Synthesis

Synthesis

BAMLET Synthesis

Olive Oil
  • Extra Virgin Olive Oil – Cold pressed. Highest number of polyphenols. Best for home use.
  • Virgin Olive Oil – Cold Pressed. Slightly lower number of polyphenols.
  • Pure Olive Oil – Refined by heat, chemicals and filtration.
  • Extra Light Olive Oil – Highly refined. High smoke point for frying.
  • Oleic Acid – Pure oleic acid, best for professional manufacture.
Whey Protein
  • Whey Protein Isolate – Highest level of protein. Best for BAMLET.
  • Whey Protein Concentrate – Cold filtered. Healthiest but less protein.
  • Whey Protein Hydrolysate – Predigested form of whey. Infant formula.
Chemicals
  • A-lactalbumin – Makes BAMLET. Alpha-lactalbumin comprises 14-17% of whey protein.
  • Apo-A-lactalbumin – Decalcified Alpha-lactalbumin.
  • B-lactoglobulin – Makes BAGLET. Beta-lactoglobulin comprises 54-58% of whey protein.
  • Apo-B-lactoglobulin – Decalcified Beta-lactoglobulin.
  • Lactoferrin – Makes BAGLET. Beta-lactoglobulin comprises 54-58% of whey protein.
  • ApoLactoferrin – Decalcified Lactoferrin.
  • Olive Oil – Contains 55 – 80% oleic acid. Edible.
  • Oleic Acid – Attaches to the protein and causes cancer cell death. Not water soluble. Edible.
  • Sodium Oleate – A soap made from oleic acid. Water soluble. Makes strongest Bamlet. Not edible.
  • EDTA – Ethylenediaminetetraacetic acid used to decalify and unfold proteins.
  • HCL – Hydrochloride acid used to make solutions acidic. Not edible.
  • Vinegar – Acetic acid used to make solutions acidic. Edible. Makes Salad dressing.
  • Lactic Acid – Lactic acid used to make solutions acidic. Edible. Makes cheese.
  • NAOH – Sodium Hydroxide used to make solutions strongly basic. Not edible.
BAMLET Procedures
  • A-lactalbumin + sodium oleate – Both water soluble. Highest OA binding per protein. Need to remove excess sodium oleate. Uses apo-a-lactalbumin. Two step process.
  • A-lactalbumin + sodium oleate + PBS (Buffered Solution) – Both water soluble. Highest OA binding per protein. Need to remove excess sodium oleate. Uses apo-a-lactalbumin. Two step process.
  • A-lactalbumin + oleic acid + PBS (Buffered Solution) – High oleic acid binding. Need to remove PBS. Uses apo-a-lactalbumin. Two step process.
  • A-lactalbumin + oleic acid + high PH with NAOH – High oleic acid binding. Need to remove NAOH. Can be one or two steps.
  • A-lactalbumin + oleic acid + HCL – Low oleic acid binding. Need to remove excess HCL.
  • A-lactalbumin + oleic acid + Vinegar – Low oleic acid binding. No need to remove vinegar. Makes salad dressing. One pot shot.
  • A-lactalbumin + oleic acid + ethanol – Ethanol dissolves both the oleic acid and the protein. This is a large scale production method. Need to remove ethanol and excess oleic acid.
  • A-lactalbumin + oleic acid + lactic acid – Low oleic acid binding. If made with lactic acid, do not need to remove acid. Think soft cheeses. One step, more if making cheese.
  • Lactoferrin + oleic acid – We are just learning about this. Apparently 10 times stronger than Bamlet and less toxic to normal cells. Help us research.
Other Procedures
  • APO-Proteins – Decalcification unfolds the proteins. Makes it easier to attach oleic acid. EDTA is the preferred decalcification agent. Also can be decalcified in strong basic or acidic heated solutions.
  • Sodium Oleate – Formed by reacting oleic acid with Sodium Hydroxide (NAOH). This forms a water soluble soap that easily mixes with proteins. Attaches more oleic acid to each protein.