Alkaline Diet – How Can Alkaline Diet Transform Your Health

[bosphorus]

dear all,
i would like to share an interesting thing with you.



information about alkaline diet and

http://www.increaseyourlifestyle.com/alk...ur-health/

a picture document

http://thealkalinediet.org/alkalinedietnewsletter1.pdf

hope you enjoy

[Monica]

Great info but they tend to neglect the importance of alkaline water! Since our bodies are 75% water, then we should pay more attention to the pH of the water we drink. Many people - myself included - followed an alkalizing diet but were drinking acidic, oxidizing water. I couldn't get my bodily pH alkaline until I started drinking alkaline water.

[norral]

monica

do u know what the ph of tap water is. and what is the ph of typical bottled water. thanks. i was also reading that cantaloupes and melons are very alkalizing For what it's worth.

thanks

norral

[Monica]

monica

do u know what the ph of tap water is. and what is the ph of typical bottled water. thanks. i was also reading that cantaloupes and melons are very alkalizing For what it's worth.

Yes, I do happen to know! It's my business and I test many various waters quite frequently.

Tap water is generally neutral - in the 7 -7.5 range. But don't get too excited; it's neutral because municipalities typically add lye to the water, to protect the pipes. (Along with chlorine, which is easy to remove with a filter, and fluoride, which isn't removed with most filters, + tap water typically has trace amounts of a veritable cocktail of pharmaceutical drugs in it, because when people take meds, they come out the other end and aren't removed by water processing.)

Tap water scores a whopping 300-600 (depending on locale) on the ORP meter (Oxidation Reduction Potential).

Most bottled waters are acidic. There are a few exceptions: Fiji is slightly alkaline (about 8) and there are a couple of expensive brands sold in health food stores that test at around 8.5 or even in the 9 range if you're lucky. If you must drink bottled water while traveling, it's best to go with one of those.

However, even the bottled waters claiming to be alkaline still test oxidizing! This means they are adding to free radical damage. Without exception, all the bottled waters I've ever tested (literally hundreds of times, with many dozens of brands) all test oxidizing, ranging from +250 to +500 or so. (The higher the number, the more oxidizing it is.)

In contrast, water fresh from a medically-certified water ionizer machine is highly alkaline (9.5+) and antioxidant (indicated by a negative number on the ORP meter...the water from my machine typically tests at around -700-800 - this is about 10 times more antioxidant than green tea!)

In addition, bottled waters have cancer-causing chemicals, leached from the plastic.

On top of that, bottled water adds to pollution of the planet.

Reverse osmosis and distilled waters are both very acidic, oxidizing, and devoid of minerals. I almost died from drinking distilled water. It can leach minerals out of the body. Some say that's not true, but I know from experience it is true.

norral

[unir 1]

To monica:

Have you ever tried preserving food in alkaline water? i speculate that it would slow down the expiration process. Also, is there such thing as too high of a pH in the body?

[Plenum]

Reverse osmosis and distilled waters are both very acidic, oxidizing, and devoid of minerals. I almost died from drinking distilled water. It can leach minerals out of the body. Some say that's not true, but I know from experience it is true.

can you talk a bit more about this Monica? I always love hearing personal stories; nothing beats real experience

I remember when I was in the final years of high school, and then bottled spring water was all the fad. I bought into it being rather naive at the time, and I definitely noticed it caused imbalances in my body. It was quite noticable instead of drinking tap water or whatever, when I finished a meal with one of those "Evian" or other brand name labels.

whether it was the plastic or what-not, I don't know.

but I kept drinking it because I bought into the fad; ignoring the evidence and feedback my body was providing me.

and then I moved onto the distilled water etc etc

[Oldern]

How interesting that bottled water is totally considered "the devil" in the US.
In Hungary, I drink from a bottled water source that is a from a "nearby" (30-40km?) good well, my health has improved tenfold since drinking this in large amounts every day.... it is alkaline, it contains no fluoride, no excess natrium...so what is the problem? I do not notice my body crying out for help because of it. *

(Although I see that big brands that are different from the one I am drinking are doing nasty stuff like carbonating normal tapwater and selling that as "mineral water" or artificially adding some Ca and Mg and such... and of course adding fluoride as well. I do not buy that).

