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How do I know that those green blobs (gallstones) are not just congealed olive oil?

What happened to the 1/2 cup of olive oil that I drank the night before?

Anatomy: Gallstones. Liver, Gallbledder, Common bile duct, Duodenum, PancreasGallstones or Olive Oil

Liver and Gallbladder Cleanse - Flush

Gallstones Cleanse - Avoid Gallbledder Surgery !




Anatomy: Liver, Gallbladder, Common bile duct, Duodenum, Pancreas

HOME  Gallstones  Cleanse - flush Recipe



How do I know that those green blobs (gallstones) are not just congealed olive oil?

What happened to the 1/2 cup of olive oil that I drank the night before?




They are solid Cholesterol.

This is definition of gallstones from the medical books:

There are three types of gallstones:

Cholesterol Stones

Bilirubin Stones

Pigment Stones

Cholesterol Stones
Scientists believe cholesterol stones form when bile contains too much
cholesterol, too much bilirubin, or not enough bile salts, or when the
gallbladder does not empty as it should for some other reason.

Bilirubin Stones are formed from cholesterol and bilirubin.

Pigment Stones
The cause of pigment stones is uncertain. They tend to develop in people
who have cirrhosis, biliary tract infections, and hereditary blood
disorders such as sickle cell anemia.


95 % of all gallstones are Cholesterol stones.

Why they were not congealed olive oil?

Because "Congealed olive oil" (coagulated olive oil) does not exist !!!!!

Olive contain approximately 20% of olive oil.

Olive oil is composed of those fatty acids:

~ 16% Saturated "Stearic" fatty acid 18:0
~ 75% Monounsaturated "Oleic" Acid 18:1W9
~ 8%   Polyunsaturated Linoleic Acid,  omega 6, Linoleic essential fatty acid (EFA)

Let's take a closer look to those fatty acids:

~ 16% Saturated "Stearic" fatty acid 18:0

Stearic fatty acid is not an essential fatty acid, but its a close cousin.
(It's a saturated fat)

Stearic fatty acid 18:0

Empirical formula Stearic ACID:

Stearic Fatty Acid, essential fatty acid, olive oil

It is very stable, and beef is one of the places it's found. To help you
understand the above diagram, the row of C's in the middle are carbon
atoms. There are 18 of them in this fatty acid. Common fatty acids can have
from 4 to 22 carbon atoms in their chains. The H's around the outside are
hydrogen atoms, and the O and OH on the end are what is called the
`Carboxyl End.' This forms the acid group of the molecule. The O is an
oxygen atom, and the OH is an oxygen atom and a hydrogen atom. The vertical
and horizontal dash marks show the bonds. Notice on the Carboxyl end there
is a double bond with the lone oxygen atom. (It looks like an equal sign.)
Stearic acid, one of the long chain saturated fatty acids is sticky. This
means the individual molecules tend to stick together. If we eat too many
saturated fatty acids, they will eventually do a lot of harm to our
cardiovascular system.

~ 75% Mono Unsaturated "Oleic" Acid 18:1W9

Mono Unsaturated means Once Unsaturated
(Only one double bond, only two H are "missing")

Why is it called Oleic ? :-)

Oleic acid 18:1W9 (omega 9)

Empirical formula Oleic ACID:


Oleic Fatty Acid, essential fatty acid, olive oil

melting point 55 degrees F (13C)

Oleic is a fairly stable 18 carbon molecule. At least some of it is found
in almost everything we eat which contains fats or oils; plant or animal.
It is very similar to Stearic acid, except it has a double bond in the
middle, between the 9th and 10th carbon atoms. It is "missing" a couple of
hydrogen atoms. It's called a mono-unsaturated acid because of its one
double bond and two missing hydrogen atoms. It is bent. It bends because of
the opposing charges of the hydrogen atoms. If you have ever played with
magnets, you have recognized that the North and South poles of two magnets
pull towards each other. But when you turn one of the magnets over and try
to put the two North poles or the two South poles together, they push
apart. The same thing happens here. The hydrogen atoms carry a negative
charge and repel each other. Because Oleic acid is missing two hydrogen
atoms on one side, the upper two hydrogen atoms push against each other and
bend the fatty acid in the middle. This creates amazingly important
implications. For example, Stearic acid has a melting point of 158 degrees
F (70C). Oleic acid melts at 55 degrees F (13C). This is because Oleic acid
molecules are more difficult to align and aggregate less easily. (It is
liquid in room temperature)

