This much-anticipated course took over 4 years to create and involved countless hours of research and writing. After taking this course, practitioners will be well-versed in GI-MAP test interpretation and in how to address gut pathogens and dysbiosis.

The GI Pathogens & Dysbiosis course includes:

• Video lessons (100+ hours) 

• Practitioner's Desk Reference Guide eBook (1,500+ pages)

• PDF of the presentation slides (1,000+ slides)

• Handouts 

This comprehensive training course covers every marker on the GI-MAP test from Diagnostic Solutions Laboratory in great detail. It combines the latest information from the medical literature with clinical pearls gained from seeing and interpreting thousands of GI-MAP test reports over the years.

Pharmaceutical treatment options and natural protocols are discussed for every pathogen on the test. For each opportunistic organism, a list of herbs and natural agents that have shown activity against that particular organism in studies is provided. Dietary, lifestyle, and supplement interventions to consider when there are abnormal findings are covered for every marker on the report. If you're a practitioner with prescribing rights, you'll appreciate the charts showing which medications are the most effective for each parasite (worms and protozoa) and tips on how dosing may differ for chronic infections versus acute infections. If you're a non-prescribing practitioner, you'll love the dozens of protocols included throughout the course using herbs and natural agents to address parasites, bacterial overgrowth, and fungal overgrowth. These protocols include products from the top supplement companies such as Designs for Health, Pure Encapsulations, Allergy Research Group, CellCore Biosciences, Beyond Balance, Supreme Nutrition, Moss Nutrition, Microbiome Labs, Gaia Herbs, Metagenics, Biotics, and Transformation Enzymes. But, this course goes far beyond protocols and teaches you how to mix & match natural agents to create your own customized protocols for your clients. While protocols are a great starting point, they often need to be "tweaked" for sensitive clients and for resistant organisms. So, we give you the tools to design your own protocols based on which natural agents are effective for the organism being targeted. And, since "killing the bugs" is only a part of a functional medicine approach to gut pathogens and dysbiosis, we talk about "upstream" factors that must be addressed in order to make the GI tract less hospitable for pathogens and opportunistic organisms.

As a member of the medical education team at Diagnostic Solutions Laboratory, Lisa Pomeroy, ND helps doctors and health practitioners around the country interpret the GI-MAP test and reviews well over 100 GI-MAP lab reports every month. As a clinician, she has personally used the GI-MAP test since it first became available in 2015. As a result, she knows what practitioners want to know about gut pathogens and dysbiosis and what questions they commonly have, which she has answered in the course. For example, she spends almost 2 hours explaining how to properly prepare a client for a pathogen or dysbiosis protocol. And, since poor digestion is a key factor that contributes to dysbiosis, she devotes over 3 hours to the marker Elastase-1, which represents pancreatic enzyme output. In the lesson on Elastase-1, she spends nearly 2 hours covering possible reasons for low Elastase-1 and why this is such a bad thing, and over an hour discussing interventions to consider when Elastase-1 is low or suboptimal. When it comes to pathogenic organisms, 15 hours is devoted to H. pylori alone.

This in-depth training course covers:

• What causes gut pathogens and dysbiosis

• The best tests to use to check for gut pathogens or dysbiosis

• How to optimize stool sample collection for the GI-MAP test

• How to read the GI-MAP report

• How to design protocols and build wellness programs (how to sequence protocols when multiple pathogens are detected, etc)

• How to interpret the "Intestinal Health Markers" on the GI-MAP (Steatocrit, Elastase-1, B-Glucuronidase, Occult Blood, Secretory IgA, Anti-Gliadin IgA, Eosinophil Activation Protein, Calprotectin)

• How to categorize the microbes on the test (by location, the gases they produce, the substances they produce like histamine & serotonin, and clinical patterns)

• How to interpret the "Bacterial & Viral Pathogens" on the GI-MAP (Campylobacter, Pathogenic E. coli, Salmonella, Vibrio cholerae, Yersinia enterocolitica, Adenovirus 40/41, Norovirus GI/II, C. difficile)

• How to interpret the "Worms" on the GI-MAP (Ancylostoma duodenale, Ascaris lumbricoides, Necator americanus, Trichuris trichiura, Taenia spp)

• How to interpret "H. pylori" on the GI-MAP

• How to interpret "Parasites (Protozoa)" on the GI-MAP (Cryptosporidium, Entamoeba histolytica, Giardia, Blastocystis hominis, Chilomastix mesnili, Cyclospora spp, Dientamoeba fragilis, Endolimax nana, Entamoeba coli, Pentatrichomonas hominis)

• How to interpret "Opportunistic Microbes" on the GI-MAP (Bacillus, Enterococcus, Morganella, Pseudomonas, Staphylococcus, Streptococcus, Desulfovibrio, Methanobacteriaceae, Citrobacter, Klebsiella, M. avium subsp paratuberculosis, Proteus, Fusobacterium, Prevotella)

• How to interpret "Fungi/Yeast" on the GI-MAP (Candida, Geotrichum, Microsporidium, Rhodotorula)

• How to interpret "Viruses" on the GI-MAP (Cytomegalovirus, Epstein-Barr Virus)

• How to interpret "Commensal/Keystone Bacteria" on the GI-MAP (Bacteroidetes, Firmicutes, Bacteroides fragilis, Bifidobacterium, Enterococcus, Escherichia, Lactobacillus, Enterobacter, Akkermansia muciniphila, Faecalibacterium prausnitzii, Roseburia)

• How to interpret "Zonulin" on the GI-MAP

If you've done a clinical consult with Lisa about a GI-MAP Test and have been hungry to "learn more" or have been disappointed with other courses on gut health that failed to go into specific "how to's" - this is the course you've been looking for!

