Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Sally, thank you for this. The two best alkalizers I have discovered are radishes (raw or cooked) and natto, which is a fermented Japanese soy product that tastes and smells like stinky-cheese. I eat it with sauerkraut. You can get it in Japanese markets. When I eat these two foods, my pH shoots right up. Nina Acid/Alkaline balance There was conversions going on about acidity awhile back within the group i have just read something interesting in Dr Gillian Mckeith's book Living Food for Health. It may be old info to some of you i dont't know An acid body means that there is an excess of hydrogen ions which combine with oxygen to form water. This excess hydrogen depletes the body's oxygen. Simple stated, a shortage of oxygen causes cells to break down and die, creating acidosis. The more acidic the system, the less the biochemical buffers are able to maintain the blood's healthy acid-alkaline balance. A more serious consequence of acidity is that it causes calcium to be mobilised out of your bones through urine; such conditions create a fertile ground for conditions like osteoporosis, and bone degeneration. Excess acid may also get deposited in cell tissues, eventually causing arthritis. Live sprouts, especially sprouted millet, are alkalisers; they mop up acid. She says, When I prescribe patients the spouted millet and sprouted quinoa together, the acid neutralises; it appears that when these two specific sprouts, millet and quinoa, are ingested together, there is an exceptionally powerful alkalising action. She says test yourself using Nitrazine paper bought from pharmacy,and then again after eating sprouts(sprouted grains) on regular basis to see the difference. Those of us that don't sprout grains including myself maybe should think about doing it!! Sally. -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: 10/27/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 >Hi Nina I read something yesterday about radishes which was interesting but can't find it again. I've got about 10 books on the go, i keep dipping into. I can't remember what it was now. Something to do with thyroid hormones. If i find it i'll let you know. They're on my shopping list now anyway. I have a question i wonder if you could answer. I know lecithin is from soya. I, like most of us are avoiding soya. Is this all right to take? I get lumps under the skin which i've read can be got rid of over time with lecithin. Sally > Sally, thank you for this. The two best alkalizers I have discovered are > radishes (raw or cooked) and natto, which is a fermented Japanese soy > product that tastes and smells like stinky-cheese. I eat it with > sauerkraut. You can get it in Japanese markets. > > When I eat these two foods, my pH shoots right up. > > Nina > > Acid/Alkaline balance > > > There was conversions going on about acidity awhile back within the > group i have just read something interesting in Dr Gillian Mckeith's > book Living Food for Health. > It may be old info to some of you i dont't know > > An acid body means that there is an excess of hydrogen ions which > combine with oxygen to form water. This excess hydrogen depletes the > body's oxygen. Simple stated, a shortage of oxygen causes cells to > break down and die, creating acidosis. The more acidic the system, > the less the biochemical buffers are able to maintain the blood's > healthy acid-alkaline balance. A more serious consequence of acidity > is that it causes calcium to be mobilised out of your bones through > urine; such conditions create a fertile ground for conditions like > osteoporosis, and bone degeneration. Excess acid may also get > deposited in cell tissues, eventually causing arthritis. Live > sprouts, especially sprouted millet, are alkalisers; they mop up > acid. She says, When I prescribe patients the spouted millet and > sprouted quinoa together, the acid neutralises; it appears that when > these two specific sprouts, millet and quinoa, are ingested together, > there is an exceptionally powerful alkalising action. > She says test yourself using Nitrazine paper bought from pharmacy,and > then again after eating sprouts(sprouted grains) on regular basis to > see the difference. > Those of us that don't sprout grains including myself maybe should > think about doing it!! > Sally. > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: 10/27/2006 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 > >Hi Nina > > I read something yesterday about radishes which was interesting but > can't find it again. I've got about 10 books on the go, i keep > dipping into. I can't remember what it was now. Something to do > with thyroid hormones. If i find it i'll let you know. They're on > my shopping list now anyway. I have a question i wonder if you > could answer. I know lecithin is from soya. I, like most of us are > avoiding soya. Is this all right to take? I get lumps under the > skin which i've read can be got rid of over time with lecithin. > Sally > > Sally, thank you for this. The two best alkalizers I have > discovered are > > radishes (raw or cooked) and natto, which is a fermented Japanese > soy > > product that tastes and smells like stinky-cheese. I eat it with > > sauerkraut. You can get it in Japanese markets. > > > > When I eat these two foods, my pH shoots right up. > > > > Nina > > > > Acid/Alkaline balance > > > > > > There was conversions going on about acidity awhile back within the > > group i have just read something interesting in Dr Gillian > Mckeith's > > book Living Food for Health. > > It may be old info to some of you i dont't know > > > > An acid body means that there is an excess of hydrogen ions which > > combine with