Majid Ali, M.D.
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 disease begins with fermentation. This need not raise any
eyebrows. Diseases involve inflammation with buildup of acids and alcohols.
Fermentation, of course, is conversion of sugars into alcohols and acids. We can
call it “bad fermentation.”
Then came the age of fermenting human cells—most notably during the last
century—ushered in by the era of antibiotics, sugar abuse, and industrial
pollutants. The modern epidemics of inflammatory, immune, and degenerative
disorders are rooted in cellular fermentation. In a broader evolutionary
context, I recognize these epidemics as evolution-in-reverse. This is “ugly
Laps and Taps: the Good and Bad Guys of the Bowel
LAPs and TAPs are my terms for lactic acid-producing and toxic agents-producing
microbes in the bowel. LAPs preserve the normal bowel ecosystem, TAPs disrupt
In my book entitled “The Caanary and Chronic Fatigue” (1994), I discussed many
elements that increase oxidative stress on energy and detoxification enzymes. It
turns out that almost all these elements also suppress LAPs and — both directly
by inhibiting LAPs and indirectly by other mechanisms — promote the growth of
TAPs. This subject is of enormous significance in the normal aging process as
well as in the accelerated aging process associated with chronic fatigue states.
LAPs confer many important host defenses upon the bowel discussed later in this
section. TAPs are equally versatile in their functions and produce a very large
number of noxious substances in the bowel. Among these are ammonia; phenols;
tryptophan metabolites; vaso-constrictive amines such as histamine, tyramine,
agmatine and cadaverine; certain steroid metabolites; and many toxins — most
notably mycotoxins derived from fungi (yeasts). This area has received rather
limited investigative attention, and it is almost certain that future research
will uncover a host of as yet undetected bacterial and fungal toxins and
metabolic villains. Finally, the bowel flora both produce and potentiate some
Not unexpectedly, LAPs-TAPs dynamics are profoundly influenced by food choices.
American and British individuals show overgrowth of some TAPs such as
bacteroides and some types of clostridia as compared with Japanese, Indians and
Ugandans (Lancet 1:95-100; 1971). It appears likely that these differences are
due to an abundance of fats and beef in the former populations' diet.
BACTERIA: THE MASTER CHEMISTS
Bacteria are living beings capable of
executing an enormous number of biochemical reactions. Farmers used
bacteria and fungi to turn compost into fertilizer long before
biologists understood the metabolism of these single-celled bodies.
A partial list of such reactions brought about by the normal bowel
flora includes production of ammonia, conversion of amino acids into
amines and phenols, inactivation of digestive enzymes such as
trypsin and chymotrypsin and other enzymes located on the surface of
cells lining the gut, deconjugation of hormones such as estrogen and
bile acids, denaturation of bile steroids, breakdown of food
flavonoids, hydrogenation of polyunsaturated fatty acids in food,
utilization of certain amino acids such as B12, conversion of some
compounds into carcinogens, and many other enzymatic reactions.
I list below the three genera of LAPs
and several genera of TAPs that most frequently populate the bowel
About 30 species of LAP microbes have been
identified. Some important members of these three groups (L,
Lactobacillus; B, Bifidobacterium; S, Streptococcus) include the
Most byproducts of modern technology threaten LAP microbes. In
addition, alcohol, nicotine, various pharmacologic agents, and
highly processed and "preserved" foods have a negative impact on
Normal fecal flora in man includes the following: Bacteroidaceae (Bacteroides
and Fusobacteria), Eubacteria, Lactobacilli, Bifidobacteria,
Veillonellae, Acidaminococci, Megasphaerae, Peptococcaceae (Ruminococci,
Peptococci and Peptostreptococci), Clostridia (C. perfrigens and
other species), Enterobacteriaceae, aerobic Lactobacilli,
Streptococci, Staphylococci, and yeast and fungi (often used
In 1998, I introduced the term dysoxygenosis (dysox, for short) for this
disease-causing “ugly fermentation.” This age of respiratory-to-fermentative
shift arrived in our times—most notably during the 20th century—was ushered in
antibiotics, sugar abuse, and industrial pollutants. The modern epidemics of
inflammatory, immune, and degenerative disorders are rooted in cellular
fermentation. In a broader evolutionary context, I recognize these epidemics as
evolution-in-reverse. In 1998, I introduced the term dysoxygenosis (dysox, for
short) for this disease-causing “ugly fermentation. Simply stated, the dysox
state is characterized by degradative metabolic shift from high-efficiency human
energetics to low-efficiency energetics of yeast and other fermenting microbes.
The full text of my original published in The Journal of Integrative Medicine
containing numerous photomicrographs and extensive bibliography is available
free of cost at www.drali.org (Google ORPEC and Ali for quick search). I devote
the 10th, 11th, and 12th volumes of my textbook entitled “The Principles and
Practice of Integrative Medicine” to an in-depth treatment of these subjects.
Majid Ali, M.D.'s
The videos download
to your computer.
They are approximately 45 minutes long
and are a "seminar" on the subject.
After you order you will receive an email with the download link.
Click on the link, the video downloads - you watch!
Order SINGLE VIDEOS Yeast
and Fermentation problems in the gut
|● Fermentation Bundle
I Fermenting? Seminar One
I Fermenting? Seminar Two
I Fermenting? Seminar Three
- Gut Control
Professor Ali defines disease in two ways: (1)
disease is a state of separation from one’s nature;
and (2) disease is evolution in reverse. In this
second of 8 seminars of “Dr. Ali’s Course on
Healing,” he explains what he means by evolution in
Gut - H. Pylori Gastritis
Oral - Mouth Fermentation
40-minute video seminar, Professor Majid Ali, M.D.
discusses the causes, clinical features, and
consequences of mouth fermentation, including bad
breath, canker sores, glossitis (inflammation of
tongue), herpes blisters, leukoplakia, and other
pre-cancerous lesions. He offers recommendations for
natural simple and low-cost remedies for preventing
and controlling these disorders.