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Clean Up Your Diet

This is the easiest part of your get-well program since YOU are completely in charge.

There is really only one rule:


Why Is Malonic Acid Bad?

Malonic acid is not natural for humans; nothing in the scientific literature indicates that it is a metabolite.  It is natural for plants.  Certain plants, about 24 families of them, make malonic acid as a step in making their oils!  Hight plants pack their seeds with a little oil; some, like the avocado plant, make a lot of oil.  But animals only make malonyl Coenzyme A (a relative of malonic acid).  There is never any free malonic acid in healthy animals.

There is a very important reason for never having free malonic acid in our bodies anywhere.  Malonic acid is an extremely potent metabolic inhibitor.  In whatever organ it is found, your metabolism is slowed down.  In fact it almost grinds to a halt.  Then this organ can’t use as much oxygen, nor make as much energy (body energy is called ATP) as it should.  Consequently we make fewer amino acids and can’t make as much protein as we should.  This leads to lowered immunity by reducing glutathione.  The organ is extremely handicapped.  There is even a direct effect of malonate on immunity. 

Although the malonate forming food plants have other fine properties and are otherwise nutritious, the presence of malonate puts them off limits to anyone trying to improve their health.  Fortunately, plants without malonates are in the majority!

Malonate-Free Foods

Here is the malonate-free food list; stick to it; do not eat foods that are not listed.  The fastest way to recover the health of the thymus, or any other organ, is to stop poisoning it with malonic acid.  You may notice the difference in a few days.

There is an extra benefit for persons who switch to a malonate-free diet.  You may notice a higher body temperature after a few weeks, which brings with it a rosier complexion.  Overweight persons may experience a slow, steady weight loss!

Eat Only These 

Remember, that a food may be malonate-free and still not be good for you for other reasons.  Remember too, that this is a plant list, since animals do not make it.  But milk is an exception; it has traces.  So dairy foods are listed as safe, but only with special treatment.

acorn squash (with peel)
almonds (including brown skin)
aloe vera
apples (red delicious, golden delicious, green)
apricot kernels
banana squash (without peel)
bean sprouts
beans, adzuki
beans, pinto
bee pollen
beet tops
beets, red
bell peppers (red, green)
black pepper
black-eyed peas
bok choy
brazil nuts
brewers’ yeast
brussels sprouts
butter (add salt, boil, add vitamin C)
butternut squash (without peel)
cabbage (purple, white)
cactus (nopalitos)
cantaloupe (and seeds)
carob powder
cayenne pepper
chayote squash (with peel)
cheese (add salt, boil, add vit. C)
cherries (Bing)
chili peppers (California, jalapeno, pasilla, Serrano, yellow)
chili peppers – red (dried)
coconut (without the milk)
corn (yellow & white)
cream (add salt, boil, add vitamin C)
dairy products (add salt, boil, add vitamin C)
dandelion (greens)
dill (fresh)
dulse (sea vegetable)
eggs (wash, do not store in original carton)
extract of wintergreen
eyebright herb (dried)
figs (dried)
flax seed
flour (unbleached white)
garbanzo beans
garlic cloves
ginger capsules
ginger root (inside only)
grapes (green, red & purple)
green bean thread
green beans
green olives (in jar)
hazel nuts

hominy (white canned)
kamut (grain)
lemon grass tea
lettuce (iceberg, green leaf and red leaf)
maple flavoring
maple syrup
masala (spice)
mint leaves
miso (sweet)
mullein flowers
mushrooms (common white)
olive leaves (for tea)
onions (white, yellow, green)
pau d’arco
peanut butter
peanuts (without red skin)
pears (barlett, bosco)
peas (green)
peas (split green)
peas, black-eyed
peas, green (in shell)
peas,  snow
plums (red and blue)
potatoes (russet, red, sweet)
psyllium seed husks
pumpkin seeds
radishes (red)
rice (white, cooked in pressure cooker)
salsa picante hot sauce
sesame seed
shave grass
soy lecithin
soybean (whole)
spearmint (dried)
sunflower seeds
sweet basil
swiss chard
tapioca (pearl)
tomatillo (small green tomatoes)
turnip greens
uva ursi capsules
watermelon (ripe inside portion only including seed)
wheat berries, flour
yellow split peas
zucchini squash (yellow, pale green, mottled, with peel)
zucchini squash blossoms

The presence of malonic acid in plants was reported as early as 1925.  Yet, it has never been suspected that we are eating it daily in significant amounts!  Here are some popular foods that contain it.

