Are you suffering from acid reflux, GERD, Gout, upset stomach, nausea and heartburn from a sour or acidic stomach? Then read and learn how you can avoid or reverse all of these symptoms by adding the right alkalizing foods and nutritional supplements to your diet!
Acids, alkali, pH…are important scientific measurements for all those who paid attention in biochemistry class because this article will tell you exactly why and how these words are important for your core health and overall well-being and vitality.
Every time your stomach feels like it’s on fire, your joints ache, or you feel a burning sensation in your chest—it is because there is a pH imbalance in the biochemistry within the interstitial fluids of the Interstitium, the blood plasma and the intracellular fluids of the body.
And, it is the base, acidity mechanism, or the potential of hydrogen in your body, that measures this balance. If we go back to school where we studied the pH, the pH scale runs from 0 to 14, where 7 is the midpoint. The human body maintains the blood plasma, interstitial fluid and intracellular fluid pH within a tight range of 7.365 to 7.400. Any pH in these body fluids above 7.4 indicates compensated alkalosis and any pH below 7.365 indicates decompensated acidosis.
The blood will always push-out any increase of metabolic or dietary acids into the compartments of the interstitial fluids of the Interstitium for storage.
These acidic and toxic wastes from metabolism and diet are held in these compartments until the lymphatic system can remove them via urination, defecation, respiration, menstruation and/or perspiration. This removal of acidic waste stored in the compartments of the Interstitium happens when your calf muscles contract. This contraction or flexing of the calf muscles activates the lymphatic system to pull acid waste out these compartments of the Interstitium for removal.
In the case of decompensated acidosis in the interstitial fluids of the Interstitium, the body will pull alkaline minerals, like calcium from the bones and magnesium from the muscles to protect the delicate pH balance of the blood plasma and intracellular fluids.
Our body has an inbuilt pH regulator (buffer mechanism) that has the ability to keep the body alkaline, because all metabolic functions need to have an alkaline medium. With even the slightest dip in the pH level, our body tries to pull out bicarbonates and other alkaline minerals from the blood to normalize pH. The main organ for producing alkalinity is the stomach in its production of sodium bicarbonate. The cover cells of the stomach produces sodium bicarbonate by pulling water, salt and carbon dioxide from the blood represented in the following biochemistry equation:
NaCl+ H2O + CO2 <=> NaHCO3 = HCL or
sodium + water + carbon dioxide <=> sodium bicarbonate + HCL
So anytime you are experiencing a sour stomach, an upset stomach, acid reflux, nausea, GERD or heartburn are ALL symptoms the body’s need for alkalinity in the blood, interstitial and intracellular fluids. Always remember that hydrochloric acid is a waste product of sodium bicarbonate in the production of sodium bicarbonate to buffer the acids from acidic foods and liquids and the metabolic waste from cellular metabolism of the organs, tissues and glands of the body.
Therefore, the stomach is NOT an organ of digestion but the main organ to alkalize the food we eat, the liquids we drink, the air we breath and the emotions we emote. The stomach is an organ of contribution and its major and only contribution is to create sodium bicarbonate to maintain the alkaline design of the body cells and body fluids outside those cells.
Have you ever created an upset stomach with just your thoughts?
Have you ever created nausea from the increased metabolism when over-exercising or when pregnant?
Have you ever created heart-burn from eating and drinking acidic food?
Have you ever had a charlie-horse from stored acids in the interstitial fluids of the calves?
Have you ever felt the acidic acids in your joints and/or muscles from exercise or over-exercise?
Have you ever had to throw-up to remove the increased acids in the stomach?
All of these conditions are the result of NOT too much acid but too little sodium bicarbonate in the stomach, bowels, blood plasma, interstitial fluids of the Interstitium and the intracellular fluids inside ALL body cells!
The biggest problem is that when eat and drink acidic foods and you have an acidic lifestyle, your stomach MUST produce sodium bicarbonate to chelate these acids to keep YOU alive. In cases of chronic acidity, your body will leach out sodium, potassium, magnesium and calcium from the softer parts of your bone, muscles and organs in order to maintain the optimal pH iof 7.365! This is why chronic acidity is the cause of stomach pains, nausea, acid reflux, GERD, ulcers, joint pain, muscle pain, arthritis, infectious disease, heart disease, diabetes, cancer and finally Sepsis or systemic dietary and metabolic acidosis (the number 1 cause of death in Hospitals around the World).
Does the pH levels differ in different parts of the body?
The answer is a resounding NO if you are perfectly healthy!
The pH level in our body fluids should be the same throughout. Ideally, human blood, the interstitial and intracellular fluids are all alkaline and should be at a pH value of 7.365.
Biological Transformation and Reverse Biological Transformation
The stomach is the main alkalizing organ that is secreting sodium bicarbonate at a pH of 8.4, into the stomach to alkalize the food ingested. It is secreting sodium bicarbonate back into the blood plasma, interstitial fluids and the intracellular fluids to maintain the alkaline design of the organs, glands and tissues. In addition, the stomach is supplying the salivary glands, the gallbladder, the pancreas and intestines with sodium bicarbonate to secret on the food in preparation for biological transformation in the small intestines. As the stomach produces sodium bicarbonate in all of these functions it creates an acidic waste product or ash called hydrochloric acid, at a pH of 1.5 to 2.00. The hydrochloric acid or HCL falls into the gastric pits away from the food and liquids and the sodium bicarbonate is taken up by the food to increase its pH.
Once again, the stomach does not digest food but alkalizes the food and liquids ingested to bring the pH of the food or liquids up to an ideal pH of 8.4. This is necessary in order for the foods or liquids ingested to be biologically transformed into stem cells and then red blood cells in the crypts of the small intestines.
The health and aging of the body is in direct relationship to the health of the intestinal villi of the small intestines. When there is damage to the intestinal villi or congestion in the crypts of the intestinal villi then healthy stem cells and blood cannot be produced. This forces the body to begin producing stem cells and then red blood cells out of bone, muscle or other body cells. I call this process reverse transformation.
This is why patients who are sick or who eat animal protein, including beef, chicken, pork, duck or fish, causing constipation and congestion of the intestinal villi begin to lose weight, because the body cannot NOT make stem cells or red blood cells from solid food. When this happens the body is forced to make stem cells and blood out of body cells rather then form the four basic foods needed in a liquid state at a pH of 8.4 to make stem cells and blood. The four basic foods are chlorophyll, oil, water and salt!
The symptoms of an imbalanced body form imbalanced or acidic pH body fluids?
Urine tests using pH or litmus paper are the most popular ways to test the interstitial fluids of the Interstitium. The urine is a product ot the interstitial fluids and NOT of the blood. The ideal pH of the urine should be 7.4 and above. The most acidic time of the day is 3am in the morning so the best time to test your urine for an accurate reading is when you first wake up.
We now offer a non-invasive blood plasma and interstitial fluid test for testing the biochemistry, including the pH of the blood, interstitial and intracellular fluids! This is significant because we are then able to determine if the patient is in compensated or decompensated acidosis, oxidative stress, alkaline mineral deficiencies, and whether or not their is bone or muscle loss due to acidosis. This test, is revolutionary since it is non-invasive and non-radioactive. We call these tests the 3D Full-Body Bio-Electro Scan and the Non-invasive blood tests which gives us over 150 parameters of the blood plasma and interstitial fluids without drawing or staining or centrifuging one drop of blood. The information obtained from these scans is immediate and can determine accurately the biochemistry of ALL the body fluids and the health of ALL organs, glands and tissues and their healthy or unhealthy condition!
To learn more about the 3D Full-Body Bio-Electro Scan or the Non-invasive blood tests go to: http://www.universalmedicalimaging.com
The Fish Bowl Metaphor
A metaphor I like to use to explain my non-invasive/non-chemical approach to the treatment of any sickness or disease begins with a question, “If the fish is sick what would you do, treat the fish or change the water?” Before you answer this question ask a child this question and he or she will give you the correct answer! The answer is a test of YOUR common sense not your intellect!
When the pH levels of the blood plasma, interstitial and Intracellular fluids NEED Alkalinity What Are the Symptoms?
The main symptoms of a base deficiency are upset stomach, acid reflux, nausea, GERD, heartburn, a burning sensation in the chest, burps, indigestion, joint pains, burning sensation while urinating, ulcers, bloating, flatulence, diarrhea, constipation, suppressed white blood cells, and increased outfections (bacteria, yeast and mold being born out of the unhealthy body cells called incorrectly by conventional medicine as an infection) just to name a few symptoms of an alkaline deficiency!
A Plant-Based Alkaline pH Diet
Adding plant-based alkaline green foods and drinks to your diet will provide increased alkaline minerals and help maintain a healthy alkaline pH of the blood plasm, Interstitial Fluids of the Interstitium
and the intracellular fluids of the body. Alkaline foods are able to reduce acidity, fight acid caused inflammatory conditions, support the white blood cells, help heal the lining of the core, preserve joint health and improve organ, gland and tissue function.
Nature has given us some of the most base or alkaline foods, which is why it is very easy to support and maintain the right pH level with a natural organic plant-based green diet. The instant packaged and processed foods or drinks are introduced to the body, there is an immediate decline of the pH of the blood and interstitial fluids. I know this because Dr. Galina Migalko and I are the only scientists in the World testing these fluids and then comparing these fluids for determining the health and well-being of the body and the efficacy of any traditional or conventional medical treatments. In other words, what works and what doesn’t work.
Can YOU Over Alkalize the Body?
Absolutely NOT! It is Impossible! This is a scientific myth! You cannot over-alkalize the body fluids! The biochemistry is too extreme. For example, it takes 20 parts of base in the form of sodium bicarbonate at a pH of 8.4 to buffer an acid of carbonic acid with a pH of 3.5 to maintain a base or alkaline pH of 7.35 to 7.45.
How Do I Test the pH of The Body Fluids?
Testing the pH of the body fluids is the single most important measurement you can do in managing and maintaining the alkaline design of the body! It is important to understand that any food or liquid with a pH less than 6.8 such as coffee, black tea, alcohol, animal flesh, dairy products, vinegar, soda drinks, sport drinks, chocolate, just to name a few, will cause a loss of alkaline mineral reserves and compromise the alkaline design of the body fluids leading to sickness and disease.
For a normal healthy and active person who drinks at least one liter of 9.5 purified alkaline water per 30 kilos of body weight and at least two liters of organic iJuice Super Greens with 1 scoop of iJuice Super Chlorophyll (www.ijuicenow.com) per liter and one to two portions of organic green vegetables and fruit in the form of salad, is a a protocol that will prevent or even reverse any health challenge.
However, if a person drinks too many acidic beverages like tea, coffee, and alcohol or overdoes on meat or smoking, then it’s important to take extra measures to keep the body fluids alkaline to protect the organs and glands that sustain life. Those extra measures can be found in The pH Miracle revised and updated, The pH Miracle for Diabetes and The pH Miracle for Cancer – https://www.amazon.com/kindle-dbs/entity/author/B001ILKCSU?_encoding=UTF8&node=283155&offset=0&pageSize=12&sort=author-pages-popularity-rank&page=1&langFilter=default#formatSelectorHeader
What are a few of the most powerful alkaline foods and liquids to add to your diet for preventing and/or reversing upset stomach, acid reflux, nausea, GERD, heartburn, constipation, inflammation, heart disease, diabetes, and even cancer!
1) Organic Green Vegetables
Imbibed fresh or as a dry juice powder of broccoli, spinach, kale, green cabbage, leafy greens makes the most alkalizing green drink because they are ALL extremely rich in minerals like sodium potassium, magnesium and calcium.
2) Incredible iJuice Wheatgrass Benefits
iJuice Wheatgrass is unlike any other health food. Here are several reasons to incorporate iJuice Wheatgrass into your daily diet.
- Healthy Skin
iJuice Wheatgrass can be used to treat skin diseases such as eczema and psoriasis. While no clinical studies have been conducted as yet to support this, many testimonials of home treatments with wheatgrass seem to prove this claim.
- Lose Weight
If you have a few pounds to lose, iJuice Wheatgrass may be the answer.
iJuice Wheatgrass contains selenium, which is crucial for the healthy functioning of the thyroid gland.
- Reduce Food Cravings
Wheatgrass is loaded with so many nutrients that your body isn’t lusting for other foods to compensate for any lack of vitamins or minerals. Some common nutrient deficiencies — such as magnesium, iron, and omega-3s — can make you snack as your body searches for a source of these much-needed minerals.
- Detox Your Cells
Wheatgrass is highly alkaline and high in nutrients, making it the perfect tool for a detox. While the jury is still out on whether alkaline diets can truly change the alkalinity or acidity of your blood, nutritionists agree that by eating an alkaline diet, we inadvertently end up eating healthier.
- Stimulate Circulation
Wheatgrass has the ability to increase the amount of oxygen in the blood, making it a great way to stimulate circulation. While a 2008 study in the Internet Journal of Alternative Medicine showed that wheatgrass does not significantly increase the blood oxygen levels of resting individuals, a follow-up study in the same journal showed that wheatgrass did, in fact, increase oxygen levels when taken directly before exercise.
To take advantage of this benefit, drink a glass of iJuice Wheatgrass before beginning your regular exercise regime.
- Improve Digestion
Instead of reaching for antacids to relieve heartburn or indigestion, introduce Wheatgrass into your daily regimen. iJuice Wheatgrass juice contains several elements that can boost digestion, including a great deal of fiber, and B complex vitamins, which boost the function of the muscles of the digestive system. In general (B complex vitamins) help move energy obtained from food into the tissue cells, where it is needed. Thiamine helps convert carbs into energy, and riboflavin keeps the mucosal lining of your digestive tract healthy; iJuice Wheatgrass contains both.
- Reduce Fatigue
When you experience fatigue, your body is likely deprived of rest and is dealing with a weakened immune system. Not only does chlorophyll boost the immune system, it also helps to increase oxygen supply in your body’s cells and tissues, contributing to cell regeneration, which heals the body and reduces fatigue symptoms.
Chlorophyll is also naturally regenerative for the adrenal glands, according to Ellen Tart-Jensen, Ph.D, D.Sc. Boosting the adrenal system is crucial for sufferers of chronic fatigue.
- Prevent Tooth Decay
Wheatgrass has natural antibacterial and antimicrobial properties that can increase mouth health and reduce the risk of cavities and gum inflammation when drunk.
This stems from the chlorophyll contained in iJuice Wheatgrass, which, according to a study in 2007 study in Revista Sul-Brasileira de Odontologia, is so powerful in its antimicrobial properties that it was shown to have effects on curing candida albicans, which may mean that wheatgrass can help treat cases of oral thrush as well.
- Cleanse the Liver
Wheatgrass is probably best known for its effects on the liver. The liver processes what the body ingests, and with its detoxifying properties, nutrients, and antioxidants, iJuice Wheatgrass is able to restore and revitalize this crucial organ. A 2014 study in the Journal of Membrane Biology showed that wheatgrass consumption could even protect the liver against the detrimental effects of alcohol.
