Becoming the Ozone Man
Growing up on a farm in rural southern Ontario did not hold a lot of excitement for me. The people were wonderful and the lifestyle was simple. I had more ambition than most and shortly after some University education at the University of Guelph, I had a lucky break and embarked on a career in show business. I created my own sound and lighting company, had wonderful success but became burned out in the process. I then became a member of a prestigious stagehand union in Toronto. I worked with Stars all over North America and beyond doing sound for mega musical productions like Phantom, Joseph, and Les Miserables. I rose to the pinnacle of that business but after 1250 shows of Phantom, I realized there was no more challenge and excitement left for me and slowly phased out of show business. It was during this process that I discovered ozone and it’s uses.
I started learning about ozone and in 1989 when I moved from Ontario to British Columbia. I learned quickly from some very good mentors that ozone could sterilize a household environment and greatly reduce the toxins in the house, making it easier for people with animal allergies to visit safely without discomfort. I then took my Due Diligence of ozone to a whole new level and discovered that ozone could inactivate or eliminate practically all known pathogens to man and that it was being used for water purification, air purification and purification of the human body. I also discovered that the FDA had certified ozone as capable of eliminating 99.998% of all known pathogens when used in water. I also discovered that the Canadian government had spent a great deal of the taxpayers’ money to fund a study on the effectiveness of ozone in purifying human blood for purposes of transfusions for the military. The study concluded that ozone was safe and effective in purifying blood and destroying all dangerous pathogens commonly associated with tainted blood transfusions. I further discovered that the CDC had been told of the effectiveness of ozone in purifying human blood as far back as 1984. It’s unfortunate that this knowledge did not reach the appropriate powers that be in governments, as we hear almost monthly of more payouts with taxpayers’ money to people who contracted Hepatitis C, Aids, and the like.
It was during a tour with Les Miz to Alaska in 1994 that I discovered how badly certain power groups want to disinform people and discredit ozone. Alaska became the first state to legally accept ozone as a therapeutic treatment. A medical doctor had stuck his neck out and illegally used ozone to treat a state senator for cancer. When the senator recovered and became governor, he passed a law stating that ozone could be legally used by practitioners as a form of treatment. To this day the AMA states that ozone has “no medicinal value”. Meanwhile, I’m sitting in my hotel room in Anchorage in 1990, idly looking through the Yellow Pages, when I discovered that practically every second page had a blurb about how toxic and deadly ozone was for humans at ground level. We’re not just talking about a little one-liner, we’re talking about full and half-page ads. Somebody was spending a lot of money to discredit ozone and to misinform the public.
Ozone is unpatentable; therefore it cannot be controlled or profited from by businesses with vested interest. Ozone is a powerful detoxifier and healer. Therefore it is an enemy to certain organizations with vested interests in other forms of healing.
My whole world was turned upside down when I learned all the implications about ozone. It has made me a non-believer in practically everything I see on TV and read in Magazines. I now question everything. I feel it’s my duty to inform people of what I’ve learned if they have the ears to hear and really want to know. My own mother died of breast cancer at the age of 45. I was 4 when she died. If I knew then what I know now and if she would have listened, I’m sure she would still be alive on the planet and in great health. The amount of time and effort I have expelled in this lifetime figuring out my problems because of her death has been substantial. No-one should have to deal with abandonment like that. Still, ignorance continues to this day as the medical mafia cuts, burns and poisons, turning a blind eye to treatments that work.
I discovered in the early “90’s the power of ozonated oils. I found that oil is the only medium that retains oxygen in an active or nascent state. The scientists tell us that the half-life of ozone is a mere twenty minutes or so in any other medium, but personally, I think the jury’s still out on that one. Ozonated oils retain their nascent oxygen in ozonide form almost indefinitely when refrigerated. For this reason, ozonated oils when used on the epidermis will cleanse the skin of pathogens and promote healing. Uses of the oils are vast and new uses are being discovered. The journey continues……………….
Chemicals in Fast Foods
Why McDonald’s Fries Taste So Good
By Eric Schlosser
Excerpt From Eric Schlosser’s book
‘Fast Food Nation’ (Houghton-Mifflin, 2001)
From The Atlantic Monthly
The french fry was “almost sacrosanct for me,” Ray Kroc, one of the founders of McDonald’s, wrote in his autobiography, “its preparation a ritual to be followed religiously.” During the chain’s early years french fries were made from scratch every day. Russet Burbank potatoes were peeled, cut into shoestrings, and fried in McDonald’s kitchens. As the chain expanded nationwide, in the mid-1960s, it sought to cut labor costs, reduce the number of suppliers, and ensure that its fries tasted the same at every restaurant. McDonald’s began switching to frozen french fries in 1966 — and few customers noticed the difference. Nevertheless, the change had a profound effect on the nation’s agriculture and diet. A familiar food had been transformed into a highly processed industrial commodity. McDonald’s fries now come from huge manufacturing plants that can peel, slice, cook, and freeze two million pounds of potatoes a day. The rapid expansion of McDonald’s and the popularity of its low-cost, mass-produced fries changed the way Americans eat. In 1960 Americans consumed an average of about eighty-one pounds of fresh potatoes and four pounds of frozen french fries. In 2000 they consumed an average of about fifty pounds of fresh potatoes and thirty pounds of frozen fries. Today McDonald’s is the largest buyer of potatoes in the United States.
The taste of McDonald’s french fries played a crucial role in the chain’s success — fries are much more profitable than hamburgers — and was long praised by customers, competitors, and even food critics. James Beard loved McDonald’s fries. Their distinctive taste does not stem from the kind of potatoes that McDonald’s buys, the technology that processes them, or the restaurant equipment that fries them: other chains use Russet Burbanks, buy their french fries from the same large processing companies, and have similar fryers in their restaurant kitchens. The taste of a french fry is largely determined by the cooking oil. For decades McDonald’s cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor — and more saturated beef fat per ounce than a McDonald’s hamburger.
In 1990, amid a barrage of criticism over the amount of cholesterol in its fries, McDonald’s switched to pure vegetable oil. This presented the company with a challenge: how to make fries that subtly taste like beef without cooking them in beef tallow. A look at the ingredients in McDonald’s french fries suggests how the problem was solved. Toward the end of the list is a seemingly innocuous yet oddly mysterious phrase: “natural flavor.” That ingredient helps to explain not only why the fries taste so good but also why most fast food — indeed, most of the food Americans eat today — tastes the way it does.
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences. Both are man-made additives that give most processed food most of its taste. People usually buy a food item the first time because of its packaging or appearance. Taste usually determines whether they buy it again. About 90 percent of the money that Americans now spend on food goes to buy processed food. The canning, freezing, and dehydrating techniques used in processing destroy most of food’s flavor — and so a vast industry has arisen in the United States to make processed food palatable. Without this flavor industry today’s fast food would not exist. The names of the leading American fast-food chains and their best-selling menu items have become embedded in our popular culture and famous worldwide. But few people can name the companies that manufacture fast food’s taste.
The flavor industry is highly secretive. Its leading companies will not divulge the precise formulas of flavor compounds or the identities of clients. The secrecy is deemed essential for protecting the reputations of beloved brands. The fast-food chains, understandably, would like the public to believe that the flavors of the food they sell somehow originate in their restaurant kitchens, not in distant factories run by other firms. A McDonald’s french fry is one of countless foods whose flavor is just a component in a complex manufacturing process. The look and the taste of what we eat now are frequently deceiving — by design.
The Flavor Corridor
The New Jersey Turnpike runs through the heart of the flavor industry, an industrial corridor dotted with refineries and chemical plants. International Flavors & Fragrances (IFF), the world’s largest flavor company, has a manufacturing facility off Exit 8A in Dayton, New Jersey; Givaudan, the world’s second-largest flavor company, has a plant in East Hanover. Haarmann & Reimer, the largest German flavor company, has a plant in Teterboro, as does Takasago, the largest Japanese flavor company. Flavor Dynamics has a plant in South Plainfield; Frutarom is in North Bergen; Elan Chemical is in Newark. Dozens of companies manufacture flavors in the corridor between Teaneck and South Brunswick. Altogether the area produces about two thirds of the flavor additives sold in the United States.
The IFF plant in Dayton is a huge pale-blue building with a modern office complex attached to the front. It sits in an industrial park, not far from a BASF plastics factory, a Jolly French Toast factory, and a plant that manufactures Liz Claiborne cosmetics. Dozens of tractor-trailers were parked at the IFF loading dock the afternoon I visited, and a thin cloud of steam floated from a roof vent. Before entering the plant, I signed a nondisclosure form, promising not to reveal the brand names of foods that contain IFF flavors. The place reminded me of Willy Wonka’s chocolate factory. Wonderful smells drifted through the hallways, men and women in neat white lab coats cheerfully went about their work, and hundreds of little glass bottles sat on laboratory tables and shelves. The bottles contained powerful but fragile flavor chemicals, shielded from light by brown glass and round white caps shut tight. The long chemical names on the little white labels were as mystifying to me as medieval Latin. These odd-sounding things would be mixed and poured and turned into new substances, like magic potions.
I was not invited into the manufacturing areas of the IFF plant, where, it was thought, I might discover trade secrets. Instead I toured various laboratories and pilot kitchens, where the flavors of well-established brands are tested or adjusted, and where whole new flavors are created. IFF’s snack-and-savory lab is responsible for the flavors of potato chips, corn chips, breads, crackers, breakfast cereals, and pet food. The confectionery lab devises flavors for ice cream, cookies, candies, toothpastes, mouthwashes, and antacids. Everywhere I looked, I saw famous, widely advertised products sitting on laboratory desks and tables. The beverage lab was full of brightly colored liquids in clear bottles. It comes up with flavors for popular soft drinks, sports drinks, bottled teas, and wine coolers, for all-natural juice drinks, organic soy drinks, beers, and malt liquors. In one pilot kitchen I saw a dapper food technologist, a middle-aged man with an elegant tie beneath his crisp lab coat, carefully preparing a batch of cookies with white frosting and pink-and-white sprinkles. In another pilot kitchen I saw a pizza oven, a grill, a milk-shake machine, and a french fryer identical to those I’d seen at innumerable fast-food restaurants.
In addition to being the world’s largest flavor company, IFF manufactures the smells of six of the ten best-selling fine perfumes in the United States, including Estée Lauder’s Beautiful, Clinique’s Happy, Lancôme’s Trésor, and Calvin Klein’s Eternity. It also makes the smells of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All these aromas are made through essentially the same process: the manipulation of volatile chemicals. The basic Science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner.
“Natural” and “Artificial”
SCIENTISTS now believe that human beings acquired the sense of taste as a way to avoid being poisoned. Edible plants generally taste sweet, harmful ones bitter. The taste buds on our tongues can detect the presence of half a dozen or so basic tastes, including sweet, sour, bitter, salty, astringent, and umami, a taste discovered by Japanese researchers — a rich and full sense of deliciousness triggered by amino acids in foods such as meat, shellfish, mushrooms, potatoes, and seaweed. Taste buds offer a limited means of detection, however, compared with the human olfactory system, which can perceive thousands of different chemical aromas. Indeed, “flavor” is primarily the smell of gases being released by the chemicals you’ve just put in your mouth. The aroma of a food can be responsible for as much as 90 percent of its taste.
The act of drinking, sucking, or chewing a substance releases its volatile gases. They flow out of your mouth and up your nostrils, or up the passageway in the back of your mouth, to a thin layer of nerve cells called the olfactory epithelium, located at the base of your nose, right between your eyes. Your brain combines the complex smell signals from your olfactory epithelium with the simple taste signals from your tongue, assigns a flavor to what’s in your mouth, and decides if it’s something you want to eat.
A person’s food preferences, like his or her personality, are formed during the first few years of life, through a process of socialization. Babies innately prefer sweet tastes and reject bitter ones; toddlers can learn to enjoy hot and spicy food, bland health food, or fast food, depending on what the people around them eat. The human sense of smell is still not fully understood. It is greatly affected by psychological factors and expectations. The mind focuses intently on some of the aromas that surround us and filters out the overwhelming majority. People can grow accustomed to bad smells or good smells; they stop noticing what once seemed overpowering. Aroma and memory are somehow inextricably linked. A smell can suddenly evoke a long-forgotten moment. The flavors of childhood foods seem to leave an indelible mark, and adults often return to them, without always knowing why. These “comfort foods” become a source of pleasure and reassurance — a fact that fast-food chains use to their advantage. Childhood memories of Happy Meals, which come with french fries, can translate into frequent adult visits to McDonald’s. On average, Americans now eat about four servings of french fries every week.
THE human craving for flavor has been a largely unacknowledged and unexamined force in history. For millennia royal empires have been built, unexplored lands traversed, and great religions and philosophies forever changed by the spice trade. In 1492 Christopher Columbus set sail to find seasoning. Today the influence of flavor in the world marketplace is no less decisive. The rise and fall of corporate empires — of soft-drink companies, snack-food companies, and fast-food chains — is often determined by how their products taste.
The flavor industry emerged in the mid-nineteenth century, as processed foods began to be manufactured on a large scale. Recognizing the need for flavor additives, early food processors turned to perfume companies that had long experience working with essential oils and volatile aromas. The great perfume houses of England, France, and the Netherlands produced many of the first flavor compounds. In the early part of the twentieth century Germany took the technological lead in flavor production, owing to its powerful chemical industry. Legend has it that a German scientist discovered methyl anthranilate, one of the first artificial flavors, by accident while mixing chemicals in his laboratory. Suddenly the lab was filled with the sweet smell of grapes. Methyl anthranilate later became the chief flavor compound in grape Kool-Aid. After World War II much of the perfume industry shifted from Europe to the United States, settling in New York City near the garment district and the fashion houses. The flavor industry came with it, later moving to New Jersey for greater plant capacity. Man-made flavor additives were used mostly in baked goods, candies, and sodas until the 1950s, when sales of processed food began to soar. The invention of gas chromatographs and mass spectrometers — machines capable of detecting volatile gases at low levels — vastly increased the number of flavors that could be synthesized. By the mid-1960s flavor companies were churning out compounds to supply the taste of Pop Tarts, Bac-Os, Tab, Tang, Filet-O-Fish sandwiches, and literally thousands of other new foods.
The American flavor industry now has annual revenues of about $1.4 billion. Approximately 10,000 new processed-food products are introduced every year in the United States. Almost all of them require flavor additives. And about nine out of ten of these products fail. The latest flavor innovations and corporate realignments are heralded in publications such as Chemical Market Reporter, Food Chemical News, Food Engineering, and Food Product Design. The progress of IFF has mirrored that of the flavor industry as a whole. IFF was formed in 1958, through the merger of two small companies. Its annual revenues have grown almost fifteenfold since the early 1970s, and it currently has manufacturing facilities in twenty countries.
Today’s sophisticated spectrometers, gas chromatographs, and headspace-vapor analyzers provide a detailed map of a food’s flavor components, detecting chemical aromas present in amounts as low as one part per billion. The human nose, however, is even more sensitive. A nose can detect aromas present in quantities of a few parts per trillion — an amount equivalent to about 0.000000000003 percent. Complex aromas, such as those of coffee and roasted meat, are composed of volatile gases from nearly a thousand different chemicals. The smell of a strawberry arises from the interaction of about 350 chemicals that are present in minute amounts. The quality that people seek most of all in a food — flavor — is usually present in a quantity too infinitesimal to be measured in traditional culinary terms such as ounces or teaspoons. The chemical that provides the dominant flavor of bell pepper can be tasted in amounts as low as 0.02 parts per billion; one drop is sufficient to add flavor to five average-size swimming pools. The flavor additive usually comes next to last in a processed food’s list of ingredients and often costs less than its packaging. Soft drinks contain a larger proportion of flavor additives than most products. The flavor in a twelve-ounce can of Coke costs about half a cent.
The color additives in processed foods are usually present in even smaller amounts than the flavor compounds. Many of New Jersey’s flavor companies also manufacture these color additives, which are used to make processed foods look fresh and appealing. Food coloring serves many of the same decorative purposes as lipstick, eye shadow, mascara — and is often made from the same pigments. Titanium dioxide, for example, has proved to be an especially versatile mineral. It gives many processed candies, frostings, and icings their bright white color; it is a common ingredient in women’s cosmetics; and it is the pigment used in many white oil paints and house paints. At Burger King, Wendy’s, and McDonald’s coloring agents have been added to many of the soft drinks, salad dressings, cookies, condiments, chicken dishes, and sandwich buns.
Studies have found that the color of a food can greatly affect how its taste is perceived. Brightly colored foods frequently seem to taste better than bland-looking foods, even when the flavor compounds are identical. Foods that somehow look off-color often seem to have off tastes. For thousands of years human beings have relied on visual cues to help determine what is edible. The color of fruit suggests whether it is ripe, the color of meat whether it is rancid. Flavor researchers sometimes use colored lights to modify the influence of visual cues during taste tests. During one experiment in the early 1970s people were served an oddly tinted meal of steak and french fries that appeared normal beneath colored lights. Everyone thought the meal tasted fine until the lighting was changed. Once it became apparent that the steak was actually blue and the fries were green, some people became ill.
The federal Food and Drug Administration does not require companies to disclose the ingredients of their color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS (“generally recognized as safe”). This enables companies to maintain the secrecy of their formulas. It also hides the fact that flavor compounds often contain more ingredients than the foods to which they give taste. The phrase “artificial strawberry flavor” gives little hint of the chemical wizardry and manufacturing skill that can make a highly processed food taste like strawberries.
A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.
Although flavors usually arise from a mixture of many different volatile chemicals, often a single compound supplies the dominant aroma. Smelled alone, that chemical provides an unmistakable sense of the food. Ethyl-2-methyl butyrate, for example, smells just like an apple. Many of today’s highly processed foods offer a blank palette: whatever chemicals are added to them will give them specific tastes. Adding methyl-2-pyridyl ketone makes something taste like popcorn. Adding ethyl-3-hydroxy butanoate makes it taste like marshmallow. The possibilities are now almost limitless. Without affecting appearance or nutritional value, processed foods could be made with aroma chemicals such as hexanal (the smell of freshly cut grass) or 3-methyl butanoic acid (the smell of body odor).
The 1960s were the heyday of artificial flavors in the United States. The synthetic versions of flavor compounds were not subtle, but they did not have to be, given the nature of most processed food. For the past twenty years food processors have tried hard to use only “natural flavors” in their products. According to the FDA, these must be derived entirely from natural sources — from herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, and so forth. Consumers prefer to see natural flavors on a label, out of a belief that they are more healthful. Distinctions between artificial and natural flavors can be arbitrary and somewhat absurd, based more on how the flavor has been made than on what it actually contains.
“A natural flavor,” says Terry Acree, a professor of food science at Cornell University, “is a flavor that’s been derived with an out-of-date technology.” Natural flavors and artificial flavors sometimes contain exactly the same chemicals, produced through different methods. Amyl acetate, for example, provides the dominant note of banana flavor. When it is distilled from bananas with a solvent, amyl acetate is a natural flavor. When it is produced by mixing vinegar with amyl alcohol and adding sulfuric acid as a catalyst, amyl acetate is an artificial flavor. Either way it smells and tastes the same. “Natural flavor” is now listed among the ingredients of everything from Health Valley Blueberry Granola Bars to Taco Bell Hot Taco Sauce.
A natural flavor is not necessarily more healthful or purer than an artificial one. When almond flavor — benzaldehyde — is derived from natural sources, such as peach and apricot pits, it contains traces of hydrogen cyanide, a deadly poison. Benzaldehyde derived by mixing oil of clove and amyl acetate does not contain any cyanide. Nevertheless, it is legally considered an artificial flavor and sells at a much lower price. Natural and artificial flavors are now manufactured at the same chemical plants, places that few people would associate with Mother Nature.
A Trained Nose and a Poetic Sensibility
THE small and elite group of scientists who create most of the flavor in most of the food now consumed in the United States are called “flavorists.” They draw on a number of disciplines in their work: biology, psychology, physiology, and organic chemistry. A flavorist is a chemist with a trained nose and a poetic sensibility. Flavors are created by blending scores of different chemicals in tiny amounts — a process governed by scientific principles but demanding a fair amount of art. In an age when delicate aromas and microwave ovens do not easily co-exist, the job of the flavorist is to conjure illusions about processed food and, in the words of one flavor company’s literature, to ensure “consumer likeability.” The flavorists with whom I spoke were discreet, in keeping with the dictates of their trade. They were also charming, cosmopolitan, and ironic. They not only enjoyed fine wine but could identify the chemicals that give each grape its unique aroma. One flavorist compared his work to composing music. A well-made flavor compound will have a “top note” that is often followed by a “dry-down” and a “leveling-off,” with different chemicals responsible for each stage. The taste of a food can be radically altered by minute changes in the flavoring combination. “A little odor goes a long way,” one flavorist told me. From the archives:
“The Million-Dollar Nose,” by William Langewiesche (December 2000) Robert Parker Jr. is a plainspoken American with an astonishing gift for judging wine. He is indefatigable and incorruptible, and his numerical rating system is relied on by millions. His taste is changing the way wine is made and sold. Naturally, the French hate him. Naturally, they honor him. In order to give a processed food a taste that consumers will find appealing, a flavorist must always consider the food’s “mouthfeel” — the unique combination of textures and chemical interactions that affect how the flavor is perceived. Mouthfeel can be adjusted through the use of various fats, gums, starches, emulsifiers, and stabilizers. The aroma chemicals in a food can be precisely analyzed, but the elements that make up mouthfeel are much harder to measure. How does one quantify a pretzel’s hardness, a french fry’s crispness? Food technologists are now conducting basic research in rheology, the branch of physics that examines the flow and deformation of materials. A number of companies sell sophisticated devices that attempt to measure mouthfeel. The TA.XT2i Texture Analyzer, produced by the Texture Technologies Corporation, of Scarsdale, New York, performs calculations based on data derived from as many as 250 separate probes. It is essentially a mechanical mouth. It gauges the most-important rheological properties of a food — bounce, creep, breaking point, density, crunchiness, chewiness, gumminess, lumpiness, rubberiness, springiness, slipperiness, smoothness, softness, wetness, juiciness, spreadability, springback, and tackiness.
Some of the most important advances in flavor manufacturing are now occurring in the field of biotechnology. Complex flavors are being made using enzyme reactions, fermentation, and fungal and tissue cultures. All the flavors created by these methods — including the ones being synthesized by fungi — are considered natural flavors by the FDA. The new enzyme-based processes are responsible for extremely true-to-life dairy flavors. One company now offers not just butter flavor but also fresh creamy butter, cheesy butter, milky butter, savory melted butter, and super-concentrated butter flavor, in liquid or powder form. The development of new fermentation techniques, along with new techniques for heating mixtures of sugar and amino acids, have led to the creation of much more realistic meat flavors.
The McDonald’s Corporation most likely drew on these advances when it eliminated beef tallow from its french fries. The company will not reveal the exact origin of the natural flavor added to its fries. In response to inquiries from Vegetarian Journal, however, McDonald’s did acknowledge that its fries derive some of their characteristic flavor from “an animal source.” Beef is the probable source, although other meats cannot be ruled out. In France, for example, fries are sometimes cooked in duck fat or horse tallow.
Other popular fast foods derive their flavor from unexpected ingredients. McDonald’s Chicken McNuggets contain beef extracts, as does Wendy’s Grilled Chicken Sandwich. Burger King’s BK Broiler Chicken Breast Patty contains “natural smoke flavor.” A firm called Red Arrow Products specializes in smoke flavor, which is added to barbecue sauces, snack foods, and processed meats. Red Arrow manufactures natural smoke flavor by charring sawdust and capturing the aroma chemicals released into the air. The smoke is captured in water and then bottled, so that other companies can sell food that seems to have been cooked over a fire.
The Vegetarian Legal Action Network recently petitioned the FDA to issue new labeling requirements for foods that contain natural flavors. The group wants food processors to list the basic origins of their flavors on their labels. At the moment vegetarians often have no way of knowing whether a flavor additive contains beef, pork, poultry, or shellfish. One of the most widely used color additives — whose presence is often hidden by the phrase “color added” — violates a number of religious dietary restrictions, may cause allergic reactions in susceptible people, and comes from an unusual source. Cochineal extract (also known as carmine or carminic acid) is made from the desiccated bodies of female Dactylopius coccus Costa, a small insect harvested mainly in Peru and the Canary Islands. The bug feeds on red cactus berries, and color from the berries accumulates in the females and their unhatched larvae. The insects are collected, dried, and ground into a pigment. It takes about 70,000 of them to produce a pound of carmine, which is used to make processed foods look pink, red, or purple. Dannon strawberry yogurt gets its color from carmine, and so do many frozen fruit bars, candies, and fruit fillings, and Ocean Spray pink-grapefruit juice drink.
IN a meeting room at IFF, Brian Grainger let me sample some of the company’s flavors. It was an unusual taste test — there was no food to taste. Grainger is a senior flavorist at IFF, a soft-spoken chemist with graying hair, an English accent, and a fondness for understatement. He could easily be mistaken for a British diplomat or the owner of a West End brasserie with two Michelin stars. Like many in the flavor industry, he has an Old World, old-fashioned sensibility. When I suggested that IFF’s policy of secrecy and discretion was out of step with our mass-marketing, brand-conscious, self-promoting age, and that the company should put its own logo on the countless products that bear its flavors, instead of allowing other companies to enjoy the consumer loyalty and affection inspired by those flavors, Grainger politely disagreed, assuring me that such a thing would never be done. In the absence of public credit or acclaim, the small and secretive fraternity of flavor chemists praise one another’s work. By analyzing the flavor formula of a product, Grainger can often tell which of his counterparts at a rival firm devised it. Whenever he walks down a supermarket aisle, he takes a quiet pleasure in seeing the well-known foods that contain his flavors.
Grainger had brought a dozen small glass bottles from the lab. After he opened each bottle, I dipped a fragrance-testing filter into it — a long white strip of paper designed to absorb aroma chemicals without producing off notes. Before placing each strip of paper in front of my nose, I closed my eyes. Then I inhaled deeply, and one food after another was conjured from the glass bottles. I smelled fresh cherries, black olives, sautéed onions, and shrimp. Grainger’s most remarkable creation took me by surprise. After closing my eyes, I suddenly smelled a grilled hamburger. The aroma was uncanny, almost miraculous — as if someone in the room were flipping burgers on a hot grill. But when I opened my eyes, I saw just a narrow strip of white paper and a flavorist with a grin.
Eric Schlosser is a correspondent for The Atlantic. His article in this issue is adapted from his first book, Fast Food Nation, to be published this month by Houghton Mifflin.
Illustrations by Francis Livingston
Copyright © 2001 by The Atlantic Monthly Company. All rights reserved. The Atlantic Monthly; January 2001; Why McDonald’s Fries Taste So Good – 01.01 (Part Two); Volume 287, No. 1; page 50-56.
NewsTarget.com reprinted article
Originally published July 10 2007
How food manufacturers trick consumers with deceptive ingredients lists
by Mike Adams
The myth: Ingredients lists on food products are designed to inform consumers about what’s contained in the product. The reality: ingredients lists are used by food manufacturers to deceive consumers and trick them into thinking products are healthier (or better quality) than they really are. This article explores the most common deceptions used by food manufacturers to trick consumers with food ingredients lists. It also contains useful tips for helping consumers read such labels with the proper skepticism.
Deceiving consumers: Tricks of the food trade
If the Nutrition Facts section on food packaging list all the substances that go into a food product, how can they deceive consumers? Here are a few of the most common ways:
One of the most common tricks is to distribute sugars among many ingredients so that sugars don’t appear in the top three. For example, a manufacturer may use a combination of sucrose, high-fructose corn syrup, corn syrup solids, brown sugar, dextrose and other sugar ingredients to make sure none of them are present in large enough quantities to attain a top position on the ingredients list (remember, the ingredients are listed in order of their proportion in the food, with the most common ingredients listed first).
