Category Archives: Reversing diabetes
The Most Important Article I Have Ever Written!
What Causes Cancer, Heart Attacks, Strokes, Diabetes, MS, Lupus, Dementia, Sepsis, Multiple Sclerosis and the list goes on and on and on?
There is no exception for the rule of alkalinity.
The blood “knows” that!
We’re better off not to interfere.
Now, back to the blood and Interstitium fluids.
Why prior to the tumor?
Then what is the disease?
What is in the name?
Disease is Perverted health!
Diseases have no independent existence!
I call this eating like “COWS” which stands for the following:
Cures! There are NO CURES! And there will be NO CURES Found!
We don’t GET sick and tired we DO sick and tired!
Top 36 Alkaline Myths – True or False
Every day I am asked questions about the alkaline lifestyle such as practices, food, beverages, exercises…. all toting to be alkaline or which have an alkalizing effect that clearly do not and are not.
Often I meet with new clients who have been working on an “alkaline system” or who have received “alkaline advice” or who have been doing all sorts of “alkaline cures” and eating alkaline, clearly were not; otherwise their symptoms would have disappeared and the root of their health issues would have already cleared and healed. It’s true our body when in perfect health (pH) is alkaline by design and acidic by function. There is only one sickness, one illness and one disease though with many names and faces. Ii is called the over acidification of the body fluids (blood, interstitial and intracellular fluids which are all in perfect balance at 7.365), tissues, muscles, organs and bones.
I am always surprised when I listen to a clients story and then look at their blood, interstitial fluids and intracellular fluids. It is such an eye opener and refreshing at the same time. So I am putting all those questions, issues, myths and false educational totes here for you in hopes that you may benefit and understand the true anatomy, physiology and functionality of this beautiful body we have been given to live in. Because if you do not take care of your body where are you going to live? http://www.drrobertyoung.com
1. Apple cider vinegar is alkalizing and healthful for digestion!
Vinegar is one of my top ten foods to NEVER ingest. Vinegar is the urine of acidic fermentation of a live food from apple or rice. Vinegar causes an acidification of the blood and then tissues by robbing your body of the alkaline minerals of sodium, potassium, magnesium and calcium leading to sickness and dis-ease.
It is considered a toxic neurotoxin that destroys brain cells in the gut and in the head leading to ALS, dementia, Alzheimer’s, Parkinson’s, etc. Vinegar reduces to ethanol alcohol in the body leading to stomach, bowel, brain, liver and pancreatic cancer. This is why vinegar from ALL sources (especially from apple and rice) is in my top ten foods NEVER to ingest. Read, share and like the following scientific research article on the toxic effects of this poisonous acidic liquid called vinegar:
2. Fruit is Alkalizing.
Traditional fruit is fructose aka sugar which is acidic. There are two types of food and beverages; alkaline or acidic. This makes life very easy and simple and true health even easier. Sugar aka acid equals illness and disease. There are 7 friendly fruits that either are or have an alkalizing effect on our body; avocados, lemons and limes (both are high is alkaline minerals), colored bell peppers, tomatoes, cucumbers occasionally grapefruit.
Yes, all those berries, apples, pineapples, mangoes, bananas, grapes etc are all high sugar and acidic. Even though they may tote health benefits, they are 100% acidic with damaging long term side effects. You can get all the benefits without the acidic toxification by eating and drinking green colored veggies.
However, if you are eating traditional fruit eat it in the morning on an empty stomach and 20 minutes away from all other food and beverages. And never mix it with any “healthy” item like yogurt or granola… it’s alcohol poisoning at this point as it begins to ferment and make acetaldehyde from fermenting in your bowel.
3. Mushrooms are healthy for us and are an alkaline veggie.
They are mould and fungus and 100% acidic. Think about how they grow and what they naturally grow out of…. right! NO more mushrooms… medicinal or otherwise.
4. Natural sugars are okay like honey (regurgitated bee saliva) or maple syrup (sap of sugar and water).
Both are sugar and sugar to the body is sugar! Besides maple syrup is full of mould which often is visible in the bottle before it is even opened. It grows in the sap and is still in the syrup once boiled down. I can assure you that after all the years of tapping, boiling, bottling and selling it I have seen my fair share of this. Yes, yummy, natural but 100% acidic and toxic to us.
Sugars are not only known to spike insulin levels, but also to be the most preferable food for cancerous cells, thus promoting their growth.
Cancers seem to have a sweet tooth or sugar is the cancer? This is a known fact that has been around for many years.
The Nobel laureate in medicine, German Otto Warburg, back in 1931, first discovered that tumors and cancers both use sugars to “feed” themselves and/or to increase in size. In order to proliferate, cancer cells seem to prefer feeding on fructose-rich sweeteners like high-fructose corn syrup (HFCS); the reason is that HFCS is being metabolized by cancerous cells most quickly and easily.
Now it is clear why high-fructose corn syrup is considered the worst offender. And since cakes, pies, cookies, sodas, juices, sauces, cereals, high sugar fruit and many other extremely popular, mostly processed, food items are loaded with refined sugars and HFCS in particular, this helps explain why cancer rates are on the rise these days.
Just In Case YOU Forgot – Artificial Sweeteners
No, these are no better than sugar. In fact, they’re often worse. Artificial sweeteners such as aspartame, neotame, acesulfame potassium, etc. might contain fewer calories, but they can still increase the risk of diabetes, high blood pressure, heart disease, metabolic syndrome and cancer. You may not have noticed but many sugar-free gums contain aspartame, which is considered the most dangerous substance in the world. There are no healthy alternatives to sugar. Ingest it knowing the risk it is an additive drug and will destroy your health and fitness.
5. We need lots of protein.
The average person only needs .8g per 2.2 lbs. of body weight daily, of a healthy digestible usable protein. Heavier workouts and athletes may require more.
Animal proteins are the most acidic source for protein!
A study done over a 10 year period, eating red meat every day, even a small amount, such as that quarter pound hamburger you like to enjoy at lunch, increased a man’s risk of dying from cancer by 22 percent and a woman’s chance by 20 percent. A separate research study has shown that eating a lot of red meat increased the risk of breast, prostate, and colon cancer.
Red meat (animal flesh made from the blood of the animal) seems particularly dangerous when talking about colon cancer. A study done in the US followed almost 150,000 people between the ages of 50 and 74. This study showed that the long term consumption of red meat significantly increased the amount of colon cancer found in the subjects studied.
30 years of research, respectively, has found red meat to increase total mortality rates and cancer mortality rates.
Notes: Results were after controlling for age, weight, alcohol, exercise, smoking, family history, calorie intake, and intake of whole plant foods. Nuts were found to be protective when taken as an alternative protein source.
Source: Red Meat Consumption and Mortality: Results From 2 Prospective Cohort Studies. Arch Intern Med. 2012;0(2012):201122871-9.
Greens (chlorophyll) builds healthy blood which builds healthy body cells used for tissue, muscle, organs and bone cells. That means with a green plant based nutritional source, 100 calories of dark leafy greens like kale or spinach has double the protein per 100 calories compared to that of any meat. It makes so much easy to get ample amount when drinking green shakes. Get your greens on and build strong healthy muscle easier, faster and less down/burn time because there is way less acidic build up.
The top 15 foods for advanced glycation end products (AGEs) are all meat sourced with roasted BBQ chicken skin and fried bacon being the top.
Notes: AGEs are gerontotoxins (aka aging toxins). AGEs cause proteins to cross together causing stiffness, oxidation stress, and inflammation in muscles, brain tissue, eyes, heart, bone, red blood cells, and kidneys. Thought to contribute to muscle loss as we age.
Source: Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010 Jun;110(6):911-16.e12.
Source: Does accumulation of advanced glycation end products contribute to the aging phenotype? J Gerontol A Biol Sci Med Sci. 2010 Sep;65(9):963-75. Epub 2010 May 17.
47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Multidrug resistant strains were common.
Notes: Turkey was the most common with 77% and chicken and pork with 41% and 42%, respectively. A superbug version (methicillin resistant) was also found of MRSA that can jump from pig to human.
Source: Multidrug-Resistant Staphylococcus aureus in US Meat and Poultry. Clin Infect Dis. 2011 May;52(10):1227-30.
Source: Infectious disease. From pigs to people: the emergence of a new superbug.
Chicken, Turkey and Duck
The consumption of chicken, turkey and duck is associated with an increase in lymphoma (blood cancer).
Source: Consumption of meat and dairy and lymphoma risk in the European Prospective Investigation into Cancer and Nutrition. Int J Cancer. 2011 Feb 1;128(3):623-34.
Our liver can only detox about 50% of the heterocyclic amines (carcinogens) formed from cooked chicken. Not the originally thought 99% which other animals can.
Notes: The animal that can detox 99% is the lab rat. Thus, the prior incorrect conclusion.
Source: Biomonitoring of urinary metabolites of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (phip) following human consumption of cooked chicken. Food Chem. Toxicol., 46(9):3200-3205, 2008.
Also the handling of chicken significantly increases the risk of dying from penile (penis) cancer, thought to be due to exposure to cancer causing viruses in poultry.
Source: Cancer mortality in poultry slaughtering/processing plant workers belonging to a union pension fund. Environ Res. 2010 Aug;110(6):588-94.
Fire retardant chemicals (PBDE) and polychlorinated naphthalenes (PCNs) found heavily in turkey and chicken.
Notes: For PBDEs, fish was the worst offender, followed by turkey, and the third worst being chicken. PCNs have a dixion-like effect on the body. The animal with the highest levels was fish. Second was chicken.
Source: Polybrominated diphenyl ether (PBDE) levels in an expanded market basket survey of U.S. food and estimated PBDE dietary intake by age and sex. Environ Health Perspect. 2006 Oct;114(10):1515-20.
Source:Polybrominated diphenyl ethers in U.S. Meat and poultry from two statistically designed surveys showing trends and levels from 2002 to 2008. Agric Food Chem. 2011 May 25;59(10):5428-34.
PhIP stimulates breast cancer cells to invade healthy cells more so than the hormone estrogen itself. Even when PhIP is at low concentrations.
Notes: PhIP is most common in chicken, beef, and fish.
Source: The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells. Toxicology 2011 279(1 – 3):139 – 145
Chicken nuggets from 2 national food chains found actual chicken meat was not the predominant ingredient as fat was found in greater quantities along with epithelium, bone, nerve (brain and spine), and connective tissue.
Source: The autopsy of chicken nuggets reads chicken little. Am J Med. 2013 126(11):1018-1019.
Bottom-line chickens do not have urinary tract system and are more likely to absorb their urine into their connective tissues. Of course that is what makes them so juicy.
Although fish sounds like one of the healthiest foods possible, farmed salmon is one you should avoid. Unfortunately, more than 60 percent of the salmon consumed in the USA is farm raised.
These fish are fed unnatural acidic diets and are contaminated with chemicals, antibiotics, pesticides, and other known cancerous causing carcinogens. They live in very crowded conditions which results in these fish having 30 times the number of sea lice than wild salmon. Farmed salmon are fed acidic chemicals to make their meat that reddish pink color that should occur naturally but doesn’t because of the acidic diet of chicken litter that they are fed.
