Millennia ago our atmosphere contained considerably more oxygen (35-40%) but today our cities contain only 15-20% oxygen. What if the food we are eating is depriving our cell of even more oxygen? Once “oxygen deprivation” in the cell reaches OVER 30% over time = cancer. (Benign tumors consist of “sleeping cancer cells” that consist of 20-30% oxygen deprivation.
Natural fat nourishes our cell membranes to allow for oxygen transfer into our cells. Big food processors create longer shelf lives for their products via the destroying of OXYGEN “transference” in fats. And industrial fat “oil” processing severely damages it as well.
For example; if you leave margarine out on the kitchen counter, it doesn’t go bad. It won’t react with the air and OXIDIZE because there is no oxygen transference.
So what does that mean? And why is it so bad?
Well it’s a good thing you asked friend… because you see, “dietary-fats” make up the outer-membrane of each one of your cells. And these outer-membranes are what allow any nutrients or oxygen to ENTER your cells.
Fats allow oxygen to transfer from your bloodstream to the INSIDE of each cell!
Which fats you may ask?
All (natural) fats play a part in our cellular makeup, but it’s the polyunsaturated-fats that are most beneficial for vital oxygen-transference. (*Also the most heat and oxidation sensitive to deterioration). Yes, the same fats mass-adulterated and most largely consumed via American Vegetable Oils!
The SAME FATS Germany’s Senior Expert on Fats and also 7-time Nobel-Prize nominee, Johanna Budwig, proved in her research destroy cell membranes of the cells in our bodies, resulting in chronic and terminal diseases because it stops oxygen-transference and clogs arteries.
Practically all polyunsaturated oils in our entire food supply are poisonous. There exists no mass industrial oil-pressing method (*not even cold-pressed) that does not damage and oxidize the fats… altering them into a foreign and poisonous substance.
Even all natural “food-fats” are turned into man-made fats through industrial manufacturing, hydrogenation, pasteurization, homogenization, genetic-manipulation… and OXIDATION. Our entire food industry has DESTROYED the integrity of our fats. Fats our cells NEED!
#FACT: Once these fats are “killed” via industrial adulteration, they can no longer carry oxygen inside your body’s cells… creating the exact condition discovered by Otto Warburg!
Nobel Prize Winner Dr. Otto Warburg, discovered #1 cause of cancer and chronic disease is a lack of cellular oxygen back in 1931.
Even your IMMUNE SYSTEM IS HELPLESS: According to both Dr. Ma Lan and Joel Wallach, white blood cells kill cancer cells by sending oxygen created inside them, creating an intensified “hydrogen-peroxide” type reaction inside your cells. Oxygen that’ll never reach the inside of your cells, with damaged fat membranes!
And these dead fats are RAMPANT in our food supply… occupying over 80% of all commercial foods at your grocery stores… favorite restaurants…. even in your health supplements!
Nobel Prize winner Dr. Otto Warburg famously hypothesized “…the prime cause of cancer is the *replacement* of respiration of oxygen in normal body cells by a fermentation of sugar!”
Meaning, not only are chronic diseases like cancer caused by a lack of oxygen… they are also FUELED by sugar! Plus, Otto found the cancers with the highest growth rates had the highest fermentation rates!
HOW IT WORKS: Dead-fats are used to build new cell membranes… lowering oxygen-carrying capability in cells: promoting the “fermentation” process. Then sugar fuels the fermentation! People have been contracting disease and dying prematurely through the “perfect storm” of dietary deception! Add to that, low saturated-fat and low-cholesterol that makes the problem WORSE! More people die of too low cholesterol than from too high. Yes, another lie you have been fed that high cholesterol is bad. Cholesterol of 200 is perfectly normal.
FATS make up over 50% of all your 100-trillion cells, notably the “outer-membrane”…
So what does the cell membrane do? It allows oxygen, insulin/glucose, hormones, calcium, nutrients, etc — to go BACK N FORTH!
Wait a minute?
…Isn’t Type II Diabetes, glucose that CAN’T get into the cell?
…Isn’t “lack of oxygen” in the cells, what results in CANCER?
…Why do so many people have chronic hormone problems?
…Why do things like osteoporosis pose such a problem?
Can you imagine just a fraction of the incredible havoc these “adulterated-fats” can cause?
Damaged Fats = Damaged Cells = DAMAGED HEALTH!
And Johanna Budwig blew this whistle way back in 1952! She claimed **commercially processed fats and oils** were SHUTTING-DOWN the electrical field of the cells allowing chronic and terminal diseases to take hold of our bodies! Budwig had discovered the portion of fats in your membranes that carry and transfer oxygen (in and out of the cell) are found mostly in the polyunsaturated fatty acid. (*The same fatty-acids destroyed by Big Food Industry…) And when unsaturated fats have been adulterated, their unsaturated qualities are destroyed and the field of electrons removed, which means the fats can NO LONGER carry oxygen! This is why these adulterated-oils lead to all kinds of chronic disease!
