BIOELECTRONICS
white blood cells you shouldn't use them, even if you can not
identify the exact toxin.
For a list of toxins and solvents I use, see page 571. To order
pure substances see Sources for “chemicals for testing.”
Making Organ Specimens........................................................
To test for toxic elements or parasites in a particular organ
such as the liver or skin, you will need either a fresh or frozen
sample of the organ or a prepared microscope slide of this organ.
Meat purchased from a grocery store, fresh or frozen, provides
you with a variety of organ specimens. Chicken, turkey, beef or
pork organs all give the same results. You may purchase chicken
gizzards for a sample of stomach, beef liver for liver, pork brains
for brain, beef steak for muscle, throat sweet breads for thymus,
tripe for stomach lining. Other organs may be ordered from a
meat packing plant.
Trim the marrow out of a bone slice to get bone marrow.
Scrub the bone slice with hot water to free it of marrow to get a
bone specimen. Choose a single piece of meat sample, rinse it
and place it in a plastic bag. You may freeze it. To make a dura-
ble unfrozen sample, cut a small piece, the size of a pea, and
place it in an amber glass bottle (½ oz.). Cover with two tsp.
filtered water and ¼ tsp. of grain alcohol (pure vodka will do) to
preserve it. These need not be refrigerated but if decay starts,
make a fresh specimen.
Pork brains from the grocery store may be dissected to give
you the different parts of the brain. Chicken livers often have an
attached gallbladder or piece of bile duct, giving you that extra
organ. Grocery store “lites” provides you with lung tissue. For
kidney, snip a piece off pork or beef kidney. Beef liver may
supply you with a blood sample, too. Always wash hands and
rinse with grain alcohol after handling raw meat.