Selective stimulation of the growth of anaerobic microflora in the human intestinal tract by electrolyzed reducing water.
- 1Department of Physiology of Microorganisms, Biology Faculty, Lomonosov Moscow State University, 119992 Moscow, Russia. firstname.lastname@example.org
96-99% of the “friendly” or residential microflora of intestinal tract of humans consists of strict anaerobes and only 1-4% of aerobes. Many diseases of the intestine are due to a disturbance in the balance of the microorganisms inhabiting the gut. The treatment of such diseases involves the restoration of the quantity and/or balance of residential microflora in the intestinal tract. It is known that aerobes and anaerobes grow at different oxidation-reduction potentials (ORP). The former require positive E(h) values up to +400 mV.
Anaerobes do not grow unless the E(h) value is negative between -300 and -400 mV. In this work, it is suggested that prerequisite for the recovery and maintenance of obligatory anaerobic microflora in the intestinal tract is a negative ORP value of the intestinal milieu.
Electrolyzed reducing water with E(h) values between 0 and -300 mV produced in electrolysis devices possesses this property. Drinking such water favours the growth of residential microflora in Most researchers explain the mechanism of its action by an antioxidant properties destined to detox the oxidants in the gut and other host tissues. Evidence is presented in favour of the hypothesis that the primary target for electrolyzed reducing water is the residential microflora in the gut.
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)
Posted by Dr. Ben Kim
If your immune system falters and begins to identify some of your own tissues as being harmful or unnecessary, it will work to attack and eliminate these tissues through an inflammatory response that can cause pain and discomfort in many forms – this is how autoimmune illness develops.
Your genetics determine the specific tissue or groups of tissues (organs) that your immune system decides to attack.
But just because you have a genetic predisposition for an autoimmune illness does not mean that you are guaranteed to experience it sometime during your life, or that you cannot recover from it.
Genetic predispositions are largely triggered, maintained, and kept under control by environmental factors, namely, your diet, lifestyle, and how much stress you experience.
Ultimately, the development of autoimmune illness requires that your immune system begins to identify some of your own cells as being harmful, and that control mechanisms that are in place to prevent such “glitches” no longer do what they are supposed to in preventing such occurrences.
Several theories that attempt to explain why and how these glitches occur. Rather than get into biochemical jargon that will not do much, if anything, to help you get better, we can explain these glitches in the following way:
Over time, as your cells suffer lack of rest, lack of optimal nourishment, accumulation of waste products, and direct insult by excessive amounts of free radicals and toxins, your cells gradually become less efficient at eliminating waste products and exogenous toxins (toxins that are produced outside of your body).
Eventually, waste products and toxins may incorporate themselves into your cell membranes, and if this happens, your immune system may identify such cells as being old and damaged. At that point, your immune system will work to attack and eliminate such cells from your body.
How does your immune system go about attacking and eliminating such cells? By producing antibodies, attaching said antibodies to the cell membranes of cells that have been identified as old and damaged, and then sending other components of your immune system to destroy these antibody-tagged cells. Your immune system destroys such cells using a process of inflammation, which is why autoimmune illness is often accompanied by discomfort.
If your genetic predisposition is such that the majority of cells that are tagged to be destroyed are clustered around your thyroid gland, your health challenges may be attributed to a diagnosis of Graves’ disease. If your abnormal-looking cells are in the fatty, insulating sheath (myelin) that surrounds your nervous system, you may exhibit symptoms of multiple sclerosis. If your genetically weak tissues are those that line your joints, destruction of old and damaged cells in and around your joints may be diagnosed as rheumatoid arthritis.
Ultimately, the underlying inflammatory process that accompanies autoimmune disease is the same for all of the following names that we have created for different groups of symptoms:
Acute disseminated encephalomyelitis (ADEM) involves inflammation in the brain that typically occurs a few days or weeks after a vaccination or a viral infection.
Addison’s disease involves dysfunction of the outer portion of the adrenal gland.
Ankylosing spondylitis is a type of arthritis that involves inflammation of the spine and pelvic joints.
