This week, we will discuss the concept of "gluten mimickers", which are foods and compounds that can mimic the action of gluten and make people sick. We'll explore six primary categories of gluten mimickers and highlight the potential cross-contamination issue with "pseudo grains" that resemble gluten.

We'll also discuss how corn, dairy, and coffee can mimic gluten and trigger inflammatory responses in the body. It's important to understand gluten mimickers for individuals on a gluten-free diet who may still experience persistent damage.

Gluten Free Essentials Bundle: https://www.glutenfreesociety.org/shop/health-focus/daily-wellness/gf-essentials/

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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. Peter Osborne is one of the most sought after alternative and nutritional experts in the world. A Diplomate with the American Clinical Board of Nutrition, a graduate of Texas Chiropractic College, and a doctor of pastoral science, Dr. Osborne is one of the world’s leading authorities on gluten, nutrition, and natural health.   He is the founder GlutenFreeSociety.org, one of the world's largest informational sites on gluten sensitivity.  In addition, he is the author of the best selling book, No Grain No Pain, published by Touchstone (Simon & Schuster).  His work has been featured by PBS, Netflix, Amazon, Fox, and many other nationally re cognized outlets.  For more information, visit us at https://www.glutenfreesociety.org/  or call 281-903-7527