A possible use for silver

Silver, for no apparent reason, has been a valuable metal for a very long time. It doesn't make good jewelry or dishes because of its tendency to quickly tarnish, yet people have traveled the world and enslaved others to get it. Why?

I might have found one little-known use for it: making beauty products. I got the idea from my old dictionary, which included an entry for marrow spoons and noted specifically that they were made from silver. So I took some turkey bones from a recently cooked turkey, simmered them for a while to get all the other turkey matter off them, smashed them open with a kitchen hammer, then cooked them in my slow cooker with distilled water and some old silver spoons. Once the resulting liquid was cooled, I used it to take a bath in. Even diluted with tap water, I could feel instant "moisturizing" effects from my turkey marrow-silver broth. I used the broth on my face for the next week, and I haven't looked that good for years! Very moisturizing with no weird side effects.

What might I have made? Because of the occurrence of rubidium in bone marrow (at least where the animals have been able to eat foods containing rubidium), I am leaning towards having made a rubidium-silver compound. I bought some free-range chicken and am trying the experiment again now to see if that changes my results.

If my current experiment gives good results, that would be ironic, for people spend so much money on beauty products when really they should have been turning their money (i.e., silver) into the beauty products directly.

A little-discussed kind of fish

In all my research on fish, I don't recall coming across mentions of the toxic nature of some wrasse species of fish. Growing up in the USA, like everyone else here, I heard often of the toxicity of pufferfish (fugu), but that wasn't a worry because they only ate it in faraway Japan. However, we have fish living off the US coast that can also cause health problems.

Yesterday, while looking around in my big, old dictionary, I came across a mention of the senorita fish species, which lives off the coast of California. It is part of a group of fish called wrasses, and they can be toxic. Toxic, as in put-you-in-a-coma toxic. Here's one study describing the health effects of the humphead wrasse:

"In addition to the gastrointestinal, neurological and other features that were typical of ciguatera, some subjects developed sinus bradycardia, hypotension, shock, neuropsychiatric features (e.g. mental exhaustion, depression, insomnia and memory loss), other central nervous system symptoms (e.g. coma, convulsions and ataxia) and myocardial ischaemia. Other subjects still experienced residual symptoms 6 months later; these were mainly neurological or neuropsychiatric complaints and skin pruritus."

See https://pubmed.ncbi.nlm.nih.gov/24141055/

My father is a Californian, and I grew up hearing stories from him about how Californians would go catch a fish with their bare hands at night in "grunion fishing" outings. But I never met anyone who'd actually made such an outing, and they seemed mythical with how my dad described them. It's unfortunate that he didn't have more solid, interesting fish stories to tell us.

Newest weight loss hypothesis: Phenylhydroxylamine (or nitrosobenzene) consumed together with a promoter of tyrosinase

Canned fish just isn't working for weight loss the way it used to, so I've gone over my notes and come up with a new weight loss hypothesis: consuming phenylhydroxylamine (or nitrosobenzene) along with a tyrosinase promoter together at the same, modest meal.

I think I have been using my high-speed blender (a Blendtec) to make sulfuric acid from sulfur (H2S in fresh broccoli), acid (in apple cider vinegar), purified water, and cacao nibs (a source of copper and lipids). Then I cool down the steaming mix with room-temperature purified water and pour in celery leaf/toasted banana leaf water (a source of nitrous acid and nitric acid), which combination changes benzoic acid to nitrobenzene. Then into my blender (which I think has exposed zinc at the bottom), I pour some rehydrated beef gelatin (a probable source of ammonia) and all that, combined with a little bit of agar agar (which I think is helping due to chlorine used to bleach it), might be synthesizing phenylhydroxylamine. It's possible that I might also be converting one step further to nitrosobenzene with sodium dichromate since there is some sodium in celery and some chromium in broccoli and/or apple cider vinegar. Then again, maybe I want lithium instead of sodium.Yes, all very complicated, and I'm still working on the details of temperature and amount and sequence of what gets added when, but that's what science is about.

Promoters of tyrosinase include watery extracts of pomelo and grapefruit (which means they might be from the rind or the white tissue in the fruit instead of their juices), capers (this probably depends on how they are preserved, though), and some condensation products of ellagic acid/ellagitannins (I think these condensation products can be made by exposing the ellagitannins to ozone/fluorine gas/certain cobalt compounds; I'm leery of too much cobalt since it seems to be linked to colon cancer). I blogged about tyrosinase back in 2017: https://petticoatgovernment.blogspot.com/2017/11/schizophrenia-tyrosinase-ginseng-and.html. There are many inhibitors of tyrosinase in the modern diet, including wheat. [Update 12/15/2022--I've been testing this hypothesis, and there appears to be something specifically in the zesty part of the rind of grapefruit/pummelo that does actually help with weight loss. Cool!]

