Is Gluten-Free A Fad Or Is Gluten A Real Threat To Our Health?

We are all aware that “gluten-free” has become a major buzz term. Supermarket aisles are now lined with gluten-free foods and restaurants are now catering to gluten-free diners. So how did gluten come to receive so much attention? Are people with celiac disease the only ones who should be on a gluten-free diet? And how do you know if gluten is making you sick?

In this episode, Dr. Hyman sits down with Maggie Ward to discuss why gluten sensitivity exists on a spectrum and how to determine if it is a threat to your health. They also share specific patient cases they have treated related to gluten sensitivity.

Maggie Ward, MS, RD, LDN, is the Nutrition Director at The UltraWellness Center. Maggie holds a master’s degree in Nutrition from Bastyr University which focuses on using whole foods for holistic Nutrition Therapy. In addition, she completed her requirements to become a registered dietitian at Westchester Medical Center in NY. Prior to joining The UltraWellness Center team in 2008, Maggie worked at The Brooklyn Hospital Center in New York providing nutrition counseling to children and families dealing with HIV. She also taught at the Jewish Community Center in Manhattan and other sites throughout New York City, teaching nutritionally focused cooking classes for children and adults. Much of her focus is on food allergies, digestive disorders, inflammatory conditions, Pediatrics and Sports Nutrition. Maggie has been counseling individuals, families, and business groups on therapeutic diets to address various health concerns for more than 15 years. Her ongoing clinical training through the Institute for Functional Medicine uses a systems biology approach when working with those who suffer from chronic and acute conditions to help them find their path to healing. She has a passion for cooking and reconnecting people with their potential to heal using whole, organic and local foods.

This episode is sponsored by Bioptimizers and Dr. Hyman’s Sleep Master Course.

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In this modern world we place too much value on staying busy and deprioritizing sleep, which is why Dr. Hyman created his first ever Master Class. It guides you through the most important steps to getting better sleep, starting today. Get free access to Dr. Hyman’s Sleep Master Class at drhyman.com/sleep.

11 Comments on Is Gluten-Free A Fad Or Is Gluten A Real Threat To Our Health?

  1. Gluten sensitivity has skyrocketed since the early 2000s when they started spraying glyphosate on conventional and even non gmo grains at harvest. It’s a one two punch.

  2. Thanks so much for all your valuable knowledge. I suffered from Crohn’s for years and decided 2 years ago to eliminate inflammatory foods from my diet and I think processed wheat products were the problem. I am healthy now and have been off all meds for over two years. It’s worth trying if you have any autoimmune condition. I primarily eat a organic whole food diet now.

  3. This discussion made me think: Why is dairy inflammatory? Just guessing, most dairy animals eat grains and some of those grains are GMO. Look at how healthy the Maasai are and they drink blood and milk from cattle that are 100% grass fed! No gluten or GMO food for their cows!

    • Good point if you can support your local regenerative farms.
      I love going straight to the farms and buying directly.
      Around 95 percent of my food is local farms. We make ice cream from local raw milk(just the cream), raw honey and raw egg yolks. Love it my one treat.

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