Use It or Lose It!

A new study published in the Journal of the American Medical Association once again indicates that keeping mentally active improves you memory and cognitive capacity.
About 3,000 seniors from six cities (ranging in size from Boston to State College, Pennsylvania) participated in a five-year study involving short sessions of “brain exercise” over six weeks.
Some patients took classes involving memory, reasoning or faster mental processing. then refresher classes at the one- and three-year marks, while others were only tested, but weren’t exposed to mental training.
Seniors benefited from exposure to such classes, especially those taking speed training; 90 percent of those study participants showed immediate improvements. Moreover, those improvements lasted the duration of the study, and were especially long-lasting for those who took refresher classes.
In addition, may I suggest our latest super-antioxidants, DetoxipHy I and DetoxipHy II, two liquid water soluble forms of glutathione and cysteine designed to support the alkaline design of the human body and healthy brain function.
To learn more about DetoxipHy I and II and glutathione and cysteine go to: www.phmiracleliving.com
References:
Journal of the American Medical Association December 20, 2006; 296(23): 2805-2814
Yahoo News December 19, 2006

Everything You Need To Know About Life

Question – How long did it take Noah to build the ark? A lot of people say 120 years but I can find no scripture to back this up. All I can find is that after Noah was 500 years old he became the father of Shem, Ham & Japheth. – Genesis 5:32. Genesis 7:11 tells us that Noah was 600 years 2 months, & 17 days old when the flood came. This leads me to believe that 70 to 80 years is more accurate than 120 years.
(Submitted by: M. S. )
Answer – There is nowhere in Scripture that supports the 120 years for the construction of the ark. That span of time concerns the time God allowed mankind to live, from the time He made His pronouncement, to the flood – Genesis 6:3. God set a time limit (120 years), just in case humans would repent. God has used this principle again and again. Jonah 3:9-10 is a good example. It also gave Noah time to preach the ways of righteousness to the same end.
Everything I needed to know about life I learned from the story in the Bible of Noah’s Life and Ark. The following are seventeen things I learned from Noah:
One: Don’t miss the boat regardless of the weather.
Two: Remember that we are all in the same boat whether you like it or not.
Three: Plan ahead. It wasn’t raining when Noah built the Ark and it was miles away from any body of water.
Four: Stay physically and emotionally fit! God commanded Noah to begin building the Ark when he was between 400 and 500 years old and he took between 100 to 120 years to build it. God or someone in your life may ask you to do something really big so always be prepared.
Five: Don’t listen to the nay-sayers or critics: just get on with the job that needs to be done. Stay patient, persistent and focused and you will always succeed.
Six: Build your future on dry and high ground.
Seven: For safety’s sake travel in pairs.
Eight: Speed isn’t always an advantage. The snails were on board with the cheetahs.
Nine: When you are stresseed float for awhile.
Ten: Remember, the Ark was built by amateurs – the Titanic by professionals. Follow truth and light and you will always find your way.
Eleven: Success comes when overcoming obstacles to succeed.
Twelve: Always have your family with you. Don’t leave anyone behind. Noah had his three sons and their wives on board which now constitutes the entire human family.
Thirteen: Learn how to shovel mire in life just as those in the Ark had to do. Remember, where there is no mire there are no cattle. If you don’t want mire in your life then don’t do anything. Expect the mire to come when you are doing something good and be prepared with your shovel.
Fourteen: Have faith – with God all things are possible.
Fifteen: No matter how big the storm in life when you are with God there is always a rainbow waiting.
Sixteen: What happened on Noah’s Ark stayed on Noah’s Ark. Don’t major in the minor things of life. Focus on what is really important like good relationships with family and friends. David O Mckay said this, ‘No success in life can compensate for failure in the home.’
Seventeen: If you want to live past 120 years learn God’s commandments and then repent and live God’s commandments.
May this New Year bring you joy, peace and happiness and many pH Miracles!
In love and healing light,
Dr. Robert and Shelley Young
PS Not part of our healing alkaline community? Join us this year at: www.phmiracleliving.com or on Thursday Nights at 6pm Pacific Time on an interactive teleconference. For more information call: 760 751 8321 or sign up at: http://www.phmiracleliving.com/calendar.htm

The Dangers of Acrylamide in Our Foods

Acrylamide is a chemical with a variety of industrial uses.
Where is acrylamide found?
Acrylamide is used to make polyacrylamide, which is used, for example, in some cosmetics and in some food packaging materials (e.g., paperboard and paperboard products subject to FDA food additive regulations), in soil conditioning agents, and in the formation of plastics and specialized grouting agents. Polyacrylamide also is used to treat sewage and wastewater and to purify drinking water. Polyacrylamide is not toxic; however, in each of these uses, some of the original acrylamide remains in the finished product in very small quantities. In addition, acrylamide is known to be a component of cigarette smoke. Recently, acrylamide has been detected in a wide range of food products.
How was acrylamide detected in food?
Swedish scientists studying the results of occupational acrylamide exposure detected signs of acrylamide exposure (or markers of acrylamide exposure) in people who were not known to have been exposed to acrylamide from environmental or industrial sources. They discovered that one source of the unanticipated acrylamide exposure was cooked food products and announced these findings in April 2002. Many countries have since confirmed the Swedish findings.
Has acrylamide been detected in U.S. foods?
Yes. Right after the Swedish announcement, FDA began a testing program and found acrylamide in U.S. foods. Acrylamide is expected to form in cooked foods worldwide.
Has acrylamide suddenly appeared in food?
No. Acrylamide appears to be a result of traditional cooking methods, e.g., baking, frying, and roasting, and is believed to have been present in cooked foods for thousands of years. Acrylamide in food is not the result of contamination from environmental sources.
What is the risk of illness from eating foods contaminated with acrylamide?
Acrylamide has been shown to cause cancer in animals in studies where they were exposed to the chemical at very high doses. Acrylamide has also been shown to cause nerve damage in people who have been exposed to very high levels at work. As acrylamide has only very recently been discovered in food, FDA is not able to make a determination regarding the public health impact of acrylamide from the very low levels found in foods. However, FDA scientists’ concern about acrylamide in food has prompted additional studies to determine its potential risk to human health.
How is acrylamide formed in food?
Scientists around the world are trying to determine how acrylamide is formed in food, but at this point it is not exactly understood how it is formed. What is known is that acrylamide has been found in high-carbohydrate foods cooked at high temperatures. Acrylamide does not appear to be present or is present at non-detectable levels in uncooked foods. Recent studies by scientists in the United States, Canada, Australia, the United Kingdom, and Switzerland suggest that foods rich in a specific amino acid, known as asparagine, and glucose can form acrylamide when cooked at high temperatures.
What kinds of cooking lead to acrylamide formation?
It appears that high temperature cooking methods, such as frying, roasting, or baking, can lead to formation of acrylamide in foods. However, the levels formed vary widely among different products and between production lots of the same food products. The information so far indicates that boiling food does not lead to measurable acrylamide formation.
What is FDA doing about acrylamide in food?
FDA has developed an Action Plan with the goal of reducing the potential risk of acrylamide in foods to the greatest extent feasible. On September 30, FDA held a meeting to solicit comments from the public on the facets of this plan. The Action Plan is on the FDA Web site,
What does FDA’s draft Action Plan include?
FDA will continue to study acrylamide in a wide variety of foods in an effort to understand the scope and impact of this chemical in the U.S. food supply. FDA will investigate how acrylamide is formed in food, seek to identify ways to reduce acrylamide levels, and study the potential human health risk of consuming acrylamide in foods. FDA is collaborating with other Federal public health agencies, international partners, academia, consumers, and the food-processing industry to coordinate efforts related to acrylamide in foods.
Over the next several months, FDA expects to gather further information about acrylamide in food. The collected information was taken to the Contaminants and Natural Toxicants Subcommittee meeting on December 4-5, 2002. The Subcommittee was asked to review the available data on acrylamide in foods, and to review and to provide feedback on the Action Plan — to ascertain that it includes the right kind of research and that the research is prioritized correctly, as well as to identify any gaps in the research.
As new information becomes available, FDA will share its findings with consumers and the food industry and develop education materials on how to reduce potential risk.
What should consumers do to avoid acrylamide in food?
Until more is known, FDA continues to recommend that consumers eat a balanced diet, choosing a variety of foods that are low in trans fat and saturated fat, and rich in high-fiber grains, fruits, and vegetables.
Why is acrylamide used in the treatment of drinking water?
Acrylamide is used to make polyacrylamide, which is used as a flocculant. Polyacrylamide combines with solid material to make it easier to filter and remove solids from the water. It is used because it is the only polymer that is known to adequately remove certain particles from the water. Polyacrylamide is not toxic as it is used in water. The only potential risk is from the very small amount of residual non-polymerized acrylamide, which is minimized by production practices.
Are acrylamide levels in organic foods different from levels in other foods?
Since it appears that acrylamide is formed through traditional cooking methods, there is no reason to believe that acrylamide levels in cooked organic foods would be any different from levels in cooked foods that are not organic.
What FDA data are available on acrylamide in U.S. foods?
FDA has posted its exploratory data on acrylamide in foods collected as of November 15, 2002, on its Web site at http://www.cfsan.fda.gov/~dms/acrydata.html.
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Acrylamide in FoodsU. S. Department of Health and Human ServicesU. S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionFebruary 25, 2003
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Pesticides, Metals, Chemical Contaminants & Natural Toxins
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Salt is a vital substance for the survival of all living creatures, particularly humans. Water and salt regulate the water content of the body. Water itself regulates the water content of the interior of the cell by working its way into all of the cells it reaches.

