Glyphosate toxicity to humans: An overview

(NaturalNews) 

Monsanto's infamous Roundup contains the hotly debated compound called glyphosate. This merciless herbicide is also found in 750 or more U.S. products. An herbicide like this infiltrates the landscape and accumulates in mammals, especially bone, hindering cellular detoxification along the way.

A destroyer, glyphosate annihilates a plant's building blocks of life, tearing apart amino acids. By disrupting the "shikimate pathway" in plants and microorganisms, glyphosate creeps inside leaves and stalk, raping natural life processes. Glyphosate also destroys the beneficial microorganism in the human gut, destroying the human immune system.

To make matters worse, glyphosate is often mixed with adjuvants - chemical agents that increase glyphosate's destructive power. It's often mixed with surfactants and foaming agents that allow the liquid to bond to and penetrate the structures of a plant's leaves. This mass infiltration has created a chemical environment.

Learn more: http://www.naturalnews.com/041464_glyphosate_Monsanto_toxicity.html#ixzz2arD5r1DZ

Coconut Oil is the Antiviral of Nature

Kim Evans

Natural News

Wed, 15 Jul 2009 22:55 CDT

In a time when strange viruses are making headlines around the world, perhaps it's time you knew about the most powerful natural antiviral around: coconut oil. The antiviral activity in coconut oil is remarkable, even among the most resistant viruses, and the best part is, if it's virgin and organic, there isn't a man-made chemical in the mix. 

Think it's too good to be true? 

Bruce Fife, C.N., N.D. and author of The Coconut Oil Miracle shares, "Laboratory tests have shown that the MCFAs (medium chain fatty acids) found in coconut oil are effective in destroying viruses that cause influenza, measles, herpes, mononucleosis hepatitis C, and AIDS; bacteria that can cause stomach ulcers, throat infections, pneumonia, sinusitis, urinary tract infections, meningitis, gonorrhea, and toxic shock syndrome; fungi and yeast that lead to ringworm, candida, and thrush; and parasites that can cause intestinal infections such as giardiasis." Sounds like a powerhouse to me. The antiviral, antibacterial, and antifungal properties of coconut oil are directly attributed to the medium chain fatty acids (MCFAs) in the oil, including capric acid and caprylic acid, and the powerful lauric acid. These fatty acids are concentrated in coconut oil; they make up over 60 percent of all that's in the oil. 

Medium chain fatty acids are unique and found in only a few places in nature. Interestingly, another place medium-chain fatty acids are found is in mother's milk. In mother's milk, these medium-chain fatty acids are what protects the infant as his/her immune system is developing. And the more the mom has in her body, the more protection the infant will receive. 

As antiviral and antibacterial agents, medium chain fatty acids work like this:

Like humans, viruses and bacteria have a skin, or outer coating to keep foreign invaders out. Most viruses and bacteria have a malleable, fluid-like skin that is composed of a fatty substance. Inside this fatty skin resides the rest of the organism, including the organism's DNA. 

Because the fatty acids in coconut oil are similar to the pathogen's own skin, the fatty acids are attracted to the organism and are easily absorbed right into it. For the pathogen, it's like opening the door to an ax murderer, because they look like its best friend. 

Once inside, the pathogen finds that the medium chain fatty acids are actually much smaller than the fatty acids that make up its own outer casing and this begins to break apart the pathogen's casing. 

According to Fife, the smaller medium chain fatty acids "weaken the already nearly fluid membrane to such a degree that it disintegrates. The membrane literally splits open, spilling its insides and killing the organism." 

It does this all without causing any harm to human cells or tissues. 

More Information: 

Coconut Oil Miracle, Bruce Fife, C.N., N.D. Coconut Cures, Bruce Fife, N.D. Coconut Oil- The Healthiest Oil on Earth 100% Pure Virgin Coconut Oil 

About the author 
Kim Evans is the author of Cleaning Up!, which outlines a powerful, yet painless, body cleanse. It's deep cleansing that will remove more toxicity than you think is possible!

CHEMICAL CUISINE - What's Lurking in Your Food?

