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Why Acidify?

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August 19, 2010 at 3:49 pm

Acidifying foods are primarily those that are rich in proteins, carbohydrates / sugars, and/or saturated fats. LIST OF ACIDIFYING FOODS Meat, poultry, cold cuts, meat extracts, fish, seafood (mussels, shrimp) Eggs Cheeses (strong cheeses are more acidic than mild cheeses) Animal fats such as lard and suet Vegetable oils, especially peanut oil and oils that are refined or hardened (margarine) Whole grains and refined grains: wheat, oats, especially millet Bread, pasta, cereal flakes, and foods with a grain base Leguminous plants such as peanuts, soybeans, white beans, broad beans White sugar Sweets: syrups, pastry, chocolate, candy, jelly, fruit preserves Oleaginous fruits: walnuts, hazelnuts, pumpkin seeds Commercially manufactured sweet drinks, primarily sodas Coffee, tea, cocoa, wine Condiments such as mayonnaise, mustard, and ketchup

Foods rich in proteins (meat, dairy products, and leguminous plants) are acidifying because their digestion produces amino acids; and because proteins, once they are utilized by the body’s cells, engender products of acidic degradation, such as uric acid, which primarily comes from the proteins that serve in the building of the cell core and are found in foods consisting of cells, such as animal meats. Unlike meat and fish, dairy products do not carry uric acid because milk and cheese are not composed of animal tissues. Furthermore, the essential amino acids that define animal meats always contain sulfur, an acidic mineral. Although it isn’t composed of animal tissue, the leguminous plants (soybeans, chickpeas) bring a large quantity of uric acid into the body because they are rich in purines. Intrinsically alkaline, these purines are transformed into uric acid so they usually are eliminated from the body. The employment of large amounts of purines in coffee, tea, and cocoa also explains why these beverages, in addition to chocolate, are acidifying. The acidifying nature of foods rich in fats (animal fat used in cooking, the fat contained in meat, deep-frying oil) is twofold. First, fat is utilized by the body like fatty acids, and secondly, saturated fatty acids-which animalbased foods contain in great quantity-are difficult to metabolize. When their digestion is incomplete they create toxic acid substances such as acetones, acetylacetic acid, betahydroxybutyric acid, and others. These waste products and metabolic residues appear only if fat breakdown in your body is faulty; normal digestion of fats yields fatty acids.

As fat consumption is rather high in today’s standard diet, acidification from fats is all too common. The acidifying properties of carbohydrates are set to the same types of processes that are involved with fat and its acidic nature. As starch, carbohydrates are actually aggregates of thousands of glucose molecules-up to 250,000 of them-whereas it takes only several hundred amino acids to produce a protein. For the body to use carbohydrates they must be broken down into increasingly smaller fragments until they are reduced to their basic constituent element: the glucose molecule. The greatest culprit in the production of acids is the poor conversion of long chains of glucose. Just like fat and proteins, carbohydrates go through various stages of transformation during which their characteristic properties change what was originally alkaline into an acid. If these conversions are interrupted while in progress the body becomes acidified, because the intermediary acid substances are not converted back into alkaline substances, as are the normal end result of this process. This breakdown of the process is all too common, since the over consumption of carbohydrates (bread, cereals, pastas, crackers) is quite significant and often goes well beyond the body’s capacity to digest them properly.

