The people most scared of gluten are the same people that think we should ban chemical additives like Dihydrogen Monoxide. You have no idea what it is, all you know is it sounds scary.
Dolphinfromthesea dihydrogen (H2) monoxide (O) is just a fancy way of saying water haha. Using the real chemical names often just scares people because it’s unfamiliar.
Someone with coeliac disease here: thank you so much for debunking these things, it annoys me so much when people do the diet and all that jazz out of pure ignorance and not medical issues...
I feel like if you don't needa eat gluten free, you really shouldn't because it's already so restrictive. Since it's become 'trendy' I image it's created a host of ppl that think 'you're lying' or 'just being picky'.
@@peggyt1243 Canada has adopted the American spelling of the words, but traditionally it’s spelled like Coeliac, as it is in other commonwealth countries like Australia
@@allegrahoekstra5736 it's actually a necessary part of making seitan or gluten free product. In factory the water is recollected, evaporated, and the rest is gluten-free flour
@@tallinn5086 If people are willing to help her translate this video it could become available in many languages as you can activate subtitles and then change which language to translate to in the video settings.
@@techlari5618 That's actually a very good suggestion. Even though in most countries being at least billingual, with english being the second language, is pretty much standard, for native japanese, chinese, etc. speakers it's still hard to follow an english video. And often being fluent in english is only common for those with higher education. Well, no need for a german translation here. Those of us with medium and high education can follow this video easily, and those with low and medium education level have usually learned stuff like that in school (nutrition teaching for lower education schools, for higher education levels, nutrition is part of biology and chemistry classes).
@@olgahein4384 Thank you! English is standard for Swedish schools as well. It's true that English is being taught in quite many countries although there's alot of elderly which never had the opportunity to learn English in schools or later in life. Also there's the issue with all non-natives in countries, not knowing the native language and possibly not even English very well. In a hospital setting language can be a big barrier and sure hand gestures and drawings go a long way but in worst case scenario it would be impossible to convey the details of a medical condition like celiac disease to someone who can't understand the information video. Last thing I would like to note is that there's so much misinformation online not only regarding how to cook food but also when it comes to nutrition, diets, health and safety etc.. so subtitles in native languages, properly translated can save lifes and lessen to cause of worries for alot of people.
lol, same thing happen on my friend, she always got diarrhea and she can’t figure out the reason that caused the diarrhea, until she decided to lose weight and tried vegan gluten free diet. She suddenly realized that she was no longer diarrhea, turn out she is celiac and lactose intolerant.
As a kid my mom was recommended by a homeopathic "doctor" that I needed to follow a dairy and gluten free diet, I wasn't celiac or anything. For years my food tasted like cardboard, for real, 20-15 years ago gluten free food was so so bad
My sister is gluten sensitive and thought she had celiac for years. Her doc did too, so it isn’t like she was pulling a diagnosis out of her ass. Gluten free still isn’t very good except for baby food. The only bread that doesn’t taste like cardboard is SOOOOO expensive. I would regularly try new GF foods I found to see if they were worth her money (I live across the world). So so bad!
As someone who has an autoimmune condition (that isn't celiac) that requires me to be gluten free, THANK YOU for this. So many people think being gluten free is a fad and they don't care. Some people will even just give me gluten because they think I'm being ridiculous and trying to lose weight. People need to take gluten free diets more seriously, but at the same time, I'm glad that gluten free is more popular because now I can actually eat in most places
So true!! I'm actually sensitive to things like xanath him and soy etc is gluten free stuff too..sigh. So I have to be super careful but it is awesome it is being made everywhere and accessible to us!!
On the flip side I'm a waitress, people will claim allergies when they dislike things. This is rude because we have to take special care with your food. But that being said you have to take every claim seriously because you don't want to hurt any one.
My gluten free friend and I went to a cafè and she ordered a gluten free brownie. They asked her if she was Celiac/gluten intolerant or if she was just eating gluten free. She laughed and said “I would never in a million years choose to eat like this”
madtabby66 Some people are shady and will cook gluteny stuff in the same pans or pots and not clean it properly. Someone might have fried food in my pans while I was away from home. I got really sick after eating the food. Unless the person serving them was just curious or maybe they were going to be a butt. Some people are honest enough to warn people off from something with the risk of cross contamination, other people aren’t so much. I once went out where there was a great server and she warned me that even though it’s supposed to be a dedicated fryer, it’s possible someone could have fried something in there that should have never been in there. And she would happily swap in food she knew was safe for me to eat.
Roses 101 i worked in flood court for few yrs before. People don’t understand that when they r ordering the gluten free menu, we would need to delay all food production just to make their order and sanitize the bench also change everyone’s gloves in the kitchen (incl pass out staff) to prevent cross contamination. Believe it or not, 90% of them complaint that the food takes too long and that they would have ordered the ‘normal’ option instead next time to get the food faster =_=. I believe the cafe staff u went to also been through the same thing n just trying to measure if they need to take extra precaution or not. It’s not always what was the ingredient used for your friend’s brownies. But also hope it’s being handled during serving. Trust me. It is a pain :(
My sister worked as a "tea lady" in a private hospital and saw the kitchen staff always using the gluten free toaster for regular use, when the other toaster was in use. Her best friend had nearly died from a crumb of regular bread, so she tried to explain the importance, but they said they always do it, and no one had gotten sick. I don't know why she didn't take it higher.
83% of hospitals (non-private ones) in my country (The Netherlands) have reported to be incapable of being 100% sure that a gluten-free meal can be kept gluten-free during preparation, or during transport. This is true for all types of care, whether it's emergency admittance or planned admittance for surgery. I had surgery in 2020 and the pass-out question-round that I had gotten 7 times prior to surgery had me explicitly state 7 times I can NOT eat anything with gluten, but the nurses didn't care, it wasn't registered at all, they wanted to have put a slice of bread containing gluten in front of me after I woke up anyway....7 times and they did nothing (which I had obviously expected, I had my own stuff with me, but the negligence was just....ugh). Currently I am waiting for the pandemic to hit even more of a low point than it currently is at to file a complaint with that hospital, even though it's been 2 years a go I am still pissed off that it was a piece of information they discarded that easily.
@@LilacDaisy2 In the US, the only thing we refer to as "tea" is the actual tea beverage itself. Any other beverage or snack is not. Also, we don't tend to have a position for just serving snacks and beverages. Oftentimes, that role is filled by nurses, nursing assistants, kitchen staff, volunteers, etc. Depends on the facility. There may be a rare place here or there that has that specific job, but it's most certainly not common. It's just going to be one of many tasks a person does, so, I don't know what we would call that position if it exists anywhere.
the "we always do it and theres never a problem" is such red flag behavior. Not having a problem doesn't mean the risk isn't there it just means you got lucky.
I've actually tried it before while making a cake, I thought it would make it taste better. {ATM I had been experimenting with different flours I liked} I was sorely mistaken.....
I’m starting to see the phrase “gluten friendly” pop up in some restaurants where I live in the US. It lets people know that the food is made without gluten, but isn’t necessarily safe from cross-contamination. Also, a friend of mine has celiac disease, and she once told me that she can’t understand why anyone would voluntarily choose that diet because she has to take so many supplements just to get all the nutrition she needs.
Gluten friendly (literally the worst term to have been created involving gluten) can mean anything from no gluten but made in a factory that processes gluten to low gluten. There are no FDA regulations around the word like there is with certified gluten free (meaning it is heavily tested to ensure there is no gluten in the product) so it is entirely up to the manufacturer of what it means to them. This is dangerous for people with celiacs both for new people just rrying to navigate the very confusing world of gluten free and cross contamination and for friends and family of celiacs who don't fully understand yet. The term should truthfully be either bammed or heavily regulated at the least.
It's not to bad, given I've been off gluten since I was 3 due to allergies. If I wasnt allergic though I would not be on this diet. The bread is getting better now but before it was terriable
It sucks I have celiac disease. Like not eating gluten isn’t hard but having to explain it to people and them telling you all you want is attention is terrible.
My sister worked at a cafe that offered "gluten free friendly" bread. They used regular, glutenous flour and let it "rest" for 24 hours, which they thought would let the yeast digest the gluten, making it gluten free. She tried to explain to them that gluten is a protein, yeast breaks down sugars, and "resting" bread isn't a special process, it's just proofing. They didn't listen and kept selling the (completely normal, glutenous) bread, so she just started letting customers know that it wasn't really gluten free so no one accidentally ate it if they had celiac or a gluten sensitivity.
Knutt I agree with your friend. It's pointless since that diet won't help any if us that don't have that condition. Not to mention it's taking away food from those who actually need it..
For some reason I can envision SoYummy making a video where they tell people that there is rubber in normal bread when they do a side by side wash of the dough vs gluten free dough...
Yup, can't wait for the "make toys out of bread!!!" video. Roll footage of a loaf in a sieve, cut to 5 minutes later...purple plastic dinosaur sitting in sieve, WOW!
To be fair, some people on a gluten free diet may actually lose weight - but that's usually only the case because it means suddenly they're buying more fruit, meat and vegetables (which are gluten free!). So really, have a less processed diet and you'll probably lose some weight. Don't buy gluten free products if you don't have to.
I've eaten much healthier since I've eliminated gluten as well as several other foods I had developed intolerances to. The reason is that restaurants and most processed foods are a no-go for me. I barely ever eat processed food, and generally eat natural whole foods that have no reason to have gluten in them.
You tend to find people that push the idea of juice cleanses and such are often experiencing the same kind of thing. They cut out a lot of the chemicals and drinks that aren't good for them and have other affects on their body when they do those things and then attribute themselves feeling better to the juice cleanse and not the fact that they cut out all of the other unhealthy crap from their diet for a bit.
It's pretty much like that with all diet products. If you are trying to replace something like sugar or fat with chemical substitutes the products made with those substitutes are always much less healthy than the original full fat/sugar versions. To lose weight on any diet it comes down to eating less processed junk and watching your portion sizes. It's just easier said than done which is why people cheat with these substitutes.
I'm a Celiac, people who want to eat gluten free voluntarilly are freaking NUTS! I miss REAL pizza, but since I don't want to die, so I avoid it for life.
Right. I miss going out and buying a donut. Or the cheap grocery story cake mixes. And actual fluffy bread. And cheap pasta. And roti/naan. And cheap cereals.
It’s also really frustrating that fad diet gf people have made many people not care or realise things about cross contamination and small amounts of gluten in things for flavour (from barley) etc. Which means that they are not gf. You have to read the label so thoroughly all the time on everything, even stuff you’d never expect such as plain chocolate, ice cream, soy sauce etc.
My grandmother has celiac disease and honestly, she’s always just gone without anything with gluten in it. Even now with the wealth of gluten free options, she calls them glorified cardboard and just skips.
I usually describe the taste and texture of GF bread as 'tasting of tears and disappointment' - or cardboard if it's bad (GF pizzas have that consistency). It's got a lot better, we have decent croissants and pastries now, and the stuff people are moaning about now are worlds away from the stuff that was 7-8 years ago. It's one of the few good things about the fad, what was basically Schar and pretty dreadful has now a lot more food technologists working on it, and a lot more diversity. When I started buying GF food it was hard to find, and quite often was mouldy on the supermarket shelves cos nobody bought it!
Having celiacs is awful, having more gluten free products has allowed us to feel more normal and have less cravings for gluten foods. The reason my boyfriend has gained any weight is because he was finally not starving to death! No one else needs this diet (aside from sensitivity/allergy) really. It's so hard to deal with. We tend to have to tell people preparing our food that he has celiacs so they'll take it seriously.
I do agree with you, that no one else needs this diet except those who actually need it, but at the same time unfortunately, I feel like we have to thank the trendy influencers who only do it for whatever else reason for popularizing it. Because of that, companies jumped on the band wagon and started pushing out more gluten-free stuff and restaurants providing more options when eating out.
Exactly. A lot of people are also allergic to gluten. I don't like how Ann is trying to make it seem like gluten free products only exist because celebrities endorse them. 🙄🤦♀️ The intent behind this video seems to be bragging about how gluten based products taste sOoOo much better.. Very rude and disrespectful to people who can't have gluten. Smh
Even if someone is being silly about it, chefs and other food preparers should always be careful not to mess around with things like gluten free foods and cross contamination. It’s not up to them to determine whether or not their customers requests are legitimate or just a fad.
You'd be shocked. I have a friend with celiac disease and when she orders gluten free or asks what gluten free options there are, the amount of servers who scoff at her is ridiculous. All the uppity jerks who make a stink about it and then order a beer ruin it.
I used to be a waiter, and whenever someone requested Gluten Free food I;d always check if they were celiac or if they just on a diet. I honestly don't know why people think that pretending you're allergic to something in a restaurant is a good idea, but people do it all the time. The most mind blowing of this in reverse was the man who forgot to mention he was allergic to nuts until I put his food down in front of him.
There are people who go overboard though. I know someone with celiac disease who won't eat GF brownies from the same plate as people who had a sandwich. Not on the same plate as a sandwich, but just someone who ate a sandwich 20 minutes ago picked up a brownie. She does actually have to EAT the gluten for there to be a reaction. And that's down to placebo effect and bad education.
@@oliverstrahle even that’s still messed up... nobody should have to disclose their medical history to you for you to take their request for gluten-free food seriously lmao Also not everyone who is gluten-sensitive is celiac; my stepfather can’t eat much gluten or it makes him sick and it’s a very new development in his life LMAO. He isn’t celiac but it can make him ill, so would you be serving him gluten because his answer isn’t good enough for you???
It's about time someone with a large audience actually explains the whole thing with gluten and celiac disease properly! I had a friend once in high school that had it and that's how I learned about it and it's through her that I was informed about all of this.
I have an aunt with celiac disease so bad that she has to wash her steaks before using them (because of a small amount of flour used to keep them from sticking together)
I’ve got two friends with Celiac. One just can’t eat bread, but the other one will have a reaction if you touch bread, shake her hand, and then she bites her fingernail or something. She spent about 1/3 of college in a wheelchair because her villi were shredded and she couldn’t absorb the nutrients in food, so she was constantly undernourished.
Ugh. I really hate "influencers" who doesn't even know a thing about what they are "influencing" to others. I think it's the same with keto diet. People just barged in to the keto diet trend without researching a thing about it. Oh if you can only make a video about this!
I don’t know much about the keto diet thing but my mom has been on a keto diet for about 5 maybe 6 months now and she’s lost almost 30 pounds, so I don’t think that gluten free and keto are even similar. The idea yes, but not the end result. Since keto means taking away all starch, sugar, and carbs (at least I think that’s what she told me, I have a bad memory lol)
My grandmother was influenced to do the Atkins diet, she had no idea that it would crap her kidneys so hard. It tipped her into kidney failure, she lived the last 5 years of her life on dialysis because she thought she could follow a fad diet ( if everyone's doing it, it must be safe!) If she had spoken to anyone who was qualified - a dietitian or her doctor, they would have told her to steer clear, that it can be harsh on the body making severe dietary changes. No matter what trend or fad you're trying to follow, your body's mileage may vary doing it! There's a reason why every diet and exercise program out there tells you to consult the doctor before you begin!
When my family (4 people) went on keto, 3 of us (myself included) ended up almost dying. I lost the ability to sleep and ended up an interesting mixture of manic and suicidal (I'm the one who went back to eating normally first, so I didn't really have the chance to have many physical symptoms, aside from the fact that I started out a healthy weight and ended up underweight, also had diarrhea, but nothing too life threatening other than the wild uncontrollable danger to myself from my own behaviour. Though later realizing I'm intolerant to eggs, a huge part of what we were eating, might've explained why my reaction was so quick and intense), my brother had a seizure, and my mom got to the point she couldn't even keep water down because she kept vomiting. My dad was the only one who felt okay, though he didn't feel fantastic either. Keto can be VERY dangerous without medical supervision.
Ann, I'm a medical student and no one has ever explained Coeliac's disease as well as you did here! I LOVE your videos and what you're doing - keep them coming! love from the UK xx
Yeah, this was legitimately the most educational & informative gluten-related video I've seen. More informative than anything else I've watched, heard, or had the patience to read. I might know more about gluten than people I know who *actually have* Celiac's Disease & gluten sensitivities.
I never thought about that irony you mention about coeliac. Gluten free diets are often promoted as some kind of fad 'weight loss' diet, and yet people with coeliac are underweight *because* of gluten
The worst part of this is that my friend (who is actually allergic to gluten) has to SPECIFY that’s she’s allergic or else she will get nasty looks from other people
Jon Don is right. You can have a gluten intolerance, celiac, or an allergy to wheat, but not an allergy to gluten(that we know of). Not that it matters but🤷♀️
the meat industry here in Brazil spreads a lot of misinformation about gluten to scare people into not become vegetarians. Your video is really informative and I would like to translate it to portuguese. You would just have to enable translations from the comunity, if you want...
I went gluten free(ish) for a bit because I was getting sensitivity symptoms especially after eating store bought white flour goods. After a bit of reading and trial and error it turns out I'm sensitive to certain additives and overly refined sugars. Stopped having issues when I started baking my own bread and amusingly only have gut trouble with homemade whole wheat bread now and I'm fine as long as I stay away from using over refined sugars. Bodies are weird.
Some people believe that by refining some of the ingredients in our foods (like is the case with wheat which has had the shit processed out of it to withstand certain diseases known to be capable of failing crops, and also have a much higher nutritional value than it originally had) some of the proteins and other stuff in those ingredients are now in them at such high levels that for some people this is causing problems. One of the misunderstandings this has caused with some people is that upon having trouble with regular wheat breads causing similar symptoms and having gotten the advice to try a much less processed and genetically altered type of grain (it's called "spelt" in Dutch, I'm not sure about the translation, Google Translate blanked out on this one and continued to suggest I was looking for the translation of the word "speld", which is a pin, used in sewing and stuff) in either bread or other products that made their symptoms disappear, that some people started labeling that grain as gluten-free. The National Celiac Union in my country once had the opportunity on the day of a new food- and drug-testing lab to have 3 samples of whatever tested for free, and had a piece of supermarket bread and the spelt-bread (an actual spelt bread, not a mixture) tested. Upon getting the results the spelt-bread contained 3 times as much gluten, and they made an extra bulletin in their magazine with near the end stating: "Let this be clear once and for all: Spelt-bread IS NOT EVER gluten-free."