*of course, I am talking about non-carbonated mineral water, cause it makes no sense to drink it carbonated. If I want the fuzz, I will drink a glass of diet coke and promptly thank the Creator for allowing me to experience that strange addiction!

[Monica]

To monica:

Have you ever tried preserving food in alkaline water? i speculate that it would slow down the expiration process. Also, is there such thing as too high of a pH in the body?

It depends on what type of preserving you're referring to. You might be right about extending the expiration, when using alkaline water for canning. That's a great idea! I've never tried it - actually I've never canned - yet. I recently bought a canning kit and hope to do some canning, if I have a good harvest this year. I use the alkaline water for cooking, etc. (shortens cooking time and improves flavor and texture, ie. rice is fluffier etc.) so I will definitely try it for canning. Maybe I will do a test - 1 batch of alkaline, 1 batch of 'filtered' and compare.

Another type of preserving is fermentation (not to be confused with vinegar pickling, though both are acidic preserving processes. Real fermentation is much, much healthier than vinegar pickling.) I am currently very much into fermentation, but I don't use alkaline water for that, because it is an acidic process. (think of digestion - stomach acid is acidic) Like lemons, which are acidic but actually have an alkalizing effect on the body, fermented foods are acidic but easily digested and actually alkalizing.

Whereas, acidic waters, sports drinks, and sodas are very acidifying. And some foods (like meat and dairy) aren't acidic but are very acidifying to the body.

Isn't chemistry fun?

[Monica]

can you talk a bit more about this Monica? I always love hearing personal stories; nothing beats real experience

Sure! Here is my story:

http://www.bring4th.org/forums/showthrea...4#pid47064

and

http://www.bring4th.org/forums/showthrea...2#pid47102

Related thread:

http://www.bring4th.org/forums/showthread.php?tid=6089

[Plenum]

thank you Monica.

I really appreciate your post here: http://www.bring4th.org/forums/showthrea...2#pid47102

I've got a much deeper sense of who you are, and where you've been now

much love,

plenum

[Monica]

thank you Monica.

I really appreciate your post here: http://www.bring4th.org/forums/showthrea...2#pid47102

I've got a much deeper sense of who you are, and where you've been now

much love,

plenum

[Monica]

How interesting that bottled water is totally considered "the devil" in the US.

It's not so much the water in the bottles, but the bottles themselves. They are toxic. They contain cancer-causing chemicals. They pollute the planet. They accumulate in the oceans and take forever to break down. They are a scourge upon the planet.

Not just bottles for water, but soda bottles, etc. Plastics in general. It simply makes no sense to contribute to the pollution, + add to toxins in one's own body, when there are alternatives available.

We produce our own healthy water, without any of those chemicals, and have just 1 BPA-free bottle each for use when leaving the home.

In Hungary, I drink from a bottled water source that is a from a "nearby" (30-40km?) good well, my health has improved tenfold since drinking this in large amounts every day.... it is alkaline, it contains no fluoride, no excess natrium...

That's wonderful! That is better than having it shipped 100's or even 1000's of miles, in trucks in the hot sun, which makes more chemicals leach from the plastic to the water. You are fortunate you have a local source.

It's also wonderful that your community does not force fluoridation on the citizens. But, is it chlorinated? And, alkalinity may be natural, or it may be from added lye, in which case it's not good. Do you know what the pH of the water is? Tap water is typically around 7.5, but may be around 8 in some areas.

This is certainly much better than most bottled waters, which are acidic.

so what is the problem? I do not notice my body crying out for help because of it. *

In the context of alkalizing the body for health, if your water is 7.5 pH or higher, then you aren't adding to the problem, as is the case when people drink acidic water.

However, neither are you helping your body to get more alkaline. Your water, if between 7 and 8, is basically in the neutral to slightly alkaline range. To help the body get more alkaline, we drink water at the 9 to 10 pH range, which is 10 to 100 times more alkaline than the neutral water. At this high level, it can help counteract acidity from the diet.

