EK
Earthing and Grounding
Earthing is essentially ridding your body from free radicals, pollutions and heavy metals by discharging the body through direct contact with the earth. Sounds strange? Think about this, we electrically ground or “earth” almost all of our electrical appliances, our homes, planes, trains, buildings to protect them from over charging or electrical shock, so earthing the human body or human earthing is exactly the same except with reversed flow of electrons
Grounding or Earthing is defined as placing one’s bare feet on the ground whether it be dirt, grass, sand or concrete (especially when humid or wet). When you ground to the electron-enriched earth, an improved balance of the sympathetic and parasympathetic nervous system occurs.
The Earth is a natural source of electrons and subtle electrical fields, which are essential for proper functioning of immune systems, circulation, synchronization of biorhythms and other physiological processes and may actually be the most effective, essential, least expensive, and easiest to attain antioxidant.
Recipe for Grounding
Get a 3 ft piece of aluminum place on floor and allow both feet to be placed on the aluminum—this will cause a discharge— You can as well apply either a copper wire-or mesh or plate on the foil and again place both feet on the copper or if you have pieces one for each foot
And if you sit you may notice after about 15 minutes your less stressed –relaxed and may even feel a lessening of the lower back or joint issue—with the current chemtrailing and dumping of nanoparticulates in the air and landing on the ground as you walk and move you are building a charge in the body—and if you are in a city where the power lines are above you and the return line is below you then you will be in a circuit where if you go and barefoot then you may actually increase the charge rather then release this is another means of doing this
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Omega 3 –deadly and Not so Healthy
The source of some omega-3 fatty acids may be a health concern. Many large predatory fish contain toxic chemicals absorbed from pollution. Unfortunately, there is no way for a consumer to know what might be present in any particular fish, although some fish tend to have higher levels of contamination than others. Swordfish, shark, king mackerel, and tilefish (golden bass or golden snapper), for instance may contain high levels of mercury. Grouper, red snapper, and fresh or frozen tuna may have smaller amounts. -[F1]-Mercury[F2] poses the greatest risk to young children and unborn babies because of effects on the developing nervous system. Young children and women who are pregnant, trying to get pregnant, or nursing should not eat swordfish, shark, king mackerel, or tilefish. Fish that are lower in mercury such as canned light tuna, salmon, pollock, catfish, and shrimp are safer for children and women of childbearing age, but still should be limited to 2 servings per week. (White or albacore tuna should be eaten only once per week.)[F3] The precise risks and benefits of eating these fish are not known at this time. Experts recommend that adults vary the type of fish they eat as part of a healthy, balanced diet to reduce the chances of getting too many contaminants.–For men and middle-aged or older women (after menopause), the benefits of eating fish may outweigh the risks of mercury or other contaminants. Even so, experts suggest limiting intake of the most-contaminated fish to one serving per week.–Prolonged use of fish oil supplements can cause vitamin E deficiency, which is why vitamin E is added to many supplements. Fish liver oils (such as cod liver oil) can cause toxic levels of vitamins A and D if overused. Supplements may also cause fishy breath odor, belching, or abdominal bloating. They may also increase a tendency toward anemia in menstruating women. -Studies of rats that were fed large amounts of omega 3-fatty acid during pregnancy had offspring with poor weight gain, shorter life spans, and hearing problems later in life. Even though human studies have not been done, women who are pregnant or breast-feeding should talk to their doctors before adding extra omega-3 to their diets.
