Good grief! Where can I find the tr... 
LoricaLady
14 y
16,028
Energy Awareness Course
Use CureZone kode to get a free session!
J.Crow’s® Lugol’s Iodine
Free S&H.Restore lost reserves.J.CROW’S®Lugol’s Iodine Solut...
Original Dr. Hulda Clark
Hulda Clark Cleanses
I have been searching the net for info on which foods are alkaline & which are acidic. I have heard these foods are acidic on one site & alkaline on another: eggs, popcorn, strawberries, milk.
That is just looking over the lists quickly. Who know how much they disagree. How can I get good info & know it is good info?- Re: Good grief! Where can I find th... grzbear
14 y
15,341
This is a reply to # 1,651,069>>"I have been searching the net for info on which foods are alkaline & which are acidic. I have heard these foods are acidic on one site & alkaline on another: eggs, popcorn, strawberries, milk."<<
Whether a food is going to be alkaline or acid forming depends upon the food's quality.
And depends in part on you... we are all metabolically different, and what may express as alkaline for me... may not for you.
Not one of the lists that I have run into even begins to explain that... even in a rudimentary way.
As one example... If you lean towards being a protein metabolic type, as I do... an organic, local, grass fed, free range, protein source could be alkalizing... even then, if the animal's environment is chemically polluted, it may not be.
If you are not a protein type, and lean more towards a carb type... then eating animal proteins may be a mistake for you in anything but small, occasional quantities.
grz-
More
- Re: Good grief! Where can I find th... Hveragerthi
14 y
15,079
This is a reply to # 1,651,069
I have been searching the net for info on which foods are alkaline & which are acidic. I have heard these foods are acidic on one site & alkaline on another: eggs, popcorn, strawberries, milk.
That is just looking over the lists quickly. Who know how much they disagree. How can I get good info & know it is good info?Part of this confusion comes from the fact that most foods contain both properties. For example most of these are rich is proteins and sugars, which break down in to acids, and minerals that are considered alkalinizing.
Certain foods are going to break down forming acids primarily. Meats for example, regardless of how the source was raised is going to form acids. This is because protein breaks down forming uric acid. There is also uric and lactic acids already trapped in the cells to begin with as the animal is killed.
Another part of the confusion is the presence of acids already in the foods. Strawberries for example contain tannic acid. And they contain sugars that will be metabolized in to carbonic acid.
So we can actually say that all foods are acidic since they all contain proteins and/or sugars that lead to acid formation.
But acids are not inherently bad. We need a large number of acids just to exist and survive. Some beneficial acids include amino and fatty acids, carbonic acid, acetic acid, lactic acid, uric acid, tannic acid, citric acid, malic acid, hyaluronic acid, glucoronic acid, pyruvic acid, etc.
And again many of these foods also contain minerals that balance the acidic components. And since we rarely eat one item all the time we are getting both acid and alkaline components.
In addition diet is not the only factor in pH balance. Breathing is the body's primary method of balancing the pH. The body also uses other means to maintain pH including urinary secretion of hydrogen, bicarbonate buffers and as a very last resort minerals from the bone. This is why we RARELY see actual cases of acidosis. There has been so much hype over pH balance though and generally from people who really don't have a clue about how pH is maintained in the body and more often by sales sites wanting to sell you their product. A great example are all the alkaline water sites, which are often selling machines that generate very dangerous hydroxide (OH) water or that have carbonates in their bottled waters that cause issues for the body as well.
If people really want to help their body maintain its pH they can save their money and simply learn to deep breathe, which alkalinizes the body.
More
- Re: Good grief! Where can I find th... LoricaLady
14 y
14,947
MoreThis is a reply to # 1,651,069Thanks both of you. Now I am more confused. LOL! Not your fault. I see from you it's a complex subject.
That is interesting about deep breathing, & it may well help but I suspect ya gotta watch your diet & exercise too.
