ph

[Guest guest]

At 03:36 PM 25-07-03 -0700, you stated:

>hi Fal. I see no contradictions of what i quated before (from the same

>site i gave you) and what you quated from the same site.

>It was said that most fruits and veggies are alkalizing but not canned or

>preserved fruits. I believe it can be explained by changing of the

>chemical properties of fruit being in touch with metal can or some

>chemicals added to them for preservation.

My common sense tell me that the positive H+ ions that are characteristic

of acids can turn into what you refer to as an alkaline residue.

Is this a chemical reaction, and if so, how does the acid get neutralized.

Perhaps if you could explain the process, it would make sense.

I would hope that Dr. s-Louis Friedli is still subscribed and could

add some light to this discussion. Dr Friedli?

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[Guest guest]

Add liquid Chlorophyll to your drinking water. That will bring your

PH up and it's cheap - you can get an 8 oz. bottle at Whole Foods for

around $6-7. It makes your water taste a little minty. Be

careful, it is dark green, will turn your water dark green and while it

doesn't stain my teeth it will stain clothes and fingers if you spill any

on you.

At 10:27 PM 9/8/2007, you wrote:

i am very acid and wonder if it

is important to get a water ionizer that makes water that helps with

ph. is it necessary...they are so expensive. i have been

drinking water with lemon and stevia daily...hoping it would help.

diana

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