~ 8% LA (omega 6 Linoleic essential fatty acid(EFA))

Polyunsaturated means many times Unsaturated
(Two double bonds, four H are "missing")

Chemical formula:18:2w6

LA ( 18:2W6 ) C18 H32 O OH

Empirical formula Linoleic ACID:


Linileic Fatty Acid, essential fatty acid, olive oil

melting point 23 degrees F (-5C)

Linoleic Acid (LA) and is poly-unsaturated. LA is an 18 carbon chain
fatty acid with two double bonds in the middle and is missing four hydrogen
atoms, all on one side. The first double bond occurs after the 6th carbon
atom(W6), the second occur after the 9th carbon atom.

Because of this, LA is sometimes referred to as the W6(omega6) EFA.

Because of the four missing hydrogen atoms, LA is more bent than Oleic
Acid, giving it a melting temperature of 23 degrees F (-5C). LA is fairly
unstable, reacting with light and oxygen.

It is bent. It bends because of the opposing charges of the hydrogen atoms.
If you have ever played with magnets, you have recognized that the North
and South poles of two magnets pull towards each other. But when you turn
one of the magnets over and try to put the two North poles or the two South
poles together, they push apart. The same thing happens here. The hydrogen
atoms carry a negative charge and repel each other.
It is liquid in room temperature

Look at the "bent" image on these pages:



References: "
Fats that Heal Fats that Kill" by Dr.Udo Erasmus

So ,as you can see, Olive oil does not contain Cholesterol, bile salts,
Bilirubin or Pigment.

(Four main ingredients of Gallstones)

Olive oil is Liquid on 55 degrees F (13C), and on all
higher temperatures (including the temperature of our body).

You can not make it coagulate, unless you are Margarine Factory.

Term "Congealed olive oil" (coagulated olive oil) does not exist
on the usual body temperature!!!!!

"Congealed olive oil" exist on 0 C degree and lower, but I do not know many
living people who have that body temperature. :-)

Scientific facts:

  • gallstones are made of cholesterol (95%), bilirubin, Pigment and bile salts

  • Olive oil does not contain cholesterol, bilirubin, Pigment or bile salts.

  • Olive oil is liquid on all temperatures above  55 degrees F (13C)

  • Dr.Udo says that you can not make cholesterol from the olive oil

  • Olive oil contain only 16%   Stearic saturated fatty acid.

  • Cholesterol made by our body is produced from saturated fatty acids!

  • liver knows how to make cholesterol, but liver can not produce gallstones out of Stearic acid three hours after drinking olive oil.  Liver make cholesterol after body's need for cholesterol based substances like hormones and bile.

  • It takes weeks, months and years to build gallstones !

  • Saturated fatty acids (and alcohol and concentrated sweeteners that are rapidly transformed into saturated fatty acids )  are the chief culprit in raising blood cholesterol, creating gallstones, and 
    increased risk of heart disease. But dietary cholesterol also plays a part. The average American man consumes about 360 milligrams of cholesterol a day; the average woman, between 220 and 260 milligrams.


-Cholesterol is in every cell in your body, and every cell needs it. You
can't live without cholesterol, which is one type of the fat-like
substances (lipids) in your blood. Among the essential roles of cholesterol
are those: helping insulate nerves, building block for certain hormones and
breaking block for bile acids.

-The term "cholesterol" is used for both the cholesterol you eat (dietary
cholesterol) and the cholesterol produced in your body. Your liver makes
about 80 percent of the cholesterol in your blood (blood cholesterol). Only
about 20 percent comes from your diet. Animal products that you eat, such
as meat and dairy foods, contain dietary cholesterol. Vegetables do not.

-A single egg contains about 213 milligrams (mg) of cholesterol — about
two-thirds of the "recommended daily limit" of 300 mg of cholesterol.
Nearly all the cholesterol in an egg is contained in the yolk.

"recommended daily limit"
-(I was living without foods that contain cholesterol for more than 10
years,(no eggs, no meat, no milk) and I was perfectly healthy !!! Dusan

Cholesterol Image

Scientific Position:

-There is compelling evidence that the atherosclerotic process begins in
childhood and progresses slowly into adulthood. Then it often leads to
coronary heart disease, the major cause of death in the United States.
Despite substantial success in reducing deaths from coronary heart disease
in the past two decades, the disease is still responsible for more than
480,000 deaths annually. About 42 percent of the people discharged from
hospitals for coronary heart disease are under 65 years of age. Many of
these adults have children who may have coronary heart disease risk factors
that need attention.

