| ENERGETIC STAR 4: TRIPLE CAVITY
Although the physical body and its biochemistry are powered directly by the breakdown of hydrogen bonds in sugars, the body-field relies on Source energy (also called zero-point energy), which is collected in your body's cavities. The concept of the Triple Cavity, or Triple Burner, comes from TCM, and NES concurs with this ancient healing tradition that the three major body cavities (the cranial, thoracic, and abdominal) play a critical role in how the body stores and uses energy. |
| Peter has discovered from his decades of matching experiments that hydrogen bonding directly connects to body-field structure and functioning, so the effects microorganisms have on our cell functioning link directly to the state of our body-field as well. Some microorganisms upset the normal functioning of our body-field to the point that we feel ill. Their effect, then, is both physical and energetic.
Peter described how the structures in space he discovered through his matching experiments related to Energetic Terrains. |
Ron Garner
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 However, know that these generally have been exposed to heat and contain many, if not all, of the following:
Pesticides Antibiotics þHormones
Dyes (made from coal tar) þSalt Preservatives Emulsifiers þCalcium chloride hydrogen peroxide Bleaching agents (all chemicals) Synthetic vitamins
Ice cream manufacturers are not required by the fda to label what is in their product. |
Brenda Davis and Tom Barnard
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 Chemically altered fats, called hydrogenated fats, take an inherently healthful food such as unsaturated vegetable oil and combine it with hydrogen, hardening or solidifying the oil to make it shelf-stable. During hydrogenation, other fats, called trans fats or trans fatty acids, also are created. These altered fats do not break down easily and resist spoilage, helping make foods taste and appear fresh even after weeks on the grocery shelves. |
Ron Garner
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| Some of these chemicals include: lead, carbon monoxide, vinyl chloride, hydrogen cyanide, benzene, ammonia, acetone, and nicotine. Nicotine is a powerful nerve stimulant, is extremely toxic, and is the most addictive drug known. It is so powerful that if two or three drops were taken internally at once, it would kill the average person. Anyone who smokes tobacco is putting themselves and those around them, as well as their future offspring, at risk.
The most important thing a smoker can do to improve their own health, and the health of those who live and work with them, is to stop smoking. |
| H, or hydrogen ion concentration measures, are from o to 14. Zero is the most acidic and 14 the most alkaline; 7 is neutral. Balanced liquids have a pH of 7. The body must maintain a blood pH as close as possible to an alkaline level of 7.4. If blood pH moves 0.2 either way, the body dies.2 The body does whatever it must in order to keep blood pH healthy. A small change in pH has a large effect in the body.
The pH scale for acid-alkaline is similar to the Richter scale for measuring the intensity of earthquakes; they are both measures of exponential change. |
John A. McDougall
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 The sulfur-containing amino acids found in high concentration in red meat, poultry, and fish produce large amounts of very noxious hydrogen sulfite, which has been shown to impair cellular metabolism and mucus production. Hydrogenated fats found in shortening, margarine, and many kinds of prepared and packaged foods may also be especially cancer-promoting. The guilty finger points clearly to meat, fat, and the lack of fruits, vegetables, and dietary fiber as the primary cause of polyps and subsequent colon cancer. |
Bradley J. Willcox, D. Craig Willcox, and Makoto Suzuki
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 They are composed of a carbon backbone and a bunch of hydrogen atoms, and they derive their names and their health properties from the number of hydrogen atoms, and where those atoms are placed. There are two bad fats—saturated fats (also called SFA for saturated fatty acid) with all their carbon sites filled with hydrogens; and trans fatty acids (TFA), which is unsaturated fat transformed into saturated fat by the chemical process of hydrogenation. Trans is really a saturated fat in disguise, and is hidden in cookies, pastry, pie, french fries, deep-fried fast food, and most margarines. |
Neal D. Barnard and Bryanna Clark Grogan
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 If, however, hydrogen atoms are absent at several spots on the fat chain, the fat is called polyunsaturated. Polyunsaturated oils are liquids. And if just one spot on the carbon chain has no hydrogen atoms attached, the fat is called monounsaturated. Olive and canola oils are rich in this sort of fat. They are unusual in that they are liquid at room temperature but solid in the refrigerator. Saturated fat is the kind that pushes your cholesterol upward.
All fats are mixtures. Beef fat, for example, is about half saturated fat, with the rest being a mixture of various unsaturated fats. |
Bradley J. Willcox, D. Craig Willcox, and Makoto Suzuki
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| They are composed of a carbon backbone and a bunch of hydrogen atoms, and they derive their names and their health properties from the number of hydrogen atoms, and where those atoms are placed. There are two bad fats—saturated fats (also called SFA for saturated fatty acid) with all their carbon sites filled with hydrogens; and trans fatty acids (TFA), which is unsaturated fat transformed into saturated fat by the chemical process of hydrogenation. Trans is really a saturated fat in disguise, and is hidden in cookies, pastry, pie, french fries, deep-fried fast food, and most margarines. |
Neal D. Barnard and Bryanna Clark Grogan
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| If, however, hydrogen atoms are absent at several spots on the fat chain, the fat is called polyunsaturated. Polyunsaturated oils are liquids. And if just one spot on the carbon chain has no hydrogen atoms attached, the fat is called monounsaturated. Olive and canola oils are rich in this sort of fat. They are unusual in that they are liquid at room temperature but solid in the refrigerator. Saturated fat is the kind that pushes your cholesterol upward.
