I am down here in Las Vegas at fitness business meeting, Fitness Mastermind meeting, and I ran into Dr. Peter Osborne. He’s been on EFI before (See below) and he has talked about knee pain and cartilage and gluten.

I want him to talk a little bit more about gluten and how gluten can be affecting your clients injury and pain recovery?

==> Gluten and Its Effect on Injuries

I have got a lot of feedback from readers saying they like the written form of my videos and interviews so here you go:

Today we will talk a little bit about gluten sensitivity.

It is estimated that somewhere between 3 and 10 million people have gluten sensitivity which is just in US alone. That’s a large quantity of people who are eating the food that is inflammatory.

We are talking about dealing with patients and rehabbing injuries and it is important to understand that one of the primary ways that gluten affects people is through inflammation.

It’s actually been shown that there are protein components within gluten that can attach to the cartilage and create inflammation.

This inflammation can prolong an injury and even in some cases pre-disposed the injury. Here you have the opportunity to rehab somebody but the follow up with that is how we keep this person from becoming re-injured.

The bio-chemistry becomes very important because although exercise is extremely beneficial in rehabilitation remember that the building blocks for the joints, the cartilage, the tendon, the bone, and the muscle come from bio-chemistry. It comes from what we eat directly.

If those foods are promoting an inflammatory process or an inflammatory pathway then what is actually going to happen is we are not going to have adequate recovery. We have seen this example thousands of times with countless of professional athletes who are prone to injury they have the best rehab specialists in the world at their fingertips yet they continue to injure themselves. One of the biggest reasons happens to be food they are eating.

Lets’ talk specifically about Gluten and how that can effect things. If we looked at the top 3 reasons why people visit their doctors they are neck, back pain and flu. Here we have pain as being the primary reason why people would go on and visit a doctor and this pain is inflammatory in nature.

So let’s look at food as food can cause inflammation. We know that certain foods like hydrogenation fats are prone to create an inflammatory kind of chemistry within the body. But a lot of people are told to eat your whole grain, eat your bread, your pastas, and eat your cereals because eating your whole grain is going to be countering high cholesterol. It’s going to be helpful for heart disease, cancer, and diabetes, but again a large percentage of population has gluten sensitivity.

This advice is actually countering those individuals with gluten sensitivity. So if we are telling all our clients to eat all the whole wheat, eat all the bread and pasta and the cereal that you want as we are going through this rehab so we want to keep your calories up so that you can heal yet they have gluten sensitivity then we are going to have a client that’s very hard pressed to recover.

There are going to be those challenging clients. There are those difficult clients whom despite the rehab that we are doing maintain inflammation. They continue to have pain and they continue to have problems. These are the things that you need to look out for.

What you can do as a rehab specialist is you could potentially check the diet history of these individuals. Just find out what their general diet is like. Ask them what they eat the last 24 hours. If you see on that list that they are one of those challenging clients and you see on that list cereal for breakfast, sandwich for lunch, pasta for dinner, using high level of grains maybe what you want to do is try to do an elimination diet with them to just discern whether or not there’s a potential for them to have gluten sensitivity.

If they have positive response, one of the most positive responses I see with my own patients that are going through rehab is when we change their diet their rehab accelerates and their rehab improves. And in many cases, we need to treat them half the time because we are no longer investing in foods that are counterproductive to what we are trying to accomplish.

Ask your clientele what they are eating? Use the diet history and try to get some of that information out of them and potentially put them into some type of elimination diet. If they are the kind of client that really needs a black and white all you have to do is get them genetically tested for gluten sensitivity and that’s very easy to do.

Just some tips for you, I hope that was helpful and I hope that when you apply this your clientele and your patients get better faster.

If you would like to get more information on Dr. Peter Osborne, you can check out his special report on Bad Food = Injury, here:

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