pH Balance

Posts Tagged ‘pH Miracle’

Taste for Healthful Foods Starts in Womb

Mothers can give their kids a leg up on health from the womb to the tomb by giving them a taste for nutritious alkaline but kid-hated foods like spinach and broccoli before they are even born! The only thing moms have to do is eat such alkaline foods themselves during pregnancy, or barring that, eat them while breast-feeding, according to the Monell Chemical Senses Center in Philadelphia.

“Flavors from the mother’s diet are transmitted through amniotic fluid and mother’s milk,” said Julie Mennella, a researcher at the Monell center. “A baby learns to like a food’s taste when the mother eats that food on a regular basis.”

Experiments showed, for instance, that when pregnant women drank carrot juice, their babies liked carrots better than the babies of mothers who had not. In another test, babies who were still breast-feeding but also eating solids at first rejected green beans until their mothers began eating them and transmitting the flavor of the beans in their milk.

“Babies are born with a dislike for bitter tastes,” said Menella. “If mothers want their babies to learn to like to eat vegetables, especially green vegetables, they need to provide them with opportunities to taste these foods.”

Dr. Robert O. Young of the pH Miracle Living Center suggest, “drinking fresh vegetable juice or green drinks everyday while pregnant or while nursing will build healthy blood for the Mother and the unborn or nursing baby.”

“When the Mothers blood is healthy then the baby’s blood will be healthy and healthy blood means a healthy and strong baby.”

Dr. Young states, “a pregnant or nursing mom should be drinking at least 3 to 4 liters of fresh green vegetable juice or powdered alkaline green drink every day to secure her health and the health and strength of her baby. There is no better way!”

From: http://phmiracleliving.com newsletter

Can You Over Alkalize? No!!!
Part One

The following is an interview of herbalist Kal Sellers on his understanding of acid/base biochemistry. Kal has postulated a theory that you can over-alkalize pushing your body pH dangerously too high. His theory is contained in the following interview and his explanation of how over-alkalizing can be harmful to health. I have commented after each of his statements to help people better understand my research and experience on acid/base biochemistry, the “New Biology”, using hyper alkalization in the treatment of dis-ease and disease and the need to maintain the alkaline design of the body.

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Kal: This question has appeared from time to time and calls for a visit in the news of today: Can our body’s pH be too alkaline? A friend of mine who helps run a very good health food store near me reported that she had been raw and had been alkaline for some time when a person approached her and warned her that “there were diseases that could come from being too alkaline too.”

Dr. Young: There are NO dis-ease or diseases associated with being too alkaline. You cannot be sick and alkaline. In fact, what does it mean to be too alkaline? How does a person measure the acid/base of the blood when the blood is always maintaining its delicate pH balance at 7.365? Any excess acidity from diet or metabolism is eliminated from the blood and out into the connective tissues to preserve its delicate pH balance. The biochemistry in maintaining blood alkalinity is quite extreme. The body will sacrifice all other organs and organ systems to maintain the delicate pH balance of the blood at 7.365. Sodium bicarbonate is produced by the body as the #1 buffer of dietary and/or metabolic acid to maintain the alkalinity of the blood and then the tissues. In the body, tt takes 20 molecules of sodium bicarbonate to buffer or neutralize 1 part of carbonic acid (metabolite of metabolism) in order to maintain a blood and/or tissue pH of 7.35 to 7. 4. That is staggering 20 to 1 ratio. You would have to do some serious alkalizing just to keep up with the body’s need for more alkalinity. But that is why we age–or should I say “ferment” from over-acidity. Which by the way, I might add, is why ALL disease or most dis-ease is a result of excess acid and NOT excess base(alkalinity). This was proven by Alexis Carrel in his chicken experiment in 1908. Carrel received a Nobel prize for this research. He was able to keep a chicken heart alive for 20 years until he decided to stop changing the alkaline mineral salts every 48 hours. What we learn from Alexis Carrel’s work is that you can keep the body cells alive indefinitely if you maintain the alkaline mineral salts daily. The health of human cells that make up tissues and organs are only as healthy as the alkaline fluids in which they are bathed. The human cell cannot tolerate low alkalinity and can never tolerate ANY acid condition. The cell begins its biological transformati on becoming bacteria in the first stage; then yeast in the second stage; then mold in the 3rd stage of transformation until the anatomical elements of the organized cell (microzymas) are released to become part of some other organized cell.

