Hulda Regehr Clark
Influenza is a virus that can cause "the flu." Does it belong
to us as humans or to a larger parasite we are hosting? It is easily transmitted
from person to person and in less than a year can spread across the planet.
Some flu examples are Influenza A, B, C and Swine flu.
However, much that is called "flu" is actually caused by a bacterium,
either Salmonella or Shigella. If someone in your family is "catching"
a flu, test their saliva for the presence of dairy products, implicating
the Salmonellas and Shigella. Also test for influenza A, B, and C. Children's
"flus", especially when there is a fever, are usually due to Salmonellas.
Even after zapping it can take an hour for the symptoms and fever to go
Go straight to the refrigerator and throw away all dairy products. Throw
away all milk, cheesecakes, buttermilk, cream, butter, yogurt and cottage
cheese, deli food and leftovers. You may wish to identify the food source
of your family's bacteria first, and save the uncontaminated food. Use the
sick person as a subject, searching for foods that appear in her white blood
cells (or search their saliva sample for the food offender). If the flu
is "going around" your neighborhood, you might wish to tell some
of your neighbors which foods you found were contaminated. They may have
purchased the same food! Obviously, when a contaminated shipment of dairy
products arrives in your grocery stores, quite a few people will be consuming
it, setting the stage for a "bad flu" that "goes around".
Why can some people eat contaminated food without getting sick? Maybe their
stomach acid is strong enough to kill most of them. Maybe their bowel movements
are frequent enough to expel them quickly. Maybe they haven't been on frequent
treatments with anti-strep antibiotics. The answer is not known yet. After
a serious bout with Salmonellas or Shigellas the body does not completely
clear itself of them. They stay in hiding somewhere. When a new batch of
bacteria arrives, even though very sparse, as in 1 tbs. of milk, the two
subtypes can hybridize and produce a much more vigorous offspring. This
is called virulence. You are made much sicker by more virulent subtypes
of bacteria. You may have diarrhea, vomiting. illness.
If your flu is due to an influenza virus, kill it with your zapper. Some
family members may prefer to take a homeopathic flu "remedy" such
as Oscillococcin (TM) or Flusolution (TM). Others may take herbs. These
probably act by prying the viruses out of your cells' gateways and channels
so the white blood cells can easily devour them.
But flu due to Salmonella is not easily zapped away. Remember, the zapper
Current does not penetrate the bowel contents, which is exactly where Salmonella
lives! Besides zapping to clear them from your tissues. you must eliminate
them front the bowel by using the Bowel program (page 546).
Lugol's iodine solution (see Recipes) can quite quickly get rid of Salmonella
throughout the body. Use 6 drops (small drops from air eyedropper) in 1/2
glass of water four times a day. If no more Salmonella is consumed, it will
be vanquished in a day or two.
If your flu brings you a fever, use Lugol's.
Fevers are there to help your body fight the invaders ... up to a point.
Don't use a fever medication unless the body temperature goes over 102 degrees
F, and then only enough to bring the fever down a bit.
Most fevers, especially "fevers of unknown origin" are due to
Salmonellas and Shigellas. Your body may be young and strong enough to kill
them but not strong enough to kill an everlasting supply of them coming
from dairy foods you eat on a daily basis. Stop eating salads at restaurants
immediately. Stop eating food made by others' hands unless it is sterilized.
Stop eating dairy foods until you have cooked them. Stop eating those that
can't be cooked.
Where can I get herbs and supplements needed for cleansing?
Majority of CureZone visitors have reported great results with products
sold at http://www.sbherbalremedies.com
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Books by Hulda Regehr Clark
Excerpted from the book "The Cure for
all Diseases" by Hulda Regehr Clark
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