Is Gluten-Free making you fat? | How To Cook That Ann Reardon | Debunking gluten-free myths

Is Gluten-Free making you fat? | How To Cook That Ann Reardon | Debunking gluten-free myths


Welcome to How To Cook That I’m Ann
Reardon and today we are looking at gluten. Gluten free diets are becoming
more and more popular nowadays. So many celebrities are promoting them. “So right
this second we’re doing gluten free dairy free which is so hard.” There are plenty
of gluten free YouTube videos too with what I eat in a day
gluten free gluten free dairy free gluten free vegan or a mixture all of
those things in there and you guys have asked me in the comments about gluten
and gluten free diets so many times. So is it serious or is it just a fad? The
current market for gluten free foods are sitting at 4 billion dollars a year and
that is set to increase to 6.5 billion by 2025! The crazy thing is that even
though gluten-free foods are skyrocketing,
the demand for wheat is also increasing which is very interesting and I’ll
explain how that works later on in the video. Firstly what even is gluten? I
don’t know I don’t know I don’t know no one knows. 🤣As soon as I know I’m
sure you guys will be the first to know like I promise like it will be
everywhere! Gluten is actually the protein part of the wheat grain it’s
also found in rye and barley and it’s not really found in any other grains so
it’s unique to the wheat rye and barley the word gluten actually means glue and
it helps to bind together doughs and give them that stretchy feel. There are
lots of gluten-free flours available on the market now you’ll be able to find
them quite easily in most supermarkets and if we have a look on the back here
you can see this one is made mainly from starches so maize and tapioca starch
then flours rice and maize flour rice bran and thickener four one five.
Thickener four one five is xanthum gum and that’s used very often in
gluten-free flours to try and mimic the gluten effect. Now if I was to make a
bread dough out of normal flour and then make the exact same recipe out of
this gluten-free flour you’ll be able to easily see the difference. The one made
from the normal flour is really stretchy you can just pull it it’s quite elastic
and that’s the gluten in it that is allowing it to stretch. By comparison the
exact same bread recipe but with the gluten-free flour in it just pulls apart
it’s not stretchy because it doesn’t have any gluten in it. It does have the
xanthum gum in it so it has a little bit of stretch to it but it’s just not the
same. If you take the normal bread dough you can actually wash it under water and
wash away all the starch because the gluten is not soluble in water it’s not
going to dissolve. So if you just keep washing that dough under water after
about 10 minutes you end up with all these little bits of gluten and if you
keep washing away the starch eventually you’re left with a ball of gluten or the
stretchy wheat protein. Now if I do the same thing with the gluten-free flour
and run that under running water and just keep washing it and washing it
there is no gluten in it so you end up just washing everything away until you
have just an empty sieve. Now we can take the ball of gluten and I can now show
you what gluten does … if I put that in the microwave there’s still a little bit
of water in here from washing it so that’s going to create steam and the
gluten see how that’s stretching and making bubbles. This is what it does in
the bread too as the steam comes and the yeast creates gas the gluten
stretches and creates bubbles and gives it that texture that you get in the
bread … that airy holey structure to it now a strange that looks this ball of
pure gluten is the main ingredient in a vegan meat replacer that is very popular
in Asian countries particularly in China and in Japan. There is a product brand
called I think it’s Seitan (tell me if I’ve pronounced that incorrectly
I’m sure I probably have) it has all different flavors and varieties of vegan
meat replacer that’s made using this wheat gluten. If you want
to try making your own all you need to do is make the ball of gluten. Chuck 🇦🇺that
in the blender with some beans and some barbecue sauce and then you can add
whatever other flavoring you want like some powdered onions and powdered garlic
whatever you want in there. Make it into whatever shape you want it to be then
steam that for 20 minutes. Now it expands as it cooks so it’ll be bigger after
that and then once it cools you can use it just like normal meat. Slice it,
stir-fry it or crumb coat it … now I do realize that eggs are not vegan so don’t
roast me 🥚 you can use whatever vegan egg replacers you like here and then you can
fry it up. It feels softer to cut through the normal meat does and it looks like
chicken the Seiton has a brown color added to it obviously to make it look
more meat colored. It’s a little bit softer and tiny bit watery in your mouth
compared to meat but it’s actually not bad I thought it was going to be
horrible but it’s actually edible is actually pretty good. Now this is why the
wheat sales have continued to rise even though gluten-free has been on the rise
because the demand for vegan meat replacers has been taking off around the
world and gluten because it is quite chewy it gives more of that texture that
meat has when compared to something like tofu or just using beans on their own it