oxygen to form water. This excess hydrogen depletes > the > > body's oxygen. Simple stated, a shortage of oxygen causes cells to > > break down and die, creating acidosis. The more acidic the system, > > the less the biochemical buffers are able to maintain the blood's > > healthy acid-alkaline balance. A more serious consequence of > acidity > > is that it causes calcium to be mobilised out of your bones through > > urine; such conditions create a fertile ground for conditions like > > osteoporosis, and bone degeneration. Excess acid may also get > > deposited in cell tissues, eventually causing arthritis. Live > > sprouts, especially sprouted millet, are alkalisers; they mop up > > acid. She says, When I prescribe patients the spouted millet and > > sprouted quinoa together, the acid neutralises; it appears that > when > > these two specific sprouts, millet and quinoa, are ingested > together, > > there is an exceptionally powerful alkalising action. > > She says test yourself using Nitrazine paper bought from > pharmacy,and > > then again after eating sprouts(sprouted grains) on regular basis > to > > see the difference. > > Those of us that don't sprout grains including myself maybe should > > think about doing it!! > > Sally. > > -- > > No virus found in this outgoing message. > > Checked by AVG Free Edition. > > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: > 10/27/2006 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Sally: Distilled water is very good for Acidity. Bonnie Acid/Alkaline balance There was conversions going on about acidity awhile back within the group i have just read something interesting in Dr Gillian Mckeith's book Living Food for Health. It may be old info to some of you i dont't know An acid body means that there is an excess of hydrogen ions which combine with oxygen to form water. This excess hydrogen depletes the body's oxygen. Simple stated, a shortage of oxygen causes cells to break down and die, creating acidosis. The more acidic the system, the less the biochemical buffers are able to maintain the blood's healthy acid-alkaline balance. A more serious consequence of acidity is that it causes calcium to be mobilised out of your bones through urine; such conditions create a fertile ground for conditions like osteoporosis, and bone degeneration. Excess acid may also get deposited in cell tissues, eventually causing arthritis. Live sprouts, especially sprouted millet, are alkalisers; they mop up acid. She says, When I prescribe patients the spouted millet and sprouted quinoa together, the acid neutralises; it appears that when these two specific sprouts, millet and quinoa, are ingested together, there is an exceptionally powerful alkalising action. She says test yourself using Nitrazine paper bought from pharmacy,and then again after eating sprouts(sprouted grains) on regular basis to see the difference. Those of us that don't sprout grains including myself maybe should think about doing it!! Sally. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Are you gals talking about those little red Radishes that we put into Salads or some other kind? Lumps under your skin? What are they caused from? Bonnie Acid/Alkaline balance > > > There was conversions going on about acidity awhile back within the > group i have just read something interesting in Dr Gillian Mckeith's > book Living Food for Health. > It may be old info to some of you i dont't know > > An acid body means that there is an excess of hydrogen ions which > combine with oxygen to form water. This excess hydrogen depletes the > body's oxygen. Simple stated, a shortage of oxygen causes cells to > break down and die, creating acidosis. The more acidic the system, > the less the biochemical buffers are able to maintain the blood's > healthy acid-alkaline balance. A more serious consequence of acidity > is that it causes calcium to be mobilised out of your bones through > urine; such conditions create a fertile ground for conditions like > osteoporosis, and bone degeneration. Excess acid may also get > deposited in cell tissues, eventually causing arthritis. Live > sprouts, especially sprouted millet, are alkalisers; they mop up > acid. She says, When I prescribe patients the spouted millet and > sprouted quinoa together, the acid neutralises; it appears that when > these two specific sprouts, millet and quinoa, are ingested together, > there is an exceptionally powerful alkalising action. > She says test yourself using Nitrazine paper bought from pharmacy,and > then again after eating sprouts(sprouted grains) on regular basis to > see the difference. > Those of us that don't sprout grains including myself maybe should > think about doing it!! > Sally. > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: 10/27/2006 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 > >Hi Nina > > I read something yesterday about radishes which was interesting but > can't find it again. I've got about 10 books on the go, i keep > dipping into. I can't remember what it was now. Something to do > with thyroid hormones. If i find it i'll let you know. They're on > my shopping list now anyway. I have a question i wonder if you > could answer. I know lecithin is from soya. I, like most of us are > avoiding soya. Is this all right to take? I get lumps under the > skin which i've read can be got rid of over time with lecithin. > Sally > > Sally, thank you for this. The two best alkalizers I have > discovered are > > radishes (raw or cooked) and natto, which is a fermented Japanese > soy > > product that tastes and smells like stinky-cheese. I eat it with > > sauerkraut. You can get it in Japanese markets. > > > > When I eat these two foods, my pH shoots right up. > > > > Nina > > > > Acid/Alkaline balance > > > > > > There was conversions going on about acidity awhile back within the > > group i have just read something interesting in Dr Gillian > Mckeith's > > book Living Food for Health. > > It may be old info to some of you i dont't know > > > > An acid body means that there is an excess of hydrogen ions which > > combine with oxygen to form water. This excess hydrogen depletes > the > > body's oxygen. Simple stated, a shortage of oxygen causes cells to > > break down and die, creating acidosis. The more acidic the system, > > the less the biochemical buffers are able to maintain the blood's > > healthy acid-alkaline balance. A more serious consequence of > acidity > > is that it causes calcium to be mobilised out of your bones through > > urine; such conditions create a fertile ground for conditions like > > osteoporosis, and bone degeneration. Excess acid may also get > > deposited in cell tissues, eventually causing arthritis. Live > > sprouts, especially sprouted millet, are alkalisers; they mop up > > acid. She says, When I prescribe patients the spouted millet and > > sprouted quinoa together, the acid neutralises; it appears that > when > > these two specific sprouts, millet and quinoa, are ingested > together, > > there is an exceptionally powerful alkalising action. > > She says test yourself using Nitrazine paper bought from > pharmacy,and > > then again after eating sprouts(sprouted grains) on regular basis > to > > see the difference. > > Those of us that don't sprout grains including myself maybe should > > think about doing it!! > > Sally. > > -- > > No virus found in this outgoing message. > > Checked by AVG Free Edition. > > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: > 10/27/2006 > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Yes, Sally, I would not touch Lecithin for that very reason. It is made from Soy and we don't want that in our bodies. Bonnie Acid/Alkaline balance > > > > > > There was conversions going on about acidity awhile back within the > > group i have just read something interesting in Dr Gillian > Mckeith's > > book Living Food for Health. > > It may be old info to some of you i dont't know > > > > An acid body means that there is an excess of hydrogen ions which > > combine with oxygen to form water. This excess hydrogen depletes > the > > body's oxygen. Simple stated, a shortage of oxygen causes cells to > > break down and die, creating acidosis. The more acidic the system, > > the less the biochemical buffers are able to maintain the blood's > > healthy acid-alkaline balance. A more serious consequence of > acidity > > is that it causes calcium to be mobilised out of your bones through > > urine; such conditions create a fertile ground for conditions like > > osteoporosis, and bone degeneration. Excess acid may also get > > deposited in cell tissues, eventually causing arthritis. Live > > sprouts, especially sprouted millet, are alkalisers; they mop up > > acid. She says, When I prescribe patients the spouted millet and > > sprouted quinoa together, the acid neutralises; it appears that > when > > these two specific sprouts, millet and quinoa, are ingested > together, > > there is an exceptionally powerful alkalising action. > > She says test yourself using Nitrazine paper bought from > pharmacy,and > > then again after eating sprouts(sprouted grains) on regular basis > to > > see the difference. > > Those of us that don't sprout grains including myself maybe should > > think about doing it!! > > Sally. > > -- > > No virus found in this outgoing message. > > Checked by AVG Free Edition. > > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: > 10/27/2006 > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Soy is fine if it's prepared traditionally as it is done in Asia. It's the American-processed soy that creates the problems. Nina Re: Re: Acid/Alkaline balance Yes, Sally, I would not touch Lecithin for that very reason. It is made from Soy and we don't want that in our bodies. Bonnie -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: 10/27/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Nina, Dr. Fife has a lot to say about Soy and the Thyroid Gland and how it affects it. He doesn't say that any Soy is good, neither here or in Asia. Bonnie Re: Re: Acid/Alkaline balance > > > Yes, Sally, I would not touch Lecithin for that very reason. It is made > from Soy and we don't want that in our bodies. > > Bonnie > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: > 10/27/2006 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 I haven't seen that, maybe you can give the reference. However, the epidemiology on soy is excellent. Populations in Asia that eat properly prepared soy have excellent health profiles in several areas, including cancer rates and bone density. The soy-eating populations of Japan have some of the world's best longevity. Speaking for myself, I lost a huge amount of bone two years ago when I was convinced by people on this forum and elsewhere to drop soy. When I resumed the soy, my bone density reversed and I gained back what I had lost. Studies in Japan have shown that people who eat natto have significantly lower fracture rates than people who don't. Studies in America have shown the same thing for Asians who eat their own traditional soy. And the positive impact of soy on breast cancer prevention in Asia is well known. If you look at The Whole Soy STory book you will see that Chapter 5 details the positive benefits of natto, tempeh, and other fermented soy products traditionally used in Asia. The rest of the book assumes that Americans are eating soy nuts, soy proteins, soy formula, and so forth, and addresses the