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    Medium Chain Tryglycerides –MCT the Oil of choice
    MCTs improve the condition of Crohn’s Disease patients.– MCTs alleviate Duodenal Ulcers. — MCTs alleviate Gastric Ulcers. — MCTs help to prevent Gallstones (because MCTs can be reabsorbed and hydrolyzed without the use of Bile Acids or Pancreatic Lipase).– MCTs improve the condition of Ulcerative Colitis patients.
    CMCTs enhance Athletic Performance (especially when consumed in conjunction with Glucose) (by providing a rapid burst of Energy that sustains athletic output). Clinical studies using MCTs to improve Athletic Performance have involved the use of up to 86 grams of MCTs combined with 8.6 grams of Glucose. C– MCTs increase the Basal Metabolic Rate (BMR) by up to 40%. — MCTs alleviate Cirrhosis. C MCTs improve Glucose metabolism in Diabetes Mellitus Type 2 patients (possibly by increasing Insulin sensitivity). CMCTs provide the body with rapidly available Energy-MCTs are readily transported across Mitochondrial Membranes where they are used as a source of fuel for the rapid generation of Energy. –MCTs are a useful source of Energy for persons in which dietary Fat malabsorption is a problem.- MCTs alleviate acute and chronic Hepatitis. — MCTs help to prevent Hypoglycemia. — MCTs are a useful source of Energy for persons who have dysfunctional Livers.– MCTs help to prevent and treat Obesity by stimulating the process of thermogenesis (unlike many other dietary Fats, MCTs are inefficiently stored within the body’s Adipose Tissues, due to their rapid conversion to Energy) —- CMCTs are most effective for Obesity when used as a replacement for other types of Dietary Fats (rather than being used in addition to other types of Dietary Fats such as Long-Chain Saturated Fatty Acids).— CMCTs increase Stamina (especially when consumed in conjunction with Glucose) (by providing a rapid burst of Energy)–Clinical studies using MCTs to improve Stamina have involved the use of up to 86 grams of MCTs combined with 8.6 grams of Glucose.
    CMCTs reduce Appetite.– CMCTs stabilize Brain Wave patterns. MCTs alleviate Epilepsy (by stabilizing Brain Wave patterns). —MCTs Enhance the Function of these Substances—-Carbohydrates—MCTs stimulate the endogenous production of Glucose—Hormones MCTs enhance the release of Human Growth Hormone (hGH)—Clinical studies on children have demonstrated that MCTs increase the release of hGH within 60 minutes of MCTs ingestion and hGH levels remained elevated for three hours – the underlying mechanism for this hGH-releasing effect remains unknown.
    CMCTs increase the body’s absorption of Calcium. –MCTs increase the body’s absorption of Magnesium-
    CMCTs increase the body’s production of Adenosine Triphosphate (ATP).
    MCTs enhance the absorption and bioavailability of Vitamin E
    Most people commence MCT usage with an initial dosage of 2,375 mg – this is equivalent to ½ teaspoon of free-flowing liquid MCTs.—-The usual dosage of MCTs for Athletes is 14,250 mg per day – this is equivalent to one tablespoon of free-flowing liquid MCTs. Bodybuilders often take this dosage immediately prior to workouts.
    Lipases (enzymes) are able to digest MCTs very rapidly (due to their relatively short fatty acid chains which make them more water-soluble).
    MCTs require less Phosphatidylcholine and Bile Salts than other Fatty Acids for digestion.—-Instead of having to be transported by Chylomicrons in the Lymph Vessels, the Fatty Acids contained in MCTs are absorbed directly into Veins and are transported through the body by Albumin proteins.
    MCTs pass through Cell Membranes readily and are not stored as Adipose Tissue
    Capric Acid 30% –Caprylic Acid 68% — Lauric Acid 1% — Caproic Acid 1%
    Coconut Oil and Medium-Chain Triglycerides
    All fats and oils are composed of fat molecules called fatty acids. There are two methods of classifying fatty acids. The one you are most familiar is based on saturation. You have saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. The second method of classification is based on molecular size or length of the carbon chain in the fatty acid. You have short-chain fatty acids (SCFA), medium-chain fatty acids(MCFA), and long-chain fatty acids (LCFA). Another term you will often see in reference to fatty acids is triglyceride. Three fatty acids joined together make a triglyceride, so you may have short-chain triglycerides (SCT), medium-chain triglycerides (MCT), or long-chain triglycerides (LCT).—The vast majority of the fats and oils you eat, whether they are saturated or unsaturated or come from an animal or a plant, are composed of long-chain triglycerides. Probably 98 to 100% of all the fats we eat consist of LCT. Coconut oil is unique because it is composed predominately of MCT. The size of the fatty acid is extremely important because physiological effects of medium-chain fatty acids in coconut oil are distinctly different from the long-chain fatty acids more commonly found in our diet. It’s the MCT in coconut oil that make it different from all other fats and for the most part gives it its unique character and healing properties. Almost all of the medium-chain triglycerides used in research, medicine, and food products come from coconut oil.—
    Regardless of the condition, recovery requires good nutrition. Food scientists have long noted the nutritional benefits of medium-chain triglycerides. MCT from coconut oil are used in hospital formulas to feed the very young, the critically ill, and those who have digestive problems. It makes up a vital part of the solutions fed to patients intravenously or through a tube inserted down the throat. If you were ever given formula as a baby you took advantage of the health-promoting properties of coconut oil. MCT from coconut oil have been added to baby formula for decades.— MCT are easily digested, absorbed, and put to use nourishing the body. Unlike other fats, they put little strain on the digestive system and provide a quick source of energy necessary to promote healing. This is important for patients who are using every ounce of strength they have to overcome serious illness or injury. It’s no wonder why MCT are added to infant formulas. Actually, whether you were breast or formula fed as an infant you consumed MCT. Why? Because MCT are not only found in coconut oil but are natural and vital components of human breast milk. MCT are considered essential nutrients for infants as well as for people with serious digestive problems like cystic fibrosis. Like other essential nutrients, you must get them directly from the diet.—One of the first scientifically recognized benefits of MCT is the unique manner in which they are digested and utilized by the body. These fats provide nutritional benefits that can improve overall health of both the sick and the well, the young and the old. Even athletes are now using them to boost performance and control weight. Unfortunately, few foods nowadays contain MCT; the best source is coconut oil. By adding coconut oil to your diet you can literally eat your way to better health.
    Digestion and Nutrient Absorption
    The digestive health advantages of MCT) over LCT are due to the differences in the way our bodies metabolize these fats. Because the MCT molecules are smaller, they require less energy and fewer enzymes to break them down for digestion. They are digested and absorbed quickly and with minimal effort.—MCT are broken down almost immediately by enzymes in the saliva and gastric juices so that pancreatic fat-digesting enzymes are not even essential.1 Therefore, there is less strain on the pancreas and digestive system. Premature and ill infants especially whose digestive organs are underdeveloped, are able to absorb MCT with relative ease, while other fats pass through their systems pretty much undigested. People who suffer from malabsorption problems such as cystic fibrosis, and have difficulty digesting or absorbing fats and fat soluble vitamins, benefit greatly from MCT. They can also be of importance to people suffering from diabetes, obesity, gallbladder disease, pancreatitis Crohn’s disease, pancreatic insufficiency, and some forms of cancer.–As we get older our bodies don’t function as well as they did in earlier years. The pancreas doesn’t make as many digestive enzymes, our intestines don’t absorb nutrients as well, the whole process of digestion and elimination moves at a lower rate of efficiency. As a result, older people often suffer from vitamin and mineral deficiencies. Because MCT are easy to digest and improve vitamin and mineral absorption they should be included in the meals of older people. This is easy to do if the meals are prepared with coconut oil.—In the digestive system MCT are broken down into individual fatty acids (MCFA). Unlike other fatty acids, MCFA are absorbed directly from the intestines into the portal vein and sent straight to the liver where they are, for the most part, burned as fuel much like a carbohydrate. In this respect they act more like carbohydrates than like fats.2—Other fats require pancreatic enzymes to break them into smaller units. They are then absorbed into the intestinal wall and packaged into bundles of fat (lipid) and protein called lipoproteins. These lipoproteins are carried by the lymphatic system, bypassing the liver, and then dumped into the bloodstream, where they are circulated throughout the body. As they circulate in the blood, their fatty components are distributed to all the tissues of the body. The lipoproteins get smaller and smaller, until there is little left of them. At this time they are picked up by the liver, broken apart, and used to produce energy or, if needed, repackaged into other lipoproteins and sent back into the bloodstream to be distributed throughout the body. Cholesterol, saturated fat, monounsaturated fat, and polyunsaturated fat are all packaged together into lipoproteins and carried throughout the body in this way. In contrast, medium-chain fatty acids are not packaged into lipoproteins but go to the liver where they are converted into energy. Ordinarily they are not stored to any significant degree as body fat. Medium-chain fatty acids produce energy. Other dietary fats produce body fat.—-. Since it is rapidly absorbed, it can deliver quick nourishment without putting excessive strain on the digestive and enzyme systems and help conserve the body’s energy that would normally be expended in digesting other fats.
    Metabolism and Energy—. With MCT your body performs better because it has more energy and greater endurance. Because MCFA are funneled directly to the liver and converted into energy, the body gets a boost of energy. And because MCFA are easily absorbed by the energy-producing organelles of the cells, metabolism increases. This burst of energy has a stimulating effect on the entire body.—The fact that MCT digest immediately to produce energy and stimulate metabolism has led athletes to use them as a means to enhance exercise performance. Studies indicate this may be true. In one study, for example, investigators tested the physical endurance of mice who were given MCT in their daily diet against those that weren’t. The study extended over a six-week period. The mice were subjected to a swimming endurance test every other day. They were placed in a pool of water with a constant current. The total swimming time until exhaustion was measured. While at first there was little difference between the groups of mice, those fed MCT quickly began to out-perform the others and continued to improve throughout the testing period.3 Tests such as this demonstrated that MCT had the ability to enhance endurance and exercise performance, at least in mice.—In another study using humans, conditioned cyclists were used. The cyclists pedaled for three hours. During the last hour they were each given a beverage to drink. Those who received beverages containing MCT out performed the others. — If eaten regularly MCT can provide a boost in energy and performance of daily activities. –If you get tired in the middle of the day or feel you lack energy, adding coconut oil to your daily diet may provide you with a much needed boost to help carry you through.—Besides increasing your energy level, there are other very important benefits that results from boosting your metabolic rate: it helps protect you from illness and speeds healing. When metabolism is increased, cells function at a higher rate of efficiency. They heal injuries quicker, old and diseased cells are replaced faster, and young, new cells are generated at an increased rate to replace worn-out ones. Even the immune system functions better.—Several health problems such as obesity, heart disease, and osteoporosis are more prevalent in those people who have slow metabolism. Any health condition is made worse if the metabolic rate is slower than normal, because cells can’t heal and repair themselves as quickly. Increasing metabolic rate, therefore, provides an increased degree of protection from both degenerative and infectious illnesses.
    Nature’s Perfect Food—-Among all the foods in nature there is one that stands head and shoulders above all the rest. That food is mothers’ milk. Milk was designed by nature to supply all the nutrients a baby needs for the first year or so of life. It contains a perfect blend of vitamins, minerals, proteins, and fats for optimal growth and development. Without question breast milk is one of the wonders of nature.—Children who are breastfed not only take in important nutrients from the milk, but they also receive antibodies and other substances necessary to protect them against childhood illnesses such as ear infections, later in life. Breastfed children are healthier than those who are not. They have better teeth and jaw formation, they are less prone to allergies, have better digestive function, and are better able to fight off infectious disease. Research suggests that breastfed children may even develop higher intelligence. Recognizing the superiority of nature, scientists have attempted to make baby formula match mother’s milk as closely as possible.—An important component of breast milk is medium-chain fatty acids, principally lauric acid. Lauric acid is also the primary saturated fatty acid found in coconut oil. –Some of the important reasons medium-chain fatty acids are included in milk are improved nutrient absorption and digestive function. As noted earlier, pancreatic enzymes aren’t even necessary to digest them. They also help to regulate blood sugar levels. Another very important function is that medium-chain fatty acids protect the baby from harmful microorganisms. The baby’s immature immune system is supported by the antibacterial, anti-viral, anti-fungal, and anti-parasitic properties of these vital fatty acids. In fact, without these unique saturated fats, the baby would probably not survive long. It would become malnourished and highly susceptible to a myriad of infectious diseases.
    Milk Quality and MCT—-Milk that is rich in medium-chain fatty acids is vital for the healthy growth and development of the child. For this reason, MCT are added to most, if not all, baby formulas. Yet, these fatty acids are not exactly the same as those found naturally in mother’s milk.—-Just as the fatty acid content and quality of formula can be altered, so can human breast milk. Breast milk is, without question, the best choice of food for babies. Not all breast milk is the same however. The quality of the milk is influenced by the mother’s health and diet. Breast milk is made from the nutrients the mother consumes. If she doesn’t eat the right amount of nutrients, her body will pull them out of her own tissues. If the mother is deficient in these vital nutrients herself, then the milk she produces will also be deficient.—The mammary glands produce small amounts of all the medium-chain fatty acids, vital components in human breast milk. They are there because they are easy for an infant’s immature digestive system to absorb and utilize. They help give the baby the nutrients and energy it needs to grow and develop properly. Because they also have antimicrobial properties they give the infant some degree of protection against viruses such as HIV and herpes, bacteria such a chlamydia and H. pyloris, fungi such as Candida and protozoa such as giardia.—–Both animal and human studies have shown MCT to be an important component in mother’s milk for the proper growth and development of their offspring. For example, when pregnant and lactating pigs were fed diets containing either long-chain fatty acids (vegetable oil) or medium-chain fatty acids (coconut oil) there was a pronounced difference in the survival and growth rates. The piglets whose mothers received the MCT grew faster and healthier and had a survival rate of 68% compared to 32%. This was particularly true with piglets which were born underweight.5—-The same thing appears to happen in humans. For example, coconut oil was added to the formula of 46 very low-birthweight babies to see if supplementation was capable of enhancing their weight gain. The group with the coconut oil gained weight quicker. The weight gain was due to physical growth and not fat storage.6 The babies gained more weight and grew better with the coconut oil because their bodies were able to digest it easily. The vegetable oils, to a great extent, passed through their digestive tracts undigested and thus deprived them of the fat calories they needed for proper development. MCT not only allow infants to absorb needed fats but they improve the absorption of fat-soluble vitamins, minerals, and protein.7,8—Human milk fat has a unique fatty acid composition. The primary fat is saturated, comprising about 45-50 percent of the total fat content. The next most abundant fat is monounsaturated which makes up about 35 percent of the milk fat. Polyunsaturated fat comprises only 15-20 percent of the total. A significant portion of the saturated fat in human breast milk can be in the form of MCT. Sadly, many mothers produce very little. This can have dramatic consequences on the health of their children.—If breast milk does not contain enough MCT, an infant can suffer from nutritional deficiency and become vulnerable to infectious illness. Therefore, it is important that mother’s milk contain as much MCT as nature will allow. This can be done with diet. Given an ample supply of food containing medium-chain fatty acids, a nursing mother will produce a milk rich in these health-promoting nutrients.9 While cow’s milk and other dairy products contain small amounts, the foods richest in medium-chain fatty acids are the tropical oils, principally coconut oil.
