Oil and nutrient fragility and genetics Cod liver oil and ProEFA question

January 26, 2013

BTW oils are very fragile; several brands of olive oil, even the EV, coldpressed ones from good supermarkets and Costco, have great toxic rancidity that companies describe as "bold flavor" when it actually has a burning sensation in throat and mouth. Well-known among food industry insiders that a cartel/s exists that dishonestly labels olive oil all over Europe; it then gets to the USA. Also, be aware that apricots and other open air produce downwind from the countries torn by war in the Middle East and North Africa are powdered by winds that blow in from those areas where shells made of depleted uranium (guess who makes those?) have been dropped, or stolen, hidden and then re-used by arms dealers and warlords. A local big supermarket manager asked where to get a

geiger counter to protect his own family. If we eat those foods unknowingly, genetics can be further affected soon or over time. Many or most health food oils are hexane-extracted, and that destroys the nutrients and adds xenoestrogens=carcingens, free radical overload. And what fish are safe from wideranging Fukushima radiation or BP Corexit biotoxins circling the entire planet? Those are still current issues, even if the news covers that up. If that were tested for, it would be advertised on the bottles. From: marina

To: "mb12valtrex " <mb12valtrex >Sent: Sat, January 26, 2013 12:20:50 PMSubject: Re: Cod liver oil and ProEFA question

according to budwig therapy that has 95% cancer cure rate most cod liver on the market are rancid because they put it through through refining process, heating, and molecular distillation. To: "mb12valtrex " <mb12valtrex > Sent: Saturday, January 26, 2013 12:11 PM Subject:

Re: Cod liver oil and ProEFA question

According to Dr Mcbride she says yes in her Gaps book Sent from my iPod

Thanks. Sorry for my ignorance but is fermented superior to its non-fermented counterpart?Neka Sent from my BlackBerryÂ® wireless device

Sender: mb12valtrex

Date: Sat, 26 Jan 2013 11:56:51 +0000To: mb12valtrex <mb12valtrex >ReplyTo: mb12valtrex

Subject: Re: Cod liver oil and ProEFA question

Fermented cod liver oil we use blu ice from green pastures

Sent from my iPhone

Hey Guys,

Which brands of Cod liver oil and ProEFA do u recommend? Thanks.

Xxx

Neka

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January 26, 2013

Oh dear all the reason to ve clay at least once a day and just clear the gutSent from my iPhone

BTW oils are very fragile; several brands of olive oil, even the EV, coldpressed ones from good supermarkets and Costco, have great toxic rancidity that companies describe as "bold flavor" when it actually has a burning sensation in throat and mouth. Well-known among food industry insiders that a cartel/s exists that dishonestly labels olive oil all over Europe; it then gets to the USA. Also, be aware that apricots and other open air produce downwind from the countries torn by war in the Middle East and North Africa are powdered by winds that blow in from those areas where shells made of depleted uranium (guess who makes those?) have been dropped, or stolen, hidden and then re-used by arms dealers and warlords. A local big supermarket manager asked where to get a

geiger counter to protect his own family. If we eat those foods unknowingly, genetics can be further affected soon or over time. Many or most health food oils are hexane-extracted, and that destroys the nutrients and adds xenoestrogens=carcingens, free radical overload. And what fish are safe from wideranging Fukushima radiation or BP Corexit biotoxins circling the entire planet? Those are still current issues, even if the news covers that up. If that were tested for, it would be advertised on the bottles. From: marina