-Cholesterol is a soft, waxy substance found among the lipids (fats) in the
bloodstream and in all your body’s cells. It’s an important part of a
healthy body because it’s used to form cell membranes, some hormones and
other needed tissues. But a high level of cholesterol in the blood —
hypercholesterolemia — is a major risk factor for coronary heart disease,
which leads to heart attack.

-Cholesterol and other fats can’t dissolve in the blood. They have to be
transported to and from the cells by special carriers of lipids and
proteins called lipoproteins. There are several kinds, but the ones to be
most concerned about are low density lipoprotein (LDL) and high density
lipoprotein (HDL).

-What is LDL cholesterol?

-Low density lipoprotein is the major cholesterol carrier in the blood.
When a person has too much LDL cholesterol circulating in the blood, it can
slowly build up within the walls of the arteries feeding the heart and
brain. Together with other substances it can form plaque, a thick, hard
deposit that can clog those arteries. This condition is known as
atherosclerosis. The formation of a clot (or thrombus) in the region of
this plaque can block the flow of blood to part of the heart muscle and
cause a heart attack. If a clot blocks the flow of blood to part of the
brain, the result is a stroke. A high level of LDL cholesterol reflects an
increased risk of heart disease. That is why LDL cholesterol is often
called "bad" cholesterol.

What is HDL cholesterol?

About one-third to one-fourth of blood cholesterol is carried by high
density lipoprotein or HDL. Medical experts think HDL tends to carry
cholesterol away from the arteries and back to the liver, where it’s passed
from the body. Some experts believe HDL removes excess cholesterol from
atherosclerotic plaques and thus slows their growth. HDL is known as "good"
cholesterol because a high level of HDL seems to protect against heart
attack. The opposite is also true: a low HDL level indicates a greater risk.

What is LP(a) cholesterol?

Lp(a) is a genetic variation of plasma LDL and an important risk factor for
premature development of atherosclerosis . Most of the atherogenicity seems
to be the processes that occur in the arterial intima. However, the
mechanism whereby an increased Lp(a) contributes to disease is not
understood. It may rest with its affinity for fibrin in lesions that leads
to accumulation of lipid in fibrous plaques.

What about cholesterol and diet?

Cholesterol comes from two sources. It’s produced in your body, mostly in
the liver (about 1,000 milligrams a day). And it’s found in foods that come
from animals, such as meats, poultry, fish, seafood and dairy products.
Foods from plants (fruits, vegetables, grains, nuts and seeds) do not
contain cholesterol.

So look here:

Cholesterol statistics:


After 5 - 10 flushes "olivestones" stop coming out, no matter how much oil
you drink!

So, when your liver is clean, even olive oil will not make "gallstones".

Wait and you will see.

Olive oil does not contain LNA, superaunsaturated fatty acid,
but I will put it here because Flaxseed oil contain it.

LNA (omega 3 Alpha Linolenic essential fatty acid(EFA))

Poly-unsaturated (Super-unsaturated)
Super-unsaturated means very many times Unsaturated
(Three double bonds, six H are "missing")

Chemical formula:18:3w3

LNA ( 18:3W3 )

Empirical formula Alpha Linolenic ACID:


Alpha Linilenic Fatty Acid, LNA  essential fatty acid, flaxseed oil

melting point 10 degrees F (-12 C)

Alpha Linolenic Acid (LNA). 18 carbon fatty acid with three double bonds
after 3rd, 6th, and 9th carbon positions. LNA is missing 6 hydrogen atoms,
again all from one side. Because of the first double bond occurring at the
3rd carbon atom, LNA is referred to as the W3 EFA.

It is also referred to as a super unsaturated fatty acid (SUFA), even
though it is also poly-unsaturated. Because LNA is bent more than the
others, it has the lowest melting point of the three, 10 degrees F (-12 C).

LNA is 5 times more unstable than LA and quickly goes rancid if exposed to
light or oxygen. It is so unstable, in fact, that when it is pressed from
the seeds that possess it, the pressing must be done in the total absence
of light and oxygen. It must be handled in this way right through to the
packaging stage, then quickly refrigerated or frozen.

