Oxygen and Endophilia
Healthy living is significantly dependant on getting abundant oxygen to every one of our 60 trillion cells and this in no small part is dependent on the condition of our endophilia cells.
Endophilia cells line our 100,000 kilometres of blood vessels. They form a single cell coating, providing not only a Teflon like surface for the blood to flow past unimpeded, but also producing nitric oxide which is critical in maintaining flexibility in blood vessel walls.
Any damage to the endophilia can cause them to flake away from their position on the wall out into the blood stream, no longer contributing their Teflon effect or blood vessel flexibility; worse, they can build up in numbers and start causing tiny clots to form which in time may flick other cells off and so aggravate the deteriorating condition.
Any absence of endophilia cells from the wall leaves space for the dreaded plaque to form and build up.
When we eat animal protein, or even processed oils, these cells are stripped from the vascular walls, clots and plaque develop, the blood vessel walls become rigid, our blood flow is immediately impeded, and inferior oxygen transfer occurs.
Luckily, we can stop and reverse these problems simply be removing the offending foods from our diet.
Trials by Dr Robert Vogel using the brachial artery tourniquet test demonstrate quite clearly the lethal effects of eating anything other than plant based whole foods.
The other side of the oxygen story is in the food we eat.
We have all experienced the stunning flavours from a freshly picked vegetable and noted the degrading flavour as time from picking elapses; the plant is becoming oxidised and losing its vigour. When we kept horses, we saw a definite decline in their energy when their oats that had been crushed more than 4 days prior to feeding; once it's protective coat was damaged, the grain became oxidised.
The lesson is simple – we should avoid eating any food that has had the chance to become oxidised and lose its vigour.
All processed food has its integrity damaged even such staples as flour, pastas, bread (especially white), processed cereals and oils are highly suspect. All processed food, especially those processed weeks and months before consumption should be avoided.
Avoid all animal products, be suspicious of fractionated plants; for good health eat whole plants.
Endophilia cells line our 100,000 kilometres of blood vessels. They form a single cell coating, providing not only a Teflon like surface for the blood to flow past unimpeded, but also producing nitric oxide which is critical in maintaining flexibility in blood vessel walls.
Any damage to the endophilia can cause them to flake away from their position on the wall out into the blood stream, no longer contributing their Teflon effect or blood vessel flexibility; worse, they can build up in numbers and start causing tiny clots to form which in time may flick other cells off and so aggravate the deteriorating condition.
Any absence of endophilia cells from the wall leaves space for the dreaded plaque to form and build up.
When we eat animal protein, or even processed oils, these cells are stripped from the vascular walls, clots and plaque develop, the blood vessel walls become rigid, our blood flow is immediately impeded, and inferior oxygen transfer occurs.
Luckily, we can stop and reverse these problems simply be removing the offending foods from our diet.
Trials by Dr Robert Vogel using the brachial artery tourniquet test demonstrate quite clearly the lethal effects of eating anything other than plant based whole foods.
The other side of the oxygen story is in the food we eat.
We have all experienced the stunning flavours from a freshly picked vegetable and noted the degrading flavour as time from picking elapses; the plant is becoming oxidised and losing its vigour. When we kept horses, we saw a definite decline in their energy when their oats that had been crushed more than 4 days prior to feeding; once it's protective coat was damaged, the grain became oxidised.
The lesson is simple – we should avoid eating any food that has had the chance to become oxidised and lose its vigour.
All processed food has its integrity damaged even such staples as flour, pastas, bread (especially white), processed cereals and oils are highly suspect. All processed food, especially those processed weeks and months before consumption should be avoided.
Avoid all animal products, be suspicious of fractionated plants; for good health eat whole plants.
The longer the shelf life, the shorter is your's.
