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Muscle-Building Workout and Diet


Is it the latest nutrition craze or something
you should seriously be considering in your efforts to drop weight and lose body fat. Guys, today we’re going to talk all about
gluten-free diets and whether or not that’s the right fit for you. What’s up, guys? Jeff Cavaliere, ATHLEANX.COM. Today we have to talk about one of the biggest
buzz words in nutrition and one that you’ve had to have heard unless you’ve been living
under a rock, and that is gluten and gluten-free diets. But what I want to do, guys, is cover A. What
is it? B. What’s it mean for YOU? And C. What would it mean for you if you were
trying to lose weight and whether or not you fall into a category where you might have to worry about gluten
and gluten-free diets in the first place. Ok. So, first of all, what is gluten? Gluten is a protein molecule that we find
in three primary grains; wheat, barley, and rye. And also as a food additive in things like
low and non-fat dressings and deli meats and soy sauce. So, it’s not just something that we associate
with grains or wheat but it’s something that is a lot more pervasive and therefore could be a much bigger challenge
for those of us who have a problem. Secondly, we have to figure out who has a
problem, so there’s two things going on here, guys. When someone talks about gluten, we have to
know that there is a gluten intolerance, which means you can’t tolerate it. This is what’s called celiac disease. Ok. Celiac disease is actually an autoimmune disease,
so think about the difference here. Where gluten is actually seen as an antigen,
something your body and your immune system needs to attack. Just as a virus would need to attack. It’s going to attack the gluten antigen thus
it’s going to create an inflammatory reaction throughout your intestines which creates a
permeability or an increase in sort of the breakdown of
your intestines so that there’s a malabsorption going on . You’re not absorbing foods as well. You have a lot of stomach discomfort. You have bloat, but it’s an actual inflammatory
autoimmune eating disorder. This is a serious disorder, but the good news
is that it’s only prevalent in less than 1% of society. So, people might say, “Well, if this is all
overblown than it’s really not a big deal. Gluten intolerance and gluten-free diets are
all sort of being blown up for commercial marketing.” It’s not true guys, because you got to look
at the other side of the coin here and that is gluten sensitivity. This I feel is one of the underdiagnosed,
potentially underdiagnosed, areas because there is no great diagnosis for it. There’s no blood test. There’s no specific antigen that shows up
for this because you are not necessarily having the same reaction as you are here. You are just sensitive to the molecule. It’s irritating to you. And here again, the only way we can really
figure out if we fall into that category is with an elimination diet where we take all the gluten-rich foods out
of our diet, and then see what our health is like. Did we lose more weight, if that was our goal? Do we feel better? Do we have less stomach discomfort after eating? This could be as high as 30% of society. Again, guys are walking around all day not
knowing. And we’ve heard from guys, even members of
Team ATHLEAN that have said that when they have taken gluten out of their diet they’ve
had amazing reactions and seen that they’ve actually improved body
fat when they felt they were stuck at certain plateaus for a long period of time. So, how does that relate to weight loss? That, I think, is the big thing, guys. Is gluten something that’s causing you to
gain weight? And the answer is, I don’t know. I don’t think we can say that the gluten molecule
is chemically causing you to gain weight, or doing something hormonally that’s making
you gain weight. I don’t think there’s enough research to show
that. What is the easy observation, though? One of the things I think helps a lot is because
of the types of foods we find these in, the refined carbohydrates that I’ve discussed
