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Written
by Daniel Mark Norris Newton Davis
Last
Undated: 8-3-08
When I discovered mold fungi were non-chlorophyll in nature, it
caught my attention. If mold fungi did not enjoy a chlorophyll rich
environment, chlorophyll deserved some close attention. Chlorophyll
makes biological material like trees and plants grow. Mold fungi
engineers biological material to degenerate and die. The job of
mold fungi is to degenerate and break down all biological material
and components to their basic elements, and then recycle them back
to Mother Nature from whence they came. Chlorophyll, which makes
things grow, is counter-productive to the actions of mold fungi.
Thus, consumption of chlorophyll rich carbohydrates such as green
vegetables creates a chlorophyll rich environment, which appears to
be a hostile environment for mold fungi. Perhaps there is a whole
lot more to those instructions from our parents to "eat your green
vegetables" than I ever realized.
My subsequent research led me to chlorophyllin, a derivative of
chlorophyll. Back in the early 1960s there was an outbreak of tumor
growths and liver cancer in the rainbow trout at the hatcheries in
the Pacific Northwest. Oregon State University took on the task of
investigating this outbreak. The source was traced to the moldy
cottonseed feed they were being fed at the hatcheries. The mold
aspergillus flavus produced aflatoxins, now
known to be a human carcinogen and
a leading contributor to liver cancer. Especially in warm, humid
parts of the developing world, it is commonly found in the food
sources of corn, peanuts, cereal grains and maize. This leads to an
unusually high incident rate of liver cancer. Even here in the
United States aflatoxins from mold in food play a significant role
in the incidence of liver cancer and people's health. Dr. George
Bailey's team at Oregon State University found the rainbow trout to
be an excellent subject for studying the contributing effect of
aflatoxins on liver cancer, due to their relatively short
development period.
A colleague, Rod Dashwood, suggested Dr. George Bailey look at
chlorophyllin. It is a derivative of chlorophyll, the green element
which enables plants to grow. It is the green in the green
vegetables, green tea, and many other green plants which possess
preventative medicinal value. Dr. George Bailey's team found that
chlorophyllin reduced the incidences of liver cancer in the trout.
Then they joined a John Hopkins University team studying a
population in China, which had an unusually high incidence rate of
liver cancer. Chlorophyllin was added to their daily diet, reducing
incidences of liver cancer by 50%. It reduced absorption of the
aflatoxins into the body and eliminated them. Aflatoxins are
mycotoxins produced by molds found in the food supply.
I decided to add chlorophyllin to my diet. I felt that
saturating the body and its tissues with chlorophyllin would create
an hostile environment for mold fungi and their mycotoxins in my
body. I went to the local nutrition center and found it in a liquid
concentrated form called ChlorOxygen by
Herbs Etc. I started adding about 10 mg of chlorophyllin
concentrate to each quart of distilled drinking water I consumed
during the day. I tried to drink at least 2 quarts of good clean
water each day. Water is the most important element we supply
to our bodies. The water with chlorophyllin added brought a quick
and interesting response. I found myself coughing up black goobers
of mold fungi, encased in an aloe-like gel. Whenever I felt the
sensation in my throat I would cough them up, encased in this
slippery gel. They obviously did not like the chlorophyll rich
environment my body now had. I was delighted with how well the
chlorophyllin would engage microbes, surround them with a slippery
gel, and then usher them out of my body. You could actually see the
black mold spores inside the gel. I would use my Panasonic 30x
light scope to examine them. I also cultured some of them on petri
dishes of potato dextrose agar, where they grew into very ugly
colonies of mold fungi.
I normally experimented with only one protocol at a time, in
order to accurately interpret the results. But, about a week after
I started adding chlorophyllin to my water, I started experimenting
with getting the mold fungi saturated wax out of my ears, which I
had determined was contributing to my earaches. My first attempt to
dewax(yes I know that is not a word, but I liked it) my ears, was
to get those kits with the liquid solution you put in your ears for
seven minutes, and then rinse them out. The second night I did
this, I fell asleep, leaving the solution in that ear overnight. I
woke up the next morning with one side of my throat hurting
identical to how a strep throat feels. It had apparently melted the
wax, releasing all of those microbes down my throat. Only that one
side of my throat was affected. It was really weird having only one
half, one side of my throat with the symptoms of strep throat. I
found myself in the position of deciding whether to continue the
chlorophyllin experiment, or not.