If you are very healthy, it might not seem as though it should matter to you. For those wishing to improve their health, reduce or eliminate medications, heal diseases like cancer, arthritis, etc., there is a very big difference between 'neutral/slightly alkaline' and highly alkaline water, in terms of benefits.

That's not counting the oxidation issue. ALL bottled waters are oxidizing. If you could drink the water fresh from the spring, that would be wonderful. But as soon as it runs downstream and is bottled, it changes its state and will be oxidizing.

*of course, I am talking about non-carbonated mineral water, cause it makes no sense to drink it carbonated. If I want the fuzz, I will drink a glass of diet coke and promptly thank the Creator for allowing me to experience that strange addiction!

Sodas are extremely acidifying and therefore major contributors to cancer. It's virtually impossible to maintain a healthy pH while drinking even 1 soda per week. This alone is far worse than all the other bad effects from the sugar, caffeine, etc.

In addition to being extremely acidic, the sweetener in diet sodas are highly toxic. We call sodas 'cancer in a can' with diet sodas being even more poisonous.

It may produce a pleasurable fizz, but it's arguably the worst thing one can put in one's body.

Cancer in a Can

Diet Drinks: America’s Passion for Poison

An aspartame study by C. Trocho et al, was conducted by the staff of the Biology Department at the University of Barcelona. It clearly shows that aspartame which was labeled with carbon 14 isotope was transformed into formaldehyde in the bodies of the living specimens and that when they were examined later, the radioactive tagged formaldehyde was found throughout the vital organs of their bodies.

This conclusively proves that aspartame does indeed convert to formaldehyde in the bodies of aspartame consumers, and that many of the symptoms reported by victims of aspartame toxicity are indeed those associated with the poisonous and cumulative effects of formaldehyde.
...

Some of the adverse symptoms that have been reported include the following: impotence, reduced female response, numbness, tingling nerves, aggressive behavior, spontaneous anger, anxiety, aggravation of phobias, depression, grand mal seizures and a combination of symptoms that mimic a heart attack.

A healthy way to get that same fizz would be by drinking flavored water kefir. It's fizzy but very healthy!

[unir 1]

How interesting that bottled water is totally considered "the devil" in the US.

Not just bottles for water, but soda bottles, etc. Plastics in general. It simply makes no sense to contribute to the pollution, + add to toxins in one's own body, when there are alternatives available.

Will you name some bottle/container alternatives? Are they on the rise somewhere so that purchasing power can increase their availability (unless they are free)?

We produce our own healthy water, without any of those chemicals, and have just 1 BPA-free bottle each for use when leaving the home.

How is your water produced; how is it made alkaline?

And will you give the brand names of other alkaline waters that might produce the effect of amelioration?

That's not counting the oxidation issue. ALL bottled waters are oxidizing. If you could drink the water fresh from the spring, that would be wonderful. But as soon as it runs downstream and is bottled, it changes its state and will be oxidizing.

Does oxidization occur as its running downstream, or as it is bottled?
I would like to know what you know about the spring-water subject/oxidization of water...

As you know you are appreciated for your efforts (I'd say: where appreciation really counts is where/when it is your own recognition of the efforts), and you would seem quite heroic if one day your information helped somebody in need, but I feel it is unnecessary for me to say the two "magic words" that somehow changes people's intents/perspectives for them. "Thank You"
You would be doing a service for me though, since I raised the questions with the expectation that you would have answers. The expectation of you actually giving me the answers is something else. One in my position should be expecting free-will and nothing more, and that outlook would seem a progressive one in any case for 3D life.
So yea. I asked, would like an answer, and if I didn't get one, then it would be totally on me to keep waiting or not. I guess its about the convenience of getting answers from somebody who has them at hand, rather than going through a whole bunch of research, life experience, etc There's more I would digress with, but this is enough...for now.


P.S. : while on the subject, anything new about the alkaline water preservation technique (asked earlier in this thread)?

[Monica]

Will you name some bottle/container alternatives?

