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Chemie Des Herzinfarktes: Warum Menschen Kein Fleisch Essen Sollten

Chemie Des Herzinfarktes: Warum Menschen Kein Fleisch Essen Sollten

          
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About the Book

Es war notwendig, diese vierte Ausgabe von DIE CHEMIE DES HERZINFARKTES herauszugeben, da zerebrovaskuläre Erkrankungen die erste Todesursache beim Menschen sind. Alle zwei Sekunden stirbt ein Infarktpatient, wobei andere Erkrankungen im Zusammenhang mit Herz-Kreislauf-Problemen, wie Demenz, Querschnittslähmung und Gedächtnisverlust, nicht berücksichtigt werden. Deshalb haben wir den Inhalt dieses Buches sorgfältig überprüft, um es an die Realität der Entstehung des Universums anzupassen, denn nicht alle Menschen wissen, dass wir, wenn wir das Fleisch eines tierischen Bruders essen, auch eine andere Art von Cholesterin zu uns nehmen, so dass sich dieses Cholesterin tierischen Ursprungs in den Arterien ansammelt und Bluthochdruck verursacht. Ebenso haben wir uns mit der Chemie der Fettsäuren befasst; denn bei der Hydrierung zur Umwandlung natürlicher ungesättigter Öle in feste Fette entsteht in einem katalytischen Prozess eine Mischung aus "trans"-Fettsäuren und gesättigten Fettsäuren, die im Blutplasma unlöslich sind, so dass sich diese synthetischen Fettsäuren mit dem aus dem Fleisch stammenden Cholesterin verbinden; und wenn sich diese feste Plaque in den Arterien bildet, wird der Blutfluss behindert. Es besteht also die Möglichkeit eines Herzinfarktes. Diese hydrierten "trans"-Fettsäuren werden unter dem Namen Margarine verzehrt.


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Product Details
  • ISBN-13: 9798551212690
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 110
  • Series Title: Die Chemie Der Krankheiten
  • Sub Title: Warum Menschen Kein Fleisch Essen Sollten
  • Width: 152 mm
  • ISBN-10: 8551212699
  • Publisher Date: 21 Oct 2020
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Spine Width: 6 mm
  • Weight: 159 gr


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