    The levels of these antimicrobial fatty acids can be as low as 3 to 4 percent, but when nursing mothers eat coconut products (shredded coconut, coconut milk, coconut oil, etc.) the levels of MCT in their milk increase significantly. For instance, eating 40 grams (about 3 tablespoons worth) of coconut oil in one meal can temporarily increase the lauric acid in the milk of a nursing mother from 3.9% to 9.6% after 14 hours.10 The content of caprylic and capric acids are also increased. “This gives an important benefit,” says Mary G. Enig, Ph.D. an expert in lipid chemistry and Fellow of the American College of Nutrition. “The milk has increased amounts of the protective antimicrobials lauric acid and capric acid, which gives even greater protection to the infant.” If the mother consumes coconut oil every day while nursing, the medium-chain fatty acid content will be even greater.—Preparation by the mother should start before the baby is born. Pregnant women store fat to be used later in making their milk. After the baby is born the fatty acids stored in the mother’s body and supplied by her daily diet are used in the production of her milk. If she has eaten and continues to eat foods which supply ample amounts of MCFA, particularly lauric acid and capric acid (the two most important antimicrobial medium-chain fatty acids), her milk will provide maximum benefit to her baby. These mothers can have as much as 18 percent of the saturated fatty acids in their milk in the form of lauric and capric acids.—If the mother did not eat foods containing MCT and does not eat them while nursing, her mammary glands will only be capable of producing about 3 percent lauric acid and 1 percent capric acid. Her child will lose a great deal of the nutritional benefits as well as the antimicrobial protection the infant could have otherwise had.
    Protection from Illness—-One of the major characteristics of human breast milk is its ability to protect infants from a myriad of infectious illnesses during a time when their immune systems are immature and incapable of adequately defending themselves. The protective antimicrobial substances in milk that protect the child from a world teaming with infectious germs and parasites are the MCFA. There are some illnesses that even an adult with a healthy immune system may have difficulty fighting off. If the baby is not protected with an adequate amount of MCT in his or her milk, exposure to such an infection could result in serious illness.—When a nursing mother is infected with such an illness, her child is also vulnerable. Mothers infected by certain viruses can pass the infection on to their infants through breastfeeding. In these cases breastfeeding is not recommended. This is particularly true when the mother is infected with a dangerous virus such as HIV. Recent research has shown that mothers who include a source of lauric acid, such as coconut oil, in their diets have lower risk of infecting their nursing infants. The presence of the MCT in the milk lowers the level of the virus in the milk and thus helps lower the risk of transmission of the disease.—While HIV-infected mothers are usually advised not to breastfeed their young for fear that the virus may be transferred, there is no feasible option in some parts of the world. Many women in resource-poor areas do not have the financial means to buy infant formula. Breastfeeding is really their only option. Adding coconut products and coconut oil to the mother’s diet is the only practical defense these women have against passing the AIDS virus to their children.—
    It has been recommended that HIV-infected mothers who are breastfeeding consume 24-28 grams/day of lauric acid and 3-4 grams/day of capric acid to prevent the transfer of the virus. Since coconut oil is nearly 48 percent lauric acid and 7 percent capric acid, this requirement would be met if the mother ate about 50-55 grams ( 2 oz ) of coconut oil each day. A tablespoon is equivalent to 14 grams. So 31/2 tablespoons of coconut oil a day would provide the recommended amount of both lauric and capric acids.—Other viral infections such as those that cause measles, herpes, mononucleosis, and such are also a threat to nursing infants. Pregnant women and nursing mothers can help protect their children by eating an abundant amount of coconut oil or products that contain coconut oil, such as shredded coconut or coconut milk.
    Medium-Chain Triglycerides
    Medium-chain triglycerides (MCTs) are fats with an unusual chemical structure that allows the body to digest them easily. Most fats are broken down in the intestine and remade into a special form that can be transported in the blood. But MCTs are absorbed intact and taken to the liver, where they are used directly for energy. In this sense, they are processed very similarly to carbohydrates.—MCTs are different enough from other fats that they can be used as fat substitutes by people (especially those with AIDS) who need calories but are unable to absorb or metabolize normal fats.—MCTs have also shown a bit of promise for improving body composition and enhancing athletic performance.
    Sources—There is no dietary requirement for MCTs. Coconut oil, palm oil, and butter contain up to 15% MCTs (plus a lot of other fats). You can also buy MCTs as purified supplements.
    Therapeutic Dosages—MCTs can be eaten as salad oil or used in cooking. When taken as an athletic supplement, dosages around 85 mg daily are common.
    Therapeutic Uses— Preliminary evidence suggests that MCTs are a useful fat substitute for those who have difficulty digesting fat. This makes MCTs potentially helpful for people with AIDS, who need to find a way to gain weight but cannot digest fat easily.1,2 MCTs might theoretically be helpful for those who have trouble digesting fatty foods because they lack the proper enzymes (pancreatic insufficiency), but taking digestive enzymes appears to be more effective.3 Although this may sound paradoxical given the above, some evidence suggests that MCT consumption might also enhance the body’s natural tendency to burn fat.22-24,34 On this basis, the supplement has been proposed as a weight loss aid. Unfortunately, the results of studies have generally failed to find any weight loss benefits.25,26,29,31,32 Some studies have, however, found that use of MCTs might produce improvements in body composition (ratio of fat to lean tissue).29,31 A related supplement called structured medium- and long-chain triacylglycerols (SMLCT) has been created to provide the same potential benefits as MCTs, but in a form that can be used as cooking oil. In a preliminary double-blind trial, SMLCT has also shown some promise for enhancing body composition.30 — Athletes often sip carbohydrate-loaded drinks during exercise. MCTs may provide an alternative. Like other fats, they provide more energy per ounce than carbohydrates; but unlike normal fats, this energy can be released rapidly.14 A number of double-blind trials using MCTs for improving high-intensity or endurance exercise performance have been conducted, but the results have been thoroughly inconsistent.15-21 This is not surprising, as none of these studies enrolled enough participants to provide trustworthy results—Athletes often sip carbohydrate-loaded drinks during exercise. MCTs may provide an alternative. Like other fats, they provide more energy per ounce than carbohydrates; but unlike normal fats, this energy can be released rapidly.14 A number of double-blind trials using MCTs for improving high-intensity or endurance exercise performance have been conducted, but the results have been thoroughly inconsistent.15-21 This is not surprising, as none of these studies enrolled enough participants to provide trustworthy results
    One placebo-controlled study found hints that use of MCTs by people with type 2 diabetes might improve insulin sensitivity and aid weight loss.35
    What Is the Scientific Evidence for Medium-Chain Triglycerides?
    Fat Malabsorption
    A double-blind, placebo-controlled study on 24 men and women with AIDS suggests that MCTs can help improve AIDS-related fat malabsorption.11 In this disorder, fat is not digested; it passes unchanged through the intestines, and the body is deprived of calories as well as fat-soluble vitamins. —The study participants were split into two groups: one received a liquid diet containing normal fats, whereas the other group received mostly MCTs. After 12 days, the participants on the MCT formula showed significantly less fat in their stool and better fat absorption than the other group.— Another double-blind study found similar results in 24 men with AIDS-related fat malabsorption.12 — The body depends on enzymes from the pancreas to digest fat. In one study, individuals with inadequate pancreatic function due to chronic pancreatitis appeared to be better able to absorb MCTs than ordinary fatty acids.13 However, this didn’t turn out to mean much on a practical basis because, without taking extra digestive enzymes, they could only just barely absorb the MCTs; whereas, if they took digestive enzymes, they absorbed ordinary fats as well as MCTs without difficulty. –Safety Issues–Studies in animals and humans tell us that MCTs are quite safe when consumed at a level of up to 50% of total dietary fat.28,33 However, some people who consume MCTs, especially on an empty stomach, experience annoying (but not severe) abdominal cramps and bloating— The maximum safe dosage of MCTs in young children, pregnant or nursing women, or people with serious kidney or liver disease has not been established
    1. Craig GB, Darnell BE, Weinsier RL, et al. Decreased fat and nitrogen losses in patients with AIDS receiving medium-chain-triglyceride-enriched formula vs those receiving long-chain-triglyceride-containing formulas. J Am Diet Assoc. 1997;97:605-611.
    2. Wanke CA, Pleskow D, Degirolami PC, et al. A medium chain triglyceride-based diet in patients with HIV and chronic diarrhea reduces diarrhea and malabsorption: a prospective, controlled trial. Nutrition. 1996;12:766-771.
    3. Caliari S, Benini L, Sembenini C, et al. Medium-chain triglyceride absorption in patients with pancreatic insufficiency. Scand J Gastroenterol. 1996;31:90-94.
    4. Bach AC, Babayan VK. Medium-chain triglycerides: an update. Am J Clin Nutr. 1982;36:950-962.
    5. Jeukendrup AE, Saris WHM, Schrauwen P, et al. Oxidation of orally ingested medium chain triglyceride (MCT) during prolonged exercise [abstract]. Med Sci Sports Exerc. 1995;27(suppl 5):S101.
    6. Anderson O. Putting medium-chain triglycerides in your sports drink can increase your endurance. Nutr Sci News. 1994;6:6-7.
    7. Signore JM. Ketogenic diet containing medium-chain triglycerides. J Am Diet Assoc. 1973;62:285-290.
    8. Krotkiewski M. Value of VLCD supplementation with medium chain triglycerides. Int J Obes Relat Metab Disord. 2001;25:1393-1400.
    9. Yost TJ, Eckel RH. Hypocaloric feeding in obese women: metabolic effects of medium-chain triglyceride substitution. Am J Clin Nutr. 1989;49:326-330.
    10. Geliebter A, Torbay N, Bracco EF, et al. Overfeeding with medium-chain triglyceride diet results in diminished deposition of fat. Am J Clin Nutr. 1983;37:1-4.
    11. Craig GB, Darnell BE, Weinsier RL, et al. Decreased fat and nitrogen losses in patients with AIDS receiving medium-chain-triglyceride-enriched formula vs those receiving long-chain-triglyceride-containing formulas. J Am Diet Assoc. 1997;97:605-611.
    12. Wanke CA, Pleskow D, Degirolami PC, et al. A medium chain triglyceride-based diet in patients with HIV and chronic diarrhea reduces diarrhea and malabsorption: a prospective, controlled trial. Nutrition. 1996;12:766-771.
    13. Caliari S, Benini L, Sembenini C, et al. Medium-chain triglyceride absorption in patients with pancreatic insufficiency. Scand J Gastroenterol. 1996;31:90-94.
    14. Bach AC, Babayan VK. Medium-chain triglycerides: an update. Am J Clin Nutr. 1982;36:950-962.
    15. Anderson O. Putting medium-chain triglycerides in your sports drink can increase your endurance. Nutr Sci News. 1994;6:6-7.
    16. Jeukendrup AE, Saris WHM, Schrauwen P, et al. Oxidation of orally ingested medium chain triglyceride (MCT) during prolonged exercise [abstract]. Med Sci Sports Exerc. 1995;27(suppl 5):S101.
    17. Jeukendrup AE, Thielen JJ, Wagenmakers AJ, et al. Effect of medium-chain triacylglycerol and carbohydrate ingestion during exercise on substrate utilization and subsequent cycling performance. Am J Clin Nutr. 1998;67:397-404.
    18. Misell LM, Lagomarcino ND, Schuster V, et al. Chronic medium-chain triacylglycerol consumption and endurance performance in trained runners. J Sports Med Phys Fitness. 2001;41:210-215.
    19. Satabin P, Portero P, Defer G, et al. Metabolic and hormonal responses to lipid and carbohydrate diets during exercise in man. Med Sci Sports Exerc. 1987;19:218-223.
    20. Van Zyl CG, Lambert EV, Hawley JA, et al. Effects of medium-chain triglyceride ingestion on fuel metabolism and cycling performance. J Appl Physiol. 1996;80:2217-2225.
    21. Krotkiewski M. Value of VLCD supplementation with medium chain triglycerides. Int J Obes Relat Metab Disord. 2001;25:1393-1400.
    22. Seaton TB, Welle SL, Warenko MK, et al. Thermic effect of medium-chain and long-chain triglycerides in man. Am J Clin Nutr. 1986;44:630-634.
    23. Scalfi L, Coltorti A, Contaldo F. Postprandial thermogenesis in lean and obese subjects after meals supplemented with medium-chain and long-chain triglycerides. Am J Clin Nutr. 1991;53:1130-1133.
    24. Baba N, Bracco EF, Hashim SA. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium chain triglyceride. Am J Clin Nutr. 1982;35:678-682.
    25. Krotkiewski M. Value of VLCD supplementation with medium chain triglycerides. Int J Obes Relat Metab Disord. 2001;25:1393-1400.
    26. Yost TJ, Eckel RH. Hypocaloric feeding in obese women: metabolic effects of medium-chain triglyceride substitution. Am J Clin Nutr. 1989;49:326-330.
    27. Geliebter A, Torbay N, Bracco EF, et al. Overfeeding with medium-chain triglyceride diet results in diminished deposition of fat. Am J Clin Nutr. 1983;37:1-4.