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Study confirms link between omega-3 fatty acids and increased prostate cancer risk
Consumption of fatty fish and fish-oil supplements linked to 71 percent higher risk
Fred Hutchinson Cancer Research Center
SEATTLE – A second large, prospective study by scientists at Fred Hutchinson Cancer Research Center has confirmed the link between high blood concentrations of omega-3 fatty acids and an increased risk of prostate cancer. –Published July 11 in the online edition of the Journal of the National Cancer Institute, the latest findings indicate that high concentrations of EPA, DPA and DHA – the three anti-inflammatory and metabolically related fatty acids derived from fatty fish and fish-oil supplements – are associated with a 71 percent increased risk of high-grade prostate cancer. The study also found a 44 percent increase in the risk of low-grade prostate cancer and an overall 43 percent increase in risk for all prostate cancers.–The increase in risk for high-grade prostate cancer is important because those tumors are more likely to be fatal.–The findings confirm a 2011 study published by the same Fred Hutch scientific team that reported a similar link between high blood concentrations of DHA and a more than doubling of the risk for developing high-grade prostate cancer. The latest study also confirms results from a large European study.—“The consistency of these findings suggests that these fatty acids are involved in prostate tumorigenesis and recommendations to increase long-chain omega-3 fatty acid intake, in particular through supplementation, should consider its potential risks,” the authors wrote.–“We’ve shown once again that use of nutritional supplements may be harmful,” said Alan Kristal, Dr.P.H., the paper’s senior author and member of the Fred Hutch Public Health Sciences Division. Kristal also noted a recent analysis published in the Journal of the American Medical Association that questioned the benefit of omega-3 supplementation for cardiovascular diseases. The analysis, which combined the data from 20 studies, found no reduction in all-cause mortality, heart attacks or strokes.–“What’s important is that we have been able to replicate our findings from 2011 and we have confirmed that marine omega-3 fatty acids play a role in prostate cancer occurrence,” said corresponding author Theodore Brasky, Ph.D., a research assistant professor at The Ohio State University Comprehensive Cancer Center who was a postdoctoral trainee at Fred Hutch when the research was conducted. “It’s important to note, however, that these results do not address the question of whether omega-3’s play a detrimental role in prostate cancer prognosis,” he said.–Kristal said the findings in both Fred Hutch studies were surprising because omega-3 fatty acids are believed to have a host of positive health effects based on their anti-inflammatory properties. Inflammation plays a role in the development and growth of many cancers. It is unclear from this study why high levels of omega-3 fatty acids would increase prostate cancer risk, according to the authors, however the replication of this finding in two large studies indicates the need for further research into possible mechanisms. One potentially harmful effect of omega-3 fatty acids is their conversion into compounds that can cause damage to cells and DNA, and their role in immunosuppression. Whether these effects impact cancer risk is not known.–The difference in blood concentrations of omega-3 fatty acids between the lowest and highest risk groups was about 2.5 percentage points (3.2 percent vs. 5.7 percent), which is somewhat larger than the effect of eating salmon twice a week, Kristal said.–The current study analyzed data and specimens collected from men who participated in the Selenium and Vitamin E Cancer Prevention Trial (SELECT), a large randomized, placebo-controlled trial to test whether selenium and vitamin E, either alone or combined, reduced prostate cancer risk. That study showed no benefit from selenium intake and an increase in prostate cancers in men who took vitamin E. –The group included in the this analysis consisted of 834 men who had been diagnosed with incident, primary prostate cancers (156 were high-grade cancer) along with a comparison group of 1,393 men selected randomly from the 35,500 participants in SELECT.
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Fish oil toxicity dangers
A possible consideration against the fish oil consumption is the quality of the supplements. Many supplements derive from a fish that may potentially carry dangerous levels of toxins which are potentially hazardous, carcinogenic and even fatal even at low levels of exposure over time. These include but not limited to
Dioxins – byproducts of industrial processes such as those used in manufacturing plants. Most are highly toxic compounds and are the major hazardous elements of the environmental pollution
PCBs (Polychlorinated biphenyls) – used in electronic devices and coolant fluids in production of transformers and electric motors
Mercury – a serving of fish may contain up to 1,000ppb of mercury, which is considered highly toxic if used in a daily diet
Nutrient spoilage – peroxides are byproduct of fish oil production
Raw fish oil production materials – these are other elements that are introduced into the fish oil contents during the production, that assist in processes of refining, concentration, extraction, storage and transportation
With daily consumption of the supplements, fish oil toxins may accumulate to dangerous levels and eventually cause an array of systemic illnesses that would be very difficult to diagnose and treat.
Another example of the real fish oil toxicity dangers was a lawsuit filed by the California environmental group in 2010 that presented an evidence of eight brands of the supplements that contained excessive levels of toxic substances in their omega-3 supplements. The vendors that were accused of poisoning their product consumers were Twinlab, CVS pharmacy, Nature Made, Rite Aid, GNC, Solgar, Now Health, and Omega Protein
[F4]Fish oil supplementation side effects and dangers associated with dietary fish oil supplements
Although omega-3 supplementation may seem like a logical choice for health benefits, too much of anything or even a modest consumption of fish oils may produce different effects on a human body. While the studies have connected the omega-3 fatty acids to improvement in certain conditions, most numbers represent a statistical calculation that does not always represent an accurate picture of the nutritional and physiological states of the studies’ participants.–Despite the numerous studies that have been praising the fish oil benefits, an extremely profitable 1.1 billion industry, the latest studies have been providing a different view on the omega-3 hype.