During Lisa's clinical consultations, one of the questions she is frequently asked is, "How can I learn to do what you do? How can I look at a GI-MAP and know what I should do and what order I should do these things in?" Unfortunately, there wasn't a course or book she could refer them to. What she knows about the gut has been learned over a couple of decades of intense study and clinical experience. There was no "all-in-one" class, workshop, or course that covered all the essentials. This information wasn't available in a single product, and this amount of knowledge couldn't be taught in a single 1-on-1 consultation, 2-hour webinar, or even a 10-hour weekend seminar or workshop. Many clinicians she speaks with don't know where to start - they need help from A to Z . . . where do you begin when the gut is a mess, what do you prioritize, what protocols do you use? And, because testing laboratories are unable to diagnose or treat or provide medical advice or treatment protocols, she can't share a lot of this information during clinical consultations. That's why she created this course.

To gain a good understanding of how to balance the gut microbiome takes a more extensive training course. After all, you have to get to "know" these organisms - what they like to eat, what kind of environments they thrive in, what substances increase or decrease their populations, and so forth - in order to get them to behave. Yes, we often use anti-microbial herbs to reduce excessive levels of certain microbes, but anti-microbials are only part of the picture.

Because this is a lot of information, the course includes a comprehensive Reference Guide, which you will find yourself using repeatedly for years to come whenever you have questions about what to do. For example, if you're seeing your first positive Giardia case, you can search the Reference Guide to see which medications, herbs, probiotics, nutrients, diet modifications, and other interventions to consider for your patient.

Like our other courses, the GI-MAP training course includes video lessons, a pdf of the presentation slides, a "Practitioner's Desk Reference Guide" (which is heavily footnoted and covers all of the material taught in the course), and numerous handouts. 

Module 1 – Introduction & Foundational Concepts

1: Introduction to GI Pathogens & Dysbiosis (60 min)

2: What Causes GI Pathogens & Dysbiosis (1 hr 29 min)

3: Stool Testing for GI Pathogens & Dysbiosis (1 hr 23 min)

4: The GI-MAP Test (1 hr 16 min)

5: Designing Protocols & Building Wellness Programs (1 hr 49 min)

Module 2 – Intestinal Health Markers

6: Steatocrit (1 hr 6 min)

7a: Elastase-1 (Part 1) (1 hr 53 min)

7b: Elastase-1 (Part 2) (1 hr 20 min)

8a: B-Glucuronidase (Part 1) (54 min)

8b: B-Glucuronidase (Part 2) (53 min)

9: Occult Blood – FIT (47 min)

10a: Secretory IgA (Part 1) (58 min)

10b: Secretory IgA (Part 2) (1 hr 2 min)

11a: Anti-Gliadin IgA (Part 1) (1 hr 21 min)

11b: Anti-Gliadin IgA (Part 2) (1 hr 0 min)

12: Eosinophil Activation Protein (23 min)

13a: Calprotectin (Part 1) (1 hr 44 min)

13b: Calprotectin (Part 2) (1 hr 17min)

Module 3 – Introduction to the Microbes on the Test

14a: The Microbes – Overview and Patterns (Part 1) (1 hr 6 min)

14b: The Microbes – Overview and Patterns (Part 2) (55 min)

15: Pathogens: Intro (4 min)

Module 4 – Bacterial & Viral Pathogens

16: Bacterial and Viral Pathogens – Introduction (40 min)

17: Campylobacter (1 hr 6 min)

18: Pathogenic E coli (1 hr 28 min)

19: Salmonella (1 hr 17 min)

20: Vibrio Cholerae (50 min)

21: Yersinia Enterocolitica (43 min)

22: Adenovirus 40/41 (17 min)

23: Norovirus GI/II (29 min)

24a: C difficile (Part 1) (40 min)

24b: C difficile (Part 2) (59 min)

24c: C difficile (Part 3) (1 hr 59 min)

Module 5 – Worms

25: Worms – Intro and Protocols (44 min)

26: Ancylostoma Duodenale (27 min)

27: Ascaris Lumbricoides (39 min)

28: Necator Americanus (23 min)

29: Trichuris Trichiura (23 min)

30: Taenia spp (34 min)

Module 6 – H pylori

31: H pylori (Part 1) – Intro and Testing (1 hr 41 min)

32: H pylori (Part 2) – GI-MAP Interpretation (1 hr 21 min)