    28. Traul KA, Driedger A, Ingle DL, et al. Review of the toxicologic properties of medium-chain triglycerides. Food Chem Toxicol. 2000;38:79-98.
    29. Tsuji H, Kasai M, Takeuchi H, et al. Dietary medium-chain triacylglycerols suppress accumulation of body fat in a double-blind, controlled trial in healthy men and women. J Nutr. 2001;131:2853-2859.
    30. Matsuo T, Matsuo M, Kasai M, et al. Effects of a liquid diet supplement containing structured medium- and long-chain triacylglycerols on body fat accumulation in healthy young subjects. Asia Pac J Clin Nutr. 2001;10:46-50.
    31. St-Onge MP, Ross R, Parsons WD, et al. Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men. Obes Res. 2003;11:395-402.
    32. St-Onge MP, Bourque C, Jones PJ, et al. Medium- versus long-chain triglycerides for 27 days increases fat oxidation and energy expenditure without resulting in changes in body composition in overweight women. Int J Obes Relat Metab Disord. 2003;27:95-102.
    33. Nosaka N, Kasai M, Nakamura M, et al. Effects of dietary medium-chain triacylglycerols on serum lipoproteins and biochemical parameters in healthy men. Biosci Biotechnol Biochem. 2002;66:1713-1718.
    34. Beermann C, Jelinek J, Reinecker T, et al. Short term effects of dietary medium-chain fatty acids and n-3 long-chain polyunsaturated fatty acids on the fat metabolism of healthy volunteers. Lipids Health Dis. 2003 Nov 17 [Epub ahead of print].
    35. Han JR, Deng B, Sun J, et al. Effects of dietary medium-chain triglyceride on weight loss and insulin sensitivity in a group of moderately overweight free-living type 2 diabetic Chinese subjects. Metabolism. 2007;56:985-991.


    Ribo Rash
    (flavour enhancer 635 or ribonucleotides E635, 627, 631)
    Welcome to our special feature on the effects of new additive ribonucleotides (flavour enhancer 635, a mixture of 631disodium guanylate and 627disodium inosinate), which cause what we call–Ribo Rash. This set of additives seems to be very different from all other additives. As well as the usual effects of food additives (such as children’s behaviour problems, headaches, heart palpitations, irritable bowel symptoms) this group can cause an unbearably itchy rash or welts and/or possibly life-threatening swelling of the lips and tongue up to 48 hours after consumption. The rash can come and go and last for up to two weeks and can affect people who have never in their lives before suffered from itchy rashes. The delayed long-lasting reaction means that most people don’t realise the cause of their symptoms. Some consumers have suffered an unbearably itchy rash for years before identifying these additives as a problem. In some people and possibly–unborn babies, a reaction to 635 seems to have triggered severe multiple food intolerance.—-Flavour enhancer 635 (ribonucleotides) was approved in Australia in December 1994. This new additive is a combination of disodium guanylate (627, originally isolated from sardines, now made from yeasts) and disodium inosinate (631, originally isolated from the Bonito fish, now made from yeasts). As a group, these additives are known collectively as ribonucleotides, nucleotides or scientifically as ‘the 5 prime nucleotides’. In the USA, these additives are called Food Flavor Enhancers Disodium Inosinate (DSI or IMP), Disodium Guanylate (DSG or GMP), and the combination of IMP and GMP (I&G). IMP, GMP and I&G are also known as nucleotides. Reactions can range from a single itchy rash to life-threatening swelling of the lips and tongue. If you eat these additives once a week or more, you may appear to have a chronic rash. You don’t need a history of rashes or food allergy. Anyone can be affected. Effects of MSG increased 10-15 times Scientists have recently found that the flavour enhancing effect of MSG is increased up to 10 to 15 times when MSG is used in combination with ribonucleotides. See ‘Yeast Extracts: production, properties and components’ by Rolf Sommer, paper given at the 9th International Symposium on Yeasts, Sydney, August 1996,–‘No added MSG’ MSG (monosodium glutamate) is normally listed as flavour enhancer 621, but can also be listed as hydrolysed vegetable protein (HVP), hydrolysed plant protein (HPP), ‘yeast extract’ or even ‘natural flavour’. Many products claiming no added MSG will contain ribonucleotides as well as a source of natural glutamates. Not for babies and young children–Ribonucleotides are not permitted in foods intended specifically for infants and young children, and people who must avoid purines for conditions such as gout are advised to avoid these additives.
    Reactions to nucleotides can range from a single itchy rash to life-threatening swelling of the lips and tongue. If you eat these additives once a week or more, you may appear to have a chronic rash. You don’t need a history of rashes or food allergy. Anyone can be affected. Some people are affected by the more usual reactions to food additives – irritability, children’s behaviour problems, headaches, irritable bowel symptoms – but what makes these additives different is the number of rash reactions in people who are usually affected in other ways. Reactions to ribonucleotides are difficult to identify because they are not a true allergy. They can occur within minutes or can be delayed for hours or even days.
    Most doctors, allergists and dermatologists appear to have no knowledge of the effects of these additives. Symptoms have been variously misdiagnosed as a virus (including chickenpox and pityriasis), psoriasis, shingles, chronic eczema, dermatitis, dandruff, allergy to soaps and detergents, food allergy “but it could be any one of a thousand foods, you’ll never work it out”, a “non-specific reaction which will eventually disappear”, hypersensitive vasculitis, allergy to sunlight (rash on face and neck), pregnancy, menopause, ’emotional’, foot-and-mouth disease (rash inside mouth), ideopathic anaphylaxis, and “it couldn’t be a food additive because the reaction wouldn’t last that long”.
    WHAT TO LOOK FOR**********************************
    1. You are any age, either sex.
    2. You may have never noticed a reaction to food before.
    3. Your reaction may be:
    * itch without rash
    * mild to severe itchy rash (the itch may be unbearable and prevent sleep)
    * mild to severe swelling of the lips, throat and eyes (technically called angioedema) with or without rash. Swelling of the lips, throat and tongue can interfere with breathing – seek medical help.
    * loss of consciousness due to the above
    * other common food intolerance symptoms, such as irritability, children’s behaviour problems, difficulty falling asleep, headaches, irritable bowel symptoms including sudden diarrhoea, and alarming heart palpitations
    4. You have eaten foods containing 635, 627 or 631 minutes or up to 48 hours or more (can be the previous day or two) before the onset of the symptoms.
    5. You may have eaten these foods before safely but in smaller quantities or the food manufacturers may have just starting using these additives.
    6. The rash can last for a week or two or even longer. It may come and go and travel over the body during that time.
    7. If you eat products containing 635, 627 or 631 at least once week, you will appear to have a chronic condition which can last for years.
    8. Breastfed babies can be affected by this additive passing through breastmilk. The rash may be misdiagnosed as infantile eczema.
    9. After you have suffered a 635 reaction, you may find you have developed a sensitivity to other food chemicals. You may need to do a full low-chemical elimination diet to find out which other food chemicals cause problems. Ask for our list of experienced dietitians and further information from [email protected]
    Look for 635, 627 and 631 in tasty processed foods such as:
    · instant noodles, flavoured chips, CCs corn chips
    · flavoured (eg BBQ, chicken) biscuits and rice crackers
    · packet or canned soups or stocks and stock cubes
    · pies, party pies, sausage rolls
    · some instant mashed potato
    · seasoning in the stuffing of supermarket fresh chickens
    · flavouring salt added to hot chips or rotisseried chickens
    · flavour added to frozen turkey
    · pre-prepared or instant sauces, gravies and meals
    · salad dressing, Greenseas salsa-flavoured tuna
    · Devondale Light with Calcium
    · pasta meals including macaroni cheese
    · marinated meat from your butcher
    · sausages from your supermarket or butcher
    · some fast foods such as chicken, chips, batter for fish, Hungry Jack’s vegie burger
    . check even fresh chicken labels closely as there have been some recent reports
    . seafood extenders
    In the USA, food flavor enhancers are most commonly used in dehydrated soups and gravies; canned meat, sausage and fish; soups and gravies; fish (preserved); sausage; prepared meals; tomato sauce and ketchup; mayonnaise; snack foods (mix in salt); soy sauce; crab, prawn and shellfish (preserved); Asian cuisine; prepared vegetables and a variety of other products.
    More information from
    You may be able to eat a certain quantity of these additives – eg a packet of flavoured chips every day – safely, but just a small amount more may cause a big reaction.
    Avoid ribonucleotides, sodium guanylate or sodium inosinate (flavour enhancers 635, 627 or 631). Some people find they do better if they avoid all 600 numbers including MSG 621. You will have to:
    * read labels
    * ask about ingredients in fresh unlabelled foods such as sausages, sandwiches and prepared meats
    * phone restaurants before you visit (ask to speak to the chef)
    * talk to your child’s teachers and carers
    * teach your child which foods to avoid at parties and when visiting friends
    * Calamine lotion
    * White antihistamine tablets like Claratyne. Telfast is OK too.
    * If you are desperate, your doctor can prescribe cortisone cream. Some people need oral steroids or adrenaline.
    * Tell us. We are keeping a register of reactions. We have been lobbying the national food authority (FSANZ) to investigate the
    effects of ribonucleotides for years.
    * Tell others.
    * Politely inform the food supplier or manufacturer of your reaction. They will probably deny it, tell you to consult your doctor (who almost certainly knows nothing about these reactions) and possibly be very rude, but the more complaints they get, the more they are likely to listen.
    Reactions can occur up to 48 hours or more after eating this additive. One woman ate rotisseried chicken on Friday evening, started itching in bed on Saturday night and got up on Sunday morning to find she was covered in an unbearable itchy rash. She blamed the food last eaten (Saturday night’s meal) and phoned to enquire about preservative in wine. It was only when we went back through everything eaten in the last two days that we found the culprit.
    Food Standards Australia New Zealand (FSANZ, is in charge of approving food additives. FSANZ acknowledges that a certain percentage of the population will suffer adverse reactions to food additives. FSANZ policy is that people who are affected should read labels and avoid the food additives which affect them. Although this sounds reasonable, unfortunately, the majority of people who are affected by ribonucleotides – and their health advisors – don’t realize the cause of their problem and therefore can’t choose to avoid them.
    At present in Australia there is no government-funded institution that is prepared to accept consumer complaints about adverse reactions to food additives. The government regulator Food Standards Australia New Zealand (FSANZ) doesn’t want to know – see their letters and responses here. We recommend you report your reaction politely to the manufacturer of the product. They are likely to deny the effect, but in the long term they will change.
    Other additives and natural food chemicals can also cause rashes. For more information, see
    Reader reports
    Commercial rotisseried chicken
    The latest report of a reaction to flavour enhancer 635 involves commercial rotisseried chicken. Remember that reactions can occur up to 30 hours later or more. A woman ate rotisseried chicken on Friday evening, started itching in bed on Saturday night and got up on Sunday morning to find she was covered in an unbearable itchy rash. Of course she blamed the food last eaten (Saturday night’s meal) and phoned to enquire about preservative in wine. It was only when we went back through everything eaten in the last two days that we found the culprit.
    “A maddening itch”
    In response to the articles I have seen on your website, I am 99% sure that my 30-year-old husband has a nasty reaction to 635. He had been complaining of a maddening itch at night on occasion, like he was shedding skin, and it was almost impossible for him to sleep. The last time it happened he had eaten Maggi 2-minute noodles earlier in the day. It was serendipity that a few days earlier I had been researching food additives in relation to migraines and found mention of the dreaded 635 and then thought to check the labels on everything he had eaten. We now consciously avoid anything containing 635, and to date he has been itch free. – Rhonda, by email
    “I’m 56 and another victim of 635”
    “Congratulations on an excellent website, I wish I’d found it a few months ago when I was scratching myself until I was bleeding from the worst rash I have ever had. Just in case some people think that food additives only affect children, I’m 56 and another victim of 635.–“I believe that packet soup was what triggered the rash, then things like BBQ chicken from Woolies, pizza and even KFC, although I can’t prove that it contains 635 (but I bet it does) … The most amazing thing is that neither my allergist nor my dermatologist had heard of 635. I could have saved the $1000 that I spent at the specialists. My allergy specialist says I cannow safely eat those foods again because the rash has gone but I won’t be charging into a 635 diet to see if it comes back. Nine months of hell was long enough for me.”
    Here is a typical response:
    “I ate just a few CC’s at a staff function. Within an hour I had a red rash and itch like that from a caterpillar inside my right elbow. By the time I went to bed I was scratching myself all over the armpit and upper body. Having a shower really made it go, across my chest and up my neck on the right. The next morning at an aerobics class I had a red rash over my entire right body from the waist up to my neck, where it formed an unsightly and extremely itchy vivid red highwater mark around my neck. “Three days later I still have lumps and itches in my right armpit and up to my face. I seem to have become hypersensitised to other allergens that rarely affect me, sneezing, scratching and itching. If I hadn’t seen this all happen to my son I wouldn’t believe that it was caused by such a small amount of an additive. And I know that it will last a week, based on his experience.”
    And here’s one that appears to be anaphylactoid:
    “I have a story regarding flavour enhancer 635 from the eight-year old boy next door. “Last year he ate a pie bought from a bakery shop near his mother’s workplace. Not only did he get the skin reaction he also suffered a life-threatening anaphylactic-type reaction with swelling of mouth, tongue and throat. The doctor (fortunately a doctor’s surgery was just around the corner) who treated him said that he was probably a matter of minutes away from death. He remained on antihistamines for weeks and missed a lot of school. For days his lips protruded four inches or so! The family was unable to find out what was in the pie and so the cause of the reaction remained a mystery. “A little over a month ago this child was given two or three CC’s by a friend at school. Within a short time his arms were itching and his chest was covered in red and white wheals. This reaction was not as severe as the pie incident (the dose was no doubt much lower). I think that reaction took a week to subside. “His mother has commented that this boy has had no problems of this kind until last year, although he does have a history of mild asthma. “It wasn’t until I was looking through your web site that I found the more-than-likely culprit. The family is very grateful. Once again “THANK YOU! Surely 635 cannot go on being legal – if it was a drug it would be taken off the market or used, if deemed necessary, with extreme caution under hospital conditions, I’m sure! These detailed anecdotes are backed up by e-mails from all over Australia and New Zealand about the effects of this additive. There appears to be nothing in the scientific literature about these effects of this additive.