Also, due to their acidic diet, they have less of the healthy omega-3 that we think we are getting when we consume fish. Studies have also shown that farmed salmon contain high levels of PCB’s, mercury, and cancer causing dioxins. Avoid farmed salmon and buy only wild sockeye salmon. It is best just to avoid the eating of acidic fish and go with alkalizing fruit and vegetables.
Even when meat consumption is reduced to only fish and eggs, insulin-like growth factor (IGF-1) remained relatively the same.
Notes: IGF-1 has been shown to promote cancer growth.
Source: The associations of diet with serum insulin-like growth factor I and its main binding proteins in 292 women meat-eaters, vegetarians, and vegans. Cancer Epidemiol Biomarkers Prev. 2002 Nov;11(11):1441-8.
All types of meat (no matter how it is cooked) increases cancer of the uterus.
Notes: Poultry and fish increased the risk for cancer of the uterus the most.
Source: Animal food intake and cooking methods in relation to endometrial cancer risk in shanghai. Br. J. Cancer, 95(11):15861592, 2006.
Processed Meats are ALL Acidic and Cause Cancer!
What exactly are processed highly-acidic meats? This is a long list that includes, but is not limited to, sausages, hot dogs, bacon, most lunch meats like bologna or pimento loaf.
Researchers who wrote in the journal of BMC Medicine said that the excessive salts and chemicals that are used when making processed meats are damaging to your health. The study showed that 1 in every 17 people who were involved in the study died and those who ate 160 grams or more of processed meats increased their risk of early death as much as 44 percent within 12 years as opposed to those who ate 20 grams or less. This study involved people from 10 European countries and went on for almost 13 years.
All these processed meats contain numerous acidic chemicals and preservatives, including sodium nitrates, which make them, look appealing and fresh but are well known cancerous causing carcinogens.
Nitrites in processed meat form nitrosamines (carcinogens also found in cigarette smoke) and are associated with the two leading pediatric cancers, brain tumors and childhood leukemia.
Notes: Hot dogs have some of the highest levels. Pregnant women should probably avoid hot dogs.
Source: A meta-analysis of maternal cured meat consumption during pregnancy and the risk of childhood brain tumors. Neuroepidemiology. 2004 Jan-Apr;23(1-2):78-84.
Source:Nitrites, nitrosamines, and cancer. Lancet. 1968 May 18;1(7551):1071-2.
Smoking meats seem to be particularly bad as the meat picks up tar from the smoking process. Yes, tar, the same deadly ingredient that cigarette smoke contains!
6. Whey is a healthy protein source.
FALSE – Say NO-Whey to Whey!
Whey is a toxic acid with side effects that cause congestion in our body systems leading to acidic poisoning. Whey is the scum produced from the bubbling foam from making cheese, then skimmed off the top, dried and processed and then packaged and sold as a “protein” supplement. It’s scum for Petes’ sake!
Once again it has been funneled into profits and business at our health risk. All it does is make our blood sick and congested. So all those pre-fab shakes and smoothies are adding to your health issues and concerns. Healthy food has no side effects. It also has no bar code unless it is fresh vegetable and needed to be bagged for the produce department.
7. Eggs are good for us.
Eggs are full of thousands of bacteria and acidic… looks like bugs under a microscope. They are a chicken’s period, a potential little chic.
Eggs according to the Department of Agriculture contain over 38 million microorganisms that may be harmful to the body. Eggs will activate the immune system to clear the toxins from eggs for 3 to 5 hours after ingestion.
A recent question in The New York Times Well blog created some confusion by asking how many eggs you can (or should) eat. The answer was not eggs-actly correct.
Since one egg has the same amount of cholesterol as a Big Mac, it is unnecessary—even detrimental to your health—to consume eggs or egg products. One egg has more cholesterol than your body needs. In fact, any added dietary cholesterol is unnecessary because our bodies already produce more than the amount we require. An excess of cholesterol leads to heart disease, so it’s no surprise that a 2010 study in the Canadian Journal of Cardiology found that those who consume the most eggs have a 19 percent increased risk for cardiovascular problems.
What The New York Times blog fails to explain is that eating an occasional egg might not increase health risks for people already eating a high-fat, high-cholesterol diet—just as smoking an occasional cigar might not increase health risks for people already smoking cigarettes. But if people are already eating a healthful diet without any added dietary cholesterol, eggs can contribute to many problems in addition to heart disease. Recent studies in Atherosclerosis and the International Journal of Cancershow that egg consumption can also cause diabetes and even cancer.
The misperception surrounding the necessity of eggs has even spread to the courtroom. Unilever is suing Hampton Creek Foods for using the term “mayo” in relation to its egg-free Just Mayo condiment. The argument is that “mayonnaise” is defined as an egg-based product. However, removing the egg from mayonnaise also removes the cholesterol, a win-win. The lawsuit seems to be backfiring for Unilever by helping people realize that there are more healthful alternatives to Hellmann’s mayonnaise.
A half an egg a day or more is shown to double the odds of mouth, throat, esophageal, prostate, and bladder cancer; triple the odds of colon and breast cancer.
Notes: May be explained by the dixons present. While banned, levels are still present in our food and seem to be worst in animal products.
Source: Egg consumption and the risk of cancer: a multisite case-control study in Uruguay.
No matter what you call it, egg-free is the better option.
For more information about egg consumption and health, read and share our fact sheet:http://www.pcrm.org/pdfs/health/Nutrition-Fact-Sheets/Eggs-fact-sheet.pdf
8. We need dairy for calcium.
Dairy is very dirty and full of thousands of puss cells per liter plus it is liquid sugar and 100% acidic. It contains animal casein which is for building animal hooves and interferes with our human design. It is meant for calves not humans. It is a government business.
By ingesting dairy in all its forms we rob our body of minerals as it tries to buffer the acidic liquid or cream sugar. Our body saves us by purging calcium out of our bones to buffer the acids from it…. thus osteoarthritis and osteoporosis. Eat dark leafy greens to get way more calcium and zero negative side effects.
Dairy products, including milk, cheese, ice cream, butter, and yogurt contain the acid lactose that breaks down to lactic acid that leads to sensitivities, inflammation, pain, ulcerations and cancer.
Elderly people given milk as children have triple the risk of colorectal cancer.
Source: Childhood dairy intake and adult cancer risk: 65-y follow-up of the boyd orr cohort. American Journal of Clinical Nutrition, 86(6):1722, 2007.
Due to the extreme processes that milk goes through and the high amounts of antibiotics, hormones, and genetically-modified substances that cows are continually exposed to, I believe there are real and eminent concerns associated with drinking milk from cows. All cows release toxins through their milk, as milk is a natural exit-portal for substances that the body cannot use.
“Ingredients” Added to Cow’s Milk – Read more on the the dangers of dairy products: http://blog.phoreveryoung.com/2014/11/19/the-dangers-of-drinking-cows-milk-2/
9. “Healthy Chocolate,” organic cocoa/cocao has health benefits and good for us.
Believe me, I wish I could lie on this one but I CANNOT.
It’s Absolutely FALSE! There is no such thing as healthy alkalizing chocolate!
All, yes ALL! Chocolate has two lethal ingredients… theobromine and methobromine and 100% acidic. If any of it is ingested by an animal it can kill them. It does the same to us too. The death is just slower with longs side effects like constipation, spastic bowel, skin irruptions, headaches and such.
There is NO such thing as healthy chocolate!
CHOCOLATE, ACAI, TEA LEAVES, COLA NUT, COCAO AND COCOA MULCH CAN KILL!
If you walk on all fours and have fur or if you walk on two legs and don’t have fur, two caffeine-like ingredients in chocolate, Theobromine (aka xantheose) and Methybromine can kill you and your pet animal if ingested. Not only is Theobromine and Methybromine found in chocolate, it’s also present in acai berries, tea leaves, the cola nut, cacao, and Cocoa Mulch.
Emails about Cocoa Mulch have been circulating around the Internet since 2003, and more frequently since 2007 when Calypso, a three year old Labrador, had a seizure and dropped dead on a walk after ingesting the garden mulch made from cacao bean shells. The same thing is happening to humans!
Hershey’s, the manufacturer of Cocoa Mulch, states that “50% of the dogs that eat Cocoa Mulch can suffer physical harm to a variety of degrees…98% of all dogs won’t eat it.”
Robert O. Young, Director of Research at the pH Miracle Living Center, “chocolate, acai, cola nut, cacao and cocoa are all highly acidic and their poisonous acids will kill animals quickly and humans slowly. Unfortunately many of these acidic foods are being sold as health foods for the body as antioxidants. Chocolate, acai, cola nut, cocao and cocoa are not antioxidants but highly acidic oxidants that when ingested will steal electron energy from the body and use up stored alkaline buffers. This can then lead to sickness, dis-ease and many so-called diseases in animals and humans. My best advice is to never eat these so-called foods. They are not foods and especially not health foods. They are poison to the body of all animals and humans.”
Since there are many other brands of garden mulch, if you have a dog, the best choice to another brand that is free of cocoa.
In the worse case scenario, here is some information that will help determine what action should be taken if your dog or cat or child eats chocolate. The higher the cocoa content the more toxic it becomes.
• 1 ounce of Milk Chocolate is toxic per 1 pound of body weight
• 1 ounce of Semisweet Chocolate is toxic per 3 pounds of body weight
• 1 ounce of Baker’s Chocolate is toxic per 9 pounds of body weight
For example, 2 ounces of Baker’s Chocolate can put your 15 pound dog or baby at great risk, while 2 ounces of Milk Chocolate will usually cause simple digestive problems.
The clinical signs of chocolate, acai berries, tea leaves, cola nut, cocao and cocoa toxicity are:
Increased heart rate
“The acid sugar combined with the acids Theobromine and Methylbromine found in chocolate and cocao are a deadly combination. Why risk YOUR health and the life of your animal or even your child.
10. Nuts and seeds are good for us.
TRUE and FALSE
All food needs to be liquefied before it goes into our small intestinal tract. Nuts and seeds NEVER liquefy and become lodged in our bowel to fester and irritate us thus compromising our gut health.
Nuts carry mould, mildew and bacteria in the air space between the skin and the shell. Almonds have the least amount of space and therefore less opportunity to be contaminated. Still drink your nuts… as in almond milk. Best to make your own fresh but if you buy make sure it has fewest ingredients and no carrageenan.
Even peanut butter is NOT healthy!
Peanuts, peanut oil, peanut butter and cashew nuts contain twenty-six different mycotoxin-producing fungi. On top of that, broken and ground nuts (of any kind) are ready targets for airborne mold spores and quickly become rancid. You can see it on the nuts as a dark or black discoloring. Contamination occurs during the growing process because the plants themselves are not resistant. Humans who eventually ingest them are also eating the fungi and their toxic waste, inoculating their digestive tracts with negative microforms. On top of that, broken and ground nuts (of any kind) are ready targets for airborne mold spores and quickly become rancid.
