Gluten Free Society: https://www.glutenfreesociety.org/
Dr. Osborne: http://drpeterosborne.com/
My Functional Medicine Doctor Database: http://myfunctionalmedicinedoctor.org/
Dr. Osborne's Favorite Lab: http://www.elisaact.com/
02:58 Dr. Osborne’s Journey: He was doing a rotation at the VA hospital in Houston in the rheumatology department. They saw patients with painful, non-treatable autoimmune diseases. All of the pain drugs available reduced life-span. Dr. Osborne wanted to try other treatments. He had a background in nutrition and dove into the medical literature. This was over 15 years ago. There were only 3 natural/nutritional things that could help people with painful autoimmune conditions. Fasting lead to a resolution of symptoms quickly. Gluten is the only known agreed upon cause of celiac, an autoimmune disease. Nutritional deficiency can contribute to increased inflammatory process in autoimmune disease. Vitamin D and omega 3 fatty acid deficiencies have had the most research. Some studies published in major journals showed that very high doses of omega 3 fats were more powerful at pain relief than NSAIDs or some other pain medications. When his proposal to change treatments were rejected, Dr. Osborne went into private practice. His first patient was a child with rheumatoid arthritis. The boy’s doctors had given him 6 months to live. Gluten was removed from his diet. That was over 10 years ago and now the boy is in full remission good health and off all of his medications. His goal is to spread the word.
10:13 Autoimmune Disease Prevalence: There are 23.5 million cases of autoimmune disease, trumping cancer and heart disease. There are over 190 different kinds of autoimmune disease, but they are not counted together, so the statistics do not reflect this. The only known curative factor for autoimmunity is diet change. Dr. Osborne founded Gluten Free Society to carry the message.
12:08 Inflammation: It all boils down to inflammation. By the time we get sick, we have had years of inflammation. The average autoimmune condition won’t be diagnosed until around the age of 35 (for women and a little older for men). The inflammation comes from the things that we do that destroy, hinder, or breakdown the intestinal lining. Taking acid blockers or certain blood pressure medications promote earlier gluten sensitivity. Antibiotic use is at an all-time high and it destroys good bacteria in the GI tract. Pain medication erodes the mucosal barrier of the GI tract. These medications are found in our water supply.
14:38 Signs of Inflammation: Irritable bowel, with intermittent bouts of constipation or loose bowel, or irregular muscle twitching can be precursors to autoimmunity. A study tested for autoimmune antibodies in healthy airmen using blood samples from 30 years prior. A follow up with the airmen who had antibodies showed over 90% predictability of autoimmunity.
17:02 Testing: Most doctors test for celiac disease: for anti-gliadin antibodies, anti-tissue transglutaminase, anti-endomysia antibodies or they do a biopsy to test of villous atrophy. These only test for celiac disease. People with gluten sensitivity may have an inflammatory compliment response or a tissue cytokine response, rather than an auto body response. Most of us who eat gluten have elevations in tumor necrosis factor alpha or interferon gamma, inflammatory chemicals. Most people with gluten issues don’t have celiac disease. The cause of villous atrophy can be gluten from corn, dairy, or soy, as well as parasitic infections.
21:53 Defining Gluten: It is not just a protein found in wheat, barley and rye. There are thousands of different forms of gluten found in all grains. Gluten is an alcohol-soluble fraction of proteins found in the seeds of grass. The original observation for celiac disease published in 1952 when celiac disease patients spontaneously recovered during WWII when grains were unavailable. Wheat was the focus. Another study published the same year isolated in 10 patients the form of gluten that we call alpha gliadin. This was the platform for most major research since then. In 2010 researchers identified 400 new gluten proteins. Forty of them were more toxic than alpha gliadin. No labs test for antibodies to all gluten proteins.
25:30 Genetics of Gluten Gluten sensitivity is not a disease. It is a normal genetic response by the body to a substance in the food that the body does not like. We have set of gluten-related genes. Variations in these genes are responsible for our inflammatory response to gluten exposure. Dr. Osborne tests for HLA-DQ Alpha 1 and HLA-DQ Beta 1 for gluten sensitive patterns. Dietary changes are made, even if a person does not feel ill, because symptoms brew for decades before expressing as illness.
