Degenerating Blood

All cancers, autoimmune diseases and chronic infections seem to be associated with degenerating blood. This becomes apparent from the weak orgone charge of red blood cells and the presence of pleomorphic microbes in both plasma and erythrocytes. The weaker the blue colour and the more widespread and evolved the pleomorphics, the more is the blood degenerated and the more advanced is any chronic disease.

Also there is a concern that blood used for transfusions can be contaminated with mycoplasma. This, as well as the formation of T-bacilli in degenerating blood, may be factors in the observation that transfusions often lead to worse outcomes than giving no blood (www.theheart.org/article/817715.do).

Therefore it is important for us to understand the conditions that cause blood to degenerate. A main cause is the presently widespread ‘leaky gut syndrome’. In this condition the intestinal wall is permeable to microbial products present in the intestines, and also to only partly digested proteins which can now enter the blood. This greatly weakens not only the immune system, which tries to keep the blood clean, but also the vitality of red blood cells which become increasingly susceptible to invasion by pleomorphics. Leaky gut syndrome appears to be a frequent outcome of antibiotic and chemo therapy and of other drugs that interfere with our intestinal flora. This allows Candida and other pathogenic microbes to take over and invade the intestinal wall, causing inflammation and making it permeable.

Also contributing are chronic infections and inflammations in other parts of the body. Further implicated is anything that reduces our vitality, such as stress and worry, pharmaceutical and recreational drugs, processed food and nutritional deficiencies, exposure to microwaves and electromagnetic radiation, root canal treatment, fluoride and mercury as from amalgam fillings, and generally pollution of any kind.

According to Reich T-bacilli originate from the degeneration of every type of protein. This degeneration starts when proteins lose their vitality. We commonly experience two forms of protein degeneration: one comes from the inappropriate use of cooked food, and the other from gradually accumulating protein waste in our tissue.

Food can lose its vitality through cooking, storage or various mechanical processes. Food begins to lose vitality immediately after cooking, and a few hours later it has completely disappeared. Therefore, if we eat soon after cooking we still get much of the original vitality but the next day this cooked food may become a source of T-bacilli. In a similar way does fresh food lose its vitality during long or inappropriate storage or mechanical processing, and can then become unhealthy. This should not be a problem with properly dried food and baked products.

Another observation of Reich may provide a solution. If bions are mixed with T-bacilli then the latter will be eliminated. Therefore if we mix some fresh food high in vitality with devitalised food then the overall body reaction will be positive. This also ties in with the observation that cooked food tends to cause digestive leukocytosis. This is an increase of the number of white blood cells after eating cooked food, indicating the presence of something toxic, but this reaction does not occur after eating raw food. Apparently leukocytosis can be prevented by adding some raw food to cooked food.

The second form of protein degeneration is the accumulation of protein wastes inside cells and tissue. This commonly happens as we age, and is especially noticeable in all kinds of degenerative diseases. Up to 70% of the volume of some cells can be filled with stored decaying matter. This problem arises mainly from habitually eating proteins without their natural enzymes. Most of these enzymes are destroyed by heating over 45 degrees C. The solution is either to eat mainly raw food, or under-eat, or have periodic raw food cleanses.