005 Dr Osborne on Specific Gluten Markers

gluten markers, gluten, casein, sensitivity, pain, inflammation, immunity

Gluten Markers Are Changing

If words are not things, or maps are not the actual territory, then, obviously, the only possible link between the objective world and the linguistic world is found in structure, and structure alone.
~ Alfred Korzybski 

The varieties of gluten in various grains can all create gastrointestinal sensitivities with associated chronic pain.
~ Peter Osborne

Dr. Peter Osborne On Treatment Failure – Not So Simple

Gluten markers today include more than wheat gluten alone.

In this interesting conversation, Dr. Osborne provides a dynamic view of 1. why so many do well with specific dietary prescriptions and 2. why so many fail treatments even after those same excellent IgG laboratory measurements. Gluten markers may keep you off the rocky coast, but if you don’t understand the deeper implications, the Gluten Big Picture, you can add years of frustration to your recovery efforts from a variety of downstream medical conditions.

Almost precision is not precision. Measurement matters. Dr Osborne tells us how in understandable detail.

A Gluten Myth Note From No Grain No Pain

Myth #1: Gluten is found only in wheat, barley, and rye — and sometimes oats. Not true! Gluten is not a single protein found in a few grains; rather, it refers to a huge family of proteins. And only one protein, gliadin, found in wheat, barley, and rye, has been extensively studied. Each grain has one or more types of gluten proteins. A recent study identified four hundred new forms of gluten, forty of which were more damaging than the form of gluten for which doctors most commonly test.
~ Peter Osborne 

Ed Note
Peter and I know each other, and I’ve admired his work for years – and yet this is my first opportunity to dig more deeply into his new book, No Grain No Pain,  – and his improved perspective on gluten challenges. In this episode, we speak directly about the pervasive medical issues that arise from years of unrecognized gluten sensitivities.  In my own practice, I regularly see so many with milk sensitivities and milk prominence on IgG testing, so I asked Peter about those issues in relation to grains and wheat. His answers were deep – and may require a replay! Also, see the links to the references below.

His Message In Two Sentences:

Even without overt gastrointestinal symptoms, specific measurements can significantly improve treatment outcomes. Once measured don’t forget that individual, measurable sensitivities to other grains can confound treatment progress.


Dr. Osborne Video On Gluten Sensitivity, Celiac Disease & Gluten Intolerance


Dr. Osborne’s Details

Immunology and the Gut


Physicians – Genetic Testing Discussed This Interview

References From Our Discussion


gluten, grain, IgG, immunity, inflammation

Dr. Osborne References


Complimentary 005 Download: 

For Dr. Osborne’s Complimentary 47 page PDF On The Science of Leaky Gut



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006: John Vespasian –  An author  of  7 interesting books on the value of rational thinking and rational living. Our Vespasian conversation took place virtually at his home in the Netherlands. He brings an interesting cognitive approach to life in the context of the lives of philosophers, medical visionaries, and ancient history – for example: Livy, Ovid, Spinoza, Vivaldi, Semmelweis.


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