The Grainflammation Cycle – How Eating the Wrong Foods Can Cause Pain and Inflammation

Dr. Joe Tatta:                Welcome to today’s episode of the Healing Pain Summit. I am your host, Dr. Joe Tatta. Today’s topic. We are talking about the grainflammation cycle, how eating the wrong foods can cause pain and inflammation. Our special guest today is Dr. Peter Osborne. He’s the clinical director of origins healthcare center in sugar land, Texas. He is a doctor of chiropractic medicine and a board-certified clinical nutritionist. His clinical focus is on the holistic natural treatment of chronic disease with a primary focus on gluten sensitivity and food allergies. He founded the 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 and has a new book coming out that he’ll be showing with us toward the end of this interview, Dr. Peter Osbourne. Thank you for being with us for the Healing Pain Summit.

https://youtu.be/hce0flgiOX0

Dr. Osbourne:               I’m happy to be here, Joe. Thanks for having me.

Dr. Joe Tatta:                So I know you are an expert in obviously food intolerance, gluten sensitivity. Talk to us about the links between grainflammation and the pain we experience throughout our body.

Dr. Osbourne:               Well, you know, there are a number of different factors

Dr. Osbourne:               or the grainflammation cycle in, in some of them have to do with those who are gluten sensitive. So a person who is gluten-sensitive, for example, consuming grain in getting gluten exposure we have, there are several different mechanisms that can contribute to inflammation. Um, one is was discovered at the university of Maryland by dr Alessio Fasano where we can get a disruption in the barrier of our gut, our gastrointestinal tract, causing a intestinal hyperpermeability or leaky gut. And so what happens in a lot of these chronic autoimmune pain situations is that we get, once this barrier is breached, we get bacteria, we can get different kinds of foods that can breach through into the bloodstream and subsequently these things can mimic our own internal joints in our muscle tissue, in our tendons and ligaments is a process known as molecular mimicry or those things are leaking through.

Dr. Osbourne:               And initially the immune system is attacking those things. But over time those things start to, um, as the immune system gets, gets stronger with its attack, it starts to look at joints, tendons, ligaments, muscles, et cetera. It says, Hey, you know what? The proteins and these back abnormal bacteria to proteins in these foods that are leaking through look a lot like the cartilage. And so now it starts to attack. It starts to attack the body and turns that, that immune response inward. And so now we get this inflammatory response in the joints, cartilage, muscles, tendons and ligaments. And you can develop chronic pain. And because it’s not something that happens immediately, you don’t eat the food and then immediately, boom, you’ve got pain, at least not, not in all cases. It can happen over a very subtle long period of time. And then what happens is the person just developed a chronic pain syndrome.

Dr. Osbourne:               They don’t even realize why they haven’t. When they taking it, they start taking medications, you know, to try to reduce that pain or try to block inflammation. And, uh, the, the sad part about this is the grainflammation cycle is you develop pain and you take the medications with medications cause a further intestinal permeability. So they actually enhance and worsen the leaky gut because many of these medications like nonsteroidal anti inflammatory drugs, for example, ibuprofen and aspirin in the Proxin, these particular medications strip away the mucosal barrier in the GI tract and they could damage the cells underneath that mucosal barrier. And again, that’s one of the barriers that helps protect us from that internal, uh, intestinal permeability. So you know, the medication use being done chronically, if you take it once every couple of months, probably not a big deal. But these patients are taking these drugs on a daily basis to modulate their pain. And so what ends up happening is they strip away their, their gut even further and perpetuate that leaky gut. But these drugs also block things like vitamin C and Foley and those nutrients in iron. Those nutrients are necessary for cartilage healing and cartilage repair and control of inflammation and immune system function. So now you’re in this vicious cycle where to control the pain you’re on the drug, but to take the drug, you continue to create a cycle, but then you also induce vitamin and mineral deficiencies that can subsequently deteriorate your health in other ways.

Dr. Joe Tatta:                Excellent. So it gave us a lot of good information to start off there. I want to just backtrack just a couple of sentences. So we’re talking about leaky gut, intestinal permeability. So obviously we can get the idea that you know, these kind of immune complexes or you know, seeping through our gut into our circulatory system. But a lot of clinicians, because we have both clinicians and patients on this, I’m a lot of clinicians think that, well my joints are in a joint capsule. They are encapsulated and things should not be permeable to that capsule. So do these, um, immune complexes actually go into the joint and attack the cartilage? Can you talk to us just briefly about that?

