THE MORNING SHOW
with
Patrick Timpone

Dr. Tom O’Bryon

The Dangers of a Gluten Free Diet

Dr. Tom O’Bryan is an internationally recognized speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines. He is the founder of www.theDr.com. He recently hosted the paradigm-shifting ‘The Gluten Summit – A Grain of Truth’, bringing together 29 of the world’s experts on Celiac Disease and Non-Celiac Gluten Sensitivity at www.theglutensummit.com.

Dr. Tom Obryon

Visit Website

Show Highlights:

-Doctors trained for acute care, not chronic disease.

-Gluten is not bad for you, bad gluten is bad for you.

-Gluten is in most grains. Family of gluten in wheat, rye, and barley is the gluten that is bad.

-Loss of oral tolerance is the straw-that-broke-the-camel’s-back that initiates the start of problems with gluten. What is a person’s accumulated oral vulnerability? Wheat is a major contributor to that vulnerability.

-Twisted proteins in the gut go through the intestinal walls, get into the nervous system, and go up the spine. These proteins have a magnetic attraction to different parts of the brain, leading to Parkinson’s or Alzheimer’s.

-78% of all prebiotics for most Americans is in wheat.

-No human can break down wheat proteins, per Holland’s research last year. Took 4 different groups and when all were exposed to wheat, within 5 minutes of wheat reaching the gut, genes activated and all groups developed intestinal permeability.

-35% of population in North America and northern Europe have genetics for reactions to wheat. Must cross the imaginery line of loss of oral tolerance to experience symptoms from wheat.

-Gluten free products. Gluten free products are not healthy, they’re just not poison. Not good for regular consumption. Can’t do larger amounts on a frequent basis. Made from rice, tapioca, nuts, hemp seed, buckwheat, quinoa. Body asks – is this good for me? If body didn’t develop tolerance to these foods as a child, the body develops antibodies to these foods when eaten as an adult.

-Molecular mimicry – body develops antibodies to wheat that also attack the body, such as cerebellum. The body fighting wheat will fight the brain. 26% of people that had antibodies to wheat also had antibodies to their cerebellum.

-Man has been eating wheat for 10,000 years, which is only 1% of man’s time on the planet.

-Cross-reactivity. One food looks like another food. Every forkful is either inflammatory or benign. State of microbiome determines much of reaction to food.

-Vegetables and prebiotics are best foods. Short-chain fatty acids, butyric acid, needed as raw material to make new cells in the gut. Low butyrate is a risk factor for colon cancer. Action of good bacteria in microbiome on vegetable fiber is what makes butyric acid. Need different families of fiber and color. Number one tip for health is to feed the microbiome healthy food.

-African poop. Compared poop of rural African children to European children living in developed areas. Firmcutes family of bacteria help us hoard calories. In African kids, 12% of microbiome is fermicutes. European kids had 42% fermicutes. High fermicutes % leads to weight gain. Must address microbiome for weight control. Gluten disrupts the microbiome.

-Jonetta from Dayton asks about rash as a symptom of gluten intolerance. Dr. Tom says it’s a very common symptom. The weak link in a chain is where symptoms develops. Gluten is a great masquerader – causes many different types of symptoms. Rash, dermatitis, acne, psoriasis might all be manifestations of gluten intolerance. Do a 3 week trial without gluten or dairy.

-Food is like a string of pearls. Digestive acids are scissors that cut off each pearl. Our digestive system can’t cut off pearls of gluten, can only cut off clumps of wheat, barley, rye. Alpha-gliaden is a 33 pearl clump and is the only one that is tested by doctors. Whereas Cyrex Labs looks at 10 different-numbered clumps so is more comprehensive. Article “The conundrum of gluten sensitivity” at http://thedr.com/wp-content/uploads/2014/08/The-Conundrum-of-GS-.pdf

-Wendy asks about recovery from gluten sensitivity. Dr. Tom says no way to be safe out there because of lots of hidden sources of gluten. Developed GI Shield that digests 99% of all gluten you may be exposed to within 60 minutes. Important to digest food before it leaves the stomach to prevent inflammation. Advice to listener: 1) Take GI Shield before eating. 2) Fix the microbiome.

-Listener asks about sourdough bread made from gluten grains and einkorn wheat. Dr. Tom says sourdough is broken down a little bit more, but not enough. Still activates the immune response. Tests show ancient grains and hybrids all activate immune response in those that have crossed the line. There are different components in wheat. Carbohydrates are FODMAPS. If you have a FODMAPS sensitivity and you eat wheat, you get problems in the gut because of the FODMAPS. FODMAPS cause GI complaints. Grains in Europe are lower in FODMAPS, so you may not get gut issues, but they still activate an immune response. Can be eating it for years and not know you’re reacting until years later after you’ve crossed the line and you have damage.

-Jewel asked if vegetables are the most important food, why do we not produce cellulase? Dr. Tom says insoluble fibers are the prebiotic that feed the bacteria in the gut. If we broke them down in the stomach, they wouldn’t be available to feed intestinal bacteria. Microbiota in our gut are THE most important organ. We need insoluble fiber to feed the gut microbiota. More messages sent from microbiota to brain than from brain to microbiota. Can create anxiety in animals by altering the microbiota.

