f digest or breakdown from the inside out. This is true whether the food has nitrogenous material such as dietary protein within it or not which would further result in undigested food bits in the bloodstream activating the immune system and the terrible fermentation and putrefication of matter in the colon, thereby setting the stage for an onset of sickness and disease.

The key to health, energy and vitality therefore is not in eating Pasteurized protein but eating like as COWS do - fresh, live, electron rich green foods that are high in chlorophyll, oxygen, alkaline water and mineral salts. All of the strong

Pasteurization is the sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy undesirable organisms. The process is named after the French scientist Louis Pasteur, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating. Recently though it has come to the notice of some leading microbiologists that the widespread use of pasteurization may actually be a tragedy. Research has suggested too much protein can cause bone loss. It is not the quantity of the protein, but the quality of the protein, whether it has been pasteurized or not.

To fully understand the language used in the nature of matter and fermentation is, of course, to understand the microzymian theory and how the Pasteurian theorists have confused the issue and complicated the understanding.

First, in the context of the research and writing of Antoine Bechamp, the fully living, indestructible microzyma, in its unaltered state, is part of its natural surrounding whether it is within a mineral or flesh state with all the measurable frequency and voltage of that substance. When consumed, the microzyma changes with its new environment to become a building block of another form. If it is not heated, the nitrogenous, protein packed microzyma will still have great energy and able to break down particular pieces of food into liquid globes still having organized electrical power within the long-chain molecular structure of the microzyma. In this state, the transformed substance enters the bloodstream to be easily organized into blood, and later, into body tissue.

In the morbid Pasteurian context, the microzyma is only recognized in terms of microbes and enzymes. This is where the conceptual trouble begins. Pasteur coined the term microbe and was far from understanding the pleomorphism of matter as Bechamp did. Consequently, Pasteur has created the entire morbid microbe paradigm of heated, pasteurized, dairy products and nearly all other packaged foods.

The pasteurization disorganizes the microzyma from its natural state, further releasing the frequency and voltage from the microzyma and releasing its enzymatic charged power. Pasteur led the public to believe that enzymes were alive and dangerous and those microbes could be suppressed or killed by heat.

The resulting Pasteurized food is now known to be a tragedy.

Why? Because the food contains little or no life force to self digest or breakdown from the inside out. This is true whether the food has nitrogenous material such as dietary protein within it or not which would further result in undigested food bits in the bloodstream activating the immune system and the terrible fermentation and putrefication of matter in the colon, thereby setting the stage for an onset of sickness and disease.

The key to health, energy and vitality therefore is not in eating Pasteurized protein but eating like as COWS do - fresh, live, electron rich green foods that are high in chlorophyll, oxygen, alkaline water and mineral salts. All of the stronge

.

To fully understand the language used in the nature of matter and fermentation is, of course, to understand the microzymian theory and how the Pasteurian theorists have confused the issue and complicated the understanding.

First, in the context of the research and writing of Antoine Bechamp, the fully living, indestructible microzyma, in its unaltered state, is part of its natural surrounding whether it is within a mineral or flesh state with all the measurable frequency and voltage of that substance. When consumed, the microzyma changes with its new environment to become a building block of another form. If it is not heated, the nitrogenous, protein packed microzyma will still have great energy and able to break down particular pieces of food into liquid globes still having organized electrical power within the long-chain molecular structure of the microzyma. In this state, the transformed substance enters the bloodstream to be easily organized into blood, and later, into body tissue.

In the morbid Pasteurian context, the microzyma is only recognized in terms of microbes and enzymes. This is where the conceptual trouble begins. Pasteur coined the term microbe and was far from understanding the pleomorphism of matter as Bechamp did. Consequently, Pasteur has created the entire morbid microbe paradigm of heated, pasteurized, dairy products and nearly all other packaged foods.

The pasteurization disorganizes the microzyma from its natural state, further releasing the frequency and voltage from the microzyma and releasing its enzymatic charged power. Pasteur led the public to believe that enzymes were alive and dangerous and those microbes could be suppressed or killed by heat.