Dr. Osbourne:               They absolutely do. And so no tissue in the body. We have this historical precedence for scientists believing one thing and then you know, as as truth comes out with more science, you know, the truth changes. I’m going to give you a perfect example about this. You know, the blood brain barrier’s just recently discovered that there’s a to a complete complex set of tubes from the lymphatic system that go through the blood brain barrier directly into the brain. So it’s the same kind of analogy with this. Okay, we’ve got an encapsulated joint. Things in the bloodstream don’t reach the joint. It’s just not true. You get this inflammatory compounds that are attracted to the joint, especially there’s a substance in wheat Joe called wheatgermagluten, then it’s a form of lectin protein. And so it’s, it’s one of the elements that it has a very high affinity for cartilage tissue. It’ll go directly, almost like a guided missile right into cartilage. And once it sets in and it kicks off an inflammatory cascade and really, really take a person’s joints down

Dr. Joe Tatta:                and also mentioned autoimmunity. So in your clinical experience, what percent of the autoimmune patients would you say experience kind of joint pain, muscle pain? You know, the chronic persistent pain that we hear about as clinicians.

Dr. Osbourne:               So from a percentage of how many experience auto-immune pain versus regular pain. There’s a big number difference here. And the reason why is it sometimes people develop pain and it’s not directly related to an autoimmune inflammatory reaction. It’s indirectly related to that autoimmune inflammatory reaction. So for example, let’s just take a person with Hashimoto’s, which is a very common condition, a Hashimoto’s, hypothyroidism, an autoimmune disease against the thyroid gland. So now that person is not making adequate thyroid hormone. And subsequently what happens that is completely different to their muscles is that their muscles start to atrophy. They start to shrink. And that’s not autoimmune, right? That’s just a secondary side effect of the autoimmune disease. Their muscles are atrophying and shrinking, and so the joints are now greater compressed and the cartilage is wearing away quicker and tearing away quicker. And so they can develop an arthritic pain that is non autoimmune as a result of an autoimmune disease.

Dr. Osbourne:               So that’s one, you know, kind of one scenario. But then we go into the other scenario, which is the autoimmune reaction itself is leading to some type of an inflammatory response against the tissue against the joint. Um, and so, you know, there are all kinds of autoimmune diseases. The prevalence for each one is a little bit different. I see them very commonly because, you know, frankly, that’s what people come to see me for is autoimmune painful conditions caused by autoimmune disease. So, you know, you’ve got rheumatoid arthritis and lupus and scleroderma and dramatic myositis and psoriatic arthritis and spondyloarthritis, all of these different types and they’re all basically named Joe based on their location within the body. In other words, what joints are they attacking? What soft issues are the attacking?

Dr. Joe Tatta:                So how do you start working with patients and kind of opening up their, you know, kinda mind toward what the potential downfalls of grains should be. What do you start to take out of their diet? How do you start the process to get someone on a path of healing? Because obviously you’re using food as your primary approach to, you know, kind of get them going.

Dr. Osbourne:               So number one thing that we have to do, and I call these the fundamentals, is the first thing I had to do is you have to identify what food a person shouldn’t, should need based on several factors. I, I live by three common sense rules with my patients. One is you can’t get healthy eating food that isn’t healthy, right? So it’s kind of what we call the no brainer rule. The second rule is don’t eat what you’re allergic intolerant or sensitive to. So I do a battery of tests to try to determine that piece. You know, some people can tell you, yeah, every time we, you know, to my lips, well, okay, that’s the third roll. If you feel bad when you eat it, don’t eat it. But then there are these delayed hypersensitivity responses that can occur or what we would call an immune response or an inflammatory response to a food or exposure to a food where we don’t see an immediate response.

Dr. Osbourne:               We see a prolonged or underlying or delayed chronic inflammation. It just persists. So, for example, somebody who’s gluten sensitive and they may eat gluten and not not experience in acute pain, but they may experience just chronic pain. I just don’t know where it’s coming from. So we start with a battery of tests to determine whether they’re gluten sensitive, whether or not they have an underlying food allergies or intolerances. And then secondary to that, we measure their gut capacity and their gut function because if they’ve got a breach in their gut, if they have an intestinal permeability, we want to know about that. There’s a lot of people develop allergies as a result of having the permeability. So if we can identify the functionality of their gut and where their gut stands, then we can, we can, we can kind of discern whether or not their allergies are true allergies or whether their allergies are acquired.

