The Truth About the Stomach

A review of available research indicates that the more processed meat you eat, the more likely you are to develop stomach cancer.

Processed meats include bacon, sausage, hot dogs, salami, ham, and smoked or cured meat. The review looked at 40 years’ worth of studies on the relationship between these meats and stomach cancer. Some of the studies examined hundreds and thousands of people.

Processed meat consumption among study participants ranged from less than 1 gram of processed meat per day to more than 56 grams. Higher processed meat intake was associated with greater stomach cancer risk, especially for bacon.

However, factors other than processed acidic meats may also be involved.

Those factors that can lead to a cancerous state in the stomach or other organs include other acidic foods and drinks such as:

1) All dairy products produce lactic acid.

2) All animal products including fish and eggs produce nitric, urinc, sulphuric and phosphuric acid.

3) All sugars produce acetylaldehyde and alcohol.

4) All carbonated drinks contain carbonic acid.

5) Alcoholic beverages contains the acid alcohol.

6) Black tea contains tanic acid.

7) Coffee contains the acid caffeine.

8) Chocolate contains the acids of bromine.

9) Cigarettes contain the acids of sugar and nicotine.

10) Emotional stress produces excess hydrochloric acidin the stomach.

Modern medical science teaches that the stomachshould be acidic at a pH of 1.5 to 3.0. This is one ofthe biggest scientific myths of the 20th and 21stcenturies. The truth is this:

1) The stomach is NOT an organ of digestion butan organ of contribution.

2) The main contribution that the stomach makesis the creation of sodium bicarbonate to
alkalizethe foods and liquids we eat, not digest them.

3) The healthy pH of the stomach is at least 7.2.

4) As the stomach releases sodium bicarbonateto alkalize the food and liquids we eat, the pH of the stomach can go up as high as 8.4.

5) To prevent stomach cancer you must maintainthe alkaline pH of the stomach with alkaline foods and drinks.

6) The hydrochloric acid residues in the stomach are not a digestive enzyme but an acidic waste product of sodium bicarbonate production by the cover cells of the stomach.

7) The chemical equation is as follows: NaCl + H20 + CO2 NaHCO3 + HCL orSodium
Chloride (Salt) + Water + Carbon Dioxide equals Sodium Bicarbonate + Hydrochloric Acid.

8) The Sodium Bicarbonate made by the cover cells of the stomach rises to the surface of the stomach to alkalize the foods and liquids we ingestand the hydrochloric acid falls into the gastric pits of the stomach, away from the food and liquidsthat we eat.

9) Hydrochloric acid is an acidic waste product of sodium bicarbonate and is poisonous
to the body.

10) Nausea is the body in need of the alkaline buffer sodium bicarbonate during times of
emotional and/or physical stress.

11) The stomach is an alkalizing organ that protects the alkaline design of all other organs.

12) The stomach is responsible for producing the sodium bicarbonate secreted by the salivary glands, the pyloric glands, the pancreas, and the gall bladder.

13) The stomach receives the raw materials to make sodium bicarbonate from the blood.

14) Never take supplements or drugs that contain hydrochloric acid or other enzymes like, protease, lipase or amylase. They will compromise the alkaline pH of the alimentary canal leading to serious health challenges.

15) To prevent nausea, acid reflux, ulcers and cancerous cells, eat, drink and take supplements that are alkalizing.

16) Always remember that the human body is alkalineby design but acidic by function. As you maintain that alkaline design you will improve the quatlity and thequantity of your life.

This is why I created Young pHorever pHour salts which is an equal combination of the four most important salts for the body – sodium bicarbonate, magnesium bicarbonate, potassium bicarbonate and calcium bicarbonate.

Learn more about Young pHorever pHour salts at:


Journal of the National Cancer Institute August 2, 2006; 98(15): 1078-1087

ABC News August 2, 2006

CBS News August 1, 2006 The pH Miracle Books 2002, 2003, 2004, 2005

11 thoughts on “The Truth About the Stomach”