already, cakes, sweets, you know, donuts, and again,
some of these carbohydrates like pastas and breads. Remember, guys, it’s very hard to control
serving sizes and portions of carbohydrates. You know, a chicken breast comes in a certain
size, right? Different carbohydrates, you know, there’s
no defined portion size. What do you do with your pasta? You pile on a plate of pasta. So, if you were to eliminate your gluten-rich
foods, you could be eliminating a whole lot of calories
on top of a whole lot of carbohydrates and hydrophilic carbohydrates which are going
to bring water in and retain water as well. So, weight can come off pretty easily, pretty
quickly. So, I don’t know if necessarily the improvements
we see by getting rid of gluten if we’re sensitive to it are coming from actually getting rid of the
gluten molecule or getting rid of a lot of the crappy foods and all those other things
too. I talked about the deli meats and all that. Guys, getting that out of your diet’s going
to be a good thing anyway. When we talk about nutrition here at ATHLEANX
and the XFactor Meal Plan, we are focusing on whole foods. Good nutrition. Solid nutrient-based and dense foods, not
the shortcut foods I like to call them like the deli meats, like the processed foods,
like the refined carbohydrates. So, I’d say, do a test. If you find that you’re stuck at a certain
body fat, try to remove some of the glutens from your diet. And I think you might be surprised. Not some of the gluten, try to remove all
of the gluten from your diet. And, unless you’re celiac, guys, if you were
diagnosed as a celiac candidate, then you got to get rid of it because it’s going to cause you some serious
auto-immune issues that you are not going to be overcome any other way. Now, that being said, guys, we approach everything
we do here holistically, right. Everything is supposed to be about considering
the evidence, the science, and trying to support that and give you guys the best weapons to
combat what science is arming us with. And I’m saying right now that, yes. There is a large contingent of people that
are gluten sensitive. With that known, with our ATHLEANRX Supplement
lines, guys, our whey protein. Whey protein sometimes can be a big harborer
of gluten. Not ATHLEANRX. We made a big point to make sure that all
of our products were gluten free because we do know that there are guys out
there that are diagnosed and even undiagnosed that are using supplements. And they could not be seeing the results they
want to see because again they have a sensitivity that they’re not aware of. So, if you guys are wondering. We’ve never really publicly covered the issue. All the ATHLEANRX Supplements that you can
find at ATHLEANX.COM are gluten-free. Again, supplementation is a large part of
our nutrition. Guys trying to work out and get a better body
know that with ours, you’re getting a gluten-free product and one that can help to support you in your
continuing efforts to either lose weight or build muscle. So, guys, I think, let me know below in the
comments where do you sit? I erased my friggin thing up here so I don’t
even have it there, but I’ll pretend. But if you were on this side over here, the
guys with celiac, you know, let us know. I’d like to see how many. When they say 1%, less than 1%, we got a lot
of viewers here, and I’d like to see who has celiac and has celiac disease. And these guys over here, the guys that are
mysteriously not on the board, the sensitive guys, tell me your experiences with carbs? What are some of the things when you eat refined
carbs that might be causing you to have some issues? Or, do you think that there might have had
an impact on your ultimate results that you are seeing because I think, based on research,
that could quite possibly be true. Alright, guys, we’ll be back here again in
just a few days. In the meantime, let me know what else you’d
like to see. This again, this video came as a request because
guys wanted to know more about gluten-free and what it all means for them. So, more requests and you’ll get more videos. See you guys soon!