@@Dutch3DMaster Spelt is the correct word in English too, if you refer to the wild wheat-ancestor, and its closer barely-domesticated relatives. As for the matter of refining wheat-- the problem is mostly not in selecting for more disease-resistant wheat plants, but about what happens to the grain when it gets turned into flour. minimally processed flour is what you get when you take wheat grains and grind them to dust. The flour that is sold in stores (in the US) is... not that. First, it is bleached-- yes, bleached, same as you bleach clothes when there's a tough stain on them-- in order to make the flour look more appealing and less 'dirty'. This turns it bone white, a bit softer, and removes a large portion of the original vitamins in the grain, that are healthy for you to eat, and mean that you eat something more than a chemist's amalgam of starch and gluten. Then, to counteract this massive nutritional loss, the wheat is enriched with vitamin powders, and after this, it is nearly ready; however, these vitamin additives don't adequately replace the corresponding loss in taste. The last step is to add preservatives and anti-caking agents (which make sure that the flour doesn't clump up and settle into a block). I'll leave for you to judge how healthy this all is for a human digestive system... But, in America, it actually gets worse! American supermarket bread is made in such a way as to minimize the amount of time spent on each loaf, because money is time-- the bread is made with many times more yeast than normal, in order to bring the rising time down to an hour or less. This means that a lot of flavors are also never developed at this stage; in bread, the longer the yeast is active, the more complex the flavor that develops. As a result, you get a loaf baked with already flavorless, subpar, preservative-laden flour, that isn't allowed to really develop any flavor at all; no consumer would willingly put this sad excuse for a loaf of bread in their mouth, so when they are mixing the dough, they also add ungodly amounts of sugar, just to make it taste even mildly edible. And it truly is only mildly edible. There is no joy to eating an American supermarket loaf. It is culinary cardboard, which you must bake a second time (in a toaster) to be even able to spread butter on it, and then, must cover in as many toppings as necessary to erase the bland emptiness of the square of starch they are balanced upon. And so, given that this is what we have for bread with gluten, you can only imagine that the gluten free stuff is even worse. TL;DR, I hate American bread with a passion, and here are all the reasons why. Sorry for hijacking your comment for this rant, but I really needed to get it all out...
THANK you! I also hate white bread--it's not filling, it's not satisfying. Carbs are, in my opinion, the part of the meal that should fill you up the most, but American white bread has no substance to it. I grew up on home-made, whole-wheat sourdough bread, and though it's a bit unpredictable and not always the best we wish it were, it's still *worlds* better than white bread! And people wonder why I eat so much when I'm at a neighborhood barbecue...
I've found this with my gluten journey as well. Most homemade things i can have. Whole wheat is a no-go, but I've never been find of it preferring white bread
I have really severe celiac, before being diagnosed I was anemic, I became pre diabetic and had to inject medicine into my stomach daily, and have permanent neuropathy in my hands and feet So speaking from experience, a gluten free diet is expensive, a lot of work, it’s not any healthier for you (unless of course gluten makes you sick) and will never taste the same as normal food 😅
There are aplenty of meals that are just as easy as the gluten equivalent: rice, gluten free pasta, rice noodles, nachos, tacos,... If you only focus on European food of course it will be a problem
THANK YOU FOR TALKING ABOUT COELIAC DISEASE!!! We have to be so careful in our household not to have a single rouge grain of gluten, if my mum eats anything with even a tiny amount of gluten like trace amounts she will be throwing up for the next few days. Most people don't understand that coeliac is not just "oh I can't eat gluten" it's "if I have gluten it will destroy my gut". With this new trend of gluten free diets it can make the gluten free food really hard to find as more and more people are buying it. The good thing that came from this trend is a wider variety of food and a number of places that sell gluten free options. Although there is a risk of contamination. The other day I was in Woolworths and this lady was taking all the gluten free bread. We needed at least one loaf of bread (which are tiny by the way) and she had just taken all of it. And I'm not saying she didn't need it, she may have needed a few loaves of bread. But we still need at least one loaf. The gluten free trend can be a pain in the butt as people who do not have any type of auto immune disease which will affect them if they ingest gluten, take the food that people need, from the small selection of foods available to them in most stores. The range of foods have expanded but disappear quickly. A lot of the time food is more expensive. This is kind of a rant but I'm pretty over the whole "I can eat gluten but I won't and I'll take the food people actually need because I'm on a trendy diet" I am not trying to offend anyone, I am just projecting my views on an issue my family has struggled with for years and the problems we have faced along the way. As well as highlighting the development of gluten variety and trends.
I know exactly what you mean. I got severely underweight before y parents took gluten out of our diet. I'm lucky that my body can tolerate it now. I was never officially tested, but whether it was an allergy, celiac, or an intolerance, I was pretty bad off before I went gluten free. People who can have gluten have no idea what they're taking for granted. I'm super thankful that I can eat foods I used to love again.
@@makaniwebb9358 I had a friend that would have very bad "menstrual" cramps and bleeding from eating gluten. She would double-check the ingredients list of sauces before ordering in restaurants, and was thankful when my mom bought her a box of gluten-free pancake mix. I take allergies more seriously because of seeing the looks she got. I'm glad your life has improved.
Celiac disease is a real medical condition or is a real condition that could lead to medical problems. But gluten intolerance is a made up fad condition.
@@MegaStephen68 I disagree, my mum is intolerant to gluten however she doesn’t have coeliac disease, and if she eats gluten she gets really ill, so I think that there is such a thing as gluten intolerance, and believe me, she definitely isn’t doing it to be trendy!
I've experienced the opposite happening. As GF diets have been rising in popularity, many restaurants in my suburban town now serve gf meals, the stores here have more than quadrupled their selections and the prices have dropped by at least half, over the last 7 years that I have been forced to avoid it. So, as annoying as it can be, we have these people to thank. And I've had these rude jerks swipe every item off the shelf, regardless of what it is. Plus, you don't know if that woman might have been preparing a meal for a large group of celiac kids.
I went to a restaurant last year and I asked for a gluten free burger bun, they asked me wether it was an allergy or a preference. My reaction was who the hell chooses to eat the cardboard that is gluten free bread?
They were asking if they have to do the full kitchen / contamination stuff vs intolerant folk like me where a tiny trace of gluten is fine. A coeliac is quite a headache for a restaurant all the processes to avoid contamination.
My daughter was diagnosed at 1 year old and people would ask me if it was an allergy or fad diet 🤦♀️ 1. Coeliac isn't an allergy. 2. It's for a baby 🤦♀️
@@esmeraldagreengate4354 People will often call Celiac an allergy because it's easier to understand than an auto-immune disease. Do you want to explain the difference to strangers at a restaurant? Allergen safe-practices when followed properly are what a Coeliac sufferer needs anyway.
@@realfingertrouble While I get this, the length they are happily able to go to for people wanting to eat vegetarian meals and the way they advertise with that is pretty annoying to see sometimes, because somehow they are fine with that, but as soon as someone wants a gluten-free meal out of medical necessity you feel like you are a massive problem...
Gluten-free is the diet equivalent of infomercials. It's designed for people with some form of disability, but is being marketed for a broader, general audience
As a disabled person, I sorta appreciate the infomercials, and sorta hate them. Firstly, why I don’t like them- they go way overboard with the “I can’t do this” schtick. Which is pretty demeaning if you actually need that product. Then there’s the general public’s response to those products (made worse by the overacting, imo), where it’s all “I can’t believe anyone would be that lazy/incompetent!” Which is also pretty demeaning. (This also applies to the “I can’t believe they peeled an orange and then put it in a plastic container! That’s so wasteful!” No, it’s there for people who have issues using their fingers. And also speaking of waste, until someone invents a non-plastic straw that has ALL the attributes of a plastic straw, AND is also affordable, leave my straws alone! I need them) On the plus side though, because those products are marketed to the public, it does keep their prices a lot lower. Just compare an infomercial product with the same thing from a disability supplies company- the one from the infomercial is probably half to a third of the price (if not cheaper). Disability supplies are super expensive! Ridiculously expensive, but n fact. So it does make up for how demeaning the commercials themselves are.
I love how anne's channel has gone from baking to mythbusting. I personally love it; there really should be more people out there debunking dangerous or ridiculous claims!
I’m gluten intolerant and whenever I tell people I’m gluten free they act as if it’s some fad diet or whatever and give me weird looks. Trust me, if I could eat gluten without throwing up I would gladly do it.
Same, I get intestinal cramps to where I can't leave my bed. Finally switched and I have never felt better. Of course I miss real bread but I can live without it. What is your favorite gluten free foods? Im new to it so I'm still learning.
I have a friend that is gluten and lactose intolerant. Everytime we go out and she says she has dietary restrictions I have to give weird looks back to everyone who thinks it's easy for her and it's just another silly Instagram diet. I oftenly send her messages when I find products that are lactose and gluten free for a good price too. It sucks to question every single thing you eat and people think it's just a trend or something, that's why I help her in every way I can.
I have 95% gene for it my grandma grandmas mum and sister all have celiac disease so I just say I am celiac and people just try to give me gluten as I am not properly tested for it and say I don't as my test come back negative because I just cant eat gluten it is just crazy
Maybe it's the way you say it. Saying I'm gluten free sounds like your trying to sell yourself as as gluten free delicacy. Use "I'm glutent intolerant" or allergic to gluten.
To those with Celiac: a great way to avoid getting gluten in the diet is to buy a Nima sensor. They can detect gluten at less than 20 ppm. My brother has one and it has made him so much more comfortable with eating out. It has saved him a number of times from cross-contamination and has never been wrong in saying that a product is gluten free. I'm pretty sure that a lot of insurances also cover it if you have been accurately diagnosed with Celiac and I'd highly recommend it. They also have a version for peanut sensitivities that does the same thing except with nuts. Definitely look into it if you want to feel more comfortable eating out!!
@@bethsantos3079 Insurance companies and drug manufacturers consistently put price tags on peoples' health. So whether it's morally acceptable or not, it's still a fact of life. You want it to change, vote for law changes.
Love that you mentioned the gluten sensitivity. I got diagnosed with it in the past few months and i struggle to explain to people that im not allergic to it. But eating bread gives me really bad IBS. But im fine with contamination
Same, but with soy. Back in the day, it would give me IBS, too. Now, my body hates spring tree pollen, and it pairs up with intensified food allergies I don't have as bad 9 months out of the year. I can eat soybean oil part of the year, but I can't put it on my skin ever because it goes directly into my bloodstream. Makes me feel like I'm making stuff up when I explain it to people.
Yeah, it took literal decades to track down a gluten sensitivity to contributing to my fatigue symptoms. But cross contamination doesn't seem to be a problem.
My son is the same. It is becoming harder and harder to find snack foods and such he can eat b/c diet heads are clearing the shelves thinking they are doing something good for their bodies. The wheat protein is a source of nutrition for those that can digest it. For those that can't, it is a fire storm in the belly.
As a paediatrician I get pretty tired sometimes of explaining to parents about gluten and lactose, the two things that there are so much misconception about.
As a mum of kids with genuine allergies. I understand why you feel that way!! The amount of parents I've met who are like "oh yes my child can't have that too" because they decided that it's bad for them 🤦♀️ What that don't realise is how difficult it makes it for kids with genuine allergies. I have had mashed potato served to my child (with butter in it) after having an in-depth conversation with the chef prior to visiting, because "oh well a little butter will be alright wont it". No. No it wont "be alright".. 🤦♀️😡
@@eveforsyth6727 This is completely unrelated to allergies but my sister is tube fed and always has been most of her life. As adults now when we go out we might get a strange look or two when she doesn't order anything but maybe a drink (the only things she can swallow naturally are drinks and very soft foods like icecream) while the rest of us get our food but as a kid... When she was a kid my parents would be called child abusers and get accused of starving my sister and all kinds of drama would come up simply because my sister had nothing there to eat... because she's TUBE FED. My dad has told the story of having to lift my sister's shirt up and show a waitress her tube to prove that she can't eat like normal so many times! (I wasn't born yet when that happened.) It's sad really...
@@martinhorvath4117 Because going out with family is a normal thing that families do. Plus my sister, despite not being able to eat likes seeing all the food and you know... just hanging out with our family on outings... It's not like she's insecure about it or anything. She can't eat but she's still fine mentally and can still walk and stuff. As adults now, when we go out she likes to get fancy, fruity drinks.
Storytime: So here in India during this lockdown, government is giving ration at very low prices and in some states even at free (you can get 5kg rice a month for free per person). Someone from my state (West Bengal) tried to "Expose" the "quality" of the food that government in giving. They made a dough out of the Ration flour, and washed away all the starch and other components till only the rubbery gluten was left. They tried to show to public as if the government is deliberately trying to "poison" the public by giving them "rubber" to eat. The live facebook video was so stupid, that it basically hurt both my and my mom's brain. There isn't even a way that I can actually debunk that person as they have turned off their comments for the video 🤣🤣. The fearmongering is worse than what news channels do here. But the thing is that average people won't understand that it is simply gluten and they they would get afraid.
Im curious, has your government spoken on that idiotic person not understanding what gluten is? Since itd seem really easy to just tell everyone what it is so they can look into it themselves
@@MartianCandies the video didn't become viral or widespread. Also most people (especially housewives) know that both course and fine flour is sticky and rubbery in nature although they might not know the cause.
Even I am Indian I am from Andhra Pradesh, yeah sometimes people do such stupid stuff , like during these times as well they are spreading fake news like if you drink garlic water corona will go away ..
This happened in my country too! The so called plastic rice video showed cold rice, pounded by hand for a few minutes, made into balls, thrown on the floor, and they bounce. A college teacher (food science and agriculture I guess) then stepped in and made another video explaining how gluten behaves. He even praised the rice as high quality, because that amount of gluten shows rice texture that is preferred by most Indonesian. It turns out to be a black ad for some kind of ethnic restaurant.
One of my friends would literally die if he ate gluten. His sister almost did before they were diagnosed. So although I think gluten free is a weird trend (and I personally really don't appreciate the taste) I think it's great anyways because that means it's easier for him to get food he can actually eat and not die.
I was going to make the same comment but there is a flipside. Yes gluten free is more common but alot of places are often less vigilant about cross contamination. Since alot of people who go gluten free aren't celiac if they get a crumb or two no big deal but that's not the case with certain people who are celiac. I always recommend that if you order gluten free make sure to ask if there's a risk of cross contamination with gluten products.
my brother is gluten-free and I have to say, as a textured eater, I am not the biggest fan. But it is great that you can still make and cook most things because gluten-free options exist
This video is not about those who are really intolerant, it's about the pretentious lil bitches who think it's in fashion to follow a trend that they don't understand.
Brilliant my son is coeliac for over 30 years and when first diagnosed there was only flour available for making anything. Ireland has one of the highest numbers in the world. Thanks for such a comprehensive explanation of the disease
@@katnelson5617 highly processed white bread? I am certain that something in highly processed wheat/bread is causing it. Although weirdly I can get away with the odd burger bun, the more 'white plastic' a bread is, the less problem, Whereas nice brown seeded bread or ciabatta or sourdough: very high risk for me. I am NCGS though (intolerant, and medically assessed to be so before someone says it's all in my head!)
In Africa and Middle-Eastern countries they saw the numbers shoot up when the World Food Program tried to intervene in combatting the food crises in some of those areas. We made the stupid mistake of using regular wheat flour to be shipped over to there because it is so cheap, but that type of flour is not common to make foods with, but buckwheat is...it turned out some of the Western countries (with all the best intentions, obviously) basically caused whole villages to suffer celiac disease. Some of the village elders upon seeing some doctors who tried to find out what was happening eventually started calling it "The disease from the west" due to how they noticed it started when the food program came to their area for help.
Visiting Ireland was such a pleasure for me! Y'all have all the allergens listed on the menu, and so many gluten free options 😍 in several restaurants they even brought out gluten free bread upon request! It was quite the letdown to come back to the US and eat at American restaurants again.
No, it is an autoimmune disorder. Processed food has nothing to do with causing or treating it nor does unprocessed bread. This is a dangerous sentiment.@@realfingertrouble
I recently discovered I am gluten intolerant after I had a major surgery. Life has been awful for the past few weeks, recovering from surgery and constant nausea and fatigue. I lost nearly 20 pounds in under 6 weeks. I went from a fairly healthy weight to being a bit under weight. I was very upset after this discovery as my favorite foods- orange chicken, spaghetti, and certain cereal- all had gluten in it. This video just helps me calm down a bit. It reminds me, while the food will probably not be as good st least you have something. Currently I am eating crackers that taste more like hardtack than edible food while my body recovers. I look forward to the day that I will once again be able to eat more diverse foods again. Even if they don't taste the same, anything would taste like fine cuisine compared to these crackers. Much love from a dude who's sister loves to bake
You should be able to make your orange chicken using corn starch for the breading and sauce if you cook at home. It takes awhile but it's well worth it. A form favorite of mine, also!
I appreciate everyone that has commented recipes. It's really thoughtful. I have found that a majority of gluten-free bread is pretty... odd tasting. But gluten-free noodles, thank the Lord, is very awesome. I have never been happier about how noodles just take on the flavour of what they are cooked with. It is a blessing. Thank you all for your comments, this hasn't been easy but it isn't as bad as I thought it would be. I miss my subs/sandwhiches and poptarts (the gluten-free versions just don't taste the same to me) but I have found my new true love of Cauliflower Crust Pizza and homemade Orange Chicken. Thank you for your considerations, my sister enjoyed the artisian bread (I am an incompetent cook without her help).
