Monday, December 11, 2006
Glycoforms
Today, there are many autoimmune disorders. “Autoimmune” basically means that the immune system is attacking healthy tissue. This is because the body’s immune system cannot distinguish good cells from bad cells. The way in which these immune cells can communicate with other cells is by the use of glycoforms.
These glycoforms, in appearance, resemble hair growing on the surface of the cells. Through the use of these glycoforms, cells transfer information from one cell to another creating communication throughout the body. Without these glycoforms, the immune cells don’t know if a cell is damaging to the body, and must be destroyed, or if it’s just a good cell that needs repairing. Glycoforms not only protect the cells from bacteria, viruses and free radicals, they also aid in cell replication, tissue rejuvenation, cellular growth and structural stability.
The problem is that our food is no longer “vine ripened”. Todays’, fruits and vegetables are cut “green” to accommodate the food companies’ growth. If they were to wait till their crops were vine ripened, the fruits and vegetables would be rotten by the time they reach the market. Since the transferal of glyconutrients occur during the last 2 to 3 weeks of maturing on the vine, there is obviously a conflict here.
The absence of glycoforms has given rise to autoimmune diseases like lupus and arthritis, not to mention issues like cancer, tumors and AIDS. This is because our food supply hasn’t contained glyconutrients since the late 50s to early 60s and can’t help our bodies defend itself adequately.
These glycoforms, in appearance, resemble hair growing on the surface of the cells. Through the use of these glycoforms, cells transfer information from one cell to another creating communication throughout the body. Without these glycoforms, the immune cells don’t know if a cell is damaging to the body, and must be destroyed, or if it’s just a good cell that needs repairing. Glycoforms not only protect the cells from bacteria, viruses and free radicals, they also aid in cell replication, tissue rejuvenation, cellular growth and structural stability.
The problem is that our food is no longer “vine ripened”. Todays’, fruits and vegetables are cut “green” to accommodate the food companies’ growth. If they were to wait till their crops were vine ripened, the fruits and vegetables would be rotten by the time they reach the market. Since the transferal of glyconutrients occur during the last 2 to 3 weeks of maturing on the vine, there is obviously a conflict here.
The absence of glycoforms has given rise to autoimmune diseases like lupus and arthritis, not to mention issues like cancer, tumors and AIDS. This is because our food supply hasn’t contained glyconutrients since the late 50s to early 60s and can’t help our bodies defend itself adequately.
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