Dr. Christopher Gardner

I know there's actually some folks out there that are trying to bring back sort of some heritage versions of different wheat grains. Camut and buckwheat and what are some of the other ones? Farro and wheat berries. I actually make a kick-ass wheat berry salad if you want to get into that later. But

I know there's actually some folks out there that are trying to bring back sort of some heritage versions of different wheat grains. Camut and buckwheat and what are some of the other ones? Farro and wheat berries. I actually make a kick-ass wheat berry salad if you want to get into that later. But

I know there's actually some folks out there that are trying to bring back sort of some heritage versions of different wheat grains. Camut and buckwheat and what are some of the other ones? Farro and wheat berries. I actually make a kick-ass wheat berry salad if you want to get into that later. But

Of all this refined wheat that we're eating, to your point, I think, God, isn't that amazing that so many people are now coming up with gluten intolerance? What is going on? I think it's because we eat so much wheat, so much refined wheat, and it's really just one kind. I have heard, I don't know if you've had this experience.

Of all this refined wheat that we're eating, to your point, I think, God, isn't that amazing that so many people are now coming up with gluten intolerance? What is going on? I think it's because we eat so much wheat, so much refined wheat, and it's really just one kind. I have heard, I don't know if you've had this experience.

Of all this refined wheat that we're eating, to your point, I think, God, isn't that amazing that so many people are now coming up with gluten intolerance? What is going on? I think it's because we eat so much wheat, so much refined wheat, and it's really just one kind. I have heard, I don't know if you've had this experience.

I've had Europeans come and say, you know, I ate a lot of bread in Europe and I come here and I'm like gluten intolerant. And then I go back to Europe and I can have bread again. And I don't know this, so I'm not a food scientist, but I think that's part of it.

I've had Europeans come and say, you know, I ate a lot of bread in Europe and I come here and I'm like gluten intolerant. And then I go back to Europe and I can have bread again. And I don't know this, so I'm not a food scientist, but I think that's part of it.

I've had Europeans come and say, you know, I ate a lot of bread in Europe and I come here and I'm like gluten intolerant. And then I go back to Europe and I can have bread again. And I don't know this, so I'm not a food scientist, but I think that's part of it.

Yeah, not my area of expertise. Really can't speak to this effectively. Do know that for a basic nutrition class that I teach, I was looking at a survey of celiac disease and testing people for it. And even like half the population with full-blown celiac disease didn't know they had it and were consuming wheat. And so even if you have it, there's a range of response.

Yeah, not my area of expertise. Really can't speak to this effectively. Do know that for a basic nutrition class that I teach, I was looking at a survey of celiac disease and testing people for it. And even like half the population with full-blown celiac disease didn't know they had it and were consuming wheat. And so even if you have it, there's a range of response.

Yeah, not my area of expertise. Really can't speak to this effectively. Do know that for a basic nutrition class that I teach, I was looking at a survey of celiac disease and testing people for it. And even like half the population with full-blown celiac disease didn't know they had it and were consuming wheat. And so even if you have it, there's a range of response.

You could have and just think, oh, my stomach's grumbling. Yeah. It doesn't bother me that much. Whereas you have some people who don't have full-blown celiac and they have some gluten intolerance and a small amount bothers them. So even in there, there's some wiggle room that's hard to explain where you can't look somebody in the eye and say, sorry, I've diagnosed you. You don't have this.

You could have and just think, oh, my stomach's grumbling. Yeah. It doesn't bother me that much. Whereas you have some people who don't have full-blown celiac and they have some gluten intolerance and a small amount bothers them. So even in there, there's some wiggle room that's hard to explain where you can't look somebody in the eye and say, sorry, I've diagnosed you. You don't have this.

You could have and just think, oh, my stomach's grumbling. Yeah. It doesn't bother me that much. Whereas you have some people who don't have full-blown celiac and they have some gluten intolerance and a small amount bothers them. So even in there, there's some wiggle room that's hard to explain where you can't look somebody in the eye and say, sorry, I've diagnosed you. You don't have this.

So it is really important for people to acknowledge and own what they feel and to look into it.

So it is really important for people to acknowledge and own what they feel and to look into it.

So it is really important for people to acknowledge and own what they feel and to look into it.

don't concern me more than any of the other things that are in the package, processed foods, and partly because those are almost impossible to study. So in my world, if somebody says this thing is a health concern or health benefit, I have to think, how would I study that? And what is the outcome? So really my world is what is the exposure and what is the outcome? Can I get funded to do that?

don't concern me more than any of the other things that are in the package, processed foods, and partly because those are almost impossible to study. So in my world, if somebody says this thing is a health concern or health benefit, I have to think, how would I study that? And what is the outcome? So really my world is what is the exposure and what is the outcome? Can I get funded to do that?