Institute of Nutritional Endocrinology (INE): Body Freedom Foundations – Pillar 5: Diet – Carbohydrates: Going Gluten-Free – Your Health Depends On It

Body Freedom Foundations
Pillar 5: Diet
Going Gluten-Free – Your Client’s Health Depends On It

Gluten is a protein found in many grains. Gluten-containing foods are staples in the American diet, and in most diet plans around the world. Gluten (found in wheat, rye, barley, spelt, kamut, and triticale) can be very damaging to your client’s intestines, and can contribute to their autoimmune disorders and hormone imbalances.

If your client has been told they have gluten intolerance (over 30% of the population does, and 90% or more of people suffering from thyroid imbalances and autoimmune and inflammatory conditions are thought to be intolerant to gluten), this set of gluten resources will help you as you help them to determine if gluten may be one of the contributing factors in their health challenges. The resources here will help your client to avoid gluten and actually enjoy their gluten-free lifestyle.

After all, what’s not to like about showing your client about how they can enjoy having a flat comfortable belly, feeling energetic, and thinking clearly — especially if they get to eat delicious food to get there!

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Quick Links to Topics

Part 1: Gluten and Your Client’s Health
Watch the Instructional Video

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Downloads: Video (Mp4) | Audio (Mp3) | Slides: Full | Slides: Printer-Friendly | Transcript

WARNING: The above audio/video files may be large and may take a long time to download.

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Part 2: Gluten-Free with Dr. Thomas O’Bryan
Audio Series

Dr. Thomas O’Bryan, DC, CCN, DACBN is an internationally recognized speaker and workshop leader specializing in Gluten Sensitivity and Celiac Disease.  He is the host of the Gluten Summit.

He is a ‘Sherlock Holmes’ for chronic disease and metabolic disorders. He is a clinician par excellence in treating chronic disease and metabolic disorders from a Functional Medicine Perspective. He holds a teaching Faculty position with the Institute for Functional Medicine.

Dr. O’Bryan is always one of the most respected, highly-appreciated speakers. Dr. O’Bryan’s passion is in teaching the many manifestations of Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines.

Gluten-Free — Is It Just a Fad? – Audios and Transcripts

Downloads (Part 1): Audio (Mp3) | Transcript

Downloads (Part 2): Audio (Mp3) | Transcript

WARNING: The above audio files may be large and may take a long time to download.

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Gluten — The Time Released Killer – Audios and Transcripts

Downloads (Part 1): Audio (Mp3) | Transcript

Downloads (Part 2): Audio (Mp3) | Transcript

WARNING: The above audio files may be large and may take a long time to download.

Part 3: Gluten-Free Resources:
Eliminate The Gluten & Accelerate Your Health

Eliminate_The Gluten Resource GuideEliminate The Gluten & Accelerate Your Health Resource Guide: Includes articles, recipes, and more to help your client understand the effects of gluten and find resources to change their diet. This e-book includes:

  • The Many Faces of Gluten Intolerance
  • Gluten Busting – An Interview with Dr. Ritamarie
  • Foods to Avoid on a Gluten Free Diet
  • An A-Z Glossary of Ingredients to BEWARE

Gluten – Cross Reactive Foods: Certain foods cross react with gluten.  Sometimes, if avoiding gluten does not result in the kinds of improvements your client anticipated, then have them look for cross reactive foods and eliminate them either all at once or one at a time.

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Part 4: Gluten-Free Action Plan for Your Client

#1: Educate your client on how eating gluten affects their health.

Watch the “Gluten and Your Health” video, listen to the “Gluten-Free: Is it Just a Fad” audios or read the transcripts, and educate them about how gluten affects their health.

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#2: Have your client do a carb inventory.

Have your client do a carb inventory. Have your client write down everything they eat for several days and observe how they feel when they eat gluten and/or other carbohydrates.

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#3: Have your client phase out “bad” carbs and accentuate “good” carbs.

Have your client phase out “bad” carbs (refined carbs – breads, crackers, pasta etc.) and accentuate “good” carbs.  Have them follow guidelines in The Sweet Spot Menu Plan and Recipe Guide for at least 7 days and see if they notice a difference. Go for 30 days after that!

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#4: Have your client try going gluten-free for at least 6 months to relieve their symptoms.

If your client has symptoms of fatigue, brain fog, poor memory, headaches, digestive issues, an autoimmune condition, or any of the myriad of symptoms that you have taught them can be triggered by gluten sensitivity (have them review the audios), have them go gluten-free for at least 6 months.

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#5: Have your client check for gluten cross-reactivity.

If your client eliminates gluten, and they still don’t feel any better, think cross-reactivity. Review the cross-reactive foods list with them.

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#6: If your client doesn’t want to switch to gluten-free, have them get tested to confirm if they’re tolerant or intolerant.

If your client is not convinced to try a trial of being gluten-free, have them get tested. The most affordable and reliable test is from Enterolab.com. The basic gluten antibody stool test is just $99 (at the time of this writing).

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Extras About Going Gluten-Free

Review these resources to educate yourself about gluten, and how it may be impacting your client’s health.

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