How Is Your Health

Eating 2-3 servings of fruits and vegetables a day provides better health!

We thought that this would be a good segment for the Forum because most people want to live longer by eating good healthy food.  Many of us have  had to endure the effects of losing someone to cancer. We, like myself became aware of my health while I was diagnosed with the early signs of cancer. We know we have to be more health conscious as much as we can.

My wife and I are not health food nuts but we, like many other Americans, want to know the latest break-throughs on medical findings. We have much to share on this topic because when we fight for life, we cherish it more when we have overcome cancer as well as other serious life threatening diseases.

Your health is important to you and your family. It is also important to me because a healthy family makes a healthier society.

With a plethora of information available today, there is no excuse for our poor health; unless  we have little respect for the body our Creator gave to us take care of.

If you are a parent, you have the responsibility to teach your children how to be healthy. In return, they will teach their children. Of course, if you are a grandparent and you support grand children’s healthy choices.

Please share some of your medical break-throughs so that others can benefit by what we as a group will share with each other.

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The Wonderful Benefits In Pectin

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What if we had the information at our disposal as a way to raise our children to be healthy, as we do today. Is it any wonder that we are looking for ways to combat the affects of the FDA approved drugs as well as the contamination that is in our food supply. We have to look for cures and remedies in order to deal with the harmful affects of the environment and the government approved food and drugs that are on the market today.

Here is a full length study of the benefits of Pectin so that we can live a much healthier life today!

 

Pectin (from Greek πηκτικός – pektikos, “congealed, curdled”^[1]) is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot.^[2] It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.

Biology

In plant cells, pectin consists of a complex set of polysaccharides (see below) that are present in most primary cell walls and particularly abundant in the non-woody parts of terrestrial plants. Pectin is present not only throughout primary cell walls but also in the middle lamella between plant cells where it helps to bind cells together.

The amount, structure and chemical composition of pectin differs between plants, within a plant over time and in different parts of a plant. During ripening, pectin is broken down by the enzymes pectinase and pectinesterase; in this process the fruit becomes softer as the middle lamella breaks down and cells become separated from each other. A similar process of cell separation caused by pectin breakdown occurs in the abscission zone of the petioles of deciduous plants at leaf fall.

Pectin is a natural part of human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruits and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruits and vegetables per day).

In human digestion, pectin goes through the small intestine more or less intact. Pectin is thus a soluble dietary fiber.

Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.^[3] In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).^{[citation needed]}

Chemistry

Pectins are a family of complex polysaccharides that contain 1,4-linked α-D-galactosyluronic acid residues. Three pectic polysaccharides have been isolated from plant primary cell walls and structurally characterized. These are:

• Homogalacturonans

• Substituted galacturonans

• Rhamnogalacturonans

Homogalacturonans are linear chains of α-(1-4)-linked D-galacturonic acid.^[4]
Substituted galacturonans are characterized by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues.^[4][5]
Rhamnogalacturonan I pectins (RG-I) contain a backbone of the repeating disaccharide: 4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1. From many of the rhamnose residues, sidechains of various neutral sugars branch off. The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, the types and proportions of neutral sugars varying with the origin of pectin.^[4][5][6]

Another structural type of pectin is rhamnogalacturonan II (RG-II), which is a less frequent complex, highly branched polysaccharide.^[7] Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D-galacturonic acid units.^[5]

Isolated pectin has a molecular weight of typically 60–130,000 g/mol, varying with origin and extraction conditions.

In nature, around 80% of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is decreased more or less during pectin extraction. The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. This is why pectins are classified as high- vs. low-ester pectins – or in short HM vs. LM-pectins, with more or less than half of all the galacturonic acid esterified.

The non-esterified galacturonic acid units can be either free acids (carboxyl groups) or salts with sodium, potassium or calcium. The salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5% the salts are called pectates, the insoluble acid form, pectic acid.

Some plants like sugar beet, potatoes and pears contain pectins with acetylated galacturonic acid in addition to methyl esters. Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin.

Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use.^[8]

To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels. In high-ester pectins at soluble solids content above 60% and a pH-value between 2.8 and 3.6, hydrogen bonds and hydrophobic interactions bind the individual pectin chains together. These bonds form as water is bound by sugar and forces pectin strands to stick together. These form a 3-dimensional molecular net that creates the macromolecular gel. The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel.

In low-ester pectins, ionic bridges are formed between calcium ions and the ionised carboxyl groups of the galacturonic acid. This is idealised in the so-called “egg box-model”. Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH-values than high-ester pectins.