You can see it on the nuts as a dark or black discoloring. Research has linked corn consumption with cancers of the esophagus and stomach, and peanuts, including peanut butter with pancreatic and liver “cancer”. Cashew nuts and dried coconut are similarly contaminated, and should also be avoided.
For more information on the acidity of peanuts go to: http://blog.phoreveryoung.com/2013/09/30/reversing-sensitivities-allergies-inflammation-pain-and-even-cancer-can-be-as-simple-as-giving-up-peanuts-peanut-oil-and-peanut-butter/
11. Gluten is the culprit and dangerous for us.
TRUE and FALSE
Yes…. it makes a glue like substance inside of us like paper mache. In fact any flour mixed with water makes a glue like substance. But there is so much more to it.
It’s all grains especially stored grains. They are 100% acidic. Just like graining a horse causes colic, ulcers and can flip their stomach; it creates harm to us too! Grains congest our bowel, increases our sugar load and upsets our delicate pH.
In addition, ALL grains contain the pesticide poison glyphosate (unless organic) which is held in the gluten like a sponge and the released into your body causing acute flaccid myelitis (polio), Zika (birth defects), paralysis, dementia. ALS, autism, AIDS, CMV, liver disease, kidney disease, bowel disease, diabetes, just to name a few of the 1000’s of illnesses this poison causes.
The few exceptions occasionally would be quinoa (actually a seed), wild rice or basmati brown rice, buckwheat and only in small servings. Then there are sprouted grains, still acidic in bread form. And different from fresh sprouts which are healthy alkaline greens, ONLY if they are grown and cared for properly. Otherwise they can collect mould and mildew fairly quickly if not attended to in a timely fashion.
12. Coffee is healthy for us.
It is 100% liquid acid that stresses out our body especially our liver and kidneys. It robs our fluids, tissues, organs and bones of alkaline minerals cause unlimited health concerns ulcers, acid reflux, headaches, synapses corrosion, poor eye sight and more.
Coffee – A Cup of Cancer
Coffee contains over 1000 chemicals of which only 22 have been studied leaving 978 left to study. All of the chemicals studied to date have been found to be carcinogentic. So next time to pick up that cup of coffee think of it as your cup of cancer.
Here are 23 good reasons to NEVER drink another cup of CANCER: https://phoreveryoung.wordpress.com/wp-admin/post.php?post=154&action=edit
13. Tea is better than coffee.
Dried tea leaves have mould in them from the drying process and are 100% liquid acid affecting the same body parts as coffee. And yes, macha green tea is acidic too as is kombucha (fermented tea). Best to make fresh teas from lemons, limes and fresh green herbs.
Black and Green Tea
Does drinking green tea really help prevent or cure cancer? The answer is still NO, according to a review of 51 previous studies done over two decades.
The review, published online in The Cochrane Database of Systematic Reviews, found that green tea may offer some help against liver cancer, breast cancer and, in men, prostate cancer, but consumption may actually increase one’s chances of developing urinary bladder cancer. Conflicting evidence was found in the case of gastrointestinal (esophagus, colon or pancreas) cancers, though the authors noted “limited moderate to strong evidence” of green tea protecting against lung, pancreatic and colorectal cancer.”
According to Robert O. Young PhD, Director of Research at the pH Miracle Living Center, “green tea is acidic and will contribute to the dietary acid and metabolic loads in the tissue causing a cancerous condition or making a cancerous condition worse.”
“Despite the large number of included studies, the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types,” lead review author Katja Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany, said in a news release issued by the journal’s publisher, The Cochrane Collaboration.
The researchers reviewed studies involving more than 1.6 million people in Asia, where green tea consumption is a regular habit. Boehm said that variables in how much green tea people drink and how different cancers grow makes it difficult to find a conclusive relationship about whether green tea helps prevent cancer.
Dr. Young states, “cancer is not a cell but a liquid acid from diet, environment and/or metabolism that breaks down cell via fermentation. To drink acidic drinks like coffee,alcohol or tea, including green tea will only increase tissue acidosis leading to all cancerous conditions. The best advise I can give to prevent any cancerous condition is to eliminate all contributing acidic foods and drinks, including black and green tea.”
14. Too much water is harmful.
Our body uses water to keep us internally flowing and clean. What we don’t need gets discarded. However the water does need to be alkaline otherwise we are adding more liquid acidity to our bodies and not benefitting the way we could be thriving.
15. Pro-biotic, pre-biotic and digestive enzymes help us and improve our health. BIG
These three are 100% acidic. They act like Pac Man and go into our gut to help clean it up from build-up stuck food that is 100% acidic anyways, by eating the chronic impacted bowel. However, when they are done eating the waste they continue to eat us… our tissue from the inside out. It leads to bowel issues and eventually causing long term harmful side effects. It is a dangerous way to get short term relief with long term health issues.
Now how about those “friendly flora” aka bacteria, that everyone natters about. Yes, they are 100% acidic and are only present when the bowel is congested. It’s our system breaking down internally to save itself. It knows what to do to keep us healthy but when we fill it full of acidic trash it can’t keep up and goes into holding, fermenting and bloating mode.
No need for more “friendly flora” aka bacteria to add to the “clutter”. It’s kind of like stuffing an already filthy full closest with more junk and we all know that one day that closet is going to need to be cleaned out if we want to continue using it.
So, clean it out properly the first time; do a liquid green feast for 3-10 days allowing your body to come back to harmony. This may be required a few times. You know, like the initial clean and then the revamp and organization phase of a closet.
Did you know that even aloe vera juice/gel is a “natural digestive enzyme” and if over done can create long term issues in our bowel. The answer is to stop putting the acidic toxic food in, chew your food well and drink green juice, intake healthy oils and water to keep the bowel clean and healthy. Remember, a healthy bowel moves 3 to 5 times daily.
16. Antibiotics get rid of illness.
TRUE and FALSE
Antibiotics are 100% acidic and are anti or against life! When they enter our body they shock your alkaline buffering system at an alarming rate. Kind of like adding bleach to shock a dirty pool to clear it up! What happens is because of an over load of chemical acidity from the medication our body is forced to once again rob our tissues, muscles, organs and bones of our very own minerals (sodium, magnesium, potassium and calcium) to encapsulate the acidic illness, usher it out one of our five channels of elimination (bowels, urine, breathe, lymphatics or glymphatics) and restore harmony back to our body.
It’s short term relief with long term side effects once again. When really all we need to do it boost our own system with electron rich alkaline foods and beverages and return to vibrancy.
17. Salt is bad for you.
TRUE AND FALSE
Typical table salt is processed, bleached, toxic and dangerous for our health. Coloured sea salt is low in sodium and high in minerals.
Every one of our systems relies on the electrical potential of salt so that we can be healthy. Our body’s pH affects every single system in our body. Our pH for all our fluids, tissues and organs are alkaline aka salty. If sea salt was bad for us the ocean would die and so would all the creatures including us (fyi the ocean pH needs to be 8.3 and it has slid to 8.2) Sea salt is life. I use pHorever Young pHlavor Sea Salt from the Great Salt Lake.
FYI… craving sugar is our body’s way of showing us it needs sustainable energy… SALT. Eat healthy colored sea salt, lose the sugar cravings and improve your health at the same time. Here is the simple equations of life… Salt is Sol. Sol is Soul. Soul is Energy. Energy is Life. Life is Salt!
18. Healthy Oils…. it is good to cook with oils.
After reading Fats that Heal and Fats that Kill by Udo Erasmus, I will never put any oil in a pan again. When you heat oils past 112° they turn rancid and are in no way healthy in that state. One exception is coconut oil which can be heated to 176° before it is altered (from The Miracle of Coconut oil by Bruce Fife) Still NEVER heat an oil. Use water in a pan and lightly steam the food and then top it with a healthy oil when on your plate.
Without professional temperature control you cannot tell if the oil turn toxic. Healthy fats are necessary for optimal health, not all fats are bad not even all saturated fats are bad, for example Coconut oil is a saturated fat but it is a medium chain fatty acid and most all saturated fats are long chain fatty acids and long chain fatty acids are not good quality fats.
Remember all coconut products are now pasteurized in North America so maybe not the best food source. I do use it for oil pulling in my mouth after I brush my teeth and then spit it out. Fats help the body stockpile certain nutrients as well. The so-called “fat-soluble” vitamins—A, D, E and K.
FYI olive oil and avocados are full of vitamin K, necessary for building our fibrin net protein in our blood and giving it strength. Healthy oils are needed to develop cell membrane walls (the brain of all cells says cellular biologist, Dr. Bruce Lipton), to nature and support brain function, our nervous system, blood cell production, for glowing supple skin, bowel movements and emotions well being. We require 1/3 cup (5 tbls. of healthy oils daily) amd I male sire to include an 2 tsp of a healthy 3/6/9 oil as well!
Bottled Salad Dressings are All Toxic
Bottled salad dressings are full of sugar, artificial colors, and high fructose corn syrup. Once you drown your salad in this nutritional disaster, you might as well eat a bag of potato chips or a hot dog instead. Drop the bottled salad dressings, and use lemon juice along with some cold-pressed organic olive or avocado oil for a healthy salad dressing. I would also suggest adding liberal amounts of Real Salt or Himalayan Salt to add taste and alkalinity.
Once again, marketing is to blame for the BIG misconceptions about margarine. It’s not healthy, people! It’s one of the unhealthiest foods in your diet. So cut it out! Margarine is like a very acidic version of butter that’s made with hydrogenated vegetable oils and it’s more unnatural than you think. It’s pure chemistry. So what’s so bad about it? It’s the trans fats that can damage your heart, blood vessels, mess up your cholesterol levels and set the stage for a cancerous condition. Switch to cold-pressed organic oils like olive, hemp or flax for a healthier alternative. Just please avoid margarine!
19. A Drink of Alcohol Daily is Healthy for YOU.
An American study that followed the diet and lifestyles of more than 200,000 women for almost 14 years found that postmenopausal women who drank one drink per day or less had an almost 30 percent increase in breast cancer rates compared to women who did not drink at all.
Alcohol use is the second leading cause of cancer, right behind tobacco use. While a moderate or low consumption of alcohol can be healthy and lead to a reduced risk of heart disease, excessive drinking is known to cause heart failure, stroke, and sudden death. In 2007, experts working for the World Health Organizations International Agency for Research on Cancer looked at the scientific evidence regarding cancer and alcohol use from 27 different studies. They found sufficient evidence to state that excessive alcohol use is the main cause of mouth, esophagus, liver, colon, mouth, rectum, and female breast cancers.
20. Alkalinity helps improves health, reverses illness and disease and improves your sex drive.
TRUE TRUE TRUE!
We are alkaline by design and acidic by our bodily functions.
When we keep our 5 channels of elimination (bowels, urine, lymphatics, glymphatics and breathe) clean, clear and open we eliminate acidic build up. There is only one disease; over acidification of our fluids, tissues, muscles, organs and bones. Even sexual dysfunction is a build up of acidity.