Foods That Contain Malonic Acid

Be aware that in packaged foods, the processing could contribute the malonic acid.

alfalfa sprouts
araica (dried)
beans (black)
beans (great northern)
beans (lima)
beans (mung)
beans (navy)
beans (red kidney)
black olives (canned)
butternut squash peel
chaparral (dried)
ginger root skin
grape jam, commercial

green zucchini (dark)
kombo (seaweed)
mangos (large, small yellow)
nori sea weed, packaged
onions (purple)
oranges, all kinds
papaya (Mexican)
passion fruit
persimmons (fuji, regular)
radish (daikon)
red skin of peanuts
tamari soy sauce
turnips, rutabaga
wheat grass

Note: these lists were made using the Syncrometer.  I have not found any similar lists in the scientific literature.  A short list published in 1952 only tested leaves!  But the parts you eat are often roots.  So when I discovered malonic acid in carrots (root portion) I was so unhappy I searched to find a confirming study.  It was reported as early as 1964.  Malonic acid in fruit juices, including orange juice, was also reported in various scientific articles.

What happens to malonic acid that you eat?  It must either be used by the body (metabolized), detoxified, excreted, or left alone to create havoc!

I believe there is a normal route for your body to metabolize malonic acid, because when malonic acid-containing foods are eaten, I observe the immediate appearance of malonyl-Coenzyme A (“malonylCoA”).  MalonylCoA has been well studied by scientists and found to be the beginning of fat formation.  So my conclusion is that the body can use up some malonic acid by making fat.   But most malonylCoA is produced from other food components besides malonic acid.  So this alternate fat-making mechanism that uses up malonic acid seems to me like a “favour” evolution is trying to do for us.

It is not a perfect solution.  In the process of making fat with malonate, biotin and coenzyme A are quickly used up, too, so this route doesn’t work very long.  Although using up your biotin and coenzyme A may seem like a great way to regulate weight, for some reason it is just the opposite.  Thin people I test have lots of biotin and coenzyme A, while overweight and ill people have very little.  For an AIDS sufferer, I never see biotin or coenzyme A in the thymus!  Their ability to metabolize malonic acid in the thymus is lost, so they must try the next route, detoxification.

Toxic Effects Of Malonic Acid

The need to detoxify any free malonic acid quickly is obvious when you read the effects it has.

A lengthy and excellent review of malonate research has been published in Enzyme And Metabolic Inhibitors, Vol II, by J. Leyden Webb, Academic Press, NY, 1966, pp 1-244.  This book could be found in most university libraries .  Here is a partial list of topics reviewed.

v  Malonate inhibits uptake of glycine and alanine

v  Malonate may chelate iron so it can’t be incorporated into hemoglobin

v  Malonate inhibits healing

v  Motility of sperm is reduced by malonate

v  Bacterial phagocytosis by human neutrophils is depressed by malonate

v  Malonate chelates calcium

v  Malonate drops the resting potential of muscle

v  Malonate causes air hunger (dyspnea)

v  Methyl malonate is toxic to the kidney

v  Acetoacetyl Co A can transfer its Co A to malonic acid to make malonyl Co A.  This could lead to acetoacetate buildup, namely ketonuria and possibly a block in fat utilization of even numbered carbon atoms, leaving odd numbered carbons to predominate.

v  Malonic acid reacts with aldehydes

v  Thallium is chelated by malonic acid into a stable compound (This could explain accumulation effect in a tumor)

v  A color test for malonates is tetra hydroquinoline-N-propinal to form blue-violet compounds.  It is sensitive to 0.01 mg malonate

v  Malonate complexes with zinc and magnesium

v  A fall in malate concentration due to malonate causes depletion of NADP

v  Malonate induces ketonemia

v  Malonate reduces oxygen uptake.  Coenzyme Q10 is required to make ATP.

v  Malonate raises cholesterol

v  D-malic acid complexes with malic dehydrogenase and NADH, but is enzymatically inactive

v  Maleic acid is competitive inhibitor of succinic dehydrogenase

v  Synergism between rotenone and malonate occurs in mitochondria

v  Malonate causes oxidation of NADH and cytochromes

v  Rats can convert malonate to acetate in the presence of malonyl Co A

v  Malonate reduces survival of infected animals

v  Malonate fed to dogs is recovered as methyl malonate in urine

v  Malonate can pick up an amino group from glutamine

v  Hemolysis of red blood cells may be caused by malonyldialhyde (MDA) a derivative of malonic acid

v  Malonate catalyses renal glutaminase; with less glutamine uric acid levels fall

v  Malic acid (apple juice) is the best antidote to malonic acid.  (But commercial sources contain patulin which depletes cellular glutathione.)

v  Malonic acid is present in urine

v  Malonate depresses the reduction of GSSG to glutathione

v  Malonate inhibits protoporphyrin formation 32%

v  Malonate inhibits insulin stimulation of muscle respiration

v  Malonate inhibits acetylcholine synthesis

v  Mycobacterium phlei respiration is stimulated by malonate.  (All schizophrenia cases I see test positive to this bacterium in the brain!)