Amidated pectins behave like low-ester pectins but need less calcium and are more tolerant of excess calcium. Also, gels from amidated pectin are thermo-reversible – they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.

High-ester pectins set at higher temperatures than low-ester pectins. However, gelling reactions with calcium increase as the degree of esterification falls. Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speed. Suitable pectins can therefore be selected for jams and for jellies, or for higher sugar confectionery jellies.

 

Pectin, harmless but most effective and cheapest cure for many health problems!  (Who Knew!!)

Sources and production‎: Apples, Guavas, quince, plums, gooseberries, oranges and other citrus fruits contain good amounts of pectin

Dr. David Williams in one of his latest newsletters described pectin as natures roto rooter for cleaning plaque from arteries.  
I thought I’d look into it and found many articles on the subject, and many more uses for it.

Take a look!

Pectin reduces inflammation and cholesterol levels, removes artery plaque (described below), eliminates arthritic pain and stiffness (explained below), and helps regulate blood glucose levels. Pectin contains boron, which boosts mental alertness and reduces calcium loss that leads to osteoporosis.

Also described below is pectin’s ability to enhance cell uniformity, reducing the occurrence of malignancy. Pectin and Cholesterol: Reduce cholesterol, remove artery plaque Dr. James J. Cerda of the University of Florida Medical College in Gainesville shows before and after photos of a plaque-clogged artery that was dramatically cured after 9 months of pectin use.

 

As you can see in the “after” picture, the artery which is cured from the ravages of high cholesterol appears to be in a much younger condition. Vita-Complete Canada, Inc. discusses pectin’s unique ability to decrease the body’s fat absorption, thus lowering cholesterol levels. A study published in the Journal of Clinical Cardiology showed citrus pectin significantly decreased blood cholesterol levels without altering diet or lifestyle.

 

Pectin and Arthritis: How does pectin actually help arthritis? Every joint in the body is encased in a connective tissue called synovia, which allows a joint to glide smoothly and painlessly as long as the synovial tissue is healthy. With age, synovial tissue can lose its elasticity and lubrication, causing pain, stiffness, and swelling with joint motion (arthritis). Pectin helps to return synovial and other connective tissue (arteries, tendons, ligaments, etc.) to their previously smooth, elastic, lubricated condition which promotes pain-free joint movement. This process begins after 1 to 3 weeks of consistent pectin consumption. Once pectin begins working, it works 24 hours per day as long as a daily intake of pectin is maintained (2 grams minimum).

Pectin and connective tissue are discussed by Dr. Katherine Poehlmann in her book titled Rheumatoid Arthritis, The Infection Connection. This book focuses upon targeting and treating the root cause of chronic illness. When combined with bromelain (a pineapple extract), the relief can be even more dramatic, although bromelain has a more temporary anti-inflammatory effect. Heart / Coronary health… Lowering your cholesterol reduces your risk of heart problems.

Prevent diabetes, gallstones… www.metromkt.net explains how pectin acts as an agent to reduce (or eliminate) the occurrence of diabetes and gallstones. Essentially, pectin has the ability to regulate blood glucose levels, especially if taken with meals.

 

Constipation… www.metromkt.net further highlights pectin’s ability to prevent constipation. Cancer… Pectin reduces your risk of cancer, according to an article at newswise.com. Additionally, scientists have conducted laboratory experiments using pectin to shrink and irradicate tumors, shown in studies at The Life Extension Foundation. Learn how pectin fights cholesterol and melanoma cancer at LifeExtension.com. “…A component in citrus pectin may help prevent prostate cancer…” according to a study published in the June issue of the Journal of Agriculture and Food Chemistry, TheEagle.com Health.

 Weight Loss… Lose weight and keep it off, highlighted by WorldWideShoppingMall Hardening of the arteries… As mentioned above, pectin improves the condition of connective tissue in the body. This includes arteries and veins. Also mentioned above is pectin’s ability to prevent arterial buildup which leads to arteriosclerosis (hardening of the arteries). This topic is also discussed in detail at: The Internet Health Library. Prostate Cancer… Texas A&M University states: “CITRUS PECTIN MAY HELP PREVENT PROSTATE CANCER…” The article further states that a substance present in pectin enhances cell uniformity, thus reducing the occurrence of malignancy.

Pectin can be extracted from many different plant sources. Fruits rich in pectin are the peach, apple, currant, and plum. Pectins are also found in root crops such as carrots and beetroot, as well as in tubers, such as potatoes.

Commentary Written by Terrance W. Norton

Lemons A Cancer Cure?

I have personally been on a quest to reverse a synovial cyst in my back because I feel that my frame  is decomposing day by day. I came across the article from a trusted friend and so I decided to post it for your pleasure. I hope it will aid you in your personal research for optimum health!