Antiphospholipid antibody syndrome (APS) is a condition that affects the blood-clotting process, causing blood clots to form in veins and/or arteries.
Aplastic anemia is a condition whereby the bone marrow does not produce enough blood cells. It is often caused by an autoimmune attack on the bone marrow.
Autoimmune hepatitis involves inflammation of the liver.
Celiac disease is characterized by chronic inflammation of the first third or half of the small intestine, and is caused by exposure to a type of dietary protein called gluten, found in abundance in grains like wheat, oats, barley, and rye.
Crohn’s disease involves chronic inflammation of the intestinal tract.
Diabetes Mellitus Type 1 is characterized by low or non-existent production of insulin by the pancreas.
Goodpasture’s syndrome involves destruction of kidney tissue and bleeding in the lungs.
Graves’ disease is a form of hyperthyroidism.
Guillain-Barré syndrome (GBS) involves inflammation of the peripheral nervous system, and is also called acute inflammatory demyelinating polyneuropathy, acute idiopathic polyradiculoneuritis, acute idiopathic polyneuritis and Landry’s ascending paralysis.
Hashimoto’s disease is a form of hypothyroidism.
Idiopathic thrombocytopenic purpura is characterized by a low platelet count, resulting in easy bleeding.
Systemic lupus erythematosus (SLE) is a chronic autoimmune condition that can involve inflammation in the following areas: skin, joints, heart, lungs, kidneys, and nervous system.
Multiple sclerosis involves nerve dysfunction due to demyelination of the central nervous system.
Myasthenia gravis involves intermittent weakness and fatigue due to a problem with communication at the junction of nerves and muscles.
Optic neuritis involves inflammation of the nerves that supply your eyes which can cause partial or complete loss of vision.
Pemphigus is characterized by the formation of blisters and raw sores on mucous membranes and skin.
Pernicious Anemia is a form of anemia (inadequate red blood supply/function) that is caused by a problem with absorbing vitamin B12, which is needed to form healthy red blood cells.
Rheumatoid arthritis is characterized by joint pain and inflammation.
Sjögren’s syndrome involves destruction of glands that produce saliva and tears.
Takayasu’s arteritis is characterized by inflammation that narrows the lumen of arteries.
Temporal arteritis is characterized by inflammation in medium to large-sized arteries, mostly commonly in the head. It is sometimes called giant cell arteritis, and can lead to significant vision loss.
Warm autoimmune hemolytic anemia is characterized by destruction of red blood cells by IgM antibodies.
Wegener’s granulomatosis involves inflammation of blood vessels, typically affecting the kidneys and lungs.
Diagnoses that are not universally accepted as being autoimmune in nature, but for all practical purposes belong in the same category of health conditions, include:
Alopecia is characterized by hair loss. Loss of random patches is called alopecia areata, while full body loss of hair is called alopecia universalis.
Endometriosis is characterized by endometrial tissue (tissue found in the uterus) being deposited outside of the uterus, causing pain and sometimes infertility.
Interstitial cystitis is a urinary bladder disease that is characterized by one or more of the following symptoms: intense, intermittent pelvic pain, frequent urination, a sense of urgency to urinate, pain with urination, and pain with sexual intercourse.
Psoriasis is a skin condition that is characterized by patches of rapidly-dividing cells that produce itchy, scaly, and inflamed lesions.
Sarcoidosis is characterized by granuloma formation in the lungs and sometimes throughout the body.
Schizophrenia is characterized by impairments in the perception or expression of reality, often leading to social and occupational dysfunction.
Scleroderma is characterized by excessive deposits of collagen throughout the body.
Ulcerative colitis is characterized by inflammation in the bowel, typically in the distal section of the large bowel and rectum.
Vitiligo is characterized by gradual loss of pigmentation in patches across the face and/or body.
All of these conditions may be caused, in part, by cells in the problematic regions becoming old, damaged, and congested enough to be tagged by your immune system as being ready for destruction and removal.
