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).
2 Responses
Thank you for these educational videos and website. Reading and listening to you helps me feel less alone in this new way of life.
After becoming quite ill in Sept.of 2008 (I thought somehow I was dying or being poisoned)I’ve been reading up on gluten sensitivity as the root cause of so many syndromes/diseases.
(I have Celiac disease) I diagnosed myself initially then later had testing (stool and genetic).
If I had not seen for myself how going off gluten (SCD diet and later staying gluten free) gave me such relief, not to mention losing 30 pounds, I guess I would have the same trouble the rest of my family has in believing in this condition–I am not even sure I would follow it if not for the threat of having several feet of my intestines removed or going on drugs for Crohn’s disease, either of which are NOT options for me.
I am a massage therapist and constantly see sick clients who would have a better quality of life if they gave grain free a try, but, I sometimes feel like I’m speaking a foriegn language when I suggest changes to their diet.
Your suggestion to soak beans until they sprout then cook them was wonderful advice for me and now I can eat beans without feeling torn up.
The PA I saw for my initial testing has a gluten free support group but no-one seems to be into healthy eating, it is all about finding “gluten free” brownies etc. and snack food. I complain about that but I have to admit I began eating Bob’s Red Mill GF All Purpose Flour(garbonzo bean, fava bean, potato starch, sorgum) as pancakes and am not as well as when I began leaving all grains alone but am afaid I am addicted to this stuff and seem to tolerate it.
Totally Grain Free for 10 Days, thanks to your exposure. It will be a long path.. I believe the right one. I will love to keep you posted on my progress repairing 12 years of damage..