Essential: LA and LNA are essential in our diets because our bodies cannot
make them, yet use them to make many other fatty acids our bodies must
have. Therefore, without LA and LNA, our bodies miss out on a bunch of
fatty acids we must have to be healthy.

What happened to the 1/2 cup of olive oil that I drank the night before?

I studied every flush carefully and, while I saw some stuff that looked like grapefruit bits, I don't recall seeing anything that I could identify as the olive oil.

Remember, there has been nothing else in my system but the grapefruit and olive oil since Monday Night.


- First it get mixed with stomach digestive juices
(water, HCl - hydrochloric acid,pepsin...)
- Those stomach digestive juices breaks it into small drops.
- Then it get mixed with bile in small intestine (suppose bile ducts are open :-)
- THEN it  is absorbed into your blood stream..

Ok lets turn to science:

DIGESTION = The process by which food is broken into smaller molecules and
prepared for absorption.

ABSORPTION = the taking of substances into the internal environment of the
body. (In this case from the digestive tract.)

Secreted in the digestive juices are enzymes (organic catalysts) that speed
up the processing. What are these things called "enzymes"?

ENZYMES = organic catalysts (organic here means composed of carbon atoms.
Organic chemistry is the study of carbon-containing compounds).

CATALYST = a substance that speeds up the rate of a chemical reaction
without itself being consumed in the reaction.

It so happens that all enzymes are made out of protein. (Dr. J.B. Sumner,
my biochemistry professor at Cornell, won the Nobel prize for this
discovery many years ago).

There are seven digestive functions of the stomach:

Alcohol absorption
Secretion of hydrochloric acid (HCl)
Secretion of mucin
Secretion of pepsin/protein digestion


HORMONE = a control substance released directly into the blood by a gland
to act on another part of the body (may also be called a chemical messenger).

GASTRIN = a hormone made of protein released from the lining of the stomach.


-Holding tank (~4 cups or 1 liter)
-food remains 2-4 hours
-mechanical mixing of food
-chyme: mixture of stomach secretions and food
-Secretions: In response to the hormone gastrin
-HCl (acid): chemical and mechanical breakdown of protein
-pepsin: enzyme that chemically breaks down protein
- Alcohol can be rapidly absorbed from the stomach. That explains why
alcoholic drinks have such an immediate effect on people. But it appears
that the effect is stronger in women than men because an enzyme (alcohol
dehydrogenase) is found in the stomach of men that breaks down alcohol.
Less of this enzyme is found in the stomach of women so they absorb most of
the alcohol consumed.
( very minor amounts of fat)

The partly digested food leaves the stomach and enters the duodenum where
it encounters secretions of the gall bladder and the pancreas.

After a meal, the gall bladder releases stored bile, especially if the meal
contains fat.

People who have their gall bladder removed (cholecystectomy) can usually
still eat moderate amounts of fat, since the flow of bile continues
directly from the liver into the duodenum.

Thus the problem of mixing dietary fat in the watery environment of the
intestine is solved by emulsifying the fat with bile.

Pancreatic juice is deposited in the duodenum via ducts and contains
enzymes that act on all three groups of nutrients: starches, lipids and

It is the exocrine portion of the pancreas that produces enzymes. The
endocrine part of the pancreas produces insulin.
Pancreatic amylase performs the same action as salivary amylase.

The whole intestine is anatomically divided as follows:

Small Intestine:
Large Intestine:
-Colon (ascending, transverse & descending)
Anus (the final sphincter)

Digestion: small intestine

Main site of digestion and absorption
-95% of digestion
-food remains 3-10 hours
-In response to the hormone cholecystokinin
pancreas releases amylase (chemical breakdown of carbohydrates)
gall bladder releases bile (emulsifier of fats)
In response to the hormone secretin
pancreas releases bicarbonate (HCO3: neutralizes acidic chyme from stomach)

Bile is synthesized in the liver from cholesterol and stored in the
gallbladder. Most elements in the body are in a watery environment. Bile is
an emulsifier which breaks down fat globules into smaller particles so that
they can mix with this watery environment and be acted upon by enzymes.

The final digestion of the disaccharides known as maltose, lactose and
sucrose into monosaccharides occurs in the wall of the intestine.

Movement of materials against the intestinal wall brings them in contact
with aminopepidases, dipeptidases, and other peptidases which break the
remaining peptides (short chains of amino acids) down to individual amino

1. "Fats that Heal and Fats that Kill" by Dr Udo Erasmus  pg. 47


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