gives more of a meat texture so that has just taken off and increased the demand
for wheat. Anyway I digress back to our bread if I have the two dough’s one made
with gluten-free flour and one made with normal flour the exact same recipe and
then I bake those in the oven you can see that the one made with the normal
flour has risen right up. Now they both have yeast in it and yeast has made
bubbles of air in there but the gluten has been able to stretch and hold the
shape of those bubbles and as it’s baked it kind of sets and then you end up with
those bubbles staying all the way through the bread. Whereas the gluten
free flower just wasn’t able to replicate
that. So using the exact same recipe you end up with a completely different end
product so you have to make quite a lot of alterations in gluten-free cooking in
order to end up with a similar end product. I’ll put a few tips on the how
to cook that website for different baking things and things you can do in
order to change the recipe to make it a little bit better if you’re making
gluten-free recipes. So because of the increased demand for gluten-free food
there is so much more available now but it is still heaps more expensive so for
example to buy gluten-free bread cost me three times the price of buying normal
bread for the same amount of bread 💵Wow. the other products I got were all the
least double if not one and a half times as expensive so the bread was the most
difference in price but I thought what would do is do some taste testing so
I’ve got Dave in because you know who loves to taste things. Hmmm, love the taste. The honest reviewer!
And I’ve got a little sign it says gluten-free Dave and gluten-free Ann so
that we can taste and then put it next to the one we think is gluten-free so
I’ve got a few different things to taste so let’s start with the bread to start
with this one … all right okay okay so bread mmm definitely bready 🍞 In this one
we’re gonna go this one is gluten free because I like that one better and I’m assuming the GF one won’t be as good. that one’s a little fluffier it is it’s
a lot more fluffy a bit more chewy in the texture. So we’re going for this one
as gluten free let me check if we’re right right. Gluten Free. One point for you one point for me. Yeah! Alright next I got one of your favorites yeah some crackers
maybe let’s taste this one first… hmm Those ones are good? Just thinking it through. These ones
obviously lacking the food coloring of the other ones but let’s give them a taste.
They’re actually not bad the texture’s not bad it doesn’t have anywhere near the flavor
punch of those ones mm-hmm this one has a far more flavoring added to it but the
texture of those. They’re alright. pretty nice
they’re definitely the gluten free ones. I’m going to gluten free as well
with those ones let me talk not too bad I think we can tell by looking at them
gluten-free 1 point each… easy to tell so far moving on let’s have a taste I’m gonna
break this one. Wow oh wow crunchy bit dry mm-hmm definitely come a
little bit of strength to it that one. it tastes like it has the feeling like I’ve
just put flour in my mouth mmm it’s that dryness with the extra. That’s
not quite what I was expecting. It’s still alright. This one melt in your mouth not
gluten-free. gluten-free wait I haven’t decided yet. You can choose. It’s really
hard to replicate the exact qualities of gluten in wheat in a recipe with no
gluten. I’m assuming we’re right but let’s check … 3 for 3 so far. This is
the best taste test I’ve done in years! Definitely months … too many debunking videos! Oreos. That’s similar to the last one
when you first bite into it it’s good it’s got the crunch and then you get
that floury aftertaste. That’s like a cheap cookie I know it’s probably
three times the price but that’s like one of those cheap cookies you get now
they’ve ripped off the real thing. Not so nice. We should try the real thing
though yeah we’ve already decided but just in case. These are called Weet-bix and
there are very well known Aussie breakie 🇦🇺 Aussie kids are weet-bix kids. I
like them crunchy with the milk just poured on do you like them crunchy or soggy? I quite like them soggy. well I’m gonna have to eat fast so they
can taste each one. Alright I’ll try this one here yeah it looks a little bit composty this one. It looks healthy. That one tastes like Weet-Bix Wow! That tastes like hay… if I was a cow I’d definitely be getting into that. Let’s double check, does that say gluten-free? It does.
GF Dave says this is gluten-free.. We’ve got all of these right. There’s one more to go. Oh this is my favorite mm-hmm pretty excited right now. mm-hmm
I like it, try this one. One time I was in Malaysia and I got some twisties and I didn’t check the
flavor and it was cuttlefish flavored twisties which was horrendous but I was
really hungry so I ate them. I think they’re gluten-free cos they’re a little
bit cuttlefishy. They don’t taste of cuttlefish. I think you’re a real fan of Twisties. Oh I’m a connoisseur
I should be their ambassador … twisties watch this video do me a solid.
Whereas I could take or leave twisties so both of them taste perfectly fine to me but I can tell. Well I’ll take them then.
But I can tell they’ve got a stronger flavor to them a bit like the crackers did
so I’d say these are the gluten-free but I’m gonna stick with my real twisties. So
