EVERYTHING You Need to Know to Control Your OWN HEALTH (Please Read & SHARE)

By | November 10, 2013

I did not write this. It was given to me. This powerful knowledge changed my life FOREVER. I now pass it on to you…

Human blood pH should be slightly alkaline ( 7.35 – 7.45 ). 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.

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, or Aspartame, 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 & 40% acid forming foods.

To restore health, the diet should consist of 80% alkaline forming foods & 20% acid forming foods.

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ACID SYMPTOM CHECKLIST

(Source: Dr Thoedore A. Baroody, “Alkalize or Die”, 1991)

To help determine your current level of acidity, these are listed as beginning, intermediate and advanced symptoms.

Beginning Symptoms:

1. Acne
2. Agitation
3. Muscular pain
4. Cold hands and feet
5. Dizziness
6. Low energy
7. Joint pains that travel
8. Food allergies
9. Chemical sensitivities to odors, gas heat
10. Hyperactivity
11. Panic attacks
12. Pre-menstrual and menstrual cramping
13. Pre-menstrual anxiety and depression
14. Lack of sex drive
15. Bloating
16. Heartburn
17. Diarrhea
18. Constipation
19. Hot urine
20. Strong smelling urine
21. Mild headaches
22. Rapid panting breath
23. Rapid heartbeat
24. Irregular heartbeat
25. White coated tongue
26. Hard to get up in the morning
27. Excess head mucous (stuffiness)
28. Metallic taste in mouth

Intermediate Symptoms:

1. Cold sores (Herpes I & II)
2. Depression
3. Loss of memory
4. Loss of concentration
5. Migraine headaches
6. Insomnia
7. Disturbance in smell, taste, vision, hearing
8. Asthma
9. Bronchitis
10. Hay fever
11. Ear aches
12. Hives
13. Swelling
14. Viral infections (colds, flu)
15. Bacterial infections (staph, strep)
16. Fungal infections (candida albicans, athlete’s
foot, vaginal)
17. Impotence
18. Urethritis
19. Cystitis
20. Urinary infection
21. Gastritis
22. Colitis
23. Excessive falling hair
24. Psoriasis
25. Endometriosis
26. Stuttering
27. Numbness and tingling
28. Sinusitis

Advanced Symptoms:

1. Crohn’s disease
2. Schizophrenia
3. Learning disabled
4. Hodgkin’s disease
5. Systemic lupus erythematosis
6. Multiple Sclerosis
7. Sarcoidosis
8. Rheumatoid arthritis
9. Myasthenia gravis
10. Scleroderma
11. Leukemia
12. Tuberculosis
13. All other forms of cancer
14. Obesity
15. Diabetes

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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.

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

ALKALINE 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
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

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

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

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

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

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ACIDIC FOODS

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
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

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

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

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

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

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

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

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

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TROPHOLOGY – THE SCIENCE OF FOOD COMBINING

Trophology introduction

“Compared to Taoist concepts of balance, the Western notion of a ‘balanced diet’ is simplistic and superficial.

Western physicians advise everyone to take ‘a little of everything at every meal’, jumbling together such disparate
ingredients as meat, milk, starch, fat and sugar.

Such indiscriminate consumption of food is no different than pouring a combination of gas, oil, alcohol and sugar into the gas tank of your car. These blends will not burn efficiently, will provide little power and will quickly clog up the engine so badly that the entire system grinds to a halt.

The following advice given to the founding Emperor of the Ming Dynasty on the occasion of the authors 100th birthday,
clearly reflects the fact that the ancient Chinese were well aware of the importance of the science of food combining.

‘Food and drink are relied upon to nurture life. But if one does not know that the nature of substances may be opposed
to each other, and one consumes them altogether indiscriminately, the vital organs will be thrown out of harmony and
disastrous consequences will soon arise. Therefore, those who wish to nurture their lives must carefully avoid doing such damage to themselves.’

[Chia Ming, Essential Knowledge for Eating and Drinking, 1368 AD].

In plain English, the Yin and Yang of diet boils down to ‘Trophology’, a term which you and no doubt your doctor, have probably never heard before.

Modern medical training in the West, especially in America, is notoriously deficient in nutritional science, although there are a few enlightened nutritional scientists in America and Europe today who, despite sneers from their peers in the medical establishment, are making great medical strides through the science of Trophology.