You should look into keto baking, or your sister should, as it's completely gluten free but more nutritious as it contains nuts, seeds and fibers. Much more moist too. And seeing how if you're not worried about being keto you can use regular sugar in the desserts.
As a celiac, I always have a good laugh when someone says they want to be healthier or lose weight so they are going to eat gluten free. 🤣🤣🤣🤣 Gluten free=more fat and sugar Also, this is a great video explaining celiac disease and what gluten is 😊
Amen sister! I'm also a celiac and whenever I see non-celiacs eating gluten free I just want to say "Guys, you have all these great things, why put yourself through a gluten free diet?" As a child my mom struggles to afford the gluten free products. I always just got ice cream at parties while the other kids got cake. I had to throw out half my halloween candy. I cant drink beer. I always have to interview a waiter about the menu before I order. A gluten free diet is absolutely manageable, but it's not fun! It's a pale, dry gluten free waffle compared to a wonderful stack of them!
@@bazzy75 That's partially true. My mum and me are celiac and I like to bake so I would make most of our bread (I'm italian so... kind of a big deal XD) and I would make sure to use part a part or naturally gluten free and whole-grained flours and I would add seeds to the dough (like flaxseeds, sesame seeds, ...) in order to ger more fibers and "fight" the sugary flour mix. Unfortunately I am not skilled enough to do so with cakes but I try my best XD Btw: once you find the perfect recipe nobody is going to guess you're serving gluten free stuff 😏
@@Basilissa_Sunight What is partially true about it? I was on a wonderful raw diet for about 4 years and never felt better. There's not much fat, no sugar, and no gluten in that. I'm Italian too but that doesn't mean I have to eat pasta and die too young like some of my family members did.
@@nightknight9197 I guess it's easier to make a compound decision "I am gluten free, which means zero baked goods, pizza, etc," than deciding "I'm going to lose weight, so I'll split my donut with my hubby and child while they eat the rest of the donuts."
It's not so much a tax, as basic economics. The more people that buy a product the cheaper it is (assuming production can keep up). When 95% buy product A, then product B will naturally cost more. I have to avoid most meats due to gout and the alternatives are normally 20-100% more expensive. I don't however see it as a tax.
Well you should be glad it's become a fad among non-coeliac people, or else you would be paying even more or have much fewer options. I can never understand why someone without coeliac would want to deprive themselves of gluten, but at least it has that one upside for actual sufferers.
@@Turgor The fad part is also a problem though for those of us with the actual allergy. A new trend with manufacturers is that they slap a glutenfree label on a product which is naturally glutenfree such as rice or potato based products. This glutenfree label put on the product seems to be an excuse for the manufacturer to double if not triple the price. However your point is true for specially designed glutenfree products such as bread. I have seen the price of glutenfree bread in my local shops go from £5 per loaf to £2/3 per loaf, even £1.50 if on special offer. However compared to a 'normal' gluten loaf which can be got for as little as £0.15 per loaf the price difference is definitely an allergy tax especially as the glutenfree version is often less weight, sometimes even half the size for at least 2/3 times the price. It was especially bad when I was living in Finland where a normal gluten black rye flatbread was €1.50 whereas the glutenfree version (half the size) was €8.
The only way to avoid paying extra is to make your own stuff. I frequently cook for family who are gluten sensitive and coeliac and allergic to refined sugars. I buy rice flours, sorghum flours, xantham gum etc in bulk and make a very passable gluten free mix. There are plenty of excellent recipes out there for crackers, cakes, breads, cereals etc and although it takes a little practice to get the hang of it, you can really cheaply make everything you could with gluten. I highly recommend always making your own Bc you can control the amount of sugar and type of sweetener used.
I am allergic to gluten and let me say: THANK YOU!!!!!!!! I constantly tell people that 1) they’re making themselves suffer for no reason. gluten is delicious. gluten free subs are usually subpar. 2) they’re making it more difficult for those of us who are actually unable to eat gluten. i’ve been given gluten by people MANY times and suffered because they think i’m just on a fad diet. if you aren’t allergic or have celiacs, stop it. there’s no point and you’re making my life harder
I DOUBLE DOWN ON THIS! Because it is a fad People with allergies to gluten HAVE TO CHECK GLUTEN-FREE LABELS to make sure it is actually gluten-free. Now they are able to do a percentage which people with the allergies will react to still.
I had the problem with being extremely underweight and the stomach problems etc, so I went to the doctor after watching your video, because I got a bit worried and curious. Turns out I have celiac disease. I would never have went to the doctor to test for that if I haven’t seen your video. So thank you for all these informations 🙏🏻❤️
I am Celiac and I remember this one time I was visiting canada with my grandparents we went to a subway and they had gf bread so my grandma good after a man who didn't order GF bread and the dude there didn't change his gloves so my grandma got very upset and say she has celiac disease and and this can make a very sick so can you please take this seriously he looks straight at her rules his eyes and slowly changed his gloves then he was very rude the rest of the time and we ended up not even eating in there but eating in the car. I'm very grateful for Ann because she explained this in no other way that I've heard anyone else explain this and I've had celiac disease for almost 9 years now
Been a baker my whole life. For the last 3 years I haven't been able to eat carbs, or sugar because of flare-ups. I found out 2 weeks ago that I have celiac, and since going gluten free I can eat carbs again! I baked a giant chocolate cake to celebrate! The cake was great, but biscuits I make are rock hard! Gonna add a bit more fat, and check out your website for more tips. This was an informative video, thank you.
MrSkaDan i have some really good gf cookie recipes that u might like reply if u want some I have peanut butter cookies, cookie cups with white chocolate ganache in them and pink velvet cookies ❤️❤️ I’ve been coeliac my whole life I love these recipes the most x
Most people with celiac disease, myself included are often very embarrassed to have others go out of their way to cater to our diet. I'd never choose the gluten free life style, I'm broke, I get "glutened" by resteraunts even when being super clear about my disease, they dont understand cross containmenation. It's just a constant dance on glass. If you have the chance, eat bread, eat it for those of us who can only heavily breathe and watch you.
As someone with allergies (lm allergic to some food colouring and some preservers), l would recommend to find one of those kiddies bracelets that tells people you will die if you eat something. Its the only way l found to make people get that l will die without having to treaten to sue someone, at least in my country it is against the law to ignore one of those bracelets.
I go to exclusively gluten free restaurants because I was tired of getting poisoned. Just cook meat and veggies with lots of rice an legumes. Going full cold turkey was the best solution for me
I wish I could eat gluten. As a celiac it makes me severely ill and causes long term damage. While I don’t understand why someone would go gf without celiac, autoimmune disease or having an wheat allergy it is nice to have more gf products available in stores.
I'm not celiac and I don't have a wheat allergy, but gluten is inflammatory to autoimmune diseases, which I do have. It's really nice to have lots of GF options.
Kim & Co. I’m not Celiac as far as I know (it’s possible since my mom is) but it is known to irritate the stomach if you are sensitive to certain foods. I feel less bloated when I go a day without wheat so I substitute it some days in my diet to give my digestive system a break)
I had seitan (pronounced 'say-tahn') at a Japanese restaurant once (I'm vegetarian and the only thing I could eat was a vegan katsu bowl) and I was completely obsessed with it, at the time I didn't know that it was a meat replacement but watching you explain what it was refreshed my memories. Love your videos! 😘❤️
I love making my 'Satan' Tacos hehe! They even have a Chorizo flavored seitan at my grocery store so I don't even need to add spices! So quick and easy and kids and adults usually don't even notice with all the yummy flavors and toppings! :-)
My wife has Celiac. I changed my diet to match hers so she would never have to worry about gluten in our house. So my house is 100% gluten free. Our two kids don't eat gluten at home either. I highly promote gluten diets. As a person who changed diets I can tell you I found no health benefits for myself going strictly gluten free. If you do go gluten free you need to educate yourself to ensure you are getting a balanced diet of vitamins and minerals. Soluable Fiber is something you constantly need to be aware of as you can really become deficient in it. Also my rule of thumb is don't try and mimic gluten foods when cooking. Just eat naturally gluten free (most things don't have gluten). I feel like things start to become unhealthy when you try and mimic gluten foods.
That's awesome to do that for your wife, but your poor kids! Bread is one of the joys of life, so unless they inherited celiac disease, they should have gluten rich bread.
Both my grandmothers, my parents, my brother and I are all celiac. One time we went to restaurant and my mom and I told the waiter that we were and asked if he could let the chef know, and then made a joke to lighten any judgement that we were all celiacs but my brother can't resist the bread at the table so not to worry about him. The waiter then became very rude, and told us "it's impossible for celiac to be hereditary and that people like you make me not want to bother in this job." Needless to say we got up and walked out, but because of this fad it's become extremely stigmatized and now I don't bother to go to restaurants. I shouldn't have to explain to a stranger that I'm not being trendy but trying to avoid getting violently ill, and I shouldn't have to make a joke to lessen someone else's judgement of that.
I generally find it works better to say that "I'm allergic to gluten, like peanut allergic," before I ask for GF stuff. They seem to get that. I also say "I" when I'm ordering takeout for my sister.
Wow! So sorry you have to deal with that stupidity. My niece is coeliac and ever since we found out even I get kinda irked and do an internal eye roll when people around me say things like “oh I’m not doing gluten right now” or whatever... I feel like it just delegitimises people who have an actual condition like coeliacs
I’m a little confused. Your brother is celiac but can’t resist bread? If this is true, I can see why the waiter was dismissive, though he was being super rude. Claiming no one at the table can even have trace amounts of gluten (celiac disease) while someone at the table is eating full pieces of bread, makes it sound like you are picking and choosing your gluten consumption. This seems the same as being picky. It’s as though I made a big deal saying “no one at this table can have nuts. Please make sure there are no nuts in our food. BUT you can leave the bowl of complimentary nuts, my brother will eat those anyway.”
@@LikeDemDreads I kinda agree.. but I'm not sure the joke was typed out quite right cuz I didnt get it... maybe she was joking that "we dont care about our brother so u can let him eat the bread haha"...?
I’ve been a fan of you for years and I actually have celiac disease, so seeing you educate people on this makes me so happy. I tell people all the time to not go gluten free without celiac or intolerance when they ask me for advice. Thank you, Ann for educating people!! I love your channel.
I grew up in Taiwan and love the meat substitute dishes. I thought they were made with tofu, just found out today that they were made of gluten! Actually come to think of it, the Chinese name "麵筋" now makes a lot more sense! LOL
@@koalaqueen6359 Literally, the first character means flour (in this context) and the second means muscle or tendon. So 'the stuff that holds the flour together.'
Ann and Dave: _About to eat and test which is gf bread, and which normal bread._ My celiac self: I can already see which one is gluten free... I see it.
Ann, I tried to do a zero sugar diet recently, and I was very surprised to how much added sugar there is in everything! Could you please make a video talking about what sugar does in your body and what added sugars to avoid?
Yes, please! I would love an informational video on this! And yeah, it’s insane how much added sugar there is in products. You even find a ton of it in food items that you wouldnt even expect.
I think it’d be very useful, too. Manufacturers are being very tricky about using alternative names for sugar to try and confuse consumers, and many can’t visualise just how much 20g of sugar per serve is.
I had to change to sugar free diet, because i had diagnosed with Ir. Its hard, because they put sugar in everything!@@emmakatenotcake in my country, they had to put a list of how much sugar/salt/protein/ect. is in every 100g. So no matter what they write in the ingredients, its there how many sugar in it.
Ann, I'm from Brazil and I've been a fan for some years now. Thank you for speaking so calmly and explaining everything so well. Even though English is not my first language, I understand everything without needing subs. This is one of the reasons I love this channel, besides the incredible quality and dedication you put into it.
I wish there was more awareness of allergies. When I ask if a meal is nut free, my allergy is assumed, but people suffering with celiacs and gluten sensitivities sometimes have to state their condition just to make sure their gluten free meal is taken seriously. I've read too many stories of bad workers (not the nice ones, I respect you all who work in retail/food ❤) brining normal meals because they don't like the gluten free fad, then sometimes even causing anaphylaxis. Videos like this and the comments below definitely help people to understand the struggles and understand that is isn't always a choice. Edit: I understand if you have celiacs you won't suffer anaphylaxis. The story I was thinking about involved a different allergen but the same situation.
HI Ann Reardon, I'm a med student from Spain and I started watching your cooking videos some time ago. I was very impressed about your explanation on Celiac Desease, super accurate and well explained! You are a wonderful teacher! I was hypnotised by your explanation, your graphics and your props! Congratualations on your channel!
So informative! Woke up, saw this and thought; "I like learning". I love how calm and unbiased you sound when you are talking about this. So many people just jump down the viewers throat to try and make their point stick. It was very informative and I liked coming away with a deeper understanding to something I already sort of understood (if that makes sense?). You have fed my brain for the day. :)
Thank you for including Celiac Disease in this segment. After having my second child I started having what we thought were dizzy spells. I was also losing weight rapidly. When I got pregnant with my third child, the symptoms subsided, however post partum they returned much worse than they had before. TMI warning: I had what they then called dumping syndrome where my stools were not fully digested. Then, after losing a lot of weight, I had my first grand mal seizure. I got on seizure meds, but at the same time my mom told me about Celiac Disease. I still felt aweful, so I tried to stop eating wheat. I then cut out dairy. I started gaining weight and not feeling like I was kicked in the stomach each time I ate. My neurologist later that year said I needed to go off my meds because they were interfering with my blood cell counts. I was almost 6 months seziure-free and I was feeling great so we decided to try nothing. I have been on a gluten free diet, and have been seizure free and med free since September of 2008. Thank you for not minimizing the importance of gluten free foods for Celiacs and going into detail of why a Celiac must remain on a gluten free diet.
My friend also get seizures from celiac disease, and people often don't know that's possible. She can get seizures from just inhaling some wheat flour.
Celiac disease can cause neurological symptoms in 25% of patients. It's pretty annoying when people think it's just stomach troubles. Sorry to hear your friend's is so severe @@kristajones7202
Seitan is pronounced "Say-Tan" (noticed no one seemed to have mentioned this), it's not really a brand, more a name for the type of product like tofu is.
Also, it can be made with vital wheat gluten (usually sold with flours to up their gluten content for breads) and whatever flavors you want. No rinsing dough under water or beans (?!) needed.
i think one issue is that we're trying to replecate certain foods with gluten free alternatives rather than looking at gluten free ingredients and thinking "what new and delicious foods can we make from this" the creativity is lacking so you end up with stale flavourless ripoffs
The same can be said about vegan stuff. I like meat, but I also love tofu, root vegetables, artichoke and a host of vegetable food stuff. Give me something new and exciting instead of an inferior alternative.
@@joshuaandthepromisedland6639 the beyond and impossible meats on the best, but almost everything else that's vegan is definitely healthier. also I don't understand what your problem with vegans is wtf
@@57thorns I'm a lifelong vegetarian and tbh the meat replacements seem pointless to me for the most part. I can appreciate the ones that came out of cultural needs (many of the "mock meats" that comes from Asia comes from regions for specific religious/cultural purposes) and morally I'm all about lab-grown meat as a concept, but the western approach to fake meat as a total substitute seems unecessary. Vegetables and tofu are great in their own right; trying to replicate the unreplicatable feels like a waste of time.
From another Food Scientist: Thank you for making these vids. Scientifically correct, easy to understand for non-scientists. Very very good. It's something that should be taught in school so your channel is very valuable.
I had a convo with someone once about how she was going to go gf for health reasons. Then she asked me what gluten was. That made my brain hurt. Wonderfull video!
I have celiac disease and before knowing I was always SUPER tired and ALWAYS in a bad mood, and since I have stopped having gluten, I've been soooo much better.
I eat “gluten free” because I have an actual allergy to wheat. It has taken me almost four years to make an egg noodle that acts similarly and doesn’t disintegrate in my soup. You have finally helped me understand what the problem has been all along. Science to the rescue. Thank you!
I don’t know if you’ve played around with this, but my doctor suggested it for my wheat allergy. Because it’s a true allergy reaction to something else in the wheat other than the gluten, if i take an antihistamine I can eat most things. Bagels are still off-limits 😩. Then it becomes a balancing act of “is this worth the Benadryl coma?” Lol. But if you have an intolerance and not allergy I wouldn’t suggest this. And Celiac of course is a whole different ball game.
I'm on a really low carb diet right now and after a whole year I think I finally got good at making pasta with no wheatflour. I use xantham gum, coconut flour and psyllium husk. It took me a long time to perfect the recipe, and it still does not taste that great.... but it holds sauce so that's a win.
ye, people stop listening to me when I tell them (if they are simply trying to lose weight) that they can drink coca cola, I think it's like 100-200 calories in a can. Meanwhile I just ate pasta with tuna and mayo, that was 1500 calories, half my daily intake. The pasta alone (which is tasteless on its own) has 900 calories and doesn't have thaaaat much more nutritional value compared to coke.
I was diagnosed with celiac disease about 10 years ago. I've always been a big girl but I've noticed I've gained A LOT of weight and my mother asked me why with a gluten free diet and your video was mind blowing explains so much. I've decided to cook more and use less gluten free processed foods. Thank you so much
"So if it tastes bad, it must be good for you" I think thats maybe because of Medicine. As a child I was always told "Medicine needs to taste bad or else it doesnt work". so bad taste equals healthier for some people. Also, as a German, the "Gluten Morgen" killed me. 😂
I'm sure there were cases where pharmaceutical companies deliberately made medicines taste bad because of this cultural belief (and to enhance the placebo affect I guess)
I’m celiac and you did a great job of explaining this. The cross contamination in restaurants is a big problem and it’s very hard to get across the seriousness of it.
It's nice to have someone who actually knows about this topic instead of the common youtuber who does not have any clue to what he or she's talking about. Thank you so much Ann!! You're awesome!!
