Dr. Maxwell Nartey
Professor of Symptometric Science, American School of Symptometry, NFP
World Center for Health Education and Scientific Enlightenment
Eggs are on the menu in many homes, restaurants, and hotels. People like them because they are protein foods that are easy to prepare. The question is, are they also easy to digest without leaving metabolites in the blood?
What do people know about eggs other than being a protein food? Nothing. Eggs are foods and food gives energy.
To play fair, I will allow those who want to remain oblivious to the downside of eggs to continue to enjoy themselves while those who want to know the total truth about eggs are given the opportunity to satisfy their heart’s desire with this article.
I started investigating eggs in 2001 when eczema, wheal, and psoriasis that I had cured recurred in the egg eaters. There are eggs in fried rice, certain noodles, ice cream, and chocolate, and people eat scrambled eggs or boiled eggs.
The question is, what is in eggs that, after digestion, the skin absorbs? What is in eggs which, after digestion, damages DNA? Here is what chromatography found.
The following are in all the eggs I tested (duck eggs, turkey eggs, chicken eggs, and turtle eggs):
- Cholesterol
- Nutrients (sulfur, mineral electrolytes, non-mineral electrolytes, etc.)
- Salmonella
- Resources (water, heat, electricity, and salts)
- Saturated fat and oil
- Phosphoprotein
- Lutein
- Viruses
- Xanthophyll (C40 H56 O2)
- Albumen and
- Avidin
Let me begin with cholesterol.
Cholesterol
Egg cholesterol is not Phyto cholesterol aka plant cholesterol. It is because it is mixed with xanthophyll that after boiling it, or after frying or sautéing it, it becomes oxysterol.
Oxysterol is the kind of cholesterol that our body’s acids cannot dissolve quickly. If a person does not eat eggs in a month, their body’s acids will begin to dissolve oxysterol. However, if they continue to eat eggs, they will have a cholesterol problem, and their blood test will confirm it.
What does having a cholesterol problem mean? It means their liver cannot convert oxysterol to HDL (high-density lipoprotein) aka good cholesterol. As a result, their LDL (low-density lipoprotein) will be high.
HDL must be in the plasma membrane of every cell so that nutrients and resources can get into the cells and wastes can exit the cells. If nutrients and resources cannot get into the cells and wastes cannot get out, the cell will be on lockdown.
Wheal, psoriasis, eczema, skin rash, hives, etc. occur only in the cells that are on lockdown. Hence, the connection between eating eggs and skin diseases such as extremely dry skin, itchy skin, flaky skin, and flaccid skin. There is always a connection between the foods we eat and the diseases we have, and symptometric science has a term for it. It is called correlation diagnosis.
Saturated fat
Saturated fat is a mixture of dense fatty acids. It is because it is dense and loaded with a lot of double bonds which are saturated with carbon atoms that it moves too slowly, and this is not good for a person who wants to be healthy and remain healthy. Eventually, saturated fat will grind to a halt and cause stasis (lack of movement).
Every essential in circulation must move fast, meaning at the speed of light (185,000 miles per second). Saturated fat will cause drag, thereby compelling the cells to divide too slowly, and causing cell repair to be done too slowly. This is a violation of Newton’s first and second laws of physics (motion).
Just imagine a person who eats eggs, eats bread and butter, or potatoes with margarine, and finally eats nuts full of saturated fat as snacks. Will circulation be fast or slow in such a person? Obviously, circulation will be slow, and so will signal transmission.
Have you heard of people who complain that their leg is heavy, or their arm is heavy? Have you heard of people who complain that their leg is numb, their foot is numb, their toes are numb, or their fingers are numb? There is always a connection between what a person eats and their complaints.
Phosphoprotein
Phosphoprotein is a terrible mixture of phosphorus and protein. All eggs have phosphoproteins. The phosphoprotein in eggs is called ovalbumin.
Phosphoprotein is DNA’s worst enemy because it destroys three of the amino acids that form its structure. The amino acids that it destroys are called tyrosine, serine, and threonine.
Unfortunately, the amino acids that phosphoproteins destroy are not in foods. It is our liver that must produce enzymes to convert the amino acid called phenylalanine to tyrosine. This allows nucleases to add tyrosine to the other amino acids to produce a nucleotide.
