Category Archives: Cancer

Cancer is a Preventable and Treatable Disease that Requires Major Lifestyle Changes!

“The cure for cancer is NOT found in its treatment but is found in its prevention”  –  Dr. Robert O. Young

Ninety-five-percent (95%) of ALL sickness and diseases are caused by what you eat, what you drink, what you breath and what you think.  Only five-percent (5%) of ALL sickness and diseases are caused by genetics.  The five-percent (5%) of All genetic factors are triggered by the epi-genetics or the alkaline environment of interstitial fluids determined by what you eat, what you drink, what you breath, and what you thing,  Therefore, one-hundred-percent (100%) is caused by what you eat, what you drink, what you breath and what you think.
(Sympathetic Resonance Technology, Scientific Foundations and Summary of Biologic and Clinical Studies, Dec. 2002, Vol. 8, No. 6: 835-842, Alkalizing Nutritional Therapy, medcraveonline.com/IJCAM/IJCAM-02-00046.php Robert O Young and Galina Migalko. Universal Medical Imaging Group, Medical doctor, non-invasive medical diagnostics, USA)

Abstract

This year, more than 1.5 million Americans and more than 18 million people worldwide are expected to be diagnosed with cancer, a disease commonly believed to be preventable. Only 5–10% of all cancer cases can be attributed to genetic defects, whereas the remaining 90–95% have their roots in the environment and lifestyle. The lifestyle factors include cigarette smoking, diet (fried foods, red meat), alcohol, sun exposure, environmental pollutants, infections, stress, obesity, and physical inactivity. The evidence indicates that of all cancer-related deaths, almost 25–30% are due to tobacco, as many as 30–35% are linked to diet, about 15–20% are due to infections, and the remaining percentage are due to other factors like radiation, stress, physical activity, environmental pollutants etc. Therefore, cancer prevention requires smoking cessation, increased ingestion of fruits and vegetables, moderate use of alcohol, caloric restriction, exercise, avoidance of direct exposure to sunlight, minimal meat consumption, use of whole grains, use of vaccinations, and regular check-ups. In this review, we present evidence that inflammation is the link between the agents/factors that cause cancer and the agents that prevent it. In addition, we provide evidence that cancer is a preventable disease that requires major lifestyle changes.

INTRODUCTION

After sequencing his own genome, pioneer genomic researcher Craig Venter remarked at a leadership for the twenty-first century conference, “Human biology is actually far more complicated than we imagine. Everybody talks about the genes that they received from their mother and father, for this trait or the other. But in reality, those genes have very little impact on life outcomes. Our biology is way too complicated for that and deals with hundreds of thousands of independent factors. Genes are absolutely not our fate. They can give us useful information about the increased risk of a disease, but in most cases they will not determine the actual cause of the disease, or the actual incidence of somebody getting it. Most biology will come from the complex interaction of all the proteins and cells working with environmental factors, not driven directly by the genetic code” (http://indiatoday.digitaltoday.in/index.php?

This statement is very important because looking to the human genome for solutions to most chronic illnesses, including the diagnosis, prevention, and treatment of cancer, is overemphasized in today’s world. Observational studies, however, have indicated that as we migrate from one country to another, our chances of being diagnosed with most chronic illnesses are determined not by the country we come from but by the country we migrate to (1–4). In addition, studies with identical twins have suggested that genes are not the source of most chronic illnesses. For instance, the concordance between identical twins for breast cancer was found to be only 20% (5). Instead of our genes, our lifestyle and environment account for 90–95% of our most chronic illnesses.

Cancer continues to be a worldwide killer, despite the enormous amount of research and rapid developments seen during the past decade. According to recent statistics, cancer accounts for about 23% of the total deaths in the USA and is the second most common cause of death after heart disease (6). Death rates for heart disease, however, have been steeply decreasing in both older and younger populations in the USA from 1975 through 2002. In contrast, no appreciable differences in death rates for cancer have been observed in the United States (6).

By 2020, the world population is expected to have increased to 7.5 billion; of this number, approximately 15 million new cancer cases will be diagnosed, and 12 million cancer patients will die (7). These trends of cancer incidence and death rates again remind us of Dr. John Bailer’s May 1985 judgment of the US national cancer program as a “qualified failure,” a judgment made 14 years after President Nixon’s official declaration of the “War on Cancer.” Even after an additional quarter century of extensive research, researchers are still trying to determine whether cancer is preventable and are asking “If it is preventable, why are we losing the war on cancer?” In this review, we attempt to answer this question by analyzing the potential risk factors of cancer and explore our options for modulating these risk factors.

Cancer is caused by both internal factors (such as inherited mutations, hormones, and immune conditions) and environmental/acquired factors (such as tobacco, diet, radiation, and infectious organisms; Fig. 1). The link between diet and cancer is revealed by the large variation in rates of specific cancers in various countries and by the observed changes in the incidence of cancer in migrating. For example, Asians have been shown to have a 25 times lower incidence of prostate cancer and a ten times lower incidence of breast cancer than do residents of Western countries, and the rates for these cancers increase substantially after Asians migrate to the West (http://www.dietandcancerreportorg/?p=ER).

Fig 1

The role of genes and environment in the development of cancer. A The percentage contribution of genetic and environmental factors to cancer. The contribution of genetic factors and environmental factors towards cancer risk is 5–10% and 90–95% respectively. B Family risk ratios for selected cancers. The numbers represent familial risk ratios, defined as the risk to a given type of relative of an affected individual divided by the population prevalence. The data shown here is taken from a study conducted in Utah to determine the frequency of cancer in the first-degree relatives (parents + siblings + offspring). The familial risk ratios were assessed as the ratio of the observed number of cancer cases among the first degree relatives divided by the expected number derived from the control relatives, based on the years of birth (cohort) of the case relatives. In essence, this provides an age-adjusted risk ratio to first-degree relatives of cases compared with the general population.

C Percentage contribution of each environmental factor. The percentages represented here indicate the attributable-fraction of cancer deaths due to the specified environmental risk factor.

The importance of lifestyle factors in the development of cancer was also shown in studies of monozygotic twins (8). Only 5–10% of all cancers are due to an inherited gene defect. Various cancers that have been linked to genetic defects are shown in Fig. 2. Although all cancers are a result of multiple mutations (9, 10), these mutations are due to interaction with the environment (11, 12).

 Fig. 2

Genes associated with risk of different cancers

These observations indicate that most cancers are not of hereditary origin and that lifestyle factors, such as dietary habits, smoking, alcohol consumption, and infections, have a profound influence on their development (13). Although the hereditary factors cannot be modified, the lifestyle and environmental factors are potentially modifiable. The lesser hereditary influence of cancer and the modifiable nature of the environmental factors point to the preventability of cancer. The important lifestyle factors that affect the incidence and mortality of cancer include tobacco, alcohol, diet, obesity, infectious agents, environmental pollutants, and radiation.

RISK FACTORS OF CANCER

Tobacco

Smoking was identified in 1964 as the primary cause of lung cancer in the US Surgeon General’s Advisory Commission Report (http://profiles.nlm.nih.gov/NN/Views/AlphaChron/date/10006/05/01/2008), and ever since, efforts have been ongoing to reduce tobacco use. Tobacco use increases the risk of developing at least 14 types of cancer (Fig. 3). In addition, it accounts for about 25–30% of all deaths from cancer and 87% of deaths from lung cancer. Compared with nonsmokers, male smokers are 23 times and female smokers 17 times more likely to develop lung cancer.

(http://www.cancer.org/docroot/STT/content/STT_1x_Cancer_Facts_and_Figures_2008.asp accessed on 05/01/2008).

The carcinogenic effects of active smoking are well documented; the U. S. Environmental Protection Agency, for example, in 1993 classified environmental tobacco smoke (from passive smoking) as a known (Group A) human lung carcinogen.

(http://cfpub2.epa.gov/ncea/cfm/recordisplay.cfm?deid=2835 accessed on 05/01/2008).

Tobacco contains at least 50 carcinogens. For example, one tobacco metabolite, benzopyrenediol epoxide, has a direct etiologic association with lung cancer (14). Among all developed countries considered in total, the prevalence of smoking has been slowly declining; however, in the developing countries where 85% of the world’s population resides, the prevalence of smoking is increasing. According to studies of recent trends in tobacco usage, developing countries will consume 71% of the world’s tobacco by 2010, with 80% increased usage projected for East Asia.

(http://www.fao.org/DOCREP/006/Y4956E/Y4956E00.HTM accessed on 01/11/08)

The use of accelerated tobacco-control programs, with an emphasis in areas where usage is increasing, will be the only way to reduce the rates of tobacco-related cancer mortality.

 Fig. 3

Cancers that have been linked to alcohol and smoking

Percentages represent the cancer mortality attributable to alcohol and smoking in men and women as reported by Irigaray et al. (see 13).

How smoking contributes to cancer is not fully understood. We do know that smoking can alter a large number of cell-signaling pathways. Results from studies in our group have established a link between cigarette smoke and inflammation. Specifically, we showed that tobacco smoke can induce activation of NF-κB, an inflammatory marker (15,16). Thus, anti-inflammatory agents that can suppress NF-κB activation may have potential applications against cigarette smoke.

We also showed that curcumin, derived from the dietary spice turmeric, can block the NF-κB induced by cigarette smoke (15). In addition to curcumin, we discovered that several natural phytochemicals also inhibit the NF-κB induced by various carcinogens (17). Thus, the carcinogenic effects of tobacco appear to be reduced by these dietary agents. A more detailed discussion of dietary agents that can block inflammation and thereby provide chemopreventive effects is presented in the following section.

Alcohol

The first report of the association between alcohol and an increased risk of esophageal cancer was published in 1910 (18). Since then, a number of studies have revealed that chronic alcohol consumption is a risk factor for cancers of the upper aerodigestive tract, including cancers of the oral cavity, pharynx, hypopharynx, larynx, and esophagus (18–21), as well as for cancers of the liver, pancreas, mouth, and breast (Fig. 3). Williams and Horn (22), for example, reported an increased risk of breast cancer due to alcohol. In addition, a collaborative group who studied hormonal factors in breast cancer published their findings from a reanalysis of more than 80% of individual epidemiological studies that had been conducted worldwide on the association between alcohol and breast cancer risk in women. Their analysis showed a 7.1% increase in relative risk of breast cancer for each additional 10 g/day intake of alcohol (23). In another study, Longnecker et al., (24) showed that 4% of all newly diagnosed cases of breast cancer in the USA are due to alcohol use. In addition to it being a risk factor for breast cancer, heavy intake of alcohol (more than 50–70 g/day) is a well-established risk factor for liver (25) and colorectal (26,27) cancers.

There is also evidence of a synergistic effect between heavy alcohol ingestion and hepatitis C virus (HCV) or hepatitis B virus (HBV), which presumably increases the risk of hepatocellular carcinoma (HCC) by more actively promoting cirrhosis. For example, Donato et al. (28) reported that among alcohol drinkers, HCC risk increased linearly with a daily intake of more than 60 g. However, with the concomitant presence of HCV infection, the risk of HCC was two times greater than that observed with alcohol use alone (i.e., a positive synergistic effect). The relationship between alcohol and inflammation has also been well established, especially in terms of alcohol-induced inflammation of the liver.

How alcohol contributes to carcinogenesis is not fully understood but ethanol may play a role. Study findings suggest that ethanol is not a carcinogen but is a cocarcinogen (29). Specifically, when ethanol is metabolized, acetaldehyde and free radicals are generated; free radicals are believed to be predominantly responsible for alcohol-associated carcinogenesis through their binding to DNA and proteins, which destroys folate and results in secondary hyperproliferation. Other mechanisms by which alcohol stimulates carcinogenesis include the induction of cytochrome P-4502E1, which is associated with enhanced production of free radicals and enhanced activation of various procarcinogens present in alcoholic beverages; a change in metabolism and in the distribution of carcinogens, in association with tobacco smoke and diet; alterations in cell-cycle behavior such as cell-cycle duration leading to hyperproliferation; nutritional deficiencies, for example, of methyl, vitamin E, folate, pyridoxal phosphate, zinc, and selenium; and alterations of the immune system. Tissue injury, such as that occurring with cirrhosis of the liver, is a major prerequisite to HCC. In addition, alcohol can activate the NF-κB proinflammatory pathway (30), which can also contribute to tumorigenesis (31). Furthermore, it has been shown that benzopyrene, a cigarette smoke carcinogen, can penetrate the esophagus when combined with ethanol (32). Thus anti-inflammatory agents may be effective for the treatment of alcohol-induced toxicity.

In the upper aerodigestive tract, 25–68% of cancers are attributable to alcohol, and up to 80% of these tumors can be prevented by abstaining from alcohol and smoking (33). Globally, the attributable fraction of cancer deaths due to alcohol drinking is reported to be 3.5% (34). The number of deaths from cancers known to be related to alcohol consumption in the USA could be as low as 6% (as in Utah) or as high as 28% (as in Puerto Rico). These numbers vary from country to country, and in France have approached 20% in males (18).

Diet

In 1981, Doll and Peto (21) estimated that approximately 30–35% of cancer deaths in the USA were linked to diet (Fig. 4). The extent to which diet contributes to cancer deaths varies a great deal, according to the type of cancer (35). For example, diet is linked to cancer deaths in as many as 70% of colorectal cancer cases. How diet contributes to cancer is not fully understood. Most carcinogens that are ingested, such as nitrates, nitrosamines, pesticides, and dioxins, come from food or food additives or from cooking.

 Fig. 4

Cancer deaths (%) linked to diet as reported by Willett (see 35)

Heavy consumption of red meat is a risk factor for several cancers, especially for those of the gastrointestinal tract, but also for colorectal (36–38), prostate (39), bladder (40), breast (41), gastric (42), pancreatic, and oral (43) cancers. Although a study by Dosil-Diaz et al., (44) showed that meat consumption reduced the risk of lung cancer, such consumption is commonly regarded as a risk for cancer for the following reasons. The heterocyclic amines produced during the cooking of meat are carcinogens. Charcoal cooking and/or smoke curing of meat produces harmful carbon compounds such as pyrolysates and amino acids, which have a strong cancerous effect. For instance, PhIP (2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine) is the most abundant mutagen by mass in cooked beef and is responsible for ~20% of the total mutagenicity found in fried beef. Daily intake of PhIP among Americans is estimated to be 280–460 ng/day per person (45).

Nitrites and nitrates are used in meat because they bind to myoglobin, inhibiting botulinum exotoxin production; however, they are powerful carcinogens (46). Long-term exposure to food additives such as nitrite preservatives and azo dyes has been associated with the induction of carcinogenesis (47). Furthermore, bisphenol from plastic food containers can migrate into food and may increase the risk of breast (48) and prostate (49) cancers. Ingestion of arsenic may increase the risk of bladder, kidney, liver, and lung cancers (50). Saturated fatty acids, trans fatty acids, and refined sugars and flour present in most foods have also been associated with various cancers. Several food carcinogens have been shown to activate inflammatory pathways.

Obesity

According to an American Cancer Society study (51), obesity has been associated with increased mortality from cancers of the colon, breast (in postmenopausal women), endometrium, kidneys (renal cell), esophagus (adenocarcinoma), gastric cardia, pancreas, prostate, gallbladder, and liver (Fig. 5). Findings from this study suggest that of all deaths from cancer in the United States, 14% in men and 20% in women are attributable to excess weight or obesity. Increased modernization and a Westernized diet and lifestyle have been associated with an increased prevalence of overweight people in many developing countries (52).

 Fig. 5

Various cancers that have been linked to obesity. In the USA overweight and obesity could account for 14% of all deaths from cancer in men and 20% of those in women (see 51).

Studies have shown that the common denominators between obesity and cancer include neurochemicals; hormones such as insulinlike growth factor 1 (IGF-1), insulin, leptin; sex steroids; adiposity; insulin resistance; and inflammation (53).

Involvement of signaling pathways such as the IGF/insulin/Akt signaling pathway, the leptin/JAK/STAT pathway, and other inflammatory cascades have also been linked with both obesity and cancer (53). For instance, hyperglycemia, has been shown to activate NF-κB (54), which could link obesity with cancer. Also known to activate NF-κB are several cytokines produced by adipocytes, such as leptin, tumor necrosis factor (TNF), and interleukin-1 (IL-1) (55). Energy balance and carcinogenesis has been closely linked (53). However, whether inhibitors of these signaling cascades can reduce obesity-related cancer risk remains unanswered. Because of the involvement of multiple signaling pathways, a potential multi-targeting agent will likely be needed to reduce obesity-related cancer risk.

Infectious Agents

Worldwide, an estimated 17.8% of neoplasms are associated with infections; this percentage ranges from less than 10% in high-income countries to 25% in African countries (56, 57). Viruses account for most infection-caused cancers (Fig. 6). Human papillomavirus, Epstein Barr virus, Kaposi’s sarcoma-associated herpes virus, human T-lymphotropic virus 1, HIV, HBV, and HCV are associated with risks for cervical cancer, anogenital cancer, skin cancer, nasopharyngeal cancer, Burkitt’s lymphoma, Hodgkin’s lymphoma, Kaposi’s sarcoma, adult T-cell leukemia, B-cell lymphoma, and liver cancer.

Fig. 6

Various cancers that have been linked to infection. The estimated total of infection attributable cancer in the year 2002 is 17.8% of the global cancer burden. The infectious agents associated with each type of cancer is shown in the bracket. HPV Human papilloma virus, HTLV human T-cell leukemia virus, HIV human immunodeficiency virus, EBV Epstein–Barr virus (see 57).

In Western developed countries, human papillomavirus and HBV are the most frequently encountered oncogenic DNA viruses. Human papillomavirus is directly mutagenic by inducing the viral genes E6 and E7 (58), whereas HBV is believed to be indirectly mutagenic by generating reactive oxygen species through chronic inflammation (59–61). Human T-lymphotropic virus is directly mutagenic, whereas HCV (like HBV) is believed to produce oxidative stress in infected cells and thus to act indirectly through chronic inflammation (62, 63). However, other microorganisms, including selected parasites such as Opisthorchis viverrini or Schistosoma haematobium and bacteria such as Helicobacter pylori, may also be involved, acting as cofactors and/or carcinogens (64).

The mechanisms by which infectious agents promote cancer are becoming increasingly evident. Infection-related inflammation is the major risk factor for cancer, and almost all viruses linked to cancer have been shown to activate the inflammatory marker, NF-κB (65). Similarly, components of Helicobacter pylorihave been shown to activate NF-κB (66). Thus, agents that can block chronic inflammation should be effective in treating these conditions.

Environmental Pollution

Environmental pollution has been linked to various cancers (Fig. 7). It includes outdoor air pollution by carbon particles associated with polycyclic aromatic hydrocarbons (PAHs); indoor air pollution by environmental tobacco smoke, formaldehyde, and volatile organic compounds such as benzene and 1,3-butadiene (which may particularly affect children); food pollution by food additives and by carcinogenic contaminants such as nitrates, pesticides, dioxins, and other organochlorines; carcinogenic metals and metalloids; pharmaceutical medicines; and cosmetics (64).