@@brad7943 I'm vegan too. I can't stand the taste of meat and so the whole move to "vegan meats that taste like meat" totally mystifies me. Sadly, soy too has recently forsaken me.
@@bluewren65 See, the difference is that I love meat. I switched to veganism for environmental and ethical reasons just over a month ago and so they have been my saviour.
@@brad7943 Good on you! Of course animal suffering is beyond tolerating. I spat out meat as a baby and had to essentially be tricked into eating it. By age 12 I was so over having to chew through meat and the suffering of animals that I said, no more! 42 years later, still no desire to eat animal products.
As someone with celiac disease, I cannot tell you how frustrated I get when I see a restaurant that has a whole 'gluten sensitive' menu, but always notes in tiny letters "not suitable for those with celiac disease", because they don't bother to avoid cross contamination. Great guys, thanks, now there's NOTHING I can eat at your restaurant.
I have an immune system problem that gives me pseudo allergic reactions to a variety of things, from sudden temperature changes, to citrus fruits, to... yes... gluten. I get awful hives, and because there are so many triggers, I get a reaction pretty much every time I eat anywhere other than my house and have to keep my hydroxyzine on me at basically all times (even if I don't plan on eating, because environmental factors like temperature and mosquito bites can also be a trigger, and if I accidentally use, say, a natural lemon-scented hand soap in someone's bathroom I may break out.) I have an aunt who says that nobody should eat gluten and that it's some sort of govt conspiracy to poison you or something... she also only eats organic and non-GMO, of _course,_ and doesn't drink unfiltered tap water, because she's That Kind Of Person(TM). These kinds of fad dieters annoy me to no end, even if they give me the fringe benefit of being able to get GF things at Walmart and Food Lion. Thanks for the video, when I saw the title I was worried you'd be all "gluten-free products are awful and everyone should be eating gluten!" but was glad to see you didn't forget about us lol.
Your aunt is kinda right but its more a marketing ploy and not a deep govt conspiracy. The same thing is done with things like honey, soda and other items that used to be healthy... They water it down and add sugar and fat. Raw honey, dark chocolate and carbon water are replaced...
@@whitealliance9540 since when was soda healthy? It's always had a ton of sugar... For that matter Coca-Cola was called that because it used to have cocaine in it. Unless you meant carbonated water? But you can still get that plenty of places.
@@Star1412s the base for soda is carbonated water which actually helps the digestive system (practically a club soda or seltzer). Hes saying that the food industry took that and mass marketed it into soda which added tons of sugar and additives to give the carbonated water more flavor.
I figured out I was gluten-intolerant about a year and half ago, and my baking has suffered a huge setback. If you could make a video about how to bake \well\ with gluten-free flours, that would be amazing!
hey! i have celiac and honestly i love baking and i love making homemade cookies, ive had all my siblings try my cookies ive made with rice flour and they say it only tastes slightly different than normal flour cookies. theres also plenty of places with cookie brownie and cake mix thats gluten free! walmart has a decent selection of gluten free stuff! ❤️❤️ hope youre doing well
This was really interesting I'm totally obsessed with Biology and everything to do with the body so the stuff about the gut was really interesting to hear from a food scientists perspective. Awesome: loved it!!
Finally someone made a video! I'm a food scientist and I've been telling my friends and acquaintances for the last 5 years what you just told in your video! Excellent, excellent work! ❤ Now make one for white vs brown sugar vs stevia. 😝 (it's all a marketing scheme)
Syster Yster I think its just the conception that some people have of brown sugar being “better” for you than white sugar. It’d be very interesting seeing what Ann has to say about it...
@@vald2971 Yeah, for sure. That "natural is better" thing. Brown sugar tastes differently, it's less refined so you get parts of the sugar cane stalk with it. I never saw it as either better or worse. Sweeteners though. I have my doubts about them.
Yes!! Thank you Ann for talking about cross contamination! These fad diets have made it SO much harder for those who have actual issues with gluten. It’s a huge struggle when eating out with friends and family members who’s health conditions aren’t taken seriously and when even the smallest amount in a sauce can make them incredibly sick!
In Italy there are quite a few people with coeliac disease. Do you know the brand schär? It's from Italy. They also had the first bakery that made really 100% gluten free bread. It was the first time my brother in law was able to buy bread from a bakery :-) In Germany also, more people take it seriously I feel. In pastry shops the gluten free food is actually separated and protected, so no crumbs can reach it. I'm actually quite shocked that this apparently wasn't the evolvment in America...
my favourite one is the fact that people on "gluten free" fad diets ignore sources of gluten that aren't obvious. Barley Malt is hiding in so many things that we eat like chocolate, crisps/potato chips, vinegar, etc. and the people on these fad diets hardly ever consider those -- meanwhile my mother can't even have a Mars bar or most brands of crisps/chips or she'll get ill.
There’s one benefit though. They support the gluten free products, like cookies and crackers, and that makes it easier to get a good variety of gluten free products.
My husband was diagnosed with Celiac Disease after extensive medical testing. So, for convenience, I ate gluten free with him for 10+ years. Sadly, he passed away a few months ago. So I started buying items which I hadn't eaten for many years. After eating regular crackers and hummus, I got desperately sick!!! I suspect that I have lost the normal abilities to digest gluten! A close friend recently had a similar situation with her daughter. When her daughter got married, my friend resumed eating gluten, too. And like me, she got very sick. So if you don't have Celiac Disease, you need to realize the price of eating gluten free when it is not necessary for your health.
You don't lose the ability to digest gluten from not eating it. It's an autoimmune disorder. You're likely reacting to yeast but if not, you either always had celiac disease or developed it independent of restricting gluten.
I'm coeliac myself and whenever you make cakes, breads ect I know these recipes wouldn't work with gluten free flour without modifying them. It's so awesome that you are educating others about this, thank you Anne!
I remember getting into an argument with people about how the fad dieting of gluten-free was hard on people that needed gluten-free. People are going to be less careful because the perceived stakes are lower, but also it can frustrate staff and cause more mistakes in that regard. I worked in a place where we had issues where people were claiming allergies to things like tomatoes so they wouldn't get raw tomatoes on their food but then complaining because the tomato-based sauce was also removed and after a few fights with these customers, you could see some of the staff get far laxer when dealing with claims of allergens
I understand the frustration, but I also think this would be so much less of an issue if people simply respected others' dietary preferences, whether it's a fad or not. Like, if you could just go to a restaurant and be like "I don't want raw tomatoes" and then they wouldn't put raw tomatoes on the food, then no one would be claiming allergies they don't have. The reason people who don't have gluten sensitivity or celiac claim to have one or the other is so that the people preparing their food will take their preferences seriously. It's not your job as a cook/food preparer to judge people on what they choose to eat or decide their choices don't matter and give them something they don't want. The subsequent problem---that now people aren't even taken seriously when claiming an allergy---is entirely the fault of those refusing to take people at their word, not those who lie about having allergies that they don't have. Sure, someone might be making up an allergy to get you to accommodate them, but if instead of respecting that, you're not only refusing to cater to the customer's preferences, you're taking the risk that the person has a legitimate allergy and you could be causing them serious harm, then you are in the wrong.
@@itisdevonly I agree with this but at the same time if you, say, don't like cheese on your pizza maybe just make pizza at home? Like I don't like 99% of the stuff they put on sub sandwiches in restaurants so Insted of demanding a weird special sandwich I just don't order sandwiches and instead make my own at home. I've worked in the food industry on on a busy night your forced to rush getting food out or risk complaints of slow service. It's fine if someone with a real allergy needs a special order but if Sally picky pants just doesn't like tomatoes and is to lazy to pick them out herself I have little sympathy.
as someone who works in the service industry i've seen this. i've waitressed and knew plenty of other servers who would give really awful customers decaf instead of regular coffee, or diet instead of full sugar soda. or on ocassion, the other way around, where you give someone an ingredient they ask to have removed due to "allergies." and 99% of the time, that person is being fussy, and they're fine, but the other 1% of the time, someone with a legitimate allergy could get VERY ill. My grandmother has a sever sensitivity to caffeine, and she's had multiple heart attacks (I mean she's 80, so you know). But she can't drink anything caffeinated, because it could literally cause heart problems and potentially kill her. I couldn't imagine someone being irritated and giving her regular coffee, just because they were too lazy to make another pot of decaf. I also can't imagine giving someone full sugar soda if they say diet, because what if they're diabetic, and they have a blood sugar spike, but don't have insulin handy? you could really hurt them.but i know a lot of people in the service industry either don't care, or don't realize how serious things can be. And it doesn't help, in fact, it actively hurts to have so many people jumping on fad diets and not eating gluten, not eating any sugar at all, not eating whatever. No food is bad for you. IF you think it is, then limit the amount you eat and make healthier choices (like substitute more fruits and vegetables into your diet), but don't give it up, because someone with a DISEASE is healthier without it. that's so foolish
Just a comment on the tomato example: a close friend of mine can eat cooked tomatoes just fine but is definitely allergic to raw tomatoes. Even getting tomato juice & seeds splashed on her will cause angry red bumps/small welts on her skin (it's not pretty. We used to work in a restaurant & it happen a few times). Though she would never complain about a tomato based product not being put on it something she ordered like that (especially after requesting that it not have tomatoes. She might just ask for a side cup of whatever cooked sauce if she feels it's really needed).
I have friends who can’t eat certain raw fruits and vegetables and will have reactions if they do. Like hives, cramps and vomiting. But they can eat the cooked and processed version. I think it’s called “Oral Allergy Syndrome” in most of those cases. One of them can’t have potatoes, strawberries and apples in the raw form. Even juice from the raw food on their skin can give them a reaction. But they can have it cooked since the properties of the food are changed by heat and processing.
Ann my Dad was diagnosed with Cilliacs almost two years ago. My grandmother and other family members are (possibly) "gluten sensitive". And seeing you do a video about this subject just brings so much hope to my heart because you are right about all of that. A lot of people (restaurant) treat it like a diet or a fad when it is a serious illness. So I just want to say thank you so much. I would also like to request that you do me a favor and do a gluten free batter recipe for a "bread" that I found a while ago I've been meaning to try it myself but my dad is trying to low carb. I'll link in a mother comment
Honestly, this should be a Netflix series. Ann the Food Science Queen ♥️
P.S. LOVED the bloopers 😂 Stay wonderful, dear! ♥️
Ann is my new Bill Nye 😂
Thanks Filip 😀and yes we laughed at the bloopers too ... so I thought I'd share 🤪
DO you have sources, my queen? I love your videos!
Trebalo bi, da.
I agreed
Dave's happy to not be eating activated charcoal ice cream for once.
He is SO brave. She must be a terrific daily cook.
i was thinking the same.. first time dave is getting real food, he didnt care gluten free or normal.. :D
Dave's Dietary Abuse Counsellor has told him to stop making excuses for his wife like "it was for her RUclips channel".
"People think it's healthy because it tastes bad."
They're technically right. If it tastes bad, you're going to eat less of it.
Sleepy Watcher this gave me a good laugh!
Gluten: if you can't eat it, don't. Otherwise, you're gonna be fine.
The people most scared of gluten are the same people that think we should ban chemical additives like Dihydrogen Monoxide. You have no idea what it is, all you know is it sounds scary.
mariokarter13 I might be wrong but isn’t that just blood or something found in blood? Not trying to ruin the comment but I was just guessing
Dolphinfromthesea dihydrogen (H2) monoxide (O) is just a fancy way of saying water haha. Using the real chemical names often just scares people because it’s unfamiliar.
@@brooklyn7043 rip.
@@brooklyn7043 H2O
Someone with coeliac disease here: thank you so much for debunking these things, it annoys me so much when people do the diet and all that jazz out of pure ignorance and not medical issues...
I feel like if you don't needa eat gluten free, you really shouldn't because it's already so restrictive. Since it's become 'trendy' I image it's created a host of ppl that think 'you're lying' or 'just being picky'.
@@LacedWithOreos Preach
The demand has helped us immensely with product availability though.
I had no idea you spelled it w an o in your country.
@GamesAndSuch if you're celiac or gluten sensitive, you have to cut it out of your diet, unfortunately.
My sister in law has celiac, and she has a separate toaster for herself, and keeps butter separate from the rest of her family.
Coeliac*
@@nicachepe I like how you corrected them but are wrong there is no “O” in Celiac
@@error4o436 ????
@@error4o436 Disagree. Canada is a commonwealth country and we spell it celiac. The Celiac Association of Canada spells it celiac.
@@peggyt1243 Canada has adopted the American spelling of the words, but traditionally it’s spelled like Coeliac, as it is in other commonwealth countries like Australia
I just love the fact that Ann was willing to wash dough under the water for ten minutes just to show us what gluten looks like outside of the dough.
And then steam and fry it
2 dough, so 20 minutes, sounds tiring
I cringed so hard watching that!! Something primal in me was shouting: "YOU'RE WASTING IT!" Appreciate the effort so much though xx
Allegra Hoekstra you’re absolutely right! Lol
@@allegrahoekstra5736 it's actually a necessary part of making seitan or gluten free product. In factory the water is recollected, evaporated, and the rest is gluten-free flour
Doctor here: loving this public service announcement. So well researched and calmly communicated
Same! And I love how she illustrated the villi, that was genius. I'd show patients this video if they understood english.
@@tallinn5086 If people are willing to help her translate this video it could become available in many languages as you can activate subtitles and then change which language to translate to in the video settings.
god here: thumbs up, dawg!
@@techlari5618 That's actually a very good suggestion. Even though in most countries being at least billingual, with english being the second language, is pretty much standard, for native japanese, chinese, etc. speakers it's still hard to follow an english video. And often being fluent in english is only common for those with higher education. Well, no need for a german translation here. Those of us with medium and high education can follow this video easily, and those with low and medium education level have usually learned stuff like that in school (nutrition teaching for lower education schools, for higher education levels, nutrition is part of biology and chemistry classes).
@@olgahein4384 Thank you! English is standard for Swedish schools as well. It's true that English is being taught in quite many countries although there's alot of elderly which never had the opportunity to learn English in schools or later in life. Also there's the issue with all non-natives in countries, not knowing the native language and possibly not even English very well. In a hospital setting language can be a big barrier and sure hand gestures and drawings go a long way but in worst case scenario it would be impossible to convey the details of a medical condition like celiac disease to someone who can't understand the information video. Last thing I would like to note is that there's so much misinformation online not only regarding how to cook food but also when it comes to nutrition, diets, health and safety etc.. so subtitles in native languages, properly translated can save lifes and lessen to cause of worries for alot of people.
My girlfriend gained weight after going gluten free - because she's a coeliac and no longer getting sick and anaemic from the disease
Same thing happened to me
Same here
lol, same thing happen on my friend, she always got diarrhea and she can’t figure out the reason that caused the diarrhea, until she decided to lose weight and tried vegan gluten free diet. She suddenly realized that she was no longer diarrhea, turn out she is celiac and lactose intolerant.
Celiac
@@morganlowe3353 both are correct
As a kid my mom was recommended by a homeopathic "doctor" that I needed to follow a dairy and gluten free diet, I wasn't celiac or anything. For years my food tasted like cardboard, for real, 20-15 years ago gluten free food was so so bad
so... did you stop eating gluten free? Germany's just the worst country for letting "alternative medicine" flourish (I'm assuming you're German here)
Sorry to hear that
I was diagnosed with coeliac disease when I was nine. I can confirm gluten free food tasted really bad 12 years ago. It's gotten heaps better now
My sister is gluten sensitive and thought she had celiac for years. Her doc did too, so it isn’t like she was pulling a diagnosis out of her ass. Gluten free still isn’t very good except for baby food. The only bread that doesn’t taste like cardboard is SOOOOO expensive. I would regularly try new GF foods I found to see if they were worth her money (I live across the world). So so bad!
i cant even imagine eating like that oh god
As someone who has an autoimmune condition (that isn't celiac) that requires me to be gluten free, THANK YOU for this. So many people think being gluten free is a fad and they don't care. Some people will even just give me gluten because they think I'm being ridiculous and trying to lose weight. People need to take gluten free diets more seriously, but at the same time, I'm glad that gluten free is more popular because now I can actually eat in most places
So true!! I'm actually sensitive to things like xanath him and soy etc is gluten free stuff too..sigh. So I have to be super careful but it is awesome it is being made everywhere and accessible to us!!
I have to be gluten free too!
Me too so true I'm gluten free too and I've been gluten free for 5 years
On the flip side I'm a waitress, people will claim allergies when they dislike things. This is rude because we have to take special care with your food. But that being said you have to take every claim seriously because you don't want to hurt any one.
You might also be allergic to gluten. This isn’t a rare allergy, either.
If you take a persons small intestines and stretch them out to their full length, you will probably be arrested for murder.
Luesatora I DID IT FOR THE SAKE OF SCIENCE!!!
What if you are really good at murder and you kill everyone that tries to stop you?
@@Peachesmilkybabey well that's basically death note in a nutshell
Ig: _g.artist true
Well...what if you just happened upon the intestines later? Just a desecration of a corpse charge...no biggie ;)
My gluten free friend and I went to a cafè and she ordered a gluten free brownie.
They asked her if she was Celiac/gluten intolerant or if she was just eating gluten free.
She laughed and said “I would never in a million years choose to eat like this”
Comments like that scare me because it just screams “CROSS CONTAMINATION!!!”
So it was just labled gluten free, not actually gluten free.
How wonderful
madtabby66 Some people are shady and will cook gluteny stuff in the same pans or pots and not clean it properly. Someone might have fried food in my pans while I was away from home. I got really sick after eating the food. Unless the person serving them was just curious or maybe they were going to be a butt. Some people are honest enough to warn people off from something with the risk of cross contamination, other people aren’t so much. I once went out where there was a great server and she warned me that even though it’s supposed to be a dedicated fryer, it’s possible someone could have fried something in there that should have never been in there. And she would happily swap in food she knew was safe for me to eat.
madtabby66 It was actually, think the lady behind the counter was just curious
Roses 101 i worked in flood court for few yrs before. People don’t understand that when they r ordering the gluten free menu, we would need to delay all food production just to make their order and sanitize the bench also change everyone’s gloves in the kitchen (incl pass out staff) to prevent cross contamination. Believe it or not, 90% of them complaint that the food takes too long and that they would have ordered the ‘normal’ option instead next time to get the food faster =_=.