I have to keep looking for weight loss methods that don't involve canned fish because so many people I know refuse to eat it. 

[Update 12/21/2022: Because of what I'm seeing happen as I continue to experiment, I'm leaning toward the grapefruit having retained a pesticide or disinfectant (due to the large pores on its rind) and that chemical interacting with something specific that is found in animal gelatin. My focus at present is the first substance possibly being the disinfectant H2SiF6 or H2SiBr6 and the substance in the animal gelatin being lithium. A combination of silica, sulfur, toasted "stuff" (I've been using banana leaves, and I think they have some bromine in them), and celery seem to be essential, and those look like they could form H2SiF6 or H2SiBr6. I think lithium is involved because 1) raw, thoroughly washed tomatoes (a lithium accumulator) seem to help, and 2) NaCl and excessive water (H2O) seem to interfere, pointing to the possible involvement of little Li right between Na and H.]

Experiment: Using a rare earth magnet bead in my navel to influence electromagnetic fields in/around the human body

 A friend who suffered from a messed-up taste of sense and smell after having COVID-19 went to an energy healer for treatment, and she reported afterward that she was basically healed by the treatment.

Clearly western medicine has missed out on benefitting from study of the electromagnetic fields that surround and move through our bodies. While thinking about electrical energy and our bodies, I remembered that magnets can be quite disruptive to electricity, for electricity and magnetism are inseparably connected. I saw a benefit from removing my metal rings, so I decided to try whether magnets could affect me for good or bad in some way, too. 

My experiment involved taking a small rare earth magnet bead and holding it in my navel (i.e., my belly button) with clear, non-conductive plastic tape. I've been doing it for about a week now, and my sleeping patterns have improved in that I find it easier to wake up when the sun rises. Magnetism can influence our circadian rhythms (see "Cryptochrome Mediates Light-Dependent Magnetosensitivity of Drosophila's Circadian Clock" at https://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.1000086). I also feel more "in control" of my thoughts and emotions; for the first few days, I kept noticing that I felt like I was back in the 1980s when it came to how I sensed my environment and myself.

I think that what is going on is that this small, condensed magnet is making its own electromagnetic fields in and around the center of my body (which is mostly water) and those fields are having a small but noticeable disruptive effect on the rest of my body. Because the magnet bead is not held in just one place, the electromagnetic fields it produces are shifting around, too. For a parallel, think about how the Earth's magnetic fields are theorized to be a result of its solid metallic core within a liquid mantle and how the earth's fields shift over time.

My adult daughter is trying this experiment, too, and she might be having similar results. It's too early to be sure, but she did seem less groggy this morning when I woke her, and she's had a hard time waking up early for years. I'll update later with how our experiments are going.

Hypothesis: Increased balance issues and vertigo partially due to ragwort in dairy cow feed

 A few days ago, I noticed an interesting word in my old dictionary: "staggerwort." It was defined as "a ragwort (Senecio aureus)." I turned to "ragwort" and found it defined as "any of several herbs of the genus Senecio; esp tansy ragwort -- see golden ragwort, purple ragwort." 

I looked into ragwort and found that it has several alkaloids, some of which make cattle and horses stagger when they consume ragwort in noticeable quantities. Ragwort alkaloids can make their way into cow milk, and a 2017 study found that heating milk via pasteurization and UHT sterilization left the alkaloids completely intact. (See https://pubmed.ncbi.nlm.nih.gov/28829252/, "Fate of pyrrolizidine alkaloids during processing of milk of cows treated with ragwort" by de Nijs et al.) Even fermentation such as to make yogurt and cheese only partially decreased the amount of the ragwort alkaloids.

My elderly mother, who doesn't eat much these days but still likes her milk and ice cream, has been complaining of a lot of vertigo. Falls in her age group and ethnicity are a very high risk, as high as 1 out of 3 for a serious fall in a given year. The risk of a fall is much higher for Caucasians than for Hispanics/Asians and African-Americans. (See the WHO Global Report on Falls Prevention in Older Age, accessible online at https://www.who.int/publications/i/item/9789241563536.) I thought at first this heightened fall risk could be solely due to age-related brain damage, but that doesn't explain why African Americans have a smaller fall risk, for they have a much higher risk of stroke. What does seem to fit the ethnicity differences is milk consumption. Only Caucasians drink a lot of milk into their later years due to their not being lactose intolerant. 

