Reverse Osmosis water killing people? Yes.
There’s a whole industry feeding on our concept of pure water. And yet, we’ve never had ‘pure water’ in our whole history except, perhaps when we opened our mouths in a rain storm.
Pure water is NOT natural, and this report really shows its effect.
A new Israeli report states reverse osmosis desalinated water lacking magnesium is dangerous for heart patients and may have led to the deaths of hundreds of citizens last year. Magnesium is a critical element in more than 300 metabolic functions, but is lost through the desalination process. This is particularly problematic for Israel, as nearly 75 percent of its tap water is desalinated, more than any other country. So far the nation’s Finance Ministry and Water Authority have opposed plans to replace the pivotal mineral in drinking water, citing cost concerns.
~The Jerusalem Post
The authors noted that Israel began producing desalinated sea water in 1978 but the level has increased steeply over just the past decade. Fresh water from the Israeli National Water Carrier accumulated in underground aquifers or the Kinneret naturally have significant amounts of magnesium and calcium, they wrote, but when salt and other minerals together with it are removed from the Mediterranean’s sea water, little or none of the minerals remain.If you don’t believe us, here’s another study where scientists changed the water fed to rabbits to reduced minerals. They changed nothing else, but the result was clear.
Increased cardiovascular risk.
Reverse osmosis desalination strips all minerals from our water.
We encourage you to investigate it as a real alternative to reverse osmosis. It’s our own design, made in the US and is the most tested domestic water system available.
Learn more here if you in the US, here for Canada, here for UK/EU, here for Australia
Dr Lynda Frassetto has been in alkaline diet and water pages all over the web for years, based on one important study she completed years ago.
Today I discovered a newly uploaded version that reiterates her basic theory; that modern man has lost the ability to maintain a healthy acid-base metabolism.
Heres the link, and here’s the most relevant excerpts from her abstract. It’s a pretty clear endorsement of the alkaline diet!
‘We propose that reducing the net acid load from the diet is not sufficient to reverse age related osteoporosis because it fails to supply base needed to restore the large amount of base in bone that had been lost by reacting with the net acid load of the diet that had been consumed for years or decades. Reducing the net acid load from the diet might be expected to have little ameliorative effect or merely slow the progression of the disorder. We hypothesize that both to restore osteoporotic bone to, or nearly to, its pre-disease state, as well as to eliminate the risk of fragility fractures, requires consuming diets that produce net amounts of base to restore the base lost from years to decades of consuming diets that produce net amounts of acid. We hypothesize also that the excess base and attendant subclinical metabolic alkalosis will both stimulate the cellular process of bone formation and suppress the cellular process of bone resorption, and thereby implement the restorative process.’
Firstly, we need to look at whether we are talking about ‘alkaline food’ or alkaline-supporting food. There are very, very few alkaline foods, but many foods that support us to alkalize in the body. This covers many interpretations, from the production of sodium bicarbonate in the stomach, to improved support against acidifying inflammation. So I’m suggesting water cress is firmly placed in group two.
Watercress: Carcinogen Chaser.
Watercress is an often-overlooked, leafy green food source. It’s a close cousin of mustard greens, cabbage, and arugula. And.. it’s a powerful anti-carcinogen. It can help starve tumours of essential blood and oxygen significantly inhibiting the activation of carcinogens.
“Cigarette smokers are at far greater risk than the general public for developing lung cancer, and helping smokers quit should be our top cancer prevention priority in these people,” said Jian-Min Yuan, M.D., Ph.D., associate director of the UPCI’s Division of Cancer Control and Population Science and an epidemiologist with Pitt’s Graduate School of Public Health. “But nicotine is very addictive, and quitting can take time and multiple relapses. Having a tolerable, nontoxic treatment, like watercress extract, that can protect smokers against cancer would be an incredibly valuable tool in our cancer-fighting arsenal.”
Dr. Yuan, who also is Pitt’s Arnold Palmer Endowed Chair in Cancer Prevention, and his colleagues enrolled 82 cigarette smokers in the randomized clinical trial. The participants either took 10 milligrams of watercress extract mixed in 1 milliliter of olive oil four times a day for a week or they took a placebo. Each group of participants then had a one week “wash-out” period where they didn’t take anything and then switched so that those getting the placebo now received the extract. They all continued their regular smoking habits throughout the trial. In one week, the watercress extract reduced activation of the carcinogen known as nicotine-derived nitrosamine ketone in the smokers by an average of 7.7 percent. It increased detoxification of benzene by 24.6 percent and acrolein by 15.1 percent, but had no effect on crotonaldehyde. All the substances are found in cigarette smoke. Participants who lacked two genes involved in a genetic pathway that helps the antioxidant glutathione remove carcinogens and toxicants from the body saw an even bigger benefit to taking the watercress extract, which increased their detoxification of benzene by 95.4 percent, acrolein by 32.7 percent and crotonaldehyde by 29.8 percent. A phase III clinical trial in hundreds of people must be performed before the treatment could be recommended for smokers, and Dr. Yuan warned that while eating cruciferous vegetables, such as watercress and broccoli, are good for people, they are unlikely to have the same pronounced effect as the extract.
Read my article on celery yet?
And my article on the humble cucumber?
We recently posted about the amazing health benefits of the humble cucumber. But what salad is complete without a crunchy celery stick?
