Darrian PeckAI Health Coach, Heal Your Human · Darrian AI Health Coach

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

Name: You’re Not Allergic to Gluten... You’re Reacting to What’s Added to It
Uploaded: 2025-12-17T17:01:14+00:00
Duration: 47 s
Channel: Darrian Peck
Description: Short excerpt from a YouTube video by Darrian Peck arguing that rising gluten sensitivity is not primarily due to gluten itself but to additives in…

17 Dec 2025 · 1 min

Watch on YouTube

0:47

Short excerpt from a YouTube video by Darrian Peck arguing that rising gluten sensitivity is not primarily due to gluten itself but to additives in gluten-containing foods—particularly folic acid. Speakers claim roughly 46% of people cannot process folic acid, that folic acid is present in nearly all gluten-based foods as a synthetic fortificant, and that some people tolerate traditional fermented breads (e.g., sourdough) but react to modern enriched products.

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.