Ragwort alkaloids could easily be in our milk without anybody realizing it because all of our milk (even raw milk, unless one milks the cow herself and carries the milk straight to her kitchen) gets pooled at dairies for processing. They could then contribute to increased balance issues. Dairy milk processing should be reviewed with an eye to limiting the amount of ragwort alkaloids present, especially since many dairy farmers now intentionally try to give their cows a more "natural" diet, which is one that would necessarily increase the cows' ability to access ragwort, an invasive weed in pastures throughout the central and western United States and in many other parts of the world. Further, the addition of new preservatives such as natamycin to our shredded cheese should be checked to make sure the new additives are not also killing off the human gut bacteria that could break down ragwort alkaloids. 

We give so much publicity to other additives like RGBT in our milk, but nature has its own "additives" such as RGWT (i.e., ragwort) that we should also be aware of.

Updated weight loss theory - use of ozone to add oxygen to bismuth/arsenic/antimony-lipids

 As I continue to research and experiment, it seems that I was on the right track with looking at celery for its phospholipase enzymes. I think that a very helpful two-step combination of the following might assist greatly with weight loss:

1) A drink of purified water, celery leaf pieces, some celery stalk pieces, toasted banana leaf, and possibly some agar agar from seaweed. This is for the presence and activity/inactivity of phospholipases that will free phosphates from phospholipids. However, we don't actually want phosphate groups. Instead, we want the elements below phosphorus in the periodic chart. We want bismuth/antimony/arsenic (this last is not ideal....I think it might cause hair loss) bonded to five oxygens within the structure of a phospholipid and then to have those As/Sb/Bi-O5 subunits freed from the lipids down in the digestive tract where they can be taken up via the intestines.

2) Enter the second food that is needed: a source of a bismuth-lipid, antimony-lipid, or arsenolipid that has been oxidized such as to add a fifth oxygen to the bismuth, antimony, or arsenic atom within molecules that have the same structure as phospholipids. Seafood will probably be the most reliable source of bismuth/antimony/arsenic-lipids, while ozonation (i.e., exposure to O3 gas) appears to be the most straightforward way to oxidize those lipids. Because flourine and cobalt can fairly easily help bring O3 into existence, certain uses of fluorine and cobalt can also oxidize those lipids.

Because we don't want the As/Bi/Sb-O5 combination freed from the lipids until after passing through the stomach, these two things above should not be combined in the same dish. They should be eaten/drunk separately.

Home experiments with diamond rings and electromagnetism

 Today I pulled out a clock radio with an extendable wire FM antenna and experimented to see whether running certain kinds of metallic circles along the antenna would affect the FM reception. My engagement ring--made of gold alloy with ten tiny diamonds set into the band--noticeably enhanced the reception (especially the volume) when I rubbed it up and down the FM antenna. And that was through a plastic coating on the antenna.

I grew up with the saying, "The body is a temple." I think we should all start thinking of our bodies as "antennae," too. We have iron constantly pulsating throughout our bodies, and there is plenty of water and electrolytes to help carry electrical charge. Electromagnetic field changes are connected to nearly every process in our body--muscle movement (including our intestines), heart contractions, and neuronal communication, for examples.

Over a year ago, after reading some Amish romance novels and noticing that they never wore wedding rings or any rings, I decided to try going without my rings for a while to see what happened. About two weeks later, I noticed that my thinking was quite a bit clearer. I felt like I had "gotten my brain back." (And then months later when I stopped putting epsom salts--magnesium sulfate--in my laundry loads, my thinking cleared up even more. I don't know whether that was due to not having additional magnesium residue on my clothes or not having additional sulfate on them. But I'm careful to do the extra rinse cycle now on our clothes washer.)

There are so many ways that our adornments, body cleansers, toiletries, and clothes can carry materials that could affect the electromagnetic fields in and around our bodies. I think everyone should experiment with variation and going without of such items (well, not entirely without clothing :) ) to see how they feel after a test period. And everyone should probably avoid tattoos entirely. Getting a tattoo is like permanently painting an antenna, and who knows what any given paint, depending on its metallic or crystalline content, will do to them? If they get a tattoo that is detrimental to their health, they are stuck with it until they can pay to get it removed.

