Drinking Moderately or More Ups Men's Cancer Risk

A man who drinks moderate or high amounts of alcohol over the course of his life appears to raise his risk for developing certain -- but not all -- kinds of cancer, a new crunching of quarter-century-old research data suggests. Read more

Acidic Soft Drinks Cause Muscle Weakness and Even Paralysis

Drinking several liters of acidic cola-containing soft drinks per day can cause a chronic depletion of alkalizing potassium in the body, leading to muscle weakness and even paralysis, according to Greek doctors. Read more

How Much Protein Do I Need Daily?

My blood research has suggested "too much protein" from animal sources can cause bone and muscle loss. It is not the quantity or the quality of the protein, but the source of the protein - and whether it has been heated or pasteurized or not. Read more

Rocket Fuel Found In Our Water Supply and Baby Formulas

United States Government scientists say all 15 brands of powdered infant formula they tested contained some level of perchlorate, a chemical used in rocket fuel since World War II.

The sample with the highest concentration, a cow's milk-based formula, contained 5.05 mcg/L, according to Joshua Schier, M.D., of the CDC's National Center for Environmental Health in Atlanta.

Dr. Schier and colleagues reported their findings online in the Journal of Exposure Science & Environmental Epidemiology.

The concentrations are well below the Environmental Protection Agency's reference dose of 15 mcg/L of perchlorate in drinking water. That's an estimate of daily oral exposure unlikely to be harmful over the course of a lifetime, even among the sensitive populations such as fetuses and newborns.

However, environmentalists and others have questioned the value of using the EPA's calculations alone. One reason is that powdered formula containing perchlorate would be mixed with water, which might contain even more of the chemical.

In a series of 48 hypothetical models of daily exposure to perchlorate among infants, Dr. Schier and colleagues found that 54% would exceed the reference dose, assuming that water containing as little as 4 mcg/L of perchlorate was used to mix the formula.

Perchlorate, which can occur naturally but has been manufactured extensively for use in rocket fuel, fireworks, and road flares, was first detected in wells located on California Superfund sites in the mid-1980s.

Since then, it has been detected in 5.4% of U.S. water utilities in 26 states and two territories, according to the researchers. Traces are also found in our food supply.

"The perchlorate inhibits the transport of iodine into the thyroid, and thus may disrupt the normal function of the thyroid, to regulate body metabolism and stunt fetal and infant brain development," states Dr. Robert O. Young, Director of Research at the pH Miracle Living Center, in Valley Center, California.

In January, the EPA issued a health advisory on perchlorate, asking for a new review of the issue by the National Research Council of the National Academy of Sciences.

In 2005 the council issued a report on the health implications of perchlorate ingestion that resulted in the reference dose adopted by the EPA.

The FDA has not made specific recommendations about modifying diet to avoid exposure to perchlorate. But the agency does recommend that people in areas where drinking water contains more than 15 mcg/L mix powdered infant formula with bottled water, or water that has been filtered to remove the contaminant.

"The best way to remove perchlorate from the drinking water is through a micro filter of .01 microns, then through a carbon filter, then through a coral calcium filter, and finally through electrical ionization to alkalize and re-energize the water."

"As it pertains to the 15 brands of powdered baby formula, the most toxic ingredient is the acid sugar found in all formulas," states Dr. Young.

We examined three samples each from 15 brands of powdered formula, including those based on cow's milk (with and without the acid lactose), soy products, and synthetic amino acids (known as elemental formula).

Some level of perchlorate was found in each sample.

The following concentrations were detected:

* Cow milk-based with lactose: 1.72 mcg/L (range 0.68 to 5.05)
* Soy-based: 0.21 mcg/L (range 0.10 to 0.44)
* Cow milk-based without lactose: 0.27 mcg/L (range 0.03 to 0.93)
* Elemental: 0.18 mcg/L (range 0.08 to 0.4)

Taken together, the samples from cow milk-based formula with the toxic acid lactose had a significantly higher concentration of perchlorate than the rest (P<0.05).

And two "widely distributed" brands had significantly higher levels than the rest of the cow milk-based formula with the toxic acid lactose (P<0.0001).

A report from the U.S. Department of Agriculture's Economic Research Service showed that these two brands accounted for 87% of the powdered formula market.

"Make sure you read the labels of any baby formulas or baby food. If they contain any form of acid sugar, such as lactose or corn syrup or rice syrup they are toxic to your baby and may cause tissue acidosis leading to sickness and dis-ease," states Dr. Young.

When the researchers modeled 48 possible exposure scenarios, they found that one- and 6-month-old infants in the 10th, 50th, or 90th percentiles of weight (six scenarios) could be at risk for exceeding the reference dose. That assumed the formula was based on cow's milk with lactose and was mixed with perchlorate-free water.

Another 20 scenarios would exceed the mark if the powdered formula were mixed with water containing 4 mcg/L of perchlorate or more.

"My best advise is to make sure your drinking water is free from chemicals through filtration and ionization. And when feeding yourself or your baby stay away from acidic foods that are laced with one of the most toxic chemicals - sugar in all its forms," states Dr. Young.

Primary source:

The Journal of Exposure Science & Environmental Epidemiology

Source reference:

Schier J, et al "Perchlorate exposure from infant formula and comparisons with the perchlorate reference dose" J Expo Sci Environ Epidemiol 2009; DOI: 10.1038/jes.2009.1

Eating Fruit May Be Hazardous to Your Health

As a follow-up to recent research reports indicating that there is NO safe level of alcohol consumption when it comes to a cancerous condition. I think you can extrapolate from the following video that ALL sweet fruit ferments in the alimentary canal producing more or less acetylaldehyde (a nuero-toxin) and alcohol depending on the sugar content of the fruit. All high carbohydrate foods ferment in the digestive process, especially sweet fruits... producing acetylaldeyde and alcohol or excess acid.... directly causing over acidity, which in turn, causes all cancerous conditions (and other maladies). Acetylaldehyde and alcohol denatures protein and produces a whole host of dis-ease states, not the least of which is contributing to all cancerous conditions.

Please look at the following video. It's humorous, and as a wonderful side-benefit, it also teaches dramatically that sweet fruits produce acetylaldehyde and alcohol in the digestion process, and acetylaldehyde and alcohol can cause dis-ease, including dementia, alzhiemers, Parkinson's, brain, breast and bowel cancer, just to name a few.

Fruit may have nutritional benefits, BUT those benefits can come at an unacceptably high cost, when the fruit we consume have high acidic sugar and/or acidic carbohydrate contents. Sugar is an acid and acid can kill - and it does!

The solution, of course, is to take Doc Broc Greens and pHruit and pHolage, which yields all the benefits of fruit (and vegetables), without the acidic alcohol hazards associated with eating fruit directly.

The following is the link for this humerous and educational video on the toxic acidic effects of eating fruit.

AfricanBoozeTree.wmv

Vitamin C - Helpful or Harmful?

I have been know to call vitamin C the urine acid of citrus fruits. Vitamin C is an acid known as ascorbic acid that when mixed into foods and supplements must be chemically transformed into esters to be consumable. Vitamin C is destroyed by exposure to oxygen, metals, light and heat...therefore one can surely imagine what happens to it when it is processed.

Vitamin C is believed to be an antioxidant because oxidants (acids) that are in the body will oxidize (take electrons from) ascorbate first before affecting the body's proteins and lipids. This leaves oxidized forms of ascorbate. Oxidized ascorbate is believed to be relatively stable and unreactive and is believed not to cause cellular damage. I have disagreed for years and believe that over time a cumulative affect of taking in vitamin C, especially in unnatural and processed forms, is harmful just like taking too many enzymes (acids) too often and thereby tenderizing yourself.

The name "ascorbic" comes from its supposed property of preventing and curing scurvy. The scientific name of vitamin C, ascorbic acid, is derived from the Latin name of scurvy, scorbutus. Scurvy leads to the formation of liver spots on the skin, spongy gums, and bleeding from all mucous membranes. The spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilized.

Yet, these are all symptoms of overacidity. In advanced scurvy, there are open, suppurating wounds and loss of teeth. Scurvy was at one time common among sailors, pirates, and others who were on ships that were out to sea longer than perishable fruits and vegetables could be stored and by soldiers who were similarly separated from these foods for extended periods.

Medical Science believes that Scurvy results from lack of Vitamin C, but I have gone on record to disagree. I say that that scurvy is caused by dehydration and a diet of dead and animal-based foods causing over-acidification of the blood and tissues leading to cellular breakdown i nto bacteria, yeast, and mold and the destruction of microvilli in the small intestine much like a rotting banana or piece of fruit getting mushy with dark spots.

The Dutch writer, Johann Bachstrom, in 1734, gave the firm opinion that "scurvy is solely owing to a total abstinence from fresh vegetable food, and greens which is alone the primary cause of the disease."

While the earliest documented case of scurvy was described by Hippocrates around the year 400 BC, the first attempt to give scientific basis for the cause of this disease was by a ship's surgeon in the British Royal Navy, James Lind. Again, it was well known that Scurvy was common among those with little access to fresh fruit and vegetables such as remote and isolated sailors and soldiers.

While at sea in May 1747, Lind provided some crew members with two oranges and one lemon per day, in addition to normal rations, while others continued on cider, vinegar, sulfuric acid or seawater, along with their normal rations. In the history of science this is considered to be the first occurrence of a controlled experiment comparing results on two populations of a factor applied to one group only with all other factors the same.

Lind published his work in 1753 in his Treatise on Scurvy which conclusively showed that citrus fruits prevented the disease. NOTE: These were whole natural and unprocessed fruits and lemons that are alkalizing and mineral rich as are limes which we will come to in a minute. It wasn't the vitamin C but rather the alkalinity, minerals, and combination of natural electrons which were operating. Citrus fruits were one of the first sources of vitamin C available to ship's surgeons. Lind's work was slow to be noticed, partly because he gave conflicting evidence within the book, and partly because the British admiralty saw care for the well-being of crews as a sign of weakness. Further, fresh fruit was very expensive to keep on board, whereas boiling it down to juice allowed easy storage yet destroyed the vitamins and the electrons (especially if boiled in copper kettles). Ship captains assumed wrongly that Lind's suggestions didn't work because those juices failed to cure scurvy while not realizing that they were cooked and processed down and not in their natural energetic electron rich form!

The source of sickness and disease is the build up of acidity and blockages, starting in the small intestine, which is kind of lack clogging the drain to the point of overflow (cold, flu, etc).

Vitamin C produces positive results because it breaks down undigested matter (like chicken and pork) in the digestive tract which improves digestion and promotes elimination.

Human beings are poisoning themselves with Vitamin C by taking it in excess for everything.

It is totally unnecessary.

Again, it is like taking an excess of enzymes (acids) and tenderizing onesself. In my many years of viewing people's blood and understanding their nutritional histories, I have never recommended that a person needs to take Vitamin C. The only time I would recommend it is for supporting the bowel in severe congestive situations.

If you are using Liquid Vitamin C, you are ingesting plenty and in a form that your body can use without harm. Plus, you get everything you need in terms of vitamin C by eating the pH Miracle diet of mostly vegetables, fats and low sugar fruits wherein Vitamin C naturally occurs.

The Truth About Energy Drinks

The energy drink business is now a billion dollar industry. Currently, there are at least 200 energy drinks on the market and they are all acidic to the blood and tissues.

"There was a time when we would get our caffeine intake from coffee and cola, but now there are a number of caffeine containing beverages and we need to be careful because over a period of 24 hours that caffeine intake is cumulative," says Dee Rollins, R.D., PhD, dietitian with Baylor Regional Medical Center at Grapevine.

In fact, energy drink consumers should keep careful track of the amount of caffeine they get in a day.

"If you know that 400 milligrams a day is the upper limit you can check the back of the labels and make sure that you don't get more than that," explains Dr. Rollins.

It may sound like a lot, but 400 milligrams is roughly the equivalent of just one energy drink and two cups of coffee. Getting more than that can lead to jitteriness, nausea, heart palpations -- and in extreme cases more severe acidic symptoms.

"It can be so bad that if you take too much caffeine you can end up in the hospital thinking you have flu-like symptoms and really it's caffeine overdose."

"So remember as you're sipping -- you are literally drinking an acid drink not an energy drink that is stealing the life right out of you. ALL of these so called energy drinks have a pH of around 2.5 to 3.5 with a proton saturation that runs in the positive 350mV to 450mV. This means with every sip you are causing the body to use its stored energy to ionize the acidic energy drink which results in an energy loss not an energy gain,"
states Dr. Robert O. Young, of the pH Miracle Living Research Center.

For most people are getting more than around 400 milligrams of caffeine a day making these energy drinks unsafe for human ingestion.

The following are some important things to remember if you decide to drink an acidic energy drink:

1) Don't drink any acidic energy beverages while exercising. It can lead to severe fatigue, lethargy and dehydration.

2) Don't ever mix these acidic energy drinks with alcohol -- it's popular -- but doing so can not only mask on how intoxicated you really are, it again can be extremely fatiguing and dehydrating.

3) Don't drink acidic energy drinks for energy because they only stimulate the body to buffer the acidic ingredients giving you the illusion of more energy when in reality you are losing energy. This can lead to extreme fatigue, lethargy and dehydration.

4) If the energy drink does not contain the acid caffeine it will surely contain some form of acidic sugar. Sugar in any form is a strong acid that robs the body of energy and should never be ingested. This would include all sugars that end in "ose" such as sucrose, glucose, fructose, maltose, or dextrose or that end in "ol" such as sorbitol or xylitol.
Sugar in all forms is an acidic contributor to all sickness, dis-ease and disease.

5) There are currently no energy drinks on the market that will give you any sustainable energy. What they give you is a quick release of electrical energy designed for releasing alkaline buffers to neutralize the poisonous acids in the so-called energy drink. When you drink a so-called energy drink, all you prove is you can ingest a certain amount of poison and still manage to get through the day functioning.

In addition to caffeine and sugar, most of these energy drinks contain high amounts of carbonic acid which can be dangerous for diabeteics or those with high blood pressure.

"The best advise is to drink alkaline water with a pH/ORP of 9.5/-250mV and to avoid all acidic sport and energy drinks," states Dr. Young.