This short series considers the latest ideas from coeliac researchers as they try to explain the rising tide of gluten-related disorders. We start by reviewing the current
Grains dominate the world food supply, but have many negative health consequences independent of gluten related disorders. We consider their downsides and show that whole grains including oats do not live up to the ‘heart-healthy’ hype.
Fake news; alternative facts; plus a dose of healthy skepticism. We take a look behind the recent gluten headlines.
Gluten disrupts microbiome; Relatives of coeliacs often gluten sensitive; NCGS persists after 8 years on gluten-free diet + more
In part 2 of our gluten update we look at 20+ conditions that were linked to gluten in 2016. Essential reading for understanding this multifaceted toxin.
A summary of key developments in our understanding of grain related disorders.
Beyond coeliac disease and NCGS – we look at the many ways that wheat can affect everyone. Includes new groundbreaking research.
SCOOP: new trial demonstrates that gluten increases weight gain via suppression of thermogenesis
A detailed examination of the current science on this recently recognised gluten pathology. Includes new videos from world class researchers.
Understand coeliac disease and you will know why eating gluten is playing Russian roulette with your health.
The fascinating story of how natural insecticides in plants can be good for us, but how wheat has evolved the ability to turn an insect’s immune system against itself… oh, and us.
This is a great article looking at the links between gluten and brain disorders. Recommended!
Image credit: Mary-Claire King, Ph.D., University of Washington [original paper] Research is now identifying how schizophrenia starts in the womb Maternal infections and dietary antigens
Study shows modern wheat aggravates IBS more than ancient strains.
Removal of grains and all refined foods is one of the hallmarks of the “Paleolithic” diet, a modern way of eating that attempts to approximate
Our third meeting was on the topic of cereal grains, such as wheat, rye, oats, rice, corn and barley. Unfortunately, due to a mix up with the