It has to get there to cleanse and extract the toxic wastes of cell metabolisms. Salt forces some water to stay outside the cells. It balances the amount of water that stays outside the cells. There are two oceans of water in the body; one ocean is held inside the cells of the body, and the other ocean is held outside the cells. Good health depends on a most delicate balance between the volume of these oceans, and this balance is achieved by salt – unrefined salt.

When water is available to get inside the cells freely, it is filtered from the outside salty ocean and injected into the cells that are being overworked despite their water shortage. This is the reason why in severe dehydration we develop an edema and retain water. The design of our bodies is such that the extent of the ocean of water outside the cells is expanded to have the extra water available for filtration and emergency injection into vital cells. The brain commands an increase in salt and water retention by the kidneys. This is how we get an edema when we don’t drink enough alkaline energized high pH water.

Initially, the process of water filtration and its delivery into the cells is more efficient at night when the body is horizontal. The collected water, that mostly pools in the legs, does not have to fight the force of gravity to get into the blood circulation. If reliance of this process of emergency hydration of some cells continues for long, the lungs begin to get waterlogged at night, and breathing becomes difficult. The person needs more pillows to sit upright to sleep. This condition is the consequence of dehydration. However, you might overload the system by drinking too much acidic water at the beginning. Increases in alkaline water intake must be slow and spread out until urine production begins to increase at the same rate that you drink the alklaline water.

And the most important thing to remember is that the water you drink must be 9.5 pH or higher with a redox of at least -250 mV.When we drink enough alkaline energized water to pass clear urine, we also pass out a lot of the salt that was held back. This is how we can get rid of edema fluid or acidic fluid in the body; by drinking more alkaline energized water. Not diuretics, but more alkaline energized water!! In people who have an extensive edema or acidity and show signs of their heart beginning to have irregular or very rapid beats with least effort, the increase in alkaline water intake should be gradual and spaced out, but not withheld from the body.

You can also add 1 teaspoon of colloidal liquid salt to help decrease acidity and regulate the heart beat.

pHlavor liquid sea salt has many other functions than just regulating the water content of the body.

Here are some of the more vital functions of pHlavor liquid sea salt in the body:

1. pHlavor Liquid Salt is most effective in stabilizing irregular heartbeats and, Contrary to the misconception that it causes high blood pressure, it is actually essential for the regulation of blood pressure – in conjunction with alkaline energized water. Naturally the proportions are critical.

2. pHlavor Liquid Salt is vital to the extraction of excess acidity from the cells in the body, particularly the brain cells.

3. pHlavor Liquid Salt is vital for balancing the acidic sugar levels in the blood; a needed element in diabetics.

4. pHlavor Liquid Salt is vital for the generation of hydroelectric energy in cells in the body. It is used for local power generation at the sites of energy needed by the cells.

5. pHlavor Liquid Salt is vital to the nerve cells’ communication and information processing all the time that the brain cells work, from the moment of conception to death.

6. pHlavor Liquid Salt is vital for absorption of food particles through the intestinal tract.

7. pHlavor Liquid Salt is vital for the clearance of the lungs of mucous plugs and sticky phlegm, particularly in asthma and cystic fibrosis.

8. pHlavor Liquid Salt is vital for clearing up catarrh and congestion of the sinuses.

9. pHlavor Liquid Salt is a strong natural antihistamine.

10. pHlavor Liquid Salt is essential for the prevention of muscle cramps.
11. pHlavor Liquid Salt is vital to prevent excess saliva production to the point that it flows out of the mouth during sleep. Needing to constantly mop up excess saliva indicates salt shortage and over-acidity.

12. pHlavor Liquid Salt is absolutely vital to making the structure of bones firm. Osteoporosis, in a major way, is a result of salt and water shortage in the body.

13. pHlavor Liquid Salt is vital for sleep regulation. It is a natural hypnotic.

14. pHlavor Liquid Salt is a vitally needed element in the treatment of diabetics.

15. pHlavor Liquid Salt on the tongue will stop persistent dry coughs.

16. pHlavor Liquid Salt is vital for the prevention of gout and gouty arthritis.

17. pHlavor Liquid Salt is vital for maintaining sexuality and libido.

18. pHlavor Liquid Salt is vital for preventing varicose veins and spider veins on the legs and thighs.

19. pHlavor Liquid Salt is vital to the communication and information processing nerve cells the entire time that the brain cells work – from the moment of conception to death.

20. pHlavor Liquid Salt is vital for reducing a double chin. When the body is short of salt, it means the body really is short of alkaline energized water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for alkalizing foods. Circulation to the salivary glands increases and the blood vessels become “leaky” in order to supply the glands with water to manufacture saliva. The “leakiness” spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

21. pHlavor Liquid Salt contains about 80 mineral elements that the body needs. Some of these elements are needed in trace amounts. Unrefined Liquid pHlavoer Sea Salt is a better choice of salt than other types of salt on the market. Ordinary table salt that is bought in the super markets has been stripped of its companion elements and contains additive elements such as aluminum silicate to keep it powdery and porous. Aluminum is a very toxic element in our nervous system. It is implicated as one of the primary causes of Alzheimer’s disease.

22. Twenty-seven percent of the body’s salt is in the bones. Osteoporosis results when the body needs more salt and takes it from the body. Bones are twenty-two percent water. Is it not obvious what happens to the bones when we’re deficient in salt or water or both.

23. pHlavor Liquid Salt will help balance acidic hormones and the symptoms associated with hormone imbalance.

24. pHlavor Liquid Salt will reverse sugar cravings.

25. pHlavor Liquid Salt will neutralize acids associated with muscel cramps or restless leg syndrome.

26. pHlavor Liquid Salt will help reduce adrenal stress.

27. pHlavor Liquid Salt will provide a matrix for cellular communication.

28. pHlavor Liquid Salt will help energize the body.

29. pHlavor Liquid Salt will help reduce hot flashes.

30. pHlavor Liquid Salt will provide the primary elements for producing sodium bicarbonate to alkalize the fluids of the extracellular and intracellular fluids.

For more infomation on pHlavor Liquid Sea Salt go to: http://www.phmiracleliving.com/phlavor.htm

ph Miracle Center
16390
Dia Del SolValley Center,
California
92082US

The pH of an Animals Blood is Critical!

The pH of an animals (especially a race horse) blood is critical!

If you are looking for the reason why there is a sudden, and apparently inexplicable, drop in a horse’s racetrack performance … then continue to read!!!

The one single factor which causes a horse to “train off” faster than any other is a disturbance in its blood pH balance. Almost impossible to detect, especially in its early stages, this pH disturbance can be attributed to an excessive build-up of acids in the horse’s system, a depletion of its natural alkaline reserves, injudicious training techniques; and other closely associated factors such as high grain diets, the prevailing climate and workload.

A drop in the pH indicates an increase in the acidity of the blood. In lay terms, this is referred to as “acidosis”, but more correctly it is the LOWERING OF THE ALKALINE RESERVES.
The blood of the equine athlete has a very delicate acid/alkali balance. Optimum performance demands that this balance be maintained within very narrow, even critical, limits.

Definitions:

THE pH OF A SOLUTION is a symbol for the power of the hydrogen ions multiplied by 10.
AN ACID is a solution which provides hydrogen ions (H +) and can thus increase the H + of a solution, consequently lowering the pH – i.e. increase the activity.

A BASE is a substance which accepts hydrogen ions and can thus decrease the H + of a solution, consequently raising the pH – i.e. decreasing the acidity or raising the alkalinity.