The Western scientific equivalent of Yin/Yang balance in food combinations is something we all learned in elementary high school chemistry: acid/alkaline balance, or ‘pH’. We all know that if we did add a measure of alkaline to an equal measure of acid, the resulting chemical solution is as neutral as plain water. That’s the principle behind reaching for bicarbonate (a strong alkaline) to relieve ‘acid indigestion’.

It is an established scientific fact in Western medicine that, in order to initiate efficient digestion of any concentrated animal protein, the stomach must secrete pepsin. But it is also a
well-known fact that pepsin can function only in a highly
acidic medium, which must be maintained for several hours for complete
digestion of proteins.

It is equally a well established fact of science that when we chew a piece of bread or potato or any other carbohydrate/starch, ptyalin and other alkaline juices are immediately secreted into the food by saliva in the mouth. When swallowed, the alkalized starches require an alkaline medium in the stomach in order to complete their digestion.

Anyone should be able to figure out what therefore happens when you ingest protein and starch together. Acid and alkaline juices are secreted simultaneously in response to the incoming protein and starch, promptly neutralizing one another and leaving a weak, watery solution in the stomach that digests neither protein nor starch properly. Instead, the proteins putrefy and the starches ferment owning to the constant presence of bacteria in the digestive tract.

This putrefaction and fermentation are the primary cause of all sorts of digestive distress, including gas, heartburn,
cramps, bloating, constipation, foul stools, bleeding, piles, colitis, and so forth.

Many so-called ‘allergies’ are also the direct result of improper food combinations: the bloodstream picks up the toxins from the putrefied, fermented mess as it passes slowly through the intestines, and these toxins in turn cause rashes, hives, headaches, nausea, and other symptoms commonly branded as ‘allergies’.

The same foods that cause allergic reactions when improperly combined often have no ill-side effects whatsoever when
consumed according to the rules of Trophology.

The final fact of the matter is this: when you immobilize your stomach and impair digestive functions by consuming
foods in indiscriminate combinations, the bacteria in your alimentary canal have a field day. They get all the nutrients and thrive, while you get all the wastes and suffer.”

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Protein and Starch

“This is the worst possible combination of foods to mix together at a single meal, and yet it is the mainstay of modern Western diets: meat and potatoes, hamburgers and fries, eggs and toast, etc.

When one consumes protein and starch together, the alkaline enzyme ptyalin pours into the food as it’s chewed in the
mouth.

When the masticated food reaches the stomach, digestion of starch by alkaline enzymes continues unabated, thereby
preventing the digestion of protein by pepsin and other acid secretions.

The ever-present bacteria in the stomach are thus permitted to attach the protein and putrefaction commences, rendering nutrients in the protein food largely useless to you and producing toxic wastes and foul gases, including such poisons as indol, skatol, phenol, hydrogen sulphide, phenylpropionic acid, and others.

If that is the case, you may well wonder, then why does the stomach have no trouble handling foods that naturally contain both protein and starch, such as whole grains?

As Dr. Shelton points out, “There is a great difference between the digestion of a food, however complex its composition, and the digestion of a mixture of different foods.”

To a single article of food that is a starch-protein combination, the body can easily adjust its juices, both as to
strength and timing, to the digestive requirements of the food. But when two foods are eaten with different, even opposite, digestive needs, this precise adjustment of juices to requirements becomes impossible.”

THE RULE: Eat concentrated proteins such as meat, fish, eggs and cheese separately from concentrated starches such as
bread, potatoes and rice.

For example, eat toast or eggs for breakfast, the hamburger patty or the bun for lunch, meat or potatoes for dinner.

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Protein and Protein

“Different proteins have different digestive requirements. For example the strongest enzymatic action on milk occurs during the last hour of digestion, whereas on meat it occurs during the first hour and on eggs somewhere in between.

It is instructive to recall the ancient dietary law which Moses imposed on his people [the Jewish people], forbidding the simultaneous consumption of milk and flesh.

Two similar meats such as beef and lamb, or two types of fish such as salmon and shrimp, are not sufficiently different in nature to cause digestive conflict in the stomach and may be consumed together.”

THE RULE: Eat only one major type of protein at a single meal.

Avoid combinations such as meat and eggs, meat and milk, fish and cheese.

Insure the assimilation of the full range of vital amino acids by
varying the types of concentrated proteins taken at
different meals.

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Acid and starch

“Any acid taken together with starch suspends secretion of ptyalin, a biochemical fact of life upon which all physicians agree.