The problem is the same whether the process involves whole grains or refined grains. While cereal grains are acidifying, germinated grains are not. In fact, due to the radical transformation of their composition as a consequence of germination process, these foods are regarded as alkalizing and are classified with green vegetables, since young grain sprouts are essentially green when eaten. This is the case for the sprouts of leguminous plants such as soybeans, lentils, and chickpeas. (Bread made with sprouted grains, however, is not alkalizing.) White sugar, a carbohydrate that consists of only two molecules (glucose and fructose), is acidifying for a different reason. Its acidifying nature, and that of the foods containing it (jellies, candies, chocolate, cookies), comes from the fact it is refined and stripped of all trace elements, vitamins, and enzymes; it is thus generally poorly converted by the body. The body cannot indefinitely continue releasing large quantities of vitamins and trace elements to produce the conversion of sugar into energy. The average annual consumption of white sugar today is more than ninety pounds per person, which is more than the body can handle. The transformation of sugar systems inevitably stalls at among the intermediary acidic stages. Refined white sugar and all the products that contain it are strongly acidifying, but the naturally occurring sugars of vegetables and fruits (like carrots and beets) are not. This is because the tissues of vegatables and fruits contain all the necessary trace elements, vitamins, and enzymes necessary to complete their transformation systems. For the same reasons, whole sugar, meaning the concentrate obtained from the evaporation of sugar-cane sap, is not acidifying either. Brown sugars, on the other hand, have undergone several refining processes that have depleted their vitamin and trace element content. Consequently, they too are acidifying, and the closer they are to white sugar (the most acidic form of sugar), the more acidifying their effect is body. The fructose or fruit sugar available commercially is also depleted of all its naturally occurring vitamin content, making it an acidifying agent as well. Oleaginous fruits (except for almonds and Brazil nuts) are all acidifying, including walnuts, hazelnuts, cashews, pecans, coconut, or perhaps the seeds used in health food mixes-sunflower seeds, pumpkin seeds, sesame seeds, or anything else. Their acidifying character is because of their high fat content in addition to their high content of protein, phosphorus, and sulfur.

However, a number of sunflower seeds does not acidify the body to the same extent as six to twelve ounces of meat, although both foods are within the list of acidifying foods. Based on their characteristics, the foods in the acidifying group have an acidifying effect on everyone who eats them, unlike acid foods, which may have an acidifying or alkalizing effect depending on the individual’s physical capabilities.

The manner that body utilizes acidifying foods inevitably leads to the production of acids, so make sure you pay strict attention to the quantity of acidifying foods you include in your daily diet in order to avoid acidification of your internal environment. That doesn’t mean an extreme reduction or complete elimination of these items from the diet; it is simply a matter of keeping the amount of acidifying foods lower than that of alkalizing foods. This ought to be a general guideline for what you eat every day, as well as, for what you eat at every meal.

Famous Health Thoughts

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June 10, 2010 at 10:25 pm

Claude Bernard ( 1813-1878 ) “The terrain is everything the germ is nothing.

” And on the death bed of Louis Pasteur admitting to Claude Bernard that he was right in 1895. Antoine BeChamp ( 1816-1908 ) ” Illness is born in us and from us. ” Florence Nightingale – a famous nurse ( 1820 -1910 ) Mathias Schleiden and Theodor Schwann ( 1839 ) Gunther Enderlein ( ( 1872- 1968 ) Walter B.

Cannon ( 1871-1945 ) “Only by grasping the knowledge of the body shall we accomplish the mastery of illness and discomfort that may enable us to alleviate the burden of the people. ” Royal Raymond Abundant ( 1888-1971 ) Wilhelm Reich ( 1897 – 1957 ) Gaston Naessans ( 1924-2005 ) Philosophically speaking, Pasteur had a supporter in Napoleon III, who attained power in 1852. The Emperor trusted in a police state and in using complete control to reign. Pasteur’s mechanistic notion of illness, finding the right remedy for each germ, fit into this philosophy of control. Giving the responsibility to the any state to cure disease gives up control.

