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Far Infrared Treatment

Posted by admin on June 3, 2012 with No Commentsas , , , , , , , , , , , , ,

Some of you know that I have some major health issues with my skeletal frame crumbling. I am a disabled vet with years of wear on my body due to hard labor work. I am trying to keep from ending up in a wheelchair and so I have been doing some research on an appropriate treatment to help me in my recovery.

This I believe is the answer to not only me but also for many people that are suffering chronic pain. I hope this will help you and that you will find the hope that I have found.

Best wishes to you in your discovery for the Far Infrared Hothouse. I hope you enjoy watching the videos because there is a lot of diseases that can be prevented.

Commentary Written by:

Terrance W. Norton, Humanitarian Mentor/Orator

Health challenges below, have been reported in Japan and China
as alleviated, reduced or eliminated by the use of Far Infrared Therapy:

bullet.gifWhat is Far Infrared therapy (FIR) and what does it do: Far Infrared Ray are waves of energy, totally invisible to the naked eye, capable of penetrating deep into the human body, where they gently elevate the body’s surface temperature and activate major bodily functions.

Benefits:

1) Far Infrared expands capillaries which stimulates increased blood flow, regeneration, circulation and oxygenation.

2) Far Infrared is excellent for detox. Scientists in Japan report that in the FIR treatment of clogged capillary vessels, heat expands the capillaries and then initiates the start of a process to dissolve hidden toxins. Far Infrared thereby promotes elimination of fats, chemicals and toxins from the blood: Poisons, carcinogenic heavy metals – toxic substances from food processing – lactic acid, free fatty acids, and subcutaneous fat associated with aging and fatigue – excess sodium associated with hypertension – and uric acid which causes pain. Furthermore, if sebaceous glands are activated, accumulated cosmetics in pores can be eliminated through the skin (sweat and oil glands) rather than by the kidneys.

3) Far Infrared stimulates enzyme activity and metabolism – One hour under the Hotouse improves metabolism. FIR heat aids in breaking down cellulite – trapped water, fat and waste.

4) Far Infrared may induce the killing of varied pathogenic (disease causing) bacteria, viruses, fungi and parasites.

5) Far Infrared promotes rebuilding of injured tissue by having a positive effect on the fibroblasts (connective tissue cells necessary for the repair of injury). Furthermore, it increases growth of cells, DNA syntheses, and protein synthesis all necessary during tissue repair and regeneration. Excellent for healing burns, scar tissue and skin problems.

6) Far Infrared relieves nervous tension and relax autoneuro muscles thereby helping the body make the most of its intended healing abilities. FIR reduces soreness on nerve endings and muscle spasms, as muscle fibers are heated.

7) Far Infrared strengthens the Immune System by stimulating increased production of white blood cells (leukocytes) by the bone marrow and killer T-cells by the thymus.

8) Far Infrared strengthens the Cardiovascular System by causing heart rate and cardiac output increase, and diastolic blood pressure decrease – Extensive research by NASA in the early 1980’s led to the conclusion that far infrared stimulation of cardiovascular function would be the ideal way to maintain cardiovascular conditioning in American astronauts during long space flight.

The evolution of Far Infrared therapy and the technology available today.

 

History – How Far Infrared therapy came into being:
Our bodies radiate far infrared energy through the skin at 3 to 50 microns, with most output at 9.4 microns. Our palms emit FIR energy also, between 8 and 14 microns. ‘Palm Healing’, an ancient tradition in China, has used the healing properties of far infrared rays for 3,000 years. These natural healers emit energy and heat radiating from their hands to heal, much the same as Reiki healers do. Current research conducted in Taiwan has measured significant far infrared energy emitted from the hands of Chi Gong masters. Yogis in India also employ palm healing and recommend it especially for relieving eye strain. Thermal therapy has in fact been in existence for thousands of years, dating back to ancient civilizations such as the Finns, the Romans, the ancient Chinese and the American Indians.
Sunshine:
Since ancient times, people have believed that exposure to sunshine can maintain and even enhance health. Sun therapy is a form of natural FIR thermal therapy. Far Infrared Ray are the invisible rays of natural sunlight that have the longest wavelength. However, sunbathing should only be enjoyed in moderation since sunlight contains ultra-violet ray which are potentially damaging. There is also no temperature control and sunshine is only available seasonally.