Fig. 7

Various cancers that have been linked to environmental carcinogens. The carcinogens linked to each cancer is shown inside bracket. (see 64).

Numerous outdoor air pollutants such as PAHs increase the risk of cancers, especially lung cancer. PAHs can adhere to fine carbon particles in the atmosphere and thus penetrate our bodies primarily through breathing. Long-term exposure to PAH-containing air in polluted cities was found to increase the risk of lung cancer deaths. Aside from PAHs and other fine carbon particles, another environmental pollutant, nitric oxide, was found to increase the risk of lung cancer in a European population of nonsmokers. Other studies have shown that nitric oxide can induce lung cancer and promote metastasis. The increased risk of childhood leukemia associated with exposure to motor vehicle exhaust was also reported (64).

Indoor air pollutants such as volatile organic compounds and pesticides increase the risk of childhood leukemia and lymphoma, and children as well as adults exposed to pesticides have increased risk of brain tumors, Wilm’s tumors, Ewing’s sarcoma, and germ cell tumors. In utero exposure to environmental organic pollutants was found to increase the risk for testicular cancer. In addition, dioxan, an environmental pollutant from incinerators, was found to increase the risk of sarcoma and lymphoma.

Long-term exposure to chlorinated drinking water has been associated with increased risk of cancer. Nitrates, in drinking water, can transform to mutagenic N-nitroso compounds, which increase the risk of lymphoma, leukemia, colorectal cancer, and bladder cancer (64).

Radiation

Up to 10% of total cancer cases may be induced by radiation (64), both ionizing and non-ionizing, typically from radioactive substances and ultraviolet (UV), pulsed electromagnetic fields. Cancers induced by radiation include some types of leukemia, lymphoma, thyroid cancers, skin cancers, sarcomas, lung and breast carcinomas. One of the best examples of increased risk of cancer after exposure to radiation is the increased incidence of total malignancies observed in Sweden after exposure to radioactive fallout from the Chernobyl nuclear power plant. Radon and radon decay products in the home and/or at workplaces (such as mines) are the most common sources of exposure to ionizing radiation. The presence of radioactive nuclei from radon, radium, and uranium was found to increase the risk of gastric cancer in rats. Another source of radiation exposure is x-rays used in medical settings for diagnostic or therapeutic purposes. In fact, the risk of breast cancer from x-rays is highest among girls exposed to chest irradiation at puberty, a time of intense breast development. Other factors associated with radiation-induced cancers in humans are patient age and physiological state, synergistic interactions between radiation and carcinogens, and genetic susceptibility toward radiation.

Non-ionizing radiation derived primarily from sunlight includes UV rays, which are carcinogenic to humans. Exposure to UV radiation is a major risk for various types of skin cancers including basal cell carcinoma, squamous cell carcinoma, and melanoma. Along with UV exposure from sunlight, UV exposure from sun beds for cosmetic tanning may account for the growing incidence of melanoma. Depletion of the ozone layer in the stratosphere can augment the dose-intensity of UVB and UVC, which can further increase the incidence of skin cancer.

Low-frequency electromagnetic fields can cause clastogenic DNA damage. The sources of electromagnetic field exposure are high-voltage power lines, transformers, electric train engines, and more generally, all types of electrical equipments. An increased risk of cancers such as childhood leukemia, brain tumors and breast cancer has been attributed to electromagnetic field exposure. For instance, children living within 200 m of high-voltage power lines have a relative risk of leukemia of 69%, whereas those living between 200 and 600 m from these power lines have a relative risk of 23%. In addition, a recent meta-analysis of all available epidemiologic data showed that daily prolonged use of mobile phones for 10 years or more showed a consistent pattern of an increased risk of brain tumors (64).

Fruits, vegetables, spices, condiments and cereals with potential to prevent cancer. Fruits include 1 apple, 2apricot, 3 banana, 4 blackberry, 5 cherry, 6 citrus fruits, 7 dessert date, 8 durian, 9 grapes, 10 guava, 11 Indian gooseberry, 12 mango, 13 malay apple, 14 mangosteen, 15 pineapple, 16 pomegranate. Vegetables include 1artichok, 2 avocado, 3 brussels sprout, 4 broccoli, 5 cabbage, 6 cauliflower, 7 carrot, 8 daikon 9 kohlrabi, 10onion, 11 tomato, 12 turnip, 13 ulluco, 14 water cress, 15 okra, 16 potato, 17 fiddle head, 18 radicchio, 19komatsuna, 20 salt bush, 21 winter squash, 22 zucchini, 23 lettuce, 24 spinach. Spices and condiments include 1 turmeric, 2 cardamom, 3 coriander, 4 black pepper, 5 clove, 6 fennel, 7 rosemary, 8 sesame seed, 9 mustard, 10 licorice, 11 garlic, 12 ginger, 13 parsley, 14 cinnamon, 15 curry leaves, 16 kalonji, 17 fenugreek, 18camphor, 19 pecan, 20 star anise, 21 flax seed, 22 black mustard, 23 pistachio, 24 walnut, 25 peanut, 26 cashew nut. Cereals include 1 rice, 2 wheat, 3 oats, 4 rye, 5 barley, 6 maize, 7 jowar, 8 pearl millet, 9 proso millet, 10 foxtail millet, 11 little millet, 12 barnyard millet, 13 kidney bean, 14 soybean, 15 mung bean, 16 black bean, 17 pigeon pea, 18 green pea, 19 scarlet runner bean, 20 black beluga, 21 brown spanish pardina, 22green, 23 green (eston), 24 ivory white, 25 multicolored blend, 26 petite crimson, 27 petite golden, 28 red chief.

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To learn more about a healthy lifestyle and diet for the prevention of all sickness and disease read The pH Miracle revised and updated and The pH Miracle for Cancer – http://www.phoreveryoung.com

Lecture in Dubai – The Annual Conference on Bacterial, Viral and Infectious Diseases

Join Robert O Young PhD and Galina Migalko MD in Dubai on December 5th and 6th, 2018 for the Annual Conference on Bacterial, Viral and Infectious Diseases. They will be Key Note Speakers and doing a workshop on the New Biology.

For more information and to register go to: https://bacterialdiseases.infectiousconferences.com/organizing-committee.php

The following is the abstract for Dr. Young’s lecture:

The Dismantling of the Viral Theory

Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner

Abstract

There is now over 100 years of documented history and research on the Polio virus and whether or not its treatment by inoculation has been successful in eradicating Polio. I am suggesting in this article and in my lecture that there are significant findings based on historical and past and current research, including my own that the viral theory of Polio and possibly other modern-day diseases, such as Post-Polio Syndrome, Polio Vaccine-Induced Paralysis, Legionnaires, CNS disease, Cancer, HIV/AIDS and now Zika may be caused by acidic chemical poisoning from DDT (dichloro-diphenyl-trichloroethane) and other related DDT pesticides, acidic vaccinations, and other factors including lifestyle and dietary factors rather than from a lone infectious virus. I will present ten historical graphs outlining the history of Polio, the production of DDT, BHC, Lead, Arsenic, Polio vaccinations and the author’s theory that chemical poisoning, vaccination, and lifestyle and dietary choices are a more likely causes for the symptoms of Polio, neurological diseases, Cancer, HIV/AIDS and now Zika.

THE POSSIBLE CAUSE OF POLIO, POST-POLIO, CNS, PVIPD, LEGIONNAIRES, AIDS and the CANCER EPIDEMIC – MASS ACIDIC CHEMICAL POISONING?

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113. A. Tannenbaum, and H. Silverstone. The initiation and growth of tumors. Introduction. I. Effects of underfeeding. Am. J. Cancer. 38:335–350 (1940).

114. S. D. Hursting, J. A. Lavigne, D. Berrigan, S. N. Perkins, and J. C. Barrett. Calorie restriction, aging, and cancer prevention: mechanisms of action and applicability to humans. Annu. Rev. Med.54:131–152 (2003) doi:10.1146/annurev.med.54.101601.152156. [PubMed]

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Is The Blood Sterile?

Is there such a thing as a Yeast Infection of the Blood?

 

Where does Yeast come from?

How do I know if I have a Yeast Infection of the Blood?

What Can I do if I have a Bacterial or Yeast Infection?

To learn more watch and share the following video and read the published peer-reviewed scientific article by Robert O Young Phd and Galina Migalko MD NMD:

“Alkalizing Nutritional Therapy in the Prevention and Reversal of any Cancerous Condition”

Robert O Young1* and Galina Migalko2

1Universal Medical Imaging Group, USA

2Medical doctor, non-invasive medical diagnostics, USA

Received:August 29, 2015 | Published: November 24, 2015

*Corresponding author: Robert O Young, pH Miracle Inc., 16390 Dia del Sol, Valley Center, California, 92082, USA, Tel: 760 751 8321; Email: phmiraclelife@gmail.com and Universal Medical Imaging Group, 12410 Burbank Blvd, Valley Village, California, 91607, USA, Tel: 818 987 6886; Email: uinversalmedicalimaging@yahoo.com

Citation: Young RO,Migalko G (2015) Alkalizing Nutritional Therapy in the Prevention and Reversal of any Cancerous Condition. Int J Complement Alt Med 2(1): 00046. DOI: 10.15406/ijcam.2015.02.00046

Abstract

Due to the evident ineffectiveness of conventional cancer treatments (e.g. chemotherapy and radiation), more efficient alternatives are needed. The potential of Alkaline Nutritional Infusion (ANI) as a legitimate alternative to chemotherapy and radiation is examined. While largely ignored in conventional oncology, the pH of the interstitial fluids is suggested as paramount in identifying a cancerous condition. It is further suggested that cancer is an over-acidic condition of the body that can be reversed and prevented with alkalizing treatments such as ANI. Full Body Bio-Electro Scan (FBBES) is presented as a noninvasive means to examine body pH and the presence of cancer. In addition, non-invasive Full-Body Thermography (FBT) and Full-Body Ultrasound (FBU) are presented as a noninvasive means to examine the physiology and the anatomy of the organs, glands and tissues for inflammation, calcifications, cysts and tumors in the prevention and treatment of any cancerous condition. Finally, Live Blood Analysis (LBA) and Dried Blood Analysis (DBA) are non-invasive hematology tests for evaluating the health of the red and white blood cells and to view inflammatory and malignancy at the cellular level. In contrast to the acidosis caused by conventional cancer treatments, ANI methods such as Intravenous Nutritional Infusion (INI) and Rectal Nutritional Infusion (RNI) provide an alkalizing approach to cancer treatment and prevention.

To order “Alkalizing Nutritional Therapy in the Prevention and Reversal of any Cancerous Condition” go to: http://www.phoreveryoung.com or https://www.amazon.com/gp/product/B01JKCXJRY/ref=dbs_a_def_rwt_hsch_vapi_taft_p2_i5

The Efficacy of Sodium Bicarbonate in the Treatment of Medically Diagnosed Breast Cancer

Micrographs Indicating Breast Cancer Using Thermography (Left) and UltraSound with Doppler (Right) Showing a 14.2 cm Tumour
Micrographs Indicating Breast Cancer Using Thermography (Left) and UltraSound with Doppler (Right) Showing a 14.2 cm Tumor

PubMed

US National Library of MedicineNational Institutes of Health

Br J Cancer. 1999 Jun;80(7):1005-11.

Enhancement of chemotherapy by manipulation of tumour pH.

Raghunand N1, He Xvan Sluis RMahoney BBaggett BTaylor CWPaine-Murrieta GRoe DBhujwalla ZMGillies RJ.

Author information

Abstract

The extracellular (interstitial) pH (pHe) of solid tumours is significantly more acidiccompared to normal tissues. In-vitro, low pH reduces the uptake of weakly basic chemotherapeutic drugs and, hence, reduces their cytotoxicity. This phenomenon has been postulated to contribute to a ‘physiological’ resistance to weakly basic drugs in vivo. Doxorubicin is a weak base chemotherapeutic agent that is commonly used in combination chemotherapy to clinically treat breast cancers. This report demonstrates that MCF-7 human breast cancer cells in vitro are more susceptible to doxorubicin toxicity at pH 7.4, compared to pH 6.8. Furthermore 31P-magnetic resonance spectroscopy (MRS) has shown that the pHe of MCF-7 human breast cancer xenografts can be effectively and significantly raised with sodium bicarbonate in drinking water. The bicarbonate-induced extracellular alkalinization leads to significant improvements in the therapeutic effectiveness of doxorubicin against MCF-7 xenografts in vivo. Although physiological resistance to weakly basic chemotherapeutics is well-documented in vitro and in theory, these data represent the first in vivo demonstration of this important phenomenon.

PMID: 10362108 PMCID: PMC2363059 DOI: 10.1038/sj.bjc.6690455

Ariel Green reversed her medically diagnosed breast cancer with 3 cancerous tumors living the pH alkaline diet!

One of the 3 golf ball sized lumps in my breast that disappeared after changing to a pH alkaline diet. 

The following is Ariel Green’s personal story of reversing her cancerous breast condition involving 3 tumors without surgery, chemotherapy and radiation!

“Do you have a health condition you think is incurable? Do you want to lose weight and keep it off permanently? Do you want to reverse aging? Do you do everything you can to be healthy but still don’t feel quite right? The alkaline diet could cure all this and more; but is it too good to be true?”

“The alkaline diet is quickly becoming popular with backing of celebrates like Kate Moss, Gwyneth Paltrow, Jennifer Aniston, Linda Gray, Bill Clinton, Larry Hagman, and Kirsten Dunst. In 2003 Cris Carr, former Budweiser girl, made a move documentary on her battle with cancer and how she reversed the cancer with an alkaline diet. You may have heard about the alkaline diet on the news or in one of several interviews on the Oprah Winery show. You can find testimonies of people all over the internet that completely reversed every day illnesses as well as cancer, HIV MS, diabetes type1&2, and other chronic diseases.”

“How does it work? The alkaline diet works on the premise that our bodies are self healing. In order for the body to heal itself it needs the right tools one being the correct pH, others being sufficient nutrients, water, and exercise. The main thing that affects our pH is our diets. By eating alkalizing foods and minimizing acidic foods our bodies can begin to heal, prevent sickness, and help protect from external acid factors like stress and radiation. To maintain a good pH in our bodies we need to eat at least 70% alkaline foods and no more than 30% mildly acidic foods. Alkaline foods include most cooked and raw vegetables, some beans, and few fruits, grains, & nuts. Acidic foods include meat, dairy, sugar, processed foods, coffee, and most fruits, grains, and nuts.”

“Sound too hard? Well, you don’t have to jump right in. Most people have better results by making slow gradual changes to their diet. Some people only need to make a couple of small changes to start seeing results. There are also many tasty alkaline versions of acidic foods; so don’t worry about felling deprived.”

“So does the alkaline lifestyle and diet really work? Apparently it does from all the testimonies on the internet. I tried it myself in 2006 when I found out I had three breast tumors that my doctor told me had to be surgically removed. Within six months the cancerous tumors were gone, and so were my allergies, chronic knee & back pain, and my problem with vertigo that my doctors could not explain or treat. I also have more energy and I don’t get colds anymore. I have been on the pH alkaline diet since 2006 and continue to maintain excellent health. I have met many people that have completely reversed their health problems with the pH alkaline diet. I also know a couple of people that it did not work completely for but it did drastically improve their health. Many people give up on alkalizing before it has a chance to work because they feel deprived. They think they can only eat salad; but this is not true.”

“Supplementation is also important as there are some vitamins and minerals than can be hard to get on an alkaline diet. There are also many supplements that can make alkalizing quicker and easier. The pH alkaline diet can be hard and take a long time to get results if you don’t know enough about it. So it is best to read up on it and get a good pH coach. There is very little clinical research on the pH alkaline diet and its effects on specific disease conditions. However, an article published in PubMed says there supporting research that shows the pH alkaline diet can support health and reverse disease but more research is needed http://www.ncbi.nlm.nih.gov/pubmed/22013455.”

“It will be many years before clinical research can be done on the pH alkaline diet with every health problem. So it is best to consult a health professional before changing your diet especially if you have a chronic disease.”

“Some health problems with supporting clinical studies on the alkaline diet & treatments include cancer, low back pain, bone loss, and increased lean tissue mass in older adults:”

“In a study published in PubMed a high pH treatment was tested on over 30 humans with cancer. In each case the cancer disappeared. http://www.ncbi.nlm.nih.gov/pubmed?term=6522424

Supplementation with alkaline minerals reduces symptoms in patients with chronic lower back pain. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3195546/?tool=pubmed

“Increasing the alkaline content of the diet may slow bone loss in healthy older adults. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2630872/

“Alkaline diets favor lean tissue mass in older adults. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2597402/

 

To learn more read and share, The pH Miracle book 1, The pH Miracle revised and updated book 2, The pH Miracle for Cancer and the newly released book The Cancer Solution by Robert O. Young C PT, MSc, DSc, PhD, Naturopathic Practitioner

 http://www.phoreveryoung.comhttp://www.amazon.comhttp://www.phmiracle.com

The Real Truth About How NOT to DIE and DIE-IT!

20 Ways on How to Live Longer and Healthier – Free from ALL Sickness and Disease and Old Age

Have you heard about the ravages of acid rain in Australia and the loss of the coral reef or in Alaska and the loss of millions of pine trees or maybe you have heard about the oceans and the pH dropping because of acid rain. The cause is the result of toxic acidic carbon emissions in the global environment. Acid rain damages the leaves and needles on trees, reduces a tree’s ability to withstand cold, drought, disease and pests, and even inhibits or prevents plant reproduction. The oceans of the World are dying because of acidic carbon emissions from cars and cows. In an effort for the Earth and the oceans to stay alive and combat increased acidic pollution, as tree roots pull important nutrients such as calcium and magnesium from the soil and calcium and the oceans are pulling calcium and magnesium from the coral reefs and sodium from the ocean water increasing acidity. The extraction of alkaline minerals from the soil and water is necessary for all living things on the earth and oceans to stay alive and avoid sudden death. These alkaline nutrients help to balance the increased effects of acid rain, but as they become depleted from the soil or from the ocean, the trees’ and marine life’s ability to survive is strained and placed in certain danger of extinction. Just look at the pictures below and see what is happening to the forests of Denali, Alaska and the great barrier reef in Queensland, Australia. The forests in Alaska and the great barrier reef in Queensland, Australia are both headed towards irreversible extinction because of acid rain.

We Are All Subject to Acid Rain!