In the ph Miracle book I share what I call the “fish bowl metaphor.” The fish bowl metaphor begins with a question. The question is this; “If the fish is sick what would you do, treat the fish or change the water?” The logical answer is, you would change the water. Why? Because the fish is only as healthy as the water it swims in. The fish is the human cell and the water is the fluids around the cell(s). The ocean has a delicate pH balance of 8.3 and is maintain by alkaline mineral salts. Our internal fluids are like the ocean and are maintained by the same alkaline mineral salts – sodium, chloride, magnesium, potassium and calcium. At the present the ocean pH because of global warming has gone from 8.3 to 8.2. This huge decrease in the ocean pH has caused potential health risks to all sea life including the loss of the coral reefs. The same thing is happening to many of us with body warming, as dietary and/or metabolic acids are causing the loss of bone and muscle in order t o maintain the delicate alkaline pH of the blood and tissues. The result is an array of health challenges from arthritis, osteoporosis to cancer.

Kal: She experienced something I have taught a lot about, concerning how much our thinking affects our health. She immediately became acidic (without changing anything) and has stayed acidic since that time.

Dr. Young: Good point Kal. I agree with you here. Thoughts require energy and when you are using energy you are producing metabolic acids. If you want to maintain the alkaline design of the body, you need to have less thoughts. I have said that people do not die from a heart attack they die from a thought attack. Both involve metabolic acid. The bottom line is that hyper-alkalizing the blood and the tissues leads to wonderful side effect: you get healthy physically and mentally, even when you are stressed.

Kal: This calls for a questioning of the issue to see if we really should be cautioning anyone to not get too alkaline.

Dr. Young: Of course you should counsel your clients to try and become increasingly alkaline. It’s almost impossible to become too alkaline. If you are living, breathing, thinking and eating, then you are producing acids that can and will affect your health, fitness and vitality. Everyday the body produces more acids then the body can keep up with. Metabolism of a normal adult diet results in the generation of 50 to 100 meq of H+ or proton or acid per day, which must be excreted if the alkaline acid-base balance is to be maintained. A meq is a milliequivalent which is an expression of concentration of substance per liter of solution, calculated by dividing the concentration in milligrams per 100 milliliters by the molecular weight. This process involves two basis steps; 1) the reabsorption of the filtered sodium bicarbonate or NaHCO3 and, 2) excretion of the 50 to 100 meq of H+ or proton or acid produced each day by the formation of titratable aci dity and NH4+ or ammonium. Both steps involve H+ or proton or acid secretion from the cells of the kidney into the urine. That is why we age. Aging is actually a fermenting and acidic process. The body has an alkaline buffering system which helps to maintain alkalinity, but when this becomes compromised from an over acidic lifestyle and diet, you start having the symptoms of dis-ease and disease caused by metabolic acidic waste products. So, absolutely you should attempt to increase alkalinity to prevent and/or reverse dis-ease and disease.

Kal: My first step in such searching is to ask myself the question: What does nature suggest? Clearly, we have the physiology and digestion of frugivores and, as such, should be enjoying a delightfully alkaline state in our blood most of the time.

Dr. Young: We should be enjoying a delightfully alkaline sate in our blood and tissues ALL of the time Kal if we want to be free from ALL sickness, dis-ease and disease. The blood is always trying to maintain health and alkaline balance in the blood and tissues at 7.365 to 7.4 pH. The body will do everything it can to maintain that alkalinity. It will pull in calcium from the bones and/or magnesium from the tissues in order to keep the pH of the blood constant. All organs and organ systems are subservient to the blood. When the blood is becoming too alkaline or compensated, it is the result of the blood trying to protect itself from an increase of dietary and/or metabolic acid as the excess acid is thrown out into the connective tissue. So the increase of blood pH is an indication of an increase of tissue pH which I call “latent tissue acidosis.” “Latent tissue acidosis” is the condition that exists when there are not enough bases in the alkalophi le glands and organs (the alkalophile glands are the stomach, pancreas, Brunner’s glands, between the pylorus and the junctions of the bile and pancreatic ducts, Lieberkuhn’s glands in the liver and its bile with its strong acid binding capabilities which it has to produce to alkalize the ingested food or drink) because they have been used up in the process of neutralizing the acids adsorbed and then absorbed to the collagen fibers. This leads to compensated “acidosis.” This means the blood pH has not changed but other body systems have changed. This can then lead to decompensated “acidosis” where the alkaline reserves of the body are used up and the pH of the blood is altered. Decompensated “acidosis” can be determined by testing the blood pH, urine pH and the saliva pH. The decrease in the alkaline reserves in the body occurs because of hyper-proteinization, (eating steak, chicken, turkey, pork and fish!) too much protein and hyper-carbonization, too much sugar of all kind s in all forms. This is why 80 to 90 year old folks are all shrunk up and look like prunes. They have very little or no alkaline reserves in their alkalophile glands. When all the alkaline minerals are gone, so are you and your life battery runs down. The charge of your cellular battery can be measured testing the ORP or the oxidative reduction potential of the blood, urine and saliva using an ORP or electron meter. As you become more acidic this energy potential or ORP decreases. When electron or energy potential decreases you feel tired and fatigued and begin to feel the symptoms of dis-ease.