Celery is often overlooked. many of us think of it as “crunchy water” and assume it has little nutritional value. Oh Boy, How wrong we can be! But I always have a problem talking about alkaline diet foods. Am I talking about the food’s ability to help my alkaline balance to be regained, or am I talking about the health benefits beyond alkalizing? It’s my humble opinion that beyond the alkalizing benefits, much of the ‘pH Miracle’ cures we read about come from the additional super-properties of these basic foods. Celery is no exception. Celery is in the Apiaceae / Umbellerifereae family. It’s been recorded as grown as far back as 1323 BC in Egypt, Europe and the Mediterranean. When Tutankhamen was entombed, he was garlanded with celery leaf. (A bit late to get the health benefits, unfortunately!) More than a billion pounds of celery are harvested each year in the US, primarily in Michigan and Florida. It’s used in soups, appetizers, entrees and as an addition to tuna and chicken salads. We consume as much as six pounds of celery over the course of a year. (Yes, most of it water, I admit.) It’s a “negative calorie” food – only 16 calories per cup chopped serving.. Our body almost burns as many calories digesting it as celery itself contains.Low caloric content combined with the high-fiber definitely make celery a fabulous food for weight loss goals. It has an extremely high rate of nutrition compared to a very small amount of carbohydrates. And.. of course.. it’s also an alkaline food, helping to balance acid levels in the blood.
Celery and Your Brain Scientists have now discovered the link between a flavinoid compound called luteolin and brain health. Older mice in a recent study retained youthful brain functioning when their diet was enriched with luteolin. This flavonoid works throughout your entire body to fight the effects of free radicals that can speed up the cellular aging process. Linked to a decreased risk of heart disease and cancer, it’s reasonable to say that celery (which is high in luteolin) reduces inflammation naturally. This is especially beneficial to the brain. Inflammation is believed to be a leading cause of Alzheimer’s, Parkinson’s and multiple sclerosis.
Celery and Total Wellness
Cancer Prevention Proven carcinogen detoxifiers phthalides, coumarins and polyaceylenes found in celery enhance white blood cell effectiveness. Heart Health Pthalides lower stress hormone levels in the blood and relax muscles around the arteries. Blood vessels dilate smoothly, resulting in lower blood pressure. The abundance of heart-healthy calcium, potassium and magnesium found in celery also regulates blood pressure. Pthalides increase the body’s secretion of bile which helps to lower cholesterol and prevent clogging of the arteries. Anti-Inflammatory Inflammation is the primary cause of the pain we experience from arthritis, gout, and asthma. Coumarins found in celery control inflammation and lower swelling in and around joints. Coumarins have proven effective in lessening the severity of asthma, treating muscle pain and getting rid of migraines.
How about a Celery Smoothie
packed with vitamins, minerals and compounds that balance acidity in the blood, this vegie smoothie goes a long way toward total body health minus the fat and carbohydrates. Rinse or scrub each vegetable and trim the ends! Super easy and delicious. Ingredients: 2 medium carrots 2 celery stalks 5 – 6 leaves leaf lettuce 1/2 golden delicious apple 1 small beet.
Hey, we love to help people learn about the alkaline diet. I’ve written a small book on the diet that you can download as a .pdf.
Here’s the link. And.. if you are a newcomer to the benefits of the alkaline diet, take a look at our hugely successful New Alkaline Diet and Defence Program. It’s the most comprehensive and highly regarded program available on everything alkaline.
Fructose linked to gene damage
Fructose is a natural sugar commonly found in fruits, corn and plants. So.. it’s ‘natural’, right? Must be Ok, right? Wrong. Especially now it’s used in many processed and ultra-processed food products and soft drinks as a cheap sweetener, usually in the form of high-fructose corn syrup. Previous studies have already found it to be to be hazardous to health, leading to insulin resistance, obesity and elevated blood pressure to name just a few. A new study has increased this list further. Scientists at the University of California found that, “A diet high in fructose can kill hundreds of genes in a way that could lead to several diseases”. Interestingly, the researchers found an omega-3 fatty acid, docosahexaenoic acid(DHA), was able to go some way to reversing the effects. In our opinion it’s perhaps the most insidious element of the ongoing acid assault on our health and wellbeing. because it’s mainly in fruit, we see it as healthy. Here’s a chart that assists us to work out just how much of this is sneaking into our systems via our fave fruits and smoothies.
OK, It’s a war zone ‘down there’. Or at least a ‘postwar zone. Your elimination system has been battling with acid overload all night, and in the early hours of the morning has assembled all that nasty acid in your bladder. That’s why your first ‘pee du jour’ is your most acidic.