Dr. Osbourne:               Allergies. And there’s a huge difference between the two. And then one of the other fundamental pieces that we look at is we look at their nutritional status, and this is one I see a lot of. A lot of doctors missed this piece. You when a patient’s in chronic pain and when a patient has a chronic disease, oftentimes they’re very, very deficient. And some of the essential nutrients, the vitamins in the minerals, and even if you change their diet, they don’t heal unless you supply these nutrients that they’re deficient in. Because these nutrients are critical for joint and joint integrity. For example, a lot of my patients are vitamin C deficient. You can’t form it a little cross link in your collagen fibers that make your muscles, tendons and ligaments. It’s called a collagen crosslink and it’s actually created informed by vitamin C. so if that patient is vitamin C deficient, we can take away the gluten out of their diet and, and maybe they don’t have ongoing inflammation, but the damage is still there. The damage that was done is still there. And until we give that vitamin C to help that damage repair, they don’t really experience the full symptomatic relief.

Dr. Joe Tatta:                Hmm. Excellent. So you’re obviously using nutraceuticals to help your patients instead of, you know, prescribing medication obviously. Um, what kind of natural alternatives can a patient use as far as decreasing inflammation? So obviously changing their diet, getting these tests done, but do you use any kind of herbs in your practice or other types of nutraceuticals for kind of just decreasing the overall inflammation?

Dr. Osbourne:               Uh, we do if we need to. So sometimes one of the things that works really, really well, I have, I have a formula called inflame repair and it’s a, and it’s got a number of different things in it. The two two of note are tumeric, which many people probably heard of, which is an herbal that’s very, very potent and very good. Any inflammatory. And the other is skullcap, which is an Arab that acts as a, as a, basically as a Cox inhibitor or a nonsteroidal, any inflammatory without eroding the mucosal barrier of the GI tract. So I use this formula in higher doses sometimes to get people moving in the right direction. Uh, something else that can work really, really well is it is an old but a goodie, right. And only with a goodie, which is glucosamine, chondroitin, and MSM. So kind of a combination of those three things.

Dr. Osbourne:               And then one of the other things that can be used as works really, really well is proteolytic enzymes. We’ve designed our own grain free based formula. There’s a lot of these over the counter. They have grain in them. And if a person’s gluten intolerant, gluten sensitive, and they’re buying a product with, you know, grain fillers, then what ends up happening is yeah, they get the benefit of taking the supplement, but then they get the detriment of the grain filler. And so they, they’re just spinning their reel. So we have a formula called nature resign that we use, which is a very, very potent proteolytic enzyme that helps reduce pain.

Dr. Joe Tatta:                Excellent. So if someone wants to start to slowly take the grain out of their diet, what types of foods should they focus on?

Dr. Osbourne:               Um, the fundamentals, wheat, barley, rye, oats, corn, rice, sorghum, millet that treat a cow. Those are some of the main grains that, um, that are within our staple diet in the U S so those are the things that you would focus on. Removing a while, adding in lots of fresh vegetables and don’t have to be raw. It can be cooked. A lot of people are going to this raw movement, but sometimes raw is not as good as cooked depending on the person’s digestive track. And then healthy meats, you know, grass fed, free range, organic. We don’t want animals that are being fed genetically modified grain and antibiotics, uh, to be our staple source of meat and the diet because those things in and of themselves have an inflammatory or given an inflammatory response in different ways. For example, grain fed beef is so full of, of uh, you know, the cows are fed so much corn that the fat and the meat is actually very, very high in Omega six and Omega six is an inflammatory fats. If we’ve had a patient who’s already inflamed, beating inflammatory fat, then what it’s a patterning is it just makes it easier for them to stay in plane. So if we can pump in Omega three naturally in foods, grass fed meat has a lot of omega3 cold water. Fish has a lot of Omega three. These fats are all anti inflammatory and to be very beneficial, uh, in their diet, uh, as food sources they can eat and it’s also going to be medicinal to their inflammation.

Dr. Joe Tatta:                Hmm. So take us a step further. Talk to us about, um, beans if you will, the goons because they’re oftentimes taken out of a diet, especially if it’s an autoimmune paleo type diet. Um, why would those possibly be an issue for people?

Dr. Osbourne:               There’s a couple of different reasons. Um, one is, is beams notoriously are just hard to digest. I mean, there’s a reason why Beano is, is a popular supplement in the grocery store. Now people have a really hard time. So if we take a chronic autoimmune patient, they generally have got this function and this is a, this is a very common trend. And so their guts are already broken. And so now they’re eating these beings that are hard to digest. Well, the gut, it’s already compromised. So now they’re even harder to digest. So we’re putting a food into the gut that’s harder to get the nutrients from that food because the gut is compromised. So that’s one issue. Is it a compromise? God doesn’t do well when you give it hard things to digest. And so people will delay their recovery for many months by consuming beans is a staple food in the diet.

