What is Gluten Anyway?

“Gluten” has become a buzzword in the diet industry and vilified in the court of public opinion – perhaps rightfully so. People are continually looking for gluten-free labels in the grocery store and on restaurant menus trying to be healthier. But why? What is gluten anyway? How does it affect our health? Should no one ever eat gluten again?  In today’s episode, we break down what gluten actually is, what foods contain it, and what happens in the GI tract when we eat it. Today on The Lab Report: 2:45 What is gluten and why can't we digest it?  7:35 The effects of food manufacturing 9:15 Name that bread! 12:30 Celiac disease vs. gluten sensitivity 17:15 Foods that contain gluten 19:45 Question of the Day What can you eat on a gluten-free diet? 21:25 Beware of cross-contamination Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week’s episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don’t forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: [email protected]. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.