It’s obvious that your body has worked selflessly to get you back in balance ready for another day battling the dark acid forces.. so it’s a really good idea to begin a daily practice of supporting your fragile alkaline balance. It’s something I love.. and I am already a serious ‘alkalizer’. If you already have a routine — morning meditation, a quick surya namaskar, a brisk walk around the block – I’m suggesting you add this to your ‘package’ of morning ritual. As Anthony Robbins teaches, by linking it to other daily choices, it becomes a part of the whole. So here’s my suggestion. It’s neither original nor new, but it is GOOD. A glass of warm lemon water with Himalayan salt. If you take on this daily ritual you’ll be joining many elite athletes who have already learned its value. One 250ml glass of warm lemon water with Himalayan salt in the morning can do wonders. Would you believe increasing your immune function, decreasing your uric acid to fight inflammation, improving digestion, and balancing your body? Much of this is the vitamin C in the lemon juice plus the many essential minerals in Himalayan salt. When I began writing this I could think of about 6 benefits. After a little time communing with Mother Google, I ended up with NINETEEN benefits! 1 Lemons are serious anti inflammation warriors. The juice can help dissolve the uric acid in joints. It’s also have been reported to help build and repair tendons, ligaments, and bone. Lemon juice’s anti-inflammatory property could of course be especially beneficial for people with rheumatoid arthritis and osteoarthritis, according to an American College of Physicians study on osteoarthritis, published in the Annals of Internal Medicine (2000). 2. Lemon juice supports good food and water absorption. Only one glass a day will provide a better overall mineral balance, which in turn promotes proper food and water absorption in your body, allowing essential nutrients to get where they need to be. 3. Alkaline Powerhouse! (pH). The alkalizing effects of lemon and the natural salt are going to buffer your body’s delicate pH balance, depositing alkaline minerals into your depleted storehoue, your alkaline buffer. 4. Boost immune function. Just 1 lemon serves up 139% of your RDA for vitamin C. One lemon’s juice is a natural alternative to that vitamin C supplement you may be taking. 5. Cellular detox Himalayan salt mixed with lemon juice and water helps to pull toxins from your cells, reducing cellular toxicity. How? Well, your interstitial liquid – the liquid surrounding your cell has to be the right pH because it needs it for the right electrical conductivity. That’s why alkalizing is so important, and also why pure neutral pH is empty in health terms. 6. Bye Bye cellulite. Natural salts like Himalayan salt have been used for centuries for skin care. Many spa treatments for cellulitis contain some form of salt and/or citrus blend. A daily gulp of lemon and salt water in the morning may firm up a few of those unsightly areas. Now you’ve mastered one, why not two! 7. DayGlo Skin. Natural salt for skin problems, such as psoriasis and eczema, dates back to ancient Roman times. According to Science Tribune (1999), Roman emperor Marcus Aurelius’ doctor, Galen from Pergamum, used sea salt for skin diseases, 8. Ease up on allergies! Some people say that the combination of lemon and salt, mixed into warm water, acts as a natural antihistamine for allergies. It may be the perfect alternative to those pink pills that leave you feeling drowsy. I can’t vouch for it but if we are getting all these other benefits, wouldn’t it be cool if it ‘just happened’? 9. Sleep Easy. Lemon and Himalayan salt have hormone-balancing properties, which may be more than useful at ‘zedtime’. 10. Control blood sugar. According to a study published in the New England Journal of Medicine (2000), the fiber in lemons helps to balance blood glucose levels, which is useful for type 2 diabetes patients and prediabetics alike, so don’t bother holding back the fibre as you juice. 11. Detoxify your liver. Vitamin C helps us to produce glutathione, a foundational player in detoxifying the liver. It also has antiseptic properties that are useful for liver function. 12. Fresh breath! This drink may not be the first thing we think of when you think of fresh breath. Lemon and salt in this simple morning drink help kill the bad breath bacteria that build up while you’re sleeping. 13. Chill out! Easy on the anti depressants! Chill out and return to Buddhahood by upping your vitamin C levels first thing in the morning. 14. Blood pressure. Lemons are not all about vitamin C and fiber. They also have potassium, which is a must-have for flushing excessive sodium from the body. 15. Hey, Baby! The same vitamin C content and hormone-balancing properties of our drink can help lift your mood. And a good mood is essential for a more er.. playful future. 16. Hydration is the KEY We tend to forget how important hydration is, especially after a long sleep with no water. Start your morning off right and get hydrated. The water, salt and lemon will get your day off to the perfect start. 17. An antioxidant powerhouse. Lemon holds a wealth of vitamins and minerals. Himalayan salt boosts your mineral and trace mineral levels even more. The antioxidant and detoxifying properties of lemon saltwater pack a powerful, free radical knockout punch. 18. Improve your heart health? Lemons and real salt are reported as exceptional for increasing heart health on their own. Combine the two into one vibrant morning drink, for chest-thumpin’ health.. As I mentioned earlier, natural mineral rich salt supports electrochemical reactions in the body. According to a study published in the American Journal of Clinical Nutrition (2006), the Vitamin C in our lemon zinger is, “associated with lower endothelial dysfunction in men with no history of cardiovascular disease or diabetes,” 19. A Well Belly Before breakfast, or any meal, this drink will signal your liver to produce the essential bile needed to clean out harmful gut bacteria. The fiber content and natural salt will also promote digestion. The Makins’. A glass of AlkaWay purified water rich in H2 (what else?) with a squeeze of one lemon plus half a teaspoon of Himalayan salt. Too easy. More great alkalizing ideas are in our New Alkaline Diet and Defence Program, available here now. It’s approaching 5000 downloads and is packed with 16 years of accumulated wisdom. And yes, it’s free right now.
Our friend Bert Middleton is the Gout Killer and this is a great post. Look when it was written! He’s still relevant today!
Other Than an Anti-inflammatory Diet, What Are the Alternatives?
Think back to the last time you had an attack. How long ago was it? Do you remember how it started? How long did it last? How did you finally get rid of it? What does it feel like when it starts to come on? Do you recognize it when it first starts to creep in? Do you panic? What DO you do? The question is: How does “inflammation” happen in the body? What actually happens? Here’s a brief explanation:
- “Inflammation is the body’s to response to injury or disease. Typically the heat, swelling and redness are due to increased fluids and white blood cells moving into the affected area to fight infection or protect the damage.”
- “The anti-inflammatory response happens on a chemical, cellular and molecular level, either biologically or with the assistance of different drugs and food sources and/or icing.”
(that is about as technical as you are going to see me get) To get this conversation about an anti-inflammatory diet started, let’s make a note about one thing: Antioxidants. If you Google “anti-inflammatory diet”, you will get endless search results for antioxidants, polyphenols, and flavonoids. For the second part of your homework, get back to Google and go down the list of all the diseases and illnesses that are linked to free radical damage and combine them on your search like this: Heart Disease + Inflammation Go one by one and try them all. What did you find? Did they all have some sort of connection with systemic inflammation? As in when chronic inflammation moves beyond the immediate tissues and on into the lining of the blood vessels and organs.
Here’s the Scary Thing . . .
. . . if you have gout you are also at risk for at least one or more of those diseases on that list. Are you wondering which food has the most antioxidants in it? And how do you measure how much antioxidants are in a particular food? Keep reading. We briefly touched on what foods and food groups are high in antioxidant content on both my antioxidants page and my flavonoids page.