This fools consumers into thinking the food product isn’t really made mostly of sugar while, in reality, the majority ingredients could all be different forms of sugar. It’s a way to artificially shift sugar farther down the ingredients list and thereby misinform consumers about the sugar content of the whole product.
Another trick is to pad the list with miniscule amounts of great-sounding ingredients. You see this in personal care products and shampoo, too, where companies claim to offer “herbal” shampoos that have practically no detectable levels of real herbs in them. In foods, companies pad the ingredients lists with healthy-sounding berries, herbs or superfoods that are often only present in miniscule amounts. Having “spirulina” appear at the end of the ingredients list is practically meaningless. There’s not enough spirulina in the food to have any real effect on your health. This trick is called “label padding” and it’s commonly used by junk food manufacturers who want to jump on the health food bandwagon without actually producing healthy foods.
Hiding dangerous ingredients
A third trick involves hiding dangerous ingredients behind innocent-sounding names that fool consumers into thinking they’re safe. The highly carcinogenic ingredient sodium nitrite, for example, sounds perfectly innocent, but it is well documented to cause brain tumors, pancreatic cancer, colon cancer and many other cancers (just search Google Scholar for sodium nitrite to see a long list of supporting research, or click here to read NewsTarget articles on sodium nitrite).
Carmine sounds like an innocent food coloring, but it’s actually made from the smashed bodies of red cochineal beetles. Of course, nobody would eat strawberry yogurt if the ingredients listed, “Insect-based red food coloring” on the label, so instead, they just call it “carmine.”
Similarly, yeast extract sounds like a perfect safe food ingredient, too, but it’s actually a trick used to hide monosodium glutamate (MSG, a chemical taste enhancer used to excite the flavors of overly-processed foods) without having to list MSG on the label. Lots of ingredients contain hidden MSG, and I’ve written extensively about them on this site. Virtually all hydrolyzed or autolyzed ingredients contain some amount of hidden MSG.
Don’t be fooled by the name of the product
Did you know that the name of the food product has nothing to do with what’s in it? Brand-name food companies make products like “Guacamole Dip” that contains no avocado! Instead, they’re made with hydrogenated soybean oil and artificial green coloring chemicals. But gullible consumers keep on buying these products, thinking they’re getting avocado dip when, in reality, they’re buying green-colored, yummy-tasting dietary poison.
Food names can include words that describe ingredients not found in the food at all. A “cheese” cracker, for example, doesn’t have to contain any cheese. A “creamy” something doesn’t have to contain cream. A “fruit” product need not contain even a single molecule of fruit. Don’t be fooled by product names printed on the packaging. These names are designed to sell products, not to accurately describe the ingredients contained in the package.
Ingredients lists don’t include contaminants
There is no requirement for food ingredients lists to include the names of chemical contaminants, heavy metals, bisphenol-A, PCBs, perchlorate or other toxic substances found in the food. As a result, ingredients lists don’t really list what’s actually in the food, they only list what the manufacturer wants you to believe is in the food.
This is by design, of course. Requirements for listing food ingredients were created by a joint effort between the government and private industry (food corporations). In the beginning, food corporations didn’t want to be required to list any ingredients at all. They claimed the ingredients were “proprietary knowledge” and that listing them would destroy their business by disclosing their secret manufacturing recipes. It’s all nonsense, of course, since food companies primarily want to keep consumers ignorant of what’s really in their products. That’s why there is still no requirement to list various chemical contaminants, pesticides, heavy metals and other substances that have a direct and substantial impact on the health of consumers. (For years, food companies fought hard against the listing of trans fatty acids, too, and it was only after a massive public health outcry by consumer health groups that the FDA finally forced food companies to include trans fats on the label.)
Manipulating serving sizes
Food companies have also figured out how to manipulate the serving size of foods in order to make it appear that their products are devoid of harmful ingredients like trans fatty acids. The FDA, you see, created a loophole for reporting trans fatty acids on the label: Any food containing 0.5 grams or less of trans fatty acids per serving is allowed to claim ZERO trans fats on the label. That’s FDA logic for you, where 0.5 = 0. But fuzzy math isn’t the only game played by the FDA to protect the commercial interests of the industry is claims to regulate.
Exploiting this 0.5 gram loophole, companies arbitrarily reduce the serving sizes of their foods to ridiculous levels — just enough to bring the trans fats down to 0.5 grams per serving. Then they loudly proclaim on the front of the box, “ZERO Trans Fats!” In reality, the product may be loaded with trans fats (found in hydrogenated oils), but the serving size has been reduced to a weight that might only be appropriate for feeding a ground squirrel, not a human being.
The next time you pick up a grocery product, checking out the “No. of servings” line in the Nutrition Facts box. You’ll likely find some ridiculously high number there that has nothing to do with reality. A cookie manufacturer, for example, might claim that one cookie is an entire “serving” of cookies. But do you know anyone who actually eats just one cookie? If one cookie contains 0.5 grams of trans fatty acids, the manufacturer can claim the entire package of cookies is “Trans Fat FREE!” In reality, however, the package might contain 30 cookies, each with 0.5 grams of trans fats, which comes out to 15 grams total in the package (but that assumes people can actually do math, which is of course made all the more difficult by the fact that hydrogenated oils actually harm the brain. But trust me: 30 cookies x 0.5 grams per cookie really does come out to 15 grams total).
This is how you get a package of cookies containing 15 grams of trans fats (which is a huge dose of dietary poison) while claiming to contain ZERO grams. Again, it’s just another example of how food companies use Nutrition Facts and ingredients lists to deceive, not inform, consumers.
Here are some additional tips for successfully decoding ingredients list labels:
Tips for reading ingredients labels
1. Remember that ingredients are listed in order of their proportion in the product. This means the first 3 ingredients matter far more than anything else. The top 3 ingredients are what you’re primarily eating.
2. If the ingredients list contains long, chemical-sounding words that you can’t pronounce, avoid that item. It likely does contain various toxic chemicals. Why would you want to eat them? Stick with ingredients you recognize.
3. Don’t be fooled by fancy-sounding herbs or other ingredients that appear very far down the list. Some food manufacturer that includes “goji berries” towards the end of the list is probably just using it as a marketing gimmick on the label. The actual amount of goji berries in the product is likely miniscule.
4. Remember that ingredients lists don’t have to list chemical contaminants. Foods can be contaminated with pesticides, solvents, acrylamides, PFOA, perchlorate (rocket fuel) and other toxic chemicals without needing to list them at all. The best way to minimize your ingestion of toxic chemicals is to buy organic, or go with fresh, minimally-processed foods.
5. Look for words like “sprouted” or “raw” to indicate higher-quality natural foods. Sprouted grains and seeds are far healthier than non-sprouted. Raw ingredients are generally healthier than processed or cooked. Whole grains are healthier than “enriched” grains.
6. Don’t be fooled by the word “wheat” when it comes to flour. All flour derived from wheat can be called “wheat flour,” even if it is processed, bleached and stripped of its nutrition. Only “whole grain wheat flour” is a healthful form of wheat flour. (Many consumers mistakenly believe that “wheat flour” products are whole grain products. In fact, this is not true. Food manufacturers fool consumers with this trick.)
7. Don’t be fooled into thinking that brown products are healthier than white products. Brown sugar is a gimmick — it’s just white sugar with brown coloring and flavoring added. Brown eggs are no different than white eggs (except for the fact that their shells appear brown). Brown bread may be no healthier than white bread, either, unless it’s made with whole grains. Don’t be tricked by “brown” foods. These are just gimmicks used by food giants to fool consumers into paying more for manufactured food products.
8. Watch out for deceptively small serving sizes. Food manufacturers use this trick to reduce the number of calories, grams of sugar or grams of fat believed to be in the food by consumers. Many serving sizes are arbitrary and have no basis in reality.
9. Want to know how to really shop for foods? Download our free Honest Food Guide, the honest reference to foods that has now been downloaded by over 800,000 people. It’s a replacement for the USDA’s highly corrupt and manipulated Food Guide Pyramid, which is little more than a marketing document for the dairy industry and big food corporations. The Honest Food Guide is an independent, nutritionally-sound reference document that reveals exactly what to eat (and what to avoid) to maximize your health.
STAY AWAY FROM CHEMOTHERAPY AND RADIATION
By Dr. James Howenstine, MD.
July 14, 2011
For many years it has been known to well informed individuals within the medical community that chemotherapy and radiation were quite toxic and essentially worthless in the management of malignancies. This information is carefully covered up by our controlled media so that these two methods of therapy are regarded by lay persons as the proven therapy for malignancies. Like lemmings going over a cliff the general public lines up for these therapies and nearly all treated persons proceed to die.
To the person who inquires how can an essentially worthless therapy continue to be used the answer is simple. It is all about money. Chemotherapy drugs bring in more than a trillion dollars annually to the pharmaceutical industry. Oncologists frequently make $1000 from every injection administered to a patient. There are 40 National Cancer Institute Centers scattered across the USA. Each of these employs thousands of employees. Curing cancer would be devastating for the economy and must not be allowed to occur. Research programs whose alleged purpose is to cure cancer see their funds steered into harmless areas where no cancer cures will ever result. Less than 1% of research funds are spent finding methods to prevent the spread of cancer. which is the cause of fatal cancer cachexia which kills 90% of cancer victims..
Preventing unfavorable chemotherapy results from being seen by the public in TV, radio, and newspaper reporting is combined with malicious quackery charges and actual death threats to practitioners who have legitimate cancer cures. I am aware of at least a dozen cancer cures since 1900 that have been ignored or suppressed. Several persons with bonafide cancer cures have been so vilified they died alcoholics or committed suicide. Prominent physician Dr Milbrook Johnson was poisoned the night before he was scheduled to speak on a national radio network in the 1940s about the ability of Dr. Royal Rife’s electronic equipment to cure cancer and infections.
Both chemotherapy and radiation have such toxic effects on the human body they must be stopped before they kill the patient. In the early days of chemotherapy drugs it was noted that skeptical patients who refused to take chemotherapy usually lived longer than patients treated with chemotherapy.
Radiation therapy directed toward a bone containing cancer might initially seem innocuous but actually has effects throughout the body. Circulation of blood through areas of ionizing radiation being delivered to bone is able to transport this radiated blood to distant sites where it can injure bone marrow production of killer lymphocytes, red blood cells, macrophages and platelets. Loss of appetite and nausea can be seen. Conventional radiation to the abdomen and other areas may be followed by permanent injury to the small intestine(diarrhea, pain) and arteriosclerosis of arteries in any field of radiation.
A suspected cancer patient had xray films showing numerous lucent identical sized masses overlying brain and spinal cord tissue. The films were misread as metastasis from a prior malignant melanoma instead of echinoccocal cysts spread from the family dogs.. Massive radiation of brain and spinal cord tissue caused complete loss of appetite with no food intake and death in 8 days in a previously well 26 year old woman.
What are results of chemotherapy drugs? Associate Professor Graeme Morgan of Australia was the lead researcher on an article titled “The contribution of cytotoxic chemotherapy to 5 year survival n adult malignancies”. This research showed that chemotherapy improved 5 year survival by less than 3% in adults with cancer. In 1987 Dr. Lana Levi of the University of California wrote “most cancer patients in this country die of chemotherapy. It does not eliminate breast, colon, or lung cancer. This fact has been known for over a decade. Women with breast cancer are likely to die faster with chemotherapy than without it.”
Dr. Ralph Moss Ph.D relates that “Conventional Cancer therapy is so toxic and dehumanizing that I fear it more than I fear death from cancer. Yet most alternative therapies regardless of potential or proven benefit, are outlawed, which forces patients to submit to the failures that we know don’t work because there is no other choice. Dr. Moss was employed as a science writer for Memorial Sloan Kettering Cancer Center in New York. Chemotherapy drugs are cellular poisons so they are quite toxic. They are also quite expensive. In his book The Cancer Industry he documents how the close links between the pharmaceutical industry and the cancer establishment enables an inadequate therapy like chemotherapy to become promoted and established as standard care.”
In a 1995 interview Dr. Moss related that chemotherapy was effective in only 2 to 4 % of all malignancies(Hodgkin’s Disease, Acute Lymphocytic Leukemia, childhood leukemia, testicular cancer and Choriocarcinoma.)
The package inserts for chemotherapy drugs admit that taking a course of chemotherapy drugs can increase your risk of subsequently developing a new cancer by about 10%.. The National Institute for Occupational Safety and Health(NIOSH) warns that the powerful drugs used in chemotherapy can cause cancer in employees who handle them(nurses, pharmacists, cleaning personnel). If continued too long these drugs are fatal. The damage to white blood cell , killer lymphocyte and red blood cell production makes the patient vulnerable to overwhelming infection which is the cause of death in many patients on chemotherapy and radiation. It never made sense to me why administering toxic substances that cause major side effects could possibly heal a serious illness like a malignancy.
Dr. William Campbell Douglass II, MD “To understand the utter hypocrisy of chemotherapy, consider the following: The McGill Cancer Center in Canada, one of the largest and most prestigious cancer treatment centers in the world, did a study of oncologists to determine how they would respond to a diagnosis of cancer. On the confidential questionnaire, 58 out of 64 doctors said that all chemotherapy programs were unacceptable to them and their family.”
In 33 years of conventional medical practice I referred all patients with malignancies to oncologists. The only survivor was a Chinese man with a low grade lung cancer. He responded every five years or so to a few doses of radiation.
In the past 4 years I have used a safe herbal therapy for malignancies called Lifeone. This treatment has been quite effective in curing a wide variety of malignancies including 6 cases of pancreatic cancer, ovarian cancer, lymphomas, malignant melanoma, lung cancer, breast cancer, prostate cancer, squamous cell cancer, etc.
In my opinion one of the most important verses in the Bible is Proverbs 14:12 There is way that seems right unto man but its end is the way of death. Drug company owners and executives, politicians, world leaders and media executives have unbelievable wealth and power in this world. However, they face a tortured eternity following death. This seems to be a very unwise tradeoff.
Anyone reading this article has my permission to copy or publish this information. Hopefully, some individuals will be made aware that there are safe effective alternatives to chemotherapy and radiation in the treatment of malignancies.
© 2011 Dr. James Howenstine – All Rights Reserved
Prevent and Cure Cancer
Prevent and Cure Cancer By Eliminating the Causes
Author: Ron Gdanski, B. A. Published by Nadex Publishing, Division of Nadex Industries Ltd. P.O. Box 307, Grimsby, ON. Canada, L3M 4G5 Phone or fax 1-800-656-7606
Copyright and Invitation to Publicize the Cause of Cancer V 2000, Ron Gdanski. All rights reserved. Permission is hereby granted to use this information for reference material to publicize the cause of cancer and how to prevent or cure it, providing references to the source material in CANCER, Cause, Cure and Cover-up are included (ISBN 0-9685665-0-2). To download information for personal or business use see page 37.
Cautionary Statement and Disclaimer
This information is provided for educational purposes, and is not intended to serve as medical advise, diagnosis or prescription. Alternative therapies can be effective but self-treatment can be
dangerous. Always seek the guidance of a health professional before taking any self-treatment. If you do not wish to be bound by the above statement, you may return your booklet for a refund.
Why Read this Booklet?
- To learn the cause of cancer and how to prevent and cure it.
- To live without the fear of cancer.
- Inflammation of a Mass of Cells Leads to Cancer
A New Theory For The Cause of Cancer Is Needed
The Home Medical Encyclopedia describes cancer as any of a group of diseases in which symptoms are due to unrestrained growth of cells in one of the body’s organs or tissues. Under the subtitle CAUSES, it goes on to say that cancer begins when oncogenes (genes controlling cell growth and multiplication) in a cell or cells are transformed by agents known as carcinogens. Once a healthy cell is transformed into a tumor forming type the change in its oncogenes is passed on to its offspring cells. A small group of abnormal cells is thus established, and these abnormal cells divide more rapidly than their surrounding normal cells. A person’s susceptibility to cancer is determined by his or her genetic makeup, which is inherited. Is any of this theory true?
Obviously, the symptom of unrestrained growth and tumor forming does not apply to all cancers. Bone cancer results in bone loss, muscle tissue results in muscle loss and leukemia, (cancer of white blood cells) does not form tumors. Lung cancer does not result in lung tissue, brain tumors do not produce brain tissue, etc. We do no have cancer of the heart, arteries or veins. It follows that a new theory mote consistent with reality is badly needed.
Perhaps we are wrong in assuming unrestrained growth is only a symptom of cancer. Perhaps rapid growth is the cause of cancer. Now we have an entirely new approach because rapid growth for repair of an injury is normal following an injury.
When we injure our skin sufficiently to cause bleeding, the body has a mechanism to repair the injury through rapid growth of adjacent cells. In the same way, an injury to a pre-cancerous lesion or benign growth could trigger rapid growth of the infected cells forming the lesion. We also know that infected injuries do not heal but adjacent cells keep multiplying anyway. Injury to a group of infected cells that fail to heal results in rapid, unrestrained doubling of them That’s cancer! There are no genetic mysteries that need solving in order to explain rapid growth, unrestrained growth, or tumor forming of membrane cells.
- Inflammation of a Mass of Cells Leads to Cancer 5
Let’s consider a NEW cause of cancer theory. Let’s say that an injury to a mass of fungal infected membrane cells, traps the injury repair mechanism in high gear, rapidly doubling infected cells because they fail to heal.
Infection and Inflammation Start the Cancer Process
The “What Causes It” heading for many cancers listed in the book, Everyone’s Guide to Cancer Therapy” adapted by the Canadian Medical Association, is filled with references to unexplained bleeding, infection and inflammation. For example, “people with chronic inflammatory processes, such as ulcerative colitis, parasitic infections of the bile ducts are at higher risk for developing cancer”.
Under cancer of the cervix we read: “Ninety to 95% of cervical cancers contain human papilloma virus DNA ….The virus is a sexually transmitted disease.” Inflammatory breast cancer shows up as a hot, red, swollen area having the appearance of an infection or inflammation”.
Numerous other examples can be found in cancer data connecting cancer to infection and inflammation. The single common denominator in known cancer causes such as toxic chemicals, physical injury, stress, internal bleeding, virus, parasitic larvae, parasitic worms and flukes, metabolic problems, nutritional deficiencies, and weakened immune system, is contribution to the process of injury, infection, and inflammation.
Inflammation Causes Growth of Fibrous Membranes
Common knowledge finds cancer is often associated with toxins and pollutants, injuries that do not heal and parasites, but no common denominator is evident in these conditions far the cause of cancer. Inflammation is defined as redness, swelling, pain and heat localized to an area of the body due to tissue injury resulting from infections, physical injury or chemical insult. Isn’t that interesting?
The three conditions associated with cancer are also listed as three causes of inflammation. Is there any connection?
Yes. Inflammation produces toxins that infect adjacent cells. To prevent the further spread of toxins, the immune system builds a tough fibrous membrane to wall off the inflamed mass of cells in much the same way a fibrous membrane blacks an injured artery to stop bleeding. The fibrous growth takes the form of a cyst, polyp, ulcer, benign growth or pre-cancerous lesion.
6 1. Inflammation of a Mass of Cells Leads to Cancer
Rapid growth of a mass of infected cells is triggered by a break in the membrane walling off the toxins. Rate of growth depends on the size of the injury, toxicity of the toxins, vitality of the individual anal quantity of growth hormone available. That’s why some cancers appear more or less aggressive than others.
A Break In A Fibrous Membrane Triggers Rapid Growth.
The cancer process can be summarized in ten steps. Let’s list them here and discuss them more fully in later chapters. Here’s the true cause of cancer.
- Virus or microbial parasites “pathogens” invade an internal blood clot or mass of tissue cells weakened by nutritional deficiencies, injury or pollutants. This happens when the immune system is weak due to any number of reasons.
- Fungi take control of the mass of infected cells, stop oxidative metabolism, but maintain fermentative metabolism.
- Metabolic wastes such as ammonia and fungal enzymes are toxic to adjacent cells. Toxins cause inflammation of them and stop oxidative metabolism, but allows fermentation to continue. Fungal infection spreads following inflammation.
- Inflammation causes the immune system to grow a dense fibrous membrane surrounding the infection to contain it and prevent it from spreading. These fibrous growths take the form of a lump, cyst, ulcer, benign growth, pre-cancerous lesion, etc. X-rays spot them because of increased density.
- A break in or injury to the fibrous membrane results in the autonomic immune system response to repair the injury by making adjacent membrane cells multiply rapidly.
Lack of Healing Causes Unrestrained Growth
- During the process of doubling, the adjacent cells are infected and mutated by the toxins and pathogens so that offspring cells fail to knit with parent cells and fail to heal the injury.
- Lack of healing traps the repair of injury process in high gear duplicating the infected membrane cells and the pathogens inside them. That’s cancer!
- Rapid doubling of pathogens within cells produces the growth hormone essential for rapid doubling of human cells.
- With the first doubling of adjacent normal cells, two new cancer cells are formed and one less parent cell remains. Membrane cells appear to be consumed but they are just being.converted. That’s why they retain some of their original membrane traits and farm tumors. With each additional doubling, cancer cells lose human traits, gain the capacity to duplicate faster, and appear more aggressive.
- Fungi produce growth factors for membrane cells (like tire skin of mushrooms), but not produce growth factors for other human tissue. That’s why bane cancer does not result in bone growth, and lung cancer does not result in lung tissue, etc, Since leukocytes do not normally farm membranes, leukemia does not form tumors. As you see, fungal control of a mass of human cells can explain all known observations about cancer, thereby proving it is the cause of cancer. For complete details with documentation see CANCER,
Cause, Cure arid Cover-up (CCC).
Membrane Walls Are Broken By Parasites and Injury
Parasitic flukes and worms and their larvae stages cause injuries and infection by burrowing into or through membrane walls. Biopsies, exploratory surgery, mammogram pressure, and physical injuries can break a membrane. Toxins and nutritional deficiencies in minerals or essential ails can cause membrane defects. Hardened arteries can release blood into storage vessels producing trapped blood clots that support fungal growth. The common denominator that leads to cancer is the development of a fibrous growth (neoplasm) to stop the spread of inflammation.
Suppressed Cancer Research Proves Parasites Cause Cancer
In 1926, Dr. J. Fibiger of Denmark received the Nobel Prize its Medicine fur initiating cancer in the laboratory. Dr. Fibiger found wild mice with cancer living in a sugar warehouse. The mice were infected with parasites normally found in horses. In 1913, by duplicating these conditions, Dr. Fibiger initiated cancer in mice and rats in the laboratory. Dr. Fibiger proved cancer is a parasitic and infectious disease because he knowingly transmitted the parasites to the mice and rats to cause cancer. Cancer developed because the mice had weak immunity due to their high sugar diet. Can you believe it? Thousands of people knew as early as 1926 that parasites can cause cancer but no follow-up research appears to have been done to this day. See Internet under Nobel Prizes for details. (See CCC pages 260, 202, 251, 256,
The following diagram (#9 of 67 illustrations) is from the out-of-print medical text Animals Parasitic In Man by Geoffrey Lapage. Notice how parasitic roundworms cause internal injury and infection throughout the body. Worms are infected with fungi. Fungi feed on parasitic wastes allowing fungi to invade adjacent cells causing inflammation and fibrous growths.
- Proof That Injuries Trigger Rapid Growth
In Cancer Part One, we observed how cancer occurs when the repair of injury process becomes trapped in high gear, multiplying infected cells that fail to repair the injury. Rapid growth is not a symptom of genetic defects. Rapid growth is an all-natural process to repair injuries.
Dr. R. Becker Proved An Energy Field Initiates New Growth
Dr. Robert Becker connected a miniature battery to the stub of an experimental rat’s leg and the rat re-grew most of the amputated tissue and bones. He measured the current-of-injury to be an ionic energy field produced by the body. It is not a measurable current of energy but a measurable field of energy that surround the injury much like a magnetic field surrounds a magnet. The strength of the field of energy is in direct proportion to the size of the injury, the vitality of the body, and the urgency or life-threatening danger. Just as fear or fright causes the heart to beat faster, the same type of energy causes membrane cells adjacent to an injury to double rapidly. Genes are not involved in the sudden release of energy for the fight or flight response or for the repair of injury process. (See pages 173-176).
The Current-of-Injury Triggers Cell Division
The fact that a current-of-injury initiates rapid growth for tissue repair is common knowledge within mainstream medicine. Hospitals apply an energy field to crushed bones in order to increase rate of growth and repair. An ECG (electrocardiogram) measures the current-of-injury following a heart attack. This energy field is all that is needed to explain the rapid-growth capacity of all cancer cells. Indeed, it is the only means to explain rapid doubling and growth of mature cells in adults. In infants, high levels of human growth hormone will cause rapid growth of normal cells, but these cells will not grow out-of-control as tumors. Only infected cells controlled by fungal enzymes become fermentative out-of-control cancer cells (See pages 165-188).
Parasites Initiate the Inflammatory Process
Parasites include microscopic living; organisms that invade human cells and cause disease as well, as larger organisms such as worms and flukes that injure membranes. Inflammation starts with a mass of mature cells after they become infected with virus, bacteria. fungi or larvae stages of flukes and worms (pathogens). Hereditary and genetic factors, nutritional deficiencies, stress, lifestyle, parasitic worms and flukes, chemical toxins, blood clots and all so-called ‘carcinogens’ contribute to the process of infection. Notice that none of these cause rapid growth. In the first stage of cancer, a large mass of infected cells–not a single renegade cell —-becomes locked in the fermentative stage of metabolism under the control of fungal enzymes. Fermentation produces lactic acid and ammonia that is toxic to adjacent tissues.
Inflammation Causes Fibrous Growths
Toxic acids produced from fermentation and aggressive fungal enzymes cause inflammation of adjacent healthy cells. To prevent further damage, the immune system walls off the infected cells with dense fibrous membranes. These membranes become benign growths, lumps, cysts, ulcers, warts or other pre-cancerous lesions. The membrane also blocks off the immune system from attacking the pathogens allowing them to mature inside. Out-of-control growth does not start until something triggers rapid growth of these membrane cells, such as larvae causing injury.
Injuries Trigger Rapid Doubling of Membrane Cells
Just as an injury breaking the cuter skin triggers rapid doubling of the adjacent mature skin cells to repair the injury, a break in the membrane walls of a pre-cancerous lesion triggers rapid doubling of a mass of membrane cells to repair the break. The autonomic repair-of-injury process, not defective genes, causes membrane cells to multiply rapidly. Parasitic flukes, worms, or larvae cause injury by burrowing into or eating through membrane walls and pre-cancerous lesions. Exploratory surgery, biopsies, or rupture of an infected organ or benign growth also cause injury. Kidney stones and gall-bladder stones injure ducts causing inflammation. Hardened arteries break under stress forming internal blood clots with blood sugars that feed fungi.
That’s why inflammation, unexplained bleeding, pre cancerous lesions and injuries that do not heal are associated with cancer. Repair-of-injury is the only biological process the body has that can explain how and why mature cells multiply rapidly, Since everyone has this capacity, no one is immune to cancer.
All cancer theories that fail to explain rapid doubling and unrestrained growth of cancer cells are incomplete and therefore unproven. Theories claiming that stress, shock, fatigue, carcinogens, mutagens, defective genes, or pollutants cause cancer cannot explain rapid growth.
Leukemia results from fungal infected white blood cells, called leukocytes. White blood cells do not form membranes so leukemia does not form tumors. All types of cancer can be accounted for by viewing cancer cells as a mass of fungal infected mature (differentiated) human cells.