Glass is best, but, unfortunately, it isn't practical when traveling. I use glass at home but when I leave the house, I use a BPA-free plastic bottle, that I reuse again and again. I don't like any plastic but the only other option is stainless steel, which I use for cooking but don't like for drinking water. I am sensitive to the metallic taste.

Are they on the rise somewhere so that purchasing power can increase their availability (unless they are free)?

Not free, but becoming more readily available. BPA-free bottles can now be found at Target, Wal-Mart, and most large grocery stores. A few years ago, they were found only at health food stores, so that is definitely progress!

We produce our own healthy water, without any of those chemicals, and have just 1 BPA-free bottle each for use when leaving the home.

How is your water produced; how is it made alkaline?

It is first filtered (to remove chlorine, etc.) then goes through a process of electrolysis, using electricity and electrode plates of platinum-coated titanium. Our medical-grade machine uses titanium that is 99.98% pure titanium (better than surgical-grade, which is only 90% pure titanium). In contrast, the cheap 'toys' on the market use titanium that is only 60%, with the other 40% being metal alloys. Those cheaper brands can leach toxic metals into the drinking water, so I would avoid those. I can email you more details if you like - please pm me your email address.

And will you give the brand names of other alkaline waters that might produce the effect of amelioration?

Amelioration of what? sorry, I don't understand your question.

Does oxidization occur as its running downstream, or as it is bottled?

Both. Water is never static, but constantly changing its state.

I would like to know what you know about the spring-water subject/oxidization of water...

Sure! Ask any questions you like!

Basically, it's not so much the 'where' that is important - where the water is from - as it is the 'state' that the water is in now.

Water fresh from a mountain spring, or from a freshly melted glacier, before it has run downstream - in other words, the second it comes out of the spring or glacier - is perfect.

But that's not the same as so-called 'spring' water that was bottled weeks or even months ago. Not even close.

Our machine simulates water FRESH out of a spring or glacier.

As you know you are appreciated for your efforts

Thank you! I appreciate that!

(I'd say: where appreciation really counts is where/when it is your own recognition of the efforts), and you would seem quite heroic if one day your information helped somebody in need,

That is a daily occurrence for me. Nearly every day someone calls or emails to tell me that they are feeling better, or a tumor has shrunk, or their pain is gone, or they got off their meds, or whatever. I don't get the credit; the water simply works!

but I feel it is unnecessary for me to say the two "magic words" that somehow changes people's intents/perspectives for them. "Thank You"

You are quite welcome!

I asked, would like an answer, and if I didn't get one, then it would be totally on me to keep waiting or not.

Sorry, did I miss your question(s)? If so please direct me to them.

while on the subject, anything new about the alkaline water preservation technique (asked earlier in this thread)?

I must have missed that too. Which post is it in?

[unir 1]

And will you give the brand names of other alkaline waters that might produce the effect of amelioration?

Amelioration of what? sorry, I don't understand your question.

The amelioration of health. I've been in a health food store, and in 1 aisle there was a selection of different brands of water bottles each processed in different ways. I saw some water bottles claiming to have a pH of 9, and one that I bought had a pH of 9.5 +
I wanted to know, what method is authentic for claimed pH levels - like ionization, deionization, etc., what is to be expected from those as far as holding up to a certain pH?
Also, does the pH level ever decrease in time? Would water/food lose its alkalinity as it expires?
What is the effect on health when consuming oxidized food or water?
Btw, my water bottle (QURE) says there was no process of electrolysis... do you know if there are other ways to make water alkaline?

while on the subject, anything new about the alkaline water preservation technique (asked earlier in this thread)?

I must have missed that too. Which post is it in?

This link might take you to that post.

I would like to know what you know about the spring-water subject/oxidization of water...

Sure! Ask any questions you like!

Basically, it's not so much the 'where' that is important - where the water is from - as it is the 'state' that the water is in now.

So the state of water is what accounts for alkalinity, correct? Does it have to do with ions? What is the state of glacier/spring water? Why is it so?