100 thoughts on “The TRUTH About Gluten (DOES IT MAKE YOU FAT?)

  1. Is hitting each muscle group once a week worse then hitting it twice or three times a week? And why? Sorry I don't know if there's already a video about this.

  2. You Seriously Wanna Lose Weight
    Ladies & Gentlemen?
    CUT
    Wheat, Dairy, Fats (Except Omega's)
    Sugar (Low Glycemic Berries Accepted)
    Fried Foods Refined/Process Foods*
    And Drink A Liter Of Water Per 40 Pounds Of Body Weight, Per Day
    It's Just As EASY As That
    PERIOD

  3. I've always understood that gluten is an inflammatory, period.  You may be more or less sensitive to it than the next guy, but it's still an inflammatory.  I planned on trying gluten free later this year.  Hopefully it works.

  4. Jeff your videos are awesomely on point and very beneficial. My request to you is that you make organic supplements an option in athlean-x. Thank you and

  5. I have the celiac disease, and have had it for years now. Yes gluten is contained in a lot of crap food, but there's just as much "gluten free" crap food on the market.
    One of the problems I'm challenged with, is finding gluten free whole grain products. So if I want e.g. Pasta, I have to eat a whole lot of simple carbs, that I would love to be without.

  6. After being diagnosed, I spent years researching diets and nutrition. Right now I'm on low carb ketogenic Paleo diet with intermittent fasting. I'm stronger, leaner and feel better than ever.

    You just have to go after naturally gluten free food. Don't swap processed food for their gluten free version. It will only make a difference if you have Coeliac, but will still make you sick in other ways.

  7. Went on a paleo gluten-free diet when I made my lifestyle change.  I no longer felt tired after lunch, no longer had the need to nap at work, and rarely needed to drink coffee while at work.  Not everybody is the same, but I do think that being mindful of gluten laden products is a good thing since the typical western diet is so "bloated" with gluten.

  8. Grass fed beef/bison, wild caught fish, organic veggies, sweet potatoes, very little fruit, water and a quality grass fed Whey Protein. Add one hour of proper weight/fitness training per day with intermittent days off in there for recovery and
    your chances of gaining ripped muscle are very good. It is not cheap nor is it easy but does pay off in the long run.  Do research on the food you eat! Some of the supplements on the market are just plain toxic. Throw grains and products from grains out the window. 

  9. I got sick and stopped eating glutin after that I lost 32pounds without workingout stopped drinkingbeer because it has gluten and iy really does make you lose weight and its because everything with gluten takes longer to digest eating raw foods more often makes you feel better in somany ways after eatng good for a year went back to eating rice pastas and gluten stuff and have gained 23pounds in just 2weeks gluten free is the way to be

  10. Thanks for the video on gluten, Jeff. I was diagnosed with celiac disease (via intestinal biopsies) when I was about 5 or 6 years old.

  11. @Brendan Fulton It do suck, trust me its everywhere, Pizza, burger some potato mix and waffles, candy, etc. but if u want just try it, you dont need to be allergic to stop eating it, trust my i vomit when i eat it, not fun!

  12. I myself have gone on the gluten free diet. Using the Dolce Diet. It helped me loose weight and get lean. Helped for my weight loss for my Pro MMA Debut.

  13. Jeff – can you talk about your athleanx rx supplements? How do I know that you have the purest whey?i.e., grass fed, hormone free?

  14. Took all glutten related foods out of my diet for a month (in Nov. 2013). Within days, my energy levels skyrocketed. No more waking up with the tired kinda feeling. No more bloated stomach. I went back to my regular eating habits for December. ..yeah, bad decision. I decided to take it easy on the glutten related foods instead.

  15. 2 weeks ago I stopped eating bread and other gluten carbs and I  my abs and strenght improved, I became leaner and I am feeling better without gluten in my life.  

  16. Hey Jeff i am currently 16 years old and started going to the gym about 1 month ago and would like to put on some mass but i don't want to rely on any weightgainers if possible
    Do you have any tips?

  17. Besides weight loss an important thing to consider about gluten is how inflammatory it is to the body. That's something that really needs to be looked into!

  18. The funny thing is that so many things you hear from health freaks are so erroneous. All you have to do is go on google and type in something like "meal frequency for fat loss" and you will find several studies that show THERE IS NO CONNECTION. 

    And this isn't some hippie blogging about "what he's learned from experience" this is scientific tests conducted on multiple people and finding no evidence to support 6-8 meals being superior. Calories not meal frequency people 

  19. Very interesting i never pay any attention i do have problems losing weight in 6'3 now 220.9 pounds trying to lose about 10-15 pds ive been stuck at 220.9 going on 2 weeks im eating now 1,800 cal a day im getting my macros close as possiable and im intermitting fasting so im working hard over here so im going to give myself the test to see im going to go Gluten free and see if i can see the differents my fam do surfer from carbs but im very active so im stating the test asap thanks for the info

  20. Jeff huge fan! And this is spot on! Started the paleo diet a few months back and feel amazing! Dropped most carbs out, but more than just the fat % loss, i find on my cheat days if i have a high carb meal I get serious diarrhoea/nausea/gas… As a qualified doc I think ur bang on about under diagnosis of gluten (and lactose) sensitivity!