- Stabilize Lipid Levels
Wheatgrass improves lipid levels, which means it’s a great tool for managing high cholesterol. A 2011 study in Acta Poloniae Pharmaceutica showed that wheatgrass reduced hyperlipidemia in rats and could be a tool to aid in reducing cholesterol.
- Reverse Acne
Wheatgrass’ antibacterial benefits and its ability to reduce chronic inflammation combine to make wheatgrass an excellent tool to reduce acne and occasional breakouts.
- Prevent Cancer
Wheatgrass’s anti-cancer benefits stem from its blood oxygenating ability; cancer thrives in a low-oxygen environment, so wheatgrass may contribute to cancer prevention in this way. In addition, Parikh notes, “Wheatgrass has enzymes that fight carcinogens and reduce the toxic load of radiation, pollution, and heavy metals.” Just remember that since wheatgrass’ ability to oxygenate the blood is activated with exercise, pair your wheatgrass shots with your favorite workout.
- Prevent the Common Cold
Steer clear of colds by drinking Wheatgrass juice to boost immunity and make sure your body is getting all the vitamins it needs.
- Improve the Mood
Wheatgrass can improve your mood in a variety of ways. Not only, according to a 2014 literature review in the Asian Journal of Pharmaceutical Technology and Innovation, does it boost the adrenal system thanks to its vitamin K and magnesium content, helping your body to better deal with stress, but it’s also rich in iron. A deficiency in iron can cause fatigue, which worsens mood and makes you feel blasé and unenthused, according to the Mayo Clinic.
- Combat Bowel Inflammation
In addition to iJuice Wheatgrass’ general anti-inflammatory qualities, it has been proven to fight inflammation in the bowel linked to several diseases including Crohn’s and IBS.
- Stabilize Blood Sugar Levels
Wheatgrass has shown to be a powerful anti-hyperglycemic agent in a 2016 study in Toxicology and Industrial Health. The study showed that wheatgrass could be beneficial for those suffering from diabetes or other hyperglycemic issues. This makes it a fitting supplement for those with diabetes or who are trying to reduce blood sugar levels.
- Feed Your Brain
The chlorophyll in Wheatgrass fuels the body with oxygen, thanks to its ability to increase red blood cell health. Oxygen is vital to many body processes, especially for the brain, which uses 25 percent of the body’s oxygen supply. Wheatgrass is, quite literally, brain food.
- Increase Fertility
If you’re trying for a baby, get a glass of Wheatgrass into your breakfast too.
iJuice Wheatgrass contains P4D1, a compound that impacts sperm cells and DNA, ultimately increasing fertility, according to Dr. Yasuo Hotta, a biologist at the University of California, San Diego
3) iJuice Chlorophyll
Chlorophyll is liquefied sun energy and by consuming as much chlorophyll as possible will basically bathe our inner organs in sunshine.No life is possible without chlorophyll, the blood of plants – just as hemoglobin is the blood of the body – the difference between the two molecules being that chlorophyll contains magnesium, while hemoglobin contains iron.
Therefore, chlorophyll through a plant based diet will be high in magnesium.
Since ancient times chlorophyll has served as a miraculous healer, carrying a significant amount of oxygen with it and therefore playing a critical role in supporting our aerobic (good) bacteria. The more we consume, the better our intestinal villi and overall health will be.
Chlorophyll has been proven helpful in preventing and healing many forms of cancer and atherosclerosis, whilst adequate scientific research has found that there are hardly any illnesses that could not be helped by chlorophyll.
Some of the many healing properties of this amazing substance are:
• Chlorophyll promotes the formation of hemoglobin and red blood cells
• Building a higher blood count
• Helping to prevent cancer
• Providing iron to organs
• Making the body more alkaline
• Cleaning and deodorizing bowels
• Helping the purify the liver
• Eliminating bad breath
• Relieving sore throat
• Improving varicose veins
• Reducing pain caused by inflammation
• Improving vision
• Fights infections.
Greens are the only living thing in the world that can transform sunshine into food that all living creatures can consume – there would be no life on our planet without greens – as the life purpose of all greens is to produce chlorophyll.
With high oxygen content in chlorophyll and a high mineral content in green plants, greens are the most alkalizing food that exists on the planet – heavy in alkaline minerals. By including greens in our diet we can keep our body alkaline and healthy.
4) Organic Broccoli Sprouts, Alfalfa Sprouts and Soy Sprouts
The health benefits of Sprouts make up quite an impressive list, and they include the ability to improve the digestive process, boost the metabolism, increase metabolic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.
Sprouts may refer to a number of different vegetable or plant beans in the period of time after they begin to grow. The most common sprouts that people regularly use in their diet are soy, alfalfa, and broccoli sprouts, as well as various other types of bean sprouts. The reason that so many people turn to sprouts as a source of food is that they represent a much more significant amount of vitamins and nutrients than they do in an un-sprouted form. Typically, a week after sprouting, the sprouts will have the highest concentration and bioavailability of nutrients. Seeds and beans must contain a packed storehouse of all the important nutrients that a plant will need to grow in its initial days, so those tiny caps are filled with important organic compounds, vitamins, and minerals that our body can also utilize.
There are a number of different cultures that highly value sprouts as an essential element of their cuisine. Although sprouts can be cultivated anywhere that beans are grown (which is basically anywhere in the world), Asian nations seem to have adopted soy and bean sprouts as a topping for various dishes, as well as a common ingredient in salads more than most other countries in the world. They are readily available no matter what market you go to, however.
The important thing to remember is that much of the nutritive value of sprouts is lost when they are heated. In other words, although they are a very important source of nutrients and beneficial health boosts, they should always be added to meal in their raw form to guarantee that they have the most impact. Let’s explore some of the components of sprouts that make them such a powerful, yet overlooked, source of so many health benefits.
Nutritional Value of Sprouts
All of the nutritional and medicinal benefits of sprouts are derived from their impressive vitamin, mineral, and organic compounds content. Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, sprouts contain manganese, copper, zinc, magnesium, iron, and calcium. Many of these component nutrients increase dramatically as the sprout continues to develop. Along with all of those components, sprouts are also a rich source of antioxidants that are essential for health. It is best to eat sprouts that first opened one or two weeks earlier. Now, let’s explore some of the fascinating and vital health benefits of iJuice Soy Sprouts, iJuice Alfalfa Sprouts and iJuice Broccoli Sprouts hold for us!
Health Benefits of Sprouts
Digestion: One of the best things about sprouts is that they contain an unusually high number of enzymes. This can help boost the various metabolic processes and chemical reactions within the body, specifically when it comes to digestion. Enzymes are an important part of the digestive process, and they help to break down food effectively and increase the absorption of nutrients by the digestive tract. Furthermore, the dietary fiber found in sprouts makes it a very important boost for digestive functions. Fiber bulks up the stool, making it easier to pass through the digestive tract. Furthermore, dietary fiber stimulates the alkaline gastric juices, which aid the enzymes already found in sprouts in breaking down food effectively and efficiently. Sprouts are a great way to clear up constipation, as well as diarrhea, and can even prevent colorectal cancer.
Metabolic Booster: As was already mentioned, Sprouts contain a wealth of enzymes that usually aren’t available through food. This major influx represents a kick start for the body, and can seriously impact the metabolic activity of your body. Beyond that, sprouts also contain a significant amount of protein, which is the essential part of food that allows our body to perform all of its chemical functions. Protein is necessary for almost all bodily processes, particularly the creation and maintenance of cells, organ repair, skin regeneration, bone growth, muscle development, and a number of other very important aspects of health. This means that sprouts are an easy and delicious way to improve the overall functioning and development of your body. This high nutritive content is also why sprouts are so highly recommended for vegetarians and vegans, since meat is such a traditionally important source of protein. iJuice Soy Sprouts can replace that source of protein for many people.
Anemia and Blood Circulation: Anemia is the technical word for an iron deficiency. If you don’t consume enough food with iron, your red blood cell count drops, because iron is an essential part of red blood cell production. This can result in fatigue, lack of concentration, nausea, light-headedness, and stomach disorders. By maintaining your red blood cell count with proper amounts of iron (and copper, which is also found in iJuice Sprouts), you can improve the circulation of blood in your body, thereby increasing the oxygenation of organ systems and cells to optimize their performance.
Weight Loss: Sprouts are one of those foods that are very high in nutrients but very low in calories. This means that you can eat sprouts without worrying about compromising your diet. Furthermore, the fiber in sprouts helps to make you feel full, both by adding bulk to your bowels, but also by inhibiting the release of ghrelin, which is the hunger hormone that tells our mind that we are ready to eat something. This can reduce overeating and snacking, two of the biggest problems for someone suffering through the problems of obesity.
Heart Health: Sprouts are a great source of omega-3 fatty acids, and although these are technically a form of cholesterol, they are considered “good” cholesterol (HDL cholesterol) and can actually reduce the amount of harmful cholesterol in your blood vessels and arteries. Omega-3 fatty acids are also anti-inflammatory in nature, so they reduce the stress on your cardiovascular system in that was as well. The potassium content of sprouts also helps to reduce blood pressure, since potassium is a vasodilator, and can release the tension in arteries and blood vessels. This increases circulation and oxygenation, while reducing clotting and lowering the risk of atherosclerosis, heart attacks, and strokes.
Infant Health: Neural tube defects are one of the most common side effects of a deficiency in folate, a member of the B vitamin complex. Sprouts have a significant amount of folate, thereby protecting your infant from this tragic condition.
Immune System: The are a number of factors that make iJuice Sprouts a powerful booster for the immune system. Its vitamin-C content alone makes it a powerful stimulant for the white blood cells in the body to fight off infection and disease. Furthermore, as a sprout continues to develop, vitamin A can multiply almost ten times its original content. Vitamin A has a number of antioxidant properties that make a great source of immune system strength.
Cancer Prevention: The antioxidant activity of the organic compounds found in sprouts make it a very good anti-cancer choice for your diet. The vitamin C, vitamin A, as well as amino acids and proteins (including the huge amount of enzymes) can also impact the free acids content in the body. Metabolic and dietary acids are the natural, dangerous byproducts of cellular metabolism that can cause healthy cells to mutate into cancerous cells. They are also responsible for some heart diseases, premature aging, cognitive decline, and a variety of age-related health concerns. iJuice Sprouts can counteract these effects, thereby helping to reduce the chances of developing cancer.
Vision and Eye Health: Vitamin A has been associated with an improvement in vision health for many years. It acts as an antioxidant agent to protect the eyes’ cells from free acids. In this way, sprouts can help prevent glaucoma, cataracts, and macular degeneration. In fact, vision can even improve in some cases, so eat your sprouts and start seeing the world a bit more clearly!
Cold Sores: Cold sores can be an unsightly, painful, and uncomfortable condition to suffer through. If they get infected, they can even become a serious health risk. There is a specific enzyme, called lysine, that actually inhibits the growth of cold sores and treats them if they do appear. This enzyme is conveniently found in significant amounts in sprouts!
Allergy and Asthma: Some varieties of sprouts, like iJuice Broccoli Sprouts, have been linked to reducing allergic reactions, including asthma, which is an inflammatory condition of the respiratory system. Although the exact chemical pathway is not fully understood, additional research is being done on this topic all the time.
5) Organic Lemons or iJuice Lemon Juice Powder
Contrary to what people believe, lemons are not acidic. Lemons are low in sugar and high in sodium and potassium bicarbonate and contribute alkalinity to the body fluids and therefore is know as an electron donor. Add fresh organic lemon juice to a glass of warm water and drink it every day to neutralize the hydrochloric acid in the gastric pits of your stomach for better health.
10 Amazing Benefits of Lemon
The health benefits of lemon can be attributed to its stimulating, calming, carminative, anti-infection, astringent, detoxifying, antiseptic, disinfectant, sleep inducing, and antifungal properties. The benefits of lemon include its ability to treat stress disorders, fever, infections, asthma, obesity, insomnia, skin disorders, hair conditions, stomach problems and tiredness.
Lemons are one of the most popular citrus fruits in the world, and are widely used for culinary purposes, since they are a good source of vitamins and aid in digestion. It also adds a pleasant taste and aroma to food. Furthermore, lemon juice is one of the most popular drinks in the world as it is very healthy, delicious, and inexpensive.
Health Benefits Of Lemon
The health benefits of lemon include the following:
Skin care: Lemon oil is a good remedy for increasing the luster of dull skin. It is astringent and detoxifying in nature, and rejuvenates sagging or tired-looking skin. Its antiseptic properties help in treating pimples and various skin disorders. Lemon is also recommended for reducing excessive oil on the skin.
Stress: Lemon is calming in nature and therefore helps in removing mental fatigue, exhaustion, dizziness, anxiety, nervousness and nervous tension. It has the ability to refresh the mind by creating a positive mindset and removing negative emotions. It is also believed that inhaling this oil helps in increasing concentration and alertness. It can therefore be used as a room freshener in offices to increase the efficiency of the employees.
Immune system: Lemon has a high vitamin content, which makes it a wonderful booster for the body’s immune system. It further stimulates white blood cells, thus increasing your ability to fight off diseases. It also improves circulation throughout the body.
Asthma: It is believed that lemons are also useful for treating asthma, since inhaling the aroma of lemons can clear the nasal passages and sinuses, promoting good air flow and steady breathing.
Insomnia: Health benefits of lemon oil include providing relief from sleeplessness. Using this oil ensures good sleep and helps people that suffer from insomnia.
Stomach ailments: Since lemon oil is carminative, it is used in the treatment of various stomach problems, including indigestion, acidity, upset stomach, and cramps.
Hair care: Lemon oil is also effective as a hair tonic. Many people use this oil to get strong, healthy and shiny hair. It is also used to eliminate dandruff.
Weight loss: Lemon is very helpful in reducing weight, and satisfying appetite to reduce the chance of overeating.
Fever: Lemon is effective against infectious diseases such as fever, malaria and typhoid.
Other benefits of lemon
Other benefits of lemon include the following:
Cleaners: Lemon is a good cleaner, which is why it is used for cleansing the body, metal surfaces, dishes, and clothes. It is also a disinfectant, so it is commonly used for cleaning surfaces such as butcher’s knives and blocks that can get contaminated very easily.
Perfumes: Lemon oil has a distinctly refreshing aroma which makes it a good ingredient for perfumes. Many scented candles contain lemon oil, and it is also used in potpourris.
Soaps and cosmetics: Lemon juice and lemon essential oil are both used in soaps, face washes and many other personal care and skin care cosmetics due to its antiseptic quality.
iJuice Lemon Essential oil blends well with many other iJuice essential oils including iJuice Lavender Essential oil, iJuice Rose oil, iJuice Neroli essential oil, iJuice Sandalwood oil, iJuice Geranium essential oil, iJuice ylang ylang essential oil, iJuice tea tree essential oil, making it a popular oil for herbalists and those who practice the healing art of aromatherapy.
6) Organic Cucumbers or iJuice Cucumber Juice Powder
Cucumber is 90 per cent water and rich in alkaline minerals. It keeps our body hydrated, eliminates toxins, cleanses and buffers the acidic levels as well. Cucumbers also prevent acid crystallization or stones in your body, so add it to you salads and your fresh juices.
