Our normal blood pH of the body is 7.35 and this will be maintained at all costs.
If it falls, the body will take bicarbonate from the blood stream, or calcium from the bones and teeth to compensate.
If this goes on long enough, your teeth and bones will turn to mush. Before ‘mushing’, bones become brittle and break easily.
This is usually a sure sign of osteoporosis, as I discovered when I fell off my son’s electric skateboard and broke my leg. You may also begin losing tooth enamel.. or you’ll simply lose your teeth or enrich your dentist with a mouthful of crowns. Again, I know. My dentures attest to the power of a daily guzzle of CocaCola as a high school kid. I was the Coke guzzling champion!
And of course, many scientists assert that diseases like cancer, bacterial infections and yeasts are related to an acidic body.
There are hundreds if not thousands of websites talking about pH balance now. When we introduced the concept to Australia in 2000 the word ‘alkaline’ just wasn’t seen. Now it’s the choice of much-publicised celebs, and the vast majority of these websites basically agree with or copy each other, saying that excess acidity causes yeast infections and that the simple answer is a high alkaline diet.
Is it that easy? Well.. not exactly. Certainly our immune system performs best in an alkaline environment. And in this environment, beneficial flora are happier.
But this is not the full answer.
We now know that the connection between candida albicans and an alkaline body is not as clear as we had hoped. Candida flourishes in an acidic environment as low as pH 2, but it also exists happily in a body pH of 8- healthily alkaline.
Yes, our body does prefer being slightly alkaline. It’s default 7.35 is enforced with some quite strong support systems. Getting a higher pH therefore, is virtually impossible. We can therefore say that Candida survives in any pH the blood is capable of.
Meat, dairy and grains are on the acidic side. Most Fruits and vegetables test alkaline. Almost every website will advise you to follow the 80/20 rule of ingesting 80% alkaline forming foods, and 20% acid forming foods.
Meat inevitably gets a bad rap – often because the website owner is a vegetarian, But meat has an offsetting effect that no one seems to want to mention.
Meat protein stimulates the release of the hormone insulin. (Growth factor or IGF-1). Increasing IGF-1 triggers bone growth and mineralization – so there’s an incredibly important role for meat if you agree that a major purpose of the alkaline diet is maintenance of our bones and teeth. As a long term vegetarian, when I fell off the skateboard i was forced to accept the unpalatable observation that 12 years of alkaline diet had NOT given me strong bones. I was forced to take a broader view and make changes. I cut out all sugar, reduced carbs as much as I possibly could, and made the huge decision to eat grassfed beef for its unparalled array of amino acids and its Vitamin K2. I reduced fructose laden fruits and kept up the dark leafy greens. As a result, my annual Dexascan showed me my bone strength was improving.
I understand many people will want to disagree with this, and I honour their ethical standpoint, but I have researched this for over 3 years, and I believe that early man was vegetarian by necessity with meat as a luxury. The paleo man carved up the bison he had killed and the tribe converged, seeking the fat and organs before the meat. They knew innately that this was the best the bison could contribute to their survival odds.
Since grains have entered the scene they have (for the most part) displaced vegetables. The result is obvious. Most of us now tend to eat an acidic diet.
Today, grains these days account for about 38% of Americans diets. So our acid loading has dramatically changed post grain-era.
It’s my opinion that ethics aside, when eating to combat candida, meat ‘s ability to stimulate the release of the hormone insulin and IGF-1 means it has a place in serious health endeavors.
Dr Robert O Young once wrote an article on the amount of Kale one should eat a day to achieve pH balance. I nearly fell over when I saw the mountain of kale I’d be buying weekly!
Grains, however are still the big nasty – especially wheat, which contains sulphuric acid. Yes, Battery acid.
No, bread isn’t going to burn you like battery acid. Wheat contains diluted amounts, but there is no escape from the truth that if you eat it, consuming green vegetables will go some way to offsetting the acidity.
If you are thinking of switching to oat bread, be aware that oats have even more sulphuric acid than wheat!
Way back in 2000, Dr. Linda Frassetto, Todd, Morris and Sebastian published a study on the worldwide incidence of hip fractures in elderly women. The conclusion still holds true.
With a 50/50 meat to vegetable intake of 1:1 the incidence of hip fractures was 200 out of 100,000.
In women that ate a vegetable to meat ratio between 2:1 and 5:1, hip fractures were less than 10 out of
If Dr Frasetto and her team had performed this study using the SAD (Standard American Diet 1/3 meat, 1/3 grains and 1/3 vegetables) the results would have been even worse.
Our easy access to grains via our modern food system, and our reduced vegetable consumption has resulted in 53% of women with a fractured hip by age 50. Men? 21%.
If you cast back in your memory, you’ll most likely remember a family member that died shortly after suffering hip fracture.
This is a TERRIBLE statistic.
One Canadian Multicentre Osteoporosis Study of over 9400 women discovered that bone density starts decline in women at 25 and men at 40. At age 40 the women are zooming ahead. At age 70, both sexes begin an acceleration of bone loss. By age 80, 97% of women have osteoporosis.
It’s not just wheat.
Many grains cause blood sugar level spikes. Sugar, of course, causes our body to move from ketosis (fat burning) to glycation, where sugar becomes the fast fuel, the supercharged alternative to the traditional source of energy. That’s why we call it a ‘sugar high’.
Glycation is the result of the bonding of a protein or lipid molecule with a sugar molecule. Our cartilege is an early casualty because it is very susceptible to glycation.
Cartilege cells simply lose fexibility.
We know it as Arthritis. Perhaps it should be called ‘Grainitis’.
Go here to access a simple way to alkalize without filling your shopping cart with kale.
In my opinion, the perfect alkaline diet or for that matter the
best diet to follow, would be one consisting of 30 to 40% meat
and the rest fruits and vegetables. Ditch the grains, especially
How do you set yourself up for the day? A natural alkaline ‘shot’.
I love to get up early, a bit of yoga, meditation without fail, a shower, a healthy paleo breakfast,and then out the door. Sound familiar?I think my morning routine is already exceptional. But I have a mighty elixir that compliments my regimen fabulously.
Perhaps you’ve read that warm lemon water wets your mojo working in the morning and optimizes your health. You may even drink warm lemon water with Himalayan salt, or warm lemon water with honey in the morning.
But… have you tried warm lemon water with cinnamon, and the most essential ingredient to this morning elixir, turmeric? (Yes, a bit of honey if you must!)
If you haven’t it, this one, you may be missing out on an truly great way to start your day. Lemon and turmeric are very powerful tools that have a wealth of health beneficits.
Lemons have that tasty, tart flavor with so many health-promoting properties. A study published in the Chemistry Central Journal (2015), says lemons possess a treasure trove of natural metabolites.
Listen to this:
“Citrus fruits exhibit plentiful bioactivities including antioxidant, anti-inflammatory, anti-cancer, antimicrobial and anti-allergy activities, as well as cardiovascular effect, neuroprotective effect, hepatoprotective effect, obesity control, etc.”
But wait for it:
Couple lemon with turmeric, and your health and wellness benefits increase almost exponentially!
Turmeric (Curcuma longa) is a yellow-orange spice that is part of the ginger family. Native to tropical South Asia, turmeric is well known in traditional Asian medicine and cuisine.
More recently, its health benefits have been recognized in Western medicine. According to a study published in theJournal of Nephropathology (2012), “Turmeric, a neglected Asian traditional drug might reemerge as remedy and/or preventive tool for various illnesses including different type of cancers, obesity, type-2 diabetes, hyperlipidemia, hypertension, CKD [chronic kidney disease] and ESRD [end stage renal disease], which are steadily increasing globally, claiming many lives and tremendous amount of resources worldwide.”
