Tag Archives: Celiac Disease

Gluten Sensitivity – A Thoughtful Letter From a Serious Minded Reader

Majid Ali, M.D. Here is my response to a letter I received on the subject of gluten senisitivity. It raises many important questions that deserve clear answers, which I try to answer in my library of articles and videos of “Dr. Ali’s Gluten Sensitivity Course.” Dear Patrick, I thank you for your letter. I read it and value it for

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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 – Two Most Revealing Questions

Majid Ali, M.D. An Article on my Gluten Course I have cared for a large number of patients with the so-called gluten sensitivity. This clinical experience has raised two questions which seem not to interest the “gluten gurus” of this time: 1. How long has what wheat nourished humankind? 2. Why did gluten protein in wheat become toxic in the

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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 Roundup-Gluten Sensitivity Connection

Majid Ali, M.D. An estimated five percent of Americans are gluten-intolerant. Here is the crucial question: Why did the grain that more than any other grain (wheat) sustained the proliferation of the human species and its spread all over the planet become so toxic during the last fifty years or so? My answer: the world now is overchemicalized, over-angerization, and overpopulated. Human guts are

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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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What Is Celiac Disease?

Majid Ali, M.D. I began Part One of my three part series entitled “Oxygen, Gluten, and Healing” (see below) about gluten sensitivity and celiac disease with the following summary of my experience with gluten-related clinical problems: 1. The frequency of problems caused by wheat, rye, oats, and barley is increasing among people with chronic health issues. 2. Nearly all my

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