21. Can thoughts, feelings and emotions affect our pH?
They release metabolic acid. In fact they can release 2-3x more acid than a food or beverage. Their preferred way to exit the body is out through the connective and lympathic system.
If not eliminated properly they can damage our organs if it becomes chronic… fear weakens the stomach, anger weakens the liver, grief weakens the lungs, pissed offness weakens the kidneys and heart break weakens the heart. On the other hand love, peace and joy strengthen our body parts and immune system! So manage yourself well. It’s a lifestyle and not solely about nutrition.
You see we are alkaline by design and when we tend to that and nourish it, we flourish. We are acidic by function and when we take care of our five channels of elimination and discard our metabolic acid waste from functioning, we flourish in health and vitality.
It is quite simple; put alkalinity in and keep our systems flowing with lots of water and healthy oils so all of our systems get flushed out daily! We are what we ingest.
22. Diet Anything or Die-it Anything is Healthy.
Diet foods, including frozen foods, or prepackaged foods labeled as “diet” or “low fat”, including diet sodas, generally contain aspartame, which is a chemical, artificial sweetener that we talk about in detail above. There are numerous studies showing that aspartame causes many diseases and sicknesses such as cancers, birth defects, and heart problems.
All “diet” food is chemically processed and made from super refined ingredients, excessive sodium levels, as well as artificial colors and flavors to make it taste good. Don’t ever forget, artificial anything is NOT real food! Although the FDA says that all these added chemicals are safe to eat, you might want to take their advice with a grain of salt. After all, don’t they also tell you that sugar and vegetable oils are safe to eat? (Not to mention GMO’s and fast food!)
There have been many studies that show that these additives, for some people, can actually be addicting. They feed that “feel good” part in your brain, similar to cocaine! Well, that actually makes sense because if you become addicted to these foods, the companies making them are certain to score a lot of money, aren’t they?
Be smart and eat nature’s own, natural “diet” food; alkalizing fruit and vegetables! (Organic, of course!)
23. Artificial Sweeteners are Safe!
Most people use artificial sweeteners to either lose weight or because they are diabetic and must avoid sugar. The main problem in all this is that there are numerous studies that show people who consume artificial sweeteners on a regular basis, such as in sodas, or coffee sweeteners, actually gain weight. It also does little or nothing to help those with diabetes.
In fact, artificial sweeteners actually make it even more difficult to control their blood sugar levels and worsen conditions that are related to diabetes such as cataracts and gastro paresis. Sometimes aspartame has been found to cause convulsions, which some people will mistake for an insulin reaction.
Not to mention that artificial sweeteners inhibit your body’s ability to monitor its daily calorie consumption and make the body crave even more sweets. Well, we’ve already discussed how refined sugars can cause cancer.
There is mounting evidence that the chemicals that make up these sweeteners, especially aspartame, break down in the body into a deadly toxin called DKP. When your stomach processes this chemical, it in turn produces chemicals that can cause cancer, especially brain tumors.
24. Genetically Modified Foods or GMO’s are Safe.
Genetically modified organisms, more commonly called GMO’s, are foods that have been modified by chemicals, animal or insect genes and grown with chemicals.
In a study done by Dr. Pusztai at the Rowett Institute in Scotland, rats were fed GMO foods, especially potatoes. ALL rats showed damaged immune systems, pre-cancerous cell growths, along with smaller brains and livers, in just the first 10 days of the project. American consumers believe that the FDA has approved these GMO foods and this is simply not the case.
The FDA has NO testing procedures for GMO foods, NONE. The only human study ever published showed that those foreign genes that are present in GM food transfer to the DNA in the bacteria in our digestive systems. We, the American consumer, are the guinea pig (or rat) in this case. Unfortunately, almost all grains, including soybeans, wheat, and corn, have been grown via GMO’s.
Currently GMO’s do not have to be listed on food labels, so read carefully and look for labels that state the food is GMO free.
The best way to be safe from Frankenstienian food is only buy organic and then you know you are ingesting non-GMO food or beverages.
25. Canned Foods and especially Canned Tomatoes, Peaches, Pears, Beans, Corn, and Peas are Good Sources of Alkaline Vegetables and Fruit.
Most canned foods are a concern because of what the can is lined with. The lining of almost all canned foods are made with a chemical called bisphenol-A, or BPA.
A study published in May of 2013 by the Proceeding of the National Academy of Sciences showed that BPA actually affects the way genes work inside the brain of rats. Even the FDA agrees that there is a problem with BPA as it is supporting efforts to either replace or at the very least, to minimize the amounts found in canned foods. You know it must be bad when even the very lax FDA is concerned!
Tomatoes are exceptionally dangerous due to their high acidity when canned, which seems to cause BPA to leech from the lining of the can into the tomatoes themselves. The level of BPA can be so high in fact; you should seriously consider not feeding them to children. Due to FDA laws, there are no standards for labeling BPA so simply because a can does not say it has it does not mean that it does not contain BPA. Be safe and avoid cans. Only ingest fresh organic non-GMO fruit and vegetables and never from a can.
26. Eating Non-organic fruit and vegetables is OK for improving health and fitness.
Fruit and vegetables that are non-organic are contaminated with some very dangerous acidic pesticides such as atrazine, thiodicarb, and organophosphates, as well as high nitrogen fertilizers.
Atrazine is banned in European countries but still used here. This is a weed killer that causes severe problems in humans, especially in our reproductive capabilities.
A 2009 study found that when pregnant women drank water contaminated with atrazine, their babies had reduced body weights. Were you aware that the sewage from cities in the USA (nicely called bio solids) is used in the fields of farms in the USA as a form of fertilizer? You will never find organic food being cultivated in composted human sewage waste!
Conventional foods are also subjected to an enormous amount of these types’ of acidic chemicals as well as acidic hormones, to make the fruit and veggies grow bigger. Apples are probably the worst offenders with pesticides showing on more than 98 per cent of all apples tested. Fruit with a 90 per cent positive rate of pesticide residue included oranges, strawberries, and grapes.
Washing fruit and vegetables does not remove 100 per cent of the residue. Pesticides are toxic acidic chemicals to insects as well as human beings.
27. Corn and All Corn Related Products are Alkalizing.
Those little bags of popcorn are so convenient to just stick in the microwave, you wouldn’t think for a minute that they could be dangerous to your health, but they are, ncluding the radiation from the microwave.
First, let’s talk about the bag itself. Conventional microwave popcorn bags are lined with an acidic chemical called perfluorooctanoic acid ( PFOA). This is a toxin you can find in Teflon also. According to a recent study at the University of California, PFOA is linked to infertility in women. Numerous studies in lab animals and humans show that exposure to PFOA significantly increases the risk of kidney, bladder, liver, pancreas and testicular cancers. You can read more about this substance and the above mentioned studies at cancer.org.
Although every manufacturer uses slightly different ingredients, most of them use soybean oil (a GMO product) as well as various preservatives such as propyl gallate, an acidic chemical that is causes stomach inflammation and skin rashes. Now they don’t actually say they are using GMO corn kernels, but that’s because the government says they don’t have to. Even if they don’t use GMO corn, you can bet they aren’t using organic corn!
Also, applied to the popcorn itself, is a chemical called diacetyl. Use of this acidic chemical caused Conagra Foods to remove it from their brand of popcorn, ACT, because it was causing lung diseases in the workers at their factory.
28. Potato and Potato Chips are Alkalizing Health Foods.
Potato chips are cheap, great tasting, quick snack, however, the negative acidic effects they have on your body may not be worth the little bit of pleasure you derive from these crispy snacks.
Potato chips are high in both fat and acidic chemicals, which are sure to bring on weight gain. A study done in the New England Journal of medicine found that eating just 1 once of potato chips per day caused an average 2 pound weight gain in one year. Besides being full of trans-fats which can cause an increase in LDL cholesterol in most people, they have excessive processed sodium levels which, for many people, will indirectly cause increased blood pressure. Increased amounts of natural unprocessed salt will not increase blood pressure.
Potato chips have artificial flavors, numerous preservatives, and colors as well, which is something else your body doesn’t need. Potato chips are fried in high temperatures to make them crispy but this also causes them to make a material called acrylamide, a known cancerous causing carcinogen that is also found in cigarettes.
It’s hard to say no to your kids demands for potato chips, therefore, as a sneaky alternative, buy them dehydrated organic veggie chips which are a healthy alkalizing alternative.
29. Foods that are fermented, pickled, or smoked help digestion.
Foods that are cured by use of acidic nitrates or nitrites act as preservatives as well as adding color to the meat. Although nitrates do not cause cancer in and of themselves, under certain conditions these chemicals change once they are inside the body into N-nitroso composites. It’s this N-nitroso that is associated with a greater increase the risk of developing an acidic cancerous condition.
Smoking foods such as meat or nuts causes these food items to absorb considerable amounts of the tar that smoke produces. Tar is a known carcinogen. Meats such as bacon, sausage, bologna, and salami are high in fat and processed salt. Pickled foods are also very high in salts.
There is overwhelming evidence that eating these types of foods greatly increases the risk of colorectal cancer and higher rates of stomach cancer. The rates of stomach cancer are much greater in places such as Japan where a traditional acidic diet contains many foods that are high in fermented foods such as soy sauce, and/or smoked.
Processed meat is greatly associated with stomach, colon, rectum, pancreatic, lung, prostate, testicular, kidney, and bladder cancer.
Source: Canadian Cancer Registries Epidemiology Research Group. Salt, processed meat and the risk of cancer. Eur J Cancer Prev. 2011 Mar;20(2):132-9.
30. Soda Water, Soda Pop and Sport Drinks improve energy and digestion.
False, False and False!
Perhaps you heard about the recent study that was published in May in the American Journal of Nutrition? It found that people who consumed more than one soda per day had a higher risk of stroke than people who did not drink sodas.
Loaded with sugar, sodas are an empty source of calories that cause weight gain and contribute to the nationwide epidemic of obesity. Drinking large amounts of this rapidly digested sugar causes your blood sugar to spike which can lead to both inflammation and insulin resistance. Soda is often the root cause of gastro-esophageal reflux disease, which is when the contents of the stomach leak into the esophagus causing not only pain but an actual burning of the esophagus from stomach acid.
Although sodas are not a direct cause of ulcers, they are known to irritate and make those with ulcers have more pain. Sodas also contain artificial colorings and food chemicals like derivative 4-methylimidazole (4-MI); no wonder soda pop has been shown to cause cancer.
Here is the link to view Dr. Young’s latest experiment on cola drinks, coffee, beer and alkaline water:
31. Commercial Fruit Juices are OK to drink when fresh juices are NOT available.
Don’t believe the big flashy labels that say 100% fruit. Most of the time, the secret is in the fine print. Commercial fruit juice often contains added sugar, coloring, preservatives, and it can lose its nutrients during pasteurization. Your best bet is finding a trusted local organic juice bar or making your own alkaline fruit and vegetable juices at home. You can also use iJuice powders which are have only traces of sugar which is less than 1 gram per serving – http://www.ijuicenow.com I would go for the latter. Have some fun and explore new tastes of iJuice organic juices.