THE pH OF THE BLOOD has to be maintained within extremely narrow ranges for optimum physiological functions. Wide variations, which are encountered in certain diseased states, are life-threatening.

ACIDOSIS is a loose term which is applied to a LOWERED ALKALINE RESERVE in the body. From the point of view of a horse in training, as opposed to the many pathological conditions that can result in acidosis, a

LOWERED ALKALINE RESERVE is the direct result of strenuous muscular exercise.

LACTIC ACID is an organic acid normally present in muscle tissue, produced by anaerobic (in the presence of inadequate oxygen) muscle metabolism; it consists of 2 parts positive hydrogen ion and a negative lactate ion. It is formed when the glycogen stored in the muscles is broken down and used for energy.

Study of 1,379 horses

Analysis of 1,379 racehorse bloods confirms need for an alkaline reserve replacer.A unique and exhaustive study on the precise effects of work and climate on the body chemistry of a racehorse in training was conducted by RANVET in 1986 at Sydney’s Randwick Racecourse.

A total of 1,379 horses were involved in the study, one of the most comprehensive ever undertaken in Australia. A normal pH level was determined; the dramatic drop in base excess levels which were observed established the need for an alkaline reserve replacer, and recovery rates were monitored.

This study was undertaken by one of Australia’s most eminent racehorse veterinarians who continued working on the project up until the beginning of 1992.

A summary of his findings is set out in the tables below.

Blood Gas Analyses of Horses in Training.

AVERAGES FOR PRE & POST WORK:
Summer and Winter

Table ONE: Fast Work – SUMMER

Time Blood
Samples Collected were for the following
1) pH
2) HCO3
3) Base Excess
4) H2 /HCO*3 Ratio

Saddled before work
7.406 pH
29.91 HCO3
6.09 Base Excess
1/18.81 H2/HCO3 Ratio

10 minutes after work
7.230 pH
14.23 HCO3-
10.75 Base Excess
1/12.71 H2/HCO3 Ratio

2 1/2 hours after work
7.395 pH
28.49 HCO3
4.06 Base Excess
1/16.96 H2/HCO3 Ratio

5 hours after work
7.395 pH
27.00 HCO3
4.45 Base Excess
1/17.25 H2/HCO3 Ratio

7 hours after work
7.350 pH
26.02 HCO3
3.58 Base Excess
1/15.16 H2/HCO3 Ratio

H2C03 = CARBONIC ACID HCO 3 = BICARBONATE
*The normal ratio = approximately 1/20

NB: Summer heat and humidity tends to reduce this ratio i.e. a tendency towards acidosis.

Table TWO: Fast Work – WINTER

Time Blood

Samples Collected
pH
HCO3
Base Excess
H2 /HCO*3 Ratio

Saddled before work

7.44 pH
32.55 HCO3
8.23 Base Excess
1/21.27 H2/HCO3 Ratio

10 minutes after work
7.237 pH
13.85 HCO3-
11.24 Base Excess
1/14.58 H2/HCO3 Ratio

2 hours after work
7.430 pH
29.93 HCO3
5.90 Base Excess
1/20.50 H2/HCO3 Ratio

3 1/2-4 hours after work
7.431 pH
29.24 HCO3
5.97 Base Excess
1/20.45 H2/HCO3

Ratio 5 hours after work
7.438 pH
29.57 HCO3
6.80 Base Excess
1/19.77 H2/HCO3 Ratio

6 hours after work
7.437 pH
30.48 HCO3
1/20.32 Base Excess

NB: Recovery times quicker in winter.

What is a normal pH for a Horse?

The normal pH of a horse’s blood is between 7.42 and 7.45, so you can see just how narrow the range is… “point 03 ” of a decimal point in fact! Any reading below 7.40 is an indication of “acidosis” (see Table ONE), while a reading of 7.20 would indicate severe “acidosis” (a severely depleted alkaline reserve).

An explanation of what goes on.

Regardless of whether it is summer or winter, the end result of (a) converting grain to energy and (b) hard work and stress, is an abnormally high production of BODY ACIDS in the horse’s system.
Highly strung horses produce even greater amounts of body acids, as they expend more energy than the placid animal.

Lactic acid accumulates in the muscle when the supply of oxygen is insufficient for the oxidative processes and quickly diffuses out into the blood stream. In moderate exercise the rate of rise of lactic acid is greatest at the very start of exercise before the circulatory and respiratory systems have reached optimum output. This diminishes as a steady state develops.

The unfit horse and the horse coming into work fresh, or for the first time, produces greater quantities of lactic acid for a given workload. As the horse becomes fitter, his ability to buffer and cope with the acid produced improves quite considerably. Fillies also seem to be more prone to this condition than colts or geldings. The reasons for this are presumably hormonal, but as yet are not clearly understood.
In strenuous exercise, due to the relative deficiency of oxygen, the excessive accumulation of lactate ions represents a considerable acidosis with a marked lowering of bicarbonate concentration.

The body cannot stand acidosis for long and it has a very effective built-in system to counter it. Following exercise some lactic acid and acidic glucose builds up in the bloodstream creating even more acidity and the increased need for alkaline buffers.

The other compensating mechanisms are (1) increased respiration which lowers the carbon dioxide tension (pCO) and (2) increased excretion of hydrogen ions via the kidneys.

In exercise, a much greater quantity of lactic acid escapes in the urine. Such a process helps to minimize the production of acidosis, but it also represents a loss of base as well as energy producing substances.
Quite simply, buffers and buffer systems “mop up” the excess acid, neutralizing it, but this is done at a cost and particularly where very considerable amounts of lactic acid are produced, the buffer system can be overtaxed, i.e. the cost is too high. A major part of the buffer system is sodium bicarbonate, which combines with acid and carries it away. It can be seen that bicarbonate therefore is used up as that acid is neutralized and removed; that is the price, a loss of bicarbonate.

It should be pointed out that adding the right kind of supplementary alkaline elemental buffers can be good for the horse. This is why I created pHorse Power(TM) – an alkaline supplement containing the four bicarbonate salts of sodium, magnesium, potassium and calcium and an array of green vegetables and fruits. Recommended dosage is 30g per day to your horse’s feed or water to maintain an alkaline balance and a healthy and strong horse.

pHorse Power(TM) will help to strengthen the horses alkaline buffering system and to allow them to better cope with the surges of lactic acid after races and workouts. This strengthening of the buffering system can easily be done by adding pHorse Power(TM) to the water or feed on a daily basis.

pHorse Power(TM) is a bicarbonate-based green vegetables and fruits buffering system which is highly effective in countering states of acidosis in animals.

The retail cost of pHorse Power is: $89.00 for 453 grams or 1 lb.

To order go to: http://www.phmiracleliving.com/

pHorse Power(TM) can also be used for all other animals including cats and dogs to bolster their alkaline buffering system. Put 1 scoop or 3 grams in your animals food or water.

In summary:

The horses bicarbonate supply is used up and the body’s natural buffer systems are stretched to their utmost in the racehorse in work. Acidosis may be more correctly called depleted base (alkaline) reserve. The bicarbonate and other buffer systems have a reduced ability to neutralize the acids – remember that bases (alkaline) are required to balance acids.

Remember that acidosis may not be the classical “tying-up” so familiar to most trainers; rather it may show up as a poor finish, the horse going sour, or the loss of the will to win is an indication of latent tissue acidosis.

Daily supplementation with pHorse Power(TM) will bolster your horses body buffering system, allowing it to cope more successfully with “acidosis” by adding to the alkaline reserve.

Thirty Reasons to Eat pHlavor Liquid Salt

Salt is a vital substance for the survival of all living creatures, particularly humans. Water and salt regulate the water content of the body. Water itself regulates the water content of the interior of the cell by working its way into all of the cells it reaches. It has to get there to cleanse and extract the toxic wastes of cell metabolisms. Salt forces some water to stay outside the cells. It balances the amount of water that stays outside the cells. There are two oceans of water in the body; one ocean is held inside the cells of the body, and the other ocean is held outside the cells.

Good health depends on a most delicate balance between the volume of these oceans, and this balance is achieved by salt – unrefined salt.
When water is available to get inside the cells freely, it is filtered from the outside salty ocean and injected into the cells that are being overworked despite their water shortage. This is the reason why in severe dehydration we develop an edema and retain water. The design of our bodies is such that the extent of the ocean of water outside the cells is expanded to have the extra water available for filtration and emergency injection into vital cells. The brain commands an increase in salt and water retention by the kidneys. This is how we get an edema when we don’t drink enough alkaline energized high pH water.