What if I told you that most ALL people living today are unknowingly doing similar things to their body? A highly acidic lifestyle and diet is like acid rain in our blood, interstitial fluids and intracellular fluids that constitutes over 65% of the whole body. While the body has an alkaline buffering system (headed up by the stomach) in place to ensure that the blood and the interstitial fluids stay slightly alkaline at 7.365 pH, the depletion of alkaline minerals from the bones, muscles and other parts of your body may leave YOU vulnerable to health issues leading to ALL sickness and disease.

What is pH – The Power of Hydrogen or Perfectly Healthy or Both?

The pH (potential of hydrogen) is the measurement of acid (a measurement of hydrogen ions or protons) or alkalinity (a measurement of reduced hydrogen or electrons) on a scale from 0 to 14 with a midpoint of 7. The lower the number the higher the acidity (or the greater the concentration of hydrogen ions or protons) based upon a logarithm to the power of negative 10! For example, the pH of a healthy ocean environment free from acid rain would be 8.350. If the ocean pH drops 1 point due to acid rain to a pH of 7.350, which is a 10 times drop in pH, all life as we know it in the oceans would die. In fact, if the ocean pH drops from 8.350 to 8.100, which is a .235 drop, ALL life in the oceans would die! That is all it takes for ALL marine life to cease in our Oceans! JUST a small drop of 2/10’s of 1 point for ALL life to end! Here is another very important example that I truly want you to understand. The healthy pH of the human blood and interstitial fluids which makes up 80 percent of ALL body fluids is 7.365. This pH of the blood and interstitial fluids is a dynamic and is always changing. How do I know this? Because Dr. Galina Migalko, MD, NMD and I are the only scientist in the World measuring and comparing the pH and chemistries of the blood against the pH and chemistries of the interstitium. This is critical to truly understand when you are moving toward metabolic alkalosis or metabolic acidosis and preventing and/or reversing any sickness and disease as well as determining the efficacy of any non-invasive or invasive treatments. In other words, are the treatments for any sickness and disease making you sicker or better, whether conventional or traditional? This can now be measured and determined with certainty.

Why is YOUR Stomach So Important to the pH of the Blood and Interstitum

So why does the body, primarily the stomach work so hard to maintain the delicate pH of the blood and interstitial fluids of the interstitium? Here is the most important answer YOU will read in YOUR life! If the blood and interstitial fluids drop below 7.100 from the ideal healthy pH of 7.365 you would go into a coma. When the blood and interstitial fluid pH drops to 6.900 you are DEAD! From what? Not global warming but from body warming or in other words acidosis! The key to avoid death is to maintain the alkaline design of the blood and interstitial fluids at a precise pH of 7.365 which can be measured without drawing one drop of blood or interstitial fluid. The technology is here and the science is real!

What is the Common Denominator of pH in Relationship to the Cause of ALL Sickness and Disease

This is the common denominator for ALL sickness and disease – ALL sickness and disease are caused by acidosis or acid rain or body warming! Therefore, there are NO specific diseases, there are ONLY specific disease or sickness conditions. All sickness and disease is caused by acid rain from within and is exactly what is happening in the oceans, the soils of our planet and in all humanity. Planetary and human sickness and disease is on the rise because of personal acidic lifestyles and dietary choices and because of ignorance. Name any disease and that disease or sickness is caused by metabolic, respiratory, gastrointestinal or environmental acidosis.

Check out this YouTube video on the 7 signs YOU and TOO Acidic

I hope you can see NOW how important it is to understand and then monitor your pH daily by having your your blood and interstitial fluids tested. Unfortunately, this new science and technology for testing the pH of the blood and interstitial fluids is limited Worldwide. (For more information concerning the testing of the blood and interstitial fluids or to make an appointment email: phmiraclelife@gmail.com) In the meantime, there is a simple, inexpensive and noninvasive way for testing the fluids of the interstitium, but not of the blood, for those of you who desire to monitor your interstitial fluid pH daily. You can test the pH of the morning urine, since this urine is a product of the interstitium and NOT of the blood, by using special pHydrion strips (www.phoreveryoung.com). When you measure the pH of your urine using these special pHydrion strips it is important to achieve each morning a pH of at least 7.300 by following the suggested lifestyle and diet as described below. When you are testing your morning urine, which is the most acidic time of the day, you are testing the pH of the interstitial fluids which makes up over 60 percent of the body fluids (25 liters). You can also test your saliva using the same special pHydrion strips. When you are testing your saliva pH you are testing your body reserves available for buffering acid rain. Both the urine and saliva pH should be at least 7.300 and must be tested daily as you follow the pH Miracle alkaline lifestyle and diet in order to achieve an ideal pH for “Perfect Health!”

What Does the Stomach Have to Do With pH

An acidic pH of the blood and then interstitial fluids is what causes acid reflux—a condition in which the stomach creates when it is trying to buffer dietary acids from your toxic acidic food or drink ingested or metabolic acids from all functions of the body or respiratory acids from your respiratory system to maintain the pH of the blood and interstitial fluids at a delicate pH of 7.365. The following is the stomach chemistry as it creates sodium bicarbonate to buffer excess acid rain on your blood, interstitial fluids and intercellular fluids: H20 (water) + NaCl (salt) + C02 (carbon dioxide) = NaHC03 (sodium bicarbonate) + HCL (hydrochloric acid).

This may be the first time you have ever heard this, but I have been saying this for many years, “the stomach DOES NOT DIGEST FOOD it ALKALIZES FOOD and protects ALL of our body fluids, organs and tissues from dietary, metabolic, respiratory and environmental acidosis! In other words, the stomach is an organ of contribution and NOT an organ of digestion. Eat any food without chewing it, like a piece of corn and see what happens. The corn comes out of your anus the same way it went into your mouth. The stomach digests nothing. The hydrochloric acid in your stomach is a waste product of sodium bicarbonate production for buffering acid rain or acidic waste from what you eat, what you drink, what you breath and what you think. This is why when an athlete goes into lactic acidosis they throw-up to rid their body of all the hydrochloric acid build-up in the gastric pits of the stomach. You see the body is working hard to buffer the increased lactic acid from increased metabolism so the athlete doesn’t die from acidic rain from a declining pH in the blood and interstitium. Even when a pregnant woman throws-up (generally in her first trimester) her stomach is producing sodium bicarbonate to buffer the acidic loads in her and her unborn child’s blood and interstitium. The increased need for alkalinity during pregnancy is significant and is NOT understood or even considered by medical savants. They think, unknowingly that the body just takes care of the pH of the blood and tissues and that what you eat, what you drink, what you breath, and what you think cannot effect this delicate pH balance. You see, morning sickness is nothing more than increased acids from diet, respiration and metabolism! It requires twice the energy to make a baby and with that the pregnant Mother has increased acid rain. So I want you to understand that the stomach’s main purpose is to maintain the alkaline design of the body to keep it alive. That is IT! Get IT?

To learn more about the physiology of the stomach read the following book. You can order this book online at the following link:

How is acid/base created in the body?

a) The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium is used to bind with water and carbon dioxide to form the alkaline salt, sodium bicarbonate or NaHCO3. The biochemistry is: H20 + CO2 + NaCl = NaHCO3 + HCL. This is why I call the stomach an alkalizing organ NOT an organ of digestion. The stomach DOES NOT digest the food or liquids you ingest it alkalizes the food and liquid you ingest.

b) For each molecule of sodium bicarbonate (NaHCO3) made, a molecule of hydrochloric acid (HCL) is made and secreted into the so-called digestive system – specifically, the stomach (the gastric pits in the stomach) – to be eliminated. Therefore HCL is an acidic waste product of sodium bicarbonate production created by the stomach to alkalize the food and liquids ingested and to maintain the delicate pH of the blood and interstitial fluids at a pH of 7.365.

c) The chloride ion from the sodium chloride (salt) binds to an acid or proton forming HCL as a waste product of sodium bicarbonate production. HCL has a pH of 1 and is highly toxic to the body and the cause of indigestion, acid reflux, ulcers and cancer. In fact HCL is in all pharmaceuticals and most dietary nutritional supplements.

d) When large amounts of acids, including HCL, enter the stomach from a rich animal protein or dairy product meal, such as meat and cheese, acid is withdrawn from the acid-base household. The organism would die if the resulting alkalosis – or NaHCO3 (base flood) or base surplus – created by the stomach was not taken up by the alkalophile glands (pancreas, gallbladder, Lieberkuhn glands in the liver and the Brunner glands between the pylorus and the junctions of the bile and pancreatic ducts), that need these quick bases in order to build up their strong sodium bicarbonate secretions. These glands and organs, once again are the stomach, pancreas, Brunner’s glands (between the pylorus and the junctions of the bile and pancreatic ducts, Lieberkuhn’s glands in the liver and its bile with its strong acid binding capabilities which it has to release on the highly acidic meat and cheese to buffer its strong acids of nitric, sulphuric, phosphoric, uric and lactic acids.

e) When a rich animal protein and dairy product meal is ingested, the stomach begins to manufacture and secrete sodium bicarbonate (NHCO3) to alkalize the acids from the food ingested. This causes a loss in the alkaline reserves and an increase in acid and/or HCL found in the gastric pits of the stomach. These acids and/or HCL are taken up by the blood which lowers blood plasma pH. The blood eliminates this increase in gastrointestinal acid by throwing it off into the Pishinger’s spaces or what recent scientist are calling the Interstitium pictured below.

 

f) The space enclosed by these finer and finer fibers is called the Pishinger’s space, or the spaces of the interstitium that contains the fluids that bath and feed each and every cell while carrying away the acidic waste from those same cells. There is no mention of this organ in American physiology or medical school text books. There is mention of the space but not of any organ that stores acids from metabolism, respiration, environment and diet, like the kidney. I call this organ the “pre-kidney” because it stores metabolic respiratory, environmental and gastrointestinal acids until they can be buffered and eliminated via the skin, urinary tract, or bowels.

g) After a rich animal protein or dairy product meal, the urine pH becomes alkaline.The ingestion of meat and cheese causes a reaction in acidic fashion in the organism by the production of sulfuric, phosphoric, nitric, uric, lactic, acetylaldehyde and ethanol acids, respectively, but also through the formation and excretion of base in the urine. Therefore eating meat and cheese causes a double loss of bases leading to tissue acidosis and eventual disease, especially inflammation and degenerative diseases.

h) During heavy exercise, if the the resulting lactic acid was not adsorbed by the collagen fibers, the specific acid catchers of the body, the organism would die. The total collection of these fibers is the largest organ of the body called SCHADE, the colloidal connective tissue organ or the interstitium. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ or the interstitium. This organ connects and holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ (just discovered by American science in 2018. Dr. Robert O. Young with Dr. Galina Migalko published their pH findings of the blood, interstitial fluids of the Interstitium and the intracellular fluids in 2015. Their publication is pictured below), which includes the muscles, inflammation and pain develop. The production of lactic acid is increased with the ingestion of milk, cheese, yogurt, butter and especially ice cream.

 

That is why I have stated for years, “acid is pain and pain is acid.” You cannot have one without the other. This is the beginning of latent tissue acidosis leading to irritation, inflammation and degeneration of the cells, tissues and organs.

i) The more acidity created from eating meat, cheese, milk or ice cream the more gastrointestinal acids are adsorbed into the the collagen fibers to be neutralized and the less sodium bicarbonate or NaHCO3 that is taken up by the alkalophile glands. The larger the potential difference between the adsorbed acids and the amount of NaHCO3 generated with each meal, the more or less alkaline are the alkalophile glands like the pancreas, gallbladder, pylorus glands, blood, etc. The acid binding power of the connective tissue, the blood, and the alkalophile glands depends on its alkali reserve, which can be determined through blood, urine, and saliva pH testing, including live and dried blood analysis. (Currently we are the only two scientist in the World that are doing non-invasive testing of the stomach, blood, interstitium and intracellular fluid pH with results in less than 15 minutes) The saliva pH is an indication of alkali reserves in the alkalophile glands and the urine pH is an indication of the pH of the fluids that surround the cells or the Pishinger’s space.

 

j) The iso-structure of the blood maintains the pH of the blood by pushing off gastrointestinal or metabolic acids into the connective tissue or the Pishinger’s space or the Interstitium. The blood gives to the urine the same amount of acid that it receives from the tissues and liver so it can retain its iso-form. A base deficiency is always related to the deterioration of the deposit ability of the connective tissues or the Pishinger’s space or interstitial fluid spaces. As long as the iso-structure of the blood is maintained, the urine – which originates from the blood – remains a faithful reflected image of the acid-base regulation, not of the blood, but of the tissues. The urine therefore is an excretion product of the connective tissues or the interstitium, not the blood. So when you are testing the pH of your urine, you are testing the pH of the tissues or the interstitial fluids of the Interstitium.

k) A latent “acidosis” is the condition that exists when there are not enough bases in the alkalophile glands because they have been used up in the process of neutralizing the acids adsorbed to the collagen fibers. This leads to compensated “acidosis.” This means the blood pH has not changed but other body systems have changed. This can then lead to decompensated “acidosis” where the alkaline reserves of the blood are used up and the pH of the blood is altered. Decompensated “acidosis” can be determined by testing the blood pH, urine pH and the saliva pH. The decrease in the alkaline reserves in the body occurs because of hyper-proteinization, (eating Meat and Cheese!)or too much protein, and hyper-carbonization, or too much sugar. This is why 80 to 90 year old folks are all shrunk up and look like prunes. They have very little or no alkaline reserves in their alkalophile glands. When all the alkaline minerals are gone, so are you and your battery runs down. The charge of your cellular battery can be measured by testing the ORP or the oxidative reduction potential of the blood, urine or saliva using an ORP meter. As you become more acidic this energy potential or ORP increases.

l) If there is not enough base left over after meat and cheese or surgary meal, or enough base to neutralize and clear the acids stored in the connective tissues or interstitium, a relative base deficiency develops which leads to latent tissue acidosis.When this happens the liver and pancreas are deficient of adequate alkaline juices to ensure proper alkalization of the food in your stomach and small intestine.

m) Digestion or alkalization cannot proceed without enough of these alkaline juices for the liver and pancreas, etc., and so the stomach has to produce more acid in order to make enough base, ad nauseam, and one can develop indigestion, nausea, acid reflux, GERD, ulcers, esophageal cancer and stomach cancer. All of these symptoms are not the result of too much acid or HCL in the stomach. On the contrary, it is the result of too little base in the form of sodium bicarbonate!

n) Therefore the stomach is NOT an organ of digestion as currently taught in ALL biology and medical texts, BUT an organ of contribution or deposit. It’s function is to deposit alkaline juices to the stomach to alkalize the food and to the blood to carry to the alklophile glands!!!!

o) There is a daily rhythm to this acid base ebb and flow of the fluids of the body. The stored acids are mobilized from the connective tissues and Pishinger’s spaces or the spaces of the interstitium while we sleep.

These acids reach their maximum (base tide) concentration in this fluid, and thereby the urine (around 2 a.m. is the most acidic). The acid content of the urine directly reflects the acid content of the fluid in the Pishinger’s spaces, the interstitial fluid compartments of the body. On the other hand, the Pishinger’s spaces become most alkaline around 2 p.m. (the base flood) as then the most sodium bicarbonate (NaHCO3) is being generated by the cover cells of the stomach to alkalize the food and drink we have ingested.

p) If your urine is not alkaline by 2 p.m. you are definitely in an ACIDIC condition and lacking in alkaline reserves. The pH of the urine should run between 6.8 and 8.4 but ideally 7.2 or greater.

q) After a high protein meal or meat or cheese, the free acids formed such as sulfuric, phosphoric, uric, and nitric acids stick to the collagen fibers to remove them from the blood and protect the delicate pH of the blood at 7.365. The H+ or proton ions from these acids are neutralized by the next base flood, the sodium bicarbonate produced after the meal. The H+ or proton ion combines with the carbonate or HCO3, converts to carbonic acid, H2CO3, which converts to CO2 and H2O. The sulfuric and other acids from proteins are neutralized as follows where the HR represents any acid with the R as its acid radical (SO4, PO4, or NO3) HR + NaHCO3 <=> H2O + NaR (Ca, Mg, K)+ CO2.

r) Medical doctors are not taught the above science in medical school and therefore do not understand the complex chemistry between the stomach, blood and interstitium or even recognize the effects of an acidic lifestyle and diet leading to latent tissue acidosis in the largest organ of the body called the Interstitium. They understand and recognize compensated acidosis and decompensated acidosis in the blood but do not know about or even understand a single thing about the Interstitium. In compensated acidosis, breathing increases in order to blow off more carbonic acid which decreases PCO2 because of the lowered carbonate or HCO3. When the breathing rate can no longer get any faster and when the kidneys can no longer increase its’ function to keep up with the acid load, then the blood pH starts to change from a pH of 7.365 to 7.3 then to 7.2. At a blood pH of 6.95 the heart relaxes and the client goes into a coma or dies.

s) Metabolism of a normal adult diet results in the generation of 50 to 100 meq of H+ or proton per day, which must be excreted if the urine acid-base balance is to be maintained. A meq is a milliequivalent which is an expression of concentration of substance per liter of solution, calculated by dividing the concentration in milligrams per 100 milliliters by the molecular weight. This process involves two basis steps; 1) the reabsorption of the filtered sodium bicarbonate or NaHCO3 and, 2) excretion of the 50 to 100 meq of H+ or proton produced each day by the formation of titratable acidity and NH4+ or ammonium. Both steps involve H+ or proton secretion from the cells of the kidney into the urine.

t) Sodium bicarbonate (NaHCO3) must be reabsorbed into the blood stream, since the loss of NaHCO3 will increase the net acid load and lower the plasma NaHCO3 concentration. The loss of NaHCO3 in the urine is equivalent to the addition of H+ to the body since both are derived from the dissociation of H2CO3 or carbonic acid.

u) The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+. The normal subject must reabsorb 4300 meq of NaHCO3 each day! The secreted H+ or proton ions are generated within the kidney cells from the dissociation of H2O or water. This process also results in the equimolar production OH- or hydroxyl ions. The OH- ions bind to the active zinc-containing site of the intracellular carbonic anhydrase; they then combine with CO2 to form HCO3- ions which are released back into the kidney cells and returned to the systemic circulation. Second, the dietary acid load is excreted by the secretion of H+ or proton ions from the kidney cells into the urine. These H+ or proton ions can do one of two things: the H+ or proton ions can be combined with the urinary buffers, particularly HPO4, in a process called titratable acidity (The biochemistry is: H+ + HPO4 = H2PO4), or the phosphate buffering system or the H+ or proton ions can combine with ammonia (NH3) to form ammonium as follows: NH3 + H+ = NH4.

v) This ammonia is trapped and concentrated in the kidney as ammonium which is then excreted in the urine.

w) In response to acid load, 36% of the H+ or proton goes intracellular in exchange for the release of Na+ (sodium) into the blood stream. 15% of the acid goes intracellular in exchange for K+ (potassium) – common in diabetics. 6% of the H+ or proton or acid goes directly into the cell to be buffered by intracellular processes. 43% is buffered by the interstitium as NaHCO3- or sodium bicarbonate combining with H+ or proton to form H2CO3 or carbonic acid which breaks down to CO2 or carbon dioxide to be released by the lungs. 10% of CO2 or carbon dioxide is excreted through the lungs and 90% is used by the body to reabsorb alkaline minerals and make sodium bicarbonate for buffering gastrointestinal, respiratory, enivronmenta and metabolic acids.