The Anti-inflammatory Diet Rundown:
- Many fruits have the antioxidant power to help bring down inflammation. A few are blueberries, peaches, oranges, cherries, and apples. Usually the darker the skin the better.
- Vegetables like spinach, broccoli, beets, onions, and squashes are a start. Dark leafy greens are always a good choice.
- You have to be careful with beans and legumes. They are typically big sources of protein and their is an important balance that needs to be maintained when it comes to gout. In moderation red, black, pinto, and kidney beans are known to be a good source of antioxidant potency.
- A few different grains offer some free radical protection but they are not at the forefront of the better choices. Rice, wheat, rye, soybean seeds and wheat bran have a component called Inositol that show some evidence for protection from the ultra-violet radiation from the sun.
- Healthy fats, oils and nuts can be very good for keeping with the anti-inflammatory diet but not always because of their antioxidant content. Salmon and other fatty fishes are good for omega-3 fatty acids and are known for their anti-inflammatory assistance. Pine nuts and pecans are well-known antioxidants and olive oil is often referred to for it’s polyphenols.
- Soy products have a wide range of antioxidant producing activity that should be noted for it’s Isoflavones.
- Various mushrooms like shiitake and oyster mushrooms are not antioxidants but are a good choice for their anti-inflammatory abilities.
- Clean sources of protein like organically grown chicken and grass-fed beef help keep inflammation down as well as omega-3 enriched eggs and raw-milk dairy products. (remember: pesticides, antibiotics and growth-hormones are potential instigators of free radical damage)
- A variety of spices like tumeric, curry, ginger, garlic, cinnamon, basil and others have many anti-inflammatory qualities and some are strong antioxidants.
- Green Tea is always in the news for it’s antioxidant power.
- Supplements are essential but it gets into some fairly technical speak about how vitamins and minerals get absorbed in to your system compared to regular food. The term “functional food” is now commonplace. They can be absorbed and used by the body more easily but still have high value in vitamins, minerals and nutrients. Supplements in general promote a fair amount of antioxidant activity.
But now we are getting to the good ones: red wine and dark chocolate! This is good since you and I have the “Disease of Kings”. Can we cure gout with red wine and chocolate? We would certainly have the most popular “anti-inflammatory diet” out there if we could. Red wine has been in the news because it contains the antioxidant resveratrol. I’ve experimented heavily with this one to try to understand the proper dosage for ample anti-inflammatory response but I’ve not been able to come to any conclusions. Dark chocolate or more specifically, raw cacao has also been in the news heavily for its high antioxidant content. Raw cacao has one of the highest, if not the highest ORAC scores of all known food sources. “Let Thy
Food . . . Anti-inflammatory Diet . . . Be Thy medicine” ~ Hippocrates
Ian: Personally, I’ve been getting and hearing great results from our molecular hydrogen water and dissolvable tablets. Molecular hydrogen is an emerging buzz subject that is attracting huge interest – 700+ scientific studies since 2007, over 150+ disease types. The two that have really interested me are it unequalled antioxidant capability and its anti inflammation ability.
Most people think a cucumber is a vegetable ( technically a fruit) that we add as an afterthought in salads and side dishes. But it’s a ‘power’ alkaline diet essential, simply because it’s so easy to eat!
But.. even I don’t see cucumbers in the grocery store and say, “Wow, I just gotta have those amazing cucumbers!” I feel guilty about brushing them off. Cucumber is an amazing vegetable with an impressive nutritional profile. It can even be eaten in place of your daily multivitamin. More about this humble veggie Cucumber, or Cucumis sativus, is of the same family as melon and squash. Chefs divide them into two groups, slicing and pickling. Slicing cucumbers generally have thick skin and are larger than the thin-skinned pickling cucumbers. Cucumber has even escaped the eyes of researchers, being upstaged by the cruciferous crew (broccoli, cabbage, etc.) Now it’s been discovered it contains three beneficial lignans (lariciresinol, pinoresinol and secoisolariciresinol), which have been associated with a reduced risk of cardiovascular disease as well as several different types of cancer, including ovarian, prostate, breast and uterine. Cucumber: a nutritional powerhouse Forget the Brazilian or Tibetan Goji berries.Cucumber is a real superfood. It contains almost all the vitamins you need each day, including B vitamins, vitamin C, fiber, vitamin K1, copper, potassium and manganese. You can keep your supplement costs down with just one cucumber daily in place of a multivitamin. Want an energy boost? Don’t reach for that third cup of coffee. Chomp on a cucumber instead. The carbs and B vitamins in cucumber provide sustaining energy that can last for hours. Drank too much? To avoid having your night out turn into a morning nightmare, try eating some cucumber. Eat a cucumber right before bed and your hangover pains will be lessened. Cucumber contains a mix of B vitamins, and essential alkaline electrolytes that keep you hydrated and feeling great after a night out on the town. Too much sugar? Snack on cucumber slices rather than reaching for sugary snacks. Keeping a little dish of sliced cucumber by your work desk. With a sprinkle of sea salt and a little pepper, this snack will keep you satiated all day long! Feeling stressed? Boil a few slices of cucumber on the stove. Breathe in the steam. The aroma of cucumber can promote feelings of calm and relieve anxiety. Add a few drops of anxiety-busting lavender essential oil into the mixture. Bad breath? Suffering from halitosis, or bad breath? Good alkalizers don’t have it and cucumbers support us in alkalizing. Think about it: how about eating cucumber instead of reaching for sugar laden breath mints. and… phytochemicals in cucumbers can kill bacteria that cause bad breath and cavities. Try a slice after each cup of coffee or meal for breath that stays fresh all day long. Are you stopped up? There are any number of reasons for constipation. It may, for instance, be the