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Should you not eat gluten? · Stuff You Should Know

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Speaker 1: Brought to you by the reinvented two thousand twelve camera.
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Speaker 1: It's ready. Are you welcome to Stuff you should know
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Speaker 1: from house Stuff Works dot com? Hey, and welcome to
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Speaker 1: the podcast. I'm Josh Clark. With me as always is
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Speaker 1: Charles W. Chuck Bryant with this freakishly big fingertips that
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Speaker 1: I just noticed. I don't know what you're talking about.
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Speaker 1: I'm looking at it now and it doesn't look any
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Speaker 1: different than any other fingertip I've ever seen. Hold your
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Speaker 1: hand up. That is big. This is on the middle finger.
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Speaker 1: It gives me an advantage of traffic. Yeah. I met
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Speaker 1: a girl once, um who actually had she I can't remember.
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Speaker 1: I think she'd like worn out, like her fingers from typing,
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Speaker 1: or she broke it or she did something, and she
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Speaker 1: actually had that splint like this, like her middle finger
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Speaker 1: sticking up. I was like, I envy you, right, you
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Speaker 1: know you can get a splint and do that and
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Speaker 1: just tell people I could. I'm very lazy though, Sure so, Chuck,
1:02
Speaker 1: how you doing great? God a, you're getting ready for Christmas? Yeah,
1:05
Speaker 1: this is our last couple of shows here before we break,
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Speaker 1: and actually this will come out in two thousand eleven. Yeah,
1:12
Speaker 1: mind meld. But this is this is what's really going
1:15
Speaker 1: on in our world right now, Chuck. You remember Norman Borlog,
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Speaker 1: I know this is this is unique Nobel Prize winning
1:28
Speaker 1: I guess agriculturist, botanist. He is. He was responsible for
1:33
Speaker 1: the green revolution, which, ironically, the people of the green
1:39
Speaker 1: environmental revolution like to point out, is like the scourge
1:43
Speaker 1: of the environment because basically what Borlog did in the forties,
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Speaker 1: I think the fifties and sixties, there was a lot
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Speaker 1: of um famines predicted, right, Apparently up to a billion
1:55
Speaker 1: people were predicted to die because the agriculture head reached
2:00
Speaker 1: its carrying capacity, which is the number of people that
2:03
Speaker 1: can support I think, without any help whatsoever, agriculture can
2:07
Speaker 1: support like um, a couple of billion people something like that, Right,
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Speaker 1: And we'd reached that point, or we were about to,
2:15
Speaker 1: and everybody was about to be in big trouble, and
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Speaker 1: then Borlog steps in just at the nick of time,
2:19
Speaker 1: goes down to Mexico, basically forces wheat to evolve super
2:25
Speaker 1: quickly so that you have these high, high yields over
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Speaker 1: very small areas. More output exactly um, but like se
2:33
Speaker 1: more output UM and literally saves about a billion lives.
2:37
Speaker 1: That's what he's credited with. The problem is he's also
2:41
Speaker 1: credited with creating these really intensive agriculture techniques that pollute
2:45
Speaker 1: water sheds from you know, intensive fertilizer and pesticides. Um.
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Speaker 1: These things don't just grow on their own, like. It
2:52
Speaker 1: requires a lot of intensive farming. Right. I didn't know
2:55
Speaker 1: if there was a downside to his work. I know,
2:56
Speaker 1: it's it's kind of weird to think about, but yeah,
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Speaker 1: he's actually kind of a whipping posts or um for
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Speaker 1: the the environmental movement. He just passed away this last year, right,
3:05
Speaker 1: uh yeah, within the last year too. Yeah, I think
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Speaker 1: he was last year, maybe two thousnine, um. But yeah,
3:11
Speaker 1: so he's kind of he's been vilified unfairly in my opinion,
3:15
Speaker 1: for creating a lot of ecological problems. I think when
3:19
Speaker 1: you say that, you missed that he saved about a
3:20
Speaker 1: billion lives, you know. Um. But there's also possibly one
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Speaker 1: other thing that he created inadvertently with his green revolution,
3:29
Speaker 1: and that is what we call Celiac disease. Interesting, yeah,
3:33
Speaker 1: because this this will think think about this Celiac disease,
3:38
Speaker 1: which is an allergy or an autoimmune disorder that results
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Speaker 1: from an allergy to gluten. But it is an autoimmune
3:45
Speaker 1: disorder though it's not a food allergy. It's an autoimmune
3:49
Speaker 1: disorder brought on by a food allergy. Okay um. But
3:52
Speaker 1: a study I think from two thousand nine found that
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Speaker 1: it's UH that gluten allergies or seal the act disease
4:01
Speaker 1: is UM about four point five times more common now
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Speaker 1: than it was fifty years ago. And a lot of
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Speaker 1: people suspect that it it's because wheats become such a
4:13
Speaker 1: staple crop that it's found everywhere, and so since we're
4:17
Speaker 1: more exposed to it than ever thanks to this green revolution, um,
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Speaker 1: we have started to develop this disorder because of it now,
4:27
Speaker 1: so is bore logs uh was his plan or not?