The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+.

You can order the following book on sodium and potassium bicarbonate at: http://www.phoreveryoung.com or https://www.amazon.com/gp/product/B01JLHJ1Y8/ref=dbs_a_def_rwt_hsch_vapi_taft_p3_i9

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x) Of all the ways the body can buffer metabolic and dietary acids, the excretion of protein (the eating of meat and cheese) generated acid residues is the only process that does not add sodium bicarbonate back into blood circulation. This creates a loss of bases which is the forerunner of all sickness and disease. In the long run, the only way to replace these lost bases is by eating more alkaline electron-rich green foods and long-chain polyunsaturated fats. Eating meat and cheese is definitely hazardous to your health. That is why I say, “a cucumber a day keeps the doctor away while eating meat, cheese and even an apple creates more excess acid in the colloidal connective tissues of the Schade or the Interstitium, leading to latent tissue acidosis and then sickness, disease and finally death.

y) With over 30 years of research and testing over 500,000 samples of blood and over 1,000,000 samples of urine and saliva I have come to the conclusion that the Human Body is an acid producing organism by function – yet, it is an alkaline organism by design. Eating animal protein, especially meat and cheese and sugar from any source are deadly acidic choices – unless you interested in becoming sick, tired and fat over time.

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z) Bottom line – the pH Miracle Lifestyle and Diet is a program that focuses on the foundational principal that the body is alkaline by design and yet acidic by function. These are my two greatest discoveries. This make this program the ultimate program for preventing and reversing aging and the onset of sickness and dis-ease. I would say that the pH Miracle Lifestyle and Diet is the diet for a longer healthier life free from all sickness and disease. That is why you are seeing a slew of celebrities (Harry and Meghan, Tom Brady, Rhianna, Elle Macpherson, Gwyneth Paltrow, David Beckham, NeNe, Tony Robbins, just to name a few) can attest to the benefits of a pH Miracle alkaline lifestyle and diet and the drinking of alkaline water for improving the quality of their skin, hair and body and to avert over-acidity which often leads to breakouts of the skin and many other health challenges.

Harry and Meghan live an alkaline lifestyle and diet

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Tom Brady is an avid supporter of the alkaline lifestyle and diet and states it is keeping in the game playing the best football of his life!

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David Beckham is a follower of the alkaline lifestyle and diet

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Ellie Macpherson drinks her green drink and tests her pH daily at the age of 54 enjoying extraordinary health and fitness

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Tony Robbins has been teaching Dr. Young’s pH Miracle Lifestyle and Diet to Millions Around the World for Over 20 Years!

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Gwyneth Paltrow has been following the pH Miracle Lifestyle and Diet for over 10 years and attributes her health, energy, vitality, fitness, and anti-aging benefits to this lifestyle and diet.

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Rhianna attributes her glowing skin to the alkaline lifestyle and diet.

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Please remember this very important truth, hydrochloric acid in the stomach is not the cause of digestion but the result of alkalization. Start alkalizing today and begin improving the quality and quantity of your life today.

The Break-Through Research of Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner

My research has linked acidity to every sickness and disease, including enervation, irritation, catarrh, inflammation, induration, ulceration and degeneration. People do not die from disease they die from the inability to maintain the alkaline design of their body. The key to living a long and healthy life is managing the alkaline design of the body. For example pain equals acid and acid equals pain. You cannot have pain with acid. It is that simple! Remove the acid and you remove the pain.

 

The following are 20 suggestions on how to manage the alkaline design of your body and to increase your energy, vitality and quantity and quantity of life which is in your complete control! YOU determine YOUR Destiny!

20 Suggestions for Maintaining the Alkaline Design of YOUR Body for a Longer and Healthier Life

1. Start your day with a large glass of 9.5 alkaline water with the juice of a whole, freshly-squeezed lemon. While lemons are wrongly considered acidic, they are NOT! They are loaded with sodium bicarbonate which means they contribute to your alkaline reserves and protect the blood and interstitium from acid rain.

Be Alkaline and be healthy and loving

Get weekly alkaline tips of the day for leading a long and healthy and compassionate alkaline life when you sign-up as a member of our pH Miracle Fan Club on our facebook page at: https://www.facebook.com/groups/50864627953/

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 2. Better yet, invest in a water filtration system that alkalinizes the water and increases the pH of the water to a 9.5 or greater. Pure water found in nature, which is hard to come by now thanks to acid rain, is quite alkaline. If you’re already drinking purified water, you can also purchase water alkalinizing drops to add to your water bottle and to raise the pH of your water to pH or 9.5 or greater. Here is the link to purchase alkaline pH drops for you water: https://store.phoreveryoung.com/collections/supplements/products/activator-by-ph-miracle-2-fl-oz-59-14ml

3. Eat a large green vegetable salad tossed in alkalizing lemon juice and olive oil. Greens are among the best sources of alkaline minerals like calcium and are high in chlorophyll for building hemoglobin and red blood cell counts.

4. Drink raw organic almond milk. Almonds are packed with natural alkaline minerals like calcium, magnesium and potassium which can help to balance out acidity while buffering another acid called glucose or blood sugar.

5. Drink an Avocado smoothie daily. Using a Vita-mix blender you can blend an avocado with spinach greens, cucumber, celery, ginger and almond milk for an incredible alkalizing and energizing green shake.

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6. Add green powder like wheat grass, barley grass, moringa grass or other greens to your daily diet since these foods that are highly alkalizing and energizing. It’s easy to throw a tablespoon of these greens into your Avocado based almond milk smoothie. To order the best green powder in the World go to: https://store.phoreveryoung.com/collections/supplements/products/innerlight-supergreens

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7. Take a brisk walk, bicycle ride, swim, rebound or some other exercise for at least 30 minutes everyday. Exercise helps move acidic waste products out of the interstitium and through the pores of the skin via perspiration.

8. Breathe deeply. Ideally, choose a spot that has fresh, oxygen-rich air. And, sorry, air filled with Febreze, Glade and all the other so-called “air fresheners,” is not what I’m talking about here. Take a deep breath in through your nose and then switch to breathing through your mouth without letting go of your first inhalation through your nose.

 

9. Go for Meatless and Eggless Mondays. Better yet, opt for meat-free Tuesdays, Wednesdays and other days throughout the week. During the chewing of meat, acid residues like uric acid, nitric acid, sulphuric acid and phosphoric acid residues are left behind for the stomach to address. There is zero health benefits from eating the flesh of another living being. All flesh is acidic and causes a double-loss of alkalinity in the blood and interstitium.

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10. Skip the sugar-laden soda and drink some iJuice Wheat Grass Juice.(www.ijuicenow.com) Sugar is one of the most acidic foods we consume. Sugar is a waste product of metabolism and fermentation. You need over 30 glasses of alkaline water at a pH of 8.4 just to neutralize the acidity (sugar and carbonic acid) of ONE can or bottle of soda.

 

11. Skip the artificially-sweetened diet beverages and other diet products. They contain artificial sweeteners like aspartame (now known as NeoTame), sucralose (also known as Splenda) or saccharin (also known as SugarTwin) and they all cause body warming and acid rain inside your body.

12. Add more green fruit and vegetables to your diet. No, fried potatoes don’t count, including sweet potatoes. Asparagus, green peppers, green string beans, kale, spinach, beet tops, carrot tops, wheat grass, barley grass, broccoli, cucumber, avocado, and lime and other green fruit and vegetables are also excellent choices for supporting the alkaline design of the body.

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13. Instead of slathering your vegetables in acid-forming butter, drizzle alkaline flaxseed oil, hemp seed oil, and/or green olive oil over them.

14. Sprout it out. Add more sprouts to your daily diet like bean sprouts, sunflower seed sprouts and broccoli sprouts. They are extremely alkalizing and supercharged with nutrients and energy-boosting electrons.

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15. Skip ALL desserts or reserve them as occasional treats instead of daily habits. Sugar consumption has been linked to a whole host of health problems and is best minimized or eliminated. If you are in body warming then removing all acidic foods and drinks are a must.

16. Avoid all alcoholic beverages or so-called nutritional supplements that contain alcohol. Alcohol is a devastating acid that causes pancreatic and liver cancer.

17, Avoid corn and peanuts because they are loaded with bacteria, yeast and mold and the cancer causing acid lactic acid.

18. No acidic beverages like coffee, black or green tea or chocolate. They all contain food acids that robs your body of its alkaline reserves causing many diseases, including cancer.

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19. Stay far away from vinegar. Vinegar is pure acid and steals years off your life! Do not believe the so-called health experts to state the vinegar is good for digestion. Remember this very important point. There is only one instrument in the human body that can digest or breakdown food and the is your teeth. When you pour vinegar into your body all you have done is poison yourself. The stomach has to rob alkalinity from the blood, interstitium, organs and glands to buffer this highly toxic chemical setting the stage for enervation, inflammation, induration, ulceration , degeneration and finally death. Vinegar is death in a bottle.

20. Test your urine and saliva and drink pHour Salts every morning. Your ideal pH of your urine and saliva should be at least 7.300. If your pH is lower than 7.300 take a scoop of pHour salts in a small glass of alkaline water. Ideally, you should drink a glass of phour salts which contains sodium bicarbonate, potassium bicarbonate, magnesium chloride and calcium at least 3 times daily. To order pHour salts go to: https://store.phoreveryoung.com/collections/supplements/products/phour-salts-per-case

 

You can also order saliva and urine testing strips at the following link: https://store.phoreveryoung.com/products/phydrion-strips-5-5-8-0?variant=2085775876

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To learn more about the work, research and discoveries of Robert O Young go to the following websites: http://www.drrobertyoung.com, http://www.phmiracleretreat.com, http://www.ijuicenow.com, http://www.innerlightblue.com and http://www.phoreveryoung.com

To learn more read The pH Miracle, The pH Miracle revised and updated, The pH Miracle for Diabetes, The pH Miracle for Weight Loss, The pH Miracle for Cancer and Sick and Tired, just to name a few of Robert O Young’s published books. To order any of these books go to: http://www.phoreveryoung.com

Dr Galina Migalko and I will be key note speakers sharing our research and findings at the 3rd World Congress on Advanced Cancer Science and Therapy on October 15th and 16th in Osaka, Japan.  If you would like to attend our lecture on our break-through science you can email: phmiraclelife@gmail.com
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Our Next pH Miracle Event will be from November 18th to December 2nd – To learn more email us at: phmiracleliving@aol.com
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The Power of Love

Love = energy = mc2

Love = energy = mc2

Can positive or negative thoughts and emotions affect your body’s delicate biochemistry or the acid/alkaline pH balance?

Love, fear, joy, anger, sadness, happiness, resentment. Can positive or negative emotions affect your body’s physical, mental and spiritual health?

Is a woman more likely to become pregnant if she eats a lot of vegetables or if she were to go on a long, relaxing vacation?

Are you more likely to do cancer if you have a hot temper?

Do people who laugh a lot live longer?

Does your anxiety or fear of crowds, elevators, blood, heights, spiders, hospitals, or airplanes somehow affect your health?

My theory of one sickness, one disease and one health, set forth in what I call “The New Biology,” not only considers how our diet affects our physiology, but also how our psychology affects our physiology and how our psychology affects our spirituality.

Not only does the health of your body affect the emotions of your mind, but your thoughts and feelings can affect the health of your entire body.

Bottom line, your mental state is ever so critical. In so many ways, your mental state, if it’s negative, can create more metabolic acids than the acidic food that you’re eating

In fact, you can create two or three times more metabolic acids from your thoughts or your mental and emotional state than from ingesting highly acidic dairy, animal protein, sugar and alcohol.

So your thoughts are critical. Your thoughts or words do become matter, and can affect your physiology in a negative or positive way. Your thoughts do become biology. And the way that thoughts become biology is as follows:

When you have a thought or say a word, it requires electrical or electron energy for the brain cell(s) to produce those actions. And as you carry on with that thought, you are burning or consuming energy. And when you are consuming electrical energy in your thoughts, you are producing a biological waste product called acid which is an energetic waste product which can be measured in pH, oxidative reduction potential, rH2 or redox, hertz and decibels.

Next, if the metabolic acids from your thoughts are not properly eliminated through the four channels of elimination which are urination, perspiration, respiration or defecation (form women menstruation), then the acids from your thoughts are moved out into your connective and fatty tissues ­because it must not be allowed to affect the pH of the blood and the interstitial fluids of the interstitium or the fluids that surround the cells. The delicate pH balance of the blood and the interstitium must remain quite constant 7.365 to remain healthy.

What happens next is this. As the excess and overload of acid are thrown out into the body tissues or intestitium, this can easily lead to all sorts of symptomologies: lupus, fibromyalgia, Lyme’s, arthritis, muscle pain, fatigue, tiredness, obesity, cancerous breasts, cancerous prostate, cancerous stomach and/or bowels, indigestion, acid reflux, heart burn, heart attacks, multiple sclerosis, Parkinson’s, dementia, autism, and the list goes on and on.

 

For example let’s say you’ve been doing sadness or depression. This downer feeling is coming from a negative experience that you keep looping and re-looping in your head. It’s like a mind movie. It’s a mini-drama that you keep playing over and over. And because you are constantly thinking about it, eventually you even start to be concerned or worried about the fact that you are so preoccupied with the whole affair. So now in addition to the sad drama, you are experiencing upset about the fact that you’re having the drama itself. All of this thinking requires electrical energy and when you’re consuming electrical energy in the form of electrons you are also producing metabolic acids.

Do you know any angry people? You may not know it, but many people who become angry easily not only get angry at various people, events, and situations, but eventually they are irritated with themselves for being so angry at everything else. Anger, for instance, requires a tremendous amount of energy and emits a great deal of electrical energy. You have undoubtedly felt the vibrational energy of someone who is angry. Or maybe you have felt your own anger and how it can upset your physiology, i.e., especially upset your stomach and bowels with excess acid leading to indigestion, stomach pain, acid reflux or ulcers.

Even worse, many of these negative emotions are chronic and can be traced all the way back to early childhood experiences. So, at one level or another, it’s been going on for a long time­ and creating excessive acid all along.

For many people, early childhood represents some of the most fearful and vulnerable years. Have you ever wondered why you can’t remember much before age five or six? Many of those years are filled with fears and tears, mads and sads ­and how about the “bads”? Do you remember what happened when you were “bad?” Imagine the acid from those experiences. In addition to the punitive experience itself, imagine the acidity a child deals with by simply a) remembering such a “bad” experience or b) anticipating the possibility of another such “bad” experience…or c) both! Some “children” remember these events forever!

Some chronic emotions begin early:

 

“O dear white children casual as birds, Playing among the ruined languages,

So small beside their large confusing words,

So gay against the greater silences, Of dreadful things you did…”

It is during these vulnerable and unprotected years that we often plant eternal seeds of emotion that will yield an unwelcome harvest of acidic internal results, perhaps throughout one’s entire life.

The turmoil between parents and children, not to mention the conflicts between children and children, have been documented by many thousands of social science books and articles.

“Children begin by loving their parents; after a time they judge them;

Rarely, if ever, do they forgive them.”

So, let’s take a look at all of that emotion. Perhaps you are feeling a strong emotion. It could be any emotion.

Emotions Are Energy in Motion

 

First of all, emotions are energy in motion. When you are (e)motional, you are energetic, either in a positive or negative way. And if you are energetic, you are literally energy in (e)motion. You are now producing metabolic acids at a very high rate which is a waste product of such (e)motions.

The rate of acid production in an (e)motional state can be even greater than that of someone who is jogging or working out. So, your thoughts do become biological or metabolic acids that can make you sick, tired, depressed, angry and even too fat or underweight.

When you start producing acids with your thoughts, words and actions, what happens inside? First, you activate the alkaline-buffering systems of the body in order to neutralize these (e)motional acids. The body begins making a primary alkaline buffer known as sodium bicarbonate. It’s actually made from the blood in corporation with the cover cells of the stomach and during its production, it creates a waste product known as hydrochloric acid.

Hydrochloric acid is a poisonous acidic toxin and cannot remain in the blood. So it is dropped down into the gastric pits of the stomach. This is why people get upset stomachs or become constipated when they are (e)motional. This increase of sodium bicarbonate is critical in maintaining the alkaline design of the body, the pH of 7.365 for the blood, and for maintaining alkalinity of the interstitial fluids. If these acids, including hydrochloric acid, are not buffered and/or eliminated through the four channels of elimination, they can create serious health challenges in your body, mind, and spirit.

On the other hand, positive (e)motions, such as love, peace, hope, faith, joy, forgiveness and charity can be alkalizing to the blood and tissues. These (e)motions require far less energy and can cause you to be relaxed in your mind and stop the playing of some acidic toxic movie in your head. Students of higher consciousness know that you can even enter into a state of bliss wherein you have no thoughts and wherein you are producing no metabolic acid.

I Want Young Love

 

For myself, I have decided to call this wonderful place “Young Love.” That’s because I exercise and meditate every day. And I Love it! And it raises my level of consciousness and positive connection with the world. The connections between “Young” and “Love” are numerous. My name is Young, of course, but more importantly, being young is a term we normally associate with being youthful, energetic, open, optimistic, and filled with excitement. And the ultimate purpose of life is Love. And Love is the sweetest expression of life. So Young and Love go together.

To be sure, I Love my exercising and it Loves me back in terms of its gifts to me. I find myself Loving this state of bliss daily which I know is helping to alkalize my body. That is why I am addicted to­ why I Love­ this type of alkalizing exercise that I do every day. It’s called a “Positive Addiction”. I Love to have my friends and guests work out with me as I lead them through the steps. I teach them the Young version of Yoga. I tell them that it is known as “Younga Yoga”. They Love that. (Well, at least they laugh.) It incorporates proper breathing, stretching, toning, mediation, relaxation, and of course some sweating to remove yesterday’s dietary and metabolic acid and to help bring me into a state of happiness and bliss.

Through my personal and clinical research, I have found that maintaining the alkaline design of my body with an alkaline lifestyle and diet is the most important thing anyone can do to live a happier and more blissful life. Having an alkaline day is a way of life that I call “Young Living”. I guarantee you that what I call “Young Love” will go hand-in-hand with the goal of “Young Living”.

Are YOU Angry?

 

Now this next thought is very important! The negative (e)motions of anger, resentment, and fear­ being the most powerful and acidifying of all (e)motions­ are all highly acidic to the blood and tissues and in many ways are paralyzing to all bodily functions. Over time, the fear of the unknown is probably the most powerful and acidic of them all. Fear is so devastating to the body that even if you’re on an alkaline diet, overcoming a serious health challenge is practically impossible.

