What Is Celiac Disease?

Two Celiac Diseases

Majid Ali, M.D.

What is celiac disease? I answer this question with a question: which celiac disease do you ask about? There are two celiac diseases: professors’ celiac disease and the “patients’ celiac disease.” The main difference between the two is this: the professors’ celiac disease completely ignores the crucial issues of bowel, blood, and liver ecosystems, while the patient’s celiac disease (taught to me by my patients with the so-called gluten problems) is sharply focused on the states of the trio of ecologies.

Professors’ Celiac Disease

Professors’ celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed individuals of all ages. The primary symptoms include pain and discomfort in the digestive tract, intermittent constipation and diarrhea, anemia, fatigue, and neuropathy. Children with the disease fail to thrive.

Celiac disease is caused by gliadin (gluten, also designated prolamin) present in wheat, rye, and barley. Other cereals (rice, corn, millet, quinoa, and sorghum are safe for people with celiac disease.

In celiac disease, antibodies form to an enzyme found in tissues called transglutaminase. This enzyme modifies parts of gluten ( peptides) into a form that stimulate the immune system more effectively.

Treatment of professors’ celiac disease includes gluten-free diet. When such diet does not control the symptoms, steroids and immune-suppressing drugs (as used to treat cancer) are prescribed.

Patients’s Celiac Disease

I coined the term patients’s celiac disease for a state which shares with the professors’disease the clinical symptom-complexes mentioned above but occurs in many individuals who:

1. Tolerated gluten foods well before they became ill;

2. Became incrementally gluten-intolerant as their symptom-complexes grew in intensity; and

3. Began to tolerate gluten foods, such as pizza, once weekly after their core problem of excessive gut fermentation was controlled.

The Gluten-Diabetes Connections

Excessive gut fermentation leads to insulin toxicity (hyperinsulinism) which defines the path to diabetes.

Excessive gut fermentation also produces the symptom-complexes attributed to gluten sensitivity, gluten enteropathy, and celiac disease.

The above two statements define the core gluten-diabetes connection.

Gut Fermentation Control Protocols

I present my guidelines for control excessive gut fermentation in detail in my following two free courses:

1. Ali’s Fermentation Course

2.Ali’s Bowel Course

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