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).
One Response
Dr. Osborne,
I am wondering about making wheat bread with Natural Yeast (like sour dough). I was given a cookbook that teaches how to do sour dough starter and then to mix the dough and let it set over night and it is supposed to inactivate phytic acid which supposedly the element in wheat that causes nutritional deficiencies. It also alleviates acid reflux caused from wheat by changing the structure of the proteins as well as creates natural probiotics so every time it is ingested you would be getting natural probiotics. The rationale behind using natural yeast and allowing the dough to soak and begin a fermentation process is that this is the way mankind traditionally has handled making wheat bread and it was not until commercial yeast was introduced that people started having such problems digesting and assimilating wheat. It actually makes sense. It is hard to imagine that wheat is no longer “the staff of life.” It would be amazing if we could get back to using it with proper preparation and getting non-GMO wheat as well. Have you investigated this to any extent? It is a hard thing to imagine a life deprived of all grains. I have gone gluten free for two years now and I do feel deprived, not only of eating wheat but being able to cook with grains. The gluten-free offerings seem so devoid of great nutrition. I feel like our diets are not complete, especially with the B vitamins, iron and others that are found in wheat. It is so hard to be content with such a strict diet! In many ways I do think I feel better, but in other ways I don’t. I think there has to be a way to heal the gut sufficiently to be able to eat properly prepared grains. What is your take on this?