  21. Interesting. I believe you are right, for the most part, its not about the gluten itself, but more the food it is attached to. I did a food intolerance test a few months back, and eliminated all the things i was intolerant to and lost 35 lbs of fat. People do not realise that food intolerances manifest themselves in very different ways, not just digestive. They can be and usually are a histamine response of some sort. For me, my problems were everything from acid reflux, nasal congestion, tiredness, emotional problems, you name it, and there are many other conditions which people live with which are the result of their body essentially fighting the food they are eating. I think everybody should do a food intolerance test, and remember, a diet that makes one person stronger can kill another, there is no one size fits all. Thanks Jeff, I love the videos, please keep them coming.

  22. I have Celiacs disease. I avoid all gluten including most beers. I have felt much better over time on the GF diet. I cheat once a month for something really good.

  23. Gluten is also found in some medicines both OTC and Prescription.  Ask your pharmacist about your meds if you have a gluten issue.  Gluten intolerance or Celiac may not show up on traditional testing.  And if you have already eliminated gluten, it will not show up on testing.  The more reliable tests available are the HLA DQ 2 and 8 markers – both alpha and beta.  I was not diagnosed until I got these tests.  My Celiac didn't show up on traditional tests.  I use Nitrofusion protein powder since it is gluten and dairy free.  Sorry Jeff, I am dairy intolerant too so no whey protein for me. 🙁

  24. you should make a video that tackles the myth of genetics and how that relates to a pre-set unflexed bicep size and how people use genetics as an excuse yada yada too fat skinny or whatever, maybe thats too controversial.  

  25. My family and I have not been diagnosed, but after just dropping gluten, we've seen significant results, including weight loss, positive energy/less fatigue
    , recovery time.

  26. i am celiac all my life (31years). and i used to hate it. but that was in my teens, i hated it because it made the everyday life sometimes so complicated. so i have eaten uncorrect for many years…sadly. it made me really sick.  the problem when you have the desease is that you dont feel it in that moment when you eat wrong. other with the sensivity, then you have digestion issues and so on right after you have eaten it.
    so, i regret not eating healthy those years but i cannot change it and now i dont think the desease sucks anymore. its just something about me thats a bit different, not a big deal.
    i stopped trying to find an alternative for bread because there is not really a good one. (i live in germany and here you can find so many good bread, its hard then to have a glutenfree one that tasts not as good.)
    so now i am fan of millet, rice, corn, quinoa, lentils, buckwheat and so on. never again in my life i am going to eat some gluten.
    and my boyfriend stopped eating it in a form of solidarity, and what happened with him was amazing, he lost all his pounds he had too much, and now feels better in his body then ever before! so maybe there is a truth about the "wheat-belly": 🙂

  27. People should check their blood types. I always felt bloated aftet eating glutenous foods, then found out that Gluten is actually really bad for type O blood..which I am. Our bodies just dont proccess/digest it well.. whereas type A and B can usually do just fine on gluten.

  28. How is the X-Factor Meal Plan gluten free? I see wheat in the plan just about every day if not more than once per day.

  29. Hi, it may be a long shot but I`m a musician aiming to have the best possible body to allow for huge energy 2 hours+ performances with lots of jumping, twisting, bending and dancing around most days a week, often more than once a day. Any chance of a video explaining good exercises to help aid the kind of athleticism some musicians and dancers aim to attain please?

  30. Basically, everyone is sensitive to gluten.  Gluten is a plant protein (or, rather it contains two proteins- gliadin and glutenin), but your body doesn't process it as a protein, rather it processes it as a carbohydrate… which is a good way to understand how alien it is to the human body. Now, as a review of your macro nutrients, protein speeds up the metabolism, carbs slow it down, and fats are hormonally neutral (speed wise).  So, eating gluten will slow down your metabolism as if it were a carbohydrate, even if you're not "sensitive" to it in the gastro-intestinal sense.  And, worse than sugar, gluten will not only slow down your metabolism on the day you eat it, but multiple studies now indicate that gluten will have a residual effect on the metabolism for anywhere from 5-14 days, meaning that it can slow down your metabolism for all that time, if you just have it once.  Of course, the degree to which it slows down your metabolism is dependent upon how much of it you have. 