result of stress, medication or eating a highly processed diet. Cucumbers are high in fiber, which can keep you regular and keep your digestive system working at full speed. Do you need a detox? Cucumber not only contains a lot of water, which helps keep the body hydrated, but it also has detoxifying properties. A study from 2013 published in the journal Fitoterapia found that cucumber has “a cleansing action within the body by removing accumulated pockets of old waste materials and chemical toxins.” Want to detox? Eat a cucumber… or three! Better yet, eat cucumber daily to keep toxins from building up. Immune boost? The blend of nutrients in cucumber make it ideal for boosting the immune system and treating common ailments like the common cold and flu viruses. The anti-inflammatory properties of cucumber fight inflammation of the nose and throat when you are suffering from a cold. And of cxourse, the cucumber’s alkaliune minerals are working 24/7 to rebalance the acidity that is causing low immunity. High blood pressure? High levels of potassium in cucumber help regulate blood pressure by boosting electrolyte levels and mitigating the damaging effects of sodium overconsumption. Free radicals? Cucumber, is high in antioxidants. This prevents the spread of free radical damage that can lead to premature aging and cancer. Puffy eyes? Nutrients in cucumber make it effective at relieving inflammation both internally and externally. Place fresh cucumber directly onto swollen areas to reduce puffiness within just a few minutes. Feeling bloated? Every once in a while, we just feel bloated. All we need do for relief is eat a cucumber! The high water content and alkaline potassium in cucumber make it a mild diuretic that can ease bloating. Bone Building Cucumber is high in alkaline magnesium, calcium, plus vitamin K1 — all essential for bone health. Eat cucumber regularly if you are eating a low-meat or low-dairy diet. Ian: I have a whole cucumber every day in my work lunch. They accompany just about anything!
Want to know more about the AlkaWay New Alkaline Diet? We’re giving away 20 free Alkaline Diet Programs this month. Check it out!
If you’ve ever used pH strips.. then used liquid pH reagent, you’ll now that the strips seem to read lower than the reagent when used to measure alkaline water.
We’d have people calling us up to tell us their AlkaWay system wasn’t measuring up.. and eventually we got it! They were using pH strips. We send them pH drops, and voila! like magic, their water is testing good pH again.When they use pH reagent drops that change the water color to show pH level , it immediately registers correct. How come? It’s all about alkalinity vs. pH. pH test Strips are designed to test body fluids. Our body fluids – urine and saliva are ‘alkaline’ but not high pH (see the video below.) This just means our fluids have a concentration of alkaline minerals in the water. Things like electrolytes, salts and other mineral compounds constitute the alkaline material. It’s this concentration which registers on a pH strip With what we generally refer to as alkaline water, there is a difference between alkalinity and pH level. With electric water ionizers, that don’t actually add any alkaline minerals to the water, that difference can be pretty large. It’s the reason the pH level can fall quickly after removing it from the the machine. With natural systems like the UltraStream, that difference is usually less, which results in a water that loses pH slower. In the UltraStream we are using alkaline calcium and magnesium that contributes to the alkalinity of the water, and a reaction of the water awith the special Japanese magnesium media that concentrates molecular hydrogen in the water over and above the H2 in the H2O. Asa result it’s been tested to almost 4 x the H2 of a $4000 electric water ionizer. It’s this difference between alkaline and pH that causes the strips to be inaccurate when testing the water. We use drops to test our water, and strips to test our body pH.
Go here to check our pH strips and for our pH reagent. Watch the short video below for more info.
Answer: A true “alkalarian diet” is 80% + raw, but “raw diets” are not always alkaline.
The raw food diet is built on one basic premise… cooking your food destroys enzymes, leaches minerals, damages vitamins, and denatures antioxidants. All of which are true. The Alkaline Diet (acid – alkaline diet / pH diet) is built on one basic premise as well…certain foods contribute to acidification of your body, and some help to alkalize your body. It just so happens that most foods are more alkaline forming when they’re in their raw state. Alkaline diets are mostly raw, but raw diets aren’t necessarily alkalizing. For example… raw foodists may eat a lot of raw fish (sushi), raw dairy (cheese), or raw meat (tartare) – all of which are acidifying. You’ll also see a lot of “raw treats” in raw food books (like cookies, ice cream, etc)…which are also acidifying. While raw food diets are certainly much more healthy than our conventional cooked diets, eating just “raw” isn’t going to necessarily help you get your pH up. If you are acidic, then you need to get more alkalizing foods into your diet. Our Alkaline Diet and Defence Program is free right now and you can dive right in the what we can say is your most comprehensive resource on the Web. Click on the link and you’ll find your invitation. As you’ll see in the lessons, foods are more alkalizing in their raw form, but you have to be eating the right kinds if you want to get your body back into a pH balanced state.
I spent some time with John Biethan, our man in the US today on blab.im talking about Green Smoothies. I’m a bit left-of-centre about Alkaline Green Smoothies as you will see.
We have great respect for the work of Rob Verkerk and his Alliance for Natural health. He has spent years in direct opposition to the EU supplement rules AKA Codex. he’s campaigned relenlessly for sensible food guidelines and we agree with his ideas. ANH has even created a program called Food4Kids. Here’s their full agenda. If you are wondering what’s right for kids I’d seriously recommend downloading this page in its entirety.
Nathan recently ordered his own UltraStream, the water filter that purifies water plus alkalizes, plus adds molecular hydrogen. Learn much more here. In Canada, go here In the US, go here In the UK and EU, go here. And Nathan, we’re sending you a congratulatory bottle of I LOVE H2. It’s obviously working for you.