15 Alkalizing Reasons to Eat Cucumbers and Drink iJuice CUCUMBER Juice for Daily!
1) A glass of iJuice Cucumber a day will keep the doctor away
Cucumbers are the number four most cultivated vegetable in the world and known to be one of the best foods for your overall health, often referred to as a super food. Pick a handful of firm, dark green cucumbers and blend them into a fresh organic green drink or slice up and add to any salad or soup. or simply take 1 scoop of Juice Cucumber and mix it in a glass of alkaline water – Congratulations! You have just ingested one of the most alkalizing of all fruit full of good health!
2) Cucumber helps fight heat inside and out
Drinking iJuice cucumber may help to relief from heartburn. You can also make a poultice and apply iJuice Cucumber on your skin and you will get relief from sunburn.
3) Cucumber may help to eliminates acidic toxins
All the Cucumber Health & Fitness juice acts as a virtual broom, sweeping waste products out of your body. With regular drinking, iJuice cucumber may help to dissolve k.
4) Cucumber replenishes daily vitamins
Cucumbers have most of the vitamins the body needs in a single day. A, B and C, which supports your immune system keep you radiant and give you energy. Make it more powerful by juicing cucumber with spinach and kale. Don’t forget to leave the skin on because it contains a good amount of vitamin C, about 12 percent of the daily recommended allowance.
5) Cucumber supplies skin friendly minerals
Cucumber is high in potassium, magnesium and silicon. That is why spas abound cucumber based treatments.
6) Cucumber aids in digestion and weight loss
Due to its high water and low calorie content, cucumber is an ideal source for people who are looking for weight loss. Use cucumbers in your soups and salads. If it is not your favorite snack you can crunchy cucumber sticks with creamy low fat yogurt dip. Chewing cucumber gives your jaws a good workout and the fiber in it is great for digestion. Daily consumption of cucumbers can be regarded as an aid for chronic constipation.
7) Cucumbers revive the eye
Placing a chilled slice of cucumber over puffy eyes is a clichéd beauty visual but it really can help reduce under-eye bags and puffiness due to its anti inflammatory properties.
8) Cucumber fights cancer
Cucumber is known to contain secoisolariciresinol, lariciresinol and pinoresinol. The three lignans have a strong connection with reduced risk of several cancer types, including ovarian, breast, prostate and uterine cancer.
9) Cucumber cures diabetes, reduces cholesterol and controls blood pressure
Cucumber juice contains a hormone which is needed by the cells of the pancreas for producing insulin which is widely spread to be beneficial to diabetic patients. Researchers have found that a compound called sterols in cucumbers can help decrease levels of cholesterol. Cucumbers contain a lot of fiber, potassium and magnesium. These nutrients work effectively for regulating blood pressure. That is why cucumber is good for treating both high blood pressure and low blood pressure.
10) Cucumber refreshes the mouth
Cucumber juice heals and refreshes diseased gums. Get a slice of cucumber and press it to the roof of your mouth with your tongue for a half minute, the phytochemcials will kill the bacteria in your mouth responsible for causing unpleasant breath.
11) Cucumber smoothes hair and nails
The wonder mineral Silica in cucumber makes your hair and nails shinier and stronger. The sulfur and silica in cucumbers help to stimulate your hair growth.
12) Cucumber promotes joint health, relieves arthritis and gout pain
As cucumber is an excellent source of silica it promotes joint health by strengthening the connective tissues. When mixed with carrot juice, cucumber can relieve gout and arthritis pain by lowering levels of the uric acid.
13) Cucumber cures hangover
To avoid a morning headache or hangover you can eat a few cucumber slices before going to sleep. Cucumbers contain enough B vitamins, sugar and electrolytes to replenish many essential nutrients and reducing the severity of both hangover and headache.
14) Cucumber keeps kidneys in shape
Cucumber lowers uric acid levels in your body and though keeping the kidneys healthy.
15) Cucumber is the number 1 alkalizing fruit
Cucumber is high in potassium, magnesium and silicon which are alkalizing minerals making them number 1 in alkalizing the alimentary canal, blood, tissues and interstitial and intracellular fluids.
7) Organic Celery or iJuice Celery Juice Powder
Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems. Celery contains compounds called coumarins which are known to enhance the activity of certain white blood cells and support the vascular system. Celery’s rich organic sodium content has the ability to dislodge calcium deposits from the joints and holds them in solution until they can be eliminated safely from the kidneys. Celery is a well known natural diuretic and has ample ability to flush toxins out of the body.
Celery also has significant anti-inflammatory properties making it an essential food for those who suffer from auto-immune illnesses. It also contains significant amounts of calcium and silicon which can aid in the repair of damaged ligaments and bones. Celery is rich in vitamin A, magnesium, and iron which all help to nourish the blood and aid those suffering from rheumatism, high blood pressure, arthritis, and anemia.
Fresh celery juice is one of the most powerful and healing juices one can drink. Just 16 oz of fresh organic celery iJuice Celery juice a day can transform your health and digestion in as little as one week. (www.ijuicenow.com)
8) Organic Haas Avocado or iJuice Avocado Powder
The Top 10 Health Benefits of the Avocado
There are some amazing Avocado benefits for your health and appearance.
If you would like to lose weight, improve your skin and lower your risk of many life-threatening diseases like cancer, diabetes and heart disease, here’s why it’s well worth including more of this extremely healthy fruit in your diet.
1. Cardiovascular Health
Coronary heart disease is still the biggest killer in the USA and UK and it is essentially a disease of inflammation. Many experts now believe that high consumption of pro-inflammatory processed vegetable oils are a significant risk factor in cardiovascular disease. They advise lowering polyunsaturated fat intake and increasing the amount of healthy monounsaturated fatty acids in your diet.
iJuice Avocado is an excellent source of monounsaturated oleic acid. Research has shown this beneficial form of fat reduces dangerous metabolic and dietary acids and reduces acid buffering LDL cholesterol in the blood at the same time as increasing the more beneficial HDL cholesterol.
Studies like this have found eating and/or drinking avocado can also decrease high blood triglyceride levels, another common predictor of cardiovascular problems.
The high levels of vitamin E in iJuice Avocado helps prevent cholesterol oxidation, while their potassium can regulate high blood pressure that may lead to both heart disease and kidney problems.
iJuice Avocados are also an excellent source of folate, known to reduce dangerous homocysteine levels in the blood, another predictor of cardiovascular disease. Folate is a nutrient many of us are low in and it is especially important for pregnant women.
2. Avocados for Blood Pressure
Many people don’t get enough of the mineral potassium in their diet. This deficiency can lead to high blood pressure, which is in turn a significant risk factor for heart attack, stroke and kidney disease.
Avocado is particularly rich in potassium, even higher than the often touted bananas, and a good food to eat for normal blood pressure and a lower risk of kidney failure and heart disease.
3. Cancer Prevention
Avocado is a good source of antioxidant carotenoids like alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein and zeaxanthin. These antioxidants protect your body’s cells against cancerous changes due to metabolic acid damage and are considered your front line of defense against numerous diseases. Alpha-carotene appears to be especially important for cancer prevention. This study found a significantly lower risk of death for cancer and heart disease for those with the highest levels of alpha-carotene in their blood over a 14 year period.
The monounsaturated fats in iJuice Avocado also help with carotenoid absorption and studies suggest it has a protective effect against breast cancer in particular.
Avocado also contain high levels of vitamin C and vitamin E, themselves potent anti-cancer antioxidants.
Vitamin C is considered protective against many non-hormonal cancers, like pancreatic cancer, stomach cancer and lung cancer. Importantly, it appears most effective when it comes from food rather than supplements.
Vitamin E deficiency has been linked to breast cancer and studies have found a dramatic reduction in breast cancer risk at higher intakes, especially for women with a family history of the disease.
4. Avocado Skin Benefits
The monounsaturated fats in avocado are also beneficial for improving your skin tone and appearance. They are vital for maintaining good moisture levels in the epidermal layer of your skin that make it look and feel soft and healthy.
5. Avocado for Diabetes
Diabetes is a disease reaching epidemic proportions and there are believed to be a significant number of undiagnosed sufferers. The most common symptoms of undiagnosed diabetes include a sudden and large increase in thirst and hunger and much more frequent urinating. A dry mouth, significant unexplained weight loss, vision problems and leg pain are also common symptoms.
Having more monounsaturated fats in a diabetic diet is also beneficial for reducing high triglyceride levels and may help improve insulin function and blood glucose levels.
Additionally, the vitamin E found in iJuice Avocado lowers cholesterol oxidation that can lead to heart attacks and strokes. It may also provide some protection from nerve damage in diabetic patients with peripheral neuropathy. The high levels of potassium in iJuice avocado is another important nutritional factor for diabetics due to the minerals role in maintaining a healthy heart and regulating blood sugar.
6. Arthritis Prevention
Osteoarthritis is a painful condition characterized by joint inflammation and soreness that affects millions of people in the USA and UK. Many common foods like wheat, corn, milk and sugar are known to worsen symptoms, but anti-inflammatory avocado is one of the few foods consistently reported to reduce arthritic pain.iJuice Avocado contains high levels of monounsaturated fats, phytosterols and antioxidants like vitamin E, vitamin C and a variety of carotenoids that can help reduce the inflammation that leads to arthritis.
7. Benefits of Avocado for Pregnant Women
Avocado is a particularly important food for women who are pregnant, and those trying to be, due to its high concentrations of folate (also known as folic acid). This B vitamin is needed to prevent birth defects like spina bifida and doctors advise women to get high amounts of folate both before and during pregnancy. Vitamin K is another valuable nutrient found in high concentrations in avocados that benefit women during pregnancy and their future babies.
8. Avocado for Constipation
Despite their creamy texture, avocados are actually a high fiber food, with 8 grams of both soluble and insoluble fiber per cup of the fresh fruit. This fiber is beneficial for improving digestion, encouraging regular bowel movements and well known to help prevent constipation.
9. Avocado Benefits for Weight Loss
You may be surprised that a food high in fat and calories like avocado would be recommended for weight loss. However, research has shown that avocado’s monounsaturated fatty acids are much more likely to be used as slow burning energy than stored as body fat. This steady energy and the feeling of satiety or satisfied fullness that you get from iJuice Avocado is one of the reasons they are so good at reducing hunger and appetite.
10. Better Overall Health
This interesting study, called ‘Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults’, found that avocado eaters had a higher intake of vitamins, like vitamin K and vitamin E, and minerals, such as potassium and magnesium.
This improved nutritional intake resulted in a significantly lower body weight, body mass index and waist circumference in those that ingest avocados.
9) pH Miracle pHour Salts
With a combination of four powerful carbonate salts, pHour Salts™ by pH Miracle® is designed to help you maintain the alkaline integrity of your cells, organs, and body. (454g Powder)
PHOUR SALTS™ BY PH MIRACLE® http://www.phoreveryoung.com
pHour Salts™ is a combination of four powerful carbonate salts (sodium bicarbonate, magnesium chloride, potassium bicarbonate, and calcium chloride) that help maintain the alkaline design of human, plant, and animal organisms. These salts are naturally occurring in all fluids of the body. Specifically, they can aid in the reduction of acidity in the stomach, blood, interstitial fluids of the Interstitium, lymphatic, circulatory, and gastro-intestinal system.
pHour Salts™ may be used daily to increase the alkalinity of any food or drink. Other uses include baking, tooth scrub, mouth wash, deoderizer, bath soak, and foot bath.
There’s a reason these seeds are presented at the end of a meal a— they are cooling and alkalizing the Hydrochloric acid in the gastric pits of the stomach. Chew a few fennel seeds to reduce the symptoms of acidity for immediate relief from acids in the stomah.
Also read: The pH Miracle revised and updated for additional recipes and a list of acidic foods to never eat and a list of alkaline foods to eat freely:
In September 2017, Brady released his book, The TB12 Method: How to Achieve a Lifetime of Sustained Peak Performance. In this book, Brady detailed exactly what he eats every day. One main feature of his diet is liberal amounts of alkaline foods and liquids.
In the mornings, Brady doesn’t eat a full meal. When he wakes up at 6:00 am, he drinks 20 ounces of alkaline water infused with electrolytes, including sodium, potassium, magnesium and calcium. He then drinks a smoothie and/or juices containing alkalizing grasses, vegetables, fruit, nuts and seeds. Two hours later, he has another glass of alkaline electrolyte-infused water, and a post-workout protein shake. Brady claims to drink somewhere between 12 and 25 glasses of alkaline water per day.
He also heavily encourages snacking. He usually snacks at around 11:00 am, just before lunch. For lunch, Brady will usually have a piece of fatty fish like salmon and a lot of green vegetables. In the afternoon, he may have another protein shake or protein bar, and around 6:00 pm, Brady eats dinner, which, again, consists of mostly green vegetables.
His book provides recipes for green juices, green soups, green salads, and a few carbohydrate recipes such as his pasta dish — which is odd, considering that he supposedly rarely eats carbs. But even Brady treats himself sometimes. He doesn’t often eat dessert, but he does give a recipe for his famous alkaline avocado ice cream.
His book also contains several alkalizing rules for eating. Brady won’t eat carbohydrates and protein together. He recommends eating carbs or protein with green vegetables instead, as he knows that this is better for assimilation and elimination.
Brady’s chef Allen Campbell says that 80 per cent of his diet is green vegetables and the rest of his diet is grass-fed organic steak and wild salmon.
Brady follows what he refers to as an alkaline lifestyle and diet created by Robert O. Young PhD, in order to minimize muscle inflammation caused by the buildup of lactic acid in the interstitial fluids of the Interstitium (see illustration below). This entails limiting ‘acidifying foods,’ which mostly includes starchy foods like potato, pasta, bread and ALL dairy products.
What is even more interesting is the list of acidic foods that Brady doesn’t eat. For Brady, caffeine, white sugar, white flour, dairy, and some nightshade vegetables — eggplant and mushrooms — are completely off the table. He also won’t consume olive oil if it’s used in cooking — but he’ll have it raw. And he won’t eat high sugar fruit, unless it’s in a smoothie.
Since there are profound benefits with Brady’s pH alkaline diet, and it is clearly sustaining his play on the field, there a 100’s of specific health and fitness benefits of the pH alkaline lifestyle and diet which are backed by published scientific evidence.
He claims that limiting acidic foods helps control the body’s pH balance. What one eats, drinks, breaths and thinks has a huge effect on the body fluids, including the blood plasma, interstitial and intracellular fluid pH which is ideal at 7.365.
Brady also knows that the alkaline lifestyle and diet can decrease the lactic acids that causes inflammation in the body, leading to ALL sickness and disease, including connective tissue disorders that can end an athlete’s career.
At 41 years young, which is considered ancient in football years, Brady says he wants to play at least another five years. While he is certainly capable, his pH Miracle lifestyle and diet will be a major reason he WILL achieve HIS goal.
To learn more about the pH alkaline lifestyle and diet read The pH Miracle revised and updated – http://www.phoreveryoung.com
To learn more about the lifestyle and attend a pH Miracle Retreat in Marbella, Spain or Sardenia, Italy, go to: http://www.phmiracleretreat.com
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: email@example.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
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.
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
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!