as you can see we could easily tell the difference between all of those foods
we’ve both got all of them right, which ones are GF and which ones weren’t. So taste wise and texture wise it takes a lot of work to try and
replicate a recipe that has gluten in it and make it gluten-free but perhaps
because it doesn’t taste as good maybe that’s why a 65% of Americans
think that gluten-free products are healthy. So if it tastes bad it must be good
for you. That’s the logic ok and 30% of Americans
currently trying a gluten-free diet. To lose weight. Yes because they think it’s
healthy … eating gluten-free will help them lose weight. As you saw before
though with the bread you can’t just swap gluten-free flour
for normal flour you have to actually modify the recipe to get an end result
that looks this close to the original one so let’s just have a look at a few
of the products and see what difference nutritionally changing the recipe makes
to the end product. If we start the twisties they’re not good for you anyway
sorry Dave but a packet of normal twisties has four teaspoons of fat in it
and a packet of gluten-free twisties has six teaspoons of fat in it. So it’s got a lot more
and the reason for that is gluten-free products tend to taste very dry in your
mouth. A way that manufacturers overcome that dryness is they add more
fat so you’d think you’d add more moisture but fat actually gives that
moist mouth feel so if you think about eating a really fatty steak it tastes a
lot more moist than a totally lean steak that tends to taste quite dry … it’s the
fact that gives you that moistness in your mouth. Probably more important is
something like bread that people might eat more regularly. The gluten-free bread
is higher in fat and has less fibre and less vitamins and less minerals in it
than the normal bread does. The cereal which normally has virtually no fat in
it and a good amount of fibre, when compared to the gluten-free one it has
two teaspoons of fat in every serve and only half the fibre of the normal Weet
Bix. Studies across all gluten-free foods have found that is pretty much the
case most gluten-free foods are higher in calories higher in fat lower in fiber
and lower in vitamins especially B vitamins than their non gluten-free
counterparts and there was one study done that showed that people who are
consuming a gluten-free diet therefore tended to have higher calories
and actually gain weight than people who were not on a gluten-free diet. So should
anyone be on a gluten-free diet? Well there’s one group of people
who definitely have to be on a gluten-free diet and that’s people with
celiac disease. Celiac disease is an autoimmune disorder where your body sees
gluten as foreign so if you eat gluten it sends out an immune response
to attack the gluten and unfortunately while it’s doing that it also does damage
to the gut. Our gut is pretty amazing if you take just the small intestines and
spread them out into one long tube rather than all curled up it’s actually
seven meters long and about three centimeters in diameter but it has the
absorptive area to absorb nutrients into the body of about the size of a tennis
court. Now if you’re good at maths you’ll have gone hang on a minute that doesn’t
add up … if you take a cylinder that’s 7 meters long and three and a half
centimeters in diameter and you flatten that out then you’ve got a rectangle
seven meters long by the circumference of the circle which is 2 Pi R which
turns out to be nine point four centimeters … put that into meters 🧮 and
then you times the length by the width and it has a surface area of only zero
point six five eight meters squared so how is that even possible? they’re
completely different numbers one is way bigger than the other. Well the inside of
the intestine is not smooth instead it’s ridged – like a ridged pipe all the way
along it has these ridges and folds and that increases the surface area somewhat
but the really tricky thing that increases it amazingly is it has these
little things called villi or little bits that come up about a millimeter
they’re only small all over the surface of the whole small intestine … a bit like
a shag carpet or who looks a bit like this with all these different villi
sticking up. Now in someone who has celiac disease when the immune response
happens and it damages the gut it damages all those villi and they get
flattened down. So now the surface area for absorbing nutrients is greatly
greatly decreased back down to that small little area so they often tend to
be malnourished because they can’t absorb the nutrients that they need. So
before diagnosis people with celiac disease can often have vitamin
deficiencies and be underweight and I’m wondering if that’s where the confusion
has come in although it doesn’t really make sense because once you’re diagnosed
and you stop eating gluten and the gut repairs then you can start absorbing
nutrients and then they tend to put on weight which is a good thing if they’re
underweight and malnourished they need to put on some weight and absorb some
good nutrients. Now you’d think the increase in the amount of gluten-free
products is a dream come true for people with celiac disease and in certain
circumstances it is but there’s a downside to it … for people with celiac
disease even eating a tiny amount of gluten so something as small as this
crumb of normal bread which I’m struggling to get on my finger … something
