ROS “Burn” our food to produce cellular energy. One of the crucial uses of the energy produced is to maintain our protective immune system. Oxygen is attracted to Natural Essential Fats (Omega-3 and Omega-6) in cell membranes.  Natural, undamaged polyunsaturated fats are in short supply in today’s diet, but when consumed they become constituents of cell walls. The many double-carbon bonds in natural, undamaged polyunsaturated fats contain inherent clouds of electrons, which attract oxygen to the cells. This is why Omega-3-rich linseed oil (aka. flax oil) was used prior to petroleum based paints – it attracted oxygen by providing many oxidation sites (allowing oil to harden). The electron cloud vibrations can also be increased by a resonant effect in the presence of sunshine (sun energy), thereby attracting even more oxygen to the cells. When insufficient oxygen is available, Cells change from EFFICIENT oxygen metabolism to INEFFICIENT glucose fermentation.  When surrounding oxygen levels drop to 40% of normal healthy levels, cells start producing energy inefficiently by fermenting glucose, a process which does not need oxygen. Cells become cancerous when they change from aerobic respiration to anaerobic fermentation to produce energy. Over 50 years ago, Dr. Otto Warburg won the Nobel Prize for establishing that the current diseases plaguing mankind are associated with poor oxygen transportation to cells. In particular, he determined that a deficiency of oxygen will result in a cell becoming cancerous i.e. a cancer cell is an aerobic cell turned anaerobic. Fermenting cells consume large amounts of glucose to produce only enough energy to be able to survive and reproduce (An increasingly popular theory correlates cancer with microbes and a low oxygen environment. Many micro-organisms thrive in an acidic, low-oxygen environment. The theory is that a certain cancer microbe develops in low-oxygen conditions, and then “hijacks” a weakened cell and commandeers its glucose supply. The microbe’s acidic waste excreted into the cell’s cytoplasm would also diminish the oxygen supply to the cell’s energy-making mitochondria, which require sources of both oxygen and glucose to produce energy aerobically). Glucose Fermentation Produces Lactic Acid and mostly Carbon Monoxide.  Production of excessive lactic acid and carbon monoxide (instead of easily disposable carbon dioxide) has detrimental consequences:

• Cancer Growth Rate Increases – Acidity surrounding cells can trigger T-cells to release Enzyme Growth Factors (EGFs). Stimulated by EGFs, the anaerobic cell begins to replicate wildly.
• Toxic Buildup – An increase in carbon monoxide, which is absorbed by hemoglobin many times better than oxygen, ties up and so prevents, hemoglobin from picking up fresh oxygen. Toxins, normally “burnt up”by oxidation, will build up in the blood, lymph, organs and body fat;
• Diminished Nerve Function – Excess lactic acid in the system will clog the nerve pathways, eventually causing calcification and degeneration;
• Cancer cells devitalize surrounding cells – toxic, acidic products of cancer cells affect normal functioning of surrounding cells, promoting their shift from respiratory to fermentative mechanisms. The extent of damage depends on the health of the surrounding cells