THE STATES OF HEALTH OR DISEASE CAN DEPEND ON THE RESULT OF THE STRUGGLE BETWEEN ACTIVE SUBSTANCES (ENZYMES) AGAINST SUBSTANCES THAT ARE DIFFICULT TO DISSOLVE OR INSOLUBLE (INHIBITING AGENTS) IN A BLOOD CIRCUIT WHICH MAINTAINS AN ACID-BASIC BALANCE (pH NEUTRAL), THAT IS TO SAY, THE FIGHT OF NATIVE PROTEINS AGAINST DENATURED PROTEINS .

For a long time I have devoted all my efforts to the study of the origin of AIDS, cancer and other diseases. I have come to the conclusion that the agents causing these diseases are the manipulation of foodstuffs and an unbalanced diet. They produce unbalanced acidosis which impedes proper cell functions such as oxidation, combustion and discharge of waste matter. The human organism is subjected to continuous inhibition and de-inhibition which alters the dynamic balance of cell functioning, necessary for an adequate colloidal dispersion of its molecules. This imbalance causes the appearance of diseases.

It is my aim to show - drawing on my experience - the importance of our diet and the way it influences our health.

Jesús Pérez Rodríguez

The following theory has been developed observing human nature and the mistakes humankind has made in its continued scientific advance. My discoveries have led me to defend, since 1990, a theory which is different from the official one with respect to the origin and healing of certain diseases.

Present-day medical science does not accept any suggestion of new theories which have not been essayed and reconfirmed by different groups of researchers. To these researchers, the suggestion that viruses are endogenous amounts to committing heresy. According to official medial science it has been proven that they are exogenous, but it is still far from clear from where they proceed. In my efforts to make my theory known I have learnt that researchers in medicine reject, without even listening, what they themselves have not been able to prove scientifically.

The healing of aids depends on the performance of lymphocyte cells in their optimal pH.

Diseases originated by damage in the mitochondria genome have in common that they are produced by a deficiency in ATP synthesis, due to the fact that all the information contained in the mitocondrial DNA is directed towards the synthesis of proteins which are components of the OXPHOS system. The manifestations of such diseases are highly varied and can affect all our organs and tissues as ATP synthesis takes place in all of them. These diseases can present a series of biochemical, morphological and clinical aspects that give rise to syndromes.

MITOCHONDIA ARE THE KEY TO HEALTH AND REJUVENATION

Mitochondria, minute cell structures with a double membrane, are responsible for the conversion of nutrients in adenosine trifosphate, a compound rich in energy which acts as cellular fuel. Because of this function, called breathing, mitochondria are said to be the motor of the cell.

If the cells do not obtain sufficient energy through cellular breathing, oxygen deficit can generate lactic acid as a waste product. HIV-positive people should know which are the symptoms of lactic acidosis, an effect that can be deadly.

The mitochondria are small organs that are present in most euchring cells and that have and fundamental role in cellular metabolism. Apart from producing ATP by means of oxidative phosphorylation, they are related to processes of cellular death, and with several pathologies. New and highly varied responsibilities are attributed to them. Failures in their DNA explain the appearance of strange diseases and there is a series of actions that nobody until recently could have imagined that they might be responsible for.

Mitochondria deteriorate as a consequence of a series of mutations. When the mutated DNA exceeds a certain threshold the pathogenic phenotype manifests itself, that is to say, if ATP production is below a necessary minimum for the functioning of the tissues due to defective production of proteins codified in the mitochondrial DNA, disease appears.

Adverse reactions caused by vaccines cannot be related to one single pathology as each and every person has a different genetic predisposition towards suffering a certain disease. For that reason it is hardly ever possible to speak about a certain cause-effect relationship.

Mitochondrial toxicity causes damage that diminishes the number of mitochondria. If there are very few mitochondria in the cell it cannot work adequately, or it does not work at all. The mitochondria deteriorate with time as a consequence of an accumulation of mutations.

Cellular regeneration is capable of doubling life expectancy. Only with a diet of predominantly native proteins can we go from prevention to cellular regeneration and, in consequence, to a longer and better-quality life.

If the protein is altered by an external factor (such as heating, acids or alkalis), it will not be capable of fulfilling its cellular function. This is the process called denaturizing.

Only native proteins have the capacity of regenerating – partly or totally- the diseased organs. The denatured proteins are not capable of restoring the diseased cellular tissues, and this is the reason why chronic diseases cannot be cured.

In order for the native proteins to be able to help the cells in the restoring function of cellular tissues, it is necessary to know the resistance offered by diseased cells to leave the human organism, in order to avoid possible inflammatory states than can appear as a consequence of the fight between the new cells and the old resistant cells that do not want to leave the diseased tissue.

