About Lisa Grudzielanek, MS, RDN, CD, CDE (aka Lisa G)
Lisa Grudzielanek, MS, RDN, CD, CDE, is a graduate of Mount Mary University, with a Bachelors of Science in Dietetics and University of Bridgeport with a Masters of Science in Human Nutrition. Lisa is registered by the Commission on Dietetic Registration to practice as a Registered Dietitian Nutritionist(RDN) and for more than 10 years, Lisa was a highly respected dietitian who worked for a large healthcare organization in Milwaukee where she counseled individuals and groups, conducted speaking engagements, and had regular media appearances on local TV.
Lisa is also the “go to” nutritionist for cardiologist and author of the New York Times best seller, Wheat Belly, Dr. William Davis.
Connect with Lisa G
02:44 Lisa’s Gluten Story: Family health issues drove Lisa to pursue answers for them. As a dietitian, after 10 years or so, she could no longer participate in giving patients mainstream nutritional advice and shifted to integrative wellness. Bodies respond well when we start doing what we should have been doing all along. Now she is sees complete transformations in health weekly and inspires her to continue.
05:49 Modern Wheat has More Than Gluten: Modern wheat has proteins that break down our intestinal lining and allows our sewage, bacteria, viruses and other pathogens from our GI tract into our bloodstream. Our gut lining is only 1 cell thick. Wheat germ agglutinin, found in wheat, barley and rye, is a toxic lectin designed to protect the grain from bugs and mold. It has been shown to be toxic to our intestinal lining. A test may or may not show that you are gluten intolerant, but you can still be adversely affected. The National Institutes of Health (NIH) has reported that gliadin and other proteins in wheat have the ability to penetrate the blood brain barrier. When they get to the brain, they bind to opiate receptors in the brain. When we eat wheat, we don’t get the opiate euphoria, but we get appetite stimulation for about 400 extra calories per day. Amilopectina in wheat is a super carbohydrate, which means that it has a branched structure which can be broken down quickly and raises blood sugar and insulin quickly. We are all being affected by modern wheat.
Five Common Mistakes that People Make:
1. 09:27 When we remove wheat, barley and rye, we replace it with a gluten-free product. The substitute products raise our blood sugar even higher. Even if you don’t have a blood sugar problem, when blood sugar rises, the blood sticky sugar molecule coats your cells. That is where arthritis, cataracts, heart disease, type 2 diabetes and other nerve related issues can occur. Chronic blood sugar surges increase inflammation and insulin. During insulin surges, you don’t burn fat.
2. 12:19 Be careful of that bowl of oatmeal from a packet in the morning, even gluten free. If you have a packet of processed oatmeal with a tablespoon of sugar and a banana in the morning five days a week, over the course of a month, that is the equivalent of having 5 ½ cups of sugar. Besides, it is not a healthy breakfast because it is missing healthy fats and protein and it won’t stay with you.
3. 14:12 Don’t go crazy with fruit consumption or fruit juices, especially if you are sedentary. Chances are that you are storing this as fat. If you are going to have a fruit smoothie, go light on the fruit and include healthy fats and proteins. There is a big carbohydrate load in fruit.
4. 16:25 Stop being afraid of fat. Eat high quality organic coconut oil, olive oil and organic butter or ghee. Eat the yolks of your eggs. Fats quench our appetite and help us to feel full. Fat is needed by every cell in our body, every cell membrane. Cholesterol is important for hormones. Mood and depression are exacerbated by low cholesterol diets. Eating healthy fats turn on your fat burning mechanisms and you can release more fat.
5. 19:06 People give up on gluten-free diets because they feel worse before they feel better. About 40% of us go through wheat withdrawal for four or five days: headache, GI distress, and/or irritable. A little magnesium can help, but it passes and you will feel better.
21:08 Can I Just Have a Little? When you rid your body of gluten, you are healing your gut and a subsequent gluten exposure is like ripping off the Band-Aid. Asthma, acid reflux, brain fog, bowl urgency, and other effects often return with a vengeance. 80/20 does not work.
24:05 Astounding Transformation: One recent patient had been on anti-depressants for over 20 years. When gluten and dairy were removed and after her withdrawal period, she had lots of energy and was in a great mood. When she cheated, she was running to the bathroom and her acid reflux, brain fog and poor mood returned.
25:28 Breakfast Options: Eggs are good for us and do not increase our risk for heart disease or stroke. Pasture raised eggs and organic eggs are best. To save time, you could make an egg bake including veggies and meats, either in a casserole dish or muffin tin. Smoothies are good, but require balance. You need a fat, a protein and a fiber. A good fat source like an avocado or MCT oil, maybe a good nut butter, berries, which are low on the glycemic index, and maybe some unsweetened almond or coconut milk. Make sure it is unsweetened and you can make your own chocolate version with quality cacao powder. For the fiber, you could use ground flax seed or chia seeds. Green unripe bananas are a good source of prebiotic fiber that helps feed our healthy bacteria in our gut. Cut off the skin, because you can’t peel it. It can then be stored in the freezer and used in the smoothie. You should be able to go several hours without needing a snack.
31:48 Lunch and Dinner Options: Leftovers for lunch or dinner are great. Be creative with salads. Add new things or cut things differently to make them more interesting. Soups and stews prepared ahead of time and even frozen work great. Fruit is good, but only a piece or two, especially for those of us who are physically active. If you are not eating grains, eat two vegetables with your protein. Try new things and eat lots of veggies.
35:37 Paleo is not Like Atkins: With paleo, people are eating more vegetables than they ever ate. These are high quality vegetables and high quality pasture raised meats. The nutrition and antioxidant rich bold colors in vegetables help to quench inflammation.
37:03 Dietary Supplements: GI repair can come from L-glutamine. It is the food for the intestinal cells. Inoculate the GI system with broad spectrum digestive enzymes. Most of us have low stomach acid, leading to gas, bloating, burping and other GI symptoms. It also improves absorption. Test for nutrient deficiencies such as vitamin D, B12, iron stores, glutathione and other things. For gluten withdrawals, 5HTP is a mood booster which helps with appetite. But Lisa does not do this unless she is clear on the landscape of neurotransmitters. She would include natural sources of prebiotic fibers and a probiotic.
40:08 SIBO and Pre/Probiotics: One or two out of 10 of Lisa’s clients react to pre/probiotics. It happens most often when their GI tract is a wreck and they are nutrient depleted, or they might have yeast overgrowth, or Lyme. She prefers having lab results before seeing her patients. If there is a reaction to pre/probiotics, she may start them much more slowly on the pre and probiotics and focus heavily on cleaning up the diet. Sugar is a big contributor to dysbiosis and yeast.