    Now, some people may ask how it is humanity has gotten on with foods like wheat, barley, and rye for so long if we've been so sensitive to the gluten they contain.  The answer is, we haven't really been ingesting the gluten until the 1950s when some geniuses in the agricultural field decided to make more money by cutting the growing season short, harvesting the grains before they came to maturity (before they sprouted), and getting multiple harvest yields per growing cycle.  Being that gluten is metabolized by the plant in the sprouting process, humanity never used to ingest gluten in the grains it ate, until that changeover in growing practices.  And, with more and more foods coming from laboratories, and gluten being used as a binder, you now find it in that long list of processed foods that should never have something like wheat protein in it in the first place, but they do. 

    So, while Jeff is right to prescribe whole foods, even if you aren't especially gluten intolerant, you should consider yourself gluten sensitive, and cut out all gluten-rich foods.  Sprouted grains can be fine, but check the ingredients list carefully to be sure the baker didn't put glutne back into it, again, as a binder.  Otherwise, choose quinoa and buckwheat (no, not related to wheat), or oats (steel cut oats only, not instant oats), if you must have grains.  …quinoa is really a seed, anyway.  And,if you want to read more about the medical research into gluten-free diets and their benefits to humanity, search "anti-inflammatory diet", for the paleo, aka hunter-gatherer diet is more commonly referred to in medical circles by this name. 

    One such fact you'll find, is that even worse than chronically retarding the metabolism, gluten proteins seem to be unique among foods in that they can bind to hormone receptors in the body.  This is something that prevents good binders from attaching, like things that make us more immune.  So with gluten in the bloodstream, you have a higher propensity of getting sick.  In fact, this is so much the case, that doctors studying the anti-inflammatory effects of gluten-free diets have found that children in the womb whose mothers eat gluten-rich diets are sicker throughout their lives than those whose mothers don't.  The long-term health effects of eating gluten are just now being understood, but none of them are good. 

    https://www.google.com/search?q=anti-inflammatory+diet&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb

  31. Hi, Jeff, too much cabs and sugar makes my intestines bloat but no pain with it as celiac would do that but 2-3 litres of water a day and sweedish bitters flattens out my stomach again so i guess im safe.

  32. im diagnosed with celiac disease; i weigh 55 kg, am 171 cm tall and 16 years old… any advice as how i can gain weight and muscle????

  33. If you take all the gluten rich food from your diet, you are also removing a major source of calories. No pizza, no bread. fewer restaurants to choose from. That will make you lose weight. If you are on a low fat diet, you are doing the exact same thing. It's just a way to get you to eat less.

  34. Like your vids Jeff, but the suggestions in this one aren't grounded in real science.  There is literally zero well conducted clinical research (to this point) that supports non-celiac gluten sensitivity in all but a very few people. Almost all studies have been epidemiology inference studies that have not specifically controlled for gluten but instead controlled for high carb foods that happen to contain gluten.  In fact, the group that originally raised the flag on it some years ago (2011) has gone back and conducted much better controlled clinical tests, and pretty much completely contradicted their early claims.  In two follow up studies that were actually randomized double blind crossover (RDBC) studies, they were completely unable to reproduce an actual gluten specific sensitivity in any participant, even though all participants were self-described before the study as being gluten sensitive.  The more likely culprit is pointing to an overall carbohydrate sensitivity, and/or more specifically a possible fructan sensitivity.  for those unfamiliar, fructooligosaccharides (FOS) is the sweetener in a large number of the protein shakes that we all use.  But people who go on gluten free diets also eliminate most fructans and a large portion of the carbs, so they inadvertently notice the effects.  As the science progresses, it seems much more likely that the western diet, excessively high in carbs (including lots of fructose), is actually resulting in bowel inflammation and digestive sensitivity to this excess.  In this state, even ingesting fairly moderate amounts of fructans triggers IBS like symptoms and results in what is being tagged as a gluten sensitivity.  Getting carbs back in relative balance and stabilizing gut bacteria results in relief for most "sensitive' individuals.  Interestingly, in the above studies, while they couldn't reproduce a gluten sensitivity in nearly any participant, they almost universally found relief from the diet that eliminated FODMAPs (including fructans), even though these foods deliberately still contained gluten.  If later well conducted research finds a gluten link, then we can analyze it, but at this point, all evidence to the contrary.  It seems way off point to suggest that 30% of people have a gluten sensitivity, when the clinical research suggests it is closer to 1% or less. 

