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MVX+ Blood Test MVX+ tests Toxicity, Inflammation, Infection, Malnutrition — all affecting mitochondrial dysfunction. Workout to get hungrier to eat more meat, get more protein, allows tissue repair. Requires B1. Dr Schmidt is describing a ‘Cash Flow of Energy’ within the human body. “MVX+ has been the greatest clinical tool of my 30-year career.” 8:30 … Read more
Deficiency of Most Important Vitamin B1 Causes up to 70 Symptoms Transcript
Nausea after Eating Not medical advice. Nausea after eating can have many potential causes, and if you’re suspecting an ulcer, that’s one of the more common gastrointestinal reasons. Here’s a breakdown of likely causes, starting with ulcers: Most Likely Causes of Nausea After Eating 1. Peptic Ulcer (Stomach or Duodenal) 2. Gastritis 3. Gallbladder Disease … Read more
3 main forms of Vitamin B1 1 – B1 Salts: Thiamine Hydrochloride, Thiamine Mononitrate 5-10% absorbable. Anyone can handle. 50 mg to 7,000 mg per day 2 – Benfotiamine Fat soluble, great for body. Peripheral neuropathy, CV, O2 transfer. 3 – Tetrahydrofurfuryl Disulfide TTFD Fat soluble, great for Brain, ANSI, Alzheimers, Parkinsons, dementia. Crosses the … Read more
Deficiencies involved in Peripheral Neuropathy Peripheral neuropathy — the damage or dysfunction of nerves outside the brain and spinal cord — can be influenced or even caused by a range of nutritional deficiencies, many of which are overlooked by conventional medicine. From a holistic and alternative perspective, root causes often include metabolic imbalance, toxin accumulation, … Read more
Challenging the Germ Theory https://wp.toxi.com/2025/06/germ-theory-false-terrain-theory-true/
Nutrients Destroyed by Microwave Cooking The electronics industry has claimed that microwave cooking protects the nutrient content of foods. Somehow, in tasting foods that came out of a microwave oven, the texture was changed as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come … Read more
Studies showing Microwave Cooking Destroys Nutritional Value of Food 34 Abstracts with Microwave Cooking Research Filter by Study TypeSort Abstracts[-] Microwave cooking increases glucose, insulin and C-peptide responses and lowers satiety and beta carotene levels versus raw ones. 1 FEB 1995 abstract Pubmed Data : Int J Food Sci Nutr. 1995 Feb;46(1):3-12. PMID: 7712340 Substances : beta-Carotene Diseases : Diabetes Insipidus, Diabetes … Read more
MVX Plus New Blood Test for Solving Complex, Chronic Illness Any doctor can order from LabCorp – test # 123601 per Dr Darren Schmidt Biocidin 1.5 pounds meat lunch every day 90 – 95% protein diet now High glucagon, low insulin – basis of our chemistry – this is ketosis. Most people want to cycle … Read more
A Surprising Biblical Key to Dealing with Mold Effectively – Chad Kruezer Charcoal as multi-mycotoxin attractor. See also Sodium Bicarbonate / Baking Soda Penicillium, Aspergillus, Stachybotrys. I unfortunately have them all. Ruined my life & took everything I owned. This is INCREDIBLY more serious than the public is aware of and should be discussed truly … Read more