Institute of Health Sciences 819 N L.L.C. Charles Street Baltimore , MD 1201 This is the latest in medicine, effective for cancer! Read carefully & you be the judge.   Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than  chemotherapy. Why do we not know about that? Because there are laboratories interested in making a synthetic versionn that will bring them huge profits. You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy. How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations? As you know, the lemon tree is known for its varieties of lemons and limes. You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc… It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors. This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders. The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that: It destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas … The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used in the chemotherapeutic world, slowing the growth of cancer cells. And what is even more  astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.  Institute of Health Sciences 819 N L.L.C. Cause Street Baltimore, MD1201 Commentary Written by Terrance W. Norton

Ph Alkaline or Acidic

The Acid/Alkaline Foods List

The Abraham Cherrix Story    The Natural Cures Website   Master Formulas   Advanced Scientific Health
Fluoride    Killing Cancer Cells With High pH Therapy    Understanding Cancer   The Disease Name Game
Leading Cause of Death    Toxic Metals in the Body & Oral Chelation Therapy    Acid/Alkaline Foods List 
Acrylamide    Serrapeptase – Proteolitic Enzyme    Nattokinase    What Happened to Good Medicine?
Flu Shot?   Aspartame – The Sweet Poison   Xylitol   L-Arginine vs. Aspirin    The Drug Story 
Vaccinations – Are They Dangerous?    Three Basics to Optimum Health    Naturopathy 
Autopathy    Natural Cures Blog    Free – Advanced Scientific Health Research Guide 
Calcium For Cancer    Stop Cancer Cells with Cesium using pH Therapy 
The Raw Gourmet    Common Cause of Disease    Honey & Cinnamon 
Cecium Carbonate and Cesium Chloride Kills Cancer Cells
Natural Cures Webring   Sugar: Addiction & Dangers 
XanGo Mangosteen Juice   Sick & Need Help?
Hydrogen Peroxide   Natural Cures Books
The Hidden Story of Cancer by Brian Peskin
Natural Cures for Bird Flu