Saturated-fats (i.e. butter, coconut oil, olive oil) support our cell structures and keep out toxins to protect the more delicate polyunsaturated fats. In fact, because of their “closed structure”, they help shield your cells (vulnerable) polyunsaturated-fatty acids from dangerous free-radicals that try to oxidize them!
LUCKILY: Saturated-fats are very stable and don’t become rancid when subjected to heat. That’s why saturated-fats like ghee, olive oil or coconut oil are best to use when cooking (low heat).
Polyunsaturated fats are the least stable fats. Poly is Greek for “many,” and as the name suggests, polyunsaturated fats have multiple binding sites exposed, making them particularly open to oxidation. You should handle less stable fats more carefully to make sure they don’t oxidize or spoil. That means avoiding ones that are heavily processed or exposed to high heat.
Two types of the most important kinds of fat are unstable; Omega 6 and omega 3 fats are both polyunsaturated, and they’re key to survival. Your body can’t produce omega 3s and omega 6s on its own; you get them from food. That’s why low-fat diets are bad for you — they systematically deprive you of the fats your body needs to function at its best.
DID YOU KNOW? Just one tablespoon of adulterated-oil/fats can supply 100,000 defective molecules for each cell in your ENTIRE body? What’s WORSE… is these adulterated-fats stay in our bodies up to 20-TIMES LONGER than healthy natural ones!
DID YOU KNOW? Natural-fats are used up and leave our body in 1-4 weeks, while harmful adulterated-fats can remain inside you — suffocating your cells and clogging your arteries, for OVER A YEAR??
The “Disease Multipliers”
(HIGH-CARB, LOW CHOLESTEROL, LOW-SATURATED FAT DIETING).
CHOLESTEROL: Good dietary-cholesterol enhances function of our cell-membranes. Meaning nutrients get INTO your cells and toxins and waste products are PREVENTED from entering your cells!
…While “bad” LDL cholesterol (raised by eating a high-carb diet) acts as a poison delivery system, bringing deadly adulterated-fats INSIDE your cells!
…Assimilation of “immune-system KING” supporter: Vitamin D is also vitally-dependent on dietary cholesterol. Low-cholesterol = Low vitamin D!!
HIGH-CARB DIETS: High carbohydrate consumption causes cholesterol in your body to “automatically oxidize”. Oxidized cholesterol promotes injury to cells as well as a pathological buildup of plaque in the arteries!
SATURATED FATS: These fats support our cell structures and keep out toxins to protect the more delicate polyunsaturated fats… by “stripping them from our diet”, our cell-membranes lose proper permeability and any handicapped cells suffer further!
…WITHOUT Saturated-fats, your body has to rely on any adulterated and hydrogenated fats for cellular membrane production from the overabundance of vegetable oils in our foods. This all leads to further damaged, oxygen-starving and suffocated cells in our body!
The American Diet is killing us — whether slowly or quickly.
When the fats in your cell-membranes can’t transfer oxygen INTO your cells…
Your cells stop producing necessary “ATP energy”. Noticeable fatigue surfaces.Vital cellular communication shuts down. Beta-cell malfunction causes insulin-resistance and/or other nutrient deficiencies. Oxidative stress and inflammation rises. Hatching various ” chronic-conditions” vulnerable to whatever relevant genetic composition. Circulation problems begin to arise. Resulting in high-blood pressure and blood clots.
The precious cells in your body begin to ferment and mutate. Cancer cells begin to form. Pathogens in your body “wake up”, further stressing your immune system… fueling more inflammation, cellular stress and further reduced cardiovascular blood-circulation. The cycle repeats… until time for a solution is unfortunately lost…
In human psychology, Double-bind theory was first described by Gregory Bateson and his associates in the 1950s… (*not too long before the “Eisenhower scheme” was set in motion)
And we’ve been collective-victims of it ever since.
It’s a mind-control technique. And a very effective one at that.
DB theory states — “The double bind occurs when the person cannot confront the inherent dilemma, and therefore can neither resolve it nor opt out of the situation. They are often utilized as a form of control without open coercion—the use of confusion makes them both difficult to respond to as well as to resist… The situation arises when a person (or establishment) in position of authority imposes two contradictory conditions but there exists an unspoken rule that one must never question authority.” —Wikipedia.
