Dr. Christopher Gardner

16 people might not seem like a lot of people, but because GI disorder is so easy to detect, you either had diarrhea and gas or not. We're very proud of that tiny little paper, tiny little study we did. Although this raw milk company still, on their website, says they cure lactose intolerance.

16 people might not seem like a lot of people, but because GI disorder is so easy to detect, you either had diarrhea and gas or not. We're very proud of that tiny little paper, tiny little study we did. Although this raw milk company still, on their website, says they cure lactose intolerance.

So let's not go there, but let's flip that to wheat because so my concern in the world of wheat and gluten intolerance is, yeah, it's amazing how many people feel some distress. And if they were tested, you might find out that they're not clinically gluten intolerant, or I'm sure that's a continuum. But I think this actually has to do with our food supply.

So let's not go there, but let's flip that to wheat because so my concern in the world of wheat and gluten intolerance is, yeah, it's amazing how many people feel some distress. And if they were tested, you might find out that they're not clinically gluten intolerant, or I'm sure that's a continuum. But I think this actually has to do with our food supply.

So let's not go there, but let's flip that to wheat because so my concern in the world of wheat and gluten intolerance is, yeah, it's amazing how many people feel some distress. And if they were tested, you might find out that they're not clinically gluten intolerant, or I'm sure that's a continuum. But I think this actually has to do with our food supply.

So in a lot of foods that we grow, historically, there were multiple brands or types of bananas and corn and wheat, et cetera. And in the U.S., we pretty much grow one kind of corn and one kind of wheat, monocropping, massive amounts. And Americans in particular, of all the grains that people eat around the world, Americans eat wheat.

So in a lot of foods that we grow, historically, there were multiple brands or types of bananas and corn and wheat, et cetera. And in the U.S., we pretty much grow one kind of corn and one kind of wheat, monocropping, massive amounts. And Americans in particular, of all the grains that people eat around the world, Americans eat wheat.

So in a lot of foods that we grow, historically, there were multiple brands or types of bananas and corn and wheat, et cetera. And in the U.S., we pretty much grow one kind of corn and one kind of wheat, monocropping, massive amounts. And Americans in particular, of all the grains that people eat around the world, Americans eat wheat.

I actually had to do a paper one time where we were sort of trying to determine how much protein came from different sources, how much from meat, how much from dairy, how much from grains. And I was very intrigued to see that this USDA database said, here's our value of protein from grains.

I actually had to do a paper one time where we were sort of trying to determine how much protein came from different sources, how much from meat, how much from dairy, how much from grains. And I was very intrigued to see that this USDA database said, here's our value of protein from grains.

I actually had to do a paper one time where we were sort of trying to determine how much protein came from different sources, how much from meat, how much from dairy, how much from grains. And I was very intrigued to see that this USDA database said, here's our value of protein from grains.

And by grains, we mean wheat and oats and rice and quinoa and everything with a little footnote that said because 90% of the grains Americans eat is wheat, we basically just use the wheat value for this and we didn't use the others. And I thought, oh, my God, with rice and oats and everything else out there, 90% of the grains Americans eat is wheat. But think about it.

And by grains, we mean wheat and oats and rice and quinoa and everything with a little footnote that said because 90% of the grains Americans eat is wheat, we basically just use the wheat value for this and we didn't use the others. And I thought, oh, my God, with rice and oats and everything else out there, 90% of the grains Americans eat is wheat. But think about it.

And by grains, we mean wheat and oats and rice and quinoa and everything with a little footnote that said because 90% of the grains Americans eat is wheat, we basically just use the wheat value for this and we didn't use the others. And I thought, oh, my God, with rice and oats and everything else out there, 90% of the grains Americans eat is wheat. But think about it.

Bagels, pastry, breakfast toast. Even pizza crust. Pizza crust. We eat an insane amount of wheat. So one of my – favorite graphics. And sorry, maybe we'll get into this later, sort of looking at the types of carbs, fats, and proteins that people in the U.S. eat. And I'll have more details if you want to do this later. But 50% of what Americans eat for carbs is carbs.

Bagels, pastry, breakfast toast. Even pizza crust. Pizza crust. We eat an insane amount of wheat. So one of my – favorite graphics. And sorry, maybe we'll get into this later, sort of looking at the types of carbs, fats, and proteins that people in the U.S. eat. And I'll have more details if you want to do this later. But 50% of what Americans eat for carbs is carbs.

Bagels, pastry, breakfast toast. Even pizza crust. Pizza crust. We eat an insane amount of wheat. So one of my – favorite graphics. And sorry, maybe we'll get into this later, sort of looking at the types of carbs, fats, and proteins that people in the U.S. eat. And I'll have more details if you want to do this later. But 50% of what Americans eat for carbs is carbs.

And 40% is crappy carbs, added sugar and refined grains, which is mostly refined wheat. And 10% is healthy carbs. And so I think what Americans are eating, and I think the gluten intolerance, has to do with wheat being such a predominant grain source when it doesn't need to be. And very little variety in the wheat.

And 40% is crappy carbs, added sugar and refined grains, which is mostly refined wheat. And 10% is healthy carbs. And so I think what Americans are eating, and I think the gluten intolerance, has to do with wheat being such a predominant grain source when it doesn't need to be. And very little variety in the wheat.

And 40% is crappy carbs, added sugar and refined grains, which is mostly refined wheat. And 10% is healthy carbs. And so I think what Americans are eating, and I think the gluten intolerance, has to do with wheat being such a predominant grain source when it doesn't need to be. And very little variety in the wheat.