  35. i'm pretty sure I don't have gluten sensitivity since I'm french and my Grand-Father was a Baker; i have ate a lot of bread; that being said I have been only eating good quality bread and none of that processed food and other fake food you're talking about

  36. I have a question. Is it only the refined carbohydrates (white bread, white pasta, donuts, white rice, added sugars, etc.) that is to be avoided? I have the assumption that whole grain foods are good to have in your diet, but Jeff said that bread and pasta as a whole should be avoided. Any help is appreciated.

  37. Hey, I recently started a gluten free diet a week ago. I believe I might be gluten sensitive. I have an auto-immune condition that popped up on me a year and a half ago called Alopecia Areata (random patches of baldness caused from my immune system attacking my tissues). I've done some research on the net that suggests it has something to do with a diet high in gluten. I will keep you posted on any results I may have. Thx for your video.

  38. Forget the gluten.  Celiac is caused by trypsin inhibitors (ATI) that were increased in wheat fifty years ago to combat pests.  Immune response to ATI spreads to include gluten and transglutaminase that perpetuates the disease.  Celiac is an unexpected consequence of traditional plant breeding that could be fixed with GMO approaches.

    – source (coolinginflammation dot blogspot dot com)

  39. I don't believe that I have celiac but I do have a sensitivity to gluten. If I cut out things like breads, rice, and pasta, I will notice a difference in both the way I feel and the way I look. I look less bloated and feel less sluggish and lethargic. This makes it tough sometimes when trying to determine what kinds of carbs I need to eat in order to gain muscle because the bulk of them are coming from fruits and vegetables. I can get away with a sweet potato and a regular baked potato or brown rice, but the breads and pastas really don't sit too well.

  40. I have reduced gluten quite a lot withing last few years but stuck at some point with about 16-17% body fat.I have reduced sugars ( sweets too) and switched to Stevia type sweeteners.I do not drink much fluids neither carbonated drinks and juices.I have no idea where is the problem.I tend to eat fruit, rice and sometimes pasta.Should I buy gluten free pasta?I do eat maybe one or max two sandwiches a day.

  41. Thank you Jeff for educating and not making fun of those of us that have Celiac Disease. I was diagnosed with Celiac over 30 years ago. It's easier to deal with it today because of people like you that take the time to educate. Thanks for letting me know ALL the products at Athlean RX are gluten free.

  42. first thing that comes to my mind about people gaining weight when eating gluten is this: If your bowel is sensitive why would it operate MORE efficiently and absorb MORE calories than usual? If people are sensitive to gluten and have bloat and their bowel rejects it causing them to get IBS whatever, that means their bowels are rejecting the food, NOT straining every last calorie from it…. it would spend less time in their digestive system, and they would absorb FEWER calorie so they would not gain weight. This is axiomatic. How can they be gaining weight because of a gluten sensitivity? It makes no sense.
    If people experience weight loss when eliminating gluten products, its probably just because most things that contain gluten are empty calories.

  43. As with gluten many people have dairy sensitivity  as well. Maybe you should talk about that sometime. Gluten and dairy can cause digestive and inflammation problems. A lot of the whey proteins supplements have dairy in it. Can cause a person not to absorb the protein needed to absorb for muscle repair.

  44. I got rid of gluten. HUGE mind blowing improvement in my performance from swimming to pushing weights to endurance races.