Just one of a number of active ingredient in turmeric, curcumin, has been the focus of several academic studies.
Curcumin may alleviate inflammation:
According to research from the Department of Stomatology at the University of California, San Francisco, curcumin possesses anti-inflammatory properties. The research, published in the Journal of Alternative and Complementary Medicine(2004), found that curcumin, “may exert its anti-inflammatory activity by inhibition of a number of different molecules that play a role in inflammation.”
Curcumin’s anticancer potential:
Curcumin may play a vital role in cancer prevention, according to a study published in BioMed Research International (2014). Previous research has highlighted curcumin’s antioxidant, antibacterial and antitumor properties, according to the study, which concluded, “Curcumin, a vital constituent of the spice turmeric, is an alternative approach in the prevention of cancer.”
Therapeutic applications of curcumin:
According to a review study published in the AAPS Journal (2013), “curcumin has shown therapeutic potential against a number of human diseases,”including multiple types of cancer, inflammatory bowel disease, irritable bowel syndrome, arthritis, peptic ulcers, psoriasis, H. pylori infection, Alzheimer’s disease, acute coronary syndrome, atherosclerosis, diabetes, and respiratory tract infections.
So.. here’s my secret morning elixir.
What you’ll need…
1/2 a lemon, squeezed for juice
1/4 – 1/2 tsp turmeric
1/2 tsp honey if you can’t take it!
1/4 tsp cinnamon powder
1 cup warm water.
How to make it…
Mix the lemon juice, turmeric and honey into your cup of warm water. Stir well. Sprinkle cinnamon on top and continue to stir your morning elixir as you drink it (this will ensure that the turmeric doesn’t settle at the bottom of your cup.
Turmeric with its main active ingredient, curcumin, may be that one healthy addition to your morning routine you’ve been looking for. I enjoy this elixir nearly every morning with fruit, which adds a sweet, delicious twist.
And to all my alkalizing friends.. you are setting yourself up with the best alkalizing juice in the world. Just go easy on the honey, honey!
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.
This great little video on weight loss says it so well. For more details go to alkaway.com.au
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.
New Mums and Dads may believe they are correct to avoid letting their infants get down and dirty with the family mutt.
But new Swedish research shows dog slobber, dander, and muddy paws —may actually reduce the risk of infants later developing childhood asthma.
The new study, published in the Journal of the American Medical Association Pediatrics (JAMA Pediatrics), November 2, looked at the incidence of childhood asthma in children who were raised in homes with pets or on animal farms in their first year of life.
It was a large sample size, and it found a 13% lower risk for developing asthma in children who were exposed to dogs as babies, and a 52% lower risk if the babies were around farm animals. The study builds on a growing body of information that the microbiomes of dogs and humans have some organisms in common, and that they tend to share them when they live together.
To support the theory, another study from researchers at the University of Colorado found that “dog ownership significantly increased the shared skin microbiota in cohabiting adults, and dog-owning adults shared more ‘skin’ microbiota with their own dogs than with other dogs”. UCB’s department of chemistry and biochemistry collected and analyzed microbes taken from dogs and their human companions.
So you think a dog’s mouth is clean? Define “clean.”
“Whereas human skin tends to be dominated by a few taxa at relatively high abundance (namely Propionibacteriaceae, Streptococcaceae and Staphylococcaceae), dog paws and forehead harbor a more even mixture of taxa commonly found in a variety of host-associated environments including mammalian gut (Enterobacteriaceae, Fusobacteriaceae), mouth (Porphyromonadaceae, Veillonellaceae), and skin (Propionibacteriaceae, Staphylococcaceae), as well as free-living environments such as soil and water (e.g.., Hyphomicrobiaceae and Sphingomonadaceae”
Until the Swedish study, there was little proof that sharing microbes had a measurable benefit. The study was feasible in part because In Sweden, dog owners have been required to register their dogs, with either an ear tattoo or a microchip, since 2001, meaning there are better records regarding dog ownership than in many other countries. About 80% of dog-owners comply. Researchers used multiple nationwide birth registers to get data on births, then looked at two other registers to find asthma patients. There were 1,011,051 children born between January 1, 2001 and December 31, 2010. Researchers defined exposure to dogs as “having a parent registered as a dog owner during the child’s whole first year of life.” The study also included children whose parents were registered as being “animal producers or related workers” in the Swedish Longitudinal Integration Database for Health Insurance and Labour Market Studies.
According to the results, “Dog exposure during the first year of life was associated with a decreased risk of asthma in school-aged children” even when the researchers adjusted for potential confounders. The results were true for children whose parents had asthma, for first firstborn children, and when alternative definitions of asthma were used. Exposure to farm animals showed “a notably reduced risk for asthma.” It may seem counter-intuitive that pet ownership could reduce the likelihood of children developing asthma, but in an interview, researchers cited the hygiene hypothesis, which posits that some infectious organisms protect humans from autoimmune disorders.
For that reason, the theory goes, the human immune system benefits from being around animals due to the sharing of some normal bacterial flora.
“Exposure to dogs in early life may be beneficial during normal immune maturation,”
While the news may surprise parents, physicians and scientists should take the findings in stride. “Physicians won’t be too shocked” by the results, said James Schmitt, DO, a pediatrician with Sentara Pediatric Physicians in Elizabeth City, NC, “The hygiene hypothesis as it applies to allergies is well-known,” he added, and allergies go hand-in-hand with asthma, as well as with eczema.” If a young child’s exposure to potential allergens such as those in animal dander prevents allergies, it should also help prevent asthma. Lena Van Horn, DVM, of the Signal Mountain Veterinary Clinic in Tennessee, agreed, adding “I think this is something we knew was going to be proved, we just didn’t’t have much science on it yet.” Kids and pets do seem to naturally go together, and Van Horn said, “The immune system doesn’t’t work unless it is educated.”
Having a pet teaches the immune system “what it is not to be human,” she said. Fall concurred, but added that one aspect of the study surprised him: “I was surprised to see that asthmatic parents in Sweden do not seem to avoid pet ownership, and I am glad to be able to comfort them that the same risk reduction is seen for their children.” A secondary finding of the study, which Fall described as a “quite crude analysis,” is that while early exposure to dogs appears to decrease the risk of asthma, it may increase the risk of pneumonia. It could be that the exposure to certain microorganisms and the fact the children’s immune systems are still developing play a role in that finding. Dr. Fall says “further analysis is needed” before any conclusions can be drawn. As for what this study might mean in practice, both Fall and Schmitt say that the results can serve as a way to alleviate worries new parents may have. Schmitt said he has shown concerned parents other studies that concluded dog exposure may reduce childhood allergies. “My take-home message from this study is that parents at this point do not need to worry about keeping their dog or getting a puppy when expecting a baby for fear of asthmatic disease.” There are several areas for potential future research. Fall says he would be interested in seeing “studies with randomized interventions of dog and farm environment exposure in children,” and Schmitt is curious about the possible link between pneumonia and early exposure to dogs. Belgian researchers have looked at the benefits of breathing “farm dust” in childhood. They even raised the interesting possibility of locating day-care centers on farms. Despite the good news in the study, there are caveats, such as it is important to make sure pets are not carrying parasites. “You can get worms from your dog,” said Van Horn. “You do still have to be wary and make sure the pet is healthy, of course.” Fall cautioned that the recommendation to get or keep a dog “is valid only for families without a child already having allergies.” He adds that while having a pet is “likely to enrich the family life in many ways, and perhaps also enriches the child’s microbiome and immune system” it does not come with a guarantee that all children who cuddle up with canines will be asthma-proofed.
I just watched the latest episode of the excellent series of ‘The Truth About Cancer’.
In it, Ty Bollinger interviewed the vendors of two forms of enhanced water. One was ‘MRET Water’, the other was Hydrogen rich water.