But there is another major mechanism by which all autoimmune illnesses can develop and worsen. Whenever any unnecessary, harmful, or unidentifiable substances enter your bloodstream, they get noticed by your immune system. In an effort to preserve your health, your immune system produces antibodies that seek out and attach themselves to these unwanted substances; these substances are generally referred to as antigens.
Once your antibodies attach themselves to antigens, antigen-antibody complexes are formed. Your immune system will work to eliminate these antigen-antibody complexes from your body so that the foreign antigens cannot harm your cells. But if enough of these complexes are formed, your immune system may not be able to eliminate them as quickly as they are formed. This can lead to some of these complexes getting deposited into different tissues, where they can cause inflammation and damage. Typically, the sites at which these complexes get deposited are determined by your genetic predisposition.
Causes of Antigen-Antibody Complex
Formation and Ensuing Inflammation
Perhaps the most common cause of excessive formation of antigen-antibody complexes is having an unhealthy digestive tract.
From your mouth to your anus, your digestive tract is one long tube that is meant to extract nutrients out of your food and allow these nutrients to slip through into your bloodstream so that they can nourish your cells. While your digestive tract is designed for proper digestion and assimilation of nutrients, it is also designed to protect your blood and inner cells against undesirable substances that can become antigens that lead to antigen-antibody complex formation in your blood.
If you abuse your digestive tract long enough with poor dietary and lifestyle choices, it can begin to lose its ability to prevent harmful substances from entering your blood. The lining of your digestive tract can begin to break down, and the population of microorganisms that line your digestive tract can shift from being predominately health-promoting and protective bacteria to largely microorganisms that can break down your digestive tract lining, such as yeast, bad bacteria, and even parasites.
This state – where your digestive tract lining loses its ability to keep harmful substances out of your blood – is often called “leaky gut syndrome.”
Leaky gut syndrome can cause incompletely digested food to enter your bloodstream. And the most problematic incompletely digested food group in autoimmune illness is protein.
Your body expects to receive amino acids – the smaller constituents of protein – into its blood supply, not bigger molecules of protein (several amino acids linked to one another). So when incompletely digested protein enters your blood supply through an unhealthy digestive tract lining, your immune system identifies these molecules as being foreign and potentially harmful. Your immune system will quickly move to create antibodies that can attach onto chains of incompletely digested protein, forming antigen-antibody complexes. And you know what happens next. While your immune system will do its best to eliminate these complexes from your body, if enough of them form because you continue to have a dysfunctional digestive tract and you continue to eat large amounts of protein, some of these complexes will get caught up in various tissues in your body, leading to inflammation and pain.
Incompletely digested protein is not the sole group of substances that can contribute to autoimmune illness in this fashion. Any substances that your body cannot use for nourishment can potentially trigger the production of antigen-antibody complexes and ensuing inflammation. This is why it is important to be aware of common household and environmental toxins, and to do your best to decrease your exposure to them.
For example, great care should be taken to avoid unnecessary exposure to conventional cosmetic products. Lipstick, lip balm, and other products that are typically used around large pores have a relatively easy pathway to your blood supply. It is a well established fact that women suffer from autoimmune illness at a significantly higher rate than men; I have come to believe that this is, in part, due to the widespread use of cosmetics among women – this is a connection that has not been established in the medical literature, it is a personal hypothesis based on my own clinical experiences.
At this point, I hope that it is clear that autoimmune illness, no matter which specific one you are concerned about, is not a local problem in your body; it is a systemic problem that has multiple causes and should be addressed as such.
Put another way, if you want to maximize your chances of experiencing a full recovery and being free of autoimmune illness for the long-term, you must take care of every aspect of your health on a daily basis.
Ian: We have a lovely lady client. Merilyn has RA and has used our products for many years, claiming some relief.. but it’s a nasty ailment and often gets worse rather than better. We are VERY hopeful of feedback from people with inflammation-related disease with our hydrogen products. That’s not a claim: it’s a hope!
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?
Just to stay alive, our body must carry out millions of chemical processes, which are collectively known as your metabolism, also at the most basic level, cell signalling.