Dr. Osbourne:               But the other reason why, the couple of other reasons, we have to remember what beans are. Beans are looking, homes are form of seed. And the purpose of a seed is in a nutshell, the purpose of a seed is to preserve and protect its own species, not to be eaten by human predators. And so although you know, we think about a seed and seed don’t have arms and legs, they can’t fight back or runaway, but they have chemicals and some of these chemicals that have been identified such as lectins and amylase, trypsin inhibitors, these particular chemicals are designed to protect and preserve the lagoon so that it can come out and attack. It can come out of your poop intact with fertilizer around it, right? And so the ATS, for example, are chemicals that we know shut down pancreatic secretion. So they’ll actually block the pancreas, his ability to produce digestive enzymes.

Dr. Osbourne:               And so it’s one of the reasons why people take the Vino, right. Uh, but the lectins themselves can, um, can create a molecular mimicry process. So with lagoons and autoimmune joint pain, these electeds can breach the blood brain are not willing to breach the blood brain barrier too, but the gut barrier and they can traverse into the joints, into the cartilage and they can fire off inflammatory missiles and that in subsequently can increase pain. I’ve had a lot of patients who do everything right, but they’re eating beans is a staple and their pain persists. And when we get beans out, their pain dramatically improved. So just a couple of different reasons why.

Dr. Joe Tatta:                Excellent. So I’m speaking with Dr. Peter Osborne. He’s the clinical director of the origins healthcare center in Sugarland, Texas. He’s a gluten expert. Peter, obviously you are a chiropractic physician. So, um, movement is a part of your life and I’m sure you talk to your patients about it. Can you give us just kind of your overview and your tips on how to live a healthy life and incorporate movement for people who are in pain, who might not be moving so well?

Dr. Osbourne:               Yeah. So first and foremost, I’d say the fundamental premise of the movement is that cartilage doesn’t have a direct blood supply and it gets its nourishment directly from synovial fluid. So movement becomes critical because that’s how synovial fluid bays the oxygen and the nutrients into the joint. And so somebody who’s in chronic pain who doesn’t have any ability to do, you know, a CrossFit exercise or you know, to do the basic training that, that, you know, maybe they went to a gym and they don’t, they just don’t have the ability. This swimming pool is a great way to start with movement, um, because it’s your, you know, a zero gravity or mimics is your gravity environment. So there’s less pressure on the joints and we can get better movement that way in the beginning. Another really great therapy that that can be done as whole body vibration therapy. Um, the vibration platforms, a lot of physical therapists have them, a lot of chiropractors have them. Even I’ve seen them in gyms and some gems and these platforms, they oscillated at particular frequency that it helps to increase oxygen and blood flow into joints and cartilage. Uh, they also help with bone loss. They also help with muscle loss. So there’s a lot of benefits to these types of units. But, uh, it’s a really great low impact way to begin an exercise program when your body just too inflamed to do the traditional types of programs.

Dr. Joe Tatta:                Great. Thanks for that. Um, now I know you have a new book coming out, so can you share with us about the book, the title and when its releases and the overall concept?

Dr. Osbourne:               Sure. So it’s, it’s no grain, no pain and uh, it’s um, published by Simon and Schuster touchstone and it’s coming out the publication date where it will actually be available as January 26th. But we are, we’re doing a, a kind of a pre launch of the book where we’re going to be giving away just a whole bunch of, uh, valuable resources for people. And this is happening in November. So from November 2nd through 15th, um, we’re going to be giving away a whole lot of extra freebies and valuable resources to people who purchased the book early.

Dr. Joe Tatta:                Great. So if people want to follow you and make sure they get the release of that book and all the freebies you’re offering, how can they find out more information about you?

Dr. Osbourne:               We have two places they can go. Joe. One is I’m gluten free, society.org org and the other is dr Peter osborne.com. And uh, you know, I’ve got a gift for your audience as well. Send that link over to you. It’s a, it’s a two hour long video, uh, of just healthy habits that somebody can begin to follow and implement that. Uh, it’s what we call it, the seven highly effective habits of the gluten free warrior because these are what I have found to be seven fundamental things that if people will apply these along with their diet and lifestyle, uh, do so much better than if they don’t.

Dr. Joe Tatta:                Excellent. And just say your website first one more time so they can check it out.

Dr. Osbourne:               Sure. It’s gluten free society.org and dr Peter osborne.com.

Dr. Joe Tatta:                Great. Thank you. So I want to thank Dr. Peter Osbourne for sharing his pearls of wisdom on the healing pain summit. Check them out online. Look out for his book, no grain, no pain coming out in a couple of months, and we’ll see you on the next episode of the Healing Pain Summit.

Dr. Osbourne:               Thanks, Joe. Have a great day. Okay.

Dr. Joe Tatta:                Welcome to today’s episode of the healing pain summit. I am your host, Dr. Joe Tatta. Today’s topic. We are talking about the grainflammation cycle, how eating the wrong foods can cause pain and inflammation. Our special guest today is Dr. Peter Osborne. He’s the clinical director of origins healthcare center in sugar land, Texas. He is a doctor of chiropractic medicine and a board certified clinical nutritionist. His clinical focus is on the holistic natural treatment of chronic disease with a primary focus on gluten sensitivity and food allergies. He founded the 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 and has a new book coming out that he’ll be showing with us toward the end of this interview, Dr. Peter Osborne. Thank you for being with us for the healing pain summit.

Dr. Osborne:                 I’m happy to be here. Joe. Thanks for having me.

Dr. Joe Tatta:                So I know you are an expert in obviously food intolerance, gluten sensitivity. Talk to us about the links between grain inflammation and the pain we experience throughout our body.

Dr. Osborne:                 Well, you know, there are a number of different factors

Dr. Osborne:                 or the grainflammation cycle in, in some of them have to do with those who are gluten sensitive. So a person who is gluten sensitive, for example, consuming grain in getting gluten exposure we have, there are several different mechanisms that can contribute to inflammation. Um, one is was discovered at the university of Maryland by dr Alessio Fasano where we can get a disruption in the barrier of our gut, our gastrointestinal tract, causing a intestinal hyperpermeability or leaky gut. And so what happens in a lot of these chronic autoimmune pain situations is that we get, once this barrier is breached, we get bacteria, we can get different kinds of foods that can breach through into the bloodstream and subsequently these things can mimic our own internal joints in our muscle tissue, in our tendons and ligaments is a process known as molecular mimicry or those things are leaking through.

Dr. Osborne:                 And initially the immune system is attacking those things. But over time those things start to, um, as the immune system gets, gets stronger with its attack, it starts to look at joints, tendons, ligaments, muscles, et cetera. It says, Hey, you know what? The proteins and these back abnormal bacteria to proteins in these foods that are leaking through look a lot like the cartilage. And so now it starts to attack. It starts to attack the body and turns that, that immune response inward. And so now we get this inflammatory response in the joints, cartilage, muscles, tendons and ligaments. And you can develop chronic pain. And because it’s not something that happens immediately, you don’t eat the food and then immediately, boom, you’ve got pain, at least not, not in all cases. It can happen over a very subtle long period of time. And then what happens is the person just developed a chronic pain syndrome.

Dr. Osborne:                 They don’t even realize why they haven’t. When they taking it, they start taking medications, you know, to try to reduce that pain or try to block inflammation. And, uh, the, the sad part about this is the grainflammation cycle is you develop pain and you take the medications with medications cause a further intestinal permeability. So they actually enhance and worsen the leaky gut because many of these medications like nonsteroidal anti inflammatory drugs, for example, ibuprofen and aspirin in the Proxin, these particular medications strip away the mucosal barrier in the GI tract and they could damage the cells underneath that mucosal barrier. And again, that’s one of the barriers that helps protect us from that internal, uh, intestinal permeability. So you know, the medication use being done chronically, if you take it once every couple of months, probably not a big deal. But these patients are taking these drugs on a daily basis to modulate their pain. And so what ends up happening is they strip away their, their gut even further and perpetuate that leaky gut. But these drugs also block things like vitamin C and Foley and those nutrients in iron. Those nutrients are necessary for cartilage healing and cartilage repair and control of inflammation and immune system function. So now you’re in this vicious cycle where to control the pain you’re on the drug, but to take the drug, you continue to create a cycle, but then you also induce vitamin and mineral deficiencies that can subsequently deteriorate your health in other ways.

Dr. Joe Tatta:                Excellent. So it gave us a lot of good information to start off there. I want to just backtrack just a couple of sentences. So we’re talking about leaky gut, intestinal permeability. So obviously we can get the idea that you know, these kind of immune complexes or you know, seeping through our gut into our circulatory system. But a lot of clinicians, because we have both clinicians and patients on this, I’m a lot of clinicians think that, well my joints are in a joint capsule. They are encapsulated and things should not be permeable to that capsule. So do these, um, immune complexes actually go into the joint and attack the cartilage? Can you talk to us just briefly about that?