This increase in acidity comes from acidic lifestyle and dietary choices and is a good example of how the blood tries to protects itself. This increase in alkalinity in the blood over 7.4 is a sure sign of acids in the tissues and a risk of developing an inflammatory or cancerous condition. The tissue acidosis can be determined by measuring the urine pH which should be at least 7.2 or higher in a healthy alkaline state or in a state of sickness or disease the pH should be over 8.4 and as high at 9.5. But when the body is in a state of “latent tissue acidosis,” the pH of the urine will be in the low 6’s and 5’s. Therefore the urine becomes the measuring stick for the pH of the tissues and not of the blood for determining the alkaline or acidic state of the body.

Kal: The foods we would eat in a natural setting would leave us with an alkaline pH and in cultures where they do not know about checking and worrying about their pH, they tend to stay pretty alkaline if they are eating a natural diet and living a lifestyle close to nature.

Dr. Young: In my research I found that all cultures are living in an acidic state. If you were to be able to keep your blood and tissues in an alkaline state you would never die. Just like Alexis Carrel’s chicken heart. All foods, whether in a natural setting or not, contain acidic residues to a lesser or greater degree and must be buffered by the body’s production of sodium bicarbonate. That is why we will ALL eventually die. The alkaline buffering system which includes the salivary glands, the stomach, pancreas, Brunner’s glands (between the pylorus and the junctions of the bile and pancreatic ducts) Lieberkuhn’s glands in the liver and its bile all release sodium bicarbonate to buffer the acids of food and drink we ingest. It is important understand that the stomach is the main organ for alkalizing the food or liquids that we ingest and to understand that it manufactures sodium bicarbonate to increase the alkalinity of the food in preparation f or the food to be biologically transformed into stem cells in the crypts of the small intestine. The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium is used to bind with water and carbon dioxide to form the alkaline salt, sodium bicarbonate or NaHCO3. The biochemistry is: H20 + CO2 + NaCl = NaHCO3 + HCL.

For each molecule of sodium bicarbonate or NaHCO3 made in the stomach a molecule of hydrochloric acid or HCL is also made and secreted into the digestive system or stomach (the hydrochloric acid settles into the gastric pits of the stomach while the sodium bicarbonate naturally rises to the surface of the stomach to meet the food for alkalizing) to be eliminated.

The chloride ion from the sodium chloride (salt) binds to an acid or proton forming hydrochloric acid or HCL as a waste product of sodium bicarbonate production.

When large amounts of acids including HCL enter the stomach from a rich protein meal, acid is withdrawn from the acid-base household. The organism would die if the resulting alkalosis or sodium bicarbonate – NaHCO3 (base flood) or base surplus created by the stomach was not taken up by the alkalophile glands that need these quick bases in order to build up their strong sodium bicarbonate secretions. These glands and organs are the stomach, pancreas, Brunner’s glands (between the pylorus and the junctions of the bile and pancreatic ducts) Lieberkuhn’s glands in the liver and its bile with its strong acid binding capabilities which it has to produce to alkalize the ingested food or drink.

When a rich protein and/or carbohydrate meal is ingested the stomach begins to manufacture and secret sodium bicarbonate or NHCO3 to alkalize the acids from the food ingested. This causes a loss in the alkaline reserves and an increase in acid and/or HCL found in the gastric pits of the stomach. These acids and/or HCL are taken up by the blood which lowers blood plasma pH. The blood eliminates this increase in gastrointestinal acid by throwing it off into the Pishinger’s spaces or extra-cellular matrix.

