Episode Details

For the first time in over 200 years, children born today are expected to have a shorter lifespan than their parents. There has been a rapid rise in childhood obesity, with subsequent increases in the development of chronic diseases at younger and younger ages. Indeed, Type 2 Diabetes, which used to be called adult onset diabetes, can now no longer be referred to under that name due to the fact that it now is being diagnosed in children as young as 10, with newly diagnosed cases increasing roughly at a rate of 5% per year. Clearly, this is a problem. 

We’ve already identified several suspects, including sugar, industrial seed oils (aka vegetable oils), and refined, processed foods. Today we talk about one of the biggest offenders of all: Gluten. Join us in this episode as we discuss all things gluten, find out how it may be impacting your and your loved ones' health, and what you can do about it. 

As promised in this episode, below are some details that you may find helpful should you choose to begin a journey of freedom from gluten. 

Here is a list of gluten-containing grains: 

• Barley 
• Rye 
• Spelt 
• Kamut 
• Bulgur 
• Oats 
• Semolina 
• Couscous 
• Farina 
• Matzo 
• Wheat germ 
• Triticale 

The following starches and grains are gluten-free: 

• Amaranth 
• Arrowroot 
• Buckwheat 
• Cassava 
• Millet 
• Corn 
• Potato 
• Quinoa 
• Rice 
• Sorghum 
• Soy 
• Tapioca 
• Teff 

Sometimes, gluten is extra sneaky and hides under other names. These include: 

• Amino peptide complex 
• Avena sativa (a form of oats) 
• Brown rice syrup 
• Caramel color (made from barley) 
• Cyclodextrin 
• Dextrin 
• Hydrolysate 
• Hydrolyzed malt extract 
• Hydrolyzed vegetable protein, or just vegetable protein 
• Maltodextrin 
• Modified food starch 
• Natural flavoring 
• Secale cereal 
• Soy protein 
• Tiriticum aestivum or vulgare 
• Yeast extract

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