as small as that can cause the allergic reaction which can damage their gut! So
they have to avoid it and they have to make sure they don’t have any
cross-contamination. I’ve got a friend in Sydney who has celiac disease and she
like most people with celiac has little heatproof bags to put her bread in in
the toaster so she doesn’t get any of anyone else’s bread crumbs on her bread
so there’s no cross-contamination there. I know my friend also says she has
trouble now when she goes out to cafes and restaurants because there are so
many people who were ordering gluten-free to lose weight that chefs
aren’t being super careful about that cross-contamination, whereas if you go
back 15 years the only people ordering gluten free were people with celiac
disease so they took it very seriously and made sure a bit like someone with a
peanut allergy you’d make sure they don’t get even a trace in there and
that’s how careful people with the celiac disease need to be. The other
group of people who need to avoid gluten is people with gluten sensitivity.
Now gluten sensitivity is not celiac disease it is different. They don’t have
that immune response they don’t have all the villi disappearing they still have
normal gut absorption but they do get some gastrointestinal symptoms if they
eat gluten and they can range from things like stomach
cramps, diarrhea, bloating some people say they get foggy head as well.
you wouldn’t get just that though if you didn’t have the gastrointestinal
symptoms when eating gluten. Now this one’s a bit harder to diagnose with
celiac disease there’s a blood test and then they’ll do an endoscopy so they put
a camera down your throat down your esophagus, through your stomach into your
small intestine and they’ll have a look there with that camera and see the villi
they are very small so they’ll often also take a biopsy which looks pretty
brutal but that is taking a little sample and then they can look at that
under the microscope and see if those villi are there or if they’re flattened
out. Now of course if someone hasn’t eaten gluten their gut will have
repaired so that test is only helpful if you’ve been eating gluten for at least
the two weeks before the test if someone tells you that you need that test make
sure you’re not eating gluten-free before it. So if you think you might have
celiac disease go see your doctor and they can certainly test you for that. Now
if you think you may have gluten sensitivity then try a gluten-free diet
for a couple of weeks then try a challenge day and add gluten in. Only
do that if you had two weeks symptom free if you’re still getting the
symptoms that wasn’t the cause of them. So if you had two weeks symptom free do
a challenge day add it back in and see if you get that response again then you
may be gluten sensitive and that may be the problem. The reason why I
say it may be is because when they’ve done studies with people who say they’re
gluten sensitive and they do a double-blind challenge which means the
person giving you the tablet doesn’t know what’s in it and you don’t know
what’s in it, half them a placebo half of them are actually gluten, of the people
who are given gluten and this is people who said they’re sensitive to gluten
only a third of them actually had a reaction. The rest of them didn’t have a
reaction at all so that can mean … one you could say well it was just a placebo
effect they eat gluten and they feel bad but those symptoms are pretty bad
symptoms so I would say that’s unlikely it’s probably more likely that they’re
actually reacting to something else in the wheat. So if you look at the
fodmap diet wheat barley rye are all under the fructan section so they
could be having a reaction to that. They could be having a reaction to various
other things in the wheat other than the gluten and it would be good to be
able to pinpoint that but to be honest if you are just avoiding gluten and
having none of those unpleasant symptoms and it’s working for you and with a
challenge you’re getting them back then you should be okay to keep going on that.
Other than that if you don’t have gluten sensitivity and you don’t have celiac
disease you don’t need to be on a gluten-free diet and in fact it’s not
going to be healthier for you it may make you gain weight. I hope you’ve
learnt something new today I’d like to say thank you to my patrons for all of
your support every single month I really appreciate it 💕 it encourages me
to keep making videos for you and it supports me to be able to buy expensive
gluten-free products and ingredients and all of those sort of things. I would also
like to say thank you to all my subscribers if you’re not one of them
you can join them by clicking subscribe and then clicking on the 🔔 and
clicking all notifications so YouTube actually lets you know when I upload a
new video. BLOOPERS. That makes nutritionally… nutritionally and 30% of Americans are
currently currently let’s try that again I have to change the recipe completely
blah blah … it is just very unique as far Do you want me to do it? as you
something that gluten. Gluten is good for your glutes and as Germans say gluten
Morgan! Last time or this we’re gonna nail this. If we don’t get this we’re not doing it. Not doing it at all. Cancelling the whole video?!
wow wow wow. click here to watch some debunking videos, here to watch some
recipes, make a great week and I’ll see on Friday 💝

