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Book Summary Video Interviews with Dr. Peter Osborne on his book “No Grain No Pain” for HealthBootcamps.
Dr. Peter Osborne is the clinical director of Origins Health Care in Sugar Land, Texas. He is a doctor of chiropractic, doctor of functional medicine, doctor of pastoral science, and a Board Certified Clinical Nutritionist.
Often times referred to as “The Gluten Free Warrior”, he is one of the most sought-after functional medicine doctors in the country. His practice is centered on helping those with painful chronic degenerative and autoimmune diseases with a primary focus on gluten sensitivity and food allergies. Dr. Osborne received his doctorate from Texas Chiropractic College. He is one of the world’s leading authorities on gluten sensitivity, and lectures nationally to the public and medical professionals on numerous nutrition-related topics. He is the founder of Gluten Free Society and the author of The Gluten-Free Health Solution and Glutenology; a series of digital videos and e-books designed to help educate the world about gluten sensitivity. In addition, he is the author of the bestseller, ‘No Grain No Pain’ published by Touchstone (Simon & Schuster)
Dr. Osborne has served as the executive director and the vice president of the American Clinical Board of Nutrition and is on the advisory board for Functional Medicine University.
He has been featured on PBS, Fox News, CBS, Celiac.com, Dr.Axe.com, The Gluten Summit, and The People’s Pharmacy Radio, and many well know publications.
This is auto-generated and may have mistakes. Please listen to the interview for accuracy.
[00:01] REENA JADHAV: Hi everyone it’s Reena Jadhav here with live longer podcast and health bootcamps and today we are here with Dr. Peter Osborne doing the book master class on his book which I read which was instrumental in my healing. No grain no pain and it’s the 31-day program for eliminating the root cause of chronic pain; Dr. Osborne welcome.
[00:24] DR. PETER OSBORNE: Thanks so much for having me this is a pleasure being here.
[00:28] REENA JADHAV: Well it’s a very serious topic it’s a huge problem and you know I thank you for writing a book that gets to the heart of it for at least a lot of people out there. Let’s start with the first chapter. So the first chapter is what is the grain pain connection and how did you even come up with that relationship between the two.
[00:46] DR. PETER OSBORNE: Well I started off. My story is very interesting and before I wrote the book, I was working in rheumatology in the VA hospital in Houston. And all the people going through the rheumatology ward you know rheumatoid arthritis, psoriatic arthritis, spinal arthritis, dermatomycosis’s all these chronic degenerative very painful types of autoimmune diseases that affect the joints and muscles and soft tissue. And they were just being treated with steroids and cancer medications and immune suppressants and non-steroidal anti-inflammatory and nobody ever got better. Their pain was managed great but their quality of life was poor, the side effects of the medications destroyed their bones, destroyed their skin, and had so many other negative derogatory side effects. I just couldn’t see just being quiet about that and being okay with that. So one of my first once I left the hospital because they wouldn’t let me do any nutrition we went round and round. It really is but it is the way that it is and one of my first patients was a little girl and I wrote about it in the book. And her name was Jenna she’s nine years old she comes to me I’m like the ninth doctor. She’s got a terminal diagnosis of juvenile rheumatoid arthritis so you know her mom has literally been told by the rheumatologist go home and get ready for your daughter’s funeral. Can you imagine that right and in so what makes me so mad is that I wasn’t the first doctor. I was the last doctor in this chain of many doctors over many years because this little girl had the disease from early on that’s what juvenile onset means. And so her knees were the size of softballs and she was a tiny little thing she couldn’t get around and as a child, she couldn’t crawl, she couldn’t go to the playground and play. Jenna permanently stayed embedded in her arm because she was in and out of the hospital so frequently for pain treatment. And here I am the last person and so she comes to me and what we find with her is we find that she’s gluten sensitive and we eliminate gluten from her diet and of course her pain starts to go away. We get to stent out of her arm; she’s off of all of her medications. This was 17 years ago so today this little girl is now a young woman who’s graduated high school and college and has gone from a six-month death sentence right to going on and living a fruitful life all because of diet change. So when I say the grain pain, the gluten pain connection it very much is a real thing that people don’t realize that food can be your best friend if it’s nourishing but it can be your biggest enemy if you’re sensitive to it or allergic to it.
[03:27] REENA JADHAV: That’s incredible and what grains do you refer to when you say no grain no pain. Gluten is clearly one that’s your read receptor what else?
[03:36] DR. PETER OSBORNE: So all grain corn, rice, gluten, wheat, barley, oats, sorghum stat, spelled, triticale, teff. All grain because by definition all grains contain a form of gluten, this is one of the other myths, and that’s out there is that only wheat, barley, and rye contain gluten that causes damage but the reality is there are over well today in about a thousand different forms of gluten that have been discovered in all grains. And for example, corn gluten has been shown to cause the same celiac catastrophe as wheat gluten. Rice gluten has been shown to cause something called enterocolitis which is inflammation of the colon. Right so we have all this wonderful research in all this clinical research that’s been done it shows that people with gluten sensitivity shouldn’t just avoid wheat, barley, and rye but they should really be on a grain free diet. Because it’s the protein the family of proteins called gluten that actually triggers the inflammatory cascade in the GI tract and in other tissues of the body creating pain.
[04:37] REENA JADHAV: And there’s no real way to test for like a rice gluten sensitivity or reaction like this is all something that you just have to eliminate and experience for yourself or are there tests out there that could someone could do to figure out what sort of a grain sensitivity test.
[04:52] DR. PETER OSBORNE: Yes, it’s genetic. Genetic testing can help identify gluten sensitivity genes. There are two major genes that we look at they are called HOLEDQ genes and they’re on chromosome six. And they’re certain patterns on these genes; there are certain variants on these genes that the person has them. What’s going to happen is that person’s immune system will view the family of gluten proteins as an enemy, not as a friend and so when that person is exposed to those proteins their body’s genetics naturally say that that’s an enemy so they mount an immune response. So think of gluten sensitivity don’t even think of it as a disease it’s not an illness. It’s a state of genetics. If you have the genes and you expose your body to the glutens then your genes are going to attack those glutens on purpose because that’s what your genes are programmed to do.
[05:45] REENA JADHAV: That’s incredible. Now there is twenty-three in me catch those.
[05:46] DR. PETER OSBORNE: No you have to it’s not that so twenty-three in me does. They do some snip work called snip to test single nucleotide polymorphism tests which can pick up on certain variants but they do not test for all the variants associated with gluten sensitivity hence they test the variance associated with celiac disease. But there is a whole another set of variants associated with something called non-celiac gluten sensitivity twenty-three in me doesn’t pick up on that. That’s part of the problem is people will get that test done and it’s a great test. But if they’re celiac negative it doesn’t mean they shouldn’t avoid gluten because again that test doesn’t tell them about non-celiac gluten sensitivity.
[06:23] REENA JADHAV: So where do you get this test done?
[06:26] DR. PETER OSBORNE: Gluten-free society dot org is the foundation that we set up where people can get support going gluten-free where people can get testing to see if a gluten-free diet is right for them.
[06:38] REENA JADHAV: Fantastic. All right we’re off to our next chapter. Chapter two which is going to be about how do you get started; the chapter title is where does it hurt so we’ll see you on the next one.
Dr. Peter Osborne
Southwest side of Houston in Sugar Land, TX. Address is:
7616 Branford Place
Sugar Land TX, 77479
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