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Speaker 1: Obviously it wouldn't plan, but was his technique of making
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Speaker 1: the wheat and more yield high yield? Did that actually
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Speaker 1: increase the amount of gluten? I would imagine so, because
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Speaker 1: there's just more weeks. But I think also what's behind
4:46
Speaker 1: it is wheat is everywhere because in the West there's
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Speaker 1: so much of it that we just use it for everything.
4:53
Speaker 1: Because and we'll see in a minute, it shows up
4:55
Speaker 1: in some pretty random places that wouldn't notice, Yes, that
5:00
Speaker 1: you wouldn't notice. Well, you could put some wheat and
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Speaker 1: water and drink it. Well, yeah, wheat water right, also
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Speaker 1: called beer wheat water. I'm gonna order one of this
5:10
Speaker 1: next time we're going to a bar. Yeah, can I
5:12
Speaker 1: have some wheat water kind of wheat water. I'm gonna
5:14
Speaker 1: order fire water when you order wheatwater. Okay, Well that
5:17
Speaker 1: would be whiskey or something in firewater liquor whiskey. Yeah, So, Chuck,
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Speaker 1: let's talk about Celiac disease. Let's talk about gluten. Let's
5:25
Speaker 1: let's just lay it out on the table and see
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Speaker 1: what happens. Man. Yeah, because I mean it's all over
5:30
Speaker 1: the place. Now, it's a big I would say there's
5:33
Speaker 1: some controversy because a lot of people are jumping on
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Speaker 1: gluten free diets because, like Gwyneth Paltrow said, she lost
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Speaker 1: some weight, so people are using it to lose weight,
5:41
Speaker 1: which weight Like, she's not two dimensional, she's a sheet
5:46
Speaker 1: of paper. Um. So let's talk about the small intestine.
5:49
Speaker 1: So if we want to absorb what's going on here
5:52
Speaker 1: with this podcast. The small intestine is absorbs nutrients. That's
5:59
Speaker 1: what it does. Thanks to little villian there. If you
6:01
Speaker 1: have Celiac disease, that means the lining of your intestine
6:05
Speaker 1: is destroyed to the point where, uh, it's not doing
6:08
Speaker 1: that job, and the nutrients go straight through to your poop, right,
6:13
Speaker 1: And that's just pretty much it. Yeah, it's it's just
6:16
Speaker 1: as straightforward as that. Yeah, that's celia. I mean there's
6:19
Speaker 1: a lot of twist and turns along the way. Obviously.
6:21
Speaker 1: Well one of these is not exactly straightforward. One of
6:24
Speaker 1: the um we we absorb nourishment in the small intestine, right, Yeah.
6:29
Speaker 1: So one of the side effects of Celiac disease of
6:32
Speaker 1: an inability to absorb the nutrient gluten um is malnourishment,
6:39
Speaker 1: which also happens if you've had a significant portion of
6:42
Speaker 1: your intestines removed. Malnourishment is often a result as well. Yeah,
6:46
Speaker 1: and that can lead to potentially anemia, osteoporosis, bad things,
6:50
Speaker 1: very bad things. Mal Nourishment just isn't good period. So
6:54
Speaker 1: a lot of people think, well, you know, Celiac disease
6:56
Speaker 1: is an allergy to wheat. It is um. But like you,
7:01
Speaker 1: like you just pointed out, you can get malnourishment. You
7:04
Speaker 1: can develop malnourishment from it um. And it is also
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Speaker 1: an autoimmune disorder where the body is warding off something unnecessarily, right,
7:14
Speaker 1: like your immune system is not functioning correctly. Yeah, what
7:17
Speaker 1: is this? They said that of sufferers have one of
7:21
Speaker 1: two histo compatibility leucocyte antigens. Right, So what I take
7:26
Speaker 1: from it is that's what they search for when they
7:28
Speaker 1: do a blood test disease, right, So I think what
7:33
Speaker 1: happens is it's we're exposed to wheat, right, Uh, our
7:38
Speaker 1: body mistakes the gluten. Actually, in this case, in Celiac disease,
7:43
Speaker 1: our body mistakes the protein we make ourselves for the
7:47
Speaker 1: enzyme we make ourselves that breaks down gluten as a
7:50
Speaker 1: foreign invader. Gluten is a protein, and we even said
7:53
Speaker 1: that I don't know gluten is a protein. Yes, it's
7:55
Speaker 1: a protein, we should say, yeah, found specifically in wheat
7:59
Speaker 1: bar early and rye. Yeah right, okay, yeah, okay. But
8:02
Speaker 1: the weird thing about Celiac disease is our body is
8:05
Speaker 1: not even warding off the gluten. It's warding off the
8:08
Speaker 1: enzyme our body makes to break down the gluten. So
8:11
Speaker 1: it's all kinds of confused, right, So we're introduced to
8:15
Speaker 1: we here's some gluten our body produces and time to
8:19
Speaker 1: go break it down. Some of our immune system goes, whoa, wha,
8:22
Speaker 1: what's going on? Forms antibodies that are that are um
8:25
Speaker 1: developed just to destroy these enzymes that break down gluten.