100 thoughts on “Is Gluten-Free making you fat? | How To Cook That Ann Reardon | Debunking gluten-free myths

  1. Honestly, this should be a Netflix series. Ann the Food Science Queen ♥️
    P.S. LOVED the bloopers 😂 Stay wonderful, dear! ♥️

  2. At one point I was really really sick. I was the perfect profile of a celiac patient. It has been going on for so long that I didn’t even realize how sick I was because everything was just normal. I started doing keto for some hormonal problems I was having. I got really really healthy and then learned how sick I’ve been, but keto is very restrictive and then I read about celiac. I did a gluten challenge. Turned out it was not the gluten. If I maintain keto but it’s small amounts of gluten containing foods nothing happens. Whenever I get off keto for a period of time I start to get really sick again. It would’ve been really really easy to diagnose me with non ceiling gluten sensitivity, And I did genuinely think I had celiac. Unfortunately keto I s one of those diets it gets used for weight loss as well, so I experience the same backlash as people who are gluten free for medical reasons, to the point that I go through periods where it’s easier to just be sick. I’m always in this process of assessing whether the rashes, gut problems, brain fog, pain, etc. are bad enough yet to get back on and resume all the questioning, mocking, pushback from people around me, and outright lying from servers about what’s in the food.

  3. If you have celiac, please tell your waitress. Don't just say gluten-free. Most chefs see the difference. When someone says gluten-free a chef will not assume celiac.

  4. Thanks for another excellent video Ann!! Learned a lot from this and love that you show what you're talking about

    Also seitan (the word, not the product) is Japanese! It's pronounced say-tahn. Actually quite tasty haha

  5. 5 minute crafts made a vid of them putting a cupcake into a sieve.. they kept it under a faucet and started squishing it until all the cake and gluten was gone …… they called the gluten free dough synthetic fibers

  6. Good information. I have moderate gluten sensitivity. I had gotten very ill with a lot of intestinal irritation and finally got off wheat in desperation. It worked. This was years ago now. I didn't touch any gluten for about three years. I can now eat gluten again but no low quality products and I need to watch the number and size of portions or I start to feel bad again. I'm just glad I can eat it again and I've learned I really do like corn tortillas and rice noodles.

  7. Thank you SO MUCH for this video! I have Celiac Disease which was undiagnosed for almost 11 years. It annoys me so much when people go gluten free without a cause and end up doing more damage to their health! Thank you for debunking! ❤️

  8. I wonder when people will try a chemo-diet. It works for (many) cancer patients, so it aught to make others healthier, too /s

  9. This video was EXTREMELY informative! Thank you. My daughter had Celiac Disease and her youngest daughter has it. Years ago, it was difficult to find anything that bore any resemblance to real food; however, we are finding more and more items that often taste better than the products with gluten. Looking at the ingredients list, you'll often find that many of the items with gluten have way more ingredients and often ingredients you can't read. When my granddaughter is visiting, I don't eat anything with gluten so she doesn't have to feel as though she is missing out.

    Just a few of the products (the goodies) we buy are Tate's gluten-free cookies, Better Crocker and King Arthur's fudge brownies (better than the gluten product), Goodie girl cookies, King Arthur pancake mix, etc. The pasta will never taste like regular pasta or have the texture. In fact, trying to reheat gluten-free pasta is a nightmare. It crumbles apart. Bread is difficult to find to make sandwiches, too, that don't fall apart. Some things don't need gluten… like shampoos, soaps. hot dogs, etc. But, GF is coming a long way and I'm always on the lookout for things that will make my granddaughter feel like she isn't being deprived!

  10. I had to do a gluten and dairy free diet diet a few years ago for doctors to figure out what was wrong with my stomach as I had some digestive problem. I did it for one month and the only reason I lost weight was because I couldn’t eat most of the foods. They were either gross or not satisfying my hunger. I remember feeling exhausted and I felt hungry all the time. These diets are specialized and you should test it out and do some research BEFORE making it part of your life as they effect everyone differently!!

  11. The gluten free cross contamination situation is sort of the same for vegan food too (of course the situation is different because it would be cool if more people went vegan, whereas there's no point in going gluten-free) but people who eat vegan food and still eat meat/dairy/eggs/etc. make it so things get cross contaminated, and even just a little bit can make someone extremely sick since over time you lose the ability to process animal products if you don't continuously eat them. Not to mention people who already have lactose intolerance and dairy/egg allergies who have to worry about it as well. Yeah it's cool that fast food restaurants have veggie burgers and stuff, and plant milk is more widely available now but most vegans can't even eat that stuff because they've been processed or cooked on the same equipment so there's not much of a point (depending on the brand). It's sort of bittersweet I guess 🙁

  12. It is certainly not a fad, I have endometriosis (also ulcerative colitis) which is tied to a lot of fertility and hormone disorders, I have to avoid; gluten(wheat), meat, dairy, soya, eggs, and refined sugars. Its so damn hard. I might has well just lie down dead.

  13. as someone who has coeliac disease and would love to eat gluten, I dont understand people going gf for the fad but I'm glad they do because theyre a consumer group that companies seem to care about and therefore we get more variety in shops now than back in the day where you had to get gluten free bread from the pharmacist

  14. Some People also gets rashes when they eat gluten. I did an experiment with my mom and when she got homemade pasta wich isn't fermented she got a rash, but when I made a normal yeasted bread she didn't. So some People are allergic to unfermented gluten but not If it is fermented.

  15. this is the best video of you so far. More debunking, more facts with more cooking. This is a perfect blend.

