How Salicinium Works
Every normal cell in our body requires oxygen to function. This process, called respiration or an aerobic process, takes place in the mitochondria. Oxygen allows cells to produce Adenosine Tri-Phosphate (ATP), the vital energy source that powers the body.
In 1926, Nobel Laureate Dr. Otto Warburg discovered that if oxygen levels in a normal cell were reduced by 35%, the cell could continue to survive—but without respiration. Instead, it switched to an anaerobic (oxygen-free) process, also known as fermentation.
How Cells Become Anaerobic
Every cell in the body has a backup survival mechanism that allows it to function without oxygen. We experience this when we overexert ourselves—our muscles temporarily switch to anaerobic respiration, producing lactic acid and causing soreness.
However, if a cell is deprived of oxygen for too long, it adapts permanently to an anaerobic state. These anaerobic cells lose their RNA and DNA identity, meaning they can only reproduce more anaerobic cells. This process, called anaerobiasis, is the foundation of many fermenting cell diseases.
The Role of Fermentation in Diseased Cells
Anaerobic cells no longer produce energy efficiently. Instead of using oxygen, they rely on fermentation to generate ATP, producing only 5% of the energy they once did. To survive, these cells develop 19 times more sugar receptors than normal cells, allowing them to consume excessive amounts of sugar.
A universal coenzyme called NAD+ is crucial for anaerobic cell function. It helps maintain the acidic external environment and alkaline internal environment of these fermenting cells. The NAD+ cycle enables these cells to continue their low-energy survival mode, making them difficult for the immune system to recognize and eliminate.
How Salicinium Disrupts Fermentation
Salicinium is a glycome, meaning it contains an active ingredient attached to a sugar-like molecule. Because fermenting cells have an abnormally high number of sugar receptors, they mistakenly absorb Salicinium.
Inside the cell, a special enzyme (beta-Glucosidase), which is only found in fermenting cells, splits the sugar from Salicinium. This activates the NON-glycome component, which then binds to NAD+, interrupting fermentation and halting energy production.
This moment is critical—without fermentation, these abnormal cells become vulnerable and can no longer thrive.
Salicinium & Immune System Activation
Beyond disrupting fermentation, Salicinium helps the immune system recognize diseased cells. Anaerobic cells produce an enzyme called Nagalase, which disables the immune system’s macrophages and NK (natural killer) cells, allowing them to go undetected.
Salicinium removes this enzymatic shield, stopping Nagalase production and making these cells visible to the immune system. At the same time, it stimulates the innate immune response, encouraging macrophages to eliminate the now-exposed diseased cells.
The Power of Salicinium
Salicinium doesn’t “kill” cells directly. Instead, it works by disrupting their survival mechanisms, leaving them defenseless against the immune system. By blocking fermentation and restoring normal immune function, it allows the body to regain control and restore cellular balance.
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