No Grain, No Pain: Beyond the Effects of Gluten
- Topic Info: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.
- Organization:Gluten Free Society
- Book Title: No Grain, No Pain
- Guest Website:Dr. Peter Osborne
- Host: Susanne Bennett, DC