Still Digging Away at Weight Loss Issue - Newest Hypothesis Involves Carbonized Guanine (or perhaps Glycine)

 As I've been tracking successes and failures at losing weight, I keep circling back to the same foods: canned skin-containing fish, cultured dairy products (kefir/yogurt/soft cheese/long-aged cheese), yeast, cocoa beans, and clover. That to me indicates that guanine or a derivative compound of guanine is involved.

My newest hypothesis is that a carbonized form of guanine is required to lose weight quickly. I'm not sure whether that compound is directly responsible or if it is a catalyst to form a compound that is responsible. Either way, it seems a productive street to conduct research on.

My current experiments involve first moderately heating free guanine sources with carbon (thin, one-layer carbon sources, probably a bit like graphene, suspended in something viscous like alginate) and then further combining that compound with phospholipid-like molecules (especially ones that contain arsenic/bismuth/antimony in place of the phosphorus) and an ionic form of either chromium or bromine. Before consuming the result, I prime my digestive system with the phospholipases found in celery stalk and leaves, for the phospholipases can break apart the phospolipid-like molecules; after consumption, I try to avoid bread and other fibers that might "soak up" the target compound before it can be absorbed into the intestines.

[Update 9/15/2022: I focused on guanine-containing foods other than canned fish with the skin and found that guanine doesn't appear to be the molecule I'm looking for. Glycine, which is high in gelatin (which currently seems to be working for me for weight loss) appears to be the more likely fish-skin molecule connected to weight loss. Glycine and guanine sound a lot alike and do appear in the same places, depending on how the food has been processed.]

Hypothesis: An overlooked help for heart arrythmias? Magnetic underclothing?

Today I felt a little stress in my heart muscles as I laid down resting in the afternoon. I happened to have a 8.5"x11" flat magnetic sheet nearby, and I remembered how the heart muscle is controlled by electromagnetic waves and pulses. Out of curiosity, I put the magnet on top of my pillow then laid over it and my pillow to continue reading. The twinges in my heart stopped immediately. Maybe it was the change of position (but position changes hadn't helped earlier), or maybe it was a result of the magnet helping normalize heart muscle contractions. 

I wonder whether anyone has researched and/or published any papers on the use of magnetic underclothing to help treat heart conditions? That seems like a very lucrative, healing possibility for garment manufacturers. They need some good ideas these days. The fashion industry has run out of new clothing shapes these days, based on runway shows.

Microwave apple cider vinegar with yogurt and silicon dioxide to get what? (More weight loss information)

 My most recent experimentation involves microwaving homemade yogurt together with apple cider vinegar and silicon-dioxide-containing stevia for a short time. I mix it together then add some cocoa powder. Last I add a mixture of distilled water, toasted banana leaves, and celery pieces (both stalk and leaves--the leaves appear to be a critical ingredient) that has sat in the sun for a while. 

It seems to be helping me go down in weight quickly.

I'll update on my progress. In the meantime, I'm trying to figure out what happens when I microwave the apple cider vinegar, silicon dioxide, and homemade yogurt. Is it some kind of chromium-lacto-acetate compound that silicon dioxide helps form via electrolytic change of chromium ions? And is the important part of the cocoa the caffeine or some other xanthine-type molecule? 

So many questions.

The biggest question is....why is a housewife the one publishing about something that has the potential to change the world when it comes to health?

Zinc nitrite? Manganese and aluminum used in canning fish and meat? More weight loss hypotheses.

My most recent working hypothesis for weight loss is that we can use an electronically excited compound of nitrogen and oxygen that is able to bond with a transition metal ion found in much canned fish.

Specifically, by putting celery leaf and stalk pieces in distilled water along with some toasted banana leaf (the toasted leaf provides FeO, a less common form of ferric oxide, via a high-heat reaction of oxalic acid with iron) and setting it in a glass jar in the sunlight (solar radiation provides a broad spectrum of light wavelengths), I think I am making NO2*. Celery leaf is a good source of nitrates and so provides a small nitrogen molecule that can interact with the oxygen (O) atoms produced by solar radiation.

By eating sardines or other canned fish afterwards (but not all brands or flavors work), I am getting either manganese or zinc cations. With the help of bile and likely either 1) the hydrogen cations (i.e., protons) and chloride anions produced by the stomach lining, or 2) bicarbonate ions or other substances secreted into the duodenum, the manganese or zinc anions bond to the NO2* to make either zinc nitrite or manganese nitrite. I haven't decided yet whether my hypothesis uses zinc or manganese to make this unusual compound, but I'm leaning toward zinc because it's an important cofactor in many human enzymes. 