David Beckham is a follower of the alkaline lifestyle and diet
Ellie Macpherson drinks her green drink and tests her pH daily at the age of 54 enjoying extraordinary health and fitness
Tony Robbins has been teaching Dr. Young’s pH Miracle Lifestyle and Diet to Millions Around the World for Over 20 Years!
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.
Rhianna attributes her glowing skin to the alkaline lifestyle and diet.
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
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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.
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
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.
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.
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.
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.
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
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
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 firstname.lastname@example.org 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.
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Naturopathic Practitioner – The pH Miracle Ti Sana Detox Medical Spa and Universal Medical Imaging Group
Historical analysis suggests that conventional understandings of Disseminated Intravascular Coagulation (DIC) may be misguided; further examination may be necessary. Here, a theoretical analysis provides an alternative explanation for DIC pathology; it is suggested that the cause and mechanics of DIC are largely due to the proliferation of several intravascular microforms and their associated metabolic toxic acidic waste products — Mycrozymian Acidic Toxins (MAT) and Exotoxic-Mycotoxic-Producing Microorganisms (EMPO). The Mycotoxic Oxidative Stress Test (MOST) is presented here as an easy, inexpensive and non-invasive alternative to conventional measurements for the detection of intravascular acidic toxins, DIC and oxidative stress.
Introduction and Historical Perspective
More than 150 years ago, British physician T. W. Jones asked the question, “Why does the blood circulating in the vessels not coagulate?” though a general answer to this question is now obvious, the biochemical mechanisms involved in how the blood coagulates (clots) are complex and varied, and all the intricacies have not yet been explained. A. Trousseau, recognized that the blood of cancer patients is in a hyper-coagulable state in the process of coagulation, even while confined in the blood vessels. The name given to this discovery is still in use today, as “Trousseau’s Syndrome.” Early in his career, Rudolph Virchow, the Father of Pathology, was interested in thrombosis and embolism. He speculated that intravascular blood could be altered so it would clot as a result of a stimulus too weak to clot normal blood. In 1856 Virchow delivered a lecture setting forth this concept.
Although the concept of partial clotting within vessels reaches back to the beginnings of modern medicine, much of the discovery of its biochemical mechanisms – the activation of clotting factors – has been left to chance. The admission of a patient to the hospital with an unceplained bleeding disorder challenged researchers to discover the cause of hemorrhaging. Analysis of blood from normal persons helped in the study of the patient with the blood disorder. A new clotting factor was hereby discovered which was missing from the patient’s blood. For this reason, several clotting factors have been named after the individuals in which they were missing: e.g., Christmas factor (factor IX), Hageman factor (factor XII).
In this article, the causes of pathological (intravascular) clotting will be described, as will various methods of detecting this condition, especially a blood test I call the Mycotoxin Oxidative Stress Test (MOST).
The Mechanics of Blood Coagulation
Blood clotting is a highly detailed chemical-mechanism involving many distinct components. The problem for the hematologist hs been to understand it at the biochemical level. Undoubtedly, efforts to fully understand blood clotting will continue for many more years.
Recalling Antione Bechamp’s and Gunther Enderlein’s research into the sub cellular living elements and combining this with what is known of colloidal flocculation, it is suggested that the clotting of blood begins with the end-linking (polymerizing) of the fundamental protein unit called by Bechamp the microzyma. A chain of these living units constitutes fibrinogen, which is still dispersed 9micro-hetergenous0 in the blood, and it may or may not be further processed. If processing continues, it will be either by continued end-linking or by cross-linking. End-linked fibrinogen is referred to here as fibrin monomer, which I have suggested is a repair protein also dispersed in the blood. Due to a number of blood clotting factors, the process may continue until the excess fibrin monomer and/or until fibrin becomes excessively end-linked.
Cross-linking the polymerized strands to form a three-dimensional network results in what is called the hard clot (fibrin – the major protein of clotting blood). Factor XIII, which instigates the forming of these blood networks. is always present but latent in the blood, and must be activated before the formation can occur. Persons who are producing fibrin monomer or excessively linked fibrinogen are said to be in a hyper-coagulable state, while those having diminished ability to form clots are in a hypo-coagulated state. It is the activation of the colloidal clotting factors which is so complex. Blood clotting may occur through many pathways and be initiated by many different stimuli. Regardless of initiation factors, the process is a sequence of events in which the activation of one factor triggers another, until, after a series of discrete steps, fibrin is formed.
When blood is clotted prematurely, and the factors involved are consumed (incorporated into) the body recognizes a deficiency of clotting agents and generates more. Thus, people with a tendency to clot excessively will alternate between a hyper coagulable state and a hypo-coagulatable state. When in the hypo coagulated state, such people hemorrhage until the deficient clotting factors are replaced. When only fibrin monomer or excessively linked fibrinogen is formed (no cross-linking), it is quite subtle and may go undetected. It may be detected by a change in blood viscosity (sedimentation rate), by the Mycotoxic Oxidative Stress Test (described later), or by other more subtle means. If strands of fibrinogen are cross-linked, however, a suggicient amount of insoluble precipitate of fires may result, and these can be detected microscopically using a phase contrast and dark-field microscopy in prepared slides of fresh tissue or blood. An excessive formation of fibrin leads to an impairment in circulation, and eventual organ failure usually results.
With this background, we are in a position to consider a standard medical term: disseminated intravascular coagultion (DIC). This term encompasses the hyper coagulable state, i refer to as pathological blood coagulation which consists of both insoluble and excess dispersed polymers of colloidal proteins.
Key Ingredients of Pathological Blood Coagulation
Before discussing DIC in more detail, it si necessary to introduce its fur important ingredients according to this view – mycotoxins, endotoxins, exotoxins, and tissue factor. Any of these elements, or any combination of them, can play a major role in initiating unwanted DIC. However, mycotoxins or the acids from yeast have been found to be the underlying element which instigates and intensifies the participation of the other three. Each will now be described in turn and brought into the clotting picture.
(Micrograph 1: left, shows normal hyper-coagulated blood in a healthy blood clot sample and right, hypo coagulated blood in an unhealthy blood clot sample)
Mycotoxins and Metabolism by Fermentation
As discussed in the main text of my published book, Sick and Tired book[7 ]. acidification of blood and body tissues and organs and the accompanying lack of oxygen lead to pathological metabolic fermentation, which is carried out primarily by yeast and mold. Such pathological microorganisms, or their precursors, ar inherent to the human body and to all higher organisms. Their precursors according to Bechamp, the microzymas, carry on a nominal and homeostatic fermentation themselves. under healthy conditions. The primary function of yeast and mold is to decompose the body upon the death of the animal or human organism. Their premature overgrowth indicates a biochemical environment akin to death. During pathological metabolic fermentation, high concentrations of several acidic substances called mycotoxins are created. They are highly damaging, always acidic, metabolic products. If not immediately buffered by specific antioxidants, such as hydrogen peroxide and the hydroxyl free-radical, mycotoxins can seriously disrupt the physiology by disrupting normal metabolism and by penetrating blood and body cells and poisoning them. As will be seen, they interact with many of the mechanisms for DIC in various pathological symptomologies.
In my published article called The Finger on the Magic of Life: Antoine Bechamp, 19th Century Genius (1816-1908), I discuss pleomorphism in some detail. Understanding this phenomenon – the rapid evolution of microorganisms across traditional taxonomic lines is helpful in getting a complete picture of DIC. Briefly stated, collodial living microzymas evolve intracellularly into more complex forms (microorganisms), beginning with a healthy primitive stage comprising of repair proteins. As the disease condition worsens, morbid intermediate forms (filterable bacteria or viruses, cell-wall deficient forms and full bacteria) develop from repair proteins, or directly from microzymas. A third macrostage comprises the commonly recognized culminate microorganisms which are yeast, fungus to mold. In terms of pleomorphism, all of these microorganisms represent a single family of variously functioning forms. The culminate forms produce the lions share of acids, which are mycotoxins and the primary focus of my research. For convenience, bacteria, yeast, fungus and mold that produce acidic metabolic wastes and protein cellular fragments called exotoins, endotoxins and mycotoxins will here be referred to collectively ash EMPO, or exotoxic, mycotoxic-producing microorganisms.
What follows is a shortened description or the description and origin of several exotoxins and mycotoxins, referred to collectively microzymian acidic toxins of MAT, which are involved in the processes leading to DIC. The bio-effects, or the pathology of cellular fermentation, of these toxic metabolites are know as mycotic illness, mycotoxicosis, or mycotoxic stress as seen in the MOST and described and published by Dr. Bolin in the 1940’s.
One such metabolic product is acetyl aldehyde, which is formed by cellular breakdown of food, especially carbohydrate and the birth of EMPO. Acetyl aldehyde can also break down into a secondary substance know as ethyl alcohol. Although acetyl aldehyde presents an immediate hazard to health and well-being, nature has provided a means of buffering of neutralizing this acidic by-product of cellular digestion and fermentation almost as soon as it is created. The controls of acetyl aldehyde (and ethyl alcohol) are the sulfur amino acids, cysteine, taurine, methionine and the peptide glutathione which is found in red blood cells and almost all cells utilizing oxygen. In an attempt to buffer or neutralize MAT, the body will also bind or chelate both fats and minerals to them.
Another member of the MAT family is uric acid, which is formed by the digestion of protein and the creation of EMPO. Uric acid can also break down into secondary substance, on of which is alloxan. This has been shown to damage the insulin-producing pancreatic beta cells leading to diabetes [Refer to Tables 1 and 2]
A shortage of alkalizing nutrients or an excess of MAT initiates an immune response in which a special class of free radicals which I call microzymian oxidative buffering species (MOBS) are released. These oxygen metabolites carry unpaired electrons and are intended to disrupt bacteria, yeast, fungus and mold, and buffer exotoxins, endotoxins, and mycotoxins. Current medical savants believe that they can disrupt just about anything they contact, including healthy cells and tissue: this is not accurate. The fact is that MOBS carriers a negative surface-charge and repel healthy cells, which also have a negative surface-charge.  It is the positively surface-charged bacteria, yeast/fungus, mold, exotoxins, endotoxins, and mycotoxins that MOBS bind too. This aspect gives some insight into autoimmune phenomena, which are not, as is often maintained, the result of an overburdened immune system. They result either as a side-effect of the immune system’s attempt to remove foreign or toxic elements, or as a direct attempt by the immune system to remove cells or tissue rendered useless or disturbing to the body by MAT.
In every degenerative symptomatology I have studied, I have found excessive MAT and MOBS (see Tables 1-3). Some of these degenerative symptoms and their underlying disease conditions, including cancer are described in my recently published paper on a deficiency on alkaline nutrition and cancer.  But the fact that mycotoxins cause harm to humans and other animals is purely a secondary effect, since, as noted, the primary function of the microorganism is not to cause illness. We know from the fossil record that pleomorphic microforms existed long before animals. In fact, humans and animals developed in terms of microorganisms. The reverse, however, is not true. Since microorganisms appeared first in the developmental sequence, they are not physiologically aware of humans and animals. There is much evidence that human and animal physiologies are highly aware of, and respond to MAT – these acidic compounds signaling the presence of bacteria, yeast, fungi and/or mold or EMPO..
Also involved in the process leading to DIC are endotoxins, substances endogenous to symptogenic (i.e., “pathogenic” in orthodox terms) bacteria. Endotoxins are a family of related substances having certain common characteristics, but differing from one bacterial form (or strain) to another. Endotoxins are lipopolysaccharides (LPS). LPS form a widely diversified group because of (1) the number of long- chain fatty acids composing lipids; (2) the number of individual sugars as well as their modes of linkage to one another; (3) the branching of sugar chains; and (4) the number of possible arrangements of these units. Endotoxins also contain proteins, further compounding the structural diversity.
One theory on endotoxin states that its purpose is to act as a semi-permeable membrane for the bacterium, limiting and regulating substances entering the organism. Endotoxin resides solely on or near the interior surface of the cell membrane and is shed into the surrounding medium only upon the death of the bacterium. Thus, as these microforms die off, or are lysed by bodily activity, endotoxin is released. (This fact may well be an explanation for the Herxheimer reaction, in which a patient becomes worse following the administration of toxic drugs or other forms of treatment that drastically alter the associated organism.) Another endotoxin theory states that LPS are a constituent of the membrane, and as the organism grows, endotoxin fragments are repeatedly sloughed off into the medium. This phenomenon has been observed in the digestive tract. Since bacterial translocation into the blood is not only possible but common where epithelial hyperpermeability exists, one can assume that the process will continue there. Both theories may be correct if we think of the first one as true of “adult” forms, and the second as true of newly developed and expanding ones.
Basic to the structure of an endotoxin is the lipid common to all forms, designated lipid A, to which is attached a “core” polysaccharide, identical for large groups of bacteria. To the core polysaccharide is attached the O-antigen, consisting of various lengths of polysaccharide chains which are chemically unique for each type of organism and LPS. These chains provide endotoxin specificity. Experiments conducted over many years indicate that most, if not all, of the toxic effects of an endotoxin may be attributed to the lipid portion, and it is sometimes used per se in experiments rather than the entire molecule. An important additional feature of lipid A is its phosphate content. Each phosphate group carries a negative charge, and since lipid A is a rather large molecule, it provides, essentially, a negatively charged surface. The importance of this will be seen shortly.
These are the metabolic excretions of bacteria. While endotoxin’s ongoing effect is, in a manner of speaking, in the background, exotoxins, like mycotoxins, present a double-edged sword. Not only do they initiate DIC, but they produce, or influence the body to produce, the various and numerous infectious symptomatologies, such as typhoid fever, diphtheria, etc. (See “Vaccination Reconsidered” in Section 4 of the Appendix of Sick and Tired for details on the action of diphtheria toxin.) By comparison, mycotoxins not only initiate DIC, but there is much evidence to suggest that they produce, or influence the body to produce, degenerative symptomatologies, such as arthritis, diabetes, etc., and cancer and AIDS as well.
Crucial to the understanding of DIC is recognition of the role of tissue factor (TF), formerly known as thromboplastin. This transmembrane lipoprotein exists on the surface of platelets, vascular endothelial cells, leukocytes, monocytes, and most cells producing EMPO. It plays a major role in several biochemical mechanisms leading to DIC.
TF is the primary cell-bound initiator of the blood coagulation cascade. Its gene is activated in wound healing and other conditions. By itself it is capable of initiating clotting, but also becomes active when complexed with factor VII or activated factor VII (Vila). TF has been described as the receptor for factor VII because of the close association between the two proteins and because it causes a shape change (conformational) in factor VII, allowing it to attain activity. Both factor Vila and the TF/VII complex activate factors IX and X, which initiate the clotting cascade and the formation of thrombin.
Development of Disseminated
Intravascular Coagulation (DIC)
DIC Induced by MAT and Tissue Factor
An infusion of toxins into the blood has a direct effect on TF gene expression in leukocytes. Contact of MAT, endotoxins (lipid A), or exotoxins with leukocytes, activates proteins that bind to DNA nucleotide sequences, thereby activating the TF gene. (See Tables 4-6.)
