Dr. Oz shows an experiment where he has a bucket of powder that represents our intestinal system. In a bottle, he has a red dye that represents gluten. When he pours more and more of the dye into the powder, an bubbly disturbing reaction occurs and Dr. Oz says that’s exactly what happens in our gut when we get too much gluten in our diets.
So where do you fall on the “gluten spectrum”? The first group starts with celiac disease (but only 1% of people have this). The second group – where most people are – is the gluten-sensitive group. The third group are the gluten-friendly people are the lucky ones whose body does not react against gluten. How many of us are in the first and second groups? Dr. Barnard reveals that 20 miliion people, one in ten adults, fall into the second group of gluten-sensitive people. There are no lab tests for this.
Jessica shares her battle with gluten. One doctor told her she was lactose intolerant; another told her she had IBS. One day, she decided to remove gluten from her diet and all of her problems disappeared. Dr. Oz asks her why did it take her so long to find out what was wrong, and she says that all her doctors really didn’t know what was going on – there aren’t many tests (no tests) at all for it. Now, she shares that she feels like a completely new person with a new bill of health.
Dr. Oz and Dr. Barnard created a “self-test” that can help us determine if we ourselves are susceptible to gluten. The two give us a self-check list of certain symptoms that we should be on the watch for: bloating or gas, IBS or acid reflux, migraines or headaches, joint aches or pains, brain fog, depression or anxiety, and acne. Dr. Oz reveals that if we suffer from at least four (4) of these symptoms, we may in fact be sensitive to gluten.
Dr. Barnard says that even if you have just one of those symptoms, you should still consider being sensitive to gluten. The best way to find out is to go on a gluten-free diet. What is a gluten-free diet? Remember that gluten comes from the wheat, barley, and rye we eat. Any food that just has one ingredient – single ingredient products like dairy, veggies, and even chocolate – does NOT have gluten in it. However, if you have a gluten-friendly gut, Dr. Oz says you don’t need to go on a “G-free” diet. Otherwise, you have to watch out for the marketing of G-free foods as these have added sugar, calories, or even removed the healthy fibers to be G-free.
Bran, author of “Bran Appetit”, guests on the show to show us how to make quick, delicious meals that are also gluten-free. The first meal is a strawberry microwave breakfast bowl: 1/2 cup of oat bran, 2 tbsp oat flour, 1 tbsp ground flax seed, 1/2 tsp baking powder, 1/2 tsp of cinnamon. Mix it all up, put in the microwave for a minute or two, and voila! This dish has just 225 calories, 12 grams of fat, and 0 gluten. The next dish is a rice-less risotto: 1 cup of quick oats, 2 cups broth, 1 1/2 cups frozen peas, 2 tbsp low-fat cream cheese, rosemary, precooked chicken strips. Pop in the microwave for 5 minutes and you’re ready to eat. This dish just has 220 calories, 5 grams of fat, 0 gluten. The final dish is a cheesecake yogurt cup desert: 2 cups dark chocolate chips, 1/2 cup plain Greek yogurt, 2/3 cup low-fat cream cheese, 1/4 cup powdered sugar, a pinch of orange zest (optional). This desert dish has 145 calories, 7.5 grams of fat, 0 gluten.
Got an iPhone or iPad? Dr. Oz consults with Steve Greenberg to find the best health apps online. The first one is “Instant Heart Rate” that measures your heart rate. It’s free. Dr. Oz says if your heart rate is above 90, that’s a danger sign. The next app is called “Map My Walk” that keeps track of what time, where, how far, and how many calories your burn during your walks. The third app is called “Mole Detective” that allows you to take a photo of your moles and tells you whether or not that mole is cancerous or not. Now that’s pretty cool. The last app is called “Epocrates Rx” is the #1 mobile app that doctors have on their mobile phones. The app tells them about how different drugs interact with one another. This one is also free, and a definite must-have for everyone – doctor or not.
On the final segment of today’s show, Dr. Oz guests YouTube fitness sensation, Tiffany Rothe. She’s had over 25 million views on her videos which are great for all types of people from beginners to experts. Dr. Oz also finds out that she’s pregnant! The first exercise they do is the “Booty Shake Figure 8.” Dr. Oz rolls up his loves, pumps up his biceps, makes a Figure 8 movement with his hips, and of course, all the ladies go wild!
Image credit: Dr. Oz