More than 100 million Americans suffer from chronic pain.
What few people realize is that their pain may be due to consumption of grains; and not just the traditional "gluten grains" either.
In simple terms, grain is the seed of grass. Wheat, barley, rye, corn, rice, millet, sorghum, oats are some of the more typical grains. Many people have become more familiar withe the family of proteins found within grains called glutens. But, special guest Dr. Peter Osborne, author of No Grain, No Pain, says that many other compounds within grains are known to cause inflammation and ultimately pain.
If your digestion is already poor, these compounds will wreak havoc, resulting in even more serious symptoms. Your brain, kidneys, liver, muscles and joints can all be affected.
Sprouted grains may seem like a viable alternative, but they don't solve the problem. By consuming sprouted grains, you're increasing other types of damaging proteins.
The same goes for ancient grains (quinoa, buckwheat, etc.) These grains are processed in the same factories as other grains and thus pose a high risk of cross-contamination.
When it comes to grains, says Dr. Osborne, you need to "eat with caution."
In No Grain, No Pain, Dr. Osborne offers a 30-day diet, free of grains, that gives your body enough time to recognize your pain may be based on the things you're eating. Dr. Osborne has found that wheat and corn are the biggest offenders.
But, you should also be aware of hidden foods and products. For example, did you know that wheat is in lipstick? Dr. Osborne describes his patient who continued to fall ill from kissing his girlfriend.
Grain-based fillers are often injected into lunch meats and other processed foods. Natural flavors are often derived from corn, but they don't list corn on the label. And, don't forget about high fructose corn syrup.
If you're suffering from unexplained pain, Dr. Osborne advises to challenge yourself to a meat, fruit, vegetable and nut diet for just those 30 days. Cut out processed food and all grains. Grain-free will help you become pain-free.
Listen in as Dr. Osborne explains more about the pain-grain connection, as well as the dangers of all types of grains.
Go Grain-Free & Eliminate Your Pain in 30 Days
If you're suffering from chronic pain, it may be due to consumption of grains; and not just the traditional "gluten grains" either.
Additional Info
- Segment Number: 1
- Audio File: wellness_for_life/1545wl5b.mp3
- Featured Speaker: Peter Osborne, DC
- Organization: Gluten Free Society
- Book Title: No Grain, No Pain
- Guest Website: Dr. Peter Osborne
- Guest Facebook Account: https://www.facebook.com/GlutenFreeSociety
- Guest Twitter Account: @Glutenology
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Guest Bio:
Dr. 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. - Length (mins): 10
- Waiver Received: No
- Host: Susanne Bennett, DC
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Wellness for Life
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