Dr. Stephen ‘Gluten Free Doctor’ Wangen Says Wheat Allergies Driving Chronic Disease

Filed under: Health — @ October 15, 2010

In Episode 410 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we hear from naturopathic physician Dr. Stephen Wangen at The IBS Treatment Center who has an outstanding book called Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance. Dr. Wangen is the food allergies expert and likes to call himself the “Gluten Free Doctor” since wheat seems to be the most popular food allergy. Listen to Dr. Wangen discuss his own personal gluten intolerance and how it impacted how he treated his patients, why avoiding wheat isn’t just for people with Celiac disease anymore, what gluten is and why it can be detrimental to the health of people with sensitivities to it, the overabundance of wheat in virtually everything in the food supply, what the manifestations are of someone who is sensitive to gluten, why low-carbers are seeing improvements because of reductions in wheat, how wheat became such a staple of the American diet and how we can break that culture, why organic versions of wheat-based foods aren’t any healthier for people with gluten allergies, why going gluten-free may not be enough to help people dealing with weight and health issues, the incremental elimination approach he takes with his patient’s diet, how the triggering of inflammation leads to so many health issues, what are some of the foods that people with gluten sensitivities should be eating, the shocking statistics of chronic illness people are dealing with that could be tied to food allergies and sensitivities, the lack of focus on finding the trigger in disease, why doctors would rather push a pill than encourage dietary changes, how wheat can be so addicting, what kind of tests need to be run to know if you have Celiac disease, why Celiac disease has seemed to become more prevalent in recent years, whether a wheat allergy is a quality of life issue or ultimately life-threatening, the not-so-obvious products that have gluten in them, the restaurants that are catering to the gluten-free crowd, why you can’t trust the marketing on the front packaging of foods, the importance of consuming Vitamin D3, why patients need to be their own best health advocate, why some people who cut out gluten still don’t see improvements, and how antibiotics can be more detrimental than good.


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