Some of the health risks associated even with the highest quality fish oil supplements are
Prostate cancer – Fred Hutchinson Cancer Research Center in Seattle conducted a study that those who had the highest concentration of EPA, DHA and DPA were at highest risk of prostate cancer
A review of 20 studies in the Journal of the American Medical Association found that consumption of fish oil supplements did not reduce the risk of heart attack or a stroke
BMJ group examined 38 studies and found that statistically those who ate 2 to 4 servings of fish week had reduction of stroke risk by only 6%. However, the results of the randomized trial studies did not reveal an actual significant reduction of heart attacks or strokes
A review of the long standing studies by Cochrane Collaboration resulted in conclusion that omega-3 pills have failed to prevent or improve cognitive decline conditions
The most common fish oil supplementation side effects are
Increased risk of bleeding in liver disease
Reduction of immune system function
Reactivation of herpes family viruses, resulting in cold sores, genital herpes and shingles
Gastrointestinal discomfort
Bloating
Itching
Gallbladder attacks in those who are predisposed
Nausea
Diarrhea
Skin rashes
Nosebleeds
Bipolar disorder symptoms aggravation
Depression
High or low blood pressure
Heartburn and Acid Reflux
Weight gain
Increase in blood glucose levels
Increase in cholesterol levels, specifically increase in harmful LDL cholesterol
Seafood allergy
Upper respiratory tract swelling
Implications in HIV/AIDS conditions
Increased risk of cancer in people with Familial adenomatous polyposis
Implications in pregnancy and breastfeeding
It is strongly recommended that fish oil supplements are takes only on a short term basis and under supervision of a doctor. The best long term benefits of consuming Omega-3 fats can be obtain via consuming a wild caught fish such as cod, salmon, tilapia and mahi. The farm raised fish should be avoided as its mostly raised with soy and corn.
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Fish Oils—What is not being Said
A systematic review of 20 studies published in JAMA The Journal of the American Medical Association found that neither eating fish for dinner nor taking fish oil supplements reduces the risk of stroke, heart attack or death.-A review published in the online journal BMJ examined data from 38 studies and found that eating two to four servings of fish a week reduced stroke risk by 6 percent compared with eating one serving or less, and having five servings a week reduced the risk by 12 percent. But the results of the randomized trials that used fish oil supplements showed no significant effect on risk.–A review of studies published on behalf of the Cochrane Collaboration concluded that fish oil pills failed to prevent or treat cognitive decline. Although many studies link consumption of fish oil to reduced depression, a 2011 meta-analysis by Yale University researchers debunked the idea that omega-3s alleviate the blues.
Experts caution that the latest research is not the final word on fish oils; at the very least, the science remains murky.
Toxins can be a problem
Although the good omega-3s reside in the fatty tissue of fish, that is also the very place where environmental contaminates bioaccumulate, which means that oil derived from these tissues may contain high concentrations of environmental contaminants.—Heavy metals such as arsenic, cadmium, lead and mercury come to us by way of industry and are not easily broken down, and thus end up throughout the environment at low levels, especially in fish. And fish oil. Adverse effects from ingesting heavy metals can include cognitive impairments, nervous system dysfunction, blindness, lack of coordination, deafness, development of certain cancers, irreversible liver and kidney damage and death. Along with heavy metals, there are also other toxic compounds that bioaccumulate in fish. Polychlorinated biphenyls (PCBs) can lead to skin problems, muscle spasms, chronic bronchitis and nervous system disorders; and dioxins and furans have been linked to a number of adverse health effects including skin, liver and immune system problems, endocrine and reproductive disruptions and the development of certain cancers.