    Here are some brief stories:
    Soon after its introduction an NT pediatrician asked us which ingredient in Maggi two minute noodles could cause ‘a dramatic skin eruption’ in a four year old boy nearly 6 year old girl from NT developed an intensely itchy skin rash 24 hours after a class party with party pies, pediatrician at hospital prescribed Phenergan, 3 others in class with milder rashes 55 year old woman from SA, developed a dramatic rash that lasted two weeks after eating Gibbs party pies, antihistamines were not very effective 13 yo boy from NT developed an intensely itchy skin rash from the soles of his feet to the top of his head after eating a pie at a friend’s place, the contents of the pie could not be determined 11 yo boy from NT developed an intensely itchy skin rash from 30 hours after eating party pies at a class party, the rash spread from chest to feet, then from chest to top of head, reappearing for 10 days. Missed one week of school. One other in class with milder rash. 2 yo girl from Victoria, developed a dramatic all-over itchy skin rash after eating Maggi instant noodles for dinner. Rushed to emergency room at midnight, needed antihistamines for two weeks. The family’s regular brand of noodles (all the same ingredients except for 635) do not affect her. 50ish woman from NT, developed a mild but persistent skin rash after changing brand of frozen pie eaten once a week. New brand contains 635. 40ish man from Qld, developed constant itchy rash over the last two years, eats CC’s corn chips (containing 635) every day 50ish man from NT developed a dramatic itchy rash within hours of eating “a few” CCs corn chips. A pregnant woman in the NT who developed all-over itching was told it was due to pregnancy. Sure enough, after the birth, the itching stopped. When the baby was four months old, the woman watched a grand final on TV with a plate of party pies to hand – the first time she’d eaten them since having the baby, although she had eaten them constantly during the pregnancy. The next day the itching started again. 8 yo boy from NT, ate one packet of Lays Country Style Sour cream and Onion chips on Easter Saturday (wanting the Pokemon card inside). The next day he ate another half a packet and developed a “head to toe itchy rash like a map of Australia, huge and bumpy” according to pharmacy assistant. Eyelids started to swell. He presented to a pharmacy with the chip packets and his parents saying, “we think it was these”. Contents included 635.
    Here are some more detailed stories:
    “I woke up at 3.30am on a Sunday covered with a rash, particularly bad on arms and torso. My face was very swollen and lumpy. The rash was terrible, the facial swelling was quite frightening and I felt as though I was gasping for air at times. My doctor said because it was all over my body, it was likely something I had eaten. The only thing different I had was a vegie burger from Hungry Jacks that I ate shortly before going to sleep. I went back later and asked about the ingredients. The only thing that I was not sure that I had eaten before was additive 635 (it was the only additive). I’ve never experienced a reaction like this. In the past, when I have had allergic reactions, the result has been hives, not rash, and always cured quickly by an antihistamine tablet. This time I had to take a course of antihistamines and steroids. I assure you I won’t be consuming this 635 again. It has been a most distressing experience for me and caused me to cancel my holiday. It is almost incomprehensible that this additive is allowed (without any sort of warning) if this sort of reaction can occur.” (Brisbane) “My 16yr old son had a bout of hives last year. Covered his arms, legs and body in large swollen itchy welts. Telfast 180mg stopped the itching and reduced the swelling, but we could still see the red welts. For almost a week he woke each morning with the welts raised and itching again. We couldn’t identify anything different in his diet or environment. Two weeks later he had another outbreak, similar in intensity. But this time I realised that both times it happened after he had worked an 8hr shift at a charcoal chicken shop. He has worked at this shop for over a year, and eaten there with no problems. However, it was unusual for him to eat both lunch and dinner at work, and for him to choose chicken and chips, smothered in gravy, for both meals in one day. He read through the ingredients of everything used in the shop, and found that the ‘chicken flavouring’ added to the stuffing includes E635. This same chicken flavouring is mixed with salt and sprinkled on the chips. The gravy mix used also has E635, and the chicken flavouring is added to the gravy, so there’s a double dose there. He has since avoided eating large quantities of E635, ie. he doesn’t eat the gravy, he leaves the ‘chicken salt’ off his own chips, and he’s careful to monitor the quantity of ‘chicken flavour’ added to the stuffing mix. He’s had no hives at all since those two episodes. I’m very concerned that the shop owner had no idea that E635 could cause reactions, and that there is no real control over the amount of E635 in any one meal. E635 is in the ‘chicken flavour’ added to gravy, stuffing and salt. The ‘chicken salt’ is liberally sprinkled on chicken and chips. How much my son ate that day depends on who made up the gravy and stuffing, and who salted the chips, because there are no exact measurements.” (Kiera) A mother from Melbourne who reacts with a quick, dramatic skin rash (excellent photos are available) to flavour enhancer 635…in Doritos, CCs and a particular flavour of rice crackers. Her 9-year-old daughter also reacts to this additive (after eating only two CCs), with “crabbiness, itchy eyes and black circles under her eyes, like someone has punched her in the face.” (Food Intolerance Network letter in response to query from TV producer). “One of my friends had a frightening experience on Christmas Eve, which we thought may have been caused by 635 in corn chips. She has never had a reaction like it before, but had eaten quite a few corn chips (and not much else) at a family outing…here is part of what she wrote: – there was one bottle of mineral water, one bottle of wine, 2 packets of corn chips and a salad consisting of lettuce, tomato and cucumber!! Not only that but halfway thru the nite I started to get these itching lumps on my neck and legs. Felt ordinary for the rest of the nite and next morning I noticed more lumps and my ears were red hot and swollen. Managed to get thru the day okay but I didn’t feel much like eating and was tired. Next morning…I woke absolutely burning and covered in lumps (or hives as you have probably figured out). I tried to get up and shower but I fainted…my lips swelled up and (my husband) was in a panic. The doctor came and gave me an anti-histamine and within an hour I was better but my blood pressure remained low and I had to stay in bed til my body battled whatever I ate that I was allergic to. Today I am better…the hives are beginning to go and no new ones are appearing. I can walk but I have to tell you I am scared. I don’t know what I ate…I think maybe the corn chips…they were flavoured.” (Melbourne) “I had an itchy rash a few weeks back that kept me up all night. I thought it might have been a reaction to a new soap, but then I remembered the 635 in CCs…I had dug into a larger packet than usual. I hadn’t had any other processed food. I haven’t had CCs or the rash since then.” (Sydney) “I realise that Jake is very sensitive more than most, but he also had a very severe reaction to 635…He broke out in a hive/welt rash and also had swelling in the throat and breathing difficulties. The doctor gave him an injection which helped, but the redness was there for days along with headaches. And I also react…I also get welts the size of plates and severe headaches for days where I can’t move.” (Sydney)
    Here are some of the hundreds (!) of reports that have arrived since this web feature was first posted in September
    2002:–[382] 635: Irritable bowel symptoms (December 2005)–A few weeks ago I started having a Continental Low Carb instant soup every day. I knew the 635 was in there, but thought didn’t react to it. BIG mistake. No doubt you’re expecting a description of the rash and swelling. Yes, I did get those, but not until week 2. In week 1 my stomach progressively got sicker and sicker. By the end of the week I could only lie on the lounge and visit the loo. The doctor diagnosed mild food poisoning that turned into a very nasty stomach bug. Antibiotics and no food for three days cleared the bug. So what did I do? I had a miso soup from a local Japanese restaurant. A few hours later my stomach started going odd again and I began to itch. By that night the typical 635 rash and unbearable itch had set in. For some bizarre reason I didn’t think of 635 with the miso. The next day I had one of those damn instant soups again and of course the same thing happened but worse. Needless to say I have ditched the soup and banned 635. My son is actually quite pleased because one of the things that make him itch makes Mummy itch, so he feels a little less alone about it. The itch and rash have gone, but my lips are still very dry and cracked. But I have LEARNT MY LESSON! – Megan NSW,
    [274] 635: ‘This damn additive’ (June 2003)–Thank you for bringing this horrible food additive 635 to the attention of the media. Until the program on ACA, I had no idea that other people were suffering like me. My problems started in July 2002, when I ate roast chicken that caused a dramatic rash to appear all over my body. I was sure the roast chicken was the cause as I had noticed on two previous occasions severe thirst and disorientation after consuming roast chicken bought from a Woolworths supermarket. On the third occasion I had the same symptoms plus the rash. The rash was so severe that I needed oral cortisone. Woolworths informed me that 635 was the sole flavour enhancer in the chicken. I saw an allergist a about a month later who dismissed my view, saying that it was more likely to be a non-specific reaction that would eventually die down and disappear. I didn’t subscribe to that diagnosis and decided to stay away from roast chicken for my health’s sake. I began to notice that it was affected by other commercially produced foods, including a salad dressing which contained 631. The rash usually starts on my upper thighs around my backside and travels down my legs. It also appears on my back and shoulders. At its worst when it first appeared it was also on my face and torso. The welts were large, covering a wide area, very hot and maddeningly itchy. The most disturbing aspect of this situation is that 635 is being used in takeaway foods and restaurants. The consumer has no way of knowing that 635 is present in the food. I am beginning to avoid all commercially prepared food. Can you believe it? Imagine if I became anaphylactic to this substance. I recently attended a wedding reception and cautiously ate the three course meal provided, avoiding the gravy on the meat, only to find the rash reappearing by the time I got home. I now religiously read the ingredients provided on packaged foods and have stopped eating Asian and Indian takeaway and takeaway pizza. Are you aware of an allergy clinic in Sydney that screens for allergy to 635? If so I would very much appreciate the details as I am more than willing to be a part of the ‘clinical evidence’ required to nail this damn additive. – Anna, NSW, 35 years of age.
    [273] 635: ‘At death’s door’ (June 2003)—I am 58 years old and came across your website by accident. I was dumbfounded when I saw the pictures of the effects of food additives 635. This was what I had for nearly 3 years! I could not believe it. My symptoms too started in the early hours of the morning with dreadful itching. By the time I got up my thighs were black and bruised from scratching. Over time this went and welts came all over my body. I looked like I had been beaten. I also had rashes which were itchy and painful. The only part that was not affected was my face and head. So many doctors and tests, so many creams and tablets – and nothing would stop it. I had tests that showed I was allergic to things I had never had, like horsehair and oysters. To top it off I started to get fungal infections in my fingernails. I had bouts of crying and wanted to die. Eventually I was told it could be emotional or change of life. Then in June 2002 I started have rigors (uncontrollable shaking). I ended up in hospital, where I had every test under the sun including biopsies. My body was swelling up and I had blood tests every couple of hours. My temperature would not come down. I was seen by the elite of dermatologists and a professor of infectious diseases who told me that ‘sometimes the body will not reveal its secrets’. They called what I had ‘hypersensitive vasculitis’ or a toxic shock from an unknown source. They said that I was at death`s door. Then my temperature went down and I was discharged. It never occurred to me that it could be the food I was eating, as I hadn’t changed anything. I would have meat pies or sausage rolls at least once a week and sometimes pizza. Eventually I cut out processed foods and now make my own sausages rolls. I still do not know which one started off this torment but I have thrown out everything in my pantry with 635/621 and my symptoms have gone away. At the very least, these food additives should be listed in bold lettering or a different colour. – Maree Lowe.
    [259] 635: Call an ambulance (April 2003)—I am a 33 year old mother of two. I woke up one Sunday morning with an angry red blotchy rash all over my body and my legs were burning. I asked my husband to call an ambulance as I nearly fainted and felt like vomiting at the same time. A doctor put me on Prednisolone tablets for a week. I also took antihistamines and smothered myself in Calamine lotion but nothing seemed to ease the rash which turned to severe hives all over my body. I couldn’t sleep and would be awake in the night clawing at my skin for some relief. I ended up bathing in Pinetarsol Solution which eased the itching. I was told that looking for the cause of the reaction was like “looking for a needle in a haystack” and I could not think of anything I had done differently. So to see your story on A Current Affair was fantastic. I am sure my reaction was from eating Continental Oriental Fried Rice packet mix on Friday night and also Saturday night for tea. I had a slight rash on my stomach on Saturday afternoon but it wasn’t until Sunday morning that the severe reaction occurred. I checked my cupboards and 635 was also in Continental Macaroni Cheese as well. Thank you, and let’s hope it can be removed from foods before someone has a fatal reaction.
    [258] 635: Afraid for my safety (April 2003)—I began to suffer strange, itchy swellings about seven years ago and spent a lot of time and money going back and forth to my doctor to try to ascertain the cause and a treatment. As you guessed, he couldn’t find a cause. I gave up asking and had to suffer in silence. I have consulted doctors only when the swelling occurred in my tongue and throat to such a degree that I was very afraid for my safety. These swellings have probably occurred on a two-monthly basis for several years, with some incidences being more extreme than others. Since the article appeared in the Melbourne Sunday Herald Sun about 635, I have tried to be very careful about what I eat, and check, where I am able, that any foods I consume do not contain 635. I have noticed a reduction in occurrences, although one morning I woke up looking like Eddie Murphy in the Nutty Professor. It was interesting to read that rotisseried chicken can be a culprit, as this is one thing I have eaten recently, before suffering an occurrence which I could not explain otherwise. Thanks for getting the information out there. You may just save some precious lives. – Cathy, Vic
    [247] 635: Ten week rash from 635 (April 2003)–I have never suffered any kind of food allergy in my life (43 years) and then about ten weeks ago I found myself suffering from an extremely intense and constant itch of my hands and arms. After two days of this I found I had come out in hives, starting on my upper chest, abdomen and back. It then spread to my arms and my legs and from then on each day might be different combinations of location of the hives, but always somewhere. They were worse at night causing intense itch and lack of sleep, I can’t begin to tell you how unbearable the itch was and how it affected my everyday living and my ability to work. On several occasions my lips have been swollen and I find on occasion that although my upper lip doesn’t look particularly swollen, it feels ‘thick’ and like I have been to the dentist. Once my eyelids puffed up too. Through studying the foods that I had eaten I became almost 100% certain that it was 635 causing my problem. For almost two weeks I avoided all foods containing this additive and was finally able to come off the antihistamines I had been forced to live on. I then ate a seasoned lamb steak bought from my local butcher and the next night the hives were back. Guess what? On contacting the butcher concerned, he was able to tell me that the seasoning used on those steaks contained 635. I wish this product had never been put on the market. I’m sure it is what, to put it frankly, has caused me absolute hell almost continuously for over two months.
