184: No Grain, No Pain
Age Less / Live More
Lucas Rockwood
4.8 • 1.1K Ratings
🗓️ 7 January 2016
⏱️ 46 minutes
🧾️ Download transcript
Summary
Wheat-related digestive problems are something you’ve probably heard of before, but less commonly known is the effect that long-term gluten exposure has on your entire body. Guest speaker, Dr. Peter Osborne, will help you understand why "heart-healthy" whole grain bread might be making your joints hurt or contributing to chronic pain of all types. You’ll learn how to rethink your everyday food choices to avoid gluten altogether.
Dr. Peter Osborne is the clinical director of Origins Healthcare Center. He is a doctor of chiropractic medicine and a Board Certified Clinical Nutritionist. His focus is on natural treatments of degenerative diseases with a primary focus on gluten sensitivity and food allergies.
He founded Gluten Free Society in 2010 to help educate on the far-reaching effects of gluten sensitivity. He is the author of Glutenology, a series of books designed to help educate the world about gluten.
His new book, No Grain, No Pain: A 30-Day Diet for Eliminating Chronic Pain—for Life is available on Amazon and at all major booksellers.
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Listen & Learn:
- How grains can lead to leaky gut
- Why ages 35-40 are often when long-term gluten exposure begins to create problems
- How modern bread products have changed with Glyphosate-sprayed crops, higher gluten levels, and mycotoxins from storage
- Why anyone with rheumatoid arthritis or any other auto-immune condition should at least try going gluten free
Nutritional Tip of the Week:
- Are non-stick pans safe?
Links & References from the Show:
Got questions?
- Write to us: podcast@yogabody.com
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Transcript
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| 0:00.0 | Back in 2006 I was teaching yoga full time. I was teaching about 21 classes a week and I really wanted to go to a level 2 yoga teacher training course but they didn't exist and so I actually founded an entire yoga training school just to scratch my own itch. |
| 0:15.6 | And it took me a couple of years with my training school before we had enough traction to actually |
| 0:19.9 | start a level 2 course, but in 2008 we launched the level 2 course and it's been |
| 0:24.4 | going strong ever since. The reason I'm talking to you today about this is |
| 0:28.1 | because our 2016 course is absolutely epic. I can't even believe all the teachers we have |
| 0:34.3 | coming in. I'm teaching a module. It's the month of August on Coeumlee Island in |
| 0:38.8 | Thailand. I'm going to be there. We got dozens of students already |
| 0:42.2 | applying and we are open for |
| 0:44.3 | application. So if you're a yoga teacher you're trying to figure out what's next |
| 0:47.3 | career-wise meaning how do you up your game, how do you turn your job into a career |
| 0:51.6 | perhaps even a calling. I'd encourage you to check out our website |
| 0:54.8 | 300-hour yoga training.com or just go to the main site absolute yoga academy |
| 1:00.4 | com and click on the level 2 course link. |
| 1:03.0 | Thanks so much, we'll talk to you soon. |
| 1:05.0 | We'll talk to you soon. |
| 1:14.4 | We live in a modern world where it's really, really hard to get a good meal outside of your home and in fact even inside your home it's really hard to get a good meal |
| 1:17.6 | because our food system has been optimized to end starvation in the same way that our medical system, the allopathic medical system, has been |
| 1:26.8 | optimized to end pain and discomfort. |
| 1:29.6 | So you know you go into the doctor and their main priority is to remove pain, remove |
| 1:34.5 | discomfort. You go into the grocery store or the restaurant or the airplane or the |
| 1:38.7 | hospital and the main objective is to not optimized for nutrition. |
| 1:45.0 | It is not optimized for nutrition. |
... |
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