Dr. Osborne:                 They absolutely do. And so no tissue in the body. We have this historical precedence for scientists believing one thing and then you know, as as truth comes out with more science, you know, the truth changes. I’m going to give you a perfect example about this. You know, the blood brain barrier’s just recently discovered that there’s a to a complete complex set of tubes from the lymphatic system that go through the blood brain barrier directly into the brain. So it’s the same kind of analogy with this. Okay, we’ve got an encapsulated joint. Things in the bloodstream don’t reach the joint. It’s just not true. You get this inflammatory compounds that are attracted to the joint, especially there’s a substance in wheat Joe called wheatgermagluten, then it’s a form of lectin protein. And so it’s, it’s one of the elements that it has a very high affinity for cartilage tissue. It’ll go directly, almost like a guided missile right into cartilage. And once it sets in and it kicks off an inflammatory cascade and really, really take a person’s joints down

Dr. Joe Tatta:                and also mentioned autoimmunity. So in your clinical experience, what percent of the autoimmune patients would you say experience kind of joint pain, muscle pain? You know, the chronic persistent pain that we hear about as clinicians.

Dr. Osborne:                 So from a percentage of how many experience auto-immune pain versus regular pain. There’s a big number difference here. And the reason why is it sometimes people develop pain and it’s not directly related to an autoimmune inflammatory reaction. It’s indirectly related to that autoimmune inflammatory reaction. So for example, let’s just take a person with Hashimoto’s, which is a very common condition, a Hashimoto’s, hypothyroidism, an autoimmune disease against the thyroid gland. So now that person is not making adequate thyroid hormone. And subsequently what happens that is completely different to their muscles is that their muscles start to atrophy. They start to shrink. And that’s not autoimmune, right? That’s just a secondary side effect of the autoimmune disease. Their muscles are atrophying and shrinking, and so the joints are now greater compressed and the cartilage is wearing away quicker and tearing away quicker. And so they can develop an arthritic pain that is non autoimmune as a result of an autoimmune disease.

Dr. Osborne:                 So that’s one, you know, kind of one scenario. But then we go into the other scenario, which is the autoimmune reaction itself is leading to some type of an inflammatory response against the tissue against the joint. Um, and so, you know, there are all kinds of autoimmune diseases. The prevalence for each one is a little bit different. I see them very commonly because, you know, frankly, that’s what people come to see me for is autoimmune painful conditions caused by autoimmune disease. So, you know, you’ve got rheumatoid arthritis and lupus and scleroderma and dramatic myositis and psoriatic arthritis and spondyloarthritis, all of these different types and they’re all basically named Joe based on their location within the body. In other words, what joints are they attacking? What soft issues are the attacking?

Dr. Joe Tatta:                So how do you start working with patients and kind of opening up their, you know, kinda mind toward what the potential downfalls of grains should be. What do you start to take out of their diet? How do you start the process to get someone on a path of healing? Because obviously you’re using food as your primary approach to, you know, kind of get them going.

Dr. Osborne:                 So number one thing that we have to do, and I call these the fundamentals, is the first thing I had to do is you have to identify what food a person shouldn’t, should need based on several factors. I, I live by three common sense rules with my patients. One is you can’t get healthy eating food that isn’t healthy, right? So it’s kind of what we call the no brainer rule. The second rule is don’t eat what you’re allergic intolerant or sensitive to. So I do a battery of tests to try to determine that piece. You know, some people can tell you, yeah, every time we, you know, to my lips, well, okay, that’s the third roll. If you feel bad when you eat it, don’t eat it. But then there are these delayed hypersensitivity responses that can occur or what we would call an immune response or an inflammatory response to a food or exposure to a food where we don’t see an immediate response.

Dr. Osborne:                 We see a prolonged or underlying or delayed chronic inflammation. It just persists. So, for example, somebody who’s gluten sensitive and they may eat gluten and not not experience in acute pain, but they may experience just chronic pain. I just don’t know where it’s coming from. So we start with a battery of tests to determine whether they’re gluten sensitive, whether or not they have an underlying food allergies or intolerances. And then secondary to that, we measure their gut capacity and their gut function because if they’ve got a breach in their gut, if they have an intestinal permeability, we want to know about that. There’s a lot of people develop allergies as a result of having the permeability. So if we can identify the functionality of their gut and where their gut stands, then we can, we can, we can kind of discern whether or not their allergies are true allergies or whether their allergies are acquired.