Endothelial cells damaged in culture by exotoxins, endotoxins, or mycotoxins attract polymorphonuclear leukocytes (PMNs), which adhere to the damaged cells. Once the leukocytes are bound, they can still have their TF gene activated if it hasn’t yet occurred, and they may release MOBS in response to toxins and to organisms of disease, possibly creating further disturbances. (Cellular disorganization then releases activating proteins into the blood, which is discussed in more detail later.) Research shows that exotoxic and mycotoxic stress resulting in bound PMNs can be blocked by “antioxidants.” These might better be called anti-exotoxins or antimycotoxins. Both observation and study have led the author to conclude that cellular disorganization is initiated and primarily caused by fermentation pathology, not, as is the current belief, by the MOBS, or free radicals, generated to destroy toxins and microorganisms. MOBS or free radicals, because of their negative charge, are released to chelate or bind EMPO and MAT. It is suggested by current savants that free radical tissue damage is the secondary, “shotgun” effect of intense immune response to EMPO toxification and MAT-damaged cells. This could not be the case since healthy cells or their membranes carry a negative charge and would resist any electromagnetic attraction because of similar charge. The concentration and instability of MAT generated in a compromised terrain, as opposed to the fleeting existence of free radicals, especially exogenous ones, also lead to this conclusion.
Endothelial cells grown in culture can be induced to express tissue factor. In one experiment, no procoagulant activity could be detected in the absence of toxins. However, the addition of mycotoxins from Aspergillus niger or Micrococcus neoformas (Mucor racemosus Fresen) resulted in procoagulant activity which reached a maximum in four to six hours and was dose-dependent. The same experiment was applied using E. coli and Salmonella enteritidis endotoxin with a similar result. A single intravenous injection of a mycotoxin from Aspergillus niger into experimental animals resulted in circulating endothelial cells within five minutes. In other experiments with the mycotoxin, detachment of endothelial cells from the basement membrane was noted. (See Table 8.)
Removal of endothelial cells has dire consequences from two standpoints: First, the surface of these cells is covered with a specific prostaglandin (PGI2) known as prostacyclin. If blood contacts a surface not covered with PGI2, it will clot. For example, surfaces devoid of this prostaglandin are formed whenever a vessel is cut or punctured. An abrasion or other injury may also expose a surface on which PGI2 is lacking. The removal of endothelial cells by exotoxins or mycotoxins creates a surface devoid of PGI2, leading to blood clotting (see Table 7). Secondly, disorganization of endothelial cells creates increased levels of EMPO and MAT which are attracted to an exposed surface (basement membrane) which expresses a negative charge. This also leads to clotting.
DIC Induced by Electrostatic Attraction
It was discovered in 1964 that blood will clot simply from contacting a negatively charged surface. Previously it was believed that the clotting process comprised a cascade of enzyme activity in which one activated the next, etc. The discovery that blood could be clotted simply by contacting a negatively charged surface ruled out the purely enzyme hypothesis. Only some of the known clotting factors have been shown to be enzymes. As a result of this surprising discovery, detailed research was conducted in an attempt to describe the process. In some experiments, the negatively charged surfaces of selected, finely divided, inorganic crystals, including aluminum oxide, barium sulfate, jeweler’s rouge, quartz, and titanium oxide, were considered.
The clotting factor eventually shown to be activated when whole blood contacted negatively charged surfaces was factor XII, also known as the Hageman factor. This is a positively charged protein migrating in an electric field (electrophoresis) toward the anode. It is believed that factor XII is normally in the shape of a hairpin which binds to the negatively charged surface at the bend. Electrostatic attraction forces the two arms to lie flat on the surface, thereby exposing the inner faces and activating the molecule.
It was discovered that if the negatively charged particles were smaller than the clotting factor itself, activation was minimal. Or, if the concentration of clotting factor was too great, there was little or no activation. Both of these observations indicated that the process was one of electrostatic attraction between the negatively charged surface and the clotting factor, which is a “basic” protein, that is, positively charged.
Activation of factor XII allows the activation of factor XI, which then activates factor IX. Thus, the blood clotting cascade continues to the formation of fibrin in the normal manner. However, due to a series of activations begun by contact of factor XII with a negatively charged surface, trace amounts of factor Xa also show up in the blood. Factor VII is activated to Vila by factor Xa. Factor Vila then activates factors IX and X, leading to the formation of thrombin. Factor Xa, with co-factor Va, continues the clotting cascade until fibrinogen is activated, leading to fibrin formation. (See Table 5.)
As discussed earlier in terms of prostacyclin, beneath endothelial cells is another surface—the basement membrane. Called the extracellular matrix, it is a thin, continuous net of specialized tissue between endothelial cells and the underlying connective tissue. It has four or more main constituents, including proteoglycans (protein/polysac- charide). The removal of endothelial cells by’MAT exposes this membrane, which is negatively charged by virtue of its sulfonated polysaccharides in the proteoglycans. This brings a reduced negatively charged surface into direct contact with the blood, which activates factor XII and the clotting cascade.The positively charged toxic components of MAT also activate factor XII, as do disturbed disorganized cells, yeast/fungus cells, moldy cells, and the phosphate groups in the lipid A component of endotoxin. (See Tables 2-5.)
To summarize this section, exotoxic, mycotoxic, and oxidative stress resulting from the overgrowth of bacteria, yeast/fungus, and then mold, has multiple actions, all leading to disseminated intravascular coagulation:
MAT activation of tissue factor gene in leukocytes; subsequent activation of factors VII, IX, and X, resulting in the blood clotting cascade.
MAT activation of tissue factor gene in endothelial cells, again leading to the clotting cascade.
MAT damage to endothelial cells, resulting in neutrophil attraction, with TF gene activation and generation of MOBS, which, in turn, neutralize MAT, protecting healthy endothelial cells or the basement membrane and supporting the janitorial services of the leukocytes.
Removal of negatively charged endothelial cells by positively charged exotoxins, endotoxins, and mycotoxins, creating a surface devoid of PGI2, also exposes the negatively charged basement membrane, leading to the activation of factor XII and initiation of the clotting cascade. Positively charged components of EMPO, exotoxins and mycotoxins, and several other elements, including the lipid A component of bacterial endotoxin, also activate factor XII and the clotting cascade.
Endothelial Cells as Antithrombotics or Procoagulants
Normal, resting (unstimulated) endothelial cells show antithrombotic activity in several ways: (1) by the inhibition of prostacyclin (platelet adhesion and aggregation); (2) the inhibition of thrombin generation; and (3) the activation of the fibrinolytic system, leading to clot lysis. We will take a brief look at the thrombin aspect.
On the surface of endothelial cells is a protein called thrombomodulin, which acts as a receptor for thrombin. When bound to thrombomodulin, thrombin can activate protein C. Activated protein C then catalyzes the proteolytic cleavage of factors Va and Vila, thereby destroying their participation in blood clotting. Thus thrombin, which normally activates fibrinogen, plays an opposite role in this case and inhibits the clotting process.[46,47] (See Table 7.)
On the other side of the coin, the endothelial cell becomes a procoagulant agent when acted on by certain lymphokines, such as interleukin-1. Not only can interleukin-1 induce TF gene expression, but it also suppresses transcription of the thrombomodulin gene in endothelial cells. As in other situations, the lymphokine-activated endothelial cell expresses TF on its surface as a result of TF gene activation. This leads to the production of thrombin and the triggering of the blood clotting cascade. (See Table 5.) Many lymphokines also stimulate adhesion of leukocytes to endothelial cells damaged by MAT, resulting in recycling of the cells by MOBS, as described later.
DIC Induced by Intracellular Exotoxic, Mycotoxic, Oxidative Stress by Bacteria, Yeast/Fungus and/or Mold
Any cell which has gone from an oxidative to a fermentative state can biochemically cause macrophage production of the lymphokine tumor necrosis factor (TNF). This protein has been shown to activate the gene for TF in fermenting cells, which are so behaved due to morbid evolution of bacteria, yeast/fungus, and then mold.[49,50] In the author’s view, a cell having been switched entirely to fermentation metabolism as a result of a physical or emotional disturbance of that cell, is what constitutes cancer (see Tables 5 and 13). (One might argue that this definition does not fit all “forms” of cancer, such as leukemia, for example. This is because leukemia is not cancer, but an immune response to the rise in EMPO and MAT in the body, and a relatively easy compensation to correct.)
The surface of many disorganizing or fermented cells (cancer cells) is characterized by small projections in the plasma membrane which pinch off, becoming free vesicles containing toxins as well as TF complexed with factor VII. These vesicles can aggregate and/or lodge anywhere, ultimately releasing their contents. Also, the presence of excessive amounts of TF/factor VII complexes on the surface of fermented cells allows the formation of a fibrin net around the cell and around the entire mass of cells (tumor). This seems to be an attempt by the body to encapsulate and contain the mass. However, fermented cells do escape from the primary fibrin net, perhaps due to some electromagnetic effect, and become free-floating in the circulation. They may thus lodge elsewhere and instigate the fermentation of other cells by fungal penetration or by poisoning them and provoking a morbid evolution of their inherent microzymas.
Because of the surrounding fibrin net, these mobilized fermenting cells are protected from collection by the immune system while in transit.[51,52] (See Table 4.) The blockage or dissolution of fibrin net formation by an anticoagulant such as heparin allows freed, fermenting (metastasizing) cells to be dismantled by natural killer cells and other immune cells (see Tables 5, 12 and 13).
DIC Induced by MAT/EMPO and Immune System Response (Release of MOBS)
Unsaturated fatty acids are highly susceptible to EMPO as well as MAT. Linoleic acid, a long-chain fatty acid present in white cells, has 18 carbons and 2 unsaturations. Subjected to MAT, linoleic acid binds the exotoxin, endotoxin, or mycotoxin, thereby forming an epoxide at the first unsaturation. Research has revealed that this compound, named leukotoxin, is highly disturbing to other cells. It causes platelet lysis, thereby releasing TF and initiating DIC. (See Table 10.) The fact that MAT result in fermented fats lends further credence to the suggestion that the initial and primary degenerative damage to structures and substances in the body is caused by exotoxins and/or mycotoxins, and that damage by MOBS, or by other free radicals, is not possible.
Another mechanism leading to DIC is the release of a special glycoprotein, sialic acid, from the terminal ends of cell-membrane polysaccharides, where it is always found. Polysaccharides play a highly significant role in biochemical processes, with both enzymes and membrane receptors recognizing various groupings of specific sugars linked in highly specific ways.
Immediately preceding the release of sialic acid in the polysaccharide chain is the sugar galactose. The sialic acid/galactose arrangement is utilized as a biological indicator of cellular and molecular aging. As cells age, sialic acid is naturally expressed from the terminal ends of polysaccharides, thereby exposing galactose. A membrane-bound enzyme from the liver, galactose oxidase, recognizes galactose and eventually disorganizes it, disrupting cell function integrity and hastening demise. Aged red blood cells, which have expressed a significant amount of sialic acid, are removed from the blood by this process. (I theorize that the biological terrain may be at work in normal cell aging. That is, the rate at which sialic acid is expressed is determined by the levels of corrosive acids in the system and the body’s ability to remove them, although there are no doubt intracellular factors at work as well.)
I suggest from my years of clinical research that cellular breakdown is compounded by the fermentation of the galactose by the microzyma. This is a process that begins from within and not necessarily from without. Not only does this action create more sialic acid, it creates other toxic waste products such as acetic aldehyde, alcohol, uric acid, oxalic acid, etc. The increase in cellular disturbances and fermentation of the galactose creates biochemical signals for more galactose oxidase. This leads to greater cellular disorganization and developmental morbidity, especially in the red blood cells, and a rise in the level of detrital serum proteins, which encourages clotting. From this perspective, diabetes, arthritis, atherosclerosis and other symptomatologies become more clearly “degenerative” (see Tables 2-5, 12 and 13).
Fibrinogen is a rather elaborate protein having the structure of three beads on a string. Expressed on the end beads is sialic acid, which indicates the beginning of disorganization of the fibrinogen and a declining negative charge to the positive. Prior to the declining charge and the expression of sialic acid on the end beads, fibrinogen, which is negatively charged, will not polymerize the healthy blood due to mutual repulsion. However, fibrinogen will polymerize to damaged cells, EMPO, MAT and other positively charged areas of the body for repair purposes. Thus, as more and more sialic acid is expressed, there will be a significant reduction in the charge of the fibrinogen, acting as the primary requirement for the polymerization of fibrinogen (hypercoagulable state). The resulting polymer, fibrin monomer, is the protein chain used in the repair of cells and clotting of blood. End-linking will take place after the release of sialic acid (positive charge) by whatever means.
With this background, it is interesting to note that blood taken from persons suffering from anxiety is expressing sialic acid from fibrinogen, and is halfway toward clotting. Hormones released during anxiety states are easily fermented, giving more momentum to MAT and thereby resulting in this important change in fibrinogen. It leads to a clotting pattern characteristic of anxiety stress, and is readily identified in the MOST. As can be seen in this picture, the pattern is a “snowstorm” of protein polymerizations measuring from 2 to 10 microns.
[Micrograph 2: An Anxiety Profile showing a ‘snowstorm’ of 2 to 10 micron protein polymerizations starting from the center of the clot and moving out towards the edge]
As mentioned earlier, despite the attempt by the body to neutralize EMPO and MAT, an excess will initiate the release of MOBS by immune cells. A major MOBS is superoxide, designated chemically as O 2. It may exist alone or be attached to another element, such as potassium (KO’2) or sulfur (SO). Again, however, nature has provided a means of protecting healthy cells—their negative charge. Another protection against superoxide is the enzyme superoxide dismutase (SOD), also found in all healthy cells.
A second member of the MOBS family is hydrogen peroxide (H202). This molecule is very unstable and tends to react rapidly with other biological molecules, damaging them. The release of hydrogen peroxide in the body is a response to the overgrowth of decompositional organisms in a declining pH (compromised biological terrain). The control for healthy cells against hydrogen peroxide is their negative charge and the protective enzyme catalase, one of the most efficient enzymes known.
When leukocytes and other white blood cells are stimulated by the presence of bacteria, yeast/fungus and mold, they treat these organisms as foreign particles to be eliminated. During and prior to phagocytosis, the foregoing oxidative cytotoxins, along with the hydroxyl radical (OH’), are generated and released specifically for neutralizing microforms or harmful substances. This release is referred to as an “oxidative burst.” As a result of fermentation and the production of exotoxins and mycotoxins that ferment galactose from cells, the immune system is activated. An oxidative burst is released to neutralize the morbid microforms and mycotoxicity. Like other biological processes faced with constantly alarming situations, the continued release of MOBS can get out of control. This may damage endothelial cells, the basement membrane, or other body elements, and this activates fibrinogen to fibrin monomer (repair protein), leading to DIC [see Table 9]. Interestingly, the white blood cells capable of neutralizing MAT through MOBS production are the same ones capable of phagocytosis, the process by which foreign matter, waste products and microorganisms are collected and dumped in the liver.
To summarize this section, pathological microforms and their acids create DIC by a number of pathways:
Leukotoxin (linoleic acid bound to mycotoxin) is highly toxic to cells. It causes platelet lysis, thereby releasing TF and initiating DIC.
