Majid Ali, M.D. Course on Molecular Biology of Oxygen All chronic diseases are rooted in impaired oxygen homeostasis in the body. It is really that simple. I refer doctors and biologists to the 10th, 11th, and 12th volumes of my textbook, The Principles and Practice of Medicine for a full explanation of my statement. Suggested Courses * Dr. Ali’s
Read moreMajid Ali, M.D. This is the age of fermentation. Our planet is fermenting. People are fermenting. Plants are fermenting. Animals are fermenting. A fermenting cell is a sick cell because it cannot freely breathe its oxygen. It becomes loaded with products of fermentation – alcohols, acids, and related toxins. It can neither generate clean energy nor utilize it from any
Read moreMajid Ali, M.D. An Article of Dr. Ali’s Fermentation Course April 3, 2006 Oxygen-shunning microbes (yeasts, anaerobic bacteria, and related organisms) are fermenting microbes while oxygen-loving microbes thrive on oxygen-rich environments. Below, I offer brief comments about what fermentation is and how inflammation begins with it. Fermentation is the process of conversion of food substances into alcohols and acids. Grape sugar
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Read moreMajid Ali, M.D. In my clinical work, I find that fermentation in the bowl, blood, and liver is present in nearly all cases of chronic, persistent, and disabling inflammatory and immune disorders, such as recurrent yeast infections, colitis, inflammatory arthritis, eczema, psoriasis, chronic cystitis, chronic prostatitis, chronic sinusitis, lupus, rheumatoid arthritis, fibromyalgia, polymyalgia, and chronic fatigue states. In this Fermentation Control Protocol – Part
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