All fats are mixtures. Beef fat, for example, is about half saturated fat, with the rest being a mixture of various unsaturated fats. |
Dr. Steve Blake
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 Superoxide dismutase converts superoxide to hydrogen peroxide, a less dangerous free radical. There are three types of superoxide dismutase. Two types of superoxide dismutase use zinc for structural stability and copper for catalytic activity. These two types of superoxide dismutase protect many areas including the red blood cells and the lungs. The third type of superoxide dismutase is found in the mitochondria and has manganese as its center. The body must have sufficient amounts of copper, zinc, and manganese for these important antioxidant systems to function. |
Tom Bohager
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 The term "pH," which actually stands for potential of hydrogen (or as a good friend of mine, Dr. Robert Striesfeld, says, "pH stands for potential of health"), is defined by a scale from 0 to 14 that assigns a number to indicate acidity and alkalinity. The lower the pH number, the more acid it is. The higher the number, the more alkaline it is. For example, a pH of 3 is more acidic than a pH of 5. A pH of 9 is more alkaline than a pH of 6. A pH of 7 is neutral.
Maintaining proper pH is much more critical in certain parts of the body than others. |
Michael T. Murray
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 Hydrogenation, the adding of hydrogen molecules, results in changing the structure of the natural fatty acid to many "unnatural" fatty acid forms as well as from the cis to the trans configuration (see Figure 4.3). The result is that the vegetable oil is now solid or semisolid, but that structural change carries with it significant health risks. what makes saturated fats and most margarines "bad" and monounsaturated and omega-3 fatty acids "good?"
The answer has to do with the function of fats in cellular membranes. Membranes are made mostly of fatty acids. |
Tom Bohager
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| Most beneficial as an antiinflammatory
Gelatin digesting units (GDU) and papain units (FCCPU)
Catalase
Protease þActs as an antioxidant by breaking down hydrogen peroxide into water and oxygen
?One of the most potent antioxidants;found in nearly every cell of the body
Baker units
Cellulase
Carbohydrase þBreaks down cellulose and chitin, a celluloselike fiber found in the cell wall of Candida (yeast)
?Helps free nutrients in both fruits and vegetables because of its action on the cell wall
? |
Michael T. Murray
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| Fat molecules are made of atoms of carbon, hydrogen, and oxygen. Each atom attaches to the others only in certain predetermined ways. The backbone of a fat is a chain of carbon atoms (C):
I I I I -C-C-C-C-
I I I I
Hydrogen (H) and oxygen (O) atoms can then attach to the carbons. A saturated fat is a fat molecule in which all of the available binding sites are occupied with another atom. |
Lester A. Mitscher and Victoria Toews
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 Any of various compounds of carbon, hydrogen, and oxygen—such as sugars, starches, and celluloses—produced by plants and bacteria and constituting an important part of the human diet.
Carcinogen. A potential cancer-causing agent.
Cardiovascular disease. Any of the diseases affecting the heart and blood vessels, including coronary artery disease and hypertension.
Caries. Decay of teeth due to bacteria; also known as tooth decay.
Cartilage. Dense connective tissue located in the joints, nose, and ears.
Catechins. Another name for the particular class of polyphenols found in green tea. |
| A phytonutrient, composed of particular arrangements of carbon, hydrogen, and oxygen atoms, that frequently has antioxidant, disease-preventing effects.
Free radical. A highly reactive compound that damages cell membranes and other cell components, contributing to degenerative diseases, such as heart disease, cancer, premature aging, cataracts, and arthritis. Free radicals are found in air pollution, tobacco smoke, some foods, and pesticides. Some are produced by ultraviolet radiation; they are also manufactured during normal body processes. |
| More examples are: hydrogen peroxide, estrogens (suspected), sulfur dioxide, ferric oxide, alcohol, and quercetin.
Aligned against those factors are the anti-carcinogens, substances that inhibit carcinogens.