v  Malonate is put into soy sauce in Japan

v  Malonate stimulates Entamoeba histolytica growth

v  Malonate inhibits phosphate entry into cells

v  Potassium transport into cells is inhibited by malonate

v  Malonate causes systemic acidosis

v  Calcium and iron transport by rat duodenum is severly reduced by malonate

v  Malonate inhibits pyruvate oxidation

v  Malonate causes increased utilization of glucose due to the Pasteur effect of a blocked Krebs cycle

v  Lactic acid formation is increased with malonate inhibition of respiration

v  Glycolysis is stimulated by malonate

v  Malonate has different effects on different tissues

v  Much less glucose goes to form amino acids and proteins in the presence of malonate

v  Malonate induces the appearance of the pentose phosphate shunt

v  Malonate diverts fatty acid metabolism to acetoacetate

v  Malonate increases the formation of fatty acids up to 10-fold

v  Maleic acid is a potent inhibitor of urinary acidification

v  Malonate inhibits oxidation of fatty acids

v  Malonate fed to dogs produces acetoacetate, acetone and alcohol

v  Malonate can reduce the concentration of magnesium and calcium to 25% or 50%

v  The methyl derivative of malonate depresses renal function

v  Malonic acid can form malonyl coenzyme A, which is very stable, thereby depleting the system of coenzyme A. (Coenzyme A has a nucleic acid base, adenine, plus pantothenic acid and sulfur in its makeup.  You will have an increased need for these nutrients.)

v  Malonate inhibits urea formation by reducing the supply of oxalacetate

v  Malonate inhibits cell cleavage (the formation of a wall between 2 dividing cells)

v  Benzaldehyde reacts with malonic acid

It’s no wonder that the body tries frantically to detoxify malonic acid that reaches the thymus (and every other part of the body) once your biotin and coenzyme A are used up.

Detoxifying Malonate

A popular detoxification method used by the body is to pin a methyl group onto the offending molecule.  In this case that means:

Malonic acid + methyl group -> methyl malonate

But transferring methyl groups requires vitamin B12, folic acid and SAM (S-adenosyl methionine).  That uses up the organ’s supply of vitamin B12 and folic acid, but at least the malonic acid is gone.  Of course we must still get rid of the methyl malonate, which is toxic, but that’s another story.  Another drawback of pinning a methyl group is that it uses up your methyl supply, which means methionine, choline and betaine.  This, in turn, depletes other metabolites, including glycine, taurine, cysteine, lecithin, hormones, and neurotransmitters.  Keeping SAM supplied also means keeping adenosyl supplied, which depends on adenosine triphosphate (ATP), which is exactly what is inhibited in the presence of malonate.

The organ under siege, your thymus, is becoming very malnourished, and so is the rest of your body that is trying to support it by sending more supplies to it.

Is it any wonder that a vitamin industry is essential for the health of society?  Our diet can no longer supply the vast amounts of vitamin B12, folic acid and biotin now required by the thymus (and the rest of the body).  You need milligrams, not micrograms of each of these!  That’s one thousand times as much!  Plus large amounts of glutathione, glutamic acid, aspartic acid, ornithine, arginine, methionine, taurine, cysteine, lecithin (choline), pantothenic acid and vitamin C!

Now that you have made methyl malonate from malonic acid, it is Vitamine C’s role (in addition to it’s many other roles) to detoxify the methylmalonate.  This happens in stages.  First to maleic acid, then maleic anhydride, and finally to D-malic acid and beyond.

The actual amounts of vitamins needed to replenish the thymus will be given in the section on supplements.  What is needed most is to stop stealing these nutrient factors from your thymus just to detoxify malonic acid.

With your new malonate-free food list in hand, you are ready to shop for breakfast supplies.


Cook your cereal from scratch.  Don’t eat cold cereal; it has numerous solvents and added chemicals.  Even the hot cereals can be polluted with mercury and thallium from the cardboard box.  Evidently it was sterilized with mercuric chloride, and mercury products bring with them thallium pollution.  Select a cereal that you have tested or see pictures.  Cook it with milk to add nutritive value.  Add salt while cooking in order to reach a higher temperature that will kill Rhizobium leguminosarum.  Later add vitamin C; not so much that it spoils the flavour.

Make granola from a recipe, there are three in this book.  Use honey or confectioner’s sugar.  Add raisins that aren’t sulfited and cook them with the cereal to kill mold.  Don’t use nuts; they carry aflatoxins.  Use whipping cream or half-n-half if you need to gain weight.  These are very easy to boil and demalonate with vitamin C.  Isn’t this a delicious way to start your day!  Use ground cinnamon to flavour, or frozen fruit and honey (see Recipes).

The biggest obstacle to eating natural food is time.  Find a friend who has the time to cook for you, if you are not up to it.

Or start your day with fried potatoes and an egg and glass of milk.  Don’t worry about cholesterol while you are recovering.