When a foodstuff is heated, some of its proteins are denatured. This is the reason why eggs solidify and fried meat hardens. When proteins are exposed to heat proteins are denaturalized and other nutrients are altered. I understand denaturizing as a structural change in the proteins or nucleic acids, by means of which they lose their native structure, and therefore also their optimal performance.

At high temperatures resistance appears on the part of the enzymes among the amino-acid chains. The body cannot separate these amino-acids, which should be eliminated by the organism. The "cooked" proteins become a source of toxicity. Contrariwise, amino-acids of un-cooked proteins can be used by the body without creating toxins.

Already at 43ºC., 2 of the 8 essential amino-acids known are destroyed: lisine and triptophane. A denatured protein is no more than an amorphous chain of amino-acids.

The majority of biological proteins lose their biological function when they are denatured; for example, the enzymes lose their catalytic activity because the substrates cannot join the active part, and because the waste matter of the amino-acids in charge of stabilizing the substrates are not positioned for this task.

Much of the food treated at high temperatures (pasteurized and re-heated) constitutes a serious problem for our health; the products created, depending on the process, can react with the proteins, making them insoluble. On the other hand, apart from causing a loss in nutrition, the protein can become resistant to new changes.

Pasteurized milk is not a good choice in nutrition due to the deficient manipulation of the proteins, on the one hand, and the lack of butter on the other. However, what is most important is the damage to our health caused by conservation, which does not allow the levels of acidity to go beyond pH 4.6. This happens in practically all dairy products with a view to reducing the activity of ferments. Experts in chemistry are contradictory in this regards, as they recognize that these ferments (active bifidus) are good for our health and recommend the presence of such live ferments in "bioactive" yoghurts. WHO scientists, deliberately or not, "forget" that that optimal pH in the receiving organism should be respected. The systematical inhibition caused in receiving cells due to deficient foodstuffs causes alterations in blood composition, destabilizes the acid-base relationship in tissue liquids and induces a cell performance which is isolated from an organ or from the whole of our organism.

Fresh un-treated milk is a complete foodstuff, whose pH around 6.8 makes it optimal for consumption. Mothers' milk contains active bifidus, which is the factor that creates resistance to diseases in infants. The most important difference between manipulated cow's milk and mothers' milk is the presence in the latter of active enzymes, while the former contains already fermented enzymes, that is to say that they are not active and cannot therefore activate the defenses in the immune system.

Currently, one of the less known diseases is sudden infant death.

My theory is the following: it is a metabolic illness caused by enzyme deficit. There are three factors that can lead to sudden infant death.

The first factor is of genetic origin. The mother’s behavior during pregnancy is of great importance: an unbalanced diet, with live ferment deficit, the intake of yeast (which was thought to increase the production of mother’s milk); an excessive intake of vitamins (folic acid) which causes changes in pH due to the dominant action of other enzymes, also specific ones; intoxication because the pregnant woman is a smoker or drinks alcohol: all this leads to the exhaustion of certain specific enzymes and the baby will be born with a lack of certain substances.

The second factor is due to the intervention of inhibiting agents (substrates) administered by the vaccines which produce mutations, i.e. genetic changes with loss of enzyme stability.

The third and most determining factor is the infant’s diet: if the baby is not given mother’s milk, it will not receive the necessary essential live ferments for growth and health. These are natural substances which treated cow’s milk does not contain. The lack of these ferments might cause, at a certain point and without any clinical symptom, the total exhaustion in the function of the specific oxygen-reductase enzymes that intervene in the processes of breathing and fermentation, which fail to provide oxygen.

The dehydrogenase enzyme protects red globules which are in charge of transporting oxygen throughout the organism. The deficit of this enzyme affects transcription, processing or the enzyme’s primary structure and the replacement of amino-acids which these mutations cause. They alter the enzyme function by decreasing its stability or affecting the catalytic function of dehydrogenase.

When oxygen supply is scarce, oxidative phosphorylation and the flow of electron transport decline and there is a rapid depletion of the reserves of creatin phosphate; the oxidation of pyruvate and fatty acids diminishes and ATP production deteriorates. ATP hydrolysis derived from glucolysis and the accumulation of lactate lead to a decrease in intracellular pH and to the development of intracellular acidosis, with a direct inhibiting effect on the contractile function.

What is most important is to counteract the causing agent in time. If the diet persists, the destruction of red globules will be severe, and depending on its magnitude, the consequences might be fatal.

The life of enzymes can vary, from half an hour to months. The enzyme is to the cell what the battery is for the lap-top or the cell-phone. When the energy accumulated in the battery is spent it becomes necessary to recharge the energy at certain intervals in order to extend the function that each organ is in charge of.

It is evident that in order to prevent and cure illnesses it is necessary, in the first place, to know the real causes. The mistakes in the diet of our forefathers give rise to the transmission of genetically caused bad health.