Lack of Healing Results in Unrestrained Growth
Lack of healing traps the injury repair mechanism in high gear duplicating membrane cells. Infected cells do not knit with adjacent normal cells and are rejected, much like a skin graft that does not take. With each doubling, infected membrane cells lose human, traits and acquire more primitive traits allowing cells to multiply faster and become more aggressive. Other types of tissue such as flesh and bone are absorbed through the fungal process of fermentation but do not grow out-of-control because fungi do not have growth factors for bones and muscle tissue. Cancer is described as a mass of membrane-like cells multiplying rapidly and out of control because cancer starts with a mass of infected membrane cells. It follows logically that a single infected or mutated cell cannot cause cancer because a single infected cell. cannot cause inflammation sufficient to develop a fibrous growth or pre-cancerous lesion. A single cell lacks the necessary growth hormones and energy field required for rapid growth to become a cancer cell on its own. The inability of infected cells to knit and heal explains unrestrained growth of a mass of infected cells. No additional genetic research is necessary to explain cancer.
Rejecting Indoctrination and False Medical Dogma
According to mainstream medicine, cancer is not an infectious or communicable disease. They claim the high frequency of cancer occurring in family members is based on inherited genetic defects.
The apparent hereditary nature of cancer can be better explained by recognizing family members have inherited the same parasites by living in the same household. In addition, they have inherited the same lifestyle and metabolic background and food choices. Inherited lifestyle factors that lead to inflammation explains hereditary cancer observations far better than the theories of inherited defective genes that mysteriously cause rapid growth.
Mainstream medicine rejected the microbial cause of cancer about 1905, after the germ theory was established. A critical error led to researchers concluding cancer was not an infectious microbial disease because they could not initiate cancer by the transfer of so-called cancer microbes.
The Critical Error in the Germ Theory
According to the germ theory, infectious disease must pass four tests before being classed as microbial.
1.. Microbes must be found in the person with the disease.
- Microbes must be isolated and grown in culture.
- Microbes must produce the disease when transferred into a healthy experimental animal.
- Microbes must be recoverable from the experimental animal.
The critical error in these tests is use of healthy animals, which did not take into account the capacity of the healthy immune system to destroy the injected microbes and thereby prevent inflammation and growth of pre-cancerous lesions. The cancer microbe theory lost favor because it could not pass test three. Modern texts still list cancer as a non-infectious disease even though fungal infections are associated with all cancers. A communicable disease is defined as any disease caused by a microorganism or parasite that can be transmitted (directly or indirectly) from one person or animal to another, Cancer can be classified as an infectious communicable disease if inflammation occurs from transmitted parasites or larvae. Dr. Fibiger initiated cancer in laboratory mice by feeding them parasites, thereby proving the parasitic route to cancer is communicable. Ninety to 95% of cervical cancers contain DNA of the communicable human papilloma virus. This explains why virus is often associated with cancer. Virus damage tissue allowing fungi to invade. Cancer is primarily a result of acquired immune system deficiency that allows infection to take hold. Cancer is also an environmental disease if workplace toxins or pollutants such as asbestos or tobacco smoke damages lung tissue. Cancer can be a nutritional deficiency disease if internal bleeding occurs due to membrane weakness. Cancer can also start from physical injuries if fungal infection of damaged tissue or trapped blood clots leads to inflammation and benign growths. The single common denominator of all these cancer causes is fungal infection and inflammation of a mass of mature membrane cells.
The Cancer Epidemic Explained
Cancer now strikes aver 6 million people per year with cancer rates increasing faster in the developed countries than in the third world countries. Globalization of parasites and pathogens, rapid travel, increased population density, and weakened immune systems, due mainly to abuse of antibiotics, can account for the world’s cancer epidemic. Obviously, the epidemic is just beginning. People are now eating excessive amounts of sugars and processed fats. Sugar feeds fungi and creates mineral imbalance. Processed fats weaken cell-wall integrity allowing injury, infection and inflammation to occur. Factors that weaken the immune system allowing inflammation to occur should be classified as a direct cause of cancer. Unfortunately, this vital information is being withheld from the public, thereby allowing the cancer epidemic to go unchecked. (See pages 32, 73-78, 230-236, 247),
Fungalbionics and the Fungal Cause of Cancer
Same medical doctors are now openly claiming fungi cause all cancers but to no avail. Dr. A. V. Costantini, M.D., farmer lead of the World Health Organization Center far Mycotoxins in Food, has written and published a aeries of books tailed Fungaibionics. Volume 2, first published in 1994 is entitled: The Fungal/Mycotoxin Etiology of Human Disease, CANCER:
Mycotoxins are toxins such as the poison in poison mushrooms. Many stored grains, sugars, and yeast-processed foods contain mycotoxins that initiate infections or blisters leading to cancer. For example sugar curing of tobacco, a fungal process, laces tobacco with residual mycotoxins that lead to lung infections and lung cancer. Dr. Costantini writes: “every dietary measure or drug found to be effective in treating cancer and all degenerative diseases share nothing in common except that they are all antifungal and/or antimycotoxic.”
See Internet under Fungalbionics for further details concerning Dr. Costantini’s outstanding, but largely ignored research.
Dr. Warburg Explained Why Cancer Cells Grow Rapidly
Nobel Prize winner, Dr. Otto Warburg, demonstrated in the 1920’s that all cancer cells ferment sugars in the same low-oxygen process as is used by fungi. Rapid growth is controlled by factors outside of the genes such as the supply of energy, nutrients and growth hormones Fungal controlled cells conserve all nutrients for growth and fungi produce the essential growth hormone for growth of epithelial cells. This explains the continuous rapid growth capacity of cancer cells (See pages 54-62; 288-289).
Royal Rife’s Powerful Microscope Destroyed
In the 1930’s, Royal Rife developed a microscope capable of viewing living fungal parasites in cancer cells. He cured cancer by eliminating the fungi. The fact that his equipment was destroyed by medical authorities, rather than adapted by them, can be explained only by admitting that a cancer cover-up was in progress (See Page 330). See Internet for more details.
Growth Hormone Is Essential For Rapid Growth
Live cancer cells sold for laboratory research will be viable but will not multiply without the addition of a growth hormone. Obviously, cancer cells do not have cell cycles that cause doubling of cells as some theories suggest. These cancer cells, which presumably must have defective genes, should multiply spontaneously if defective genes cause cancer. But they do not. Calf blood serum-containing vital growth hormone – is regularly added to the growth medium to initiate DNA and cell division. It follows that cancer can be prevented and cured by eliminating growth hormones.
Oncologists recognize EGF (epithelial growth factor) regulates the growth of cancer cells of epithelial (membrane) sources. They claim they cannot identify the source. They describe cancers as having “insulin-like growth factor” or thy see “growth factors of unknown origin”. However, they know DNA is universal in ail life forms and DNA polymerase-the growth factor that assembles DNA into strings-is universal. They also know growth hormone from bacteria is harvested to supplement human growth hormone. Obviously, growth factors from parasitic creatures resident in our tumors, infected organs and cancer cells could easily be the unknown source.
Parasites Produce the Growth Hormone Required For Cancer
Research indicates that cancer tumors release excess growth hormone. Membrane cells, which make up to 96% of all cancer tumor cells, do not produce growth hormone. Obviously, cancer researchers should recognize that parasites inside the cancer cells or tumor must be the source of the growth hormone required for rapid cancer growth. Fungi have been observed by Royal Rife (1930’s) as the parasitic source for this growth hormone but this research is ignored.
How can qualified cancer researchers claim “insulin-like growth factor” or “growth factors of unknown origin” but never say “growth factor from parasites”? Medical textbooks on cancer do not have references to fungi or parasites as a possible cause of cancer. How can they ignore hundreds of observations that infection and inflammation lead to cancer and at the same time assert that cancer is not a microbial disease? A cover-up is the only logical answer. (See pages 108-112; 328-331).
Cancer Starts With A Mass Of Mature Cells
There is no proof that thousands of new cancer cells originate daily as renegade cells but are quickly destroyed by a healthy immune system. Obviously the cells are destroyed before cancer researchers can examine them and prove they are cancerous. Moreover, there is no way to distinguish a rapidly growing embryonic normal cell from a cancer cell. Cancer cells are said to dedifferentiate, meaning they lose their human traits. Obviously, cancer occurred after the cells had differentiated and functioned normally, Cancer starts in mature cells.
The Cancer Research Institute of Paris finds the only substance inside cells to characterize cancer cells from normal cells is isolated fat. Fungi feed only on carbon. Fungal controlled fermentative cells do not make or use fat. Isolated fat in cancer cells proves cancer developed in mature cells that formerly had the capacity to produce and use fat. Cancer does not start with individual renegade embryonic cells as we are being told in mainstream cancer literature. (See pages 303-307).,
Defective human genes have nothing to do with causing cancer except in allowing inflammation to develop. Genes produce enzymes for metabolism and enzymes to attack and destroy invaders. If these genes are defective or the cytoplasm of the cell polluted or undernourished, the person will be more susceptible to infection and inflammation. DNA would appear defective, but in reality other factors are the cause. To prevent and cure cancer, eliminate the causes of infection, inflammation and the source of fungal growth hormone. Ultraviolet light, heating, freezing, zapping, bacterial enzymes, laetrile, amino acids, vibration frequencies, herbs, and increased oxygen levels can destroy fungi or the growth hormone.
If benign growths exist prevent injury to them, and if rapid growth occurs eliminate the fungal growth hormone essential for rapid growth. Cleanse the body of toxins and parasites, support the immune system, and support the body nutritionally to build enzymes, hormones and new cells.
All of the above information is found in published research. The concepts are developed in more detail with supporting data in the book CANCER, Cause, Cure and Cover-up. As the data accumulates; it becomes inconceivable that a cancer cover-up is not in progress. (See pages 91-92;112-117.
Dr. Hulda Clark, Ph.D., N.D. author of The Cure for All Cancers upon reading CANCER, Cause Cure and Cover-up wrote to say: ..,you may well be ahead of us with your concept that tumor growth is basically just fungal in nature. That is, the fungal takeover of a piece of tissue. We regularly find fungus involved, making at least 3 mycotoxins that are noted for generating tumors and causing cancer,”
- Types of Cancer Explained
Tumor Forming and Non-tumor Forming Cancers
All cancers are caused by the infection of normal cells. Up to 96% of cancer cells have dense membrane type traits because they originate from injuries to dense membranes. Cancer does not result in rapid growth of bone of muscle tissue because fungi do nor have growth factors for bone= or muscles. Since infections and injuries cause cancer, all cancers should be identified and classified by the cause of inflammation (pollutants, parasites, injury, etc.) as well as by the cause of injury. In this way we could focus on eliminating the specific causes, Location of the cancer and the type of original membrane are secondary issues.
Leukemia is A Fungal Disease
Leukernia-fungal infection of leukocytes-does not form tumors because leukocytes do not knit to form membranes. Fungal infected white blood cells do not grow rapidly because they do not stay within a current-of-injury. Medical data shows that three leukemia patients taking medication for fungal infections, cured their leukemia. The doctors remain puzzled but no follow-up research has been done. (See page 91).
Why Normal Cells Grow Slower Than Fungal Controlled Cells
Rate of growth under ideal conditions is functionally dependent upon growth hormones and nutrients released into the cytoplasm (liquid portion of the cell) through metabolism. The Krebs or citric-acid cycle describes the metabolic process that converts glucose into ATP (adenosine triphosphate) for storage of energy. The complete metabolic process occurs in 2 places within the cell. Fermentation of glucose and other nutrients takes place in the cytoplasm within the cell walls. Fermentation releases hydrogen protons required for energy production and isolates amino acids required for growth. Enzymes transport the hydrogen protons and amino acids to where they are needed in the cell. That’s how enzymes control the function of cells and why fungi and yeast that ferment sugars can take over cell function. That’s why excess sugar consumption leads to cancer. In normal cells, enzymes produced by human genes deliver these hydrogen protons to the mitochondria- the energy producing organelles within the cytoplasm -to complete the Krebs cycle. In adults with normal oxidative metabolism, a large portion of the nutrients are converted into ATP as energy storage units and exported to all parts of the body. Food nutrients are not conserved for growth but are used for physical activities.
In fungal infected cells, enzymes produced by fungi capture the available hydrogen protons and amino acids thereby conserving them for fungal growth. That’s why fungal infected cells can multiply and grow more rapidly than normal oxidative cells. That’s why cancer patients have no energy and become mentally confused.
War With Enzymes For Control of the Cell
In cancer cells, human genes are not defective, cellular communication with the body is not disrupted, and mitochondria are not defective, Instead, the citric acid cycle is stopped in the first stage due to the lack of hydrogen protons reaching the mitochondria. No defective genes are involved. Fungi take control of metabolism and growth of the cell locking it in the fermentative stage with rapid growth directed by fungal growth hormones. That’s cancer.
According to mainstream medicine, there are no significant differences by which cancer cells can be attacked except the rate of growth between normal cells and cancer cells. That’s why chemotherapy drugs are designed to interfere with DNA duplication and thereby kill all rapidly growing cells..
The problem with destroying all rapidly growing cells is that new cells are rewired to heal the injury and turn off the current of injury. Loss of healing explains why chemotherapy is not an effective method for curing cancer. Destroying the immune system simply allows fungal infections to grow more rapidly.
Low Oxygen Levels Are Required for Cancer
Cancer occurs only where anaerobic fungi can proliferate. Anaerobic fungi are primitive life forms that cannot produce enzymes to use oxygen and are destroyed by high levels of oxygen. Superficial surface wounds to the skin do not become cancerous because of oxygen in the air. We do not have cancer of the heart, arteries or veins because of high oxygen levels in circulating blood. Increasing cellular oxygen levels provides a means to control cancer, That’s why ozone therapy helps cure cancer and why ozone therapy is banned in North America.
Oxygen rich fluids or blood do not circulate inside organs where food and waste or other body liquids are stored. The low oxygen levels allow fungi to thrive in storage vessels and ducts.
Carcinomas are cancers that occur in storage vessels such as the colon, breast, prostate, bladder, lymphatic system and so on. L.ung cancer occurs in membrane tissue with oxygen walled off by layers of tar from smoking or in areas not adjacent to airflow. The low-oxygen level allows parasites and fermentative cells to thrive and form tumors, which grow into the storage area, In time, organs swell up, much like blisters, and burst from pressure within thereby initiating repair of injury.
Sarcomas are cancers occurring in ligaments, bone or muscle tissue. Brittle arteries, parasites, or a break in the membrane wall of an artery or vein from a physical injury, results in internal bleeding and blood clots becoming trapped in injured tissue. Trapped blood contains blood sugars and proteins. Fungi feed on these trapped nutrients, gain a foothold, and Invade the adjacent cells.
The body’s ongoing attempt to repair the injury causes rapid growth anti tumors. That’s why injuries that do not heal cause sarcoma 7.
Skin, Lymphoma and Breast Cancers Explained
Skin contains many sweat and oil glands and ducts that are low-oxygen storage vessels. Sunburn and radiation result in injury to skin cells and cause cancer of the skin that takes hold in these low-oxygen storage vessels. Breast cancers are classified as ductal, lobular, and skin cancer. These are three low-oxygen storage areas in the breast that allow blood clots and toxins to accumulate and fungal growth to thrive.
Chemical toxins deposited in the breast lobes and ducts or in the lymphatic system allow fermentation to occur and provide fungi with a foothold to invade adjacent tissue. Similarly lymph nodes that swell from excess toxins restrict lymph flow and become infected. That’s why lymphatic exercises such as rowing or rebounding on a mini trampoline are so effective in preventing and curing breast and lymphatic cancer,
20 5. False Claims About Gene Function
Is it possible that thousands of brilliant cancer researchers educated in genetics could make the following scientifically absurd claims? I don’t think so. They Claim Genes Control All Life Functions of the Cell
The cornerstone of the defective gene theory of cancer is that human genes control all cell functions in the cell by determining what structure, chemicals and enzymes will be synthesized. By presenting genes as a mysterious force endowed with power to determine synthesis, the medical establishment places the cause of cancer on human genetic defects.
However, human genes do not control ALL enzymes produced within infected cells. Pathogens also produce enzymes; the production of which is not controlled by human genes. That’s why human cells can be invaded and taken over by fungal enzymes. That’s how fungi contribute to the cancer process. It is simply irresponsible to claim human genes control all enzymes in infected cells or to assume infections are secondary to rapid growth.
They Claim New Cancer Cells Occur Every Day
The defective gene theory assumes that millions of new cancer cells develop by chance-or defective oncogenes due to damage from carcinogens. They claim the reason why 96°% of cancer cells have membrane traits is due to membrane cells being replaced more frequently than other cells. The healthy immune system normally attacks and destroys these renegade cells. Cancer tumors start from renegade cells that escape detection by the immune system.
Obviously, the theory has never been proven, and cannot be proven because the so-called renegade cancer cells are destroyed before researchers can determine that they were multiplying rapidly and out-of-control. in reality, cells of the tongue are replaced far more frequently without frequent incidence of cancer. Moreover, the continued existence of other known defective gene conditions proves that the immune system does not even attack human cells with normal or defective genes.
Amazingly, there is no proof in biochemistry that the immune system attacks normal cells to cause autoimmune diseases. It’s only a theory. People with healthy immune systems are being treated with toxic drugs to weaken the immune system for over 80 so-called autoimmune diseases that are microbial or due to toxins and nutritional deficiencies.
They Claim Genes Give the Wrong Signals
Genes are stable protein crystals assembled according to electromagnetic forces within atoms. There is nothing in the structure of genes that gives them the power to send signals. Electromagnetic forces and enzymes cause atoms present in the cytoplasm to duplicate the DIVA structure into RNA. Messenger RNA carries the only message genes give. The message is how to make amino acids by duplication the crystal. Genes cannot give wrong signals to initiate rapid growth and out-of-control growth as we are told they can (See pages 127-161).
They Claim Growth Hormone Receptors Cause Breast Cancer
According to this prominent theory, since cancer is out of control growth, defective genes that produce too many growth hormone receptors in the cell wall cause breast cancer. The defective genes are even named as HERI and HER2-Human Epidermal growth factor Receptor. Women with a family history of cancer, who think they have defective genes, are having their healthy breasts removed to prevent cancer. To slow cancer growth, a weekly dose of the drug Herceptin is used to block the receptors. The drug is not a cure, but a means to prevent growth.
The excess growth receptor theory is false because it fails to explain the fermentative metabolism of cancer cells. The use of growth hormone supplements harvested from bacteria shows that all cells develop more growth hormone receptors in response to an increase in growth hormone supplement in the blood. The growth hormone, on its own, does not cause cancer because rapid cancer growth depends on fungal growth factors.
Normal growth and maturation of organs used for reproduction. have normal genes that cause an increase in growth hormone receptors for normal development. A natural increase in growth hormone receptors allows breasts to develop rapidly in young women as they mature. Rapid growth does not cause cancer unless the cell becomes trapped in fermentative metabolism by fungal invaders.
They Claim Genes Control Genes
“Oncogenes” are theoretical genes that control other genes. However, all genes are limited to 64 possible combinations of 2 equal base-pairs in groups of 3. These combinations make up the Universal
Genetic Code found in all living things. All combinations have been found and none control other genes or initiate or stop growth. All 64 combinations produce protein building blocks called amino acids. The theory that cancer is caused by out-of-control oncogenes with loss of suppressor genes is blatant false medical dogma inconsistent with science. (See 118-125).
They Claim Genes “Cause” Cells to Multiply
Genetic engineering and gene splicing is based on the fact that genes direct or control what enzymes or proteins are produced. Gene bases do not produce anything that causes cells to multiply. If they did, we would know the genes that cause cancer.
Genes cannot divide arid multiply without factors such as growth hormone and ionic energy provided by the life-force that animates the body. That’s why viruses can only multiply inside a living cell.
Genes do not have the capacity to “cause” any disease except by failure to supply amino acids for structural proteins and the protein portion of functional enzymes. The great majority of these defects occur due to lack of minerals, excessive acidity, or pollutants and parasites resident in the cytoplasm of the cell.
They Claim Many Kinds of Cancer Exist
Cancer is a mass of cells multiplying rapidly and out of control due to fungal enzymes in the cytoplasm of the cell. All observed traits of the cancer process and types of cancer can be explained by this theory. Cancer may occur in different parts of the body, and be caused by any number of toxins, injuries or fungal species, but the end result is the fungal control of a mass of human cells.
Cancer in infants and young children may occur without injury and inflammation due to infection of the fetus. Research data shows that the immune system accepts as self any infections that occur to the fetus during pregnancy or to the child shortly after birth. Researchers believe that Sudden Infant Death’s occur because of fungal toxins. Children with this immune system deficiency may develop cancer without injury because the fungi are free to take over a mass of cells and take control of metabolism and growth. Infants have an abundance of human growth hormone which causes rapid growth. Human cells that are invaded and infected at the rapid-growth embryonic stage will lack normal membrane-cell characteristics, giving childhood cancers a more bizarre appearance than commonly found in adult cancers.
There appears to be only one kind of tumor-producing cancer–a mass of fungal infected membrane cells multiplying rapidly and out of control. Cancer in cells that do not normally form membranes, such as leukocytes, are still a mass of fungal infected cells. Dr. Costantini identifies specific fungi to be associated with specific cancers. Just as fungi can grow a mushroom complete with arteries and veins, fungi can grow tumors complete with arteries and veins. Dr. Clark identifies specific parasites and toxins to be associated with specific organs. This data helps account for the variety of cancers by location and the apparent hereditary traits of some cancers.
The Hopelessness of Genetic Cancer Research
There exists a fundamental principle that equals added to equals produce totals that are equal (a + b = a + b). In other words, you cannot make controller genes out of equal gene-bases.
Since all genes consist of only two base-pairs, called A-T and C-G, in combinations of three, all combinations result in genes of equal power. Only 64 possible combinations, known as the Universal Genetic code, are possible and all have been carefully researched. There is no possibility of finding oncogenes or growth suppressor genes that cause cancer when mutated by carcinogens.
Increased funding for genetic cancer research simply creates false hope, wastes billions of dollars, and will never help find the true cause of cancer. Rapid cancer-cell growth is not a symptom of genetic defects. Rapid growth of fungal controlled cells, driven by the repair-of-injury process, causes cancer. As long as cancer researchers focus on the genetic cause of cancer, they will never find the cause. Donating to cancer research only prolongs the fruitless but highly profitable search. That’s why billions of dollars invested in cancer research has not found the cause of cancer.
- Who Can You Trust?
Let’s take an open-minded but critical look at the information and the misinformation found in mainstream cancer publications. Is claiming: “We don’t know the cause of cancer” ignorance or a hoax?
If cancer specialists really don’t know the cause of cancer, why do they have a monopoly on treating it? If they don’t know the cause, shouldn’t you take charge of your own health or turn to someone who does know the cause? Why are effective alternative treatments such as ozone and electromagnetic therapy ignored or banned?
Who Can the People Trust?
Throughout history the tribal doctor, shaman, or “medicine man,” has maintained a position of power and wealth by treating, rather than preventing disease. Modern medical associations have not abandoned this highly profitable business practice. Eliminating the cause of disease is not considered good business practice.
Mainstream medical associations have a monopoly on government healthcare policies, and a monopoly on public funds for health care. They also control and manipulate public opinion through massive drug advertising budgets that buy control of the Media. Amazingly, the people who profit most from public health care policy and public funding are in total control of regulating and profiting from it.
There are no incentives to cut costs or watchdogs to control spending. They control human perceptions by misinformation and propaganda. Perceptions become reality even if they are false, if your perceptions about disease are based solely on the medical monopoly, you are allowing yourself to be deceived.
Treating Cancer Patients Is A Business Monopoly
There are numerous cancer cures suppressed from the marketplace. One of the most notable is that of Canadian nurse Rene Caisse, developer of Essiac. She was regulated to stop terminal cancer patients back in the 1940’s on the basis she was practicing medicine without a license. The medical license is the basis for a business monopoly that serves only the interest of the medical profession and does great harm to the public.
In the book, Essence of Essiac by author Sheila Snow, we learn that the combination of herbs in this herbal tea formula provide trace minerals, as well as antifungal and antiparasitic plant enzymes.
That’s why it prevents and cures cancer. After 70 years of beneficial low-cost results found from taking Essiac, this formula is not an approved treatment for cancer and Medicare does not cover cost of product. The list of products approved for Medicare indicates that the drug cartel controls health care policies and therefore healthcare itself. Drugs designed to destroy all rapidly growing cells are approved for cancer treatment, but herbs designed to stop rapid growth of cancer cells only are not.
The Current-of-Injury that Initiates Rapid Growth is Common Medical Knowledge
As we noted earlier, an ECG (electrocardiogram) measures the current-of-injury following a heart attack, Hospitals apply an equivalent energy field to crushed bones in order to increase growth and repair. Dr. Robert Becker proved electrical energy initiates growth. This energy field is all that is needed to explain the rapid-growth of cancer cells and explain what triggers rapid growth of a pre-cancerous lesion. With such an obvious solution to the problem of rapid growth in cancer cells, why do we never hear about researching rapid growth due to injury as the cause of cancer?
Edgar Cayce Identified Internal Injuries as the Cause of Cancer in the 1930’s
Edgar Cayce is known as America’s “Sleeping Profit” because he could repeatedly predict future events and cure people from information he received as “readings” during a trance-like state.
According to author Jess Stern, Cayce described the cause of cancer as follows:
“Ulcer is rather that of flesh being proud of infectious, while cancer is that which lives upon the cellular force of growth itself.” “The dreaded sarcoma,” he said, “was caused by breaking of tissue internally which was not covered sufficiently by the leukocytes due to low vitality of the system.”
In other words “ulcers” are a mass of infected tissue, but sarcoma’s are caused by “breaking of tissues internally” when the immune system has “low vitality”. Cancer lives upon the “cellular force of growth” which is the current-of-injury causing cells to multiply. Edgar Cayce correctly described the cause of cancer in this 1930’s reading (See page 188).
Outside of Edgar Cayce, none of my research in scientific or medical libraries revealed any attempt to research how low immune system function, infection, injury and the repair-of-injury process might explain the process of cancer. How can something so simple and obvious have been missed?
If you have reservations that the cause of cancer has not been discovered, and you have read CANCER, Cause, Cure and Coverup for the complete details, I would like to hear from you. If you can challenge the theory with scientific data, I will be more than delighted to learn the truth. I would much sooner be proven wrong about the cause of cancer than live with the belief that millions of people are dying needlessly due to a cover-up.
Take Control of Your Own Health
Dedicated young men and women who enter the medical profession with good intentions to serve mankind soon find themselves bound by the industry. They are forced to do the best they can with what they are allowed to use. Medical doctors do not have freedom of choice to use alternative medicine. They are as helpless as the public is to change the system. That’s why numerous cancer clinics exist in Mexico or other countries. Our dedicated doctors need public support in order to change the system.
If medication they must use is designed to destroy all rapidly growing cells to cure cancer, or destroy your immune system to stop so-called autoimmune diseases, take time to ask questions and get some answers. It’s your health, your body, and your right to do so.
- Eliminate Fungal Growth Hormone 27
Cancer cells used for laboratory research will not multiply without a growth hormone. It follows that you can stop cancer growth in your body by eliminating the growth hormone essential for rapid growth. Since the growth hormone is produced by parasites, destroying the parasites eliminates the source.
If your oncologist recommended a parasite cleanse to help prevent or cure cancer, would you take it? If he fails to recommend it, due to the politics of health care, does that mean you should not take it?
When we review the data, and review the sad history of business monopolies taking advantage of public funds, and apply common sense, we can conclude only that the Cancer Industry does not want to find the cause of cancer. That’s why cancer researchers focus only on genetics. They will never find the cause of cancer.
Our first response is to say I don’t believe this. I don’t want to hear it. It can’t be true. I refuse to be torn apart and angered by the human suffering caused by this horrendous activity, Millions of people have suffered and died painful deaths. Millions more will die, including my relatives. It cannot be true. I refuse to believe it. However, when cancer strikes home, the problem must be faced. Should we rely on products and treatments approved by the business monopoly. Why are we restricted to the approved cancer therapies given by people who openly admit they do not know the cause of cancer?