Have you heard of those little alkalinizing drops & what do you think of them? People report they surely change the color on the little ph papers (mine is way too acidic) & some say they help with weight loss.- Re: Good grief! Where can I find th... #114170
14 y
14,837
Energy Awareness Course
Use CureZone kode to get a free session!
J.Crow’s® Lugol’s Iodine
Free S&H.Restore lost reserves.J.CROW’S®Lugol’s Iodine Solut...
Original Dr. Hulda Clark
Hulda Clark Cleanses
This is a reply to # 1,651,190Ho Lorical Lady
Your confusion will only increase in this debate forum as it is open to those who have openly opposed the Science of acid/base theory . You should pose your question in the support forum for less confusion and real support.
//www.curezone.org/forums/f.asp?f=739
- Re: Good grief! Where can I find th... LoricaLady 14 y 14,788
- Re: Good grief! Where can I find th... grzbear
14 y
14,930
This is a reply to # 1,651,190save your money...
//www.curezone.org/forums/fm.asp?i=1642247#i
some good Alkaline Water recipes there...
do not get confused... the better the protein source, the more mineral rich it is... AND, the less acid forming it is.
Grain fed meats have an altered and loose (read WEAK) protein structure which makes it *tender* and juicy (read weight gain) - BTW the fats are not as good quality in these meats either... wild game and pastured animals on the other hand are more alkaline mineral rich, and generally tougher - stronger protein structure; and so it is with humans too... in order to deal with this, for those that cook their meat, most people, such as myself, will leave the meat out during the day in order to let it come up to room temperature in order to *relax* the proteins and begin the protein breakdown, making it more tender, and much easier to digest as well.
HV is right that we need both acids and alkaline minerals... however, food quality has become so very poor in the last hundred years that we rarely get enough of the right kinds of alkaline minerals, both macro and trace, from diet alone, especially if one is drinking acidic, filtered waters... while these poor quality foods are loaded with far TOO MUCH acid in relationship to the amount of alkaline minerals they contain.
that is why produce goes bad and turns into mush so fast... loaded with acids... no alkaline minerals to buffer the rot.
You want to buffer the rot (aging) inside you... get more food sourced alkaline minerals.
this was posted on a forum here today I believe...
http://www.msnbc.msn.com/id/37396355/ns/health-diet_and_nutrition/?gt1=43001
And in 1950, it was about 2 - 3 times worse than in 1900... in the 1930s congress was addressed on the alarming decrease in the nutritional value of food and warned that we were heading into a time of increasing human disease and illness as a result... and they made things worse in order to build an economy around a *sick* care industry... so in essence, to get the minerals your great great grandmother did from the same food, you would have to eat 6 - 8 times more... that is why so many people pig out and still crave food... there is little to no *mineral* nutrition in the food anymore... even in whole foods.
Why do you think so much of it has become nearly tasteless with little to no flavor? No nutrition... period.
Trace minerals are nearly non-existent in most foods... that is why herbs and spices can be effective in helping to correct nutritional deficiencies... for instance the astragalus family concentrates selenium. You can look up the medicinal applications for the herb.
Other plants(herbs\spices) are also accumulators of one or more minerals dependent upon their vibrational frequencies.
Black pepper - manganese.
And then... we are acid forming by function... our body forms acids and acidic wastes as part of metabolic function.
So you are on the right track seeking greater alkaline mineral content in your foods..
grz-
- Re: Good grief! Where can I find th... hanna
14 y
14,864
This is a reply to # 1,651,226I would not worry. When I came to CZ this was not a big subject and then a few years later it became a big thing.
Every popular subject goes in cycles and often there are new ones.
For a while I tried to get more alkaline but it never worked so I gave up and feel fine.
I do eat grassfed and finished beef and eggs from free roaming chickens, but I have given up testing the pH.
Even pH testing is hard to do depending what you just ate etc, so it is not very constant.- Re: Good grief! Where can I find th... #114170
14 y
14,831
Energy Awareness Course
Use CureZone kode to get a free session!
