What’s the big deal with gluten? - William D. Chey
-
0:07 - 0:11Maybe you've recently seen the phrase
"gluten-free" on food packaging, -
0:11 - 0:16or take-out menus, shampoo bottles,
apartment listings, the tag of your shirt, -
0:16 - 0:21on a hammer, as a lower back tattoo,
or in your friend's resume. -
0:21 - 0:25Next time someone starts telling you
about their newfound freedom from gluten, -
0:25 - 0:27here are some questions you can ask,
-
0:27 - 0:30and the well-informed answers
that your friend, -
0:30 - 0:34being a reasonable individual
making educated dietary choices, -
0:34 - 0:39and by no means just following
the latest diet craze, will tell you. -
0:39 - 0:41What is gluten?
-
0:41 - 0:44Gluten is an insoluble protein composite
-
0:44 - 0:48made up of two proteins
named gliadin and glutenin. -
0:48 - 0:50Where might you encounter gluten?
-
0:50 - 0:56Gluten is found in certain grains,
particularly wheat, rye and barley. -
0:56 - 1:00What has gluten been doing for
the previous entirety of human history, -
1:00 - 1:03and why do you suddenly care about it?
-
1:03 - 1:07Gluten is responsible
for the elastic consistency of dough -
1:07 - 1:11and the chewiness of foods
made from wheat flour, -
1:11 - 1:13like bread and pasta.
-
1:13 - 1:15For some people,
these foods cause problems, -
1:15 - 1:21namely wheat allergy, celiac disease,
and non-celiac gluten sensitivity. -
1:21 - 1:24Wheat allergy is an uncommon condition
-
1:24 - 1:26that occurs when a person's immune system
-
1:26 - 1:30mounts an allergic response
to wheat proteins, -
1:30 - 1:33leading to mild problems,
and in rare cases, -
1:33 - 1:37a potential dangerous reaction
called anaphylaxis. -
1:37 - 1:40Celiac disease is an inherited disease,
-
1:40 - 1:42in which eating foods with gluten
-
1:42 - 1:47leads to inflammation and damage
of the lining of the small intestine. -
1:47 - 1:50This impairs intestinal function,
-
1:50 - 1:54leading to problems like belly pain,
bloating, gas, diarrhea, -
1:54 - 1:59weight loss, skin rash, bone problems
like osteoporosis, -
1:59 - 2:06iron deficiency, small stature,
infertility, fatigue and depression. -
2:06 - 2:09Untreated, celiac disease
increases the risk -
2:09 - 2:12of developing certain types of cancer.
-
2:12 - 2:18Celiac disease is present in one
in every 100 to 200 persons in the U.S. -
2:18 - 2:21When blood tests suggest
the possibility of celiac, -
2:21 - 2:24the diagnosis is confirmed with a biopsy.
-
2:24 - 2:28The most effective treatment
is a gluten-free diet, -
2:28 - 2:31which helps heal intestinal damage
and improve symptoms. -
2:31 - 2:35Some people don't have celiac disease
or a wheat allergy, -
2:35 - 2:39but still experience symptoms
when they eat foods with gluten. -
2:39 - 2:43These people have non-celiac
gluten sensitivity. -
2:43 - 2:45They experience painful gut symptoms
-
2:45 - 2:51and suffer from fatigue, brain fog,
joint pain or skin rash. -
2:51 - 2:54A gluten-free diet typically helps
with these symptoms. -
2:54 - 2:59So how many people actually
have this gluten sensitivity you speak of? -
2:59 - 3:04Gluten sensitivity's occurrence
in the general population is unclear, -
3:04 - 3:08but likely much more common
than wheat allergy or celiac disease. -
3:08 - 3:11Diagnosis is based
on the development of symptoms, -
3:11 - 3:14the absence of wheat allergy
and celiac disease, -
3:14 - 3:18and subsequent improvement
on a gluten-free diet. -
3:18 - 3:20There's no reliable blood or tissue test,
-
3:20 - 3:25partly because gluten sensitivity
isn't a single disease, -
3:25 - 3:28and has a number
of different possible causes. -
3:28 - 3:30For example, it may be the case
-
3:30 - 3:33that gluten can activate the immune system
in the small intestine, -
3:33 - 3:36or cause it to become leaky.
-
3:36 - 3:39But sometimes, people claiming
gluten sensitivity -
3:39 - 3:42are actually sensitive
not to wheat proteins, -
3:42 - 3:46but sugars found in wheat and other foods,
called fructans. -
3:46 - 3:50The human intestine can't break down
or absorb fructans, -
3:50 - 3:53so they make their way
to the large intestine or colon, -
3:53 - 3:56where they're fermented by bacteria,
-
3:56 - 3:59producing short-chain fatty acids
and gases. -
3:59 - 4:04This leads to unpleasant symptoms
in some people with bowel problems. -
4:04 - 4:10Another possible explanation behind
gluten sensitivity is the nocebo effect. -
4:10 - 4:13This occurs when a person believes
something will cause problems, -
4:13 - 4:16and because of that belief, it does.
-
4:16 - 4:22It's the opposite of the more well-known
and much more fortuitous placebo effect. -
4:22 - 4:25Given how much bad press
gluten is getting in the media, -
4:25 - 4:27the nocebo response may play a role
-
4:27 - 4:31for some people who think
they're sensitive to gluten. -
4:31 - 4:33For all these reasons,
-
4:33 - 4:35it's clear that
the problems people develop -
4:35 - 4:39when they eat wheat and other grains
aren't exclusively due to gluten. -
4:39 - 4:43So a better name than
non-celiac gluten sensitivty -
4:43 - 4:46might be wheat intolerance.
- Title:
- What’s the big deal with gluten? - William D. Chey
- Description:
-
View full lesson: http://ed.ted.com/lessons/what-s-the-big-deal-with-gluten-william-d-chey
If you've been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.
Lesson by William D. Chey, animation by Stretch Films, Inc.
- Video Language:
- English
- Team:
- closed TED
- Project:
- TED-Ed
- Duration:
- 05:18
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