Over the last sixteen years I have seen so many new water systems come and go. Magnetized water, Zeta water, super ionized water, microclustered water, BEV water, Pristine Water, Emoto water and now MRET water.
I admit to the fact that I was under the impression that some of these waters really did have measurable positive effect. (Note: ‘measurable’).
Microclustering; The Most Common Claim
The supplier of our first electronic water ionizer told me with a very straight face that the water from his machine was ‘microclustered’. I loved the water and for the first time in my life was able to drink water without bloating. So.. naturally, I assumed this was from the microclustered nature of the water. It took a decade for me to realise that what really caused lack of bloating was a simple body feedback system. The water from the ionizer had a high pH. My mouth’s inbuilt pH meter registered it, and according to my natural design, alerted my pyloric valve at the bottom of my stomach to open, thus preventing my stomach from collecting the high pH water with accompanying stomach acid neutralisation. Clever body! Dumb me.
I consulted with Tyler LeBaron, biochemist on the same point. Does water ‘microcluster? And what does microcluster really mean? We get a picture of water molecules forming smaller than usual clusters or matrixes, but does water do this? Yes. And No. Tyler explained that water sitting in a glass is not ‘still’ as it may appear. In fact, as Tyler put it, it’s a maelstrom of constantly forming, breaking down and reforming of molecular and atomic connections, all happening at not microseconds or nanoseconds but at FEMTOSECONDS! So the idea of water remaining still long enough for it to be permanently formed in an ‘ideal’ smaller matrix is well. optimistic to say the least.
So.. how do we explain the many testimonials we have from drinkers of these waters?
Well. and many people won’t like this.. placebo effect is still the most healing force on Earth. Give someone enough optimism about a lifestyle or health regimen change and it has been conclusively, scientifically proven that their health will improve over anyone taking the same steps without the mental encouragement. Placebo people always believe that what they did in terms of health regimen change caused their health improvement.. because they cab’t see that they were in placebo’s clutch. Why would they? To them, they did A, and B was the result.
But… surely the weight of numbers of testimonials would prove this wrong, right?
It’s my observation that the internet may be the greatest health change vehicle we’ve ever known. prior to the net, we could not access the stories form others so easily, and so we relied – mostly – on what our medico told us. That’s the good part of the net. The not-so-good part is that most testimonials we read about any product have been carefully sifted to remove any less than positiove ones. So our irrational mind takes the easy path and ‘decides’ that based on ‘available evidence’ this product will work for me.
Never underestimate the power of your mind.
I have not one but two business associates, each of whom have invented a water system that requires no filters and yet, we are asked to believe, ‘neutralises’ all contaminants. Their websites carry many testimonials from people attributing improved health to a device that fundamentally ‘turbulates’ the water before they drink it. There’s been a Korean water jug that ‘vortexises‘ water and carries a similar number of testimonials. Are they all placebo? And.. are they representative of all users’ experience or only the ones who chose to or were asked to give a testimonial to the vendor?
I don’t have the answers to these questions but after 16 years what I have developed is what I would call a healthy skepticism. This has came from having to put my own ideas about our water ionizers under the magnifying glass of science vs. hype. I had to realise that I wanted to believe some of the more er.. esoteric ideas given to me by my Koream manufacturer. And.. as I opened up to more science and less conjecture, I began to see just how prevalent (and successful) this ‘halftruth’ strategy is!
One company promoting microclustered water sold $165,000,000 worth of product last year.
Having said all this, I leave the decision to you. Perhaps all I can suggest about MRET water is to ask yourself how much you WANT to believe in MRET Water as the ‘Truth About Cancer‘. If I WANT to believe it, odds are that I am not making a clear decision and have already activated my placebo mind.
Now….. to ‘Alkaline’ water.
I am certainly an expert on alkaline water. We sold our water ionizers for all of those years on the benfits of drinking alkaline water. I wrote a book (The Untold Truth About The Cause of Disease) on alkaline diet and water. I designed my own Alkaline Foods Chart. I taled about, read, researched, lectured. I guess that makes me an ‘expert’.
Just after Ty spoke to the MRET Water man he also spoke to a friend of mine, Paul Barratiero. We met Paul earlier this year when he visited Australia, setting up his sales network for his water ionizer. Paul’s electric ionizer is about as good a product as there is in electronic water ionizers and sells for about $2400.
But here’s what I find interesting. Paul is a smart guy. He knows, as I do, that the water from his device has a high pH but NOT high alkalinity. It doesn’t add alkaline minerals. It passes the water through an electrolysis cell which affects the pH, not the alkalinity. He only talks about hydrogen. Alkalinity is so.. passe!
At the same time, the biggest (by far) vendor of this type of system still claims that their machine’s alkaline water properties are important. So who is right?
Well, as Paul said on ‘The Truth About Cancer‘ there’s ample science to prove the therapeutic properties of hydrogen rich water. And.. just to add to the mix, I undertook a metastudy some years ago on alkaline water around the world and there’s certainly no doubt in my mind that alkaline water is better to drink than neutral or acid water. One study of 100,000 death certificates in Finland stood out. 100,000 certificates were analysed by place of residence, and then these were correlated with the hardness (calcium/magnesium content) of the water the former person had consumed while alive. Overwhelmingly, the people who drank calcium/magnesium rich water from their taps live longer and experienced better health.
But.. please note.. I said ALKALINE Water, not high pH water.
OK. So it appears that there is sufficient science to say with conviction, (free of placebo bias), that both alkaline water and hydrogen rich water will support health and longevity. There are many other possibilities suggested by the 400+ scientific studies of hydrogen rich water, including all major disease types, but.. as far, no large scale double blind studies. So.. it still comes down to YOU researching and understanding if only to overcome your need to believe.
So what about this high pH water?
If you are clear about the difference, fine. If not, go back to my previous para and get it clear. But here goes again…
- Alkaline Water contains alkaline minerals.
- High pH water contains molecular hydrogen (H2)
- Alkaline water MAY contain molecular hydrogen (H2) because magnesium, an alkaline mineral reacts with H2O to make H2.
This process occurs until the magnesium is exhausted.
Now.. NONE (Magnetized water, Zeta water, super ionized water, microclustered water, BEV water, Pristine Water, Emoto water and now MRET water) of the waters discussed at the beginning of this article are either alkaline or high in H2. Am I saying they don’t have an effect on health? No, I’m not.
ANY improvement in the quality of our drinking water is one of the best investments one can make in future health.
But .. and let’s face it.. this is why you have watched ‘The Truth About Cancer’. You want to know the best water for you to avert cancer.
I’ve received many emails and calls about the video. And one common thing came through. Everyone noticed that Ty Bollinger owned one of Paul Barattiero’s Water ionizers. This, it seemed, was what they wanted to hear more than all the techno facts and figures. So their decision was this:
1. Ty Bollinger drinks Paul Barratiero’s water.
2. Paul Barratiero’s water must be the best.
Now.. I am in a privileged position here. I opened up Australia and the company Paul began his career in water ionizers in the US to water ionizers. Paul gets his ionizers from the same company that made our water ionizers.
So here goes with a direct comparison based on what I have learned about getting the best water possible.
1. Alkaline Water
You can buy alkaline water in bottles nationally. It’s tap or purified water with added alkaline minerals. Or.. if you live in a ‘hard water’ area (most of the US and Europe) you can drink from the tap or a basic filter and get the benefits of the millions of people referenced in my metastudy. But many vendors of devices using electrolysis to create high pH water make the claim of giving alkaline water. They don’t, or if they do, the calcium level is low. If these devices are used in hard water areas, they often have major calcium accretion problems because calcium, normally in solution, becomes ionically ‘sticky’ and drops into suspension as its pH is changed.