–One of the trickiest parts about navigating which fish to eat, for many people, is figuring out which fish have the least amount of toxins versus which fish are sustainable. To help with similar issues when selecting fish oil, you can check with the International Fish Oil Standards Program (IFOS) which is a third party toxin testing and accreditation program for omega-3 fish oil product–Fish oil supplements may cause nausea, diarrhea, loose stools, decreased appetite, constipation, vomiting and fat in the stool. Gastrointestinal side effects may be minimized if fish oils are taken with meals and if doses are started low and gradually increased.-There are rare reports of mania in patients with bipolar disorder or major depression. Restlessness and formication (the sensation of ants crawling on the skin) have also been reported.–Other potential side effects include loss of short-term memory, headache, hemolytic anemia, depression, somatic disorders, increased risk of colon cancer, nasopharyngitis, worsening of asthma symptoms, decreased physical activity, increased appetite, increased blood pressure and an uncomfortable feeling.–Omega-3 fatty acids may increase blood sugar levels. Caution is advised in patients with diabetes or hypoglycemia, and for those taking drugs, herbs, or supplements that affect blood sugar. Blood glucose levels may need to be monitored by a qualified healthcare professional, including a pharmacist.–
Omega-3 fatty acids may increase low-density lipoprotein cholesterol levels, may worsen symptoms for patients with ventricular tachycardia, may increase the risk of bleeding, and may decrease blood pressure.—disorders such as Alzheimer disease, Parkinson disease, ischemia,spinal cord trauma, and head injury. The purpose of this review is tosummarize and integrate the vast literature on metabolites generated by PLA2 for a wider audience. The authors hope that this discussion will jump−start more studies not only on the involvement of PLA2 in neurological disorders but also on the importance of PLA2−generated lipid mediators in physiological and pathological processes. Fish oil also changes one’s “immune system” in a way that is similar to what happens in many “AIDS” cases, for example: “…the anti−inflammatory effects of FO may be explained in part by a shift in the Th1/Th2 balance, due to the direct suppression of Th1 development, and not by enhancement of the propensity of CD4+ T cells to be polarized toward a Th2 phenotype…” Thus, the “anti−inflammatory” effect is “toxic,” that is, it prevents the body from protecting itself, and so it counteracts the effects of arachidonic acid overload syndrome by creating a condition that may be much worse –
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Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
Bente Lise Halvorsen and Rune Blomhoff*
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Abstract
Background
There is convincing evidence that replacing dietary saturated fats with polyunsaturated fats (PUFA) decreases risk of cardiovascular diseases. Therefore, PUFA rich foods such as vegetable oils, fatty fish, and marine omega-3 supplements are recommended. However, PUFA are easily oxidizable and there is concern about possible negative health effects from intake of oxidized lipids. Little is known about the degree of lipid oxidation in such products.
Objective
To assess the content of lipid oxidation products in a large selection of vegetable oils and marine omega-3 supplements available in Norway. Both fresh and heated vegetable oils were studied.
Design
A large selection of commercially available vegetable oils and marine omega-3 supplements was purchased from grocery stores, pharmacies, and health food stores in Norway. The content of lipid oxidation products were measured as peroxide value and alkenal concentration. Twelve different vegetable oils were heated for a temperature (225°C) and time (25 minutes) resembling conditions typically used during cooking.
Results
The peroxide values were in the range 1.04–10.38 meq/kg for omega-3 supplements and in the range 0.60–5.33 meq/kg for fresh vegetable oils. The concentration range of alkenals was 158.23–932.19 nmol/mL for omega-3 supplements and 33.24–119.04 nmol/mL for vegetable oils. After heating, a 2.9–11.2 fold increase in alkenal concentration was observed for vegetable oils.
Conclusions
The contents of hydroperoxides and alkenals in omega-3 supplements are higher than in vegetable oils.[F6] After heating vegetable oils, a large increase in alkenal concentration was observed.