33: H pylori (Part 3) – Symptoms and Health Conditions (2 hr 0 min)

34: H pylori (Part 4) – Why We Don’t Want It (1 hr 32 min)

35: H pylori (Part 5) – Conventional Treatment Options (41 min)

36: H pylori (Part 6) – A Functional Medicine Approach (2 hr 7 min)

37: H pylori (Part 7a) – Natural Anti-H. Pylori Substances (Part 1) (2 hr 3 min)

38: H pylori (Part 7b) – Natural Anti-H. Pylori Substances (Part 2) (1 hr 51 min)

39: H pylori (Part 8) – Natural H. Pylori Protocol Examples (27 min)

40: H pylori (Part 9) – Dietary and Lifestyle Interventions (1 hr 42 min)

41: H pylori (Part 10) – Troubleshooting H. Pylori (21 min)

Module 7 – Parasites (Protozoa)

42: Protozoan Parasites – Introduction & Medications (1 hr 6 min)

43a: Protozoan Parasites – Herbal Protocols (Part 1) (1 hr 29 min)

43b: Protozoan Parasites – Herbal Protocols (Part 2) (1 hr 4 min)

44: Cryptosporidium (1 hr 28 min)

45: Entamoeba Histolytica (1 hr 34 min)

46a: Giardia (Part 1) (1 hr 21 min)

46b: Giardia (Part 2) (1 hr 25 min)

47a: Blastocystis (Part 1) (1 hr 4 min)

47b: Blastocystis (Part 2) (1 hr 0 min)

48: Chilomastix Mesnili (13 min)

49: Cyclospora spp (22 min)

50: Dientamoeba Fragilis (33 min)

51: Endolimax Nana (13 min)

52: Entamoeba Coli (17 min)

53: Pentatrichomonas Hominis (16 min)

Module 8 – Opportunistic Microbes

54a: Opportunistic Microbes – Introduction (Part 1) (1 hr 19 min)

54b: Opportunistic Microbes – Introduction (Part 2) (1 hr 5 min)

55: Bacillus spp (26 min)

56: E. faecalis & E. faecium (33 min)

57: Morganella spp (48 min)

58a: Pseudomonas & P. aeruginosa (Part 1) (55 min)

58b: Pseudomonas & P. aeruginosa (Part 2) (1 hr 3 min)

59a: Staphylococcus & S. aureus (Part 1) (1 hr 4 min)

59b: Staphylococcus & S. aureus (Part 2) (54 min)

60a: Streptococcus (Part 1) (1 hr 3 min)

60b: Streptococcus (Part 2) (39 min)

61a: Desulfovibrio spp (Part 1) (1 hr 1 min)

61b: Desulfovibrio spp (Part 2) (1 hr 3 min)

62a: Methanobacteriaceae (Part 1) (1 hr 17 min)

62b: Methanobacteriaceae (Part 2) (54 min)

63: Citrobacter & C. freundii (1 hr 2 min)

64a: Klebsiella & K. pneumoniae (Part 1) (1 hr 29 min)

64b: Klebsiella & K. pneumoniae (Part 2) (50 min)

65: M. avium subsp. paratuberculosis (36 min)

66a: Proteus & P. mirabilis (Part 1) (56 min)

66b: Proteus & P. mirabilis (Part 2) (37 min)

67a: Fusobacterium spp (Part 1) (53 min)

67b: Fusobacterium spp (Part 2) (33 min)

68: Prevotella spp (60 min)

Module 9 – Fungi/Yeast

69: Fungi/Yeast – Introduction (14 min)

70a: Candida spp & C. albicans (Part 1) (35 min)

70b: Candida spp & C. albicans (Part 2) (1 hr 24 min)

70c: Candida spp & C. albicans (Part 3) (18 min)

70d: Candida spp & C. albicans (Part 4) (1 hr 56 min)

71: Geotrichum spp (28 min)

72: Microsporidium spp (24 min)

73: Rhodotorula spp (35 min)

Module 10 – Viruses

74: Cytomegalovirus & Epstein-Barr Virus (22 min)

Module 11 – Commensal/Keystone Bacteria

75: Commensal & Keystone Bacteria – Introduction (1 hr 35 min)

76: Phyla: Bacteroidetes & Firmicutes (43 min)

77: Bacteroides fragilis (30 min)

78: Bifidobacterium spp (41 min)

79: Enterococcus spp (1 hr 15 min)

80: Escherichia spp (48 min)

81: Lactobacillus spp (37 min)

82: Enterobacter spp (32 min)

83a: Akkermansia muciniphila (Part 1) (1 hr 35 min)

83b: Akkermansia muciniphila (Part 2) (1 hr 18 min)

84: Faecalibacterium prausnitzii (1 hr 13 min)

85: Roseburia spp (45 min)

Bonus Modules – GI-MAP Add-On’s

86: Zonulin (1 hr 4 min)

Practitioner Toolkit

[Practitioner’s Desk Reference Guide, Presentation Slides, Handouts, etc]