The resulting Pasteurized food is now known to be a tragedy.

Why? Because the food contains little or no life force to self digest or breakdown from the inside out. This is true whether the food has nitrogenous material such as dietary protein within it or not which would further result in undigested food bits in the bloodstream activating the immune system and the terrible fermentation and putrefication of matter in the colon, thereby setting the stage for an onset of sickness and disease.

The key to health, energy and vitality therefore is not in eating Pasteurized protein but eating like as COWS do - fresh, live, electron rich green foods that are high in chlorophyll, oxygen, alkaline water and mineral salts. All of the strong

rm. If it is not heated, the nitrogenous, protein packed microzyma will still have great energy and able to break down particular pieces of food into liquid globes still having organized electrical power within the long-chain molecular structure of the microzyma. In this state, the transformed substance enters the bloodstream to be easily organized into blood, and later, into body tissue.

In the morbid Pasteurian context, the microzyma is only recognized in terms of microbes and enzymes. This is where the conceptual trouble begins. Pasteur coined the term microbe and was far from understanding the pleomorphism of matter as Bechamp did. Consequently, Pasteur has created the entire morbid microbe paradigm of heated, pasteurized, dairy products and nearly all other packaged foods.

The pasteurization disorganizes the microzyma from its natural state, further releasing the frequency and voltage from the microzyma and releasing its enzymatic charged power. Pasteur led the public to believe that enzymes were alive and dangerous and those microbes could be suppressed or killed by heat.

The resulting Pasteurized food is now known to be a tragedy.

Why? Because the food contains little or no life force to self digest or breakdown from the inside out. This is true whether the food has nitrogenous material such as dietary protein within it or not which would further result in undigested food bits in the bloodstream activating the immune system and the terrible fermentation and putrefication of matter in the colon, thereby setting the stage for an onset of sickness and disease.

The key to health, energy and vitality therefore is not in eating Pasteurized protein but eating like as COWS do - fresh, live, electron rich green foods that are high in chlorophyll, oxygen, alkaline water and mineral salts. All of the strong

m of matter as Bechamp did. Consequently, Pasteur has created the entire morbid microbe paradigm of heated, pasteurized, dairy products and nearly all other packaged foods.

The pasteurization disorganizes the microzyma from its natural state, further releasing the frequency and voltage from the microzyma and releasing its enzymatic charged power. Pasteur led the public to believe that enzymes were alive and dangerous and those microbes could be suppressed or killed by heat.

The resulting Pasteurized food is now known to be a tragedy.

Why? Because the food contains little or no life force to self digest or breakdown from the inside out. This is true whether the food has nitrogenous material such as dietary protein within it or not which would further result in undigested food bits in the bloodstream activating the immune system and the terrible fermentation and putrefication of matter in the colon, thereby setting the stage for an onset of sickness and disease.

The key to health, energy and vitality therefore is not in eating Pasteurized protein but eating like as COWS do - fresh, live, electron rich green foods that are high in chlorophyll, oxygen, alkaline water and mineral salts. All of the strong

f digest or breakdown from the inside out. This is true whether the food has nitrogenous material such as dietary protein within it or not which would further result in undigested food bits in the bloodstream activating the immune system and the terrible fermentation and putrefication of matter in the colon, thereby setting the stage for an onset of sickness and disease.

The key to health, energy and vitality therefore is not in eating Pasteurized protein but eating like as COWS do - fresh, live, electron rich green foods that are high in chlorophyll, oxygen, alkaline water and mineral salts. All of the strongest animals eat this way.

The focus should be on the following foundational food groups:

The Four Food Groups of the Holistic Miracle Diet -synonym for COWS

C = Chlorophyll:from green vegetables and grasses.

O = Oxygen:this would be nascent oxygen or O1.

W = Water: this would be alkaline water with a pH of 9.5 and above.

S = Salt this would be whole unprocessed mineral salts.

The reason for eating this way is to maintain thealkaline design of our body and to build healthy blood. When we maintain the alkaline design of our body while building healthy blood we enjoy the highest level of health, energy and vitality.