In such a dire case, with what may seem to be little or no improvement, you might be wondering if the pH Miracle Lifestyle and Diet may not be working. You may be asking, “What else am I not doing that I should be? How come I feel the way that I’m feeling? I’m eating the right way, I’m drinking the right alkaline electron rich water, but I can’t seem to achieve the type of extraordinary health and energy that I’m seeking.”

In most cases like this, when you are eating and drinking correctly, it will come down to your negative acidic (e)motions or thoughts that are holding you back from achieving extraordinary health, fitness, mental clarity, happiness, and bliss. However, keep this in mind:

When you’re eating an alkaline diet and you are doing everything you know how to do, and yet you are overwhelmed with worry, doubt and negative (e)motions, thank God you’re eating an alkaline diet! If your body were not seriously in the alkaline direction, you might very well be experiencing a struggle for your life. Your acidic (e)motions can literally kill you. So the alkaline diet is the saving grace. Knowing that should give you the positive hope that you can hang on, get through the emotional stress, and still come out physically and mentally able.

Hope and positive expectations are always the key, and knowing that you are on an alkaline diet should aid significantly in boosting your hope and confidence. You can live without food for forty days. You can live without water for about four days. You can live without air for maybe four minutes. But you cannot live without hope and love at all. Hope, love, positive expectations, confidence in what you are doing, and trust in your own good intentions ­this is the key, and that’s what the pH Miracle Lifestyle and Diet will do for you. It will give you hope!

The Leading Cause of Death in the World?

 

The leading cause of death in the world today is said to be heart attacks. But people are really having “thought attacks,” NOT “heart attacks.” There are studies showing that over 80% of all heart attacks are (e)motionally triggered. I have said that people don’t die of a heart attack. They die of a thought attack that medical science simply refers to as a heart attack because that’s the end result.

And if you have wondered if you can die from a broken heart, the answer is absolutely! And the cause? Acids from energy in motion or (e)motion. The loss of a cherished love one can increase your metabolic acids from the (e)motion to the point that it can stop your heart from beating and pumping life-giving blood throughout your blood vessels. And we all know or should know that life and death is in the blood, the most important “organ” of the body.

So let’s take a moment to talk about what I do when I have a client who’s in a highly negative acid-forming (e)motional situation and all the body fluids, including the blood, will show a decline in the pH even when this person has been eating an alkaline diet.

In order to buffer the acid forming (e)motions, the client will have to hyper-alkalize the blood and then the tissues in order to bring the body back into alkaline balance. When the client is hyper-alkalizing, the pH of the urine will increase into the high 8’s and even into the 9’s. Hyper-alkalization is necessary in order to overcompensate for the negative acidic producing (e)motions and to bring the body back to health, energy, vitality, hope, peace, harmony and love.

So, does a person have a fair chance of healing themselves from a degenerative disease or dis-ease like heart disease or cancer? Can you ever achieve a state of blissful happiness? Can you recover from the devastating shock of a loss or from having been diagnosed with a scary-sounding health challenge? I say “absolutely, YES!” And I just told you how.

Given the importance of (e)motions in cancer or acidic causation, etc., I have been particularly interested in the unique biochemistry of the “reptilian brain” which includes the Amygdala, a part of the brain associated with the senses and emotions and their storage or memory. Acid or sugar specifically activates the areas of the Amygdala. I have often wished that our traditional medical industry would spend some of their billions of research dollars checking out and verifying for the world what I have demonstrated for years that the pH Miracle electron-rich alkaline Lifestyle and Diet would be much more calming to the lower (e)motions of grief, shame, guilt, anger, fear, etc­., responses of the reptilian brain­ as compared to a toxic acidic chemical drug.

A chemical acidic drug may temporarily calm a person down, but it will also inhibit the entire spectrum of normal and healthy functioning of the Amygdala. I am assuming here that most of us still value and are interested in the healthy functions of socialization, sexual attraction, and the enjoyment of the myriad of feelings associated with home and hearth. All of these wonderful human experiences and memories are also functions of the Amygdala every bit as much as the feisty adrenal functions responding to “fight and flight.”

In our attempts to find a chemical drug to treat almost everything, we (more often than not) create more problems than we eliminate­ one step forward and two steps backward. I know that attention deficit problems (ADHD) respond to an alkaline regimen….and hyperactivity is an Amygdala function. So it follows that an alkaline lifestyle and diet would produce less overall adrenal and most important Amygdala “stress” as well (really just the fight or flight mechanism by another name).

The pH Miracle electron-rich alkaline lifestyle and diet is calming to the mind and thus calms the negative (e)motions or energy in motion. This appropriate calming of the Amygdala function produces less “stress.” And, with less “stress” you have less “acid.” And, with less “acid” you have less sickness, dis-ease, so-called disease, depression and unhappiness. Understand NOW?

Can our (e)motions cause cancer?

 

I have said that cancer is a four letter word­ ACID. When you are doing negative acidic (e)motions, such as anger, revenge, hate, sadness or depression, you are creating metabolic acids that can cause ANY and ALL cancerous conditions across all body tissues. If metabolic acids are not removed via urination, perspiration, defecation or respiration (menstruation -why women live longer), then they are delivered to body tissues. When constant excess acid from negative (e)motions are poured into the body tissues, the body tissues will degenerate causing a cancerous condition. Pharmaceutical companies are creating drugs addressing symptoms that may give you the illusion of feeling better, but they DO NOT deal with the causative metabolic acids from eating, drinking and negative acidic (e)motions. This can only lead to more physical and (e)motional pain and unnecessary suffering.

Young Life, Young Energy and Young Love

 

When you are in a negative (e)motional state, it can become impossible for you to heal your serious degenerative or acidic challenge. But, I will say this: if you are willing to commit to change and begin the alkalizing process, even if you are not completely out of your state of fear, anger, depression or anger, you will begin to put more “Young Life,” “Young Energy,” and “Young Love” into your mind, body and spirit.

I have found over the years that when you start feeling better, you start thinking better. And when you start thinking better, you start doing better. So, you don’t have to have your (e)motions completely under control in order to start losing weight, feeling better, reversing a serious illness, having more sustainable energy and to start being happy and more spiritually connected.

When you start the pH Miracle Lifestyle and Diet program, you are then making a conscious decision to try to do a little better. And, when you get on this healing path that leads to Young Living, Young Energy, and Young Love­ this gradual alkalizing process­ you start having those little and then those big pH miracles. You start feeling better and you start thinking better. And, when you start feeling and thinking better, you realize at some point that you have forgotten your depression and your sadness. Feelings of anger have disappeared ­and even what you were upset about. You soon forget what you were fearful about in the first place.

Why? These changes come about because you feel so good. You are rewriting your genetic expressions with your positive (e)motions. You are taking your alkalizing eraser and erasing all your past life’s negative emotions. On the pH Miracle Lifestyle and Diet your (e)motions or energy in motion will finally be under your control. You will become the master of your mind, body and spirit. You will be living an alkaline lifestyle and diet full of energy, happiness, bliss and love. You will be living and breathing “Young Love.”

To learn more about the affect of negative and positive (e)motions on the brain and body and to learn more about “Young Living” “Young Energy” and “Young Love” read, The pH Miracle, The pH Miracle revised and update, The pH Miracle for Diabetes, The pH Miracle for Weight Loss and The pH Miracle for Cancer – http://www.phoreveryoung.com

34 CANCEROUS CAUSING ACIDIC FOODS AND BEVERAGES MANY OF US EAT EVERY DAY!

34 CANCEROUS CAUSING ACIDIC FOODS AND BEVERAGES MANY OF US EAT EVERY DAY!

34 CANCEROUS CAUSING ACIDIC FOODS AND BEVERAGES AMERICANS EAT EVERY DAY!

 

Did you know that the word CANCER is one of the most feared words in the English dictionary? Why? Because those who are diagnosed with it know that it’s a KILLER.

This year alone, over 1.8 million Americans will be told that they “have” cancer and 33% of those people will die. Every 30 seconds somebody is diagnosed with cancer. And the numbers continue to grow worse with each passing year, despite more medical inventions and technology promising early detection. It is a known fact that current treatments like radiation, chemotherapy and surgery have been gigantic failures.

Are you aware that there are early warning signs of cancer growth and tumor formation inside your body? Knowing what they are could be a matter of LIFE and Death.

Cancer prevention is possible, but only when you possess the RIGHT knowledge.

Would you like to discover and learn about the most powerful ANTI-CANCER strategies that exist today?

Click here and learn more!

http://www.drrobertyoung.com, http://www.phmiracleretreat.com http://www.phmiracleliving.com/t-cancer-intro.aspx Read The pH Miracle for Cancer – https://www.amazon.com/gp/product/B01JJX1Q8S/ref=dbs_a_def_rwt_hsch_vapi_taft_p1_i4

Attend the 3rd World Congress on Advanced Cancer Science & Therapy October 15 and 16th, 2018, in Osaka, Japan or the World Conference on Cancer Science and Therapy on November 14th and 15th, in San Antonio, Texas, where Robert O. Young CPT, MSc, DSc, PhD, Naturopathic Practitioner and Galina Migalko, MD, NMD will present their break-through research on the early detection of cancer, cancer prevention and successful cancer reversal in over 81% of all terminal cancers and 96% reversal on non-terminal cancers with a non-invasive and non-chemical approach. To learn more and to register for these events go to: http://www.drrobertyoung.com/events.html

 

Cancer is probably not something you think about every day, whether or not the foods you are eating could contain carcinogens, but with almost 1.7 million people in the United States diagnosed with some type of acidic cancerous condition just last year, perhaps it’s time for you to look at what is in our foods that could be causing such a huge number of new cancerous patients. Here is a list of the top foods and beverages that you most likely consume every day that may contain acidic cancerous causing carcinogens or be suspected of causing an acidic cancerous condition.

To learn more order and read the published work of Robert O Young and Galina Migalko, Alkalizing Nutritional Therapy in the Prevention and Reversal of Any Cancerous Condition go to: https://www.amazon.com/gp/product/B01JKCXJRY/ref=dbs_a_def_rwt_hsch_vapi_taft_p3_i2

34 CANCEROUS CAUSING ACIDIC FOODS AND BEVERAGES AMERICANS EAT EVERY DAY!

1. All Eggs including free-range eggs

 

Eggs according to the Department of Agriculture contain over 38 million microorganisms that may be harmful to the body. Eggs will activate the immune system to clear the toxins from eggs for 3 to 5 hours after ingestion.

A recent question in The New York Times Well blog created some confusion by asking how many eggs you can (or should) eat. The answer was not eggs-actly correct.

Since one egg has the same amount of cholesterol as a Big Mac, it is unnecessary—even detrimental to your health—to consume eggs or egg products. One egg has more cholesterol than your body needs. In fact, any added dietary cholesterol is unnecessary because our bodies already produce more than the amount we require. An excess of cholesterol leads to heart disease, so it’s no surprise that a 2010 study in the Canadian Journal of Cardiology found that those who consume the most eggs have a 19 percent increased risk for cardiovascular problems.

What The New York Times blog fails to explain is that eating an occasional egg might not increase health risks for people already eating a high-fat, high-cholesterol diet—just as smoking an occasional cigar might not increase health risks for people already smoking cigarettes. But if people are already eating a healthful diet without any added dietary cholesterol, eggs can contribute to many problems in addition to heart disease. Recent studies in Atherosclerosis and the International Journal of Cancershow that egg consumption can also cause diabetes and even cancer.

The misperception surrounding the necessity of eggs has even spread to the courtroom. Unilever is suing Hampton Creek Foods for using the term “mayo” in relation to its egg-free Just Mayo condiment. The argument is that “mayonnaise” is defined as an egg-based product. However, removing the egg from mayonnaise also removes the cholesterol, a win-win. The lawsuit seems to be backfiring for Unilever by helping people realize that there are more healthful alternatives to Hellmann’s mayonnaise.

A half an egg a day or more is shown to double the odds of mouth, throat, esophageal, prostate, and bladder cancer; triple the odds of colon and breast cancer.

Notes: May be explained by the dixons present. While banned, levels are still present in our food and seem to be worst in animal products.

Source: Egg consumption and the risk of cancer: a multisite case-control study in Uruguay.

No matter what you call it, egg-free is the better option.

For more information about egg consumption and health, read and share our fact sheet:http://www.pcrm.org/pdfs/health/Nutrition-Fact-Sheets/Eggs-fact-sheet.pdf

2. Microwave Popcorn, Corn and All Corn Related Products

Those little bags of popcorn are so convenient to just stick in the microwave, you wouldn’t think for a minute that they could be dangerous to your health, but they are, ncluding the radiation from the microwave.

First, let’s talk about the bag itself. Conventional microwave popcorn bags are lined with an acidic chemical called perfluorooctanoic acid ( PFOA). This is a toxin you can find in Teflon also. According to a recent study at the University of California, PFOA is linked to infertility in women. Numerous studies in lab animals and humans show that exposure to PFOA significantly increases the risk of kidney, bladder, liver, pancreas and testicular cancers. You can read more about this substance and the above mentioned studies at cancer.org.

Although every manufacturer uses slightly different ingredients, most of them use soybean oil (a GMO product) as well as various preservatives such as propyl gallate, an acidic chemical that is causes stomach inflammation and skin rashes. Now they don’t actually say they are using GMO corn kernels, but that’s because the government says they don’t have to. Even if they don’t use GMO corn, you can bet they aren’t using organic corn!

Also, applied to the popcorn itself, is a chemical called diacetyl. Use of this acidic chemical caused Conagra Foods to remove it from their brand of popcorn, ACT, because it was causing lung diseases in the workers at their factory.

3. Non-organic fruit and vegetables

 

Fruit and vegetables that are non-organic are contaminated with some very dangerous acidic pesticides such as atrazine, thiodicarb, and organophosphates, as well as high nitrogen fertilizers.

Atrazine is banned in European countries but still used here. This is a weed killer that causes severe problems in humans, especially in our reproductive capabilities.

A 2009 study found that when pregnant women drank water contaminated with atrazine, their babies had reduced body weights. Were you aware that the sewage from cities in the USA (nicely called bio solids) is used in the fields of farms in the USA as a form of fertilizer? You will never find organic food being cultivated in composted human sewage waste!

Conventional foods are also subjected to an enormous amount of these types’ of acidic chemicals as well as acidic hormones, to make the fruit and veggies grow bigger. Apples are probably the worst offenders with pesticides showing on more than 98 per cent of all apples tested. Fruit with a 90 per cent positive rate of pesticide residue included oranges, strawberries, and grapes.

Washing fruit and vegetables does not remove 100 per cent of the residue. Pesticides are toxic acidic chemicals to insects as well as human beings.

4. Canned Foods and especially Canned Tomatoes, Peaches, Pears, Beans, Corn, and Peas!

 

Most canned foods are a concern because of what the can is lined with. The lining of almost all canned foods are made with a chemical called bisphenol-A, or BPA.

A study published in May of 2013 by the Proceeding of the National Academy of Sciences showed that BPA actually affects the way genes work inside the brain of rats. Even the FDA agrees that there is a problem with BPA as it is supporting efforts to either replace or at the very least, to minimize the amounts found in canned foods. You know it must be bad when even the very lax FDA is concerned!

 

Tomatoes are exceptionally dangerous due to their high acidity when canned, which seems to cause BPA to leech from the lining of the can into the tomatoes themselves. The level of BPA can be so high in fact; you should seriously consider not feeding them to children. Due to FDA laws, there are no standards for labeling BPA so simply because a can does not say it has it does not mean that it does not contain BPA. Be safe and avoid cans. Only ingest fresh organic non-GMO fruit and vegetables and never from a can.

5. Processed Acidic Meats

 

What exactly are processed highly-acidic meats? This is a long list that includes, but is not limited to, sausages, hot dogs, bacon, most lunch meats like bologna or pimento loaf.

Researchers who wrote in the journal of BMC Medicine said that the excessive salts and chemicals that are used when making processed meats are damaging to your health. The study showed that 1 in every 17 people who were involved in the study died and those who ate 160 grams or more of processed meats increased their risk of early death as much as 44 percent within 12 years as opposed to those who ate 20 grams or less. This study involved people from 10 European countries and went on for almost 13 years.

All these processed meats contain numerous acidic chemicals and preservatives, including sodium nitrates, which make them, look appealing and fresh but are well known cancerous causing carcinogens.

Nitrites in processed meat form nitrosamines (carcinogens also found in cigarette smoke) and are associated with the two leading pediatric cancers, brain tumors and childhood leukemia.

Notes: Hot dogs have some of the highest levels. Pregnant women should probably avoid hot dogs.

Source: A meta-analysis of maternal cured meat consumption during pregnancy and the risk of childhood brain tumors. Neuroepidemiology. 2004 Jan-Apr;23(1-2):78-84. 

Source:Nitrites, nitrosamines, and cancer. Lancet. 1968 May 18;1(7551):1071-2.

Smoking meats seem to be particularly bad as the meat picks up tar from the smoking process. Yes, tar, the same deadly ingredient that cigarette smoke contains!

6. Farmed Salmon

 

Although fish sounds like one of the healthiest foods possible, farmed salmon is one you should avoid. Unfortunately, more than 60 percent of the salmon consumed in the USA is farm raised.

These fish are fed unnatural acidic diets and are contaminated with chemicals, antibiotics, pesticides, and other known cancerous causing carcinogens. They live in very crowded conditions which results in these fish having 30 times the number of sea lice than wild salmon. Farmed salmon are fed acidic chemicals to make their meat that reddish pink color that should occur naturally but doesn’t because of the acidic diet of chicken litter that they are fed.

Also, due to their acidic diet, they have less of the healthy omega-3 that we think we are getting when we consume fish. Studies have also shown that farmed salmon contain high levels of PCB’s, mercury, and cancer causing dioxins. Avoid farmed salmon and buy only wild sockeye salmon. It is best just to avoid the eating of acidic fish and go with alkalizing fruit and vegetables.

Even when meat consumption is reduced to only fish and eggs, insulin-like growth factor (IGF-1) remained relatively the same.

Notes: IGF-1 has been shown to promote cancer growth.

Source: The associations of diet with serum insulin-like growth factor I and its main binding proteins in 292 women meat-eaters, vegetarians, and vegans. Cancer Epidemiol Biomarkers Prev. 2002 Nov;11(11):1441-8.

All types of meat (no matter how it is cooked) increases cancer of the uterus.

Notes: Poultry and fish increased the risk for cancer of the uterus the most.

Source: Animal food intake and cooking methods in relation to endometrial cancer risk in shanghai. Br. J. Cancer, 95(11):15861592, 2006.

7. Potato Chips

Potato chips are cheap, great tasting, quick snack, however, the negative acidic effects they have on your body may not be worth the little bit of pleasure you derive from these crispy snacks.