Therefore, if you consume oranges, lemons and other acid fruits, or acids such as vinegar’s, along with starch, no ptyalin is secreted in the mouth to initiate the first stage of digestion. Consequently, the starch hits the stomach without the vital alkaline juices it needs to digest properly, permitting bacteria to ferment it instead.

A single teaspoon of vinegar, or its equivalent in other acids, is all it takes entirely to suspend salivary digestion of starch in the mouth.”

THE RULE: Eat acids and starches at separate meals.

For example, if you eat toast or cereal for breakfast (starches), skip the orange juice (acid) as well as the eggs
(concentrated protein).

If you’re eating a starch-based meal of noodles or rice, avoid vinegar as well as concentrated protein (meat, chicken).

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Acid and protein

“Since protein requires an acid medium for proper digestion, you’d think that acid foods would facilitate protein
digestion, but that’s not the case.

When acid foods enter the stomach they inhibit the secretion of hydrochloric acid, and the protein-digesting enzyme pepsin can work only in the presence of hydrochloric acid, not just any acid.

Therefore orange juice inhibits the proper digestion of eggs, and a strong vinegar dressing on salads inhibits the
digestion of steak.”

THE RULE: Avoid combining concentrated proteins and acids at the same meal.

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Starch and sugar

“It has been established that, when sugar enters the mouth along with starch, the saliva secreted during mastication
contains no ptyalin, thereby sabotaging starch digestion before it reaches the stomach.

Furthermore, such a combination blocks passage of sugar through the stomach until the starch is digested, causing it to ferment.

The by-products of sugar fermentation are acidic, which in turn further inhibits digestion of starches, which require
alkaline mediums for digestion.

Bread (starch) and butter (fat) is a perfectly compatible combination, but when you spread a spoonful of honey or jam over it, you introduce sugars to the blend, which interferes with the digestion of the starch in bread.

The same principle applies to breakfast cereal sprinkled with sugar, heavily frosted cakes, sweet pies, and so forth.”

THE RULE: Eat starches and sugars separately.

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Melon

“Melons are such a perfect food for humans that they require no digestion whatsoever in the stomach. Instead, they pass quickly through the stomach and move into the small intestine for digestion and assimilation.

But this can happen only when the stomach is empty and melons are eaten alone, or in combination only with other fresh raw fruits.

When consumed with or after other foods that require complex digestion in the stomach, melons cannot pass into the small intestine until the digestion of other foods in the stomach is complete.

So they sit and stagnate instead, quickly fermenting and causing all sorts of gastric distress.”

THE RULE: Eat melons alone or leave them alone.

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Desserts

“One should avoid any sort of sweet dessert after a big meal, for this type of food combines poorly with everything.

Even fresh fruit should be avoided right after a big meal because it will back up in the stomach and ferment instead of digest.

If you really have a ‘sweet tooth’ and crave cakes, pies and pastries, indulge your habit occasionally by making a whole meal of them.

They are still not good for you but at least taken alone they will not cause as much gastric distress and toxic by-products as when taken after meals.”

THE RULE: Avoid sweet starchy desserts, as well as fruits, after large meals of protein or carbohydrates.

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Milk and dairy

“Now we come to one of the most controversial and misunderstood items in the Western diet.

Orientals and Africans have traditionally avoided milk- except as a purgative. But in the Western world, people are told to drink milk everyday throughout their lives.

If we look at nature, we see that the young feed exclusively on milk until weaned away from it with other foods. The
natural disappearance of the milk-digesting enzyme lactase from the human system upon reaching maturity proves that adult humans have no more nutritional need for milk than adult tigers or chimpanzees.

Though milk is a complete protein food when consumed raw, it also contains fat, which means that it combines poorly with any other food except itself. Yet adults today routinely ‘wash down’ other foods with cold milk. Milk curdles immediately upon entering the stomach, so if there is other food present the curds coagulate around other food particles and insulate them from exposure to gastric juices, delaying digestion long enough to permit the onset of putrefaction. Therefore, the first and foremost rule of milk consumption is, ‘Drink it alone, or leave it alone.’

Today, milk is made even more indigestible by the universal practice of pasteurization, which destroys its natural enzymes and alters its delicate proteins.

Raw milk contains the active enzymes lactase and lipase, which permit raw milk to digest itself. Pasteurized milk, which is devitalized of lactase and other active enzymes, simply can not be properly digested by adult stomachs, and even infants have trouble with it, as evidenced by colic, rashes, respiratory ailments, gas and other common ailments of bottle-fed babies. The lack of enzymes and alteration of vital proteins also renders the calcium and other mineral elements in milk largely unassailable.