- You can make your own alkaline water with alkaline electrolytes.
- You can drink alkaline water from your tap if you have ‘hard’ water.
- You can buy alkaline water in bottles.
- You can buy a water filter that elutes alkaline minerals as it filters.
2. Hydrogen Water
Let’s quickly talk about the best method of getting H2. The best is inhalation. But.. it’s not easy. We are talking about a gas that, when mixed with air, becoming highly explosive and I know of no approved device to deliver H2 gas safely. The vast majority of scientific studies relate to hydrogen infused water. At atmospheric pressure at sea level, we can only get 1.6 parts per million in water, no matter what the means. H2 quickly escapes if more is added. The parts per million test is what we have arrived at as a definition of quality or effectiveness of hydrogen rich water.
From our research we have been able to link the strength of the H2 in a single ‘dose’ to beneficial effect.
So if 1.6 ppm is the maximum possible at sea level, what do the various systems manage?
None of the string of inventions mentioned at the start of this article give any H2.
Paul’s gives a consistent 0.8 ppm. More expensive models give a little more.
- Bottled water gives none.
- Kangen water varies from 0.3 ppm (tested at AquaSciences LLC) depending on how clean the electrolysis plates are.
- Other systems give 1.0 ppm.
- My own invention, the UltraStream, has been measured at 1.1 ppm by Tyler LeBaron’s AquaSciences LLC test facility.
- I LOVE H2 tablets dissolved in water in a sealed bottle give above 2ppm.
Portable water bottles using media we have sourced from Japan give 1.4ppm. (Still in test phase)
This article is getting too long already so I won’t detail the cost benefit ration of every method. You’ll find plenty of information about this on our website here.
High pH Water
This is water from an electronic water ionizer, which uses electrolysis to alter pH. remember, it is not necessarily high in alkaline minerals because the system does not ADD alkaline minerals and only concentrates the minerals already in your water. Now here’s a recent lesson we got. Traditionally, water from an electric ionizer was assessed for quality by using a pH test kit and an ORP meter. ORP is a measure of the electrical charge in water. It has been commonly quoted as proof of the antioxidant effect of this water. It isn’t. It is what it is; an electrical charge, positive or negative. If it is positive, the water has an oxidising power. It can rust things. If negative, it can donate electrons to the body. But to claim it is an antioxidant is a stretch.
The antioxidant effect of water from an electric ionizer is related directly to the level of H2 in the output water. Nothing else.
Our UltraStream is different. It doesn’t use electrolysis. It uses magnesium to create H2. And it has alkaline magnesium and calcium in the filter so it is a true alkaline water.
I trust this article has helped you understand the background to The Truth About Cancer Video. Thanks to Ty Bollinger and the many people involved!
For years now I’ve had a piece of ‘knowledge in my head that has made me prey to all sorts of woo woo cures.
It’s the idea that our telomeres in our DNA ‘shorten’ as we get older, and that this is the reason for ageing and decline. The ‘woo-woo’ cures were always using some new ‘technology’ or ‘technique’ either from Russia or Tibet that claimed to use quantum physics to restore telomere health. Of course it’s a complete load of BS but I always looked at the adverts because fixed in my mind was a picture of my trillions of little telomeres randomly dropping bits off their strings.
So today’s news is very good news to me. The big news is that there is a reason that bits drop off them and that reason is something I personally can address. You see, news from a team of experts from Newcastle University’s Institute for Ageing and Keio University School of Medicine, Tokyo is that INFLAMMATION is the cause of telomere destruction.
Why is that making me happy?
Because molecular hydrogen – the same H2 that our UltraStream adds to its pure water oputput, and according to published scientific studies, it’s a super efficient inflammation fighter. We are getting some great reports from users already (see our testimonials page).
In tablet form it’s classified as a sports supplement and Steve, our inhouse trainer swears by it. he plays two games of soccer each weekend and at age 45, he says he was never able to achieve this so easily.
There are some many books, studies and reports on the problem of inflammation. It’s already been linked as a precursor to many of our 5 star diseases – the ones that keep the Big Pharma industry so happy. It’s acknowledged as the big cause that no-one really takes much notice of, but just think; if the scientists are right, then H2 is the fabled ‘elixir of youth’.
We’ve had quite a long association with Pete Evans.
He actually uses our products every day in the form of our UltraStream So I have learned a few things about him. He’s certainly a guy who leads with his jaw.
I do wonder what all the social media storm against Pete Evans is for.
One thing I have learned is that people are very protective over their knowledge and health and diet is a particularly sensitive issue. I remember another ‘lead with your chin’ lady who wrote a book about veganism, suggesting that broad acre farming was responsible for the ‘ethnic cleansing of many thousands of small animals whose home was naturally in open prarie or paddock. At a press conference a (I assume) vegan jumped out from behind her and hit her in the face with an acid-laced cream pie. Horrible.. but evidence of how aggressive people can be over food choices.
So what were the big objections to Pete Evans’ 2 week trial with Mike Willesee? The comments I bothered to look at came from either Vegans or established dieticians.. and I have to say that the Paleo diet is indeed a challenge to anyone attempting to adhere to the old and now disproven theories of diet we were brought up on.
Experts are Speaking up on Paleo diet
Never mind that very qualified medical professionals like David Perlmutter and cardiologist Dr William Davis (and an increasing number of others) agree with the basics of a no-grain diet. Never mind that Mike Willesee, a man steeped in bad diet and lifestyle emerged from the test wanting to continue. Never mind that Pete Evans may be a bit of a wild card, as I said, leading with his chin.
I see the Paleo Diet situation as akin to the Climate Change Debate. It took time for the established order to understand and respond to the fact that they just could not keep on polluting in the name of progress. The evidence for the Paleo diet is clear, whether you, like the climate denialists, want to nit pick about what he eats on his TV show, or whether fermented nuts are good for you.
Big changes are always accompanied by big resistance. It’s true ona grand scale as it is on a small personal scale: we are all inherently scared of change. But if the science is right, there’s a much bigger and (up until now) hidden factor at work here. Our power to think clearly about diet is affected by our addictions – as strong, we are reliably informed – as cocaine. These addictions cause our mood swings, many of our unexplained health problems, and our mental fuzz. They are, simply, sugar and wheat.
I have no issue with anyone expressing themselves. But if I see someone under the influence of drugs I always think I should relate to the person behind the addiction because the addiction is presenting a false face to the world. The real and perfect person lives somewhere in there, smothered emotionally and mentally as well as physically by a ‘habit’ that has true power over them. It remains to be seen and accepted that people with these addictions cannot help but protest because their ‘reality’ is totally in opposition to removing the sources of their addiction.
A ‘Pete Evans Challenge’
I’d like to lay down a challenge to the people with the most heat with Pete Evans. Go here, and I’ll hold our online Alkaline Paleo Course open and free for now (normally $95). Put yourself through our New Alkaline Diet and Defence Program.
Expose yourself to some theories you may disagree with.
Argue with us; we have a forum for that purpose.
But try us out.
I can only say that like Pete Evans I have come to a clearer mind, better daylong energy, and a greater than ever appreciation of food without bread/sugar driven eating rampages.
That old saying ‘Don’t Shoot the Messenger’ seems apt here. Pete Evans, I admit, isn’t the ideal messenger. But the message is what it’s all about, is it not?
I have to admit, I wasn’t fun to live with when anyone got between me and food when I was hungry. How about you? Do you get angry? If so blame your caveman within. He or she is talking to you.
Where does this anger come from? And why doesn’t everyone get like I did?
The Side Effect of My Type of Hunger
Everything you eat – carbohydrates and proteins – are converted through digestion into simple sugars (such as glucose). there is a proviso: IF you are not in ketosis!
These nutrients enter your bloodstream, then they are distributed to your organs and tissues and consumed as fuel.
