Anecdotal observations by John Thomas

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

Applied physiology definition: The process by which humans and animals make their own B-vitamins in the colon [large intestine].

Overview

Due to medications, vaccination, over-the-counter drugs, alcohol [especially wine!], junk food and food that lacks essential elements, and INABILITY TO FULLY DIGEST FOOD, humans lost the ability to ferment food and make B-vitamins.

Fermentation is the two-edged sword of food physiology, meaning, failure to properly ferment food results in alcohol production and acidification of the body’s terrain.  BUT, fermentation is critical to health and well-being.

At the cell level, when glucose sugars are unable to complete the Krebs Cycle and create the ‘cellular’ energy molecule ATP, cells enter a state of self-fermentation.

Lactic acid is known 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 and failure to non-thermally burn hydrogen.

Fermentation in the cells takes place under conditions of low oxygen, high acidity and low pH.  Low pH (below 7.0) is called ACID.  Acidity refers to hydrogen waste-load in body fluids [such as urine].  Excess hydrogen waste that is ‘bound’ in the tissues does not circulate, which is why sickly people [or people who are fighting for their lives against serious medical issues] will sometimes urine test ‘alkaline’ when in fact they are severely ACID-BOUND.

Acidity is ALWAYS involved in manifestation of all syndromes, disorders and dis-ease, including symptoms that precede and accompany diagnosed conditions.

At the cellular level, fermentation is the final step in progression of symptomatic illness as it presents with SERIOUS degenerative disorders, such as: cancer, arthritis, cardiovascular, kidney and diabetes.

Please do NOT assume that all things ‘fermented’ are a bad thing.  Fermentation has it place, just NOT in the body at the cellular level.  For example, natural vinegars [although acidic in pH] are powerful cleansers and supply much needed hydrogen ions for healthy metabolism.

The CORE ISSUE of fermentation revolves around your body’s ability to burn hydrogen contained in the food and water you consume.

FYI: cancer is a fungal condition manifesting under conditions of cellular and tissue acidity, poor fermentation of glucose sugars, and INABILITY TO FULLY DIGEST FOOD.

The correct remedy for dis-ease and premature aging [all aging is premature!] is the Terrain pH Protocol and the Digestion Trio.

Don’t forget it!

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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