Dr. Peter Osborne, who has helped thousands of men and women transform their lives with the power of a gluten-free lifestyle, took to the time to talk with Certified Turbulence Trainer, Mike Whitfield about staying gluten-free, even during the holidays.
You’ll discover the power of a gluten-free lifestyle including an abundance of energy in this exclusive interview. Here is the link to the audio interview
We’re going to be talking about going gluten free over the holidays. Of course, we’ll give you some strategies and tips that you can use with cooking and that kind of thing.
Of course, I have the gluten guru himself Dr. Peter Osborne. He’s a fantastic guy. He knows the stuff. Let me tell you just a quick thing. I had such an intense conversation with him one night in Vegas that actually convinced me to explore the possibility of going gluten free.
I’ll be straight up, I’m not 100% gluten free yet but my energy has gone through the roof. I’m really excited about getting some strategies and tips from Dr. Peter Osborne.
Peter, first of all, thank you so much for taking the time out of your day to talk to us.
Peter: You’re welcome, Mike. Thanks for having me on. I appreciate it.
Mike: You bet. I’m really excited about this. Let’s go ahead and jump into this. Obviously, we have the holidays coming up. First of all, tell us a little bit about yourself and then how we can find you. Let’s do that first.
Peter: I run a private clinical practice treating autoimmune disease and food allergies just outside of Houston, Texas. My office website is TownCenterWellness.com.
I also run and founded a gluten free society, which is an online doctor and patient education resource for people who are trying to go gluten free and learn more about being gluten free.
We also have something that we’ve created called Gluten free Health Solution, which is just an all-in-one solution for those who just need a lot of guidance but don’t want to go and spend a bunch of time with doctors, where they can just do it on their own.
We’ve created that just for the average person. That’s called the Gluten Free Health Solution.
Mike: That’s fantastic. Of course, there’s a lot of great information in there. I’ve seen that. I’ve gotten it myself. Obviously, you’re a big fan of gluten free. There are people I know that are going to be listening to this and maybe want to explore the opportunity of going gluten free and they don’t want to wait until the New Year.
What are a couple of tips and ways that people can go gluten free over the holidays, especially on Thanksgiving and things like that?
Peter: I think if you have an individual who is looking really to try to go gluten free over the holidays then they have to be willing to expand their mind and expand their ideas in the kitchen. A lot of what we think about as traditional foods are going to contain a lot of the grains, the wheat-based flours, the pie crusts, the coatings, and the thickeners that we add to gravies. A lot of that stuff contains gluten. You just have to expand on how to prepare those things.
One of the things we do in our house is we make the pumpkin pie without the crust. It tastes just as good but then you don’t have to worry about the gluten that’s in the traditional crust.
You can take and thicken gravies with potato, starch, tapioca starch, or almond flour. That still allows you to thicken your Thanksgiving gravy but without the wheat and flour. Those are some easy things that you can do.
Beyond that, with the holidays, a lot of the recipes and a lot of the meals are going to be meat and vegetable driven. What you have to do is you have to look at what your traditional recipes are. If you’re using Grandma’s recipe for green bean casserole then you have to look at what those ingredients are, read the food label, and try to find a substitute if you have gluten in that package or gluten in that item that the recipe calls for.
You have to try and find that substitute that’s going to work that’s gluten free. There are a number of options available today in the market for gluten free food products. It’s a $10-billion market and it’s just exploded over the last few years for people who are looking for gluten free options.
Mike: Very cool. That’s one thing I’ve certainly seen. My wife and I are exploring the idea of going 100% gluten free. It’s a lot easier then what people think. I know a lot of people used to think it’s really hard to go gluten free. I’ll be honest, I thought that myself.
So, join us tomorrow in part 2, where we’ll discuss gluten free substitutes and what we should be aware of when going gluten free.
Yours in Health!
Mike Whitfield, CTT
Certified Turbulence Trainer