Part L, had to throw that in. There is little difference except that they’re synthetic. The proscribed antibiotics that people can buy are alkaloids .Human bodies are equipped we hope to deal with alkaloids but we hope for us that those synthetic alkaloids are showing up in tap water everywhere on the planet because people don’t metabolize them , they swallow their latest antibiotic and most of it passes into the water that then gets recirculated, processed and put back into the system . If you are personally exposed too much tap water you can guarantee that there are pharmaceutical substance in your tap water in addition to ambos.
Audience: is GMO in tap water?
JOHN: glyphosate? Very likes. That’s the herbicide that’s definitely apart of the whole GMO scheme.
Audience: and <inaudible>?
JOHN: there are other things e cant haven test for, acrylamide and glyphosate. we can’t take a sample of tap water and run it through some kind of interesting machinery and say its clan no glyphosate , no this , no that , no acrylamide because we haven’t developed the test yet .
Audience: what kind of water do you drink?
JOHN: I have a distiller at home. That’s boiling, an s I mentioned boiling does good thins o food, boiling is probably one of the most effective ways to cleanse water.
Audience: what would you say about the spring water you can bring bottles to in Sedona?
JOHN: other Arizona wild water tends to be hard, it tends to have a lot of calcium and magnesium in organic minerals. Also lots of arsenic left over from the gold mining days. Even if it says spring water is it likely to be really t clean of things going to ingest a human organism.
Audience: what about water filters?
JOHN: some of them work, some of them don’t. Most of them are expensive.
Audience: which would you say is the best one?
JOHN: I haven’t dealt with those in quite a while.
Audience: your suggestion is distilled water?
JOHN: since I got my distiller years ago I’ve just been happy.
Audience: do you then after you distil it replace it with house mineral drops?
JOHN: sometimes. if I have them around, if I get a sample in the male but I don’t have enough bucks to buy those expensive mineral replacement so my standard response is to boil up a gallon of what I hop is very clean water and add a few pinches of baking soda.
this was the firsts action about dietary choices , hinges that you might be able to do to find helpful generating strong efficient Mona layer , the every last section with the two on it that’s aimed at more specific dietary supplements . As mentioned wild animals use edible clays, why do they use edible clays to protect themselves from the lectins and alkaloids in the foods that they already shoos to eat? That’s because most edible clays have an interesting electro chemical capability. They combine directly with the lectins in real foods, GMO or not, the lectins that tend to steal hormones right out of the heater system. Edible clays can be a valuable addition to someone’s diet if they’re ingested basically at the same time as what might be dangerous, the lectins income food. It’s not that the edible clay will serve as a source of minerals to the consumer the edible clay you hope will neutralize the dangerous things in whatever that food is. This is the same reason wild animals, I wold birds use clays.
part B is about you personally using pro biotic , this is not always necessary but in my experience every one I’ve dealt with has benefited from using probiotics in either supplement form or liquid form . Combuscha counts a pro biotic. Here we get to glutamine which is a really potent amino acid it’s probably the most versatile amino acid in the human body. At any point in time it’s about 2/3 of the three amino that are circulating in body fluids like blood and the fluids inside the muscle and that sort of thing. not because your body can on demand convert glutamine into 10 or 12 other amino acids is just raja totally multipurpose and as that gentleman mentioned earlier its really helpful to the digestive tracts , it’s really helpful to muscle too but the point I want to make up gelutine as a supplement is all of these individual cells , the ones that make up the mono layer
The endothelial cells they can use regular old bold sugar of energy or if they can get it they can use glutamine. T they actually prefer those particular amino acid as a source of energy. Plus once glutamine is available in quantity they can convert it to all kinds of good things. I recommend glutamine to athletes all the time because in all of the research on endurance athletes , have you ever heard about over training , how people can run so much , cycle so much , swim so much that thy just wear out , they just walk around all the time feeling totally dysfunctional . Fatigues, muscle aches, all the rest of these things. Is suppose it’s and it feels like to be 120 years old.
biochemically what is the major ingredient missing for these athletes when they just retrain so hard burning themselves out and get to the point where nothing work , the good will cut that won’t heal for 6 week s, things like that . The single most common bio marker, measurement of internal chemistry is that their glutamine level is way too low. Ordinarily glutamine like I said is like 3/4 or so roughly of the three amnion acids circulating in body tides. If that drops way down then all of the things that glutamine does or can become they just aren’t happening. Healing slowed down, sleep doesn’t not become refreshing, and appetite may or may not be there. Just simply because the indicial is low in glutamine.
Audience: that can also happen with hard physical labour
John: shovelling snow for two hours yes. The really good news about glutamine is that it converts the butyric acid. I’m not suggesting that you all definitely need glutamine or its twins, this is set. the three amino acids that starts with GLU , glutamine , game and glutamic acids they are totally inconvertible . in the minute it takes me to snap my fingers you’re body probably converted millions of glutamines into glutamates, into glutamic acids or vice versa. Though it’s three it also become butyric acid when there is a lot of them available. It happens that of the three GLU nutritional yeast contains a lot. How many people like fresh ripe cherry tomatoes picked out of the garden? Those particular fruits are really rich in butyric acid and glutamic acid which is the basic precursor. If I had to pick a fruit that was really rich in butyric acid t would be sweet, ripe cherry tomatoes. Unropes font have half a much. Please stay away from unripe fruits.
Audience: what about other kinds of tomatoes?
JOHN: they will have some quite a bit just because their tomatoes. It just happens that cherry tomatoes always have way more. Ripeness is a huge I use so all of the pretend ripe fruits that are out there in supermarkets is a whole scary issue.