J.Crow’s® Lugol’s Iodine
Free S&H.Restore lost reserves.J.CROW’S®Lugol’s Iodine Solut...
This is a reply to # 1,651,265Yes healing can be very difficult, following guidelines testing the foods you eat testing your pH levels, hell people just go back to bed. - Re: Good grief! Where can I find th... spudlydoo
14 y
14,699
This is a reply to # 1,651,265I think there are a lot of people Hanna, that just do the best they can. Eat foods you grow yourself, or from places that you trust. Keep your stress levels to a low, and enjoy the life you have. Becoming obsessed with testing every food, testing ph of various body fluids, can become a stress in itself.
Probably the best ph and mineral testing, is that which you can do for the soil you are growing you food in. If the soil has the correct ph for the plants you are growing, and the right balance of minerals and microbes, you will be getting what your body needs for good health.
Sounds to me like your on the right track :)
BTW, check out Grz's posts on soil quality, he has some great info.
spud- Re: Good grief! Where can I find th... grzbear
14 y
14,789
This is a reply to # 1,651,275it does boil down to the quality of air, water, soil - terrain.
hanna wrote...
>>"I do eat grassfed and finished beef and eggs from free roaming chickens, but I have given up testing the pH."<<
one does not have to check pH constantly when they are doing the best that they can with their available resources... they can and do learn to *feel* it.
Hanna eats as best foods that she can... which, consciously or not, vastly improves the quality of her food, including all proteins, fats, carbohydrates, and all other available nutrients... and thus in turn, improves her body's terrain, whether she realizes it or not... she is improving the alkaline mineral availability in her foods through her choice to obtain and consume high quality food.
grz-
- Re: Good grief! Where can I find th... grzbear
14 y
14,789
- Re: Good grief! Where can I find th... #114170
14 y
14,831
- Re: Good grief! Where can I find th... Hveragerthi
14 y
14,818
This is a reply to # 1,651,226
do not get confused... the better the protein source, the more mineral rich it is... AND, the less acid forming it is.
This is not true. Protein quality has nothing to do with minerals. Protein quality has to do with its amino acid profile. A protein source can be mineral rich, but still lacking essential amino acids.
Grain fed meats have an altered and loose (read WEAK) protein structure which makes it *tender* and juicy (read weight gain) -I don't know where you are getting this information but it is not even close to being true. Why do you think grain fed beef if pounded to tenderize it or enzyme tenderizers are used? It is even aged by hanging in warm lockers with ozone blown in to destroy the bacteria as the enzymes tenderize the meat. By the same token why are veal calves prevented from moving around? They are prevented from moving around because the more exercise an animal gets the tougher its meat becomes. The only role minerals play here is the contraction of muscle fibers by calcium after the animal dies. This is known as rigor mortis. Over days though the enzymes in the tissue gradually break down the muscle fibers preventing their contraction.
BTW the fats are not as good quality in these meats either... wild game and pastured animals on the other hand are more alkaline mineral rich, and generally tougher - stronger protein structure; and so it is with humans too... in order to deal with this, for those that cook their meat, most people, such as myself, will leave the meat out during the day in order to let it come up to room temperature in order to *relax* the proteins and begin the protein breakdown, making it more tender, and much easier to digest as well.
Again leaving the meat out like this is not really relaxing the muscle fibers but rather digesting them enzymatically. The warmth allows the enzymes to do their job, which again is why meat is aged in warm lockers.
- Re: Quality of meat Will_I_Ever_Learn
14 y
14,727
Energy Awareness Course
Use CureZone kode to get a free session!
J.Crow’s® Lugol’s Iodine
Free S&H.Restore lost reserves.J.CROW’S®Lugol’s Iodine Solut...
Original Hulda Clark
Hulda Clark Cleanses
This is a reply to # 1,651,226Hi
For those who don't believe that the quality of meat matters:
//www.curezone.org/forums/fm.asp?i=1654823
I would be curious to see how much of acids like uric acids, lactic acids ... are in the meat?
