And this was my course of reasoning: As the cellules, which are the
smallest individual elements of the human system, are only _products of
the blood_, and for their composition require the different chemical
substances in sufficient quantities, it is obviously necessary to fathom
what those chemical elements of the cellules may be, what form they take
in their mutual relation to the separate parts of the body, and in what
way they enter the organism.

In this manner I obtained a clear insight into the actions of the
so-called _mineral material_ in the organism, and it gradually became
obvious to me that everything is dependent upon the introduction of the
proper _sanguifying or nutritive_ mineral salts into the blood.

On this basis I founded the so-called "_organic nutritive cell-food
therapy_" (called the Dech-Manna therapy).

The point may be raised that the elements of the food we eat or drink
are heterogeneous and that the mineral matter in them is naturally and
casually acquired, according to the properties of the soil they grow in.
This is the general opinion, but not the fact. Our vegetables, grain,
meat and milk contain too much phosphoric acid and sal ammoniac, and
this is due to the use of artificial and animal fertilizers, while the
sulphurics are very often entirely missing.

Von Liebig says: When we consider that the sugar refineries of Waghausel
have an annual output in the market of 600,000 lbs. of potassic salt,
which is taken from the soil by the turnips of the Baden fields without
being replaced, and that there is cultivated in Northern Germany, year
by year, with the assistance of guano, an immense amount of potatoes
solely for the manufacture of spirits, and that these potato fields are