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In “Modern Nutrition in Health and Disease” (by Shils and Young, 7th edition, page 102), for example, they say the “data certainly do not support the published assumption that n−3 fatty acids possess a specific retarding effect on atherogenesis… in rabbits at least, they seem to stimulate atherosclerosis.” The animals had liver damage as well as “Periportal fibrosis, lipogranulomas filled with lipofuscin, and bile duct hyperplasia.” The authors go on to say: “Other potentially harmful effects of 20:5 n−3 and 22:6 n−3 [that is, EPA and DHA] rich fish oils are neglected by the advocates of increased human consumption of fish oils. The pathologically increased bleeding times, as observed after aspirin ingestion, also occurs in Eskimos on a high fish oil diet.” The authors go on to talk about “a promoting role of [EPA/DHA] in the development of carrdiac necrosis and an increased sensitivity to catecholamine stress.” They then talk about extreme tocopherol (“vitamin E”) deficiency in animals and say that to repeat the experiments in humans might be dangerous. Another telling quotation: “…the most severe degree of atherosclerosis was observed in rabbits fed fish oil, with a similar trend in the [flax] oil group., rather than after feeding palm oil [F7]with its high concentration of palmitic and stearic acid [saturated fatty acids].” In the second addition of Maria C. Linder’s “Nutritional Biochemistry and Metabolism,” second edition, page 462, we learn of the “potential toxic effects of such fatty acids [the omega 3s in fish oil], causing inreased bleeding, ‘yellow fat disease,’ cardiac necrosis… as well as ulcers, platelet and immune malfunction…” Another interesting point about how toxic and potent fish oil is: “…fish oils may be…better than cyclosporine[F8] in suppressing the immune system They say: “…it has not been established that inake of omega−3 fish oils per so will reduce the risk of CHD [“heart disease”]. Furthermore, it is not known whether long−term ingestion of these PUFAs will lead to undesirable side effects. The information available does not support a rcommendation to use fish oil supplements to reduce the risk of CHD.” They also note that the use of the native Greenlander diet as an example of the supposed benefits of fish oil need to be considered more carefully, since these people “…usually die before middle age.” And they point out a basic and disturbing biochemical fact that many medical doctors are not even aware of, that is “…the extreme susceptibility of the omega 3 fatty acids in fish oil to oxidation.” — An excess of omega−3 fatty acid intake can allow uncontrolled bleeding and may cause hemorrhagic stroke… Overall, excessive consumption of omega−3 fatty acids as such can be as problematic as inadequate consumption. Currently, health experts do not recommend that healthy people use fish oil supplements… Biologist Ray Peat has cited much older studies, such as how dogs fed fish oil all died of cancer- Fifty years ago, it was found that a large amount of cod liver oil in dogs’ diet increased their death rate from cancer by 20 times, from the usual 5% to 100%. A diet rich in fish oil causes intense production of toxic lipid peroxides, and has been observed to reduce a man’s sperm count to zero.
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Real Fat Real Benefits
For example, Watkins, et al. found that the AA metabolite, PGE2, is responsible for bone degeneration, and that omega−3 fatty acids, as anyone who understands the biochemistry would know, block the formation of PGE2. But these researchers also found that: “Saturated fat intake led to increased bone density…” and that “…butter fat… reduced ex vivo bibe PGE2… and increased bone formation rates… compared to those given diets higher in n−6 [omega 6] fatty acids,” and they talk about how “saturated fatty acids… can benefit bone modeling.
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Anticancer effects of garlic and garlic-derived compounds for breast cancer control.
Anticancer Agents Med Chem. 2011 Mar 1;11(3):249-53
Authors: Tsubura A, Lai YC, Kuwata M, Uehara N, Yoshizawa K
Garlic and garlic-derived compounds reduce the development of mammary cancer in animals and suppress the growth of human breast cancer cells in culture. Oil-soluble compounds derived from garlic, such as diallyl disulfide (DADS), are more effective than water-soluble compounds in suppressing breast cancer. Mechanisms of action include the activation of metabolizing enzymes that detoxify carcinogens, the suppression of DNA adduct formation, the inhibition of the production of reactive oxygen species, the regulation of cell-cycle arrest and the induction of apoptosis. Selenium-enriched garlic or organoselenium compounds provide more potent protection against mammary carcinogenesis in rats and greater inhibition of breast cancer cells in culture than natural garlic or the respective organosulfur analogues. DADS synergizes the effect of eicosapentaenoic acid, a breast cancer suppressor, and antagonizes the effect of linoleic acid, a breast cancer enhancer. Moreover, garlic extract reduces the side effects caused by anti-cancer agents. Thus, garlic and garlic-derived compounds are promising candidates for breast cancer control.—PMID: 21269259 [PubMed – indexed for MEDLINE]
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Modulation of histone acetylation by garlic sulfur compounds.
