OR DIE
I want to mention two conditions that are evidence that the body is acidic and depleted of alkaline minerals. The first one is osteoporosis. The second is receding gums and gingivitis. Both are evidence that the body is deficient in alkaline minerals and is using calcium from bone to meet the pH needs of the blood. When you are too acidic you are either eating too acidifying of a diet or you have hidden fungal and bacterial infections. The waste by-products from these organisms is acidic and will rob you of the oxygen you need to live a vital energized life. Than comes dis-ease.1. Acne
2. Agitation
3. Muscular pain
4. Cold hands and feet
5. Dizziness
6. Low energy
7. Joint pains that travel
8 . Food allergies
9. Chemicall sensitivities to orders, gas heat
10. Hyperactivity
11. Panic attacks
12. Pre-Menstrual and menstrual cramping
13. Pre-menstrual anxiety and depression
14. Lack of sex drive
15. Bloating
16. Heartburn
17. Diarrhea
18. Constipation
19. Hot urine
20. Strong smelling urine
21. Mild headaches
22. Rapid panting breath
23. Rapid heartbeat
24. Irregular heartbeat
25. White coated tongue
26. Hard to get up in morning
28. Metallic taste in mouth
2. Depression
3. Loss of memory
4. Loss of concentration
5. Migraine headaches
6. Insomnia
7. Disturbance in smell, taste, vision, hearing
8. Asthma
9. Bronchitis
10. Hay fever
11. Ear aches
12. Hives
13. Swelling
14. Viral infections (cold, flu)
15. Bacterial infections (staph, strep)
16. Fungal infection (candida, albicans, athelete's foot)
17. Impotence
18. Urethritis
19. Cystitis
20. Urinary infection
21. Colitis
22. Excessive falling hair
23. Psoriasis
24. Gastitis
25. Endometriosis
26. Stuttering
27. Numbness and tingling
28. Sinusitis
2. Schizophrenia
3. Learning disabled
4. Hodgkin's Disease
5. Systemic Lupus Eerythematosis
6. Multiple Sclerosis
7. Sarcoidosis
8. Rheumatoid arthritis
9. Myastheia gravis
10. Scleroderma
11. Leukemia
12. Tuberculosis
13. ALL OTHER FORMS OF CANCER
Now if you have any symptoms from the Beginning list, it will lead to Intermediate and Advanced. If you have any of the Advanced symptoms, you'll remember at various time when you would have had some of the symptoms from the Beginning or Intermediate list that brought you to this Advanced state.
Call it what you will, but countless names attached to illnesses do not really matter. This does matter, that they all come from the same root cause...too much tissue acid waste in the body! And how do you know if your system is too acid? At this time it is possible to measure body fluid as being alkaline or acid, but it is impossible to evaluate the state of body tissues (skin, organs, glands, muscles, ligaments, arteries and vessels) based solely on blood, urine or saliva tests.
Waste acids that are not eliminated when they should be, unfortunately, are reabsorbed from the colon into the liver and put back into general circulation. They than deposit in the tissues. It is these tissue residues that determine sickness or health. Thus the alkaline/acid scale list above will help you determine your current level of acidity.
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What is the History of Alkaline Diets?
Our hunter-gatherer ancestors consumed a diet very different from what's typical today. The diet was based on minimally processed plant and animal foods. But with the advent of agriculture, the standard Western diet changed greatly. 
- Grains were introduced into the diet after the appearance of stone tools. Refined grains were available after the invention of automated rolling and sifting devices.
- Milk, cheese and other milk products were introduced with the domestication of livestock.
- Salt consumption rose when technology to mine, process, and transport it became available.
- Meat consumption increased with animal husbandry. It further increased with the advent of technology that enabled grains to be efficiently fed to cattle, which allowed cattle to be fattened quickly.
- Sugar consumption has risen since the beginning of the Industrial Revolution.
Almost all foods that we eat, after being digested, absorbed, and metabolized, release either an acid or an alkaline base (bicarbonate) into the blood. Grains, fish, meat, poultry, shellfish, cheese, milk, and salt all produce acid, so the introduction and dramatic rise in our consumption of these foods meant that the typical Western diet became more acid-producing. Consumption of fresh fruit and vegetables decreased, which further made the Western diet acid-producing.
Our blood is slightly alkaline, with a normal pH level of between 7.35 and 7.45. The theory behind the alkaline diet is that our diet should reflect this pH level (as it did in the past) and be slightly alkaline. Alkaline diets that are a diet high in acid-producing foods disrupts this balance and promotes the loss of essential minerals such as potassium, magnesium, calcium, and sodium, as the body tries to restore equilibrium. This imbalance is thought to make people prone to illness. Think about it this way.....Too much acidity in the body is like having too little oil in your car. It just grinds to a halt one lazy Sunday afternoon. There, your stuck. Well, the body does the same thing. It starts creaking to a stop along the byways of life and you find yourself in some kind of discomfort.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweeteners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
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In his book ALKALIZE OR DIE , Dr. Theodore A. Baroody states this. "Whether a substance is alkaline or acid is determined by it pH (potential Hydrogen), which measures the number of hydroxl (OH-) ions which are negative and alkaline-forming as opposed to the amount of hydrogen (H+) ions that are positive and acid-forming."
