Oxygen and Cellfood

Cellfood and Oxygenation vs. Oxidation

 

Oxygen is truly one of the most interesting molecules that interacts with the human body. Our body requires oxygen at all times to properly function, yet that same oxygen molecule can cause serious cellular damage. Oxygen causing cellular damage? To better understand how this is possible, let’s look at a couple of examples.

In nature, an apple requires a high amount of oxygen along with nutrients and water to grow on a tree. Yet a freshly opened apple will turn brown when exposed to that exact same oxygen. How is that possible? Interestingly, this paradox is found everywhere in nature. The same chemical reaction that causes apples to brown and iron to rust plays a similarly corrosive role inside our own body. In biomedical terms, it’s called oxidation (which means the creation of free radicals and/or cellular destruction) and is very different than oxygenation (creation of cellular life). While the two words sound very similar, they couldn’t be more different.

Free radical oxidation is what browns the fresh apple and rusts the iron. It is also responsible for human cellular apoptosis (pro- grammed cellular death). By definition, a free radical is a reactive oxygen species (ROS) with an unpaired electron that is naturally produced by our own organism. Left alone in their highly reactive state, these oxygen free radicals can cause serious DNA damage in your body by attacking and stealing electrons from otherwise healthy cells with paired electrons. Because their electron was stolen, the cells that were once healthy with paired electrons have now been converted to dangerous free radicals in a continuous chain reaction of critical – and in some cases irreversible – cellular destruction. At its worst, a high amount of excess free radical activ- ity is called oxidative stress and has already been linked to multiple diseases like atherosclerosis, Parkinson’s disease, Alzheimer’s dis- ease, chronic fatigue, fibromyalgia and hypertension. Oxidation can also lead to weight gain by impairing metabolism. Recent studies have shown that oxidative stress not only plays an important role in accelerated biological aging, but it may also be a determining factor of human life span. Like iron, our body rusts from the inside out. You may not physically see the rust yet, but you probably are already experiencing some of the more common symptoms like fatigue, slower mental function, muscle or joint pain, inflammation and weight gain.

 

Cellfood and Oxidative Stress

We know that oxidative stress can be caused by many things: a poor diet, smoking, and even environmental pollution. It may be surprising to learn that physiological changes like pregnancy and even exercise can cause excess oxidative stress. In a clinical study, adults who did moderate exercise (30 minutes, three times a week) were found to have a higher level of oxidative stress than similar adults who were considered clinically obese. In fact, in that same study, one group of adults doing moderate exercise was found to have higher oxidative stress level than a group of smokers. Does that mean that we should all take up smoking and watching TV? Of course not. It’s a simple point to illustrate that everyone— even seemingly healthy exercisers— has a need to reduce or eliminate excess free radical activity. The conclusion of the study reported that Cellfood reduced oxidative stress by up to 27% by eliminating dangerous free radicals. This reduction in toxic activity provides a cleaner aerobic environment for healthy cellular production.

The human body has a natural defense mechanism to help neutralize excess free radical activity, but is it enough? Most of our ability to fight oxidative stress can be found and measured in our own plasma. Today, virtually all doctors and nutritionists recommend a steady diet rich in fruits and vegetables because of their ability to provide helpful anti-oxidants to blood plasma. Through in vitro testing, it has been established that the normal biological anti-oxidant potential (BAP) range of healthy individuals is between 2,200 – 4,000 μMol/L. If you are one of the few that actually consume the suggested minimum of three servings of raw and/or organic vegetables (one dark green or orange) and two servings of fruit every day, generally you can expect your BAP measurement to fall somewhere in that range. Most individuals however will find their BAP count in the less-than-optimal <2,000 μMol/L. It’s actually possible to be in the sub-optimal BAP range even if you are consuming the suggested amounts of fruits and vegetables. This is due to current farming practices, which often employ the use of chemical fertilizers and pesticides, further reducing the nutritional value of our foods. Scientists at a specialized research center in Italy decided to measure the biological antioxidant potential of Cellfood to see how it compared to our own plasma. Using the same testing model, the BAP of Cellfood was measured to be an astounding 64,747 μMol/L — almost 30 times the normal plasma levels!

 

Cellfood and Biological Oxygen Demand (BOD)

How does Cellfood know how much oxygen to produce? Since we are all very different and our individual needs vary, our bodies require and demand different amounts of oxygen in order to cleanse our systems and operate efficiently. Just like in nature, balance is the key. The amount of free radical production in our body is not only different between each one of us, it’s different every day within each of us. A low BOD rate is an indication of a cleaner and healthier internal environment while a high BOD rate is associated with higher toxicity and excess free radical activity. The body instinctively measures the biological oxygen demand and actively produces the needed bioavailable oxygen (O-). Acting as a scavenger, Cellfood looks for the oxygen singlet free radical that is missing its electron and causing cellular damage. By splitting water molecules into H+ and O-, Cellfood donates the missing electron to the free radical, converting it into usable and stable O2. Many other antioxidants work by donating an electron— and becoming a free radical them- selves. Cellfood is unique in providing the missing electron without creating additional free radicals.

 

Cellfood and pH Balance

No research over the last decade has been more controversial, misunderstood, and inconclusive than that related to balancing our body pH. This area of study is more commonly referred to as the acid/alkaline balance. pH is an acronym for “power of hydrogen” and is measured on a scale of 0 – 14, with 0 at the acidic end, 7 neutral, and 14 at the most alkaline end. The scale and measurement represent the relative concentration of hydrogen ions (H+) and hydroxyl ions (OH-). All fluids in the human body operate at a very specific and optimal pH level.

Our bodies continuously work to keep the pH at the proper balanced level. When cells are alkaline they are described as “anabolic” which involves a building process. When cells are acidic they are called “catabolic” which involves breaking down molecules.

Much of the recent research has focused on our bodies becoming “too acidic” resulting in acidosis. Some of the research even suggests that cellular anaerobisis and tissue acidosis, both of which are cellular environments without oxygen, encourage the breeding of fungus, molds, and bacteria in our bodies, potentially leading to dis- ease. So how do our bodies get to this acidic state? Mostly, through poor nutritional habits. Foods are separated into two categories: acid forming foods and alkaline forming foods. When our diet con- sists of too many acid forming foods, the acid load increases and causes an undesirable effect on enzymatic activity and metabolism. Ultimately, our bodies end up having to use the calcium in our bones to help neutralize the acid and normalize pH. In the short term, this doesn’t seem to be a serious problem. Over time, however, most researchers are very concerned about calcium depletion and changes in bone density.

I should point out here that there is an important difference between acid foods and acid forming foods. That same difference can be found between alkaline foods and alkaline forming foods. In the case of acid and/or alkaline foods, we are talking about the specific pH of the food itself. When we discuss acid and/or alkaline forming foods, we are referring to the condition in the body created by the food when properly digested. Let’s look at an example: lemons are very acidic with a food pH of about 2. However, when a lemon is properly digested it leaves an alkaline ash residue. When oxidized (burned up) in the body, the organic acids become carbon dioxide and water while the alkaline minerals remain in the body as alkaline residue helping to neutralize body acids. Cellfood can be thought of in the same context: while it is more acidic in the bottle— like a lemon— it also leaves an alkaline ash residue in our body, helping to normalize an acidic pH.

 

Dr David S Dyer

 

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