“The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease.”          ~ Thomas Edison  pH is Vital for Whole Body Health pH-inding the Right Balance At the first mention of acidity and alkalinity, eyes glaze over. After all, these terms sound somewhat scientific, and vague memories of junior high science class and litmus paper changing color may come to mind. However, the balance between acidity and alkalinity, and its importance, can be explained quite simply and should be explained. This balance is essential to good health. The Basics Every solution is either acidic or alkaline. (Alkaline is often called “base.”) These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer. The Misconceptions Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are “too acidic”; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term “residue” or “ash” to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)Another misconception is that acid-forming foods are “bad.” This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems. Common acid-forming foods include processed junk foods and those that are high in animal protein. Some common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus fruits. The Problem Looking at this short list of acid-forming and alkalizing foods, you can see where the problem lies. North Americans eat considerably more acid-forming foods than alkalizing foods. Unfortunately, too much acid can cause health problems. According to well-known naturopath Paavo Airola in his book “How to Get Well”, Acidosis, or over-acidity in the body tissues, is one of the basic causes of diseases, especially the arthritic and rheumatic diseases.”Others concur with Airola. Speaking of the acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says, “Acidosis destroys bones, because the body has to steal alkalizing minerals from them, to keep the blood pH from dropping into the acid range _ ” Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, “We have become too full of acid and, as a result, are experiencing a wide range of diseases that flourish in the acid medium.” Dr. Yoshihide Hagiwara, in Green Barley Essence, mentions that, “Should this balance [acid and alkaline] be upset, the cell metabolism suffers, leading to conditions such as fatigue.” Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach and acid-tasting burps), bloating, belching, and feeling full after eating small amounts of food. Other symptoms could include insomnia, water retention, migraines, constipation with diarrhea, fatigue, a burning sensation on the tongue and in the mouth, and halitosis. The Solution Eat a diet that helps your body maintain the correct acidity-alkalinity balance. According to Airola, the ideal diet should have a natural ratio of four parts alkaline to one part acid. Others contend that while this a good ratio for active people (exercise creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part acid. Further Reading Colbin, Annemarie. 1986. Food and Healing. New York: Ballantine (Pp. 73-80).Hagiwara, Yoshihide, M.D. 1985. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. (Pp. 50-58). Murray, Frank. “Unless you Balance Acidity, your muscles may become tense.” Better Nutrition, March 1996. Swope, Mary Ruth. 1990. Green Leaves of Barley Phoenix, AZ: Swope Enterprises, Inc. (Pp. 99-109). The article “pHinding the Right Balance” is reproduced with the permission of AIM International. ©1997 by AIM International http://www.aim4health.com/phind.htm (Do NOT take Cocaine, Amphetamines, Coffee, Nicotine, Alcohol, or lots of Sugar. These make your Blood pH….Acidic.) What ARE “ACID-FORMING” Foods ? Acid forming foods include: * asparagus, barley, beans (dried), beechnuts, BEEF, BREAD, buckwheat, BUTTER, cashew nuts, Cereals, CHEESE, chestnuts, Chicken, CHOCOLATE, clams, cod liver oil, Cottage Cheese, Cornmeal, cottonseed meal, cow peas, crab, cream, EGGS, farina, FISH, FLOUR, frog legs, Halibut, HAM, hazelnuts, hickory nuts, hominy, HONEY, horseradish, Jello, kohlrabi, lamb, lentils, lobster, mackerel, Macaroni, maple syrup, Margarine, MEATS, mussels, Mushrooms, OATS, pasta, peanuts, Peas, pecans, pistachios, pomegranate, PORK, prunes, quinces, Rice, rutabagas, Rye, sauerkraut, SALMON, scallops, smelt, smoked herring, sole, spaghetti, SUGAR, syrups, tapioca, turkey, walnuts, WHEAT, wheat germ & WINE. *************************** What is a list of foods that increase alkalinity in the blood? Alkaline forming foods include: * agar, ALFALFA(sprouts), almonds, APPLES(apple cider), apricots, artichokes, BANANAS, beets, beet tops, blackberries, blueberries, BROCCOLI (did you eat yours?), Brussel sprouts, burdock, cabbage, cantaloupe, carob, CARROTS, cauliflower, CELERY, celeriac, chard, cherries, chives, COCONUT, CRANBERRIES, cucumbers, currants (fresh), dandelion greens, DATES, dill, dock, endive, figs (dried), flaxseed, GARLIC, GRAPES, Grapefruit, greenbeans (fresh), guava, huckleberries, Irish moss, KELP, kohlrabi, leeks, LEMONS, lettuce, LIMA BEANS (fresh), limes, loganberries, loquats, mango, MELONS, millet, mint, molasses, mulberries, muskmelons, mustard greens, nectarines, okra, Olives, olive oil, ONIONS, ORANGES, papaya, parsley, parsnips, passion fruit, Peaches, Pears, persimmons, PINEAPPLE, plums, Pumpkin, radishes, RAISINS, Raspberries, rhubarb, Romaine lettuce, rutabagas, sea grass, sorrel, Soybeans, Spinach, squash, Strawberries, Swiss chard, tangerine, turnips, Vegetable oils, water chestnuts, watercress, watermelon. ACID-FORMING & ALKALINE-FORMING FOODS     It must be noted that because a food is acid it is no indication that it REMAINS acid in the body.  It can turn alkaline.  Honey and raw sugars produce alkaline ash, but because of a high concentrate of sugar become acid-formers. Those fruits marked with an * should not be eaten with other foods.  They are acid externally but alkaline internally. A list of Acid / Alkaline Forming Foods Your body pH affects everything… Balancing the pH is a major step toward well-being and greater health. The pH scale is from   0 – 14 0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14 Human blood pH should be slightly alkaline ( 7.35 – 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. An acidic balance will:  decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death. 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 sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, orAspartame, 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. To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes. Shifting Your pH Toward Alkaline… This chart is for those trying to “adjust” their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body’s pH level falls.  Balance is Key !!! This chart is intended only as a general guide to alkalizing and acidifying foods. …ALKALINE FOODS… …ACIDIC FOODS… ALKALIZING VEGETABLES Alfalfa Barley Grass Beet Greens Beets 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 GreensALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi WakameALKALIZING 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 Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products Veggie Juices ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 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. Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. ACIDIFYING VEGETABLES Corn Lentils Olives Winter SquashACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes**ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts 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 Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN: There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Brazil Nuts Brussel Sprouts Buckwheat Cashews Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Quinoa Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Tomatoes Yogurt * These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing. Here’s a chart that ranks foods from most alkaline to most acidic. Ranked Foods: Alkaline  to  Acidic Extremely AlkalineLemons, watermelon. Alkaline FormingCantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. Moderately AlkalineApples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). Slightly AlkalineAlmonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). NeutralButter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain). Moderately AcidicBananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). Extremely AcidicArtificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). More Ranked Foods: Alkaline  to  Acidic Highly Alkaline Forming FoodsBaking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. Moderately Alkaline Forming FoodsApricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. Low Alkaline Forming FoodsMost herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya. Very Low Alkaline Forming FoodsGinger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry. Very Low Acid Forming FoodsCurry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. Low Acid Forming FoodsVanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. Moderately Acid Forming FoodsNutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. Highly Acid Forming FoodsTabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. A list of Acid / Alkaline Forming Foods Alkaline Forming Foods VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits WatermelonPROTEIN Eggs (poached) Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea KombuchaSWEETENERS Stevia Ki SweetSPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies Acid Forming Foods FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower OilFRUITS CranberriesGRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoa Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini WalnutsANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey VenisonPASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Aspartame Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides HerbicidesALCOHOL Beer Spirits Hard Liquor WineBEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk More Ranked Foods: Alkaline (pH)  to  Acidic (pH)   Alkaline:  Meditation, Prayer, Peace, Kindness & Love   Acid:  Overwork, Anger, Fear, Jealousy & Stress   Extremely Alkaline Forming Foods – pH 8.5 to 9.0   Extremely Acid Forming Foods – pH 5.0 to 5.5   9.0  Lemons 1, Watermelon 2  8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5,Seedless grapes (sweet), Watercress, Seaweeds         Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices 8   5.0  Artificial sweeteners  5.5  Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white, wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40         Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined and iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).   Moderate Alkaline – pH 7.5 to 8.0   Moderate Acid – pH 6.0 to 6.5   8.0  Apples (sweet), Apricots, Alfalfa sprouts9, Arrowroot, Flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable)12, Spinach   7.5  Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob 13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16   6.0  Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)   6.5  Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)   Slightly Alkaline to Neutral pH 7.0   Slightly Acid to Neutral pH 7.0   7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19,(home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut         Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat’s milk and whey (raw) 23,Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24,Soy beans (dry), Soy cheese, Soy milk, Sprouted grains 25, Tempeh, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes)   7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk (homogenized) and most processed dairy products, Molasses (unsulphered organic) 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds (pumpkin & sunflower), Walnuts         Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt   Neutral pH 7.0  ‹  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)   Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow’s) 27, Oils (except olive), Whey (cow’s), Yogurt (plain) NOTE:  Match with the numbers above.1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets. 2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food. 3. Substitute for gelatin, more nourishing. 4. Stimulating, non-irritating body healer.  Good for endocrine system. 5. Purifies kidneys. 6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term. 7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming. 8. Depends on vege’s content and sweetness. 9. Enzyme rich, superior digestibility. 10. High calcium content.  Cornflour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substitute for coca; mineral rich. 14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0. 15. Genuine fermented for 11Ž2 years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals. 17. Soak 12 hours, peel skin to eat. 18. Sundried, tree ripened, otherwise 6.0. 19. Using sea salt and apple cider vinegar. 20. Contains sea minerals.  Dried at low temperatures. 21. Range from 7.0 to 8.0. 22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline. 23. High sodium to aid digestion. 24. High levels of utilizable calcium.  Grind before eating. 25. Alkalinity and digestibility higher. 26. Heating causes fats to harden and become indigestible. 27. High mucus production. 28. Mucus forming and hard to digest. 29. When sprouted dry beans rate 7.0. 30. Contain acid-forming benzoic and quinic acids. 31. Full of iron. 32. Unrefined wheat is more alkaline. 33. High quality red wine, no more than 4 oz. daily to build blood. 34. Good quality, well brewed – up to 5.5.  Fast brewed beers drop to 5.0. 35. Most are white sugars with golden syrup added. 36. Organic, fresh ground-up to 5.5. 37. Cheaper brands drop to 5.0, as does over-indulgence. 38. Leaches minerals. 39. Bleached – has no goodness. 40. Poison!  Avoid it. 41. Potential cancer agent.  Over-indulgence may cause partial blindness. Note:  No claims are made regarding the therapeutic use of this product… Plus, These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Source: Acid Alkaline Food Let thy food be thy medicine, and thy medicine be thy food.  Hippocrates, Father of Medicine, 400 B.C.

