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Choline in the eggs and softening of stones.
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Published: 5 years ago
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Choline in the eggs and softening of stones.

Phosphatidyl choline in the lecthin of the egg, and the high healthy fat content, and the native enzymes in the egg, which become a bit more active at room temperature or when warm.

Choline is a vital element of breaking down cholesterols in the liver, producing bile, and acetylcholine (a neurotransmitter).

Each egg yolk can contain between 300-600 mg of choline.

Choline malabsorbtion can be traced to mercury poisoning, biofilm (candidiasis and the like) in the intestinal track, and reduced ability to produce bile (which helps absorb it in the first place).

This recipie is a heavy, repeated dose of choline, oils to stimulate bile production, and a high content of full-complex vitamin C to reduce the effect of biofilms trying to consume the nutrients. The vitamin C also helps attack unwanted organisims living in the liver.


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