During the 1930’s, Dr. Francis M. Pottenger conducted a 10-year study on the relative effects of pasteurized and raw milk diets on 900 cats. One group received nothing but raw whole milk, while the other was fed nothing but pasteurized whole milk from the same source.

The raw milk group thrived, remaining healthy, active and alert throughout their lives, but the group fed on pasteurized milk soon became listless, confused and highly vulnerable to a host of chronic degenerative ailments normally associated with humans, including heart disease, kidney failure, thyroid dysfunction, respiratory ailments, loss of teeth, brittle bones, liver inflammation, etc.

But what caught Dr. Pottenger’s attention most was what happened to the second and third generations.

The first offspring of the pasteurized milk group were all born with poor teeth and small, weak bones- a clear cut sign of calcium deficiency, which indicated lack of calcium absorption from pasteurized milk.

The offspring of the raw milk group remained as healthy as their parents.

Many of the kittens in third generation of the pasteurized group were stillborn, while those that survived were all sterile and unable to reproduce.

The experiment had to end there because there was no fourth generation of cats fed on pasteurized milk, although the raw milk group continued to breed and thrive indefinitely.

If that is insufficient proof of the ill effects of pasteurized milk, take note of the fact even that newborn calves fed on pasteurized milk taken from their own mother cows usually die within six months, a fact which the commercial dairy industry is loathe to admit.

Despite such scientific evidence in favor of raw milk and against pasteurized milk, and despite the fact that until the early twentieth century the human species thrived on raw milk, it is actually illegal to sell raw milk to consumers in all but a few states in America today.

It is far more profitable to the dairy industry to pasteurize milk to extend its shelf-life, though such denatured milk does nothing whatsoever to extend human life.

Furthermore, pasteurization renders milk from sick cows in unsanitary dairies relatively ‘harmless’ by killing some, but not all, dangerous germs, and this too cuts costs for the dairy industry.

It required only three generations for Dr. Pottenger’s pasteurized milk fed cats to become sterile and enfeebled. That’s about how many generations of Americans and Europeans have fed on pasteurized milk. Today, infertility has become a major problem for your American couples, while calcium deficiency has become so rampant that over 90 percent of all American children suffer chronic tooth decay.

To make things worse, milk is now routinely ‘homogenized’ to prevent the cream from separating from the milk. This involves the fragmentation and pulverization of the fat molecules to the point that they will not separate from the rest of the milk. But it also permits there tiny fragments of milk fat to easily pass through the villa of the small intestine, greatly increasing the amount of denatured fat and cholesterol absorbed by the body. In fact, you absorb more milk-fat from homogenized milk than you do from pure cream!

Women worried about osteoporosis should take note of these facts about pasteurized milk products. That such denatured milk does not deliver sufficient calcium to prevent this condition is abundantly evident from the fact that American women, who consume great quantities of pasteurized milk products, suffer the world’s highest incidence of osteoporosis.

Raw cabbage, for example, supplies far more available calcium than any quantity of pasteurized milk, yogurt, cottage
cheese, or any other denatured dairy product.

Recent studies at the Human Research Centre in Grand Folks, North Dakota, indicates that the element boron is also an
essential factor in absorbing calcium from food and utilizing it to build bones.

Even more noteworthy, the level of estrogen in the blood of women given sufficient quantities of boron more than doubled, eliminating the need for estrogen replacement therapy, which is a common stopgap measure against osteoporosis in the West. And where do we find boron? In fresh fruits and vegetables, especially apples, pears, grapes, nuts, cabbage, and other leafy vegetables, where we also find calcium. Nature has already provided abundant sources of all the vital nutrients we need in synergetic form, but man insists on cooking and processing them to death, and then wonders why his diet doesn’t ‘work’.

Adults should seriously reconsider milk as a constitute of their daily diets, unless they are able to obtain raw certified milk, which is an excellent food.

To stuff children with pasteurized milk in order to make them grow ‘strong and healthy’ is sheer folly, because they simply cannot assimilate the nutrients.

Indeed men, women, and children alike should eliminate all pasteurized dairy products from their diets, for these denatured dairy products only gum up the intestines with layer upon layer of slimy sludge that interferes with the absorption of organic nutrients.”

THE RULE: Eliminate pasteurized and homogenized milk entirely from your diet.

If raw certified milk is available consume it as a whole food in itself, not in combination with other foods.

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