Obviously, the amount of these nutrients circulating in your bloodstream start to drop if not replenished.
Sufficiently low blood-glucose levels will send a signal to your brain which interprets it as (in caveman terms) a life-threatening situation.
Unlike most organs and tissues in your body which can use a variety of nutrients to keep functioning, your brain is critically dependent on a little glucose to keep on thinking about sabre toothed tigers. If you are in ketosis, it will ‘mainline’ on ketones, converted from fat. But, as I discovered, getting into ketosis means getting off the ‘fast action’ sugars and carbs that supply an excess of glucose.
I found it quite disconcerting. My normal easy going nature became quite agressive, and I had trouble concentrating. The worst aspect of it was that i thought this was normal.
This diagram from Amanda Saltis’ article demonstrates the process.
More ways of seeing if you are like me.
Besides a drop in blood-glucose concentrations, another reason people can become hangry is the glucose counter-regulatory response. Let me explain.
When blood-glucose levels drop to a certain threshold, the brain sends instructions to several organs in your body to synthesise and release hormones. These hormones increase the amount of glucose in your bloodstream.
There are four main glucose counter-regulatory hormones.
(a) Growth hormone from the pituitary gland situated deep in the brain;
(b) Glucagon from the pancreas;
(c) Adrenaline, which is sometimes called epinephrine,
(d) Cortisol, which are both from the adrenal glands.
These last two glucose counter-regulatory hormones are stress hormones. They are are released into your bloodstream in many stressful situations, independent of the physical stress of low blood-glucose levels.
Our ‘fight or flight’response releases Adrenaline. It is one of the major hormones released into our bloodstream in response to a sudden scare, such as when we see, hear or even think something that threatens our safety.
The flood of adrenaline you get during the glucose counter-regulatory response promotes a similar response.
Nature and nurture
Hunger is also linked to anger becasue, believe it or not, both are controlled by the same genes. The product of one such gene is neuropeptide Y. It’s a natural brain chemical released into the brain when you are hungry.
It stimulates voracious feeding behaviours by acting on a variety of receptors in the brain, including one called the Y1 receptor.
Besides acting in the brain to control hunger, neuropeptide Y and the Y1 receptor also regulate anger or aggression. So people with high levels of neuropeptide Y in their cerebrospinal fluid may also show high levels of impulse aggression.
As you can see, there are several pathways that made me you prone to anger when I was hungry. Angry hunger is surely a survival mechanism that has served humans and other animals well.
We have to admit that if hungry organisms (us) stood back and graciously let others eat before us, our species probably wouldn’t be here today.
While many physical factors contribute to angry hunger, psychosocial factors also have a role. Culture influences whether you express verbal aggression directly or indirectly, for instance.
And as we are all different across all of these factors, it’s little wonder there are differences in how angry people seem to get when they’re hungry.
Dealing with hungry anger.
The easiest way to handle hunger-anger would seem to be to eat something before you get too hungry. While you may yearn for quick-fix foods, (foods that keep you in the acid hunger cycle), these foods generally induce large rises in blood-glucose levels that come crashing down fast. Think breads, and sugars, now known to be highly addictive, creating addict-like responses.
￼Ultimately, they may leave you feeling angrier and hungrier. It was only when I went ‘cold turkey’ with carbs and sugars that my hunger-anger ceased, I stopped scanning the table for other people’s leftovers, and getting angry.
In these cases, it can help to remember that, with time, our glucose counter-regulatory response will kick in and our blood-glucose levels will stabilise.
Ketones help keep my hunger under control because my brain can use ketones in place of glucose for fuel. In fact ketones are my natural ancestral brain food! Am I always in ketosis? As long as I limit my addictive carbs and sugars. Yes, I have a ketone tester which tells me immediately whether I am in ketosis or not. I am never half in ketosis, so I am either an addict to hunger-anger, or I am not.
And.. like any addict, I really didn’t understand my addictive state. If you’d like to know more about my diet turnaround, here’s a link to our New Alkaline Diet and Defence Program.
And to thank you for reading this article, use ADDP2352 coupon code and you can get it for FREE!. Yes, FREE! Here’s that link again.
Ian and Cassie discuss the reality of living on a pension in Australia and eating good clean healthy food. Can it be done on $65 a week?
What do you think?
Ian Hamilton: Hi guys. Ian Hamilton and Cassie Bond again. We just got an email from a lady called Alma. I’m going to read it out to you.
“I’ve written to you about ten days ago. There are a huge proportion of older Aussies out there alone, like me, who do care about their declining years, and want to be effective in living as well as we can. So as I said before, in the age of pension, I can’t possibly buy this amount of food over a fortnight, so again, what is there available in cheaper choices, I can use to a similar effect, to strike a balanced, alkaline way of living? This list is a huge amount of animal product.
In the past, I thought it was amongst the highest acid forming food possible. Once I have paid my way in this world, I have a hundred and thirty dollars to buy two weeks household and groceries. That is sixty-five dollars a week. I think your idea is wonderful, and I do hope you can find a way to help those like me who do not use credit cards, do not smoke or drink alcohol, or use recreational drugs, and who do grow their own greens when able. Best Wishes.”
Wow. Sixty-five dollars a week. That’s tough.
Cassie Bond: That’s a challenge.
Ian Hamilton: That is a challenge. We wrote to …
Cassie Bond: Living alone also is more expensive.
Ian Hamilton: Living alone. It is, isn’t it?
Cassie Bond: Yeah.
Ian Hamilton: Hopefully, she doesn’t have to pay rent, but it sounded like …
Cassie Bond: No, she’s saying, after all that.
Ian Hamilton: After all of that. Yeah.
Cassie Bond: Sixty-five dollars.
Ian Hamilton: Wow. A___, I can’t do the maths for you. Cassie and I put together an email that we sent to you. A few things about the way we live, and we are not great consumers. We are not particularly interested in being great consumers.
Cassie Bond: Why don’t I just explain what I actually said in the letter?
Ian Hamilton: Yeah.
Cassie Bond: For me, it’s really important that we have absolutely no processed food. We do have some, however, and I’ve actually made a little list of that. Do you want to just mention them?
Ian Hamilton: Well, half of it was the meat.
Cassie Bond: Well, no. Processed foods.
Ian Hamilton: Oh, the processed food. Yes, tinned fish, prosciutto, salami. That’s about it.
Cassie Bond: We have a little bit of that in our salad every day, just to give a little bit of taste. The most important thing, though, A___, is that, in actual fact, when we, for instance, buy a steak, say the steak’s about that big, we cut it in half and that’s our dinner. We don’t have a lot of meat. What we do have on that meat, is usually something we have. I make my own pesto or mayonnaise, or if you can eat butter, you can have butter on there. That, along with lots of greens, occasionally maybe some sweet potato, is what we eat for our dinner.
It’s the fats that will fill you up. It’s not the protein.
Ian Hamilton: This is the key.
Cassie Bond: It’s not really going to be the vegetables, it’s going to be the fats.
Ian Hamilton: The healthy fats.
Cassie Bond: You’ll find as you start eating more fat less carbs, you’ll actually get more full. You’ll feel a full feeling. Well, you don’t have to eat a lot of protein to get that full feeling, it’s from the oils.
The other thing we put on our vegetables apart from the mayonnaise or the pesto, is also just some olive oil and some lime, or lemon, and some salt. Very easy dressing, but it just adds a bit more, and makes it very tasty.
Ian Hamilton: The olive oil, of course, we got that from Italy. They always put olive oil on their food. The lime is a fabulous alkalizer, and the salt, if you’ve stopped having high carbs, you actually do need salt.
Cassie Bond: You do need more salt. The other things is breakfast. Well, yes, we do have bacon with our meal, but, as Ian’s pointed out, the bacon we get is like really, really thin.
