If you’ve been diagnosed with Celiac Disease or suspect that you might be Gluten-sensitive and have removed gluten from your diet but still are feeling symptoms, keep reading. 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. Dr. Osborne: She had a permanent stent in her arm because she was in and out of the hospital so frequently for pain treatments and here I’m the last person you know, and so she comes to me and, and what we find with her as 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 the stent out of her arm, she’s off of all of her medications at. This was 17 years ago, so today this little girl is now a young woman who’s graduated high school in college and has gone on from the six months. That sentence right to going on and living a fruitful life, all because of diet change. So when I say the grain pain or the gluten pain connection, it very, very, 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.

No Grain, No Pain: A 30-Day Diet for Eliminating Root Cause No Grain, No Pain: A 30-Day Diet for Eliminating Root Cause

Probably one of the most well-recognized is Helicobacter pylori or H. pylori. It doesn’t cause musculoskeletal pain per say. It causes esophageal pain. Reflux. It’s a bacterial infection associated with reflux because it’s a bacteria that can cause ulcers in the stomach. An example of where we can investigate an infection to isolate where the pain or where the inflammation is coming from is making the patient symptomatic. That’s fundamental factor number two. Then we also have food as a whole. Yeah, food provides micro-nutrients but some people are allergic to the food that they eat and the foods they’re eating are creating an inflammatory response that’s leading to chronic inflammation and pain. Probably the most well-studied and the most well-talked about to date is gluten. Gluten sensitivity is being a trigger for autoimmune pain. Cortisol is our body’s natural anti-inflammatory. It’s what our body makes to fight and defend against stress and inflammation and pain. So if we’re not getting adequate sleep, we end up having a low cortisol reserve and over time we become more prone to pain. Again, sunshine, movement, sleep. A couple of other things that we could look at just from a diet perspective, the right food. 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. I say that as a non celiac (but with gluten sensitivity proved by CyrexLabs Test). I'd rather live with some joint pain and brain fog (which btw both improved a lot by stop eating gluten) than give up all the foods the author says and basically become a shut in prisoner (actually a depressed prisoner).Dr. Osborne: So what I mean by that is the bone inside the bone is bone marrow, right? And that’s inside the bone marrow are what are called stem cells. there are stem cells that help generate red blood cells, white blood cells and platelets. And so some people, when they’re anemic, meeting anemic means that they’re not producing adequate blood elements. They’re not producing either adequate red blood cells, white blood cells or platelets. Most people think of anemia as an iron deficiency, but it’s not just an iron deficiency. If your bone marrow is being overstimulated to try to produce more blood elements because you have a deficiency in those blood elements that can actually trigger pain. We see people with chronic anemia is iron deficiency. Anemia can do it, but full eight deficiency anemia, vitamin b, 12 deficiency anemia, zinc deficiency anemias can trigger those types of deeper pain, so that’s one that’s one answer to that question. There are others, but that’s a real common one. Welcome to the Healing Pain podcast. I am your host, Dr. Joe Tatta. It’s great to be here with you for episode number two.

No Grain, No Pain | Book by Peter Osborne | Official No Grain, No Pain | Book by Peter Osborne | Official

