Book Summary “No Grain No Pain” BY Dr. Peter Osborne #Chapter 3

August 10, 2018by Reena0

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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: Hey everyone it’s Reena with the health bootcamp and the live longer podcast with Dr. Peter Osborne to the book master class No Grain No pain and this is chapter three pain caused by grain inflammation. Dr. Osborne is there a connection between grains and inflammation what is it?

[00:17] DR. PETER OSBORNE: Lots of them. What I write about in the book is not only is gluten one of the things that can cause inflammation we’ve dubbed the term grain inflammation and grain-induced inflammation gluten is one of the proteins that we know can trigger it. But there are four other classes of proteins that I write about in the book that are commonly found in grains that have nothing to do with gluten. As an example there’s a family of proteins called ATI amylase trypsin inhibitors these proteins actually shut down the pancreas they prevent the pancreas from secreting enzymes that help a person digest so in this case grain inflammation would be an inability to digest the food so the food rots in the gut creating a side effect of inflammation and constipation. So that’s an example of grain inflammation caused by grain that’s not caused by gluten one of the other examples I can give you is the mycotoxins. Grains are very high and mycotoxins these are toxins produced by mole they’re not the same thing as mold. Mold is a living thing whereas a mycotoxin just thinks of it as an exhaust byproduct of mold. But mycotoxins suppress the immune system. They can up-regulate certain components of the immune system creating an inflammatory response and they are highly linked to cancer. So one of the biggest dietary sources of mycotoxin is grain consumption so those are just two examples of many examples I talk about in the book on grain inflammation where the components are elements of grain can actually lead to an inflammatory response systemically in a person’s body.

[01:50] REENA JADHAV: And you, of course, I’m sure to have studies where you’ve proven that someone who had a very high C- reactive protein and on tasked went off grains and was able to bring those numbers down. Do you see that often?

[02:02] DR. PETER OSBORNE: Yeah we see quite often CRP, C- reactive protein. We see it with ESR-Retrocede sedimentation rate. We also see it with other inflammatory factors there’s another inflammatory factor called human transforming growth factor beta one that will see come down when people go on a grain free diet there’s another one called compliments 4A or C4A which is an inflammatory marker they can also be reduced when people go on a grain free diet.

[02:26] REENA JADHAV: And as I keep hearing over and over again you know inflammation is the cause of pretty much every big disease out there from the heart to diabetes etcetera so getting your inflammation under control obviously makes a lot of sense. Alright well, we’re on to the next chapter. So hope you’ll tune in, the next one is all about the gut, the imbalance in the gut, and how that can be caused by grain so I hope you will tune in.


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Dr. Peter Osborne
Southwest side of Houston in Sugar Land, TX. Address is:
7616 Branford Place
Suite 110
Sugar Land TX, 77479
Phone: 281-240-2229
Email: originshealthcare@gmail.com


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