Apert from everything else, your metabolism can even play a role in weight gain. It determines the amount of energy your body needs, so if you take in more energy than you need, and the excess will be stored as lipids. That’s a nice word for FAT.
We are quick to target ‘slow metabolism’ for weight gain, when in fact we need smarter food and exercise choices, plus, of course, the right supplements.
The most significant element of your metabolism..
– churning through 50 to 80 per cent of the energy burnt each day – is your basal metabolic rate (BMR). This is the energy your body burns – just to maintain functioning at rest.
What else burns energy?
Well… how much physical activity you do, and also the ‘thermic effect’ of the food you eat – energy you use to digest and absorb your food.
According to Tim Crowe, associate professor in nutrition at Deakin University, there are many pills, supplements and foods that claim to boost metabolism and burn fat, but most of their claims are unproven.
“Even if they did work, they might come with unintended side effects, such as increasing your heart rate.” he says.
But obviously if we are going to make a good educated decision, it can be helpful to know what factors do affect our metabolism. Some of them are within our control. Even being aware of factors you can’t control may still be useful. It can motivate you to compensate for the issue
10 important ways you can manage your metabolism:
1. Muscle mass –AKA the amount of muscle tissue we have.
Muscle burns more energy than fat. The more muscle you pack, the more energy you need just to exist. Most exercise will help boost muscle, but resistance or strength training is most effective: lifting weights, and exercises that work against the resistance of your body weight such as pushups, squats and lunges.
2. Age – As you get older, your metabolic rate generally slows.
Partially due to loss of muscle tissue, but also through hormonal and neurological changes. As kids go through periods of growth, their metabolism speeds up.
3. Body Size
Bigger bodies usually = larger BMR simply because they have larger internal organs and fluid volume to maintain. Taller people have a larger skin surface, which means their bodies may have to work harder to maintain a constant temperature.
As men are usually larger than women, they generally have faster metabolisms.
Also play a role in the speed of our metabolism. Some genetic disorders may also affect your metabolism.
6. Physical activity
Regular exercise will increase muscle mass and support your body to burn kayjays at a faster rate, even lying on the couch!.
7. Hormonal factors
Hormonal imbalances, including hypo- and hyperthyroidism, can affect your metabolism.
8. Environmental factors
Weather affects our metabolism. A hot day or a cold day will cause your body to work harder to maintain normal temperature, so this increases our metabolic rate.
Caffeine and nicotine can increase your metabolic rate. Medications including some antidepressants and anabolic steroids may fatten you up regardless of what you eat.
Some aspects of your diet also affect metabolism. Insufficient iodine for optimal thyroid function will slow down your metabolism.
So.. how many of these nuggets can you actually implement in some way? In my case, I’m not over muscular (that’s an understatement!) so I’m not feeding huge abs, I am 67 so that’s something I can’t do much about, I’m not fat so I’m not burning Kayjays just standing still, I’m male, so I might be burning a bit faster than women, (again, can’t change that, can I?). I have no genetic disorders that I know of, I do have a good walk every day and try to rip off some pushups daily, I don’t have hyperthyroidism, I can’t do anything about the weather, I’m not about to give up coffee, and I know I get enough Iodine. So.. was it of use to me? No.
Can I support it in other ways without resorting to those nasty side effect supplements and drugs the experts referred to? well, perhaps I can. It appears from new studies on the effects of molecular hydrogen, which is neither a drug nor a supplement, is (to date) completely side effect free, that a major role of ingested H2 is the support of every single one of those trillions of daily cell signals. In short, it appears that this simple inert gas may be a general allround metabolic support.
No, please note, Mister TGA, I did NOT say it is. I don’t know. All I suggest is do your own research at the Molecular Hydrogen Institute. If you want to see how it works for you, you can get H2 though the UltraStream water system, or from the magnesium based HydroFX. In both cases magnesium breaks down to hydrogen, which, if ingested quickly – before it wafts away like a hydrogen balloon, may have the effects you’ll read about.