28:10 Food Allergy Testing: Cyrex, a progressive company, measures an antibody responses called IgG and IgA. We make 5 different kinds of antibodies. There are 7 known pathways in which the human body can react in an allergic fashion. Five of these pathways are antibody pathways. IgE is an acute allergen, which can be tested via blood or skin prick. A response usually happens within 30 minutes. The other pathways have delayed responses, sometimes up to 2 weeks after exposure. Dr. Osborne uses a custom panel that he uses through a lab called ELISA/ACT Biotechnologies. They test IgG, IgA, IgM, Immune complex reaction, and T-cell reaction, all of the known ways that the body responds to an environmental pathogen or environmental antigen. His panel measures about 316 different foods, chemicals, preservatives, dyes, environmental molds, heavy metals and petroleum byproducts.
32:21 Green Drinks and Gluten/Grasses: Grass seed contains the gluten and many green drinks contain some type of grain. Dr. Osborne does not believe that humans should be eating grass. Forty percent of the US population has a grass allergy. Dr. Osborne has a green drink that contains no grasses.
34:16 Avoiding Rice: The Great Wall of China is held together with rice gluten. Gluten sensitive persons may be sensitive to rice gluten as well. Rice is said to be hypoallergenic. The findings of a few studies disagree. In some of us who have hyper allergenicity, rice can cause an inflammatory response in the colon and intestine equal to that of wheat gluten. Rice contains toxic metal and much of the rice crop is genetically manipulated and grown with heavy pesticide use. Many people have great results with the paleo diet because it is a seed-free diet. The seed of any plant has developed a hard outer casing to protect it from digestion. It has also developed a sequence of chemicals that will slow/hinder/prevent your digestion. Gluten is one of these chemicals. Another is amylase trypsin inhibitor, which can shut down your pancreas. Lectins have inflammatory and anti-digestive properties. In 1943 the US government banned the sale of processed rice because it caused the diseases beriberi and pellagra. Beriberi is the disease state of a vitamin B1 (thiamine) deficiency and pellagra is the disease state of a vitamin B3 (niacin) deficiency. This is why rice is fortified with synthetic vitamins.
40:30 Avoiding Soy: We should avoid legumes, like soy. Legumes also have ATIs and lectins, and thus have the potential to block human digestion. Historically, Chinese monks at soy for its estrogenic properties to help control sexual urges. Soy is fermented into tofu, making it predigested. The Spanish and Mexicans would refry their beans to break down anti-nutrient anti-digestive compounds.
43:38 Avoiding Corn: Corn has a form of gluten called zeins. Mexicans would grind their corn on limestone pestles. The carbonate in the limestone would make the corn easier to digest. Corn gluten has been shown to induce gastrointestinal inflammation in patients with celiac disease, ulcerative colitis and Crohn’s disease. Corn gluten has been shown to induce an inflammatory response in those with gluten sensitivity, even GMO-free corn that had no cross-contamination. Corn gluten binds to the HLA-DQ receptor of people with gluten sensitivity and creates inflammation as much as does wheat.
48:08 Sorghum: It is another grain and it is used as a wheat substitute in foods and in brewing. There is not enough research on sorghum to determine whether it is safe, so Dr. Osborne does not recommend its consumption.
52:11 Increased Gluten Sensitivity: Dr. Osborne thinks that increased responses to gluten is from genetic manipulation and hybridization of grain as well as the use of GMO pesticides.
53:14 Removing Grains: From a nutritional perspective, you are in no danger by removing grains from your diet, as long as you eat real and healthful food that is balanced.
54:27 Mold: It can be environmental and it can also be in your food. Grains, especially corn and wheat, are high in mold and mycotoxins. Coffee is often high in mold. Mold that has leaked into the bloodstream through a permeable intestine can create a chronic auto-inflammatory immune process. Environmental mold wreaks havoc on our immune systems. When our immune systems are compromised, we are more susceptible to mold and mold mycotoxins. Air in your home can be checked for mold.
58:39 Supplements to Heal the Gut: Probiotics, digestive enzymes, betaine hydrochloride acid supplements and colostrum proteins can be helpful. Dr. Osborne tests his patients to determine which supplements would help with treatment. The gut heals every 2 to 7 days. The immune system has a lifespan of 6 months. The goal is to calm the immune system by removing allergenic components. The best approach is a biochemical individual approach, rather than a shotgun approach.
01:01:57 Dr. Osborne’s Elevator Pitch: A fundamental change that would have great impact would be to remove and reevaluate GMOs. If GMOs were removed, he thinks that we would see many people spontaneously get better. Grain and sugar are the greatest health risks and threats on humanity. We spend more money on healthcare per person than any other country. Our healthcare services don’t work and people don’t get better.