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Dr. Ali's Yeast Course
Majid Ali, M.D.
Yeast are a very large family of
fermenting microbes which cause a variety of disease
states and syndromes by producing excessive
fermentation. These microbes overgrowth in the body
when the prevailing oxygen conditions change. Oral
thrush, yeast vaginitis, fungal infections in
various body organs are examples of such illnesses.
So, the health problems caused by yeast essentially
are problems rooted in oxygen dusfunction.
Dysfunctional Oxygen Signaling
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.
For additional reading on the subject, I suggest my
book Oxygen and Aging (2000), available at
www.aliacademy.org
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