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The Optimal Health Hour

The Optimal Health Hour

Tuesday at 2 PM Pacific

January 02nd 2018:Encore: Dr. Alessio Fasano 'Godfather of Gluten Free' speaks on Gluten

Alessio Fasano, MD is a world renowned expert in gluten and celiac research and is known as the “Godfather of Gluten Free". Author of “Gluten Freedom”, published in seven languages is an engaging story of the past, present, and future of gluten-related disease. There is an explosion of gluten-related health problems today. Two components coming together creating a perfect storm. First, the grains we’re eating have changed dramatically - genetically. In our great-grandparents era, wheat contained very low amounts of gluten and it was harvested once a year. Now we’ve engineered our grains to s

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Alessio Fasano, MD

World-renowned pediatric gastroenterologist, research scientist and entrepreneur Dr. Alessio Fasano is chief of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children (MGHfC). Dr. Fasano directs the Center for Celiac Research, specializing in the treatment of gluten-related disorders, celiac disease, wheat allergy and gluten sensitivity. He specializes in acute and chronic diarrheal diseases, infants and children with difficult-to-treat gastrointestinal problems. Dr. Fasano directs the Mucosal Immunology and Biology Research Center as associate chief for Basic, Clinical and Translational Research. He directs the studys of the molecular mechanisms of autoimmune diso
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https://www.voiceamerica.com/show/2589/the-optimal-health-hour 23/01/2018 02:00 23/01/2018 03:00 The Optimal Health Hour https://www.voiceamerica.com/show/2589/the-optimal-health-hour Alessio Fasano, MD is a world renowned expert in gluten and celiac research and is known as the “Godfather of Gluten Free". Author of “Gluten Freedom”, published in seven languages is an engaging story of the past, present, and future of gluten-related disease. There is an explosion of gluten-related health problems today. Two components coming together creating a perfect storm. First, the grains we’re eating have changed dramatically - genetically. In our great-grandparents era, wheat contained very low amounts of gluten and it was harvested once a year. Now we’ve engineered our grains to substantially increase yields and dependencies. We are all susceptible to the consequences of these extremely rich, gluten-containing grains. Second, is celiac disease that’s increased 4-fold in the last 40 years, and autoimmune diseases, like the epidemic of Thyroid disease. We’re changing our environment faster than our bodies can adapt to it. Join us for a controversial episode about gluten. VoiceAmerica | Talk Radio | Online Talk Radio studio@voiceamerica.com false DD/MM/YYYY Add to Calendar
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