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 treatment 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
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 relationship to grains and wheat. His answers were deep – and may require a replay! Also see the links to 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’s Details
- How and Why: Testing Videos: https://www.glutenfreesociety.org/genetic-testing-for-gluten-sensitivity/
- Video Describing Osborne’s sensitivity specifics regarding multiple medical pain issues: https://youtu.be/W4AZcQVI4v0
- Dr Osborne’s Interesting Website: http://drpeterosborne.com
- Short Link to this episode page to forward: https://www.corebrainjournal.com/005osborne
Physicians – Genetic Testing Discussed This Interview
- Video: Why and resources for Genetic Testing: https://www.glutenfreesociety.org/genetic-testing-for-gluten-sensitivity-physicians/
- Video: Flaws with traditional testing: https://www.glutenfreesociety.org/gluten-sensitivity-genes-and-the-flaws-of-lab-testing/
References From Our Discussion
- Recommended Multiple References – Dr. Osborne’s Resource Book: Global Amazon Link: No Grain, No Pain – A Thirty Day Diet For Eliminating the Root Cause of Chronic Pain.
- G. Mazzarella et al., “Gliadin Intake Alters the Small Intestinal Mucosa in Indomethacin-Treated HLA-DQ8 Transgenic Mice,” American Journal of Physiology: Gastrointestinal and Liver Physiology 307, no. 3 (2014): G302– 12.
- HLA DQ8 and Disease – Celiac Gene
- HLA DQ2 and Disease – Celiac Gene
- HLA DQ1 – Non Celiac Gluten Sensitive Subtype: Linked to Cerebellar Ataxia and Vertigo – Neurologic disease
- HLA DQ3 & HLA B27 -Non Celiac Gluten Sensitive Subtype – Arthritis, Psoriatic Arthritis
Complimentary 005 Download:
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Short code to forward this Episode: http://corebrainjournal.com/005
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