Date: 2020-07-15 18:15:11
[aoa id=’0′][dn_wp_yt_youtube_source type=”101″ id=”_KZUvN_giUQ”][/aoa]
Join my Email List: https://www.thomasdelauer.com
Get MY Recommendation on Groceries Delivered to Your Doorstep with Thrive Market: http://ThriveMarket.com/Thomas
This video does contain a paid partnership with a brand that helps to support this channel. It is because of brands like this that we are able to provide the content that we do for free. The best way that you can directly support my channel, is by supporting the brands that help make this all possible. Any product that you see on my channel is a product that I also use personally, regardless of any paid promotion.
Get my Free Newsletter and Downloadable Cheatsheets (eating out, travel, etc): https://www.thomasdelauer.com/life-optimization-tactics/
Follow More of My Daily Life on Instagram: http://www.Instagram.com/ThomasDeLauer
Special Thanks to my team and Nicholas Norwitz – Oxford PhD Researcher and Harvard Med Student – for working diligently on research as well!
It’s important that I am honest and to say that this video does have a sponsorship from Thrive Market, supporting them is a good way to support my channel!
Problems with Traditional Flour
By triggering the production of the protein zonulin, gluten causes the tight junctions in the gut to open. Gluten proteins then leak into the bloodstream. Your body responds by making antibodies against these proteins, which have the potential to cross react with thyroid tissue. In other words, the gluten antibodies also can also cause your immune system to attack your thyroid, causing functional hypothyroidism and a slowed metabolic rate.
Wheat gluten consists of the prolamin gliadin and the glutelin glutenin.
Prolamins are storage proteins and glutelin is the glue that holds everything together.
Tissue transglutaminase (TGase) is an enzyme present in all tissues and is involved in many critical body functions. TGase II plays an integral role in the development of celiac disease.
TGase II is responsible for the deamidation of gliadin in the small intestinal mucosa. Deamidated gliadin becomes more immunogenic, resulting in the production of proinflammatory cytokines.
This inflammatory response leads to antibodies to TGase II. In early stages of celiac disease, these antibodies can be found in the small intestine, and as the disease progresses, in the serum.
TGase II antibodies have been shown in numerous studies to interact with the TGase II enzymes in different organs.
It has also been found that there is a positive correlation between TGase II antibodies and anti-TPO (antithyroperoxidase) antibodies, organ-specific antibodies which attack thyroid tissue.
This study (Experimental and Clinical Endocrinology & Diabetes) found that a 6-month gluten-free diet improved markers of autoimmune thyroid disease (AITD) in afflicted women. In this study, 34 women with AITD were split into a gluten-free diet or a control group. Titers of antibodies against thyroglobulin (Tg) and thyroid peroxidase (TPO) (which are the precursor to thyroid hormone and the enzyme that converts that precursor into bona fide thyroid hormone, respectively) were measured at the beginning and end of the 6-month intervention. The gluten-free diet was successfully able to decrease Tg and TPO titers, as seen below.
https://www.ncbi.nlm.nih.gov/pubmed/30060266
Almond Flour
Serving size : 2 tbsp (13g)
Amount per serving
Calories 80
Total Fat 7g
Saturated Fat0.5g
Total Carbohydrate 2g
Dietary Fiber 1g
Protein 3g
Coconut Flour
Serving size : 2 Tbsp (18g)
Amount per serving
Calories 70
Total Fat 2.5g
Saturated Fat 3.5g
Total Carbohydrate 11g
Dietary Fiber 8g
Protein 3g
Tapioca Flour
Serving size : 1 tbsp (9g)
Amount per serving
Calories 30
Total Fat 0g
Total Carbohydrate 8g
Dietary Fiber 0g
Protein
0g
Cassava Flour
Serving size : 1/4 cup (32g)
Amount per serving
Calories 120
Total Fat 0g
Total Carbohydrate 28g
Dietary Fiber 3g
Protein 1g
Quinoa Flour
Serving size : 1/4 cup (30g)
Amount per serving
Calories 110
Total Fat 1g
Total Carbohydrate 22g
Dietary Fiber 2g
Protein 4g
Nicholas Norwitz – Oxford PhD Researcher and Harvard Med Student:
https://www.dpag.ox.ac.uk/team/nicholas-norwitz
Check Out Great Resistance Training Programs: