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The Calcium Factor:
www.cureamerica.net/calciumback.htm
 

Web Site: "cureamerica.net"

"If the doctors of today do not become the nutritionists of tomorrow, then the nutritionists of today will become the doctors of tomorrow."

(Rockefeller Institute of Medical Research)

* Did you know that the body fluids, such as blood, spinal and saliva, of the healthy are alkaline (high pH), whereas the body fluids of the sick are acidic (low pH)?

* Did you know that most degenerative disease attributed to aging, such as cancer, osteoporosis, and heart disease, and other diseases such as allergy, kidney stones and gallstones have all been scientifically linked to mineral deficiencies that result in your body fluids, including your saliva, becoming more acidic?

* Did you know that scientists have found that cancer thrives in an acidic medium, but cannot survive in an alkaline medium?

* Did you know that by spitting on a pennyís worth of pH paper you can measure your level of acidity and health?

* Did you know that with vitamin and mineral supplements, you can lower the acidity of your body fluids and become healthy?

* Did you know that Benjamin Rush, the only medical doctor to sign the American Constitution, fearing that in time, medicine would organise into an "undercover dictatorship" that would suppress both competition and new medical advances, tried in vain to have "medical freedom" enshrined in the Constitution?

Challenge: To those concerned by the questions? If the answer to any or all of these questions is "no", then you owe it to yourself to read The Calcium Factor, not only for the sake of your own health, but for the sake of your family and friends.

ISBN 0-9633703-3-2 $17.95


 

http://www.lostartsmedia.com/nikolatesla.html

Kansas City Journal-Post
September 10, 1933

TREMENDOUS NEW POWER SOON TO BE UNLEASHED

"One of the most fundamental and also one of the saddest facts in human life is well brought out in a French proverb which, freely translated, means: 'If youth had the knowledge, and age the power of doing,"' said Mr. Tesla "our condition of body and mind in old age is merely a certificate of how we have spent our youth. The secret of my own strength and vitality today is that in my youth I led what you might call a virtuous life.

"I have never dissipated. When I was a young man I understood well the significance of that old French proverb, although I doubt that I had even heard it then. But I seem to have a clear understanding while still young that I must control my passions and appetites if I wanted to make some of my dreams come true.

"So with this in view, quite early in life I set about disciplining myself, planning out a program of living for what I considered the most sane and worthwhile life.

"Since I love my work above all things, it is only natural that I should wish to continue it until I die. I want no vacation - no surcease from my labors. If people would select a life work compatible with their temperaments, the sum total of happiness would be immeasurably increased in the world.

"Many are saddened and depressed by the brevity of life. 'What is the use of attempting to accomplish anything?' they say. 'Life is so short. We may never live to see the completion of the task.' Well, people could prolong their lives considerably if they would but make the effort. Human beings do so many things that pave the way to an early grave.

"First of all, we eat too much , but this we have heard said often before. And we eat the wrong kinds of foods and drink the wrong kinds of liquids. Most of the harm is done by overeating and under-exercising, which bring about toxic conditions in the body and make it impossible to throw off the accumulated poisons.

"My regime for the good life and my diet? Well, for one thing, I drink plenty of milk and water.

"Why overburden the bodies that serve us? I eat but two meals a day, and I avoid all acid-producing foods. Almost everyone eats too many peas and beans and other foods containing uric acid and other poisons. I partake liberally of fresh vegetables, fish and meat sparingly, and rarely. Fish is reputed as fine brain food, but has a very strong acid reaction, as it contains a great deal of phosphorus. Acidity is by far the worst enemy to fight off in old age.

"Potatoes are splendid, and should be eaten at least once a day. They contain valuable mineral salts and are neutralizing.

"I believe in plenty of exercise. I walk eight or ten miles every day, and never take a cab or other conveyances when I have the time to use leg power. I also exercise in my bath daily, for I think that this is of great importance. I take a warm bath, followed by a prolonged cold shower.


Paul Bragg

Nature cure guru Paul Bragg wrote about acidity in his books e.g., The Miracle of Fasting. He said that every acid attack had a bad long-term effect on the body, and they were cumulative.

He used to eat mostly vegetables because of their alkalising effect. He lives to 96 and died during a water skiing accident. Autopsy showed he had the arteries of an 18-year old.


http://www.notmilk.com/acidblood.html

Copyright(C) 1998-2002 The Dairy Education Board

By Robert Cohen Executive Director

Acidic Blood: Heart & Bone Disease

Food proteins are broken down by the human body into their building blocks, amino acids. The amino acids are then used to build new proteins. Proteins consist of 28 amino acids.

We manufacture 19 amino acids in our livers. Nine essential amino acids must be obtained from the foods we eat. Many people believe that animal and plant proteins are exactly the same. That is not true. One of those "essential" amino acids is methionine. One needs methionine for many human metabolic functions including digestion, detoxification of heavy metals, and muscle metabolism. However, an excess of methionine can be toxic and create that acid condition in your blood. The center atom of methionine is sulfur. That's the problem. 

Eat foods containing too much methionine, and your blood will become acidic. The sulfur converts to sulfates and weak forms of sulfuric acid. In order to neutralize the acid, in its wisdom, the body leaches calcium from bones. "Dietary protein increases production of acid in the blood which can be neutralized by calcium mobilized from the skeleton." {American Journal of Clinical Nutrition, 1995; 61,4} 

Animal proteins contain more methionine than plant proteins. Let's compare cow's milk to soymilk:

Methionine in 100 grams of soymilk: .040 grams 
Methionine in 100 grams of whole milk: .083 grams 
Methionine in 100 grams of skim milk: .099 grams 

Now, let's compare 100 gram portions of tofu to meat: (All of the meat products are lean and without skin) 

Silken soft tofu: .074 grams of methionine 
Hamburger: .282 grams of methionine 
Hard boiled egg: .392 grams of methionine 
Roast ham: .535 grams of methionine 
Baked codfish: .679 grams of methionine 
Swiss cheese .784 grams of methionine 
Roast chicken: .801 grams of methionine 

Why do nations with the highest rates of bone disease also have the highest milk consumption rates? The highest rates of osteoporosis are to be found in Denmark, Holland, Norway, and Sweden. 

We are told to consume 1000 milligrams per day of calcium. Inuit Eskimos consume 3500 milligrams of calcium each day, and by age 40 are crippled. 

THE KEY TO OSTEOPOROSIS 
It's not how much calcium you eat. It's how much calcium you prevent from leaving your bones. 

WHY DOES CALCIUM LEAVE BONES? 
In 1988, N.A. Breslau and colleagues identified the relationship between protein-rich diets and calcium metabolism, noting that protein caused calcium loss. His work was published in the Journal of Clinical Endocrinology (1988;66:140-6). 

A 1994 study published in the American Journal of Clinical Nutrition (Remer T, Am J Clin Nutr 1994;59:1356-61) found that animal proteins cause calcium to be leached from the bones and excreted in the urine. 

MORE SUPPORTING EVIDENCE: 

  • "Osteoporosis is caused by a number of things, one of the most important being too much dietary protein." {Science 1986;233, 4763} 

  • "Even when eating 1,400 mg of calcium daily, one can lose up to 4% of his or her bone mass each year while consuming a high-protein diet." {American Journal of Clinical Nutrition 1979;32,4}

  •  "Increasing one's protein intake by 100% may cause calcium loss to double." {Journal of Nutrition, 1981; 111, 3} 

  • "The average man in the US eats 175% more protein than the recommended daily allowance and the average woman eats 144% more." {Surgeon General's Report on Nutrition and Health, 1988} 

  • "Consumption of dairy products, particularly at age 20 years, were associated with an increased risk of hip fractures... metabolism of dietary protein causes increased urinary excretion of calcium." {American Journal of Epidemiology 1994;139} 

Can it get worse? Absolutely. The Framingham Heart Study is the largest and most exciting heart study in the history of mankind. Some of the highlights of this exhaustive 50 year study: In 1960, Cigarette smoking was found to increase the risk of heart disease. In 1970, high blood pressure was found to increase the risk of stroke. 

During the 1980's, high levels of HDL cholesterol were found to reduce risk of death from heart disease. In the 1990's, homocysteines were identified as key factors in heart attack deaths. Homocysteines are normal breakdown products of METHIONINE and are believed to exert a number of toxic effects in the body. I recently spoke with the senior investigator of the Framingham heart study, William Castelli, M.D. 