 
 The Benefits In Far Infrared Treatments
Cancer, Leukemia, Prostate Cancer
Asthma, Bronchitis, Sinus problems,
Colds, Flu, Fever.
Obesity.
High Blood Pressure, Chronic Nephritis.
Circulation problems – Body Odor.
Rheumatism, Chilblains, Gout.
Hemorrhoids and Piles.
Swelling, Inflammation – Arthritis.
Tendonitis, Tumors, Mastitis
Back, Shoulder, Neck and Muscular Pains.
Lumbago.
Neuralgia and Abnormal Nerve Functions.
Herpes, Paralysis, Sciatica.
Skin Elasticity and Texture.
Chapping, Skin Aging, Wrinkles.
Damaged, Burnt and Scarred Tissue
Clogged Pores, Pimples, Acne
Toxicity, Hepatitis, Cirrhosis, Cystitis, Uric Acid.
Gastric and Duodenal Ulcers.
Menstrual problems, PMS, Yeast problems,
Menopause.
Fungus, Viruses, Bacteria, Parasites.
Migraine, Headaches, Nose Bleeds – Earache,
Tinitus.
Carpal Tunnel Syndrome
Raynaud’s Disease.
Diabetes Mellitus.
Sports Injuries.


CANCER AND FAR INFRARED

 Far Infrared Grande Hothouse Dome

 For bodies over 180lbs.

bullet.gifFar Infrared Therapy and Cancer Treatment:
In the US the mainstream thinking on cancer treatment has undergone great changes. Surgery, radiotherapy, and chemotherapy are considered detrimental to health and invasive treatments. Thermal therapy and immuo-therapy are non-invasive.

1) Cancerous cells cannot exist if blood circulation is smooth and continuous.
A cancerous cell has to stop moving to proliferate.

The cancerous cell’s positioning, or settling down, is directly related to the capillaries, which are at the end of the blood vessels. The cancer cell tries to position itself by going through the capillary. If it goes through, there could be no settling down or positioning of the cancer cell – which is what happens if there is good blood circulation. If the cancer cell fails to pass through the capillary because of some functional disorder in the circulation, the cell could easily position itself. Good blood circulation of the capillaries – without functional disorder – leaves no way for the cancerous cell to settle down and position itself. The cell will then be killed by the immunocyte (the immunity cell).

The Klinik St. George Hospital – www.klinik-st-georg.de  in Bad Aibling, Germany, has treated 2500 German and 2500 foreign patients each year. Their cancer treatment regime is a week of detoxification and strengthening the immune system with diet and nutritional supplements, followed by 2 weeks of localized Infrared hypothermia treatment and low dose chemotherapy. This regime has produced great success in treating cancers.

2) The cancerous cell has a weakness, heat.
It will die if the temperature goes above 42C/107.6 F.

a) Far Infrared treatment raises body temperature to 42 degrees C.
b) Far Infrared heat penetrates through the body and kills existing cancerous cells.
c) Far Infrared heat enables capillaries to expand, thus enabling good circulation and combating the potential existence of cancer cells.
d) Far Infrared thermal therapy can alleviate pain and prolong life when conventional cancer treatment fails.

bullet.gifFar Infrared Therapy for Stomach Cancer and Obesity:
“A former wrestler who weighed in over 220 pounds with a large pot belly came to my clinic. He had a fist sized bulge in the middle of his belly from stomach cancer. Moreover, since he was over 70 years old, he was told that they could not operate on him. He came to my clinic after he was told that he had only 3 more months to live. Because of his obesity, we considered weight reduction. While watching a balanced diet, he underwent far infrared sauna treatment, losing 45 lbs in 2 months. Furthermore, through the heat treatment effect of the far far infrared sauna, the tumor got smaller in 2 months, and his stomach pains were reduced within a few days. Since his body strength was not down at this point, we gave him cancer suppressing pills and continued the daily heat therapy by far infrared waves. His stiff and hard belly walls gradually became soft and his appetite increased. With improved results, the cancer suppressing pills were stopped, fearing any side effects. As a result of continued treatment in the clinic for one year, he was well enough to be discharged.”Dr. Toshio Yamazaki, Japan.

