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
Very interesting story. Thanks for sharing. I wish I would have found out about my gluten problem at such a young age.
I am 44 and was diagnosed with Hashimoto’s at the age of 25. Since then I have been on various doses of levothyroxine but since going gluten free (almost a year ago) I have had my meds cut in half. I have lost 25lbs as well. I still need to lose 20 more lbs to get to my ideal weight but I know that I will get there.
The only time I have been sick since going gluten free was when I ingested some gluten by accident at a restaurant.
I suffered from migraines from the time I was 10 yrs old that steadily became more frequent. They are gone. I suffered from arthritic symptoms for about three years but when x-rayed I was told I had the bones of a 19 yr old, blood tests showed no indication of arthritis. I still had all kinds of pain and swelling in my joints, my feet swelled all the time and it could become difficult to walk. This is all gone. I can now walk all day with very little fatigue.
I suffered mental recall problems that were pretty severe but was told that it was just aging. This gets better every day. I also suffered from depression and though I sometimes have the blues, the depression has not returned.
My GERD is pretty much completely gone unless I seriously over indulge in spices. I also have more energy than I have had since I was a teen.
I still do rice but no corn, wheat, rye or barley.
I don’t consider being on a gluten free diet to be some sort of sentence. Just the opposite. I consider it to be freeing. I become healthier every day and all I had to do was change my diet. Much better than taking meds which simply mask problems as they steadily get worse.
I sent you my story…about my thyroid disease..and Celiac disease..I wish I would have known all this stuff years ago….