Re: Good grief! Where can I find the truth??

save 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-

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