Examples: Certain sulfur-containing molecules found in cruciferous vegetables (Brussels sprouts, broccoli, etc.) detoxify directly by acting as alkylating agents, and certain antioxidants, such as epigallocatechin gallate from green tea and resveratrol from red wine and grape juice, inhibit the oxidative metabolism of procarcinogens to carcinogens. |
Peter h. Fraser and Harry Massey
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 Research into biological water suggests that as a result of the influence of these ZPE vibrations, water molecules in the body take on amazing properties, especially in regard to how hydrogen molecules bond to oxygen and other molecules. The studies also suggest that biological water somehow relays information to proteins so that they connect only to precise sequences of genes and not to others and that water molecules even warn proteins about nearby damaged DNA. |
Lester A. Mitscher and Victoria Toews
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| Among the most damaging of the free radicals are the superoxide ion, formed from oxygen, and the hydroxyl radical ion, formed from hydrogen peroxide. Singlet oxygen (oxygen atoms that are not bound in diatomic oxygen molecules) is another damaging free radical. Our bodies are not the only targets of free radicals. Free radical reactions are evident when a freshly cut apple begins to turn brown, oils become rancid, or rust develops on a car.
Free radical attacks on the body can be divided into four types.
1. Free radicals can oxidize the fats and proteins that compose cell membranes. |
Ron Garner
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| This is due to the greater hydrogen bonding of hexagonally structured water, which creates a higher surface tension, enhancing its ability to rise within capillaries.3
Healthy bodies contain high percentages of hexagonally-structured water. Dr. Jhon's research also revealed that water that contains predominantly pentagonal molecules is energetically inferior to hexagonal water, and is less healthy for consumption because of its accelerated aging effect on the body. |
Gayle Reichler, M.S., R.D., C.D.N.
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 Hydrogenated fats are liquid oils made solid by the addition of hydrogen, as in margarine. They typically appear in shortenings, baked goods, cereals, snack foods, and fast foods. Once presumed "healthier" than saturated fats, current research indicates that hydrogenated fats raise total blood cholesterol levels and LDL cholesterol. In terms of your health, hydrogenated fats (margarines) are just as bad as saturated fats (butter). |
Erich Grotewold
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 Tea polyphenols show strong antioxidative effects and provide powerful scavengers against superoxide, hydrogen peroxide, hydroxyl radicals, nitric oxide, and peroxynitrite produced by various chemicals and biological systems. With regard to in vitro LDL oxidation, gallate esters were found to be less efficient than the respective free forms in inhibiting the oxidation catalyzed by Cu(II). Their activity follows the order epigallocatechin gallate (EGCG) > epicatechin gallate (ECG) > catechin (C) > epicatechin (C) (Miura et al., 1995). |
Rebecca Wood
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 HYDROGENATION A process of treating liquid oil with hydrogen gas to change its molecular structure. This process saturates the fatty acids to render a solid or semisolid product like margarine and shortening. Most processed cheeses and commercial peanut butters also contain hydrogenated oil. Avoid all hydrogenated products. HYPERTENSION High blood pressure. HYPOGLYCEMIA A lack of sugar in the blood that causes muscle weakness, sweating, and mental confusion. IMMUNE SYSTEM The body's system that recognizes and defends against foreign materials such as allergens and infectious organisms. |
Mike Adams
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 The greygloop is poured into another vat, metal shavings are clunked in before it, then the vat is screwed shut and high-pressure hydrogen gas is sprayed in. The fats are boiled and compressed in there, they react with the nickel and hydrogen, and when finally the ordeal is over and the top taken off, the lumps are gone.
There's more. Beef dripping, lard and herring fat don't cost very much, but if at this stage they could be diluted with something even cheaper, even more easy to get in quantity than pig's fat, then the cost of producing the margarine would drop even lower. |
| It is hydrogenated oil, which means that hydrogen gas is bubbled through a tank of liquid polyunsaturated oil in the presence of nickel. The process turns cheap polyunsaturated fats such as corn or safflower oil into saturated fats. So when you think you are getting a polyunsaturated fat in your margarine, you are actually getting the very saturated fats the margarine sellers claim they are helping you avoid. |
| The process of hydrogenation is accomplished by bubbling hydrogen gas through oil, which produces trans-fatty acids. Recent human studies indicate that consumption of trans-fatty acids in margarine and shortenings may contribute to higher rates of cancer and heart disease. Food makers add these to improve the creaminess of a product, and to extend its shelf life. Be wary since food labels do not include the amount of trans-fatty acids.
- J. Robert Hatherill, Ph.D. |
Paula Begoun and Bryan Barron
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 Without the hydrogen peroxide and menthol, these wipes, whose solution is not rinsed from the skin, would have been a reliable product.
© Ultra Acne Solution System ($24.99for the kit) comprises four items in a kit designed to address the causes of and help combat facial acne. The Stay Clear Daily Face Wash is similar to the Ultra Acne Clearing Gel Wash above, bur adds polyethylene beads to the mix so it's a cleanser/scrub. It is still too irritating due to the menthol, so we're not off to a good start. |
| H-correct formula with 2% salicylic acid, but hydrogen peroxide is added to the mix. That isn't excessively irritating, but it is a source of free-radical damage and an impediment to the skin's healing process, both of which are problems that someone already battling acne (or with skin of any type, for that matter) doesn't need.
© Ultra Acne Clearing Scrub ($6. |
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