    – Debbie, by email
    [246] 635: itch was unbearable (April 2003) —A couple of days after initially eating a meal my partner and I made using a recipe mix containing flavour enhancer 635, I broke out in a rash over my neck and upper torso. This quickly spread to the rest of my body the following day. The itch is unbearable, especially around my neck area, arms and breasts. The doctor didn’t seem to believe that it could have been this enhancer, even after I showed her an article published in the Melbourne Sunday Herald Sun on 9 March 2003 entitled “Allergy hell in food additive”. It looks to me that there are many people who are intolerant to this additive and I believe it should be banned. This is the first time I have ever had a rash of this magnitude develop and I am not impressed. – reader, by email
    RIBONUCLEOTIDE STORIES These 37 reports of reactions to Food Additive 635 in more than 50 people have previously been made public by the Food Intolerance Network ( from 2000-2005 (PDF format).
    The information given is not intended as medical advice. Always consult with your doctor for underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance.
    Update June 2006


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    By Anthony Wayne and Lawrence Newell
    (Updated 4-4-00)
    Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash. –Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn’t have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been “officially” released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article. –The purpose of this report is to show proof — evidence — that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food — in blissful ignorance — without knowing the effects and danger of doing so.
    Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food. –Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules — especially the molecules of water — have a positive and negative end in the same way a magnet has a north and a south polarity. In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is “structural isomerism”. — By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum. — Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:
    WAVELENGTH determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
    AMPLITUDE determines the extent of movement measured from the starting point.
    CYCLE determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
    FREQUENCY determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.
    Radiation, as defined by physics terminology, is “the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay.” Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them “radiation ovens”, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is. –We’ve all been told that microwaving food is not the same as irradiating it (radiation “treatment”). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be — and are sometimes deliberately — limiting. Many of these studies are later proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common sense to use in judgment. –Take the example of eggs and how they were “proven” to be so harmful to our health in the late 1960’s. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it’s currently published that microwaves — purportedly — don’t leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.
    A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:– “Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer.” –Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: –“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”
    In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.-It’s very obvious that this form of microwave radiation “heating” does something to the substances it heats. It’s also becoming quite apparent that people who process food in a microwave oven are also ingesting these “unknowns”. –Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker’s book, The Body Electric, and in Ellen Sugarman’s book, Warning, the Electricity Around You May Be Hazardous to Your Health.
    In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states –“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. —One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. —Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.”
    Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.– In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands. –Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. –In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations. —Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food. —According to Dr. Hertel, –“Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances. —This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. —-Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. —In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency — they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced.”The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition — decay — as a direct result of radiation.–Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods.
    As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years. —Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision. The European Court of Human Rights also ruled that the “gag order” issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.
    The Nazis, for use in their mobile support operations, originally developed microwave “radiomissor” cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.— After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and “further scientific investigation.” The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices. —Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.
    In Dr. Lita Lee’s book, Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined. —The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here’s a summary of some of the results:
    + Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
    + Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
    + Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
    + Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
    + Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
    Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
    + Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
    + Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
    + The degradation of nucleo-proteins in meats.
    The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950’s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians. —In Robert O. Becker’s book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states: —“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].” —According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:


    + Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
    + An increased rate of cancer cell formation was observed in the blood.
    + Increased rates of stomach and intestinal cancers were observed.
    + Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
    The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves: — The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and, —-From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics. –In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:
    Ø CATEGORY I, Cancer-Causing Effects CATEGORY II, Nutritive Destruction of Foods CATEGORY III, Biological Effects of Exposure
    [The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]
    3. Creation of a “binding effect” to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
    4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
    5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [* the metabolic breakdown process];
    6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
    7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas — cell tumors such as sarcoma];
    8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
    9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
    10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
    11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.
    Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
    1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
    2. A loss of 60-90% of the vital energy field content of all tested foods;
    3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
    4. A destruction of the nutritive value of nucleoproteins in meats;
    5. A marked acceleration of structural disintegration in all foods.
    Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.
    The following are the enumerated effects:
    1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
    2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
    3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
    4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
    5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
    6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
    7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
    8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
    9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;
    10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
    11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
    12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
    From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence. —Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks. —The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus. —Ø FORENSIC RESEARCH DOCUMENT Prepared By: William P. Kopp A. R. E. C. Research Operations TO61-7R10/10-77F05 RELEASE PRIORITY: CLASS I ROO1a
    From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:
    1). Continually eating food processed from a microwave oven causes long term — permanent — brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
    2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
    3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
    4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
    5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
    6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
    7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
    8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
    9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
    10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
    The use of artificial microwave transmissions for subliminal psychological control, a.k.a. “brainwashing”, has also been proven. We’re attempting to obtain copies of the 1970’s Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.
    Written by Anthony Wayne and Lawrence Newell —Updated on Tuesday, April 04, 2000
    Uncensored Media Weekly
    Microwave Madness
    Ø The Effects of Microwave Apparatus On Food and Humans
    by William P. Kopp
    Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a massive scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires. –After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the US War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately. –The Russians – who have done the most diligent research into the biological effects of microwave ovens – have outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus.
    Ø Medical research summary
    The most significant German research concerned with the biological effects of microwaves was done at the Humbolt-Universitat zu Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. –In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion.
    The observations made by the German and Russian microwave researchers will be presented here in three categories: cancer-causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions.
    The following effects have been observed when foods are subject to microwave emissions. —Effects on the foods themselves
    Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well know cancer-causing agent.
    Proteins: Active-protein, biomolecular compounds are destabilised.
    Increase in radioactivity: A “binding effect” between the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food.
    Milk and cereals: Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains.
    Frozen foods: Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galactoside elements.
    Ø Resulting effects on the human body:
    Digestive system: The unstable catabolism of microwaved food alters their elemental food substances, causing disorders in the digestive system.
    Lymphatic system: Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body’s ability to protect itself against certain forms of neoplastics (cancerous growths).
    Free radicals: Certain trace-mineral molecular formations in plant substances – in particular, raw root vegetables – form cancer-causing free radicals.
    Increased incidence of stomach and intestinal cancers: A statistically higher percentage of cancerous growths result in these organs, plus a generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.
    Microwaves exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date. Vitamins and minerals made useless: In every food tested, the bioavailability of the following vital nutrients decreased: vitamin B complex, vitamins C and E, essential minerals and lipotropics. –Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%. —Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behaviour and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. —Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. –All foods damaged: It greatly accelerates the structural disintegration of all foods tested.
    Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the food that have been subjected to microwave emissions. Merely entering the energy field of the food causes harmful side-effects that the Soviets outlawed all such microwave apparatus in 1976. —Here are the effects observed in humans having “direct” exposure to microwaves, that is, without their having consumed the irradiated food substances: -Life-energy field breakdown: Persons near microwave ovens in operation experience a breakdown of their life-energy fields which increases relative to the length of exposure. —-Cellular energy decreases: The cellular-voltage parallels of individuals using the apparatus degenerate – especially in their blood and lymphatic serums. –Destabilised metabolism: The external-energy activated potentials of food utilisation are both destabilised and degenerated. —Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilise. —Brain circuitry destruction: Electrical impulses in the junction potentials of the cerebrum degenerate and break down. —Nervous system: Nerve/electrical circuits degenerate and break down while energy-field symmetry is lost in the neuro-plexuses (nerve centres) in both the front and rear of the central and autonomic nervous systems. —Loss of bioelectric strength: The bioelectric strengths within the ascending reticular activating system (the system which controls the function of waking consciousness) go out of balance and lose their proper circuiting. —Loss of vital energies: Humans, animals and plants located within a 500-metre radius of the equipment in operation suffer a long-term, cumulative loss of vital energies. —Nervous and lymphatic systems damage: Long-lasting residual magnetic “deposits” become located throughout the nervous system and lymphatic system. –Hormone imbalances: The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilised and interrupted. –Brainwave disruptions: Levels of disturbance in alpha-, delta- and theta-wave signal patterns are markedly higher than normal. –Psychological disorders: Because of the disarranged brain waves, negative psychological effects also result. These include loss of memory and ability to concentrate, suppressed emotional threshold, deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations.
    Due to the creation of random, residual magnetic deposits and binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centres), longer-term depolarisation of tissue neuroelectronic circuits can result. –Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system, ingestion of microwaved foods is clearly contraindicated in all respects. –Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks. –Soviet neuropsychologists at Uralyera and Novosibirsk have theorised the possibility of psychotelemetric influence (i.e., affecting human behaviour by transmitting radio signals at controlled frequencies), causing subjects to comply – involuntarily and subliminally – with commands received through microwave transmissions acting upon their psychological energy fields. –For this reason, and due to the 28 other contraindications listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban.


    Parasitical Solutions
    Wormwood alleviates (reflux) Esophagitis.
    Immune System
    Wormwood facilitates the elimination of Intestinal Parasites. Research
    Wormwood is an effective treatment against Malaria (due to the Artemisinine content of Wormwood)
    Black Walnut: Husks
    Inner Bark
    Health Benefits of Black Walnut
    Digestive System
    Black Walnut alleviates Diarrhea.
    Black Walnut alleviates Dysentery.
    Black Walnut facilitates the elimination of some forms of Intestinal Parasites (including Tapeworms). research
    Immune System
    Black Walnut may help to prevent many forms of Cancer (due to its high content of Ellagic Acid).
    Black Walnut exerts anti-fungal effects against Candida albicans.
    Respiratory System
    Black Walnut alleviates ailments of the Lungs.
    Black Walnut alleviates Pharyngitis (sore Throat).
    Black Walnut alleviates Tuberculosis.
    ØØØGrapefruit Seed Extract kills or suppresses many (more than 900) types of Detrimental Microorganisms. It is regarded by many as the Antimicrobial of choice in terms of its effectiveness and ability to exert effects against a wide number of Detrimental Microorganisms. It is regarded as being equally effective as most Pharmaceutical Antimicrobials (without the side effects associated with Pharmaceutical Antimicrobials).
    ØØØA mixture of Black walnut —Wormwood—Clove—Olive Leaf—Black pepper—mix in equal parts of tinctures and utilize this several times a day—Lay of all sugars and utilize foods that will re invigorate the blood as well—as purify the blood
    ØØØAnother mixture is a 5% solution of dmso with black walnut and worm wood with milk thistle and sage this will again target the parasites as well as keeping the liver in a restorative state and regenerating the liver as well
    ØØØThe Essential oil of garlic and pepper will cause parasites to go paralyzed and unable to move—what you will do is apply one drop of the essential oil in 1 tablespoon of olive oil and stir well and consume the 1 tablespoon—you can do this as well with garlic and wine extract and utilize the pepper tincture as well
    This will not be as potent but it will assist the immune system in the fight to remove the parasites
    ØØØGarlic with wormwood as well will target parasites and added to yogurt will get the effect desired\ utilize 1 tsp of garlic and wine extract( tincture) with equal amounts of wormwood and mix in 2 ounces of plain yogurt—this will carry this into the intestinal lining more effectively
    ØØØCoconut oil with any of the above mixed or on its own has properties that will rid parasites
    ØØØEnzymes—of a proteolytic nature assist strongly in the targeting of parasites as well as viruses—any full spectrum digestive enzyme with the highest USP units or FCC units will be needed—or you can get just a Plain high end Proteolytic enzyme—good to combine with teas that are anti parasitic or nutrients or with other remedies to assist in the effectiveness of the process
    ØØØTopicals of Essential oils and Alcohols in combination can hit specific areas where the parasites will be neutralized or expunged—Cedarwood — Black Pepper–Birch—Hyssop—Eucalyptus—Cinnamon—Chamomile—Cajeput—Lemon—Onion—Peppermint—Savoury—Thyme——-These are a list of those who have been used for this—Some of these can be applied internally ( research on how to do this properly—these properties of these oils are anywhere from 100 times stronger on up depending on the oil so wisdom is needed to utilize these components properly) Applying these as a rub with a carrier oil will assist in the removing of these parasites as well as utilizing alcohols or even a carrier to penetrate deeper —–An example would be using peppermint and eucalyptus with carrier oil like almond oil and massage in the area as well as take either a tea or a tincture internally at the same time—and use foods that are enzyme active as well to remove the leftover or to assist in killing off the parasite—-internally if you are going to apply this you would utilize one drop of the oil(s) used in either a honey base or oil base and mix the essential oil til saturated then consume this—an example maybe a thyme oil with savoury and lemon ( 1 drop of each ) in a base of almond oil or olive or any oil you prefer ( No soy –vegetable—canola —or solvent process oils) and do this several times a day
    ØØØIodine & Vinegar—take 1-2 drops of lugols Iodine with 1 tablespoon of Apple cider vinegar in 2 ounces of water do this on an empty stomach wait 20 minutes then eat—This can be given to pets as well as livestock
    ØØØThese are other herbs /plants/foods that have antimicrobial properties
    antimicrobial activity gnus castus, aniseed arnica bloodroot, burdock, cassia, celandine, greater, chamomile, German, chaparral, cinnamon, drosera, ephedra, feverfew, garlic, ginger, golden seal, guaiacum, holy thistle, Java tea, marshmallow, melissa, mistletoe, passionflower, prickly ash, Southern, rosemary, sage, St John’s wort, uva-ursi,
    These you can make teas with or tincture to get the desired effect to overcome parasites—-Remember there as to be a dietary discipline with this, minimizing any contaminant and poisons to the system that will further compromise the immune system or to make the microbe( parasite ) to proliferate( increase)
    ØØØColloidal Silver–Abscess – “Acts as a natural antibiotic and disinfectant. Destroys bacteria, viruses, fungi, and parasites—Use as Directed on Bottle


    Anti Viral Recipes
    These are some ideas for you to explore—there are tons more out there but this will get you started—Kids under 5 you will have to dilute –an example will be a tea you will pour 1 part tea and 3 parts water ( 1 ounce of a tea that has been finished brewing and then dilute the tea with 3 parts water ) again tinker with the strenght of what you make–you know you better then I do. So this is again for your Educational Inventory.