Potato chips are high in both fat and acidic chemicals, which are sure to bring on weight gain. A study done in the New England Journal of medicine found that eating just 1 once of potato chips per day caused an average 2 pound weight gain in one year. Besides being full of trans-fats which can cause an increase in LDL cholesterol in most people, they have excessive processed sodium levels which, for many people, will indirectly cause increased blood pressure. Increased amounts of natural unprocessed salt will not increase blood pressure.

Potato chips have artificial flavors, numerous preservatives, and colors as well, which is something else your body doesn’t need. Potato chips are fried in high temperatures to make them crispy but this also causes them to make a material called acrylamide, a known cancerous causing carcinogen that is also found in cigarettes.

It’s hard to say no to your kids demands for potato chips, therefore, as a sneaky alternative, buy them dehydrated organic veggie chips which are a healthy alkalizing alternative.

8. Hydrogenated oils

 

Let’s start from the point that all hydrogenated oils are vegetable oils. Vegetable oils cannot be extracted naturally like butter is, vegetable oils must be chemically removed from their source, and then they are changed to be more acceptable to consumers. They are frequently deodorized and colored to look appealing.

All vegetable oils contain high levels of Omega–6 fatty acids. An excess of Omega- 6 fatty acids may cause health problems, such as heart disease and in increase in various cancers, especially skin cancer. You need a good balance of both Omega 3 and Omega 6. Try to get plenty of Omega 3 every day from hemp and flax. You can do this in the form of supplements and also non-GMO fatty fish such as salmon and mackerel are a very good source of Omega 3.

Hydrogenated oils are used to preserve processed foods and keep them looking appealing for a long as possible. Hydrogenated oils influence our cell membranes’ structure and flexibility, which is linked to cancer.

(If you’re enjoying this article, you may want to subscribe to our blog at: http://www.phoreveryoung.wordpress.com or our free newsletter at: http://www.phmiracle.com for breaking health news alerts on GMO’s, fluoride, superfoods, natural self-cures and more… You privacy is protected. Unsubscribe at any time.)

9. Foods that are fermented, pickled, or smoked

 

Foods that are cured by use of acidic nitrates or nitrites act as preservatives as well as adding color to the meat. Although nitrates do not cause cancer in and of themselves, under certain conditions these chemicals change once they are inside the body into N-nitroso composites. It’s this N-nitroso that is associated with a greater increase the risk of developing an acidic cancerous condition.

Smoking foods such as meat or nuts causes these food items to absorb considerable amounts of the tar that smoke produces. Tar is a known carcinogen. Meats such as bacon, sausage, bologna, and salami are high in fat and processed salt. Pickled foods are also very high in salts.

There is overwhelming evidence that eating these types of foods greatly increases the risk of colorectal cancer and higher rates of stomach cancer. The rates of stomach cancer are much greater in places such as Japan where a traditional acidic diet contains many foods that are high in fermented foods such as soy sauce, and/or smoked.

Processed meat is greatly associated with stomach, colon, rectum, pancreatic, lung, prostate, testicular, kidney, and bladder cancer.

Source: Canadian Cancer Registries Epidemiology Research Group. Salt, processed meat and the risk of cancer. Eur J Cancer Prev. 2011 Mar;20(2):132-9.

10. Highly processed white flours

 

Most of you have already heard by now that white flour is not a good thing, but you most likely have no idea just how bad it really is for your health. Refining grains destroys its natural nutrients. Mills are no longer content with waiting for their flour to whiten with time; mills now bleach flour with a chemical called chlorine gas.

The EPA states that chlorine gas is a dangerous irritant that is not safe to inhale and in large quantities can be lethal. White flour lurks in many processed foods. White processed flour has a very high glycemic rate which quickly raises the blood sugar level and insulin levels, which can be a direct cause of diabetes, not to mention it is believed that it spreads cancer cells by feeding the cells directly.

Bleach flour also coagulates in the small intestine causing damage to the intestinal villi leading to stem cell mutations and the blood deficiencies.

Cancerous cells or vascular tumors feed mostly on the sugars in your bloodstream. By avoiding refined grains such as white flour, you can avoid, or at the very least, prevent the creation of cancerous cells and starve vascular tumors.

11. GMO’s

 

Genetically modified organisms, more commonly called GMO’s, are foods that have been modified by chemicals, animal or insect genes and grown with chemicals.

In a study done by Dr. Pusztai at the Rowett Institute in Scotland, rats were fed GMO foods, especially potatoes. ALL rats showed damaged immune systems, pre-cancerous cell growths, along with smaller brains and livers, in just the first 10 days of the project. American consumers believe that the FDA has approved these GMO foods and this is simply not the case.

The FDA has NO testing procedures for GMO foods, NONE. The only human study ever published showed that those foreign genes that are present in GM food transfer to the DNA in the bacteria in our digestive systems. We, the American consumer, are the guinea pig (or rat) in this case. Unfortunately, almost all grains, including soybeans, wheat, and corn, have been grown via GMO’s.

Currently GMO’s do not have to be listed on food labels, so read carefully and look for labels that state the food is GMO free.

The best way to be safe from Frankenstienian food is only buy organic and then you know you are ingesting non-GMO food or beverages.

12. All Sugars

Sugars are not only known to spike insulin levels, but also to be the most preferable food for cancerous cells, thus promoting their growth.

Cancers seem to have a sweet tooth or sugar is the cancer? This is a known fact that has been around for many years.

The Nobel laureate in medicine, German Otto Warburg, back in 1931, first discovered that tumors and cancers both use sugars to “feed” themselves and/or to increase in size. In order to proliferate, cancer cells seem to prefer feeding on fructose-rich sweeteners like high-fructose corn syrup (HFCS); the reason is that HFCS is being metabolized by cancerous cells most quickly and easily.

 

Now it is clear why high-fructose corn syrup is considered the worst offender. And since cakes, pies, cookies, sodas, juices, sauces, cereals, high sugar fruit and many other extremely popular, mostly processed, food items are loaded with refined sugars and HFCS in particular, this helps explain why cancer rates are on the rise these days.

13. Artificial Sweeteners

Most people use artificial sweeteners to either lose weight or because they are diabetic and must avoid sugar. The main problem in all this is that there are numerous studies that show people who consume artificial sweeteners on a regular basis, such as in sodas, or coffee sweeteners, actually gain weight. It also does little or nothing to help those with diabetes.

 

In fact, artificial sweeteners actually make it even more difficult to control their blood sugar levels and worsen conditions that are related to diabetes such as cataracts and gastro paresis. Sometimes aspartame has been found to cause convulsions, which some people will mistake for an insulin reaction.

Not to mention that artificial sweeteners inhibit your body’s ability to monitor its daily calorie consumption and make the body crave even more sweets. Well, we’ve already discussed how refined sugars can cause cancer.

There is mounting evidence that the chemicals that make up these sweeteners, especially aspartame, break down in the body into a deadly toxin called DKP. When your stomach processes this chemical, it in turn produces chemicals that can cause cancer, especially brain tumors.

14. Diet Anything or Die-it Anything!

 

Diet foods, including frozen foods, or prepackaged foods labeled as “diet” or “low fat”, including diet sodas, generally containaspartame, which is a chemical, artificial sweetener that we talk about in detail above. There are numerous studies showing that aspartame causes many diseases and sicknesses such as cancers, birth defects, and heart problems.

 

All “diet” food is chemically processed and made from super refined ingredients, excessive sodium levels, as well as artificial colors and flavors to make it taste good. Don’t ever forget, artificial anything is NOT real food! Although the FDA says that all these added chemicals are safe to eat, you might want to take their advice with a grain of salt. After all, don’t they also tell you that sugar and vegetable oils are safe to eat? (Not to mention GMO’s and fast food!)

There have been many studies that show that these additives, for some people, can actually be addicting. They feed that “feel good” part in your brain, similar to cocaine! Well, that actually makes sense because if you become addicted to these foods, the companies making them are certain to score a lot of money, aren’t they?

Be smart and eat nature’s own, natural “diet” food; alkalizing fruit and vegetables! (Organic, of course!)

15. Alcohol

 

An American study that followed the diet and lifestyles of more than 200,000 women for almost 14 years found that postmenopausal women who drank one drink per day or less had an almost 30 percent increase in breast cancer rates compared to women who did not drink at all.

Alcohol use is the second leading cause of cancer, right behind tobacco use. While a moderate or low consumption of alcohol can be healthy and lead to a reduced risk of heart disease, excessive drinking is known to cause heart failure, stroke, and sudden death. In 2007, experts working for the World Health Organizations International Agency for Research on Cancer looked at the scientific evidence regarding cancer and alcohol use from 27 different studies. They found sufficient evidence to state that excessive alcohol use is the main cause of mouth, esophagus, liver, colon, mouth, rectum, and female breast cancers.

16. Red Meat

A study done over a 10 year period, eating red meat every day, even a small amount, such as that quarter pound hamburger you like to enjoy at lunch, increased a man’s risk of dying from cancer by 22 percent and a woman’s chance by 20 percent. A separate research study has shown that eating a lot of red meat increased the risk of breast, prostate, and colon cancer.

Red meat (animal flesh made from the blood of the animal) seems particularly dangerous when talking about colon cancer. A study done in the US followed almost 150,000 people between the ages of 50 and 74. This study showed that the long term consumption of red meat significantly increased the amount of colon cancer found in the subjects studied.

30 years of research, respectively, has found red meat to increase total mortality rates and cancer mortality rates.

Notes: Results were after controlling for age, weight, alcohol, exercise, smoking, family history, calorie intake, and intake of whole plant foods. Nuts were found to be protective when taken as an alternative protein source.

Source: Red Meat Consumption and Mortality: Results From 2 Prospective Cohort Studies. Arch Intern Med. 2012;0(2012):201122871-9.

17. Soda Pop and Sport Drinks

 

Perhaps you heard about the recent study that was published in May in the American Journal of Nutrition? It found that people who consumed more than one soda per day had a higher risk of stroke than people who did not drink sodas.

Loaded with sugar, sodas are an empty source of calories that cause weight gain and contribute to the nationwide epidemic of obesity. Drinking large amounts of this rapidly digested sugar causes your blood sugar to spike which can lead to both inflammation and insulin resistance. Soda is often the root cause of gastro-esophageal reflux disease, which is when the contents of the stomach leak into the esophagus causing not only pain but an actual burning of the esophagus from stomach acid.

Although sodas are not a direct cause of ulcers, they are known to irritate and make those with ulcers have more pain. Sodas also contain artificial colorings and food chemicals like derivative 4-methylimidazole (4-MI); no wonder soda pop has been shown to cause cancer.

Here is the link to view Dr. Young’s latest experiment on cola drinks, coffee, beer and alkaline water:

http://www.youtube.com/watch?v=3vm_ZnZymoI

18. Dairy Products

 

Dairy products, including milk, cheese, ice cream, butter, and yogurt contain the acid lactose that breaks down to lactic acid that leads to sensitivities, inflammation, pain, ulcerations and cancer.

Elderly people given milk as children have triple the risk of colorectal cancer.

Source: Childhood dairy intake and adult cancer risk: 65-y follow-up of the boyd orr cohort. American Journal of Clinical Nutrition, 86(6):1722, 2007.

Due to the extreme processes that milk goes through and the high amounts of antibiotics, hormones, and genetically-modified substances that cows are continually exposed to, I believe there are real and eminent concerns associated with drinking milk from cows. All cows release toxins through their milk, as milk is a natural exit-portal for substances that the body cannot use.

“Ingredients” Added to Cow’s Milk – Read more on the the dangers of dairy products: http://blog.phoreveryoung.com/2014/11/19/the-dangers-of-drinking-cows-milk-2/

19. Peanuts, Peanut Oil and Peanut Butter

 

Peanuts, peanut oil, peanut butter and cashew nuts contain twenty-six different mycotoxin-producing fungi. On top of that, broken and ground nuts (of any kind) are ready targets for airborne mold spores and quickly become rancid. You can see it on the nuts as a dark or black discoloring. Contamination occurs during the growing process because the plants themselves are not resistant. Humans who eventually ingest them are also eating the fungi and their toxic waste, inoculating their digestive tracts with negative microforms. On top of that, broken and ground nuts (of any kind) are ready targets for airborne mold spores and quickly become rancid.

You can see it on the nuts as a dark or black discoloring. Research has linked corn consumption with cancers of the esophagus and stomach, and peanuts, including peanut butter with pancreatic and liver “cancer”. Cashew nuts and dried coconut are similarly contaminated, and should also be avoided.

For more information on the acidity of peanuts go to: http://blog.phoreveryoung.com/2013/09/30/reversing-sensitivities-allergies-inflammation-pain-and-even-cancer-can-be-as-simple-as-giving-up-peanuts-peanut-oil-and-peanut-butter/

20. Vinegar

Vinegar a Poisonous Acidic Toxin

Vinegar is one of my top ten foods to NEVER ingest. Vinegar is the urine of acidic fermentation of a live food from apple or rice. Vinegar causes an acidification of the blood and then tissues leading to sickness and dis-ease. It is considered a toxic neurotoxin that destroys brain cells in the gut and in the head leading to ALS, dementia, Alzheimer’s, Parkinson’s, etc. Vinegar reduces to ethanol alcohol in the body leading to stomach, bowel, brain, liver and pancreatic cancer. This is why vinegar from ALL sources (especially from apple and rice) is in my top ten foods NEVER to ingest. Read, share and like the following scientific research article on the toxic effects of this poisonous acidic liquid called vinegar:

http://blog.phoreveryoung.com/2014/12/27/4688/

21. Coffee – A Cup of Cancer

Coffee contains over 1000 chemicals of which only 22 have been studied leaving 978 left to study. All of the chemicals studied to date have been found to be carcinogentic. So next time to pick up that cup of coffee think of it as your cup of cancer.

Here are 23 good reasons to NEVER drink another cup of CANCER: https://phoreveryoung.wordpress.com/wp-admin/post.php?post=154&action=edit

22. Black and Green Tea

 

Does drinking green tea really help prevent or cure cancer? The answer is still NO, according to a review of 51 previous studies done over two decades.

The review, published online in The Cochrane Database of Systematic Reviews, found that green tea may offer some help against liver cancer, breast cancer and, in men, prostate cancer, but consumption may actually increase one’s chances of developing urinary bladder cancer. Conflicting evidence was found in the case of gastrointestinal (esophagus, colon or pancreas) cancers, though the authors noted “limited moderate to strong evidence” of green tea protecting against lung, pancreatic and colorectal cancer.”

According to Robert O. Young PhD, Director of Research at the pH Miracle Living Center, “green tea is acidic and will contribute to the dietary acid and metabolic loads in the tissue causing a cancerous condition or making a cancerous condition worse.”

“Despite the large number of included studies, the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types,” lead review author Katja Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany, said in a news release issued by the journal’s publisher, The Cochrane Collaboration.

The researchers reviewed studies involving more than 1.6 million people in Asia, where green tea consumption is a regular habit. Boehm said that variables in how much green tea people drink and how different cancers grow makes it difficult to find a conclusive relationship about whether green tea helps prevent cancer.

Dr. Young states, “cancer is not a cell but a liquid acid from diet, environment and/or metabolism that breaks down cell via fermentation. To drink acidic drinks like coffee,alcohol or tea, including green tea will only increase tissue acidosis leading to all cancerous conditions. The best advise I can give to prevent any cancerous condition is to eliminate all contributing acidic foods and drinks, including black and green tea.”

23. Chicken, Turkey and Duck

 

The consumption of chicken, turkey and duck is associated with an increase in lymphoma (blood cancer).

Source: Consumption of meat and dairy and lymphoma risk in the European Prospective Investigation into Cancer and Nutrition. Int J Cancer. 2011 Feb 1;128(3):623-34.

Our liver can only detox about 50% of the heterocyclic amines (carcinogens) formed from cooked chicken. Not the originally thought 99% which other animals can.

Notes: The animal that can detox 99% is the lab rat. Thus, the prior incorrect conclusion.

Source: Biomonitoring of urinary metabolites of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (phip) following human consumption of cooked chicken. Food Chem. Toxicol., 46(9):3200-3205, 2008.

Also the handling of chicken significantly increases the risk of dying from penile (penis) cancer, thought to be due to exposure to cancer causing viruses in poultry.

Source: Cancer mortality in poultry slaughtering/processing plant workers belonging to a union pension fund. Environ Res. 2010 Aug;110(6):588-94.

Fire retardant chemicals (PBDE) and polychlorinated naphthalenes (PCNs) found heavily in turkey and chicken.

Notes: For PBDEs, fish was the worst offender, followed by turkey, and the third worst being chicken. PCNs have a dixion-like effect on the body. The animal with the highest levels was fish. Second was chicken.

Source: Polybrominated diphenyl ether (PBDE) levels in an expanded market basket survey of U.S. food and estimated PBDE dietary intake by age and sex. Environ Health Perspect. 2006 Oct;114(10):1515-20. 

Source:Polybrominated diphenyl ethers in U.S. Meat and poultry from two statistically designed surveys showing trends and levels from 2002 to 2008. Agric Food Chem. 2011 May 25;59(10):5428-34.

PhIP stimulates breast cancer cells to invade healthy cells more so than the hormone estrogen itself. Even when PhIP is at low concentrations.

Notes: PhIP is most common in chicken, beef, and fish.

Source: The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells. Toxicology 2011 279(1 – 3):139 – 145

Chicken nuggets from 2 national food chains found actual chicken meat was not the predominant ingredient as fat was found in greater quantities along with epithelium, bone, nerve (brain and spine), and connective tissue.

Source: The autopsy of chicken nuggets reads chicken little. Am J Med. 2013 126(11):1018-1019.

Bottom-line chickens do not have urinary tract system and are more likely to absorb their urine into their connective tissues. Of course that is what makes them so juicy.

24. Pork

 

The top 15 foods for advanced glycation end products (AGEs) are all meat sourced with roasted BBQ chicken skin and fried bacon being the top.

Notes: AGEs are gerontotoxins (aka aging toxins). AGEs cause proteins to cross together causing stiffness, oxidation stress, and inflammation in muscles, brain tissue, eyes, heart, bone, red blood cells, and kidneys. Thought to contribute to muscle loss as we age.

Source: Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010 Jun;110(6):911-16.e12. 

Source: Does accumulation of advanced glycation end products contribute to the aging phenotype? J Gerontol A Biol Sci Med Sci. 2010 Sep;65(9):963-75. Epub 2010 May 17.

47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Multidrug resistant strains were common.

Notes: Turkey was the most common with 77% and chicken and pork with 41% and 42%, respectively. A superbug version (methicillin resistant) was also found of MRSA that can jump from pig to human.

Source: Multidrug-Resistant Staphylococcus aureus in US Meat and Poultry. Clin Infect Dis. 2011 May;52(10):1227-30. 

