As a follow-up to recent research reports indicating that there is NO safe level of alcohol consumption when it comes to a cancerous condition. I think you can extrapolate from the following video that ALL sweet fruit ferments in the alimentary canal producing more or less acetylaldehyde (a nuero-toxin) and alcohol depending on the sugar content of the fruit. All high carbohydrate foods ferment in the digestive process, especially sweet fruits... producing acetylaldeyde and alcohol or excess acid.... directly causing over acidity, which in turn, causes all cancerous conditions (and other maladies). Acetylaldehyde and alcohol denatures protein and produces a whole host of dis-ease states, not the least of which is contributing to all cancerous conditions.
Please look at the following video. It's humorous, and as a wonderful side-benefit, it also teaches dramatically that sweet fruits produce acetylaldehyde and alcohol in the digestion process, and acetylaldehyde and alcohol can cause dis-ease, including dementia, alzhiemers, Parkinson's, brain, breast and bowel cancer, just to name a few.
Fruit may have nutritional benefits, BUT those benefits can come at an unacceptably high cost, when the fruit we consume have high acidic sugar and/or acidic carbohydrate contents. Sugar is an acid and acid can kill - and it does!
The solution, of course, is to take Doc Broc Greens and pHruit and pHolage, which yields all the benefits of fruit (and vegetables), without the acidic alcohol hazards associated with eating fruit directly.
http://www.phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
http://www.phmiracleliving.com/p-284-young-phorever-phruitstm-90-500mg-veggie-capsules.aspx
The following is the link for this humerous and educational video on the toxic acidic effects of eating fruit.
AfricanBoozeTree.wmv
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