    The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations!
    ùWhat is a virus: Virus: A microorganism smaller than a bacteria, which cannot grow or reproduce apart from a living cell. A virus invades living cells and uses their chemical machinery to keep itself alive and to replicate itself. It may reproduce with fidelity or with errors (mutations)-this ability to mutate is responsible for the ability of some viruses to change slightly in each infected person, making treatment more difficult
    ùRemedies—here are a list of things you can make that will encourage your immune system to become more resistant—these are suggestions and there are no guarantees that these will work for everybody. The determined results will be based on lifestyle—eating habits—and current level of health-if you are infected with some type of viruses this will work and effectively again with the right method incorporated with the techniques and recipes endorsed—
    1 –Yogurt+ cinnamon+ clove+ unpasteurized honey—
    ùwhat you do is add 1 tsp of cinnamon bark powder with ¼ tsp of clove and 1 tsp of honey—mix well and consume—-the antiviral—antioxidant—bacterial cultures-plus the peroxide and propolis will negate any pathogen—Based on Russian studies this can eliminate a virus in 8 hours with just yogurt
    The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    2—Gelatin + anti viral tea+ juice from elderberry—what you do is take Knox gelatin ( or any gelatin you prefer) and add your tea that you made ( the tea can be a combination or one type .example cats claw+ olive leaf— cinnamon+ clove+ cardamom—birch bark—pine bark—black walnut + wormwood—these are some examples of teas you can make then use the water ( strain these so all you have is water) then add a little juice to this for flavour—orrr add 1 tablespoon of honey in with the mix while it is hot—to get a better mix add all contents to blender and blend together till all is mixed and saturated—
    ù1-1/12 cup of tea of choice—1-2 packets of knox gelatin ( or bulk gelatin) ½ cup if elderberry juice ( you can use any fruit or herbal juice you like this will be for flavour and antioxidant—you can use carrot juice if you like or beet juice or apple juice—( do not use papaya or kiwi or pineapple –the enzymes in these fruits will break down the constitution of the gelatin you are making)ad 1 tablepoon of honey –put in blender –mix til saturated –let cool and consume will reverse or build any weakened immune system and it might even heal the condition The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    3—Essential oils to keep on hand—Thuja—Cinnamon—Thyme—Clove—Geranium—Lemon Grass—Lemon—Lavender—Pine—Balsaam Fir—These are just some of the few ( tea tree & lemongrass & geranium have been shown to kill MRSA just by breatheing these )
    ù Cologne/Cream—what you do is make a cologne or a rub or cream and add these essential oils to the mix and apply thes to your person—under garments—socks—shoes—hats ( if worn) –this will in fact release there components in and about you sanitizing the air and immunizing your system against any pathogen arising— go to and type in herbsplusbeadworks to see how to make your colognes or creams or get them from me— The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    4—IODINE +GSE + 2 ounces of water will be another means to increase the body’s resistance to the bugs or pathogens
    ù Add 1-2 drops of lugols iodine ( 5-7%) to 1-3 drops of GSE and 2 ounces of water you can modify this as well by adding 3 grams of vitamin C with ¼ tsp of baking soda stir altogether and when it immediately fizzes down this right away….the result can be again one of maintaining the immune defence orrr reversing the infection The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    5– Peroxide ( H2O2 )
    ù1-2 drops in 2 ounces of water—do this 3 times aday again this will in fact remove or reverse or maintain the immune structure form either being infected or to rid the system of infection—A modification of this would be to add Vitamin C 3000mgs + ¼ tsp of baking soda again stir when fizzing drink immediately
    The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    6– Essiac Tea + Chaga mushroom or D-fraction mushroom + IP6 will impact the antiviral effect and rid the system or maintain the immune system
    ùmake the 2 quarts ( 2 litres if in Canada) and use the recommended dose and take the Ip6 supplements with this and the D fraction—-you can add astragulus with this as well to really enhance the immune system The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    7–Papaya + Cinnamon + Tumeric + Ginger—when added together like this you will see a synergy of attacking pathogens in the system and destroying the proteins to assist the integrity of the virus and with the added antiviral effect of the other elements there you may see again a maintaining of health or a renewal —
    ùTake a slice of the papaya add ¼ tsp of cinnamon and ginger on the papaya and ad 1/8 tsp of the tumeric The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    8—Colloidal Silver—last resort—I do not advocate the use of this everyday because it can and will eventually depelete the probiotic levels out of your intestinal track and through out the system—BUT for intense infection and over heating the body and chills this method I am going to share is drastic and last resort use—
    ùwhat you do is take a high dose of colloidal silver anywhere from 50ppm to 1100 ppm and use dropper amount suggested—then you will take a bath in cold water adding 1 cup of apple cider vinegar to the cold water— go into tub and submerge oneself and stay in the water as long as possible ( usually 2-3 minutes ) this will suck the excess heat out and cause the pathgens to be wiped out internally as well—ùAgain if you utilize this method it is after everything else tried is not effectiveùThe use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    4 Thieves Vinegar—-add 8 to 10 different herbs to a glass jar orrrr belend them together in a vinegar before adding them to a jar—this particular recipe protected 4 specific thieves from being infected with the black plague if Europe while robbing the dead, who had died of the Virus or infections of the Plague—the components will be
    ù1 tsp of clove—1-2 inch strips of cinnamon bark —3-4 sprigs of rosemary—3-4 sprigs of thyme—4 bay leafs—3-4 sprugs of sage—1 tsp of cardamom ( black) and 2-3 sprigs of meditereanan oregano—add to a blender and add 12 ounces of vinegar to this ( choose whatever you like in this regard –example might be a good red wine vinegar or even a apple cider vinegar )once it is all blended relatively smooth set the contents in another glass bottle and let sit for 6 – 8 weeks—this will have fused—then reblend strain and re bottle and date—USE 1 tsp 2 times a day—The properties are Antiviral—Antifungal—Anti Bacterial—AntiMicrobial—Anti Aging—Resistant to Death ( sort of a consensus with this regimen )
    Anyone can use this—Kids under 5 use a tsp diluted in 2 ounces of water—kids younger make it 3 ounces of water and 1 tsp of the solution
    The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations
    Soups and Teas—any herb you would like to incorporate in a soups such as astragulus—olive leaf—wormwood—juniperberry—cedar leaf ( thuja ) thyme—sage—rosemary—bay leaf—pau D arco— black walnut husk– as a tea you can add one or several of these herbs
    ùfor an example you can add 1 table of wormwood with 1 table of black walnut and astragulus 2 strips and elderberry 2 tablespoons in a 2-3 pint pot add distilled water or reverse osmosis and bring everything to a boil for about five minutes and let simmer—Drink as you like —for kids 5 and under pour in a half cup of water and the other half the tea and dilute it
    Soup –
    ùuse 1-2 tsp of gelatin add in this bay leaf—thyme –savoury– sea salt –2 drops of lugols iodine and whatever you may want to use as a meat or poultry or fish—-let cook in this til done—do not eat the bay leaf ( this you will want to leave on the side –there is a possibility that it can get lodged in the digestive system ) –anyone can use this The use of any of these methods are provided purely for educational purposes – the use of this and any previously mentioned recipes is the sole responsibility of the individual. No claims are made or provided for the use of these recommendations


    Colloidal Silver Guide
    This information is brought to you by courtesy of the Silver Education Coalition, Salt Lake City, Utah, USA. None of the data or information mentioned or contained in this booklet is intended to be used or construed as a substitute for professional medical care and advise by your health practitioner. The author assumes no responsibility for readers use of the material and opinions expressed.
    1. History of Colloidal Silver
    2.TITRATION Determining the amount needed.
    3. Colloidal Silver, an Exceptional Antibiotic
    7. Care and Storage of Colloidal Silver
    8. Medical Studies and Other Testing
    1. History of Colloidal Silver
    Silver is a powerful, natural antibiotic that has been used for thousands of years, with no harmful side effects ever having being observed.
    Great Grandma put a silver dollar in the milk to keep if from spoiling as it sat on the back porch in summertime. Also it is well known that the ancient Greeks knew the medical value of silver. It was observed that those ancient families who ate from silver utensils rarely were sick and had few infections. This knowledge passed on to kings, emperors, sultans and their families and members of their royal courts. They ate from silver plates, drank from silver cups, used silver utensils and stored their food in silver containers. As a result of this use, silver was ever so slightly rubbed off and mixed in their foods. And after a generation or two, they received the full benefit from the silver particles which found their way into the body of these people, hence had little chance of getting any infectious illness. These royals were called Blue Bloods because their skin had a blue tint, due to the accumulation of minute traces of pure metallic silver. The common red blooded folk, however, ate from earthenware dishes with iron utensils and frequently were sick, whilst the royals enjoyed the freedom from infectious disease as early as from birth. There are many historical references on Colloidal Silver. One of the most complete is published in The Lancet dated Dec. 12, 1914. Colloidal Silver was in common use in America from the late 1800s until 1938. It was prescribed for a great variety of diseases and infections. There were none of today’s antibiotics available, and Colloidal Silver was used for just about everything. But Colloidal Silver was relatively expensive back then, just as today’s man made antibiotics are expensive.
    Today, Colloidal Silver is rapidly gaining favor in the medical community, reflecting a kind of revival in the public health sector. Dr. Richard L Davies, executive director of the Utah Silver Institute, which monitors silver technology in 37 countries, reported in 1978: In four years we have described 87 important new medical uses for silver. We are just beginning to see to what extent silver can relieve suffering and save lives. Some contemporary references from which this information is drawn include Dr. Harry Margraf of the St. Louis University, Dr. Charles Fox of the Columbia University; Dr. Carl Moyer, Dept. of Surgery at Washington University and the literature of Dr. Robert Becker- ô The Body Electric and Crosscurrents Other sources are listed in the references chapter of this booklet.
    TITRATION Determining the amount needed.
    Begin with the recommended amount of one teaspoon per day. Use half the recommended amount for young children and one fourth for babies. —After taking one teaspoon of Colloidal Silver daily for four days, adults may cut back to one -half teaspoon daily ( and proportionally, by body weight, for children) —The accepted method is for an adult to consume a 125 ml to 200 ml bottle of Colloidal Silver monthly, in any convenient increment any time during the month. ( THIS IS SUBJECT TO SOME DEBATE ON THIS AS PER USE EVERYDAY….BE PRUDENT IN THIS ) In the event a person begins taking Colloidal Silver while having a cold or flu or for any other virus, bacteria or fungus, – the daily amount should begin with triple the dosage ( one teaspoon three times a day) for three days, then follow the above regimen. Some people will feel achy and sluggish on the third or fourth day after beginning Colloidal Silver daily. This is called a healing crisis. When the body sluffs off a great many entrenched toxins at once, the eliminatory organs can become overloaded in which case it is recommended to drink lots of extra water this will lessen the symptoms rapidly. If a person, taking the daily amount, finds that he or she will still occasionally have an infection, one may even quadruple the RDD. There should be no danger of overdosing; however, very few people ever need four times the RDD. Since prevention is the idea here, one may err on the side of safety by taking slightly more than a perfect minimum because one never knows when there may be a sudden major outbreak of some germ in such numbers so as to overwhelm the combined defenses of an immune system fortified with only a minimum level of Colloidal Silver. If an attack of germs happens to be stronger than the immediate combined defense level of the body’s natural immune system plus a particular level of daily Colloidal Silver, one may feel some illness, or worse. RECOMMENDED DAILY AMOUNTS Individual response may vary from the average amount of Colloidal Silver needed for optimum benefit for most people. About 17 per cent, or one sixth of the population will find maximum benefit from a less than recommended daily amount. And about another sixth will find they need to take more. BODY BUILDUP AND ELIMINATION :Five to seven days is average for the initial benefit of Colloidal Silver to begin. Colloidal Silver will build up in the tissues to at least a concentration of five parts per million (5 ppm) at, on the average, by the tenth day. This is the minimum effective concentration. Higher concentrations are desirable, due to the risks of illness from major exposure to a disease outbreak or major burn injury. One to three weeks after cessation ( again this varies with each individual) the Colloidal Silver effectiveness is finally lost and is eliminated through the kidneys, the lymphatic system and the bowel.
    Applied kinesiology is one other means of determining one’s own individual need for Colloidal Silver, especially if the individual does not have a cold or other infection to begin with. Recheck from time to time, but always err on the side of excess. Kinesiology can be the most effective way to determine the optimum amount for infants, and very young children also.
    . Colloidal Silver, an Exceptional Antibiotic
    Colloidal Silver is the only antibiotic known reportedly to kill all types of viruses, funguses and bacteria. Colloidal Silver is also the only antibiotic known to be perfectly harmless to all parts of the body. ùùùùù(INCREASING PROBIOTIC USE IS REQUIRED, IT WILL ALSO REMOVE HEALTHY FLORA IN THE INTESTINAL TRAC) ùùùùùWhilst the liver and kidneys can be harmed by other antibiotics, Colloidal Silver promotes healing.
