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).
14 Responses
Thank you for that video on salads! This may help those who still may be having problems even though they think they have covered everything! 🙂
I am so sick of the food industry. All these that have sugars added GMOs ect. It blows me away how they get away with it. They must be getting big bucks to make us sick.
The caust to the health care system is astounding. Thank you for the video Dr Osborn.
Thumbs up, Dr. Osborne, for keeping us in the know! Sugar water and salad greens. Glue in meat. Unreal.
More good news huh? We never get a break!!!
THANKS !!
Hard to believe this I do eat at home if out only a g f restaurant thanks for all the up dates Louise
I have eaten out once in the past 23 years. I ate a grass-fed burger and locally-grown lettuce. That’s all. (And I didn’t pay for it… ) It was a stressful experience – not knowing what kind of oil was being used and whether or not the lettruce had been washed, and if so, how and in what kind of water… I’d rather eat at home where I know what utensils have been used, what kinds of pans, what kinds of oils, where the food came from…. Eating out is not relaxing for me, and besides, it’s way too expensive to pay the value-added cost for high-quality food. Rather just cook it myself, and eat simply.
Thank you. It is scary what they put into food.
I got a bit scared at the title. I am glad it’s about restaurant ‘food’. Not salads too! Glad to be doubly doubly safe: not eating in America and not eating in restaurants.I try to avoid ingesting anything that passed through human hands other than mine.
I would love a text option/summary/transcript instead of watching videos. Video is not always convenient and I forget to come back at a more convenient time. Thanks for considering.
Thank you Dr. Osbourne for your comprehensive approach. Learning a lot from your posts!
I was expecting this to be about parasites or E. coli
Dr. thank you for the information. I am diabetic so always get a mixed green salad with grille chicken.
WOW
TWO QUESTIONS about “Mighty Microgreens”, “Aerofarms” and “7-11” brand boxed salads:
1.) Do any of them use polyurethane glue to seal their salad boxes?
2.) Do any of them soak their produce in sugar water?