bullet.gifFar Infrared Therapy for Prostate Cancer:
“In May of 2001 I was diagnosed with prostate cancer. I was told that my PSA blood count was a bit over 1800. This is an extremely high count. My wife called her son, Ken, and he came out right away and brought the far infrared HotHouse with him. He had told us about the success others had achieved with lowering their counts while using the HotHouse, and I was willing to try anything, as I did not want to undergo radiation or chemotherapy.

I started using the HotHouse immediately and ordered one for myself that night. After biopsies, bone scans and ultrasounds, I was told at the end of May, that my PSA blood count was at 1885, and that the cancer had spread to my bones (back, pelvis, legs, head, etc.).

On June 1st we went to the Cancer Clinic and got the pills to begin the hormone therapy to inhibit the growth of cancer. On June 12th I was taken to the hospital by ambulance after suffering a mild heart attack (unrelated to the cancer). Before leaving the hospital, the doctor injected my first hormone therapy shot. The whole time I had been using the FIR HotHouse everyday as long as possible. Some nights I would stay under it all night, waking up only to turn it back on again. During the day I would use it whenever I had the chance.

On July 19th, I went back to the doctor to have my PSA count done again to monitor the cancer. My count had dropped from 1885 to 30!!! This happened in only 12 weeks, one week of which I was in hospital and unable to use the HotHouse. As 30 is still a very high PSA count I will continue to use the HotHouse with total confidence that I will be able to bring my cancer to 0. Thanks to my stepson Ken and HTE for such a great machine!”.–  Merl Bowers Picture Butte, Alberta, Canada.

Cancer Testimonials
Ovarian, Colon, Breast


Prostate Testimonials

Japanese Research and Benefits
Far Infrared Medical Facts and Data.

Combating Cancer Via Oxygenation
Cancer has two powerful enemies, Far Infrared and Oxygen.

Far Infrared Hothouse Dome.

 

Infrared

From Wikipedia, the free encyclopedia
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For other uses, see Infrared (disambiguation).
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An image of two people in mid-infrared (“thermal”) light (false-color)

This infrared space telescope image has blue, green and red corresponding to 3.4, 4.6, and 12 micron wavelengths respectively.

Infrared (IR) light is electromagnetic radiation with longer wavelengths than those of visible light, extending from the nominal red edge of the visible spectrum at 0.74 micrometres (µm) to 300 µm. This range of wavelengths corresponds to a frequency range of approximately 1 to 400 THz,[1] and includes most of the thermal radiation emitted by objects near room temperature. Infrared light is emitted or absorbed by molecules when they change their rotational-vibrational movements.

Much of the energy from the Sun arrives on Earth in the form of infrared radiation. Sunlight at zenith provides an irradiance of just over 1 kilowatt per square meter at sea level. Of this energy, 527 watts is infrared radiation, 445 watts is visible light, and 32 watts is ultraviolet radiation.[2] The balance between absorbed and emitted infrared radiation has a critical effect on the Earth’s climate.

Infrared light is used in industrial, scientific, and medical applications. Night-vision devices using infrared illumination allow people or animals to be observed without the observer being detected. In astronomy, imaging at infrared wavelengths allows observation of objects obscured by interstellar dust. Infrared imaging cameras are used to detect heat loss in insulated systems, observe changing blood flow in the skin, and overheating of electrical apparatus.