The space enclosed by these finer and finer fibers is called the Pishinger’s space or the extra-cellular matrix space that contains the fluids that bath and feed each and every cell while carrying away the acidic waste from those same cells. There is no mention of this organ in American physiology text books. There is the extra cellular space but no organ mentioned that stores acids from metabolism and diet, like the kidney. I call extra-cellular matrix an organ and the “pre-kidney.”

After a rich protein and/or carbohydrate (sugary) meal, the urine pH becomes alkaline. Protein and sugar nourishment then reacts acidic in the organism not only by the production of sulfuric, phosporhoric, nitric, uric, lactic and acetylaldehyde acids, respectively, but also through the formation and excretion of base in the urine. This is a double loss of bases or alkalinity.

During heavy exercise, the resulting lactic acid if not adsorbed by the collagen fibers, the specific acid catchers of the body, the organism or body would die. The total collection of these fibers is the largest organ of the body and is called the colloidal connective tissue organ of SCHADE. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ. This organ connects, holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ, which includes the muscles, inflammation and pain develop. That is why I have stated, “acid is pain and pain is acid.” You cannot have one without the other. This is the beginning of “latent tissue acidosis” and the one sickness and one disease.

The more acidity, the more acids adsorbed and then absorb to the collagen fibers to be neutralized and the less sodium bicarbonate or NaHCO3 is taken up by the alkalophile glands. The larger the potential difference between the adsorbed and absorbed acids and the amount of sodium bicarbonate or NaHCO3 generated with each meal; the more or less alkaline or rich in bases are the alkalophile glands like the pancreas, gallbladder, pylorus glands, blood, etc. The acid binding power of the connective tissue, the blood and the alkalophile glands depends on its alkali reserve which can be determined through blood, urine, and saliva pH testing, including live and dried blood.

The measurement which best determines the alkaline reserves of the body is the saliva pH. When the saliva pH is above 7.2 then the alkaline reserves are sufficient. If the saliva pH is below 7.2 then the alkaline reserves are deficient and the body needs more alkaline food, drink and/or supplements, such as pHour salts, pHlavor salts and puripHy salts.

http://www.phmiracleliving.com/c-8-health-supplements.aspx

Once again the necessary ingredients to produce sodium bicarbonate in the stomach comes from the blood and include sodium, chloride, water, oxgyen and carbon. When these elements become deficient in the body from the lack of alkaline food, drink or mineral supplementation from diet, then you begin to get sick and tired. The first sign of acidosis is enervation and indicates a deficiency of alkalizing mineral salts in the blood and the beginning stages of “latent tissue acidosis.” “Latent tissue acidosis” can lead to compensated acidosis (pH goes up from a normal 7.365 to 7.4 and then to 7.5) which will eventually lead to decompensated acidosis where the pH drops from 7.5 to 7. 2. This is a sure sign that the body is deficient in alkaline mineral salts and the body is shuting down. The solution for “latent tissue acidosis,” compensated acidosis and decompensated acidosis is to hyper-alkalize the blood to push alkainity out into the tissue to re-establish the alkaline design of the body.

Any excess alkalinity in the blood, in the stomach, in the connective tissues, or in the interstitial fluids is used to buffer acids. You can’t get enough of these alkaline compounds to buffer the onslaught of environmental, dietary and/or metabolic acids. The body is always deficient in alkalinity. That is the cause of enervation, irritation, inflammation, induration, ulceration and degeneration. There is no other cause than ACID! When you stop breathing, you stop producing the acid of carbon dioxide. Everyone knows that you can hold your breath and pass out or even die from the absence of the alkalizing effects of oxygen and the build up of carbon dioxide acid in the blood and tissues. When your heart stops beating you stop producing acid. When your brain stops having thoughts you stop producing acid. After 30 years of blood research I have found that you are alkaline by design but all body functions are acidic and this is why it is humanly impossible to become too alkaline !

Dr. Robert O. Young – Author- The pH Miracle Series

The Life of ALL Flesh Is The Blood: Part Two
There is not known in all the realms of architecture or mechanics one little device which is not found in the human organism. The pulley, the lever, the inclined plane, the hinge, the ‘universal joint,’ tubes and trapdoors, the scissors, grindstone, whip, arch, girders, filters, valves, bellows, pump, camera, harp, irrigation plant, telegraph and telephone systems. All these and a hundred other devices which man thinks he has invented, but which have only been telegraphed to the brain from the Solar Plexus and crudely copied or manifested on the objective canvas.