32. Granola Type Breakfast Cereals are a good breakfast and are alkalizing and healthy.
Once again, I blame it on the marketing. Breakfast cereals aren’t harmless as their happy cheerful colors and toys inside the box might suggest. They actually contain cancer-causing sugar, artificial coloring, preservatives, GMO products, and they’re often stripped of the nutrients they had before processing. Try quinoa with some avocado and Real Salt instead. It tastes great, and it’s actually good for you.
33. Wheat is the staff of life!
Wheat contains a carbohydrate that suddenly and greatly increases your blood sugar levels. This triggers high insulin production and acidic weight gain. Over time, your pancreas will become overworked and you’ll become insulin resistant, and then you can end up with diabetes and/or cancer. And high blood sugar levels trigger the production of compounds that speed up the aging process and give you wrinkled skin. So you’ll age faster and be prone to diabetes, which in itself is a big issue.
34. All Energy Bars are alkalizing and healthy.
False with no exception!
All so-called energy bars might be perceived by many athletes who are looking for a quick acidic fix or burst of pseudo energy, but hopefully that’s not you! Try to resist these highly acidic artificial energy bombs. Energy bars contain a lot of sugar, they are high in fructose corn syrup (major cause of cancer), preservatives, and can contain trans-fats. So, energy bars are candy and are full of ACID in the form of sugar, and artificial ingredients. In other words, it’s a ticking time bomb that steals energy from your body and sets the stage for serious injury to your major organs.
35. Hydrogenated oils are safe and can be used when cooking
Let’s start from the point that all hydrogenated oils are vegetable oils. Vegetable oils cannot be extracted naturally like butter is, vegetable oils must be chemically removed from their source, and then they are changed to be more acceptable to consumers. They are frequently deodorized and colored to look appealing.
All vegetable oils contain high levels of Omega–6 fatty acids. An excess of Omega- 6 fatty acids may cause health problems, such as heart disease and in increase in various cancers, especially skin cancer. You need a good balance of both Omega 3 and Omega 6. Try to get plenty of Omega 3 every day from hemp and flax. You can do this in the form of supplements and also non-GMO fatty fish such as salmon and mackerel are a very good source of Omega 3.
Hydrogenated oils are used to preserve processed foods and keep them looking appealing for a long as possible. Hydrogenated oils influence our cell membranes’ structure and flexibility, which is linked to cancer.
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36. And NOW for the Biggest Myth of ALL – The Stomach is Acidic and Digests the Food We Ingest.
THE STOMACH DOES NOT DIGEST FOOD!
Read, listen, learn and understand the science of the stomach’s true functionality!
The following scientific discourse are twenty-five important points to understand concerning the the real purpose of the stomach, the physiology of digestion, the creation of sodium bicarbonate (NaHCO3) and hydrochloric acid (HCL) in the stomach lining, the ingestion of protein, dairy, cheese and sugar in any form and how acid/alkaline biochemistry, physiology, and anatomy relate to health, sickness, and disease.
Unfortunately, contemporary medical doctors and scientists as well as alternative health practitioners and lay people DO NOT understand how acid/base are created in the body and the onset of latent tissue acidosis in the colloidal connective tissue or the “Schade”. Welcome to the 21st century and Dr. Young’s “New Biology.”
How is acid/base created in the body?
1) The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium is used to bind with water and carbon dioxide to form the alkaline salt, sodium bicarbonate or NaHCO3. The biochemistry is: H20 + CO2 + NaCl = NaHCO3 + HCL. This is why a call the stomach an alkalizing organ NOT an organ of digestion. The stomach DOES NOT digest the food or liquids you ingest it alkalizes the food and liquid you ingest.
2) For each molecule of sodium bicarbonate (NaHCO3) made, a molecule of hydrochloric acid (HCL) is made and secreted into the so-called digestive system – specifically, the stomach (the gastric pits in the stomach) – to be eliminated. Therefore HCL is an acidic waste product of sodium bicarbonate created by the stomach to alkalize the food and liquids ingested.
3) The chloride ion from the sodium chloride (salt) binds to an acid or proton forming HCL as a waste product of sodium bicarbonate production. HCL has a pH of 1 and is highly toxic to the body and the cause of indigestion, acid reflux, ulcers and cancer.
4) When large amounts of acids, including HCL, enter the stomach from a rich animal protein or dairy product meal, such as meat and cheese, acid is withdrawn from the acid-base household. The organism would die if the resulting alkalosis – or NaHCO3 (base flood) or base surplus – created by the stomach was not taken up by the alkalophile glands that need these quick bases in order to build up their strong sodium bicarbonate secretions. These glands and organs are the stomach, pancreas, Brunner’s glands (between the pylorus and the junctions of the bile and pancreatic ducts), Lieberkuhn’s glands in the liver and its bile with its strong acid binding capabilities which it has to release on the highly acidic meat and cheese to buffer its strong acids of nitric, sulphuric, phosphoric, uric and lactic acids.
5) When a rich animal protein and dairy product meal is ingested, the stomach begins to manufacture and secrete sodium bicarbonate (NHCO3) to alkalize the acids from the food ingested. This causes a loss in the alkaline reserves and an increase in acid and/or HCL found in the gastric pits of the stomach. These acids and/or HCL are taken up by the blood which lowers blood plasma pH. The blood eliminates this increase in gastrointestinal acid by throwing it off into the Pishinger’s spaces.
6) The space enclosed by these finer and finer fibers is called the Pishinger’s space, or the extracellular space that contains the fluids that bath and feed each and every cell while carrying away the acidic waste from those same cells. There is no mention of this organ in American physiology text books. There is mention of the extracellular space but not of any organ that stores acids from metabolism and diet, like the kidney. I call this organ the “pre-kidney” because it stores metabolic and gastrointestinal acids until they can be buffered and eliminated via the skin, urinary tract, or bowels.
7) After a rich animal protein or dairy product meal, the urine pH becomes alkaline. The ingestion of meat and cheese causes a reaction in acidic fashion in the organism by the production of sulfuric, phosporhoric, nitric, uric, lactic, acetylaldehyde and ethanol acids, respectively, but also through the formation and excretion of base in the urine. Therefore eating meat and cheese causes a double loss of bases leading to tissue acidosis and eventual disease, especially inflammation and degenerative diseases.
8) During heavy exercise, if the the resulting lactic acid was not adsorbed by the collagen fibers, the specific acid catchers of the body, the organism would die. The total collection of these fibers is the largest organ of the body called SCHADE, the colloidal connective tissue organ. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ. This organ connects and holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ, which includes the muscles, inflammation and pain develop. The production of lactic acid is increased with the ingestion of milk, cheese, yogurt, butter and especially ice cream.
That is why I have stated, “acid is pain and pain is acid.” You cannot have one without the other. This is the beginning of latent tissue acidosis leading to irritation, inflammation and degeneration of the cells, tissues and organs.
9) The more acidity created from eating meat, cheese, milk or ice cream the more gastrointestinal acids are adsorbed into the the collagen fibers to be neutralized and the less sodium bicarbonate or NaHCO3 that is taken up by the alkalophile glands. The larger the potential difference between the adsorbed acids and the amount of NaHCO3 generated with each meal, the more or less alkaline are the alkalophile glands like the pancreas, gallbladder, pylorus glands, blood, etc. The acid binding power of the connective tissue, the blood, and the alkalophile glands depends on its alkali reserve, which can be determined through blood, urine, and saliva pH, including live and dried blood analysis as taught by Dr. Robert O. Young. The saliva pH is an indication of alkali reserves in the alkalophile glands and the urine pH is an indication of the pH of the fluids that surround the cells or the Pishinger’s space.
10) The iso-structure of the blood maintains the pH of the blood by pushing off gastrointestinal or metabolic acids into the connective tissue or the Pishinger’s space. The blood gives to the urine the same amount of acid that it receives from the tissues and liver so it can retain its iso-form. A base deficiency is always related to the deterioration of the deposit ability of the connective tissues or the Pishinger’s space. As long as the iso-structure of the blood is maintained, the urine – which originates from the blood – remains a faithful reflected image of the acid-base regulation, not of the blood, but of the tissues. The urine therefore is an excretion product of the tissues, not the blood. So when you are testing the pH of the urine, you are testing the pH of the tissues.
11) A latent “acidosis” is the condition that exists when there are not enough bases in the alkalophile glands because they have been used up in the process of neutralizing the acids adsorbed to the collagen fibers. This leads to compensated “acidosis.” This means the blood pH has not changed but other body systems have changed. This can then lead to decompensated “acidosis” where the alkaline reserves of the blood are used up and the pH of the blood is altered. Decompensated “acidosis” can be determined by testing the blood pH, urine pH and the saliva pH. The decrease in the alkaline reserves in the body occurs because of hyper-proteinization, (eating Meat and Cheese!)or too much protein, and hyper-carbonization, or too much sugar. This is why 80 to 90 year old folks are all shrunk up and look like prunes. They have very little or no alkaline reserves in their alkalophile glands. When all the alkaline minerals are gone, so are you and your battery runs down. The charge of your cellular battery can be measured by testing the ORP or the oxidative reduction potential of the blood, urine or saliva using an ORP meter. As you become more acidic this energy potential or ORP increases.
12) If there is not enough base left over after meat and cheese or surgary meal, or enough base to neutralize and clear the acids stored in the connective tissues, a relative base deficiency develops which leads to latent tissue acidosis. When this happens the liver and pancreas are deficient of adequate alkaline juices to ensure proper alkalization of the food in your stomach and small intestine.
13) Digestion or alkalization cannot proceed without enough of these alkaline juices for the liver and pancreas, etc., and so the stomach has to produce more acid in order to make enough base, ad nauseam, and one can develop indigestion, nausea, acid reflux, GERD, ulcers, esophageal cancer and stomach cancer. All of these symptoms are not the result of too much acid or HCL in the stomach. On the contrary, it is the result of too little base in the form of sodium bicarbonate!
14) Therefore the stomach is NOT an organ of digestion as currently taught in ALL biology and medical texts, BUT an organ of contribution or deposit. It’s function is to deposit alkaline juices to the stomach to alkalize the food and to the blood to carry to the alklophile glands!!!!
15) There is a daily rhythm to this acid base ebb and flow of the fluids of the body. The stored acids are mobilized from the connective tissues and Pishinger’s spaces while we sleep.
These acids reach their maximum (base tide) concentration in this fluid, and thereby the urine (around 2 a.m. is the most acidic). The acid content of the urine directly reflects the acid content of the fluid in the Pishinger’s spaces, the extracellular fluid compartments of the body. On the other hand, the Pishinger’s spaces become most alkaline around 2 p.m. (the base flood) as then the most sodium bicarbonate (NaHCO3) is being generated by the cover cells of the stomach to alkalize the food and drink we have ingested.