"From the standpoint of true energy, pH is the measurement of electrical resistance between negative and positive in the body. In other words, pH measures how much the negative ions (alkaline forming) and positive ions (acid-forming) push against one another. We are vibrating beings (that will surely be another blog later)!"
As I have used Litmus paper to test from time to time, Dr. Baroody does not recommend it as an absolute measure of whether the overall body is really too alkaline or acid. He states that it is just too arbitrary and unpredictable which in my search as found also, but helps occasionally. In his book, he goes into a devised plan of new values and scales for food and situations that will act as an automatic, realistic monitor of pH levels without having to check constantly your urine or saliva. I will go over them briefly in this blog, but highly recommend his book because I know that by utilizing the values in these scales, you can determine with a reasonable degree of certainty your alkaline-acid levels over an extended period of hours, days or weeks.
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Food goes into our mouth and with the assistance of saliva it is than ready to continue on its way to digestion. (Note here: What is food for?) After the food is digested-stomach to small intestines, it is carried to the tissues-through the small intestines to the blood- where it is oxidized. The carbonic acid salts of the alkaline elements react with the circulating acid, bind up the acid and release weak carbonic acid. This weak carbonic acid is readily eliminated through the lungs as carbon dioxide acid and water. The mineral elements, both alkaline and acid are than set free. If the alkaline and acid elements are freed simultaneously, the alkaline elements immediately neutralize the acids. If not, the acid elements are neutralized by the great alkaline reserve. Therefore, there must at all times be an excess of alkali stored in the body as a reserve. The body does not have an endless quantity available to neutralize all irresponsible habit eating that effects the law of alkaline-acid. When there is overindulgence in acid-forming foods the body sickens. In its marvelous wisdom, the body will make every possible effort to rebalance this transgression by expelling as quickly as possible, all the acid-forming residues. But when this alkaline reserve is depleted-----not a good picture, umm, umm.
To replenish and sustain your alkaline reserves, follow the RULE of 80/20--which means to eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. Would you believe that competent practitioners from as long ago as Hippocrates have been using this ratio to heal virtually every condition know. Check Dr. Stanley Burroughs cleanse in my April 08 blog.
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(NOTE: for at least 99.85% of the world population, the suggestions here apply. However, there are exceptions pertaining to the remaining .15%.
It's a good idea to consult your doctor before trying a new diet. The alkaline diet should not be used by people with acute or chronic kidney failure unless under a doctor's supervision. People with pre-existing heart disease and those on medications that affect potassium levels in the body should check with their doctor first.
I don't see a doctor, but will rely on prayer for guidence. You choose.)
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Hydrochloric Acid--Alkaline Ace
Here's the facts
Hydrochloric acid is absolutely essential for life. Without it the body cannot make the proper chemical conversions to alkalinity. It is the only acid that our body produces. All other acids are by-products of metabolism and are eliminated as soon as possible.
Hydrochloric acid is the first substance in the stomach to break down the food. Or else, the food becomes a mass of poorly digested acid waste residues such as diacetic, lactic, pyruvic, uric, carbonic, acetic, butyric, and hepatic waste acids. Thus, reduced quantities foretell illness. Hydrochloric acid usually starts a disturbing decline after the age of 40, and now is seen in even younger years such as infants.
Hydrochloric acid keeps us alive by maintaining proper alkaline/acid balance and than becomes alkaline after its vital job in the digestive process is done. Eight essential amino acids, two vitamins and fifteen minerals are dependent on proper HCL for absorption. Vitamin B-12 and folic acid simply will not be absorbed from food sources without the correct amount of HCL in the stomach. (Strangely, medical practice often overlooks HCL therapy yet freely gives B-12 shots).
Hydrochloric Acid is our first line of defense against the various destructive microbes that enter the body by way of food. It actually kills and digests these harmful intruders. It also cleans up detrimental acid waste by-products caused by improper food combination, poor food choices, and assists in their elimination. Now this sounds like it greatly reduces tissue acid waste buildup.
Hydrochloric acid needs to be in balanced in the stomach so the alkaline hormone, secretin, will release from the pancreas in measured amounts. Secretin causes the pancreas to produce copious amounts of a highly concentrated bicarbonate fluid which is very alkaline-forming. Bicarbonate secretions by the pancreas provide an appropriate pH for the action of the pancreatic enzymes. As a result of low hydrocholic acid, the hormone cholecystokinin (CCK) is lowered. CCK is produced in the small intestines and signals the gall bladder to release necessary bile for dispersion of fat globules. Thus reduced HCL creates an improper, assimilation, and distribution of nutrients.