Should we try to prevent infection, inflammation, and rapid growth on our own? Should we allow exploratory surgery to initiate rapid growth, wait until the infected membrane breaks on its own, or do something about it? After cancer diagnoses, should we wait weeks and months for approved cancer therapy or eliminate the growth hormone immediately by destroying the source?
Knowing that cancer is a combination of infection, inflammation and injury enables one to attack the cancer process at each of these stages. Metabolic problems, nutritional deficiencies, dental amalgams, loss of immune system function, lifestyle, pollutants, parasites and mycotoxins lead to infections and inflammation. Thousands of people have cured themselves of cancer by eliminating the causes. Thousands more have tried but failed because they missed the causes. Is it worth a try? What do you have to lose if you are waiting for approved treatment?
Prevent and Cure Cancer by Eliminating the Causes
Mainstream cancer treatments radiate and poison the mass of infected cancer cells stopping all new cell growth as a means of stopping cancer. Surgery, such as amputation of a leg or breast, removes the inflammation and infected mass of human flesh but at great cost to the body. Are such aggressive treatments necessary to win the war of enzymes for control of the cell?
Why not attack only the pathogens and eliminate the cause of infection, inflammation and rapid growth? Why not avoid injuries to benign growths that trigger cancer. Why not cleanse the body of toxins and stop ingesting them? When the cytoplasm of cells is cleansed of pathogenic enzymes, normal fermentation of glucose will release hydrogen protons for the mitochondria, reactivate the citric acid cycle, stop rapid growth and produce healthy new cells to repair injuries. This is the preferred method to prevent and cure cancer.
Prevent Infections through Parasite Cleansing
Parasites normally resident in animals such as pigs, fish, pets and cattle use man as an intermediary stage. Eggs hatch in human tissue or body fluids, and larvae burrow into membrane walls. As they mature, larvae eat their way out of the body to continue their life cycle in their normal host. Larvae exit their hosts via the urinary system, reproductive organs or colon by eating their way out.
This causes injury and infection. That’s why a large number of cancers initiate in these organs of elimination or reproduction. Perhaps, that’s why polyps grow into the colon and look like mushrooms.
Killing these parasitic larvae eliminates the cause of injury.
There is a lot more to preventing or curing cancer than taking a parasite cleanse, but nothing else is as important. Parasitic round worms, flukes and tapeworms are themselves infected with parasitic virus, bacteria and fungi. Parasites cause infections as well as injuries. A parasite cleanse requires eliminating all life stages of flukes and worms to eliminate the parasitic reservoir of virus, fungus and bacteria. No single drug or small quantity of herbs is capable of eliminating all parasites and pathogens. However, a combination of cloves, black walnut and wormwood (about 100 capsules of each), taken over a period of about 20 days has proven quite successful. In stubborn cases, it is important to do a combination colon and parasite cleanse to eliminate residual fecal matter encrusted on the colon wall. A kidney and a liver cleanse may also be required to revive the function of these organs. If the cleansing process does not succeed immediately, the problem may be related to reinfection and continued ingestion of toxins. Dental amalgams and aluminum cookware, for example, load cells with toxic metals.
Do you have parasites? Having your feces tested for parasites is inadequate because parasites also reside in body fluids, organs and muscle tissue. If you are ill, toxins and parasites can be assumed to be part of the problem.
Microbial parasites that invade cells include viruses, bacteria and fungi. Single celled parasites called protozoa and animals called flukes, flat worms, roundworms, tapeworms and pinworms also reside in our bodies. In many cases, eliminating the larger animal-type parasite will cure a viral infection as well, as has been the case with HIV. Check the Internet for parasites in man to learn more about them.
What Does an Herbal Parasite Cleanse Involve?
The following charts are included here to describe safe and effective method of doing an herbal parasite cleanse with herbs recognized for their safety and effectiveness. These are: (1) freshly ground clove capsules to kill eggs and cysts, (2) green-hull American black walnut tincture or freeze-dried capsules to kill larvae stages, and (3) wormwood blended with other herbs known to expel parasites from the colon.
All natural plants survive in viral and fungal infected outdoor air and bacterial infected soils. They have developed antifungal and anti parasitic defensive enzymes in order to survive. There is nothing dangerous about adding well-known antifungal and anti-parasitic foods to your diet. You simply saturate your body with plant enzymes to help destroy fungi or parasites.
Dr. Hulda Clark’s 20-Day Cleanse Program
Chart codes such as 1-1-1-1 means one drop or capsule, four times that day. Cross off dosages as you take them and record date.
Day Bl. Walnut
1 1 1 1 1
2 2 2 2 2
3 3 3 3 3
4 4 4 4 4
5 5 5 5 5
6 6 6 6 6
7 7 7 7 7
8 8 8 8 8
9 9 9 9 9
10 10 10 10 10
11 11 11 11 11
12 12 12 12 12
13 13 13 13 13
14 14 14 14 14
15 15 15 15 15
16 16 16 16 16
17 17 17 17 17
18 18 18 18 18
19 19 19 19 19
20 20 20 20 20
Usage App. 30 ml.
Cloves Wormwood Date
1 1 1 1
2 2 2 2
3 3 3 3
3 3 3 4
3 3 3 5
3 3 3 6
3 3 3 7
3 3 3 8
3 3 3 9
3 3 3 10
111 caps.160 caps.
Dr. Hulda Clark’s Parasite Maintenance Program
We live in a polluted environment. We should maintain a program to support the body in preventing re-infection. After completing a parasite cleanse, take parasite-cleanse herbs on a regular bases to avoid reinfection. Dr. Clark recommends;
Black Walnut: 20 drops daily. (One Black Walnut freeze-dried capsule may be substituted for the tincture).
Cloves: 3 capsules daily
Wormwood 14 capsules twice weekly, like Monday and Thursday (Any two days, 3 or 4 days apart).
Read Dr. Hulda Clark’s books for details and for a list of product sources. Without the important background in her books, you will not be as highly motivated, nor will you fully appreciate the
significance of what your are doing for your health. To download request Fife #7 !1424 words).
- Zapping Devices Help Eliminate Parasites
Blood Electrification Patent 5139684, August 1992
What will probably become the greatest medical advancement of the 20tn century-but is now suppressed- will one-day be awarded to medical doctors Kalli Stevens and Peter Schwolsky for patent 5139684.
The patent summary states: “…a system for treatment of blood and/or other body fluids …with electric current flow .,.at a magnitude that is biologically compatible but is sufficient to render the bacteria, virus, and/or fungus ineffective to infect normal healthy cells ….”
Isn’t that incredible! If this patent were implemented by mainstream medicine, we could easily reduce human suffering from disease and save billions of dollars in health care costs. For complete details of the invention see Internet under U.S. patents. Based on this patent, “zappers” costing less than $100 for a basic model to $300 for a deluxe model, safely powered by a household-type 9-volt battery, stop parasites from infecting healthy cells.
Thousands of zappers are in daily use without any incidence of harm or injury.
Here is an effective, safe, drug-free electrical support treatment for all infectious diseases, including Hepatitis C. Why is it suppressed?
Total suppression of this invention has been avoided by publication of methods to build your own zapper. Zappers are not illegal to build, use or sell because they are not dangerous, but making any health claims for them -without the proper medical qualification- is illegal. Medical officials with the proper qualifications to make claims refuse to recognize them. Zapping devices demonstrate the validity of the medical claims in patent 5,139,684 but Canada’s Health Protection Branch (HPB) and the U.S. FDA refuse to allow any health claims to be made for zappers. At least one Canadian supplier is now being regulated by Canada’s Health Protection Branch to stop production of them. See Internet under Health Canada “Electronic Devices” for details on use and regulation of electronic devices.
A zapper is an electrical circuit and a nine-volt battery in a box, often about the size of an audiocassette case. Two wires extend from it, with clips that attach to two conductive wristbands or short pieces of copper or steel pipe. A weak alternating electric current, of about 4.5 volts, runs to one of the handholds and returns via the other, By holding these pipes, with the current on, a very weak current flows through your body, as well as through that of the parasites in your body, The tiny parasites can’t take the unnatural electromagnetic fields and die, leaving you with a much smaller parasite load. A zapper does not kill eggs or cysts so you must zap regularly for a minimum 3-week period to kill all stages of parasites in your body. You must also take some herbs to assist the zapper in areas where the current does not reach such as the colon. That’s why zapping does not harm beneficial bacteria, Here’s what a herbal parasite cleanse with zapping requires you to do.
Strike out the doses as you take them. Black walnut (Bl. W.) may be taken as alcohol-based tincture or alcohol free freeze-dried capsules. A code for cloves such as 1-1-1 indicates take one drop or capsule, three times daily. Read Dr. Clark’s books for complete details.
During the cleanse, zap daily, For maintenance, take herbs all at one time once a week with zapping as desired.
If you try this, you will realize that there are no adverse side effects from cleansing pollutants and parasites from the body with this proven method. The medical patent has established the safety in using a suitable electrical current to zap. microbes without harming blood. The current from a nine-volt battery will not harm your tissues.
Government health officials should make zappers compulsory for treating infectious diseases and thereby reduce drug costs. Chronic fatigue, for example, is a fungal disease readily treated with electromagnetic therapy because fungal enzymes and ammonia interfere with nerve supply. Instead, health officials warn people to avoid electronic devices and refuse to approve scientific advancement in health care. As a result, medical costs continue to rise ad governments can no longer provide essential services in healthcare, education and social assistance,
Parasite-Free Maintenance Program Assisted by Zapping
Please read Dr. Clark’s books for complete details.
Zap every day until you feel better and then once or twice weekly. Take herbs once a week. You may take these at different times of the day, or all together, but take them all on the same day.
Black Walnut Extra Strength Tincture 2 teaspoons
Or Black Walnut Freeze Dried Capsules OR 2 capsules
Wormwood Double Strength Capsules 7 capsules
Cloves 7 capsules
Dr. Clark also recommends carrying a few parasite cleanse capsules with you and taking them immediately after any meals you feel may have upset your stomach. Food poisoning is a fungal or parasitic disease.
- Chinese Cancer Hospitals Use Parasite Cleansing
China has an immense cancer problem. After Chinese cancer specialists evaluated different sources, New Action Products was asked to prepared a special 3-bottle alcohol-free parasite cleanse kit consisting of the 3 herbs- cloves, black walnut and wormwood in capsules for use in China. These sample products passed stringent tests allowing them to be imported into China for cancer treatment.
An exclusive long-term agreement has been signed with the Chinese government and a Chinese pharmaceutical company for distribution of NAP Parasite Cleanse Herbs in cancer hospitals. The Chinese medical authorities recognize the importance of adding an effective parasite cleanse to the treatment of cancer patients. The world’s cancer epidemic is primarily an epidemic of parasitic diseases that cause injury to and infection of membrane cells. The more we do to eliminate parasites in foreign countries and the spread of parasites through global trade, the better it will be for all. The worldwide cancer epidemic is just beginning. The pharmaceutically tested Chinese formula prepared exclusively by New Action
Product is available for export to other countries if you wish to import or export same.
The Chinese Recognize the Value of Parasite Cleanses
The fact that Western medicine does not adopt a parasite cleanse program as part of cancer therapy is based on economic reasons, not lack of effectiveness or safety. When the Chinese medical authorities heard about Essiac, the herbal tea formula used successfully to help cure cancer in Canada, they adopted it. In contrast, the Canadian Medical Association protected their business monopoly by charging Rene Caisse, the developer, with practicing medicine without a license.
When the Chinese heard about the Hulda Clark parasite cleanse formula they investigated it and adopted it as well. In contrast, the American medical authorities protected their business monopoly. They attempted to imprison Dr. Clark in 1999 for practicing medicine without a license. Her successful programs are listed as quackery on the Internet. See Internet for details. Only a few medical doctors dare to recommend using them for fear of losing their medical standing.
Information and supplies for these programs or similar ones are available at Health Food Stores and distributed by a large number of businesses. If you find yourself waiting in line for approved
Western cancer treatments, or wish to avoid a relapse, do a parasite cleanse and maintenance program to improve your chances. Remember, the parasite cleanse is not a cancer cure, but it is the most important step in eliminating the source of essential growth hormone that directs cancer growth. To cure cancer, the repair-of-injury process trapped in high gear must be turned off and further incidences of infection, inflammation and injury must be eliminated,
Take the time to educate yourself by reading books so that you can make an informed decision. Learn how to safely eliminate toxins and parasites from your body. The last of these charts describe the easy-to-follow formula used in Chinese cancer hospitals. In this formula, all herbs are in capsules for added convenience.
China Formula 20-Day Cleanse Program (chart Omitted)
A successful parasite cleanse such as this, without zapping, requires you to saturate your body fluids and tissues 24 hours per day for about three-weeks to eliminate all life stages. Don’t expect overnight results. It also requires important diet restrictions from fungal food such as sugar, stored grains,. yeast products such as alcohol, wine, beer, bread and pastry. In addition, you should take nutritional supplements to strengthen the immune system, balance hormones, eliminate pollutants, and replace electrolytes. Good health is not free, but it is free for the taking through self-discipline and lifestyle changes.
By reading books you can educate yourself. You can identify the causes of inflammation and learn how to eliminate them. You can educate your family. You can also take action to stop the local cancer epidemic by informing your associates about the cause of cancer.
You no longer have to live with fear of cancer being caused by defective genes or issues outside of your control. If you tan control the source of enzymes in your cells, you can eliminate cancer.
Eliminating parasites is the key issue. Knowing this information doesn’t guarantee that you will live it, but not knowing this information guarantees that you wont. Knowledge is power, but only if you want to use it. The first step is to gain the knowledge.
As long as you have pollutants, parasites or mycotoxins in your body, you are subject to infection, inflammation and growth of pre-cancerous lesions. Avoiding cancer is an ongoing battle within your body with human enzymes pitted against microbial enzymes. Your lifestyle and nutritional habits establish which side wins,
The re-occurrence of cancer after a successful operation or other cancer treatment is due mainly to the failure of eliminating the parasites and toxins, or changing a lifestyle that caused cancer in the first place. The cancer epidemic is largely an infectious disease epidemic, the same as all epidemics in history. What else can cause an epidemic?
At the first sign of inflammation, take action to eliminate it. Do not allow fibrous growths to develop and persist. Sooner or later, the membrane wail will break and rapid doubling of infected cells will occur in your body.
Public Reaction Required To Stop the Epidemic
The cancer epidemic is the first epidemic in history in which mainstream medicine denies the cause, does nothing to stop it, and imprisons or destroys those who try.
Profiteering from cancer is just the tip of the iceberg. So-called autoimmune diseases, diabetes, AIDS, and cardiovascular diseases are also fungal or parasite related. Rising drug and medical costs are destroying the capacity of governments to provide other essential services for the public. Millions of lives and families are being needlessly destroyed.
For years there has been a strong undercurrent of belief that the cancer industry was holding back, but we couldn’t be sure because we didn’t know the cause of cancer. Now we do know the cause of cancer. We know the truth. We know there are better methods to treat cancer in electromagnetic devices and parasite cleansing programs.
The problem rests squarely c- the medical monopoly in health care controlled by the pharmaceutical cartel. The medical monopoly does not ensure public safety or benefit the public and has no valid reason for existence. Other less dangerous business monopolies, such as Microsoft, have been judged illegal. If we eliminate the medical business monopoly through court action, we can take back control of medical policies. We can include freedom of choice in health care as a constitutional right. We can free our health care system and medical staff from the drug cartel.
Medical policies should be governed by a group of people, none of which have a vested interest in the personal profitability of the policies. Cancer clinics should include parasite and pollution cleansing to eliminate the fundamental cause of cancer. Use of electromagnetic devices to zap pathogens, based on medical patent 5139684, should be made available to the public within our health care system.
For a new vision in health care, read CANCER, Cause, Cure and Cover-up. The Table of Contents follows. The health of your children and grandchildren depends on the action you take now. Medicare can be saved, not by increasing funding, but by decreasing abuse of the medical system,. Ely informing others with this information, you can help change public perceptions and help correct this serious problem. After reading this booklet, please pass it on to a friend or purchase additional booklets for those in need. To download request File #9 1604 words).
Download Information for Business or Personal Use
Want to download material for lectures, publication or resale? Text is in Microsoft Word. Email ronald.gdanski®sympatico.ca for copy. A $5.00 service charge applies per chapter, or $50.00 for the complete text. (Provide visa or M/C info.) If information is resold for profit, a royalty charge (to be negotiated) will apply. Imprinted books also available.
The Prime Cause of Cancer is not Genetic
The Prime Cause of Cancer is not Genetic By Brian Scott Peskin BSEE
Cancer was once an uncommon disease affecting a small percentage of Americans. In 1900, only 3% of the population died of cancer.2 But now, cancer has become so common that virtually everyone knows someone afflicted with this terrible disease. In fact, for the average American, contraction of cancer isn’t the exception; instead, it has become the rule.3 We’ve come to accept cancer as unstoppable, incurable and even a natural part of life. This perception is a tragedy, since cancer is not a natural disease for man and is preventable.
What is shocking to most people, is the scientific fact that cancer is genetically recessive, not dominant. In fact, the human body is highly resistant to cancer. In 1969, Professor Henry Harris of Oxford University shook the cancer research community to its core when he proved these previous theories wrong. Professor Harris took normal tissue cells and fused three types of cancer cells to them. Surely, he thought, the cancer cells would take over the normal cells and “convert” them into cancer. Surprisingly, they grew normally.4
Contrary to popular opinion, cancer takes several decades to develop in humans.5 Given this long incubation period, science can show us the way to destroy any initial pre-cancerous cells and keep the cancerous ones from causing widespread damage.
If you think cancer has a genetic basis, then think again. Dr Robert A. Weinberg of Massachusetts Institute of Technology (MIT), one of the world’s leading cancer researchers and discoverer of the so-called oncogene (cancer-causing gene), reversed his previous conclusions after discovering that “fewer than one DNA base in a million appears to have been miscopied”. It’s not enough of a defect! His exact words: “Something was very wrong. The notion that a cancer developed through the successive activation of a series of oncogenes had lost its link to reality.” He called the genetic discoveries made thus far “sterile”.6 The prime cause of cancer is therefore not genetic. This was announced in 1998. Did you hear about it? Probably not.
In 2006, the heads of the world’s largest cancer research centre in Houston, Texas, announced that cancer’s prime cause isn’t genetic: “‘If it could have happened [solving cancer with genetics], it would have already happened with genetic mutations,’ said William Brinkley, a senior vice-president at Baylor who says other research should take precedence over the cancer genome projectÉ Dr John Mendelsohn [president of M. D. Anderson Cancer Center] states, ‘Any claims that this [genetic research] is going to be the key to curing cancer are not appropriate.'”7
Thus, the prime cause of cancer is not a genetic mutation. Even if cancer “runs in your family”, there is real hope. Unfortunately, the geneticists have it backwards, attempting to force the facts to fit their genetics-based theories when they don’t fit the facts, because, as Professor Harris demonstrated many years ago, cancer isn’t genetically dominant. Where does this leave us? Where can we look for solutions? What about the popular nutritional solutions to fighting cancer?
The popular anti-cancer “solutions” don’t work
Most people diligently follow the experts’ recommendations in the hope of winning the war on cancer. Unfortunately, virtually nothing of what we are told is based on scientific facts. Consider the following list of supposed “solutions”, along with the date of their published failures as reported in the world’s leading medical journals. Many of us never hear of the retractions and consequently keep following methods that don’t protect us from contracting cancer.
(a) Fruits and vegetables: Even the green leafy vegetables don’t protect against contracting breast cancer (JAMA 2001; 285:769-776).8
(b) Fibre: This worsens colon cancer rather than helping prevent it (Lancet 2000; 356:1286-7).9
(c) Mammography: Samuel S. Epstein, MD (chairman of the Cancer Prevention Coalition), Rosalie Bertell and Barbara Seaman published an article exposing truths about mammography that most women have never been told (Int J Health Sci 2001; 31(3):605-15): “Contrary to popular belief and assurances by the US media…mammography is not a technique for early diagnosis. In fact, a breast cancer has usually been present for about eight (8) years before it can finally be detected…”10
(d) Fish oil: Most fish oil supplements are worthless in preventing cancer and may be hazardous to your health (articles: 1995Ð2006). The International Society for the Study of Fatty Acids and Lipids (ISSFAL) 4th Congress, which met on 4Ð9 June 2000 in Tsukuba, Japan, reported the following:11
“…[S]tudies indicate that at the levels used, fish oil [comprised of omega-3 derivatives] decreases a wide range of immune cell responses (natural killer cell, cytotoxic T lymphocyte activities, lymphocyte proliferation and production of IL-2 and IFN-y (1,2))…”
“…Recent studies have indicated that relatively low levels of the long chain omega-3 fatty acids (EPA or DHA)…are sufficient to bring about some of the suppressive effects…”
“…This decrease (of inhibited lymphocyte proliferation and natural killer cell activity) causes increased cellular bacteria [infection] and impaired tumor cell killing.”
Any substance causing impaired tumour cell killing ability is cancer-causingÑthe opposite of what we desire. With so many of us consuming fish oil, could this be another reason that cancer contraction rates are increasing instead of decreasing?
Fish oil is also worthless in preventing heart disease, and Harvard Medical School warned us about this years ago but too few Americans listened.12 Consuming whole fish instead of fish oil failed, too.13
The Japanese have greater cancer rates and greater heart disease rates than Americans. Cancer has been Japan’s number-one cause of death since 1981.14 The popular media don’t often disclose these startling facts.
In January 2006, the omega-3 anti-cancer fallacy was exposed (JAMA 2006; 295(4)): “A large body of literature spanning numerous cohorts from many countries and with different demographic characteristics does not provide evidence to suggest a significant association between omega-3 fatty acids and [lack of] cancer incidence. Dietary supplementation with omega-3 fatty acids [is] unlikely to prevent cancer.”15
The most comprehensive analysis to date, published in the British Medical Journal of 24 March 2006, reviewing 96 trials including 44 trials with supplements and five trials consisting of mainly ALA (parent omega-3) from plants like flax with the remainder being fish oil, confirms the anti-cancer failure: “We found no evidence that omega-3 fats had an effect on the incidence of cancer and there was no inconsistency… This systematic review assessed the health effects of using omega-3 fats (together or separately) on total mortality, cardiovascular events, cancer and strokes in a wide variety of participants and found no evidence of a clear benefit of omega-3 fats on health.”16
Unfortunately, in spite of these facts, most physicians around the world still recommend fish oil to prevent both cancer and heart disease.
(e) Soy: Soy products won’t protect you against contracting cancer, either. The properties of soy are still touted by nutritionists, physicians and popular health and beauty publications, all ignorant of the scientific facts. There is a very hazardous side to soy that you need to know about. For example, the article “Soybean Goiter: Report of Three Cases” (NEJM 1960; 262(22):1099-1103) details three cases of infants developing goitre when they were consuming soybean “formula”. The condition was rapidly eliminated in two of the infants when the soy “formula” was terminated. The third child was cured when iodine was added to the diet.17
What did soy formula have to do with thyroid (goitre) problems? Soybeans are a source of isoflavonoids, including genistein and daidzein. Contrary to popular belief and what is often reported in the media, they are both hazardous to your health. The following comes from Biochemical Pharmacology 1997; 54:1087-96): “Soybeans contain compounds (genistein and daidzein-the ‘active ingredients’) that inhibit [interfere with] thyroid peroxidase (TPO) which is essential to thyroid hormone synthesis [production].” Soybeans are not good for the thyroid! The popular so-called phyto-oestrogens genistein and daidzein are actually endocrine disruptors. Women around the world have been misled. What does soy “formula” have to do with the iodine deficiency? Soy contains phytates which “magnetise out” essential nutrients like iodine.
Today, the US Food and Drug Administration (FDA), Department of Health and Human Services, lists 288 records of soy at its “FDA Poisonous Plant Database” (March 2006 revision). Their website will shock you as you discover that soy is anything but a health food (http://www.cfsan.fda.gov/~djw/pltx.cgi?QUERY=soy).18
Soy harms your immune system, too. Back in 1975, the Canadian Journal of Biochemistry reported that soybeans actually weaken your immune system:21 “Soybean trypsin inhibitor was found to inhibit transformation of human lymphocytes…”
Here’s why this happens. Trypsin is an enzyme produced by your pancreas and used in digesting protein; it is critical for antibody production. An inhibitor is something that disables. Think of it like having one foot on the gas and another on the brake of your automobile at the same time. Your car’s engine would blow up.
So a trypsin inhibitor will irritate your pancreas, stressing it to produce hormones when it can’t, leading to decreased oxygenation from the irritation. Soy prevents the protein you eat from being fully utilised and digested. Your immune system can’t get fuelled with proper antibodies and lymphocytes–a double whammy. Therefore, soy is cancer-causing to your pancreas, and cancer of the pancreas is typically a death sentence. Because of bad advice, many women especially have decreased the amount of cancer-fighting animal-based protein they consume in favour of soy. Resist this incorrect advice and minimise your chances of contracting both thyroid and pancreatic cancer.
Dr Otto Warburg’s anti-cancer research
Many of my physician colleagues were shocked to discover these truths. How many of us saw these important medical journal findings reported in the popular press? Unfortunately, not enough of us. Don’t despair, because there is an anti-cancer answer. It was discovered back in 1925 by Otto Warburg, MD, PhD. Dr Warburg has been referred to as the greatest biochemist of the 20th century; the sheer number and magnitude of his discoveries qualify him as the most accomplished biochemist of all time.22
In the 1920s, Dr Warburg carried on the research on respiratory enzymes, certain vitamins and minerals that the body requires for the utilisation of oxygen in the cells, which eventually earned him the Nobel Prize in 1931. (Today, these vitamins and minerals are termed “co-enzymes”.) The Nobel Committee clearly expected the medical world to benefit through Otto Warburg’s vital discoveries about cancer. Unfortunately, politics intervened and cancer wasn’t eradicated.
Despite his early successes and honours, Dr Warburg continued to make major fundamental discoveries throughout his later years as well, capping off an amazingly fruitful 60-year career in research. In addition, Dr Warburg often created new tools for his research. For example, he discovered how to measure the pressure of oxygen in a living cell by developing a special manometerÑa very important development that led to his discovery that low oxygen concentration and pressure always presaged the development of cancer.
The importance of Dr Warburg’s achievement is that he isolated the functional prime cause of cancer. Rather than working on a theoretical level too far removed from the physiological realities of cancer to be able to provide practical therapies and preventive programs, he described the actual conditions in the cells that set up and cause cancer, and by doing this made it possible for others later to develop functional, practical ways to inhibit the development of cancer.
It is appalling that no significant principle out of his numerous discoveries has been utilised by the US medical research community for cancer prevention, treatment and remission retention. Despite the expression of opinions disputing the direction and validity of Warburg’s work, no scientist or researcher has ever disproved the validity, correctness or applicability of these important discoveries to the prevention and cure of cancer. Even today, medical consensus often has little to do with science. Politics has squandered the efforts of many cancer researchers.
The prime cause of cancer
We have become so accustomed to being told that “some day” we might discover what causes cancer and that cancer is the major medical mystery of our modern time, that the following might be hard to believe.
Dr Otto Warburg discovered and clearly stated that the prime, most basic, cause of cancer is too little oxygen getting into the cell. “We find by experiment about 35% inhibition of oxygen respiration already suffices to bring about such a transformation during cell growth,” he stated at a 1966 conference of Nobel laureates in Lindau, Germany.28
That’s it! It sounds very simple, doesn’t it? Just one-third less oxygen than normal and you contract cancer. Based on meticulous experiments that he and many others verified numerous times, Dr Warburg discovered and stated that the prime, number-one cause of cancer is simply too little oxygen getting into the cell (hypoxia).