problems to those. The fermentation is needed to detoxify the soy, and then its health benefits are revealed. Nina Re: Re: Acid/Alkaline balance Nina, Dr. Fife has a lot to say about Soy and the Thyroid Gland and how it affects it. He doesn't say that any Soy is good, neither here or in Asia. Bonnie Re: Re: Acid/Alkaline balance > > > Yes, Sally, I would not touch Lecithin for that very reason. It is made > from Soy and we don't want that in our bodies. > > Bonnie > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: > 10/27/2006 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 Thanks Sally for info. The way I balanced my Ph was to cut acidic foods like tomato sauces and take a cup of homemade cabbage juice three times a day with each meal. This also helped heal my GERD and I take 2 tsp of Body Balance+ a mix of ACV/Molasses/Black Walnut Hull tincture for maintenance. I also take baking soda for heartburn, a tsp or two in a small glass of warm water. Works in minutes with no deleterious side effects. Love Bob Adageyudi Staya Udanvti Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 Nina: That's encouraging to hear about Soy, I was very interested in it, 10 years ago and read good things about it, but not anymore. Dr. Fife has written about it in his book Eat Fat Look Thin under the heading Dietary Goitrogens Page 130, and I found this information to be really informative and believable. Bonnie Re: Re: Acid/Alkaline balance >> >> >> Yes, Sally, I would not touch Lecithin for that very reason. It is made >> from Soy and we don't want that in our bodies. >> >> Bonnie >> -- >> No virus found in this outgoing message. >> Checked by AVG Free Edition. >> Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: >> 10/27/2006 >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 I don't have the book, what does he say on page 130? Re: Re: Acid/Alkaline balance Nina: That's encouraging to hear about Soy, I was very interested in it, 10 years ago and read good things about it, but not anymore. Dr. Fife has written about it in his book Eat Fat Look Thin under the heading Dietary Goitrogens Page 130, and I found this information to be really informative and believable. -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: 10/27/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 Nina: Dr. Fife's book Eat Fat and Look Thin page 131 at the end of the section on Goitrogens:- " Don't be taken in by the argument that soy products must be safe because the Asians have been eating them for centuries. Contrary to what the soy industry would like you to believe, soy has never been a staple in Asia. A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only then the soybeans were carefully prpared by fermentation to destroy the toxins. The understood the dangers of soy. Even now most Asians eat very little soy, less than 1-2 % of total calories. They use it primarily as a condiment to their meals, unlike in the West where it is eaten in relatively large quantities as a replacement for meat and dairy and as a source of Protein. " I hope it's okay for me to copy online from his book. Bonnie Re: Re: Acid/Alkaline balance > > > Nina: > > That's encouraging to hear about Soy, I was very interested in it, 10 > years > ago and read good things about it, but not anymore. > > Dr. Fife has written about it in his book Eat Fat Look Thin under the > heading Dietary Goitrogens Page 130, and I found this information to be > really informative and believable. > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.17/505 - Release Date: > 10/27/2006 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Go to the edgar cayce foundation and look up his acid/alkainle list of foods. Most dairy, carbs, sugars etc are acidic, veggies, fruits etc are primarily alkaline, there are a few exceptions, like lemons. On Thu, 3 Jan 2008, dianebolton52 wrote: > Date: Thu, 03 Jan 2008 04:16:13 -0000 > From: dianebolton52 <dianebolton@...> > Reply- > > Subject: [] acid/alkaline balance > > Hi Everyone: I have read from time to time the importance of your body > being more alkaline based before you can kill mold/mycotoxins. Does > anyone here know if having mycotoxicosis will CAUSE your body to be > acidic? I finally bought Ph paper and my body is so acidic it won't > even register on the paper. Anyone have the same problem and know of a > way to make your body more alkaline? Also, how important is the Ph as > far as recovery goes. Thanks- Diane > > > > FAIR USE NOTICE: > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2008 Report Share Posted January 3, 2008 Diane, I have been working on recovery from mycotoxins/ environmental toxins for years now- I have also been looking for a good reference about pH balancing. I have found that ph IS very important, and yes- Mold and a lot of other things in our environment make us very acidic! You may be able to get to a point of having a 6.8 to 7.1 pH, but it takes a lot of work, and DETOXING- I have found someone to work with me locally- because I have not found anything of true value in books to help really work on pH. Even the foods that are listed in varing books, on one list are alkaline and on another list acidic! Very confusing. Since starting the work with pH, I am feeling better than I have in years, and this is with another major mold exposure that hit me hard this August- I am not sick or achy- I have energy and can think clearly- My body can tolerate the extreme cold we're having- Dropping just a little weight- (but for me that was never an issue) I have found with the protocal that I am now using that balancing pH, is more than diet- But part of the real question is- how many people are doing Marinkovich's Diet- and really sticking