Anticancer Agents Med Chem. 2011 Mar 1;11(3):254-9
Authors: Druesne-Pecollo N, Latino-Martel P
Preclinical studies have shown that fresh garlic extracts, aged garlic, garlic oil and specific organosulfur compounds generated by processing garlic could alter carcinogen metabolism, inhibit tumor cell growth through induction of cell cycle arrest or apoptosis, or angiogenesis. In particular, recent studies have suggested that anticarcinogenic effects of certain garlic compounds may implicate at least in part a modulation of histone acetylation, a process involved in the regulation of gene expression, resulting from the inhibition of histone deacetylase activity. The aim of this review is to describe available data on sulfur compounds from garlic and histone acetylation and to discuss their potential for cancer prevention. Available data indicate that garlic compounds could inhibit histone deacetylase activity and induce histone hyperacetylation in vitro as well as in vivo. Sparse studies provide evidence of an involvement of histone acetylation in modulation of gene expression by diallyl disulfide and allyl mercaptan. These effects were observed at high concentrations. Further investigations are needed to determine if the HDAC inhibitory effects of garlic organosulfur compounds might play a role in primary cancer prevention at doses achievable by human diet.–PMID: 21269249 [PubMed – indexed for MEDLINE]—Special Note— Acetylation is a reaction, usually with acetic acid, that introduces an acetyl radical into an organic compound—
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Chemical properties and mechanisms determining the anti-cancer action of garlic-derived organic sulfur compounds.
Anticancer Agents Med Chem. 2011 Mar 1;11(3):267-71
Authors: Cerella C, Dicato M, Jacob C, Diederich M
Organic sulfur compounds (OSCs) derived from plants, fungi or bacteria can serve as chemopreventive and/or chemotherapeutic agents and have been attracting medical and research interest as a promising source for novel anti-cancer agents. Garlic, which has long been used as a medicinal plant in different cultures due to its multiple beneficial effects, contains a consistent number of OSCs, the majority of which are currently under investigation for their biological activities. Experimental animal and laboratory studies have shown strong evidence that garlic OSCs may affect cancer cells by promoting early mitotic arrest followed by apoptotic cell death without affecting healthy cells. The ability of OSCs to hinder cancer cell proliferation and viability tightly correlates with the length of the sulfur chain. Current data support a mechanism of mitotic arrest of cancer cells due to the alteration of the microtubule network, possibly as a consequence of the high reactivity of sulfur atoms against the thiol groups of different cellular macromolecules controlling crucial regulatory functions. Taken together, these findings indicate a promising potential for the use of garlic-derived sulfur compounds in chemoprevention and chemotherapy.- PMID: 21269260 [PubMed – indexed for MEDLINE]
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Recipe For Garlic with Wine—Take a whole bulb of Garlic-Peeled and placed in blender or Manual Extractor ( wheat grass extractor) And add a 1 ¼- 1 ½ cup of white or red wine –Blend for 5-7 minutes then strain—add to GLASS container—utilize 1-3 tsp at a time—START OUT WITH 1 TSP—THIS IS POTENT—THIS will boost immune system—regulate cholesterol—fight cancer on several different levels—increase nitric oxide production—will have cycstein and resveratrol which respond to liver spleen-heart-lung-blood—and fats—may see improvement in hearing—will see more circulation ( add Vitamin B1 with this for those of you with Fibro or Restless leg syndrome or if diabetic) Increase immune response ( add 1-2 drops of lugols with this as well to boost the immune functions)
Recipe for Garlic and Vinegar– Take a whole bulb of Garlic-Peeled and placed in blender or Manual Extractor ( wheat grass extractor) And add a 1 ¼- 1 ½ cup of white or apple or balsamic or any vinegar of choice—blend and strain –again add to glass container —good fro digestion—regulating HCL production
Anti cancer remedy-anti fungal-anti parasitical-anti viral-anti bacterial
Recipe for Honey and Garlic—Take a whole garlic peeled place in blender—take 3-4 oz of honey—add 2 oz of aloe vera to this—blend til completely fused—then pour everything into a jar and utilize 1 tablespoon increments as needed—potent digestive and intestinal healant—nutritive—strengthening the lower organs and the organs for filtering and lymph system
Garlic Fermented Recipe- Take garlic and place in Jar of Vinegar and date this—shake occasionally—in 6-8 months blend and strain—you have fermented garlic—this will increase the Cysteine Levels and will have a more potent enzyme and Sulfur effect for fighting pathogens and fungi-bacteria or viral and microbial infections