16) If your urine is not alkaline by 2 p.m. you are definitely in an ACIDIC condition and lacking in alkaline reserves. The pH of the urine should run between 6.8 and 8.4 but ideally 7.2 or greater.
17) After a high protein meal or meat or cheese, the free acids formed such as sulfuric, phosphoric, uric, and nitric acids stick to the collagen fibers to remove them from the blood and protect the delicate pH of the blood at 7.365. The H+ or proton ions from these acids are neutralized by the next base flood, the sodium bicarbonate produced after the meal. The H+ or proton ion combines with the carbonate or HCO3, converts to carbonic acid, H2CO3, which converts to CO2 and H2O. The sulfuric and other acids from proteins are neutralized as follows where the HR represents any acid with the R as its acid radical (SO4, PO4, or NO3) HR + NaHCO3 <=> H2O + NaR (Ca, Mg, K)+ CO2.
18) Medical doctors and savants are not taught in medical school and therefore do not understand or recognize latent tissue acidosis. They understand and recognize compensated acidosis and decompensated acidosis. In compensated acidosis, breathing increases in order to blow off more carbonic acid which decreases PCO2 because of the lowered carbonate or HCO3. When the breathing rate can no longer get any faster and when the kidneys can no longer increase its’ function to keep up with the acid load, then the blood pH starts to change from a pH of 7.365 to 7.3 then to 7.2. At a blood pH of 6.95 the heart relaxes and the client goes into a coma or dies.
19) Metabolism of a normal adult diet results in the generation of 50 to 100 meq of H+ or proton per day, which must be excreted if the urine acid-base balance is to be maintained. A meq is a milliequivalent which is an expression of concentration of substance per liter of solution, calculated by dividing the concentration in milligrams per 100 milliliters by the molecular weight. This process involves two basis steps; 1) the reabsorption of the filtered sodium bicarbonate or NaHCO3 and, 2) excretion of the 50 to 100 meq of H+ or proton produced each day by the formation of titratable acidity and NH4+ or ammonium. Both steps involve H+ or proton secretion from the cells of the kidney into the urine.
20) Sodium bicarbonate (NaHCO3) must be reabsorbed into the blood stream, since the loss of NaHCO3 will increase the net acid load and lower the plasma NaHCO3 concentration. The loss of NaHCO3 in the urine is equivalent to the addition of H+ to the body since both are derived from the dissociation of H2CO3 or carbonic acid.
21) The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+. The normal subject must reabsorb 4300 meq of NaHCO3 each day! The secreted H+ or proton ions are generated within the kidney cells from the dissociation of H2O or water. This process also results in the equimolar production OH- or hydroxyl ions. The OH- ions bind to the active zinc-containing site of the intracellular carbonic anhydrase; they then combine with CO2 to form HCO3- ions which are released back into the kidney cells and returned to the systemic circulation. Second, the dietary acid load is excreted by the secretion of H+ or proton ions from the kidney cells into the urine. These H+ or proton ions can do one of two things: the H+ or proton ions can be combined with the urinary buffers, particularly HPO4, in a process called titratable acidity (The biochemistry is: H+ + HPO4 = H2PO4), or the phosphate buffering system or the H+ or proton ions can combine with ammonia (NH3) to form ammonium as follows: NH3 + H+ = NH4.
22) This ammonia is trapped and concentrated in the kidney as ammonium which is then excreted in the urine.
23) In response to acid load, 36% of the H+ or proton goes intracellular in exchange for the release of Na+ (sodium) into the blood stream. 15% of the acid goes intracellular in exchange for K+ (potassium) – common in diabetics. 6% of the H+ or proton or acid goes directly into the cell to be buffered by intracellular processes. 43% is buffered extracellularly as NaHCO3- or sodium bicarbonate combining with H+ or proton to form H2CO3 or carbonic acid which breaks down to CO2 or carbon dioxide to be released by the lungs. 10% of CO2 or carbon dioxide is excreted through the lungs and 90% is used by the body to reabsorb alkaline minerals and make sodium bicarbonate for buffering gastrointestinal and metabolic acids.
The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+.
24) Of all the ways the body can buffer metabolic and dietary acids, the excretion of protein (the eating of meat and cheese) generated acid residues is the only process that does not add sodium bicarbonate back into blood circulation. This creates a loss of bases which is the forerunner of all sickness and disease. In the long run, the only way to replace these lost bases is by eating more alkaline electron-rich green foods and long-chain polyunsaturated fats. Eating meat and cheese is definitely hazardous to your health. That is why I say, “a cucumber a day keeps the doctor away while eating meat, cheese and even an apple creates more excess acid in the colloidal connective tissues, leading to latent tissue acidosis.
25) With over 30 years of research and testing over 500,000 samples of blood and over 1,000,000 samples of urine and saliva I have come to the conclusion that the Human Body is an acid producing organism by function – yet, it is an alkaline organism by design. Eating animal protein, especially meat and cheese and sugar from any source are deadly acidic choices – unless you interested in becoming sick, tired and fat over time.
Bottom line – the pH Miracle Lifestyle and Diet is a program that focuses on the foundational principal that the body is alkaline by design and yet acidic by function. This make this program the ultimate program for preventing and reversing aging and the onset of sickness and dis-ease. I would say that the pH Miracle Lifestyle and Diet is the diet for a longer healthier life.
Please remember this very important truth, hydrochloric acid in the stomach is not the cause of digestion but the result of digestion. Start alkalizing today and begin improving the quality and quantity of your life today.
To determine the pH and chemistry and over 150 parameters of the blood and interstitial fluids I used a non-invasive 3-D functionality bio-electro scan. I was able to obtain all quantitative data that validates the true chemistry and pH of the stomach, blood and the fluids of the interstitium where metabolic and dietary acids are compartmentalized.
To learn more about the science of the pH Miracle Lifestyle and Diet go to:
http://www.phoreveryoung.com and http://www.phoreveryoung.wordpress.com
Read: A New Theory – The Physiology of the Stomach
For more pH reading please read The pH Miracle revised and updated edition by Robert O. Young.
To learn more about Dr. Robert O. Young go to: http://www.drrobertyoung.com
Join Dr. Robert O. Young and Dr. Galina Migalko at their next medical conference in the Netherlands in June, 2020!
Just Returned from the Bacterial, Viral and Infectious Diseases Conference in Dubai, UAE
Back from Infectious Diseases Conference in Dubai, UAE
Dr. Robert O Young and Dr. Galina Migalko just returned from a successful Conference in Dubai, UAE at the Annual Conference of Bacterial, Viral and Infectious Disease. The following is a few pictures from the Conference Program, the references for our newly published peer reviewed scientific articles in The Journal of Infectious Diseases and Therapy, December 2018, Volume 6, ISSN: 2332-0877 and Dr. Young and Dr. Migalko being presented with their certificates by Dr. Stef Stienstra of the Dutch Armed Forces, Netherlands. To learn more go to Dr. Young’s website at: drrobertyoung.com or universalmedicalimaging.com
Using Sodium and Potassium Bicarbonates in the Prevention and Treatment of ALL Sickness and Disease
Using Sodium and Potassium Bicarbonates in the Prevention and Treatment of ALL Sickness and Disease
This article suggests that the use sodium and potassium bicarbonates are non-toxic primary alkalizing agents in the prevention and treatment of all cancers, kidney disease, liver disease, Type I & Type II diabetes, Lupus, heart disease, Pharmacological toxicosis, vascular surgery operation, tonsillar herniation due to cerebral edema, lactic acid toxicosis, and hyponatremia or low salt or loss of salts due to excessive or over-exercise!
[Key words: cancer, diabetes, lupus, heart disease, vascular surgery, herniation, cerebral edema, lactic acid toxicosis, liver disease, kidney disease, hyponatremia, Pharmacological toxicosis]
|Sodium and potassium bicarbonate are excellent agents for a natural alkaline approach in the treatment for all sickness and disease, including cancer. Sodium bicarbonate is the universal mainstream treatment of acidosis. It is used every day by oncologists to neutralize the heavy acidic nature of their chemical and chemotherapeutic agents which are often quite toxic. Sodium bicarbonate is also used routinely in many clinical situations as herein noted including many peer–reviewed journals:
1) Severe diabetic ketoacidosis (1)
2) Cardiopulmonary resuscitation (2)
3) Pregnancy (3)
4) Hemodialysis (4)
5) Peritoneal dialysis (5)6) Pharmacological toxicosis (6)
7) Hepatopathy (7)
8) Vascular surgery operations (8)
Medics and emergency room medical doctors are accustomed to participating in a flurry of activity when trying to save a persons live after a cardiac arrest–inserting IVs and breathing tubes, performing defibrillation to restart the heart, etc. Sodium bicarbonate is a constant performer under such conditions and is more commonly used than magnesium injections, which is traditionally at the top of every doctor’s protocol for cardiac arrest.
Mainstream oncologists recognize the routine involvement of late stage infections which I refer to as outfections in all cancerous conditions. Medical savants also recognize that bacteria, yeast and mold is present in over forty percent of all cancerous conditions. (9) The most recent research in this area demonstrates how even viruses, which I describe as crystallized acid, is present in fifty percent of certain types of cancerous conditions. (10)
Sodium and potassium bicarbonate increases the hydroxyl ions or electron levels through increased alkalinity to the cells buffering the metabolic acids that can cause cancer.(20) It is also one of the most basic medicines in allopathic and alternative medicine we have for the treatment of kidney disease. Research by British scientists at the Royal London Hospital shows that sodium bicarbonate can dramatically slow the progress of chronic kidney disease.(11) We don’t need a thousand years of scientific tests to understand something as simple and essential as alkaline water and it is quite the same with sodium and potassium bicarbonate. Sodium and potassium bicarbonate are always present in the best alkaline drinking waters and organic raw green foods and is constantly being produced by the cover cells of the stomach to alkalize the acidic foods and liquids we ingest, including buffering metabolic and respiratory acids in order to maintain the alkaline design of the blood and tissues at a delicate pH of 7.365.(20)
What is Latent Tissue Acidosis?
Latent “acidosis” is a 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 can occur because of hyper-proteinization, (eating meat and cheese!) or too much protein, and hyper-carbonization, or too much sugar or from excessive or over-excercise. This is why young athletes fall over dead or 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 out of charge. 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.
How Is Sodium Bicarbonate Created In The Body?
The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium ion 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 we ingest but it alkalizes the foods and liquids we ingest. We have one instrument in the human body to digest food and it is NOT the stomach it is your teeth. Once we swallow our food or drink the stomach begins to prepare the food by alkalizing it in a bath of sodium bicarbonate.
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 via the blood. Therefore HCL is an acidic waste product of sodium bicarbonate created by the stomach to alkalize the food and liquids ingested.
