Dr. Peter Osborne is the clinical director of Origins Healthcare Center in Sugar Land, TX (just southwest of Houston). He is a doctor of chiropractic medicine and a Board Certified Clinical Nutritionist. He is an expert in orthomolecular and functional medicine. He has been practicing since 2001. His clinical focus is the holistic natural treatment of chronic degenerative diseases with a primary focus on gluten sensitivity and food allergies. He has helped thousands of patients recover from mysterious medical illnesses.
Doctor Osborne received his doctorate from Texas Chiropractic College. He has held faculty teaching positions at Texas Women’s University and HCC’s nursing program teaching Neurophysiology, Nutrition, Biology, and Anatomy & Physiology. He lectures nationally to doctors on the topics of gluten sensitivity/intolerance, celiac disease, drug induced nutritional deficiencies, and many other nutritionally related topics. He is the co-founder of Nutra-MD, a nutritional supplement product line that addresses nutrient deficiencies caused by commonly prescribed medications. He is the host for the radio program Alternatives for Health & Wellness and the Executive Secretary for the American Clinical Board of Nutrition.
He founded Gluten Free Society in 2010 to help educate patients and physicians on the far reaching effects of gluten sensitivity. He is the author of Glutenology, a series of books designed to help educate the world about gluten.
Dr Osborne went into great details explaining the 7 different reactions to gluten. News to me that there are no gluten-free grains. Grains are not good.
This could have been a very valuable
class at Medical School!
Thank you so much for educating us so
generously. I feel much abler now to
handle events in family life. You
put us on very firm ground which is
invaluable.
Best wishes to you and your
colleagues, Dr. Osborne. And thanks,
of course, for the entire Summit.
Another fantastic informative and easy to understand presentation. Thank
you!
Oops..what are the 5 classes of proteins within grain? Is wheatgrass juice
safe to drink? I mean does it contain gluten? What exactly is ATP and how
do you spell it out? You said there are 7 different kinds of reactions to
gluten…I only got 5 out of the talk…did I miss something?
Will certainly look forward to your book.
Here is a list for you Emily:
http://www.glutenfreesociety.org/gluten-free-society-blog/is-it-gluten-sensitivity-or-grain-induced-inflammation-research-update/
The more information I understand (Which your interview provided with
greatly) the more I am concerned with taking immune suppressing drugs for
Rheumatoid Arthritis.
Can you direct me to more specific information on this topic?
I am looking forward to your book! Thank you….
Hi I don’t try to argue your findings but did you look at difference between
modern grain products and traditionally leveled breads used long ago. Plus
for instance all asian cultures grains are daily staple food and it doesn’t seem
to be affecting them the same way- I guess you are trying to answer this
right now as I am listening. One more comment masai tribe in africa
traditionally consumed 3-4 l of milk a day Diet like this would probably killed
modern day man,but they seemed to trive on this partially because they
used 11 sapponin rich herbs in preparation of their food .
This is a wonderful talk. I will
definitely cut the grains out of my
diet. I have already cut out wheat,
rye, and barley and only eat gluten
free oats, quinoa and corn. This is
really hard though.
There is always too much conflicting information in these Summits. Dr
Tom O’Brien of the Gluten Summit says there is “gluten is not bad for
you… bad gluten is bad for you” ! He states that the real bad gluten is
wheat, barley, rye and that yes, you can have allergy to other grains but
that it is only these three that are responsible for the auto-immunity. Yet
other places we learn that all grains have gluten. What is the truth? Which
grains can you eat and which are “the best” as it were. Listening from the
UK. Great information always but when you are dealing with the
devastating effects of auto-immune conditions and the doctors you see
are all talking rubbish, you just get desperate to follow the right path.
Thanks
Anne,
Consider going TRUE gluten free. No
grain at all. Let your healthy
outcome speak for itself. You might
also find this blog post very helpful
>>>
http://www.glutenfreesociety.org/gluten-free-society-blog/does-non-celiac-gluten-sensitivity-exist/
All the best,
Dr. O
Can gluten cause a malabsorption of carnitine? I have been
ill with Epstein Barr infection and chronic fatigue with
debilitating muscle weakness. My dr found low carnitine in
my blood and I now supplement with levocarnitine which
has alleviated my weakness and fatigue.
Yes, gluten can damage the intestinal
lining leading to malabsorption of
many nutrients – carnitine included.
Glad to hear you are supplementing
and feeling better!
Kudos to your doctor as well.
All the best,
Dr. Osborne
Superb – Needs to be part of every medical school
curriculum. Would also make it part of the curriculum of
every school !! IOW – ground work in education. Thanks,
highly informative – straight to the nub of the matter.
Really good video on eating grains and the diseases that it causes. Well
worth the watch. The video may not last as it was up yesterday.
Thank you Dr. Ozborne,
Does soaked and sprouted buckweat and quinoa safe to eat on a grain free
diet?
Thanks
Lily,
No. Soaked and sprouted pseudograins
are not OK on the TRUE gluten
free/grain free diet.
Do chia seeds contain anti-nutrients? Is it ok to use organic
chia seeds in a gluten-free diet?
Also, same question about flaxseeds. Is it ok to use organic
flaxseeds in gluten-free diet.
How about organic, cold pressed flax oil?
Organic cold pressed chia seed oil?
Are chia seeds and flaxseeds ok to eat on gluten free diet?
Are chia seed oil and flaxseed oil ok on gluten free diet?
Does fermenting grains transform the gluten so it’s no
longer harmful?
Could you please point me to research that shows that
soaking seeds and grains are harmful to the body.
By soaking grains and sprouting, the enzyme inhibitors are
released and the nutrients become accessible, correct?
Is it true that wheat grass and barley grass sprouted and
harvested before 10 days contains no gluten?
What about fermenting flour for sour dough bread? I have
heard this process breaks down the gluten, do you have
research that shows this to be false?
Dr. Peter Osborne
http://drpeterosborne.comFREE BONUS DOWNLOAD
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