  16. Gluten sensitivities can also cause problems with brain function. My child's pediatrician put her on a gluten free diet due to her severe ADHD. It's called the brain-gut connection

  17. Thanks for such an unbiased and informative video. I've tried to explain to people how it was unnecessary to be gluten free and how we dont know much about all those added gums and how they affect us yet, but you taught me a whole lot here, too!

  18. Gluten sensitivity isn't a thing. Studies which control for FODMAPs prior to the introduction of gluten show the sugars in the grains are the cause of the digestive issues. Fructose Malapsorption and similar cause sensitivity to wheat (sugars).

  19. I'm allergic and sensitive to everything. I'm allergic to gluten, dairy, fuirt some nuts, sensitive to most food such as corn, nuts, oats , chickpeas and rice. My sensitive to food makes me feel like my stomach going to explode.

  20. I really like twisties, too! Thank you so much for such great information! It is so educational and helpful to share with others who just join the "hype".

  21. Many people don’t know that living a gluten free lifestyle if you don’t have an intolerance to it is actually quite unhealthy and it’s greatly greatly appreciated that you have used your platform to spread this and shed light to the situation that really doesn’t get talked about thank you so much!

  22. So it's better to suffer with autoimmune and water retention and leaky gut because wheat products have less fat and more fiber

  23. I'm not native to english and I was born celiac intolerance, so I'm not allergic to it. I have gotten gluten products in me on accident before without any reaction (when I was 6 and a friends mom handed me a bun and I was too shy and dumb to ask about it cause I knew that she knew that I couldn't have gluten, she just forgot) But I have also eaten something small, and gotten really sick for a whole week (it was a pocky, and for some reason I didn't realize it was basically a pretzel stick)
    It's very different from person to person and most people I know that can't eat gluten aren't allergic to it. Like me they can still bake with it, eat crums and even eat things like soy sauce that has gluten in it, but so little that it doesn't matter.

  24. What happens to my mom when she has anything with gluten is that her body starts having bumps like pimples (not rashes) any sizes and if untreated quickly with shock or medication her body and face turns puffy as if it would from a bee Sting allergic reaction and it begins to be almost impossible to breathe.

  25. My grandmother has celiac disease and honestly, she’s always just gone without anything with gluten in it. Even now with the wealth of gluten free options, she calls them glorified cardboard and just skips.

  26. Gluten sensitive person here: THANK YOU! I constantly wonder why people chose to be gluten free. if I could eat a piece of regular bread without getting sick I would. It tastes so much better! But unfortunately I don't have this luxury. If you can eat gluten then EAT IT.

  27. My sister went gluten free because she's sensitive to gluten. She experiences symptoms identical to those of lactose sensitivity/intolerance when she consumes gluten. I feel kinda bad for her when I try the store-bought gluten free goods she says are "good" and they're anything but.

  28. FINALLY! Thank you so much for putting this out there. Y’all ain’t loosing weight. Look at the nutrition facts, guys!

  29. I think one thing we, as a society, should be more supportive of is that these silly diets (like gluten-free, keto, and other things) mean that people are paying more attention to what they put in their bodies. They're usually eating less processed food, eating more home-cooked, hand-made meals and are generally more aware of what it is they're purchasing. Not always, but generally. These diets may not be the healthiest, but introducing the habit of checking food labels before you buy, and / or eating less processed food overall is a step in the right direction, even if the fad diet doesn't stick around.

    At 19, I discovered I have a sulphur sensitivity – I can't eat anything with sulphates / sulphites in it, and I need to limit how much I eat of high-sulphur foods (eggs, spinach, cruciferous vegetables). Checking labels for these items and needing to limit myself to preservative free means I eat better in general because more of my food is fresh and hand-made from scratch.

    Personally, I think the best "fad diet" we should be encouraging is for people to try to go completely processed-food free instead of food-group restrictions. You can eat anything you want, but you have to be willing to make it yourself. This gives the most flexibility on what you can eat, but restricts you in time and effort – whilst making you aware of just what you're eating. You end up eating a ton of grilled and roasted veggies because, let's face it, they're easier than making pasta. We should push lifestyle changes like this over fad diets and restrictions. That said, I don't think we should knock on people trying these things to be "healthier" – the overall change to being more aware of their diet is healthier for them than if they never tried!

  30. I was diagnosed with celiac over 12 years ago now, and this information is so basic to me but it's also SO important to spread. Thank you for this! Eating out in just about any restaurant (or dining hall) is a NIGHTMARE.

    On a separate note, gluten-"friendly" has to be the most asinine way to phrase "gluten free but maybe not really"

  31. Very interesting! Maybe the only way people wanting to lose weight actually do is by eating less because of the taste so they eat less…☺ I would love to see you try the flexible baking pan for the jelly roll cakes, I would buy one if they actually work!

