Dr. Elroy Vojdani

Yeah, it doesn't begin that way, I think, but it rolls in that direction. We probably have silent ongoing injury to that intestinal lining for years. And then when there's enough permeability, then we start developing the food reactions.

Yeah, it doesn't begin that way, I think, but it rolls in that direction. We probably have silent ongoing injury to that intestinal lining for years. And then when there's enough permeability, then we start developing the food reactions.

Yeah, it doesn't begin that way, I think, but it rolls in that direction. We probably have silent ongoing injury to that intestinal lining for years. And then when there's enough permeability, then we start developing the food reactions.

I'll talk about my own story because I think it's very reflective of the majority of people that we see coming into the practice. So I was born in Los Angeles. My mom had me via vaginal delivery. She did breastfeed me for a few months, actually, I think almost a year. So did her best to try to help nourish my intestinal microenvironment, try to feed my immune system the correct things.

I'll talk about my own story because I think it's very reflective of the majority of people that we see coming into the practice. So I was born in Los Angeles. My mom had me via vaginal delivery. She did breastfeed me for a few months, actually, I think almost a year. So did her best to try to help nourish my intestinal microenvironment, try to feed my immune system the correct things.

I'll talk about my own story because I think it's very reflective of the majority of people that we see coming into the practice. So I was born in Los Angeles. My mom had me via vaginal delivery. She did breastfeed me for a few months, actually, I think almost a year. So did her best to try to help nourish my intestinal microenvironment, try to feed my immune system the correct things.

But I got sick a lot as a kid. I remember very clearly a pink bottle of amoxicillin that just lived in our refrigerator. Antibiotics. Antibiotics, right. And back then in the mid to late 80s, medical practice was, you know, a kid's not feeling great, here's a tablespoon of antibiotics and just keep doing that.

But I got sick a lot as a kid. I remember very clearly a pink bottle of amoxicillin that just lived in our refrigerator. Antibiotics. Antibiotics, right. And back then in the mid to late 80s, medical practice was, you know, a kid's not feeling great, here's a tablespoon of antibiotics and just keep doing that.

But I got sick a lot as a kid. I remember very clearly a pink bottle of amoxicillin that just lived in our refrigerator. Antibiotics. Antibiotics, right. And back then in the mid to late 80s, medical practice was, you know, a kid's not feeling great, here's a tablespoon of antibiotics and just keep doing that.

and he's baby too so i'm riding that boat yeah i'm telling both of our stories at the same time you know i remember loving that pink uh syrup that was sweetened and tasted good to me um but you know what those years and years of of antibiotics were doing were eventually depleting my microbiome of their most essential members chronically over the course of 5 10 whatever years that was

and he's baby too so i'm riding that boat yeah i'm telling both of our stories at the same time you know i remember loving that pink uh syrup that was sweetened and tasted good to me um but you know what those years and years of of antibiotics were doing were eventually depleting my microbiome of their most essential members chronically over the course of 5 10 whatever years that was

and he's baby too so i'm riding that boat yeah i'm telling both of our stories at the same time you know i remember loving that pink uh syrup that was sweetened and tasted good to me um but you know what those years and years of of antibiotics were doing were eventually depleting my microbiome of their most essential members chronically over the course of 5 10 whatever years that was

Right. And this is no knock on appropriate use of antibiotics. Of course. You know, if you have strep throat, you should treat it, right? You know, the ramifications of that are untreated or not good. You know, if you have sepsis, antibiotics save your life. No knock on that. But I think in that era, we were very, very clearly dramatically overprescribing antibiotics. And that had ramifications.

Right. And this is no knock on appropriate use of antibiotics. Of course. You know, if you have strep throat, you should treat it, right? You know, the ramifications of that are untreated or not good. You know, if you have sepsis, antibiotics save your life. No knock on that. But I think in that era, we were very, very clearly dramatically overprescribing antibiotics. And that had ramifications.

Right. And this is no knock on appropriate use of antibiotics. Of course. You know, if you have strep throat, you should treat it, right? You know, the ramifications of that are untreated or not good. You know, if you have sepsis, antibiotics save your life. No knock on that. But I think in that era, we were very, very clearly dramatically overprescribing antibiotics. And that had ramifications.

And that practice likely existed up until recently. So that's a huge chunk of the population that had that ongoing regular hit to their microbiome. Also coincided with a dramatic rise in the availability of industrialized food, fast food. I think my parents were doing their best, but they both worked full time and we ate fast food pretty often, maybe two or three times a week.

And that practice likely existed up until recently. So that's a huge chunk of the population that had that ongoing regular hit to their microbiome. Also coincided with a dramatic rise in the availability of industrialized food, fast food. I think my parents were doing their best, but they both worked full time and we ate fast food pretty often, maybe two or three times a week.

And that practice likely existed up until recently. So that's a huge chunk of the population that had that ongoing regular hit to their microbiome. Also coincided with a dramatic rise in the availability of industrialized food, fast food. I think my parents were doing their best, but they both worked full time and we ate fast food pretty often, maybe two or three times a week.

And that's ultra-processed, tons of gluten, tons of dairy, typically coming from food sources that are mono-agriculture, high pesticide exposure, very improper breeding tactics for the cattle that's used, for the dairy that's used in those products. the cheapest way to grow anything that you're gonna be consuming.

And that's ultra-processed, tons of gluten, tons of dairy, typically coming from food sources that are mono-agriculture, high pesticide exposure, very improper breeding tactics for the cattle that's used, for the dairy that's used in those products. the cheapest way to grow anything that you're gonna be consuming.