It gets worse because once a cell becomes cancerous, it can’t return to normal; it must be destroyed (Science 1956; 123(3191)).29
When I first encountered this information, I didn’t believe it. Even now, there is still no one who is more shocked than I am! To my amazement, this cancer-oxygen connection information has been published numerous times in recent cancer journals, e.g., Radiotherapy and Oncology 1993; 26(1):45-50 and 1999; 53:113-17.30 However, the practical solution to solving the oxygen deficiency problem has evaded researchersÑprobably because they haven’t known where to start.
Taking hydrogen peroxide, calcium supplements, fish oil supplements, massive amounts of omega-3, ozone or so-called “oxygenated water” won’t solve the cellular oxygen deficiency. No one has been able to advance Dr Warburg’s discovery until now.
This lack of understanding explains many of the misunderstood biochemical activities related to cancer that waste precious time and lead virtually nowhere. Only Dr Warburg’s anti-cancer discovery predicts so many never-before-explained real-life results.31
Dr Warburg’s discovery has been verified numerous times both in turning normal cells cancerous and in showing that cancer doesn’t develop in highly oxygenated areas. Surprisingly, it was American physicians who conclusively proved it in 1953 and confirmed it in 1955! Goldblatt and Cameron noted (p. 535) (J. Experimental Medicine 1953; 97:535-552) that once damage is too great to the cell, then no amount of oxygen will return the cell’s respiration back to normal: it is forever doomed to a cancerous life.
This is why prevention is the ultimate solution to never contracting cancer. However, they confirmed it is possible to prevent a “respiration-impacted” precancerous cell from becoming permanently cancerous if oxygen deficiency is stopped early enough.32
Secondary causes of cancer
Virtually every supposed cause of cancer mentioned today in the health and nutritional media is a secondary cause. Secondary causes include things such as environment, chemical carcinogens, environmental and medical radiation, trans-fats, food additives, the chemicals in tobacco smoke, viruses and even genetic mutations.
There are innumerable secondary causes of cancer, and minimising them and their harmful effects can be helpful in preventing cancer. But endlessly pursuing new secondary causes, like smoking, without explaining specifically what common effect they have on the cells, has never led, and will never lead, researchers to a real cancer cure.
Dr Warburg cautioned us again and again about wasting precious time pursuing secondary causes. Make no mistake about this: the thing every secondary cause of cancer has in common with every other one is that it leads, directly or indirectly, to insufficient oxygen in the cells. Therefore, if we directly address the question of how to get sufficient oxygen into the cells, we will have minimised the danger from every type of secondary cause.
Exercise is not the solution to remaining cancer-free
I know what many of you are likely thinking: “I exercise a lot, therefore I am oxygenating my blood. I’ve got cancer beat!” No. All that exercise didn’t stop world champion cyclist Lance Armstrong from contracting cancer. It is true that by exercising you are increasing oxygenation to your blood. However, by doing so, you still haven’t guaranteed that this oxygen will be transferred effectively to each cell in each organ in your body.
Dr Warburg made it quite clear that oxygen alone is not sufficient: “To be sure, cancer development takes place even in the presence of free oxygen gas in the atmosphere, but this oxygen may not penetrate in sufficient quantity into the growing body cells, or the respiratory apoenzymes of the growing body cells may not be saturated with the active groups.”34
There are many factors that promote the lack of cellular oxygen, including certain deficiencies we will talk about shortly. Exercise, by itself, is therefore not the solution to remaining cancer free. Many people, including athletes, who exercise regularly still get cancer. Furthermore, a person breathes at least 17,000 times a day (12 breaths a minute). Do you really think that you aren’t breathing in enough oxygen with 17,000 breaths a day? You are. The problem lies elsewhere.
Essential fatty acids and EFA-containing oils
The body requires special fats that, among other important functions, make it possible for sufficient oxygen to reach the cells via the cellular membranes, which are the key. These special fats are highly oxygen-absorbing. Called essential fatty acids, or EFAs, these special fats must be supplied from outside the body every day, from foods and certain oils, because your body can’t manufacture them on its own. There are two “parent” forms of EFAs that allow your body to make whatever it needs from them, i.e., various types of EFA “derivatives”. Parent omega-6 is termed linoleic acid (LA), and parent omega-3 is termed alpha-linolenic acid (ALA).
For tables of EFA-containing oils, shown with their percentages of parent omega-6 to parent omega-3, as well as of some EFA derivatives, see http://www.BrianPeskin/Nexus.com. With all the hoopla about olive oil, I want you to know that it contains mainly omega-9, a non-essential oil that your body itself makes. “Extra virgin” olive oil is traditionally unprocessed and therefore not cancer-causing, but it won’t protect you against contracting cancer in the least. Avoid margarine: it won’t go bad even when kept out of the fridge. This is the proof of hydrogenated oil’s failure to oxygenate. If it still could oxygenate when eaten, it would turn rancid when left unrefrigerated–just like fish does. Canola and soy oils are not recommended; neither was ever meant for human consumption but as food for farm animals or for industrial applications. Many foods, especially salad dressings, now contain canola oil. You should try to avoid it.
The oils must be uncooked, or at the very least only slightly heated, to retain their important nutritional properties. Also bear in mind that some supplement manufacturers’ labels fail to separately identify and distinguish the parent EFAs from the EFA derivatives. It may be impossible to tell whether you are getting the parent EFAs or the EFA derivatives. Make certain of what you’re getting before you purchase it. Make sure the oils are raw, unprocessed and organic and that they do not contain fish oil or any hydrogenated oils.
Omega-6 versus omega-3 ratios in the body
We must look at the tissue content of our bodies to determine what oils contain the best anti-cancer EFAs. It is known from pathology studies that the brain and nervous system have a ratio of one part omega-6 to one part omega-3 (1:1). Some nutritionists suggest that this ratio is best, but they are wrong. Here’s why.
Most organs contain a 4:1 omega-6 to omega-3 ratio. However, the brain, nervous system and organs comprise only about 12% of body weight. Skin is 100% parent omega-6 and contains no omega-3;35 it comprises about 4% of body weight. The muscles comprise at least 50% of total body weight and are the prime factor to account for in determining the required parent omega-6 to omega-3 ratio. A key fact about muscle structure is that muscle contains from 5.5 to 7.5 times more omega-6 than omega-3, depending on the degree of physical condition.36 We are warned about “overdosing” on omega-6 in our diets and told that we must take lots of oils containing omega-3 to compensate. We are told that we are ingesting upwards of 20 times too much omega-6. This is wrong, and there is much more to the analysis.
Scientifically, you need an organic supplement with a ratio of omega-6 to omega-3 of 1:1 up to 2.5:1. With this powerfully effective ratio, you only require a minimum amount of 3-4 grams on a daily basis. This ratio is significantly different than your physician, health practitioner or writers on popular nutritional publications will likely suggest: they simply don’t know and understand the basis of it. Their analysis consists of a significant number of errors, and I hope you will review the paper “The Scientific Calculation of the Optimum Omega 6/3 Ratio” at http://www.BrianPeskin.com (click on “EFA Report”) so you will understand this as well as the science behind the calculation of the ideal omega-6 to omega-3 ratio.
Today, people automatically think of fish oil or flax oil as the anti-cancer solution. Following these incorrect recommendations is a significant factor in why America’s cancer rates continue to skyrocket in spite of millions of people taking these oils. Fish oil, with an overdose of omega-3 series derivatives, can actually be cancer-causing-the opposite of what we desire–and flax oil contains far too much parent omega-3.
Most parent omegas do not get converted to derivatives; they remain in the cell membranes and tissues in original parent form. Few scientists understand this and few medical texts explain it.37 Furthermore, commercial food processing destroys a significant amount of these EFAs, along with their oxygenating ability.
EFA-containing foods in the diet
Here’s a representative listing of categories of foods containing these essential oils. It is imperative to understand that these foods must be grown organically and, if necessary, processed with low heat and no artificial preservatives-otherwise the EFAs will be ruined, like the trans-fat, hydrogenated, cancer-causing oils you’ve heard about. Compare your diet and these EFA-containing foods. Are you getting enough of them?
Dairy/eggs/cheese: “Raw milk” cheeses and organic eggs are excellent sources of EFAs. Pasteurised (heated) milk is deficient in EFAs and is detrimental to infants.
Meats: Organically raised and processed chicken, beef (grass-fed is best38), lamb, pork, etc. are rich sources of EFAs. Animal-based protein is also important for obtaining anti-cancer vitamins and minerals and for producing strong haemoglobin which enables oxygen transportation.
Nuts: Organic, unprocessed raw almonds, walnuts, peanuts, cashews, etc.
Seafood: Shrimp (prawns), fish, lobster, crab, clams, oysters, etc. It is important to understand that consuming lots of seafood is not the anti-cancer answer. Seafood is overly abundant in both parent and derivative omega-3 EFAs. Fish, especially farmed fish, contains mostly omega-3 derivatives; farmed fish and oil from farmed fish are to be avoided.
Seeds: Organic sunflower, sesame, flax, pumpkin, etc.
The following foods do not contain usable EFAs for humans:
Fruits and vegetables: Animals with multiple stomachs can extract EFAs out of plant-based cellulose like grass, but humans, with only one stomach, cannot. Even if we could extract the EFAs, we could never eat the volume required to get enough.
Grains/cereals: Humans cannot extract the EFAs from them.
The miracle of EFA “oxygen magnets”
Think of these polyunsaturated EFAs as “oxygen magnets”. The proof of this fact is buried in the world’s leading medical textbooks and medical journals such as Harper’s Illustrated Biochemistry, 26th edition,40 and Human Nutrition Clinical Nutrition, July 1984.41
EFAs are integral to the structure and function of cellular respiration. Without high respiration efficiency, cancer is soon to follow. These EFA oxygen magnets in the cell membrane attract the oxygen that’s in the bloodstream and transfer it into the cell, just like little oxygen sponges. This process is supposed to be happening in each of the body’s 100 trillion cells.
So, no matter how much you breathe or exercise, if you don’t have the proper functional EFAs at the cellular level then your cells will not absorb enough oxygen from your bloodstream and you will be that much more susceptible to cancer. Remember that the cancer “threshold” is a 35% decrease in cellular oxygen.
Without a continuing new supply of these EFAs from food, cellular oxygen transfer is significantly reduced. Imagine what would happen if you had 100 trillion cells that were all deficient in a vital substance they required to be able to absorb oxygen.
Here’s an example showing how these essential fats absorb oxygen. At the supermarket, fish goes bad in only a few days because the oil in the fish is highly oxygen-absorbing-it reacts rapidly with the oxygen in the air. Fish spoils rapidly because the EFA-containing oil has the capacity to absorb lots of oxygen. This chemical process is called oxidation. This is also true with other types of essential fats. They do their job of absorbing oxygen, but because of it they have a limited life. They simply won’t work after a short period. EFAs become “spent”, i.e., rancid. That’s why they need to be replaced every day from our food-Nature designed us this way.
There are many ways to add additional oxygen to the bloodstream, such as by exercising, drinking “oxygenated” water or breathing purer air. However, these partial solutions are insufficient for maximum anti-cancer protection. When the EFA deficiency is solved, every organ becomes its own “oxygen magnet”, just as Nature intended.
Breast cancer and oxygen deficiency
Breast cancer is the number-one cancer plague to women worldwide. The growing incidence of breast cancer can be explained for the first time in light of Dr Warburg’s discovery about lack of oxygen to the cells.
The breasts consist of an exceptionally high amount of fatty tissue. A typical cell membrane in muscle tissue is half-fat and contains about one-third EFAs (oxygen transferors). However, fatty tissue like the breast contains areas of 80-95% fat concentration. These fatty components of breast tissue require and should have high EFA concentrations, but because of modern food processing they don’t. Because important organs such as the brain, heart, lungs and kidneys require EFAs on a priority basis, there may not be enough left over to ensure that breast tissue receives an adequate amount of EFAs.
Therefore, oxygen deficiency in the breast tissue will be very significant.
Given this premise, we can deduce that breast tissue should and would be the number-one expected cancer site in women worldwide, and it is. This conclusion makes so much sense in explaining the massive rise in breast cancer rates. Harvard’s Dr W. C. Willett gives us the proof. In a study on the intake of parent omega-6 involving over 80,000 nurses, it was shown that the group with the lowest intake of linoleic acid (parent omega-6) exhibited the highest incidence of breast cancer (NEJM 1987; 316(1):22-28).42
Has your ob-gyn told you that you need this miraculous anti-cancer nutrient? I doubt it; he or she probably doesn’t know.
Fish oil won’t stop heart disease
Surprisingly, it was known back in 1979 that diet influenced EFA composition of the cell membrane; this finding was published in Cancer Research (1979; 39:1726-32).43 In 1990, a masterpiece of research conducted by William E. Lands found that the amount of critical parent omega-6 in the tissues was dependent on diet (Lipids 1990; 25(9):505-16).44
To gain the best in scientific research, in 2002 I attended the world’s 1st Essential Fatty Acids and Human Nutrition and Health International Conference in Shanghai, China.
There I discovered a shocking and unexpected discovery that fish oil lowers immunity. I nearly fell out of my chair! Overdosing on fish oil supplements can significantly decrease the effectiveness of your immune system, increasing your risk of contracting cancer. The International Society for the Study of Fatty Acids and Lipids (ISSFAL) June 2000 Congress in Tsukuba, Japan,45 had reported this startling fact, as noted earlier.
And don’t think that fish oil prevents heart disease. It doesn’t. Cardiovascular Research (2002; 54:183-190) reported on a study where both the fish oil group and the control group showed close to equal atherosclerotic progression (arteries getting more clogged in spite of taking fish oil supplements). Nor did fish oil stop thickening of the artery. On the contrary, the artery wall got thicker (worsened) with fish oil ingestion! A mere 1.65 grams per day of fish oil supplement was taken-a great enough dose to cause adverse immunity and excessive internal bleeding, too.46
These results showing the failure of fish oil were published in 2002. Did this stop “experts” in the nutritional and medical fields and even in our governments from declaring how great fish oil supplements are? No!
Harvard Medical School was involved in a study, published in 1995, titled “Controlled Trial of Fish Oil for Regression of Human Coronary Atherosclerosis” (Am Coll Cardiol 1995; 25(7):1492-8).47
The daily dose was six grams of fish oil versus six grams of olive oil in the control group. Their conclusion? “Fish oil treatment for two years does not promote major favorable changes in the diameter of atherosclerotic coronary arteries” (author’s emphasis). This means that arterial clogging was not decreased with the fish oil supplements.
Omega-6 derivative AA prevents blood clotting
Dr Warburg understood that slow blood speed allowed cancer to metastasise. Later, other researchers showed that if you can keep a localised cancer from metastasising, your risk of dying from cancer decreases by an amazing tenfold! Even though you may have cancer, you won’t die from it. Blood speed and viscosity have a connection to the spread of cancer. This is a surprising, seldom-mentioned fact that was pointed out by world-renowned molecular biologist Robert Weinberg.49
What causes metastasis? Blood clots, and this is known, too.50 What prevents blood from “sticking together” and is also Nature’s natural blood-thinner that prevents blood clots? No, it’s not omega-3, like you are constantly told. Parent omega-6 is much more powerful. Arachidonic acid (AA) is a critical omega-6 derivative and major biochemical component which occurs in virtually every cell we have. It is the building block of the most potent anti-aggregatory (“helps blood thinning”) agent known, termed prostacyclin. AA also inhibits platelet adhesion, making it a natural “blood thinner”. AA even helps solve vascular problems as a response to injury.51
Heart attack victims often have depleted EFA levels, especially the EFA derivatives AA from parent omega-6 and EPA from parent omega-3.56 We need some parent omega-3 because EPA is one of its important derivatives. The problem is that fish oil supplements overdose us with far too much.
What’s really clogging the arteries
Contrary to what we have heard for decades, it is not the saturated fat that clogs the arteries and impedes blood flow: it’s the adulterated parent omega-6.
A groundbreaking Lancet article (1994; 344:1195-96) reported investigating the components of arterial plaques. Felton et al. measured the individual components, and in an aortic artery clog they found over 10 different compounds but no saturated fat.57 There was some cholesterol in the clog. This is explained by the fact that cholesterol acts as a protective healer for arterial cuts and bruises, just like a scab forms over external cuts.
What is the predominant component of a clog? You probably guessed it: the adulterated omega-6 polyunsaturated oils-those that start out containing properly functioning EFAs but get ruined during commercial food processing. Many similar analyses of arterial clogs showing the same result have been carried out and published in the medical journals, but it would seem that few physicians have seen them.58 The average person has little, if any, chance of ever discovering the truth.
So, it is not cholesterol itself that clogs the arteries. If you have a deficiency of EFAs, cholesterol acts as a “poison delivery system”. EFAs are cholesterol’s major component. As the medical textbook Molecular Biology of the Cell makes clear (p. 481), cholesterol is necessary for the structural integrity of the lipid bi-layer, the matrix in each of our 100 trillion cell membranes. JAMA (1994; 272:1335-40) published an article stating that cholesterol-lowering drugs do not work significantly to prevent heart disease. The reason? They can’t lower the amount of defective parent omega-6 enough.
As stated in Current Atherosclerosis Reports (2004; 6:477-84), this is why cholesterol drugs can’t do the job:59 “LDL contains up to 80% lipids [fats and oils], including polyunsaturated fatty acids and cholesterol, mainly esters. Linoleic acid (LA), one of the most abundant fatty acids in LDLÉ”
With this information, we see that it is what the cholesterol is transporting-the adulterated EFAs-that is the problem. An article in Human Nutrition: Clinical Nutrition (1984; 38C:245-260) further verifies that it is parent omega-6 that makes up most of the fatty acids in LDL and HDL cholesterol.60
Don’t let anyone ever tell you that natural fats are “bad”. One hundred trillion cells need lots of EFA-containing natural fats; in particular, lots of parent omega-6.
If just a little of this parent omega-6 is defective, reducing its ability to absorb oxygen and perform other cellular functions, it acts as a direct cause of cancer as well as heart disease. °
Special thanks to Kenneth Sperling, Khanada Taylor and Jill Kostrinsky for their editorial assistance.
About the Author:
Brian Scott Peskin, BSEE, earned his Bachelor of Science degree in Electrical Engineering from Massachusetts Institute of Technology (MIT) in 1979. He founded the field of Life-Systems Engineering Science in 1995. Brian was appointed as an adjunct professor at Texas Southern University in the Department of Pharmacy and Health Sciences in 1998Ð1999. Brian eventually started his own company, Maximum Efficiency Products, so he could publish his scientific findings and promote his unique nutritional supplements. Today he is an independent researcher.
This article is based on information in The Hidden Story of Cancer, written by Brian Peskin with clinical researcher Amid Habib, MD, FAAP, FACE (Pinnacle Press, 2006, see review in NEXUS 13/04). The book is available from Pinnacle Press, PO Box 56507, Houston, TX 77256, USA, or by phoning 1800 456 9941 (toll-free in North America) or +1 (713) 979 0065. For more information, visit the website http://www.BrianPeskin.com.
Footnotes & References:
1. Brian was appointed adjunct professor in the College of Pharmacy and Health Sciences at Texas Southern University (1998-1999). The former President of the University (Dr. James Douglas) stated, “His nutritional discoveries and practical applications through Life-Systems Engineering [Science] are unprecedented.” Dr Habib is board certified in both pediatrics and pediatric endocrinology, a fellow in the American Academy of Pediatrics and the American College of Endocrinology. He was one of the first 200 board-certified graduates in pediatric endocrinology. Dr Habib is committed to bringing the highest degree of science into the medical arts.
2. Cancer as cause of death was easily determined in 1900. That is why the National Center for Health Statistics and the American Cancer Society gave 3% as the number of people dying from cancer in 1900.
3. “Age Distribution of Cancer: The Incidence Turnover at Old Age,” by Francesco Pompei and Richard Wilson, Human and Ecological Risk Assessment: Vol. 7, No. 6, pp. 1619-1650, 2001. “Cancer reaches a maximum cumulative probability of affliction with any cancer of about 70% for men and 53% for women in the US”
4. Racing to The Beginning of The Road: The Search For The Origin Of Cancer, Robert A. Weinberg, Harmony Books, New York, NY, 1996.
5. “On the Origin of Cancer Cells,” Otto Warburg, Science, February 1956, Volume 123, Number 3191.
6. One Renegade Cell: How Cancer Begins, by Robert A. Weinberg, Ph.D. (New York: Basic Books, 1998), pp. 67, 90, 95, 153.
7. “Cancer: Looking Beyond Mutations,” by Eric Berger, Houston Chronicle, June 27, 2005, page 1.
8. Journal of American Medical Association, 285:769-776, 799-801: “Further analysis for consumption of green leafy vegetables and fruits … showed a similar lack of association with breast cancer risk.”
9. Lancet, October 14, 2000; 356:1286-1287, 1300-1306 and New England Journal of Medicine, Jan. 21, 1999, Vol. 340, No 3.
10. International Journal of Health Services, Vol. 31, No. 3, 2001, pp. 605-615.
11. “Omega-3 Polyunsaturated Fatty Acids, Inflammation and Immunity,” by Philip C. Calder, Institute of Human Nutrition, University of Southampton, Bassett Crescent End, Southampton, UK.
12. “Controlled Trial of Fish Oil for Regression of Human Coronary Atherosclerosis,” Frank M. Sacks, et al., Journal of the American College of Cardiology Vol. 25, No. 7, June 1995:1492-8, “Effect of dietary supplementation with omega-3 fatty acids on progression of atherosclerosis [plaque buildup in interior of arteries] in carotid [heart to brain] arteries,”Angerer, P., et al., Cardiovascular Research; 54:183-190, 2002, Clemens von Schacky, et al., “The Effect of Dietary Omega-3 Fatty Acids on Coronary Atherosclerosis: A Randomized, Double-Blind, Placebo-Controlled Trial,” Annals of Internal Medicine;130:554-562, 1999.
13. Burr et al., “Lack of benefit of dietary advice to men with angina: results of a controlled trial,” Eur J Clin Nutr 2003, 57:193-200.
14. Cancer ranks first as Japan’s leading cause of death since 1981. In 2002 cancer accounted for over 30% of the total number of deaths. Heart disease and cerebrovascular disease is next. Ref.: Vital Statistics of Japan, Statistics and Information Department, Minister’s Secretariat, Minister of Health, Labour and Welfare. In 2002 Japan had 241/100,000 population cancer deaths and America had 194/100,000 population–Japan has a whopping 24% [(241-194)/194 ]/100,000 worse death rate due to cancer than America.
15. The Journal of the American Medical Association, Vol. 295, No. 4, January 25, 2006.
16. Hooper, Lee, et al., “Risks and benefits of omega 3 fats for mortality, cardiovascular disease, and cancer: systematic review.” Pre-publication reference: BMJ, doi:10.1136/bmj.38755.366331.2F (published 24 March 2006).
17. Thomas H. Shepard, et al., 262 (22), June 2, 1960, pages 1099-1103.
19. New Trends Publishing, Inc., Washington, DC, 2005, ISBN 0-9670897-5-1, pg. 31.
20. J Am Coll Nutr 1990, Apr; 9(2): 164-167.
21. Canadian Journal of Biochemistry, 1975 Dec;53(12):1337-41.
22. Otto Warburg: Cell Physiologist, Biochemist, and Eccentric, by Hans Krebs (in collaboration with Roswitha Schmid), trans. Hans Krebs and Anne Martin (New York: Clarendon Press-Oxford University Press, 1981).
23. Biography of Otto Warburg, Nobel e-Museum, “Medicine”: www.nobel.se/medicine/laureates/1931/warburg-bio.html.
24. Otto Warburg: Cell Physiologist, Biochemist, and Eccentric, by Hans Krebs (in collaboration with Roswitha Schmid), trans. Hans Krebs and Anne Martin (New York: Clarendon Press-Oxford University Press, 1981).
25. Otto Warburg: Cell Physiologist, Biochemist, and Eccentric, by Hans Krebs (in collaboration with Roswitha Schmid), trans. Hans Krebs and Anne Martin (New York: Clarendon Press-Oxford University Press, 1981), page 4.
26. Biography of Otto Warburg, Nobel e-Museum, “Medicine”: http://www.nobel.se/medicine/laureates/1931/ warburg-bio.html.
27. Volume 23, pages 1079-1088 in 1959 and Volume 38, pages 839-863 in 1967.
28. The Prime Cause and Prevention of Cancer. 1966 Nobel-Laureates Conference in Lindau, Germany. English Edition by Dean Burk, National Cancer Institute, Bethesda, Maryland, U.S.A.
29. Otto Warburg, “On the Origin of Cancer Cells,” Science, February 1956, Volume 123, Number 3191.
30. Radiotherapy and Oncology 1993, Jan;26(1):45-50, makes Dr. Warburg’s #1 fact clear. “Intratumoral pO2 [partial pressure of oxygen] predicts survival in advanced cancer of the uterine cervix,” by Knoop, Hockel, et al., Radiotherapy and Oncology 53 (1999) 113-117, makes Dr. Warburg’s Number #1 fact clear again in the article titled, “Oxygenation of head and neck cancer: changes during radiotherapy and impact on treatment outcome,” by David Brizel, et al.
31. In science, any new theory must allow for more out of it than you put into it. The theory must have predictive value. If I input one thing, the theory must lead to the explanation of many things, and the cancer explanation based on Dr. Warburg’s research uniquely meets this criteria.
32. For example, in 1947, Dr. F. Windesch of Germany demonstrated that by intermittent withholding of oxygen, normal body cells could be changed into cancer cells. Dr. H.A. Schweigart, another German, also found that cancerous tissue is always deficient in oxygen. However, the first notable long-term experimental induc-tion of cancer by oxygen deficiency was described in 1953 by an American physician, Dr. Goldblatt (Journal of Experimental Medicine, Vol. 97, 1953, pages 525-552). Dr. Warburg references this important finding in his On the Origin of Cancer Cells publication: “[Goldblatt, an M.D. and Cameron] exposed heart fibroblasts in tissue culture to intermittent oxygen deficiency for long periods and finally obtained transplantable cancer cells. In the control cultures that they maintained without any oxygen deficiency, no cancer cells resulted.” This experiment was conducted over a 2_-year timeframe. The results were meticulously tabulated, and the conclusions rock solid. Dr. Warburg’s work was extensively referenced in their paper (Warburg’s findings were very well-known at that time). Goldblatt and Cameron also verified Dr. Warburg’s finding (published in 1925) that a “respiration-impacted,” destined-to-become cancerous cell could be STOPPED if it was oxygenated early enough. On page 527 of Goldblatt and Cameron’s journal paper, they reported: “The length and frequency of exposure of the different [normal] cultures to nitrogen [cutting off oxygen] were varied greatly at first, in order to determine the periods that would prove definitely injurious in greater or less degree, but from which most of the cultures RECOVERED readily after the return to aerobic [oxygenated] conditions were 15 minutes of nitrogen twice in 24 hours, for 3 successive days with an interval of 11 _ hours between successive exposures. It was found that even after exposure to nitrogen for _ hour, 3 times in every 24 hours, for 7 consecutive days, with an interval of 7 _ hours between successive exposures, recovery could still occur, although the injury was great; but recovery was slower and less certain after such long periods of anaerobiosis [oxygen deprivation]; and some of the cultures did NOT recover.” They also noted, on page 535 of their publication that once damage is too great to the cell, then no amount of oxygen will return the cell’s respiration back to normal–it is forever doomed to a cancerous life. This is why prevention is the ultimate solution to never contracting cancer.
