What is sticky blood? It is a condition in your arteries and veins related to your red blood cells. The free separated red blood cells can be changed by a person’s diet to form sticky, coagulated red blood cells. The results can be detrimental to a person’s health.

There are two commonly related blood clot diseases. Sticky blood platelet disease, and homocysteine related red blood cell inflammation, which will also cause blood disease. The red blood cell homocysteine is related to poor diet, excess sugar consumption, omega 6 oils from off the grocery shelf, refined and processed foods, and excess red meat.

In many cases, the homocysteine in a person’s blood can be associated with diabetes, heart disease and cancer. This is logical because many diabetic patients also have homocysteine in their blood. A result of excess sugar and insufficient insulin. Research has shown that folic acid, vitamin B6 and B12 will reduce the homocysteine in the blood. People with kidney disease or kidney failure need to be aware that large dosages of these vitamins are actually harmful and not recommended for renal impairment patients.

Homocysteine is an amino acid that is a biosynthesized from methionine. A high concentration of it in the blood can cause inflammation of the red blood cells leading to clotting of the blood. In diabetes, this is a high cause of clotting in the eyes, brain and arteries and veins in the legs. It is also a factor in heart disease. Clotting of the legs is the reason why some people lose their limbs. Diabetics can also lose their vision.

A regular blood test will not usually detect homocysteine. However, a good test is the glycated hemoglobin test. Normal glycated hemoglobin range should be 5 to 5.5. A range of 6 to 6.5 percent is associated with about 10 times more risk for diabetes, heart attack, stroke, and cancer.

Linus Pauling

The formation of homocysteine in cancer leads to a very interesting and exciting story. After Linus Pauling and two other Nobel prize winners found the double helix bond carbon molecule, Dr. JoAnna Budwig found that about 80 percent of cancer patients had homocysteine in their blood. The seven times Nobel nominee, and German biochemist, also discovered a mixture that would unwind homocysteine blood in cancer patients. She discovered a special ingredient mix, that formed a double helix bond.

The process would free the sticky blood so the red blood cells would carry more oxygen. This was an awesome discovery, since cancer cells want no oxygen, and thrive on glucose instead. They try to restrict oxygen and discourage any oxygen from being in the blood. Deprivation of body cell oxygen is the cancer cell’s most desired wish. Dr. Budwig discovered that by blending flaxseed oil with cottage cheese, kifer, and crushed flaxseeds (she used mixer and coffee bean grinder), it made a soluble carbon bond molecule combination absorbable in the intestine. This combination unraveled the sticky homocysteine red blood cells, and provided more oxygen to the body cells. This was just the opposite of what the cancer cells wanted. Oxygen is the enemy of cancer cells.

Dr. Budwig started treating grade III and IV cancer patients after they were dismissed from the regular cancer doctor’s unsuccessful treatment with chemotherapy and radiation. They were given a short time to live.

She started having a 75 to 85 percent success rate in curing these dismissed cancer patients. She also used several other supplements, sauna, vitamins, and fresh raw foods in her treatment. Soon, other cancer clinics in Germany started using her same mixture, with good success.

Although Dr. Budwig is deceased, her cancer clinic treats cancer patients today in Spain, which you can check on her website, or on google. Her clinic recommends this cottage cheese/flaxseed/kifer combination for their patients one to two times daily. Even for a person that wants to prevent diabetes, cancer, or high blood pressure, this is a great combination to use 3 – 5 times each week.

If you are being treated for cancer, and your oncologist does not condone this mixture, he is not giving you the best advise for your health. If you have an alternative or functional medicine physician, I am sure they would welcome your dietary suggestion.

One of the worst causes of homocysteine is eating fried or deep fried chicken, potatoes (French fries), fish and hamburgers in Omega 6 oils which are bought on the grocery shelf. Canola and corn oils (GMO products), are one of worst culprits. Also, many restaurants use these oils over and over. These oils are non electromagnetic dead oils, and only do harm to your health. They are also the biggest factor in homocysteine formation. If you want to fry any food, usie coconut oil, palm oil, or butter is a much better choice.

The formula for Dr. Budwig’s mixture is: 3 tablespoons 2% cottage cheese, 2 tablespoons flaxseed oil (mixed well), 3 tablespoons kifer, and I I/2 teaspoons crushed flaxseeds (use coffee bean grinder). It would be wise for every cancer patient to be aware of this great discovery.

January 18, 2020

~ the Author ~
Merle E. Loudon, B.S., D.D.S. graduated from the University Of Washington School Of Dentistry in 1957. After two years of service in the Air Force, he started a private practice in East Wenatchee, Washington. For the past 45 years his practice has included Orthodontics and TM Dysfunction treatment specializing in temporomandibular pain treatment, headache, head and neck pain control, functional jaw orthopedics, and straight wire orthodontics. Associated with mercury elimination, oral surgery, crowns and bridges is TMJ treatment, diet control, parasite elimination, intestinal cleansing and healing (wellness).

Merle E. Loudon, B.S., D.D.S. has taught advanced courses for dentists on TM Dysfunction treatment, orthodontics and related pain control for more than 30 years. In 1972 he was the first dentist in Washington to use straight wire orthodontics and the first dentist to correct vertical deficiencies in children by placing vertical dimension-primary molar buildups and/or vertical (erupting) appliances. Merle E. Loudon, B.S., D.D.S. was involved with the first group of dentists to recognize lateral tongue splinting in young infants and integrate functional and fixed techniques to correct vertical dimension deficiencies and condylar placement. He is the originator of vertical dimension-primary molar build ups, which help to correct deep bites and Otitus media in children. He invented the Loudon-Chateau Anterior Repositioning Appliance, the functional muscle malocclusion concept, the twelve commandments of occlusion and the vertical overbite domino rule. Merle E. Loudon, B.S., D.D.S. has written numerous articles in several American and foreign dental journals and has lectured in over 50 cities and 7 foreign countries on functional jaw orthopedics, fixed wire orthodontics, Otitus media treatment and TM Dysfunction treatment. He has been instrumental in setting up criteria for teaching in the International Association For Orthodontics, including the certified instructor program.

Dr. Loudon is a member of The American Dental Association, Diplomat and Senior Instructor in the International Association for Orthodontics, and is a Diplomat of the American Academy of Pain Management. He also is a member of the American Orthodontic Society.