Ian Hamilton: It’s a millimeter thick. It’s gorgeous.
Cassie Bond: What we actually end up with is not very much, but if that’s too much, just have it a couple of times a week.
Ian Hamilton: Yeah. I’ll just say something about the meat there. When we got off our carb and sugar addiction, we probably halved our meat anyway. We reduced our whole food intake, because your carb and sugar addiction is getting you into this mood swing, where you need it all to feel good, and you are always hungry. I called myself the human vacuum cleaner. I would eat anything on the table, but that just doesn’t happen anymore. In terms of economy and good food, both those things are working for you.
Cassie Bond: Fats, again fats. Fats are in the eggs, and when you start to have a bit more bacon, there’s fat in the bacon. If you’re not having the bacon, the eggs have still got a fair bit of fat in them. They will actually fill you up for breakfast.
Ian Hamilton: Look at the times we used to buy the meat with no fat. Lean meat was the [goal 00:04:47]. Ridiculous.
Cassie Bond: Yeah, I agree. Lunch. All right. We have the salad, we have a little bit of, as you said, prosciutto …
Ian Hamilton: Lots of lettuce.
Cassie Bond: Ian has some salami, I don’t have it as I have a reaction to the garlic. We have plenty of greens, vegetables, which we do, when we can, we grow ourselves.
Ian Hamilton: We’ve got two hundred cos lettuces in at the moment.
Cassie Bond: Yeah, we do. It’s very exciting. Apart from that, anything else we buy is usually just fresh fruit and vegetables, which are in season. They are going to be the ones that are going to be the cheapest. We don’t eat a lot of fruit, which is the most expensive of those.
Ian Hamilton: Why?
Cassie Bond: Because it’s full of fructose, which is sugar. It’s all right as a special treat.
Ian Hamilton: You’re getting your greens from your veggies. The fruits, yes people make a lot of noise about all the good things in fruits, but, yes, you can get it from the veggies anyway. You don’t need the volume of fruits that we have accustomized ourselves to, especially juicy fruit. Juice is a massive fructose hit.
Cassie Bond: We did say that tinned fish is quite a cheap way of getting some fish. If you can afford a fresh fish, we do have fresh fish once a week. Not a big serve again, and pesto’s wonderful on that. Yummy. Occasionally, we do have some sweet potato. We don’t have white potato. We don’t have sweet potato every single night, just occasionally as a special treat. It’s all very unprocessed food. We don’t really buy much in the way of processed food. I’m trying to think what else we actually …
Ian Hamilton: Coconut oil.
Cassie Bond: Well, we do buy some coconut oil …
Ian Hamilton: That is a luxury.
Cassie Bond: … And we buy olive oil. Well, it’s a luxury, but if you know you can eat butter, if you can eat butter, that’s great, eat butter, but we can’t. We can’t eat any dairy, either Ian or I, so we just stay away from cheese and …
Cassie the Dietician isn’t Cassie the researcher and originator of the New Alkaline Diet. THAT Cassie is my partner, but Cassie the Dietician is also a brilliant researcher on a parallel path to us here at AlkaWay. She’s very much into Paleo and Low Carb, so are we.
So I’m happy to add some links to some of her excellent posts in a series of blogs.
Cassie has worked hard gathering facts about diet beliefs that frankly, are not true. And then busting them.
The first one I want to cover is her ideas about breakfast. There is an idea floating around that our modern high speed lifestyle should just ‘drop’ breakfast and a cup of black ‘Joe’ is a good substitute.. or a doughnut at brunch.
As far as I’m concerned, I am NOT a Buddhist Monk whose first meal comes after a morning of meditation.
I want my tummy to KNOW what’s going on. In that sense am an an equal opportunity employer. I employ my digestive system to digest the healthy food I supply it, and it knows what is going to happen at 7am, around midday and about 7 at night, and it has the freedom to adjust its schedule to suit!
Cassie the dietician says that breakfast is not optional in a health-centered lifestyle! She’s not heavy about what you eat for breakfast because she’s not precious! She says that if eggs aren’t really your thing, that’s okay! She uses the acronym PFC to work out if a specific meal or a food is P-Protein, F= Fats and C= Carbohydrate balanced.. and she’s been very busy creating PFC balanced breakfasts for us. take a look at her top fave breakfast suggestions here.
Constipation? Acne? Obesity? Listless? Cholesterol? Joint Pain? Blood Pressure? The One Thing you can do today to help.
When you have a newly emerging health challenge, where do you look for answers? Diet? Stress? Toxic living?
How many people blame dehydration?
75% of Americans are chronically dehydrated.
If you suffer from at least one of the following symptoms, perhaps drinking more water may alleviate it. Yes, I know… we don’t do it. We (apparently) naturally blame everything but the simple idea that we are internally dried up. So let’s see wht sort of symptoms may indicate simple dehydration!
The colon requires a lot of water to eliminate waste properly. Without it, waste moves through the large intestine slowly or not at all. Few of us realise that there is a hierarchy of needs that affect constipation. An effect of poor gut health is leaky gut. When this happens, we have bacteria, fermented matter and acidic food waste leaking into ur abdominal cavity, wreaking havoc. The body knows what to do about this problem. It ‘washes’ the gut. But if it hasn’t got enough water to wash it effectively it doesn’t give up. It looks for water wherever it is in the body. And guess where it finds it? Yes. In the faeces. It sucks water from the faeces because its need for water is higher than the need for loose stools.
It’s no secret that water can aid in weight loss, and not getting enough water will cause your body to pack on the pounds. We came across a recent study of hydrogen rich water where two groups of obese men changed nothing except the type of water they drank. Yes, the H2 water men lost weight.
When we don’t get enough water, the enzymatic activity in the body slows down, resulting in fatigue. EVERYTHING works better with water!
4. High Cholesterol
The body produces more cholesterol to prevent water loss from the cells when we are dehydrated. Weird!
Dry skin is one of the first signs of dehydration. We get so many reports of people on our water being told by friends that they ‘look juicier’.We can attribute premature wrinkles, psoriasis, dermatitis and discoloration to dehydration because it makes the skin more susceptible to these issues. You are no longer capable of properly eliminating toxins through the pores.
Histamine increases as our hydration levels decrease, and airways are restricted in order to conserve water.
7. Bladder & Kidney
Toxins build up when we don’t have an adequate intake of water, and may lead to infection, inflammation and pain in our bladder and kidneys. We wash everything we eat off every day, then we allow an ‘unwashed’ environment into which we load our cleanly served food. Nuts!
8. Blood Pressure
when we are dehydrated blood thickens and leads to increased blood pressure.
9. Premature Aging
Chronic dehydration can weaken all of our organs including our skin. Staying hydrated ‘juices up’ up the skin cells and helps us to appear more youthful.
10. Digestive Issues
Lack of water and alkaline minerals can wreak havoc on our digestive systems, resulting in ulcers, gastritis and acid reflux.
11. Joint Pain or Stiffness
Joint pain and stiffness may be a result of a lack of water,. Water is used to cushion joints and help them move properly.
Ok.. So much water should you be drinking?
There are so many recommendations, but rather like the ‘old’ alkaline diet, much of the recommendations are empirical in nature. i.e. they are merely copies of another website which is a copy of another website…
Our recommendation changes as we learn and confirm more. But here’s what we say.
Take it easy, but increase your water (not water in beverages, WATER!) You’ll pee more as your body readjusts its OS to the new input, and that will take time to rebalance itself. But slowly increase. I like 3 litres a day. Other people, two. Some say up to eight, but I am assuming they have a fully kitted out toilet so they can read books or watch TV! They’re going to spend a lot of their day in it. After all, that’s EIGHT kilos of water that has to end up somewhere!