to it? I am learning secrets that are not in books- and shall we say- So I came dancing into the New Year! By the way- lemons and limes are extremely alkaline- that is why we get " acid " sores- body is pulling acids out of our cells- So- need to learn tricks to balance- and keep on going- What a feeling! Not sick! Yippy! Hi Everyone: I have read from time to time the importance of your body > being more alkaline based before you can kill mold/mycotoxins. Does > anyone here know if having mycotoxicosis will CAUSE your body to be > acidic? I finally bought Ph paper and my body is so acidic it won't > even register on the paper. Anyone have the same problem and know of a > way to make your body more alkaline? Also, how important is the Ph as > far as recovery goes. Thanks- Diane > --------------------------------- Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 The acid/base balance in the human body is important for its overall homeostasis. If it is either too high or two low, physiological processes come into play to bring those levels back within a normal range. Optimum pH levels of the blood should be around 7.36. At levels lower than that the physiological responses results in shifts in mineral composition of the bone, breathing rate, kidney function, changes in electrolytes balance, etc. What can be confusing is pH varies depending on what body tissue you are referring too. If blood levels fall from normal to 7.0 it can result in coma, seizure and death. As I mentioned, the optimal pH of the blood is around 7.36- 7.4. The pH system is logarithmic which means that every whole number is multiplied by ten. For instance, a change from 7.35 to 6.35 would mean that the blood pH would be 10 times more acidic and no physiological system could function at this level. (1) Exposures to environmental contaminants and other toxins can affect pH of human systems very quickly. For the individuals that read these posts, understanding how their acid/base balance will influence their health is all too important. The reason for this is that when the levels falls below the optimal range the physiological condition of metabolic acidosis occurs. As a result, the body will react by producing physiological response will increase the stress response system through activity of the adrenals and increase respiration rate even in response to very small pH changes resulting in production of free radicals and oxidative stress and therefore the exacerbation of symptoms. The symptoms of metabolic acidosis may " include chest pain, palpitations, headache, altered mental status, decreased visual acuity, nausea, vomiting, abdominal pain, altered appetite (either loss of or increased) and weight loss (longer term), muscle weakness and bone pains. " (2) This process also influences how normal enzymatic processes work which would affect the detoxification system. Of course, if the detoxification system is already impaired, the importance of maintaining the correct acid/base balance becomes even more important. Incidentally, the bones also play an important role in maintaining the acid/base balance and long-term levels of acidosis can result in the weakening of the bones and osteoporosis. (3) One major step to controlling the acid/base balance is reducing the intake of acidic sodas and water and reducing exposure to environmental contaminants. In addition, food can play a vital role in maintaining the proper acid/base balance of the body. According to Bill s (1), health practitioners recommend an 80/20 mix of alkaline and acidic foods. More information about the acidity or alkalinity of foods is available at Bluegrass.net.(4) 1. Acid/Base Balance: Change Your Water* Change Your Life by Bill s. 2. Metabolic Acidosis by Wipedia 3. Metabolic Acidosis and Environmental Toxicology: What has Lead and Bone Got to do With it and Why it Matters? 4. A list of Acid/Alkaline Forming Foods at Bluegrass.net. 5. Metabolic Acidosis. WebMD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 The author of this article does a pretty good job of explaining why urine pH in normal healthy individuals should change over the course of the day. Starting at 6.5 - 7.0 upon waking and then raising to 7.5 -8.0 through the day which is a good sign of proper buffering fo food and drink. http://www.dehlgroup.com/acidph2.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 The key to good health relies on the correct ratio of acid/alkaline balance in the body. How one achieves this is by eating 75% alkaline forming foods and 25% acid forming foods, preferably organic. Acid Forming Foods - All processed foods! This includes pastas, cakes, cookies, salad dressings etc.- Meats, including Beef, pork, bird, fish, shellfish, eggs- All dairy products, including butter, milk, cream, ice cream, cheese- Nuts- Sodas- Caffeine, coffee, tea- All breads- Alcohol- All foods with sugar- Vegetables such as asparagus, sauerkraut, chickpeas, brussels sprouts- Vinegar- Lentils- Plums, prunes, cranberries Alkaline Forming Foods - Salad greens- Fresh fruit- Dried fruit such as raisins, dates, figs, apricots- All sprouts- All vegetables (except the ones listed above) Especially good are onions and garlic- Citrus fruits ( even though they are acidic, they have an alkalizing affect on the body)- Good fats such as olive and flaxseed oil- Honey, maple syrup and molasses- Herbal teas- Fresh fruit and vegetable juices - Yogurt and sour cream- Almonds, brazil nuts If you look closely at the lists above you can get a pretty good idea of what you currently may be eating more of, whether acid or alkaline type foods. To get a more accurate measure you can buy ph strips from any drug store and see exactly where you are at and what you need to do create the optimum ph balance in your body. In optimum health the body will naturally filter, cleanse, detox and extract nutrients efficiently. If you find you are over acidic or alkaline you can take steps to repair the situation by switching over to the foods you should be eating on a regular basis. Water is also extremely important in not only the cleanse cycle, but in normal daily function. You would be surprised at how many people are generally dehydrated and suffering needlessly with pain and fatigue, and it is a very easy fix. Drink up! Lots of water! You’ll feel much better. (This is a major undiagnosed problem for seniors) For better health! Enjoy the journey! Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2009 Report Share Posted June 27, 2009 Yes! Inorganic minerals are poorly assimilated, coral calcium being among the worst. The junk is dredged off the bottom as there are strict laws that prevent the harvesting of live coral. Much of it is polluted with industrial wastes and heavy metals. Calcium citrate is a better form. Organic minerals are made in the plant metabolism whereby a carbon molecule becomes attached to the element thus improving its transport capabilities. Most of the mineral asparates, arginates and oratates are excellent transporters as is calcium 2-AEP. At one time a company in Germany was producing a powerful supplement that contained forms of calcium, magnesium and potassium 2-AEP under the direction of the late Dr. Hans Nieper who pioneered the technology. Dr. Nieper was at one time considered the World's most prominent cancer specialist. Among many of his celebrity patients was Reagan while he was President. Reagan later went to Mexico and had IPT therapy by the late Donato . I am friends with his lab assistant who is still living. She tells great stories about their cancer clinic and the successes they had. She left after much persecution and the death of the patriarch, his son having taken over and was offering an agenda that didn't sit well with her. Dr. Nieper wrote a book about his technology called 'The Curious Man' its very easy reading and not at all technical. Carmi Hazen > > so then, rather than taking mineral supplements to help buildup > alkalinity reserves, i would venture to guess the answer is in eating > natural from whole foods in order for the body to be able to properly > assimilate the needed nutrients. > > is that basically what you're saying? > Kelvin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2009 Report Share Posted June 27, 2009 I've become an advocate of green smoothies (even over juicing) b/c of all the sensible benefits one can get from organic sources of nutrients (essential vitamins, minerals, amino acids, and even fats). I do not want to rely nor trust anything man-made in terms of supplements (vitamin or herbal) unless under extreme circumstances where direct organic sources are not sufficient for the moment. man cannot improve upon what nature has already packaged in many sources/forms that are directly available to us (without patents)... it is b/c of this truth, that natural sources should always be the first consideration and manmade supplements a consideration where the body needs specific, extreme measures (concentrations) of a nutrient to get back to balance. in other words... there's RARELY a need to seek external supplements for maintaining health or to detox one's system. Kelvin On Sat, Jun 27, 2009 at 12:16 PM, comdyne2002<comdyne@...> wrote: > > > Yes! Inorganic minerals are poorly assimilated, coral calcium being among > the worst. The junk is dredged off the bottom as there are strict laws that > prevent the harvesting of live coral. Much of it is polluted with industrial > wastes and heavy metals. Calcium citrate is a better form. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2009 Report Share Posted June 27, 2009 I would like to introduce myself with an important point on alkilinity issues.  Many people have repeatedly missed the whole idea and concepts behind this threrapy.  Having been a nurse, having been cancer advocate since 2001, I can honestly tell you that alkaline diets have mixed efficacy. Sifting out the case histories and comparing these alkine goals of each patient I can say that there is very little continuity to alkaline protocols.  There has been much dis information around and some of these postings lately have actually addressed some of these and it is nice to see a qualified group with members who are reading the research and not repeating hear say.  The problem with alkalinity is as follows: It is nearly impossible to change the ph of blood. The ph changes come intercellularly and in interstitial fluids. These ph levels directly affect saliva ph and urinary ph. People have really missed the whole meaning of ph balancing and alkaline targets. Understanding the mechanism of healthy action is crucial to maximizing these therapies. When there is cancer, the mechanism of action is even more critical matter. Failure to understand why alkalization works prevents us from maximizing the therapy itself. Who in their right mind wants to guess about dosing amounts and mechanisms of action if they have cancer? WHY ALKALINIZATION The whole idea of alkalization is in fact related to oxygen perfusion! As cancer cells are concerned oxygen does not enter these cells very easily by virtue of ph. Lower ph means lower oxygen, (Warburg/Brewer,) lower oxygen in our bodies means all metabolic processes are operating ineffeciently. Whether you are talking about metabolic detoxification, cell death and turn-over, red cell longevity, immune function, white cell production, hormone responses, resistance to disease, repair of injured or stressed cells,...oxygen is the single most pivitol factor in our bodies. Also, Heart disease, stroke, COPD are all oxygen related pathologies where increased blood oxygen lessens these diseases. Hypoxia in cells has been directly linked to cancerous changes in a specific gene according to latest research articles. Warburg and Brewer clearly demonstrated that cancers are acidic and hypoxic decades ago. Ph and oxygen are in fact directly related. However, it is not so much the actual ph that affects oxygen perfusion, rather the concentration of heavier metalic salts. The role of higher ph is to neutralize pain and shutting down hyperplasia. However, the heavier anions actaully can penetrate cancer cells as they are strong electron attractors. This is where oxygen issue come into play.  