It is news everywhere at the moment: alcohol is under-recognised as one of the causes of cancer. But what many people don’t know is that the word ‘bread drunk’ comes from somewhere: yeasts are fungal cultures that start fermentation processes in your body. Those fermentation processes are essentially fourfold: first, it depends on whether or not oxygen is present in that area of your body whether aerobic fermentation or anaerobic fermentation is going to take place, and then, by and large (there are exceptions I believe), there are two main products that yeasts produce from sugars: lactose and alcohol.
So those who are lactose intolerant may well be so by fermentation of the body, because all those fungi produce lactic acid in the muscles which is either carried off to the liver via the blood, or if blood can’t get to it it starts to accumulate which in turn is often a cause of gout and rheumatism etc.
And then we have the other main product: alcohol. Yeasts can produce alcohol levels of 5-20% without dying from it themselves. Fermentation largely revolves around the conversion of sugars, such as the conversion of sucrose (C6H12O6) into ethanol (C2H5OH) and carbon dioxide (CO2), a process called fermentation. Another form of fermentation is the conversion of sucrose into lactic acid, the core of preparing yoghurt and cheese.
The microorganisms involved in fermentation are unicellular organisms from the kingdom of Fungi, which includes the genus Candida. An important genus is that of Aspergillus that includes over 200 fungal species, which occur naturally in hay and straw. Some Aspergillus species are of great commercial importance in fermentation processes, such as the Aspergillus oryzae, which activates enzymes in rice and other cereals to convert starch into simple sugars, the Aspergillus niger, which is used to manufacture citric acid (E330) from sugars.
Infested by fungal cultures
In other words, we are packed with fungal cultures and, like trees, humans can be affected by the wrong fungal cultures. The calcification that some speak of may just be the result of an infestation by the wrong fungal culture: a constant bombardment of hollow sugars must almost certainly be accompanied by an infestation by wrong fungi. This is not necessarily and not exclusively about Candida: we still know very little about the fungal kingdom, we are essentially in the dark about it.
But what we are also in the dark about are scientists working in the service of Multinationals on things to make their products more addictive.
This is a less scientific darkness that exists because there is no disclosure of private industry. A multinational company can have thousands of scientists working for hundreds of years on things that the rest of humanity will never know about, and in simple Dutch you call that ‘tying the cat to the teat’ – where the complexity goes sky-high, science is barely trackable even for experts, especially if you have a whole battery of specialists working hidden for a hundred years. For instance, we know that Pepsi Cola spent a long time manipulating maternal hormones so that they could be added to their cola, in order to achieve customer loyalty.
In short, there is something structurally wrong here
And that results in an industry that has free rein to train yeast cultures to manufacture whatever substances they want in their customers, without any oversight. As if natural fermentation processes and calcification weren’t bad enough and we could use one more formidable enemy.
The importance of oxygen
When fermentation processes take place in the body in places where blood cannot reach, ethanol and lactic acid accumulate. The effect is strong acidification and a kind of local ethanol anaesthesia – you won’t get drunk from it, which requires blood diffusion, but the fermentation processes that take place where blood can reach it can be thought of as constant microdosing of alcohol.
Back to square one: the cause of cancer
Anyone who is afraid of cancer (and who isn’t) would do well to start doing prevention: first of all, the circulation of your body is priority number one, priority two a very good supply of good oxygen. Priority three seems to me to be limiting the presence of yeast and fungal cultures in the body, because such cultures are constantly begging for sugars.
Just try losing weight when complete demonic choirs of fungi in your body are constantly begging for hollow sugars. And acidification and accumulation of toxins, therein lies the root cause of faulty cell mutation, which is then cancer.
So the motto is: cold training, breath training, eat alcohol-free and yeast-poor.
Moreover, the occurrence of yeast and fungal cultures in the body can also help improve blood flow and oxygen supply in the body.
A typical feature of the body’s calcification that we associate with old age, becoming stiffer, stiffer, more and more sore, etc – the fungal cultures that spread through the Lymph nodes clog up essential mini channels that were actually meant to be used for other things.
A good example is that yeast-free living leads to a significant improvement in the olfactory system in very many people. That’s because the olfactory system uses very subtle channels that start functioning again without the moulding.
Radical not to eat bread
Then, of course, there are those who claim that I am radical because I don’t want to eat bread or other supermarket products they put yeast in (lots of them, just look at soups, almost everything is full of yeast) – I would like to point out to those people that humans managed to live for hundreds of millions of years without those yeasts, and that these yeasts come from hay and straw: product, therefore, of mass agriculture, just like Ergot, which was actually Mother Nature’s response to the development of mass forest clearing because meat would be better than mushrooms. After all, those require, what a horror, thorough knowledge of nature.
Our father in heaven distributing bread
Who doesn’t know the worlds favorite Psyborg song:
who art in heaven
give us this day
our daily bread
and save us
from our debt.
Haven’t you ever noticed how machine-like it sounds, this ‘Our Father’ with instructions on how, through the provision of bread, the subjects are to be delivered from their guilt? The guilt of consciousness, which certain powers would love to relieve you of. Note the intonation of this strange song. TAAA TAAA TAAA TAAA TAAA TAAA TAAA. Who would intone something like that?
And surely food is just from nature, and not from some sock puppet who may provide it to us?
No, anyone who thinks I am referring to a modern phenomenon with the word ‘psyborg’ is wrong, except if you would correctly interpret modern as the last 1,000 years of the 500 million.
No, let’s throw that idea in the bin once and for all: that it would be radical to be allowed to be boss of your own body or brain. By that little idea we only recognise serf man: he ‘may’ be human only when the bell rings, he ‘may’ live only in designated areas. Claim your body and claim your mind – don’t be fermented into a paper fool.
Martijn Benders, Mierlo, 04-02-2023