Source: Infectious disease. From pigs to people: the emergence of a new superbug.

25. CHOCOLATE, ACAI, TEA LEAVES, COLA NUT, COCAO AND COCOA MULCH CAN KILL!

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If you walk on all fours and have fur or if you walk on two legs and don’t have fur, two caffeine-like ingredients in chocolate, Theobromine (aka xantheose) and Methybromine can kill you and your pet animal if ingested. Not only is Theobromine and Methybromine found in chocolate, it’s also present in acai berries, tea leaves, the cola nut, cacao, and Cocoa Mulch.

Emails about Cocoa Mulch have been circulating around the Internet since 2003, and more frequently since 2007 when Calypso, a three year old Labrador, had a seizure and dropped dead on a walk after ingesting the garden mulch made from cacao bean shells. The same thing is happening to humans!

Hershey’s, the manufacturer of Cocoa Mulch, states that “50% of the dogs that eat Cocoa Mulch can suffer physical harm to a variety of degrees…98% of all dogs won’t eat it.”

Robert O. Young, Director of Research at the pH Miracle Living Center, “chocolate, acai, cola nut, cacao and cocoa are all highly acidic and their poisonous acids will kill animals quickly and humans slowly. Unfortunately many of these acidic foods are being sold as health foods for the body as antioxidants. Chocolate, acai, cola nut, cocao and cocoa are not antioxidants but highly acidic oxidants that when ingested will steal electron energy from the body and use up stored alkaline buffers. This can then lead to sickness, dis-ease and many so-called diseases in animals and humans. My best advice is to never eat these so-called foods. They are not foods and especially not health foods. They are poison to the body of all animals and humans.”

Since there are many other brands of garden mulch, if you have a dog, the best choice to another brand that is free of cocoa.

In the worse case scenario, here is some information that will help determine what action should be taken if your dog or cat or child eats chocolate. The higher the cocoa content the more toxic it becomes.

• 1 ounce of Milk Chocolate is toxic per 1 pound of body weight

• 1 ounce of Semisweet Chocolate is toxic per 3 pounds of body weight

• 1 ounce of Baker’s Chocolate is toxic per 9 pounds of body weight

For example, 2 ounces of Baker’s Chocolate can put your 15 pound dog or baby at great risk, while 2 ounces of Milk Chocolate will usually cause simple digestive problems.

The clinical signs of chocolate, acai berries, tea leaves, cola nut, cocao and cocoa toxicity are:

Hyper excitability

Hyper irritability

Increased heart rate

Restlessness

Increased urination

Muscle tremors

Vomiting

Diarrhea

“The acid sugar combined with the acids Theobromine and Methylbromine found in chocolate and cocao are a deadly combination. Why risk YOUR health and the life of your animal or even your child.

26. Commercial Fruit Juices

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Don’t believe the big flashy labels that say 100% fruit. Most of the time, the secret is in the fine print. Commercial fruit juice often contains added sugar, coloring, preservatives, and it can lose its nutrients during pasteurization. Your best bet is finding a trusted local rganic juice bar or making your own alkaline fruit and vegetable juices at home.  You can also use iJuice powders which are have only traces of sugar which is less than 1 gram per serving – http://www.ijuicenow.com I would go for the latter. Have some fun and explore new tastes of iJuice organic juices.

27. Breakfast Cereals

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Once again, I blame it on the marketing. Breakfast cereals aren’t harmless as their happy cheerful colors and toys inside the box might suggest. They actually contain cancer-causing sugar, artificial coloring, preservatives, GMO products, and they’re often stripped of the nutrients they had before processing. Try quinoa with some avocado and Real Salt instead. It tastes great, and it’s actually good for you.

28. Wheat

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Wheat contains a carbohydrate that suddenly and greatly increases your blood sugar levels. This triggers high insulin production and acidic weight gain. Over time, your pancreas will become overworked and you’ll become insulin resistant, and then you can end up with diabetes and/or cancer. And high blood sugar levels trigger the production of compounds that speed up the aging process and give you wrinkled skin. So you’ll age faster and be prone to diabetes, which in itself is a big issue.

29. Fast Foods

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Sure, fast food may taste good, it’s fairly inexpensive, and it’s everywhere. But what makes it taste so good? It’s the same things that are slowly killing you: trans-fats, sugar, demineralized salt, preservatives, additives, dyes, and other chemicals that enhance the looks and the taste of this food. Fast food can affect your risk of diabetes, cardiovascular disease, cancer, mood disorders, weight gain, metabolic disorders, etc. So, eliminate fast  food immediately and improve your health and fitness immediately.

30. All So-Called Energy Bars – They Are All Fake!

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All so-called energy bars might be perceived by many athletes who are looking for a quick acidic fix or burst of pseudo energy, but hopefully that’s not you!  Try to resist these highly acidic artificial energy bombs. Energy bars contain a lot of sugar, they are high in fructose corn syrup (major cause of cancer), preservatives, and can contain trans-fats. So, energy bars are candy and are full of ACID in the form of sugar, and artificial ingredients. In other words, it’s a ticking time bomb that steals energy from your body and sets the stage for serious injury to your major organs.

31. Just In Case YOU Forgot – Artificial Sweeteners

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No, these are no better than sugar. In fact, they’re often worse. Artificial sweeteners such as aspartame, neotame, acesulfame potassium, etc. might contain fewer calories, but they can still increase the risk of diabetes, high blood pressure, heart disease, metabolic syndrome and cancer.  You may not have noticed but many sugar-free gums contain aspartame, which is considered the most dangerous substance in the world. There are no healthy alternatives to sugar.  Ingest it knowing the risk it is an additive drug and will destroy your health and fitness.

32.  Bottled Salad Dressings are All Toxic

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Bottled salad dressings are full of sugar, artificial colors, and high fructose corn syrup. Once you drown your salad in this nutritional disaster, you might as well eat a bag of potato chips or a hot dog instead. Drop the bottled salad dressings, and use lemon juice along with some cold-pressed organic olive or avocado oil for a healthy salad dressing.  I would also suggest adding liberal amounts of Real Salt or Himalayan Salt to add taste and alkalinity.

33.  Margarine

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Once again, marketing is to blame for the BIG misconceptions about margarine. It’s not healthy, people! It’s one of the unhealthiest foods in your diet. So cut it out! Margarine is like a very acidic version of butter that’s made with hydrogenated vegetable oils and it’s more unnatural than you think. It’s pure chemistry. So what’s so bad about it? It’s the trans fats that can damage your heart, blood vessels, mess up your cholesterol levels and set the stage for a cancerous condition.  Switch to cold-pressed organic oils like olive, hemp or flax for a healthier alternative. Just please avoid margarine!

34.  All Tobacco Products

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Do you know why you smoke?  Because you are addicted to the sugar that is coated on the Tobacco leaves while drying.  Coat after coat after coat.  It is like you are smoking candy cigarettes.  And you thought it was the nicotine.  Nicotine is an acidic additive chemical but not even close to the cancer causing sugar coated on ALL Tobacco.  So save yourself from mouth, throat  and lung cancer and throw the sugar sticks away.

“The cure for cancer will be found in its Prevention NOT in its Treatment”

Robert O. Young CPT, M.Sc., D.Sc., Ph.D., Naturopathic Practitioner

Read The pH Miracle for Cancer – http://www.phoreveryoung.com

 

To order Alkalizing Nutritional Therapy in the Prevention and Reversal of Any Cancerous Condition go to: https://www.amazon.com/gp/product/B01JKCXJRY/ref=dbs_a_def_rwt_hsch_vapi_taft_p3_i2

 

 

 

 

 

 

 

The Stomach Does Not Digest Food!

Read, learn and understand the science of the stomach’s true functionality!

The following scientific discourse are twenty-five important points to understand concerning the the real purpose of the stomach, the physiology of digestion, the creation of sodium bicarbonate (NaHCO3) and hydrochloric acid (HCL) in the stomach lining, the ingestion of protein, dairy, cheese and sugar in any form and how acid/alkaline biochemistry, physiology, and anatomy relate to health, sickness, and disease.

Unfortunately, contemporary medical doctors and scientists as well as alternative health practitioners and lay people DO NOT understand how acid/base are created in the body and the onset of latent tissue acidosis in the colloidal connective tissue or the “Schade”. Welcome to the 21st century and Dr. Young’s “New Biology.”

How is acid/base created in the body?

1) The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium is used to bind with water and carbon dioxide to form the alkaline salt, sodium bicarbonate or NaHCO3. The biochemistry is: H20 + CO2 + NaCl = NaHCO3 + HCL. This is why a call the stomach an alkalizing organ NOT an organ of digestion. The stomach DOES NOT digest the food or liquids you ingest it alkalizes the food and liquid you ingest.

2) For each molecule of sodium bicarbonate (NaHCO3) made, a molecule of hydrochloric acid (HCL) is made and secreted into the so-called digestive system – specifically, the stomach (the gastric pits in the stomach) – to be eliminated. Therefore HCL is an acidic waste product of sodium bicarbonate created by the stomach to alkalize the food and liquids ingested.

3) The chloride ion from the sodium chloride (salt) binds to an acid or proton forming HCL as a waste product of sodium bicarbonate production. HCL has a pH of 1 and is highly toxic to the body and the cause of indigestion, acid reflux, ulcers and cancer.

4) When large amounts of acids, including HCL, enter the stomach from a rich animal protein or dairy product meal, such as meat and cheese, acid is withdrawn from the acid-base household. The organism would die if the resulting alkalosis – or NaHCO3 (base flood) or base surplus – created by the stomach was not taken up by the alkalophile glands that need these quick bases in order to build up their strong sodium bicarbonate secretions. These glands and organs are the stomach, pancreas, Brunner’s glands (between the pylorus and the junctions of the bile and pancreatic ducts), Lieberkuhn’s glands in the liver and its bile with its strong acid binding capabilities which it has to release on the highly acidic meat and cheese to buffer its strong acids of nitric, sulphuric, phosphoric, uric and lactic acids.

5) When a rich animal protein and dairy product meal is ingested, the stomach begins to manufacture and secrete sodium bicarbonate (NHCO3) to alkalize the acids from the food ingested. This causes a loss in the alkaline reserves and an increase in acid and/or HCL found in the gastric pits of the stomach. These acids and/or HCL are taken up by the blood which lowers blood plasma pH. The blood eliminates this increase in gastrointestinal acid by throwing it off into the Pishinger’s spaces.

6) The space enclosed by these finer and finer fibers is called the Pishinger’s space, or the extracellular space that contains the fluids that bath and feed each and every cell while carrying away the acidic waste from those same cells. There is no mention of this organ in American physiology text books. There is mention of the extracellular space but not of any organ that stores acids from metabolism and diet, like the kidney. I call this organ the “pre-kidney” because it stores metabolic and gastrointestinal acids until they can be buffered and eliminated via the skin, urinary tract, or bowels.

7) After a rich animal protein or dairy product meal, the urine pH becomes alkaline. The ingestion of meat and cheese causes a reaction in acidic fashion in the organism by the production of sulfuric, phosporhoric, nitric, uric, lactic, acetylaldehyde and ethanol acids, respectively, but also through the formation and excretion of base in the urine. Therefore eating meat and cheese causes a double loss of bases leading to tissue acidosis and eventual disease, especially inflammation and degenerative diseases.

8) During heavy exercise, if the the resulting lactic acid was not adsorbed by the collagen fibers, the specific acid catchers of the body, the organism would die. The total collection of these fibers is the largest organ of the body called SCHADE, the colloidal connective tissue organ. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ. This organ connects and holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ, which includes the muscles, inflammation and pain develop. The production of lactic acid is increased with the ingestion of milk, cheese, yogurt, butter and especially ice cream.

That is why I have stated, “acid is pain and pain is acid.” You cannot have one without the other. This is the beginning of latent tissue acidosis leading to irritation, inflammation and degeneration of the cells, tissues and organs.

9) The more acidity created from eating meat, cheese, milk or ice cream the more gastrointestinal acids are adsorbed into the the collagen fibers to be neutralized and the less sodium bicarbonate or NaHCO3 that is taken up by the alkalophile glands. The larger the potential difference between the adsorbed acids and the amount of NaHCO3 generated with each meal, the more or less alkaline are the alkalophile glands like the pancreas, gallbladder, pylorus glands, blood, etc. The acid binding power of the connective tissue, the blood, and the alkalophile glands depends on its alkali reserve, which can be determined through blood, urine, and saliva pH, including live and dried blood analysis as taught by Dr. Robert O. Young. The saliva pH is an indication of alkali reserves in the alkalophile glands and the urine pH is an indication of the pH of the fluids that surround the cells or the Pishinger’s space.

10) The iso-structure of the blood maintains the pH of the blood by pushing off gastrointestinal or metabolic acids into the connective tissue or the Pishinger’s space. The blood gives to the urine the same amount of acid that it receives from the tissues and liver so it can retain its iso-form. A base deficiency is always related to the deterioration of the deposit ability of the connective tissues or the Pishinger’s space. As long as the iso-structure of the blood is maintained, the urine – which originates from the blood – remains a faithful reflected image of the acid-base regulation, not of the blood, but of the tissues. The urine therefore is an excretion product of the tissues, not the blood. So when you are testing the pH of the urine, you are testing the pH of the tissues.

11) A latent “acidosis” is the condition that exists when there are not enough bases in the alkalophile glands because they have been used up in the process of neutralizing the acids adsorbed to the collagen fibers. This leads to compensated “acidosis.” This means the blood pH has not changed but other body systems have changed. This can then lead to decompensated “acidosis” where the alkaline reserves of the blood are used up and the pH of the blood is altered. Decompensated “acidosis” can be determined by testing the blood pH, urine pH and the saliva pH. The decrease in the alkaline reserves in the body occurs because of hyper-proteinization, (eating Meat and Cheese!)or too much protein, and hyper-carbonization, or too much sugar. This is why 80 to 90 year old folks are all shrunk up and look like prunes. They have very little or no alkaline reserves in their alkalophile glands. When all the alkaline minerals are gone, so are you and your battery runs down. The charge of your cellular battery can be measured by testing the ORP or the oxidative reduction potential of the blood, urine or saliva using an ORP meter. As you become more acidic this energy potential or ORP increases.

12) If there is not enough base left over after meat and cheese or surgary meal, or enough base to neutralize and clear the acids stored in the connective tissues, a relative base deficiency develops which leads to latent tissue acidosis. When this happens the liver and pancreas are deficient of adequate alkaline juices to ensure proper alkalization of the food in your stomach and small intestine.

13) Digestion or alkalization cannot proceed without enough of these alkaline juices for the liver and pancreas, etc., and so the stomach has to produce more acid in order to make enough base, ad nauseam, and one can develop indigestion, nausea, acid reflux, GERD, ulcers, esophageal cancer and stomach cancer. All of these symptoms are not the result of too much acid or HCL in the stomach. On the contrary, it is the result of too little base in the form of sodium bicarbonate!

14) Therefore the stomach is NOT an organ of digestion as currently taught in ALL biology and medical texts, BUT an organ of contribution or deposit. It’s function is to deposit alkaline juices to the stomach to alkalize the food and to the blood to carry to the alklophile glands!!!!

15) There is a daily rhythm to this acid base ebb and flow of the fluids of the body. The stored acids are mobilized from the connective tissues and Pishinger’s spaces while we sleep.

These acids reach their maximum (base tide) concentration in this fluid, and thereby the urine (around 2 a.m. is the most acidic). The acid content of the urine directly reflects the acid content of the fluid in the Pishinger’s spaces, the extracellular fluid compartments of the body. On the other hand, the Pishinger’s spaces become most alkaline around 2 p.m. (the base flood) as then the most sodium bicarbonate (NaHCO3) is being generated by the cover cells of the stomach to alkalize the food and drink we have ingested.

16) If your urine is not alkaline by 2 p.m. you are definitely in an ACIDIC condition and lacking in alkaline reserves. The pH of the urine should run between 6.8 and 8.4 but ideally 7.2 or greater.

17) After a high protein meal or meat or cheese, the free acids formed such as sulfuric, phosphoric, uric, and nitric acids stick to the collagen fibers to remove them from the blood and protect the delicate pH of the blood at 7.365. The H+ or proton ions from these acids are neutralized by the next base flood, the sodium bicarbonate produced after the meal. The H+ or proton ion combines with the carbonate or HCO3, converts to carbonic acid, H2CO3, which converts to CO2 and H2O. The sulfuric and other acids from proteins are neutralized as follows where the HR represents any acid with the R as its acid radical (SO4, PO4, or NO3) HR + NaHCO3 <=> H2O + NaR (Ca, Mg, K)+ CO2.

18) Medical doctors and savants are not taught in medical school and therefore do not understand or recognize latent tissue acidosis. They understand and recognize compensated acidosis and decompensated acidosis. In compensated acidosis, breathing increases in order to blow off more carbonic acid which decreases PCO2 because of the lowered carbonate or HCO3. When the breathing rate can no longer get any faster and when the kidneys can no longer increase its’ function to keep up with the acid load, then the blood pH starts to change from a pH of 7.365 to 7.3 then to 7.2. At a blood pH of 6.95 the heart relaxes and the client goes into a coma or dies.

19) Metabolism of a normal adult diet results in the generation of 50 to 100 meq of H+ or proton per day, which must be excreted if the urine acid-base balance is to be maintained. A meq is a milliequivalent which is an expression of concentration of substance per liter of solution, calculated by dividing the concentration in milligrams per 100 milliliters by the molecular weight. This process involves two basis steps; 1) the reabsorption of the filtered sodium bicarbonate or NaHCO3 and, 2) excretion of the 50 to 100 meq of H+ or proton produced each day by the formation of titratable acidity and NH4+ or ammonium. Both steps involve H+ or proton secretion from the cells of the kidney into the urine.

20) Sodium bicarbonate (NaHCO3) must be reabsorbed into the blood stream, since the loss of NaHCO3 will increase the net acid load and lower the plasma NaHCO3 concentration. The loss of NaHCO3 in the urine is equivalent to the addition of H+ to the body since both are derived from the dissociation of H2CO3 or carbonic acid.

21) The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+. The normal subject must reabsorb 4300 meq of NaHCO3 each day! The secreted H+ or proton ions are generated within the kidney cells from the dissociation of H2O or water. This process also results in the equimolar production OH- or hydroxyl ions. The OH- ions bind to the active zinc-containing site of the intracellular carbonic anhydrase; they then combine with CO2 to form HCO3- ions which are released back into the kidney cells and returned to the systemic circulation. Second, the dietary acid load is excreted by the secretion of H+ or proton ions from the kidney cells into the urine. These H+ or proton ions can do one of two things: the H+ or proton ions can be combined with the urinary buffers, particularly HPO4, in a process called titratable acidity (The biochemistry is: H+ + HPO4 = H2PO4), or the phosphate buffering system or the H+ or proton ions can combine with ammonia (NH3) to form ammonium as follows: NH3 + H+ = NH4.