Garlic Oil Recipe— Take a whole bulb of Garlic-Peeled and placed in blender or Manual Extractor ( wheat grass extractor) And add a 1 ¼- oil—use any oil of choice—olive—sunflower—coconut etc and add alcohol ( vodla- gin- white wine 2-3 oz) and then blend this at high speed for 10 minute total—this will heat the oil so be aware you may have to shut down the blender every 3-5 minutes—gauge by touchig the outer blender—if hot then stop blender-allow for cooling or stop process and pour into glass container—ORRR you can take the Garlic extract you made with the alcohol 1-2 oz and add to 3-4 oz of oil and blend for 5 minutes high speed—what you have is a fat regulating antibacterial-anti cancer-antifungal-anti viral anti parasitical regimen—you can as well use this for ear infections by swabbing the ear with this oil mix and then apply a cotton swab
( YT VID)Garlic and MSM—take 1 whole bulb of garlic and about 20 grams( 4 tsp ) of MSM and 1 1/2 cup of clear base alcohol( grappa-vodka-rum etc) mix all in blender and blend for 10 minutes-stop blender-strain ( per choice you can dump all the contents in glass container as well an allo it to seperate ) and use 1/4-1/2 tsp incrementally every 2-4 hours do til you see results—works well with tooth aches and infections of the lungs and liver and has a chelating agent in it to remove metals as well-good immune booster
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Copper Formulas
Copper salicylate
Copper is an essential trace mineral. All tissues of the body need it for normal metabolic functions. Sometimes there is too much of the inorganic form in drinking water (acid water flowing through copper pipes). It can then gradually accumulate in the body and lead to toxicity symptoms with signs of zinc deficiency, over-stimulation, psychosis and liver damage. However, in organic form as chelates or copper complexes it is excellent for reducing inflammations, strengthening connective tissue, restoring hair colour and the oxidative energy metabolism as well as fighting parasites and cancer and may sometimes improve brain and liver functions.—If you give animals a choice between drinking normal water and water in which a copper pipe has been immersed, they will reportedly prefer the high copper water. This helps to keep them free of parasites. Copper armbands are well known to reduce arthritis. Copper serum levels are elevated up to threefold above normal with inflammations and with many chronic and infectious diseases, apparently because the body mobilises all tissue stores of copper to fight the condition. During remissions the copper levels return back to normal.–The most effective anti-inflammatory agents are copper complexes. Commonly these are related to salicylic acid. In addition, copper ascorbate has strong anti-viral properties. Copper salicylate has a better anti-inflammatory effect than cortisone but without the side effects. In addition it has also good anti-cancer, anti-tremor and anti-convulsive properties, suitable for treatment of epilepsy and possibly Parkinson’s disease. Children with severe copper deficiency constantly have convulsive seizures. Another feature of severe copper deficiency is degeneration of the central nervous system. There are at least 6 important copper-dependent enzymes in the brain. One of these is required for the conversion of tyrosine into dopamine which is lacking in Parkinson’s disease. A copper enzyme is also needed for the synthesis of adrenalin (epinephrine).–In experiments copper salicylate prevented chemically induced skin cancers. Furthermore, a single application resulted in a 55% reduction in experimental animal tumours in 20 weeks. The main metabolic defect of cancer cells, according to Dr Johanna Budwig and other researchers, is a deficiency of the enzyme cytochrome oxidase. This causes a blockage in the cellular respiration or oxidative energy production of the affected cells. Budwig claims that plenty of linseed oil and sulphur amino acids (L-cysteine and especially L-methionine) help to correct this situation.–Cytochrome oxidase is a copper dependent enzyme and additional copper might be of further benefit. In the final stages of this oxidative energy production electrons are transferred to copper (II) and iron (III) in the cytochrome oxidase to form copper (I) and iron (II). In the last step these electrons are then transferred to oxygen, which now can attract hydrogen ions to form water. In cancer cells this transfer of electrons to oxygen is blocked and energy is being produced very inefficiently by converting glucose into lactic acid. However, practical experience has shown that copper is more important to prevent cancer or a regrowth of tumours and possibly with dormant tumours. If growing tumours are present, then copper is needed to form new blood vessels. Taking high amounts of zinc creates a relative copper deficiency and helps to prevent the formation of new blood vessels.—Copper salicylates have a similar action as superoxide dismutase (SOD) to protect cells from free radicals. Dr John R.J. Sorenson at the University of Arkansas has done most of the research work on copper complexes. In one of his publications he states that with the exception of Wilson’s disease, there are no chronic degenerative diseases in man known to result from non-industrial exposure to copper.