Over the last weeks, I have been sharing information from the speakers at the Gluten Summit. Today I would like to share the interview with Dr. Mark Hyman.
Presenter: Dr. Mark Hyman, MD
A “Functional Approach” to Lifestyle
Can Transform Your Body
NOTE: Dr. Mark Hyman’s book, UltraMind Solution was instrumental in helping me find help BEFORE I was diagnosed with Gluten Intolerance.
- Sugar, not fat, is causing more health problems and sugar, in the form of flour, is a big source of sugar in our diet.
Fat makes you thin. And, sugar makes you fat. And, sugar in the form of flour is one of the biggest sources of sugar in our diet.
The way in which we grind the flour, the way in which it’s grown, the super starch molecules that are in it–the amylopectin-A–because of the genetic hybridization creating a dwarf wheat strain that’s got a much higher starch content, the average whole wheat bread today has more sugar content than sugar. So, if you have two tablespoons of whole wheat bread, you’re going to raise your blood sugar more than two tablespoons of table sugar. And, most people don’t get that. And, once you get that you’re going to change your relationship for the foods you’re eating and the wheat you’re eating.
… Two tablespoons of bread have more of an effect on blood sugar than two tablespoons of sugar.
- Gluten free flours have a greater impact on our glycemic index than wheat flour
I would say that gluten-free cakes and cookies are still cakes and cookies. In fact, it may be worse than cakes and cookies because it’s made from flours that are even higher glycemic than wheat. Flours like rice flour or potato starch or tapioca starch or other kinds of flours that are extremely high glycemic.
…which means it raises your blood sugar faster. So, if you take whole wheat flour and you compare it to, let’s say, rice flour, the rice flour is actually worse in how fast it raises your blood sugar. So, you’re substituting a thing that’s very bad with something that’s even worse. And, I see often people balloon up on gluten-free foods. So, gluten-free junk food is still junk food.
- Gluten sensitivities can cause a host of other problems
There are people who have antibody-mediated sensitivity. So, they have other antibodies, gluten antibodies, anti-gliadin antibodies. And, they’re elevated. But, they don’t have full-blown celiac. So, they have a negative biopsy, but they may have intestinal inflammation. Those people are also ill. There’s about 7 or 8 percent of the population that has that. Certain populations like autistics and schizophrenics, it’s up to 18 to 20 percent of those people. That’s almost one in five autistics or schizophrenics that have anti-gliadin antibodies. That’s another level.
- Artificial sweeteners are just as bad for us as sugar
Artificial sweeteners we think are a free food…..One large soda–a 20-ounce diet soda– which is common, increases your risk by 66%. And, the average diet soda drinker has three per week. And, some people have three per day.
And, we know that this drives significant cravings that dysregulate their brain chemistry. So, you have an extraordinary amount of sweet receptors on your tongue. And, also, even in your intestinal tract you have sweet receptors. And, when you stimulate those sweet receptors with a compound that’s a hundred to a thousand times sweeter than regular sugar, it’s like crack cocaine for your brain.
And, I can tell you if you’ve talked to people who drink these things, they’re highly addicted to artificial sweeteners. And, it causes a cephalic phase insulin response where you get a spike in insulin, which then causes your body to shift into a fat storage mode. And, it also can affect your sugar, your blood sugar, causing a drop in blood sugar, leading to increased appetite. It also slows your metabolism.
And, in animal studies, they found that animals who have artificial sweeteners actually eat more food quantity even though it’s less calories, and they gain more weight. They gain 14 percent body fat in two weeks simply by switching to artificial sweeteners. So, if you’re going to have something sweet, have something sweet.
Watch for more of “What I Learned from the Gluten Free Summit” in later posts.