In 1955, two American scientists and physicians, R.A. Malmgren and C.C. Flanigan, again confirmed these findings, publishing them in the medical journal, Cancer Research. (“Localization of the vegetative form of clostridium-tetani in mouse tumors following intravenous spore administration,” Vol. 15(7), 1955, pages 473-478). An especially clever and convincing experiment added to the long list of experiments clearly demonstrating that oxygen deficiency is always present when cancer develops. These physicians referenced Dr. Warburg’s work on page 478 of their publication. This is how Dr. Warburg explained their accomplishments in his 1966 Prime Cause and Prevention of Cancer lecture: “However, if one injects tetanus spores into the blood of tumor-bearing mice, the mice sicken with tetanus, because the oxygen pressure in the tumors can be so low that the spores can germinate. These experiments demonstrate in a unique way the anaerobiosis [low oxygen] of cancer cells and the non-anaerobiosis [normal oxygen] of normal cells, in particular the non-anaerobiosis of growing embryos.” Note: Rats and mice have much shorter lives than humans, so results, both good and bad, occur much faster, making them very useful in medical experiments.
33. “The Metabolism of Carcinoma Cells,” The Journal of Cancer Research, Vol. 9, 1925, pages 148-163; in particular pages 152, 154, 159, and 163. Dr. Warburg’s paper makes it quite clear: “Thus the quantitative difference between malignant and benign tumors becomes a qualitative one, when we pass from benign tumors to normal growth. The respiration of normally growing tissues suffices to bring about the disappearance of the glycolysis-products, whereas in tumors the respiration is too small [low] for this. This, then, is the difference between ordered [intelligent] and disordered growth.” , “From the embryonal type of metabolism there has again arisen the tumor type_benign or malignant, depending on the duration of the oxygen deficit.” , “In this manner [adding higher degrees of cyanide to curtail respiration] we obtain from the embryonic type of metabolism the tumor type–the benign tumor type when the concentration of cyanide is low [less impacted respiration]; the malignant type, when it is high [highly impacted cellular respiration]. [T]here has again arisen the tumor type–benign or malignant, depending upon the duration of the oxygen deficit.”
34. Wiesenhof, August 1966 Otto Warburg, “The Prime Cause and Prevention of Cancer” (Revised Lindau Lecture).
35. “Metabolism of essential fatty acids by human epidermal enzyme preparations: evidence of chain elongation,” R.S. Chapkin, et. al, Journal of Lipid Research, Volume 27, pages 945-954, 1986.
36. Agneta Anderson, et al., “Fatty acid profile of skeletal muscle phospholipids in trained and untrained young men,” American Journal of Endocrinological Metabolism, 279: E744-E751, 2000.
37. “Prevention of coronary heart disease: the role of essential fatty acids,” Postgrad Med J 1980 Aug;56(658):579-84S; Bunting, S. Moncada, and J.R. Vane, “Prostacyclin–Thromboxane A2Balance: Pathophysiological and Therapeutic Implications,” British Medical Journal, (1983) Vol. 39, No. 3, pages 271-276; Smart Fats, Michael A. Schmidt, Ph.D., pgs. 27-30; “Pathophysiological and Therapeutic Implications,” British Medical Journal, (1983) Vol. 39, No. 3, pages 271-276; Crawford, M.A., “Commentary on the workshop statement. Essentiality of and recommended dietary intakes for Omega-6 and Omega-3 fatty acids,” Prostaglandins Leukot Essent Fatty Acids 2000 Sep; 63(3):131-4; Fu, Z. and Sinclair, A.J., “Increased alpha-linolenic acid intake increases tissue alpha-linolenic content.” Lipids 2000 Apr; 35(4):395-400; “Fatty acid Composition of Serum Lipids Predicts Myocardial Infarction [Heart Attack],” British Medical Journal, Oct. 9, 1982, 285:993; and from PUFA Newsletter, (http://www.fatsoflife.com): “Alpha-Linolenic Acid Conversion Revisited,” by Norman Salem, et al., are a sample of those physicians and scientists that understand the details.
38. Grass-fed beef is best because this is the food nature intended the cattle to eat–not the grains they are forced to consume. Their EFA structure is drastically unbalanced with grain and much more balanced with grass. However, if you choose a nutritional supplement, you can counteract this effect and eat all the grain-fed beef you desire.
39. Dr. Rowen is affectionately known as the “Father of Medical Freedom” for pioneering America’s first statutory protection for alternative medicine. He was appointed for a term on the Alaska State Medical Board and is internationally recognized for his work in alternative and integrative medicine. He is currently editor-in-chief of Second Opinion Newsletter. It’s a newsletter devoted to informing the public about innovative breakthroughs and natural means to maintain and regain health, in contrast to chemical symptom suppression often found in orthodox medicine. He is a “Living Foods” advocate and has most impressive laboratory numbers on himself that confirms his message.
40. “Essential fatty acids [EFAs] are found in the structural lipids of the cell and are concerned with the structural integrity of the mitochondrial membrane [respiratory-based energy producing].” Harper’s Illustrated Biochemistry, 26th edition, page 191.
41. “Linoleic acid [parent omega 6] comprises about 55 per cent [the majority] of the fatty acids in cholesterol esters of LDL and HDL, and about 20% of the free fatty acids in the phospholipids in each class…” , “It must also be remembered that all tissues need EFA which must come from the diet and for most tissues through the plasma where they are almost entirely transported in lipoproteins, mainly in their cholesterol esters and phospholipids,” “Essential Fatty Acids in Perspective,” Sinclair, H.M., Human Nutrition: Clinical Nutrition, (1984) 38C, pages 245-260.
42. Willet, W. C. et al., “Dietary fat and the risk of breast cancer,” New England Journal of Medicine, 1987; 316:No.1, 22-28.
43. “Effect of Modification of Plasma Membrane Fatty Acid Com-position of Fluidity and Methotrexate Transport in L1210 Murine Leukemia Cells,” Burns, C. Patrick, et al., Cancer Research 39, 1726-1732, May 1979: “The plasma membrane lipid composition in L1210 murine leukemia cells was dependent upon the type of fat [EFAs and hydrogenated/ transfats, etc.] fed to the host animal.
44. “Quantitative Effects of Dietary Polyunsaturated Fats [EFAs] on the Composition of Fatty Acids in Rat Tissues,” Department of Biological Chemistry, University of Illinois at Chicago, published in the medical journal Lipids, Vol. 25, No. 9, 1990, pages, 505-516, make it very clear: “…The tissues maintained a linear relationship [proportional] between the amount of 18-carbon polyunsaturated fatty acids [EFAs] in the diet and in the tissue ….” , “…With higher amounts of 18:2n-6 [parent omega-6] in the diet, the rat tissues maintained progressively higher levels of 18:2n-6 [parent omega-6] in triglycerides. The linear trend was similar for plasma, liver, and adipose ….”
45. “This decrease (of inhibited lymphocyte proliferation and natural killer cell activity) causes increased cellular bacteria [infection] and impaired tumor cell killing.”
46. Angerer, P., et al., Cardiovascular Research; 54:183-190, 2002. The medical journal’s quote: “In this group of selected patients with documented coronary artery disease, omega-3 PUFA [polyunsaturated fatty acids] given for 2 years did not demonstrate an effect on slowing progression of atherosclerosis in carotid arteries as measured by ultrasound.”
47. Frank M. Sacks, et al., Journal of the American College of Cardiology Vol. 25, No. 7, June 1995: 1492-8.
48. © 2005 “Introducing The Body of Evidence,” Reliant Pharmaceuticals, Inc. (September 2005), page 17.
49. One Renegade Cell: How Cancer Begins, Robert A. Weinberg, Basic Books, New York, 1998, p. 146.
50. Health and Survival in the 21st Century, Ross Horn, Chapter 13, 1997, HarperCollins Publishers, Pty Ltd., Australia, page 6 of Internet edition at http://www.soilandhealth.org.
51. Crawford, M.A., “Commentary on the workshop statement. Essentiality of and recommended dietary intakes for Omega-6 and Omega-3 fatty acids,” Prostaglandins Leukot Essent Fatty Acids 2000 Sep; 63(3):131-4.
52. Cancer ranks first as Japan’s leading cause of death since 1981. In 2002 cancer accounted for over 30% of the total number of deaths. Heart disease and cerebrovascular disease is next. Ref.: Vital Statistics of Japan, Statistics and Information Department, Minister’s Secretariat, Minister of Health, Labour and Welfare. In 2002 Japan had 241/100,000 population cancer deaths and America had 194/100,000 population. Japan has a whopping 24%/100,000 worse death rate due to cancer than America.
53. Houston Chronicle, Page 1, July 20, 2004, (Source: New York Times, by Andrew Pollack).
54. Mary Duenwald, New York Times, June 2003, “Daily Pill Proposed to Fight Cardiovascular Disease.”
55. “Eicosanoids [made from EFAs], other fatty acid metabolites and the vascular system: Are the present antithrombotic approaches rational?,” Prostaglandins in the Cardiovascular System, pages 273-281, 1992.
56. British Medical Journal, October 9, 1982, 285:993.
57. “Dietary polyunsaturated fatty acids and compositions of human aortic plaque,” Felton, CV, et al., Lancet; 344:1195-1196, 1994.
58. Waddington, E., et al., “Identification and quantification of unique fatty acid and oxidative products in human atherosclerotic plaque using high-performance lipid chromatography,” Annals of Biochemistry; 292:234-244, 2001; Kuhn, H., et al., “Structure elucidation of oxygenated lipids in human atherosclerotic lesions,” Eicosanoids; 5:17-22, 1992.
59. “Postprandial Lipid Oxidation and Cardiovascular Disease Risk,” Bowen, Phyllis, et al., Current Atherosclerosis Reports; 6:477-484, 2004.
60. “Essential Fatty Acids in Perspective,” Sinclair, H.M., Human Nutrition: Clinical Nutrition, (1984) 38C, pages 245-260. “Linoleic acid [parent omega-6] comprises about 55 per cent [the majority] of the fatty acids in cholesterol esters of LDL and HDL, and about 20% of the free fatty acids in the phospholipids in each class [totaling 75%]É,” , “It must also be remembered that all tissues need EFA which must come from the diet and for most tissues through the plasma [blood].”
61. Journal of American Physicians and Surgeons, Vol 10, No. 3, Fall 2005, by Anthony Colpo. “However, there was no association between oxidized LDL concentrations and total LDL levels [in Japanese patients undergoing surgery to remove plaque].” The cholesterol “number” meant nothing–it is all about the cholesterol structure. Too much parent omega-6 gets oxidized and the simple solution is to keep adding enough unadulterated parent omega-6 daily.
62. Life-Systems Engineering Science terms cholesterol a dependent variable. Recall from high school algebra that if you have three variables in an equation, you can select or change two of them, but the third variable is entirely determined by the other two. Cholesterol acts in exactly the same fashion. Cholesterol varies so that other more important factors can be rigidly maintained.
63. Textbook of Medical Physiology, page 87.
64. New England Journal of Medicine, 337:1491-149.
65. Kelsey, F.E., Longenecker, H.E., J. Biol. Chem., 1941, Vol. 139, page 727.
66. H.M. Sinclair, “Deficiency of Essential Fatty Acids and Atherosclerosis, Etcetera,” Lancet, April 7, 1956.
67. Burns CP, Spector AA: “Effects of Lipids on Cancer Therapy, Nutrition Reviews,” 48, No.6, 233-240, 1990 pages 381-383.
68. Campbell IM, Crozier DN, Caton RB: Abnormal fatty acid composition and impaired oxygen supply in cystic fibrosis patients. Pediatrics 57, 480-486, 1976.
70. “Drugs to Lower Cholesterol May Cause Cancer, Study Says,” David Perlman, San Francisco Chronicle, 1995; pre-pub. Ref., JAMA, vol. 275, pages 55-60, 1996.
71. Lands WEM, Morris A, and Libelt B: “Quantitative effects of dietary polyunsaturated fats on the composition of fatty acids in rat tissues,” Lipids 25, 505-516, 1990.
72. Textbook of Medical Physiology, page 1023.
73. Brian Scott Peskin, Amid Habib, The Hidden Story of Cancer, Pinnacle Press, Houston, Texas (USA), 2006.
74. “Who’s Afraid of N-6 Polyunsaturated Fatty Acids?” by E.M. Berry, Nutr Metab Cardiovasc Dis. 3 (11 June 2001) : 181-188. This article stated, “N-6 Fatty Acids [omega-6] are essential for normal growth…. and it is therefore wrong to condemn only n-6 fatty acids in their etiology.”
75. (Voet’s) Biochemistry, page 790, in the chapter titled “Adipose Tissue”: “Following the ingestion of a high protein meal, the gut and liver utilize most of the absorbed amino acids”. The liver takes up 60-70% of the amino acids in the portal vein”
76. “The Insulin Connection,” by Brenda Goodman in U.S. News & World Report, September 5, 2005, pages 60-62.
Exophytic Fibrous Gingival Lesion
Planimetrical and histopathological changes observed after topical ozone therapy on an exophytic fibrous gingival lesion: A case report
Punit Vaibhav Patel†, Sheela Kumar Gujjari†, Veerendra Kumar†, Vidya GD††, Julian Holmes‡
Ozone therapy is a versatile term that describes a practice in which ozone is administered to human body system via gas, water or oil. Potential benefits obtained are based on the principle that ozone inactivates disease microorganisms, improve cellular function, and promote the healing of damaged tissues.We present a case of ozone therapy used in form of ozonated oil on exophytic fibrous gingival lesion.
A 42-year female patient was selected presenting with mild to moderate painful, exophytic, fibrous lesion on upper anterior gingiva. Gingival lesion was treated with 2ml of ozonated oil, thrice daily for one week. After ozone therapy, postoperative outcomes were measured and analysed. Finally, the lesion was subjected to excisional biopsy and histopathological evaluation.
After ozone therapy patients revealed less pain. On examination of lesion, there was improvement in clinical sign of inflammation, reduction in surface ulceration. During final biopsy, less bleeding was observed. Planimetrical analysis showed reduction in size of lesion. The histopathological analysis showed reduction in collagen fibers and inflammatory cell in connective tissue stroma.
Topicalozone therapy provided potential benefits to treated exophytic gingival lesion. Observed benefits in present case report needs to be verified in future well-controlled clinical trials.
Ozone (O3), an allotropic form of oxygen is becoming increasingly important both in environmental context and in medical science. In the medical science, ozone has been shown to possess unique properties, which are being defined and applied to biological systems as well as to clinical practice of dentistry and medicine 1,2
Ozone therapy can be defined as a versatile bio-oxidative therapy in which oxygen/ozone is administered via gas or dissolved in water or oil base to obtain therapeutic benefits in a diseased living system.
Now a day’sozone gas dissolved in oil base is gaining importance due to its excellent curative results, simple application, longer-term effect and non toxic in nature3,4. In the past years, therapeutic effect of ozonated oil was attributed to its antibacterial, antifungal, antiviral, antiparasitic, antihypoxic, analgesic and immunomodulatory effects on biological systems 1,5
Recently topical ozonated oil application on human and animal models have been shown to improve cellular function, improve healing of tissue, and scavenge the defective tissue 3,6 in the biological system, promoting the healthy cells to survive and multiply more rapidly. Rationale behind these applications has been linked to action of ozone on biological activities occurring in a living system 7,8.
†Department of Periodontology,
JSSDentalCollege& Hospital Mysore-15 Karnataka, India
††Department of Oral Pathology and Microbiology,
JSSDentalCollege& Hospital Mysore-15 Karnataka, India
‡Clinical Advisory Board, Smiles Dental Group, O’Connell Street, DublinD1, Republicof Ireland.
In the present context of time, these empirical mechanisms of actions are supported with few published case reports and scientific studies, which restrict the application of ozonated oil in different fields of medicine and dentistry.
With the few published and anecdotal information on ozonated oil and its therapeutic effect on biological tissues. We designed a therapeutic approach to an exophyticfibrous enlarged lesion on human gingiva. As a consequence, a human case was selected presenting with exophytic gingival lesion (indicated for excisional biopsy) towhich ozonated oil can be applied and further Planimetrical and histopathologicalevaluation can be made. Thus, an experimental attempt was made to provide initial information about the Planimetrical and histological changes occurring after topical ozonated oil application on an exophytic gingival lesion.
CASE REPORT ANDMETHODOLOGY
We selected a 42-year-old female patient who was referred to our department (Department of Periodontology, JSSUniversity, Mysore, India) with a chief complaint of a enlarged lesion on her upper anterior gingiva (Fig.1). Patient revealed that initially the lesion was small, but gradually increased in size since past 6 months. The lesion was mild to moderate painful during brushing or mastication. The lesion was not associated with pregnancy or any other systemic outcomes. Patient gave history that she was systemically healthy and had neither taken any medications like antibiotics and analgesics in the past 6 months, nor taking any systemic drugs, which has manifestation on the gingival tissue. On Intraoral examination, an enlarged lesion was seen, confined to attached gingiva of maxillary left central and lateral incisors. The lesion was 10 × 14 mm in size, exophytic, pedunculated, roughly oval, reddish, and ulcerated. On palpation, the lesion was firm and fibrotic in consistency, with bleeding on provocation. The overall oral hygiene status was good with minimal deposition beneath the lesion or around the associated teeth.
A treatment plan was designed which included, therapeutic application of ozonated oil followed by excisional biopsy and histopathologic evaluation as a diagnostic and therapeutic approach to treat the lesion.
The use of topical ozonated oil on oral diseased tissue was approved by the ethical committee of JSSUniversity, Mysore, India. A written informed consent was obtained from the patient for publication of this case report with the accompanying images. All procedures mentioned in this paper were performed according to the ethical principles established by the Declaration of Helsinki 9
Patient was scheduled on recall appointments. As a part of the routine procedure, a complete blood examination was made and further procedures were carried out only after confirmation of all normal haematological values. Furthermore, an intraoral periapical radiograph (IOPAR) of associated tooth/ lesion was taken to rule out any bony or periapical pathology associated with the tooth structure.
On the initial appointment no scaling or mechanical debridement was done. Only relevant medical history and complete dental history was recorded accompanied by a thorough clinical examination of the subjected lesion. Preoperative photographs were taken for image analysis.
Next one-week appointment was scheduled for implementing the therapeutic application of ozonated oil and training the patient how to apply the oil on enlarged lesion. Before implementing therapeutic application of ozonated oil on the lesion, a small section of tissue mass measuring 9.8 ×3.2 mm was excised from the distal margin of exophytic gingival lesion under local anesthesia (2% lignocaine, 1:80000 adrenaline) (Fig.2). The obtained sectioned specimen was submitted to histopathological analysis. This was done in an attempt to take a control from the same lesion with which final histopathological outcome obtained after application of ozonated oil, can be compared.
Two ml of ozonated olive oil estimated at 80µg/ml was applied on the lesion. For home use 21 premeasured disposable plastic vials, containing 2 ml of ozonated olive oil was given to patient(Fig.3) Patient was advised to apply 2 ml of ozonated oil with sterile cotton bud on lesion site three times daily for 7 days after meals. No antibiotics and/or analgesics were prescribed along with prescribed ozonated oil.
On the next, one-week recall visit patient’s centred clinical outcome, like pain and discomfort were recorded. Photographs of the lesion were taken for image analysis. Subsequently patient was prepared for final biopsy procedure. A measured volume of ozonated oil (0.5 ml) was applied on the lesion followed by complete excision of gingival lesion under local anesthesia (2% lignocaine 1:80000 adrenaline).The excised tissue specimen (Fig.4) was formalin fixed andstained with haematoxylin and eosin stain for the histopathological analysis. After final biopsy procedure the patient was again re-scheduled for next week appointment and further evaluation of post-excised wound on gingival surface was made.
For the each images taken at each time intervals computerised Planimetrical analysis was done to evaluate the difference in morphological size of lesion at each visit. At the each visit image of the lesion with overlying periodontal probe (UNC-15 Probe) was captured using a digital camera (Kodak C713, Eastman Kodak Company, Rochester, NY14650). Camera was kept at a distance of ≈ 25 cm and perpendicular to the subjected lesion. A set of 50 images were captured and reproduced images were analysed by image analysis software (UTH SCSA Image Tool; IT Version 2.0). Each image was analysed 20 times and the generated mean area (mm2) of measurement (Mean± SD) was considered for detecting the change in morphology of the lesion. In order to eliminate the discrepancy in measurement, that might have occurred due to lesion and camera distance. First, the scale was set in image analysis software by measuring a known distance of overlying periodontal probe markings. Subsequently the underlying lesion was measured using the same scale setting. This procedure was repeated for each reproduced image. Each lesion was measured after setting a scale from the overlying periodontal probe. Thus, a Planimetrical method with standardized scale setting technique was generated that eliminated the error that might have occurred during measurement of lesion. The obtained Planimetrical data of pre-ozone treated lesion and post-ozone treated lesion were compared and the difference was considered as change in morphological size of the lesion.
After one week, application of ozonated oil on gingival lesion clinical picture demonstrated a well-localized, slightly shrunk gingival mass, which was less firms on palpation. Surface foci of ulcerations were greatly reduced with less sign of acute inflammation on the surface when compared to previous pre-ozone treated lesion (Fig.5).
During the final biopsy procedure of post-ozone treated lesion, a dramatic reduction in bleeding was observed when it was compared to previous experience of bleeding during excision of marginal gingival specimen taken for control (Fig.6, 7).
After complete excision of tissue, the final post-excised wound, healed uneventfully and revealed no sign of scarring or other adverse outcomes (Fig.8).
Planimertical changes revealed a decrease in mean area of gingival lesion. Original lesion was measured to be 140 mm2. After excision of control specimen (31.36 mm2), the remaining size of lesion was 108.64 mm². After one week of ozone application, the lesion size was 96.35mm² that demonstrated a reduction of 12.29 mm2 in ozonetreated lesion.
Histopathological examination of pre-ozone treated specimen revealed stratified squamous epithelium with multiple foci of surface ulceration. Connective tissue stroma showed thick collagen fibers bundles with plump fibroblast cells. Dense chronic inflammatory cells were evident, consisting of plasma cells, lymphocytes, and mast cells. Few blood vessels were also seen in connective tissue stroma. From the observed histopathological features, a diagnosis of inflammatory fibrous hyperplasia was confirmed (Fig.9a, 9b).
Post-ozone treated specimen revealed well-keratinized stratified squamous epithelium. There were fewer foci of surface ulceration with regenerating new epithelial cells covering the ulcerated areas. Connective tissue stroma showed less collagen fibers bundles with fewer fibroblast cells. There was a remarkable reduction in number of chronic inflammatory cells in the connective tissue stroma (Fig.10a, 10b).
This paper reports a case of ozone therapy used in form of topical ozonated oil on exophytic enlarged gingival lesion and its therapeutic benefits obtained after short-term applications.
Ozone therapy is a recognized, versatile, modern, bio-oxidative therapy known today to human civilization. The rationale behind bio-oxidative therapies is that, as long as the body’s needs for antioxidants are met, the use of certain oxidative substances will stimulate the movement of oxygen atoms from the bloodstream to the cells 10. Moreover, ozone brings about the rise of pO2 in tissues and improves transportation of oxygen in blood, which results in change of cellular metabolism, activation of aerobic processes (glycolysis, Krebs cycle, β-oxidation of fatty acids) and use of energetic resources 11. It also prevents the formation of erythrocytes aggregates and increases their contact surface for oxygen transportation12. Thus, with higher levels of oxygen in the tissues, microorganisms are killed along with defective tissue cells resulting to healthy cells survive and multiply more rapidly.
In the present paper, patient centred clinical benefits were observed after one-week application of ozonated oil on enlarged gingival lesion. Patient reported with less pain and discomfort, improved clinical inflammatory sign, and reduced ulceration on the overlying epithelium of lesion with improved sign of healing. The exact mechanism behind it is still unclear.
Few authors 3,4,13 have proposed that base oils (Olive oil, Sunflower oil, Coconut oil, etc.) during ozonation process traps O3 in the form of a stable ozonide. Thus the produced stable ozonide when encounters the warm exudates of the wound, slowly decomposes to reactive ozone. Which readily dissolves in water, generates hydrogen peroxide and lipoperoxides that can explain the prolonged disinfectant and stimulatory activity on ulcerated chronic wounds.4 Moreover, the phenomenon of improved wound healing after ozone therapy has been related to the rapidly changing cell types and to the release of cytokines that modulate the complex healing process 14-18
Reduced inflammatory sign can be attributed to oxidizing potential of ozone 19. Ozone has been shown to oxidize prostaglandins20. Prostaglandin is a known biologically active compound that participates in inflammatory reactions, thus the local application of ozonides may promote removal of inflammatory phenomena.
Reduced pain can be related to membrane-stabilizing effect of ozone on pain receptor cells. Ozone has potential to increases the excitability threshold of pain receptor cell membranes 21 Direct oxidation of proteins (algopeptides) is another mechanism, which may be responsible for reduction in pain 22-24. Algopeptides are protein formed in the place of tissue damage and helps in transport of pain impulses to the brain.
There are some evidences, which reports, local application of ozonised oil significantly reduces pain in patients presenting with alveloitis when compared with application of control medications 25,26.Furthermore an evidence of ozonated oil in the treatment of oral apthous ulcer and alveloitis has been documented27. In this study, two groups of patients(n=142) presenting with oral aphthae and alveolitis were advised to apply 2 to 3 drops of the ozonized oil three times a day for five day, to their respective lesions. The result outcome revealed significantly reduced pain and better postoperative results in ozonated oil group compared to control groups. Our paper result is similar to these results where reduced pain has been reported after application of topical ozonated oil.
There is evidence 16 where, accelerated human oral wound healing with significantly improved postoperative outcomes after application of ozonated water has been documented. Application of ozonated water, accelerated the wound healing in the oral cavity within the first 48 hours compared to placebo water, resulting in earlier epithelial wound closure after 7 days. Our paper supports the findings of A.Filippi where improved healing was found after one week of ozone application.
The antimicrobial efficacy of ozonated oil is another mechanism, which can be attributed to improved patient centred clinical outcomes. Various in vitro and in vivo studies28-32 have revealed that ozonized oil when encounters a microorganism, a severe alteration in the cytoplasm of microbial cells occurs consequently leading to membrane rupture and leakage of cytoplasmic content.
During final excision of post-ozone treated enlarged lesion, a dramatic reduction in bleeding was observed.However, the exact mechanism is not clear, but could be ascribed to haemostatic changes that have been explained in a previous study.33 This in vivo study indicated that the arrest of bleeding under the influence of ozone is due to the formation of a fibrin membrane on the surface of the flowing blood, leading to rapid and effective haemostasis. These haemostatic changes have also been attributed to increased releases of growth factors after ozone treatment, consequently leading to vasoconstriction and platelet aggregation 34,35.
Previous study done by A Fillipi 36 have concluded that the ozonized water could act as a therapeutic agent in oral surgery raising haemostasis, enhancing oxygen supply and inhibiting bacteria proliferation. The author suggested that ozonized water could be employed during oral surgical procedures. Similar report is also from a study done during cardio-thoracic surgery where intraoperative use of ozone during surgical treatment effectively stimulated the system of haemostasis 37
Planimetrical analysis revealed a reduction in mean area of gingival lesion after application of ozonated oil. A reduction in size from 108.64 mm² to 96.35mm² with mean difference of 12.29 mm2 was observed. The exact mechanism behind the shrinkage of enlarged lesion is still unclear. The reason could be ascribed to reduction in size is the reduction in collagen fibres bundles and inflammatory cells infiltrate in connective tissue stroma. These histopathological changes were confirmed by histopathological examination of the sectioned lesion after ozonated oil application. Enhanced production of cytokines might have stimulated the fibroblast cell to activate phagocitary action on excessive collagen fibers lying in the connective tissue stroma. Another reason could be ascribed to the activation of local antioxidant defences mechanism by local ozone application, which might have stimulated wound contraction and approximation of wound edges created due to sectioning of control specimen from enlarged lesion.