No waterway on earth is so complete or so populous as that wonderful ‘river of life’, the blood stream. It has been said that ‘all roads lead to Rome.’ I have discovered that all roads of real knowledge lead to the ‘river of life’ — the blood. The blood is an epitome of the universe. When man turns the mighty searching’s of reason and investigation within the ‘river of life’ of the blood, a new heaven and earth will appear.

While I have theorized that all body cells are made by the transformation of the red blood cells – It is also true that blood is made from the food and supplements that we eat and the liquids that we drink. The foods and the liquids that we eat and drink are set free by the process of transformation called digestion and carried into the circulation through the delicate villi and microvilli of the small intestine. The villi and microvilli are analogous to the roots of a tree or plant with the same biological purpose – to make embryonic cells or stem cells.

Air breathed into the lungs enters into the arteries and chemically unites with the minerals and living anatomical elements of the blood stream, and by a wonderful transformation creates blood, known as ‘hematopoiesis’, which then through transformation creates flesh, bone, muscle, nerves, organs, hair, nails, etc.

The quality of the food we eat and the supplements we take and the liquids we drink determines the quality of the blood. As is the blood, so is the body – so is the body, so is the brain – as is the brain, so is the quality of thought. As a man or woman buildeth, so is he or she. And as a man or woman IS, so thinks he or she. Through my research I have found that the best way to build healthy blood is with green foods, green drinks and polyunsaturated fats.

Everyday the body works extremely hard to keep the ‘river of life’, the fluids of the blood at a delicate pH balance of 7.365. Any variation from this delicate pH balance the body goes into preservation mode to protect and maintain the integrity of this fluid at 7.365. If the pH of the blood is higher then 7.365 this indicates a state of acidosis in the tissues as the body is attempting to maintain the pH balance of the blood. If the blood pH drops below 7.365 then the buffering system is either depleted or struggling and the acids are in the blood indicating a more serious acidic or degenerative condition. This is called by medical savants decompensated acidosis. The body will do everything it can to maintain the blood pH at the expense of other organs and organ systems to prevent decompensated acidosis. This can lead to latent tissue acidosis which can be determined by measuring the pH of the urine. In latent tissue acidosis the pH of the urine will be less than 7.2 at any time during the day but most prominent in the morning urine. If the problem of latent tissue acidosis is not resolved then serious degenerative dis-ease or so-called disease will ensue. This includes heart disease and especially ALL cancerous conditions.

One of the major buffers of the blood is fat, and especially the electron rich polyunsaturated fats found in the blood and body cells. Fats are used to buffer acids for the purpose of maintaining the plasma or extracellular pH at 7.365. These fats bound to acids are then eliminate or stored away from the organs and organ systems that sustain life.

When the diet is over-acidic, this can draw down or use up the essential fats both in the cells and in the extracellular fluids causing a fatty acid deficiency leading to poor bi-lipid membranes or weak blood and body cells and many associated symptomologies: anemia (low concentrations of iron which acts as the oxygen carrier of the red blood cell), anisocytosis (irregular and unhealthy blood cells), rouleau (when the blood cells chain together causing oxygen deprivation from poor ciriculation), disseminated vascular coagulation (when the blood begins to clot prematurely and thicken. This causes high blood pressure), and cellular breakdown leading to major disorders.

I have studied live and dried blood for over thirty years. I utilize a high powered phase contrast and bright field light microscope to view a drop of blood from a client’s fingertip, obtained with a sterile lancet. The purpose is to examine the structure of the blood cells and plasma fluid, to determine the relative level of cellular health and cleanliness, and to view areas of balance and imbalance suggested by the blood picture. I use live blood analysis to evaluate the internal biochemical internal environment referred to as the biological terrain to see whether or not it is dirty or clean and the strength and weakness of the red and white blood cells.

Healthy blood under live blood cell analysis shows a clean internal environment and unhealthy blood shows a dirty internal environment full of yeast, bacteria and damaged blood cells with a high white count trying to clean up the cellular debris from an over-acid lifestyle and diet. Where standard laboratory blood tests are generally quantitative (how many cells are there?), live and dried blood cell analysis is qualitative (what is the condition of the cells?). Standard laboratory tests are often used as pre and post studies to live blood cell analysis because there is correlative value in knowing both the quantity and quality of the client’s blood cells.

Watch for Part Three Coming Soon