Re: Jim Kelmun's maple syrup/baking soda cure.

[Guest guest]

Is Arm & Hammer aluminum free?

Ira wrote:

For those of you that haven't heard about it, here's a link to that

subject on Cancer Tutor.

http://www.cancertutor.com/Cancer02/Kelmun.html

It's a very simple procedure. You mix 3 parts maple syrup with one

part of aluminum free baking soda and cook on low heat for five minutes while

stirring. The idea is that the cancer pathogens try to gobble the sugar and get

the very highly alkaline baking soda which kills them.

The problem is that the people at Cancer Tutor have not been able to

get the maple syrup and baking soda to keep from separating after they

refrigerate it. I was wondering if anyone here has tried it. Maybe refrigerating

it isn't necessary and caused the problem.

[Guest guest]

Helen Wang wrote:

Is Arm & Hammer aluminum free?

Yup, it is. But what about for us with higher-than-normal blood sugar? I'm

guessing that

maple syrup isn't a great idea?

xxoo

[Guest guest]

It's only a teaspoon a day.

Corky

[Guest guest]

Ahaa!!! They can't keep the maple syrup and baking soda from

separating? Then how on earth does it bind together in your body to

get the baking soda into the cancer cells? Sounds like wishful

thinking, to me, although I would love for it to be true, who

wouldn't?

Wouldn't it be great if researchers would test out some of these

simpler things on rats? Would be so easy, compared to the usual

medical experiments. Gee, if we had access to tumor injecting

methods, we could do some of these tests ourselves. Except I think

I'd feel so sorry for the rats, that I couldn't stomach it.

Wanda

> It's a very simple procedure. You mix 3 parts maple syrup with one

> part of aluminum free baking soda and cook on low heat for five

minutes while stirring. The idea is that the cancer pathogens try to

gobble the sugar and get the very highly alkaline baking soda which

kills them.

>

> The problem is that the people at Cancer Tutor have not been able

to

> get the maple syrup and baking soda to keep from separating after

they refrigerate it.

[Guest guest]

> Ahaa!!! They can't keep the maple syrup and baking soda from

> separating? Then how on earth does it bind together in your body to

> get the baking soda into the cancer cells? Sounds like wishful

> thinking, to me, although I would love for it to be true, who

> wouldn't?

I have a friend who made it the past two days. She used Arm & Hammer (not

Bob's, which was the one Cancertutor couldn't make stick). She didn't mention

it separating, but she did say it turned gritty and she could polish her silver

with it! LOL Today, she did it

differently, and here's what she had to say:

" Well, I put my chemist hat on today and tried another batch of the maple syrup

and baking soda. I used a bigger ratio - 1 cup syrup and 1/3 cup baking soda.

I used a bigger pan with higher sides. I put the syrup into the pan and then

measured out the baking soda and sifted it into the pan. I set the timer and

started it and then turned on the stove, low heat, and stirred it with a wisk

the whole time. At exactly 5 minutes I cut the heat and took the pan off the

stove. The bottom line is that I didn't end up with a paste this time, I ended

up with a frothy liquid that I could easily take several spoons of without the

revolting taste or texture I had the first time. After completely cooling, I

could stir the froth back into the LIQUID and take several more spoons of it. "

xxoo

[Guest guest]

I tried 2 tbl baking soda (Arm & Hammer) & 6 tblspoons maple syrup,

stirred & heated for 5 minutes. At first it really frothed, then

became liquid light brown.

We are at high altitude. I ended up with a hard mass as it cooled

that was stuck to the spoon. I ate it anyway (let it melt in my

mouth). It was bitter but I have had worse.

Those of you who have made candy would know more of what I am talking

about.

I was going to ask how to keep it liquid. <g>

Perhaps it is the quality of the maple syrup?

Back to my other alternatives.

--CC

In , " portraits4all " wrote:

> > Ahaa!!! They can't keep the maple syrup and baking soda from

> > separating? Then how on earth does it bind together>snip>

[Guest guest]

Been doing Kelman's mix for a couple of days / when I gently boiled bicarb

and syrup and stirred constantly for at least 5 minutes, it became unified and

did not separate later. Why refridgerate?? what can go bad?? It sits on a

library shelf ready to use. We'll see the success...perhaps.

You wrote:

> get the maple syrup and baking soda to keep from separating after

they refrigerate it.

[Guest guest]

" Well, I put my chemist hat on today and tried another batch of the maple syrup

and baking soda. I used a bigger ratio - 1 cup syrup and 1/3 cup baking soda. I

used a bigger pan with higher sides. I put the syrup into the pan and then

measured out the baking soda and sifted it into the pan. I set the timer and

started it and then turned on the stove, low heat, and stirred it with a wisk

the whole time. At exactly 5 minutes I cut the heat and took the pan off the

stove. The bottom line is that I didn't end up with a paste this time, I ended

up with a frothy liquid that I could easily take several spoons of without the

revolting taste or texture I had the first time. After completely cooling, I

could stir the froth back into the LIQUID and take several more spoons of it. "

xxoo

********************************************************************************\

**

Very good going, ! I wonder if the quality of th final result (in

one's body) is in any way affected by the type of maple syrup - that is, regular

old grocery store maple syrup vs *genuine* maple syrup, which is much more

expensive?

Warm wishes,

Jan

[Guest guest]

You're right. I tried it your way and it worked just fine. Thanks.

Ira

rfhowardny... wrote:

Been doing Kelman's mix for a couple of days / when I gently boiled

bicarb

and syrup and stirred constantly for at least 5 minutes, it became

unified and

did not separate later. Why refridgerate?? what can go bad?? It

sits on a

library shelf ready to use. We'll see the success...perhaps.

[Guest guest]

This is a little painful to say, but I'm beginning to think this is a

hoax. I was emailing with someone from cancertutor.com and we looked

further into this matter and found the following.

1) This mixture made as described will separate after a few days even

sitting at room temperature.

2) A chemist seemed to feel that baking soda will not chemically bind

with maple syrup.

3) We cannot locate anyone named Jim Kelmun in the Asheville area.

4) We cannot locate anyone named Ian Rodhouse (also mentioned in the

article) in the Asheville area.

So basically, this was a nice try which just isn't what we'd hoped it

would be.

Ira

>

> Been doing Kelman's mix for a couple of days / when I gently boiled

> bicarb

> and syrup and stirred constantly for at least 5 minutes, it became

> unified and

> did not separate later. Why refridgerate?? what can go bad?? It

> sits on a

> library shelf ready to use. We'll see the success...perhaps.

>

[Guest guest]

Yes, take a look at http://www.weeklyworldnews.com, where

Sanford's article on Kelmun appeared. Appears to be a

sensationalistic rag -- cancertutor should remove this " cure " before

someone goes on a maple syrup binge.

" Ira " wrote:

This is a little painful to say, but I'm beginning to think this is a

hoax...

[Guest guest]

, I think they're planning on doing just that.

Ira

>

> This is a little painful to say, but I'm beginning to think this is a

> hoax...

>