Free radicals are atoms, generally oxygen atoms, which are highly reactive and unstable. They are liberated when the food is metabolized in our cells in order to produce energy. The lack of stability of the free radicals is due to the fact that they have lost one of their electrons and try to recover it taking it from other atoms. This is a chain-reaction which causes damage to our cells, which can cause a great number of diseases.

Currently, most of the research on free radicals and antioxidants is centered on the effects produced in the mitochondria.

“Some new studies question the positive function of antioxidant supplements and relate them to death risk.”

The cells degenerate because in the core of their proto-plasma the colloidal dispersion of their molecules have suffered changes; new molecular particles have been accepted, and the cellular tissues lose vascular elasticity. Correct oxidation, combustion and excretion do not take place, and this is the reason why the chemical compounds are not replaced and/or correctly eliminated. On the contrary, an aggression on the molecular structure takes place, which sometimes goes beyond the level of tolerance characteristic for each cellular type.

A correct diet is therefore the most important factor in the prevention and healing of diabetes, obesity, anorexia and other diseases.

Through the media we suffer and informative intoxication with regard to the foodstuff we should consume in order to maintain good health and avoid diseases. Never before there have been such a great number of TV programs on cooking. In the first channel of Spanish television, the program "Saber vivir" recommends a wide range of nutrients, condiments and incompatible substances, which may seriously damage our health. The mixture of the food recommended and its manipulation at high temperatures turn them into inadequate elements in cell combustion.

In this case, and in many other instances, it has to be said that what is tasty is not always healthy. Most people, when in front of nicely presented and tasty food, forgive themselves for eating unhealthy food because it tastes so good.

In the human organism, nutritive substances (food and oxygen) prolong the life of the cells, and should be administered with a view to reaching a dynamic balance in cellular performance in order to carry out good combustion. Contamination of the environment and the manipulation of food, treating it chemically with preservatives, anti-oxidants and manipulated minerals, as well as the abusive intake of acidifying food, work against the achievement of the necessary dynamic balance.

After 20 years of study and research I have come to the conclusion that an inadequate diet has far-reaching repercussions on our health.

Our diseases cannot be prevented nor healed if we do not change our eating habits. It is clear that we are committing serious mistakes, but there is still time to correct them.

Infectious processes do not alter the acid-base balance, but rather: ACID-BASE IMBALANCE CAN BE THE CAUSE OF INFECTIOUS PROCESSES.

Health is not something that is not possible to achieve; it is something that the human species can attain if the acid-basic balance is not altered. A diet which in principle respects the neutral pH favors the internal environment so that the cells might function adequately. Any sudden pH change -because the enzymes are proteins- can alter the ionic character of the amino and carboxylic base in the protein surface, thus affecting the catalytic properties of an enzyme. A pH which is too high or too low can produce denaturing of the enzyme and, as a consequence, its inactivation.

Therefore, the activity of an enzyme is restricted to an interval of stability. If for example we have an enzyme whose stable interval is situated at a pH between 5 and 8, this means that during this interval the enzyme will work at full performance, or close to its maximum. If the pH is modified, and situates itself slightly above or below the interval mentioned, the enzyme will be inactivate irreversibly, that is to say, it will not function. If the pH is modified and is again situated between 5 and 8, the enzyme will return to optimal performance.

This fact is used in foods where the aim is to favor or to inhibit enzyme activity. The optimal pH or maximum activity of these enzymes is around 6.5, and therefore, if the pH is reduced to 3 by means of an acidifier, the enzyme whose activity is not wanted is de-activated. When looking at the contents of our food, we are sure to find some acidifier such as for example citric acid, which is commonly used to this end.

A disease advances, gets old and becomes chronic. In the history of medicine, from antiquity until the present day, and in spite of the use of modern technology and precise instruments, disease has not been conquered. If we look through the archives we will find that every so often and since nearly a century medical researchers have repeatedly announced: "In a decade we will have cured cancer". Much to our regret this has not happened and we cannot but recognize that the lines of research that have been followed have not given the expected results.

It seems logical that it should not be possible to achieve beneficial results for our health using inhibiting (anti-life) acids which partly or totally inhibit enzyme function, inactivating life in the cell.

From what we know about primitive man, we have to imagine that for millions of years man was a fruit-eater and it is therefore easy to understand which is the diet of our origins, and thus the diet that corresponds to humankind. It is not difficult to find out that the diet that does not include a large part of fruit and nuts is not the most adequate for the human organism.

I do not propose a diet made up exclusively of fruits and nuts, but that they should become the larger part of our diet, together with meat, fish, and eggs. All these foodstuffs should be treated as little as possible and preferably cooked, roasted or grilled.

Native proteins should be considered the foodstuff of highest hierarchy. They are compounds made up principally by carbon, nitrogen, hydrogen and oxygen. Proteins are fundamental for life and they are basic to any chemical reaction in the human body.