Initially, the process of water filtration and its delivery into the cells is more efficient at night when the body is horizontal. The collected water, that mostly pools in the legs, does not have to fight the force of gravity to get into the blood circulation. If reliance of this process of emergency hydration of some cells continues for long, the lungs begin to get waterlogged at night, and breathing becomes difficult. The person needs more pillows to sit upright to sleep. This condition is the consequence of dehydration. However, you might overload the system by drinking too much acidic water at the beginning. Increases in alkaline water intake must be slow and spread out until urine production begins to increase at the same rate that you drink the alklaline water. And the most important thing to remember is that the water you drink must be 9.5 pH or higher with a redox of at least -250 mV.

When we drink enough alkaline energized water to pass clear urine, we also pass out a lot of the salt that was held back. This is how we can get rid of edema fluid or acidic fluid in the body; by drinking more alkaline energized water. Not diuretics, but more alkaline energized water!! In people who have an extensive edema or acidity and show signs of their heart beginning to have irregular or very rapid beats with least effort, the increase in alkaline water intake should be gradual and spaced out, but not withheld from the body. You can also add 1 teaspoon of colloidal liquid salt to help decrease acidity and regulate the heart beat.

pHlavor liquid sea salt has many other functions than just regulating the water content of the body. Here are some of the more vital functions of pHlavor liquid sea salt in the body:

1. pHlavor Liquid Salt is most effective in stabilizing irregular heartbeats and, Contrary to the misconception that it causes high blood pressure, it is actually essential for the regulation of blood pressure – in conjunction with alkaline energized water. Naturally the proportions are critical.
2. pHlavor Liquid Salt is vital to the extraction of excess acidity from the cells in the body, particularly the brain cells.
3. pHlavor Liquid Salt is vital for balancing the acidic sugar levels in the blood; a needed element in diabetics.
4. pHlavor Liquid Salt is vital for the generation of hydroelectric energy in cells in the body. It is used for local power generation at the sites of energy needed by the cells.
5. pHlavor Liquid Salt is vital to the nerve cells’ communication and information processing all the time that the brain cells work, from the moment of conception to death.
6. pHlavor Liquid Salt is vital for absorption of food particles through the intestinal tract.
7. pHlavor Liquid Salt is vital for the clearance of the lungs of mucous plugs and sticky phlegm, particularly in asthma and cystic fibrosis.
8. pHlavor Liquid Salt is vital for clearing up catarrh and congestion of the sinuses.
9. pHlavor Liquid Salt is a strong natural antihistamine.
10. pHlavor Liquid Salt is essential for the prevention of muscle cramps.
11. pHlavor Liquid Salt is vital to prevent excess saliva production to the point that it flows out of the mouth during sleep. Needing to constantly mop up excess saliva indicates salt shortage and over-acidity.
12. pHlavor Liquid Salt is absolutely vital to making the structure of bones firm. Osteoporosis, in a major way, is a result of salt and water shortage in the body.
13. pHlavor Liquid Salt is vital for sleep regulation. It is a natural hypnotic.
14. pHlavor Liquid Salt is a vitally needed element in the treatment of diabetics.
15. pHlavor Liquid Salt on the tongue will stop persistent dry coughs.
16. pHlavor Liquid Salt is vital for the prevention of gout and gouty arthritis.
17. pHlavor Liquid Salt is vital for maintaining sexuality and libido.
18. pHlavor Liquid Salt is vital for preventing varicose veins and spider veins on the legs and thighs.
19. pHlavor Liquid Salt is vital to the communication and information processing nerve cells the entire time that the brain cells work – from the moment of conception to death.
20. pHlavor Liquid Salt is vital for reducing a double chin. When the body is short of salt, it means the body really is short of alkaline energized water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for alkalizing foods. Circulation to the salivary glands increases and the blood vessels become “leaky” in order to supply the glands with water to manufacture saliva. The “leakiness” spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.
21. pHlavor Liquid Salt contains about 80 mineral elements that the body needs. Some of these elements are needed in trace amounts. Unrefined Liquid pHlavoer Sea Salt is a better choice of salt than other types of salt on the market. Ordinary table salt that is bought in the super markets has been stripped of its companion elements and contains additive elements such as aluminum silicate to keep it powdery and porous. Aluminum is a very toxic element in our nervous system. It is implicated as one of the primary causes of Alzheimer’s disease.
22. Twenty-seven percent of the body’s salt is in the bones. Osteoporosis results when the body needs more salt and takes it from the body. Bones are twenty-two percent water. Is it not obvious what happens to the bones when we’re deficient in salt or water or both.
23. pHlavor Liquid Salt will help balance acidic hormones and the symptoms associated with hormone imbalance.
24. pHlavor Liquid Salt will reverse sugar cravings.
25. pHlavor Liquid Salt will neutralize acids associated with muscel cramps or restless leg syndrome.
26. pHlavor Liquid Salt will help reduce adrenal stress.
27. pHlavor Liquid Salt will provide a matrix for cellular communication.
28. pHlavor Liquid Salt will help energize the body.
29. pHlavor Liquid Salt will help reduce hot flashes.
30. pHlavor Liquid Salt will provide the primary elements for producing sodium bicarbonate to alkalize the fluids of the extracellular and intracellular fluids.

For more infomation on pHlavor Liquid Sea Salt go to: http://www.phmiracleliving.com/phlavor.htmv

Doc Broc Rocks!

