TUMOR SHRINKING DIET
Unsaturated Fat Risks
Acrylic acid is a small bit of unsaturated fat. It is also a bit
of polymer prepared by industry. Unsaturated fats have several
double bonds in their molecular structure. We have been told
they are good for us nutritionally. Consequently, we have been
frying our foods in corn oil, canola oil, safflower and a host of
new oils, instead of the old fashioned butter, lard, chicken fat
and olive oil. We were not told that heat can disintegrate the
unsaturated oils, leaving bits of acrylic acid that our bodies do
not digest but instead escape from the intestine to enter our tis-
sues and disturb DNA production.
In fact, the corn oil, canola oil, cottonseed oil on the grocery
shelves, even before they are used to fry, contained acrylate
molecules, according to the Syncrometer. This included the
“cold pressed” varieties. Only olive oil and coconut oil, both
fairly saturated, did not. Frying food to near-blackness with
butter, lard, olive oil or coconut oil did not produce acrylates
either. But microwaving coconut oil did , whereas microwaving
did not make acrylate out of butter, lard or olive oil.
The more unsaturated the oil, the more easily it is broken up
into acrylate bits, it seems.
Acrylic acid is detoxified in the body by adding methyl
groups. The Syncrometer detects methylmethacrylate (the same
as your denture plastic!) at the same locations as acrylic acid is
found. Some acrylic acid is metabolized to malonic acid! Acry-
lates are dangerous molecules. Even the IARC concluded there
is “sufficient” evidence for the carcinogenicity of ethylacrylate
(similar to methacrylate) in animals.
Quick and easy Rules for baking and frying without making
acrylic acid are given in Food Rules.
Don’t Eat Moldy Food
Moldy food pervades the normal diet in “civilized” coun-
tries. As any food is stored, mold invades because mold spores