Eat the simplest dairy products you can find, not flavoured milk, not whipped butter, not cream cheese, not kefir.  Choose milk and butter without coloring added.  Always sterilize the milk, first (page 145) and later, after cooling, add vitamin C.  Try to find raw certified milk at a health food store.  It has a special blood building factor in it, called lactoferrin.  Cooking does not destroy it but – and I can’t explain this – pasteurized varieties do not contain it.  If you could find goat milk, you would also get some of the same rare and valuable factors that are found in shark cartilage.  But these factors are damaged by heating, so count the ten seconds for boiling carefully.  Milk should be 2% or more butterfat because the calcium in milk cannot be absorbed without at least this much fat.  Eat homemade yogurt and add honey or homemade preserves yourself.

You need 3 cups of a milk product each day.  If you don’t tolerate milk, and get diarrhea from it, try a milk digestant tablet to go with it, or cook your milk into your foods.  Start with only ¼ cup at a time.  Do not choose chocolate milk.

Cheese can be used in baked dishes with vitamin C added.

Butter can be treated like milk.

Yogurt is not easily boiled, but it can safely be made from boiled milk.

No food is perfect.

You don’t have to be perfect in your food selection to get well.

It can be difficult to know which chemicals are unnatural.  This book can’t go into a long discussion of different definitions of “natural” and “unnatural”.  What counts for an AIDS patient is whether the immune system will be called upon to remove something from the food you eat.  Your immune system is precious.  You have (or had) 5000 white blood cells in every little dot of blood.  They have the job of keeping you clear of parasites, bacteria, viruses, fungi and unnatural chemicals.  Even if the unnatural chemicals you eat do not do great harm, they must still be removed.  White blood cells that are busy removing aluminum, nickel, mercury, copper, flavours, fragrance or even soap are not free to fight bacteria, viruses, parasites and fungi.

Give your immune system a chance to heal your body by removing the burden on it: the burden of countless, frivolous cleaning-up jobs.  Clean yourself up so your immune system does not have to.


Cook your food from scratch.  Don’t start with cans or packages or frozen items to make some recipe.  In fact, don’t bother with any recipes.  Just cook two or three vegetables for lunch and eat them with butter and salt (use pure salt).  Bread and milk rounds it out, plus fruit.  Soup is a nice change.  Cook it with all the vegetables you can find that don’t have malonate.  Don’t start with a packet or cube.  Use a bit of onion and genuine herbs to give it zest.

Butter is our only source of butyric acid in the intestine.  There is some evidence that butyric acid favors beneficial bacteria in the intestine and kills parasites!  But remember to add salt, boil and add vitamin C.

If all this is too much work, select the easiest to prepare items from the menu given (see page 476) and have that with bread and yogurt or milk.

Never try to lower your cholesterol while regaining your health from HIV/AIDS.

This is a rule based on common sense.  Synthetic eggs, margarine and cholesterol-reduced products are extremely “chemical” foods.

Bake your own bread!  I found aflatoxins in commercial bread after just four days in my bread box, but none in homemade bread left unwrapped even after two weeks!  Aflatoxin is extremely toxic;  it is made by mold.  Zearalenone is another very toxic substance found on grains and produced by mold.  In fact, zearalenone is the toxin that keeps the liver from clearing benzene from your body!  Bread goes moldy easily.  Don’t ever eat moldy food, whether it is fruit, breads or leftovers in the refrigerator.  Throw them out.  Buy a bread maker.  It can do everything, including baking the bread.  Use unbleached (unbrominated) flour ;  I never found aflatoxin or zearalenone in packaged flour.  And add ½ tsp. Vitamin C powder per loaf to help retard mold further.  It also helps the bread rise!

Do not toast your bread!  This makes 4,5 benzopyrene which inhibits benzene detoxification so that it accumulates in the first place.  Pan fry in butter to toast.

One big advantage of making your own bread, ice cream, and beverages is that you avoid the commercial machinery that stirs, pumps, kneads, holds and scoops it all.  All machinery requires regular lubrication, and “food-safe” lubricants are well defined by U.S. regulations.  They are petroleum products! 

Notice the mineral oil and petrolatum which are petroleum oil products.  How was it decided that they “may be safely used”?  Safe for the machinery, but not for you.  Petroleum products should not be in our food, not even in minutes amounts.  This is because there would always be tiny traces of benzene and other petrochemicals left in them.  These are not negligible even though test instruments can’t find them.  Even our best test instruments are very crude compared to our body’s ability to detect.  Benzene is very difficult to detect, costing thousands of dollars for a single test.  Manufacturers would resist such added expense.  Yet, benzene has brought us AIDS!  Wouldn’t it be wonderful if our lawmakers required only chemicals that didn’t show up in our immune systems to be used in manufacturing foods.  Lubricants would then be things like olive oil, beeswax and cornstarch.  And under “Limitations” would be “none”.