  45. I like how Jeff is brutally honest. lol "I don't know" That's an honest answer right there, he doesn't bs his way about it

  46. Jeff you're confusing 'Carbohydrate Intolerance'.
    Search YouTube for
    "The Art and Science of Low Carbohydrate Living"
    "The Art and Science of Low Carbohydrate Performance "
    Energy from Good Fats, moderate protein, <25g carbs a day.
    That's long term fat loss and healthier than carbs. Especially for athletes given that the body becomes for efficient with resources e.g oxygen.

  47. I believe the sensitive number may even be higher that 30%. I found I'm definitely sensitive, and would have never known without the buzz about it going around.

  48. Good & an informative video and as always grateful at what you do… I have few things I need to ask and request…

    1) I understand that Gluten is attached with other important molecules of vitamins and minerals so if you take Gluten out of anything then you are essentially getting rid of those molecules as well and generally companies add more sugar and fat to make it taste nice afterwards… So why won't you create a separate line (Gluten free) for those who are intolerant or even sensitive & let the rest of us lucky folks, which are in majority, enjoy gluten and its benefits in your products…???

    2) I heard you talk about Hydrophyllic Carbs so can you please extend on them and their function… While you're on it I would like to know your opinion about the Glycemic Index of the Carbs and whether they play any role in being healthy (my understanding is low GI is healthier)…

    3) Can you PLEASE once and for all clarify the problem of fat burning by targeting a certain body part…??? Does doing a certain exercise e.g. abdominal crunching reduces fat around that area ONLY or doing that exercise burns fat holistically all over the body…???

    Please DON'T shy away from real science while explaining because this is the only reason I follow you… Thank you…

  49. i used to eat about 4-6 slices of bread a day and when I cut gluten out of my diet, i got CRAZY abs in like a month. I also cut out dairy…

  50. wow old video but makes as lot of sense. i cut out gluten just cause of my gf, she is sensitive, and i remained a lot leaner throughout winter, now easier to cut for summer, i will stick to being gluten free, i heard it raises prolactin which is something against testosterone too. thanks man

  51. I'm gluten sensitive for sure. I eliminated gluten from my diet, and I stopped having dandruff, I lost bloat in my lower abdomen, and I found that my appetite increased dramatically (which is good). I have been able to make much better GAINS now that I have replaced pasta with rice, and toast with oatmeal, so on and so forth. I feel that the reason Gluten sensitivity occurs is because its effect on the flora and fauna in my gut, this may be the reason its so hard to pin down the root cause of gluten sensitivity.
    Its also worth noting that as a child I never exhibited symptoms of gluten intolerance, it wasn't until I was about 21 years old. Something in my gut changed, maybe a bacteria or yeast introduction that was not previously there. We have much to learn about the gut.
    I can cave on a weekend and drink a bunch of beer (gluten), get cheeseburger late at night (gluten), and 24 hours I will develop eczema, get dandruff, get itchy skin after taking a shower, and notice changes in my stool and stomach bloat. I'm pretty good about being diligent not to eat large amounts of gluten, but I'm glad I put in the research, its made a huge difference in my life. I used to be a major cynic in terms of gluten intolerance, and even got in a heated argument with my cousin who I accused of being trendy. That was when I was 21, a year later I started noticing problems, it wasn't until I was 23 that I figured out what was actually going on. I've since apologized to my cousin, haha

  52. If I cut gluten out for 3 days I loose 5lbs. If I eat it for one meal I gain it all back. Is this an allergy or just sensitivity?

  53. In most cases Gluten itself is not the reason people claim to feel better when they switch to a gluten free diet. It is because they're not having all the processed junk found in many Gluten foods. For example, IBS (irritable bowel syndrome) sufferers feel better because Gluten rich foods contain Fructans – one of the irritants that trigger IBS symtoms. Great Channel Jeff – keep up the amazing content.

  54. took me at the age of 32 to realise Gluten was an issue in my whole diet, bloated mood swings fatigue and all that 6 months gluten-free less training and lower stomach and love handles almost gone, if I knew this from day one that I was sensitive to gluten I could have reached my goals long ago.

