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“It doesn’t take too many consultations into my practice day to have the “gluten conversation.” I don’t think I’m overstating things when I suggest that it might be the most hotly contested dietary conversation of the last decade.”
In this Free and Inspired radio episode, Philip introduces gluten, how it might affect you, and some of the disadvantages of a gluten-free diet. Of which there are some obvious and apparent risks!
Philip also covers some of the most frequently asked questions around gluten including:
- What exactly is gluten?
- Foods that contain gluten and the unexpected sources you might not be aware of (hello shampoo and medications?!)
- My Celiac test was negative. Will gluten still affect me?
- What makes gluten a problem for people living with Celiac disease?
- Is there a connection between gluten and my IBS or mental health condition?
Finally, Philip outlines the reality of the gluten-free diet. These risks including the potential nutrient deficiencies and other risks around going gluten-free when there isn’t a need too.
For example, long-term gluten restriction can lead to increased cardiovascular risk, and an accumulation of heavy metals such as mercury, lead and cadmium.
However, it’s not all bad get Philip’s advice on how to get started on the road to find out if you are gluten-free and the steps to take from there.
For example, what foods to choose.
Other studies have looked into gluten-free food, revealing that these products have a higher level of fats, trans fat, protein, and salt than their gluten-containing counterparts.
All in an action-facts episode of Free and Inspired radio.
Enjoy!
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