Dr. Osborne:                 Allergies. And there’s a huge difference between the two. And then one of the other fundamental pieces that we look at is we look at their nutritional status, and this is one I see a lot of. A lot of doctors missed this piece. You when a patient’s in chronic pain and when a patient has a chronic disease, oftentimes they’re very, very deficient. And some of the essential nutrients, the vitamins in the minerals, and even if you change their diet, they don’t heal unless you supply these nutrients that they’re deficient in. Because these nutrients are critical for joint and joint integrity. For example, a lot of my patients are vitamin C deficient. You can’t form it a little cross link in your collagen fibers that make your muscles, tendons and ligaments. It’s called a collagen crosslink and it’s actually created informed by vitamin C. so if that patient is vitamin C deficient, we can take away the gluten out of their diet and, and maybe they don’t have ongoing inflammation, but the damage is still there. The damage that was done is still there. And until we give that vitamin C to help that damage repair, they don’t really experience the full symptomatic relief.

Dr. Joe Tatta:                Hmm. Excellent. So you’re obviously using nutraceuticals to help your patients instead of, you know, prescribing medication obviously. Um, what kind of natural alternatives can a patient use as far as decreasing inflammation? So obviously changing their diet, getting these tests done, but do you use any kind of herbs in your practice or other types of nutraceuticals for kind of just decreasing the overall inflammation?

Dr. Osborne:                 Uh, we do if we need to. So sometimes one of the things that works really, really well, I have, I have a formula called inflame repair and it’s a, and it’s got a number of different things in it. The two two of note are tumeric, which many people probably heard of, which is an herbal that’s very, very potent and very good. Any inflammatory. And the other is skullcap, which is an Arab that acts as a, as a, basically as a Cox inhibitor or a nonsteroidal, any inflammatory without eroding the mucosal barrier of the GI tract. So I use this formula in higher doses sometimes to get people moving in the right direction. Uh, something else that can work really, really well is it is an old but a goodie, right. And only with a goodie, which is glucosamine, chondroitin, and MSM. So kind of a combination of those three things.

Dr. Osborne:                 And then one of the other things that can be used as works really, really well is proteolytic enzymes. We’ve designed our own grain free based formula. There’s a lot of these over the counter. They have grain in them. And if a person’s gluten intolerant, gluten sensitive, and they’re buying a product with, you know, grain fillers, then what ends up happening is yeah, they get the benefit of taking the supplement, but then they get the detriment of the grain filler. And so they, they’re just spinning their reel. So we have a formula called nature resign that we use, which is a very, very potent proteolytic enzyme that helps reduce pain.

Dr. Joe Tatta:                Excellent. So if someone wants to start to slowly take the grain out of their diet, what types of foods should they focus on?

Dr. Osborne:                 Um, the fundamentals, wheat, barley, rye, oats, corn, rice, sorghum, millet that treat a cow. Those are some of the main grains that, um, that are within our staple diet in the U S so those are the things that you would focus on. Removing a while, adding in lots of fresh vegetables and don’t have to be raw. It can be cooked. A lot of people are going to this raw movement, but sometimes raw is not as good as cooked depending on the person’s digestive track. And then healthy meats, you know, grass fed, free range, organic. We don’t want animals that are being fed genetically modified grain and antibiotics, uh, to be our staple source of meat and the diet because those things in and of themselves have an inflammatory or given an inflammatory response in different ways. For example, grain fed beef is so full of, of uh, you know, the cows are fed so much corn that the fat and the meat is actually very, very high in Omega six and Omega six is an inflammatory fats. If we’ve had a patient who’s already inflamed, beating inflammatory fat, then what it’s a patterning is it just makes it easier for them to stay in plane. So if we can pump in Omega three naturally in foods, grass fed meat has a lot of omega3 cold water. Fish has a lot of Omega three. These fats are all anti inflammatory and to be very beneficial, uh, in their diet, uh, as food sources they can eat and it’s also going to be medicinal to their inflammation.

Dr. Joe Tatta:                Hmm. So take us a step further. Talk to us about, um, beans if you will, the goons because they’re oftentimes taken out of a diet, especially if it’s an autoimmune paleo type diet. Um, why would those possibly be an issue for people?

Dr. Osborne:                 There’s a couple of different reasons. Um, one is, is beams notoriously are just hard to digest. I mean, there’s a reason why Beano is, is a popular supplement in the grocery store. Now people have a really hard time. So if we take a chronic autoimmune patient, they generally have got this function and this is a, this is a very common trend. And so their guts are already broken. And so now they’re eating these beings that are hard to digest. Well, the gut, it’s already compromised. So now they’re even harder to digest. So we’re putting a food into the gut that’s harder to get the nutrients from that food because the gut is compromised. So that’s one issue. Is it a compromise? God doesn’t do well when you give it hard things to digest. And so people will delay their recovery for many months by consuming beans is a staple food in the diet.