Can a person with liver cancer, liver cirrhosis, or severe hepatitis produce liver enzymes to convert phenylalanine to tyrosine for their DNA? I doubt it. If such a person eats eggs, they will not be around for too long.
These are the scientific facts about eggs that people do not have. Thanks to symptometric science, they are now available for immediate use or for further lab research.
Viruses
Why do viruses often attack and live in poultry, and from the poultry droppings, they become airborne to infect humans and animals? The answer is that the sulfur that is in the poultry’s small intestine is extremely nourishing.
Therefore, if salmonellas can live and reproduce in the chicken and turkey’s small intestine, why can’t viruses? What is good for the goose is also good for the gander.
Vaccines
Why are vaccines cultured in eggs? Eggs have all the growth factors for the rapid reproduction of viruses and bacteria. Therefore, producing a vaccine in a laboratory gives the researcher the best opportunity to test the efficacy of the vaccine.
Avidin
Avidin is the protein that blocks the integration of biotin into every human enzyme, and it is in egg white. Every enzyme must have a B vitamin cofactor and biotin ranks among the best cofactors for enzyme production.
What is biotin used for? The skin, the hair, and the nails will not be healthy without biotin. Also, the pituitary gland will not produce the lipotropic hormone to split fat without biotin, and the pancreas and the small intestine will not produce lipase to digest fats and oils without biotin.
Finally, DNA will not integrate amino acids into its double helix without biotin. Can our cells use supplemental biotin that is sold in nutrition stores as cofactors? Man-made biotin is too much of poor quality. Our colon bacteria manufacture the best biotin.
Do you know the underlying cause of vitiligo when a person loses a patch of their natural skin color on their thigh, shoulder, face, etc.? Here is what happened.
Ovalbumin eliminated tyrosine from the DNA in their melanocytes, while avidin blocked the integration of biotin into the enzymes called kinase and cyclin that divide the melanocytes in the affected areas. This is the underlying cause of vitiligo which may take years to occur.
Some egg lovers may not have vitiligo, but they have dry skin, itchy skin, eczema, psoriasis, easy bruising, etc. These indicate unhealthy skin.
The point is, to be healthy, and stay healthy on this toxic and predatory planet, one must be super smart, not just intelligent. There are boobytraps everywhere. It is only symptometric science that is pointing out where they are.
Lutein and Xanthophyll
They are one and the same judging by their chemical formula (C40 H56 O2). However, I must emphasize that a lot of the sulfur in the egg comes from lutein, the yellow color of the yolk. The yolk is packed with cholesterol, saturated fat, phosphoprotein, nutrients, and resources. Also, it is acidic at a pH of 6.0.
Albumen
Egg white is technically called albumen. It should not be confused with the body essential called albumin that the liver produces to transport hormones.
Albumen is alkaline at a pH of 7.5. It does not have saturated fat, but it has some ovalbumin. It is the main protein component of the egg, which is a small portion of the entire egg.
Considering the above, is eating egg white better than eating the yolk? It depends on the ailments of a person or what they want to achieve. If they are already suffering from the consequences of alkalosis, why eat egg white? There are many other sources of protein. The question is, why eat eggs? No one tied us to a tradition or a culture that hurts our DNA.
Salmonella
Salmonella Enteritidis lives in the small intestine of cattle and poultry. It feeds on the sulfur in eggs and in the small intestine. The other salmonellas that feed on carbon and sulfur include Salmonella Typhimurium and salmonella Dublin. Therefore, contaminated eggs could make a person susceptible to salmonellosis.
Additionally, salmonella causes typhoid fever. Finally, it destroys the red blood cells and removes stercobilin from the stool to make the stool black. I have reversed black menses in many women who were menstruating black blood. It turned out that contaminated eggs were often on their menu.
People eat eggs as a matter of convenience because eggs can be fried in minutes, whereas it takes hours to prepare and cook chicken or turkey. Also, there is a protein in cooked chicken and turkey. Why insist on eating the protein in eggs? Protein is protein because every protein consists of amino acids, the building blocks of protein. One protein is not better than another.
A wise person will make an informed choice if they have all the facts about a subject. The verifiable facts about eggs have now been provided.
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