[Monica]

The amelioration of health. I've been in a health food store, and in 1 aisle there was a selection of different brands of water bottles each processed in different ways. I saw some water bottles claiming to have a pH of 9, and one that I bought had a pH of 9.5 +

I've tested some of those brands: Essentia, Evanmore, and another but I forgot what it was called. I've tested them several times each, because I use them in my demos. About 9 times out of 10, the ones claiming to be 9.5 test at about 8.5. Keep in mind that the pH scale is logarithmic, so each time it goes up a point, that is actually a factor of 10. Thus, 8.5 is only 1/10 as alkaline as 9.5. This means that, even though it may have been 9.5 at the time it was bottled, if it's only 8.5 by the time the customer drinks it, it has lost 90% of its alkalinity.

Only once did I test a bottle that was actually 9.5 as advertised. I must have gotten lucky and gotten a bottle out of a new shipment, that was still very fresh.

I wanted to know, what method is authentic for claimed pH levels - like ionization, deionization, etc., what is to be expected from those as far as holding up to a certain pH?
Also, does the pH level ever decrease in time? Would water/food lose its alkalinity as it expires?

There are various methods for raising pH. Adding minerals like coral calcium or baking soda will raise the pH about a point. But an ionizer machine can raise it by 4-5 points, which is a factor of 10,000+. My machine inputs tap water (7.5 pH) and outputs drinking water at 9.5 to 10.5, and a cleaning water at 11.5 to 12. (Cleaning water emulsifies oil so it's used to do laundry, clean ovens, pull pesticides off of produce, etc....not for drinking, though it works wonders for migraines.)

Inferior (non-medical-grade) ionizer machines produce alkaline water, and will even get a negative ORP (Oxidation Reduction Potential) but the water tends to be unstable; ie. the pH can drop very quickly. Also, the cheap machines don't produce the microclustering. (Crystalline restructuring...reduced surface tension, making the water more easily assimilated...this makes the difference between dramatic health benefits and minor health benefits.)

Bottled alkaline waters lack the microclustering. And, in 100% of the 'alkaline' bottled waters I've tested, they all had a positive ORP (indicating that they were oxidizing, whereas water from our machine is antioxidant).

Some of those bottled waters may have been produced using a water ionizer. But, no ionizer can produce water that will retain its antioxidant state, just as it's impossible to keep an apple from turning brown, other than adding preservatives, which would obviously be counterproductive.

The water from my machine stays antioxidant for about 24 hours, and has a very slight dropoff in pH, then holds the pH steady indefinitely, provided it's stored properly. I tested some water from my machine at 10.25 pH with an ORP of -780 (this is about 10 times more powerful than green tea). I put it in a dark bottle with a lid. The next day, as expected, the ORP had dropped to -200 and the pH had dropped to 9.75 (still higher than the advertised level). By Day 3, the ORP had turned positive, indicating slightly oxidizing, about +40, but the pH held steady. On Day 4, the ORP climbed to +100, and the pH still held steady at 9.75.

I pulled that bottle out every few days for awhile, with no change in the reading. I then stuck it in a cupboard and forgot about it. Exactly 1 year later (I remember because it was during the holidays), I needed to use the bottle so I tested it again. Guess what? Still +100 ORP and 9.75 pH!!!

That is incredibly amazing! This means that, even at 1 year old, the water from my machine never got nearly as oxidizing as tap, filtered, RO or bottled waters, which typically test at +250 to +500. (The higher the number, the more oxidizing it is...the lower the negative number, the more antioxidant it is. IE -700 is 7 times as antioxidant as -100.)

I've never seen any bottled 'alkaline' waters, or any waters from competitor machines, that were that stable. That is the difference between our medical-grade machine and the toys on the market.

What is the effect on health when consuming oxidized food or water?

Did you mean to say ionized water?

Ionized water is alkaline, antioxidant, and microclustered. If it's therapeutic, medical-grade, then it will do a better job of doing what water does - hydrate the body and flush out metabolic wastes from the cells.

If all the cells in the body are being cleansed, then the organs will naturally start functioning better. Drinking a glass of ionized water floods the body with trillions of extra electrons, which neutralize free radicals.

