Search results for gluten

“Gluten interacts with the gut barrier in ways that can shift intestinal permeability, but the impact of that shift varies widely from person to person. For some people, the response is short and well controlled.”

“One study found that avenin, unlike gluten, did not activate the pathways implicated in celiac disease development in cells in culture. In fact, a separate study conducted in rats found that oats improved gut leakiness caused by alcohol exposure.”

Dr. Rhonda Patrick discusses stroke risk, eczema, immune resilience, her new smoothie recipe, and whether everyone should cut out gluten.

“Celiac disease primarily affects the small intestine and is characterized by autoimmune destruction of intestinal microvilli triggered by gluten, a protein found in wheat and other grains.”

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“In a double-blind randomized trial of 191 adults with borderline-high cholesterol, 3 grams per day of high-molecular-weight oat beta-glucan—taken as 1 gram three times daily for four weeks—reduced LDL cholesterol by about 6% and estimated 10-year Framingham cardiovascular disease risk by about 8% compared with a rice-powder control.”

“For example, breastfeeding appears to confer long-term protection to the gut. Infants breastfed are 31 percent less likely to develop childhood inflammatory bowel disease and 52 percent less likely to develop celiac disease if breastfed at the time of gluten exposure.”

“A low-gluten, high-fiber diet changed gut microbiome composition, led to modest weight loss, and reduced bloating but had no effect on blood levels of glucose, lipids, or markers of inflammation compared to high-gluten matched fiber diet.”

“The role of diet in intestinal permeability is particularly evident in people with celiac disease, for whom gluten is a major concern. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin, found in wheat.”