The expression or release of sialic acid residues from healthy cells that have been disturbed allows for the fermentation of galactose, creating exotoxins and mycotoxins, biochemically activating galactose oxidase, which further disturbs and disorganizes healthy cells. This cycle loads the blood with debris.
EMPO and MAT disturb fibrinogen, which releases sialic acid and reduces the charge, allowing it to polymerize into fibrin monomer and fibrin nets.
The presence of exotoxins, endotoxins, and mycotoxins and their poisoning of cells activates the immune system. White blood cells generate MOBS (e.g., superoxide [0′2] or hydrogen peroxide [H202]). These substances bind to and neutralize EMPO and MAT. MOBS are repelled by healthy endothelial cells and the basement membrane because of their negative charge. Cellular disturbances and disorganization stimulate the generation of fibrin monomer for repair purposes, leading to DIC.
Detection of Disseminated Intravascular Coagulation
The Sonodot Analyzer
The Sonoclot Coagulation Analyzer provides a reaction-rate record of fibrin and clot formation with platelet interaction. An axially vibrating probe is immersed to a controlled depth in a 0.4 ml sample of blood. The viscous drag imposed upon the probe by the fluid is sensed by the transducer. The electronic circuitry quantifies the drag as a change in electrical output. The signal is transmitted to a chart recorder which provides a representation of the entire clot formation, clot contraction and clot lysis processes. The analyzer is extremely sensitive to minute changes in visco-elasticity and records fibrin formation at a very early stage. The Sonoclot has been evaluated scientifically and shown to provide an accurate measurement of the clotting process.[58,59]
One application of the Analyzer has been the development of a test to distinguish non-advanced breast cancer from tumors that are benign. The rationale for the test is the hypercoagulable state seen in cancer patients (Trousseau’s Syndrome), resulting from the generation of TF by leukocytes (monocytes). (See Table 4.)
Products and Fibrin Monomer
DIC can be seen as a two-step process. First, fibrinogen, which is always present in the blood, is activated by any of several mechanisms. This activation leads to an automatic polymerization (chain formation) resulting in fibrin monomer. This is not apparent in a microscope unless the blood is allowed to clot, as in the MOST.[61,62] The second step is the precipitation or deposition of fibrin (hard clot) by several other mechanisms. One of these is the formation of crosslinks through the action of factor XIII. Another such mechanism may be poor circulation in an organ already blocked by deposited fibrin. The deposition of precipitated fibrin may be detected microscopically in tissue sections and diagnosed as DIC.
Because fibrin monomer is not readily detected, a chemical test for it is of immense value in diagnosing DIC. Research has indicated that its detection may be very useful in the early diagnosis of DIC and MAT. There are three fundamental physiologic areas related to blood clotting: (1) the prevention of blood clotting, (2) the clotting of blood, and (3) the removal of clotted blood once it has formed.
Enzymes are present that are capable of removing (lysing) clotted blood, one of which is plasmin. Another enzyme, plasminogen, is always present in the blood, but is inactive as a proteolytic agent. Plasminogen activator converts plasminogen to plasmin, which can degrade deposited fibrin. This process is not specific for fibrin, however, and other proteins may be affected. When fibrin is degraded (fibrinolysis), fibrin monomer, as well as several other products, are formed. Commercial kits are available for the analysis of fibrin degradation. This test is an indirect measure of the presence of DIC and MAT.
Other tests include:
Protamine Sulfate: Protamine sulfate is a heparin binder sometimes used in surgery for excessive bleeding. The test, which indicates fibrin strands and fibrin degradation products, is conducted in a test tube, with fibrin monomer and fibrin forming early and polymerization of fibrin degradation products occurring later. Ethanol Gelation: A white precipitate is formed by the addition of ethanol to a solution in a test tube containing fibrin monomer as a degradation product of fibrin, indicating DIC and MAT.
The Mycotoxic Oxidative Stress Test (MOST)
Up to now, blood chemistries have been the primary mode of diagnosis or analysis for the presence of pathology. In the view presented here, the bright-field microscope, is used to easily and inexpensively reveal a disease state as reflected by changes in certain aspects of blood composition and clotting ability. DIC is characterized by the abnormal presence in the blood of fibrin monomer. When allowed to clot, blood containing such an abnormal artifact will exhibit distortions of normal patterns. The presence in the blood of soluble fragments of the extracellular matrix and soluble fibronectin, as well as other factors, will also create abnormal blood clotting patterns as described below.
A small amount of blood from a fingertip is contacted with a microscope slide. A series of drops is allowed to dry and clot in a normal manner. Under the compound microscope, the pattern seen in healthy subjects is essentially the same—a dense mat of red areas interconnected by dark, irregular lines, completely filling the area of the drop. The blood of people under mycotoxic/oxidative stress exhibits a variety of characteristic patterns which deviate from normal, but with one striking, common abnormality: “clear” or white areas, in which the fibrin net/red blood cell conglomerate is missing.
[Micrograph 3; An abnormal clot with striking ‘clear’ or white areas or protein polymerization as seen in the hyper coagulated blood of a patient with lower bowel imbalances]
Why the fibrin net is missing may be understood from the following: Two peptides—A and B—in the central protein bead of the fibrinogen structure become bound in the cross-linking process. There are two ways this can be configured: (1) Thrombin is capable of activating peptides A and B, resulting in the formation of a polymer loosely held together only by hydrogen bonds; (2) With peptides A and B activated normally, the resulting hard clot is insoluble, indicating that the peptides are linked by covalent bonds. The difference in bonds results from factor XIII, an enzyme which links the two fibrin strands with a glutamine-lysine peptide bond.
Additional research has shown that the release of sialic acid from fibrinogen inhibits the action of factor XIII, resulting in a soft, white clot. In addition, acetic aldehyde has been shown to inactivate factor XIII directly. The soft clotting, compounded by other polymeric aggregations (described below), results in clear areas in the dry specimens. In the opposite extreme, high serum levels of calcium, for the purpose of neutralizing MAT, activates factor XIII, leading to excessive cross-linking of fibrin to form a clot harder than normal. This is reflected in the MOST pattern characteristic of definite hypercalcemia— that of a series of cracks in the clot radiating outward from the center, resembling the spokes of a wheel. High serum calcium is the body’s attempt to compensate for the acidity of mycotoxic stress by pulling this alkalizing mineral from bone into the blood. This demand creates endocrine stress in turn, because reabsorption of bone is mediated by parathormone (PTH). Therefore, this clotting pattern indicates calcium deficiency and thyroid/parathyroid imbalance.
[Micrograph 4: A mineral deficiency or more specifically a calcium deficiency pattern associated with an imbalance of they thyroid and/or parathyroid}
Advanced research has shown that there are seven carbohydrate chains in fibrinogen (each terminated by sialic acid). A second action of factor XIII is to ferment a large amount of carbohydrate during clotting. Because carbohydrate is most often water soluble, the loss of this material undoubtedly adds to the insolubility of a clot, while pathological retention contributes to the softness of the abnormal clot.
Clinical experience demonstrates that the MOST is a reliable indicator of exotoxic and mycotoxic stress and, concurrently, of various disorganizing symptomatologies associated with fermentative and oxidative processes. As various cellular degradation occurs, the blood-borne phenomena which accompany such symptoms as diabetes, arthritis, heart attack, stroke, atherosclerosis and cancer show up in the MOST, often with sialic acid beads in the clear areas of polymerized proteins. (Determination of the liberation of sialic acid from carbohydrate has been approved by the U.S. Food and Drug Administration as an accepted indicator for cancer, and is clinically available.)
[Micrograph 5: Sialic acid beads are seen inside the protein
polymerization of the hypocoagulated blood as black dots]
The extent and shape of the clear areas are reflective of particular symptomatologies which have arisen from the way in which the disease condition manifests in a given individual. This observation is borne out by having the patient undergo appropriate alkalizing therapy. With success of treatment based on the patient’s freedom from symptoms, sense of well-being, and live blood exams discussed in the main text of Sick and Tired, Reclaim Your Inner Terrain, Appendix C, repeated analysis with the MOST reveals a progressively improving clotting pattern.
[Micrographs 6 and 7: Medically diagnosed cancer patient with large polymerized protein pools (PPP) in the hypo-coagulated blood above. In the picture below PPP’s have significantly reduced in size and the blood is moving to a more hyper-coagulated state as a result of reducing acid loads with an alkaline lifestyle and diet (7, 70)]
Because of its very nature, the MOST is eminently suited to reveal and measure the presence in the blood of abnormal substances, clotting factors, and disorganization of cells due to an inverted way of living, eating, and thinking, which gives rise to MAT. The MOST indicates both the direct and indirect activity of MAT on blood clotting, endothelium, and the extracellular matrix (described next), as well as on biochemical pathways, including hormonal ones. The generation of excessive MOBS in response to EMPO and MAT, the inability that accompanies all degenerative symptoms to neutralize or eradicate EMPO and MAT, and the recognized hyper- and hypocoagulable states seen in various symptomatologies, will beyond doubt be revealed in the MOST.
[Micrograph 8 and 9: Medically Diagnosed HIV/AIDS micrograph showing above an Aspergullus niger mold crystal using dark field microscopy and below a hypocoagulated blood clot with systemic protein polymerizations measuring in excess of 40 microns using bright field microscopy}
As mentioned, hormones are easily fermented, and this will show up as a hypocoagulated blood pattern in the MOST. It is my opinion, this hypocoagulated blood appears in the MOST as misty clouds of protein polymerizations throughout the clot, as seen in the accompanying picture.
[Micrograph 10: Poor fibrin interconnection in the clot associated with endocrine or hormonal imbalance]
The MOST from Solubilized Extracellular Matrix
There is now a clearer picture of the biochemical rationale for correlating abnormal blood clotting patterns with the presence of degenerative symptoms. A link between symptoms and the distorted clotted blood patterns has been delineated in the MOST.
Another reason for the abnormal clotting patterns accompanying pathological states, in addition to insufficient bonding of fibrinogen peptides as seen in the MOST, is presence in the blood of water-soluble fragments of the extracellular matrix.
Extracellular Matrix Degradation by MAT
The extracellular matrix (EM) is a three-dimensional gel, binding cells together and composed of five or more major constituents: collagen (protein), hyaluronic acid (polysaccharide), proteoglycans (pro- tein/polysaccharide), fibronectin and laminin. Also included are glycosaminoglycans and elastin. In every degenerative disease studied by this author, evidence has been found for MAT activity destructive of EM.
One of the proteolytic enzymes activated in response to EMPO and MAT is alpha-1 antitrypsin (capable of neutralizing MAT), normally not active in the presence of the enzyme trypsin. The active portion of this anti-exotoxin and antimycotoxin contains the amino acid methionine, which includes a C-S-C linkage. When chelated by the hydroxyl radical (one of the MOBS oxidants), methionine’s central sulfur atom acquires one or two oxygen atoms (forming the sulfone or sulfoxide respectively). The fermentation of methionine is a secondary effect of immune response to an alarming situation, intended to neutralize MAT and prevent degradation of the EM. Once alpha-1 antitrypsin is exhausted, MAT will have more access to the EM. If the EM is damaged beyond repair, then the enzyme trypsin is released to disorganize and recycle the cells involved.
A similar scenario holds for the enzymes collage- nase and elastase. Thus, the absence of alpha-1 antitrypsin in the presence of EMPO and MAT activates three enzymes which degrade the extracellular matrix. Degradation of the EM by enzymes and MAT puts into the blood the water-soluble fragments (proteins and glycoproteins) of normally insoluble EM components (see Table 11). The presence of these fragments modifies the normal clotting pattern (described below), as seen in the M/OST, and is therefore an indication of EM degradation, which is always found with degenerative symptoms. (Also present is fibrin monomer, which has been found in the blood of patients suffering from collagen disease. See Table 11.)
Fibronectin is a molecule in EM having several binding sites for various long-chain molecules— heparin (a sulfonated polysaccharide) and collagen, for example. As such, it functions as a cellular glue, binding cells together as well as various components of the EM. A soluble form of fibronectin is normally found free in the blood, and enters into the formation of a blood clot through the action of factor XIII. This form of fibronectin binds to fibrin. Elevated, bound-serum fibronectin results from EM fragmentation by MAT, and accompanies degenerative symptoms such as arthritis and emphysema (collagen diseases).
Water-soluble fragments of the EM bound by fibronectin form a three-dimensional network or gel in the pathologically clotted blood (fibrin and components of the blood clotting cascade). Since fibronectin binds to both fibrin and collagen, the two polymeric networks are superimposed and intermingled, resulting in a modification of the normal clotting pattern. Exactly how the pattern is modified depends upon the nature of the collagen abnormally present, the nature and extent of hyaluronate present, and the degree to which EM fibronectin has been released by MAT.
Thus, it is easily seen that there are many forms which the pattern of clotted blood may take, depending on the individual and the internal terrain that produced the modifying substances. The MOST reveals not only the presence of exotoxic and mycotoxic stress, but indicates as well the nature of the symptom(s) resulting from the stress (see Table 12). Since MAT underlie the entire complex of events which degrade the extracellular matrix, I must conclude that the absence of these exotoxins, endotoxins and mycotoxins would provide substantial improvements in tissue integrity and the overall physiology and functionality of the organism or animal and human.
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 Rapaport, op. cit. (Ref. 4).
 Mackman et al. Lipopolysaccharides—mediated transcriptional activation of the human tissue factor gene in THP-1 monocytic cells requires both activator protein 1 and nuclear factor kappa B binding sites. Journal of Experimental Medicine, 1991; 174: 1517.
 Yamada, O. et al. Deleterious effects of endotoxins on cultured endothelial cells: An in vitro model of vascular injury. Inflammation, 1981; 5: 115.
 Colucci, M. et al. Cultured human endothelial cells: An in vitro model of vascular injury. Journal of Clinical Investigation, 1983; 71: 1893.
 Cho, T.H. et al. Effects of Escherichia coli toxin on structure and permeability of myocardial capillaries.
 Acta Pathologica Japonica, 1991; 41: 12.
 Rapaport, op. cit. (Ref. 4).
 Margolis, J. The interrelationship of coagulation of plasma and release of peptides. Annals of the New York Academy of Sciences, 1963; 104: 133.
 23-25. Ibid.
 Morrison, D.C. et al., op. cit.
 Rapaport, op. cit. (Ref. 4).
 Alberts, B. et al, eds. Molecular Biology of the Cell. New York: Garland Publishing, Inc., 1989 (2nd ed.), p. 818.
 Rapaport, op. cit. (Ref. 4).
 Bertz, A., et al. Modulation by cytokines of leukocyte endothelial cell interactions. Implications for thrombosis. Biorheology, 1990; 27: 455.
 Rapaport, op. cit. (Ref. 4).
 Nachman, R.L. et al. Hypercoagulable states. Annab of Internal Medicine, 1993; 119: 819.
 Tallman, M.S., et al. New insights into the pathogenesis of coagulation dysfunction in acute promyelocytic leukemia. Leukemia and Lymphoma, 1993; IT. 27.
