Remembering Kevin Moore

‘Livin’ La Vida Low-Carb Show’ Episode 410: Dr. Stephen Wangen Makes The Case For Becoming 'Healthier Without Wheat'


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In Episode 410 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we hear from naturopathic physician Dr. Stephen Wangen at The IBS Treatment Center who has an outstanding book called Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance. Dr. Wangen is the food allergies expert and likes to call himself the “Gluten Free Doctor” since wheat seems to be the most popular food allergy. Listen to Dr. Wangen discuss his own personal gluten intolerance and how it impacted how he treated his patients, why avoiding wheat isn’t just for people with Celiac disease anymore, what gluten is and why it can be detrimental to the health of people with sensitivities to it, the overabundance of wheat in virtually everything in the food supply, what the manifestations are of someone who is sensitive to gluten, why low-carbers are seeing improvements because of reductions in wheat, how wheat became such a staple of the American diet and how we can break that culture, why organic versions of wheat-based foods aren’t any healthier for people with gluten allergies, why going gluten-free may not be enough to help people dealing with weight and health issues, the incremental elimination approach he takes with his patient’s diet, how the triggering of inflammation leads to so many health issues, what are some of the foods that people with gluten sensitivities should be eating, the shocking statistics of chronic illness people are dealing with that could be tied to food allergies and sensitivities, the lack of focus on finding the trigger in disease, why doctors would rather push a pill than encourage dietary changes, how wheat can be so addicting, what kind of tests need to be run to know if you have Celiac disease, why Celiac disease has seemed to become more prevalent in recent years, whether a wheat allergy is a quality of life issue or ultimately life-threatening, the not-so-obvious products that have gluten in them, the restaurants that are catering to the gluten-free crowd, why you can’t trust the marketing on the front packaging of foods, the importance of consuming Vitamin D3, why patients need to be their own best health advocate, why some people who cut out gluten still don’t see improvements, and how antibiotics can be more detrimental than good. If you’re dealing with what you think are food allergies, then hopefully this interview will help you figure it out.

There are three ways you can listen to Episode 410:

1. Listen at the new iTunes page for the podcast:

2. Listen and comment about the show at the official web site for the podcast:

3. Download the MP3 file of Episode 410 [57:43m]:

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How did you like what you heard from Dr. Stephen Wangen? Tell us your feedback in the show notes section of Episode 410. Check out his book Healthier Without Wheat, bookmark his “Gluten Free Doctor” blog and visit his web site IBSTreatmentCenter.com. And if you want to see how various food allergies can be impacting your health, then don’t miss his companion site Center For Food Allergies. Coming up next week, we’ve got two fresh new interviews to share with you. On Monday, Sally Pacholok from B12 Awareness will be here to discuss her comprehensive book on the all-important subject of Vitamin B12 called Could It Be B12?: An Epidemic of Misdiagnoses. Then on Thursday, we’ll have Dr. Raj Nijhawan to discuss his controversial, yet hard-hitting new book entitled Modern Medicine is Killing You: Start Your Healthcare Revolution Now! set to be released on November 1, 2010. If you’re concerned about the current state of healthcare treatment that tends to focus on surgeries and drugs rather than natural cures, then you need to listen to this podcast! I can’t wait to share these interviews with you next week.

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  • Angela

    Good stuff here. I have ibs and I just plain feel better avoiding gluten. Many restaurants are catering to those who are sensitive to gluten, there is a great pizza place in my city that makes a wonderful gluten free pizza.

  • There is too much focus on wheat gluten only. All cereal grains are rich in havoc causing components like gluten, lectins, phytates, alkylresorcinols, alpha-amylase inhibitors and protease inhibitors. I wrote a for laymen readable post on it http://bit.ly/cyKHre

  • Nina

    Excellent and informative interview. Thank you Jimmy.

    What a pity that a Google search for dietary inflammation throws up the top 2 from About.com and total rubbish:


    ‘This is partially due to the unhealthy fats used in preparing and processing these foods, especially trans fats and saturated fats. Processed meats such as lunch meats, hot dogs and sausages contain chemicals such as nitrites that are associated with increased inflammation and chronic disease.

    Saturated fats are also found in meats, dairy products and eggs. While all of these foods are important source of minerals and vitamins, you don’t need the extra saturated fat. These foods also also contain fatty acids called arachidonic acid. While some arachidonic acid is essential for your health, too much arachidonic acid in the diet may make your inflammation worse. Be sure to choose low fat milk and cheese and lean cuts of meat, which will not promote inflammation.’


    So a mixture of useful stuff mixed in with twaddle.


    • What else is new with Google. That’s why we need to keep sharing the truth to take over those spots in Google searches.

  • Re-listening the podcast 😉 taught me that in his daily practice Stephen Wangen is not only on the lookout for gluten in wheat. He is aware of much more allergens. This is good. However advocating almond flour and bean flower might not be a good idea. Especially legumes (but also nuts can) contain devastating autoimmune diseases causing lectins.