  32. You could also try to see if your digestion is improved with organic flours. Wheat is one of the few crops that are sprayed with pesticides immediately before harvesting. You could just be poisoned.

  33. going to share a recipe for some great gluten-free pancakes. one mashed banana, one egg, a half teaspoon of sugar, half a teaspoon of (gluten-free) vanilla or artificial vanilla flavoring, half a teaspoon of baking powder, and if it's too dry add a few tablespoons of gluten-free pancake mix.

  34. My sister is allergic to wheat not gluten just wheat so not celiac. Its great that lots are people are doing the "gluten free diet" because it makes gluten free items more readily available. But it is a diet for them its a choice!
    For my sister its not and thats what pisses me off. When we say "do you have a wheat free option?" They say something along the lines of for your gluten free diet so you can cope with a little bit of wheat and we are like NOOOOOO.
    We barely ever go out for a meal but when we do.
    My sister will die if she has wheat there is no epi pen that could save her life.
    People need to understand that the more the diet trend grows the less respect people with allergies get!

  35. You should do chef club see if these work
    https://www.facebook.com/chefclubnetworkofficial/videos/668815770595629/?vh=e

  36. My sister recently married a man with Celiac disease and I've had to learn to bake gluten free. I was actually able to make their wedding cake, and that was quite a challenge. It's amazing how sensitive he is, though!

  37. I am gluten free because of my Asthma; gluten is a mucus builder, which makes my asthma worse. Something else to keep in mind.

  38. this kind of made me very upset, i am gluten free because if i eat it i have a very bad reaction. so basically this entire video is a video of what im missing out on. also reminding me how all the food i eat sucks. i am not celiac or gluten sensitive i am fructose intolerent and that means i cant eat fruit or gluten or wheat . so basically im good nice tasting food free. also i hate those people you say they hate fruit because they dont know how lucky they are

  39. People's thoughts are probably that they're unhealthy, as loads of people are trying keto diets.
    Their understanding is possibly…
    Gluten = Carbs = non-keto

  40. I was recently diagnosed with Celiac disease, and this video was so helpful! You described the effect gluten has on the body better than my GI doctor did. Thank you!

  41. Nah brudduh lol, they can keep all that unnaturally gluten free noise. You have to wonder how people survived before The Great Fad (¬_¬)

  42. Thank you! I have a wheat allergy (very rare ~1% of US pop, genetic). I can eat rye and barley perfectly fine (not truly the gluten I’m allergic to, it’s something else in the wheat like you briefly mentioned). It’s only wheat, and it makes my gastrointestinal system go crazy as well as causes headaches and makes my asthma worse. The thing that makes me very different from a person with celiac or a gluten intolerance even, is that I can take an antihistamine allergy pill and be virtually okay. I say virtually because I still can’t eat bagels. Which makes me sad. I love bagels, and gluten free ones are nothing alike lol. (Not to mention, real bagels are generally awful for you, the gf ones are even worse)

  43. Ann, LOVE your videos….quick question….my Dad isn't Celiac, nor gluten sensitive (from a gut perspective), but he gets major pain and his arthritis greatly feels worse when he follows a normal (gluten including) diet. Is it ok for that reason to eat GF? (Someone said it probably has more to do with GMO wheat than gluten??) Thank you for ANY reply!

  44. you can’t go gluten free and just eat products with substitutes for gluten, its about removing grains from your diet: e.g. spaghetti swapped with spiralized zucchini or eating eggs rather than cereal

  45. Thank you for adding the gluten free baking tips! I have crohn's so I had to go gluten free for medical reasons.😞 So the baking tip were helpful. Love your videos by the way!😁

  46. Lactose intolerant here, I love how people jump to "trends" believing all stuff. My cousin has severe celiac and I know the risks. Since here the economy is not doing so great and gluten free stuff is pricy people respect the stuff that is not targeted to them. There is only one brand of gluten free beer, but since it's a popular one that's okay.
    Studies done on me have proven that i'm not so much lactose intolerant but that i react badly with the fats on the milk. 100cc of skim milk or lactose free skim milk will do nothing to me, anymore than that is "off to the loo with ya" XD

    Hugs from Argentina and keep on!

  47. Just want to point out that not everyone with celiac is underweight before diagnosis. I was (still am) overweight, and only got tested for it because I was not absorbing iron regardless of how many supplements I took. I actually lost a bit of weight after diagnosis, I guess because I was getting more nutrients with less food.

  48. Great video! Love how you incorporate visual learning into your explanations.
    Can you do a video explaining the milk debate? In recent years there's been a lot of criticism about milk and its hormones, but what is the truth?
    Would be great to see, keep making videos!