As you’d be aware if you are a regular blog follower, there is some debate about the effects of alkaliene water on stomach acid. Tyler LeBaron, molecular hydrogen scientist, was asked about this question. Here’s his response.
“First off you do not need stomach acid for digestion.
In fact you don’t even need your stomach for digestion.
The acid is primarily there to kill pathogenic bacteria and mix things up well. True however that the acid is important for the absorption of some nutrients.
Second the water (alkaline ionized water) is not a buffer, so it will hardly affect the stomach acid. It would take ≈ 500 liters of ionized water pH 10 to neutralize 0.5 liters of stomach acid at pH of 1.
Thirdly, the fact that the water is alkaline may activate parietal cell activity, which results in the release of more acid. IStudies with rats, dogs, monkeys and humans with pH meters placed in their stomachs showed that drinking ERW resulted in an increase in gastric acid production.”
Dr Joe Mercola says that 2 oz of fermented vegetables is equivalent to a bottle of 100 high potency probiotics.
So what? you may reply.
Well, I find it interesting that the doyen of the Alkaline Diet movement, Dr Robert O Young, vehemently asserts exactly the opposite; that any fermented food of any kind, right up to apple cider vinegar, turns good organisms in your blood to baddies.
Who is right?
This hit my inbox today: as study of pH 8.5 water with infused hydrogen.
“Hydrogen has been reported to relieve damage in many disease models, and is a potential additive in drinking water to provide protective effects for patients as several clinical studies revealed. However, the absence of a dose-response relationship in the application of hydrogen is puzzling.
We attempted to identify the dose-response relationship of hydrogen in alkaline electrolyzed drinking water through the aspirin induced gastric injury model.
Methods: In this study, hydrogen-rich alkaline water was obtained by adding H2 to electrolyzed water at one atmosphere pressure. After 2 weeks of drinking, we detected the gastric mucosal damage together with MPO, MDA and 8-OHdG in rat aspirin induced gastric injury model.
Sherry Brescia sent me this excellent post about the best soda.
“I have a talent for hitting the grocery store at the precise moment when it’s mobbed, the lines are a mile long and there are cashiers in training.
Recently as I waited in a L-O-N-G, slow line to pay for my groceries, I began doing one of my favorite things.
Peeking in other people’s carts as they walked by.
Most times when I do this, what I see isn’t pretty–there are a LOT of people out there whose 4 food groups are Kraft, Frito-Lay, Campbell’s and Kellogg’s.
But recently my observations were especially disturbing…
Because every single cart I looked in had soda in it.
Can’t we ever eat like a ‘normal person’ again and be healthy?
“Why can’t I just eat like a normal person?” is a frequent cry I hear from my fellow sufferers.
Eating like a ‘normal person’ in this era of such a high carbohydrate and processed diet cannot be sustained by most people without they also, sooner or later, succumbing to disease. Perhaps to want to eat ‘normally’ is like saying why can’t I smoke and stay healthy?
It has become quite obvious to me that when I mention that wheat should be taken out of every person’s diet as it is actually poisonous that people just go blank. I think this is because wheat has such a hold on us that it is incomprehensible to our wheat addicted minds that we could ever take it out of our diet. It’s just part of everything we eat. We can’t go anywhere without being confronted with food made from wheat.
It doesn’t matter what nationality people are I talk to. Wheat is ubiquitously found it’s way to all cultures in a big way, even Asia, home of rice.
Cheap but nasty
The lovely Heidi, a women in Italy I am staying with is getting a bit wider every year I see her. She is a very aware and loving person but mention that wheat might be a good thing to give up and she has up to now, ignored me. Her new American partner Mark, is diabetic. Diabetes can be reversed by taking high carb food out of the diet. But they eat carbs…. breakfast muesli with chocolate bits and fresh cherries, lunch always has large quantities of pasta, rice or potatoes and dinner is mostly the same. They eat some lettuce and other veges everyday which we grow in the garden but vegetables don’t play a large part in their diet. Neither does meat. Heidi isn’t vegetarian but she is a frugal buyer and meat it’s true is more expensive than pasta. They also snack on 70% dark chocolate.