Light Comparison[3]
Name Wavelength Frequency (Hz) Photon Energy (eV)
Gamma ray less than 0.01 nm more than 10 EHZ 100 keV – 300+ GeV
X-Ray 0.01 nm to 10 nm 30 EHz – 30 PHZ 120 eV to 120 keV
Ultraviolet 10 nm – 390 nm 30 PHZ – 790 THz 3 eV to 124 eV
Visible 390 – 750 nm 790 THz – 405 THz 1.7 eV – 3.3 eV
Infrared 750 nm – 1 mm 405 THz – 300 GHz 1.24 meV – 1.7 eV
Microwave 1 mm – 1 meter 300 GHz – 300 MHz 1.24 µeV – 1.24 meV
Radio 1 mm – 100,000 km 300 GHz3 Hz 12.4 feV – 1.24 meV

Infrared imaging is used extensively for military and civilian purposes. Military applications include target acquisition, surveillance, night vision, homing and tracking. Non-military uses include thermal efficiency analysis, environmental monitoring, industrial facility inspections, remote temperature sensing, short-ranged wireless communication, spectroscopy, and weather forecasting. Infrared astronomy uses sensor-equipped telescopes to penetrate dusty regions of space, such as molecular clouds; detect objects such as planets, and to view highly red-shifted objects from the early days of the universe.[4]

Humans at normal body temperature radiate chiefly at wavelengths around 12 μm (micrometers), as shown by Wien’s displacement law.

At the atomic level, infrared energy elicits vibrational modes in a molecule through a change in the dipole moment, making it a useful frequency range for study of these energy states for molecules of the proper symmetry. Infrared spectroscopy examines absorption and transmission of photons in the infrared energy range, based on their frequency and intensity.[5]<

http://youtu.be/e9CIu7uKU_Q

HotHouse Benefits and Explanation of Far Infrared Heat Therapy
and Far Infrared Rays.

http://youtu.be/l5MSwXTRumM

Explains Far Infrared Rays and reviews the benefits of the HotHouse.

http://youtu.be/e9CIu7uKU_Q

Demonstrates the effectiveness and some of the benefits
Far Infrared Rays have on the body.

http://youtu.be/O4am9HC0shQ

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Is Your pH Alkaline or Acidic?

Posted by admin on May 31, 2011 with No Commentsas , , , , , , , , , , , ,
The Acid/Alkaline Foods List

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


“The doctor of the future will give no medicine, but will interest his patients in the care of the
human frame, in diet and in the cause and prevention of disease.”
~ Thomas Edison

pH is Vital for Whole Body Health

pH-inding the Right Balance
At the first mention of acidity and alkalinity, eyes glaze over. After all, these terms sound somewhat scientific, and vague memories of junior high science class and litmus paper changing color may come to mind. However, the balance between acidity and alkalinity, and its importance, can be explained quite simply and should be explained. This balance is essential to good health.

The Basics

Every solution is either acidic or alkaline. (Alkaline is often called “base.”) These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer.

The Misconceptions

Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are “too acidic”; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term “residue” or “ash” to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)Another misconception is that acid-forming foods are “bad.” This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems.

Common acid-forming foods include processed junk foods and those that are high in animal protein. Some common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus fruits.

The Problem

Looking at this short list of acid-forming and alkalizing foods, you can see where the problem lies. North Americans eat considerably more acid-forming foods than alkalizing foods. Unfortunately, too much acid can cause health problems. According to well-known naturopath Paavo Airola in his book “How to Get Well”, Acidosis, or over-acidity in the body tissues, is one of the basic causes of diseases, especially the arthritic and rheumatic diseases.”Others concur with Airola. Speaking of the acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says, “Acidosis destroys bones, because the body has to steal alkalizing minerals from them, to keep the blood pH from dropping into the acid range _ ” Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, “We have become too full of acid and, as a result, are experiencing a wide range of diseases that flourish in the acid medium.” Dr. Yoshihide Hagiwara, in Green Barley Essence, mentions that, “Should this balance [acid and alkaline] be upset, the cell metabolism suffers, leading to conditions such as fatigue.”

Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach and acid-tasting burps), bloating, belching, and feeling full after eating small amounts of food. Other symptoms could include insomnia, water retention, migraines, constipation with diarrhea, fatigue, a burning sensation on the tongue and in the mouth, and halitosis.

The Solution

Eat a diet that helps your body maintain the correct acidity-alkalinity balance. According to Airola, the ideal diet should have a natural ratio of four parts alkaline to one part acid. Others contend that while this a good ratio for active people (exercise creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part acid.