Advanced Scientific Health = Scientific Health Education

Discover the scientific facts about: Cancer, Heart Disease, Diabetes, HIV, Hepatitis, ADD,
Restless Leg Syndrome (RLS), Chelation, Toxic Heavy Metal Poisoning, Alzheimer’s, Arthritis,
Multiple Sclerosis (MS), Flu, Chrohn’s Disease, Lou Gehrigs Disease, Fibromyalgia,
Stroke, High Blood Pressure, High Cholesterol, Clogged Arteries and MORE…
Scientific facts from: Advanced Scientific Health

This Discovery Is Saving Thousands of Lives!

CLICK HERE FOR FREE INFO & AUDIO
Hundreds of thousands are fighting the war against Cancer, Heart Disease and other degenerative diseases. These diseases have already been prevented and stopped by those of us that took the time to educate ourselves. We have developed the Advanced Scientific Health Research Association in hopes that millions of families will now have access to this vital information. Our mission is to prevent and stop needless pain and suffering for millions of families. We are a group of “survivors” that are thankful that someone took the time to share this information with us. We are here to “Pay It Forward”.

Food Can Be A Treasure For Good Health

The listed food below have been created by an awesome Creator. You want to have good health as well as being educated about the benefit of these food groups? Well here you go!

The four treasures of food that shouldn’t be wasted when eating.
When eating certain food, there are certain parts which seemingly are useless and should be thrown away. In reality, their nutritional value could be higher than the food itself. Check if you have unknowingly wasted these.

Fish Eyes

Fish eyes, especially mackerel family, contains rich quantity of DHA and EPA which are very rare unsaturated fatty acid. The most beneficial property of these natural substances is their ability to stimulate human brain cells, improve memory and thinking power, and also very helpful in preventing memory decline, high cholesterol and hypertension diseases. The common notion suggested is that eating certain animal parts would strengthen similar body parts of ours, and this has been proven correct by clinical experiments where fish eyes are concerned: they can help to reduce the deterioration of eyesight.

Fibers of Orange or Grapefruit Peels

When eating oranges or grapefruits, after removing the peel, do not remove all the fibres that cover the fruits. In fact, the fibres contained a vitamin which helps to maintain the elasticity and density of the artery wall, which in turn reduces the danger of bleeding especially in the fine arteries. Hypertension patients usually have problems of brain hemorrhage while diabetic patients have retina hemorrhage. For people with tendency to bleed, especially old people with tendency of artery hardening, eating fibres of oranges and grapefruit peels is particularly helpful.

Bones

The nutritional value of bones are higher than that of the meat. Comparing the nutritional values of Pork bones and pork, the bones contain far more protein, iron, sodium and calories than meat. Bones contain 23% more protein than milk powder, 61% more than beef, three times as much as pork and more than double that of eggs. It has abundance of essential minerals that humans require, like vitamins A, B1 and B2 that are useful for slowing aging. The best part is, when boiled in soup, these nutrients become more readily absorbed by human body than plant-based food.

Chili Leaves

Chili leaves contain amino acid almost 4 times compared to the chili fruits. It also contains more than double what chili fruits have of which are anti-cancerous substance. On top of that, chili leaves are rich in calcium, beta carotene, various vitamins and other nutrients. Eating a suitable quantity of chili leaves enhances secretion of digestive juices, improves appetite and are good for indigestion, gastric and stomach discomfort. Regular intake of chili leaves also help in warming body, strengthen liver, improve eyesight, reduce weight and improve beauty. Chili leaves is tasty and can either be cooked alone, frying with meat or making soup.

Comments Written by

Terrance W. Norton, Editor

Health Awareness Reports

OGF Has Been A Benefit For Curing Some Diseases

OGF (Opiod Growth Factor) can be a benefit to the following patients that are suffering these following diseases.

What is OGF Used For?

What is OGF Used For? • Pancreatic cancer • Lung cancer • AIDS • Multiple Sclerosis • Behcet’s Disease • Optic neuritis • Uveitis The following cancers have been shown to have OGF receptors and may be candidates for the use of OGF or OGF-boosting mechanisms: • Breast Cancer • Cervical Cancer • Colon and Rectal Cancer • Gastric Cancer • Glioblastoma • Head and Neck • Kaposi’s Sarcoma • Leukemia – Lymphocytic • Liver Cancer • Lymphoma – B Cell and T Cell • Malignant Melanoma • Neuroblastoma • Ovarian Cancer • Prostate Cancer • Renal Cell Carcinoma • Small Cell and Non-Small Cell Lung Cancer • Throat Cancer • Tongue Cancer • Uterine Cancer Opioid Growth Factor is not yet FDA-approved for these conditions. However, it has been used by physicians worldwide over the past 20 years, primarily in treating cancer. For this use, it has been prepared by compounding pharmacies. In the interests of promoting further research into different uses of OGF, we encourage OGF users who are willing to be identified to post their experiences with OGF . Examples of the successful use of OGF, reported by patients to date, include the following conditions: - Pancreatic Cancer - Hepatoblastoma - Breast Cancer - Ovarian Cancer - Lung Cancer (NSCL)

• For more information on OGF

Commentary Written by Terrance W. Norton

The Holistic Revolution

As we move forward with technology and science, we have quantum healing and physics at our fingertips. Far East cultures practice preventative medicine, while the Western Nations practice corrective medicine.
Healthcare costs are continuously rising while the pharmaceutical companies and insurance companies profit. Congresses’ healthcare plan will break the backs of the Americans that need medical care. Why not have it all? Modern Technology to prevent illness as well as corrective medical practices at an inexpensive cost to the recipient of healthcare.