Here are some observed conditions from low hydrochloric acid:
- Imbalances of calcium, magnesium, and sodium;
- Boils, abscess and pus formation as a result of chlorine deficiency which is a part of the HCL molecule;
- Flabby muscles because of protein deficiencies;
- tendency to edema and asthma because of acid mucous congestion'
- Inability to oxidize lactic acid in tissues;
- An inability to destroy bacteria sufficiently in food;
- Kidney afflictions as a result of excess wastes;
- An under functioning pancreas and liver;
- A toxic liver that can lead to hypertension;
- Failure of endocrine glands to function normally;
- Too much or too little carbon dioxide retained in the blood which is implicated in epilepsy or other brain afflictions;
- A deficiency of potassium which can be very critical as small amounts are essential for the heartbeat, and functioning of the posterior spinal nerves.
To test for sufficient hydrochloric acid -
You need betaine hydrochloride tablets plus enzymes - they are available from health food shops.
Take half a tablet before the last mouthful of a main meal. Burning or indigestion means you have plenty of hydrochloric acid. Don't take any more tablets. Use antacid or teaspoonful of bicarbonate to relieve discomfort.
If no burning or indigestion, next day take 1 tablet in the same way. If still no burning or indigestion, next day take 2 tablets in the same way. If still no burning or indigestion, then you need more acid.
There are other tests for stomach PH but they're all invasive.
So if you need more acid, then you take 2 betaine hydrochloric acid tablets with main meals and 1 tablet with small meals.
Following is a list of Alkaline forming foods. I highly suggest that you pick up the book I mentioned above. When working on this for yourself, remember to keep things in perspective. Feel your way through the work one step at a time. Don't do it all in a day or even a week (unless very sick). To become overzealous could actually slow the progress.
First, assess your alkaline/acid balance, easing into the "Rule 80/20". Note the way your body is handling this new regimen. Good health is a process, not a quick fix. This information has been tried and tested, they will work. Above all, any effort made toward the alkaline way of life will lead to a closer tie with God. May you worship God in illustrious health!
ACIDIFYING FOODS... ACIDIFYING Vegetables Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Corn Cornstarch Hemp Seed Flour Kamut Oats (rolled) Oatmeal Quinoa Rice (all) Rice Cakes Rye Spelt Wheat Wheat Germ Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white Flour, wheat ACIDIFYING BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanuts Peanut Butter Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shrimp Scallops Shellfish Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Sugar Corn Syrup ACIDIFYING ALCOHOL Beer Spirits Hard Liquor Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Vinegar Mustard Pepper Soft Drinks ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides Tobacco ACIDIFYING JUNK FOOD Coca-Cola: pH 2 Beer: pH 2.5 Coffee: pH 4 | |
| ALKALINE FOODS.... ALKALIZING Vegetables Alfalfa Barley Grass Beets Beet Greens Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ALKALIZING OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Molasses, blackstrap Probiotic Cultures Soured Dairy Products Green Juices Veggie Juices Fresh Fruit Juice Mineral Water Alkaline Antioxidant Water ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. |
For best results use the EAT RIGHT FOR YOUR BLOOD TYPE with the above foods.
Would you believe that after downing a can of coke, it takes 32 bottles of pure water to wash it out of the kidneys.
Word of Wisdom
The Word of Wisdom is a law of health revealed by the Lord for the physical and spiritual benefit of His children. On February 27, 1833, as recorded in section 89 of the Doctrine and Covenants, the Lord revealed which foods are good for us to eat and which substances are not good for the human body. He also promised health, protection, knowledge, and wisdom to those who obey the Word of Wisdom.
But why do these substances act as they do? Why does one person contract an infirmity, and another in the same situation and environment never have a problem?
Under normal conditions, the cells behave in a normal manner; however, certain factors can trigger the cells to go out of control. These cells then become fast-growing and destructive tumors that can disfigure and threaten life. The sensitivity level at which the cells respond to the triggering factor, or T-Factor as he called it, depends on the inherent nature of the individual. Some people are very sensitive, so just a small stimulus would cause the change, while other individuals appear to be more resistant. This inherent level at which the cells can be triggered to change could explain why some people live long and seemingly trouble free, while others are affected easily and early in life.
With this understanding, perhaps we might understand better the meaning of the words from the Word of Wisdom, “adapted to the capacity of the weak and the weakest of all saints” (D&C 89:3). For a person with a low level of resistance to a harmful substance, just one encounter may trigger unwanted and dangerous cellular changes.