Further Reading

Colbin, Annemarie. 1986. Food and Healing. New York: Ballantine (Pp. 73-80).Hagiwara, Yoshihide, M.D. 1985. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. (Pp. 50-58).

Murray, Frank. “Unless you Balance Acidity, your muscles may become tense.” Better Nutrition, March 1996.

Swope, Mary Ruth. 1990. Green Leaves of Barley Phoenix, AZ: Swope Enterprises, Inc. (Pp. 99-109).

The article “pHinding the Right Balance” is reproduced with the permission of AIM International.
©1997 by AIM International
http://www.aim4health.com/phind.htm


(Do NOT take Cocaine, Amphetamines, Coffee, Nicotine, Alcohol, or lots of Sugar. These make your Blood pH….Acidic.)

What ARE “ACID-FORMING” Foods ?

Acid forming foods include: * asparagus, barley, beans (dried), beechnuts, BEEF, BREAD, buckwheat, BUTTER, cashew nuts, Cereals, CHEESE, chestnuts, Chicken, CHOCOLATE, clams, cod liver oil, Cottage Cheese, Cornmeal, cottonseed meal, cow peas, crab, cream, EGGS, farina, FISH, FLOUR, frog legs, Halibut, HAM, hazelnuts, hickory nuts, hominy, HONEY, horseradish, Jello, kohlrabi, lamb, lentils, lobster, mackerel, Macaroni, maple syrup, Margarine, MEATS, mussels, Mushrooms, OATS, pasta, peanuts, Peas, pecans, pistachios, pomegranate, PORK, prunes, quinces, Rice, rutabagas, Rye, sauerkraut, SALMON, scallops, smelt, smoked herring, sole, spaghetti, SUGAR, syrups, tapioca, turkey, walnuts, WHEAT, wheat germ & WINE.

***************************

What is a list of foods that increase alkalinity in the blood?
Alkaline forming foods include: * agar, ALFALFA(sprouts), almonds, APPLES(apple cider), apricots, artichokes, BANANAS, beets, beet tops, blackberries, blueberries, BROCCOLI (did you eat yours?), Brussel sprouts, burdock, cabbage, cantaloupe, carob, CARROTS, cauliflower, CELERY, celeriac, chard, cherries, chives, COCONUT, CRANBERRIES, cucumbers, currants (fresh), dandelion greens, DATES, dill, dock, endive, figs (dried), flaxseed, GARLIC, GRAPES, Grapefruit, greenbeans (fresh), guava, huckleberries, Irish moss, KELP, kohlrabi, leeks, LEMONS, lettuce, LIMA BEANS (fresh), limes, loganberries, loquats, mango, MELONS, millet, mint, molasses, mulberries, muskmelons, mustard greens, nectarines, okra, Olives, olive oil, ONIONS, ORANGES, papaya, parsley, parsnips, passion fruit, Peaches, Pears, persimmons, PINEAPPLE, plums, Pumpkin, radishes, RAISINS, Raspberries, rhubarb, Romaine lettuce, rutabagas, sea grass, sorrel, Soybeans, Spinach, squash, Strawberries, Swiss chard, tangerine, turnips, Vegetable oils, water chestnuts, watercress, watermelon.

ACID-FORMING & ALKALINE-FORMING FOODS

It must be noted that because a food is acid it is no indication that it REMAINS acid in the body.  It can turn alkaline.  Honey and raw sugars produce alkaline ash, but because of a high concentrate of sugar become acid-formers. Those fruits marked with an * should not be eaten with other foods.  They are acid externally but alkaline internally. 

 

A list of Acid / Alkaline Forming Foods
Your body pH affects everything…
Balancing the pH is a major step toward well-being and greater health.
The pH scale is from   0 – 14

0 1 2  3  4  5  6  7 healthy 8 9 10 11 12 13 14

Human blood pH should be slightly alkaline ( 7.35 – 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, orAspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Shifting Your pH Toward Alkaline…

This chart is for those trying to “adjust” their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body’s pH level falls.  Balance is Key !!!