Broccoli and Broccoli sprouts are a Super Food and the first ingredients in our newly re-released children’s plant based vitmain and mineral supplement – Doc Broc Rocks – Just in time for the New Year!
To order Doc Broc Rocks go to: www.phmiracleliving.com
A great way to get your Kids eating broccoli and other cruciferous vegetables. Also, don’t forget to order our new children’s book, Doc Broc and the Stonehindge Cave Adventure where Doc Broc takes on the Meat Monster and the Big Bad Burger Bully and his pack of wild hotdogs. In the back of the book are some great alkalizing recipes for children of all ages. When you purchase Doc Broc’s book you will recieve a discount on Doc Broc’s plant based vitmain and mineral supplement. For details go to: www.phmiracleliving.com
Health Benefits of Broccoli and Broccoli Sprouts found in Doc Broc Rocks
Promote Optimal Health
Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphane and the indoles, which have significant anti-cancer effects. Research on indole-3-carbinol shows this compound helps deactivate a potent estrogen metabolite (4-hydroxyestrone) that promotes tumor growth, especially in estrogen-sensitive breast cells, while at the same time increasing the level of 2-hydroxyestrone, a form of estrogen that can be cancer-protective. Indole-3-carbinol has been shown to suppress not only breast tumor cell growth, but also cancer cell metastasis (the movement of cancerous cells to other parts of the body). Scientists have found that sulforaphane boosts the body’s detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly. When researchers at Johns Hopkins studied the effect of sulphoraphane on tumor formation in lab animals, those animals given sulforaphane had fewer tumors, and the tumors they did develop grew more slowly and weighed less, meaning they were smaller. A study published in the cancer journal, Oncology Report demonstrated that sulforaphane, which is a potent inducer of Phase 2 liver detoxification enzymes, also has a dose-dependent ability to induce cell growth arrest and cell death via apoptosis (the self-destruct sequence the body uses to eliminate abnormal cells) in both leukemia and melanoma cells.
Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online in the journal
Carcinogenesis.
In this study, researchers sought to learn whether sulforaphane could inhibit cancers arising from one’s genetic makeup. Rutgers researchers Ernest Mario, Ah-Ng Tony Kong and colleagues used laboratory mice bred with a genetic mutation that switches off the tumor suppressor gene known as APC, the same gene that is inactivated in the majority of human colon cancers. Animals with this mutation spontaneously develop intestinal polyps, the precursors to colon cancer. The study found that animals who were fed sulforaphane had tumors that were smaller, grew more slowly and had higher apoptotic (cell suicide) indices.
Additionally, those fed a higher dose of sulforaphane had less risk of developing polyps than those fed a lower dose.
The researchers found that sulforaphane suppressed enzymes called kinases that are expressed not only in animals, but also in humans, with colon cancer. According to lead researcher, Dr. Kong, ‘Our study corroborates the notion that sulforaphane has chemopreventive activity…Our research has substantiated the connection between diet and cancer prevention, and it is now clear that the expression of cancer-related genes can be influenced by chemopreventive compounds in the things we eat.’
Another study, published in Cancer, the journal of the American Cancer Society, looked at indole-3-carbinol (I3C), a naturally occurring component of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts. I3C has been recognized as a promising anticancer agent against certain reproductive tumor cells. This laboratory study evaluated I3C’s effects on cell cycling progression and cancer cell proliferation in human prostate cancer cells. I3C was shown to suppress the growth of prostate cancer cells in a dose-dependent manner by blocking several important steps in cell cycling and also to inhibit the production of prostate specific antigen (PSA), a protein produced by the prostate whose rising levels may indicate prostate cancer. Researchers noted that the results of this study demonstrate that ‘I3C has a potent antiproliferative effect’ in human prostate cancer cells, which qualifies it as ‘a potential chemotherapeutic agent’ against human prostate cancer. New research has greatly advanced scientists’ understanding of just how Brassica family vegetables such as broccoli, cabbage, cauliflower, kale and Brussels sprouts help prevent cancer. When these vegetables are cut, chewed or digested, a sulfur-containing compound called sinigrin is brought into contact with the enzyme myrosinase, resulting in the release of glucose and breakdown products, including highly reactive compounds called isothiocyanates. Isothiocyanates are not only potent inducers of the liver’s Phase II enzymes, which detoxify carcinogens, but research recently conducted at the Institute for Food Research in the U.K. shows one of these compounds, allyl isothicyanate, also inhibits mitosis (cell division) and stimulates apoptosis (programmed cell death) in human tumor cells.
Optimize Your Cells’ Detoxification / Cleansing Ability
For about 20 years, we’ve known that many phytonutrients work as antioxidants to disarm metabolic acids before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, new research is revealing that phytonutrients in broccoli work at a much deeper level. These compounds actually signal our genes to increase production of alkaline buffers involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
The phytonutrients in broccoli and other cruciferous vegetables initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells’ ability to disarm and clear metabolic acids and toxins, including potential carcinogens, which may be why cruciferous vegetables appear to significantly lower our risk of cancer.
Recent studies show that those eating the most cruciferous vegetables have a much lower risk of prostate, colorectal and lung cancer-even whencompared to those who regularly eat other vegetables:
In a study of over 1,000 men conducted at the Fred Hutchinson Cancer Research Center in Seattle, WA, those eating 28 servings of vegetables a week had a 35% lower risk of prostate cancer, but those consuming just 3 or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.
In the Netherlands Cohort Study on Diet and Cancer, in which data was collected on over 100,000 people for more than 6 years, those eating the most vegetables benefited with a 25% lower risk of colorectal cancers, but those eating the most cruciferous vegetables did almost twice as well with a 49% drop in their colorectal cancer risk.
A study of Chinese women in Singapore, a city in which air pollution levels are often high putting stress on the detoxification capacity of residents’ lungs, found that in non-smokers, eating cruciferous vegetables lowered risk of lung cancer by 30%. In smokers, regular cruciferous vegetable consumption reduced lung cancer risk an amazing 69%!
How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less than one serving a day! (1 serving = 1 cup)
To get the most benefit from your cruciferous vegetables like broccoli, be sure to choose organically grown varieties (their phytonutrient levels are higher than conventionally grown), and steam lightly (this method of cooking has been shown to not only retain the most phytonutrients but to maximize their availability). For a brief overview of the process through which cruciferous vegetables boost our ability to detoxify or cleanse harmful compounds (acids) and examples of how specific phytonutrients in crucifers work together to protect us against cancer, read our pH Miracle Books. The pH Miracle books can be found on amazon.com or at www.phmiracleliving.com
Broccoli definitely proves the adage, ‘Good things come in small packages’ since by weight they provide an even more concentrated source of sulfur-containing phytonutrients than mature broccoli. Researchers estimate that broccoli sprouts contain 10-100 times the power of mature broccoli to boost alkaline buffers that detoxify potential carcinogens! A healthy serving of broccoli sprouts in your salad can offer some great health benefits.
Support Stomach Health for Children of All Ages
A study published in Antimicrobial Agents and Chemotherapy provides support for broccoli’s ability to eliminate Helicobacter pylori (H. pylori). In this study, sulforaphane, a phytonutrient richly abundant in the form of its precursor in broccoli and broccoli sprouts, was able to completely eradicate H. pylori in 8 of 11 laboratory animals that had been infected with the bacterium via the implantation of infected human gastric cells. Results were so dramatic the researchers concluded that sulforaphane-rich broccoli may be of benefit in the treatment or prevention of infection with H. pylori, a primary cause of ulcers. Clinical research is being planned that will hopefully confirm these findings and other similar findings, potentially offering people an effective dietary approach to eliminate H. pylori.
A more recent study published in Inflammopharmacology also supports these findings.
The research team, led by Akinori Yanaka of the University of Tsukuba, Japan, found that in patients with H.pylori infection, a diet including 100 grams of broccoli sprouts per day (about 3 ounces) resulted in a significant reduction of H. pylori and pepsinogen (a biomarker in the blood indicating the degree of gastritis).
The researchers think these beneficial results are due to broccoli sprouts’ especially rich concentration of sulforaphane, which can protect against oxidative (free radical) damage in cells that can damage DNA, potentially causing cancer.
H. pylori infection results in a constant barrage of oxidative damage to the cells that make up the lining of the stomach. Cells can survive against such chronic oxidative stress by increasing their protective arsenal of anti-oxidant enzymes, thereby protecting cells from DNA damage.
Recent studies have shown that the gene encoding Nrf-2 (NF-E2 p45-related factor-2) plays an important role in increasing the production of antioxidant enzymes protective against oxidative stress. Sulforaphane stimulates this nrf-2 gene-dependent production of anti-oxidant enzymes, thereby protecting cells from oxidative injury during H. pylori infection.
The Japanese team recruited 40 patients infected with H. pylori. Each day for two months, 20 patients ate a diet with 100 grams of sulforaphane-rich broccoli sprouts each day for two months, while the remaining 20 ate a diet with 100 grams of alfalfa sprouts instead.
‘We wanted to test alfalfa spouts together with broccoli sprouts,’ Yanaka explained, ‘because the chemical constituents of the two plants are almost identical, except that 100 grams of broccoli sprouts contain 250 milligrams of sulforaphane glucosinolate whereas alfalfa sprouts contain neither sulforaphane nor sulforaphane glucosinolate.’
(Glucosinolates, naturally occurring compounds in cruciferous vegetables such as broccoli, cauliflower and cabbage are enzymatically converted into sulforaphane and other bioactive components when the sprouts are chewed or cut.)
At the end of the two-month dietary regimen, patients consuming 100 grams of broccoli sprouts per day showed significantly less H. pylori and markedly decreased pepsinogen (an indicator of gastric atrophy). Those eating alfalfa sprouts did not show any effect.
‘Even though we were unable to eradicate H. pylori, to be able suppress it and relieve the accompanying gastritis by means as simple as eating more broccoli sprouts is good news for the many people who are infected,’ said Yanaka. Infection with H. pylori is very common worldwide, and some experts estimate that nearly 50% of the American public is infected with the bacterium. In addition, this research provides a deeper understanding of earlier studies suggesting broccoli sprouts have cancer-preventive properties. We now know that by increasing the production of anti-oxidant enzymes that protect against H. pylori-induced DNA damage, these sulforaphane-rich sprouts may also help prevent gastric cancer.
Help for Sun-Damaged Skin
Sulforaphane, an active compound found in Brassica family vegetables has already been shown to boost liver and skin cells’ detoxifying abilities. Now, research conducted at John’s Hopkins University and published in Cancer Letters indicates sulforaphane can help repair sun-damaged skin.
After exposure to a dose of UV light comparable to that which would be received by a person sunbathing by the sea on a clear summer’s day, twice weekly for 20 weeks, test animals were treated with varying doses of broccoli extract applied topically to their backs, 5 days a week for 11 weeks. Broccoli extract counteracted the animals’ skin cells’ carcinogenic response to UV light. Recent research has demonstrated that some sun exposure is essential for good health since it is needed for our production of vitamin D, yet to much may be of concern as skin cancer rates continue to rise due to depletion of the ozone layer. Broccoli sprouts’ ability to repair damage done to sun-exposed skin may offer us a way to receive the benefits of sunlight we need without increasing our risk for skin cancer.
A Cardio-Protective Vegetable
Broccoli has been singled out as one of the small number of vegetables and fruits that contributed to the significant reduction in heart disease risk seen in a recent meta-analysis of seven prospective studies. Of the more than 100,000 individuals who participated in these studies, those who diets most frequently included broccoli, tea, onions, and apples-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.