Bacteria

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June 8, 2010 at 10:22 pm

In 1911, the medical conglomerates made up a tale that Peyton Rous discovered a bacteria that caused cancer and received a Noble Prize for his discovery post-mortem in 1966. This caused the term pathogen named after Peyton Rous’s bacteria. Peyton Rous never recommended this in any of his research that his bacteria caused illness not to mention cancer. This story lead to a new group of bacteria called filterable bacteria the medical community now appertains to as pathogen – beginning 1996. There’s no systematic proof that shows that virus’s have ever caused ANY illness. These ideas of balance were some distance from those of earlier societies that ascribed sickness to the mystical powers they suspected ruled their lives. The Babylonians, the Egyptians, the traditional US people saw illness as an entity in it’s own right, a powerful devil that attempted to control, attacked, penetrated, and doubtless even rubbed out its unlucky host. Offend the Gods, an ancestor, or a malignant hag and be struck down as punishment. Lead a sinful life and you were alluring destiny. Naturally, we understand that these ideas about illness are now not widely thought, which makes it all more the ironic that Pasteur’s germ speculation has had and still has a stranglehold on 19th, 20th and now 21st century drugs. As medical writer Alberto Seguin described in an article titled, “the theorem of Disease, ” the demonic notion of illness reached its full height with the germ idea. It became possible to bring together sane and systematic thought with irrational disposition to personalize illness. The germ in what ever name it is named, West Nile Pathogen , Ebola, Hunta, HIV, Anthrax, SARS and now AVIAN, are the systematic devil, the curse, the lie and the crime that is claimed to attack and kill! If we shall consider illness as an indication of illness not the cause, then the germ is nothing less than an expression of disequilibrium and a biological evolution of what use to be arranged to that which is changing into a new form. This was my discovery in 1994. I witnessed biological alteration as shown on pg. 126 of my book “totally bored ” the alteration of a rod bacteria into a red blood cell and then into a bacterial rod.

I knew for the 1st time that bacteria wasn’t a devil, not an entity but a metamorphosis, a new formation of a preceding form. Not the reason behind illness but the expression of a change in the internal environment which had given rise to modify. For one or two years I felt alone in this discovery till I found out about the works of the giants that proceeded me that had their finger on the joys of life.

Health 101

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June 6, 2010 at 10:19 pm

In 1884, German scientist Friedrich Loeffler isolated the diphtheria bacillus from throats of patients, grew it on a special medium ( laboratories today call this Loeffler’s serum slope to grow the bacteria from suspected cases ), and started carful experiments in animals that took a few years. His work recommended the bacteria themselves didn’t kill ; the danger came from a poison, diptherium, an acidic poison the bacteria excreted as a waste product from sugar metabolism. In 1885 Max von Pettenkofer maintained that Koch’s bacteria were just one of many factors in the origin of illness. His dispute with Koch became more sour and keen. Petterkofer driven to prove himself right, prepared test tubes thick with deadly cholera bacteria. Then he and one or two of his scholars drank them down. All survived. Petterkofer claimed victory that germs don’t cause illness. In 1889 Pasteur’s proteges, Emile Roux and Alexandre Yersin grew broth thick with diphtheria bacteria and used compressed air to persuade broth thru a filter of unglazed porcelain. The filter was designed by Charles Chamber land, a physicist working with Pasteur ; though only a tool, the filter itself would turn out to be enormously crucial. NO bacteria or solids could pass thru the porcelain. Only liquid could. They then sterilized this liquid.

It killed. That showed that bacteria, an insoluble couldn’t kill, but a soluble, an acidic poison did the Slaughtering . The cure from diphtheria wasn’t in slaughtering the bacteria but neutralizing the acids or excretions from the bacteria.

In 1900 Frederick Gates and intellect and Baptist Minister and an aid to John D.

Is Table Salt What You Need?

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June 4, 2010 at 9:07 pm

You Are Losing Dear Completely Structured Intracellular Water When You Eat Ordinary Table Salt? For each gram of sodium chloride that your body can’t dispose of, your body uses twenty-three times the quantity of cell water to neutralise the salt. Eating common table salt causes excess liquid in your body tissue, which can make a contribution to : Unpleasant cellulite Rheumatism, arthritis and gout Kidney and gall bladder stones when you remember that the average person consumes four thousand to six thousand mg of sodium chloride everyday and heavy users can consume as much as ten thousand mg in a day, it is clear this is a major and pervasive issue.

So Why are a lot of Folks Still Using Table Salt? Because well over 90% of the planet’s salt is being used immediately for economic purposes that need pure sodium chloride. The leftover p.c. is used for saving processes and ends up on your kitchen table. With the utilising of comprehensive advertising, the salt industry is successful in convincing you there are essentially health benefits to adding possibly dangerous iodine and fluoride to salt. Additionally, your table salt quite often contains threatening chemicals not needed to be noted on the packaging.

Aluminium hydroxide is sometimes added to enhance the capability of table salt to pour.