  55. gluten breaks up the seals between cells
    in the intestine leading to inflammation and leaky gut causing toxins to accumulate in the fat cells making them relatively resistant to burning and it also makes the gut unable to absorb and digest all the nutrients in the food one eats!

  56. Something vitally important to understand with gluten and lactose intolerances and sensitivities is the gut microbiome. Research is revealing our gut flora has a massive impact on digestion and having an imbalance is the main cause of these allergies. Even more stunning to understand is we inherit our biome from our mothers so even if you never screwed it up it can still be there. Rebalancing is the key for far better health then we realize. Something powerful to know to is scientists estimate we have 10x the amount of bacterium in our gut then cells in our body and they estimate we have 10 TRILLION cells!… So that's 100 Trillion bacteria! Your standard dose of 10 billion equals .0001% of that total. That's an absolutely tiny amount! Despite this there can and will be some very real symptoms when first taking that amount so ease into it but when I go through a "rebalancing phase" I shoot for 100 billion a day. 50 in the morning and 50 before bed. Do your research and learn about it before sending in those little soldiers to fight the good fight but I promise it will be so worth it

  57. I was just diagnosed with celiac about a week and a half ago. Altering the diet isn't exactly a huge blow, as I've been used to eating a steady bland diet of things like rice, chicken and broccoli for some time from prior years of powerlifting/gym-going. I'm looking at it as a way to get in the shape of my life, after 40 years old. Reclaiming my health after feeling like death warmed-over. In fact, receiving the diagnosis is kinda liberating, as it gives me a reason for all the horrible symptoms I've been going through for so long. It's more than just digestive issues. Chronic fatigue and inflammation, fogginess, anxiety and depression, headaches… the list is long. To illustrate, I found myself unable to basically walk half a year ago due to painful knee inflammation. Since cleaning up the diet and training once again, the recovery is noticeable and exponential with time. The biggest challenge, I feel, is to avoid cross-contamination. I just realized I probably can't consume things like bulk bin oats and stuff like that, stuff that I'm so accustomed to, and the GF stuff on the market that's certified seems to be 2-3 times the price. Anyway, Jeff has his info down. He just told it like it is and is right on with the facts. Kudos for that. Oddly, this diagnosis has kicked my butt into lifting again and I'm so glad I had years of a training foundation, because "muscle memory" seems to be a thing. I can only imagine how difficult and frustrating it would be to embark on a health/training journey after 40, being completely sedentary one's entire life. Thanks for the quality videos!

  58. I have also anxietyattacks etc.. it's horrible, stomachpain.. not all the time but it can happen in a instant. I'm gonna try glutenfree now.. im curious if i'm gonna feel better..

  59. Bloating is due to damaged starches, not gluten. Damaged starches absorb 10X more water than native starches. And because bread made with fast acting yeasts does not allow for complete starch hydration, starches end up absorbing water from the gut, causing bloating.

  60. I was just diagnosed yesterday with Celiacs Disease after my GP Dr. told me "not to worry I must have IBS." I was still always sick, I switched to an Internist and that Dr. did some tests discovering I had Celiacs. Get tested just to be sure. I've found out living with Celiacs can cause cancer, if left untreated. And a lot of people with Celiacs have problems with corn and soy too.

  61. I am a dude with celiac and I can confirm that if you diets still crap you won’t lose weight. Especially with all the foods that replace gluten with other additives and a LOT of sugar.

  62. I love gluten. The anti-gluten movement seems silly to me. Yes I get it if you are sensitive or intolerant or ceiliac. I eat Keto. Not a short term diet, I eat keto all the time. I add gluten to cookies and keto bread because it makes them better. I lost 50 pounds and gluten was not a factor. Nothing to do with nutrition, its not bad or good for you. Like Sugar Alcohols or baking powder or vanilla extract or yeast. Its just an ingredient for texture or rising. If it hurts your tummy then dont eat it, otherwise there is nothing wrong with it. Same with nuts. If you have a nut allergy, then dont eat them, otherwise the rest of us will enjoy.

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