Is a gluten-free food plan actually more healthy? How have you learnt when you have a gluten intolerance or celiac illness? And what’s the reality about gluten within the U.S. versus Europe?
In this episode of On Nutrition, host Tara Schmidt, RDN, a registered dietitian at Mayo Clinic in Rochester, Minn., talks with Gabrielle Palmeri, RDN, a dietitian and vitamin content material creator identified for her work in intestine well being, gluten-free diets, and fiber training.
Together, they break down every thing it’s essential learn about gluten, grains, and intestine well being — together with:
• What gluten actually is and the way it impacts digestion
• The distinction between celiac illness, non-celiac gluten sensitivity, and wheat allergy
• Whether a gluten-free food plan is best for you
• How to get sufficient fiber and vitamins in case you keep away from gluten
• Why European wheat isn’t essentially “better” than U.S. wheat
• Tips for studying labels and sustaining a balanced, gut-friendly food plan
If you’ve ever puzzled whether or not gluten is unhealthy for you — or easy methods to eat for higher digestion and long-term wellness — this episode affords evidence-based recommendation you’ll be able to belief from Mayo Clinic consultants.
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