    Colloidal Silver is non-toxic to mammals, reptiles, plants and all living things that are not of a one celled structure. One-celled life uses a different method of Oxygen metabolism. herein lies its weakness. Since Colloidal Silver acts only as a catalyst, meaning , it influences a change in the rate, or occurrence of a reaction of one-celled organisms, but does not enter into any chemical reaction with the body tissues. The mere presence of Colloidal Silver near any virus, fungus or bacterium (one-celled disease causing pathogens) will immediately cripple their oxygen-metabolising enzyme, or chemical lung, which suffocates and dies usually within six minutes. The dead organism is subsequently cleared out of the body by the immune and lymphatic system. Each of the other man made antibiotics will kill only five or six types of germs. Increasingly more and more bacteria is becoming resistant to these antibiotics. These bacterium are commonly referred to as Super Bugs, however they are unable to form a resistance to Colloidal Silver which will kill not only the bacteria but also all forms of viruses, a feat no man made antibiotic has managed to date ! A further draw-back of all other antibiotics is that they will destroy a variety of the body’s essential enzymes, but Colloidal Silver doesn’t, disable or harm in any way the many different human body enzymes, as these enzymes are particularly different to the enzymes of single-celled life. Colloidal Silver actually promotes healing with less resulting scar tissue. No other antibiotic will do that. Colloidal Silver is claimed to work relatively fast – mostly within six minutes or less, upon contact within the body- that these disease causing pathogens have no time to mutate into a resistant strain as such a mutation requires far longer than the time silver needs to kill the pathogen. In fact to date no pathogen or strain thereof, has ever been known to mutate and develop resistance to silver in several thousand years of the use of this remarkable substance. To sum up no one celled organism or plant will ever be able to develop immunity to silver
    There has never known to have been a silver/drug interaction of any kind. The allophatic prescription pharmaceuticals of today are no more likely to react with silver in the body than did the surprisingly powerful herbs from which they were developed and used for thousands of years, right along with the silver. The chemical nature of silver is such that inside the body it behaves to as to form no compounds that are toxic, and when already in the colloidal and stabilised state, is even further removed from any possibility of the tiniest of problems. Colloidal Silver simply does not react with anything in the body except a germs oxygen metabolising enzyme.
    Body tissues having 5 parts per million (5 ppm) of Colloidal Silver will be free of virus, fungus and bacterium. Silver particles are long lived in the body because they do not enter into a reaction, but act catalytically. A catalyst is a best described as a substance that brings about, or causes a reaction or occurrence without itself participating or being consumed. The Colloidal Silver acts as a catalyst in disabling a particular enzyme, best described as chemical lung , as it transfers oxygen and nutrients through the cell walls of the disease causing organism. The organism suffocates ! The mere proximity of silver will cripple the activity of the particular enzyme common to all viruses, funguses and bacteria.- whilst not affecting the enzymes of tissue type cells.
    There have been no allergenic reactions to silver reported in recorded history of the medicinal use of Colloidal Silver, because Colloidal Silver only affects the rate and occurrence of a pathogens oxygen – metabolism activity as described in the foregoing section. However Colloidal Silver does not react chemically within the body. Over use of Colloidal Silver has only one effect, that is so called Argyria which is the development of gray blue tinge of the fingernails and the skin. What happens here is simply that the body starts to store the excess silver in the tissue and collagen, which make up the major part the finger nails. This condition however has no known detrimental effect and will disappear once the Colloidal Silver intake is reduced or discontinued for a while.
    Mitosis – the usual cell division in body tissue- is when two new, identical cells are formed. When Colloidal Silver is present in the body tissue, some of the divisions will be different. One duplicate cell and one dedifferentiated cell are formed. The dedifferentiated cell is like a baby cell that can change into any type of cell in the body. It will naturally migrate to a part of the body where there is tissue damage, where the cell changes to a local tissue type cell, adding to the normal cell repair in the injured area and greatly lessening scar tissue formation. This accelerated healing benefit of Colloidal Silver was discovered by Robert O. Becker, MD and was reported in his book, The Body Electric. He and his research colleagues observed a variety of cells which are primitive in appearance, looking just like the active cells in bone marrow of children. These cells grew fast, reproducing a diverse and surprising assortment of primitive cell forms including fully dedifferentiated cells and rounded fibroblasts. Positive Silver Becker states, produces large numbers of dedifferentiated cells, overcoming the main problem of mammalian regeneration. Positive Silver accelerates the healing process by over 50 percent. It is obvious that in the aggregate they profoundly stimulate soft tissue healing in a way unlike any known natural process He further stated in his book: positive Silver kills all types of bacteria exiting because no other single antibiotic worked uniformly against all types of bacteria. Positive Silver he says, : offers several advantages over previous antibiotic substances. There are no ions beside silver to burden the tissues. It works against all kinds of bacteria simultaneously and even kills antibiotic resistant strains and fungus infections.
    A fungus is a series of single cells having tiny tubes of material on the cell wall stretched between the cells. Whether more linear in its spread and expand mode or alternatively more like a fabric in its reproductive mode, a fungus still will exhibit that same characteristic of a one celled bacterium, namely that particular type of chemical lung which is immediately, completely and permanently disabled by the presence of Colloidal Silver. Any fungus is killed within six minutes of contact with silver in the body. The Colloidal Silver Simply suffocates it! HOW SILVER WORKS AGAINST VIRUSES A single virus will invade a living cell of body tissue, then this insidious pathogen will take over the nucleus of the cell and alter its re-productive mechanism to replicate the virus, instead of the enzyme, hormone or other chemical the cell would normally have produced for the body within that cell. Later, the newly produced virus will be released from that cell into the bloodstream. However another interesting process happens. As the virus affects the cell for its own purpose, part of the response of that living cell is that it reverts back to a more primitive cell structure and chemistry. The oxygen metabolizing enzyme in the cell wall reverts to a more primitive form also. This more primitive form of enzyme is vulnerable to the effect of Colloidal Silver. The catalytic effect of the Colloidal Silver simply by being near the enzyme of this cell results in that enzyme becoming permanently disabled. It cannot function to bring oxygen into the cell and that virus host cell now dies. This process will take no more than six minutes and the body will dispose of it as it would any other of the millions of cells that end their usefulness each day.
    AIDS is caused by a particular type of virus attacking and destroying the body’s immune system. Once that virus invaded a cell in the body, the cell will respond in exactly the same way as described before, reverting back to the primitive type structure and enzyme responsible to act as its chemical lung, which is promptly crippled by the mere presence of Colloidal Silver as stated before, the cell suffocates and dies thus denying the virus to replicate. The Colloidal Silver kills the mutated cell, virus and all! Colloidal Silver kills not only present types of viruses, but future forms of any viruses as well. YES, future ! Because no matter how the virus mutates, it cannot influence and change the way living body cells will respond to its invasion.
    Colloidal Silver kills all viruses, precluding future mutations as it also kills the virus invaded cell within six minutes, and because of its catalytic nature Colloidal Silver is not affected in the reaction, continuing to kill other single celled pathogens nearby.
    The mutation of healthy cells into cancer cells occur continuously, even in healthy bodies. But such cancer cells are destroyed by the body’s natural immune system at a rate about the same as they occur, and when the body condition is stable, there is nothing manifest that a healthy person would experience as cancer. Some types of Cancer are reported to be caused by a virus. Like with any virus, upon invading a body tissue cell it will take over the cells reproductive chemical factory thereby forcing the cell to replicate the virus instead, the cell will revert to the primitive state thus enabling the Colloidal Silver to be effective and kill the cancerous cell. A higher concentration of Colloidal Silver means more immediate contact with any virus or other pathogen.
    Colloidal Silver, as a preventative is unsurpassed. Sufficient Colloidal Silver taken daily precludes infection, disease, contagion and serious burn toxicity.
    Taking Colloidal Silver daily is like having a second immune system. It lessens the load on the body’s natural immune system and effectively kills the many bugs present throughout the body. In addition, it lessens the toxicity due to the average amount of germ, virus and fungus activity that occurs naturally in the body. However, tests prove that, due to the high absorption of silver in the small intestine, the friendly bacteria in the large intestine are not affected. The second immune system acts parallel to, and independent of the body’s own first in line defense – a major advantage in warding off outbreaks of influenza or any germ plague or pestilence.
    Taking Colloidal Silver daily is like having a second immune system. It lessens the load on the body’s natural immune system and effectively kills the many bugs present throughout the body. In addition, it lessens the toxicity due to the average amount of germ, virus and fungus activity that occurs naturally in the body. However, tests prove that, due to the high absorption of silver in the small intestine, the friendly bacteria in the large intestine are not affected. The second immune system acts parallel to, and independent of the body’s own first in line defense – a major advantage in warding off outbreaks of influenza or any germ plague or pestilence.
    Sufficient daily Colloidal Silver is to have greater than five parts per million. Recommended is a higher dose titration, as determined by kinesiology, to an indication toward protection from all infection. To charge tissues with large amounts of Colloidal Silver is to be ready for any attack of germ and the inevitable biotoxins resulting from severe burn injury! When obtaining Colloidal Silver preparation the strength of the product must be taken in consideration. Tests have shown that preparations containing less than 30 parts per million of silver are not effective, as the amount of Colloidal Silver needed to bring the body’s silver to an effective level would ( with some 5ppm Ag products) require the consumption of two litres of undiluted product a day! Fortunately, advances in the manufacturing technology of Colloidal Silver allow the manufacture of Colloidal Silver with 30 and 50 + mg. of Silver per Litre. IT HELPS IN SEVERE BURN CASES Colloidal Silver, as a preventative is unsurpassed. Sufficient Colloidal Silver taken daily precludes infection, disease, contagion and serious burn toxicity.
    An amazing, yet still only partial list of more than 650 diseases that Colloidal Silver has been used against include
    (in alphabetical order): Acne, AIDS, allergies, appendicitis, arthritis and athletes foot, bladder infection, blood parasites, blood poisoning, boils, bubonic plagues and burns; cancer, candida, canine parvovirus, chilblains, cholera, colitis, conjunctivitis and cystitis; dandruff dermatitis, diabetes and dysentery; eczema and encephalitis; fibrositis; gastritis and gonorrhea; hay fever and herpes; impetigo and indigestion; keratitis, leprosy, leukemia, lupus, lymphangitis and lyme disease; malaria and meningitis. Also, neurasthenia; parasitic infection, pleurisy, pneumonia, prostate infection. pruritis ani, psoriasis and purulent ophtalmia; rheumatism, rhinitis and ringworm; scarlet fever, septic conditions (eyes ears, mouth and throat), seborrhea, septicemia, shingles, staph and strep infections, stomach flu and syphilis; thrush (yeast infection), thyroid infections, tonsillitis, toxemia, trachoma, trench foot and tuberculosis; ulcerated stomach; virus (all forms) ; warts and whooping cough and yeast infection (females).
    While Colloidal Silver is used as a preventative against viruses, bacteria and funguses through daily oral use; Colloidal Silver has been also applied directly to open wounds and sores to eliminate surface infections. Apart from its beneficial effect Colloidal Silver does not sting or burn. Other antiseptics sting when applied to a wound because they are killing the surrounding tissue cells as well as killing the germs. But whilst Colloidal Silver kills the topical germs within six minutes, it does not harm any surrounding tissues.
    Acne: In addition to omitting sugars,fats and chocolate from the diet, any person with acne should wash and rinse the face thoroughly four times a day; and after each rinsing, use a small amount of Colloidal Silver and massage it onto the problem areas two to three times with a finger or a tiny piece of cotton or tissue. This wash- rinse-massage activity may be continued throughout an acne breakout, or better, as a continuous prevention through the teen years. This continuous habit precludes breakouts, leaving the skin continuously clear. Most people find it helpful to carry a 50ml or 200ml bottle of Colloidal Silver with them for availability throughout the day.
    Cuts and abrasions: Apply Colloidal Silver directly to the open wound and onto any dressing used. Colloidal Silver may be used as the only medication on the dressing, or it may be used with another medication.
    Eczema and skin rash: Dab Colloidal Silver directly onto affected area, rubbing slightly. Repeat often to keep the area moist. Bandage lightly, if desired, keeping the bandage moist with Colloidal Silver. Change bandage daily. Warts: Cover the wart with a small adhesive bandage saturated with a few drops of Colloidal Silver. Keep the bandage moist. The wart should disappear within a few days. Large warts may take a few days longer to disappear.
    Optimum digestion: Put all, or a fraction of the recommended daily amount of Colloidal Silver, as determined by titration, into the beverage of choice accompanying any meal. As the food is digested, the presence of Colloidal Silver will keep the food from putrefying in the digestive tract, killing any germs ingested with the food, and leaving the food more useable. Also there will be no flatulence. Parasitic infections: To take an amount of Colloidal Silver, again as determined by titration to preclude parasitic diseases caused by tiny, worm like animals that burrow through a particular organ, or in some cases throughout the entire body. In every case, these parasites reproduce by laying eggs and these eggs have the same characteristics of the oxygen-metabolising enzyme as the single celled bacterium. These eggs cannot hatch when there is sufficient Colloidal Silver in the surrounding body tissue. They are killed within a short time and subsequently eliminated by the immune system. Diarrhea diseases: A number of diseases such as cholera, canine parvovirus or other diseases, where the pathogen resides mainly in the large intestine, can be fatal. The fatality is mostly due to the dehydration of the body resulting from severe and prolonged diarrhea and vomiting. The pathogen causing the problem is active in the large intestine, the one place where Colloidal Silver when used correctly will not penetrate. There are two different methods to overcome this barrier. The first is to take a 200 ml glass dosed with Colloidal Silver together with three or four big glasses of water on an empty stomach. This way the Colloidal Silver will get into the large intestine and should within a short time take care of the problem. The other method is by way of colonic irrigation the dose rate using a 50mg. Colloidal Silver preparation is 15 ml per 200ml. of sterile water. This method in fact brings the fastest relief from the disease, Medical literature reports that Cholera has been cured with Colloidal Silver. Healing crisis: This is a condition wherein the Colloidal Silver is killing the pathogens very rapidly. The body’s five eliminatory systems, the kidney, liver, skin, bowel and lungs become temporarily overloaded. This especially is true in the case of overcoming AIDS with Colloidal Silver. One may feel as though he or she has the flu. It is recommended to continue the silver regimen, yet drink up to 4 liters of water a day, take five or six grams of vitamin C and a high enema. Repeat for two or three days. Please note if the healing crisis persists see your local practitioner for additional advise.
