Discussion about this post

User's avatar
James's avatar

And now you know out why soy/sunflower lecithins are common food ingredients for “emulsification.”

They illicit an immune response to the food proteins by their liposomal encapsulation properties; directly encapsulating whole proteins across the membrane barriers of the body, which is not supposed to happen. Why the “sudden” onset of autoimmune conditions? Is modern science leading to isolating and purifying fatty acids, then remixing then into finished food, which transports these proteins across cell walls, forcing a buildup of foreign antigens into the intracellular environment, which leads to immune antibody production [in which ‘science’ doesn’t know what these new immunoglobulins target (and cross-react with human tissue)]?

As I responded to your other post on chemical ingredients (9-16-23), it’s way worse than you think.

Expand full comment
Jacqueline Kirsten's avatar

Thanks so much for all this TRUTH!!!

Expand full comment
2 more comments...

No posts