 Silberberg, J.M., et al. Identification of tissue factor in two human pancreatic cancer cell lines. Cancer Research, 1989; 49: 5443.
 Grimstad, I.A. et al. Thromboplastin release, but not content, correlates with spontaneous metastasis of cancer cells. International Journal of Cancer, 1988; 41: 427.
 Gunji, Y. et al. Role of fibrin coagulation in protection of murine tumor cells from destruction by cytotoxic cells. Cancer Research, 1988; 48: 5216.
 Sugiyama, S. et al. The role of leukotoxin (9, 10- epoxy-12-octadecenoate) in the genesis of coagulation abnormalities. Life Sciences, 1988; 43: 221.
 White, A. et al, eds. Principles of Biochemistry. McGraw-Hill Book Co., New York, 1964, p. 648.
 Mueller, H.E. et al. Increase of microbial neuraminidase activity by the hydrogen peroxide concentration. Experientia, 1972; 23: 397.
 Young, Robert O. Fermentology and oxidology. The study of fungus-produced mycotoxic species and the activation of the immune system and release of microzymian oxidative buffering species (MOBS). Self- published: InnerLight Biological Research Foundation, Alpine, Utah, 1994.
Chandler, WL. et al. Evaluation of a new dynamic viscometer for measuring the viscosity of whole blood and plasma. Clinical Chemistry, 1986; 32: 505.
 Saleem, A. et al. Viscoelastic measurement of clot formation: A new test of platelet function. Annals of Clinical and Laboratory Science, 1983; 13: 115.
 Spillert, C.R. et al. Altered coagulability: An aid toselective breast biopsy. Journal of the National Medical Association, 1993; 85: 273.
 Bowie, E.J. et al. The clinical pathology of intravascular coagulation. Bibliotheca Haematologica, 1983; 49: 217.
 Muller-Berghaus, G. et al. The role of granulocytes in the activation of intravascular coagulation and the precipitation of soluble fibrin by endotoxin. Blood, 1975; 45: 631.
 Bick, R.L. Disseminated intravascular coagulation. Hematology/Oncology Clinics of North America, 1993; 6: 1259.
 Bredbacka, S. et al. Laboratory methods for detecting disseminated intravascular coagulation (DIC): New aspects. Acta Anaesthesiologica Scandinavica, 1993; 37: 125.
 Sigma Diagnostics, St. Louis, MO 63178; tel: 314- 771-5765.
 Nachman, R.L. et al. Detection of intravascular coagulation by a serial-dilution protamine sulfate test. Annals of Internal Medicine, 1971; 75: 895.
 Breen, F.A. et al. Ethanol gelation: A rapid screening test for intravascular coagulation. Annals of Internal Medicine, 1970; 69: 1197.
 Hay, E.D., ed. Cell Biology of Extracellular Matrix. New York: Plenum Press, 1981, p. 653.
 Carp, H. et al. In vitro suppression of serum elastase- inhibitory capacity by ROTS generated by phagocytos- ing polymorphonuclear leukocytes. Journal of Clinical Investigation, 1979; 63: 793.
 Wilson, C.L. The alternatively spliced V region contributes to the differential incorporation of plasma and cellular fibronectins into fibrin clots. Journal of Cell Biology, 1992; 119: 923.
 Young, RO, Young, SR, “The pH Miracle Revised and Updated”, Hachette Publishing, 2010.
Expression of Sialic Acid/Galactose [MAT] from Cell and Protein Degeneration (From All Serum Proteins, RBC/WBC and Other Cell Surfaces)
- Carbohydrate, Proteins, and Fats From Diet, Body Cells or Reserves
- As cells breakdown or ferment they give birth to bacteria, yeast, fungus and mold [EMPO] and their associated metabolic acidic waste [MAT]
- Exotoxins, Endotoxins, and Mycotoxins [MAT]
- Acetyl Aldehyde, Ethyl Alcohol, Uric Acid, Alloxan, Lactic Acid are examples of MAT
- MAT Ferments Other Body Cells and their Extracellular Membranes and Proteins
- MAT Modifies Glycoprotein
- Binds to liver Galactosidase
- Creating an Increase in Cell and Protein Fermentation and Degeneration and Increased Amounts of Exotoxins, Endotoxins and Mycotoxins [MAT]
Expression of Sialic Acid [MAT] From the Fermentation of Degeneration of Insulin Producing Pancreatic Beta-Cells in Type I, Type II and Type III Diabetes
- Pancreatic Insulin producing Beta-Cells with no or minimal Surface Sialic Acid [MAT]A Physical and/or Emotional Disturbance Occurs from Lifestyle and/or Diet
- Normal regulation of Insulin Production
- A Physical and/or Emotional Disturbance Occurs from Lifestyle and/or Dietary choicesdd
- Leads to cellular fermentation and degeneration and the birth of EMPO
- This lead to increased abnormal amounts of MAT that the immune system, the alkaline buffering system and the elimination organs has to deal with
- Fermenting and degenerating Insulin Producing Beta Cells
- Giving Rise to Surface Cell Sialic Acid [MAT}
- Increased Amounts of Sialic Acid Activates the Immune Response [MOBS] and Sialidase [AB]
- Leads to Lowered or No Insulin Production
- Symptoms of Type I, Type II or Type III Expressed
- The insulin producing beta cells of the Islets of Langerhans express silica acid on their surface as a break down metabolite. I have suggested that when insulin producing beta cells are physically disturbed by MAT they begin to disorganize and express sialic acid on the surface of the cell. This indicates the death of the cell and insulin production will stop.
HIGH BLOOD PRESSURE, ATHEROSCLEROSIS, HEART ATTACKS, STROKES, and CONGESTIVE HEART FAILURE
- A Physical and/or Emotional Disturbance Occurs from Lifestyle and/or Dietary choices
- Leads to cellular fermentation and degeneration and the birth of EMPO
- This lead to increased abnormal amounts of MAT that activates the immune system to chelate the MAT.
- Increased amounts of MAT will cause endothelial breakdown and the expression of Sialic acid.
- Increased Amounts of Sialic Acid and damage to the endothelial will cause a reduction in the negative surface-charge leading to the release of Glycoproteins.
- The release of Glycoproteins will cause the activation of Factor XII and the blood clotting cascade.
- This cause the creation and formation of fibrin monomers and the increase of Platelet Deposition out of the red blood cells for clotting purposes
- The immune system will activate and MOBS will be released as well as sodium bicarbonate, calcium, lipids and other alkaline buffers to reduce metabolic acidity.
- The build-up of fibrin monomers in the clotting cascade will lead to fibrin nets and clots causing an increase in blood pressure and the risk of blockages potentially causing a Stroke or Heart Attack.
DISSEMINATED INTRAVASCULAR COAGULATION RESULTING
FROM INTRACELLULAR DISORGANIZATION OR FERMENTATION WHICH GIVES RISE TO MAT AND EMPO
- A Physical and/or Emotional Disturbance Occurs from Lifestyle and/or Dietary choices
- Leads to cellular fermentation and degeneration and the birth of EMPO
- This lead to increased abnormal amounts of MAT that activates the Tumor Necrosis Factor (TNF).
- Increased amounts of TNF activates the Tissue Factor Gene (TF)
- Increased Amounts of TF causes the release of Thromboplastin.
- The release of Thromboplastin activates the release of clotting Factors VII (VIIa) and trace amounts of Factor Xa into the blood.
- This activates the release of Factors IX and X to IXa and the increase of Factor Xa.
- The activation of the blood clotting cascade leads to Disseminated Intravascular coagulation and the clotting or thickening of the blood inside the blood vessels.
- The DIC or hyper-coagulation will mask the fermentation of healthy cells to unhealthy cells or cancerous cells.
- As the unhealthy cells or cancerous cells increase the body will go into preservation mode and begin forming fibrin nets to encapsulated these unhealthy cells to protect healthy body cells.
- As body and blood cells breakdown from MAT this causes an increase of MAT and EMPO leading to systemic latent tissue acidosis and a potential metastatic cancerous condition.
DISSEMINATED INTRAVASCULAR COAGULATION RESULTING
IN CELLULAR DISORGANIZATION OR FERMENTATION/OXIDATON AND THE INCREASE OF MAT AND EMPO
- A Physical and/or Emotional Disturbance Occurs from Lifestyle and/or Dietary choices.
- Leads to cellular fermentation and degeneration and the birth of EMPO
- This lead to increased abnormal amounts of MAT that activates the Tumor Necrosis Factor (TNF).
- Increased amounts of TNF activates the Tissue Factor Gene (TF)
- Increased Amounts of TF causes the release of Thromboplastin.
- The release of Thromboplastin activates the release of clotting Factors VII and Factor Xa in the blood.
- This activates the release of Factors IX and X to IXa and the increase of Factor Xa.
- The activated blood clotting cascade leads to Disseminated Intravascular coagulation and the clotting or thickening of the blood inside the blood vessels.
- The DIC or hyper-coagulation will mask the fermentation of healthy cells to unhealthy cells or cancerous cells.
- As the unhealthy cells or cancerous cells increase the body will go into preservation mode and begin forming fibrin nets to encapsulated the unhealthy cells.
- This leads to tumor formation of the unhealthy or cancerous cells.
- As the body and blood cells breakdown this causes an increase of MAT and EMPO leading to an increased risk of systemic metastatic cancer.
ENDOTHEIAl CELL CONVERSION FROM AN
ANTITHROMBOTIC STATE TO A PROCOAGULANT STATE
CELLULAR DISORGANIZING PATHWAY
- A Physical and/or Emotional Disturbance Occurs from Lifestyle and/or Dietary choices
- Leads to cellular fermentation and degeneration and the birth of EMPO
- This leads to increased abnormal amounts of MAT that damages the protective endothelial cover cells leading to a reduction of PGI2
- The absence of PGI2 causes the release of Interleukin-1 and/or Tumor Necrosis Factor (TNF).
- In addition the loss of protective endothelial cover cells leads to Tissue Factor Gene Activation and the release of Thrombin causing a pro-coagulate state leading to DIC
- Another pathway to DIC would be the loss of protective endothelial cover cells and the absence of PGI2 causes the suppression of Thromomodulin, Protein C leading to procogradulation and DIC.
ENDOTHELIAL CELL CONVERSION
FROM AN ANTITHROMBOTIC STATE
MECHANISM OF DISSEMINATED INTRAVASCULAR COAGULATION GENERATED BY MAT
ACTIVATION OF SIALIDASE AND MICROZYMIAN OXIDATIVE BUFFERING SPECIES (MOBS) BY EMPO AND MAT
DISSEMINATED INTRAVASCULAR COAGULATION RESULTING FROM PHAGOCYTIC OXIDATIVE BURST
MOST BLOOD TEST and DISSEMINATED INTRAVASCULAR COAGULATION WITH SOLUBILIZED EXTRACELLULAR MATRIX
TYPICAL SOURCES OF FERMENTATION INSULT (MAT) IN BIOLOGICAL SYSTEMS INITIATING DIC
Liver disease is any disturbance of liver function that causes illness. The liver is responsible for many critical functions within the body and should it become dis-eased or injured, the loss of those functions can cause significant damage to the body. Liver dis-ease is also referred to as hepatic dis-ease.
Liver dis-ease is a broad term that covers all the potential problems that cause the liver to fail to perform its designated functions. Usually, more than 75% or three-quarters of liver tissue needs to be affected before a decrease in function occurs.
The liver is the largest solid organ in the body; and is also considered a gland because among its many functions, it makes and secretes an alkaline substance called bile. The liver is located in the upper right portion of the abdomen protected by the rib cage. It has two main lobes that are made up of tiny lobules. The liver cells have two different sources of blood supply. The hepatic artery supplies oxygen rich blood that is pumped from the heart, while the portal vein supplies alkalizing minerals from the large intestine and the spleen.
Normally, veins return blood from the body to the heart, but the portal vein allows alkaline minerals from the large intestines to enter the liver for “detoxification” and filtering prior to entering the general circulation. The portal vein also efficiently delivers minerals and fats that liver cells need to produce the proteins, cholesterol, and electrons required for normal body activities.
Warning Sign # 1 – Skin discoloration – Jaundice
One of the early signs of excess liver acidity and the beginning of liver dis-ease is the liver’s inability to filter out all of the dietary and/or metabolic toxins from the blood. With a build-up of toxins this may also lead to a build-up of Bilirubin which is a breakdown product of the blood. The breakdown of the blood which increases bilirubin is caused by an acidic lifestyle, diet, congested liver and gallbladder and constipation of the elimination organs, The body and specifically the gallbladder uses bile to help alkalize the food ingested coming out of the stomach. When the body cannot evacuate Bilirubin from the liver/gallbladder and blood via the bowels, it will accumulate in the bloodstream and results in the skin taking on a yellowish hue. This yellowing can also affect the fingernails, the tips of the fingers, and especially the eyes. This acidic condition caused by an acidic lifestyle and diet is known as Jaundice. Read, share and like more:
Cancer is a group of dis-eases characterized by the uncontrolled fermentation and degeneration of body cells. Over 10 million Americans today are cancer survivors, and about 1.4 million Americans are expected to be diagnosed each year.1
“Diet plays an important role in the prevention and treatment of ALL cancerous conditions, and soy protein is one of the leading anti-acid or alkalizing and therefore anti-carcinogenic foods being studied,” stated Dr. Robert O. Young, Director of Research at the pH Miracle Living Center.
SOY FOODS & CANCER
There has been much focus during the past 15 years on the anticancer effects of soy foods.2There are several presumed chemopreventive agents in the soy bean,6 but the isoflavones have received the most attention.3 A particular interest lies in the role of soy foods and isoflavones in reducing the risk of breast and prostate cancer.2
Data modestly supports the hypothesis that soy food intake may reduce the incidence of breast cancer. A recently published analysis found the relative risk for breast cancer was 95 percent when comparing high- vs. low-soy consumers.5 However, many of the case-control and prospective studies included in this analysis were of poor quality.6
Rodent studies have generally shown that isoflavones, or soy protein, inhibit chemically induced mammary tumors when given prior to tumor initiation7-9, although there are a number of exceptions.10-12 Interestingly, the chemopreventive effects of isoflavones appear to be affected by the background dietary choices.
When the isoflavone genistein was added to the semi-purified diet, chemically induced rodent mammary tumors were not inhibited, but when added to the regular chow diet, tumor development was suppressed by approximately 50 percent.13 This suggests that animal research, which most commonly uses semi-purified diets, may actually underestimate the potential anticarcinogenic effects of soy and other foods.
In contrast to the animal and epidemiologic data, there is little clinical evidence that soy or isoflavones favorably affect markers of breast cancer risk including breast tissue density,14, 15serum estrogen levels,16, 17 and breast cell proliferation.18 There is limited evidence that estrogen metabolism is favorably affected19 and that menstrual cycle length is increased (which decreases cancer risk).16
Nevertheless, there remains considerable enthusiasm for the possibility that soy food intake contributes to the low breast cancer rate in Japan.