Cook your supper from scratch.  Emphasize fish for animal food, not beef, pork, turkey or chicken.  Do not grill, broil or barbercue (it makes benzopyrene); instead, fry, bake, poach or boil.  Don’t buy bread crumbs, use your own.  Don’t buy batter, make your own.  Use genuine eggs, not substitutes.  Wash your hands after handling raw eggs or meat.  Cook real potatoes, not instant varieties.  Always peel them so you can see potato fungus underneath and cut it away.  Make your own salad, not prepackaged or from a salad bar.  Make salad dressing out of olive oil, lemon juice, white distilled vinegar (not apple cider viegar which has aflatoxins) honey, salt and herbs to flavour.

If your digestion isn’t strong enough for raw vegetables or fruit, make juice.  Get a sturdy juicer and make your juice from any vegetable that is malonate free.  But avoid greens that have been sprayed in the grocery store to keep them fresh looking.  Shop for fruits and vegetables at small, local grocery shops that do not spray their produceThe spray contains petroleum products.  Add herb seasoning.  Make lemonade in the blender leaving it whole, but peeling it first with a sharp knife to remove the sprayed surface; then strain.  Scrub the lemon carefully first, just with water.  Lemon peel and seeds have limonene, useful for weight gain.  But don’t overdo it.  Use only one lemon a day.  Extract instructions are given in Recipes.

Make mashed potatoes from scratch – not box potatoes, nor chips nor French fries.   Box potatoes have added chemicals.  Chips and fries were made in chemical grease called “hydrogenated vegetable (or other) oil”.  There is a large amount of nickel in hydrogenated fats.  Fry your potatoes in butter, lard or olive oil.  Find butter that is not wrapped in foil and is not salted.  Salt your own butter, using pure salt.  Add salt to the butter while you’re boiling it;  this raises the temperature of boiling so the hardy bacteria, Rhizobium leguminosarum, are killed.  Butter should not have color added.  Even the annatto seed (a natural colorant) varieties tested positive on the Syncrometer to tartrazine – a yellow food dye!  Do not eat dairy products that list color as an ingredient.

Salt has aluminum in it to keep it from caking.  Test your salt for aluminum silicate.  Or buy pure sodium chloride that laboratories use.

Eat no meat that hasn’t been cooked as thoroughly as if it were pork.

Other animals are as parasitized as we are, full of flukes and worms and schistosomes in every imaginable stage, and since the blood carries many of these, would we not be eating these live parasites if we eat these animals in the raw state?  We have been taught to cook thoroughly any pork, fish or seafood.  Now we must cook thoroughly any beef, chicken or turkey.  It must be at cooking temperature (212°F or 100°C) for 20 minutes after salt has been added.  Freezing is not adequate.  Canned meats are safe from living parasites, but are not recommended due to added chemicals.

Of course, you are protecting yourself with a parasite killing maintenance program.  But killing a parasite AFTER it is IN your tissues will not keep you healthy; you must avoid parasites.

If you have been very ill, the best advice is to be a “seafood vegetarian” eating fish, eggs and dairy products to supply you with protein.


Drink 6 kinds of beverages:

v  milk

v  water

v  herb teas

v  malonate-free fruit juices

v  malonate-free vegetable juices

v  homemade (see Recipes)

This means getting off caffeine.  And if you are already fatigued, this means you might be even more fatigued for a short time.  You might have headaches from withdrawal, too.  But they will only last 10 days.  Mark your calendar and count off the days.  Headache medicine, like all medicine, is likely to have benzene pollution from the colorant used; avoid it.  For energy, to replace caffeine, take one arginine (500 mg) upon rising in the morning and before lunch.  Soon you won’t need it.

Cutting down on coffee, decaf, soda pop and powdered drinks won’t do.  You must be completely off.  They contain very toxic solvents due to the processing.

Although grain (drinking) alcohol is the recommended antiseptic for household use, that doesn’t mean you may safely drink it.  It is inadvisable to drink any form of alcohol at least until you are fully recovered (two years).  This is why black walnut hull tincture, which is 20-50% grain alcohol, is taken in a lukewarm beverage (to evaporate some of the alcohol) and followed by a dose of niacinamide.

Researchers have found even small amounts of alcohol, like three beers over a two day period, cause a ten-fold increase in the rate of HIV multiplication.  Alcohol also slows down the detoxification of benzene, allowing your levels to go higher.

  1. Milk:  2% or higher, drink three 8 oz. Glasses a day.  Homemade yogurt is fine.  Goat milk is better.  Start with ¼ cup and increase gradually, if you are not used to it.  If you do not drink milk because it gives you more mucous, switch to a different kind.  If you have other reactions, like diarrhea, try milk digestant tablets (available at health food stores).  Milk is too valuable to avoid:  there are many unwanted chemicals in most brands of milk, but it is solvent-free and very nutritious.  The only exception should be for serious symptoms, like colitis, bloating, flu or chronic diarrhea.  Do not use powdered milk; it is heavily polluted with solvents.  All milk should be sterilized, then cooled and vitamin C-ed.

