Category Archives: Gut Fermentation

Dr. Ali’s Gluten Sensitivity Course

Majid Ali, M.D. This course comprises articles listed below as well as a library of my videos on Vimeo.com and other video platforms. The articles in the course address the following issues: 1. Why didn’t gluten make masses of people sick in past millennia? 2. Why is gluten making masses of people sick now? 3. Can most chronically ill “gluten-sensitive” patients

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Gluten Sensitivity, Celiac Disease, Gut Fermentation, and Leaky Gut Protocol

Majid Ali, M.D. In 1987, I published a monograph entitled “Altered States of Bowel Ecology.” My purpose was to underscore the core importance of ecologic thinking in caring for individuals not only with diseases of the alimentary tract but also gut-related systemic disorders. All chronic diseases are rooted in deficits of two primal nutrients: nutrient compassion for the soul and

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Why Did Wheat Become Toxic for Humans – After 300,000 Years or So?

Majid Ali, M.D. Wheat more than any other grain sustained the human populations throughout history. Wheat allowed our species to continue to proliferate against all odds and spread all over the planet. Here is the core question concerning the epidemic of gluten sensitivity: why did wheat become toxic for humans – after 300,000 years or so? (See the companion article

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The Seed-Feed-and-Occasionally-Weed-Way Back to Health

Reversing Chronic Inflammatory, Immune, and Infectious Diseases Majid Ali, M.D. If you suffer from any chronic disease, please know that your gut is fermenting with overgrowth of fermenting microbes. Gut fermentation sooner or later will lead to leaky gut state, mitochondrial blockages, and cellular dysfunction. It is that simple. What symptom-complexes are produced in who is always a less important matter.

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THE GUT IS A MISUNDERSTOOD ORGAN – Altered Bowel Ecology

Majid Ali, M.D. The bowel ecosystem is always injured in chronic states, and its restoration is one of my top priorities in my integrative program for reversing chronic diseases. In pharmaceutical medicine, when the symptoms are directly related to the gut, the treatment strategy consists of symptom suppression with drugs. When the symptoms are not directly related to the gut,

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SEED, FEED AND WEED Approach to Healing

Majid Ali, M.D. In my book The Canaries and Chronic Fatigue (1994), I described my Seed, Feed and Weed approach for restoring bowel ecosystem as one of the two centerpieces of my integrative program for reversing chronic illness. Below, I reproduce some text from that volume. I refer the readers interested in a deeper understanding of the underlying scientific principles to

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DR. Ali’s Anti-Fermentation Protocols – Part Two

Majid Ali, M.D. (for practitioners) In this part two of my Fermentation Control Protocol, I describe a robust anti-fungal, anti-fermentation program for consideration by physicians. It is a program that I have found to be clinically effective for chronic, persistent, and  disabling inflammatory and immune disorders. These are conditions which are often resistant to all-natural remedies and require robust antifungal therapies. These

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Changing Profile of Celiac Disease

Majid Ali, M.D.   An important  2014 Italian study revealed that the clinical profile of celiac disease changed over time with an increasing rate of non-classical and subclinical phenotypes. The Result Section of that study report (Citation at the end) is reproduced below. The three illustration in the article follow the text of Result Section.   Disease onset was symptomatic in 610

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What Is Celiac Disease?

Majid Ali, M.D. Celiac disease (also called celiac sprue) is an immune-inflammatory disorder. It is considered to be caused by gluten sensitivity. True celiac disease accounts for a relatively smapp number of individuals clinically diagnosed to have gluten sensitivity. It occurs in genetically predisposed people of all ages from middle infancy onward. Symptoms include pain and discomfort in the digestive

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Why Is Celiac Disease Profile Changing Rapidly?

Majid Ali, M.D. Proliferation of humankind and spread all over the globe was primarily fueled by wheat energy. Who would have imagined that wheat would be demonized as a killer grain in twentieth century? How did it come to pass that every self-respecting grocery store would stock shelf after shelf with gluten-free foods? The answer: In the United States, we own

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