Adano Ley (Swami Nitty-Gritty) said, “Dextrinization is the ultimate starch blocker. When baked potato starch is dextrinized, the intestinal flora can convert the starch into a protein.”

Dextrinization converts starches into dextrose, also known as glucose – “brain sugar.”

According to Adano, all foods that are not eaten raw should be dextrinized at 180-200 degrees – an ancient Essene technique – for at least 20 minutes.

Most foods OTHER THAN GRAINS can be dextrinized for extended periods of time – the longer the better.

Adano cautioned, “A microwave oven cooks from the inside out. Food needs to be cooked from the outside in to dextrinize it. You can warm food in a microwave after it’s already dextrinized.”

Besides converting complicated starches into optically active dextrorotatary glucose, dextrinization neutralizes NITRATES and OXALATES.

Potassium nitrate and sodium nitrate are used as color fixatives in cured meats.

These nitrates create nitrosamines, potent cancer-causing agents that can even oxidize hemoglobin into methemoglobin in red blood cells.

Nitrate fertilizers cause toxic elevations of nitrates in nitrate-accumulating food crops – lettuce, celery, spinach, collards, turnip greens, eggplant, beets, radishes, etc.

Thanks to nitrate fertilizers, we encounter many more nitrosamines in our plant-based foods than in meats containing nitrates as a color fixative.

Incidentally – but crucial to some of us Red Pill folks – COLOR FIXATIVES INTERFERE WITH CREATING A TRANSPARENT DIAMOND BODY.

Most of our water supplies are polluted with nitrates derived from synthetic fertilizers.

Food irradiation is another source of nitrosamines as well as extremely active free radicals.

The FDA allows a maximum of one kiloray of irradiation for food, but 30 kilorays are allowed for herbs and spices.

Dr. Peter J. D’Adamo warns that blood types A and AB are more susceptible to nitrosamine-induced cancers than blood types B and O.

He advises A’s and AB’s to eat vitamin C-rich foods and supplement with 500-1,000 milligrams of vitamin C to prevent the formation of nitrosamines in the stomach.

BUT SYNTHETIC VITAMIN C WON’T NEUTRALIZE NITROSAMINES AND CAN EVEN AID IN THEIR CREATION.

I once asked Adano, “If lack of nitrogen causes cancer, why do researchers claim that nitrates cause cancer?”

“Nitrates block the body’s ability to utilize nitrogen,” he explained.

Oxalates are found in many common foods, including rhubarb and peanuts, which are so high in oxalates that they should not be eaten raw.

Spinach and mustard greens are high-oxalate exceptions to the rule.

Adano advised eating raw spinach at a time when everyone else claimed that oxalate is destroyed when spinach is cooked.

When asked why he disagreed with these “authorities,” Adano replied that the oxalic acid in spinach – unlike the oxalic acid in rhubarb, poke greens, and other foods and herbs – crystallizes when exposed to heat.

Health researchers are now catching up to Adano.

For example, Denise Mortimore (The Complete Illustrated Guide to Nutritional Healing, 1998) wrote …

“When spinach is cooked, the oxalic acid forms into crystals and the spinach’s beneficial properties are lost. Always eat spinach raw.”

And don’t combine spinach with tomatoes.

Dextrinization neutralizes LECTINS and ISOLECTINS too. :)