Interchi International’s ” Quantum Healing” is the best way to go as a means to correct and prevent illness. Click on the link below for more information on Quantum Healing as well as learning about Scalar Energy. Please feel free to scroll down to the bottom of the page to view the free videos.

http://www.thehealinguniverse.com/sitemap.html

Article Written by: Terrance W. Norton

The New Age Of Consciousness

As time moves us into a new dimension of social and personal well-being, there are many products that have come into the market, some good and some not so good. Good products have to be scrutinized to be good and have public backing with authentic testimonials.

The Interchi products are absolutely wonderful and they do work. In our modern time we can take advantage of the tech-natural (Technology partnering with Nature) products does is part to combat illness so homeostasis maybe restored for personal well-being. Scalar Energy is a technology that is as old as light and is given to us from our Creator.

Please feel free to educate yourself by clicking on the links below. </”>Interchi.com For easy mall shopping and lots of savings click on the link below http://ezworldwidemall.com/?m=101288

Article Written by: Terrance W. Norton

Modern Technology Meets Health Issues

There are breakthroughs in the medical field that we need to acknowledge for its contributions to the well being of many Americans.

I want to inform you of one of the oldest forms of healing that is of great value. Scalar Energy is as old as the creation of the universe. It comes from the universe and is worth finding out more about.

Imagine being able to find a single product, that you only pay for once, that will transform all the water and food that you eat into a live, organic, health giving and purified state.

Imagine a product that will take away our aches and pain – including pain from surgery, injury and chronic pain like arthritis.

Most importantly, imagine a product that gives you real sustainable energy to do the things you want to, increasing your strength, giving you more concentration and focus, and increasing your flexibility and balance, healing your body and bring you to optimum functioning.

We are proud to announce that there is such a product, and once again we have the opportunity to be one of the first to introduce this “New Technology to the United States”. The Interchi “Quantum Pendants and Quantum Bracelets” are made from natural minerals that are fused and structurally bonded together at a molecular level. It produces “Scalar Energy” that helps to improve our body’s bio-field which is negatively impacted by emotional stress and the Electromagnetic Fields (EMF) such as the flickering computer monitors, cell phones, and television.

Wearing the “Pendant or Bracelet” is all the proof anyone needs! You will notice more mental focus, more endurance, strength, flexibility, and most importantly more energy!

The most common testimonies from individuals using the “pendant, bracelet or energized water are:

• -More focused and calm
• -Toothache gone
• -Much more energy
• -Stiff joints disappeared
• -No more constipation
• -No more tiredness at the end of the day
• -Far less depression
• -No more back pain
• -Sound and deep sleep
• -Migraines gone
• -High blood pressure dropped
• -Stroke victims recover strength
• -Arthritis pain disappeared
• -Nerve pain gone
• -Snoring dramatically reduced
• -Serious joint pain gone
• -Dramatic increase of strength in osteoporosis patient
• -Sports Individuals Report
• -More calm and controlled – hugely improved game
• -Range of motion increased: higher levels of concentration, stamina and balance
• -More clam relaxed, & confident. Minor sports injuries heal faster; ability to lift larger weights
• -High endurance during sport
• -The “Quantum Pendant” is non magnetic, non electrical and requires no maintenance. It will last around 200 years and will continue to energize you and your water and food for your whole life. There is nothing to ingest and nothing to re-buy
• -Life Changing Benefits Include
• -Removes free radicals
• -Increases oxygen to the blood
• -Cleanse the blood
• -Fights cancer- as cancer cells are low energy cells
• -Gives you energy
• -Highly improves your strength, flexibility, focus concentration and balance
• -Detoxifies every single cell in your body
• -Imprints itself into DNA – which protects it from damage

You can continue what you have always done and get the same results. Or you can try this NEW SCALAR ENERGY “PENDANT, OR BRACELET” and start getting completely new and exciting results.

* The Scalar Energy Wand is now available.

DISCLAIMER
This product is not a medical device, and is not intended for use in the diagosis of disease or other conditions, or in the cure, mitigation, treatment, or prevention of disease.