Cataract Prevention
Broccoli and other leafy green vegetables contain powerful phytonutrient antioxidants in the carotenoid family called lutein and zeaxanthin, both of which are concentrated in large quantities in the lens of the eye. When 36,000 men in the Health Professionals Follow-Up Study were monitored, those who ate broccoli more than twice a week had a 23% lower risk of cataracts compared to men who consumed this antioxidant-rich vegetable less than once a month. In addition to the antioxidant potential of broccoli’s carotenoids, recent research has suggested that sulforaphane may also have antioxidant potential, being able to protect human eye cells from free radical stressors.
Stronger Bones with Broccoli
When it comes to building strong bones, broccoli’s got it all for less. One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, which significantly improves calcium’s absorption; all this for a total of only 44 calories. To put this in perspective, an orange contains no calcium, 69 mg of vitamin C, and 60-about 50% more-calories. Dairy products, long touted as the most reliable source of calcium, contain no vitamin C, but do contain saturated fat. A glass of 2% milk contains 121 calories, and 42 of those calories come from fat.
An Immune System Booster
Not only does a cup of broccoli contain the RDA for vitamin C, it also fortifies your immune system with a hefty 1359 mcg of beta-carotene, and small but useful amounts of zinc and selenium, two trace minerals that act as cofactors in numerous immune defensive actions.
A Birth Defect Fighter
Especially if you are pregnant, be sure to eat broccoli. A cup of broccoli supplies 94 mcg of folic acid, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis. Without folic acid, the fetus’ nervous system cells do not divide properly. Deficiency of folic acid during pregnancy has been linked to several birth defects, including neural tube defects like spina bifida. Despite folic acid’s wide occurence in food (it’s name comes from the Latin word folium, meaning ‘foliage,’ because it’s found in green leafy vegetables), folic acid deficiency is the most common vitamin deficiency in the world.
Description
Broccoli’s name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. Because of its different components, this vegetable provides a complex of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk). Its color can range from deep sage to dark green to purplish-green, depending upon the variety. One of the most popular type of broccoli sold in North America is known as Italian green, or Calabrese, named after the Italian province of Calabria where it first grew.
Other vegetables related to broccoli are broccolini, a mix between broccoli and kale, and broccoflower, a cross between broccoli and cauliflower. Broccoli sprouts have also recently become popular as a result of research uncovering their high concentration of the anti-cancer phytonutrient, sulforaphane.
History
Broccoli has its roots in Italy. In ancient Roman times, it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread through out the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.
How to Select and Store
Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing. In addition, they should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk and stems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.
Broccoli is very perishable and should be stored in open plastic bag in the refrigerator crisper where it will keep for a week. Since water on the surface will encourage its degradation, do not wash the broccoli before refrigerating. Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.
How to Enjoy
For some of our favorite recipes, click Recipes at: .http://www.phmiracleliving.com/search/index.php?category=Recipes&nextEntry=0
Tips for Preparing Broccoli:
Both cooked and raw broccoli make excellent additions to your meal plan. Some of the health-supporting compounds in broccoli can be increased by slicing or chewing, since both slicing and chewing can help activate alkaline buffers in the broccoli. The heating (for example, steaming) of unsliced broccoli is also fine, since it helps to prepare the food in a pureed state for biological transformation into blood in the small intestine. When cooking broccoli, however, the stems and florets should be prepared differently. Since the fibrous stems take longer to cook, they can be prepared separately for a few minutes before adding the florets. For quicker cooking, make lengthwise slits in the stems. While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients.
The World’s Healthiest Foods has long recommended quickly steaming or healthy sautéing as the best ways to cook vegetables to retain their nutrients. Several recent studies have confirmed this advice. The way you cook can dramatically impact the amount of nutrients your vegetables deliver. For more information on healthy cookware go to: http://www.phmiracleliving.com/saladmaster.htm
A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients.
Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds-flavonoids, sinapics and caffeoyl-quinic derivatives. In comparison, steaming broccoli resulted in a loss of only 11%, 0% and 8%, respectively, of the same antioxidants.
Study co-author, Dr. Cristina Garcia-Viguera, noted that ‘Most of the bioactive compounds are water-soluble; during heating, they leach in a high percentage into the cooking water. Because of this, it is recommended to cook vegetables in the minimum amount of water (as in steaming) in order to retain their nutritional benefits.’ A second study, published in the same issue of the Journal of the Science of Food and Agriculture, provides similar evidence. In this study, Finnish researchers found that blanching vegetables prior to freezing caused losses of up to a third of their antioxidant content. Although slight further losses occurred during frozen storage, most bioactive compounds including antioxidants remained stable. The bottomline: how you prepare and cook your food may have a major impact on its nutrient-richness. For more information of how to cook food without losing its electrical potential go to: http://www.phmiracleliving.com/saladmaster.htm
A third study, published in the British Medical Journal, checked to see how much of the B vitamin, folate, was retained after broccoli, spinach or potatoes were boiled or steamed.
Boiling for typical time periods caused a loss of 56% of the folate in broccoli, and 51% of the folate in spinach, while boiling potatoes caused only minimal folate loss. Steaming spinach or broccoli, in contrast, caused no significant loss of folate. The take home message: Boiling potatoes may be okay, but to get the most benefit from cruciferous vegetables like broccoli, and greens like spinach, cook them lightly!
A Few Quick Serving Ideas:
Sprinkle lemon juice and sesame seeds over lightly steamed broccoli.
Toss spinach pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.
Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.
Doc Broc Caserole found in the Doc Broc Stonehindge Cave Adventure Book for children of all ages. For more information on this book and great recipes for children go to: www.phmiracleliving.com
Have your children take Doc Broc Rocks everday at least 1 to 3 capsules morning and night. For more information on Doc Broc Rocks go to: www.phmiracleliving.com
Safety
Broccoli and Goitrogens
Broccoli contains goitrogens, naturally-occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid broccoli for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of broccoli by individuals with pre-existing and untreated thyroid problems.
Nutritional Profile
Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.
Introduction to Food Rating System Chart
The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents; the nutrient density rating; and the food’s World’s Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.
Broccoli, steamed1.00 cup43.68 calories
Nutrient Amount DV (%) NutrientDensity World’s Healthiest
vitamin C 123.40 mg 205.7 84.8 excellent
vitamin K 155.20 mcg 194.0 79.9 excellent
vitamin A 2280.72 IU 45.6 18.8 excellent
folate 93.91 mcg 23.5 9.7 excellentdietary
fiber 4.68 g 18.7 7.7 excellent
manganese 0.34 mg 17.0 7.0 very good
tryptophan 0.05 g 15.6 6.4 very good
potassium 505.44 mg 14.4 6.0 very good
vitamin B6 (pyridoxine) 0.22 mg 11.0 4.5 very good
vitamin B2 (riboflavin) 0.18 mg 10.6 4.4 very good
phosphorus 102.80 mg 10.3 4.2 very good
magnesium 39.00 mg 9.8 4.0 very good
protein 4.66 g 9.3 3.8 very good
omega 3 fatty acids 0.20 g 8.0 3.3 good
vitamin B5 (pantothenic acid) 0.79 mg 7.9 3.3 good
iron 1.37 mg 7.6 3.1 good
calcium 74.72 mg 7.5 3.1 good
vitamin B1 (thiamin) 0.09 mg 6.0 2.5 good
vitamin B3 (niacin) 0.94 mg 4.7 1.9 good
zinc 0.62 mg 4.1 1.7 good
vitamin E 0.75 mg 3.8 1.5 good
World’s Healthiest Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%very good DV>=50% OR Density>=3.4 AND DV>=5%good DV>=25% OR Density>=1.5 AND DV>=2.5%
In Depth Nutritional Profile for Broccoli
References
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Proc Natl Acad Sci USA 2002 May 28;99(11):7610-5 2002 * Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci 1997;94:10367-72 1997 * Gao X, Dinkova-Kostova AT, Talalay P. Powerful and prolonged protection of human retinal pigment epithelial cells, keratinocytes, and mouse leukemia cells against oxidative damage: the indirect antioxidant effects of sulforaphane. Proc Natl Acad Sci USA 2001 Dec 18;98(26):15221-6 2001 * Haristoy X, Angioi-Duprez K, Duprez A, Lozniewski A. Efficacy of sulforaphane in eradicating Helicobacter pylori in human gastric xenografts implanted in nude mice. Antimicrob Agents Chemother. 2003 Dec;47(12):3982-4. * Hu R, Khor TO, Shen G, Jeong WS, Hebbar V, Chen C, Xu C, Reddy B, Chada K, Kong AN. Cancer chemoprevention of intestinal polyposis in ApcMin/+ mice by sulforaphane, a natural product derived from cruciferous vegetable. Carcinogenesis. 2006 May 4; [Epub ahead of print., PMID: 16675473 * Huxley RR, Neil HAW. The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies,. European Journal of Clinical Nutrition (2003) 57, 904-908. * Jackson SJ, Singletary KW. Sulforaphane inhibits human mcf-7 mammary cancer cell mitotic progression and tubulin polymerization. J Nutr. 2004 Sep;134(9):2229-36., PMID: 15333709 * Johnson IT. Glucosinolates: bioavailability and importance to health. Int J Vitam Nutr Res. 2002 Jan;72(1):26-31., PMID: 11887749 * Johnson IT. Vegetables yield anticancer chemical. Institute of Food Research, News Release, May 10, 2004. http://www.ifr.ac.uk/ * Kawamori T, Tanaka T, Ohnishi M, et al. Chemoprevention of azoxymethane-induced colon carcinogenesis by dietary feeding of S-methyl methane thiosulfonate in male F344 rats. Cancer Res 1995 Sep 15;55(18):4053-8, PMID: 13230 * Kurilich AC, Tsau GJ, Brown A, et al. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. J Agric Food Chem 1999 Apr;47(4):1576-81, PMID: 13300 * Kushad MM, Brown AF, Kurilich AC, et al. Variation of glucosinolates in vegetable crops of Brassica oleracea. J Agric Food Chem 1999 Apr;47(4):1541-8, PMID: 13320 * McKillop DJ, Pentieva K, Daly D, McPartlin JM, Hughes J, Strain JJ, Scott JM, McNulty H. The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. Br J Nutr. 2002 Dec;88(6):681-8., PMID: 12493090 * Meng Q, Goldberg ID, Rosen EM, Fan S. Inhibitory effects of Indole-3-carbinol on invasion and migration in human breast cancer cells. Breast Cancer Res Treat 2000 Sep;63(2):147-52 2000 * Misiewicz I, Skupinska K, Kasprzycka-Guttman T. Sulforaphane and 2-oxohexyl isothiocyanate induce cell growth arrest and apoptosis in L-1210 leukemia and ME-18 melanoma cells. . 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Food Chem Toxicol 1995 Jun;33(6):537-43, PMID: 13240 * Thimmulappa RK, Mai KH, Srisuma S et al. Identification of Nrf2-regulated genes induced by the chemopreventive agent sulforaphane by oligonucleotide microarray. Cancer Res 2002 Sep 15;62(18):5196-5203 2002 * Thys-Jacobs S, Starkey P, Bernstein D, Tian J. Calcium carbonate and the premenstrual syndrome: effects on premenstrual and menstrual symptoms. Premestrual syndrome study group. Am J Obstet Gynecol 1998;179(2): 444-52 1998 * Vallejo F, Tomás-Barberán F A, García-Viguera C. Phenolic compounds content in edible parts of broccoli inflorescences after domestic cooking. J Sci Food Agric, 2003 Volume 83(14) * Voorrips LE, Goldbohm RA, et al. Vegetable and fruit consumption and risks of colon and rectal cancer in a prospective cohort study: The Netherlands Cohort Study on Diet and Cancer. Am J Epidemiol. 2000 Dec 1;152(11):1081-92. , PMID: 11117618 * Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988, PMID: 15220 * Wu L, Ashraf MH, Facci M, Wang R, Paterson PG, Ferrie A, Juurlink BH. Dietary approach to attenuate oxidative stress, hypertension, and inflammation in the cardiovascular system. Proc Natl Acad Sci U S A. 2004 May 4;101(18):7094-9. Epub 2004 Apr 21., PMID: 15103025 * Yanaka A, Zhang S, Tauchi M, Suzuki H, Shibahara T, Matsui H, Nakahara A, Tanaka N, Yamamoto M. Role of the nrf-2 gene in protection and repair of gastric mucosa against oxidative stress. Inflammopharmacology. 2005;13(1-3):83-90., PMID: 16259730 * Yurtsever E, Yardimci KT. The in vivo effect of a Brassica oleracea var. capitata extract on Ehrlich ascites tumors of MUS musculus BALB/C mice. Drug Metabol Drug Interact 1999;15(2-3):215-22, PMID: 13220 * Zhang J, Hsu B A JC, Kinseth B A MA, Bjeldanes LF, Firestone GL. . Indole-3-carbinol induces a G1 cell cycle arrest and inhibits prostate-specific antigen production in human LNCaP prostate carcinoma cells. 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Rancho del Sol Avocados – God’s Butter

