First Butterflies, Then Bees, The Bats, and Then Olive Trees

An Article of Dr. Ali’s Fermentation Course

Majid Ali, M.D.


The year 2014 was a hard year for olive trees in Italy. More than one million of them trees in Puglia (the heel of the country on the map) were lost to a catastrophic bacterial infection. There was also damage caused by extreme heat, torrential rains and hailstorms. I anticipate the question: what does this have to do with fermentation?

True, the role of fungi could be farther al from the minds of olive farmers in Italy – yet. It is safe prediction that that will change in coming years. I predicted fungi would be recognized as the culprits when butterflies began to disappear long before other scientists did (see articles in Dr. Ali’s Fermentation Course.” The same happened when the frogand salamander populations were decimated in different regions of the world. And then when bee colonies began ti collapse. And then bats in New York state began to fly out of their caves in broad daylight and dropped dead with white patches on their noses.

Oxygen Dysequilibrium and Dominance of Fermentors

All of my written predictions, including those mentioned above, upon my recognition that our planetary equilibrium between fermenting and non-fermenting forms of life is shifting in favor of fermenters because of functional oxygen deficits on the planet (see Dr. Ali’s Oxygen Course.”


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 Credit  Giulio Piscitelli

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