The recent death of 45-year-old Chris Wilcock in the UK has turned the diet pill market upside down – again. Plans are now on the table to re-examine how diet pills are currently regulated with a major sreview expected. The ex pub landlord suffered cardiac arrest, collapsing at home. He had taken a number of diet pills. It was later discovered that he had the caffeine equivalent to 300 cups of coffee in his body. Robert Verkerk PhD of ANH International commented: “Based on the reports, it sounds like the T5 tablets Mr Wilcock was taking were likely to have been adulterated. The typical caffeine level is a daily dose of most T5 products would represent around 2 cups, not 30 cups, of caffeine. There is actually ample legislation to ensure food supplements are safe, including EU general food, food labelling, hygiene and claims legislation. The problems that arise with safety tend to be with online rather than retail sales. The difficulty is more to do with enforcement than it is with the paucity of any legislation. It is notoriously difficult to monitor and regulate online sales, and, because of that, the main take home has to be that consumers only purchase products from reputable suppliers.”
Ian: Yep. Anything goes in the wild world of internet ‘cheaper’ deals. If you’d like a diet program with NO pills, perhaps you’d enjoy our Alkaline Diet and Defence Program. Sign on here.
Most Calcium / Magnesium supplements are supplied in a ratio of 2:1.
Recommendations vary from a 4:1 to a 1:1 calcium to magnesium ratio. Some vendors and practitioners claim that calcium and magnesium oppose each other at the intracellular level, and therefore low magnesium intake causes high calcium storage, or calcification.Others maintain that magnesium is needed for proper calcium absorption, and that low magnesium intake can be responsible for low calcium levels.
Is there a Correct Answer – is there an “optimal” Calcium / Magnesium Ratio?
Some people -especially Australians and Americans – retain far too much calcium and constantly struggle to gain magnesium requirements. Others suffer from magnesium overload and need to supplement larger amounts of calcium to overcome calcium deficiencies. Mineral ratios can also be affected by neurological disturbances such as following spinal alignment problems.
If zinc is on the high side, and potassium low, then taking extra magnesium will usually lower calcium. Magnesium supports zinc, but lowers potassium, which is a calcium synergist.
If calcium is above-normal, but magnesium is even higher than calcium, there’s a good chance that you may eventually experience symptoms of a calcium deficiency.
Generally speaking, alkaline water sold over the counter is simply water in a bottle with added calcium carbonate, often at similar levels to Calcium in your home water. Calcium in water is certainly assimilated better than through food, but only an analysis of the Calcium levels to learn just how much water equals a recommended daily allowance will tell you whether the Calcium is having any effect. Most water supplies and many alkaline water bottling companies brands have such a low concentration of calcium that you’d need to drink many gallons of water to get your RDA.
…have been wrongly depicted as separating the alkaline and acid ions in their electrolysis process, but test results show this to be wrong. Electrolysis creates hydrogen rich water, and this has been interpreted as alkaline water. It is not. It is high hydrogen water that a pH Meter will react to. Less experienced users of the pH meter make the wrong assumption that this means the water is alkaline.A natural non electric water ionizer may or may not have both magnesium and calcium in their media. Of the number on the market, all will ‘read alkaline’ in pH, but very few actually produce molecular hydrogen. These units are giving a high pH reading because they are adding alkaline minerals to the output water. Always ask for test results, preferably over the life of the filter.What we are finding is that there is a significant difference in how people understand alkaline water. Many water ionizer vendors don’t even know that their water isn’t high alkaline but is high in beneficial molecular hydrogen. Always ask to see the test results.
Over the last 15 years we’ve watched as literally thousands of website owners argue back and forth over the advisability of eating meat and its effect on our alkaline balance. Now.. I know one study isn’t gold standard.. but this one seems pretty clear. I liked the way the study was carried out with a good comparison, and the results are also very clear.
Controlled High Meat Diets Do Not Affect Calcium Retention or Indices of Bone Status in Healthy Postmenopausal Women
In conclusion, under controlled conditions, a high meat compared with a low meat diet for 8 wk did not affect calcium retention or biomarkers of bone metabolism in healthy postmenopausal women. Calcium retention is not reduced when subjects consume a high protein diet from common dietary sources such as meat.
There have been many people over many years making the claim that an alkaline diet will cure cancer.
In our 15 years of researching the alkaline diet and water we have had many thousands of people ask us this question. In the early days we were very optimistic. In retrospect we share that optimism with many thousands of other websites on the net, and yes, we did have customers tell us that our alkaline water had healed them.
Click here for our page on this important subject.
It’s a given that we all should be drinking more water to maintain health, but sometimes we need to question the timing of when we drink water.
The most common question we get is whether it’s good to drink water before or during a meal. Or, if you drink water during a meal, does it alter your stomach’s digestive acids, causing your food to digest inadquately? There’s a number of different thoughts on this, and they range from positive to negative, but the majority response from experts is yes, you can and should drink water before and during meals. There’s no solid evidence that drinking water during a meal dilutes our stomach acids enough to affect digestion. Here’s a few reasons why. Water fills you up, allowing smaller meals. Drinking water before you eat makes you feel full faster than if you had an empty stomach. It’s obvious. It takes up room in your stomach. The big payoff here is that you will eat less at a meal instead of stuffing yourself. It’s an under rated and simple trick smart dieters use to regulate intake. Drinking water before a meal will start your digestive acids flowing. Your body can’t tell the difference between a glass of water and solid food, so as soon as something enters your stomach, your body will begin the digestion process. A glass of water just before a meal will mean that once you actually start eating, your body is in full digestion mode, and your food will digest faster. Water in your stomach will also help break down food faster, aiding your digestion. Thiank about it: what happens to a piece of bread when you dip it in water. Nice and solid to a mushy-soft and it disintegrate fast. That’s what the extra water in your stomach helps do. Drinking cold water vs warm/hot will give faster absorption. A study from the Korean Nutritional Society shows that, among other factors such as electrolyte concentration and flavoring, cooler fluids absorb better into the body. The study states that ” preferred beverage temperature is often between 15 and 21℃”, which is a few degrees lower than standing room temperature (in most cases). This all being said, having even colder water shouldn’t have negative effects on your digestion and absorption. Ian: Note electrolyte concentration. That’s minerals in your water, like magnesium, calcium potassium and sodium! A quick word on dehydration, meals and timing. When you drink water with a meal, it will be absorbed more slowly than if you drank the water by itself. Your stomach wants to digest the food before releasing it into your intestines where much of the absorption takes place. Digesting water alone takes far less time. So if you’re dehydrated after a jog or sports, and you can’t get water before a meal, your body will keep dehydrating until the meal is digested. My overall suggestion therefore is to drink water at least 45 minutes before a meal to re-hydrate yourself if possible. This 45 minutes gives your body time to digest just the water and get it into your system faster. Naturally I can’t NOT remind you that like the old advertsing slogan “Oils aint oils”, Water ain’t water when it is in the form of enhanced, electrolyte rich, alkaline and hydrogen infused. When it is all of that, and you drink ENOUGH water, then you are taking out the cheapest health insurance you could ever have.