How much do we lose daily?
3 litres through breathing, sweating, urinating and defecating. It’s pretty ‘Duh-Oh!’ that consuming less than what you are losing must lead to at least one of the above problems.
Equally obviously, if you are pregnant, breastfeeding, exercising strenuously or living in a hot climate you should aim to drink even more than the minimum.
I’m not going into a big sales speech here, but another ‘Duh-Oh moment is the simple truth that if water’s purpose it to continually fulfil your need to detox, then drinking toxic water is dumb.
Some water ionizer vendors claim that their water hydrates more effectively, quoting but not linking to Japanese scientific studies. We believed it ourselves for a long, long time. Today we believe that alkaline water is definitely better than mineral-poor water. But that really has little to do with electronic water ionizers that only ever give you the alkaline minerals already in the tap water you have in your home. We looked at a metastudy of over 100 separate studies to come to this conclusion.
Vendors also say a water ionizer makes alkaline minerals more bioavailable through microclustering. There is no basis for these claims.
What we can say is that by infusing H2 into purified water, all sorts of health effects may be possible, but this blog isn’t the place to make these claims. if you search on molecular hydrogen institute you’ll be able to research this claim for yourself.
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:
Putrid food, and
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.
Coconut flesh (not oil)
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.
Yes, Warren Buffet defies all dietary advice and eats like a 6 year old. Dang, it makes me mad!
Ok..For all other people on earth.. here’s a link to our Free New Alkaline Program. Downloaded by over 1000 people, fully updated. It’s only 7 days and you’ll start feeling the benefits. You’ll probably feel better than Warren Buffet too!
Cassie and Ian shoot the breeze over breakfast and bring up some interesting cultural history about acid and alkaline food that may change your mind.
About half of a group is ischemic stroke patients were found to be dehydrated when they arrived at the hospital, a Johns Hopkins Comprehensive Stroke Center team reported—and they did poorly compared to the patients who arrived hydrated.
Presenting a study at the American Heart Association/American Stroke Association International Stroke Conference in Nashville, Tenn., Mona Bahouth, MD, a Johns Hopkins Hospital stroke fellow, said that the report suggests all stroke patients should get fluids.
The problem is that rehydration poses a risk of hypervolemia, which can put stress on the heart and cause fluid to back up in the lungs.
In the study, Bahouth and colleagues followed 168 patients admitted with ischemic stroke. They found that stroke condition worsened or did not improve in 42% of the dehydrated group, but that only 17% of the hydrated group worsened or did not improve.
The patients’ progress, or lack of it, was tracked with MRI scans, and NIHSS scores.
Discussing the results, Bahouth said it is already known that about 60% of stroke patients are dehydrated, and that the condition may in itself cause strokes. “When patients don’t drink enough water, their blood gets sludgy,” she said. That could mean that as it travels through the brain, this thicker blood flows slowly and can back up in narrowed or blocked blood vessels.
“The beauty here lies in the simplicity of this potential treatment,” she said, “Rehydration is cheap and can be given to people even in the most remote locations.” But that does not mean these patients should be told to immediately drink water after the onset of a stroke. That could lead to choking.
The research also did not resolve the question of whether the patients’ dehydration signaled other medical conditions that could have contributed to their tendency to have poorstroke outcomes.
Still, Bahouth added, in general, “as people get older they tend to avoid drinking enough water, partly because they don’t want to have to use the bathroom as often—particularly if they have a disability.” That reluctance to drink water could be contributing to stroke risk, she said.
The study found that dehydration in the group of patients followed was not linked to race, gender, ethnicity or diabetes status. Patients with kidney disease were not included in the study.
Ian: Hmmm. I relate to the bit about getting older and not wanting to pee so often.. but I made the choice. Pee more and drink enough. And yet the underlying question is whether consistent hydration supports stroke immunity.
From all we read.. especially the comment about sludgy blood – means to me that hydration is incredibly important!
We could take this question much farther. Your salt ratio relates to your ability to hold water. And then we can look at the effect of changed pH on the effect of water. I had the experience for most of my life of bloating with tap water or bottled water, but as soon as I began drinking high hydrogen alkaline water this all changed.
Just one other point I picked up.. I had never heard of hypervolemia. Obviously it only applies when someone is dehydrated and attempts fast rehydration, but surely a better answer is a daily program or target of hydration?
Dr Ben Kim has done it again!
Red beets are especially rich in folate, which is why they are useful for lowering blood homocysteine and reducing risk of birth defects.
If you have a problem with constipation, red beets and their green tops are likely to provide significant relief. Both are rich in fiber that can help keep waste materials moving through your gastrointestinal tract at a healthy pace.
Red beets are abundant in potassium and magnesium, while beet greens are an excellent source of beta-carotene, iron, and calcium. All of these nutrients are essential to maintaining the health of your digestive tract lining and the smooth muscle fibers that create the waves of contractions within your colon to produce bowel movements.
Go here to see his complete instructions to prep this great dish!
Eating kale and other cruciferous vegetables two to three times a week or, even better, four to five times a week, is an easy way to significantly boost your health. Just one cup of kale will flood your body with disease-fighting vitamins K, A, and C, along with respectable amounts of manganese, copper, B vitamins, fiber, calcium, and potassium.
With each serving of kale, you’ll also find more than 45 unique flavonoids, which have both antioxidant and anti-inflammatory benefits. In terms of green leafy vegetables, you really can’t go wrong… but kale is definitely worthy of its reputation as “king of veggies.”
And here’s a secret: kale’s flavor gets sweeter after it’s been exposed to a frost, making winter the ideal time to eat it (and it is in season starting mid-winter). When the temperatures drop you might not feel like eating a raw kale salad, but what about a bowl of warm kale soup?
The recipe that follows, from the George Mateljan Foundation, will not only warm you up and boost your nutrition, it’ll give you a nice energy boost, too.
Super Energy Kale Soup
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 5 cups chicken or bone broth
- 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
- 1 cup diced celery
- 2 red potatoes, diced into 1/2-inch cubes
- 3 cups kale, rinsed, stems removed and chopped very fine
- 2 tsp dried thyme
- 2 tsp dried sage
- salt and pepper to taste
- Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.
- Heat 1 TBS broth in a medium soup pot.
- Sauté onion in broth over medium heat for about 5 minutes stirring frequently.
- Add garlic and continue to sauté for another minute.
- Add broth, carrots, and celery and bring to a boil on high heat.
- Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.
- Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.
Kale May Fight at Least Five Types of Cancer
Like other cruciferous vegetables, kale is a good source of cancer-fighting sulforaphane and indole-3-carbinol. To date, kale has been found to lower the risk of at least five types of cancer, including bladder, breast, colon, ovary and prostate.
The glucosinolates in kale and other cruciferous vegetables break down into products that help protect DNA from damage. As noted by the George Mateljan Foundation:
“Kale’s special mix of cancer-preventing glucosinolates has been the hottest area of research on this cruciferous vegetable.
Kale is an especially rich source of glucosinolates, and once kale is eaten and digested, these glucosinolates can be converted by the body into cancer preventive compounds. Some of this conversion process can also take place in the food itself, prior to consumption.”
While some research suggests raw kale is best for cancer prevention, other studies suggest lightly cooked is best, in part because it improves kale’s ability to bind with bile acids in your digestive tract.
This makes the bile acids easier for your body to excrete, which not only has a beneficial impact on your cholesterol levels, but also on your risk of cancer (bile acids have been associated with an increased risk of cancer). According to one study inNutrition Research:
“Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked).
Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized.
These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.”
Eat Kale to Support Natural Detoxification
Foods that support both Phase 1 and Phase 2 detoxification are key to supporting your body’s daily removal of harmful substances from your body. Phase 1 detoxification is when toxins are broken down into smaller particles, while during your body’s Phase 2 detoxification process, the broken down toxins are shuttled out of your system.
