Dr. Maxwell Nartey
Professor of Symptometric Science, American School of Symptometry, NFP
World Center for Health Education and Scientific Enlightenment
When spinach is cooked, eaten, and digested it still produces oxalate stones, much less when eaten raw. Even after the medical procedure called lithotripsy is used to smash kidney stones into smithereens, the sand left behind is so tough to remove that it won’t dissolve after drinking seven liters of water. The person who underwent lithotripsy has to come to Symptometry for sand ionization for two to three months before sand will stop showing up in their urine, vagina, and anus.
I have had to ionize sand from children between 3 and 4 years old because they screamed in pain and cried before passing urine. If Symptometry had not existed, what would have happened to these children?
Many women and men cannot empty their bladders entirely. Some urine still remains in their bladders because bladder gravel, pebbles, sand, or calculi from eating spinach shifted to block the flow of urine. Then, when they sit down, cough, laugh, or sneeze, their underwear would be wet because the rest of the urine was finally being released.
Why men and women are catheterized
If concretions are not ionized, there will come a time when the person will not be able to urinate again. All individuals who have been catheterized have dealt with bladder concretions for years, but because they did not come to Symptometry to have them ionized, they have now been catheterized for the rest of their lives.
Downside of catheterization
Catheterization causes susceptibility to repeated blood infections. Eventually, the person who was catheterized will die of septicemia or toxemia (blood poisoning) because poisoned blood will flow to the heart, and the heart will pump poisoned blood back to the organs, membranes, glands, and tissues. This back and forth will continue until blood poisoning becomes intolerable.
The stone problem
Many individuals cannot bring themselves to imagine that certain plants turn into stones or cause the production of stones in our organs. Spinach is the worst stone-producing vegetable on planet Earth.
Oxalate stones are not only obstructive. They are also delicious growth factors for the bacteria that cause chronic UTI (urinary tract infection), chronic cystitis (inflammation of the bladder), vasculitis (inflammation of the blood vessels), urethritis (inflammation of the urethra with pain), and hematuria (blood in urine).
Countless individuals are currently on dialysis or have CKD (chronic kidney disease) because they ate spinach.
Is spinach the only stone-producing vegetable? No. Rice bran, rhubarb, buckwheat, almonds, almond milk, and miso (fermented soy) also produce stones after digestion.
The manufacturers of dialysis machines are happy they are in business, and their business keeps booming year after year because people know very little or nothing about the stone-producing vegetables. It is time to tell the total truth about greens so that the health-conscious ones among us can stop the bad habit of eating stone-producing vegetables.
I had to deconstruct greens in the chromatographic laboratory in order to uncover the truth about many greens. Have nutritionists spent time in a chromatographic laboratory deconstructing spinach, leeks, celery, kale, Bok Choy, cabbage, lettuce, etc.? No, they have not, and yet they promote eating fruits and vegetables because “They are good for you”. No, buyer beware.
The boobytraps in greens
People were raised on the notion that eating greens is a healthy habit because greens have vitamins and minerals, and the human body needs a fresh supply of vitamins and minerals every day. Here is what people were not told.
Greens are laced with many boobytraps. Unless the person acquires the skill to cook the safest greens scientifically, eating greens is not worth it.
As humans, we differ from herbivorous animals like cattle, donkeys, and horses, as well as defoliators like giraffes, goats, and sheep. While some primates can live up to 20 years due to their fruit and plant-based diet, and elephants can live for over 40 years thanks to their varied diet of salt, clay, fruits, root crops, and leaves, most other herbivores and defoliators cannot live beyond 20 years. Here is why.
Some herbivores and defoliators produce a lot of the enzymes called cellulase and phytase. Others cannot produce these enzymes in large numbers because of their species.
The roles of cellulase and phytase
Cellulase breaks down cellulose to release fiber, plant protein, oil, fat, starch, and sugars while phytase releases minerals, non-heme iron, salts, vitamins, and amino acids from the plants that were grazed.
Fiber encases tensile strength and elastin for flexibility and resilience. Also, it enables the plant to produce a reinforced coarse bark and a resilient root network to defy storms, hurricanes, and strong winds. It is this defiance or resilience that allows the plant to survive for hundreds of years if not thousands.
Ferredoxin
Herbivores and defoliators produce the enzyme called ferredoxin. Humans do not produce ferredoxin.
Ferredoxin is the enzyme that speeds up the conversion of non-heme iron in leaves and grass to heme iron. This makes animals valuable and indispensable intermediaries between plants and humans. It is because humans cannot produce heme iron that they must eat meat and fish for heme iron.
Poultry (chicken, ostrich, guinea fowl, etc.) does not feed on grass and leaves. It feeds on grains, worms, and seeds. Since it does not produce ferredoxin to convert the cellulose in grains and seeds to heme iron, it does not have heme iron.
However, there is a special cooking method that facilitates the conversion of non-heme iron in poultry to heme iron. If the person who eats chicken, ostrich, or turkey does not use this cooking method, they will not have heme iron. As a result, they will be anemic or borderline anemic.
The trait of sickle cell anemia or full-blown sickle cell anemia is common among individuals who, in addition to poor cell nourishment during the gestation period, did not have enough heme iron.
Difference between heme iron and non-heme iron
The distinction between heme iron and non-heme iron is extremely important because it clears the confusion between animals that feed on raw leaves or grass and produce ferredoxin and humans that do not produce ferredoxin. Why eat uncooked leaves if we do not produce ferredoxin?
The disease factor
Many individuals avoid eating fish and certain land animals because they have diseases. They are right. All land animals and sea creatures have diseases. Unfortunately, vegetarians and vegans fail to realize that crops do also have diseases. Now, what are they going to do? Will they also avoid eating vegetables?
What is worse is, plant diseases that graft themselves upon human tissues and organs are so tough to remove or neutralize that eating meat, fish, or vegetables makes no difference. Regardless of what we eat, we will be sick unless we learn how to prepare and cook fish, meat, and vegetables scientifically.
The big mistake
Many of our ancestors made a serious mistake by eating mostly plant-based foods, and some of them even ate vegetables without cooking them because they were emulating animals. We are not animals. We are humans. How can an animal be a role model for a human being?
Humans must eat the food sources of heme iron so that they can produce ferriheme.
From heme iron to ferriheme
Ferriheme enables the stem cells in our red bone marrow to produce high-quality and resilient red blood cells and hemoglobin in sufficient numbers. Hemoglobin circulates oxygen.
Resilient red blood cells will never be deformed, and they will never be too small or too large. They will always have their normal shape and form, and they will be replaced every 120 days.
Herbivores and defoliators produce ferredoxin to convert non-heme iron to heme iron. Human cells must convert heme iron to ferriheme. Therefore, humans are not animals, but we need the flesh of certain animals because of what they have for us (heme iron).
Carrot diseases
Carrot juice, carrot cake, vegetable salads with fresh carrots, carrot snacks, etc. are good examples of creative ways to eat carrots. Here is my question.
Do carrot eaters produce liver enzymes to convert beta-carotene and carrot lycopene to vitamin A? How can a person who has liver disease and eats carrots not feel worse? Are we rabbits?
For example, rabbits feed on raw carrots because they produce the enzymes that destroy the bacteria and viruses that cause carrot diseases, and at the same time, have a fast metabolism that converts beta carotene to vitamin A in 30 minutes or less. This is why after 30 minutes rabbits are hungry again and look for more carrots. We do not produce rabbit enzymes because we are not rabbits.
Since we are humans, the carrots we eat must be cooked after removing the carrot diseases such as cavity spots, aster yellows, black root rot, common scab, white mold, and lateral root dieback. Some of these diseases are inside the carrots. How can they be removed or neutralized? Food for thought.
Failing to remove the carrot diseases and eating carrots raw will allow carrot diseases to graft themselves upon the liver, colons, throat, lungs, etc. of the carrot eater.
Nut diseases and poisons
People never knew that nuts have diseases or cause diseases. Aflatoxin, the fungus that causes cancer or chronic diseases lives in nuts.
Squirrels feed on nuts and chipmunks also feed on nuts in addition to seeds, and berries.
In addition to Aflatoxin, nuts and seeds have a poison called hydrocyanic acid aka prussic acid, and another poison called benzaldehyde. Then, nuts have saturated fat, oil, starch, sugars, minerals, amino acids, and vitamins.
Squirrels and chipmunks are not fat because they produce enzymes that destroy microbes and digest saturated fat efficiently without leaving a single fat globule in their tissues or organs.
Do the humans who eat nuts produce the enzymes that squirrels and chipmunks produce? No, they do not. Why eat nuts?
The drops of lipase, lipotropic hormone, and emulsification enzymes that our pancreas, pituitary gland, small intestine, and liver release to digest saturated fat while eating nuts are so small that the totality of the saturated fat will not be digested, leaving fat globules floating in our blood.
Fat globules in the retina will cause retinal disorders leading to blindness. Also, fat globules may cause acne, cystic acne, cysts, and fatty degeneration of the liver, kidneys, and heart.
We as humans need lipids, but the lipids we need must come from the recommended cooking oil so that our liver can use them to produce good cholesterol. Many hormones are produced with good cholesterol. Hence, the importance of consuming good lipids.
Koalas
Another example of an animal that feeds on poison but is not affected by it is the koala. Koalas feed on eucalyptus. Eucalyptus has a lot of cyanide, a poison, but koalas do not die after feeding on eucalyptus. Why? They produce thiosulfate transferase, the enzyme that detoxifies cyanide and turns the carbon and nitrogen in cyanide into energy.
Humans do not produce thiosulfate transferase. We get our energy from glucose, but koalas get most of their energy from cyanide (carbon and nitrogen) after detoxifying it.
The other creatures that feed on eucalyptus are the Southern greater glider, Common wombat, and Common ringtail possum.
Do humans produce enzymes to thoroughly digest cyanide? No, we do not. Why eat cyanide-laden foods?
Those who eat cyanide-laden foods such as plums, pears, apricots, lima beans, and corn will not die in a week or month, but their immunity will be compromised, thereby making them vulnerable to viral infection, bacterial infection, protozoan infection, and fungal infection. Then, many of their enzymes will be denatured.
Our ancestors were hunters and gatherers, but they were all sick and they had a short life expectancy because they ate raw food. Why repeat their mistakes or emulate their example?
Vegetable diseases
All greens have fungal diseases, bacterial diseases, viral diseases, and protozoan diseases. Even though herbivores and defoliators produce enzymes to digest grass, the toxins in their blood keep eating away their brains so badly that they can hardly make the right decisions and use their intuition. This is why confusion and disorientation make them easily fall prey to predators.
Every defoliator and herbivore is sick because it feeds on grass or leaves, and the predators such as snakes, lions, tigers, etc. that feed on the sick animals will also be sick.
What exactly are in the green leaves that people eat?
Chromatographic revelation
Chromatographic deconstruction and analysis show that edible leaves have the following:
- Ferulic acid
- Ammonia
- Chlorophyll
- Auxin
- Porphyrin
- Oxalic acid
- Cytokinin
- Allantoin
Let me discuss each one individually to show how unsafe it is to eat certain vegetables.
Ferulic acid
Every leaf produces ferulic acid to harness UV rays from the sun and pull water, minerals, amino acids, salt, and vitamins from the soil to produce food for the plant through the chemical process called photosynthesis. This acid will not dissolve unless intense heat from fire breaks its hydrogen bonds.
Therefore, a person who eats raw kale, spinach, leeks, etc. will have ferulic acid in their blood. It will bind to uric acid to make gout a difficult concretion to get rid of.
Ammonia
All leaves produce ammonia, a poison. Every poison denatures enzymes. Can DNA polymerase repair fragmented DNA after ammonia has denatured it? No, it cannot. Ammonia must first be neutralized. Can kinase and cyclin divide a cell after ammonia has denatured them? No, they cannot. Ammonia must first be neutralized.
Since no brain essential, cell essential, or body essential can be produced without enzymes, denaturing enzymes that are critical to cellular health makes ammonia a complete health hazard.
Plants produce ammonia to protect their factories called cells. Ammonia is in every leaf for a reason, and this reason is to make the animal that feeds on it sick, disoriented, and become easy prey to other animals, bacteria, viruses, protozoa, and fungi.
Therefore, if a person wants to eat edible leaves, they must devise a method to cook them so that ammonia does not poison them and others in the family.
Chlorophyll
Chlorophyll is a magnesium complex, but unlike the consumable magnesium that is on the market, this magnesium complex is laced with a poison called porphyrin.
Porphyrin does exactly what ammonia does, meaning it denatures enzymes. Why make chlorophyll powder and add water to it and drink it as liquid chlorophyll? Why take chlorophyll tablets or capsules? This amounts to self-poisoning.
Also, porphyrin affects heme biosynthesis, which in turn affects the production of high-quality hemoglobin, myoglobin, and cytochromes.
Therefore, associating greens with health is the gravest mistake mankind should stop making. Greens are full of boobytraps.
Plants get energy directly from the sun, and they have vacuoles to store energy for future use in the same manner that humans have ATP (adenosine triphosphate) to store energy. Also, it is important to emphasize that plants use magnesium as an electrolyte, not to produce energy. Therefore, it makes no sense to get energy from chlorophyll.
Raw leaf eaters will suffer from porphyrinemia (the presence of porphyrin in plasma or serum) or porphyrinuria (excretion of porphyrin through urine). No person who has porphyrin will ever be healthy. This now explains why raw leaf eaters are chronically ill, and they have a short life expectancy.
If a person cannot digest meat, fish, or poultry, they should contact Symptometry for remedial action instead of subscribing to questionable lifestyles.
The vegetarian problem
Many Indians are cultural vegetarians because they were born into vegetarianism. As a result, their genes keep releasing the blueprint to produce essentials for a vegetarian system.
It is the midstream vegetarians who have a lot of health problems because they were not born with vegetarian genes.
Midstream vegetarians are individuals who became vegetarians because they could no longer digest meat. The truth which they were never told is, they stopped producing pepsin, trypsin, chymotrypsin, and carboxypeptidase to thoroughly digest meat. If they had kept producing meat-digesting enzymes, they would never have had meat sitting in their stomachs undigested for 3 hours.
Meat must be cooked in a special manner so that all the animal hormones, cholesterol, and microbes are destroyed, and all amino acids, minerals, and vitamins are released to nourish the cells of the meat eater. It is such meats that require only a tiny drop of each enzyme to thoroughly digest them, without leaving a single protein residue in the blood.
Now, back to the natural chemicals that are found in greens.
Auxin
Auxin regulates the growth of plants as cells divide. It helps the plant cell to self-regulate, self-protect, self-preserve, and self-perpetuate. In a person who eats cabbage, lettuce, raw spinach, kale, chard, etc., auxin will make tumors, carcinoids, and mass grow bigger.
Cytokinin
Cytokinin also regulates the growth of plants as cells divide. Here comes the question. Why do plants live longer than humans? The answer is they are stationary and have two regulators of cell division (auxin and cytokinin). Then, they have alexin. We are mobile and we have a hypothalamus that will malfunction if we do not maintain it. These are not enough to keep us living for 300 years.
Alexin
Alexin is the alkaloid that wards off the disease that would kill the plant. Therefore, it is alexin that keeps prolonging the plant’s life through self-perpetuation for two to three thousand years until severe soil demineralization and weak self-defense end the plant’s life.
Fire can destroy a plant species, but the species will rebound with the first rains. This is because they have genes that never stop producing alexin, auxin, and cytokinin.
Allantoin
Allantoin is an alkaloid for self-healing. It helps the plant, not humans to heal. In humans, allantoin will cause a disease unless the vegetable is prepared and cooked in a special manner.
Therefore, individuals who eat greens must be extremely careful about the greens they eat. The rule of thumb is that no vegetable should be eaten raw. It would be insane to eat a vegetable raw especially since plants do also have diseases.
For example, a tumor can be surgically removed, but cytokinin and auxin that are now in the person would make it grow again and bigger.
Simply put, nutritionists have not disclosed all the facts about vegetables. However, Symptometric science has provided us with a greater understanding of greens than ever before.
The good news is, Symptometry has an updated list of the safest greens to cook and eat scientifically. They are safe because they do not produce stones after digestion, and their auxins, cytokinin, allantoin, and alexin are dead after scientific cooking.
Also, scientific cooking allowed ammonia to escape and porphyrin to be destroyed. There is more to a vegetable than lycopene, antioxidants, calories, and other hoopla that nutritionists focus on.
© Copyright 2023, The American School of Symptometry, NFP. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without the written permission of The American School of Symptometry, NFP. Library of Congress copyright number Txu 1-621-370, Washington D.C.
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