We sell I LOVE H2 and the UltraStream because we believe in the beneficial effects of molecular hydrogen.
Unlike the many years when we had almost no science to support the claim that drinking alkaline water, now we have hundreds of studies available on over a hundred different health modalities. So every new study helps us to understand more. This one is enlightening because there is a constant debate about whether the blood can change pH. Water ionizer salesmen trot out the old claim that5 you can die if your pH drops below 7 – which is true – but the other camp claims that this could only happen if the multiple backup systems your body calls upon fail first. This study demonstrates that blood pH can indeed change given the right support, but not because you haev gone on an alkaliene diet, or drunk gallons of high alkaline mineral water. It changed pH because study participants drank high H2 water. Here’s the abstract. Possible appliance of effective and safe alkalizing agent in the treatment of metabolic acidosis could be of particular interest to humans experiencing an increase in plasma acidity, such as exercise-induced acidosis. In the present study we tested the hypothesis that the daily oral intake of 2L of hydrogen-rich water (HRW) for 14 days would increase arterial blood alkalinity at baseline and post-exercise as compared with the placebo. This study was a randomized, double blind, placebo-controlled trial involving 52 presumably healthy physically active male volunteers. Twenty-six participants received HRW and 26 a placebo (tap water) for 14 days. Arterial blood pH, partial pressure for carbon dioxide (pCO2), and bicarbonates were measured at baseline and postexercise at the start (day 0) and at the end of the intervention period (day 14). Intake of HRW significantly increased fasting arterial blood pH by 0.04 (95% confidence interval; 0.01 – 0.08; p < 0.001), and postexercise pH by 0.07 (95% confidence interval; 0.01 – 0.10; p = 0.03) after 14 days of intervention. Fasting bicarbonates were significantly higher in the HRW trial after the administration regimen as compared with the preadministration (30.5 ± 1.9 mEq/L vs. 28.3 ± 2.3 mEq/L;p < 0.0001). No volunteers withdrew before the end of the study, and no participant reported any vexatious side effects of supplementation. These results support the hypothesis that HRW administration is safe and may have an alkalizing effect in young physically active men.
Bad Digestion? Poor Absorption? 3 Simple Diet Hacks to get over it.
Followers of our New Alkaline Diet are already well aware that your diet should be liberally supported by the ‘four horsemen’ of health, Calcium, Magnesium, potassium and sodium. Many alkaline diet promoters reckon that’s all you have to do.. but it isn’t so easy – especially when we have pre-existing conditions. Why? Because if you are already not absorbing your food efficiently, you’re stuck at the traffic lights! You can’t access the benefits of the foods! Digestion is complex and as we learn more about the role of the bacteria in our gut, it’s getting more complex rather than less. There’s a fine and amazingly balanced interrelationship between your food, digestive enzymes and our digestive juices. If you are working perfectly all these factors just groove together to create 100% digestion. If not, putrid food will be the result. In your gut. And putrid food has all sorts of health effects including bone scavenging. So what are the hacks that make for easy and complete digestion vs. putrefaction? A little knowledge goes a long way, and enzymes play a leading role in the interplay. Let’s talk about enzymes first, because the knowledge you gain will allow you to see how and why our 3 hacks work so well. Basically, we are talking about 3 states of food in the gut: Digested food, Putrid food, and Fermented food. Digestion, simply put, is the breaking down of complex foods to simpler foods.Proteins become amino acids. Starches become simple sugars. Putrefaction causes proteins to break down using gut bacteria into chemical form, such as toxic indol and skatol. That painful gas and bloating you experience is the result. Ordinary rotting isn’t the same as putrefaction. As food rots, it simply “goes bad”, in the same way a meat would rot if out of the fridge. Rotting naturally happens. It doesn’t need the specific bacteria involved in putrefaction. Fermentation on the other hand, happens when yeasts turn sugars into toxic chemicals. (methane, acetaldehyde, alcohol). If you are one of the many with an overgrowth of yeast in the gut, fermentation may be performing in a gut close to you! Digestion. What really happens down there. Let’s look at the three main processes involved. Hopefully you’ll understand what happens to the food you toss down your throat. 1. In the mouth Digestion really does begin as you chew your food. Thorough chewing is important – and there are many many ‘experts’ who will tell you how many times you should chew food. Good chewing permits the primary enzyme in your saliva, amylase, to penetratre and saturate your food and initiate the process of breaking down starches into sugars. Chewing does, as we all know, break down food mechanically. Your teeth grind and incise the food into ever smaller pieces. This is the beginning of opening up the surface of the food to begin nutrient extraction. Other things also happen. Did you know, for instance thet you have a minicomputer in your mouth? Not only does it calculate the pH of the food to alert the stomach ofthe need for an exact amount of acid production.. it also tells the stomach what sort of food is coming ‘down the chute’ to further enhance the stomach’s preparation. It’s also a digestive organ in its own right. Some nutrients and substances in food – e.g. simple sugars and certain vitamins – care capable of being absorbed directly into the bloodstream through the mucous membranes of the mouth. 