8:30
Speaker 1: So then anytime we're exposed to gluten again these enzymes
8:33
Speaker 1: are produced, our immune system mounts a defense unnecessarily and
8:38
Speaker 1: therefore we we this As a result, the gluten is
8:41
Speaker 1: not broken down. It passes through the stool or the poop,
8:44
Speaker 1: as you said, And um, we're malnourished because the villa
8:49
Speaker 1: just basically lies down on the job or is destroyed
8:51
Speaker 1: all together. And about one and one hundred and thirty
8:55
Speaker 1: three people suffer from it. But it is under diagnosed
8:58
Speaker 1: because it can mistake You can mistake it for irritable
9:03
Speaker 1: irritable bowel syndrome. Yeah. Well, let's talk about the bowel symptoms. Right.
9:08
Speaker 1: There's um, you can have an upset tummy, irritable bowel syndrome. Um.
9:14
Speaker 1: You can also have chronic diarrhea, which is one of
9:17
Speaker 1: the worst kinds of diarrhea. Yeah, I would say the worst.
9:20
Speaker 1: You can lose weight even though you're eating just a
9:22
Speaker 1: normal diet. Right, Um, foul smelling bowel movements. Yeah, what
9:26
Speaker 1: what is that all about? It means your poop stinks bad? Yeah,
9:29
Speaker 1: but I mean does not always. I think that this
9:32
Speaker 1: is like even in the notice, in the realm of poop.
9:36
Speaker 1: This is bad like dad poop, except without the tang
9:41
Speaker 1: of shaving cream also mixed in with it. Right, it's funny.
9:44
Speaker 1: There's a break like when you're a little baby. It's
9:46
Speaker 1: like the worst thing on earth. And then I remember
9:48
Speaker 1: being a kid specifically and might go and ask my
9:52
Speaker 1: dad a question. Then he would just open the door
9:55
Speaker 1: and I would be like, oh my lord, what is
9:57
Speaker 1: happening in there? I wonder what it is? So I
10:00
Speaker 1: would say, then your poop smells best between the ages
10:03
Speaker 1: of like two, and so if you're ever gonna have
10:07
Speaker 1: to smell poop, do it during those ages. Right, this
10:11
Speaker 1: is going downhill fast. There's also some non bowel related symptoms. Well,
10:17
Speaker 1: excessive gas. We didn't say that. Oh yeah, that's a
10:19
Speaker 1: big one, toot um. The non bowel related symptoms are
10:23
Speaker 1: like muscle cramps, joint pain, uh, irritability, and depression, which
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Speaker 1: I think actually are probably comorbid with smelly poop. Fue. Yeah, yeah,
10:33
Speaker 1: you're just like, oh God, I can't take this more.
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Speaker 1: A A one unmistakable sign is a well, not unmistakable
10:42
Speaker 1: because it could be other things, but a skin rash
10:45
Speaker 1: known as dermatitis herpetiformists and that's like blistering and itching
10:50
Speaker 1: on the elbows and knees and your but yeah, so
10:53
Speaker 1: if you've got that going on, you may want to
10:55
Speaker 1: get that looked into. And then part of the big
10:57
Speaker 1: problem with Celiac disease um like if you go to
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Speaker 1: a doctor and say, my poop smells really bad. I
11:03
Speaker 1: often have chronic diarrhea, I'm irritable, gassy, and I have
11:08
Speaker 1: joint pain, and I have this rash. The doctors can
11:10
Speaker 1: be like, you have Celiac disease. You may also be asymptomatic.