Aluminium is a light amalgamate that deposits into your grey matter – a potential causative of Alzheimer’s illness.

Is Your Body Balanced

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June 2, 2010 at 10:12 pm

As early as about 120 AD in India, Eastern thinkers had reached similar ideas about the seriousness of balance in health. A general medical textbook from that time, the Caraks, described health as a balance of bodily elements know as dhatus, and a contented mental state called prasana. The Middle Eastern approach incorporated the Hindu teachings with the Greco-Roman medical doctrine.

Being base on both non secular and philosophical concepts, Islamic healing concerned both body and soul. Over one thousand years on, during the Middle Ages in Europe, good health was still linked to this idea of balanced physical, emotional, and religious state. To help folks achieve this state, European hospices were set up by non secular orders and attached to abbeys, priories, and priories. Doctors prescribed diet, rest, sleep, exercise, and salt baths. In 1600 Thomas Sydenham had started classifying illnesses, although he suspected illness was a result of inequality, consistent with Hippocrates and Galen. In 1628 Harvey traced the circulation of the blood, potentially maybe the single best accomplishment in medication. In 1753 James Lind proved that Scurvy might be reversed with the limes that contain limonene – an antitoxic or antacid. Doctors started to lose their way in 1796. In 1796 Benjamin Rush noted that all fevers were connected with flushed skin, he concluded this was due to bloated capillaries and reasoned the proximate reason for fever must be aberrant “convulsive action ” in these vessels. He took this a step farther and realize that all fevers resulted from disturbances of capillaries and since the capillaries were a part of the circulatory system, he concluded a hypertension of the whole circulatory system was concerned. Rush proposed to reduce this convulsive action by “depletion ” or bleeding.

A timely reminder that the medical establishment’s acknowledgment of bleeding exists today in the name of the UK Book “The Lancet ” one of the premiere medical books in the world. Today bleeding is known as phlebotomy.

Also, In 1796 Edward Jenner took the pus from the runny sores of sick cows and injected it into the blood of his “patients. He believed that since pus is seen customarily in all types of injuries, pus was viewed as a mandatory part of healing. In 1788 vaccinia was the bacteria that medical science suggested caused cowpox.

pH Homeostasis

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May 31, 2010 at 10:08 pm

An infinitesimal deficiency of sodium, calcium, potassium or magnesium, the alkaline buffers of the body could cause a difficulty in the function of many body parts. We must keep our pH homoeostatic mechanism powerful so we can deal effectively with our world. If we are humming and the method of pH homeostasis is orderly, life continues ; if we are honking and m pH homeostasis is continually being disturbed, our health is in danger.

PH Homeostasis is a little like balancing the books in accounting. It si maintained by balancing inputs with outputs. How well we conform in health and illness is essentially a consequence of the pH homoeostatic mechanism. The body’s chemistry reaction to such refined changes a unproductive thought, an acidic food or drink, or eating too much food could be a problem for maintaining balance. In 1988 an article of the New England Book of Drugs said that, “most major protracted illness doubtless results from the accumulation of environmental elements over time in genetically susceptible people.

” In 1965, Rene Dubos, a medical historian and thinker, indicated the body is imperfect in its tries to conform and maintain pH homeostasis. She revealed, “the mechanisms concerned in controlling homeostasis don not always return the body’s functions to their initial state. They can be misdirected.

The body only has the power to attune to insults for such a long time. When it cannot evolve, degeneration sets in. Health is the state the body achieves when an individual replies adaptively and revives the body to its original integrity. ” The term “homeostasis ” was coined in the mid-1920′s by the North American physiologist, Walter B. Cannon. But he was building on an idea of balance that dated to traditional Western, Eastern, and Middle Eastern civilizations.

What Is A Symptom

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May 29, 2010 at 10:03 pm

To represent a symptom as a sickness is scientifically and technically incorrect. The symptom is only the clever cry of the energetically defective and suffering body, crying out for help.