For easy online shopping and liberal savings click on the link below:

http://ezworldwidemall.com/?m=101288

A New Report to Fight Cancer

Many of us have lost our loved ones to cancer. It is a brutal disease not just to the patient that is fighting the disease, but to the friends and family members that are affected by it.

This article is a must read article not to reverse the cancer disease but to also prevent it from entering into a compromising health risk.

I hope to ease the pain and suffering of anyone that is going through chemotherapy by posting this must read article. Perhaps it may save a life.

Message from Johns Hopkins University Medical School

John Hopkins Update – Good article AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY (‘TRY’, BEING THE KEY WORD) TO ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY. Cancer Update from Johns Hopkins : 1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size. 2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime. 3  When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.. 4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors. 5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system. 6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc. 7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs. 8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction. 9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications. 10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites. 11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply. *CANCER CELLS FEED ON: a. Sugar is a cancer-feeder.   By cutting off sugar it cuts off one important food supply to the cancer cells.   Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful.  A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color. Better alternative is Bragg’s aminos or sea salt. b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting withunsweetened soy milk cancer cells are being starved. c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than  beef  or  pork.  Meat also contains livestock antibiotics, growth hormones and parasites,  which are all harmful,  especially to people with cancer. d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment.  About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C). e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it. 12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup. 13. Cancer cell walls have a tough protein covering.  By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells. 14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body’s own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells. 15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit.  Learn to relax and enjoy life. 16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells. 1. No plastic containers in micro. 2. No water bottles in freezer. 3. No plastic wrap in microwave. Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital, was on a TV program to explain this health hazard.  He talked about dioxins and how bad they are for us.   He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat.  He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin.   So such things as TV dinners, instant ramen  and  soups,  etc., should  be  removed  from  the  container and heated in something else. Paper isn’t bad  but you don’t know what is in the paper. It’s just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons. Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave.  As the food is nuked,  the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead. Comments written by Terrance W. Norton

Health Report About The Acai Berry

Health Awareness Reports

Report by Terrance Norton

Imagine what it will be like for everyone to have access to wellness products. Wouldn’t it offer a personal sense of well being?

It is of great concern that, in today’s distribution of food, our food is tampered with by harmful additives: such as MSG and growth hormons. In my opinion, the FDA is not up to properly regulating the standard of good health. We can’t just blame the FDA for the low quality of food either. Part of the problem is there are too many people on the earth now, so more demands are placed on distributors to get the food to grocery stores.

Another problem is many of the distrubution centers are getting goods harvested and sent to the destinations too early. For example, the last stages of fruit growth is the most crucial because that’s when the fruit has enough time to ripen all the way. Most of the nourishment is in the ripening stage. One could rationalize and say that growers need to pick early so the goods won’t spoil, but that does’t adequately satisfy my family’s needs for nourishing vegetation when it’s picked before it is time?

Some fruits, such as raspberries and blueberries with the higher amount of antioxidants, will need to have a longer growth cycles before it’s maturity has been met. According to the 2004 Journal of Food Composition and Analysis and the 2004 Journal of Agriculture and Food Chemistry, the highest level of antioxidant is based on a O.R.A.C. Score (Oxygen Radical Absorption Capacity). The buzz now is about the Acai Berry. It has the highest antioxidant score, with an ORAC score of 1,027 while in it’s freeze dried condition. Fresh Acai Berry has a ORAC Score of 185.

The purpose of an antioxidant is to get rid of the free radicals in our bodies. The free radicals are introduced to the body through the environment. We are affected by air quality contaminates such as hair sprays, shampoos, car emissions, etc. Other contaminates the body absorbs are from the chemicals and preservatives in our food. (*There are also other contaminates introduced to the body through various mediums that are not covered in this article.)

The ORAC Scores of the various fresh or raw fruits are listed below:

According to the Brunswick Laboratories the OCAC Score is different in dried fruit and vegetables: 

 

Acai Berry (Fresh)				185
Cranberry				95
Artichoke				94
Plums (Black)				73
Plums				62
Blueberry (Cultivated)				62
Blackberry				53
Raspberry				49
Apple Red (with peel)				43
Peas (black eye)				43
Apple Granny Smith				39
Strawberry				36
Cherries (Sweet)				34
Apple Red (no peel)				29
Apple Gala				28

According to the Brunswick Laboratories the OCAC Score is different in dried fruit and vegetables:

Acai Berry				1,027
Wild Raspberry				340
Wild Blueberry				260
Elderberry				240
Wolfberry				220
Red Raspberry				210
Green Pepper				160
Spinach				150

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  Report by Terrance Norton      

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