-Steve asks about DPP4 enzyme supplements that supposedly break down gluten. Gluten Shield does not contain DPP4 because it can affect insulin response. Dr. Tom says DPP4 is good in food sources, but does not recommend DPP4 as a supplement.

-Recommendation: every day, include food to feed the good gut bacteria in your gut. We need prebiotics and probiotics. Probiotics are in fermented foods – e.g. saurkraut, kim chi – have one forkful every day. Prebiotics – e.g. onions, artichokes, cassava, look on internet for a list.

-97.3% of foods labeled gluten-free are gluten-free. If not labeled as gluten-free, 24.7% have gluten.

 

dr tom obryon, gluten and the gut, may 17, 2016



Missing Podcast?

If you see an error with an archived podcast or know that an episode of our show is missing, please press the button below to send us a message so we can look into it.

Enter your name and email if you want to be notified when this podcast is fixed:

'Dr. Tom O’Bryon – The Dangers of a Gluten Free Diet – May 17, 2016' have 3 comments

  1. May 20, 2016 @ 11:54 am Trevor

    Earlier guest Dr. John Humiston warned against fermented foods and he was right; ancient man lived on meat, not sauerkraut. Dr Tom O’Bryon has nothing to say about the animal foods which fueled our big brains and made us human over 200,000 years ago.

    Reply

    • May 21, 2016 @ 12:28 pm Eunice Farmilant

      The wild animals humans consumed for hundreds of thousands of years was not hybridized, fed grains, chemicals and trash. Today’s domestic animals bred for consumption, live in animal ghettos and are not in any way or form the creatures our ancient ancestors consumed.
      To maintain my health, I raise & butcher my own food sources. The goats are given as many vegetables and wild foods as I can forage (this includes the branches & boughs of fruiting trees, pine and fir) They are raised on pasture and receive a non-corn/soy grain combo of locally grown oats, barley & wheat. When possible I soak their grains, especially in winter to provide extra vitamins and lower the starch content.
      Pasture raised pork, poultry and meat animals (like buffalo and beef and sheep) are the only healthy forms of meat to consume–although they are in short supply and often sold at a premium.
      The other day I had to butcher up a bunch of roosters–their bones were so hard and strong it was difficult to chop them, even at the joints. the flesh was deep red–not white. My chickens free range 9-10 months out of the year, they are only in their chicken house 24/7 during extreme cold, when temps are below freezing during the day. I mostly make soup from these chickens, cooking the bones for many hours to extract the minerals.
      I do buy commercial chicken for my critters (cats and dogs) as I am not a millionaire–it is preferable to dry commercial pet food–which I thoroughly cook,and drain off the fat.Fortunately, I live in an area where hunting is conducted in the fall and the local butcher provides me with hundreds of pounds of meat scrap during the cold weather…This includes venison, elk, locally raised steer and pork. The dogs get a lot of bone, and I make bone broth for the chickens as well as give them fat all winter.
      This is not a lifestyle for everyone–impossible for urban dwellers.. (and I am retired and chose to live my senior years in a rural area and raise as much of my own food as possible) However, it is the way our relatives lived just 100 years ago.. Eating supermarket meat and animal foods is not a very viable solution nor a pathway to health.

      Reply

  2. June 10, 2016 @ 6:11 pm James

    Your guest may want to research the fact that “gluten intolerance” is really disguised as “fortified-iron toxicity.”

    Adult humans do not require iron on an ongoing basis, but if you mandate a fortification of wheat, you get massive free radical inflammation in the gut and eventual cardiovascular issues. They are now nano-sizing the “reduced iron” ingredient to promote iron uptake, when it is not needed by most adults, especially men.

    The real solution for anyone with ferritin over 50-60 is to chelate iron with curcumin and IP6, while taking selenium and foods high in VitE to stop the free radical production. Also, donating blood is mandatory, as well as avoiding ALL man-made sources of iron (all commercial alcohols are fermented in steel instead of copper and contain iron), especially reduced iron, enriched wheat, and iron chelates. These all override the body’s natural ability to ‘push back’ iron in the intestine (via hepcidin secretion).

    The studies done on iron were done with RATS, and rats have an innate ability to excrete excess iron. Thus, all the studies done with rats and iron, including many on cardiovascular health, are null and void in both humans and dogs.

    The consequences of man-made iron intake are great…and the ‘gluten intolerance’ issue is really a scam for an underlying iron toxicity. While avoiding enriched flour you will also be avoiding synthetic folic acid, which is great!

    Reply


Would you like to share your thoughts?

Your email address will not be published.

©Copyright One Radio Network 2019 • All rights reserved. | Site built by RedLotus AustinThe information on this website and talk shows is solely for informational and entertainment purposes. IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE. Neither the Editors, producers of One Radio Network, Patrick Timpone, their guests or web masters take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading or following the information contained on this website in written or audio form, live or podcasts. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider and take total responsibility for his or her actions at all times. Patrick Joseph of the family of Timpone, a man...All rights reserved, without recourse.