Peter Osborne
Dr. Peter Osborne, DC, DACBN, PScD is board certified in clinical nutrition and currently serves on the advisory board for Functional Medicine University.
He has served as the executive director and the vice president for the American Clinical Board of Nutrition. He has also served as an adjunct professor at HCC and Texas Woman's University teaching nutrition and neurophysiology to nursing and occupational therapy students.
He is a doctor of chiropractic and pastoral science. He graduated from Texas Chiropractic College in 2001. During his training, he completed ambassador internships in rheumatology (VA hospital) and family practice.
His work, research, and expertise has been featured by PBS, Netflix, the Harvard Faculty Club, FOX, CBS, US News, the New York Post. He is has been a regular contributor to Fox 26 News in Houston, TX.
His international best selling book, No Grain No Pain was published by Simon & Schuster, and has been translated into five different languages.
For more than 25 years he has dedicated his life to training and teaching doctors on the topics of nutrition, autoimmunity, and gluten sensitivity. He has hosted training clinics and mentored hundreds of medical doctors, pharmacists, osteopaths, chiropractors, and nurses.
He has been hired as a consultant by many top nutritional manufacturers to develop nutritional formulations for clinical use. Many of these formulas are used by doctors and clinics all over the world.
During the week, you can find him at his functional nutrition clinic helping those suffering with autoimmune problems pursue better health through lifestyle and nutrition changes. He shares this information freely through his weekly Youtube show and podcast, The Dr. Osborne Zone. His goal? To reach and save 100 million lives (#save100millionlives).
7 Responses
When I first went GF I had a great desire to pull breads and other food filled with gluten off the shelves and stomp on them, right there in the grocery store. I never really did that.
I don’t think I want to destroy any gluten food. I would be afraid of causing gluten crumbs and dust to fly around me. Some might get in my mouth. I have been glutened by the dust in wild bird seed.
Great idea! However, I dont want to touch it…ever!!
Thank you Dr. Osborne for all the great info!
I would love to blow up donuts, croissants, soft pretzels, so many things…..but I am afraid too to get near anything. Maybe I can get my husband to do it for my 3 boys and I…..
Karen,
That’s the spirit! Have your husband blow them up for you. Someone told me that they were going to have their husband use a bulldozer this morning!
All the best,
Dr. O
Ive recently decided that if someone wants bread or pasta or pizza of gluten-content, they make it on their own. I am so totally against touching it but…I feel like killing it…sounds like fun! I might just give in!
Thats if you didnt get enough entries by the deadline lol
People at work ask me: “Do you miss bread” and I answer “No not at all, just the look of it makes me sick” and I see people getting fatter and sicker and they do nothing about it and they keep eating bread and pastries like that is the only choice on this earth, it almost looks like an addiction. Like the drug addict consuming what kills them.