Exercise Creates Metabolic Acidic Waste Products Which Are Harmful To The Blood and Tissues
When one exercises or over-exercises the body needs additional alkaline bicarbonate salts to buffer lactic acids. The additional bicarbonate is created in the stomach lining to buffer the increased amounts of lactic acids produced as a waste product of metabolism. The production of sodium bicarbonate will always leave an acidic waste product of hydrochloric acid in the gastric pits of the stomach leading to nausea, light headedness, dizziness, muddle thingking, and poor circulation. If the excessive exercise continues this can then lead to a dificiency of mineral and bicarbonate salts (electrolytes lost through perspiration or urination) which may lead to latent tissue acidosis, pain, edema, hyponatrenia and death.
But how does something like sodium and/or potassium bicarbonate, so seemingly innocuous have such a dramatic effect? During prolonged or intense exercise muscles produce large amounts of acidic waste products, such as lactic acid, that lead to soreness, stiffness, fatigue and possible edema if these acids are not buffered and eliminated through urination or perspiration. Because sodium and potassium bicarbonate naturally reduces metabolic acids, it acts as a buffer against these performance-limiting by-products.
Current research suggests that supplemental sodium bicarbonate, like the pH Miracle pHour Salts (contains sodium and potassium bicarbonate) is particularly helpful in speed-based events, including sprints, football and other fast-moving games, and middle-distance (up to 10km) running, swimming and cycling. “Essentially, sodium bicarbonate is an alkaline substance that increases the pH of the blood,” Dr Folland says. “This seems to reduce and offset the acidity produced in the muscles during intense, anaerobic exercise that produces lactic acid most quickly, such as fast running or swimming.”
In Dr Folland’s study, swimmers who took the sodium bicarbonate knocked 1.5 seconds off their time for 200m, a difference that may seem insignificant to recreational swimmers but which is substantial at elite level.
“At the last Olympics, the top four swimmers in the men’s 200m freestyle were separated by just 1.4 seconds,” Dr Folland says. “So, in theory, it could be the difference between winning a medal and not.”
Anyone can try it, he says, but only those who are serious enough to monitor their times and progress in sports such as running, swimming or cycling may notice the few seconds advantage it might provide. “The increments of improvement are relatively small to the average person, although significant to someone who competes,” Dr Folland says.
Athletes for years have sworn that taking a spoonful of bicarbonate of soda (baking soda) helps them to keep going for longer. For years, experts doubted that there was anything other than a placebo effect to these claims until they subjected the substance to rigorous examination. Most exercise scientists investigating the trend for “soda-doping” among athletes and gym-goers have shown that it offers significant benefits for endurance and speed.”
At Loughborough University, for instance, physiologists reporting in the June issue of the International Journal of Sports Medicine showed that swimmers who took baking soda about one hour before a 200m event were able to shave a significant time off their usual performances. Dr Jonathan Folland, who led the study, says that it is not uncommon for top swimmers to take sodium bicarbonate (another name for the substance) before a competition to give them an edge. Indeed, he showed that of nine swimmers tested, eight recorded their fastest times after ingesting a supplement of the common baking ingredient – sodium bicarbonate.
Where are Bicarbonates Created In The Human Body and Why?
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 blood and tissues and the cause of indigestion, acid reflux, ulcers, diabetes, cancer, hyponatremia, edema, tonsilar herniation and death. When large amounts of acids, including HCL, enter the stomach from a rich animal protein or dairy product meal, such as meat and cheese, or from starchy foods from root vegetables like potatoes or during extreme exercise, 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 (salivary glands, pancreas, kidney, pylorus glands, Brunner’s glands, Lieberkuhn glands and liver) that need these quick bases in order to build up their strong sodium bicarbonate secretions. These alkalizing glands and organs are the stomach, pancreas, Brunner’s glands (between the pylorus and the junctions of the bile and pancreatic ducts), Lieberkuhn’s glands in the liver and its bile with its strong acid binding capabilities which it has to release on the highly acidic meat, cheese, potato, acid water or metabolic and/or respiratory acids from over-exercise to buffer its strong acids of nitric, sulphuric, phosphoric, uric and lactic acids in daily metabolism, respiration and excessive or over-exercise.
Bicarbonate acts to stimulate the ATPase by acting directly on it.(12)
The simple household product used for baking, cleaning, bee stings, treating asthma, cancer and acid indigestion is so effective in treating disease that it prevents patients from having to be put on kidney dialysis. The findings have been published in the Journal of the American Society of Nephrology. Bicarbonate is a truly strong universal concentrated nutritional medicine that works effectively in many clinical situations that we would not normally think of. Bicarbonates of sodium and potassium are a prime emergency room and intensive care medicine that can save a person’s life in a heartbeat and it is also a supermarket item that you can take right off the shelf and use for more things than one can imagine – including diaper rash.
Dr. SK Hariachar, a nephrologist who oversees the Renal Hypertension Unit in Tampa, Florida stated, upon seeing the research on sodium bicarbonate and kidney disease, “I am glad to see confirmation of what we have known for so long. I have been treating my patients with bicarbonate for many years in attempts to delay the need for dialysis, and now we finally have a legitimate study to back us up. Not only that, we have the added information that some people already on dialysis can reverse their condition with the use of sodium bicarbonate”.
A dialysis technician at the same center as Dr. Hariachar, who used to be on dialysis himself for 2 years as a result of kidney failure, had his kidneys miraculously start functioning to the point where dialysis was no longer needed. He states that he was prescribed oral doses of sodium bicarbonate throughout his treatment, and still takes it daily to prevent recurrences of kidney failure. Dr. Hariachar maintains though, that not everyone will be helped by taking bicarbonate. He says that those patients who have difficulty excreting acids, even with dialysis using a bicarbonate dialysate bath, that, “oral bicarbonate makes all the difference.”
The Stomach, Pancreas and Kidneys Naturally Produce Sodium Bicarbonate Every Day
The exocrine section of sodium bicarbonate from the stomach and the pancreas have been greatly ignored in the treatment of diabetes and cancer even though its impairment is a well documented condition. The stomach and the pancreas is primarily responsible for the production of sodium bicarbonate necessary for normal alkalization of food and liquids ingested. Sodium bicarbonate is so important for protecting the kidney’s that even the kidneys get into the act of producing sodium bicarbonate. We now know the common denominator between hyponatremia, inflammation, edema, diabetes, kidney disease, and cancer is the lack of sodium and potassium bicarbonate or the body’s inability to produce sodium and potassium bicarbonate because of a lack of mineral salts in the diet. When the body is hit with reductions in sodium bicarbonate output by these three organs,’ acid conditions build up and then the entire body physiology begins to change from a state of oxygenation to fermentation. Likewise when acid build-up outstrips these organs normal sodium bicarbonate capacity, cellular, tissue, glandular and organ deterioration begins.
The stomach, pancreas and the kidneys alone produce about five hundred
The stomach, pancreas and the kidneys monitor and control the acidity or “acid-base” (pH) balance of the blood and tissues. If the blood and tissues are too acidic, the stomach and/or the kidney’s make sodium bicarbonate to restore the blood and tissue pH back to a delicate pH balance of 7.365. If the blood or tissues are too alkaline, then the kidney excretes sodium bicarbonate into the urine to restore the 7.365 alkaline balance. Acid-base balance is the net result of two processes, first, the removal of sodium bicarbonate subsequent to hydrogen ion production from the metabolism or dietary constituents; second, the synthesis of “new” sodium bicarbonate by the stomach and/or the kidney’s.(13) The stomach and kidneys pull salt, water and carbon dioxide from the blood to make sodium bicarbonate to maintain the alkaline design of the body during all functions of the body from the ingestion of food or drink to exercise. The chemical formula is as follows: NaCl + H2O + CO2 = NaHCO3 + HCL. The waste product of sodium bicarbonate is hydrochloric acid which is eliminated by kidneys as an acidic excretion of the urine.
One of the main reasons we become over-acid is from over-consumption of animal protein, dairy products, high sugar fruit, grains, alcohol, coffee, tea, chocolate, soft drinks and over-exercise or under-exercise. Eating meat and dairy products may increase the risk of prostate cancer, research suggests.(16) We would find the same for breast and other cancers as well metastatic cancers.(17) Conversely mineral deficiencies are another reason and when you combine high protein intake with decreasing intake of alkaline minerals you have a dis-ease in the making through lowering of pH into highly acidic conditions. When protein breaks down in our bodies they break into strong acids, such as, nitric, uric, sulphuric and phosphoric acid.
Unless a treatment actually removes acidic toxins from the body and increases oxygen, water, and nutrients most medical interventions come to naught.
These metabolic and dietary acids must be excreted by the kidney’s because they contain sulfur, phosphorus, and/or nitrogen which cannot break down into water and carbon dioxide to be eliminated as weak acids. In their passage through the kidney’s these strong acids of ntric, sulphuric, phosphoric and uric acid must take a basic mineral with them because in this way they are converted into their neutral salts and don’t burn or destroy the kidney’s on their way out. This would happen if these strong acids were excreted in their free acidic form.
Substituting a sodium bicarbonate solution for saline
Sodium and potassoum bicarbonate ions neutralize the acids that cause chronic inflammatory reactions. Hence, sodium and potassium bicarbonate are of benefit in the treatment of a range of chronic inflammatory and autoimmune diseases. Sodium and potassium bicarbonate are well-studied and used salts with known effects. Sodium and potassium bicarbonate are effective in treating poisonings or overdoses from many chemicals and pharmaceutical drugs by negating their cardiotoxic and neurotoxic effects.(19) It is the main reason it is used by orthodox oncology – to mitigate the highly toxic effects of chemotherapy.
Sodium and potassium bicarbonates possess the property of absorbing heavy metals, dioxins and furans. Comparison of cancer tissue with
The total collection of these fibers is the largest organ of the body called SCHADE, the colloidal connective tissue organ. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ. This organ connects and holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ, which includes the muscles, inflammation or edema and pain develop. The production of lactic acid is increased with excessive exercise and the ingestion of milk, cheese, yogurt, butter, ice cream, high sugar fruit and starchy root vegetables like potatoes.
That is why I have stated, “acid is pain and pain is acid or acid is edema and edema is pain”. You cannot have one without the other. This is the beginning of latent tissue acidosis leading to irritation, inflammation, edema and degeneration of the cells, tissues and organs and eventual or sudden death. It is why we are seeing so many amateur and professional atheletes pass out and die on the playing fields. Metabolic, respiratory and gastrointestinal acids can and do kill and death can be overted by simply maintaining the alkaline design of the body fluids with protective hydration of alkaine sodium bicarbonate fluids.
The acid/alkaline balance is one of the most overlooked aspects of diagnostic medicine. In general, the world population is heavily acidic, excepting alkalarian vegans (those who ingest raw, organic green fruit, vegetables, mineral salts, alkaline water and unsaturated seed and nut oils), and even their bodies have to face increasing levels of environmental toxic exposure, which may contribute to an acidic pH condition of the blood and then tissues.