2. In the stomach Most of us think of the stomach as the place digestion happens. It’s not. It’s a food preparation station. It mixes food with strong acid and enzymes to prepare it for its journey of conversion to energy. Well… it is a little bit of a digester. Proteins do get broken down at this stage, and starch digestion begins. The stomach digests food chemically and mechanically. The mechanical part is the churning that takes place using the powerful muscles surrounding the stomach. 3. The ‘Gut’. (Intestines) Food passes through the pyloric valve at the bottom of the stomach (An intersting valve – it’s tripped to open based on pH!) and enters the small intestine. Smnall is a bit of a misnomer: it’s smaller in diameter than the colon, but far longer – about 30 feet long! It needs thirty feet to allow the food plenty of time to be broken down through the digestive process. On the surface of the small intestine we have millions of villi – hair-like projections – effectively magnifying its surface area and therefore increasing its effectiveness.. At the right point in the digestive process, nutrients pass across the villis’ cell membranes and enter the bloodstream. Healthy flora in the small intestine enhance the digestive process. They break down food even more, but as we are now finding, they also enhance immunity, synthesize important vitamins, reduce inflammation, and even increase bone density. All through this process, our most important enzymes are carrying out vital digestive processes. The Role of Enzymes In Digestion It’s just impossible to describe every job that enzymes perform in our body. Enzymes are absolutely crucial for the proper function of all of our body systems, including digestion. A digestive enzymes’ function is to break down chemical bonds in fats, carbohydrates, and proteins. Enzymes ‘micronise’ foods into miniscule substances that are then bioavailable at the cellular level. Without them, nutrients are remain locked in the food. They will never reach the tissues and bones that need them. The 3 Main Groups of Digestive Enzymes Proteases break proteins into amino acids, thus separating their bonds and liberating them into the bloodstream. Pepsin begins this job in our stomach. The small intestine secretes more proteases, completing the breakdown process, and the amino acids enter the blood stream through the intestinal wall. Lipase is produced by the pancreas. Mixed with bile, it breaks down fats into fatty acids and monoglycerides small enough to pass through the intestinal wall and into the blood. In the blood, digested fat particles produce new compounds, such as hormones and cell walls. Of course, if there are any extra fats, they get stored in the fat cells. Yes, fat, doing essential service to our wellbeing! Carbohydrases work to break down carbohydrates into simple sugars. As we spoke about earlier, amylase in the saliva initiates this process. It begins again in the small intestine. Amylase from the pancreas breaks the starches and sugars into single molecules (primarily glucose, fructose, galactose). When these simple sugars enter the blood, you are getting pure energy. Any excess is stored as fat. What about water? Should you be drinking it, how much and what sort of water? There are many different opinions on this topic. Somew say never drink water with a meal, based in the idea that water will dilute or change the pH of the food, ths upsetting the body’s calculations about the right amount of acid produced. The fact that all Italians drink alkaline water with their meal seems to reject this idea quite thoroughly. There seems to be no ill effect for millions of Italians! I personally drink a glass of water before a meal. I don’t like to drink during a meal for the reasons above. Of ourse I drink hydrogen rich alkaline water. There are a few holdouts who still insist that we should be drinking distilled water.. but there are very few advocates of this today, simply because of the overwhelming science supporting alkaine hydrogen-rich water. I always make sure to include vegetables with my meals. They are the Yin of the Yang in my diet, and provide so many health-supporting advantages, not the least being reduced inflammtion, improved antioxidant capability and better immunity.
OK. Time for the 3 Digestion Hacks.
(Hope they don’t disappoint you by appearing too obvious. The effect of following them is profound.)
Hack 1. Chew, chew, and chew. Your mouth is where chemical and mechanical digestion begins. In our high speed polluted lifestyle, chewing is easily set aside so we can net surf more, talk more, or play more. Poor old chewing isn’t ‘fashionable’. The bicarbonate ions in your saliva also begin your natural alkalizing process. Salivary bicarbonate activates another enzyme, cellulose, which begins the breakdown of food fiber. Hack 2. Eat Foods That Support Enzyme Production Your body manufactures some enzymes from various substances, and some foods, like pineapple and papaya, contain enzymes. Print out this list of enzyme friendly foods. Pineapple Avocado Ginger root Cantalope Banana Cucumbers Garlic Onions Flax seeds Coconut flesh (not oil) Chlorella (algae) Spirulina (algae) Bee pollen Raw honey Yogurt (plain, unsweetened) Shitake, Reishi, and Maitake mushrooms Raw foods are also a betetr source of enzymes than cooked food, so keeping up a good supportive raw food portion of your diet is a great strategy. Hack 3: Cook to save your enzymes to save your life. High-temperature grilling, deep-frying, and barbecuing destroy nutrients (and produce harmful substances like carcinogenic acrylamide), Use use these cooking methods sparingly. Steaming, parboiling, and gentle sauteeng actually makes some nutrients more absorbable. In soups, water-soluble nutrients are easily absorbed. Bone broth used in conjunction with any dish as a soup or broth is a fabulous health boost. Summarizing, a diet rich in organic grrens, raw fruit in moderation and amino-acid rich grassfed meat and dairy is going to support enzymes, and keep you supplied with a full spectrum of amino acids. And guess what that looks like? The New Alkaline Diet! (Downloadable free here)
A new report worth reading.