The Gluten-Fermentation-Diabetes Connections
Majid Ali, M.D.
February 12, 2013
Gluten mania rages in the United States. It can be anticipated to spread to Europe and then to other countries.
Who profits from gluten mania? Who pays a heavy price for it? The profits go to food corporations that heavily promote the gluten-free foods with mistruths and distortions. The price is paid by the unwell or chronically ill individuals whose two real problems are insulin toxicity and gut fermentation (see details in my free courses entitled:
* Dr. Ali’s Insulin Course
* Dr. Ali’s Fermentation Course
Is it Gluten Sensitivity or Insulin Toxicity
All my patients with chronic inflammatory-immune disorders who felt better with a six-week trial of gluten-free and sugar-free diet were insulin-toxic (hyperinsulinism) and had gut fermentation. These are the two conditions that set the stage for diabetes type 2. This is why I consider it crucial that all such individuals should have tests for insulin toxicity and gut fermentation.
Gluten Video Series
Are You Gluten-Sensitive or Gut-Fermented?
Gluten-Free to Diabetes
If You Feel Better by Going Gluten-Free, You Are Fermenting?
Beware of Gluten Mistruths
Gluten Sensitivity and Celiac Disease – Why I Never Diagnose Them with a Biopsy
Why Don’t I Diagnose Gluten Sensitivity or Celiac Disease With Blood Antibody Tests?
Gluten Article Series
Included in a companion article entitled Beware of Going Gluten-Free for Extended Periods of Time