Pasteurization is not sterilization.

Milk goes sour after the expiration date on the carton even when refrigerated and unopened.  Although souring isn’t caused by Salmonella or Shigella (other bacteria are responsible), my point is that it is obvious that milk isn’t sterile.

Boil milk for 10 seconds with a pinch of salt to kill Salmonellas and Shigellas.  It will also kill the tumor causing bacteria species, Clostridium and Rhizobium.  It only kills the Clostridium and Rhizobium varieties if salt is added when boiling because salt raises the boiling point.  Then refrigerate.  But what about the malonic acid in milk?  You must do one more thing.  Add vitamin C (1/8 tsp. per pint).  If your taste buds detect this or you are afraid the milk might curdle, add baking soda first (again 1/8 tsp. per pint).  If you are making yogurt, buttermilk or cottage cheese, you do not need baking soda.  Treat butter and whipping cream the same way.  Many people prefer the taste of such “treated” milk.  And many people can tolerate dairy products for the first time after making this change.

Of course, milk is not a plant food.  How does malonic acid get into milk?  I have preliminary evidence that tapeworm stages make malonic acid and killing these by boiling does nothing about the malonate already present.  Perhaps the vegetable matter of the feed brings it into the milk, too.  More research is needed here.

If you simply cannot tolerate dairy products, try making cottage cheese (see Recipes).  Separate the curds and whey.  Whey is a traditional, delicious beverage with all the calcium of milk in it.

There is no substitute for milk; calcium tablets are not satisfactory.  Vegetable matter, although high in calcium, does not give you available calcium either.  Eating fish can give you a lot of calcium, but it is in the tiny bones hidden in the fish.  Don’t try to remove them.  Canned salmon has a lot of calcium.  On a day that you eat fish, you would not need milk.  Goats’ milk is better for you than cows’ milk because it has beneficial factors in it that are similar to shark cartilage and speeds up your ability to make amino acids.  It needs to be boiled and vitamin C-ed, too.  Dairy products are too important to your recovery to abandon.

  1. Water:  2 pints.  Drink one pint upon rising in the morning, the other pint, in the afternoon sometime.  The cold water faucet may be bringing you cadmium, copper or lead, but it is safer than purchased water, which usually has solvents in it.  Let it run before using it.  Filters are rather useless because water pollution comes in surges.  A single surge of PCB contaminates your filter.  All the water you use after this surge is now polluted, so you will be getting it chronically, whereas the unfiltered water cleans up again after the surge passes.  Until you can test your own water for solvents, PCBs and metals, no expensive filter is worth the investment.  Even reverse osmosis water is polluted with thulium and ytterbium which must be coming from the filtration membrane.  An inexpensive carbon filter that is replaced every month may improve your tap water, though.  Plastic pitchers fitted with a carbon filter pack are available.  Never buy filters with silver or other chemicals, even if they are “just added to the carbon”.  If you have copper or galvanized pipes, switch to PVC to be safe from cadmium, copper and lead.  (See the section on Cleaning up the Environment)
  2. Herb tea:  fresh or bulk packaged if available.  If only tea bags are available, cut them open and dump out the tea.  Throw away the bag, it is full of antiseptic.  Buy a non-metal (bamboo is common) tea strainer.  Sweeten with confectioner’s sugar or honey.  Honey obtained from the bulk tank in a health food store never had solvent pollution.  Be careful not to buy foil packs of tea or tea blends.  Tea blends are mixtures of herb teas; these have solvents in them from the extracts used to improve flavour!
  3. Fruit juice:  fresh squeezed only.  Some stores make it while you wait.  If they freeze some of it, you could purchase the frozen containers.  Bottled fruit juices have traces of numerous solvents, as do the frozen concentrates, as do the refrigerated ones, don’t buy them.  You have to see it being made, but watch carefully: I recently went to a juice bar where they made everything fresh, before your very eyes.  And I saw them take the fruit right from the refrigerator and spray it with a special wash “to get rid of any pesticides”, then put a special detergent on it to clean off the wash!  So instead of getting traces of pesticide, I got traces of isopropyl alcohol!  Best of all, buy a juicer, peel the fruit and make your own juice (enough for a week – freeze it in half-pint used plastic bottles).  Try pineapple, pear, peach and add a bit of fresh lemon to each variety to give it more zip.
  4. Vegetable juice:  Buy a juice-maker.  Start with head lettuce and other broad-leafed greens.  Fine-leafed greens cannot be washed free of spray and regularly test positive for benzene!  If you cannot test for benzene, and are not sure if the greens have been sprayed, ozonate them.  Wash greens and place in a plastic bag.  Ozonate for 20 minutes.  Rinse again in water with a pinch of baking soda.  Drink ½ glass of vegetable juice a day.  After you are accustomed to this, add other vegetables to double the amount.  Use cabbage, cucumber, beet, pale zucchini, squash, anything malonate free.  But never anything with soft spots!  And peel everything that has a peel.  Add herbs and fruit for extra zest.  Then drink 1 cup a day.
  5. Homemade beverage.  If you will miss your coffee or decaf, try just plain hot water with whipping cream or lemon.  Sweeten with honey.  See Recipes for many more suggestions.