11:14
Speaker 1: And this is where it's it's a problem because if
11:17
Speaker 1: the symptoms are UM, you know, not too terrible, like
11:20
Speaker 1: you can deal with it and you don't even really
11:22
Speaker 1: think about it. Or if you're asymptomatic, entirely your your
11:26
Speaker 1: small intestine is still being ravaged by UM, this autoimmune
11:31
Speaker 1: disorder that you have. Yes, you may not feel terrible,
11:33
Speaker 1: but it's it's wrecking you. Yeah, you're gonna become malnoursed
11:36
Speaker 1: you're at risk for in India and osteoporocess and all
11:39
Speaker 1: this other stuff as well. Well. One stat that's in
11:41
Speaker 1: this article. Um I think Molly Edmonds wrote this, right,
11:44
Speaker 1: she did, of stuff Mom never told you, and our
11:47
Speaker 1: our chief medical correspondent. Uh. For every person that is diagnosed,
11:51
Speaker 1: about thirty people habit and are undiagnosed. Yeah, that's that's huge.
11:56
Speaker 1: That's huge underdiagnosis. So they think you're just gassy and
12:00
Speaker 1: fatigued and irritable. Right. And one of the problems why
12:03
Speaker 1: or one of the reasons why it's so underdiagnosed, as
12:06
Speaker 1: a lot of these symptoms mimic other um more or
12:10
Speaker 1: other better understood disease like cystic fibrosis. Yeah, we mentioned
12:15
Speaker 1: IBS and Cron's disease, which I thought was interesting, which
12:19
Speaker 1: I think is related somehow, is it? Though? They usually
12:22
Speaker 1: have to take out part of your intestine for chron disease. Uh.
12:26
Speaker 1: So Molly suggests, you know, to be your own advocate,
12:28
Speaker 1: which is always a good idea and because a lot
12:30
Speaker 1: of doctors will bypass that. But I bet these days
12:33
Speaker 1: doctors are hearing more and more from people saying I
12:36
Speaker 1: think I might have Celiac disease, right, and also a
12:39
Speaker 1: lot of people as Celiac disease and the idea of
12:42
Speaker 1: gluten and eating a gluten free diet, which as it
12:45
Speaker 1: stands right now is the only treatment for Celiac disease.
12:49
Speaker 1: Is eating a gluten free diet. Um is more and
12:52
Speaker 1: more people are become aware of it. I think a
12:54
Speaker 1: lot of a lot of people are starting to adopt
12:56
Speaker 1: that um not only because of celia disease, a lot
13:00
Speaker 1: of people consider it to be healthier. Yeah, that possibly
13:04
Speaker 1: gluten is responsible for the widespread depression, murder rates, like
13:10
Speaker 1: everything that's wrong with the world, it can be traced
13:13
Speaker 1: to gluten or case in, which is I think, what
13:16
Speaker 1: the what is the responsible party for lactose intolerance? Right,
13:20
Speaker 1: It's a lot of people are eating what's called gluten
13:23
Speaker 1: free casein free diets, right, Well, gluten, you can have
13:26
Speaker 1: a gluten sensitivity without having Celiac disease, So that's important
13:30
Speaker 1: to point out. Without having full blown Celiac disease, you
13:33
Speaker 1: can't have a sensitivity to it. But the things that
13:36
Speaker 1: I've read say that if you don't have a sensitivity
13:39
Speaker 1: to it and you're not celiac, you're not Celiac disease,
13:43
Speaker 1: then there's really no reason to avoid it, and a
13:45
Speaker 1: lot of it is. It's sort of the fad now, yeah,
13:49
Speaker 1: it is, but it makes you wonder. Sometimes the mob
13:52
Speaker 1: mentality is correct. You know. Um, if you do think
13:56
Speaker 1: you have Celiac disease though, and you're considering adopting a
13:59
Speaker 1: glute and free diet, hold off and actually go to
14:02
Speaker 1: the doctor first, that you want to be properly diagnosed. Um,
14:06
Speaker 1: because once you start, once you adopt the gluten free diet,
14:10
Speaker 1: it's going to mess with the results of the blood test. Yeah,
14:13
Speaker 1: you can actually show a false positive for celiac because
14:16
Speaker 1: you're avoiding gluten in the blood. Or no, it won't
14:19
Speaker 1: show up. Oh no, I thought it said you can
14:21
Speaker 1: appear to have Celiac disease. Oh see what I took
14:24
Speaker 1: from it is that you it won't show up because
14:27
Speaker 1: your body is not producing the antibodies that they look
14:30
Speaker 1: for in the blood test. Because adopting a gluten free
14:35
Speaker 1: diet is so um effective that your body starts healing
14:40
Speaker 1: itself pretty quickly. Am I wrong? I don't know. You know,
14:43
Speaker 1: it just says it can distort the blood test, So
14:47
Speaker 1: it just messes. It just messes with it one way
14:49
Speaker 1: or the other. Right, So, if you want to be
14:50
Speaker 1: diagnosed with celiac disease, I think you have it. Go
14:53
Speaker 1: get diagnosed, and then adopt the gluten free lifestyle. And
14:55
Speaker 1: that is the good news that, um, you're gonna stop
14:57
Speaker 1: experiencing symptoms in the first within a couple of days,
15:00
Speaker 1: possibly a week or so, and then your small intestine
15:03
Speaker 1: will begin to repair itself and function correctly. Yeah, because
15:07
Speaker 1: it's really it's just the gluten that your body's reacting to.