I believe the cafe staff u went to also been through the same thing n just trying to measure if they need to take extra precaution or not. It’s not always what was the ingredient used for your friend’s brownies. But also hope it’s being handled during serving. Trust me. It is a pain :(
My sister worked as a "tea lady" in a private hospital and saw the kitchen staff always using the gluten free toaster for regular use, when the other toaster was in use. Her best friend had nearly died from a crumb of regular bread, so she tried to explain the importance, but they said they always do it, and no one had gotten sick. I don't know why she didn't take it higher.
1) That's so sad! They should be ashamed of their negligence in a hospital setting. 2) What is a tea lady?
@@MissShembre Tea ladies bring around beverages, snacks and meals to patients. What do you call them
83% of hospitals (non-private ones) in my country (The Netherlands) have reported to be incapable of being 100% sure that a gluten-free meal can be kept gluten-free during preparation, or during transport.
This is true for all types of care, whether it's emergency admittance or planned admittance for surgery.
I had surgery in 2020 and the pass-out question-round that I had gotten 7 times prior to surgery had me explicitly state 7 times I can NOT eat anything with gluten, but the nurses didn't care, it wasn't registered at all, they wanted to have put a slice of bread containing gluten in front of me after I woke up anyway....7 times and they did nothing (which I had obviously expected, I had my own stuff with me, but the negligence was just....ugh).
Currently I am waiting for the pandemic to hit even more of a low point than it currently is at to file a complaint with that hospital, even though it's been 2 years a go I am still pissed off that it was a piece of information they discarded that easily.
@@LilacDaisy2 In the US, the only thing we refer to as "tea" is the actual tea beverage itself. Any other beverage or snack is not.
Also, we don't tend to have a position for just serving snacks and beverages. Oftentimes, that role is filled by nurses, nursing assistants, kitchen staff, volunteers, etc. Depends on the facility.
There may be a rare place here or there that has that specific job, but it's most certainly not common. It's just going to be one of many tasks a person does, so, I don't know what we would call that position if it exists anywhere.
the "we always do it and theres never a problem" is such red flag behavior. Not having a problem doesn't mean the risk isn't there it just means you got lucky.
“Eat a spoon of rice flour to experience this with us.” Gonna give that one a pass, Ann.
that was seriously funny! lol
Derek Martz loll
I've actually tried it before while making a cake, I thought it would make it taste better. {ATM I had been experimenting with different flours I liked} I was sorely mistaken.....
Haha
As the only person in my family who does not have celiac disease, I fully confirm Anne's statement.
I’m starting to see the phrase “gluten friendly” pop up in some restaurants where I live in the US. It lets people know that the food is made without gluten, but isn’t necessarily safe from cross-contamination.
Also, a friend of mine has celiac disease, and she once told me that she can’t understand why anyone would voluntarily choose that diet because she has to take so many supplements just to get all the nutrition she needs.
Gluten friendly (literally the worst term to have been created involving gluten) can mean anything from no gluten but made in a factory that processes gluten to low gluten. There are no FDA regulations around the word like there is with certified gluten free (meaning it is heavily tested to ensure there is no gluten in the product) so it is entirely up to the manufacturer of what it means to them. This is dangerous for people with celiacs both for new people just rrying to navigate the very confusing world of gluten free and cross contamination and for friends and family of celiacs who don't fully understand yet. The term should truthfully be either bammed or heavily regulated at the least.
It's not to bad, given I've been off gluten since I was 3 due to allergies. If I wasnt allergic though I would not be on this diet. The bread is getting better now but before it was terriable
It sucks I have celiac disease. Like not eating gluten isn’t hard but having to explain it to people and them telling you all you want is attention is terrible.
My sister worked at a cafe that offered "gluten free friendly" bread. They used regular, glutenous flour and let it "rest" for 24 hours, which they thought would let the yeast digest the gluten, making it gluten free. She tried to explain to them that gluten is a protein, yeast breaks down sugars, and "resting" bread isn't a special process, it's just proofing. They didn't listen and kept selling the (completely normal, glutenous) bread, so she just started letting customers know that it wasn't really gluten free so no one accidentally ate it if they had celiac or a gluten sensitivity.
Knutt I agree with your friend. It's pointless since that diet won't help any if us that don't have that condition. Not to mention it's taking away food from those who actually need it..
For some reason I can envision SoYummy making a video where they tell people that there is rubber in normal bread when they do a side by side wash of the dough vs gluten free dough...
bigmrfnB don’t give them any ideas! Lol
lmao one of those channels did that
That "rubber" is obviously gluten.
They did it with a cupcake
Yup, can't wait for the "make toys out of bread!!!" video. Roll footage of a loaf in a sieve, cut to 5 minutes later...purple plastic dinosaur sitting in sieve, WOW!
To be fair, some people on a gluten free diet may actually lose weight - but that's usually only the case because it means suddenly they're buying more fruit, meat and vegetables (which are gluten free!). So really, have a less processed diet and you'll probably lose some weight. Don't buy gluten free products if you don't have to.
I've eaten much healthier since I've eliminated gluten as well as several other foods I had developed intolerances to. The reason is that restaurants and most processed foods are a no-go for me. I barely ever eat processed food, and generally eat natural whole foods that have no reason to have gluten in them.
You tend to find people that push the idea of juice cleanses and such are often experiencing the same kind of thing. They cut out a lot of the chemicals and drinks that aren't good for them and have other affects on their body when they do those things and then attribute themselves feeling better to the juice cleanse and not the fact that they cut out all of the other unhealthy crap from their diet for a bit.
It's pretty much like that with all diet products. If you are trying to replace something like sugar or fat with chemical substitutes the products made with those substitutes are always much less healthy than the original full fat/sugar versions. To lose weight on any diet it comes down to eating less processed junk and watching your portion sizes. It's just easier said than done which is why people cheat with these substitutes.
Most of the "gluten free" substitute foods are super processed and worse for you. The gluten free fad market is a scam.
Why don’t celebrities ever promote the real diet that will work for everyone: remove processed foods and eat a lot more fruits and veggies
I'm a Celiac, people who want to eat gluten free voluntarilly are freaking NUTS! I miss REAL pizza, but since I don't want to die, so I avoid it for life.
I always think this as well!! There’s no way I’d choose a gluten free diet if I wasn’t a celiac
Exactly! My friend wants to go gluten free but I tell her be thankful your not actually coeliac!
Right. I miss going out and buying a donut. Or the cheap grocery story cake mixes. And actual fluffy bread. And cheap pasta. And roti/naan. And cheap cereals.
It’s also really frustrating that fad diet gf people have made many people not care or realise things about cross contamination and small amounts of gluten in things for flavour (from barley) etc. Which means that they are not gf.
You have to read the label so thoroughly all the time on everything, even stuff you’d never expect such as plain chocolate, ice cream, soy sauce etc.
And the thing is brother is gluten free and he REALLY fat
My grandmother has celiac disease and honestly, she’s always just gone without anything with gluten in it. Even now with the wealth of gluten free options, she calls them glorified cardboard and just skips.
tell her, I love her..I wish her mindset spread wide..
She's a wise lady.
My friend does that too.
Bc she’s so amazing
I knew someone who microwaved gluten free bread to make it softer.
"tastes like sand"
"tastes like hay"
"tastes burnt to a crisp"
some of the quotes from dave!!! he is so honest lol🤣🤣🤣🤣🤣
It's Dave but that's hilarious. He needs to be involved more
@@araina9007 omg sorry i spelled that wrong. ill fix it now lol
@@kaiswaffles lol ok
i love how he describes the food because i know exactly what he means and what it feels like, his reactions are so useful
I usually describe the taste and texture of GF bread as 'tasting of tears and disappointment' - or cardboard if it's bad (GF pizzas have that consistency). It's got a lot better, we have decent croissants and pastries now, and the stuff people are moaning about now are worlds away from the stuff that was 7-8 years ago. It's one of the few good things about the fad, what was basically Schar and pretty dreadful has now a lot more food technologists working on it, and a lot more diversity. When I started buying GF food it was hard to find, and quite often was mouldy on the supermarket shelves cos nobody bought it!
Having celiacs is awful, having more gluten free products has allowed us to feel more normal and have less cravings for gluten foods. The reason my boyfriend has gained any weight is because he was finally not starving to death!
No one else needs this diet (aside from sensitivity/allergy) really. It's so hard to deal with. We tend to have to tell people preparing our food that he has celiacs so they'll take it seriously.
I do agree with you, that no one else needs this diet except those who actually need it, but at the same time unfortunately, I feel like we have to thank the trendy influencers who only do it for whatever else reason for popularizing it. Because of that, companies jumped on the band wagon and started pushing out more gluten-free stuff and restaurants providing more options when eating out.
So you mean glutten free is for people who had the allergies and who want to diet?
Preach it sister!
Exactly. A lot of people are also allergic to gluten. I don't like how Ann is trying to make it seem like gluten free products only exist because celebrities endorse them. 🙄🤦♀️
The intent behind this video seems to be bragging about how gluten based products taste sOoOo much better.. Very rude and disrespectful to people who can't have gluten. Smh
Sabrina Anirbas that’s...not what she said. Did you watch till the end?
Even if someone is being silly about it, chefs and other food preparers should always be careful not to mess around with things like gluten free foods and cross contamination. It’s not up to them to determine whether or not their customers requests are legitimate or just a fad.
You'd be shocked. I have a friend with celiac disease and when she orders gluten free or asks what gluten free options there are, the amount of servers who scoff at her is ridiculous. All the uppity jerks who make a stink about it and then order a beer ruin it.
I used to be a waiter, and whenever someone requested Gluten Free food I;d always check if they were celiac or if they just on a diet. I honestly don't know why people think that pretending you're allergic to something in a restaurant is a good idea, but people do it all the time.
The most mind blowing of this in reverse was the man who forgot to mention he was allergic to nuts until I put his food down in front of him.
There are people who go overboard though. I know someone with celiac disease who won't eat GF brownies from the same plate as people who had a sandwich. Not on the same plate as a sandwich, but just someone who ate a sandwich 20 minutes ago picked up a brownie. She does actually have to EAT the gluten for there to be a reaction. And that's down to placebo effect and bad education.
@@oliverstrahle even that’s still messed up... nobody should have to disclose their medical history to you for you to take their request for gluten-free food seriously lmao
Also not everyone who is gluten-sensitive is celiac; my stepfather can’t eat much gluten or it makes him sick and it’s a very new development in his life LMAO. He isn’t celiac but it can make him ill, so would you be serving him gluten because his answer isn’t good enough for you???
Yeah. My body experiences extreme pain and I can’t breathe if I eat gluten it’s terrifying. I don’t go to restaurants much
It's about time someone with a large audience actually explains the whole thing with gluten and celiac disease properly! I had a friend once in high school that had it and that's how I learned about it and it's through her that I was informed about all of this.
Mauricio Aular my sister’s boyfriend has celiac disease. He takes meds for it but he still tries to eat gluten things...he goes right to the bathroom.
I have an aunt with celiac disease so bad that she has to wash her steaks before using them (because of a small amount of flour used to keep them from sticking together)
Nilla Wafers there is NO medication for coeliac disease
I’ve got two friends with Celiac. One just can’t eat bread, but the other one will have a reaction if you touch bread, shake her hand, and then she bites her fingernail or something. She spent about 1/3 of college in a wheelchair because her villi were shredded and she couldn’t absorb the nutrients in food, so she was constantly undernourished.
Ajehy I think we may have gone to the same school...
Ugh. I really hate "influencers" who doesn't even know a thing about what they are "influencing" to others.
I think it's the same with keto diet. People just barged in to the keto diet trend without researching a thing about it. Oh if you can only make a video about this!
I'm pretty sure gluten-free morphed out of keto diet.
I don’t know much about the keto diet thing but my mom has been on a keto diet for about 5 maybe 6 months now and she’s lost almost 30 pounds, so I don’t think that gluten free and keto are even similar. The idea yes, but not the end result. Since keto means taking away all starch, sugar, and carbs (at least I think that’s what she told me, I have a bad memory lol)
My grandmother was influenced to do the Atkins diet, she had no idea that it would crap her kidneys so hard. It tipped her into kidney failure, she lived the last 5 years of her life on dialysis because she thought she could follow a fad diet ( if everyone's doing it, it must be safe!) If she had spoken to anyone who was qualified - a dietitian or her doctor, they would have told her to steer clear, that it can be harsh on the body making severe dietary changes.
No matter what trend or fad you're trying to follow, your body's mileage may vary doing it! There's a reason why every diet and exercise program out there tells you to consult the doctor before you begin!
When my family (4 people) went on keto, 3 of us (myself included) ended up almost dying. I lost the ability to sleep and ended up an interesting mixture of manic and suicidal (I'm the one who went back to eating normally first, so I didn't really have the chance to have many physical symptoms, aside from the fact that I started out a healthy weight and ended up underweight, also had diarrhea, but nothing too life threatening other than the wild uncontrollable danger to myself from my own behaviour. Though later realizing I'm intolerant to eggs, a huge part of what we were eating, might've explained why my reaction was so quick and intense), my brother had a seizure, and my mom got to the point she couldn't even keep water down because she kept vomiting. My dad was the only one who felt okay, though he didn't feel fantastic either.
Keto can be VERY dangerous without medical supervision.
Your brother had a seizure from doing the keto diet?
I was lowkey worried she was gonna be like “It’s a ball of gluten left behind. So Dave-” :P
DellEugenio me to 😂 I was so scared she was going to ask him to eat it poor Dave
Oh no XD
Ohh I would, gluten cakes are delicious
As a German, I now wanna try saying "gluten Morgen" instead of "guten Morgen" to see how many people notice.
Update?
Whats the status?
Anyone notice yet?
Make a video, it will go viral.
Ff
Ann, I'm a medical student and no one has ever explained Coeliac's disease as well as you did here! I LOVE your videos and what you're doing - keep them coming! love from the UK xx
Hi
EXACTLY!!!! I've learnt SO MUCH from Ann than from my Big Robbins !!! I dozed off while reading Coeliac disease... Ann saved me ❤❤❤
Yeah, this was legitimately the most educational & informative gluten-related video I've seen.
More informative than anything else I've watched, heard, or had the patience to read.
I might know more about gluten than people I know who *actually have* Celiac's Disease & gluten sensitivities.
She even showed us the histopathology slides.😂😂
I never thought about that irony you mention about coeliac. Gluten free diets are often promoted as some kind of fad 'weight loss' diet, and yet people with coeliac are underweight *because* of gluten
The worst part of this is that my friend (who is actually allergic to gluten) has to SPECIFY that’s she’s allergic or else she will get nasty looks from other people
She is not allergic to gluten, that does not exist.
@@jondon8941 what do you mean
Jon Don is right. You can have a gluten intolerance, celiac, or an allergy to wheat, but not an allergy to gluten(that we know of). Not that it matters but🤷♀️
Ay mate Wot Hon why do you think they have to specify “gluten free” on food?!?
if you say the magic word allergy then people realise it's serious. it's sad. celiac should be enough.
Dave, analyzing bread: "Mm. Definitely bready." 😂 That man is a treasure
the meat industry here in Brazil spreads a lot of misinformation about gluten to scare people into not become vegetarians. Your video is really informative and I would like to translate it to portuguese. You would just have to enable translations from the comunity, if you want...
Hi Anne please enable translations captions for our non English speaking individuals !! 🤍
You might find a direct message or email a better way to get Ann's attention and let her know of your request.
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I went gluten free(ish) for a bit because I was getting sensitivity symptoms especially after eating store bought white flour goods. After a bit of reading and trial and error it turns out I'm sensitive to certain additives and overly refined sugars. Stopped having issues when I started baking my own bread and amusingly only have gut trouble with homemade whole wheat bread now and I'm fine as long as I stay away from using over refined sugars. Bodies are weird.
Some people believe that by refining some of the ingredients in our foods (like is the case with wheat which has had the shit processed out of it to withstand certain diseases known to be capable of failing crops, and also have a much higher nutritional value than it originally had) some of the proteins and other stuff in those ingredients are now in them at such high levels that for some people this is causing problems.
One of the misunderstandings this has caused with some people is that upon having trouble with regular wheat breads causing similar symptoms and having gotten the advice to try a much less processed and genetically altered type of grain (it's called "spelt" in Dutch, I'm not sure about the translation, Google Translate blanked out on this one and continued to suggest I was looking for the translation of the word "speld", which is a pin, used in sewing and stuff) in either bread or other products that made their symptoms disappear, that some people started labeling that grain as gluten-free.
The National Celiac Union in my country once had the opportunity on the day of a new food- and drug-testing lab to have 3 samples of whatever tested for free, and had a piece of supermarket bread and the spelt-bread (an actual spelt bread, not a mixture) tested.
Upon getting the results the spelt-bread contained 3 times as much gluten, and they made an extra bulletin in their magazine with near the end stating: "Let this be clear once and for all: Spelt-bread IS NOT EVER gluten-free."
@@Dutch3DMaster that’s insane, that could have caused someone serious harm, how could they have been so careless?
@@Dutch3DMaster Spelt is the correct word in English too, if you refer to the wild wheat-ancestor, and its closer barely-domesticated relatives.
As for the matter of refining wheat-- the problem is mostly not in selecting for more disease-resistant wheat plants, but about what happens to the grain when it gets turned into flour. minimally processed flour is what you get when you take wheat grains and grind them to dust. The flour that is sold in stores (in the US) is... not that.