This may be why some religions or cultures have specific ways to kill and remove blood animals.
WIEL- Re: Quality of meat LoricaLady
14 y
14,611
Energy Awareness Course
Use CureZone kode to get a free session!
Original Dr. Hulda Clark
Hulda Clark Cleanses
This is a reply to # 1,654,829What do you think about stabilized oxygen for helping with ph levels, or for any benefits to health?- Re: Stabilized O2 Will_I_Ever_Learn
14 y
14,795
This is a reply to # 1,654,850Hi LoricaLady
From what I could understand, the various stabilized O2 products are kind of oxygen peroxide (h2o2) in special solutions. Those sites never tell what their products are, just marketing hypes. These products are probably ok, but expensive. I never personally used any
If you want to use such, I would rather suggest to use H2O2 (Hydrogen-Peroxid) money wise.
See this post of mine for how to use h2o2
//www.curezone.org/forums/fm.asp?i=1586256
h2o2 is very powerful stuff. If you want to use it internally start slowly and always on empty stomach.
Don't use stabilized oxygen or h2o2 as a magic pill, but as an additional tool.
You may get other answer at the Oxygen Therapies Support Forum
//www.curezone.org/forums/f.asp?f=193
WIEL
- Re: Stabilized O2 LoricaLady
14 y
14,777
This is a reply to # 1,655,119Thank you! You are sooo sooo helful. I have been diligently reading the links you sent me on the Moreless Protocol & other Moreless things. That long list of testimonials make me feel I'm onto something very good!
A few more Qs please if you don't mind.
-So, if I drink the Moreless drink, I can just forget about the baking soda &/or ph drops drinks? (I'm wondering if they do that much of anything anyway, other than turn the paper blue as I can't say I feel truly better.)
-Moreless suggest putting the pickling lime in with glasses of water. I drink a lot of liquid every day already. For example, a coco water, acv, whey & fruit drink diluted with water mixture ongoing - about 3 quarts a day, plus I drink a lot of milk since I seem to be low in calcium. Can I add the pickling lime to my diluted fruit+ drink? The fruits are fresh &/or frozen pineapple, strawberry, blueberry & raspberry.
-Does it matter if one drinks the Moreless black strap molasses etc. drink on a full or empty stomach or anywhere in between, or with or w/o supplements? (I take tons of those.)
- Since the pickling lime drink is added to a gallon of water, I assume it is stored in the fridge until needed. Is there any limit to the time it can be there & be good?
- I know this depends on each individual, but do people start feeling a significant difference in their health & energy levels sometimes, pretty quickly after using the Moreless drinks? (If it take longer, tho, it's worth it, of course.) I will also be taking the Moreless footbaths.
Thanks very much again! :-)
- Re: Various questions Will_I_Ever_Learn
14 y
14,999
This is a reply to # 1,655,146Hi LoricaLady
Q1: about the baking soda &/or ph drops?
A1: IMO you may use the baking soda occasionally if your urine pH is so low and you need immediate relief. If I have a gout bout I observed that my urine pH is low near 5, then I may use BS to help increase my urine pH to eliminate excess uric acid. Drinking a lot of water helps too. h2o2 acts differently. To use it or not is up to you. For days when I have pain I use the inhalation method of h2o2, I thinks it helps a lot.
Q2: about pickling lime water in beverages?
A2: You put the pickling lime water in beverages never, ever, the powder. Pickling lime water=1tbs of calcium hydroxide powder in one gallon of clean water. Once in a while, I add 1 tbs of pickling lime water to my tea. Some calcium enriched orange juice http://www.ehow.com/list_5787826_tropicana-orange-juice-ingredients.html
have calcium hydroxide. Some people consider homo milk not good for health, the homogenization process prevents the bio-availability of calcium because of the fat biding. Raw milk is better. It is also important to understand that calcium is better assimilated with magnesium and vitamin D3. So, if you add 1tbs of lime water into your beverage, why not a pinch of epsom salt? I have seen a article from a book published in 1882 that magnesium helps again uric acid. I myself take between ½ to 1 teaspoon of ES a day (spread toward the day of course). As everything else, start slowly.