15:10
Speaker 1: And if there's no gluten, hey, yeah, they call it disease.
15:13
Speaker 1: I guess it qualifies, but it's to me it's more
15:16
Speaker 1: of a condition. If you can just quit eating gluten,
15:18
Speaker 1: it will repair itself, although it's uncurable, so I guess
15:22
Speaker 1: it is technically disease. And we talked about UM diets, right,
15:26
Speaker 1: the gluten free case and free diet is actually UM
15:29
Speaker 1: A lot of parents of autistic kids, which, by the way,
15:32
Speaker 1: I checked with the guy who has an autistic kid,
15:35
Speaker 1: and he said it's cool to call him autistics yet
15:38
Speaker 1: autistics rather than people with autism or both. He said
15:41
Speaker 1: he thought it was he'd been doing it for the
15:43
Speaker 1: last twenty years, So that's just his opinion, right, but
15:47
Speaker 1: at the very least he won't be offended. But there's
15:51
Speaker 1: a certain amount of logic to UM feeding kids with
15:54
Speaker 1: autism a gluten free case and free diet, And basically
15:58
Speaker 1: the logic behind in it is that kids with autism
16:02
Speaker 1: overproduced certain peptides that break down these things, and for
16:06
Speaker 1: some reason, this process in the brain treats these the
16:12
Speaker 1: compounds when they're broken down as opiates and cause kids
16:16
Speaker 1: to behave differently from other kids, which apparently explains autism.
16:21
Speaker 1: And it's it's not vetted enough. There haven't been enough
16:24
Speaker 1: studies apparently to prove or disprove it, but that there's
16:27
Speaker 1: a lot of parents of autistic kids who are not
16:31
Speaker 1: feeding them gluten or case and well, we're just learning
16:34
Speaker 1: so much about autism now we need to do that
16:36
Speaker 1: as a podcast at some point. Oh, definitely, because all
16:38
Speaker 1: the controversy around the UH shots that kids get causing
16:43
Speaker 1: autism and stuff like that. Yeah, there's and it still
16:46
Speaker 1: remains even after that one doctor who basically started that
16:49
Speaker 1: whole thing was completely discredited. Yeah, well, there's just so
16:53
Speaker 1: much cynicism and UM suspicion towards you know, the establishment.
17:00
Speaker 1: So we'll we'll do autism. We're promising that. Uh. So
17:03
Speaker 1: we were talking about the fact that gluten products are
17:06
Speaker 1: lousy with this stuff these days. It's obviously if it's
17:08
Speaker 1: in wheat, barley and rye, it's gonna be in any
17:11
Speaker 1: kind of baked good with this stuff, crackers, pasta, cereal bread. Um.
17:15
Speaker 1: But it's also and some weird things, not weird things,
17:19
Speaker 1: but it's weird that it's in these things, like salad
17:21
Speaker 1: dressing is so weird, Uh, salad dressing, soy sauce, peanut butter,
17:25
Speaker 1: ice cream, pudding, lipstick and toothpaste, beer, obviously, vitamins, an
17:34
Speaker 1: envelope adhesive. Yeah, which makes me wonder is that when
17:40
Speaker 1: she has like a really heightened uh gluten allergy perhaps So, Yeah,
17:45
Speaker 1: it's in all those things. Obviously any kind of anything
17:48
Speaker 1: made with flour, so you don't might not think about
17:50
Speaker 1: soup like a chowder or a gravy that's sticking with flower.
17:54
Speaker 1: I wouldn't want to live if I couldn't eat gravy. Yeah,
17:59
Speaker 1: you can want to live a vy free life. Either
18:00
Speaker 1: that or my my bowel movements would stink because I
18:04
Speaker 1: would not stop eating gravy. What's the point If you
18:07
Speaker 1: can't eat gravy, what's the point of eating anything. I'm
18:10
Speaker 1: with you, either you do the dark brown gravy or
18:12
Speaker 1: like the light brown, pretty anything. I prefer brown gravy,
18:16
Speaker 1: like dark brown like KFC. Yes, but I will eat
18:19
Speaker 1: any gravy really, alright. Uh. The other good thing about
18:24
Speaker 1: the fact that gluten is all over everyone's radar now,
18:26
Speaker 1: UM is that if you do want to live a
18:28
Speaker 1: gluten free life, it's a lot easier now too, because
18:31
Speaker 1: there's tons of products now that are touting being gluten
18:34
Speaker 1: gluten free, including gluten free beer. Yeah. What do you
18:38
Speaker 1: know the brands? It was curious about that. No, but
18:43
Speaker 1: there's there's there's several out there. I think Terrapin, one
18:47
Speaker 1: of our breweries from beloved Athens, Georgia, has a gluten
18:51
Speaker 1: free beer. I think, yeah, I think there's that. Several
18:54
Speaker 1: brands have started to UM carry to produce gluten free beer.