  49. Hii Ann I am new to your channel I too have interest in field of food tech ….I want to become a dietician and food scientist too ….plz guide me …u are my greatest inspiration plz Ann plz Plz plz make a video how to acheive ur goals and about your degree how can we all study like like its a humble request plz ❤ ❤

  50. tbh I think the trend did a good thing: Gluten-free products are now widely more available for people with intolerances. I can't eat a lot of gluten myself so I appreciate it.

  51. I just hate that people who are an a gluten-free diet claim that their allergic to gluten.
    I work as a chef and come cross these kinda guest all the time and it's really horrible that they lie about a serious thing such as allergies just because they are following a trend.

    And I know which ones lie and which ones don't cause most of the time they will try their friends meals that aren't gluten-free.

  52. Thank you so much for spreading facts. It really is more difficult to be taken seriously now than when I was diagnosed with celiac disease 11 years ago.

  53. My mum is coeliac and so I've got a lot of experience. Gluten free baking is very different from regular, but it can be as good. There are GF crackers and pretzels that are better than regular. GF food has come a long way in the last 20 years.

  54. As a Southeast Asian, I find that eating gluten free is not very hard here, and most of the time it's actually cheaper.

  55. Thank you for this. Vegan is not necessarily gluten free. I have a nephew that has to avoid a lot of things including gluten. But I also have a friend who is vegan, however there are different types of vegan which creates a different issue.

  56. I ha e seliac and I hate when people treat me like i am folloing the "trend" but thing have to be safe and often certified gluten free to us with celiac. I hope everyone in the comment section has a great day. #celiacdisease

  57. The key problem with gluten is, that at one point, it was in everything, literally(even meat, and dairy had gluten added because they added 'fiber'(through wheat-flour) to make it 'healthier').

    And that hurt a lot of people, because getting too much gluten, can cause issues, that mimmick celiac(even for people that don't actually have it), for most people though, just making sure you don't OD on gluten is enough to stay healthy, for some(like myself, you'll get very, very sick if you eat any gluten).

    As someone with celiac I tend to eat natural foods, so no bread, or baked-goods whatsoever(because I can't see what actually happened to it), I'll get my fibers from nuts, and legumes.

  58. It's not about wether you can tell the difference. It's about wether your body can digest it or not. Why is everyone so concerned with things that don't concern them???

  59. This was very eye-opening. For me, I'm not on a gluten-free diet but a candida diet. Over the past 10 years, I don't bother with bread or cookies, etc. Gluten-free bread doesn't taste great and on top of that, I'm randomly allergic to white rice, which most gluten-free products are made from. I hope that some gluten-free people aren't going for bread but more likely going for red cabbage leaves, bunless burgers (etc), or corn tortillas as an alternative. Yes, there are a lot of foods that aren't great but are gluten-free such as french fries– for people with celiacs, though, they have to make sure that the french fries aren't cooked in an oil that's also used to fry breaded items.
    The only good gluten-free products I've had are from Schar. I've learned that although things aren't going to be similar to their gluten-filled counterparts, some products are at least worth the price. I think the best one is Schar coffee cake. I haven't had any gluten-free item that's similar to it.

  60. As someone who has had to live with celiac desease for their whole life and knowing how hard it was 15 years ago to buy something as simple as bread in a gluten free version, I am just mildly annoyed by those saying they have to eat gluten free without really having to. They are the reason why there are so many gluten free products available nowadays and why i can even get gluten free food in some fast food chains which makes me really happy 😊

  61. Gods… this is the most educational food video I've seen in a long time. Thank you! I never knew what seitan was made from. Gluten is magical!

  62. If your videos would get millions of wievs instead of those influencers, that don't even know what gluten even is, we would be living in a perfect, smart world without misinformation.
    I'm glad that you pointed that (misinformation or not competent information trough influencers) out in your video so well with the editing.

  63. Your video is not scientifically accurate. For example, there is gluten in spelt. Not only is this basic science, we've known for thousands of years that spelt contains gluten. I mean, it's one of the 5 grains on Passover. I can't watch this past 1:38.

  64. I think its that people reduce the amount of carbs(or food in general) they consume when they go gluten-free, i.e. cutting out bread and other carbs, so they lose weight. I guess in particular water weight (but dont knwo as Im just a rando).
    So people get confused and think that gluten makes them fat.

  65. Cries in celiac disease. I want to punch people who eat gluten free without having to in the face. Would pay anything to eat nice normal white bread without feeling lika crap

  66. I have had two roommates with Celiac disease, and my mother- and sister-in-laws have a gluten intolerance, so I have quite a bit of experience with gluten free. The gluten-free diet trend really annoys my Celiac friends because -like it's mentioned in the video – restaurants are much less strict with their gluten free prep. Each of them has been cross contaminated by eating out before, so they have to really specify that they have a disease.

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