And routinely, the body turns to a damaged organ to give us a clue, thru a symptom, that things aren’t in order. Our bodies either hum or honk Upset stomachs or elevated blood pressure or high blood sugars is the body honking. The honks of our bodies are informing us there’s a state of pH or active disequilibrium. Why does pH balance or pH Homeostasis outline good health? PH balance or pH homeostasis in humans frequently alludes to the internal balance of the body’s electro-magnetic and chemical systems replying to the changing conditions of the external world and the changing conditions of the internal world. The word homeostasis comes from the Greek words : “homeo ” means similar or “alki ” or “alkaline ” and “stasis ” means an inclination toward maintaining stability. There are numerous homoeostatic mechanisms in our bodies that help maintain this balance and our state of health is firmly related to the condition of these mechanisms. PH homeostasis is maintained by dynamic processes of feedback and regulation. PH homeostasis has only 1 objective : to save the advantageous conditions of life in the internal alkali environment. Each day we are inundated with external influences that threaten that balanced internal alkaline pH environment. A few of these threats include becoming too hot or too cold, eating too much or eating acidic foods or drinks, respiring polluted air and being exposed to chemicals over some time.

Health Prevention

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May 27, 2010 at 9:59 pm

If we wish to find the solution to illness we need only to have a look at our nutritional and way of living decisions. If you heed the ignored, even declined findings of Pasteur’s peers and scientists of the 19th and twentieth century, adding those to my findings, you’ll learn the true reason for illness. Till the medical community starts having a look at causes instead of devoting its time hunting for cures, and till we start to take responsibility for our own life-style and nutritional decisions, I think homo sapiens is in difficulty of dying out. Dr. Benjamin Rush, Physician and signer of the Declaration of Independence, 1776 related this : “Unless we put medical freedom into the Constitution, the time may come when medication will organize itself into a clandestine dictatorship, to limit the healing art to one class of men and reject equal entitlements to others will comprise the bastille of medical science. All such laws are un-American and despotic. ” Where does life begin? In the womb or the grail, the grail, in the amniotic liquid, in a 98.6 F, one p.c water and salt solution or one part salt to one hundred parts water. This solution is known as the sol. This natural salt solution, called “sol ” is from the origin of the word, at once attached to the word “soul”. What we call “sol ” for our salt solution ( a solution of 2 in one- no more polarity ), was assumed by the traditional Celtics to represent our soul, as the soul originated, in their belief, from the sea where we’re all born from the same liquids, coming from the same “sol ” a solution of salt and water. Our body in its wholeness is an inventive creation of nature, it’s been given all mechanisms to not only sustain its life and additionally to create new life.

Each healthful person has built-in regulatory mechanisms to maintain its alkaline design and self-healing powers, which guarantee or reestablish the natural balance of the bodily functions, the homeostasis. It’s not the doctor that heals us, nor the medicine, but our own built in alkaline regulatory mechanisms.

Flesh Eating Bacteria

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May 23, 2010 at 9:52 pm

Concerning your question on flesh eating bacteria or a strain of Group A C is a biological evolution of the skin or tissue cells. Since the skin is the biggest elimination organ for metabolic waste products when the astringency of the skin builds up the cells begin to transform into streptococcus bacteria.

This phenomenon is known as pleomorphism. The streptococcus isn’t what eats the skin but the metabolic acids together with exotoxin B, a waste product or acid from the streptococcus or cysteine protease which destroys flesh quicker than it can get replaced. To treat streptococcus with antibiotics is like putting kerosene on an already burning fire. Acid on top of acid accelerates the alteration of the skin or tissue cells which gives birth to more bacteria and in turn more exotoxins. In concept, the streptococcus isn’t the root of the tissue breakdown but the symptom or the results of the tissue breakdown. The reason behind this condition is the over-acidification of the tissue due to latent tissue acidosis or the built up of acids in the tissue that aren’t being correctly eliminated thru pissing.

Check the morning pH of the pee and you’ll find the pH is below six when it should be at least 6.8 and ideally 7.2. The best answer to the difficulty I perceive topically is to alkalize the skin with high pH compounds, ( 10.5 to 12.5 ) i.e, sodium bicarbonate, potassium hydroxide, magnesium carbonate and / or sodium chlorite.