Here at the Rancho del Sol in Sunny California we are now picking our organic avocados for the Holidays and shipping them fresh directly to your home. (Freshly picked avocados ripen in two to three weeks and last longer when refrigerated)http://www.phmiracleliving.com/RanchoAvorado.htm

Our avocados are rich in nutrients, with vitamins A, B-complex, C, E, H, K and folic acid. They also contain the buffering minerals so critical in neutralizing excess acidity, magnesium, copper, iron, calcium, potassium and many other trace elements.

The Rancho del Sol Avocados are a perfect food in that they provide all of the essential amino acids – 18 aminos in all – plus 7 fatty acids, including omega 3 and 6. They also contain more portein than cow’s milk (about 2 percent per edible portion).

The water content of our avocados ranges from 70 to 80 percent. This high water content makes these avocados a type of hydrating and energizing fuel for the body to burn, instead of a sugar-based fuel which leaves and acidic ash waste in your blood. Avocados rank as the most easily digested rich source of fats and proteins in a whole food.

Approximately 63 percent of the fat contained in our avocados are monounsaturated and lonly 17 percent is saturated. Both types of these fats serve as food energy sources for our fuel rather than glucose or protein. The rest of the fat found in our avocados, about 20 percent are polyunsaturated and serve in cellular construction.

Scientific evidence from a May 1999 study conducted by the Califorania Avocado Commission shows that nutrient-dense avocados contain 76 mg of beta-sitosterol per 100 grams of fruit. Beta-sitosterol is a plant sterol that occurs naturally in our avocados. Certain sterols can inhibit cholesterol absorption in the intestine and result in lower blood cholesterol levels. In animal studies, phytosterol has been shown to inhibit the growth of tumors, particularly the growth of prostate tumors.

The 76 mgs. found in our avocados is more than four times the level found in other commonly eaten fruits, such as bananas, apples, cantaloupes, grapes, plums and cherries. And our avocados do not have all the sugar that raises blood glucose and acidity. Our avocados contain at least twice the amount of beta-sitosterol found in other foods, including corn, green soy beans and olives.

A survey conducted by the National Cancer Institute in a 1992 demonstrated that ounce per ounce the glutathion content in our avocados is three times that of bananas, apples, cantloupes, grapes, plums and cherries. Glutathione is composed of three amino acids and functions as a buffer neutralizing acids that can cause damage to cells in the body during the process of aging, heart disease and cancer.

Numerous studies have linked glutathione to the prevention of various types of cancer, including cancer of the mouth and pharynx and also heart disease.

Dr. David Heber, director of the UCLA Center for Human Nutrition and author of “What Color Is Your Diet,” has this to say about our avocados: “The California avocado is an excellent dietary source of glutathione and phytosterol, further demonstating the value of the diverse plant-based diet in providing micronutrients that may have unique roles in the body and the potential to improve overall health and prevent chronic disease.”

Dr. Heber’s findings also indicate that our avocados contain a biochemical called lutein, a carotenoid recently discovered in avocados and found in green vegetables, which can help protect against various forms of cancer, including prostate cancer.

UCLA lab tests showed that lutein reduces prostate cancer cell growth by 25 percent, while lycopene from tomatoes reduces cell growth by 20 percent. When lutein and lycopene were conbined, prostate cancer cell growth was reduced by 32 percent. This indicates that both nutrients together help protect against prostate cancer better than either nutrient alone. “Lutein and lycopene in combination appears to have additive or synergistic effects against prostate cancer,” said Heber. “Our result suggests that further study should be done to investigate the nutrient interactions of lutein and lycopene at a subcellular and molecular level.”

This research is why I recommend avocados and tomatos for breakfast every morning.Traditionally, lutein has been found in green vegetables such as parsley, celery and spinach, but it was also recently discoverd in avocados. (To purchase your Rancho del Sol organically grown avocados go to: http://www.phmiracleliving.com/RanchoAvorado.htm)

In fact, research has shown that avocados are the highest fruit source of lutein among the twenty most frequently consumed fruits. In addition to the new prostate cancer findings, lutein is also known to protect against eye diseases such as cataracts and macular degeneration, the leading cause of blindness.

The new research at UCLA also indicates that our avocados have nearly twice as much vitamin E as previously reported, making them the highest fruit source of this powerful buffer of metabolic and digestive acids.