Q3: when to drink the ML drink?
A3: in the beginning I would start slowly, don't gulp, sip slowly. In the beginning, take the drink in between meals, like on empty stomach. You have to see how good you digest it. After a while you may try at different time. People with with very weak digestion have problems with the drink. In that situation, reduce amounts, and sip once in a while. After a while, the minerals from the drink will help improve the digestion. Also after a while you will see that you will need a lot less supplements. Before the ML drink, I too took a lot of supplements. You may take them with the drink. You may not be aware, but vitamins are acids, ex ascorbic acids I.e vit C. That is why you will find other form of Vit C, calcium ascorbate or sodium ascorbate, I.e. vit C bound with a mineral.
Q4: storing lime water in the fridge?
A4: lime water is very alkaline, no need to store it in the fridge, it will last a long time. Very acidic or very alkaline solution don't need storage.
Q5: how long to feel the difference?
A5: Everybody is different! But many will find after just a few days a jump in the level of energy. I think it is because of the BSM.
Cheers
WIEL
- Re: Various questions LoricaLady
14 y
14,560
This is a reply to # 1,655,205What do you think about this post listing potential hazards of of the pickling lime powder?
//www.curezone.org/forums/am.asp?i=749165&s=1
- Re: Various questions grzbear
14 y
15,118
This is a reply to # 1,655,588like with anything else, we need to use common sense.
why do you think they call it pickling lime? It was used in pickling various vegetables etc.
Used for nixtamalization...
http://www.wisegeek.com/what-is-nixtamalization.htm
I do this at home to release many nutrients that would otherwise be unavailable, and to decrease toxins... and to make a food, such as corn, more completely digestible.
It is all about learning how to do it.
Limewater is the pickling lime that becomes suspended in solution... it becomes a part of the TDS (total dissolved solids) of the water.
Limewater has been used for thousands of years in food preparation... and in medicine... including dentistry and dermatology.
It was even used in the White House.
here is just one little ditty...
http://chestofbooks.com/health/materia-medica-drugs/Materia-Medica-Therapeuti...
Check out medical manuals prior to 1920.
I will never be without food grade pickling lime.. like baking soda, Epsom Salts , apple cider vinegar, h2o2, BSM, seaweeds; too many beneficial uses to ignore.
Doctor yourself...
grz-
- Re: Various questions Hveragerthi
14 y
14,901
This is a reply to # 1,655,619
Limewater has been used for thousands of years in food preparation.
Yes, and as I pointed out to you in the past the limewater is removed from the food or neutralized before the food is consumed. Why? Because limewater is caustic and will burn the tissues.
By the way sulfur dioxide is also used in the preparation of foods and other things. Does this mean that it is safe to ingest? How about sodium chlorite or hydrochloric acid also used in food preparation. Would you be willing to ingest these just because they are used in food preparation?
Expand 18 messages, 21 to 38 of 38 grzbear
14 y
15,438
- Re: Various questions Hveragerthi
14 y
14,901
- Re: Various questions grzbear
14 y
15,118
- Re: Various questions LoricaLady
14 y
14,560
- Re: Various questions Will_I_Ever_Learn
14 y
14,999
- Re: Stabilized O2 LoricaLady
14 y
14,777
- Re: Stabilized O2 Will_I_Ever_Learn
14 y
14,795
- Re: Quality of meat LoricaLady
14 y
14,611
- Re: Good grief! Where can I find th... hanna
14 y
14,864
- Re: Good grief! Where can I find th... #114170
14 y
14,837
- Re: Good grief! Where can I find th... grzbear
14 y
15,341
