Understanding Gluten Sensitivity

I wanted to share this new video from my pal Dr. Peter Osborne. He’s the leading authority on gluten sensitivity. He pulls no punches; he just wants to get people informed and healthy.

This is his passion. He told me a story of how he got into this business of gluten sensitivity. A distraught parent came to see him in his family practice with a 6 year old that was near death. The child was slowly wasting away and no one could figure out why. Peter was able to figure out how to help the boy and the rest is history. The child is now a healthy and vibrant 14 year old and Peter has helped too many people to count over the years.

Now that’s a feel good story.

Here’s his video that will help clear up some mis-conceptions regarding gluten testing:


This is what else Dr. Osborne has to say:

Traditional diagnostic testing has focused on blood antibody tests and or intestinal biopsies. Unfortunately traditional tests for gluten sensitivity are often incorrect!

Why? They only measure a fraction of how a person’s immune system can react to gluten. Add to the problem that different grains contain different types of gluten. Blood tests only measure the gluten found in wheat (gliadin). The other problem is that people react to gluten in different ways. Some people have immune reactions, some have intestinal problems, some develop psychological problems, some suffer with migraine headaches, psoriasis, osteoporosis, fibromyalgia, chronic fatigue, multiple sclerosis… The list is over 200 diseases long. I can’t even begin to tell you how many patients have come to my office after they were already biopsied or blood tested and told that they did not have gluten intolerance only to find out that their gene DNA tests were positive.
Unfortunately, the traditional definition of gluten is not 100% correct.

Why? Most of the research regarding gluten is directly linked to celiac disease, and most of the research on celiac disease focuses only on 3 grains (wheat, barley, rye) and sometimes a fourth (oats). There are a number of studies that have linked the gluten in corn to adverse reactions! But wait, there is more… Almost half of the people diagnosed with celiac disease do not get better on a traditionally defined gluten free diet! So the big question is…Why?! The answer – The traditionally defined Gluten Free Diet is not really gluten free.
There is usually a 30-50 year gap in medical research and its application in actual practice. Don’t expect your gastroenterologist or other specialist to start discussing gluten with you.

If you want to learn more from Dr. Osborne and possibly see if you’re gluten sensitive, check this out here: http://goo.gl/GtxaH