18:59
Speaker 1: Because really all you need is is some sort of
19:01
Speaker 1: starch to get things going. It doesn't have to be wet.
19:04
Speaker 1: You should consumably use rice. There's also a soy vodka
19:09
Speaker 1: that's awful, but it's out there. UM because think about it,
19:13
Speaker 1: gluten vodka is often made from grain, and you're in
19:17
Speaker 1: big trouble with with whiskey vodka. They I have had it.
19:20
Speaker 1: It was one of the few shots free shots I've
19:22
Speaker 1: ever given back in my life. It was now when
19:24
Speaker 1: you mean give it back, you spit it back at
19:26
Speaker 1: the bar to no. Um. I grabbed two and I
19:30
Speaker 1: did one and actually caught the the girl who was
19:33
Speaker 1: handing him out attention and put it back on the tray.
19:36
Speaker 1: Put the little test tuo back in the thing. Bad. Uh.
19:40
Speaker 1: What was I gonna say, Josh, oh, if you're eating out,
19:43
Speaker 1: you're gonna want to talk to your waiter or chef.
19:45
Speaker 1: And a lot of you know, trendy restaurants these days
19:48
Speaker 1: have a little gluten free sections too, because everyone thinks
19:51
Speaker 1: that they're they have celia because he's now well right well.
19:54
Speaker 1: And not only that, there's a lot of people out
19:55
Speaker 1: there who, like you said, think it's healthy. It's it's
19:58
Speaker 1: kind of the fad. So there's strengthen numbers as far
20:01
Speaker 1: as consumer ship goes UM And apparently between two thousand
20:04
Speaker 1: and two, No, two thousand four and two thousand nine,
20:07
Speaker 1: in five years UM, the amount of gluten free products
20:11
Speaker 1: on the market increase, according to the neil Thing Company. Well,
20:15
Speaker 1: and they know what they're talking about. Well, they want
20:17
Speaker 1: to make a buck. Well it's who the neil Thing company. No,
20:20
Speaker 1: just people that make the products that you consume. They
20:23
Speaker 1: want to make a buck. So they know that gluten
20:24
Speaker 1: free is a big deal, so they slap gluten free
20:26
Speaker 1: on there and obviously remove the gluten. I'm not saying
20:29
Speaker 1: they're lying to everyone. You know, Mellow Mushroom has a
20:32
Speaker 1: gluten free pizza. Of course they do. Uh. Molly points
20:39
Speaker 1: out that one thing you can do is um instead
20:41
Speaker 1: of to try and avoid gluten, just look at a
20:44
Speaker 1: list of safe foods that might be easier, just to
20:47
Speaker 1: think in the realm of vegetables and fruits, nuts, dry beans,
20:51
Speaker 1: milk and get clear soup, no gravy, dairy and by
20:55
Speaker 1: the chuck, I want to correct myself corn rice. So
20:59
Speaker 1: I re tales sales of gluten free products have increased,
21:02
Speaker 1: se not the number of products on the market. Okay,
21:06
Speaker 1: retail sales, but still I think that that's directly proportionate
21:09
Speaker 1: to the number of products on the market. Also, Josh
21:12
Speaker 1: Potato and Chema, I like how you say that, How
21:16
Speaker 1: should I say it? I think that's right, okay, instead
21:19
Speaker 1: of quinola quella. How I've always said, um, what chuck,
21:23
Speaker 1: what happens if you are a Catholic? You're in big trouble,
21:26
Speaker 1: aren't you. Yeah? Like it's it's made with with wheat
21:30
Speaker 1: and they're not going to bend on that, right, And
21:31
Speaker 1: that the the the Pope the Catholic churches actually issued
21:36
Speaker 1: a ruling. Pope, Yeah, oh yeah, you're right. He just
21:41
Speaker 1: he looks creepy. That's the reason. Okay, I'm glad you
21:43
Speaker 1: said that. Um. The the Catholic Church issued a ruling
21:49
Speaker 1: on the presence of gluten in the communion wafers and
21:53
Speaker 1: said that the true Eucharist bread must be made with wheat. Right.