Histopathological analysis of post-ozone treated sectioned mass displayed an improved keratinization over the epithelial cell layer and regenerating new epithelial cells covering the ulcerated areas. These changes can be attributed to the proliferation of keratinocytes and enhanced mitotic turnover rates of epithelial cells 16. The connective tissue stroma displayed reduced collagen fibers bundles, which were earlier highly collagenized with numerous plump fibroblasts. Previous study 38 have revealed that expression and production of MMP-1 and MMP-2, are mainly responsible for extracellular matrix turnover and this significantly reduces in such fibrotic enlargement of gingiva. Thus with the findings of present paper we can assume that there might be some interaction between ozone and MMP-1 and MMP-2 leading to degradation of collagen fibers in connective tissue matrix of fibrotic enlarged ginigva. However, increased levels of MMP-9 have been reported 39 after O3 exposure in murine skin but action of ozone on expression of MMP-1 and MMP-2 remains unclear and needs to verified in future studies.
Recently a similar histopathological study 40 in rat model has shown marked keratinzation and dissociation of collagen fibers with marked decrease of fibroblasts in gingival connective tissue matrix. The authors applied local ozonted water to gingival tissue for thrice weekly for three months and six months to two different study groups. Our paper also reports similar findings, but with increased frequency and short term application of ozone on human gingival tissue. Thus with the findings of our paper and Osman et al we can assume that the short term high dose or long term low dose of ozone is capable of producing lethal influence to fibroblastic cells. This result is also in agreement with the results obtained by Bocci 40 and Gomicki & Gutsze 42 which explains dose dependency and cumulative effect of ozone may produce lethal influence to fibroblast cells.
A concentration of ozone estimated at 80µg/ml was used thrice daily for one week time period to treat the gingival lesion. This concentration can be considered short-term high dose of ozone application. Furthermore, this concentration has been shown to provide wound cleansing effect and promote phagocitary action in chronic wounds 10
We considered short-term ozone therapy for 7 days on human diseased gingiva because a literature search revealed that there is no long-term toxicological report of ozone therapy in human, which limited us to stop the therapy after one week. Furthermore, in a previous human study done by A Fillipi on oral wounds 16. The use of topical ozone on oral wound for one week was reported to be safe, thus, we used therapeutic topical ozone for one-week duration. However, there are some anecdotal evidences that claims, ozonated oil can be used for longer durations for more than 3 months duration but such evidences cannot be considered in clinical setup for treating patients without well-established clinical trials.
A similar poster abstract has been published by Oduncuoglu et al. 43 where ozone therapy for the treatment of cyclosporine induced gingival overgrowth has been evaluated. The authors reported no additional benefit of O3 therapy on non-surgical treatment of cyclosporine induced gingival overgrowth. Our paper result is not in agreement with this study result may be because the authors evaluated periodontal parameters like probing depth, gingival index and plaque index rather than lesion per se, in the patients presenting with gingival hyperplasia and on immunosuppressant drug.
In the present paper, we observed dual nature of ozone where on one hand it stimulated wound healing resulting in wound contraction and improved post-operative outcomes. Whereas on the other hand, it showed lethal action to excessively proliferated fibroblast in connective tissue stroma of enlarged fibrous ginigva. This action is still unclear and needs to be verified in the future research.
Recently Valacchi et al. have explained the dual action of ozone on skin in their review paper. The authors reported that O3can be either toxic, or safe at the point of use as a real drug, depending upon its dosage, length of exposure and the antioxidant capacity of the tissue exposed44
Current paper represents a unique methodology to analyse a lesion and its outcomes after application of ozone therapy. A control histopathological specimen from the same lesion was taken which provided best control rather than other tissue of same or different individual taken as control. Planimetrical analysis was done by computer software with a generated standardized scale setting technique. Computerized Planimetrical analysis is a well-recognized, highly sensitive and accurate method to be used in such Planimetrical procedures 45
In the current paper, a control for histopathological specimen was taken but control for ozonated oil was not considered. This remains the major drawback of the paper, which limits the confirmation of result output obtained from therapeutic procedure employed in the paper. Moreover, we have set forth certain hypothesis to explain the result output of present paper, which was entirely based on few published work, anecdotal evidence and our clinical experience. Such hypothesis needs to be verified through series of well-controlled in vivo and in vitro studies.
Therefore, we strongly recommend to workers in ozone research, to convert this case report into higher level of evidence assessment by utilizing the employed methodology in the paper into a well-framed controlled clinical trial. For the future prospects, longer-term studies with Planimetrical, histopathological and immunohistochemicalevaluation should be undertaken. A positive control such as chlorhexidine gel or metronidazole gel along with negative control like placebo oil, to ozonated oil is also anticipated in future researches to ascertain the efficacy of therapeutic ozonated oil on diseased human tissue.
The result outcome of the present paper demonstrated a potential benefits from topical ozone therapy on enlarged fibrous gingival lesion. Improved patient centred outcomes, improved clinical sign of inflammation, less bleeding during surgical excision, Planimetrical change and the histological change were some potential benefits, which were documented, in the present paper. The observed potential benefits, if supported by higher level of evidence in future, can provide a scientific rationale behind ozone therapy and its incorporation in modern practice of dentistry.
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Fig.1Figure demonstrating gingival lesion before treating with ozonated oil. Note the surface ulceration and inflammatory sign on the lesion.
Fig.2Figure demonstrating gingival lesion after excising the control specimen from the distal margin
Fig.3 Figure demonstrating ozonated olive oil and premeasured disposable plastic vials used to dispense the ozonated oil.
Fig.4Figure demonstrating excised tissue mass after final biopsy procedure.
Fig.5Figure demonstrating post-ozone treated lesion. Note the lesion is well localized with reduced inflammatory sign and surface ulcerations.
Fig.6Figure demonstrating final excision of enlarged lesion. Note the reduced bleeding during surgical excision after application of 0.5 ml of ozonated oil on the lesion during the procedure.
Fig.7Figure demonstrating gingival site immediately after final excision of enlarged lesion. Note the minimal bleeding from the post-excised lesion
Fig.8Figure demonstrating gingival site after one week of final biopsy procedure
Fig.9aPre-ozone treated histopathological section demonstrating numerous chronic inflammatory cells in highly collaginized connective tissue stroma. Ulcerated overlying epithelium with minimal keratinization [H&E, 10×]; Marked circle denotes the area shown in 40X photomicrograph (Fig.9b)
Fig.9bPre-ozone treated histopathological section at 40X resolution, demonstrating numerous chronic inflammatory cells in highly collaginized connective tissue stroma. [H&E, 40×]
Fig.10aPost-ozone treated histopathological section demonstrating reduced chronic inflammatory cells with reduced collagen fibers bundles in connective tissue stroma. Overlying epithelium is well keratinized with generated new keratinocytes. [H&E, 10×]; Marked circle denotes the area shown in 40X photomicrograph (Fig.10b)
Fig.10b Post-ozone treated histopathological section at 40X resolution, demonstrating reduced chronic inflammatory cells with reduced collagen fibers bundles in connective tissue stroma.[H&E, 40×]
Nicola Tesla Inventor of ozone and ozonated oils
Shortly after patenting his first ozone generator, Nikola Tesla ( in 1900 ) began marketing an ozonated olive oil to medical doctors. Nikola Tesla created his ozonated oil by bubbling ozone through pure olive oil in the presence of a magnetic field for eight weeks. By 1904, ozonated olive oil, also known as Glycozone, began appearing in medical literature, such as “The Medical Uses of Hydrozone and Glycozone”, 9th Edition, by New York Chemist Charles Marchland.
Ozone, as a very reactive gas, is difficult to stablize for long periods of time in a useable form. However, by bubbling ozone through plant oils in an ozone resistant container (such as a glass container), the ozone gas is trapped, and begins to react with the oil.
In essence, what is occurring is a catalytic reaction that actually burns the olive oil. One of the resultant compounds is C10H18O3, with the hydrogen and carbon complex. Some of the terpene gas remains trapped within the oil, and some is released into the environment.
While some people may believe that fully ozonated olive oil is an ozone carrier, the oxygen is actually bound and released as a peroxide ( O-O-H bond ). Ozonated olive oil will hold actual ozone gas for a limited amount of time, but in its “free form” state.
Watch an interesting video about Nicola Tesla’s life here
Ozonating Olive Oil
How Long Should Olive Oil Be Ozonated?
The average time, dependant on the type of ozone generator one is using, is about 3 to four weeks to produce fully ozonated olive oil. Once olive oil is completely ozonated, it will actually turn into a white, solid, gel-like substance when refrigerated. The smell of ozone being emitted from the ozonated olive oil will be noticeable. All ozonated olive oil products must be kept refrigerated at all times.
Ozonated oil is actually created by a redox reaction. The ozone literally burns the oil, and three primary organic peroxides are actually created throughout the entire process from the essential fatty acids in the olive oil. In other words, the first peroxide created reacts a second time to produce a second peroxide, and then finally once again to form C10H18O3. The final process is quite noticeable as the entire substance will turn into white foam. Once this white foam settles, ozonating any further is pointless, as the original oil is no longer present, and the compounds have been taken to a state that no longer reacts with ozone.Only then will raw ozone out-gas from the bubbling oil instead of terpene gas since there are no more molecules left for the ozone to interact with.
We no longer manufacture this product, but liquid ozonated olive oil is olive oil that has not been fully ozonated. The process of ozonation has been stopped just before the oil becomes fully saturated with ozone and turns to a solid gel.Liquid ozonated olive oil has been ozonated to within a few hours of fully ozonated oil. This type of oil is beneficial for applications on the face and for use as a massage oil, since the liquid ozonated olive oil is less thick and more easily applied to the skin. This oil still has most of the therapeutic qualities of fully ozonated olive oil, but in lesser proportions for the sake of ease of use.We discontinued manufacturing this product when we recognized the need for lightly ozonated olive oil to be available in the marketplace. We believe that lightly ozonated olive oil does a wonderful job to replace liquid ozonated olive oil.
We do not recommend ingestion of fully ozonated or liquid ozonated olive oil for purposes of parasite cleansing. The only exception to this rule would be the use of the oil for dental problems and gum diseases. In these cases, only small amounts are used.
According to research conducted by Dr Hulda Clark, lightly or partially ozonated olive oil may be utilized for ingestion. The oil may be ozonated from as little as 20 minutes to 12 hours for her protocols. Dr. Clark recommends the use of lightly or partially ozonated olive oil for internal use, as a part of a parasite mop-up program for ascaris and tapeworms and to remove PCB’s from the body.We do not ship the lightly ozonated olive oil product in the summer.
Take 3 tablespoons of lightly ozonated olive oil in either two doses of 1 1/2 tbs morning and night, or one dose of 3 tbs in the morning followed 1 hour later by 1000 mg L cysteine. 1000 mg of L-cysteine should be taken twice more during the day. This protocol is done for a total of three weeks. One tablespoon equals 15 ml, so for a full three week mop-up, 945 ml of lightly ozonated olive oil will be required. This is just under one litre of lighly ozonated olive oil.
There seem to be varying bits of information about the doses of O3 oil for this purpose, even within the Dr Clark literature, but after consulting with others, we feel this is the most correct and efficatious dosage. We feel that this product should be taken on an empty stomach to minimize interaction with food.
Use Lightly Ozonated Olive for your Face and the largest organ of your body, your Skin
Lightly ozonated olive oil maintains the properties and characteristics of olive oil which is prized as a fantastic skin conditioner. Since the ozone within the olive oil is still reacting, using partially ozonated olive oil may provide an additional stimulating effect on the skin, and such a formulation, if used within a few months after ozonation, makes an excellent general skin conditioner.
However, please keep in mind that lightly ozonated olive oil does not compare with fully ozonated olive oil for true external therapeutic purposes. It simply does not have the oxidative power of fully ozonated olive oil.
*Legal Disclaimer: Information provided is for informational purposes only and is not a substitute for professional medical advice. No health claims for these products have been evaluated by the United States Food and Drug Administration (FDA), nor has the FDA approved these products to diagnose, cure, or prevent disease. Since every individual is unique, we highly recommend that you consult with your licensed health care practitioner about the use of ozone and ozonated oil products in your particular situation.
Fully Ozonated Coconut Oil
Coconut oil is a type of oil made from fresh ripe coconuts. When eaten it promotes many health benefits, as it is rich in lauric acid and omega fatty acids. It contains no trans fats.
Fully ozonated coconut oil is made from bubbling pure medical-grade ozone through slightly heated coconut oil for several weeks. The heating of the oil is necessary since natural coconut oil becomes a solid below 76 degrees Fahrenheit. When the ozonation process is finished, the oil has many of the therapeutic properties of ozonated olive oil. It is antimicrobial, antifungal and antiviral.
People use ozonated olive oil for many applications. Ozonated coconut oil has all the same therapeutic properties of ozonated olive oil but in lesser quantities. For some, the texture is more pleasant when used on the face as a night crème. Some find that it is absorbed more readily into the skin.
Please know that fully ozonated coconut oil has very few of the original properties of un-ozonated coconut oil. The texture is less viscous, the aroma is much stonger, and the taste is frankly horrible, but it has many more healing properties than un-ozonated coconut oil. We do not recommend it for use on gums. If you find the aroma disagreeable, the addition of a few drops of your favorite essential oil will change the aroma for the better without degradation of the product.
-Ozonated Coconut oil is wonderful as a massage oil which will help exfoliate the skin with the power of nascent oxygen. Ozonated Coconut Oil is also a great face cremé that moisturizes the skin and reduces wrinkles.
-Skin irritations such as psoriasis, eczema, hives, bites, bee stings, blisters, burns, scrapes. In general, use topically to minimize the potential of infection and promote healing.
-Pets: Pets’ skin problems respond well to this oil. If by some chance they should lick it off, it will not harm them in any way. It’s just coconut oil and oxygen after all.
-Fungal infections: Athletes Foot, jock itch, vulvovaginitis
Ozonated coconut oil does not require refrigeration except in high summer temperatures ( above 75 degrees Fahrenheit) It remains semi-solid until applied to the skin but then readily becomes a very soothing, absorbable liquid which leaves the skin supple, disinfected and moisturized.
Ozonated Olive Oil
When strong ozone gas (O3) produced from pure oxygen is bubbled through extra virgin olive oil continuously for about three to four weeks, the Essential Fatty Acid molecules of the olive oil are changed to become long-chain molecules called ozonides. (C10H18O3) When sufficient ozone is saturated in the olive oil, it becomes a thick gel. In this state the ozonides have many healing properties due to the antibacterial, antifungal and antiviral properties of nascent oxygen. Oils high in essential fatty acids are the only mediums that will allow ozone to remain in an active or nascent state for long lengths of time. When refrigerated and closed tightly, the oils retain their ozone almost indefinitely. The famous 20th Century inventor Nicola Tesla first discovered the power of ozonated oils and marketed an ozonated olive oil product known as Glycozone from approximately 1890 to 1928.
Many plant extracts can be used for this purpose and they include olive, sunflower, safflower, coconut, jojoba, almond, walnut, grape seed, sea buckthorn and a host of other oils.
Studies by Dr J. Hansler have indicated that no deterioration in healing quality of the ozonated olive oil occurred over ten years when refrigerated. • “Ozonated olive oil is an effective adjunct treatment for inflammation of the skin, such as dermatitis and seborrhea. Ozonated olive oil is helpful for bacterial infections of the skin, including carbuncles, cellulitis, ecthyma, erysipelas, erythasma, folliculitis, furuncles, granuloma annulare, impetigo, paronychia, psoriasis, ringworm, skin yeast, staphylococcus, sweat gland infections, and tinea versicolor. It is also helpful for bed sores (decubitus ulcers) and for the post-surgical treatment of wounds to prevent secondary infections.” – Many amputees have had relief from inflammation of the skin on amputated limbs with the use of fully ozonated olive oil.
Dr. H.E.Sartori – “Ozonated Olive oil can be used for many external skin conditions: fungal infections, (including Athlete’s foot and nail fungus) ulcers of the leg, bed sores, cold sores, hemorrhoids, bee stings, insect bites, acne, vulvovaginitis”. It is also very effective as a night cream for wrinkles due to the natural properties of olive oil combined with the healing power of nascent oxygen. Women worldwide use olive oil for their faces for wrinkles. When you combine the power of ozone with olive oil, it makes a wonderful night face cream which allows the inner beauty to shine forth. Essential oils can be added to ozonated olive oil to change its aroma to suit the person without degrading the ozonated olive oil.
Ozonated Olive Oil and ozonated sunflower oils are being used by alternative dentists worldwide to control abscesses, gingivitis, periodontal bone re-growth and pocket sealing as well as re-attachment of gum tissue to bone. It is also being used to sterilize root canals prior to resealing. The antibacterial action of ozonated oils help to eliminate the causes of these problems by eliminating the bacteria on the tissues so the body can heal itself.
Ozonated Olive oil is being used in capsules by Cuban practitioners to treat gastroduodenal ulcers, gastritis, giardiasis lambda and peptic ulcers. Rectal and vaginal cancers also are treated with ozonated olive oil suppositories.
Ozonated Olive Oil’s uses are just beginning to be discovered. Dr Hulda Clark recommends ingesting lightly ozonated olive oil ozonated for twenty minutes to 12 hours for secondary control of parasite eggs.
Fully ozonated olive oil is of little therapeutic value if, after being refrigerated, the oil will run freely when turned upside down. It must be a thick paste for maximum therapeutic benefit. Many sell ozonated oils on the Internet, but few sell ozonated olive oil that meet this specification. Other ozonated oils are not necessarily as thick as fully ozonated olive oil, depending on the properties of the oil.
*Legal Disclaimer: Information provided is for informational purposes only and is not a substitute for professional medical advice. No health claims for these products have been evaluated by the United States Food and Drug Administration (FDA), nor has the FDA approved these products to diagnose, cure, or prevent disease. Since every individual is unique, we highly recommend that you consult with your licensed health care practitioner about the use of ozone and ozonated oil products in your particular situation.
A Brief History and Summary of Ozonated Oils
The Author and Gnosis Wellness Centre Inc. advise everyone reading this to seek professional help with any medical problems. The information contained in this book, while based on real science, is only information; it does not construe medical advice or medical attention. We hold no liability for anything contained herein, or for anyone who uses this information.
A Note of Gratitude
I want to thank my mentor and employer, Paul Harvey, without who’s editing and attention, this little book would not be possible. I wish to also thank Paul for introducing me to ozone many years ago. I suffered for many years from a variety of ailments; a reasonable person would say “Ozone saved my life”. I also wish to thank Bob Proctor for inspiring me, and Nikola Tesla, a hero of mine for decades, for showing me that great genius can be used humanely. Last but certainly not least, my wife and daughter, who continue to believe in me.
A Brief History and Summary of Ozonated Oils
It all starts with oxygen
. Oxygen is required for almost every process in the human body. You can only live about 5 minutes without oxygen. Energy production comes from 2 sources – aerobic or anaerobic. Aerobic means with oxygen. Anaerobic means without oxygen. When we produce energy without oxygen, it produces lactic acid, which causes the “sore feeling” in muscles. The mitochondria of the cells produce the energy. They breakdown complex sugars and produce energy, water and wastes. When there is not enough oxygen present, the process slips into the toxic anaerobic process.
The human body, by molecular weight, is composed primarily of oxygen. Oxygen has a molecular weight of 16. Hydrogen’s molecular weight of 1 makes water (H2O) = molecular weight 18. The human body is about 70% water, with 16/18 of water being oxygen by weight. A simple calculation shows us that if we take 16/18 (8/9) times 70% we get 56%. This does not include all the oxygen trapped in minerals (calcium, zinc, magnesium, etc) and all other forms of oxides. So what does this mean? It means that by weight, you have more oxygen in you than any other element, by quite a bit. My estimate is we are supposed to be 60% oxygen. As you can see, oxygen is the most important and most abundant element in the human body. You literally start to die after 5 minutes without oxygen. At about 10 minutes without it permanent brain damage sets in, and death is near. Every cell in your body needs oxygen.
What is ozone?
Pure oxygen is mostly found in Nature or medical settings as O2 (2 oxygen atoms bound together). This is a stable form of oxygen. Ozone is an unstable form of oxygen. Ozone is formed when O2 is passed through electricity (cold corona discharge or plasma field) or through UV radiation. The O2 is then activated, and is able to form a new molecule O3, or ozone. Ozone is not a stable element; it is highly reactive. In normal use ozone lasts about 45 minutes. Ozone is found in the atmosphere when UV radiation reacts with oxygen or after thunderstorms, from the lightning. So to summarize, oxygen is O2 and ozone is O3. *Schönbein (see footnote 1 for more on Schonbein) is credited with first discovering Ozone. His discovery dates back to 1840. This discovery was presented to the University of München. He called this gas ‘ozone’, which in turn is from ozein, the Greek word for scent. Moreover, Schönbein is mentioned as the first person to research the reaction mechanisms of ozone and organic matter. Ozone is one of the best recognized smells in the world as humans can often smell it at 0.020 parts per million.
How does ozone work?
Ozone is considered as one of the best healers in the world. It has been used around the world for almost every ailment known to man – Alzheimers, AID’s, Hepatitis, Cancer, cardiovascular problems, heart attack, stroke, etc The list is almost endless. Part of ozone’s appeal is that it has been found to be extremely safe in treatment settings. Patients very rarely report any adverse reactions. Dosages are safe in a wide range, and the use of ozone is actually a very pleasant experience including a pronounced analgesic (pain relief) effect. Ozone works to help heal the body, destroy pathogens and remove toxins/pollution. Ozone oxidizes toxins it encounters while in the body; this helps to eliminate the toxins. The more toxins that are removed, the better the body functions, and the better the patient feels. The other point is that virtually all pathogens (virus, bacteria, fungus) have at least 1 part of their lifecycle as anaerobic (Unable to live in oxygen). Remember that ozone is O3 while O2 is the normal stable form of oxygen and ozone will return to that form. It will “give up” one atom of oxygen. This one atom of oxygen is negatively charged, and conveniently, most pathogens are positively charged, so they are attracted to each other. When that lone oxygen meets the pathogen, it destroys it. The pathogen is anaerobic, and cannot live with active oxygen. **Otto Warburg first discovered that it is impossible for cancer to grow in the presence of active oxygen (see footnote 2 for more on Otto Warburg). This basic premise applies to most pathogens. Beyond all of this, ozone is actually found to stimulate the immune function, increasing white blood cell counts and activity, along with other immune system responses. Ozone can flood the body or area with oxygen. To summarize, ozone removes toxins, removes chemicals/pollution, kills pathogens, and increases immune function and response. . Ozone floods the body or area with oxygen, often eliminating deficiencies and speeding up the healing process. A side effect of ozone therapy is that blood can hold more oxygen after ozone therapy than before the therapy, it has to do with elasticity of the cells, and oxygen retention.
What is ozonated oil?
Ozonated oils are plant oils that are either completely saturated with ozone or lightly saturated. The saturation of the oil is done by bubbling ozone through various oils (olive, coconut, grape seed, etc), in an ozone-safe container (glass). When the ozone passes through the oil it is changed. A new gaseous substance is formed normally referred to as terpene gas. Unlike pure ozone, terpene is safe to breathe and terpene has been used for a variety of ailments including asthma, bronchitis, tuberculosis, etc. The process of creating fully ozonated oil continues until instead of terpene gas coming off the oil, you get pure raw ozone (meaning the oil will not hold any more ozone). The texture of the oil changes, often getting solid or waxy (depending on the temperature). This process can take quite awhile (weeks with a normal unit) or less time if you run parallel units. Oils hold quite a bit of ozone, so bringing them to saturation takes some time. The reaction results in a small amount of ozone, but more of a peroxide/ozonide being created and stored in the oil.
Part of the broad appeal of ozonated oil is that unlike ozone in the air or water, which lasts 6 to 45 minutes, ozone in oil can last 10 or more years if properly stored. Add to this benefit the fact that you can easily apply ozonated oil on hard to reach places (unlike a gas), and you understand its true potential and power. Arguably the most powerful mind in the 20th century is credited with discovering ozonated oils. He is none other than ***Nikola Tesla (See footnote 3 for more on Tesla). Tesla started marketing his oils to local doctors in the early 1900’s.
Below you see the amount of ozone held by each of the products. The ozone is measured in molecular weight. The higher the weight listed below, the more ozone/peroxide it is carrying, and therefore the more powerful its benefits. The amount of fatty acids present in each type of oil before ozonation limits how much ozone it will hold. The higher the fatty acids, the more ozone the oil holds.
Molecular Weight of Ozone in Product:
Olive approx. 13.9 gm per 100ml
Sunflower approx. 13.6 gm per 100ml
Grape Seed approx 9.3 gm per 100ml
Macadamia approx 7.6 gm per 100ml
Coconut approx 3.8 gm per 100ml
Uses of Ozonated Oil
The list of uses for ozonated oil is quite large. Virtually any skin condition including acne, burns, sun burn, blisters, warts, poison ivy, poison oak, ringworm, toenail fungus, haemorrhoids, skin rejuvenator, very potent healing massage oil, bug bites and stings, cuts, scrapes, bruises etc. Other uses are on the gums for periodontal problems/disease, sexual lubricant, jock itch, fistulae, fungal problems, beauty cream, dandruff and age spots. The list gets longer as people experiment and find it to work wonders for man and beast. Do not put ozonated oils in the eyes.
Why You Need Ozonated Oil
Ozonated oils offer a low cost and portable form of ozone/oxygen therapy. They also are able to treat hard to reach areas. As with all forms of ozone/oxygen therapy, it has no real toxicity. I personally have seen poison ivy cured with 1 application of fully ozonated olive oil. Ozonated oils deliver oxygen therapy to the skin. The product will last 10+ years if stored properly (refrigerated).
Ozonated oil in the household can replace a cabinet full of medical supplies, because of its broad spectrum of healing & germicidal effects. You can replace your burn cream, your fungal cream, your Neosporin, your acne cream, your beauty cream and your facial cream. Unlike most treatments, Ozone actually treats the cause of the problems, not just the symptom. That is why we often hear from our customers “1 treatment cured me after so many years of suffering”.
Why Buy from Us?
We offer excellent prices and quality products. Our staff is extremely knowledgeable in oxygen therapy and ozonated oils. We use only the finest organic ingredients in our oils. All these factors combine to give you the customer the peace of mind that you are making a wise decision in purchasing our products.
1 from Wikipedia.com
Christian Friedrich Schönbein (18 October 1799 – 29 August 1868) was a German-Swiss chemist who is best known for inventing the fuel cell (1838) and his discoveries of guncotton and ozone.
It was while doing experiments on the electrolysis of water at the University of Basel that Schönbein first began to notice a distinctive odor in his laboratory. This smell gave Schönbein the clue to the presence of a new product from his experiments. Because of the pronounced smell, Schönbein coined the term ‘ozone’ for the new gas, from the Greek word ‘ozein’, meaning ‘to smell’. Schönbein described his discoveries in publications in 1840. He later found that the smell of ozone was similar to that produced by the slow oxidation of white phosphorus.
The ozone smell Schönbein detected is the same as that occurring in the vicinity of a thunderstorm, an odor that indicates the presence of ozone in the atmosphere.
- from Wikipedia.com
Otto Heinrich Warburg (October 8, 1883, Freiburg im Breisgau – August 1, 1970, Berlin), son of physicist Emil Warburg, was a German physiologist, medical doctor and Nobel laureate. Warburg was one of the twentieth century’s leading biochemists.
In 1924, Warburg hypothesized that cancer, malignant growth, and tumor growth are caused by the fact that tumor cells mainly generate energy (as e.g. adenosine triphosphate / ATP) by non-oxidative breakdown of glucose (a process called glycolysis). This is in contrast to “healthy” cells which mainly generate energy from oxidative breakdown of pyruvate. Pyruvate is an end-product of glycolysis, and is oxidized within the mitochondria. Hence and according to Warburg, cancer should be interpreted as a mitochondrial dysfunction.
“Cancer, above all other diseases, has countless secondary causes. But, even for cancer, there is only one prime cause. Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar.” — Dr. Otto H. Warburg in Lecture 
Warburg continued to develop the hypothesis experimentally, and held several prominent lectures outlining the theory and the data.
