Adano Ley (Swami Nitty-Gritty) called varicose veins “very close veins” because …

“Varicose veins are caused by always missing the boat.”

He recommended eating a boiled orange …

“Citric acid bioflavonoids have the capacity to chelate excess iron out of veins. Eat a boiled orange at Spleen Time.”

9:00-11:00 a.m. is Spleen-Pancreas Time.

Put a room-temperature orange in enough room-temperature water for the orange to float.

A mandarin orange (Citrus reticulata) works better than a sweet orange (Citrus sinensis).

Swami Nitty-Gritty mentioned …

“You can’t drown an orange.”

Bring the orange to a rolling boil and boil it for three minutes.

Score the orange with a knife from stem to stern into four quarters.

Peel the skin off one section of the four quarters at a time to eat each section while it’s still warm.

Scrape some of the white pith from the inner rind with your fingernails to get some extra bioflavonoids and orange oil.

Adano said …

“Varicose veins are caused by iron oxides.”

Riboflavin (vitamin B-2), bioflavonoids, and vitamin C in an orange help move extracellular iron back into its intracellular “home.”

Yellow is both a trauma color and a therapeutic color for varicose veins.

The flavin in riboflavin and the flavone in bioflavonoid derive from the Latin word flavus, meaning “yellow.”

The extracellular and plasmatic atomic elements – associated with the ocean and hydrosphere – are …

sodium, MAGNESIUM, aluminum, silicon, phosphorus, sulfur, chlorine, and argon.

The intracellular and cytoplasmic atomic elements – associated with the earth’s crust (mud) and the lithosphere – are …

potassium, calcium, scandium, titanium, vanadium, chromium, manganese, IRON, cobalt, nickel, copper, zinc, gallium, germanium, arsenic, selenium, bromine, and krypton.

Veins are associated with the right side of the body, and arteries with the left side of the body.

Adano explained …

“Arterial blood is rich in magnesium, and venous blood is rich in iron. Iodine regulates them.”

A boiled orange is also beneficial for the capillaries of the eye.

Edith Marks & Rita Montauredes (Coping with Glaucoma: A Guide to Living with Glaucoma for You and Your Family, 1997) wrote …

“Bioflavonoids, a recommended companion to vitamin C, are biologically active compounds found mostly in the peels of fruits and vegetables, especially in the white pulp and core of citrus fruits. Like vitamin C, bioflavonoids prevent clumping of red blood cells and help maintain the blood vessels. Bioflavonoids also enhance the absorption of vitamin C.”


'Eating a Boiled Orange For Very Close Veins' have 5 comments

  1. March 17, 2013 @ 3:56 pm atomb

    Most of the info in today’s blog entry can be found in Butterflies Need No Taxidermist: An Encyclopedic Dictionary of the Resurrection Lifestyles of Swami Nitty-Gritty, volumes 1-4.

    All four volumes are available at …


  2. March 17, 2013 @ 10:12 pm jwong

    Why does the boiling make the orange more beneficial? Is it that the nutrients in the orange are activated by the heat? Also, does boiling also work with other citrus fruits such as lemons and limes? Thanks.


    • March 18, 2013 @ 12:04 am atomb

      Chemistry can be drastically changed by temperature changes – sometimes small changes.

      For example, the citric acid in an orange changes into its anhydrous form at 173 degrees Fahrenheit.

      It breaks down into carbon dioxide and water at 347 degrees Fahrenheit.

      Boiling a lemon or a lime is counterproductive.


  3. March 25, 2013 @ 7:14 pm Lucy

    Hi Atom,
    Do you have to eat a boiled orange every day at 9-11 a m?
    or just for sometime?
    Thanks again for all the amazing info.
    Looking forward to hear you Monday April 1st.


    • March 26, 2013 @ 12:50 am atomb

      Yes, everyday is better for restoration.

      Sometimes is usually enough for prevention. :)


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