  1. I take issue with several of your observations.1. The stomach does NOT produce sodium bicarbonate. Bicarb is produced by the pancreas and released into the duodenum when the acidic food mass moves into the small intestine (triggered by production of CCK and secretin by the cells of the intestinal tract).2. The pH of the “resting” or empty stomach is 1.0 to 2.0, but the molarity of the acid is low, meaning that it is not highly buffered. Food raises the pH of the liquid to over 5.0, which triggers the production of HCl by the parietal cells in the stomach wall. Pepsin, the major protease found in the stomach, is not active above pH 5, so HCl is needed to lower the pH to below 5 and can then convert inactive pepsinogen to active pepsin. Pepsin then is able to activate the pancreatic enzymes when the food mass moves into the duodenum and encounters the pancreatic secretions. An acidic stomach environment is also necessary to prevent intestinal bacteria from proliferating in the stomach. HCl is also necessary to denature food proteins, as digestive enzymes are much more optimal working on denatured proteins than not.2. Your chemical equation is wrong, you cannot simultaneously produce bicarb and HCl, one is alkaline, the other acid.3. The stomach is NOT an alkalizing organ as per reasons given above. Anything of an alkaline nature in the stomach actually causes a rebound increase in HCl production, as the stomach attempts to compensate back to its normal acidic pH levels.4. Taking plant-based, acid-stable digestive enzymes does not contribute to a significant change in intestinal pH. Since the main point of digestion is the breakdown of macro nutrients to micro nutrients, e.g. proteins to amino acids, carbs to sugars, triglycerides to short-chain fatty acids, anything that contributes to that end, as does the addition of oral digestive enzymes, is helpful nutritionally.4. The concept of “alkalize or die” is one perpetuated by those with little real knowledge of digestive physiology, and has been abandoned by most all traditional and alternative medical practitioners.5. The body is a complex system of micro-environments with varying degrees of pH control. Blood pH is tightly controlled by kidney and lung function. Gut pH is not so tightly controlled, because it is more tolerant of pH change. Intracellular pH is also tightly controlled and is usually impervious to change by dietary means.6. You would do a better service to your readers by reading and trying to understand a good biochemisty book. I recommend Lubert Stryers text.


  2. Dear Devin:Thank you for your point of view which you were taught in school. Unfortunately you are mistaken. My chemistry is correct. The stomach is an organ that produces an equal amount of sodium bicarbonate to an equal amount of HCL.


  3. No, your equation is wrong. I think you are confusing NaCl with NaOH (sodium hydroxide). The Solvay process for producing sodium bicarb is thus:Na2CO3 + CO2 + H2O → 2 NaHCO3, which is basically soda ash dissolved in water treated with carbon dioxide.Sodium bicarb may also be produced through the reaction of sodium hydroxide and carbon dioxide, thusly:CO2 + 2NaOH → Na2CO3 + H2ONa2CO3 + CO2 + H2O → 2NaHCO3The closest your equation comes to is this: NaHCO3 + HCl → NaCl + H2O + CO2 (gas) NaHCO3 + CH3COOH → CH3CO2Na + H2O + CO2 (gas) My information comes not only from an accredited medical school (not an online doctorate mill like, well, you know) but from actual research in the areas of diabetes, G-protein coupled receptor signal transduction, enzymology, digestive enzyme formulation, and nutrition.You should at least present some point of reviewable reference to base your opinions. Simply making a statement does not make it so.