Vitmain E is known to slow the aging process and to protect against heart disease and common forms of cancer by neutralizing metabolic acids, which may cause cellular damage. Dr. David Heber states, “avocados are recognized as an excellent source of monounsaturated fat which is known to lower cholesterol levels, but the antioxidant and biochemical properties of avocados are less well-recognized. Thee plant nutrients naturally found in fruits and vegetables work together to reduce oxidative stress and prevent disease.”

Dr. Heber, along with 35 scientists at the UCLA Center for Human Nutrition, has long endorsed a diet based on 5 to 11 servings per day of a diverse selection of fruits and vegetables, including the avocado.

Worldwide research demonstrates the high intake of fruits and vegetables is associated with better health, largely due to their disease-fighting properties.

The Rancho del Sol Avocado contains fourteen minerals, all of which regulate body functions and stimulate growth. Especially noteworthy are its levels of iron and copper. These minerals aid in red blood cell regeneration and the prevention of nutritional anemia. Our avocados are also a higher source of potassium than bananas, and contain ionic sodium, which gives them a high alkaline reaction without all the acidic sugar.

Our avocados contain no starch and very little sugar and therfore do not pollute the blood with the sugar acid but provides a high source of healthy fats, which can metabolize for energy or construct cellular membranes. The Rancho del Sol Avocado is also a great source of portein at 10 to 15 percent.

To order your Rancho del Sol Avocados go to: http://www.phmiracleliving.com/RanchoAvorado.htm

For all the reasons above, the Rancho del Sol Avocado will be one of the most important foods that you eat as you balance your endocrine system or the energy system of your body. I encourage anyone who is doing Type I or Type II diabetes to eat 2 to 3 Rancho del Sol Avocados a day. This will allow your body to enjoy the protective attributes of glutathione, lutein and lycopene while receiving a broad spectrum of vitamins, minerals and healthy fats.

For beautiful organically grown California avocados now being picked fresh off our trees at the Rancho del Sol and shipped directly to you before Christmas, go to:http://www.phmiracleliving.com/RanchoAvorado.htm

In love and light,

Dr. Robert O. Young

ph Miracle Center
16390 Dia Del Sol
Valley Center, California
92082
US

The Acid/Alkaline Theory of Disease

As it pertains the email concerning, “Acid/Alkaline Theory of Disease is Nonsense,” I would suggest Dr. Mirkin refer to the following books:

1) Understanding Acid-Base , by Benjamin Abelow, M.D., lecturer in Medicine at Yale School of Medicine, and

2) Clinical Physiology of Acid-Base and…, by Burton David Rose, MD, Clinical Professor of Medicine, Harvard Medical School, and Theodore W. Post, MD, Deputy editor, Nephrology.

It is apparent that Dr. Mirkin doesn’t have an understanding of endogenous acid production, which includes, gastrointestinal acid production, respiratory acid production, cellular degeneration acid production and finally metabolic acid production. His statement that, “you should not believe that it matters whether foods are acidic or alkaline, because no foods change the acidity of anything in your body except your urine,” is a statement of pure ignorance on the subject!

For example, when an organ secretes protons (acids) into the gut lumen, it must secrete bicarbonate (electrons or base) into the blood. And if it secretes bicarbonate or electrons into the lumen, it must secrete protons into the blood. Thus, anytime bicarbonate is needed for secretion into the gut lumen, a proton or acid is also generated. And anytime a proton or acid is needed for secretion, a bicarbonate or electron is also produced.

What happens to the “waste” proton or bicarbonate or electron? It cannot enter the gut lumen, because it would react with, and thus neutralize, the secreted bicarbonate or proton (via the reaction H+ + HCO3- = CO2 + H2O), thereby preventing the intended effect on lumenal pH. Also, it must not remain in the cell because this would disturb intracellular pH and eventually the cell would disorganize. It has only one choice — leave the cell in the direction opposite to the gut lumen — that is, into the interstitial fluid and the blood.

Stomach: parietal cells secrete protons into the gastric lumen at about mmol per hour. After a meal the rate can reach 50 mmol/hour. This secretion of protons or acids lowers the pH of the alimentary contents (chyme) to about 1.0 pH, thus, the stomach liberates bicarbonate into the blood, both at rest and, especially, during meals. Duodenum and associated organs: Bicarbonate is secreted into duodenal chyme from three sources: pancreas, gall bladder, and duodenal mucosa. Pancreatic fluid has a (HCO3-) of between 25 mmol/L and 150 mmol/L up to 200 mmol/L in a 24 hour period. The bile from the gallbladder has a bicarbonate (HCO3-) of about 40 mmol/Liter. The duodenal mucosa also generates and secretes bicarbonate (HCO3-). As expected, these organs secrete equimolar quantities of protons (H+) or acids into the blood thus acidifying the blood stream. The amount of bicarbonate (HCO3-) secreted by these organs and the subsequent amount of proton (H+) or acid secreted back into the bloodstream is a direct result of WHAT YOU ARE EATING!

The gut secretes slightly more bicarbonate (HCO3-) or base than protons (H+) or acids into the gut lumen, so more protons (H+) or acids than bicarbonate (HCO3-) or base (electrons) enter the bloodstream thus acidifying the blood.

This, once again is a direct result of WHAT YOU EAT and DRINK! Thus, even after added protons (H+) and bicarbonate (HCO3-) neutralize each other, some additional protons (H+) remain in the blood — hence, gastrointestinal acid production form the foods we eat and the liquids we drink. These excess protons (H+) or acids, like those released during metabolic acid production, are buffered by plasma bicarbonate (HCO3-), causing plasma bicarbonate (HCO3-) to fall.

Metabolism and gut together add about 100 mmol of proton (H+) or acids per day to the body fluids leading to an imbalance in the delicate pH homeostasis of the extracellular and intracellular fluids, morbid fermentation’s and/or aging of the organism. The body goes into preservation mode and will produce buffering agents to bind or neutralize the excess acid productions.

These buffering or neutralizing agents include the following: 1) Plasma bicarbonate 2) Hemoglobin from the red blood cells causing anemia 3) Calcium from the bones causing arthritis and osteoporosis 4) Magnesium from the muscle causing muscle wasting 5) Cholesterol to bind acids leading to stoke and heart attack. There are many other buffering or chelating agents that the body uses to maintain the delicate pH balance of the body fluids, especially the blood at 7.365, at the expense of all other organs. For if the blood does not maintain homeostasis you die!

According to Max Planck, Nobel Laureate in physics, 1918, said, “For new ideas to be accepted, one has to wait for a generation of scientists to die off and a new one to replace it.” So it is with the “New Biology” theory — there is only one disease and one sickness — the over-acidification of the blood and tissues due to an inverted way of living, thinking and eating.

I hope you find this brief explanation of the importance of acid/alkaline balance helpful.

In Love and InnerLight,

Dr. Robert O. Young

High Blood Pressure Readings Not What They Seem

Systolic blood pressure, the maximum arterial pressure during contraction of the left ventricle of the heart, is the most important factor in predicting mortality risk for heart failure patients. Systolic blood pressure is typically the first number in a blood pressure reading; for example, 120 when the blood pressure is reported as 120/80.

Heart failure patients with high systolic blood pressures had lower death rates; those with low systolic pressures may have a more advanced disease and a poorer prognosis. Mortality rates were more than four times higher for those with systolic pressures of less than 120, in comparison to those who had pressure over 161.When the heart is healthy it will work harder to push the same volumn of blood through the 66,000 miles of blood vessels when the blood is over-acidic and sticky – this causes the systolic rate to go up. To lower the blood pressure with acidic drugs can lead to the very thing you are trying to prevent – a heart attack.

Blood pressure naturally lowers when you alkalize the blood with diet and especially exercise. This will break up the blood from hypercoagualtion. Exercise and diet are the two and only drugs one should be taking.

If your blood pressure is normal (120/80) or low and you are not eating an alkaline diet nor excercising your risk factor for heart failure significantly increases.

The misconception that low blood pressure is healthy is a medical illusion and is now explained in this recent study published by JAMA.These conclusions were gleaned from research on more than 48,000 heart failure patients seen at 259 U.S. hospitals between March 2003 and December 2004.

To learn more about the pH Miracle for Heart Disease go to: www.phmiracleliving.com or purchase our book, The pH Miracle or the pH Miracle for Weight Loss. You will find the seven steps to your ideal healthy heart and blood pressure in Chapter 11 of the pH Miracle for Weight Loss or should I say the pH Miracle for Whatever!

Notes:Journal of the American Medical Association November 8, 2006; 296(18): 2217-2226EurekAlert November 7, 2006

ph Miracle Center
16390 Dia Del Sol
Valley Center, California
92082
US

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