(E-mail: william_castelli@mwmc.com

Dr. Castelli has suggested that an elevated homocysteine level is a risk factor for heart disease. The first evidence of this was published in the American Journal of Cardiology (Glueck, 1995;75:132¬≠6). 

Two recent publications resulting from Framingham data indicate a positive correlation between cardiovascular disease mortality and blood serum levels of homocysteine. 

  • Bostom AG, et. al, Nonfasting plasma total homocysteine levels and all-cause and cardiovascular disease mortality in elderly Framingham men and women. Arch Intern Med 1999; 159:1077-1080. 

  • Bostom A.G., et. al, Nonfasting plasma total homocysteine levels and stroke incidence in elderly persons: the Framingham Study. Ann Intern Med 131[5], 352-355, 1999.

 


http://www.notmilk.com/deb/092098.html 

Osteoporosis is NOT a problem that should be associated with lack of calcium intake. Osteoporosis results from calcium loss. The massive amounts of protein in milk result in a 50 percent loss of calcium in the urine. In other words, by doubling your protein intake there will be a loss of 1-1.5 percent in skeletal mass per year in postmenopausal women. The calcium contained in leafy green vegetables is more easily absorbed than the calcium in milk, and plant proteins do not result in calcium loss the same way as do animal proteins. If a postmenopausal woman loses 1-1.5 percent bone mass per year, what will be the effect after 20 years? When osteoporosis occurs levels of calcium (being excreted from the bones) in the blood are high. 

Milk only adds to these high levels of calcium which is excreted or used by the body to add to damaging atherosclerosis, gout, kidney stones, etc.

Calcium content of foods (per 100-gram portion)
(100 grams equals around 3.5 ounces)
  1. Human Breast Milk
  2. Almonds
  3. Amaranth
  4. Apricots (dried)
  5. Artichokes
  6. Beans (can: pinto, black)
  7. Beet greens (cooked)
  8. Blackeye peas
  9. Bran
  10. Broccoli (raw) -
33 (lowest!)
234 mg
267 mg
67 mg
51 mg
135 mg
99 mg
55 mg
70 mg
48 mg
  1. Brussel Sprouts -
  2. Buckwheat -
  3. Cabbage (raw) -
  4. Carrot (raw) -
  5. Cashew nuts -
  6. Cauliflower (cooked) -
  7. Swiss Chard (raw) -
  8. Chickpeas (garbanzos) -
  9. Collards (raw leaves) -
  10. Cress (raw) -
36 mg
114 mg
49 mg
37 mg
38 mg
42 mg
88 mg
150 mg
250 mg
81 mg
  1. Dandelion greens -
  2. Endive -
  3. Escarole -
  4. Figs (dried) -
  5. Filberts (Hazelnuts) -
  6. Kale (raw leaves) -
  7. Kale (cooked leaves) -
  8. Leeks -
  9. Lettuce (lt. green) -
  10. Lettuce (dark green) -
187 mg
81 mg
81 mg
126 mg
209 mg
249 mg
187 mg
52 mg
35 mg
68 mg
  1. Molasses (dark-213 cal.) -
  2. Mustard Green (raw) -
  3. Mustard Green (cooked) -
  4. Okra (raw or cooked) -
  5. Olives -
  6. Orange (Florida) -
  7. Parsley -
  8. Peanuts (roasted & salted) -
  9. Peas (boiled) -
  10. Pistachio nuts -
684 mg
183 mg
138 mg
92 mg
61 mg
43 mg
203 mg
74 mg
56 mg
131 mg
  1. Potato Chips -
  2. Raisins -
  3. Rhubarb (cooked) -
  4. Sauerkraut -
  5. Sesame Seeds -
  6. Squash (Butternut -
  7. Soybeans -
  8. Sugar (Brown) -
  9. Tofu -
  10. Spinach (raw) -
40 mg
62 mg
78 mg
36 mg
1160 mg
40 mg
60 mg
85 mg
128 mg
93 mg
  1. Sunflower seeds -
  2. Sweet Potatoes (baked) -
  3. Turnips (cooked) -
  4. Turnip Greens (raw) -
  5. Turnip Greens (boiled) - 
  6. Water Cress -
120 mg
40 mg
35 mg
246 mg
184 mg
151 mg