Tagarchief: bloed

Effect of eating animal proteins on blood

Acids from animal proteins, including eggs consist of nitric, sulphuric, phosphuric and uric acid that cause disseminated intravascular coagulation (DIC). Acids in the blood and tissues act like a molecular glue causing blood cells and body cells to stick together. Red blood cells have a natural negative surface charge and therefore repel each other. Eating […]

Live Blood Analysis

 The microscopic evaluation of live and dry blood is an indispensable technique used to assess health and a multitude of factors related to poor health at the cellular level. Its history goes back more than 60 years and it is still developing today. Several independent researchers from across the world have spent hours behind their […]