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No Grain, No Pain: Beyond the Effects of Gluten

From the Show: Wellness for Life
Summary: A little-known fact is that all grains, whether they're considered to be "gluten friendly" or not, cause inflammation in the body.
Air Date: 11/6/15
Duration: 10
Host: Susanne Bennett, DC
Guest Bio: Peter Osborne, DC
Peter-OsbourneDr. 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. Dr. Osborne 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.

Dr. Osborne 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.
  • Book Title: No Grain, No Pain
  • Guest Facebook Account: https://www.facebook.com/GlutenFreeSociety
  • Guest Twitter Account: @Glutenology
No Grain, No Pain: Beyond the Effects of Gluten
If you have a gluten intolerance or something even more serious like celiac disease, you may have avoided the typical gluten grains of wheat, barley and rye.

However, a little-known fact is that all grains, whether they're considered to be "gluten friendly" or not, cause inflammation in the body; particularly in the gut.

It's something that Dr. Peter Osborne calls, "grainflammation."

In fact, a whopping 92 percent of people following a gluten-free diet don't have resolution of their inflammation.

What are the main causes of this grain-induced inflammation?

There's a whole new class of proteins in various grains that have been shown to cause inflammation. These proteins are called amylase trypsin inhibitors, or ATIs for short.

On top of that, mycotoxins can be found in very high levels in corn, sorghum, and millet.

Pesticides can also cause inflammation. RoundUp is a nerve toxin and can be a source of perpetual inflammation. 

Hybridized grains contribute to leaky gut and inflammation as well.

Heavy metals can be an inflammation culprit. Rice has a lot of cadmium and arsenic. These toxic metals displace the normal, natural minerals in the body and make it hard for your body to use minerals with which you supplement. This can lead to bone loss or weakening, weight gain, and inflammation. 

Finally, there are multiple other elements that can lead to leaky gut, which is a precursor to autoimmune pain issues, tissue and joint damage, and a degradation of cartilage. These include GMOs, plastics, pesticides, certain pain relievers such as aspirin and Ibuprofen, and even some of the compounds native to potatoes.

Tune in as Dr. Osborne joins Dr. Susanne to share more about why going "gluten-free" may not solve your problems, as well as the specific reasons grains cause so much inflammation in your body.

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