First, it is bleached-- yes, bleached, same as you bleach clothes when there's a tough stain on them-- in order to make the flour look more appealing and less 'dirty'. This turns it bone white, a bit softer, and removes a large portion of the original vitamins in the grain, that are healthy for you to eat, and mean that you eat something more than a chemist's amalgam of starch and gluten. Then, to counteract this massive nutritional loss, the wheat is enriched with vitamin powders, and after this, it is nearly ready; however, these vitamin additives don't adequately replace the corresponding loss in taste. The last step is to add preservatives and anti-caking agents (which make sure that the flour doesn't clump up and settle into a block). I'll leave for you to judge how healthy this all is for a human digestive system...
But, in America, it actually gets worse! American supermarket bread is made in such a way as to minimize the amount of time spent on each loaf, because money is time-- the bread is made with many times more yeast than normal, in order to bring the rising time down to an hour or less. This means that a lot of flavors are also never developed at this stage; in bread, the longer the yeast is active, the more complex the flavor that develops. As a result, you get a loaf baked with already flavorless, subpar, preservative-laden flour, that isn't allowed to really develop any flavor at all; no consumer would willingly put this sad excuse for a loaf of bread in their mouth, so when they are mixing the dough, they also add ungodly amounts of sugar, just to make it taste even mildly edible.
And it truly is only mildly edible.
There is no joy to eating an American supermarket loaf. It is culinary cardboard, which you must bake a second time (in a toaster) to be even able to spread butter on it, and then, must cover in as many toppings as necessary to erase the bland emptiness of the square of starch they are balanced upon.
And so, given that this is what we have for bread with gluten, you can only imagine that the gluten free stuff is even worse.
TL;DR, I hate American bread with a passion, and here are all the reasons why. Sorry for hijacking your comment for this rant, but I really needed to get it all out...
THANK you! I also hate white bread--it's not filling, it's not satisfying. Carbs are, in my opinion, the part of the meal that should fill you up the most, but American white bread has no substance to it. I grew up on home-made, whole-wheat sourdough bread, and though it's a bit unpredictable and not always the best we wish it were, it's still *worlds* better than white bread! And people wonder why I eat so much when I'm at a neighborhood barbecue...
I've found this with my gluten journey as well. Most homemade things i can have. Whole wheat is a no-go, but I've never been find of it preferring white bread
Dave: "as the Germans say:" gluten morgen"" I laughed 😂
The daddest of jokes
Gluten tag
Wann hat er das gesagt ahahah
@@loonabest825 23:30
I have really severe celiac, before being diagnosed I was anemic, I became pre diabetic and had to inject medicine into my stomach daily, and have permanent neuropathy in my hands and feet
So speaking from experience, a gluten free diet is expensive, a lot of work, it’s not any healthier for you (unless of course gluten makes you sick) and will never taste the same as normal food 😅
There are aplenty of meals that are just as easy as the gluten equivalent: rice, gluten free pasta, rice noodles, nachos, tacos,... If you only focus on European food of course it will be a problem
@@--..__ weird unnecessary comment to add since you don't know what they eat. They literally are talking about their own experience, jeez 🙄
This does not seem to meet your names policy
pasta is European food
Omg I hope you'll always be healthy 💕
13thefreerunner pasta is food. Our obsession with what qualifies as what is ridiculous. Its food.
THANK YOU FOR TALKING ABOUT COELIAC DISEASE!!!
We have to be so careful in our household not to have a single rouge grain of gluten, if my mum eats anything with even a tiny amount of gluten like trace amounts she will be throwing up for the next few days. Most people don't understand that coeliac is not just "oh I can't eat gluten" it's "if I have gluten it will destroy my gut".
With this new trend of gluten free diets it can make the gluten free food really hard to find as more and more people are buying it. The good thing that came from this trend is a wider variety of food and a number of places that sell gluten free options. Although there is a risk of contamination.
The other day I was in Woolworths and this lady was taking all the gluten free bread. We needed at least one loaf of bread (which are tiny by the way) and she had just taken all of it.
And I'm not saying she didn't need it, she may have needed a few loaves of bread. But we still need at least one loaf.
The gluten free trend can be a pain in the butt as people who do not have any type of auto immune disease which will affect them if they ingest gluten, take the food that people need, from the small selection of foods available to them in most stores. The range of foods have expanded but disappear quickly. A lot of the time food is more expensive.
This is kind of a rant but I'm pretty over the whole "I can eat gluten but I won't and I'll take the food people actually need because I'm on a trendy diet"
I am not trying to offend anyone, I am just projecting my views on an issue my family has struggled with for years and the problems we have faced along the way. As well as highlighting the development of gluten variety and trends.
I know exactly what you mean. I got severely underweight before y parents took gluten out of our diet. I'm lucky that my body can tolerate it now. I was never officially tested, but whether it was an allergy, celiac, or an intolerance, I was pretty bad off before I went gluten free.
People who can have gluten have no idea what they're taking for granted. I'm super thankful that I can eat foods I used to love again.
@@makaniwebb9358 I had a friend that would have very bad "menstrual" cramps and bleeding from eating gluten. She would double-check the ingredients list of sauces before ordering in restaurants, and was thankful when my mom bought her a box of gluten-free pancake mix. I take allergies more seriously because of seeing the looks she got.
I'm glad your life has improved.
Celiac disease is a real medical condition or is a real condition that could lead to medical problems. But gluten intolerance is a made up fad condition.
@@MegaStephen68 I disagree, my mum is intolerant to gluten however she doesn’t have coeliac disease, and if she eats gluten she gets really ill, so I think that there is such a thing as gluten intolerance, and believe me, she definitely isn’t doing it to be trendy!
I've experienced the opposite happening. As GF diets have been rising in popularity, many restaurants in my suburban town now serve gf meals, the stores here have more than quadrupled their selections and the prices have dropped by at least half, over the last 7 years that I have been forced to avoid it. So, as annoying as it can be, we have these people to thank. And I've had these rude jerks swipe every item off the shelf, regardless of what it is.
Plus, you don't know if that woman might have been preparing a meal for a large group of celiac kids.
I went to a restaurant last year and I asked for a gluten free burger bun, they asked me wether it was an allergy or a preference. My reaction was who the hell chooses to eat the cardboard that is gluten free bread?
I work in a cafe… You would be surprised
They were asking if they have to do the full kitchen / contamination stuff vs intolerant folk like me where a tiny trace of gluten is fine. A coeliac is quite a headache for a restaurant all the processes to avoid contamination.
My daughter was diagnosed at 1 year old and people would ask me if it was an allergy or fad diet 🤦♀️ 1. Coeliac isn't an allergy. 2. It's for a baby 🤦♀️
@@esmeraldagreengate4354 People will often call Celiac an allergy because it's easier to understand than an auto-immune disease. Do you want to explain the difference to strangers at a restaurant? Allergen safe-practices when followed properly are what a Coeliac sufferer needs anyway.
@@realfingertrouble While I get this, the length they are happily able to go to for people wanting to eat vegetarian meals and the way they advertise with that is pretty annoying to see sometimes, because somehow they are fine with that, but as soon as someone wants a gluten-free meal out of medical necessity you feel like you are a massive problem...
Gluten-free is the diet equivalent of infomercials. It's designed for people with some form of disability, but is being marketed for a broader, general audience
YES! Exactly!
Omg, what a good comparison!
YES
Except the infomercials actually end up doing something positive. Where this diet fad is just causing problems.
As a disabled person, I sorta appreciate the infomercials, and sorta hate them.
Firstly, why I don’t like them- they go way overboard with the “I can’t do this” schtick. Which is pretty demeaning if you actually need that product. Then there’s the general public’s response to those products (made worse by the overacting, imo), where it’s all “I can’t believe anyone would be that lazy/incompetent!” Which is also pretty demeaning. (This also applies to the “I can’t believe they peeled an orange and then put it in a plastic container! That’s so wasteful!” No, it’s there for people who have issues using their fingers. And also speaking of waste, until someone invents a non-plastic straw that has ALL the attributes of a plastic straw, AND is also affordable, leave my straws alone! I need them)
On the plus side though, because those products are marketed to the public, it does keep their prices a lot lower. Just compare an infomercial product with the same thing from a disability supplies company- the one from the infomercial is probably half to a third of the price (if not cheaper). Disability supplies are super expensive! Ridiculously expensive, but n fact.
So it does make up for how demeaning the commercials themselves are.
as someone with celiacs disease:
thank you. just-- thank you. thats all i really gotta say, just thank you
Me too I'm sick of talking to people who are on a gf diet by choice 😩😂
@@PhoebeLisaaa Like
Why would you do that?
I live this life it is NOT fun!
@@studiohq hahah I know like my "bread" is $6 for a loaf size for ants why would you want to have to buy that 😂
Thank you ann!
I love how anne's channel has gone from baking to mythbusting. I personally love it; there really should be more people out there debunking dangerous or ridiculous claims!
Everybody is the comments -" i have celiac"
Me- "i want that bouncy bread recipe "
It's very easy you just need flower , yeast , warm water , salt, and sugar
@@krisballe6641 what kind of flower? 🤔
@@nonamesinenomine all purpose flour
@@krisballe6641 "flower"
@@skyhideaway sorry English isn't my first language
I’m gluten intolerant and whenever I tell people I’m gluten free they act as if it’s some fad diet or whatever and give me weird looks. Trust me, if I could eat gluten without throwing up I would gladly do it.
Same, I get intestinal cramps to where I can't leave my bed. Finally switched and I have never felt better. Of course I miss real bread but I can live without it. What is your favorite gluten free foods? Im new to it so I'm still learning.
I have a friend that is gluten and lactose intolerant. Everytime we go out and she says she has dietary restrictions I have to give weird looks back to everyone who thinks it's easy for her and it's just another silly Instagram diet. I oftenly send her messages when I find products that are lactose and gluten free for a good price too. It sucks to question every single thing you eat and people think it's just a trend or something, that's why I help her in every way I can.
I have 95% gene for it my grandma grandmas mum and sister all have celiac disease so I just say I am celiac and people just try to give me gluten as I am not properly tested for it and say I don't as my test come back negative because I just cant eat gluten it is just crazy
Maybe it's the way you say it. Saying I'm gluten free sounds like your trying to sell yourself as as gluten free delicacy. Use "I'm glutent intolerant" or allergic to gluten.
Well I support you
I love how Dave was so into the taste testing, lol. He looked like he was thoroughly enjoying himself!
Well, it's not a content farm's recipe so...
it's because he's not eating charcoal ice cream xDD
💀
To those with Celiac: a great way to avoid getting gluten in the diet is to buy a Nima sensor. They can detect gluten at less than 20 ppm. My brother has one and it has made him so much more comfortable with eating out. It has saved him a number of times from cross-contamination and has never been wrong in saying that a product is gluten free. I'm pretty sure that a lot of insurances also cover it if you have been accurately diagnosed with Celiac and I'd highly recommend it. They also have a version for peanut sensitivities that does the same thing except with nuts. Definitely look into it if you want to feel more comfortable eating out!!
Yeah, but those without insurance can't afford the almost the almost 300 price tag.
Molly Mollusk Thank you for posting about detecting gluten. Really appreciate it!
@@bubblesdarke5226 someones health isn't something you can price tag so I"m sure most would find a way.
@@bethsantos3079 Insurance companies and drug manufacturers consistently put price tags on peoples' health. So whether it's morally acceptable or not, it's still a fact of life. You want it to change, vote for law changes.
that1s a bullshit device. Please don't trust that! Only labs are able to properly detect gluten in food, and that also takes time.
Love that you mentioned the gluten sensitivity. I got diagnosed with it in the past few months and i struggle to explain to people that im not allergic to it. But eating bread gives me really bad IBS. But im fine with contamination
Same! Whenever I eat gluten I get seriously bloated, have awful stomach cramps, and get extremely tired.
Same. I realised about 9-10 years ago...such a different world! Medical community would not believe me back then. Now they do.
Same, but with soy. Back in the day, it would give me IBS, too. Now, my body hates spring tree pollen, and it pairs up with intensified food allergies I don't have as bad 9 months out of the year. I can eat soybean oil part of the year, but I can't put it on my skin ever because it goes directly into my bloodstream. Makes me feel like I'm making stuff up when I explain it to people.
Yeah, it took literal decades to track down a gluten sensitivity to contributing to my fatigue symptoms. But cross contamination doesn't seem to be a problem.
My son is the same. It is becoming harder and harder to find snack foods and such he can eat b/c diet heads are clearing the shelves thinking they are doing something good for their bodies. The wheat protein is a source of nutrition for those that can digest it. For those that can't, it is a fire storm in the belly.
As a paediatrician I get pretty tired sometimes of explaining to parents about gluten and lactose, the two things that there are so much misconception about.
ThewayICit is a world of people who prefer follow celebrities befeore trully profesional.
As a mum of kids with genuine allergies. I understand why you feel that way!! The amount of parents I've met who are like "oh yes my child can't have that too" because they decided that it's bad for them 🤦♀️ What that don't realise is how difficult it makes it for kids with genuine allergies. I have had mashed potato served to my child (with butter in it) after having an in-depth conversation with the chef prior to visiting, because "oh well a little butter will be alright wont it". No. No it wont "be alright".. 🤦♀️😡
@@eveforsyth6727 This is completely unrelated to allergies but my sister is tube fed and always has been most of her life.
As adults now when we go out we might get a strange look or two when she doesn't order anything but maybe a drink (the only things she can swallow naturally are drinks and very soft foods like icecream) while the rest of us get our food but as a kid...
When she was a kid my parents would be called child abusers and get accused of starving my sister and all kinds of drama would come up simply because my sister had nothing there to eat... because she's TUBE FED. My dad has told the story of having to lift my sister's shirt up and show a waitress her tube to prove that she can't eat like normal so many times! (I wasn't born yet when that happened.) It's sad really...
@@horse14t Why would you take your sister to a restaurant then? I'd call that child abuse as well.
@@martinhorvath4117 Because going out with family is a normal thing that families do. Plus my sister, despite not being able to eat likes seeing all the food and you know... just hanging out with our family on outings...
It's not like she's insecure about it or anything. She can't eat but she's still fine mentally and can still walk and stuff.
As adults now, when we go out she likes to get fancy, fruity drinks.
Storytime:
So here in India during this lockdown, government is giving ration at very low prices and in some states even at free (you can get 5kg rice a month for free per person).
Someone from my state (West Bengal) tried to "Expose" the "quality" of the food that government in giving.
They made a dough out of the Ration flour, and washed away all the starch and other components till only the rubbery gluten was left. They tried to show to public as if the government is deliberately trying to "poison" the public by giving them "rubber" to eat. The live facebook video was so stupid, that it basically hurt both my and my mom's brain.
There isn't even a way that I can actually debunk that person as they have turned off their comments for the video 🤣🤣. The fearmongering is worse than what news channels do here. But the thing is that average people won't understand that it is simply gluten and they they would get afraid.
Im curious, has your government spoken on that idiotic person not understanding what gluten is? Since itd seem really easy to just tell everyone what it is so they can look into it themselves
@@MartianCandies the video didn't become viral or widespread. Also most people (especially housewives) know that both course and fine flour is sticky and rubbery in nature although they might not know the cause.
Even I am Indian I am from Andhra Pradesh, yeah sometimes people do such stupid stuff , like during these times as well they are spreading fake news like if you drink garlic water corona will go away ..
Our government really doesn't do much about fake news and propaganda anyway
This happened in my country too! The so called plastic rice video showed cold rice, pounded by hand for a few minutes, made into balls, thrown on the floor, and they bounce.
A college teacher (food science and agriculture I guess) then stepped in and made another video explaining how gluten behaves. He even praised the rice as high quality, because that amount of gluten shows rice texture that is preferred by most Indonesian.
It turns out to be a black ad for some kind of ethnic restaurant.
One of my friends would literally die if he ate gluten. His sister almost did before they were diagnosed. So although I think gluten free is a weird trend (and I personally really don't appreciate the taste) I think it's great anyways because that means it's easier for him to get food he can actually eat and not die.
I was going to make the same comment but there is a flipside. Yes gluten free is more common but alot of places are often less vigilant about cross contamination. Since alot of people who go gluten free aren't celiac if they get a crumb or two no big deal but that's not the case with certain people who are celiac. I always recommend that if you order gluten free make sure to ask if there's a risk of cross contamination with gluten products.
my brother is gluten-free and I have to say, as a textured eater, I am not the biggest fan. But it is great that you can still make and cook most things because gluten-free options exist
@@lovelydia101 this is my sister's experience as well. She finds it harder to find safe food.
my mom in gluten intolerant and would get really sick.
This video is not about those who are really intolerant, it's about the pretentious lil bitches who think it's in fashion to follow a trend that they don't understand.
Brilliant my son is coeliac for over 30 years and when first diagnosed there was only flour available for making anything. Ireland has one of the highest numbers in the world. Thanks for such a comprehensive explanation of the disease
Really? I wonder why Ireland has such a high about of celiac disease…
@@katnelson5617 highly processed white bread? I am certain that something in highly processed wheat/bread is causing it. Although weirdly I can get away with the odd burger bun, the more 'white plastic' a bread is, the less problem, Whereas nice brown seeded bread or ciabatta or sourdough: very high risk for me. I am NCGS though (intolerant, and medically assessed to be so before someone says it's all in my head!)
In Africa and Middle-Eastern countries they saw the numbers shoot up when the World Food Program tried to intervene in combatting the food crises in some of those areas. We made the stupid mistake of using regular wheat flour to be shipped over to there because it is so cheap, but that type of flour is not common to make foods with, but buckwheat is...it turned out some of the Western countries (with all the best intentions, obviously) basically caused whole villages to suffer celiac disease.
Some of the village elders upon seeing some doctors who tried to find out what was happening eventually started calling it "The disease from the west" due to how they noticed it started when the food program came to their area for help.
Visiting Ireland was such a pleasure for me! Y'all have all the allergens listed on the menu, and so many gluten free options 😍 in several restaurants they even brought out gluten free bread upon request! It was quite the letdown to come back to the US and eat at American restaurants again.
