Category Archives: fermentation

Statins for Breast Cancer – Say YES to Nystatin and NO to Statin Drugs

Majid Ali, M.D. A cancer mass is a tribe of fermenting cells. Nystatin is an ant-fermentation agents. It is not absorbed from the gut and so has remarkable safety record when used intermittently in small doses. So I use it liberally for my patients with breast cancer, as well as cancers of other body organs. Statin drugs (Lipitor, Crestor, Zocor,

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Crucial Enzymes in the Oxygen Order of Human Health – Oxyenzymes

  Oxyenzymes Majid Ali, M.D.  In this tutorial , I present fundamrentals of enzymes of central importance in the free radical pathology and immunology. Myeloperoxidase Deficiency It is of some interest to note that the essential role of eukocyte myeloperoxidase in preserving the function integrity of the phagocytes was first demonstrated in disseminated candidiasis in 1969 by Lehrer and Cline.

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The Stomach-Gall Bladder Connection

  Healing Gall Bladder by Listening to the Stomach Majid Ali, M.D. My professors at King Edward Medical College, Lahore, Pakistan, taught me much about the liver, the gall bladder, and the tube that connects them. That tube (common bile duct) drains bile into the first part of the small intestine called the duodenum. My medical textbooks added more information

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Oxygen Therapies

Oxystatic (Oxygen-restoring) Therapies Majid Ali, M.D. In 1999, I introduced the term oxystatic therapies for treatments that restore oxygen homeostasis in the body.1 My purpose then was to keep a sharp focus on all the elements that compromise oxygen-driven functions of the body—energetic, metabolic, immune, detoxification, and regenerative—and so interfere with body’s healing responses. This is a crucial issue also

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Fermentation – Good, Bad, and Ugly

                                                    Majid Ali, M.D. Our early primordial ancestors were fermenters. Throughout human evolution, some of those fermenting cells thrived in oxygen-poor nitches in the human body, serving many purposes, including food digestion. These were “good fermenters.” Our later human ancestors learned—experientially or intuitively, it seems—learned ferment foods to enhance their value. We can call it “good fermentation.” Every chronic

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