Free floating oxygen carries a negative polarity which is why possitive ions are so healthy. They attract greater concentrations of free floating oxygen,...period. (Warburg) A simple browser search will prove to you that any oxygen donor (listed below) uniformly are shown to treat nearly the exact same multitudes of disease, albeit with mix efficacy. Unbelievable! These same substances then should be found treating fungus and yeasts because these are anaerobic microbes too, and to test this theory further if you browser search these substances with fungus you will see the theory holds true and firm. More cross- treatment by several different substances, all carrying oxygen, all treating anaerobic diseases. HMMM! The implication should be clear just by examining the treatment record. So, if we could find just one element that treated cancer, viruses, autoimmune and fungus we could almost assume that it is attacking the respiratory mechanism of these seemingly different diseases. It would be difficult to think that a dozen different substances treats all these different diseases by exploiting a different mechanism in each disease. How unreal is that prediction? The unbelievable truth is, we can find a dozen substances that appear to donate oxygen and when researching their treatment profiles, we can see they all are reported to treat the exact same lists of vastly different diseases, cancers, viruses, autoimmunes and fungus. To debate this issue that lower ph and oxygen are not related is a waiste of time because there is no empiracle, clinical, or corraborated circumstantial evidence that suggests otherwise. TDisagree? Well, find the data and email it to me! Find me a virus that loves oxygen! Find me a negatively charged element that isn't attractive to a possitive charge. So, if we all can agree the alkaline ph is good for cells, (oxygen,) and can inhibbit viral replication in extracellular fluids then let us all agree that raising oxygen inside of cells is in fact therapeutic and our ultimate goal. Now, seeing that oxygen may in fact play a role in alkalization then how does that affect our protocols, what difference can it make? 1) We can add actual oxygen donors to our protocols. Chlorophyll, quinones, xanthenes, peroxide, ozone, polyphenols, bioflavenoids, tannins, DMSO, sulfate, oxalates, mineral oxides, citrate, all are molecules that carry oxygen and then release it in the body.** 2) Coenzyme q 10, is the enzyme that pulls oxygen into the mitochondria and utilizes it to burn glucose preventing lactic acid and CO2 buildup.** 3)Instead chloride salts, we can use citrate, oxides and sulfate salts. ie., zinc sulfate or zinc oxide. If taking magnesium we can take magnesium oxide, instead potassium chloried we can take potassium as a sulfate or oxide if you can find it. Take iron oxide. Selenium oxide. *** All of these offer alkaline salts do raise ph of fluid and cytoplasm, but they also bring additional oxygen with it. Citrate may in fact be the biggest oxygen donor there is. Citrate salts do exist but you must shop around. Wikipedia will even admit citrate can prevent fermentation and cancers need fermentation. *** Research has proven that high levels of citrate actually shuts down anaerobic respiration cycle. You can not ferment glucose if citrate is high. So, why wouldn't I take citrate to augment my alkaline therapy? *** Bicarbonates do reduce the pp of CO2 no doubt this has been proven but inside cancer cells sodium, magnesium, calcium do not enter cancer cells as these are weak electron attractors and will not diffuse readily. Strong electron attractors are potassium, rhubidium, cesium, zinc, silver, copper, selenium! (By virtue of their molecular weight.) So, alkaline therapy for active disease must NEVER focus on calcium and sodium as these do nothing to change the internal ph of the cancer cell. *** Overall, if you are alkaline believer, just know that whatever you do and whatever you take will be greatly enahnced by taking oxygen salts and oxygen donors, with coenzyme q. *** Lastly, vitamin c is an electron donor which donates electrons to mitochondria and actually set up the polarity differnce in mitochondria. The polarity is what drives oxidative phosphoryllation. Oxygen consumption. In fact vitamin c is part of oxidative energy cycle for certain nutrients. SO, although vitamin c infusions may not ever be called an oxygen therapy, vitamin c plays vital role in the process. In addition, (Cameron/ing/Levy) Vitamin has several direct anticancer properties completely unrelated to oxygen. *** So, if you are alkalizing by diet, you are not alkalizing fast, you are not reaching its maximum therapeutic benefit, becasue who knows how many strong metalic salts are actually in your diet. Your saliva ph may go higher but that has very little to do with cellular ph of cancer, (Brewer,) and you will NEVER reach maximum benefit if you leave out COq10, vitamin