The Big Problem with Gluten-Free

Dr. Berg’s Healthy Keto and Intermittent Fasting Podcast

Dr. Eric Berg

Health & Fitness

4.6 • 1.6K Ratings

🗓️ 5 January 2020

⏱️ 3 minutes

🔗️ Recording | iTunes | RSS

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Summary

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In this podcast, Dr. Berg talks about the big problem with gluten-free. Gluten is the protein part of wheat or grains that causes celiac (an inflammatory condition of the gut). Most people are sensitive to gluten that causes inflammatory problems not only with the gut but also in the thyroid and many different parts of the body.

It is very essential not to consume gluten. When you remove the gluten you’re increasing the concentration of carbs in that grain and that will spike the blood sugars more and causes more insulin which is also going to cause more inflammation.

Dr. Eric Berg DC Bio:

Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.

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Transcript

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0:00.0	So if you guys have any questions whatsoever about keto or in a minute fasting,
0:04.4	whether you're starting keto as a new person or just need to debug your program or we have a question about a product.
0:10.5	Call one of our keto consultants. They'll be able to help you. Call 5405.7.
0:29.0	Welcome to the Dr. Berg's Healthy Kito and Interminute fasting podcast, where Dr. Berg takes you on the journey for the truth about getting healthy and losing healthy weight. Okay, so I had another question about gluten-free. Someone wanted to know, is gluten-free,
0:50.0	keto-friendly? All right, let me talk about that.
0:54.0	I'm going to make this kind of short.
0:56.0	Most of you might already know this data, but if you don't, I think it's going to be important.
1:00.0	What is gluten?
1:02.0	Gluten is the protein part of wheat, okay, or other grains.
1:06.6	This causes ciliac. It's an inflammatory condition with the gut. Most people are very sensitive to gluten, okay? They're going to have a lot of
1:14.4	inflammatory problems, but not just with the gut, with the thyroid, with many different parts of the body.
1:20.4	So it's very good to not consume gluten. It's essential.
1:25.0	But when you're moving the gluten, the protein part,
1:28.0	you're actually increasing the concentration of carbs in that grain. You're going to spike the blood
1:34.9	triggers more and you're going to cause more insulin spike which is then
1:40.0	going to cause more inflammation. Okay? People like, so I'm gluten-free, I'm doing rice flour,
1:45.5	or potato starch, or cornstarch, or tabioca starch.
1:49.4	Really, you're just going to basically
1:50.7	create so much inflammation.
1:52.4	So now it's higher on the glycemic
1:54.8	index. It's going to spike the blood sugar more. It's going to raise insulin more. It's going to
1:59.5	create more problems, especially with inflammation. So here you are getting rid of gluten to decrease
	...

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