Gluten, a protein found in wheat, can be difficult to digest and can cause inflammation, abdominal pain, cramps and diarrhea; it can also block absorption of nutrients. Watch cardiologist Arthur Agatston, MD, explain the harmful effects of gluten.
Read Transcript
Over the last 10- 20 years, America has been on gluten overload. Gluten is a protein found in wheat, barley and rye. That means our breads, our baked goods, our pastas and when you're on gluten overload, gluten is difficult to digest. When it's partially digested, it gets stuck in our small intestines playing havoc with our body, it causes local inflammation, abdominal pain, cramps, diarrhea.
It also when it causes inflammation in our gut, it blocks absorption of nutrients like calcium, develop osteoporosis, B vitamins, you're run down, have numbness. If it's iron you become iron deficient, anemia and so depending where can cause a whole host of problems. The third problem what we call the gluten tri-factor is some of these partially digested proteins they penetrate into our body and they become cases of mistaken identity.
We mistake them for normal tissue instead of going over after the gluten we go after our joints, our pancreas, even our brains and cause thyroid problems, joint problems, headaches and brain problems, it can affect any organ.
Arthur S. Agatston, MD, FACC, is a preventive cardiologist, medical director of wellness and prevention at Baptist Health Medical Group and author of The South Beach Diet book series.