Reena Jadhav: That makes a lot of sense. What about hormones? Before we started recording, you had talked about the connection between grains and hormones and I joked about the fact that yes, you know, women over 40, like me, uh, we noticed that we can’t tolerate grains as much. If you could shed a little light on that. Not everybody have problems with gluten so of course our immune system react to some gluten molecule. By making our immune system tolerate gluten without causing inflammation we could cure ourselves. Of course immune system suppressor drugs aren't the solution. We need a targeted drug that make our immune system not react to gluten. There’s plenty of natural alternatives. I will even caution people about natural alternatives. Just because it’s a supplement and it’s safe for bandwagon, find out why the pain is there because you can do just much damage taking the natural alternative if you don’t figure out the origin of the pain. You can use the natural alternative in the interim, in the beginning, to reduce the pain while you are still hunting out the reason the pain exists in the first place.I don’t even think he’s a nutritionist – he is licensed as a chiropractor. There is no scientific merit to this book. It is, at its core, a diet book. And honestly, it’s a bad one. Osborne wants you to think everyone has a gluten sensitivity (they are more common than you think), and that the only solution to any health problem is to cut out every grain from your diet. I think the glycemic index or the glycemic part is really important too. The patients I see, some of their diet is upwards of seventy-five percent grain basically. Maybe there’s some protein thrown in there. Dr. Osborne: And um, you know, one of my first patients was a little girl and I wrote about her in the book and her name was ginger. She’s nine years old. She comes to me, I’m like the ninth doctor, she’s got a terminal diagnosis of juvenile juvenile rheumatoid arthritis. So, you know, her mom has literally been told by the rheumatologists, go home and get ready for your daughter’s funeral. Do you imagine that? Right. And so what makes me so mad is that I wasn’t the first doctor. I was, that I was the last doctor in this chain of many, many doctors over many, many years because this little girl had this 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 as a child. She couldn’t crawl, she couldn’t go to the playground and play. Dr. Osborne: They can be and they can’t be. So, so from this perspective, well let me answer the first question. All grains or seeds, not all seeds or grains, grains are defined as the seeds of grass. Okay? So that’s the differentiation. Now, to answer your second question, are other seeds, potential problems? Every seed that we know of has human poisons.

No Grain, No Pain by Peter Osborne eBook | Perlego [PDF] No Grain, No Pain by Peter Osborne eBook | Perlego

Reena Jadhav: That’s incredible. And what grades do you refer to when you say no grain? No pain. So gluten is clearly one. So that’s your wheat, etc. What else?Often times referred to as “The Gluten Free Warrior”, he is one of the most sought afterfunctional medicine doctors in the world. His practice is centered on helping those with painfulchronic degenerative and autoimmune diseases with a primary focus on gluten sensitivity andfood allergies. Dr. Osborne received his doctorate from Texas Chiropractic College. He is one ofthe world’s leading authorities on gluten sensitivity, and lectures nationally to both the public aswell as doctors on this and many other nutritionally related topics. He is the founder Gluten FreeSociety, the author of The Gluten Free Health Solution and Glutenology, a series of digitalvideos and ebooks designed to help educate the world about gluten. In addition, he is the authorof No Grain, No Pain published by Touchstone (Simon & Schuster).He has been featured on Fox News, CBS, Celiac.com, The Gluten Summit, and The People’sPharmacy Radio.

No grain, no pain: a 30-day diet for eliminating the root No grain, no pain: a 30-day diet for eliminating the root

The patients rarely got any better, because the pain medications came with some pretty hefty side effects including gut damage, vitamin and mineral deficiency, hormone disruption, immune suppression, fatigue, liver damage…the list goes on and on. When I asked if we could apply some fundamental nutrition with these patients, I was told that nutrition had nothing to do with disease. It is estimated that autoimmune pain affects 46 million Americans. For chronic pain the numbers are even higher. If you have been diagnosed with an autoimmune disease like Hashimoto’s thyroiditis, rheumatoid arthritis, migraine headaches, fibromyalgia, or celiac disease, this book is for you. If you suffer with inflammatory skin or bowel diseases, this book is for you. If your doctor has prescribed you fistfuls of medicine with no end in sight, this book is for you. Imagine going through years of hospital trips, doctors visits, and horrible pain all before you reach the age of 10. This was the young girl’s story until her mother brought her into my office. After an extensive exam and laboratory testing, she was found to have non-celiac gluten sensitivity.I think the loss of function is a really great point. When I look at our population as a whole, people should be functional way into their ninety’s. Maybe the last six months or year of your life maybe you start to lose some function but I think the population we have now where people lose function in their fifties is really unacceptable.