Free radicals contribute to cancer and aging, so you can do the math there.

I can honestly say that 100% of the people I've sold machines to, got dramatic, noticeable benefits from drinking this water, provided they followed the protocol. The only people who didn't get dramatic results were those who either didn't drink enough, or continued to drink sodas. Sodas cancel out the benefits of alkaline water because their pH is at the opposite end of the spectrum. A soda's pH is 1 MILLION times more alkaline than our ionized water! It's pointless to drink ionized water if the person insists on drinking that poison.

By the way, my water bottle (QURE) says there was no process of electrolysis... do you know if there are other ways to make water alkaline?

From the QURE website:

Why Choose QURE WATER?
- Strong & Stable 9.5+ pH
- Infused with Ionic Minerals

I'm skeptical about the 'stable' part. I haven't tested any bottled alkaline waters that were stable. But, I have not tested QURE.

They made it alkaline by adding minerals. You can do the same at home. Just buy some coral calcium powder and add it to distilled water, and you will have alkaline water. You might even get close to 9.5 if you add enough, and you might even get a slight negative ORP, about -70. I've done this.

If it's good quality coral calcium, sustainably harvested and pure, then it's healthy.

But, it pales in comparison to ionized water, which is about 10 times more antioxidant, + has the microclustering. Adding coral to distilled water won't microcluster it.

The QURE water would do fine in a pinch, as would Evanmore and Essentia. Even Fiji is better than most bottled waters - it's about 8 pH. When traveling, it's good to know which bottled waters aren't acidic. The common brands (Dasani, Ozarka, etc.) are all very acidic.

However, any bottled water will still be polluted with chemicals from the plastic, will still be oxidizing, and won't be microclustered. Also, it's contributing to an environmental mess!

Further, bottled water is extremely expensive! Over the course of 15-20 years (the lifespan of a medical-grade ionizer), one would spend about 5 times as much on bottled water than on the machine. And that's just for 1 person! A machine can service the whole family, the pets, produce cleaning and cooking waters, and even make unlimited waters to give away to neighbors and friends, for pennies per gallon.

So even though a water ionizer costs more at first, long-term it's far more economical, and far healthier too.

This link might take you to that post.

I answered that question here:

http://www.bring4th.org/forums/showthrea...#pid115341

So the state of water is what accounts for alkalinity, correct? Does it have to do with ions? What is the state of glacier/spring water? Why is it so?

No. What I mean by state is the current state it's in...its present moment.

What is glacier/spring water? It is water that is from a glacier or spring...ie. it was once part of a glacier or spring. But is it still part of a glacier or spring? No. It has changed its state. It now resides in a bottle.

All water was once part of the ocean, right? So it is meaningless to say 'ocean water' because even the water in your tap is 'from' the ocean.

So the 'from' really doesn't mean much. What is more important, is the state the water is in NOW.

Water that is part of a glacier, as ice, then melts, is very alkaline and antioxidant. Also freshly melted snow or mountain spring water. But how long does it stay that way? Only a few minutes. Why? Because it rapidly changes its state. It is constantly changing...interacting with its environment. It's never static.

This is why we don't bottle our water. We drink it fresh from the machine... the next best thing to having a fresh glacier in your backyard!

More about the benefits of ionized water at the links in this post:

http://www.bring4th.org/forums/showthrea...#pid115362

[unir 1]

Thanks for that response & link, although your answer about the state of water is still not clear to me... Later

[Monica]

Thanks for that response & link, although your answer about the state of water is still not clear to me... Later

When you are asleep, you are in a different state of being than when you are awake.

Whey you are hungry, you are in a different state of being than when you are satiated.

A well-tended garden is in a different state than a garden overgrown with weeds.

An apple picked fresh from the tree is in a different state than a rotten apple.

A fresh carrot is in a different state than a carrot in a can.

Water that just melted 1 minute ago, and is just now dripping off a glacier, is in a different state than water in a plastic bottle.

Even if the water from the glacier is then put into a plastic bottle, it isn't the same as it was when it first melted from the glacier.

It's in a different state of being.

Does this clarify?