Sore Mouth Remedy

If your mouth is sore, or you get yeast infections, even unpolluted fruit juice is bad for you.  Thrush (Candida) and Herpes in your mouth are especially hard to get rid of.  Here is how to treat them:

For thrush:

a)       While your mouth is bleeding, treat with one drop of Lugol’s Iodine Solution (see Recipes) in one Tbs. water, enough to swish in your mouth, and swallow.  Do this at bedtime.

b)       If your mouth is not bleeding, put one drop of Lugol’s Iodine Solution right on your tongue, directly, at bedtime.

This will kill surface fungus.  But Candida grows right into your living cells, which of course you can’t kill.  The fungus will gradually die out as it rises to the surface due to stopping it’s growth.  It takes a month!  During this time follow these special dietary rules:

  1. Drink no fruit juice; it feeds yeast.  Even though the sugar is natural, yeast thrives on it, preventing you from clearing up thrush.
  2. Don’t eat ice cream or suck on candy for the same reason.  If you have thrush stay off sweets until it is gone.  Then test yourself on fresh sliced fruit (not juice) with cream and honey to see if you notice a recurrence.
  3. Use no alcohol.  Even Black Walnut Hull Tincture should be put in a lukewarm beverage to evaporate the alcohol.
  4. Don’t eat nuts, sunflower seeds, or toast if your mouth is bleeding.  Also avoid pineapple (too acidic) and highly salted foods.  As a mouthwash use milk or lysine powder in water.
  5. Don’t brush your teeth more often when your mouth is sore or bleeding.  Floss once a day, followed immediately by brushing with food grade hydrogen peroxide (see Sources).  Use three or four drops on your toothbrush.  It is very important to kill amoebas and all bacteria because they invade under the gum line and cause terrible tooth and bone loss.  In serious situations use several drops of white iodine (see Recipes) on a wet toothbrush.  Iodine also sterilizes the toothbrush which otherwise would infect you each day.   For details see Brushing Teeth, page 486.

For Herpes:

  1. Drink and eat nothing very hot or ice cold.  These trigger Herpes.
  2. Don’t eat any nuts.
  3. Take lysine (500 mg) five to ten capsules three times a day.  In the future, balance any arginine supplement with an equal amount of lysine.
  4. Take a cayenne capsule with each meal.
  5. Don’t tweeze hairs or bruise the skin around the mouth.

The real reason for getting thrush or Herpes is the low immunity of your mouth tissues.  The cause of this is metal and toxic plastic in dental ware.  Get them removed.

Food Preparation

Cook your food in glass, enamel, ceramic or microwavable pots and pans.  Throw away all metal ware, foil wrap, and metal-capped salt shakers since you will never use them again.  If you don’t plan to fry much (only one a week), you might keep the Teflontm or Silverstonetm coated fry-pan, otherwise get an enamel coated metal pan.  Stir and serve food with wood or plastic, not metal utensils.  If you have recurring urinary tract infections, you should reduce your metal contact even further;  eat with plastic cutlery.  Sturdy decorative plastic ware can be found in hardware and camping stores.  Don’t drink out of Styrofoam cups (styrene is toxic).  Don’t eat toast (many toasters spit tungsten all over your bread besides making benzopyrenes).  Choose baked goods sold in paper or microwavable pans, not aluminum.  Don’t run your drinking water through the freezer, fountain, or refrigerator.  Don’t heat your water in a coffee maker or metal tea kettle; use a saucepan.  Don’t use a plastic thermos jug – the plastic liner has lanthanides, which break up your RNA and DNA molecules.  The inside must be glass.

Why are we still using stainless steel cookware when it contains 18% chromium and 8% nickel?  Because it is rustproof and shiny and we can’t see any deterioration.  But all metal seeps!  Throw those metal pots away.

Many bacteria and yeast(!) varieties have a requirement for nickel so that their enzyme urease will work for them.  Urease attacks urea, present in all our body juices, and makes ammonia from it.  Ammonia is a utilizable nitrogen source (food) for bacteria and yeasts.  If our bodies weren’t polluted with nickel, many of our yeast invaders couldn’t grow!  Why do we take in nickel and supply our bacteria and yeast?  Nickel is in the soil, where bacteria and fungi belong, too.  But if we insist on keeping plenty of nickel in our tissues, we have only ourselves to blame for our invasion.

