Live~NRGY

\MARK POST #5921

http://www.bbc.com/news/health-32755065

I hate to break it too you, but the biggest problem of cystic fibrosis isn’t the DNA miscoding errors. While it is an indication of susceptibility and a potential problem of inherent weakness, the much bigger issue is environmental chemicals.

…”Errors in sufferers’ DNA – inherited from their parents – damage the microscopic machinery that controls salt and water levels in the linings of the lungs.

The result is a thick mucus that inexorably damages the lungs.”…

I have lived with lung allergies, such as hay fever, ragweed, dog & cat allergies almost my entire life. Since the age of 7.

Whether in Montreal or Ottawa, the situation remained unchanged.

As of June 1, 2012 upon moving to Calgary, Alberta the lung situation changed. However, that was due to the ingestion of chemicals in Montreal prior to my departure for Calgary. I had noticed a marked improvement of physical characteristics in several different locations throughout my body.

Those chemicals accelerated the dehydration and mucous membrane fluid build up and subsequent release from my lungs.

One of the wonderful things about understanding a long term chronic condition is that when a positive change occurs, you notice it.

No longer was I suffering immediate negative effects from being in proximity to cats and dogs, but ragweed and other allergies were getting less and less severe.

During the time spent(2 yrs) in Calgary, the allergies disappeared. Totally.

Upon my return to Ottawa a year ago, the allergies have returned.

I attribute the change in condition totally to diet and environmental exposure to chemicals.

I could state for the record the contributing chemicals. However, doing so will not change the fact that the chemicals in question will remain in the food chain and without consumer awareness and vigilance, it is a futile attempt at shouting out a problem where people are more concerned with putting food on the table.

But I will point out one major chemical culprit.

CALCUIM PROPANOATE

http://en.wikipedia.org/wiki/Calcium_propanoate

…”As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propanoate is used as a preservative in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products.[2] In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement [3] Propanoates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propanoates do not require an acidic environment.[4]”…

It flips me out completely when a loaf of bread left out for 6 months at approximately 40 Fahrenheit does not grow mould.

That it directly impacts and affects the metabolic pathway of the human body cannot be understated enough. It impacts it severely and negatively when ingested in large quantities over time, through bread stuffs.

It produces mucous in large quantities that the body must deal with in ridding itself of. Using more chemicals to get ride of the precursor chemicals that caused the problem is the worst possible way of dealing with the problem.

I won’t go into a long dissertation on which way to go with disease, but mind you I did point it out almost 2 years ago when riding the Calgary LRT system and noticing that people don’t have sniffles, coughs, runny noses or allergies.

The biggest problem seems to be addictions and judging from chemical social engineering, another notch in the black belts of misguided fools who think that playing the GOD FACTOR of nano no see um, has all the pluses of holding ACES in both hands with a no lose attitude.

Unfortunately, everyone blindly consents to being guinea pigs in this dirty rat race of DUNGEONS & DRAGONS.

Only, it’s real – very real.

ADVICE – READ THE LABELS AND SEARCH WIKIPEDIA FOR ANSWERS.