c, and oxygen donors out of your protocol!!! Final note: Alkalization with calcium and sodium salts are not that effective against cancer because Warburg and Brewer demonstrated they are not strong electron attractors and cannot enter cancer cells that have a negative polarity in the nucleus. Alkalizing with sodium and calcium may slow cancer but will not kill cancer.May help with pain. By virtue of molecular weight, however, the alkaline elements that can enter cancer cells are, zinc, iron, selenium, silver, copper, rhubidium, cesium, and potassium. These can enter the cancer cell as proven by Dr. Brewer. The heaviest element by far is cesium and therefore crosses cancer membranes easier than anyting else. So, why mess around if you are alkalizing. Why play around with diet and calcium? Just get cesium and eat it for crying out loud! Then, eat a diet you love, that brings you pleasure, but reduce your glycemic index as a dietary guide. No starchy foods, no sugar. I would avoid dairy unless it is organic. (steroids, pesticides, hormones are not good for your bone marrow) Peace, health, life, and happiness! Bret Peirce, is Founder of American Cancer Advocates(.com)/ Licensed Nurse Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 Here is a million dollar question! What is it in foods that makes the color green? or What is the major ingredient common to spirulina / chlorella, parsley, alfalfa/wheatgrass/barely grass? Anybody???????? -- In , Kelvin <kelvin.internet@...> wrote: > > I've become an advocate of green smoothies (even over juicing) b/c of > all the sensible benefits one can get from organic sources of > nutrients (essential vitamins, minerals, amino acids, and even fats). > I do not want to rely nor trust anything man-made in terms of > supplements (vitamin or herbal) unless under extreme circumstances > where direct organic sources are not sufficient for the moment. > > man cannot improve upon what nature has already packaged in many > sources/forms that are directly available to us (without patents)... > it is b/c of this truth, that natural sources should always be the > first consideration and manmade supplements a consideration where the > body needs specific, extreme measures (concentrations) of a nutrient > to get back to balance. in other words... there's RARELY a need to > seek external supplements for maintaining health or to detox one's > system. > Kelvin > > > > On Sat, Jun 27, 2009 at 12:16 PM, comdyne2002<comdyne@...> wrote: > > > > > > Yes! Inorganic minerals are poorly assimilated, coral calcium being among > > the worst. The junk is dredged off the bottom as there are strict laws that > > prevent the harvesting of live coral. Much of it is polluted with industrial > > wastes and heavy metals. Calcium citrate is a better form. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 The coloration is due to chlorophyll. The magic produced by this vegetation is numerous but mostly it is the actions of the live enzymes in these natural foods that greatly aids the digestion of proteins in the body. As we age, we need enzymic supplementation and natural green veggies are the best source. Also pranic energy is stored in them that sympathetically resonate with the vibratory requirements of our living cells thus acting much like a battery charger which restores the voltage potentials (zeta potentials) across the cytoplasmic membranes of the individual cells. I read somewhere (don't remember the source) that people have taken baths in water laden with fresh cut alfalfa and absorbed beneficial nutrients transdermally. > > Here is a million dollar question! > > What is it in foods that makes the color green? > > or > > What is the major ingredient common to spirulina / chlorella, parsley, alfalfa/wheatgrass/barely grass? > > Anybody???????? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 Hello patientadvocate2, That would be chlorophyll. Mike Sunday, June 28, 2009, 12:46:20 PM, you wrote: p> Here is a million dollar question! p> What is it in foods that makes the color green? p> or p> What is the major ingredient common to spirulina / chlorella, p> parsley, alfalfa/wheatgrass/barely grass? p> Anybody???????? p> -- In , Kelvin <kelvin.internet@...> wrote: >> >> I've become an advocate of green smoothies (even over juicing) b/c of >> all the sensible benefits one can get from organic sources of >> nutrients (essential vitamins, minerals, amino acids, and even fats). >> I do not want to rely nor trust anything man-made in terms of >> supplements (vitamin or herbal) unless under extreme circumstances >> where direct organic sources are not sufficient for the moment. >> >> man cannot improve upon what nature has already packaged in many >> sources/forms that are directly available to us (without patents)... >> it is b/c of this truth, that natural sources should always be the >> first consideration and manmade supplements a consideration where the >> body needs specific, extreme measures (concentrations) of a nutrient >> to get back to balance. in other words... there's RARELY a need to >> seek external supplements for maintaining health or to detox one's >> system. >> Kelvin >> >> >> >> On Sat, Jun 27, 2009 at 12:16 PM, comdyne2002<comdyne@...> wrote: >> > >> > >> > Yes! Inorganic minerals are poorly assimilated, coral calcium being among >> > the worst. The junk is dredged off the bottom as there are strict laws that >> > prevent the harvesting of live coral. Much of it is polluted with industrial >> > wastes and heavy metals. Calcium citrate is a better form. >> > >> -- Best regards, Mike mailto:goldenmike@... Quote Link to comment Share on other sites More sharing options...
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