Looking at the table of standard reduction potentials, it appears that the presence of zinc, silicon dioxide, oxidized manganese and oxidized aluminum treated with heat in a closed container permit the formation of zinc cations (Zn 2+) [Update on April 15, 2022: I changed my mind about the possible helpfulness of aluminum. The use of aluminum seems to correspond with rising obesity, particularly in baked goods. I'll avoid it when seeking to make my zinc cations.]. I'm currently playing around with foods and cooking utensils/materials that feature those four things to see if I can get a consistent weight loss effect without having to rely on getting the correct brand of canned fish.

In my previous research on molybdenum, I looked a lot at ways that our bodies can change sulfites and nitrites to sulfates and nitrates. Now I'm focusing on what healthful benefits nitrites might provide when paired with less-examined cations.

[Update on April 15, 2022: I think there is still one more molecule I need. I'm looking currently at cis-hydrogenated-acetoin, since it seems that it would sometimes occur in yogurt and other products made by bacterial fermentation.]

What happens when salt, nitrates, and gold interact in our heated foods?

 I've been curious for some time about when gold might end up in our food and what effect it might have. Today, a Latin-learning daughter and I were talking about the myth of King Midas, who ate off golden dishes but didn't enjoy having golden food or seeing his daughter turn into a golden statue. 

Then there is the story of Joseph Smith, founder of the Church of Jesus Christ of Latter-day Saints, who sent a friend to visit Columbia University with some characters copied off ancient golden plates. The friend found a professor there who reportedly signed off the characters themselves being ancient but then changed his mind and ripped up the certification after hearing that they were copied from golden plates delivered by an angel. Why would talking about golden dishes help trigger a minor freakout by a Columbia professor?

Table manners are a funny thing. People of means--the kind of people likely to purchase and pass down to heirs fancy porcelain dishes with gold around the rims--are taught to never drink their soup right out of the bowl. Instead they are supposed to only use their spoons and carefully tip the bowls away from their faces in order to spoon up the last of their soup. But poor people happily finish off their soup in the obvious, convenient way: they tip the bowl towards themselves and drink the soup right out of the bowl, allowing the warm soup to flow over their inexpensive bowl rims.

Gold is generally non-reactive, but not always.

    Au(s) + 3HNO3(aq) + 4HCl(aq) --> HAuCl4(aq) + 3H2O(l) + 3NO2(g)

This equation in my chemistry textbook indicates that a mixture of salt, acid, and nitrates (found in green leafy vegetables and some preserved meats) will react with the gold in dishes to form a hydrogen-gold-chloride compound. What effect, if any, does that compound have on human health? Is it a beneficial effect or a negative one? Is it one of the reasons for the high value humans put on gold?

Cartilage, Covid, and Vitamin C

Our family is currently having its turn with Covid Omicron, it appears. We did have one child test positive, and our symptoms appear to match reports. I learned something in the past few days about Covid: Vitamin C makes symptoms worse.

To be honest, I'm kind of surprised I didn't suspect this before. It's like there's a halo around Vitamin C. We've all be told for so long that it's so necessary to good health that it feels almost naughty to suggest that sometimes Vitamin C can also do harm. But since everything that goes in our body can do harm or good depending on the circumstances, there's no reason to treat Vitamin C as special.

Why do we take our Vitamin C so seriously? Because it prevents scurvy! Did you know it takes literally months of dietary Vitamin C insufficiency to develop scurvy? Almost no one gets it anymore. You'd have to be living like an 18th century sailor with no access to any produce in order to develop scurvy. So have no fear that going for a week or two avoiding Vitamin C will do you lasting harm.

So...back to Covid. Readers of my blog will note that I've been arguing for years that there is an overlooked cartilage component to respiratory tract viruses causing pneumonia. Vitamin C is a cofactor for cartilage-building enzymes (see https://www.sciencedirect.com/science/article/pii/S0945053X01001937), and I think respiratory tract viruses are hijacking cells that help control cartilage production and by so doing increase production of dysfunctional cartilage molecules.

Fresh leafy vegetables are generally good for us. But not during a cold. Stick with drinking boring oat and barley porridge, and put away the elderberry syrup. Try keeping Vitamin C intake minimal for a few days. It's harder than you think. Vitamin C is nearly everywhere in what we consider a "healthy diet." It's even in liver, meaning that your chicken broth might have a dose of it unless you make it yourself and don't include the chicken organs.