I decided that due to its apparent method of surrounding
microbes, encasing them, and sliding them out of the body, I would
continue using the chlorophyllin to see what happened. I drank some
of the water with chlorophyllin added and the result was
very dramatic. Within seconds my throat was covered with the
emulsion like gel, to the point it made me feel like I was going to
gag. This made it hard to breathe through my mouth. The pain was
instantly gone. I stood the almost gagging sensation as long as I
could. Then I would cough it all up and out into the sink. About
50% of the pain returned. The gel I had coughed out into the sink
was full of gel encased black mold fungi spores and yellow material
which I believed to be bacteria. I repeated this method over the
next few days to get rid of the sore throat. It is the only time I
have encountered this experience, to this degree. It was
enlightening.
At one point I drove down to Oregon State University to meet
with Dr. George Bailey, who had worked on the joint Oregon State
University and John Hopkins University project in China. We had
what Dr. Bailey described as " an interesting conversation"
regarding my experiences with chlorophyllin. Dr. Bailey said they
had used 100 mg capsules three times daily in their project, which
reduced liver cancer by 50%.
I decided to add chlorophyllin to my diet in the capsule form,
at the rate of 100 mg, three times daily. I found it in the
nutrition department of the local food and variety store, Fred
Meyers. It is called Chlorofresh
by Nature's Way. Previously I had only been adding about
9-12 mg of chlorophyllin concentrate to each quart of drinking
water. Now I do both. This helps collect and reduce absorption of
toxins and other microbes in both my throat and the digestive
system. Adding 300 mg daily to my diet saturates my tissues and
organs with chlorophyllin, creating a hostile environment for the
mold fungi. I started coughing up little black goobers as the mold
fungi seemed anxious to escape the chlorophyllin rich environment.
It also is very beneficial to preventing constipation, and encasing
the harmful toxins as they move through the colon, helping to
protect the colon. To avoid being shocked, it turns everything
green. Chlorophyllin is also used as a cheap food coloring. These
are my personal experiences with chlorophyllin.
One of the most dramatic responses to adding chlorophyllin to
their diet was experienced by a friend of mine. Formerly he was an
exterminator. He had worked with, and been exposed to, a lot of
toxins and chemicals. He was considerably overweight, had diabetes
and other related health problems. One thing to keep in mind is the
human body's ability to adapt and try to protect itself. The human
body stores toxins and chemicals in the fat tissues. I believe it
does this in order to separate them from harming other parts of the
body. The more toxins and chemicals being absorbed into the body,
the more fat the body will produce, to surround and separate them
from crucial operating systems. I believe that any weight loss
program should include a detoxification program. After my friend
added chlorophyllin to his diet I didn't see him for about a month.
The next time I saw him I almost did not recognize him. He had lost
a lot of weight, and had just passed his life insurance physical
with flying colors. He was like a different person.
I continue to add chlorophyllin to my daily diet with ongoing
results beneficial to my health. As a result of seeing how well
chlorophyllin worked in my
body, I make a better effort to add green vegetables to my diet.
The fresher the better. I go to the farmers markets so as to buy
the freshest and the most organic vegetables possible. I believe it
was the Greek philosopher Apocrates that said " Thy Food is
thy Medicine and thy Medicine thy Food ". And
as the 'Juice Man' used to say "Eat Live Food". Our health is
determined by what we put, and allow, into our bodies. When real
food is growing from the ground, absorbing the essential elements
provided so generously by Mother Earth, the cells and molecules are
generating life. Once they are plucked from Mother Earth, the
source of their generative elements, their days of being a
generative substance, are numbered. Just ask any farmer whose
livelihood depends on how fast he/she can get their product to
market. From the point of plucking, it is only a matter of time
until the generative elements succumb to the degenerative actions
of mold fungi doing their job. Remember the job of mold
fungi is to decompose, degenerate and breakdown all biological
material and components to their basic elements, and recycle them
back to Mother Earth, from whence they came. Dust to dust. The
cycle of life, whether you be plant, animal, or
human.
****
Chlorophyllin is made from many different plants. Make sure the
chlorophyllin you choose is not made from a plant you are allergic
to.
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NIEHS-NIH: Aflatoxin &
Liver Cancer
Oregon
State University:Supplement Reduces Risk of Aflatoxin-Related Liver Cancer
Oregon State University:
Cancer and
Chlorophyllin
Oregon State
University: Chlorophyllin and Cancer Prevention:
Passing the First Hurdle
The Linus Pauling
Institute: Chlorophylls: Can These Green Food
Pigments Prevent Some Cancers?
Linus Pauling
Institute:
Chlorophyll and
Chlorophyllin
Oregon State
University:
Primary Colors
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