This chart is intended only as a general guide to alkalizing and acidifying foods.

…ALKALINE FOODS…
…ACIDIC FOODS…
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens 
ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
WakameALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
WatermelonALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein PowderALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

 

 

 

 

 

ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash 
ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
WheatACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White BeansACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying effect on the body.

 

 

 

 

UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans
Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.

 

Here’s a chart that ranks foods from most alkaline to most acidic.

Ranked Foods: Alkaline  to  Acidic
Extremely Alkaline Lemons, watermelon. 

 

 

Alkaline Forming Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. 

 

 

 

Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). 

 

 

 

Slightly Alkaline Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). 

 

 

 

Neutral Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain). 

 

 

Moderately Acidic Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). 

 

 

 

Extremely Acidic Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). 

 

 

 

 

More Ranked Foods: Alkaline  to  Acidic
Highly Alkaline Forming Foods Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. 

 

 

Moderately Alkaline Forming Foods Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. 

 

 

Low Alkaline Forming Foods Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya. 

 

 

Very Low Alkaline Forming Foods Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry. 

 

 

Very Low Acid Forming Foods Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. 

 

 

Low Acid Forming Foods Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. 

 

 

Moderately Acid Forming Foods Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. 

 

 

Highly Acid Forming Foods Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. 

 

 

 

A list of Acid / Alkaline Forming Foods
Alkaline Forming Foods
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon 
PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts 

 

OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha 
SWEETENERS
Stevia
Ki SweetSPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All HerbsORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies 

 

 

 

Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil 
FRUITS
CranberriesGRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed FlourDAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter 

 

 

 

NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts 
ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
VenisonPASTA (WHITE)
Noodles
Macaroni
SpaghettiOTHER
Distilled Vinegar
Wheat Germ
Potatoes 

 

 

 

DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides 
ALCOHOL
Beer
Spirits
Hard Liquor
WineBEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk 

 

 

 

More Ranked Foods: Alkaline (pH)  to  Acidic (pH)
Alkaline: Meditation, Prayer, Peace, Kindness & Love Acid: Overwork, Anger, Fear, Jealousy & Stress
Extremely Alkaline Forming Foods – pH 8.5 to 9.0 Extremely Acid Forming Foods – pH 5.0 to 5.5
9.0 Lemons 1, Watermelon 2 8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
Mango, Melons, Papaya, Parsley 5,Seedless grapes
(sweet), Watercress, Seaweeds
Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes
(sweet), Passion fruit, Pears (sweet), Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8
5.0 Artificial sweeteners 5.5 Beef, Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white, wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40
Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined and iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).
Moderate Alkaline – pH 7.5 to 8.0 Moderate Acid – pH 6.0 to 6.5
8.0 Apples (sweet), Apricots, Alfalfa sprouts9,
Arrowroot, Flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable)12, Spinach
7.5 Apples (sour), Bamboo shoots, Beans (fresh green),
Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16
6.0 Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)
6.5 Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)
Slightly Alkaline to Neutral pH 7.0 Slightly Acid to Neutral pH 7.0
7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19,(home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut
Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread 22,
Goat’s milk and whey (raw) 23,Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24,Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
(nutritional flakes)
7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic) 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts
Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30, Spelt
Neutral pH 7.0 ‹  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow’s) 27, Oils (except olive),
Whey (cow’s), Yogurt (plain)
NOTE:  Match with the numbers above. 1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer.  Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.
8. Depends on vege’s content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content.  Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ž2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals.  Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium.  Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed – up to 5.5.  Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached – has no goodness.
40. Poison!  Avoid it.
41. Potential cancer agent.  Over-indulgence may cause partial blindness. 

 


Note: No claims are made regarding the therapeutic use of this product… Plus,
These statements have not been evaluated by the Food & Drug Administration.
These products are not intended to diagnose, treat, cure or prevent any disease.


Source: Acid Alkaline Food

 

 

 

 

 

 

Let thy food be thy medicine, and thy medicine be thy food.
Hippocrates, Father of Medicine, 400 B.C.

 

 

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