The last token of influence is reinforced through obedience to authority, discovered by social psychologist Stanley Milgram, who conducted a series of behavioral experiments widely considered to be the most important psychological studies of the past century. The experiments found: that the will of ordinary persons can be easily controlled when a perceived “authority” issued suggestions… a force so persuasive that the experiments even showed 67% of “normal person participants” could even be swayed to commit murder. And we all fell for it… including the subscribing to an “either, or” bind of A/B.
…Either Animal or Vegetable Fats?
…Either “eating fat” or “eating low-fat?”
…Unsaturated or Saturated-fats?
A psychological-trap that suppresses critical-thought by enforcing the illusion of absent alternative possibilities and open conversations. It leaves you with NO WHERE ELSE TO GO, except the option that authority has manufactured — in this case “Keys’ Low-Fat” fallacy.
Everyone has been psychologically pitted to assume the belief of “either, or”… Either “eat fat” or “don’t eat fat”… Either saturated-fats or unsaturated-fats? Forcing sides. Which when you look at the structure of our cells, is quite STUPID, because BOTH are vitally necessary… because they aren’t competitors, but necessary FRIENDS. Both categories of fats (saturated and unsaturated) provide the building blocks for your cell-membranes… and they work together in a vitally-essential synergy for proper cell function!
Both are necessary for proper mineral absorption (mineral deficiencies are rampant) and both act as carriers for crucial fat-soluble vitamins, including Vitamin K — which has proven vital in the synthesis of big immune system supporter; Vitamin D… which the world famous Weston A Price referred to as “activator X” for proper immune function.
How did they pull off such an EPIC scheme? Was it decades of greed, deception, lies… and blatant cover-ups and doctoring of truth? Or could it be a string of giant mistakes, resulting from the ego’s and ignorance of our authorities? It’s hard to say. But let’s step into their seat:
Imagine you are sitting in the “greedy and all powerful” Game-of-Thrones Chair…
You are tasked with creating the ultimate profit stream — for both food manufacturers and for “Medical Continuity”… (which means: customers that stick around for years… until they are milked dry and die.) Ask Yourself: Would it be easier to increase the MANY different speculated environmental causes of disease, or would it be easier to attack one major bodily defense with ONE SINGLE CAUSE — that people obediently consume… dramatically increasing their susceptibility to ALL chronic disease types?
The GOOD NEWS, either way, is you don’t have to be victim to their game!
Now it’d be foolish to assume you could solve every health saboteur with a single stroke.
…But by “remodeling our CORE mechanism for health” (proper cellular-operation), we gain potentially our single greatest OFFENSE AND DEFENSE to retain and optimize our vitality! Because sure… we can’t avoid every chemical-assault or toxic ingestion in life… but we CAN take action to help control your own bodily defenses by ingesting the proper “oxygen-supporting fats” daily!
Simply put: Our cellular ability to re-oxygenate itself, has become DE-ACTIVATED!
…We just need to RE-ACTIVATE our cells, damaged by the epidemic & endless supply of adulterated-fats!
When you feed your body “organic, REAL and natural” fats, it biologically CHOOSES them over the bad ones! Meaning; as you feed your body more of these “essential oxygen-active” fats… your body will begin replacing and discarding all the “damaged adulterated fats” (sitting in our cells right now) with the NEW OXYGEN-RICH fats!
DID YOU KNOW? The inside of your arteries, the “wall” known as the intima, are protected from plaque build-up by a substance called prostacyclin? And diets resulting in higher prostacyclin have demonstrated so from omega-6, NOT omega-3? Prostacyclin is your body’s natural blood thinner and keeps platelets apart naturally… it’s your natural anti-platelet adhesion defense to prevent heart attacks! It helps platelets stay apart so they don’t coagulate and prevents adhesion to the arterial wall in the intima.
Plant based oils = OXYGEN MAGNETS! Plenty of nutrient and oxygen-rich polyunsaturated fats can be made available, in the abundant quantities we need, by pressing raw and organic plant-based seed oils. In fact, this is the GREATEST WAY IN THE WORLD to obtain oxygen-carrying parent poly-fats! Parent meaning Alpha Linoleic (Omega 6) Acid and Alpha Linolenic Acid (Omega 3). The same discovery made by Johanna Budwig and affirmed by brilliant health revolutionaries!
…Fresh-oils from raw seeds like Flaxseeds, Pumpkin seeds, Sesame and Sunflower seeds.
…Seeds that contain BOTH needed (parent) omega “3 and 6″ profiles lacking in our cells!
…Seeds that provide the proper electrically-charged, “oxygen-carrying” fats!
Studies associate the Mediterranean diet — rich in omega-3 and 6 fatty acids, monounsaturated fatty acids such as that found in olive oil, raw nuts and nut butters and antioxidant-rich fruits, vegetables, and herbs — with cardiovascular health and increased life span. The ratios of Omega 6 to Omega 3 should be 1:1 to 3:1.