Dr. Osborne:                 But the other reason why, the couple of other reasons, we have to remember what beans are. Beans are looking, homes are form of seed. And the purpose of a seed is in a nutshell, the purpose of a seed is to preserve and protect its own species, not to be eaten by human predators. And so although you know, we think about a seed and seed don’t have arms and legs, they can’t fight back or runaway, but they have chemicals and some of these chemicals that have been identified such as lectins and amylase, trypsin inhibitors, these particular chemicals are designed to protect and preserve the lagoon so that it can come out and attack. It can come out of your poop intact with fertilizer around it, right? And so the ATS, for example, are chemicals that we know shut down pancreatic secretion. So they’ll actually block the pancreas, his ability to produce digestive enzymes.

Dr. Osborne:                 And so it’s one of the reasons why people take the Vino, right. Uh, but the lectins themselves can, um, can create a molecular mimicry process. So with lagoons and autoimmune joint pain, these electeds can breach the blood brain are not willing to breach the blood brain barrier too, but the gut barrier and they can traverse into the joints, into the cartilage and they can fire off inflammatory missiles and that in subsequently can increase pain. I’ve had a lot of patients who do everything right, but they’re eating beans is a staple and their pain persists. And when we get beans out, their pain dramatically improved. So just a couple of different reasons why.

Dr. Joe Tatta:                Excellent. So I’m speaking with Dr. Peter Osborne. He’s the clinical director of the origins healthcare center in Sugarland, Texas. He’s a gluten expert. Peter, obviously you are a chiropractic physician. So, um, movement is a part of your life and I’m sure you talk to your patients about it. Can you give us just kind of your overview and your tips on how to live a healthy life and incorporate movement for people who are in pain, who might not be moving so well?

Dr. Osborne:                 Yeah. So first and foremost, I’d say the fundamental premise of the movement is that cartilage doesn’t have a direct blood supply and it gets its nourishment directly from synovial fluid. So movement becomes critical because that’s how synovial fluid bays the oxygen and the nutrients into the joint. And so somebody who’s in chronic pain who doesn’t have any ability to do, you know, a CrossFit exercise or you know, to do the basic training that, that, you know, maybe they went to a gym and they don’t, they just don’t have the ability. This swimming pool is a great way to start with movement, um, because it’s your, you know, a zero gravity or mimics is your gravity environment. So there’s less pressure on the joints and we can get better movement that way in the beginning. Another really great therapy that that can be done as whole body vibration therapy. Um, the vibration platforms, a lot of physical therapists have them, a lot of chiropractors have them. Even I’ve seen them in gyms and some gems and these platforms, they oscillated at particular frequency that it helps to increase oxygen and blood flow into joints and cartilage. Uh, they also help with bone loss. They also help with muscle loss. So there’s a lot of benefits to these types of units. But, uh, it’s a really great low impact way to begin an exercise program when your body just too inflamed to do the traditional types of programs.

Dr. Joe Tatta:                Great. Thanks for that. Um, now I know you have a new book coming out, so can you share with us about the book, the title and when its releases and the overall concept?

Dr. Osborne:                 Sure. So it’s, it’s no grain, no pain and uh, it’s um, published by Simon and Schuster touchstone and it’s coming out the publication date where it will actually be available as January 26th. But we are, we’re doing a, a kind of a pre launch of the book where we’re going to be giving away just a whole bunch of, uh, valuable resources for people. And this is happening in November. So from November 2nd through 15th, um, we’re going to be giving away a whole lot of extra freebies and valuable resources to people who purchased the book early.

Dr. Joe Tatta:                Great. So if people want to follow you and make sure they get the release of that book and all the freebies you’re offering, how can they find out more information about you?

Dr. Osborne:                 We have two places they can go. Joe. One is I’m gluten free, society.org org and the other is dr Peter osborne.com. And uh, you know, I’ve got a gift for your audience as well. Send that link over to you. It’s a, it’s a two hour long video, uh, of just healthy habits that somebody can begin to follow and implement that. Uh, it’s what we call it, the seven highly effective habits of the gluten free warrior because these are what I have found to be seven fundamental things that if people will apply these along with their diet and lifestyle, uh, do so much better than if they don’t.

Dr. Joe Tatta:                Excellent. And just say your website first one more time so they can check it out.

Dr. Osborne:                 Sure. It’s gluten free society.org and dr Peter osborne.com.

Dr. Joe Tatta:                Great. Thank you. So I want to thank Dr. Peter Osborne for sharing his pearls of wisdom on the healing pain summit. Check them out online. Look out for his book, no grain, no pain coming out in a couple of months, and we’ll see you on the next episode of the Healing Pain Summit.

Dr. Osborne:                 Thanks, Joe. Have a great day. Okay.

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