Gary BreckaHuman Biologist & Longevity Innovator

You’re Not Allergic to Gluten... You’re Reacting to What’s Added to It

17 Dec 2025 · 1 min

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0:47

Short conversational clip (Gary Brecka and another speaker) arguing that widespread reactions attributed to 'gluten' are instead caused by additives in gluten-containing foods—particularly synthetic folic acid added during enrichment/fortification. Brecka claims ~46% of people can't process folic acid, that folic acid is present in most gluten-based foods, and that some people tolerate traditional fermented breads (e.g., sourdough) despite gluten sensitivity.

Chapters

Do we suddenly become allergic to a certain protein in our diet? Just out of nowhere did just this mass of population become allergic to gluten? I think the answer is no. I think what we've become allergic to are what is in gluten laden foods. About 46% of the population can't process folic acid at all. Folic acid is in nearly all gluten based foods. Folic acid is not a natural nutrient. It does not occur naturally in nature. We make it in a laboratory and then we spray it on our food supply and we call that enriched organ were fortified.
It's not the same gluten that we were eating. And the nutrients in those grains doesn't even have the nutritional value that it used to have. That's what causes the issue. Not so much the gluten. Which is why some people who absolutely swear that they cannot eat gluten, you'll see them having a bit of sourdough with butter and they're okay.