With over 30 years of research and testing over 100,000 individual samples of blood and over 100,000 samples of urine and saliva, I have come to the conclusion that the human body is an acidic producing organism by function – yet, it is an alkaline organism by design. Eating animal protein, especially meat and cheese, sugar, fermented foods, starchy foods like potatoes, acidic water, alcohol, coffee, tea, chocolate, and excessive exercise or under-exercise, obsessive behaviors, lack of rest, lack of sunshine, and emotional stress are deadly acidic lifestyle choices.
All enervation, under-performance, sensitivity, irritation, inflammation, edema, catarrh, induration, ulcerations, degeneration, aging and cancerous conditions are caused by a four letter word – ACID, which is an acronym which stands for:
A = acidic food and drink, attitudes and activities,
We ingest acidic medicines to lessen the symptoms of our illness. We stimulate the body with unhealthy forms of energy providing quick, often temporary relief from our symptoms which begins the cycle all over again creating a very powerful pattern of poor health and dis-ease.
The pH Alkalizing Lifestyle and Diet is a low acid producing diet and lifestyle that focuses on the foundational principal that the body is alkaline by design and yet acidic by function. This makes this program the ultimate program for preventing and reversing aging and the onset of sickness and disease. I would say that the pH Alkalizing Lifestyle and Diet is the perfect diet and lifestyle for a longer healthier life.(20)
1. Gamba, G., “Bicarbonate therapy in severe diabetic ketoacidosis. A double blind, randomized, placebo controlled trial.” (Rev Invest Clin 1991 Jul-Sep;43(3):234-8). Miyares Gom ez A. in “Diabetic ketoacidosis in childhood: the first day of treatment.” (An Esp Pediatr 1989 Apr;30(4):279-83)
2. Levy, M.M., “An evidence-based evaluation of the use of sodium bicarbonate during cardiopulmonary resuscitation.” (Crit Care Clin 1998 Jul;14(3):457-83). Vukmir, R.B., Sodium bicarbonate in cardiac arrest: a reappraisal (Am J Emerg Med 1996 Mar;14(2):192-206). Bar-Joseph, G., “Clinical use of sodium bicarbonate during cardiopulmonary resuscitation–is it used sensibly?” (Resuscitation 2002 Jul;54(1):47-55).
3. Zhang. L., “Perhydrit and bicarbonate improve maternal gases and acid-base status during the second stage of labor.” Department of Obstetrics and Gynecology, Xiangya Hospital, Hunan Medical University, Changsha 410008. Maeda, Y., “Perioperative administration of bicarbonated solution to a patient with mitochondrial encephalomyopathy.” (Masui 2001 Mar;50(3):299-303).
4. Avdic. E., “Bicarbonate versus acetate hemodialysis: effects on the acid-base status.” (Med Arh 2001;55(4):231-3).
5. Feriani, M., “Randomized long-term evaluation of bicarbonate-buffered CAPD solution.” (Kidney Int 1998 Nov;54(5):1731-8).
6. Vrijlandt, P.J., odium bicarbonate infusion for intoxication with tricyclic antidepressives: recommended inspite of lack of scientific evidence. Ned Tijdschr Geneeskd 2001 Sep 1;145(35):1686-9). Knudsen, K., â€œEpinephrine and sodium bicarbonate independently and additively increase survival in experimental amitriptyline poisoning.” (Crit Car e Med 1997 Apr;25(4):669-74).
7. Silomon, M., “Effect of sodium bicarbonate infusion on hepatocyte Ca2+ overload during resuscitation from hemorrhagic shock.” (Resuscitation 1998 Apr;37(1):27-32). Mariano, F., “Insufficient correction of blood bicarbonate levels in biguanide lactic acidosis treated with CVVH and bicarbonate replacement fluids.” (Minerva Urol Nefrol 1997 Sep;49(3):133-6).
8. Dement’eva, I.I., “Calculation of the dose of sodium bicarbonate in the treatment of metabolic acidosis in surgery with and deep hypothermic circulatory arresta.” (Anesteziol Reanimatol 1997 Sep-Oct;(5):42-4).
9. “I believe that, conservatively, 15 to 20 percent of all cancer is caused by infections; however, the number could be larger — maybe double,” (Dr. Andrew Dannenberg, Director of the Cancer Center at New York-Presbyterian Hospital/Weill Cornell Medical Center.”) Dr. Dannennberg made the remarks in a speech in December 2007 at the annual international conference of the American Association for Cancer Research.
10. A sexually transmitted virus that causes cervical cancer is also to blame for half of all cases of cancer of the penis.
12. Origin of the Bicarbonate Stimulation of Torpedo Electric Organ Synaptic Vesicle ATPase. Joan E. Rothlein 1 Stanley M. Parsons. Department of Chemistry and the Marine Science Institute, University of California, Santa Barbara, Santa Barbara, California, U.S.A.
13. Levine DZ, Jacobson HR: The regulation of renal acid secretion: New observations from studies of distal nephron segments. Kidney Int 29:1099–1109, 1986
17. Cancer Res. 2009 Mar 15;69(6):2260-8. Epub 2009 Mar 10.
18. JAMA 2004;291:2328-2334,2376-2377.www.urotoday.com/56/browse_categories/renal_transplantation_vascular_disease/
19. These include, Benzotropines (valium) cyclic antidepressants (amytriptayine), organophosphates, methanol (Methyl alcohol is a cheap and potent adulterant of illicit liquors) Diphenhydramine (Benedryl), Beta blockers (propanalol) Barbiturates, and Salicylates (Aspirin). Poisoning by drugs that block voltage-gated sodium channels produces intraventricular conduction defects, myocardial depression, bradycardia, and ventricular arrhythmias. Human and animal reports suggest that hypertonic sodium bicarbonate may be effective therapy for numerous agents possessing sodium channel blocking properties, including cocaine, quinidine, procainamide, flecainide, mexiletine, bupivacaine, and others.
20. www.phmiracle.com. Young.R.O., Young, S.R., The pH Miracle Revised and Updated, Hachett, 2010.
Pathological Blood Coagulation and the Mycotoxic Oxidative Stress Test
Robert Young M.Sc., D.Sc.. Ph.D
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.
 Jones, T.W., “Observations on some points in the anatomy, physiology and pathology of the blood.” British Foreign Medical Review, 1842. 14 : 585.
 Trousseau, A., Phlegmasis alba delens. “Clinque Medicale de L’Hotel Dieu de Paris.”, 1865, 3:94
 Virchow, R., “Hypercoagulability: A review of its development, clinical application, and recent progress.” Gesammelte Abhandlungen our Wussenschaftlichen Medizin, 1856, 26:477.
 Rapaport, S.I., “Blood Coagulation and its Alterations in Hemorrhagic, and Thrombotic Disorders.” The Western Journal of Medicine, 1993; 158: 153.
 Hamilton, P.J. et al., “Disseminatied Intravascular Coagulation: A Review.” Journal of Clinical Pathology, 1978, 31: 609
 The Harper Collins Illustrated Medical Dictionary, 1994, p.13.
 Young, RO, “Sick and Tired, Reclaim Your Inner Terraine,” Woodland Publishing, 1999.
 BeChamp, A., “The Blood and Its Third Anatomical Element,” Hikari Omni Publishing, 1999.
 Schwerdtle, C, Arnoul, F, Enerlein, G, “Introduction to Darkfield Diagnostics”, Semmelweis-Verlag (2006).
 Hawk, BO, Thoma, GE, Inkley, JJ, The Evaluation of the Bolen Test as a Screening Test for Malignancy*, cancerres.aacrjournals.org on December 5, 2015. © 1951 American Association for Cancer Research.
 Uchida, K., “Role of Reactive Aldehyde in Cardiovascular Diseases”, Labortory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences, Nagoya, Japan , Free Radical Biology and Medicine, Volume 28, Issue 12, 15 June 2000, Pages 1685–1696
 Kutzing, MK, Firestein, BL, “Altered Uric Acid Levels and Disease States”, Department of Cell Biology and Neuroscience (M.K.K., B.L.F.), Graduate Program in Biomedical Engineering (M.K.K.), Rutgers University, Piscataway, New Jersey. Address correspondence to: Dr. Bonnie L. Firestein, Department of Cell Biology and Neuroscience, Rutgers University, Piscataway, NJ 08854-8082. E-mail: email@example.com
 Claudino, M,. Ceolin,,DS, Alberti, S., Cestari, TM, Spadella, CT, Fischer Rubira-Bullen, IR, Gustavo Pompermaier Garlet, Gerson Francisco de Assis, ” Alloxan-Induced Diabetes Triggers the Development of Periodontal Disease in Rats”, Published: December 19, 2007. DOI: 10.1371/journal.pone.0001320
 Young RO (2015), “Alkalizing Nutritional Therapy in the Prevention and Reversal of any Cancerous Condition. Int J Complement Alt Med 2(1): 00046. DOI: 10.15406/ijcam.2015.02.00046
 Heloise Pöckel Fernandes, Carlos Lenz Cesar, and Maria de Lourdes Barjas-Castro, “Electrical properties of the red blood cell membrane and immunohematological investigation”, Rev Bras Hematol Hemoter. 2011; 33(4): 297–301. doi: 10.5581/1516-8484.20110080 PMCID: PMC3415751
 Young, RO, “Metabolic and Dietary Acids are the Fuel That Lights the Fuse that Ignites Inflammation that Leads to Cancer”. https://www.linkedin.com/pulse/metabolic-dietary-acids-fuse-ignites-inflammation-causes-young. 2015.
 Snaders, R, “Did Bacteria Spark Evolution of Multicellular Life?” Berkeley News, Research, Science and Environment, October 24, 2012.
 Wenner, M, “Humans Carry More Bacterial Cells than Human Ones”. Scientific American, November 30th, 2007.
[21} Animals and humans respond to MAT as a poison.
 Morrison, D.C. et al. The effects of bacterial endotoxins on host mediation systems. American Journal of Pathology, 1978; 93: 526.
 Van Deventer, S.J.H. et al. Intestinal Endotoxemia. Gastroenterology, 1988; 94(3): 825-831.
 Morrison, D.C. et al., op. cit.
 Hu, T. et al. Synthesis of tissue factor messenger RNA and procoagulant activity in breast cancer cells in response to serum stimulation. Thrombosis Research, 1993; 72: 155.
 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.
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 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
The ‘pH Miracle’ book teaches Self-Care to a Self-Cure for Type I, Type II and Type III Diabetes!
Ben Franklin said, “An ounce of prevention is worth a pound of cure.” Yet modern medicine is focused mostly on treating established diseases after they are already well-advanced.
Many times our bodies try to inform us that’s it is time to take preventive measures, but we refuse to listen and even worse mask the symptoms with pharmaceutical drugs and fail to correct the cause.
Some early warning signals of diabetes development are: increased thirst, increased urination, change in urine, weight loss, fatigue, vision problems, frequent prescription changes, poor or slow healing, edema/swelling, polycystic ovary disease, fatty liver, and neuropathy. Remember, 25% of diabetics do not know they are developing disease. In other words, there are NO SYMPTOMS!
Continue reading The ‘pH Miracle’ book teaches Self-Care to a Self-Cure for Type I, Type II and Type III Diabetes!
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