There is both epidemiologic 20-22 and animal 23, 24 data in support of the hypothesis that early soy intake reduces later risk of developing breast cancer. This hypothesis is consistent with mounting evidence that early life influences — parity, lactation, age at menses, birth weight, etc. — impact risk of developing breast cancer.25-36 Studies of migrants suggest that the first 20 years of life have an especially profound impact on risk.36-38 The epidemiologic data suggest just one to two servings of soy foods is protective.
Soy Breast Cancer Study Holds Promise, But Calls for Further Research
For more than 15 years, soy foods have been actively investigated for their possible role in reducing breast cancer risk. Initial enthusiasm about this hypothesis was based on several observations. These include the low breast cancer rates in Japan, early animal research indicating that soy beans in rodent diets reduced mammary tumor development and evidence suggesting that the isoflavones (phytoestrogens) in soy foods may exert anti-estrogenic effects.
However, establishing a relationship between cancer risk and diet – especially specific foods – is much more difficult than establishing such links in the case of other chronic diseases such as coronary heart disease. This is because there are few well-established non-invasive indicators of cancer risk, and studies are very rarely conducted for long enough to measure actual differences in tumor incidence. Consequently, it is difficult to claim with confidence whether a particular intervention increases or decreases the chances of developing cancer.
Epidemiologic research is a useful mode of investigation for exploring a relationship between diet and cancer. Epidemiology is the study of the patterns, causes, and control of disease in groups of people. There are two primary types of epidemiologic studies, case-control and prospective studies. In case-control studies, scientists compare people with cancer to those without in hopes of identifying characteristics such as lifestyle or diet that are more common to one group than the other. In prospective studies, scientists first evaluate the characteristics of a large group of healthy people, then follow those subjects for many years in hopes of identifying whether certain factors are more common to those who develop cancer than to those who don’t. Generally, prospective studies are considered more credible than case-control studies. It is important to recognize, however, that epidemiologic studies cannot establish cause and effect relationships. Only clinical trials can do that. But epidemiologic studies are often used as a basis for clinical research.
To evaluate the relationship between soy intake and breast cancer risk, Bruce Trock and colleagues from the Johns Hopkins School of Medicine and Georgetown University conducted a meta-analysis of epidemiologic studies. A meta-analysis is the statistical analysis of a large collection of results from individual studies for the purpose of integrating the findings. This particular analysis included 12 case-control studies and 6 prospective studies. The major finding of this analysis was that when all women (Asian and non-Asian, pre- and postmenopausal) were considered, soy intake was associated with a 14% reduction in breast cancer risk. That is, women consuming higher quantities of soy were 14% less likely to develop breast cancer than women who consumed relatively little soy. However, subgroup analysis revealed that soy was more protective against pre- compared to postmenopausal breast cancer, and was protective in studies involving non-Asian women but not Asian women.
The analysis by Trock and colleagues provides modest support for the notion that soy may protect against breast cancer. A 14% reduction is certainly noteworthy, but for several reasons the study results should be interpreted with caution.
First, in many studies, soy intake was not actually quantified. Rather, it was estimated based on the urinary excretion of isoflavones. Because urinary isoflavone excretion varies so much from person to person, it provides only a rough approximation of soy intake. Furthermore, although soy was found to be protective in studies involving non-Asian women, the intake of soy by the women in these studies was quite low. There is some doubt as to whether such low intakes are sufficient to exert biological effects. Since soy foods are still consumed by only a minority of people in non-Asian countries – and are often favored by especially health-conscious individuals – we must consider the possibility that the perceived cancer-protective effects of soy may result from an overall healthy lifestyle, rather than soy consumption per se. Although the researchers employed statistical techniques to try to separate the effects of soy from other factors common to people who eat soy, this is very difficult to do.
While some evidence, including the new analysis by Trock and colleagues, suggests soy foods may reduce breast cancer risk, no conclusions can be made at this time. Nevertheless, because soy foods provide excellent nutrition, they can play an important role in an overall healthy diet, regardless of their possible relationship to breast cancer protection.
The soy bean isoflavone genistein inhibits the growth of both androgen-dependent39-42 and androgen-independent39, 42-45 prostate cancerous cells, depending on the level of soy doses administered. In addition, genistein inhibits the invasive capacity of prostate cancerous cells 42and enhances the ability of radiation to kill these cells.46 However, the concentration of genistein required to exert these effects is higher than the serum isoflavone levels of people who eat soy foods.47-49 Nevertheless, several observations suggest these effects are biologically relevant.39,44-49
In Japan, although many men have prostate cancer, few die of this dis-ease. This is because the small tumors often referred to as latent prostate cancer, not uncommon to Japanese men, rarely progress to the more advanced form of this disease.51, 52 Isoflavones in combination with tea extracts were shown to reduce tumor growth in mice more effectively than either agent alone.9
In Asia, and especially in Japan, where prostate cancer mortality rates are low, both soy foods and tea are important components of their diet. There are likely several factors that contribute to this clinical situation in Japanese men and according to the International Prostate Health Council, and isoflavone intake from soy foods may be one.53
There has been limited epidemiologic investigation of the relationship between soy intake and prostate cancer. These studies have produced mixed results but can be said to be consistent with the hypothesis that soy intake reduces prostate cancer risk.
A recent analysis of 10 epidemiologic studies found that soy intake was associated with a one-third reduction in prostate cancer risk.5 However, many of the epidemiologic studies involved a small number of cases54, 55 and/or did not comprehensively evaluate soy food intake. However, a recent comprehensive Japanese case-control study found that when comparing the highest with the lowest soy food intake cases, risk was reduced by nearly 50 percent.56
Data suggests that soy foods may be useful in the treatment of existing prostate cancer, but this remains speculative. A study of 11 trials, three involving healthy subjects57-59 and eight involving prostate cancer patients,60-67 examined the effects of isoflavones on PSA levels. No benefits were noted in healthy subjects, but among the cancer patients one-half noted favorable effects.68Recent intervention data demonstrate that reducing prostate cancer risk is not dependent upon reductions in PSA levels.69
- American Cancer Society. Cancer Facts and Figures; 2005.
- Messina MJ, Persky V, Setchell KD, Barnes S. Soy intake and cancer risk: a review of thein vitro and in vivo data. Nutr Cancer 1994;21:113-131.
- Messina M, Barnes S. The role of soy products in reducing risk of cancer. J Natl Cancer Inst 1991;83:541-546.
- Sarkar FH, Li Y. Soy isoflavones and cancer prevention. Cancer Invest 2003;21:744-757.
- The health claim petition: soy protein and the reduced risk of certain cancers. 2004.(Accessed at http://www.fda.gov/ohrms/dockets/dockets/04q0151/04q0151.htm.)
- Yan L, Spitznagel E. A meta-analysis of soy foods and risk of breast cancer in women. Int J Cancer Prevention 2005;1:281-293.
- Messina MJ, Loprinzi CL. Soy for breast cancer survivors: a critical review of the literature.J Nutr 2001;131:3095S-3108S.
- Magee PJ, Rowland IR. Phyto-oestrogens, their mechanism of action: current evidence for a role in breast and prostate cancer. Br J Nutr 2004;91:513-531.
- Zhou JR, Yu L, Mai Z, Blackburn GL. Combined inhibition of estrogen-dependent human breast carcinoma by soy and tea bioactive components in mice. Int J Cancer 2004;108:8-14.
- Cohen LA, Zhao Z, Pittman B, Scimeca JA. Effect of intact and isoflavone-depleted soy protein on NMU-induced rat mammary tumorigenesis. Carcinogenesis 2000;21:929-935.
- Day JK, Besch-Williford C, McMann TR, Hufford MG, Lubahn DB, MacDonald RS. Dietary genistein increased DMBA-induced mammary adenocarcinoma in wild-type, but not ER alpha KO, mice. Nutr Cancer 2001;39:226-232.
- Thomsen AR, Mortensen A, Breinholt VM, Lindecrona RH, Penalvo JL, Sorensen IK. Influence of Prevastein(R), an Isoflavone-Rich Soy Product, on Mammary Gland Development and Tumorigenesis in Tg.NK (MMTV/c-neu) Mice. Nutr Cancer 2005;52:176-188.
- Kim H, Hall P, Smith M, Kirk M, Prasain JK, Barnes S, Grubbs C. Chemoprevention by grape seed extract and genistein in carcinogen-induced mammary cancer in rats is diet dependent. J Nutr 2004;134:3445S-3452S.
- Atkinson C, Warren RM, Sala E, Dowsett M, Dunning AM, Healey CS, Runswick S, Day NE, Bingham SA. Red-clover-derived isoflavones and mammographic breast density: a double-blind, randomized, placebo-controlled trial. Breast Cancer Res 2004;6:R170-179.
- Maskarinec G, Takata Y, Franke AA, Williams AE, Murphy SP. A 2-year soy intervention in premenopausal women does not change mammographic densities. J Nutr2004;134:3089-3094.
- Kurzer MS. Hormonal effects of soy in premenopausal women and men. J Nutr2002;132:570S-573S.
- Maskarinec G, Franke AA, Williams AE, Hebshi S, Oshiro C, Murphy S, Stanczyk FZ. Effects of a 2-year randomized soy intervention on sex hormone levels in premenopausal women. Cancer Epidemiol Biomarkers Prev 2004;13:1736-1744.
- Palomares MR, Hopper L, Goldstein L, Lehman CD, Storer BE, Gralow JR. Effect of soy isoflavones on breast proliferation in postmenopausal breast cancer survivors. Breast Cancer Res Treatment 2004;88 (Suppl 1):4002.
- Brown BD, Thomas W, Hutchins A, Martini MC, Slavin JL. Types of dietary fat and soy minimally affect hormones and biomarkers associated with breast cancer risk in premenopausal women. Nutr Cancer 2002;43:22-30.
- Shu XO, Jin F, Dai Q, Wen W, Potter JD, Kushi LH, Ruan Z, Gao YT, Zheng W. Soy food Intake during Adolescence and Subsequent Risk of Breast Cancer among Chinese Women.Cancer Epidemiol Biomarkers Prev 2001;10:483-488.
- Wu AH, Wan P, Hankin J, Tseng CC, Yu MC, Pike MC. Adolescent and adult soy intake and risk of breast cancer in Asian-Americans. Carcinogenesis 2002;23:1491-1496.
- Korde L, Fears T, Wu A, West D, Pike M, Hoover R, Ziegler R. Adolescent and childhood soy intake and breast cancer risk in Asian-American women. Breast Cancer Res Treat2005;88 (suppl 1):S149.
- Lamartiniere CA, Zhao YX, Fritz WA. Genistein: mammary cancer chemoprevention, in vivo mechanisms of action, potential for toxicity and bioavailability in rats. J Women’s Cancer 2000;2:11-19.
- Hilakivi-Clarke L, Onojafe I, Raygada M, Cho E, Skaar T, Russo I, Clarke R. Prepubertal exposure to zearalenone or genistein reduces mammary tumorigenesis. Br J Cancer1999;80:1682-1688.
- Russo J, Lareef H, Tahin Q, Russo IH. Pathways of carcinogenesis and prevention in the human breast. Eur J Cancer 2002;38 Suppl 6:S31-32.
- Hamilton AS, Mack TM. Puberty and genetic susceptibility to breast cancer in a case-control study in twins. N Engl J Med 2003;348:2313-2322.
- Elias SG, Peeters PH, Grobbee DE, van Noord PA. Breast cancer risk after caloric restriction during the 1944-1945 Dutch famine. J Natl Cancer Inst 2004;96:539-546.
- Michels KB, Ekbom A. Caloric restriction and incidence of breast cancer. JAMA2004;291:1226-1230.
- Lee SY, Kim MT, Kim SW, Song MS, Yoon SJ. Effect of lifetime lactation on breast cancer risk: a Korean women’s cohort study. Int J Cancer 2003;105:390-393.
- Leon DA, Carpenter LM, Broeders MJ, Gunnarskog J, Murphy MF. Breast cancer in Swedish women before age 50: evidence of a dual effect of completed pregnancy. Cancer Causes Control 1995;6:283-291.
- Zheng T, Duan L, Liu Y, Zhang B, Wang Y, Chen Y, Zhang Y, Owens PH. Lactation reduces breast cancer risk in Shandong Province, China. Am J Epidemiol 2000;152:1129-1135.
- Zheng T, Holford TR, Mayne ST, Owens PH, Zhang Y, Zhang B, Boyle P, Zahm SH. Lactation and breast cancer risk: a case-control study in Connecticut. Br J Cancer2001;84:1472-1476.
- Vatten L. Can prenatal factors influence future breast cancer risk? Lancet 1996;348:1531.
- Michels KB, Trichopoulos D, Robins JM, Rosner BA, Manson JE, Hunter DJ, Colditz GA, Hankinson SE, Speizer FE, Willett WC. Birthweight as a risk factor for breast cancer.Lancet 1996;348:1542-1546.
- Freudenheim JL, Marshall JR, Vena JE, Moysich KB, Muti P, Laughlin R, Nemoto T, Graham S. Lactation history and breast cancer risk. Am J Epidemiol 1997;146:932-938.
- Hemminki K, Li X. Cancer risks in second-generation immigrants to Sweden. Int J Cancer 2002;99:229-237.
- Shimizu H, Ross RK, Bernstein L, Yatani R, Henderson BE, Mack TM. Cancers of the prostate and breast among Japanese and white immigrants in Los Angeles County. Br J Cancer 1991;63:963-966.
- Hemminki K, Li X, Czene K. Cancer risks in first-generation immigrants to Sweden. Int J Cancer 2002;99:218-228.
- Peterson G, Barnes S. Genistein and biochanin A inhibit the growth of human prostate cancer cells but not epidermal growth factor receptor tyrosine autophosphorylation.Prostate 1993;22:335-345.
- Onozawa M, Fukuda K, Ohtani M, Akaza H, Sugimura T, Wakabayashi K. Effects of soy bean isoflavones on cell growth and apoptosis of the human prostatic cancer cell line LNCaP. Jpn J Clin Oncol 1998;28:360-363.
- Shen JC, Klein RD, Wei Q, Guan Y, Contois JH, Wang TT, Chang S, Hursting SD. Low-dose genistein induces cyclin-dependent kinase inhibitors and G(1) cell-cycle arrest in human prostate cancer cells. Mol Carcinog 2000;29:92-102.
- Santibanez JF, Navarro A, Martinez J. Genistein inhibits proliferation and in vitro invasive potential of human prostatic cancer cell lines. Anticancer Res 1997;17:1199-1204.
- Naik HR, Lehr JE, Pienta KJ. An in vitro and in vivo study of antitumor effects of genistein on hormone refractory prostate cancer. Anticancer Res 1994;14:2617-2619.
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The following are some suggestions from the medical literature about factors, beyond the famous but wronged and simplistic idea that foods based on saturated fats cause the development of atherosclerosis (1, 22), suggesting that stress, high carbohydrate diets (sugar acid) and smoke may raise total cholesterol and low density lipoproteins levels:
1. Stress increases metabolic acids
a) Anxiety and cholesterol elevation (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
b) Hostility and cholesterol elevation (12, 13, 14)
c) Extreme physical exertion and cholesterol elevation (15)
2) High carbohydrate diets or the acid sugar and cholesterol elevation (16, 17, 18).