22) This ammonia is trapped and concentrated in the kidney as ammonium which is then excreted in the urine.

23) In response to acid load, 36% of the H+ or proton goes intracellular in exchange for the release of Na+ (sodium) into the blood stream. 15% of the acid goes intracellular in exchange for K+ (potassium) – common in diabetics. 6% of the H+ or proton or acid goes directly into the cell to be buffered by intracellular processes. 43% is buffered extracellularly as NaHCO3- or sodium bicarbonate combining with H+ or proton to form H2CO3 or carbonic acid which breaks down to CO2 or carbon dioxide to be released by the lungs. 10% of CO2 or carbon dioxide is excreted through the lungs and 90% is used by the body to reabsorb alkaline minerals and make sodium bicarbonate for buffering gastrointestinal and metabolic acids.

The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+.

24) Of all the ways the body can buffer metabolic and dietary acids, the excretion of protein (the eating of meat and cheese) generated acid residues is the only process that does not add sodium bicarbonate back into blood circulation. This creates a loss of bases which is the forerunner of all sickness and disease. In the long run, the only way to replace these lost bases is by eating more alkaline electron-rich green foods and long-chain polyunsaturated fats. Eating meat and cheese is definitely hazardous to your health. That is why I say, “a cucumber a day keeps the doctor away while eating meat, cheese and even an apple creates more excess acid in the colloidal connective tissues, leading to latent tissue acidosis.

25) With over 30 years of research and testing over 500,000 samples of blood and over 1,000,000 samples of urine and saliva I have come to the conclusion that the Human Body is an acid producing organism by function – yet, it is an alkaline organism by design. Eating animal protein, especially meat and cheese and sugar from any source are deadly acidic choices – unless you interested in becoming sick, tired and fat over time.

Bottom line – the pH Miracle Lifestyle and Diet is a program that focuses on the foundational principal that the body is alkaline by design and yet acidic by function. This make this program the ultimate program for preventing and reversing aging and the onset of sickness and dis-ease. I would say that the pH Miracle Lifestyle and Diet is the diet for a longer healthier life.

Please remember this very important truth, hydrochloric acid in the stomach is not the cause of digestion but the result of digestion. Start alkalizing today and begin improving the quality and quantity of your life today.

Methodology

To determine the pH and chemistry and over 150 parameters of the blood and interstitial fluids I used a non-invasive 3-D functionality bio-electro scan. I was able to obtain all quantitative data that validates the true chemistry and pH of the stomach, blood and the fluids of the interstitium where metabolic and dietary acids are compartmentalized.

 

To learn more about the science of the pH Miracle Lifestyle and Diet go to:

http://www.drrobertyoung.com

http://www.phmiracleretreat.com

http://www.innerlightblue.com

http://www.ijuicenow.com

http://www.phoreveryoung.com and http://www.phoreveryoung.wordpress.com

Read: A New Theory – The Physiology of the Stomach

To read and learn more about the work, research and findings of Robert O Young go to: http://www.drrobertyoung.com

To attend a pH Miracle Retreat go to: http://www.phmiracleretreat.com

 

Come listen and learn from Key Note Speakers, Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner and Galina Migalko MSc, MD, NMD, in four different countries around the World as they lecture on non-invasive medical diagnostics, the interstitium, pH, nutrition and their break-through research on prevention and non-invasive treatments for cancer, diabetes, heart disease, arthritis, osteoporosis, lupus, multiple sclerosis, infections, and many more acidic-caused diseases.

To pre-register for one or more World Conferences please email phmiraclelife@gmail.com and receive an additional 10 to 20 percent discount on the listed early-bird pricing. You can also register by phone by calling 760 484 1075.

When you enroll in one of our Conferences you will receive a credit for a live and dried blood cell analysis, valued at 1200 euros.

Please check out the Countries, Cities, Dates and Pricing below!

July 4th, 2018 Today is Freedom Day Are We Truly Free?

Martin Luther King, Jr. One of the Greatest Freedom Fighters of our time!

Free at Last, Free at Last! Thank God I am Free at Last!

Several years ago I had the beautiful experience to speak freely at the Martin Luther King Jr Memorial Chapel in Atlanta, Georgia on the campus of Morehouse College by Professor Dean Lawrence Carter, Jr. (below I am pictured with Professor Lawrence Carter, Dean of the Martin Luther King Chapel at More House College, Atlanta, Georgia.

When introducing me to speak at the Martin Luther King, Jr. Memorial Chapel, Dr. Carter stated, “Dr. Robert O. Young is the Martin Luther King Jr. of the 21st Century.”) It was one of my greatest memories to stand at the same pulpit where Martin Luther King, Jr., Ikada, Ghandi and Mandela delivered powerful messages of freedom, love and light. There in front of thousands I was blessed to have the opportunity to share my message of freedom, love and light. A message that has now blessed the lives of millions around the World. Thank you God for the blessing of service in my life. Thank you all for the opportunities you have given me to serve you, my brothers and sisters – my friends.

One of my favorite quotes of Martin Luther King, Jr. is one that has impacted my life in so many ways, “Never, never be afraid to do what’s right, especially if the well-being of a person or animal is at stake. Society’s punishments are small compared to the wounds we inflict on our soul when we look the other way.” Yes, it was hard to be incarcerated for 5 months at the East Mesa Re-entry Facility, but I want you all to know that I have no regrets! Today, I am so grateful to be home with my family and friends.

After almost 35 years of studying and learning about acid – base chemistry in vertebrates, and the same number of years attempting to share what I have observed and learned, I am enormously gratified to see the larger scientific community beginning to recognize and validate my work, research and discoveries. It has been a long journey out of darkness. Almost every day now some new scientific paper is published that validates my work such as the discovery of a new and the largest organ of the body called the interstitium. Recently at a scientific conference I heard a noted scientist say, “In certain conditions, we believe it is better to have the tissues properly alkalized.” He did not give me credit, but his knowledge came from my work. You have no idea how far the journey has been from where I started to hearing those words from a distinguished member of the scientific community.

I have lived with doubt and criticism for so long that I have come to understand it as actually encouraging and exciting. No one takes the time to write to a newspaper about something that does not interest them. When people take the time to read, investigate and try to understand and then to sit down and write to an editor to complain, what they are really doing is asking questions; asking the author to explain his or her self; to defend their work. It is wonderfully energetic and encouraging to see people interested and asking questions. Asking questions is the first step towards knowledge. It is a sign of courage and intellectual bravery to ask questions and seek knowledge.

We, as humans, live in such profound darkness. Not knowing what is in the dark is a very scary thing. We, like children, need to know there are no boogey men under the bed. The truth is adults are afraid too. We tell our children there are no boogey men, but we still look under the bed ourselves just to be sure. The truth is we don’t know so much more than we do know.

We live in a Universe of what Donald Rumsfeld, the former American Secretary of Defense, called “Unknown Unknowns”. The more we learn, the more we realize how much we still don’t know. Albert Einstein once quipped, “Intelligence is a very humbling thing. It makes us realize that what the greatest of us knows, pales in comparison to that which none of us knows”. Knowledge is always being accumulated. Much of it disturbs our serenity. We want to believe we know at least most of what is to be known. But, alas, we know so very little.

We are much better off today than most humans were when they died in their 30′s, of things like infected teeth, which dentists today deal with so easily, and from minor wounds, that surgeons today routinely stitch up in minor medical clinics. Our knowledge is greater than it was for even our parents. We continue to learn, in spite of our very human desire to believe we already know most of what we need to know. Today it is said that all of human knowledge is compounding about every 3 years. In other words, we will learn more in the next 3 years than we have learned in our entire previous recorded history. My work is in that record. Today the medical professions, and healers around the world are just beginning to understand what I have been teaching for over 3 decades.

The very thing that people complain about, is actually a result of the broader acceptance of my work in the scientific community. When someone writes, “I…was shocked to discover a number of UK companies promoting practices and diets based on his theories.” It both excites and encourages me that people are finally beginning to “get it.” I can understand why “getting it” is so unnerving. It recognizes that all along there has been a boogey man under the bed that we did not know was there! The good news is, now that we know that living an acidic lifestyle will make us sick, and accelerate aging and hastens death, we can do something about it! Just like now we can treat infected teeth and stitch up wounds, that once killed us at a very early age.

I still laugh every now and then about a joke I heard on the old American Hee Haw TV show years ago, “Junior” said, “A man told me he broke his leg in two places. I told him the thing to do was to stay out of those places!” It’s the same with an acidic lifestyle. If the things you are doing are making you sick, then stop doing them! As it has been said, “The definition of insanity is doing the same thing over and over again and expecting a different result.”

I have had people object to my saying that an HIV, Ebola or Zika Virus does not cause AIDS or disease. A great percentage of the larger scientific community does not believe that either. Are you familiar with the name Luc Antoine Montagnier? He received the Nobel Prize in medicine for discovering the HIV virus. Where is he NOW? He was a World Famous Professor and Scientist at the University of Paris. In 2011, Dr, Montagnier lost his position at the University of Paris and was exiled to China. Why? Because he reversed his position on the so-called HIV virus, its existence and cause of AIDS. How would I know this? Because we lectured together as the Key Note Speakers in October, 2011 in Milan, Italy and he shared his horrific story with me. I am in good company. The way to shut us all up is not to exile us or to through us in jail, but for someone to prove that HIV, Ebola or Zika actually does cause AIDS or disease. using the scientific method called, Koch’s postulates. That hasn’t been done, because it can’t be done. HIV, Hep C, Ebola and Zika are all phantom viruses. Scientists have never isolated these viruses or proven that they cause any disease. In fact, everyone in Brazil knows that Zika is not a virus and does not cause birth defects. They know that these birth defects are being caused by eating fruit and vegetables that are laced with an acidic toxic chemical called Glyphosate (N-(phosphonomethyl)glycine), a broad-spectrum systemic herbicide and crop desiccant.

Some people object to my theory of multiforms or pleomorphism and the origins of what are called bacteria, yeast, mold and viruses. But, you don’t have to know or understand the origins of these biological forms to understand that if your body is properly alkalized none of them can reproduce and none of them can cause any of the ill effects thought to be associated with them. How these biological forms arise is, and has been for centuries, a great debate. The proof of my work is in the results. For at least a century, it has been known that cancers form and thrive only in overly acidic tissue.” I did not develop that knowledge, I only explained it. Don’t blame the messenger for the message.

Diabetes is another condition that has been largely misunderstood. For decades the way the medical community dealt with diabetes was only to treat the symptoms. The symptoms were targeted, because it was not known what causes diabetes. I like to say, we have always known what caused diabetes, we just did not like the answer. The answer has always been, change your lifestyle, and change your diet! But, we humans like our cures to fit our lifestyles not to adjust our lifestyles to prevent the conditions. You want to turn diabetes around over night? Get all of the animal proteins out of your diet, along with all of the simple carbohydrates and sugars, stop drinking acidic beverages, and eating highly acid foods, add back in the alkaline green plants and simply watch what happens. Learn the cause and the self-cure for Type 1 and Type 2 diabetes by reading The pH Miracle for Diabetes!

 

Here is something fun for your family members to do. Go on the Internet and Google “Eggs cause Diabetes.” I have been saying that for years to howls of criticism. Now the larger scientific community is beginning to understand what I have been saying, and my critics are stunned… What!?

ALL animal proteins are acidic and cause degenerative conditions we like to call diseases. Sorry.. it’s the message that is not liked. I’m just the messenger.

One last thing, I get criticized frequently because I did not receive my Ph.D. from Harvard or Johns Hopkins, or some other favored institution. I wish I could have afforded those institutions, but the schools I attended were and are fine institutions. Snob appeal does not make a good institution. We just love to establish ranks of exclusions. In the U. S. to have attended a fine engineering school you need to have attended MIT, or Stanford… most recently California Institute of Technology has taken the lead, but the truth is the Indian Institute of Technology in India is widely recognized as the finest engineering school in the World.

Institutions do not make the quality of their students. The students make the quality of the Institutions. In fact, institutions do not “teach” creativity or innovation. All institutions do is teach what is presently known, not what is yet to be discovered. More often than not, throughout time, our greatest discoveries have come from individuals with very little formal education, Steve Jobs from Apple, Mark Zuckerberg, the guy that started Facebook and Bill Gates, the founder of Microsoft. Unfettered by dogma and entrenched lore, visionaries look at the world with new eyes and see things others could not or cannot see.

I am very proud of the knowledge I was given by the institutions I attended, but I am most proud of the work I have done that has expanded that knowledge and built on what was known when I was in University… work that after 35 plus years is finally being recognized and validated… work that is finally reaching the victims of ignorance, and making a difference in their lives. Read the following article of Inger Hartelius and how she reversed her terminal lung cancer condition –

Click on this link to read Inger’s story: http://www.drrobertyoung.com/casestudy.html

http://www.drrobertyoung.com/casestudy.html

What I encourage everyone to do, especially my critics, is to continue to read, study, ponder, listen and learn; take charge of your own health and do what works! This is how I have come to all of my conclusions… watching and studying what works, and building on that evidence. Scholars can argue about WHY an apple falls from the tree, but the important thing is to note is that it does!

God bless you all and God bless America with the capacity to love one another and NEVER turn away from a soul who is in need of a helping hand. I promise you it will do your soul good.

In Love and God’s Healing Light,

Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner

PS What Does It Mean to be Truly Free?

What is freedom if it is not to be free in every way, from our most minute cell to our most expansive dreams? He is free who can afford to let the interactions between the cell and spirit take place in a most harmonious and loving way. There is no freedom in the philosophies of men. Freedom of that sort lasts for only a duration of a thought, of an act. To be truly free is to be able to establish peace between all opposition within us! To realize that the circumstances of our lives are not important as compared to the kindness, thoughtfulness, acceptance, understanding, and love we show to others.

The above picture is a micrograph of healthy live red blood cells seen under pHase Contrast microscopy.

To read and learn more about the work, research and findings of Robert O Young go to: http://www.drrobertyoung.com

To attend a pH Miracle Retreat go to: http://www.phmiracleretreat.com

 

Come listen and learn from Key Note Speakers, Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner and Galina Migalko MSc, MD, NMD, in four different countries around the World as they lecture on non-invasive medical diagnostics, the interstitium, pH, nutrition and their break-through research on prevention and non-invasive treatments for cancer, diabetes, heart disease, arthritis, osteoporosis, lupus, multiple sclerosis, infections, and many more acidic-caused diseases.

To pre-register for one or more World Conferences please email phmiraclelife@gmail.com and receive an additional 10 to 20 percent discount on the listed early-bird pricing. You can also register by phone by calling 760 484 1075.

When you enroll in one of our Conferences you will receive a credit for a live and dried blood cell analysis, valued at 1200 euros.

Please check out the Countries, Cities, Dates and Pricing below!

 

Lectures From Around The World

Galina MIgalko MSc, MD, NMD and Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner
Galina MIgalko MSc, MD, NMD and Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner 

Come listen and learn from Key Note Speakers, Robert O Young CPT, MSc, DSc, PhD, Naturopathic Practitioner and Galina Migalko MSc, MD, NMD, in four different countries around the World as they lecture on non-invasive medical diagnostics, the interstitium, pH, nutrition and their break-through research on prevention and non-invasive treatments for cancer, diabetes, heart disease, arthritis, osteoporosis, lupus, multiple sclerosis, infections, and many more acidic-caused diseases.

To pre-register for one or more World Conferences please email phmiraclelife@gmail.com and receive an additional 10 to 20 percent discount on the listed early-bird pricing. You can also register by phone by calling 760 484 1075.

When you enroll in one of our Conferences you will receive a credit for a live and dried blood cell analysis, valued at 1200 euros.

Please check out the Countries, Cities, Dates and Pricing below!

Is There a Cure for Brain Cancer?

Is There Any Cure for a Brain Tumor?

Robert Young

Robert Young

Research Scientist at the pH Miracle Center

This was a question asked by Sahar Sahar (a face book friend) and here is my answer:

My own young and beautiful daughter Ashley, at the age of 21 followed the pH Miracle Alkaline Lifestyle and Diet with great success. She has now been in remission from brain cancer for over 15 years. She elected not to have brain surgery, radiation or chemotherapy.

 

Ashley was married and pregnant with her first child and in her 3rd trimester when she had a shocking seizure while at the movie theater. She was rushed to the hospital and after brain scans was found to have a large complex mass in her brain.

She was told that she needed emergency surgery and that since she was pregnant the Doctors recommended the termination of her pregnancy by C-section so they could begin treating her cancer.

With the help of her husband Matthew and Ashley’s strong faith and courage she decided no surgery and no taking the baby prematurely. She rested at home for several weeks until it was time to give birth.

She gave birth to a healthy boy (who is now 16 pictured below loving his sisters) and was told by the Doctors that she would not be able to have any more children because of her brain condition.

 

Ashley did not believe what she was hearing and had faith in God and the truth she had learned from her parents. She now has 4 beautiful healthy children – 1 boy and 3 girls. The newest addition came to their family just one year ago.

 

Her decision to follow the pH Miracle alkaline lifestyle and diet was her own decision and was supported by her loving husband and her parents.

 

As her Father who loves his daughter is so happy she is alive, healthy and able to attend to all her family needs. She is a wonderful example of Motherhood, a wonderful wife and has a strong abiding faith in God. I am so proud of Ashley and her bravery, courage and especially her faith to make such a bold decision at the young age of 21.

With love I share this very personal story that has a happy ending with many tears and trails knowing Ashley is healthy and alive today because she followed her heart with the knowledge that healing comes from within and is our personal responsibility.

Each person must decide for themselves (not the government) the path they will choose to go. It is all about free-agency to choose YOUR own healing path. Ashley listened to her parents, to her husband and especially to that still-small voice that speaks to our minds and through prayer and the support of family members made a wise choice. That choice is why she is alive today!

You might remember in the story of Alice in Wonderland when Alice came to a crossroads on her path and encountered the Cheshire Cat. As the story goes Alice asked the Cheshire Cat which road she should choose to go. The Cheshire Cat answered wisely, “If you do not know where you want to go any road will do.”

 

May God bless all of you who are at the crossroads of life with the depth of perception and the faith to choose YOUR own road wisely. Listen to that still-small voice that will speak to your mind and tell YOU the path YOU should choose. This voice will never deceive YOU or lead you astray!

Believe in Miracle even pH Miracles!

With sincere gratitude, love and healing light,

Robert O Young (Ashley’s Father)

To learn more about Ashley’s choice and the pH Miracle alkaline lifestyle and diet go to: www.drrobertyoung.com and www.phmiracleretreat.com

PS I believe that the road Ashley chose was the road that gave her a cancer cure and a healthy life, including the protection and love of her family, friends and a living and loving Father in Heaven!

PSS Ashley’s husband Mathew operates the pHmlife.com that sells the pH Miracle alkaline nutritional products.