No, it is an autoimmune disorder. Processed food has nothing to do with causing or treating it nor does unprocessed bread. This is a dangerous sentiment.@@realfingertrouble
I recently discovered I am gluten intolerant after I had a major surgery. Life has been awful for the past few weeks, recovering from surgery and constant nausea and fatigue. I lost nearly 20 pounds in under 6 weeks. I went from a fairly healthy weight to being a bit under weight.
I was very upset after this discovery as my favorite foods- orange chicken, spaghetti, and certain cereal- all had gluten in it. This video just helps me calm down a bit. It reminds me, while the food will probably not be as good st least you have something.
Currently I am eating crackers that taste more like hardtack than edible food while my body recovers. I look forward to the day that I will once again be able to eat more diverse foods again. Even if they don't taste the same, anything would taste like fine cuisine compared to these crackers.
Much love from a dude who's sister loves to bake
You should be able to make your orange chicken using corn starch for the breading and sauce if you cook at home. It takes awhile but it's well worth it. A form favorite of mine, also!
Don't you worry, the first months are the worst; them you get pretty used to it and discover some great GF products.
I appreciate everyone that has commented recipes. It's really thoughtful. I have found that a majority of gluten-free bread is pretty... odd tasting. But gluten-free noodles, thank the Lord, is very awesome. I have never been happier about how noodles just take on the flavour of what they are cooked with. It is a blessing.
Thank you all for your comments, this hasn't been easy but it isn't as bad as I thought it would be. I miss my subs/sandwhiches and poptarts (the gluten-free versions just don't taste the same to me) but I have found my new true love of Cauliflower Crust Pizza and homemade Orange Chicken. Thank you for your considerations, my sister enjoyed the artisian bread (I am an incompetent cook without her help).
You should look into keto baking, or your sister should, as it's completely gluten free but more nutritious as it contains nuts, seeds and fibers. Much more moist too. And seeing how if you're not worried about being keto you can use regular sugar in the desserts.
It’s ok I’ve been gluten free more my entire life you will figure it out
As a celiac, I always have a good laugh when someone says they want to be healthier or lose weight so they are going to eat gluten free. 🤣🤣🤣🤣
Gluten free=more fat and sugar
Also, this is a great video explaining celiac disease and what gluten is 😊
Generalizations aren't helpful. There are plenty of ways to eat gluten free without extra fat and sugar.
Amen sister! I'm also a celiac and whenever I see non-celiacs eating gluten free I just want to say "Guys, you have all these great things, why put yourself through a gluten free diet?"
As a child my mom struggles to afford the gluten free products. I always just got ice cream at parties while the other kids got cake. I had to throw out half my halloween candy. I cant drink beer. I always have to interview a waiter about the menu before I order.
A gluten free diet is absolutely manageable, but it's not fun! It's a pale, dry gluten free waffle compared to a wonderful stack of them!
@@bazzy75 That's partially true. My mum and me are celiac and I like to bake so I would make most of our bread (I'm italian so... kind of a big deal XD) and I would make sure to use part a part or naturally gluten free and whole-grained flours and I would add seeds to the dough (like flaxseeds, sesame seeds, ...) in order to ger more fibers and "fight" the sugary flour mix.
Unfortunately I am not skilled enough to do so with cakes but I try my best XD
Btw: once you find the perfect recipe nobody is going to guess you're serving gluten free stuff 😏
@@Basilissa_Sunight What is partially true about it? I was on a wonderful raw diet for about 4 years and never felt better. There's not much fat, no sugar, and no gluten in that. I'm Italian too but that doesn't mean I have to eat pasta and die too young like some of my family members did.
@@nightknight9197 I guess it's easier to make a compound decision "I am gluten free, which means zero baked goods, pizza, etc," than deciding "I'm going to lose weight, so I'll split my donut with my hubby and child while they eat the rest of the donuts."
I'm a coeliac - I hate the price difference, I call it the "allergy tax".
It's not so much a tax, as basic economics. The more people that buy a product the cheaper it is (assuming production can keep up). When 95% buy product A, then product B will naturally cost more. I have to avoid most meats due to gout and the alternatives are normally 20-100% more expensive. I don't however see it as a tax.
Well you should be glad it's become a fad among non-coeliac people, or else you would be paying even more or have much fewer options. I can never understand why someone without coeliac would want to deprive themselves of gluten, but at least it has that one upside for actual sufferers.
That Part !
@@Turgor The fad part is also a problem though for those of us with the actual allergy. A new trend with manufacturers is that they slap a glutenfree label on a product which is naturally glutenfree such as rice or potato based products. This glutenfree label put on the product seems to be an excuse for the manufacturer to double if not triple the price. However your point is true for specially designed glutenfree products such as bread. I have seen the price of glutenfree bread in my local shops go from £5 per loaf to £2/3 per loaf, even £1.50 if on special offer. However compared to a 'normal' gluten loaf which can be got for as little as £0.15 per loaf the price difference is definitely an allergy tax especially as the glutenfree version is often less weight, sometimes even half the size for at least 2/3 times the price. It was especially bad when I was living in Finland where a normal gluten black rye flatbread was €1.50 whereas the glutenfree version (half the size) was €8.
The only way to avoid paying extra is to make your own stuff. I frequently cook for family who are gluten sensitive and coeliac and allergic to refined sugars. I buy rice flours, sorghum flours, xantham gum etc in bulk and make a very passable gluten free mix. There are plenty of excellent recipes out there for crackers, cakes, breads, cereals etc and although it takes a little practice to get the hang of it, you can really cheaply make everything you could with gluten. I highly recommend always making your own Bc you can control the amount of sugar and type of sweetener used.
Hi Ann, I'm a doctor. Your explanation of celiac disease was PHENOMENAL!!!❤️❤️❤️❤️
I am allergic to gluten and let me say: THANK YOU!!!!!!!!
I constantly tell people that 1) they’re making themselves suffer for no reason. gluten is delicious. gluten free subs are usually subpar. 2) they’re making it more difficult for those of us who are actually unable to eat gluten. i’ve been given gluten by people MANY times and suffered because they think i’m just on a fad diet.
if you aren’t allergic or have celiacs, stop it. there’s no point and you’re making my life harder
I DOUBLE DOWN ON THIS!
Because it is a fad People with allergies to gluten HAVE TO CHECK GLUTEN-FREE LABELS to make sure it is actually gluten-free. Now they are able to do a percentage which people with the allergies will react to still.
I had the problem with being extremely underweight and the stomach problems etc, so I went to the doctor after watching your video, because I got a bit worried and curious. Turns out I have celiac disease.
I would never have went to the doctor to test for that if I haven’t seen your video. So thank you for all these informations 🙏🏻❤️
"If I was a cow I would definitely be into that " Lmao. I just love Dave featuring in ur videos.
Btw I just finished watching the whole video. It was very educational. Thank you so much
Gluten morgen
And he wasn't tortured with food too much this episode.
little stinker aka greg cows are not supposed to eat grains. Cows need to be grass fed only
@@k8lynmae unfortunately there are still farms out there that feed cows other types of food.
I am Celiac and I remember this one time I was visiting canada with my grandparents we went to a subway and they had gf bread so my grandma good after a man who didn't order GF bread and the dude there didn't change his gloves so my grandma got very upset and say she has celiac disease and and this can make a very sick so can you please take this seriously he looks straight at her rules his eyes and slowly changed his gloves then he was very rude the rest of the time and we ended up not even eating in there but eating in the car. I'm very grateful for Ann because she explained this in no other way that I've heard anyone else explain this and I've had celiac disease for almost 9 years now
Been a baker my whole life. For the last 3 years I haven't been able to eat carbs, or sugar because of flare-ups. I found out 2 weeks ago that I have celiac, and since going gluten free I can eat carbs again! I baked a giant chocolate cake to celebrate! The cake was great, but biscuits I make are rock hard! Gonna add a bit more fat, and check out your website for more tips.
This was an informative video, thank you.
MrSkaDan i have some really good gf cookie recipes that u might like reply if u want some I have peanut butter cookies, cookie cups with white chocolate ganache in them and pink velvet cookies ❤️❤️ I’ve been coeliac my whole life I love these recipes the most x
Most people with celiac disease, myself included are often very embarrassed to have others go out of their way to cater to our diet. I'd never choose the gluten free life style, I'm broke, I get "glutened" by resteraunts even when being super clear about my disease, they dont understand cross containmenation. It's just a constant dance on glass.
If you have the chance, eat bread, eat it for those of us who can only heavily breathe and watch you.
As someone with allergies (lm allergic to some food colouring and some preservers), l would recommend to find one of those kiddies bracelets that tells people you will die if you eat something. Its the only way l found to make people get that l will die without having to treaten to sue someone, at least in my country it is against the law to ignore one of those bracelets.
Christy C. I can definitely relate to this comment.
I go to exclusively gluten free restaurants because I was tired of getting poisoned. Just cook meat and veggies with lots of rice an legumes. Going full cold turkey was the best solution for me
Every one is always buying me separate cupcakes and pizzas at parties and I always feel so bad... :(
@@clover-il7tf Don't feel bad, you can't help it.
I wish I could eat gluten. As a celiac it makes me severely ill and causes long term damage. While I don’t understand why someone would go gf without celiac, autoimmune disease or having an wheat allergy it is nice to have more gf products available in stores.
I'm not celiac and I don't have a wheat allergy, but gluten is inflammatory to autoimmune diseases, which I do have. It's really nice to have lots of GF options.
I am right there with you! I also have Celiac's.
Coeliacs unite!
I don't intentionally eat gf, but sometimes things made with almond or chestnut flour instead of wheat flour are delicious.
Kim & Co. I’m not Celiac as far as I know (it’s possible since my mom is) but it is known to irritate the stomach if you are sensitive to certain foods. I feel less bloated when I go a day without wheat so I substitute it some days in my diet to give my digestive system a break)
I had seitan (pronounced 'say-tahn') at a Japanese restaurant once (I'm vegetarian and the only thing I could eat was a vegan katsu bowl) and I was completely obsessed with it, at the time I didn't know that it was a meat replacement but watching you explain what it was refreshed my memories. Love your videos! 😘❤️
I'm vegetarian and I'm drooling at the idea of a vegan katsu bowl
I love making my 'Satan' Tacos hehe! They even have a Chorizo flavored seitan at my grocery store so I don't even need to add spices! So quick and easy and kids and adults usually don't even notice with all the yummy flavors and toppings! :-)
My wife has Celiac. I changed my diet to match hers so she would never have to worry about gluten in our house. So my house is 100% gluten free. Our two kids don't eat gluten at home either. I highly promote gluten diets. As a person who changed diets I can tell you I found no health benefits for myself going strictly gluten free. If you do go gluten free you need to educate yourself to ensure you are getting a balanced diet of vitamins and minerals. Soluable Fiber is something you constantly need to be aware of as you can really become deficient in it. Also my rule of thumb is don't try and mimic gluten foods when cooking. Just eat naturally gluten free (most things don't have gluten). I feel like things start to become unhealthy when you try and mimic gluten foods.
"Eat naturally gluten free" - Germans screaming in the distance
@Nayena Well, we love our gluten. Especially in bread. Not eating bread would be unbearable (to me at least and most of the people I know).
@Nayena naja, Gluten ist auch in weiß und manchen Schwarzbroten drin.
Well done on supporting your wife!
That's awesome to do that for your wife, but your poor kids! Bread is one of the joys of life, so unless they inherited celiac disease, they should have gluten rich bread.
Both my grandmothers, my parents, my brother and I are all celiac. One time we went to restaurant and my mom and I told the waiter that we were and asked if he could let the chef know, and then made a joke to lighten any judgement that we were all celiacs but my brother can't resist the bread at the table so not to worry about him. The waiter then became very rude, and told us "it's impossible for celiac to be hereditary and that people like you make me not want to bother in this job." Needless to say we got up and walked out, but because of this fad it's become extremely stigmatized and now I don't bother to go to restaurants. I shouldn't have to explain to a stranger that I'm not being trendy but trying to avoid getting violently ill, and I shouldn't have to make a joke to lessen someone else's judgement of that.
I generally find it works better to say that "I'm allergic to gluten, like peanut allergic," before I ask for GF stuff. They seem to get that. I also say "I" when I'm ordering takeout for my sister.
Wow! So sorry you have to deal with that stupidity. My niece is coeliac and ever since we found out even I get kinda irked and do an internal eye roll when people around me say things like “oh I’m not doing gluten right now” or whatever... I feel like it just delegitimises people who have an actual condition like coeliacs
I’m a little confused. Your brother is celiac but can’t resist bread? If this is true, I can see why the waiter was dismissive, though he was being super rude. Claiming no one at the table can even have trace amounts of gluten (celiac disease) while someone at the table is eating full pieces of bread, makes it sound like you are picking and choosing your gluten consumption. This seems the same as being picky.
It’s as though I made a big deal saying “no one at this table can have nuts. Please make sure there are no nuts in our food. BUT you can leave the bowl of complimentary nuts, my brother will eat those anyway.”
@@LikeDemDreads It was a joke to lighten the mood, dumbo
@@LikeDemDreads I kinda agree.. but I'm not sure the joke was typed out quite right cuz I didnt get it... maybe she was joking that "we dont care about our brother so u can let him eat the bread haha"...?
I’ve been a fan of you for years and I actually have celiac disease, so seeing you educate people on this makes me so happy. I tell people all the time to not go gluten free without celiac or intolerance when they ask me for advice. Thank you, Ann for educating people!! I love your channel.
My mom has that too :O I got lucky and never got it too like my two other older siblings, but I still eat like I have it
I grew up in Taiwan and love the meat substitute dishes. I thought they were made with tofu, just found out today that they were made of gluten! Actually come to think of it, the Chinese name "麵筋" now makes a lot more sense! LOL
What does the Chinese name translate to in English?
@@koalaqueen6359 Literally, the first character means flour (in this context) and the second means muscle or tendon. So 'the stuff that holds the flour together.'
@@stellaluna6421 Cool!
There had a word call Seitan
Which is 麵筋 in english
Ann and Dave: _About to eat and test which is gf bread, and which normal bread._
My celiac self: I can already see which one is gluten free... I see it.
SAME
No worries
Oh gosh when I had to eat gluten free bread 🤢🤢
you can tell just by the size
i’ve seen bread half the size of gluten bread and twice as expensive
You can't miss it when you're a coeliac 😂😂 I forget what real bread tastes like
Ann, I tried to do a zero sugar diet recently, and I was very surprised to how much added sugar there is in everything! Could you please make a video talking about what sugar does in your body and what added sugars to avoid?
Yes, please! I would love an informational video on this!
And yeah, it’s insane how much added sugar there is in products. You even find a ton of it in food items that you wouldnt even expect.
I think it’d be very useful, too. Manufacturers are being very tricky about using alternative names for sugar to try and confuse consumers, and many can’t visualise just how much 20g of sugar per serve is.
@@AnotherGreenMidget The worst thing I found was when i spent 3 minutes sorting through lunch MEAT to find MEAT without added sugar
I had to change to sugar free diet, because i had diagnosed with Ir. Its hard, because they put sugar in everything!@@emmakatenotcake in my country, they had to put a list of how much sugar/salt/protein/ect. is in every 100g. So no matter what they write in the ingredients, its there how many sugar in it.
I would love this! Yes please!
Wonderful information and it is pronounced “Say-Tan”
Hail Seitan!
Satan
Satan bacon!
I was looking for these comments.
Hail seitan.
Hail seitan
Ann, I'm from Brazil and I've been a fan for some years now. Thank you for speaking so calmly and explaining everything so well. Even though English is not my first language, I understand everything without needing subs. This is one of the reasons I love this channel, besides the incredible quality and dedication you put into it.
Must have taken weeks for one video
@@zainabbhatti8826 we can see she puts a lot of care into it so yeah good productions takes time ☺
Isso é verdade, o jeito que ela fala ajuda muito a entender quando você não fala inglês como língua nativa!
I wish there was more awareness of allergies. When I ask if a meal is nut free, my allergy is assumed, but people suffering with celiacs and gluten sensitivities sometimes have to state their condition just to make sure their gluten free meal is taken seriously. I've read too many stories of bad workers (not the nice ones, I respect you all who work in retail/food ❤) brining normal meals because they don't like the gluten free fad, then sometimes even causing anaphylaxis. Videos like this and the comments below definitely help people to understand the struggles and understand that is isn't always a choice.
Edit: I understand if you have celiacs you won't suffer anaphylaxis. The story I was thinking about involved a different allergen but the same situation.
HI Ann Reardon, I'm a med student from Spain and I started watching your cooking videos some time ago. I was very impressed about your explanation on Celiac Desease, super accurate and well explained! You are a wonderful teacher! I was hypnotised by your explanation, your graphics and your props! Congratualations on your channel!
I was so impressed! I lived the villi visual lol
I'm an intern from Brazil and can I just say, big same! What a beautifully explained lesson for the general public! Spot on!
So informative! Woke up, saw this and thought; "I like learning". I love how calm and unbiased you sound when you are talking about this. So many people just jump down the viewers throat to try and make their point stick. It was very informative and I liked coming away with a deeper understanding to something I already sort of understood (if that makes sense?).
You have fed my brain for the day. :)
I clicked on this video in the morning too with this exact thought!
idk if "unbiased"
Thank you for including Celiac Disease in this segment. After having my second child I started having what we thought were dizzy spells. I was also losing weight rapidly. When I got pregnant with my third child, the symptoms subsided, however post partum they returned much worse than they had before.
TMI warning: I had what they then called dumping syndrome where my stools were not fully digested. Then, after losing a lot of weight, I had my first grand mal seizure. I got on seizure meds, but at the same time my mom told me about Celiac Disease. I still felt aweful, so I tried to stop eating wheat. I then cut out dairy. I started gaining weight and not feeling like I was kicked in the stomach each time I ate.