22:00
Speaker 1: Apparently there is a young girl whose um communion was
22:05
Speaker 1: nullified by the Catholic Church because she had been she
22:09
Speaker 1: had received her first communion as a low gluten wafer,
22:12
Speaker 1: which the Protestants have come to embrace. So they said
22:14
Speaker 1: they didn't count. They said she's not a Catholic like
22:18
Speaker 1: she she didn't. There are several rights to Catholicism. There's baptism,
22:22
Speaker 1: first communion, first penance, confirmation, marriage, and last rights right
22:27
Speaker 1: and she can still off right. Um, so one of
22:30
Speaker 1: her I guess points of Catholicism was literally overturned hers
22:35
Speaker 1: personally by the Catholic Church because she had received a
22:39
Speaker 1: low gluten wafer. And they wonder why Catholicism is losing
22:43
Speaker 1: It's it's a members because they're basically saying to her,
22:48
Speaker 1: you're we're forcing you to have stinky poop, little girl, girl,
22:51
Speaker 1: we don't care if you can die from this. Well
22:54
Speaker 1: it's only one little wafer though. Well the problem also is, um,
22:58
Speaker 1: the Protestants have embraced low gluten wafer, but low gluten
23:02
Speaker 1: doesn't mean no gluten, so there's kind of that too.
23:06
Speaker 1: I mean, people with severe Celiac disease can you know,
23:11
Speaker 1: still have a pretty bad reaction to a comedian wafer?
23:15
Speaker 1: And check? This is a big deal. I mean it's
23:17
Speaker 1: not to you and me, but to you know, devout
23:20
Speaker 1: cast who have Celiac disease, this is a big deal. Yeah,
23:24
Speaker 1: it's a very important right for them. And it is
23:26
Speaker 1: very disappointing that the Church came out and ruled like no, sorry,
23:29
Speaker 1: it's like roll with the changes a little bit, you know,
23:32
Speaker 1: which is weird because the Church has been known to
23:35
Speaker 1: you know, evolve over time, like there used to be
23:38
Speaker 1: such a thing as purgatory. Not anymore, according to the
23:41
Speaker 1: Catholic Church. But the Eucharist has to be made with wheat. Interesting,
23:46
Speaker 1: it is interesting. I think we said the word gluten
23:48
Speaker 1: enough now to where it sounds funny to me in
23:50
Speaker 1: my head. Yeah, it sounds very Midwest, northern Midwestern gluten. Yeah,
23:55
Speaker 1: gluten like sh Morgan's board or something. Do you have
23:58
Speaker 1: anything else? I got nothing else, So I mean I
24:00
Speaker 1: could keep talking for a while. No, I just say
24:03
Speaker 1: if you if you think you have a gluten sensitivity, uh,
24:06
Speaker 1: you can. You should go see a doctor, get your
24:09
Speaker 1: blood test. I think after the blood test, I'll even
24:11
Speaker 1: do a biopsy. If you're small intestin, I guess. And
24:14
Speaker 1: if you're a heavy smoker and you're not sure if
24:15
Speaker 1: you have a gluten sensitivity, ask a friend or loved
24:19
Speaker 1: one who lives with you. They'll tell you, oh, because
24:21
Speaker 1: you can't smell, got you. And if you want to
24:24
Speaker 1: learn more about Celiac disease, uh, and whether or not
24:27
Speaker 1: it's plural, you can type that in C E L
24:32
Speaker 1: I A C in the handy search bar at how
24:34
Speaker 1: Stuff Works dot com they'll bring up a very interesting
24:37
Speaker 1: and concise article by Molly Edmunds who manages to marry
24:41
Speaker 1: Greek mythology and autoimmune disorders of the intestine pretty definitely
24:47
Speaker 1: really Yeah in the intro, Yeah, since I said a
24:50
Speaker 1: handy search bar, that means then it's time for the
24:52
Speaker 1: listener mail. Yeah, Josh, I'm gonna call this. Uh, a
24:58
Speaker 1: couple of emails from the same girl. Okay, first kiss stuff,
25:01
Speaker 1: And then there was an update you'll see what I
25:03
Speaker 1: mean from Alison. Yes, guys, you asked for a story
25:08
Speaker 1: about a first kiss. I think I have just the one. Uh.
25:11
Speaker 1: If you hold on through the cheesy parts, you'll see
25:14
Speaker 1: how it all comes back to you. Guys. Is this
25:15
Speaker 1: the girl from who had her first kiss at seven? Uh?
