Dried blood analysis (also referred to as the Oxidative Stress Test (OST) is covered in detail in the live blood online training course.

With dry blood analysis we are able to assess oxidative stress by looking at a number of anomalies.

We are also able to see the extent of oxidative damage in the live blood samples.

We look at the level of oxidative stress in the system by looking at clotting patterns in the dry blood samples.

There is a very distinct difference between the layered dried blood sample of a healthy individual and that of a chronically ill patient.

The healthy sample is a solid mat of pinkish-red dried blood with a strong, well-interconnected fibrin network.

In the presence of degeneration, toxins and other imbalances, the dried blood sample shows white areas, called polymerized protein puddles (PPPs) as well as other abnormalities that can be indicative of certain systemic conditions.

Heavy Metal Toxicity


As the blood dries on the slide, there is a natural centrifugal activity whereby the different elements in the blood spin out into rings, depending on their specific gravity.

Organs near the centre of the body create light PPPs that don’t spin out very far, whereas heavier PPPs are created by lymph and skin conditions that spin out around the outside of the layer.

The size and shape of the PPPs is also suggestive of the nature of the condition.



Our cells can be compared to an apple that turns brown when exposed to air.

Our cells can turn brown or “rust” when we breathe due to oxidative stress, this is a process caused by free radicals. Free radicals are unstable molecules that damage or “oxidize” cells throughout the body in a process called oxidative stress.

Free radicals are unstable molecules that damage or “oxidize” cells throughout the body, this is the process called oxidative stress. Over time, oxidative stress can leave our cells and tissues unable to function properly.

Some specialists claim that free radicals can have serious consequences for our health.

Free radicals are believed to contribute to disease, hardened arteries and wrinkles, they are often associated with the health problems that we experience with age.

Avoiding the causes of free radicals and adopting a lifestyle that helps fight back against them can help safeguard health by preventing oxidative stress.



As we breathe, we can’t help but make some free radicals, but many other factors in lifestyle and environment can also contribute to their production, like:

Excess calories, sugars and/or refined carbohydrates. Eating an excess of these foods cause our mitochondria to release more “exhaust,” as they burn fuel from food for energy. This creates higher levels of free radicals.

Exercising too much or too little. Exercise is an important part of any healthy lifestyle, but too much can increase oxidative stress in our bodies.

Excessive alcohol consumption. Drinking alcohol increases cytokines levels, these are inflammatory molecules that are linked to oxidative stress.

Exposure to tobacco smoke. Tobacco smoke contains toxic chemicals that lead to oxidative stress.

Exposure to air pollutants. Industry and pollution increase oxidation in our bodies.

Excessive stress. Stress increases inflammation, which further increases free radical production.

Ionizing radiation. Exposure to x-rays, radon, cell phones and air travel can contribute to oxidative stress.

Charbroiled foods. Hydrocarbons found in these foods can contribute to oxidative stress.

Fungal toxins. Environmental moulds (found in bathrooms and basements) and internal moulds and fungi related to the gut can produce toxins that increase oxidative stress.

Poor liver and gut detoxification. The liver can become inflamed and produce more free radicals when it is overwhelmed with toxins from food or the environment, especially exposure to pesticides or mercury.

Chronic infections. Hidden infections can contribute to oxidative stress.

Lack of sleep. Sleep deprivation increases oxidation.



Preventing oxidative stress can begin by avoiding the causes of free radicals above.

Prevention of free radical formation and control of oxidative stress can be improved by:

Improving breathing and oxygenation. This can help flush out toxins, free radicals and inflammatory molecules.

Eating foods that reduce oxidation. Eating foods that contain antioxidants including a diet full of many different colourful fruits and vegetables that contain antioxidants.


Using herbs. Some herbs can help reduce oxidation:

Ginkgo, Ginger, Green tea, Milk thistle, Grape seed extract, Rosemary, Turmeric.

Supplements. Supplements that can be useful in curtailing free radical production include:

N-acetylcysteine. This can boost production of glutathione which is an important antioxidant and detoxifier.

Alpha lipoic acid. This is an antioxidant that helps to improve energy production in the mitochondria.

Coenzyme Q10 (CoQ10). Another antioxidant that is important for the mitochondria.

NADH. This is important to the cycle of energy production in the mitochondria.