The trouble with skimping on good food is that you pay and you pay in the way your body works.
You will also be eating a hell of lot more empty carbohydrate fillers, firstly because wheat does make us more hungry, and secondly because our bodies are trying to get more nutrients from these foods which just can’t supply it.
So food may be cheaper but nutrient density wise are they really so cheap?
What Ian and I are eating in Italy
Here in Italy Ian and I each eat a bacon rasher, 2 eggs, 1 medium mushroom and 4 tiny tomatoes cooked in coconut oil with some rocket for breakfast. We are totally satisfied with this. For lunch we have a large salad with home grown lettuce, tomatoes, celery, cucumber, olives, rocket and a small amount of salted anchovies and sometimes some prosciutto. This is covered with a dressing of olive oil, salt and lemon juice. Yummy. Again totally satisfying. For dinner a medium sized bit of meat and above ground vegetables cooked in different ways. Sometimes we might feel like a snack and we eat some nuts, not a lot but it’s a good snack. Totally filling, nutrient dense and not a lot of food in bulk when you look at it compared to a large nutrient empty pasta dish.
Oh yes, that’s right Heidi has fruit trees with the most unbelievable tasting cherries, peaches and apricots. They are nothing like the fruit at home. We have eaten some of this fruit (blush). The good thing about these trees though is that they bear for about two weeks and then the fruiting season is over. No more fruit till next year! This is how it is in nature. No year long supply of fruit and this is how it should be for us, just a short window of fruit eating opportunity.
Heidi says she could never be full on what we eat. She told me last year she had tried the low carbohydrate diet and it wasn’t right for her. It’s obviously not going to be right for anyone who sees wheat as a staple that they cannot give up. This is the very addictive nature of wheat.
So wheat, even though our guts might complain bitterly, we will still ingest a food that is not only nutritionally pretty empty, addictive, makes us more hungry, feeds bad bacteria in our guts, brings our glucose levels up like sugar does (see Dr William Davis “Wheat Belly”) actually causes the gut wall to become leaky because of the Zonulin hormone it releases in the gut and can damage the gut villi due to the gluten contained within it.
Hmm..what else? Oh yes there is a high concentration of phytates in wheat, actually in all grains, which are called antinutrients because they actually stop the absorption of minerals into the body.
Wheat out does us humans in intelligence
Am I still a victim because I can’t eat like a ‘normal person? I have great respect for the power of wheat, after all it’s managed to make it’s way all over the world into everyone’s food and people can’t stop eating it. Perhaps it’s the most intelligent species on earth, not us?
Oh and yes, is whole wheat different to refined wheat? That is an absolute no, whole wheat or not it’s still doing all those nasty things to the body.
The multitudes of health defects from wheat eating
Study on zonulin: www.ncbi.nlm.nih.gov/pubmed/21248165
There are many, many good reasons for eating home made red cabbage sauerkraut!
- Sauerkraut is a natural probiotic which helps the gut bacteria to become healthy.
- Sauerkraut aids the production of hydrochloric acid in the stomach to increase digestion
- Sauerkraut is easy to digest as the cellulose has been broken down so bad bacteria in the gut don’t get to use it as food
- Sauerkraut naturally contains vitamin K2 from the natural bacteria created in the process of making sauerkraut.
- Red cabbage sauerkraut reduces homocysteine levels. Low homocysteine levels are a good sign for heart and arterial health
- Red cabbage sauerkraut contains phytonutrients, nutrients such as vitamins.
- Red cabbage sauerkraut contains polyphenols, these are antioxidants.
- Red cabbage sauerkraut contains anthocyanins – red and blue pigments – that protect the brain and aid digestion.
- Red cabbage sauerkraut contains contain sulforaphane glucosinolate a highly reactive antioxidant. In extensive studies, sulforaphane has been demonstrated to be a potent inducer of detoxifying enzymes and protector of our DNA.