Presented by: Peter Osborne, DC, DACBN, PSCD
Grains are one of the most highly recommended staple foods in the world. Over the past 20 years, the gluten free diet trend has skyrocketed, but the contribution of grain to modern neurological diseases (brainflammation) goes much deeper than gluten alone. In essence, going gluten free is often times not enough for patients to experience recovery.
This presentation will discuss the science behind the often-overlooked elements about grain that play a role in nervous system damage. Gluten, lectins, sentry plant proteins, pesticides, molds, mycotoxins, heavy metals, excessive omega 6, and carbohydrate toxicity will all be discussed in detail along with the clinical laboratory work up necessary to identify these components.