—Dr Werner Hangerter, head of medicine at the University of Kiel, successfully used copper salicylates for over 20 years with more than 1100 patients with rheumatoid arthritis and other inflammatory conditions. Of 620 patients with rheumatoid arthritis 65% became symptom free and another 23% improved significantly, only 12% remained unchanged. With acute rheumatic fever 100% became symptom free. Also neuromuscular problems such as sciatica, neuralgia and cervical spine-shoulder problems responded very well. Even short-term treatment of rheumatoid arthritis resulted in long-term remissions or improvements.—The therapeutic potency and safety of the copper complexes of aspirin (acetyl-salicylic acid) and salicylic acid is much better than for aspirin itself or for inorganic copper. These complexes are 5 to 8 times more effective than aspirin but less toxic. The therapeutic index (the margin between effectiveness and toxic effects) has been stated as being significantly greater than for other anti-inflammatory drugs. While aspirin causes or aggravates peptic ulcers, the copper complexes have a better ulcer-healing effect than commonly used anti-inflammatory ulcer drugs. Harmful effects of aspirin, salicylic acid and similar drugs apparently arise because they bind copper in the body and cause a localised copper deficiency in the tissues.–Unfortunately, copper salicylate or other effective copper complexes are not normally available or only in very low doses, presumably because they cannot be patented. However, they are relatively easy to make for someone who wants to experiment. Order salicylic acid through a cooperating pharmacist and dissolve 2 g or about half a teaspoonful in half a litre of hot water.–Use covered glassware and distilled or de-ionised water and several pieces of copper with a large surface area immersed in it. Keep it warm, between 60º and 90ºC or just below boiling. Add more water as required and adjust the final volume to 500 ml. At first a light yellow-greenish colour develops, but at one point the colour considerably deepens. This may happen after 15 to 20 hours of heating and you may now let it cool and fill into a glass bottle.–Near the end of the heating process and during storage black copper oxide starts forming and slowly accumulates at the bottom. This is due to copper being converted from the original one-valent copper (I) salicylate to two-valent copper (II) salicylate. With this, the salicylic acid binds only half of the dissolved copper and the rest becomes copper oxide. The effectiveness of the solution does not seem to be affected by this and the amount of copper in the complex is not related to its potency. From time to time you may decant the solution from any settled copper oxide and crystals or filter it through tissue paper.—Copper (I) salicylate is a strong antioxidant and also appears to have good anti-inflammatory qualities, but all the published papers are on copper (II) salicylate. However the only data for a Cu (I) complex that I could find (penicillamine) showed it to have even stronger anti-inflammatory activity than the corresponding Cu (II) complex. Initially copper (I) will dominate in the self-prepared copper salicylate but the more copper oxide precipitates the more will copper (II) gain the upper hand. While salicylic acid only dissolves in hot water, copper (II) salicylate is easily soluble in cold water and is very stable and generally well tolerated when taken orally.–Copper salicylate is also excellent for external use as packs or rubs on sites of tumours and inflammation, also rubbing it on skin prone to skin cancer. To improve its skin absorption you may mix it with some aloe vera gel or follow the copper salicylate rub with some aloe vera.—For internal use with generalised inflammations or other indications 60 mg of copper salicylate have been used in clinical trials once or twice and up to four times daily. Try a teaspoonful (approximately 25 mg of copper salicylate) three times daily in liquids with meals, preferably under professional supervision. For short-term use you may also double this amount. When it produces the desired effect, cut back to a maintenance dose of 1 teaspoonful a day or interrupt the intake after 2 week
s to see what happens.–Copper (I) salicylate is a strong antioxidant and may interfere with oxygen therapy. Therefore, it is advisable to alternate periods of taking high doses of copper salicylate with periods of intensive oxygen therapy. However, external application of copper salicylate should still be fine during oxygen therapy.—-Another possibility of making copper salicylate yourself is by ingesting sodium salicylate and a copper chelate together. Copper salicylate then appears to form in the stomach. In some countries sodium salicylate is available as tablets, in others it may be obtained from a friendly chemist/pharmacist as a crystallised powder. Copper chelate, commonly as amino acid chelate or gluconate, may be available from a health food shop or over the Internet. Taking a 650 mg tablet of sodium salicylate together with 5 mg of copper in chelated form has reportedly eliminated severe arthritic pain. As maintenance dose a 350 mg tablet of sodium salicylate together with 2.5 mg of copper have been taken up to three times a day. If the sodium salicylate is available as powder, you may assume that a level teaspoonful is about 4 g. By dividing this into 6 equal portions you will have about 650 mg per portion.