Swami Nitty-Gritty (Adano Ley) recommended the following formula for bone fusion (after a break) or for bone building …

(1) a teaspoon of dolomite powder (for calcium),

(2) goat cheese or sheep cheese of the feta variety (for more calcium),

(3) a teaspoon of clarified cow butter (for silicon).

(4) a dill pickle (for sodium & silicon),

(5) raw spinach (for iron), and

(6) cayenne pepper (for “constriction-dilation”).

This formulamay be eaten with lunch, and is idealfor Small Intestine Time (1:00-3:00 pm) to “shunt” the Passionate Heart Meridian (7:00-9:00 pm) orfor the second half of Compassionate Heart Time (12 noon-1:00 pm) to “shunt” the Kidney Meridian (5:00-7:00 pm).

Swami Nitty-Gritty explained, “Bonding of the bone occurs in 2 ways – WELDING, which leaves a lip, and FUSING, which makes the place of the break stronger than before. If you don’t polarize the bone after the break, it will heal with a lip.”

When a bone breaks, its North pole (proximal end) repels its South pole (distal end), reversing bonepolarity.

Bone has to be REPOLARIZED to FUSE. Otherwise, it welds.

Clarified butter (drawn butter) is a SUPERFOOD …

… but NOT the commercial product.

'Nitty-Gritty’s Bone Fusion Formula' have 2 comments

  1. May 18, 2011 @ 7:46 pm chefandre24

    Atom – Question on clarified butter (Ghee)
    I have seen it made mostly in two different ways and would just like clarification on which one you are speaking of.
    1) Melt the butter in a pot and then separate the solids by skimming them off and then ladle out the butter. This to me is clarified butter.
    2) Simmer the butter over low heat until most of the milk and water have been cooked out and then you are left with a slightly nutty brown butter (Ghee)

    Do either of these methods make a difference or are they roughly the same? Or is there a method I did not mention/



    • May 19, 2011 @ 6:35 pm atomb

      I prefer Method Number 1, Andre. :)

      I usually melt butter in a large Pyrex beaker at a low oven temperature (180-200 degrees Fahrenheit).

      (The low temperature is unnecessary if the butter isn’t raw.)

      I scrape off the white foam floating on the yellow butter, then pour the rest into a bowl, leaving behind the white residue at the bottom of the beaker.

      The yellow butter contains the lubricational yellow cholesterol, whereas the white butter contains the insulatory (great for the Far North or Antarctica) white cholesterol.

      Folks in South Texas never got arteriosclerosis till the advent of air conditioning.

      The white foam on top and white residue at the bottom appears in the aging iris due to GRAVITOSIS.

      Headstands and handstands (and gravity beds) are restorative. :)


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