  4. When an organ secretes protons (acids) into the gut lumen, it must secrete bicarbonate(electrons or base) into the blood. And if it secretes bicarbonate or electrons into the lumen, it must secrete protons (acids) into the blood. Thus, anytime bicarbonate is needed for secretion into the gut lumen, a proton or acid is also generated. And anytime a proton or acid is needed for secretion, a bicarbonate or electron is also produced. What happens to the “waste” proton or bicarbonate or electron? It cannot enter the gut lumen, because it would react with, and thus neutralize, the secreted bicarbonate or proton (via the reaction H+ + HCO3- = CO2 + H2O), thereby preventing the intended effect on lumenal pH. Also, it must not remain in the cell because this would disturb intracellular pH and eventually the cell would disorganize. It has only one choice — leave the cell in the direction opposite to the gut lumen — that is, into the interstitial fluid and the blood.Stomach: parietal cells secrete bicarbonate (electrons) into the gastric lumen at about mmol per hour. After a meal the rate can reach 50 mmol/hour. This secretion of electrons or base increases the pH of the alimentary contents (chyme) to about 6.0 pH or higher, thus, the stomach liberates protons into the gastric pits and the blood, both at rest and, especially, during meals. Duodenum and associated organs: Bicarbonate is secreted into duodenal chyme from three sources: pancreas, gall bladder, and duodenal mucosa. Pancreatic fluid has a (HCO3-) of between 25 mmol/L and 150 mmol/L up to 200 mmol/L in a 24 hour period. The bile from the gallbladder has a bicarbonate (HCO3-) of about 40 mmol/Liter. The duodenal mucosa also generates and secretes bicarbonate (HCO3-). As expected, these organs secrete equimolar quantities of protons (H+) or acids into the blood thus acidifying the blood stream. The amount of bicarbonate (HCO3-) secreted by these organs and the subsequent amount of proton (H+) or acid secreted back into the bloodstream is a direct result of WHAT YOU ARE EATING! The gut secretes slightly more bicarbonate (HCO3-) or base than protons (H+) or acids into the gut lumen, so more protons (H+) or acids than bicarbonate (HCO3-) or base (electrons) enter the bloodstream thus acidifying the blood. This, once again is a direct result of WHAT YOU EAT and DRINK! Thus, even after added protons (H+) and bicarbonate (HCO3-) neutralize each other, some additional protons (H+) remain in the blood — hence, gastrointestinal acid production form the foods we eat and the liquids we drink. These excess protons (H+) or acids, like those released during metabolic acid production, are buffered by plasma bicarbonate (HCO3-), causing plasma bicarbonate (HCO3-) to fall. Metabolism and gut together add about 100 mmol of proton (H+) or acids per day to the body fluids leading to an imbalance in the delicate pH homeostasis of the extracellular and intracellular fluids, morbid fermentation’s and/or aging of the organism. The body goes into preservation mode and will produce buffering agents to bind or neutralize the excess acid productions. These buffering or neutralizing agents include the following: 1) Plasma bicarbonate 2) Hemoglobin from the red blood cells causing anemia 3) Calcium from the bones causing arthritis and osteoporosis 4) Magnesium from the muscle causing muscle wasting 5) Cholesterol to bind acids leading to stoke and heart attack. There are many other buffering or chelating agents that the body uses to maintain the delicate pH balance of the body fluids, especially the blood at 7.365, at the expense of all other organs. For if the blood does not maintain homeostasis you die! According to Max Planck, Nobel Laureate in physics, 1918, said, “For new ideas to be accepted, one has to wait for a generation of scientists to die off and a new one to replace it.” So it is with the “New Biology” theory — there is only one disease and one sickness — the over-acidification of the blood and tissues due to an inverted way of living, thinking and eating. I hope you find this brief explanation of the importance of acid/alkaline balance helpful. Once again, the stomach is an organ of contribution and its main contribution is bicarbonate to alkalize the food or liquids ingested.References:1) Understanding Acid-Base , by Benjamin Abelow, M.D., lecturer in Medicine at Yale School of Medicine, and 2) Clinical Physiology of Acid-Base and…, by Burton David Rose, MD, Clinical Professor of Medicine, Harvard Medical School, and Theodore W. Post, MD, Deputy editor, Nephrology.


  5. As a non-chemically trained, non-microbiology trained layperson, I am mystified by how two formally trained persons can disagree over what should be hard facts not subject to controversy.…which leaves me judging the interchange by other factors, e.g. emotionally driven statements, inability to read/listen empathically/respond unemotionally and the like.this obviously prejudices me twd you, Dr. Young as credibly occupying the moral high ground, able and willing to listen to anything your controverter adduces, and calmly replying with substance, not appeals to a body of experts who have “abandoned” the view you bring, as this PhD seems to do.But that still leaves me as a layperson baffled. While it makes good intuitive sense that in the process of making one thing, the byproduct is the opposite (in this case hydrochloric acid and bicarb), and again, that the bicarb would enter the bloodstream and the HCl enter the stomach lumen, this does not appear to be what you are saying–you repeatedly refer to bicarb being released into the lumen.Am I misinterpreting what you are saying?The only other place I have found your view iterated is among Homotoxicologists like Dr Reckeweg and those at HeelUSA. In particular, I have been influenced in my thinking by a distillation of those views published by Dr Dennis Meyers (deceased a short time ago) in a paper called The New Biology on a now-defunct website called (still avail on Google Cache).Are you familiar with the view propounded there? Do you go into these subjects at length on your training & lectures?I would love to dispel the confusion without going back to high school for basic chemistry!Cheers,Harvey Vedder, DirectorNew York Center for Iridology212 968 0231Could you kindly copy your reply to as I don’t know my way around blogs & the gmail acct I’ve signed in with is not as frequently checked. Thx!


  6. OMG Devin Houston, PhD. Did you really read the two books reference of Dr. Young? because I think you need to familiar more with this two books. I read a little bit of each one and all the info that Dr. Young explain, are in this book nice and clear. So I don't get how you are so familiar with those books and not understand what Dr. Young said. My advise to you is, read it again.


  7. The only natural way to lose weight and comvined it with some helpful medications is phentermine you can acomplish this so fast your head will spin i use to be so fat i could not bare setting foot to weigh myself. now i run the beach free and clear!


  8. If you are searching to reduce your anxiety, there are many ways to do so, you can try all these new age methods of mediation, and solitude mediation, so on and so forth, but if you want my opinion the best way to deal with anxiety is some simple day to day routine along with steady medication some use Xanax to help treat anxiety, but you should find the right medication that works for you, also this is one of those times where it’s imperative to consulate your doctor !


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