It is hard to believe that metals we handle every day in our coinage, food and beverage containers, body products, and home and garden products could be hazardous.  Yet this has been well studied.  The real question is how are most people able to handle these toxins without succumbing sooner?

Again, I want to emphasize that the amount and the form of the metal is very important.  For instance, zinc metal is carcinogenic (cancer producing).  However an appropriate dose of zinc sulphate is anti-carcinogenic.  Get your essential minerals from foods, not cookware.

Never, never drink or cook with the water from your hot water faucet.  If you have an electric hot water heater the heating element releases metal.  Even if you have a gas hot water heater, the heated water leaches metals from your pipes.  If your kitchen tap is the single lever type, make sure it is fully on cold.  Teach children this rule.

Food Guidelines

It is impossible to remember everything about every food, but in general do not buy foods that are highly processed.  Here are a few foods; see if you can guess whether they should be in your diet or not.


Yes, but not fancy varieties that have flavour listed in the ingredients, nor “day-old”, or “cholesterol-reduced” bread.


Yes in baked or cooked dishes only.  It must have no mold (throw it out if you see any).  Trim away the outside ¼ inch, in case petroleum products were used on the exterior.  Rotate brands.  Add vitamin C.


Only if cooked for 20 minutes at boiling point, as in soup, or canned (never prepare raw chicken yourself).

Wine with dinner


Peanut butter

Yes if all natural, but very thoroughly stir in ¼ tsp. vitamin C powder to remove aflatoxins.

Cottage cheese

Yes if sterilized by baking or cooking.  Add vitamin C.


Yes, but again, only if not flavoured with extracts (maple and vanilla are OK).


Yes, white rice if cooked in pressure cooker to kill bacteria.  Add vitamin C.


Yes, with homemade sauce (tomato free) and vitamin C.


No, it has artificial flavour and color.

Egg dishes

Yes, but not “imitation”, cholesterol-free or cholesterol-reduced varieties.


No, it has zearalenone, a mold toxin.

Fish, seafood


Soy foods (tofu)

No.  It’s the extensive processing that taints it.


Yes, if seasoned only with herbs (no bouillon cube) and malonate free.


Yes, if homemade.  Add vitamin C to recipe.

Rice cakes



Other guidelines are:  Choose brands with the shortest list of ingredients.  Alternate brands every time you shop.

If friends are cooking for you, give them a copy of these pages about the diet.  The support of your family and friends is very valuable to you, but don’t eat with their dishes (dish detergent is on them).  You can always eat off paper plates, use plastic cutlery and a plastic cup you wash yourself under the tap.  Keep a set of everything handy to take out with you.  Carry your own pure salt and vitamin C.  Your friends are not made ill by these pollutants – YOU ARE.  They can excrete them efficiently – YOU CAN’T.  They go to your thymus.

Because you cannot supervise restaurant chiefs, many normally safe foods should not be ordered.  Here is a list of things that are generally safe to order:

Pancakes, French toast, waffles

But ask your waiter to bring the syrup to boiling.  This kills mold spores.  Add vitamin C to any natural syrup.


Not scrambled – the added milk or cheese does not get sterilized, and not soft boiled – the white should be solid.

Hash browns

If lightly fried, not deep fried


Only if nothing else is available.  (It probably came in a can and was cooked in an aluminum pot.  Do not order soups made from items on the malonic list, like tomato soup or cream of celery.)

Vegetarian sandwiches

But no soy products, cheese or tomatoes

Baked or boiled potatoes

With olive oil, bring your own salt, don’t eat the skin if it was wrapped in foil or has black spots.

Cooked vegetables

Cauliflower, Brussels sprouts, beets, corn, squash, and so forth.

Vegetable salads

Don’t eat the croutons, bacon bits, and anything that doesn’t look fresh.

Vegetarian dishes

Especially Chinese food, but no soy ingredients.

Bread and biscuits

But not “cholesterol-free” varieties

Fish and seafood

Anything but deep fried (the oil may have benzene) is fine: baked, steamed, fish cakes with tartar sauce.

Fruit cup

With honey, no whipped cream.

Fruit pies, cobblers

But not with ice cream (it has not been sterilized and flavouring has benzene)

Lemon meringue pie

Indulge yourself!


The only beverages you should order in a restaurant are water and boiled milk (not just steaming).  Add the vitamin C yourself (just a pinch).  Herb teas are all right if they are single herbs, if you dump the bag, and make sure the hot water comes from a non-metal pot.

If you order food “to go”, ask the chef to line the metal or Styrofoam containers or cups with plastic wrap.  Clear plastic containers are OK, but do not store leftovers in them.


The Cure For All HIV & AIDS
Dr Hulda Regehr Clarke



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