    Water purification: Colloidal Silver is an excellent water purifier. Water stored with one or two tablespoons of Colloidal Silver per 5 litres will be safe and sweet tasting for a very long time. Water containing germ contaminants (not toxic chemicals) can be made drinkable by adding two to three tablespoons of Colloidal Silver per every 5 litres of water. The Silver whilst purifying the water is also beneficial to the body, unlike the commercial tablets containing toxic chlorine bleach! To guard against such water-borne diseases such as dysentery, the following airlines now use either silver water filters or a well known Hydrogen Peroxide/Colloidal Silver combination. British Airways, Swiss Air, Scandinavian Airlines, Lufthansa, Air France, Canadian Pacific Airlines, Alitalia, KLM, Japan Airlines and Pan Am. The Swiss and Australian Government has approved either or both the silver water filters or the hydrogen Peroxide/Colloidal Silver preparation which are now used in homes offices and town water supplies. After testing 23 methods of purifying water, NASA selected a silver system for its space shuttle. Home-canned foods: One-half teaspoon of Colloidal Silver per 1 liter in home-canned foods precludes the growth of all bacteria, virus and fungus. As the food is consumed, the presence of silver will aid in the digestion process by not allowing fermentation of starches contained in the food, and will prevent the putrefaction of protein or rancification of fats in the digestive tract. Neither will there be a formation of gas in the bowel, nor food decay from toxins to diminish a sense of well being. Most commercial food processing operations to date have elected to use preservatives which, unlike Colloidal Silver, are toxic and poisonous to people. were these commercial food processors to use Colloidal Silver instead, it would yield the triple benefit mentioned above.
    Questionable refrigeration: In addition to keeping prepared foods cool and well sealed, add about one table spoon of Colloidal Silver per 1 liter (volume) to picnic foods containing mayonnaise, dairy products, or anything that has a potential for Salmonella growth and poisoning. Stir in very well. Leftovers and Condiments: Mix about one quarter tablespoon of Colloidal Silver into each container of mustard, ketchup or pickle relish. Mix one half teaspoon into items that spoil more easily, i.e. mayonnaise, milk etc. They will store longer, remain fresher and benefit digestion.
    The following conditions in animals, birds and fish have been successfully treated with Colloidal Silver:
    * Bacteria and parasites in house pets, farm animals and birds.
    * Parvovirus in dogs.
    * Revival of belly-up goldfish.
    * Scours and undulant fever in cattle.
    Silver can fight deadly poisons also. Japanese firms have announced the following startling technologies that use silver to purify air: One company converts 50 parts per million of carbon monoxide into harmless carbon dioxide by passing the gas through a stack of screens coated with silver compounds. Another uses silver compounds to remove vinyl cyanide, methyl cyanide and hydrocyanic acid from its discharges. Finally a gas chemical company removes all the 200 parts per million of nitric oxide by passing the gas through its silver compounds.
    Colloidal Silver will react chemically with many of the 92 natural elements and compounds. While many of these compounds are toxic, pure silver is non-toxic. It acts only catalytically with the enzyme, or chemical lung of single celled organisms. Pure Silver won’t dissolve in water, however if pure silver is by some process divided into single atoms of micro-clusters of fewer than 15 atoms each, given a positive electrical charge and attached to a molecule of simple protein, it will float in and throughout the pure water indefinitely, creating a so called colloidal suspension. The force of electric charge is stronger than the force of gravity, thus the particle remains suspended. Much has been written and claimed by people displaying a fair amount of ignorance of the workings of a colloidal substance mainly with regard to the color of colloidal silver. True colloidal silver is a colorless liquid because the micro-clusters of the silver are simply too small for light to reflect back to the human eye ( the particular wave length of the reflected light determines the color we perceive) Many manufacturers not being able to make a true colloidal silver preparation resort to using food or other coloring agents to give the liquid a yellow appearance because they somewhere have read that colloidal silver should have a color to its liquid.
    Color will be noticed if one of the following conditions are present:
    * The Silver used is of a silver sulfide type and not very healthy (yellow, mainly used in the ceramic industry)
    * The Silver used is Silver Oxide (brownish, black in color)
    * The particles are too big in size
    * Food or other coloring dyes were used
    * If the silver loses its colloidal state and precipitate out of solution (mainly black) in this case the product will have lost its efficacy and should be disposed of as contrary to some advise to shake the bottle will not revert the silver particles to a colloidal state.
    People are best advised to stay clear of these products as they are in many cases of dubious quality and most certainly have little or no beneficial effect. If you have any doubt regarding the actual colloidal silver content, ask the vendor for a Batch Sample Silver Analyses. Reputable manufacturers will have Health Department approval for their manufacturing facilities and have their Colloidal Silver batches analyzed and the result of same available for their customers.
    Keep Colloidal Silver in the food storage, store it in glass containers only and away from electrical appliances. Although glass breaks easier, glass is the only material that will keep Colloidal Silver for any length of time. DO NOT accept Colloidal Silver packaged in plastic as its shelf life is minimal and the silver particles most likely will plate out on the surface and hence are no longer in suspension. There is an inherent electric charge in the hydrocarbon molecule that will draw the charged silver particle out of solution, bonding it to the side wall of the plastic container! You may not see it but it’s there all right. The preparation is then unusable. Do not store Colloidal Silver in a refrigerator or freezer, as the long term electric charge of the appliance can have the same effect on colloidal silver as does storing it in a plastic container.
    Some people believe there may be a time in the foreseeable future when food storage may be the only means of antibiotic/disinfectant for any of us. Life would be very different then, with many items unavailable, and a storage of Colloidal Silver could be life saving. A very different condition in the future could be rampant diseases, plagues from contamination’s of the water and air through man made Bio-toxins of germ warfare (as seen in the Strecker Memorandum video) Whatever the source, either invasion or local error any military activity can result in a major outbreak of anthrax or lesser causes resulting in Salmonella poisoning. Another extreme threat for our immediate future is the emergence of so called Super Bugs. Because of the current over-use of pharmaceutical antibiotics today, many virus and bacteria organisms will be immune to the conventional medicines! Colloidal Silver is not only a way of prevention now, but may possible be our best choice to store for future use.
    Colloidal Silver and illness: The author of body Electric Dr. R. Becker, noted in his studies a correlation between low silver levels and illness: Those who had low silver levels frequently were sick more often with colds, flu, fever and other illnesses. He said he believes a silver deficiency is the reason for the improper functioning of the immune system and that silver is critical for the destruction of bacteria and viruses. Becker’s experiments conclude that silver works on a wide range of bacteria without any side effects and without any damage to the cells of the body. Colloidal Silver and healing: Becker also states that the silver ion was doing something more than killing disease causing organisms. It was, he observed, facilitating major growth stimulation of injured tissues. When human fibroblast cells, which are common throughout the body, were exposed to silver, they differentiated. That is, they changed into an embryonic general cell, able to multiply at a great rate and then change into the specialized cells of the organ or tissue that had been injured. Even in patients over the age of 50 years, tissues healed as easily as a child’s tissues. Colloidal State and Cancer: Again Becker concluded that in the presence of silver ion, cancer cells change back to normal cells regardless of their location in the body. He concluded that the presence of silver ion regenerates tissues and eliminates cancerous cells as well as eliminating other abnormal cells. Dr. Bjorn Nordstrom of Sweden’s Karolinska Institute has used silver in his cancer cure methods for many years. he records that he has successfully cured patients who had been diagnosed by other doctors as terminally ill. Swimming pool water purification: Silver is widely used to purify swimming pool water, and it does not sting as does chlorine. A dramatic demonstration in Nebraska recently placed 250 liters of raw sewage into a pool containing no disinfectant. A standard measure of fecal contamination is the count of Escheri coli ( E. coli) and organism found in the human intestinal tract. The count soared to 7000 colony forming E coli cells per milliliter of water. Subsequently the water was flushed through a silver electrode array, which totally eliminated the E.coli within three hours. Follow-up tests also shown the water to be completely free of other one-celled organisms. Hydroponics testing: Tests in a hydroponics greenhouse showed that Colloidal Silver is absorbed and used by the living plant as are any other minerals. Hydroponics is an ideal gardening method having only one problem: Viruses, funguses and bacteria tend to thrive in the plant nutrient fluid. Colloidal Silver is proven to kill every one of the pathogens, and without any consequence to the nutrient medium or to the delicate plants. In addition, the plants ingested the silver through their roots, thus becoming a source of the silver minerals for human consumption. Overdose testing: In laboratory tests since 1985 researchers knew that overdose testing needed to be performed. One lab technician involved in the project from the beginning, volunteered himself as a guinea pig for the first project. He consumed 1 liter of water dosed with a high concentration of Colloidal Silver for a period of several weeks. The chemistry of his body fluids was monitored, as was his general well being (colds flu headaches etc. ). He was especially observed for any change in skin color to see if the technicians skin would develop a gray pallor of Argyria. He had no change of color in his skin, felt more vigorous and alert and experienced no aches or colds etc. Others in the laboratory repeated the test themselves finding the same results. UCLA study: It is claimed that some years ago an independent research laboratory sent to the University of California in Los Angeles a sample of Colloidal Silver to be tested against AIDS and anthrax. UCLA undertook the tests and proved conclusively that Colloidal Silver was highly effective in remedial applications against both disease pathogens. The independent researcher has obtained the same results in his own laboratory, and sought confirmation from UCLA. When the UCLA laboratory director called to confirm those findings, the director of the independent laboratory asked to have as the test results on a letter bearing the UCLA letterhead. However he was advised that a payment of U$ 10,000 was required for this letter. The UCLA lab report confirming the effectiveness remains unofficial.
    9. Glossary
    Argyria or Argyrosis: a condition of skin having a gray blue pallor caused by excess silver being stored in the skin Bacteria: Morphologically simplest group of organisms of various species concerned in fermentation, putrefaction and the production of disease
    Collagen: the protein contained in connective tissue and bones and finger nails.
    Colloidal state: a system of particles in a dispersion medium in which the particle diameters are between 10-7 and 10-9m, i.e. between true molecular solution and a coarse suspension.
    Enzyme: a protein capable of catalyzing a chemical reaction necessary of the cell
    Fibroblast: is the nucleus cell responsible to manufacture the cells and enzymes of the body’s immune system.
    Lymphatic System: are vessels within our body conveying the so called lymph, a clear to yellow slightly alkaline fluid derived from the tissue of the body (primary part of the body’s sanitation system.)
    Silver: Ag precious metal one of the earliest known metals contained in earth’s crust at a concentration of 0.1ppm and in seawater at 0.01 PPM.
    Titration: to ascertain the required quantity of a substance by volume or weight which exactly fulfills certain given requirements.
    Virus: infective disease agent, smaller than a micro-organism and requiring living cells for multiplication.
    METHOD 1
    Do-It-Yourself Colloidal Silver Generator.
    One of my favorite megamedicines is colloidal silver. I’ve used it to cure everything
    from herpes to spider bite. But I hated spending $20 for two ounces at the health
    food store. So I was delighted to buy a small silver colloidal generator that ran off
    three 9 volt batteries for about $80. I used it for about two years. Then I built my
    own. So can you.
    1. Go to the local bargain store and buy three 9 volt batteries (I got them for fifty
    cents apiece at Pic n Save).
    2. Wire them together in the manner above (positive to negative to positive to
    negative to positive with two wires free). Alligator clips work good.
    3. Get some pure silver. (Surely, you know some jewelry artist. Or buy a bit of silver
    wire at a jewelry store. You only need about four inches of silver wire.)
    4. Attach two pieces of silver to the two free wires coming from the batteries.
    5. Dip the silver into a glass of water. (Warm, distilled water works best.) Watch
    science in action as the electrical current destabilizes the water. Water molecules are
    torn apart. Free-ranging oxygen atoms bond into unstable triads (ozone!) and pull
    helpless microns of silver into ionized suspension. Tiny bubbles of pure hydrogen
    gas fizz up from one wire, as ionized silver streams off the other wire in ghostlike
    clouds. Beautiful, actually. Wait about five minutes or less. If you start getting
    brown stuff, that’s silver dioxide and you’ve left it too long. (Brush the silver dioxide
    off the silver bits after you use them.)
    6. Drink up. If it has a strong, yukky metallic taste, almost unbearable, you’ve got
    the right stuff. Make hundreds of dollars worth of silver collidal for mere pennies.
    METHOD 2
    (1 pkg) Radio Shack part #270-325 9v Battery Snap Connectors
    (1 pkg) Radio Shack part #270-380 Mini Alligator clips
    (3) 9v batteries
    (2) 6″ .999 pure (or better) fine silver wires
    silver solder & soldering iron
    Solder 3 snap connectors together in a series so that black wire goes to red wire
    Solder the red wire from one end of the series to an alligator clamp
    Solder the black wire from the other end of the series to an alligator clamp
    Cover the solder joints with shrink tubing or electrical tape.
    Curl one end of each of the fine silver wires so the alligator clamps will get a good surface to grip
    Snap a 9v battery into each of the snap connectors
    You’re done!
    .9999 silver is better than .999 silver – costs more, too
    .999 is minimum purity you should use
    Clean your silver wires after each use. Just “polish” with a clean cloth.
    To use:
    Clamp a silver wire to each of the alligator clamps
    Put the wires into a non-metal container of HOT water – wires should be 75% covered with 8 – 16 oz of water (less water = stronger colloid).
    DO NOT use metal implements!
    MAKE SURE the wires don’t touch!
    MAKE SURE the alligator clamps aren’t in the water!
    Watch your colloidal silver water creation process carefully! Finished product should be cloudy to pale yellow. Process should take just a few minutes (10 to 20 average).
    Either use your silver water right away or store it in a cool, DARK place.
    Embellishments, part 2
    Yield: 3 minutes per 8 oz non-distilled water at room temp: ~3 ppm
    Pure well or spring water is preferred. Distilled water will take a lot longer. If your water source is not good (city tap water, for instance) and your colloid gets darker than pale yellow, there are too many impurities in your water – throw it out! (You shouldn’t be drinking this water anyway!)
    Use hot water. If you can make your colloid while the water has just boiled, it’s even better! The hotter the water, the stronger the colloid. For every 10 degrees that the water rises above room temperature (72 degrees), the ppm figure is approximately doubled. For instance, if 5 ppm resulted after 7 minutes of generating with 16 oz of water at 72 degrees, then 82 degrees would yeil 10 ppm. Note: Results will vary!
    Make sure your container is non-metal!
    If you choose to ingest your colloid, hold it under the tongue for a while before swallowing for maximum absorption. Note: Ingest colloidal silver with caution, and at your own risk!
    We recommend that you do research on using colloidal silver water before using it!
    NOT RESPONSIBLE for anyone else’s use of colloidal silver water!
    We recommend that if you choose to ingest colloidal silver water, you also use lots of PROBIOTICS!
    NOT RESPONSIBLE !!!!! for anyone else’s use of colloidal silver water!

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