Hulda Regher Clark

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The Flu

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 away.

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.

Fever

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.

(From: "The Cure for all Diseases", p. 201ff.; Copyright notice)

Other illnesses
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1999-2006 Dr. Clark Information Center All texts on this website copyrighted Dr. Clark Information Center, except where indicated to be copyrighted by Dr. Hulda Clark and New Century Press or other entity. Mainpage www.drclark.net