Fruits should be eaten in moderation due to their high content in ANTIOXIDANTS, and should be adapted to the climatic situation of every day: the hotter the weather, the more fruit, the colder, less. The cold decreases the speed of enzymatic reaction and slows down our organism. For this same reason, if food is kept in the fridge the cold slows down the transport of oxygen and inhibits oxidation. It is not the same for the health of our organism to eat fruit in a region close to the tropics as in Alaska or Finland.

Very acid fruit with a pH below 4.6 is less nutritious and it is not convenient to eat too much of it. Lemon is not recommended for consumption, and should only be used as medicine, in small doses.

Of all nuts the best and the most digestible are hazelnuts. They were called "the treasure of the poor" in antiquity because they were attributed the virtue of curing bed-wetters, who had to take a dozen and a half before going to bed. Hazelnuts were also given to young anorexic women. Nuts are very nutritious due to the oil they contain, but what is most important in nuts are their active principles, which help boast the energy of the organism.

In order to reverse diseases it is necessary to start a diet which is slightly and moderately alkaline. The reversion of a disease can be possible if the digestive apparatus is given balanced foodstuffs, preferably non-cooked (seeds, dried nuts and fruit), and if the organism is given moderate quantities of ferments (live stock) in order to boast enzyme function. To all this should be added good-quality air to breathe, and the avoidance of smoking and drinking alcohol, which lead to metabolic acidity.

Adequately fed cells will create immunity and will give our organism the inherent capacity to cure itself.

Adequate foodstuffs, with the help of their live ferments, produce a chemical chain-reaction of all the enzymes working in different pH, regulating their catalytic function to the benefit of the whole organism and to our HEALTH.

Native proteins are those that bring essential amino-acids to the human organism. Acid foods (fruit and vegetables) do not contain them and for this reason an excessive component of acid fruits in our diet will cause infections and illnesses due to deprivation which will affect our physical build-up and our emotional stability.

In order to reverse diseases it is necessary to provoke a moderate retro-mutation of the mitocondrial DNA that might have suffered errors (mutations).This can only be achieved by improving the quality of the air we breathe, with adequate diets and drinking the necessary live water (spring water).

The repair of DNA is a constant process in the cell, essential for its survival, as it protects the genome against mutations. When the number of DNA mutations increases the number of repairs carried out decreases until it cannot keep up with the pace of damage done to the cell. The cell passes into a non-reversible state of inactivity, called senescence.

The mitochondrial DNA must be constantly repaired so that the genetic information is not degraded or lost.

For the repair of mitocondrial DNA to be carried out, it is mandatory to make the specific cell work in its optimal pH. Without this condition it will not be possible to reverse an illness.

NOTE that when working with active natural principles, administered to diseased cells in order to produce the degradation or elimination of the substrates retained and produce the expected regeneration of cell tissue, it is necessary to keep in mind that disorders can appear. This is due to the elimination of toxic residue, acids produced in cellular metabolism in transit towards their exit and evaporation. It is therefore very important to use active principles intervening in the processing of the non-natural products in the correct doses, in neuter pH, with a view to controlling the speed of enzyme reaction and avoid possible disorders.

Two examples of what I have called "disorders":

Renal colics, which are due to an increase in the concentration of renal tissue substrates, will decrease enzyme function. At very high concentrations of substrates, the active centers of enzymes are saturated and they form "stones". If the activity of these specific enzymes re-initiate, the stones will fracture and the particles will be expelled. This will cause pain and blood in the urine.

With the anesthesia of the type "reversible inhibitor" whose action gives rise to retention of the substrates of the anesthesia, and in connection with antibiotics administered, it can occur that when the cells re-activate they might create products that can be called "endogenous aspergillus". If such products are eliminated slowly (without producing symptoms) the infection does not show. The stronger the enzyme activity, the higher are the probabilities that an infection by endogenous fungi might appear. Medical doctors claim that the air-conditioning systems are to blame for this infection.

It is necessary, in order to prevent disease, to intensify educational campaigns among the population, with a view to increase general knowledge about what it is to eat correctly to reach the desired effect and avoid the adverse one.

The patients, on their part, should find out about the causes and symptoms of their diseases and become active collaborators in the work of the medical doctors in order to recover their health, without adopting a passive attitude towards the disease. The patient should be an active factor in co-operating with science.

All the symptoms of disease can be reversible if denatured foodstuff is eliminated from our diet, and they will reappear if we include such food in our diet again.

Finally I would repeat that only our diet can be the agent intervening in prevention and healing of disease, and stress that what you eat is your medicine.

If all this, or part of it, convinces you, become a messenger, and you might contribute to prevent disease and alleviate much of the suffering of mankind.

Jesús Pérez