Audience: I glutathione the same as glutamine
JOHN: glutathione is not the same. Glutathione is a much more complicated molecule that include a couple of amino acids and some mineral and that kind of thing. it functions as an antioxidant in the human body but it is something your cells manufacture when they need , probably the one thing that boost glutathione production most would be the amino acid known as cysteine , that’s what they call the rate limiter on glutathione production . Glutamine, glutamate and glutamic acid are involved but they are not directly part of the molecule.
I think we’ve really covered most of this stuff. The one thing I mention is that omen people do benefit form hat supplement call glucosamine. They will take it for flexibility and anti-arthritis reason and the interesting things about glucosamine is that it has some of the effects as glutamine. They’re not chemically the same thing but their related enough. glucosamine contains one of these that’s why it ends with “ine” and it can actually be very soothing to your mono layer , particularly if you’re forced to eat a pizza so you know there is wheat flour coming in you can take some glucosamine at the same tome to protect yourself against the damage from the wheat flour.
Audience: I notices a little part where you were talking about that especially the vegetables are stewed. In that word in particular is that any different from normal steaming, stewed, steam, and veggies?
JOHN: the implications form the word stewed are that something has been brought to a high temperature and left on the stove for a long time. It doesn’t have to be a rapid boil but you do want bubbles coming up but the major factor is time.
Audience: at least 20 minutes
JOHN: that’s not a stew that is a quick soup. When Margaret mentioned earlier about boiling, there is many virtues to boiling steaming does not have. The actual presence of the water itself implies protection of nutrients and a higher hydrolysis rate. hydrolysis is something that’s the major chemical change wen you expose something to hot water is that the water attaché two parts of the food , that’s hydrolysis and the effects of that will be higher availability of B vitamins in the food, softening of those tough fibres , the cellulose , the roughage type stuff release of nutrients that are built into those tough universe particulate Caesar sterols which we already know have really good effects on cholesterol levels and trygeleceroids and those kinds of things . Compounds like alpha carotene which is much closer to real vitamin a than beta carotene is. Things just get softer and more digestible. That’s the major virtue of stewing as long drawn out boiling process. with steaming in they can Actually be a higher temperature than the boiling point , generated just form the proximity y of the very hot pot lid, there’s no water emersion so not necessarily everything is protected by that magical medium we call water. Steaming in is not necessarily horrible but it’s not as effective as boiling in terms of releasing more nutrients, converting them into forms that are helpful to us.
Audience: do you drink the water after you boil them in it?
JOHN: you can actually extract the magical essence of things. If you boil them for a long time, without boiling they may actually be quite dangerous. raw vegetables whether they are GMO air not we know they are going to be totally contaminated with nasty soil bacteria and according to the results from research published about a month ago there is no possible way to wash all horrible soil bacteria off of plants . They have salmonella and coli incorporated right into the tissues of the lettuce or spinach. If you want to sterile your food get rid of the soil bacteria you need to boil it.
Audience: do you do any juicing?
JOHN: not any more. I have but my preferred approach to juicing which was her question is actually stolen from Henry Beetle. I brought this book juts a prop, Food Is Your Best Medicine was shoes production and what we’re kind of talking about today is that food has become our worst enemy. in this he discusses Beetle’s broth amend after himself of course and what they are would be green vegetable , whatever your favourites are and or onions just boiled for a long time, seriously stewed and then when they are really soft blend it .
they’re sterile , their alkaloids and the let ins that can be denatured by heat have been soften to the point that they have reached a soft molecular structure that will not et thorough the mono layer and cause those problems and then the fibres have be softened as well to release more of the nutrients the things we call vitamins , minerals, proteins and you have a product that you story in the fridge and if you get the craving for a drink you can drink one right out of the fridge .
It won’t have some of the features of a brand new fresh green drink but I have a long list of the dangers in a brand new fresh green drink too. Many of them actually irritate you endothene. Every brand new fresh drink that you do it might be very stimulating and has lots of good things it also has lots of evil doers and potential enzymes.
Audience: and the liquid that you have oiled the high exilic acids type vegetables would you use those as well?
JOHN: yes
Audience: even if you just f do them for 20 minutes?
JOHN: I save all the fluids form everything I boil. I save them all and then sues them as soup doc or similar things.
Audience: what about <inaudible> and also I take water and I put it in glass jar would that help to purify the e water?
JOHN: yes, ultra violet light is one of our major destroyer of microbes that might be in tap water or any other source of water.
Audience: would you recommend bowling it and putting it out in the sun?
JOHN: sound like over kill. Boiling and exposure to sunshine. The earlier part of your question was about the use of colossal saver. Colossal silver is specifically anti-bacterial of all the species of bacteria that were so far identified, colossal roughly on contact kills 95% of them. That also means that when you swallow a large quantity it will kill many of the friendly bacteria in here. Many of them are not resistant to silver. if you do use colossal silver because you have some kind of a bad bacteria infestation in here subsequent to the colossal silver treatment please try to reinstitute some friendly bacteria and put it back in .
Audience: what about the Silber you put in topical
JOHN: different question there. It would really function as an antibacterial on your surface tissue.
Audience: do you make your own cabochon
JOHN: no anymore my kitchen is not that big.
Audience: when you did what kind of sugar did you use?
JOHN: I experimented with honey and turbaned sugar. I haven’t grown any cambucha at home in 10 years just because I get tired of running out of jars and trying to donate combucha babies to people . I really appreciate your attention in glad you were here