I’m excited to welcome Dr. Peter Osborne for a two-part series.

Most of us grew up hearing that whole grains are good for us. But what if that's wrong?

Today, in Part One, Dr. Osborne breaks down how his book, No Grain No Pain, challenges almost everything we've been told about healthy eating. He clarifies what grains are actually doing inside our body, and why he believes they're foundational to many chronic illnesses.

Tips to reduce immune reactions from grains and gluten

Track your reactions and consider eliminating all grains if your symptoms persist on a standard gluten-free diet
Limit your use of medications that erode the gut lining
Address nutrient deficiencies and chemical exposure
Change your diet and lifestyle instead of relying on medications

Bio: Dr. Peter Osborne

Dr. Peter Osborne is one of the most sought-after alternative and nutritional experts in the world. He is the founder of the Gluten-Free Society, the world’s #1 resource for all things gluten. In addition, he is the author of the bestselling book, No Grain No Pain, published by Touchstone (aka Simon & Schuster). He has been featured in or on Fox News, CBS, PBS, New York Post, US News, Muscle & Fitness Hers, The Journal of Gluten Sensitivity, and many other nationally recognized publications. And most recently, he has been working on a special project- a mold documentary called Mold Jacked.

In this episode: