BAD COOKING MAKES PEOPLE SICK

Dr. Maxwell Nartey

Founding Professor of Symptometric Science

American School of Symptometry, NFP

Scientific cooking

Most people are sick because they don’t cook and eat scientifically.

Open-lid cooking of greens in an old aluminum pot to vaporize ammonia and phytol, slow cooking poisonous foods and vegetables like peppers, carrots, etc. for three to four hours to make them harmless and nutritious, limiting the consumption of starchy foods, avoiding chocolate, eggs, vanilla, cheese, cyanide foods, and dairy, limiting fat consumption, and cooking meat and poultry for at least six hours are highly recommended. Why? They are extremely scientific. Why are they scientific?

They reduce arterial tension, prevent stroke, diabetes, high blood pressure, hyperlipidemia, aneurysms, atherosclerosis, ammonia poisoning, etc., increase energy, and enhance bowel movement. Reducing arterial tension increases capillary filtration force, strength, power, and speed, which our cells need to produce essentials. This is what makes a healthy lifestyle and cooking habit the best.

Fast food and raw food are considered the worst lifestyles ever because, regardless, people will get sick and must consult physicians when sick. What will physicians prescribe? Alkyl, to make them sicker.

Every person who has hypertension has been eating starch preservatives for decades. Why?

Starch itself is not the problem, but the preservatives are. The preservatives in flour include:

1. Calcium propionate
2. Sodium benzoate
3. Tricalcium phosphate
4. Potassium bromate
5. Azodicarbonamide
6. Other phosphates such as sodium phosphates, potassium phosphates, and calcium phosphates

Therefore, any person who eats bread will ingest 2, 3, or 4 of the above. Can they neutralize them? No, they can’t, explaining why they will be bloated, gassy, and exhausted after the meal.

FDA regulations insist that milled wheat, sorghum, barley, corn, etc., turned into flour and harvested starch crops, have preservatives. Why? To extend shelf life, inhibit mold and bacterial growth, serve as the flour’s anticaking agents, and dough conditioners and strengtheners. This explains why flour does not deteriorate after 9 months in a warehouse.

The US Department of Agriculture requires corn farmers to spray corn with:

1. Bifenthrin
2. Carbaryl
3. Cyhalothrin
4. Emamectin benzoate because they are effective in killing corn rootworm, earworm, and fall armyworm.

Do you know what you are eating in addition to corn on the cob? You are also eating pesticides. Do you understand why diabetes is on the rise? It is not just corn that makes people sick. Undigested pesticides in the blood also cause all kinds of symptoms and diseases without physicians knowing anything about the source of the disease they are treating with alkyl.

The US Department of Agriculture requires soybean farmers to spray soybeans with:

1. Pyrethroids to kill the soybean Aphids
2. Bifenthrin to kill bean leaf beetles, spider mites, and stink bugs
3. Alpha and zeta cypermethrin to kill grasshoppers and Japanese beetles

Heat-resistant soy pesticides are notorious for shutting down the glands to cause hormonal imbalance, such as low testosterone, low or high estrogen, low progesterone, hypothyroidism or hyperthyroidism, small breasts, short cervix, large breasts, no menses, spotting, menses twice a month, heavy menses, etc.

Is estrogen-replacement therapy necessary? Does the woman eat soy sauce or soy food? Do you know why women miscarry? When was the last time the woman ate soy?

Regarding wheat, the US Department of Agriculture requires wheat farmers to spray wheat farms with:

1. Pyrethroids such as Silencer, Warrior II, and Mustang Max
2. Organophosphates such as Lorsban and Dimethoate

Here is what else these preservatives and insecticides do to the starchy crop that people have for breakfast or turn into flour to bake bread, doughnuts, croissants, cakes, etc.

They make gluten, glutenin, and glutelin in starchy foods so problematic that all three entangle the arteries. The entanglement is so severe that gluten becomes tense, causing capillary collapse, celiac disease, numbness, tingling, difficulty breathing, muscle knots, chest tightness, bloating, feeling exhausted after a meal and needing to take a nap, swellings, Marfan’s syndrome, vascular rupture, internal bleeding, aneurysms, vasculitis, high blood pressure, etc.

Is starch from cassava, corn, and tapioca better? No. It is a disaster waiting to happen. Add bread to this starchy food, and heart failure will be inevitable. Nothing entangles muscle and nerve fibers more than gluten, but physicians will use alkyl to treat the symptoms, leaving the preservative or the pesticide in the person. How terrible!!!

For years, keto diet promoters have blamed starch for being the villain when the real villains are starch preservatives.

What should people eat?

What a great question! Potatoes and tomatoes have a poison called solanine. Poison is poison, but people cook tomatoes and spend only 2 hours making tomato stew. Chromatography tests show that solanine is still alive after 2 hours of cooking tomatoes. For how long should the tomato stew be on the fire to completely neutralize solanine? Go figure.

For how long should potatoes be boiled to neutralize solanine? Go figure. Is solanine in French fries? Go figure. People have been poisoning themselves and becoming addicted to all kinds of bad habits, and they go to a physician or psychiatrist for treatment. What can they do? Good luck!!!

Rice is the preferred starchy food in small amounts, even though it contains arsenic. However, rice noodles, wheat noodles, and vegetable soup with well-cooked meat are excellent combinations to prevent many diseases. Symptometry must assist in producing digestive and ancillary enzymes. Otherwise, healthy living will be a formidable challenge.

Bad cooks

There is no shortage of bad cooks in the world. Most of them are mothers, aunties, and now loved ones. Is it their fault? They were assured that it was the best way to cook, and accepted it. Now, they are poisoning people and themselves.

Most people learned to cook from their mothers, who cooked incorrectly. Our loving mothers think they are excellent cooks. It turns out that they are not. Why? Most of them don’t cook scientifically, ending up poisoning themselves, us, and guests.

I was a complete dummy when I lived with my mother, but became extremely intelligent after I left her home and changed my diet. Truthfully, when I returned to visit, I did not eat her food, and she wondered why. She was only 71 years old when she died of heart failure after being on high blood pressure drugs for 31 years. The drugs never cured her, but she died taking them religiously at 8:30 every morning. What a shame!!! 31 years.

I am sharing these details about scientific cooking so that people stop allowing themselves to follow culture blindly. The best advice is to follow science instead of culture, tradition, and respect for the elderly, which is well-entrenched in traditions.

All my aunts, mother, and uncles had high blood pressure and died of massive heart attacks or heart failure. Is this disease genetic? Physicians contend that it is. Symptometry vehemently disagrees.

Why blame genetics on diseases when the cooking habits are horrible? People don’t know how to cook. Face the facts. I am extremely selective of what I eat to prevent poisoning. Who cooked the food I am about to eat? Is the person aware of scientific cooking? If not, I will starve for a day or two under compulsory fasting.

Sickle cell

How can a person have sickle cell anemia, a protein disease? This is my question, and here are the verifiable facts.

Ankyrin and spectrin are the two proteins that maintain the correct shape of red blood cells. How horrible is it for the cook to cook proteins, so muscle proteins are unavailable for the red blood cells? Many hereditary diseases result from 1) terrible cultural cooking habits passed down to parents by great-grandmothers and ancestors, and 2) alkylation by physicians.

A sickle cell patient who takes pharmaceutical drugs will never recover. Unfortunately, they are tied at the hip to the physician because they are on disability and receive a monthly disability check from the government. How sad!!!

Thalassemia and sickle cell anemia are common in Mediterraneans and Africans, and intermarriage, now called blending. Why? Because of how people cook. They are terrible cooks.

Red blood cells become crooked (sickle) only if the person’s stomach can’t produce enough pepsin and protease, the pancreas can’t produce carboxypeptidase, trypsin, and chymotrypsin, and the cells can’t produce peptidase to convert peptides to spectrin and ankyrin.

I remember attending a seminar where the physician claimed that sickle cell anemia is a genetic disease common among Africans and people of African descent around the globe. I shook my head in disbelief and allowed her error to fly because I did not want to torpedo her seminar and embarrass her. What a blunder!!!

The problem is not the food but the person who cooks it. Is the person aware of pesticides in the crop and preservatives in the food? Our loving mothers had no clue what else was in the food, but just cooked so we would have a decent meal.

For millennia, mothers have been poisoning their children with their bad cooking. Mothers must attend Symptometry culinary science classes to become better cooks for themselves and their families.

Children, now adults, are advised to take Symptometry’s scientific cooking classes to make themselves and their parents healthier. Many parents are not healthy.

Unhealthy parents

The problem with unhealthy parents is that they are a burden on their children. Why? Their children must take care of them, limiting their resources and chances for relocation and promotion. Why be a burden on your child is the question?

The horrors of medicine

Medicine will never discuss meal cooking or preparation because it is too compartmentalized. Its focus on alkyl and organic chemistry makes it consider scientific cooking to be outside its realm of expertise. This is like waiting for people to get sick and then treating them with alkyl, so they never get better. Is this a boobytrap? Go figure.

Symptometry discusses every subject relating to health, preventing the smart ones who will listen from falling into medicine’s boobytrap. Stop poisoning yourself and your loved ones by learning scientific cooking at the American School of Symptometry, NFP.

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