Dr.V.M.Palaniappan, Ph.D.

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With best wishes and thanks,
Dr. Palani, Ph.D.

Ecological Healing System

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Thursday, November 12, 2009



Most of these are new information that have NEVER been PUBLISHED by anybody, anywhere, and at anytime.UNTIL THIS DAY, NO ONE ELSE ON EARTH SEEMS TO KNOW WHY THESE PROBLEMS OCCUR.

At every juncture, kindly honour my copyright registration.© 1998-2008: Dr.V.M.Palaniappan: Registered at Perpustakaan Negara Malaysia: International SB Nos. 978-967-998-05-8; ++06-6; ++07-4; ++08-2; ++09-0; ++19-4; ++11-6; ++12-3; ++13-0.Chapter 12: Pages 108 - 172.

Chapter 12
(Continues from Part-28…)

Misinterpretation-32: Permitted quantities of food preservatives and conditioners are OK

Evaluation: A food manufacturing industry will have to necessarily preserve their eatables from getting spoiled. Otherwise, they cannot market them.

There are several preservatives available.

The following are some of the traditional methods for keeping the food for a prolonged period.
Drying under strong sunlight will preserve several of the foods, especially if they are of vegetable origin.

The normal cooking salt (sodium chloride) is a good preservative. If cut meat pieces or fish are smeared with salt and sun-dried, they will keep unspoilt for a long time.

Oils too form good preservatives. For instance, mutton cooked using plenty of oil will keep good for a few days.

Pickles prepared in the traditional way using salt and gingerly oil and the like will keep good for years.

However, food industries prefer to use chemical preservatives for obvious reasons.

Some of the chemicals are least harmful, while some could be very dangerous.

The government regulation (helped by chemists who have vested interest in the national economy), controls the amounts of preservative any particular food can contain.

The ‘permitted’ levels of these substances are not supposed to harm a person.

If, for instance, 1mg of a chemical preservative added to one packet of a particular food is not harmful, the Government would allow that to be practiced.

My question is what happens if a person eats two packets of the same food?

Certainly the quantity of the poison would get doubled, exceeding the permitted level, causing harm to the consumer.

Some of the preservatives may not be water-soluble. Yet, let us assume that most of them are water-soluble.

If a consumer drinks water after eating this food, and urinates liberally later, then, we can at least assume that most of the poisons would get removed from the body.

What happens if the person under-urinates?

These poisons would accumulate within the body, and would cause severe damages. Repeated consumption of the same food can speed up the process.

Large number of soft drinks sold in the market contain one or the other type of preservatives. Some people drink this on a regular basis. These would certainly give them, at times, serious illnesses.

Even plain drinking water is sent through pipes only after treating them with preservatives. Chlorine that can harm people is one of them.

So, what else can we do to escape from these dangers?

When it comes to the water, it would probably be best to use it after filtering it through an ordinary carbon filter

When it comes to the rest, we do not have many choices. In the first place, we can conveniently avoid consuming preservative-containing foods. If not, consume them at greater intervals, and not frequently or on a regular basis.

Secondly, if possible, we can wash off the preservatives from some of the solid foods.
Washing off of the pesticide residues from the vegetables and fruits should be done on a regular basis.

Of course, one cannot expect this from the foods that are served in restaurants. Even if the management is cautious and regulatory, the cooks who are not scientists, may not appreciate the importance of the regulations imposed by the management, and they tend to overlook the need at times.

Because of such reasons, I try my best to avoid eating foods in restaurants.

Those who are responsible for running the country may ask this question: if everybody stops consuming manufac-tured foods and drinks, and also stops eating at the restaurants, what would happen to the country’s economy? Naturally, unemployment can be upsetting the livelihood of people!

The ultimate suggestion should probably follow the rule that goes with the use of preservatives.

That is, try not to exceed the permitted limit. In other words, do not consume the same preservative-containing food repeatedly at short intervals.

Avoid if possible. If not, consume with caution, drink water, and urinate well.
What else can we do?



Misinterpretation-33: The bacteria E-coli causes duodenal ulcer. Therefore, duodenal patients should take antibiotics.

Evaluation: The truth appears to be very different.

When a person eats less food and works more, he runs short of food energy. Therefore, his brain induces digestive juices in the duodenum area of the digestive system. This increases the appetite in the person.

Our brain’s idea is to motivate the person to eat food as soon as possible.

If the person does not eat enough food, then, the membranous lining at the duodenum gets eroded, and that causes a wound or ulcer, which gives the pain.

All these years, the doctors have been prescribing antacids (i.e., alkaline chemicals, such as magnesium tablets) to neutralise the acid component of the digestive juice there so that the patient will not get the pain.

This massive intake of alkaline chemicals, in turn, makes the body secrete more and more acids, thus increasing the ulcer problem.

When the ulcer reaches a bleeding point, the doctors would recommend a surgical correction of the ulcerated region. This in turn, would hinder the person’s eating habit to a great extent for the rest of his life.

Very recently, some medical scientists ‘discovered’ the presence of a bacteria called Escherichia coli in the ulcerated wounds. Then, they have conveniently described that the wound is created by the bacteria, and not as was being believed all these years.

As a result of this, large number of doctors at world-level have started giving their duodenal ulcer patients certain doses of antibiotics, along with antacids!

The truth here is different. The wound initially forms earlier because of the reasons just described. The bacteria then comes to live there. In other words, it is a secondary invader, and it is not a causative agent.

The irony here is, that the ‘discoverers’ were awarded, just two years ago, a Nobel Prize for their ‘outstanding contribution to the world of medicine’.

This probably is the biggest error the Nobel Prize Committee had ever made! What a shame!
I am sure, one day, the truth will get recognised.

Just last year, I sent an e-mail inquiry to the chief medical professor in-charge of the recommendations committee.

I am still awaiting his response! I doubt if I will ever receive any.

Antibiotics should not be taken for a cure of duodenal ulcer. Instead of curing the disease, it would only kill several of the most needed components of our living system.

I have suggested an easy remedy for the cure of an ulcer in my book “Human Diseases”.
Satisfying the need of the brain easily cures the duodenal ulcer, even if it happens to be near to the bleeding stage. Therefore, taking antibiotics or antacids become totally redundant.

Misinterpretation-34: Low saturated fat diet decreases the risk of cancer and heart attack. Therefore, one should consume only low fat diet, and that will constitute a healthy lifestyle.
Evaluation: In the first place, by now, we are well aware of the fact that fat as such is not giving any form of cancer, and neither does it give any heart attack. Plenty of fat consumption will certainly increase the body weight of the person. However, such an overweight will have nothing much to do with any of the fatal diseases.

We also know that it is accumulation of excessive calcium within the cells of the soft tissues that gives rise to these diseases.

Low fat milk, for instance, contains plenty of calcium. Therefore, irrespective of the quantity of fat present, if one consumes large quantities of milk, he is bound to get blood vessel thickening, heart attack, tumours and the like.

It is important that we should become aware of such misinterpretations, so that we do not have to suffer any more.

REFERENCES AND SOURCES will be given at a later date. Those wanting to refer at an early date are requested to refer to the book "The True Causes of All Diseases"

DISCALAIMER: Western medical researchers and Registered Medical Practitioner have different opinions on all matters presented in my Blog. You are requested to follow the instructions given by Registered Medical Practitioners for the care of your health. Information given here is to provide you with the knowledge for better evaluation and understanding of the health problems.