My neurologist later that year said I needed to go off my meds because they were interfering with my blood cell counts. I was almost 6 months seziure-free and I was feeling great so we decided to try nothing. I have been on a gluten free diet, and have been seizure free and med free since September of 2008.
Thank you for not minimizing the importance of gluten free foods for Celiacs and going into detail of why a Celiac must remain on a gluten free diet.
My friend also get seizures from celiac disease, and people often don't know that's possible. She can get seizures from just inhaling some wheat flour.
Celiac disease can cause neurological symptoms in 25% of patients. It's pretty annoying when people think it's just stomach troubles. Sorry to hear your friend's is so severe @@kristajones7202
Seitan is pronounced "Say-Tan" (noticed no one seemed to have mentioned this), it's not really a brand, more a name for the type of product like tofu is.
@Mom By The Sea close. The tan is said like the thing you do when you're out in the sun.
@Mom By The Sea HAIL SAYTAN
I was about to comment this but wanted to check if it had been brought up previously.
@Mom By The Sea Ahh. . .Satan, you sneaky bastard 😂 Tofu is not really tofu, it's MEAT THIS WHOLE TIME 😜😅
Also, it can be made with vital wheat gluten (usually sold with flours to up their gluten content for breads) and whatever flavors you want. No rinsing dough under water or beans (?!) needed.
i think one issue is that we're trying to replecate certain foods with gluten free alternatives rather than looking at gluten free ingredients and thinking "what new and delicious foods can we make from this"
the creativity is lacking
so you end up with stale flavourless ripoffs
The same can be said about vegan stuff. I like meat, but I also love tofu, root vegetables, artichoke and a host of vegetable food stuff. Give me something new and exciting instead of an inferior alternative.
@@joshuaandthepromisedland6639 the beyond and impossible meats on the best, but almost everything else that's vegan is definitely healthier.
also I don't understand what your problem with vegans is wtf
@mMeFlora that's such a good point! There are so many wonderful WHOLE foods that are gluten free for those who need it and healthy ☺️
So true! The breakfast cereal in the video is a case in point. As if you couldn't make a delicious cereal with oats, corn or rice!
@@57thorns I'm a lifelong vegetarian and tbh the meat replacements seem pointless to me for the most part. I can appreciate the ones that came out of cultural needs (many of the "mock meats" that comes from Asia comes from regions for specific religious/cultural purposes) and morally I'm all about lab-grown meat as a concept, but the western approach to fake meat as a total substitute seems unecessary. Vegetables and tofu are great in their own right; trying to replicate the unreplicatable feels like a waste of time.
From another Food Scientist: Thank you for making these vids. Scientifically correct, easy to understand for non-scientists. Very very good. It's something that should be taught in school so your channel is very valuable.
Anne never stops impressing me. She's so good at investigating this stuff and being very thorough. She's a natural fantastic teacher.
I had a convo with someone once about how she was going to go gf for health reasons. Then she asked me what gluten was. That made my brain hurt.
Wonderfull video!
Dave: Will it be hard to tell if these snacks have gluten in them?
Ann: No, it will be super easy. Barely an inconvenience.
I understood that reference
You mean *Barley* an inconvenience...
I have celiac disease and before knowing I was always SUPER tired and ALWAYS in a bad mood, and since I have stopped having gluten, I've been soooo much better.
Congrats on your diagnosis and getting better!
Flora Thanks!!!
13:34
"They aren't good for you anyway, sorry Dave."
Dave's face, I am dying 😂😂😂
I eat “gluten free” because I have an actual allergy to wheat. It has taken me almost four years to make an egg noodle that acts similarly and doesn’t disintegrate in my soup. You have finally helped me understand what the problem has been all along. Science to the rescue. Thank you!
Wheat is in so many things. I have to make a lot of my own food. Eating out is terrifying.
Please make a video of your technique if you have a channel.
I don’t know if you’ve played around with this, but my doctor suggested it for my wheat allergy. Because it’s a true allergy reaction to something else in the wheat other than the gluten, if i take an antihistamine I can eat most things. Bagels are still off-limits 😩. Then it becomes a balancing act of “is this worth the Benadryl coma?” Lol. But if you have an intolerance and not allergy I wouldn’t suggest this. And Celiac of course is a whole different ball game.
I'm on a really low carb diet right now and after a whole year I think I finally got good at making pasta with no wheatflour. I use xantham gum, coconut flour and psyllium husk. It took me a long time to perfect the recipe, and it still does not taste that great.... but it holds sauce so that's a win.
@@jeancanestri5572 low carb is so unhealthy.
"So if it tastes bad, it must be good for ya."
"That's the 'logic,' yes."
I think I might be able to find a large market for cow dung with this argument
ye, people stop listening to me when I tell them (if they are simply trying to lose weight) that they can drink coca cola, I think it's like 100-200 calories in a can.
Meanwhile I just ate pasta with tuna and mayo, that was 1500 calories, half my daily intake. The pasta alone (which is tasteless on its own) has 900 calories and doesn't have thaaaat much more nutritional value compared to coke.
I could see a gluten diet working for me: it tastes bad so I just end up stopping eating.
Hello Skitty xddd
why be healthy when you can be happy?
I was diagnosed with celiac disease about 10 years ago. I've always been a big girl but I've noticed I've gained A LOT of weight and my mother asked me why with a gluten free diet and your video was mind blowing explains so much. I've decided to cook more and use less gluten free processed foods. Thank you so much
Hope it goes well!
Having an MSc in nutrition and a PhD in health, i really appreciate the comprehensiveness of this video for lay/regular persons. Well done!
I have a celiac friend and I tried some of her bread once. I've never felt so bad for someone in my life. Gr8 vid
It's definitely not the same
Ikr
"So if it tastes bad, it must be good for you"
I think thats maybe because of Medicine. As a child I was always told "Medicine needs to taste bad or else it doesnt work". so bad taste equals healthier for some people.
Also, as a German, the "Gluten Morgen" killed me. 😂
See also: Brussels sprouts and similar vegetables.
Yeah. Too bad a lot of things taste bad and are bad for you. Like shit and barf.
And many things are healthy and taste good, like tomatoes (and I mean the vegetable NOT KETCHUP)
I'm sure there were cases where pharmaceutical companies deliberately made medicines taste bad because of this cultural belief (and to enhance the placebo affect I guess)
@@oliverstrahle my brother (who works with medicine) says it's to try and make people not become addicted to them.
I’m celiac and you did a great job of explaining this. The cross contamination in restaurants is a big problem and it’s very hard to get across the seriousness of it.
It's nice to have someone who actually knows about this topic instead of the common youtuber who does not have any clue to what he or she's talking about. Thank you so much Ann!! You're awesome!!
Seitan sounds like Satan, only emphasize both syllables: say-tan.
Tastes like hell too!
@@bluewren65 +1, I'm a vegan, and hate Seitan 😂 I'll stick with tofu, or the vegetable protein based ones please.
@@brad7943 I'm vegan too. I can't stand the taste of meat and so the whole move to "vegan meats that taste like meat" totally mystifies me. Sadly, soy too has recently forsaken me.
@@bluewren65 See, the difference is that I love meat. I switched to veganism for environmental and ethical reasons just over a month ago and so they have been my saviour.
@@brad7943 Good on you! Of course animal suffering is beyond tolerating. I spat out meat as a baby and had to essentially be tricked into eating it. By age 12 I was so over having to chew through meat and the suffering of animals that I said, no more! 42 years later, still no desire to eat animal products.
As someone with celiac disease, I cannot tell you how frustrated I get when I see a restaurant that has a whole 'gluten sensitive' menu, but always notes in tiny letters "not suitable for those with celiac disease", because they don't bother to avoid cross contamination. Great guys, thanks, now there's NOTHING I can eat at your restaurant.
I have an immune system problem that gives me pseudo allergic reactions to a variety of things, from sudden temperature changes, to citrus fruits, to... yes... gluten. I get awful hives, and because there are so many triggers, I get a reaction pretty much every time I eat anywhere other than my house and have to keep my hydroxyzine on me at basically all times (even if I don't plan on eating, because environmental factors like temperature and mosquito bites can also be a trigger, and if I accidentally use, say, a natural lemon-scented hand soap in someone's bathroom I may break out.)
I have an aunt who says that nobody should eat gluten and that it's some sort of govt conspiracy to poison you or something... she also only eats organic and non-GMO, of _course,_ and doesn't drink unfiltered tap water, because she's That Kind Of Person(TM). These kinds of fad dieters annoy me to no end, even if they give me the fringe benefit of being able to get GF things at Walmart and Food Lion. Thanks for the video, when I saw the title I was worried you'd be all "gluten-free products are awful and everyone should be eating gluten!" but was glad to see you didn't forget about us lol.
Your aunt is kinda right but its more a marketing ploy and not a deep govt conspiracy.
The same thing is done with things like honey, soda and other items that used to be healthy... They water it down and add sugar and fat. Raw honey, dark chocolate and carbon water are replaced...
@@whitealliance9540 since when was soda healthy? It's always had a ton of sugar... For that matter Coca-Cola was called that because it used to have cocaine in it. Unless you meant carbonated water? But you can still get that plenty of places.
@@Star1412s the base for soda is carbonated water which actually helps the digestive system (practically a club soda or seltzer). Hes saying that the food industry took that and mass marketed it into soda which added tons of sugar and additives to give the carbonated water more flavor.
@@gaymerjerry Okay, fair. I just don't know many people who call carbonated water soda on it's own.
@@Star1412s once upon a time thats what soda was maybe it would have soem lemon flavor or something but its not what we consider soda today
I figured out I was gluten-intolerant about a year and half ago, and my baking has suffered a huge setback. If you could make a video about how to bake \well\ with gluten-free flours, that would be amazing!
hey! i have celiac and honestly i love baking and i love making homemade cookies, ive had all my siblings try my cookies ive made with rice flour and they say it only tastes slightly different than normal flour cookies. theres also plenty of places with cookie brownie and cake mix thats gluten free! walmart has a decent selection of gluten free stuff! ❤️❤️ hope youre doing well
This was really interesting I'm totally obsessed with Biology and everything to do with the body so the stuff about the gut was really interesting to hear from a food scientists perspective. Awesome: loved it!!
Great, glad you enjoyed it Cute Hufflepuff
That seems more like something a ravenclaw would do though :)
@@flomol well Hufflepuffs have a love for food!!
Finally someone made a video! I'm a food scientist and I've been telling my friends and acquaintances for the last 5 years what you just told in your video!
Excellent, excellent work! ❤
Now make one for white vs brown sugar vs stevia. 😝
(it's all a marketing scheme)
Clotilde Della omg she should totally do that vid!🙀🙀 hope Ann sees this
What about the sugars? I just use white... I hate sweeteners. They taste funny.
Syster Yster I think its just the conception that some people have of brown sugar being “better” for you than white sugar. It’d be very interesting seeing what Ann has to say about it...
@@vald2971 Yeah, for sure. That "natural is better" thing. Brown sugar tastes differently, it's less refined so you get parts of the sugar cane stalk with it. I never saw it as either better or worse. Sweeteners though. I have my doubts about them.
Yes!! Thank you Ann for talking about cross contamination! These fad diets have made it SO much harder for those who have actual issues with gluten. It’s a huge struggle when eating out with friends and family members who’s health conditions aren’t taken seriously and when even the smallest amount in a sauce can make them incredibly sick!
In Italy there are quite a few people with coeliac disease. Do you know the brand schär? It's from Italy. They also had the first bakery that made really 100% gluten free bread. It was the first time my brother in law was able to buy bread from a bakery :-)
In Germany also, more people take it seriously I feel. In pastry shops the gluten free food is actually separated and protected, so no crumbs can reach it.
I'm actually quite shocked that this apparently wasn't the evolvment in America...
my favourite one is the fact that people on "gluten free" fad diets ignore sources of gluten that aren't obvious. Barley Malt is hiding in so many things that we eat like chocolate, crisps/potato chips, vinegar, etc. and the people on these fad diets hardly ever consider those -- meanwhile my mother can't even have a Mars bar or most brands of crisps/chips or she'll get ill.
and by favourite I mean "absolutely not favourite"
I don't personally have the disease, but I have wondered if this fad has made it harder for those with celiac to be taken seriously at restaurants.
There’s one benefit though. They support the gluten free products, like cookies and crackers, and that makes it easier to get a good variety of gluten free products.
My husband was diagnosed with Celiac Disease after extensive medical testing. So, for convenience, I ate gluten free with him for 10+ years. Sadly, he passed away a few months ago. So I started buying items which I hadn't eaten for many years. After eating regular crackers and hummus, I got desperately sick!!! I suspect that I have lost the normal abilities to digest gluten! A close friend recently had a similar situation with her daughter. When her daughter got married, my friend resumed eating gluten, too. And like me, she got very sick. So if you don't have Celiac Disease, you need to realize the price of eating gluten free when it is not necessary for your health.
You don't lose the ability to digest gluten from not eating it. It's an autoimmune disorder. You're likely reacting to yeast but if not, you either always had celiac disease or developed it independent of restricting gluten.
I'm coeliac myself and whenever you make cakes, breads ect I know these recipes wouldn't work with gluten free flour without modifying them. It's so awesome that you are educating others about this, thank you Anne!
"As Germans say, 'gluten Morgen.'" A man after my heart :P
@@mirandahunt2688 Im pretty sure it was a joke
Musste so lachen! Der Joke war super! 😂
🤣
Ha ha Gluten morgen. Ich kann nicht mehr 😂😂😂
Gluten tag
I remember getting into an argument with people about how the fad dieting of gluten-free was hard on people that needed gluten-free. People are going to be less careful because the perceived stakes are lower, but also it can frustrate staff and cause more mistakes in that regard. I worked in a place where we had issues where people were claiming allergies to things like tomatoes so they wouldn't get raw tomatoes on their food but then complaining because the tomato-based sauce was also removed and after a few fights with these customers, you could see some of the staff get far laxer when dealing with claims of allergens
I understand the frustration, but I also think this would be so much less of an issue if people simply respected others' dietary preferences, whether it's a fad or not. Like, if you could just go to a restaurant and be like "I don't want raw tomatoes" and then they wouldn't put raw tomatoes on the food, then no one would be claiming allergies they don't have. The reason people who don't have gluten sensitivity or celiac claim to have one or the other is so that the people preparing their food will take their preferences seriously. It's not your job as a cook/food preparer to judge people on what they choose to eat or decide their choices don't matter and give them something they don't want. The subsequent problem---that now people aren't even taken seriously when claiming an allergy---is entirely the fault of those refusing to take people at their word, not those who lie about having allergies that they don't have. Sure, someone might be making up an allergy to get you to accommodate them, but if instead of respecting that, you're not only refusing to cater to the customer's preferences, you're taking the risk that the person has a legitimate allergy and you could be causing them serious harm, then you are in the wrong.
@@itisdevonly I agree with this but at the same time if you, say, don't like cheese on your pizza maybe just make pizza at home? Like I don't like 99% of the stuff they put on sub sandwiches in restaurants so Insted of demanding a weird special sandwich I just don't order sandwiches and instead make my own at home. I've worked in the food industry on on a busy night your forced to rush getting food out or risk complaints of slow service. It's fine if someone with a real allergy needs a special order but if Sally picky pants just doesn't like tomatoes and is to lazy to pick them out herself I have little sympathy.
as someone who works in the service industry i've seen this. i've waitressed and knew plenty of other servers who would give really awful customers decaf instead of regular coffee, or diet instead of full sugar soda. or on ocassion, the other way around, where you give someone an ingredient they ask to have removed due to "allergies." and 99% of the time, that person is being fussy, and they're fine, but the other 1% of the time, someone with a legitimate allergy could get VERY ill. My grandmother has a sever sensitivity to caffeine, and she's had multiple heart attacks (I mean she's 80, so you know). But she can't drink anything caffeinated, because it could literally cause heart problems and potentially kill her. I couldn't imagine someone being irritated and giving her regular coffee, just because they were too lazy to make another pot of decaf. I also can't imagine giving someone full sugar soda if they say diet, because what if they're diabetic, and they have a blood sugar spike, but don't have insulin handy? you could really hurt them.but i know a lot of people in the service industry either don't care, or don't realize how serious things can be. And it doesn't help, in fact, it actively hurts to have so many people jumping on fad diets and not eating gluten, not eating any sugar at all, not eating whatever. No food is bad for you. IF you think it is, then limit the amount you eat and make healthier choices (like substitute more fruits and vegetables into your diet), but don't give it up, because someone with a DISEASE is healthier without it. that's so foolish
Just a comment on the tomato example: a close friend of mine can eat cooked tomatoes just fine but is definitely allergic to raw tomatoes. Even getting tomato juice & seeds splashed on her will cause angry red bumps/small welts on her skin (it's not pretty. We used to work in a restaurant & it happen a few times).
Though she would never complain about a tomato based product not being put on it something she ordered like that (especially after requesting that it not have tomatoes. She might just ask for a side cup of whatever cooked sauce if she feels it's really needed).
I have friends who can’t eat certain raw fruits and vegetables and will have reactions if they do. Like hives, cramps and vomiting. But they can eat the cooked and processed version. I think it’s called “Oral Allergy Syndrome” in most of those cases. One of them can’t have potatoes, strawberries and apples in the raw form. Even juice from the raw food on their skin can give them a reaction. But they can have it cooked since the properties of the food are changed by heat and processing.
Ann my Dad was diagnosed with Cilliacs almost two years ago. My grandmother and other family members are (possibly) "gluten sensitive". And seeing you do a video about this subject just brings so much hope to my heart because you are right about all of that. A lot of people (restaurant) treat it like a diet or a fad when it is a serious illness. So I just want to say thank you so much.
I would also like to request that you do me a favor and do a gluten free batter recipe for a "bread" that I found a while ago I've been meaning to try it myself but my dad is trying to low carb. I'll link in a mother comment