25:20
Speaker 1: Now I already read that one. Yeah, I thought this
25:22
Speaker 1: was a follow up. Now this is different girl. When
25:25
Speaker 1: I was eighteen, she was a late bloomer too, because
25:27
Speaker 1: she was eighteen to late bloomers. I interned for a
25:31
Speaker 1: summer in Paris, staying at an international house students in
25:35
Speaker 1: turns like she she wasn't allowed to leave parents. She said,
25:41
Speaker 1: I met the most wonderful people there, two English brothers
25:43
Speaker 1: and an Irishman became my particular friends and we decided
25:46
Speaker 1: to go on a weekend trip to Venice, and it
25:48
Speaker 1: turned of fortune. Our last night landed me alone on
25:50
Speaker 1: a dock in Venice with one of the Brits that
25:53
Speaker 1: had shyly been flirting with me for months. It may
25:56
Speaker 1: have been pheromones, It may have been that our teeth
25:58
Speaker 1: did not smash together here, but my first kiss led
26:01
Speaker 1: to my first love. Well, we have been together for
26:04
Speaker 1: two years now, all of it long distance. On a
26:07
Speaker 1: return vacation to Italy we took last winter, the brit
26:09
Speaker 1: introduced me to stuff you should know. I've been hooked
26:12
Speaker 1: ever since, and as sad as it may sound, you
26:14
Speaker 1: guys helped to stay connected by either sharing of our
26:17
Speaker 1: headphones l O L ngto your podcast as we traveled,
26:21
Speaker 1: or listening separately before we go to bed and ocean apart,
26:25
Speaker 1: only to discuss the newest episode in the morning. Here's
26:29
Speaker 1: an update. She sent me an update a couple of
26:31
Speaker 1: weeks later. The brit and I actually broke up for
26:34
Speaker 1: a few months. Uh with his career about to start
26:37
Speaker 1: in London and my graduate studies starting next year in
26:40
Speaker 1: New York, and a few other complications. However, he said
26:43
Speaker 1: he's made a mistake and he's trying to win me back.
26:46
Speaker 1: He's even willing to move to New York for me. Sweet.
26:48
Speaker 1: He's just waiting for me to decide if that's what
26:51
Speaker 1: I want. And I've been getting me I've been giving
26:53
Speaker 1: him a hard time as I make up my mind. Uh.
26:57
Speaker 1: I quote directly when he said, listening to Josh and
26:59
Speaker 1: Chuck it and I before I go to bed without
27:01
Speaker 1: you his torture, Well that it's really sweet. This guy's
27:05
Speaker 1: pretty cool. It read a different way listening to Josh
27:08
Speaker 1: and Chuck his torture. I told you, Uh, I told
27:12
Speaker 1: you that you guys play an important partner lives. To
27:14
Speaker 1: make a long story short, I want to give him
27:16
Speaker 1: a second chance. He's a love of my life. Would
27:20
Speaker 1: there be any chance that you could read my email
27:22
Speaker 1: and perhaps let him know that I am still those Wow?
27:26
Speaker 1: I just got chills. Chuck so nameless. Brett Alison says
27:31
Speaker 1: she still loves you. It sounds like you're moving to
27:33
Speaker 1: New York. But it's like the Big Apples calling your
27:36
Speaker 1: name my friend. So if you had a secret, I'm sorry,
27:39
Speaker 1: not so secret. Kiss on a dock in Venice with
27:42
Speaker 1: the girl named Alison. Then then we're talking to you
27:44
Speaker 1: because she didn't give a name, so she calls him Britt.
27:47
Speaker 1: Maybe his name is Britt, maybe Britt from Great Britain.
27:51
Speaker 1: So that's it. Wow. Wow, And she since bugged me
27:56
Speaker 1: a couple of times like, are you gonna read it?
27:58
Speaker 1: It's like, have you not talked to him? Right? Yeah?
28:01
Speaker 1: Refusing to contact him until it comes out. It's weird.
28:04
Speaker 1: Well I hope they don't. Actually, I hope he doesn't
28:07
Speaker 1: move on because he didn't because we didn't publish fast enough. Wow. Wow.
28:14
Speaker 1: I can't even think of something to call for. That
28:16
Speaker 1: was really sweet. Um. If you've ever been on a
28:20
Speaker 1: boat that started sinking, we want to hear about it. Yes,
28:24
Speaker 1: hopefully the brit will be flying actually to New York
28:27
Speaker 1: rather than sailing a steamership here. If you've ever been
28:32
Speaker 1: on a boat that started sinking, Uh, we want to
28:34
Speaker 1: hear about that story. You should probably just go ahead
28:37
Speaker 1: and put it in an email and you can address
28:40
Speaker 1: that email to Stuff podcast at how stuff works dot com.
28:50
Speaker 1: For more on this and thousands of other topics. Is
28:52
Speaker 1: it how stuff works dot com. To learn more about
28:54
Speaker 1: the podcast, click on the podcast icon in the upper
28:57
Speaker 1: right corner of our homepage How Staff Works iPhone app
29:01
Speaker 1: has a ride. Download it today on iTunes, brought to
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Speaker 1: you by the reinvented two thousand twelve camera. It's ready,
29:10
Speaker 1: are you