This document compares the processes of alcoholic fermentation and inflammation. It notes that both involve oxidation accompanied by increased chemical activity and temperature, and that when allowed to run their natural courses they result in beneficial outcomes. However, when arrested or suppressed, negative consequences can ensue. Both processes involve microorganisms acting upon substrates - yeast on sugar solutions in fermentation, and microzymes/bacteria on waste matter in inflammation. The document outlines the similarities between the stages of fermentation and inflammation. It concludes that suppressing either process can lead to chronic, destructive conditions if the natural elimination processes are inhibited.