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Speaker 1: The problem seems to be too that people who start reacting to gluten are usually
reacting to something else as well. Gluten causes a leaky gut in everybody, I don't know
if you know that, but it binds you a receptor site in your intestinal cells and causes you
to release a protein called Zonulin that opens up your intestinal cells and allows other
things to sneak through, bacterium, food particles. Commonly, when people are reacting to gluten,
they're reacting to a host of other things as well. The most common [inaudible 00:27]
clinical practice, gluten, dairy, eggs, yeast, corn, soy. Those six things, I will often
take out. Are oats okay? No. It's in the literature. People say, sure, it should be fine, they
tolerate it. Personally in clinical practice, I don't risk it. When someone's already reacting
to gluten, I take oats out as well. The two most common pieces if you're only going to
do two things, gluten and dairy. They've actually taken [Levasciuos Washes
00:53] of dairy into the intestinal tract in a person who's reacting to gluten and they
can stimulate an almost identical immune response with the dairy that they do with gluten. I'd
say, "Oh my gosh, if you're going for a gluten free diet and you're not taking out dairy
and you're like 50% of the population so you got good odds that you're also reacting to
the dairy, you're not going to get better. If you're sitting on two tax, Sid Baker always
says you take one out, do you feel 50% better? You got to take both of the tax out and then
life is good. Gluten and diary, 30 days.