If you eat foods that support Phase 1, but not Phase 2, the broken-down toxins may begin to accumulate in your body. But the isothiocyanates (ITCs) in kale help to promote both Phase 1 and Phase 2 detoxification. The George Mateljan Foundation explained:7
“In addition, the unusually large numbers of sulfur compounds in kale have been shown to help support aspects of Phase II detoxification that require the presence of sulfur.
By supporting both aspects of our cellular detox process (Phase I and Phase II), nutrients in kale can give our body an “edge up” in dealing with toxic exposure, whether from our environment or from our food.”
Kale Earns Its Reputation as a Superfood
Kale is one vegetable that lives up to its nutritional hype. It’s loaded with both lutein and zeaxanthin at over 26 mg combined, per serving, for starters. Of all the carotenoids, only zeaxanthin and lutein are found in your retina, which has the highest concentration of fatty acids of any tissue in your body.
This is because your retina is a highly light- and oxygen-rich environment, and it needs a large supply of free radical scavengers to prevent oxidative damage there.
It is theorized that your body concentrates zeaxanthin and lutein in your retina to perform this duty, and consuming these antioxidants may help to ward off eye problems like age-related macular degeneration.
And as far as calcium is concerned, one cup of kale will give you 90 milligrams in a highly bioavailable form. One calcium bioavailability study found that calcium from kale was 25% better absorbed than calcium from milk. What else do you gain when you eat kale?
- Anti-inflammatory properties that may help prevent arthritis, heart disease and autoimmune diseases
- Plant-based omega-3 fats for building cell membranes, protecting against heart disease and stroke, and regulating blood clotting
- An impressive number of beneficial flavonoids, including 32 phenolic compounds and three hydroxycinnamic acids to help support healthy cholesterol levels and scavenge free radicals
Choose Organic Kale When You Can
When choosing kale, look for firm, fresh deeply colored leaves with hardy stems. Avoid leaves that are brown or yellow or that contain holes. Kale with smaller leaves tends to be more tender and milder than larger-leaved kale. Choose organic varieties (or grow your own), as kale is frequently sprayed with pesticides, and particularly toxic pesticides at that. One study by the Environmental Working Group detected 51 pesticides on kale, including several they described as “highly toxic.” For best results, store kale in your refrigerator (unwashed) in a plastic storage bag. Remove as much air as you can. Ideally, eat kale as soon as you can, because the longer it sits the more bitter the flavor becomes.
A new study shows that using hand sanitizer (and other skin products) before handling receipts increases BPA absorption by as much as 185 times and leads to BPA levels associated with obesity, diabetes, CVD, infertility, and cancer.
Imagine the following scenarios:
- You go to the gas station and fill up your tank. You use the hand sanitizer next to the pump to clean your hands, then grab the receipt from the payment terminal before getting back into your car.
- You go for lunch at a fast-food or take-out restaurant. Just before ordering, you use the hand sanitizer positioned near the counter. The cashier hands your order to you with the receipt stapled on top of your bag, which you carry out with you.
- You work as a cashier at a retail store. You keep a bottle of hand sanitizer next to the register, and use it frequently throughout the day as you ring customers up.
These scenarios happen millions of times each day all over the world.
We are told that 50 million people in the USA alone eat in a fast-food restaurant each day.
A new study, published in the journal PLOS One, suggesting that using hand sanitizer prior to handling receipts can dramatically increase exposure to a chemical called BPA is well.. frightening! (1)
What’s BPA (and why should you care?)
Bisphenol-A (BPA) is a chemical that has been used in consumer goods since the 1950s. It’s found in plastic containers, food cans, DVDs, cell phones, eyeglass lenses, automobile parts, sports equipment, and in the thermal paper used for airline ticket, gas, ATM, cash register, and other types of receipts.
BTW: We do sell BPA-Free water bottles, jugs and water ionizers. We wouldn’t do less.
If you could get a device implanted that prevented appetite would you do it?
We’ll assume for the moment that it is guaranteed to work. Well, it’s available.. or it will be soon but don’t hold your breath for it as a Medicare deduction..
The details are below, but it brings up an important question for me. If suddenly our hunger was halted, wouldn’t we still be attracted to the foods that caused us the problem in the first place? And if we don’t address the possibility that our food choices rather than our food quantity may be the reason for our obesity and ill health, how will reduced hunger help?
Knowing what we now know about the addictive nature of grains and sugar, let’s say you’ve implanted the device.. will it halt the addictive behaviour or what? Will it leave you unhungry but unhappy?
Seems to me that as long as you eat addictive food, hunger will be just one of the tools your addiction will use to keep you that way. Cassie and I have written lots more on this subject in our New Alkaline Diet and Defence Program.
It’s a revision, update and re-release of our 2006 program that was downloaded thousands of times, and it’s free for now because we need feedback. Take a look here now!
EnteroMedics’ Maestro System has become the first obesity device to be approved by the United States Food and Drug Administration in ten years.
The device, which the company compares to a pacemaker, is designed to block signals in the nervous system to reduce feelings of hunger.
Obesity is, excuse the phrasing, a growing problem across the world. It is estimated that one third of Americans are clinically obese. While eating less is may present the simplest and most obvious solution for many, combating obesity or stimulating weight loss, especially in the morbidly obese, is not a linear problem. Often it is simply not practicable or effective for those treating obese patients to recommend diet and exercise, and more drastic treatments such bariatric surgery are too invasive for some patients or may have other adverse effects.
The now FDA approved Maestro System, which has been in use in Australia since mid-2011, is implanted via an outpatient procedure. By applying electrical pulses in what EnteroMedics calls VBLOC vagal blocking therapy, it is designed to interfere with signals between the stomach and the brain along the vagus nerve, which regulates the digestive system. Like other approaches to suppressing appetite , the desired result is to decrease feelings of hunger or induce a sense of satiety. The implanted system is connected to a battery which must be regularly recharged by the patient.
“VBLOC Therapy offers an entirely new approach to the treatment of obesity,” says Scott Shikora, MD, FACS, EnteroMedics’ Chief Consulting Medical Officer. “By blocking signals along the nerves that connect the brain and stomach, VBLOC to reduces feelings of hunger and promotes earlier feelings of fullness, which can help people with obesity reduce the number of calories consumed and promote safe, healthy and durable weight loss.”
The procedure is fully reversible and non-invasive and, according to the company, the system allows patients to “lose weight without lifestyle compromises,” it is not designed to suit everyone who needs to shed a few pounds. EnteroMedics specifies that the device is “for the treatment of adult patients with obesity who have a Body Mass Index (BMI) of at least 40 to 45 kg/m2, or a BMI of at least 35 to 39.9 kg/m2 with a related health condition such as high blood pressure or high cholesterol levels, and who have tried to lose weight in a supervised weight management program within the past five years.”
While clinical trials showed that the device is effective, the FDA notes in itspre-approval report that the trial patients lost 8.5 percent of their excess weight compared to those implanted with a sham device, falling short of the 10 percent requirement. Despite this the FDA has approved the device, which will only be implanted at specially chosen clinics by surgeons who have undergone both implant and explant certification.
The same paper also noted that in longer term weight loss patients it is important that lifestyle and diet habits are also changed, along with any use of a device.
Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout”. Broccoli is often boiled or steamed but may be eaten raw.
- Is high in Vitamin C: more than 30mg in a single 100G serve!
- Contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. Diindolylmethane is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.
- contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, (though the anti-cancer benefits of broccoli are greatly reduced if the vegetable is boiled).
- is an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
- has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.
It’s also a Vitamin Powerhouse.
Take a look!
|Vitamin A equiv.||
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