Fermentation

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Anecdotal observations by John Thomas

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Fermentation: the incomplete conversion of a sugar (carbohydrate) to acids, gases or alcohol.

Overview

In the human body, when glucose sugars are unable to complete the Krebs Cycle and create the energy molecule ATP, the cell enters a condition of fermentation.

Lactic acid is know to cause muscle soreness from overwork or in athletes following hard workouts and competition.  Lactic acid is the product of incomplete conversion of glucose to ATP.

Fermentation in the cells takes place under conditions of low or no oxygen, high acidity and low pH.  Low pH (below 7.0) is called ACID, where acidity refers to total waste load in body tissues and fluids.

Fermentation is always involved in the manifestation of syndromes, disorders and disease, including the symptoms that precede and accompany a known or identified condition.

In the body, fermentation is the final step in the progression of symptomatic illness as it presents as serious degenerative disorders, such as: cancer, arthritis, cardiovascular, kidney and diabetes.

Aging is a condition of slow fermentation of the body at the cellular level.

As discussed here, please do NOT assume that all things “fermented” or the process of fermentation is always a bad thing.  Fermentation has it place, just NOT in the body at the cellular level.

Disease in the human body develops and eventually presents under conditions of restricted oxygen or outright anaerobism.

For example, cancer is a fungal condition manifesting in the body under conditions of acidity, low or no oxygen and fermentation of glucose sugars at the CELLULAR LEVEL.

Read Special Insights, Cancer, Acidity, Fermentation & pH in the Archive link below.

Suggestions

  1. Change your lifestyle and your diet.
  2. Embrace Young Again Club Protocols.
  3. Ask for help and be open to new ideas.

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