The concept that cancer cells switch to glycolysis has become widely accepted, even if it is not seen as the cause of cancer. Some suggest that the Warburg phenomenon could be used to develop anticancer drugs. Meanwhile, cancer cell glycolysis is the basis of positron emission tomography (18-FDG PET), a medical imaging technology that relies on this phenomenon.
The best modern summary of Warburg’s monumental work, including a newly developed practical method to increase cellular oxygenation, may be found in the book, The Hidden Story of Cancer, by Brian Scott Peskin, BSEE-MIT with clinical researcher Amid Habib, M.D.
- From Wikipedia (and he created ozonated oils for treatment with local doctors)
Nikola Tesla (10 July 1856 – 7 January 1943) was an inventor and a mechanical and electrical engineer. He was one of the most important contributors to the birth of commercial electricity and is best known for his many revolutionary developments in the field of electromagnetism in the late 19th and early 20th centuries. Tesla’s patents and theoretical work formed the basis of modern alternating current (AC) electric power systems, including the polyphase system of electrical distribution and the AC motor, with which he helped usher in the Second Industrial Revolution.
Born an ethnic Croat in the village of Smiljan, Croatian Military Frontier, Austrian Empire (today’s Croatia). He was a subject of the Austrian Empire by birth and later became an American citizen. After his demonstration of wireless communication through radio in 1894 and after being the victor in the “War of Currents”, he was widely respected as one of the greatest electrical engineers who worked in America. Much of his early work pioneered modern electrical engineering and many of his discoveries were of groundbreaking importance. During this period, in the United States, Tesla’s fame rivaled that of any other inventor or scientist in history or popular culture, but because of his eccentric personality and his seemingly unbelievable and sometimes bizarre claims about possible scientific and technological developments, Tesla was ultimately ostracized and regarded as a mad scientist. Tesla never put much focus on his finances. It is said he died impoverished, at the age of 86.
The International System of Units unit measuring magnetic field B (also referred to as the magnetic flux density and magnetic induction), the tesla, was named in his honor (at the Conférence Générale des Poids et Mesures, Paris, 1960), as well as the Tesla effect of wireless energy transfer to wirelessly power electronic devices (which Tesla demonstrated on a low scale with incandescent light bulbs as early as 1893 and aspired to use for the intercontinental transmission of industrial power levels in his unfinished Wardenclyffe Tower project).
Aside from his work on electromagnetism and electromechanical engineering, Tesla contributed in varying degrees to the establishment of robotics, remote control, radar, and computer science, and to the expansion of ballistics, nuclear physics, and theoretical physics. In 1943, the Supreme Court of the United States credited him as being the inventor of the radio. A few of his achievements have been used, with some controversy, to support various pseudosciences, UFO theories, and early New Age occultism.
Author: Robert Busser
Flood your body with Oxygen by Ed McCabe (paperback – Nov 17, 2004)
Tesla: Man Out of Time by Margaret Cheney (Paperback – Oct 2, 2001)
The Fantastic Inventions of Nikola Tesla (The Lost Science Series) by Nikola Tesla and David Hatcher Childress (Paperback – Aug 1993)
Harnessing the Wheelwork of Nature: Tesla’s Science of Energy by Thomas Valone (Paperback – Oct 2002)
The Illustrated Tesla by Nikola Tesla (Paperback – April 16, 2008)
The Oxygen Prescription: The Miracle of Oxidative Therapies by Nathaniel Altman (Paperback – Mar 10, 2007)
Hydrogen Peroxide & Ozone by Conrad LeBeau (Paperback – May 1, 2001)
Hydrogen Peroxide 30 Day Cleanse
Day 1 3 drops food grade 35% Food Grade Hydrogen Peroxide in a glass of pure water 3 times daily on an empty stomach. It is advisable not to exceed a total of 75 drops per day and not to exceed thirty days at a time. You may eat 2 hours before each dose and 1 hour after each dose
Day 2 5 drops per glass 3 times daily
Day 3 6 drops per glass 3 times daily
Day 4 7 drops per glass 3 times daily
Day 5 8 drops per glass 3 times daily
Day 6 9 drops per glass 3 times daily
Day 7 10 drops per glass 3 times daily
Day 8 11 drops per glass 3times daily
Day 9 12 drops etc
Day 10 13 drops etc
Day 11 14 drops etc
Day 12 15 etc
Day 13 16 etc
Day 14 17 etc.
Day 15 18 etc.
Day 16 19 etc.
Day 17 20 etc.
Day 18 21 etc.
Day 19 22 etc.
Day 20 23 etc.
Day 21 24 etc.
Day 22 to 30 25 etc.
If the effect of ingesting the hydrogen peroxide becomes too much to bear (and it may), stay at the last tolerable dose for the remainder of the 30 day cleanse.
Be sure to take good nutritional products and a broad spectrum of excellent antioxidants during this cleanse, with food, to protect the healthy cells of the body. We recommend the Usana Essentials for this purpose. They can be purchased at: http://www.usana.com
Expect serious cleansing reactions during this cleanse. Dis-eases encountered during earlier life may resurface briefly. Your experience will be your own. Discontinue the cleanse if severe bodily reactions occur, use good judgement and take responsibility for your actions.
Household Uses Of Hydrogen Peroxide
Throw out your harmful toxic disinfectants, cleaners, bleaches and insecticides! Hydrogen peroxide is the only germicidal agent composed only of water and oxygen. Like ozone, it kills disease organisms by oxidation! Hydrogen peroxide is considered the worlds safest all natural effective sanitizer. It kills microorganisms by oxidizing them, which can be best described as a controlled burning process. When hydrogen peroxide reacts with organic material it breaks down into oxygen and water.
Mouthwash: Use 3% hydrogen peroxide for germicidal mouthwash and throat gargle. While cleansing the mouth and throat, it destroys the bad bacteria. It also helps to clear up periodontal disease. Watch how white your teeth become!
Toothpaste: Use baking soda and add enough 3% hydrogen peroxide to make a paste. Or, just dip your brush in 3% hydrogen peroxide and brush.
Toothbrush: Soak your toothbrush in 3% hydrogen peroxide between brushings to kill bacteria and stop the passing of sickness to family members
Shower: Keep a spray bottle of 3% hydrogen peroxide in the shower. Spray your body after washing to replace the acid mantel on your skin that soap removes.
Rejuvenating Detoxifying Bath: Add 6 ounces of 35% hydrogen peroxide to a tub of water. You may increase up to 2 cups. Soak at least 1/2 hour.
Alternate Bath: Add 1/2 cup 35% hydrogen peroxide, 1/2 cup sea salt, 1/2 cup baking soda or Epsom salts to water and soak.
Foot soak: Add 1 & 1/2 ounces 35% hydrogen peroxide to 1 gallon water and soak.
Wounds: Use it in 3% grade in a spray bottle for cuts and sores. Spray on frequently and watch them disappear.
Prevent ear infections: Pour a capful of 3% hydrogen peroxide in each of your ears after swimming to prevent ear infections.
Astringent: Use 3% grade as an astringent on your face, neck and full body after bathing. Gets rid of acne FAST.
Athlete’s Foot: Soak feet morning and night in 3% hydrogen peroxide until condition is improved.
Douche: Use it as a douche in 3% grade.
In the dish wash/rinse water: Add 2 ounces (or more) of 3% hydrogen peroxide to the regular washing formula to safely sanitize and eliminate the tranmission of colds and diseases.
Washing meat: Use 3% hydrogen peroxide in chilled water for washing chicken or other poultry and beef or pork.
Cleansing for vegetables and salad greens: Add 1/4 cup 3% hydrogen peroxide to a sink full of cold water. Wash vegetables thoroughly, rinse with cold water and drain. This process prolongs freshness.
Leftover tossed salad: Spray with a solution of 1/2 cup water and 1 tablespoon of 3% hydrogen peroxide. Drain, cover and refrigerate. Eliminates use of chemical preservatives.
Hot Tubs:The use of 35% hydrogen peroxide in the hot tub eliminates the need for toxic and harmful chemicals like chlorine and bromine. Depending on the amount the hot tub is used, usually a cup of 35% H2O2 per week is sufficient. Hydrogen Peroxide test strips can be purchased to monitor the levels of H2O2 in the tub.
Basic Overview of Hydrogen Peroxide
Hydrogen peroxide is a liquid made up of two atoms of hydrogen and two oxygen atoms (H2O2). As a molecule, it is similar in structure to water (H2O), but less stable. It readily breaks down into water and oxygen when placed in contact with something it can react with. For example, if you pour hydrogen peroxide on a wound, you will see it fizz similar to bubbles that appear when soda pop is poured into a glass. Those bubbles on the wound are nascent or active oxygen interacting with bacteria and damaged cells.
Hydrogen peroxide is not only found at the drug store…it is also produced in the human body by cells of the immune system, for example. These cells (eg. neutrophils) make H2O2 to combat infection during the inflammatory process. Hydrogen peroxide kills dead, diseased or dying cells by disrupting/destroying their cell membranes. This is a non-specific process depending on how well the cells are protected by antioxidants in the blood stream. The biochemistry of hydrogen peroxide is complex and widely researched. It is an essential molecule for our survival. However, our bodies are pretty smart; they use this reactive molecule under controlled conditions to prevent damaging normal structures. As a liquid, hydrogen peroxide is used in conventional western medicine and alternative medicine to treat patients. In conventional medicine, it is mixed with sterile water and used topically (on the skin) to wash infected or dirty wounds. It is also an ingredient of dental whitening kits and strips. Several links below will connect the reader to Harper’s Biochemistry Textbook on-line version. There are a few chapters that will help better understand this simple, yet complex molecule.
How to Build an Effective Air Dryer for an Air-Fed Ozonator
You’ve done your Due Diligence. You have researched water ozonators ad nauseum and finally purchased an air-fed one within your starter ozone budget. You bought one with its own air dryer because you became convinced (and rightly so) that NoX is not a good thing to have in your water or ozonated olive oil. You proudly hook it all up to ozonate your first glass of ozonated water and by the time you’ve done only a few glasses or less, the air dryer has turned pink and needs to be recharged. Sigh! After having gone through the process of removing the desiccant, heating it in the oven and putting it back in the stupid little tube a few times, you give up in disgust and quit using the ozonator altogether. You wonder why you didn’t buy an oxygen-fed unit to begin with.
You would think it would be beneficial if you could build an air dryer that would last much longer between recharges. With a little networking, a few of us have come up with a fairly simple plan to do this. Anyone with basic building skills can do this. Special thanks to DK in Minnesota for his research into this project.
1) – Westinghouse clear polycarbonate heavy protective sleeve for fluorescent tubes. These are available in 4 or 8 foot sections at most large building centres like Home Depot in the lighting section.
2) – (2) Genova 1-1/4″ PVC end caps or equivalent. Available in the plumbing section of the same hardware store.
3) – (2) 3/8” NPT X ¼” hose barbs in plastic or brass. Same plumbing section.
4) – (2) pieces of felt (or suitable porous material) or 2 large cotton balls sufficient in size to fill the 1-1/4 PVC end caps.
5) Desiccant – enough to fill the size of dryer you choose to make.
Description: clear silica gel beads with 10% blue indicator beads used for drying flowers. Price: $12.99 for 5-pounds. The brand is Dri Splendor packaged by Miracle Coatings, Anaheim, CA 92806. The store with the lowest price was Hobby Lobby www.hobbylobby.com — They have a chain of retail stores and also sell online under the name of Crafts, Etc.. http://www.craftsetc.com/store/search.aspx?searchTerm=Dri+Splendor+Silica+Gel
They have 44 stores in 33 states.
You will need approximately 2 lbs. 14 oz to fill a 4 foot drier, so if you want to make an 8 foot drier, you will need two 5 lb bags of desiccant and have a bunch left over for later.
1) Decide how large a drier you want to make dependent on where it can be placed for use with your ozonator etc. Remember that because inexpensive vinyl tubing is cheap, the air dryer does not have to be near the ozonator, just hooked up to it. Since only room air is going through the tubing, expensive ozone tubing is not required to hook up an air dryer to an ozonator. A long drier will mount nicely under most kitchen counters. Make it removable because you will still have to recharge it sometime. Velcro works great for attaching it where you need it. Making 2 smaller (perhaps 2 foot) driers can be better than one larger one. This way one can be recharging one while the other is in use. The longer the drier and the more mass of desiccant in the drier, the longer it will last between recharges. Using an air drier in a bathroom is never a good idea because of the increased moisture. You are better to mount the air dryer outside the bathroom and supply tubing from the dryer to the ozonator if you want to use the ozonator in the bathroom. If you want to make 2 smaller driers, you will need double the other parts listed except the clear poly protective sleeve.
2) Cut the clear polycarbonate sleeve to the desired length of your air dryer, removing burrs with sandpaper.
3) Drill a 15/16” hole in the centre of the two 1-1/4” PVC end caps
4) Tap the holes in the PVC end caps with a 3/8” NPT tap.
5) Screw the 3/8” NPT X ¼” hose barbs firmly into the tapped holes.
6) Attach large cotton ball or felt disc inside each end cap with suitable glue. Use glue sparingly. This will keep desiccant dust from entering the tubing. Be careful not to glue over the inside ends of the 3/8” hose barbs.
7) Glue one PVC end cap onto the cut clear tube.
8) Fill the tube with desiccant.
9) Attach the other PVC end cap making a firm air-tight seal without glue. Use Teflon plumbing tape if necessary. Remember which end is unglued. It may help to mark it. You will need to open this end to recharge the desiccant.
That’s it! You’re done. You can attach the drier to your ozonator in different ways.
If your ozonator has its own built-in air pump and a nipple on it to attach an air drier, simply attach either end of your new air dryer to this inlet with tubing.
If your ozonator does not have a built-in air pump, you will need an external air pump. An aquarium pump is great for this. Wal Mart sells double outlet aquarium air pumps which work great when “y”d together. Buy a “y’ adaptor and enough tubing to go from the aquarium pump to one end of the air dryer and from the other end of the air dryer to the ozonator.
Even if you have a built-in air pump in your inexpensive Chinese ozonator, you may find it helpful to attach an aquarium air pump to it anyway to increase the flow rate of the air through the ozonator and keep the ozonator cooler.
Recharging the Desiccant
When the drier beads have all turned pink, it is time to recharge the desiccant
Remove the unglued end cap from the drier. Dump out all the drier beads into a metal or ceramic oven-proof container. Dry the beads in the oven at low temp (200 F) until they have turned blue. It helps to stir them a couple of times in the process.
When blue, allow them to cool then using a funnel, pour the beads back into the dryer and attach the end cap. The dryer in now ready for use again.
Best of luck and happy ozonating!
Ozone Generator 101
Often times people stumble across oxygen and ozone healing therapies and become quite excited by what they have discovered, only to find that the learning curve on equipment, methods, protocols and safety concerns is overwhelming. They often give up before giving any oxygen therapy a fair try. This paper will help to demystify the equipment used to produce ozone for air, water and therapeutic uses.
There are basically two types of ozonators and two accepted methods of ozone production. The two types are air-fed ozonators and oxygen-fed ozonators. The two methods of ozone production are cold corona discharge and ultraviolet. Each type of generator and method of ozone production has its unique features, advantages and drawbacks. The most accepted method of ozone production for medical protocols is oxygen-fed cold corona discharge but cold plasma is also used. The purest ozone is made from what is called dual dielectric medical grade ozone generators because there are no metals in the gas stream of the ozone produced.
These ozonators fall into two categories: air purifiers and water purifiers
Air purifiers produce ozone either by corona discharge or by ultraviolet rays in the wavelength of 185 to 220 nanometers.
The advantage of cold corona is that they are very efficient, have long life, are fully ozone output adjustable and require very little maintenance. Periodic maintenance depending on environment is required. Simple cleaning of the ozone-producing cell is necessary. The disadvantages of cold corona air purifiers are that they produce NoX (nitrogen compounds) like nitric acid and nitrous oxide in small quantities from room air in proportion to the amount of humidity in the air. The dewpoint temperature of air must be minus 60 C before this is prevented. No matter what a manufacturer claims about their units not producing NoX, this is simply not true if the air has any appreciable humidity. For this reason air-fed ozonators are not acceptable for medical uses. NoX is not much of a concern for the majority of people since the amounts are small and the benefits of the ozone produced far outweigh the NoX impurities. A few people experience bad reactions from the small amounts of NoX produced by air-fed air purifiers. Some air-fed purifiers have an added bonus of an ionizer built into the unit which negatively ionizes particles in the air, making them heavier so they fall to the floor. The health benefits of negative ions are well documented.
Ultraviolet air-fed generators have the advantage that they do not produce NoX, even in humid air. They are less efficient than corona discharge, are not output adjustable, and the UV bulbs have to be replaced annually. This is problem because the lamps contain mercury and must be disposed of in an environmentally safe manner. Most States and Provinces have recycling specifically for this purpose. Laws in many places now require manufacturers of such units to provide recycling for the used lamps.
Air-fed air ozonators come with a variety of features such as on/off timers, different sizes of and air movement from fans, a wide variety of ozone outputs and features which supposedly make them unique. Air-fed air purifiers are typically measured in mg/hr of ozone output or by the number of square feet the unit is supposed to purify. Beware of false claims! Due Diligence is required to find the perfect air ozonator and reliable manufacturer for your specific needs.
Air-fed water purifiers also can be either corona discharge or ultraviolet. They employ an air pump either internal or external to pump room air through the ozonator. The output gas mixture is then channeled by ozone resistant tubing to a diffuser stone which is placed in the water. This gas mixture, containing ozone, bubbles through the water to purify it. To avoid the presence of NoX in the gas produced by corona discharge air-fed ozone generators, the air can be dried with an air drier which is typically hooked up to the intake of the air pump supplying the air to the ozonator. Nox is not produced by ultraviolet air-fed water ozonators. If the air being supplied to an air-fed corona generator is not dried, nitric acid can build up in the ozone generator. Unless it is allowed to escape, the acid will eventually destroy the ozonator. The quality of the air pump is a concern in a water ozonator, since it is usually the weakest link. The pumps in Chinese ozonators will fail quickly if used to ozonate more viscous liquids like oils for long periods of time.
Good quality air-fed water ozonators are inexpensive, effective, and can be used for a number of uses like ozonation of water, oils, soaking vegetables and meats in ozonated water, ozonating bathwater and for short term use as an air purifier.
Air-fed water ozonators vary widely in quality, design, price, warranty, output of ozone, features and durability. Air-fed water ozonators are typically measured in mg/hr of ozone output. This is a measure of the amount of the molecular weight of the ozone produced in one hour. Beware of false claims here as well. Due Diligence is also required when choosing an ozonator for these purposes. One main feature of air-fed water ozonators is portability. They are relatively small and portable.
Oxygen-fed ozonators take the production of ozone to a whole new level. Since the ozonator is being fed a gas that is 100% oxygen and not nominally 20% as in room air, the ozone produced is of much higher concentration and purity. The expense of an oxygen-fed ozone system for some is prohibitive, as it involves the inclusion of an oxygen tank, oxygen regulator, specialized tubing and accessories for the various ozone protocols. The oxygen-fed ozonators themselves are higher priced because of the necessity for higher quality materials. Strong ozone will interact with all but about five elements on the Periodic Table of Elements, so care must be taken in manufacture to exclude materials that can be oxidized and create impurities in the gas stream. The main drawbacks to the use of oxygen-fed ozonators are lack of portability and poor availability to an oxygen source for the refilling of oxygen tanks. Oxygen concentrators can be used to provide oxygen to oxygen-fed ozonators instead of an oxygen tank.
UV ozonators are not acceptable for use with ozone medical protocols since the output from the UV lamp varies far too much for accuracy of ozone concentration.
The ozone output from oxygen-fed ozonators is usually measured in mcg/ml or mg/l or gamma. This is an indication of the molecular weight of the ozone produced in the volume measurement indicated of ozone/oxygen mixture. Gamma is the same as mcg/ml and mg/l.
Oxygen-fed ozonators fall into two categories: 1) ozonators with metals in the gas stream 2) ozonators that have no metals in the gas stream
1)Metals in gas stream
Oxygen-fed ozonators containing metals in the stream of gas moving past the ozone producing cell emit ions of metals into the ozone produced. This is because the anode of the cell is made of metal, whereas the cathode is glass or quartz. This is not a concern when the ozonator has high quality metals and is being used for ozonation of water, oils, ozonating a steam sauna, ozone showers, insufflations, body bagging and cupping, vegetable soak, ozonated enemas or colonics, ozonating bath water and a number of other less evasive protocols. It is a large concern when the anode is made from easily oxidized metals like aluminum. It is now accepted conventional wisdom within the ozone medical circles that oxygen-fed ozonators with metals in the gas stream should not be used for blood work such as AHT (Autohematherapy) and injections of any type. For all other mentioned protocols, the benefits of the ozone produced outweigh the effects of the metal ions produced. There are few metal ions produced from generators made of 316 stainless steel.
Oxygen-fed ozonators vary greatly in user features, ozone output concentration, quality of materials and construction. They vary greatly in price depending on their quality and features.
All oxygen-fed ozonators produce higher concentration of ozone at lower flow rates of oxygen and conversely, lower concentration of ozone at higher flow rates of oxygen. This is because the corona field of these generators is capable of rearranging only a finite number of oxygen molecules from O2 to O3 as the oxygen passes through the corona field. As the oxygen moves slowly through the field, the field is capable of rearranging more oxygen molecules thus creating a greater ratio of O3 in the gas. Conversely, as oxygen moves quickly through the field, fewer molecules become O3 and the ratio of O3 in the gas is lower.
2)No metals in the gas stream
Cold corona ozonators made with no metals in the gas stream produce the highest quality ozone. These are called dual-dielectric ozonators. Both the anode and cathode are made from glass or quartz which is not able to be oxidized by ozone. All other materials in the gas stream have also been chosen for their resistance to oxidation, including tubing fittings, the tubing itself and all parts of the ozone producing cold corona cell. These are the only ozonators fit to be used for the above-mentioned blood work protocols. There are two ways of manufacturing dual dielectric units. One is cold corona. The other is cold plasma. Cold plasma generators are of high purity but the concentration is not only non-adjustable except through oxygen flow control, but also lack in the ability to output high concentrations of ozone at normal flow rates of oxygen.
High quality cold corona generators have the ability to reduce the amount of corona or electrical field that produces the ozone, thereby making them fully adjustable for a specific concentration of ozone output at any given oxygen flow rate. High quality cold corona ozonators vary greatly in features and price, depending on specific use and preference of operation. Some of the features of a very high quality (and expensive) dual-dielectric ozonator include oxygen flow meter, adjustable settings for corona output (and thereby ozone concentration) luer-lock connectors for attaching syringes and accessories, and built-in ozone output stability electronics. Dual dielectric ozonators can be used for all ozone protocols. If money is no object and portability is not an issue, then this is the best unit to purchase for its overall purity and variety of uses.
Corona Discharge vs. UV Ozone Generation
ULTRAVIOLET (UV) OZONE GENERATION
Ultraviolet lamps have been used for decades to generate ozone. This lamp emits UV light at 185 nanometers (nm). Light is measured on a scale called an electromagnetic spectrum and its increments are referred to as nanometers. Figure 1 represents an electromagnetic scale; note the location of higher-frequency ultraviolet light relative to visible light (the range of light perceptible by the human eye).
Wavelengths in nm
Air (usually ambient) is passed over an ultraviolet lamp, which splits oxygen (O2) molecules in the gas. The resulting oxygen atoms (O-), seeking stability, attach to other oxygen molecules (O2), forming ozone (O3). The ozone is injected into the air stream, where it inactivates contaminants by actually
rupturing the organisms’ cell wall
CORONA DISCHARGE (CD) OZONE GENERATION
The technologies involved in corona discharge ozone generation are varied, but all operate fundamentally by passing dried, oxygen-containing gas through an electrical field. The electrical current causes the “split” in the oxygen molecules as described in the section on ultraviolet ozone generation. Past this common feature the variations are many, but the generally accepted technologies can be divided into three types – low frequency (50 to 100 Hz), medium frequency (100 to 1,000 Hz), and high frequency (1,000 + Hz). Since 85% to 95% of the electrical energy supplied to a corona discharge ozone generator produces heat, some method for heat removal is required. Also, proper cooling significantly affects the energy efficiency of the ozone generator, so most corona discharge systems utilize one or more of the following cooling methods: Air or water.
OZONE BEING CREATED VIA CORONA DISCHARGE.
At the heart of a corona discharge ozone system is the dielectric. The electrical charge is diffused over this dielectric surface, creating an electrical field, or “corona”. Critical to CD ozone systems is proper air preparation. The gas feeding the ozone generator must be very dry (minimum -80 degrees F), because the presence of moisture affects ozone production and leads to the formation of trace nitric acid. Nitric acid is very corrosive to critical internal parts of a CD ozone generator, which can cause premature failure and will significantly increase the frequency of maintenance. The chart below shows that relative ozone output decreases as moisture content increases.
Of the ozone technologies mentioned above, none has a clear advantage. However, to help narrow the field for a particular application, consider the amount of ozone required. You may find that low and medium frequency ozone systems will have prohibitively high initial costs for applications requiring less than ten lbs./day. However, they have a proven history of durability and reliability. High frequency ozone generators seem to have the best combination of cost efficiency and reliability for applications requiring less than ten lbs/day of ozone output.
ADVANTAGES OF CORONA DISCHARGE OZONE GENERATION
- Corona discharge ozone generators benefit from oxygen preparation thereby doubling the ozone output per given volume vs. dry air
- Small construction allowing generator to be installed in virtually any area
- Creates a more pure form of ozone without creating other harmful or irritating gases
- Corona cell life can exceed ten years
- Can create high quantities of ozone (up to 100-lbs/day)
- Can be more cost-effective than UV-ozone generation
ADVANTAGES OF ULTRAVIOLET (UV) OZONE GENERATION
- Environmentally Safe
- Easier to clean – Less cleaning required
- Zero Nitrogen Oxides
- UV (ultraviolet) ozone production is not affected or diminished by humidity
- Impossible to overdose
- Information provided by AquaSun Ozone
What Is Ozone?
Ozone is made up of one thing: Oxygen. Ozone in nature is that fresh, clean scent after a thunderstorm; it is nature’s way of cleaning and sanitizing. Ozone as a sterilizing agent is the most powerful cleaning agent available today.
The air in the stratosphere is continuously being bombarded with UV radiation from the sun. When high energy UV rays strike molecules of oxygen (O²), the oxygen is split; causing two single oxygen atoms (O¹). The free oxygen atoms (O¹) then combine with oxygen molecules (O²) to create ozone (O³).
When lighting strikes, the naturally occurring electric charge splits the oxygen molecule (O²) creating a single oxygen atom (O¹). Ozone (O³) is then formed in the same manner as with UV.
Brief Overview of How Ozone Works
When ozone (O³) comes in contact with a pathogen, such as an odor, bacteria or virus, the extra oxygen atom breaks off, attaching to the pathogen. Once the pathogen comes in contact with the ozone (O³) it is destroyed.
- Ozone is 51% more effective against bacteria (E.Coli, Salmonella, etc.) than chlorine and other chemical sanitizers
- Ozone kills toxic substances 3,000 times faster than chlorine
- Ozone destroys pesticides and chemical residues; even chlorinated by-products
- Kills viruses and bacteria (including E.Coli and Salmonella) on
- red meat
- Ozone extends the shelf life of food products
- According to the Environmental Protection Agency, ozone is the most effective primary disinfectant available for drinking water
- Ozone is environmentally friendly – Converts back to oxygen
- Ozone is produced on site – no need for transporting, handling or storing hazardous materials
- Ozone has been FDA approved for direct-food contact since 2001
- Ozone is proven for Surface Sanitation
- Cutting boards, knives, sinks and countertops for home use
- Conveyers, cutting tables and preparation areas for commercial use
- Information courtesy of AquaSun Ozone