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There is a body of research that claims that eating a gluten free diet leads to malnourishment. One study found deficiencies in iron, calcium, zinc, selenium, and vitamins B12, C, and D. It also found that an excess of sugar and fat were being consumed. Another study identified evidence of poor vitamin status in celiac patients who were on a gluten-free diet for 10 years.

However, most of these research studies fail to differentiate between the types of foods people eat when they go gluten free. Concerns of malnutrition arise when those eating gluten-free diets rely on heavily processed and refined foods. This is often the case in newly-diagnosed celiac patients, or those accustomed to eating a diet rich in processed gluten-containing grains.

In other words, a diet lacking in gluten and grains is not the cause for malnutrition. Rather, the cause for malnutrition is a diet lacking in fresh, whole, unprocessed foods like fruits, vegetables, nuts, seeds, and properly raised animal meats. Think of it this way, a gluten-free donut and a pasture raised egg scramble made with fresh veggies are both gluten free breakfast options. Regularly eating one of these choices for breakfast will lead to malnourishment, the other will not.

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*These statements have not been evaluated by the Food and Drug Administration. This video is not intended to diagnose, treat, cure or prevent any disease. It is strictly intended for educational purposes only. Additionally, this information is not intended to replace the advice of your physician. Dr. Osborne is not a medical doctor. He does not treat or diagnose disease. He offers nutritional support to people seeking an alternative from traditional medicine. Dr. Osborne is licensed with the Pastoral Medical Association.

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