HealthWISE
By Pamela Wise


Gone are the days when all of our food was “farm fresh” and untainted. It has become increasingly difficult to shop these days with all the processed and packaged food choices on the grocery store shelves. It is literally impossible to detect exactly what some of these substances are that are added to our food and beverages. Some say, if you cannot pronounce it, don't eat it! While considered to be helpful advice, this may not always be true. Provided here is a list of some of the additives of which you are advised to CUT BACK (non toxic, but large amounts may be unsafe or promote bad nutrition), TAKE CAUTION (may pose a risk for all, or sensi-tive individuals), or AVOID (unsafe in amounts consumed or is very poorly tested and not worth any risk).
All of the information and references for this list have been obtained from the CENTER FOR SCIENCE IN THE PUBLIC INTEREST (CSPI), a non profit health advocacy organization. CSPI conducts innovative re-search and advocacy programs in the areas of nutrition, food safety and health. Due to limited space, this list will be condensed and there will be no inclusion of all of the substances that are considered safe. Also, a full discussion of sugars and artificial sweeteners has preceded this article as last month‟s article entitled,
SICKENING SWEET, The TRUTH about “Natural” and Artificial Sweeteners. ALL types of sugars should be cut back on and ALL artificial sweeteners should provoke caution and /or be avoided.


CUT BACK:
• LACTITOL, MALTITOL, MANNITOL SORBITOL, and XYLITOL are sugar alcohols, used in: candy, chocolate, baked goods, ice cream, sugar free food, jellies...They are not absorbed well by the body, therefore large amounts may cause diarrhea. FDA warning: “may cause laxative effect”
• SALATRIM is a modified fat, used in: candy, baked goods, snacks... It was developed by Nabisco who claims it provides about 1/2 as many calories as regular fat. This has not been proven. It can cause stomach cramps, nausea and possibly other unpleasant side effects. Very little testing has been done, although it has been marketed without FDA approval. The FDA has rejected CSPI‟s plea to ban this product until its safety is proven.
• SALT, SODIUM CHLORIDE is a flavoring and preservative, used in: most processed foods, cured meats, soups, snacks, condiments…The over consumption of salt is considered to be one of the more harmful sub-stances. High sodium diets can lead to kidney disease, increased blood pressure in most adults, and an in-creased risk of cardiovascular disease, strokes and heart attacks. Sea salt, a healthier alternative, is less acidic than iodized table salt and still contains some of the original minerals. The recommended daily allowance
(RDA) for sodium intake is less than 1,200 mgs per day, about 1 teaspoon.


CAUTION:
• ANNATTO is a natural coloring, used in: butter, cheese, processed foods….although it comes from the seeds of a tropical shrub, it can cause allergic reactions such as hives in sensitive individuals.
• ARTIFICIAL FLAVORING is used to enhance or improve the flavor or processed foods and beverages. Hundreds of chemicals are used to mimic natural flavors. Some substances that are used in “flavorings” are natural and probably safe, but they are used primarily in over processed “junk” foods in which little or none of the “real” food exists. Some consumers are sensitive to these substances, but no one knows what the composi-tion is, as they are kept secret by the manufacturing companies.
• BENZOIC ACID, SODIUM BENZOATE is a preservative, used in: fruit juice, sports drinks, sodas, pickled foods….It occurs naturally in many plants and is safe for most people, but can cause allergic reactions in sensi-tive individuals.
• CAFFEINE is a stimulant that naturally occurs in coffee, tea and chocolate, used in: sodas, energy drinks, chewing gum, flavored waters, anti-inflammatory medications….It is mildly addictive and can cause with-drawal symptoms when discontinued. Caffeine has been proven to increase the risk of miscarriages, birth de-fects, cause dehydration and significant mineral losses, including calcium. Other side effects include jitteri-ness, insomnia and increased risk or osteoporosis.
• CARMINE, COCHINEAL EXTRACT is an artificial coloring, used in: candy, yogurt, ice cream, beverages, processed foods, cosmetics, drugs...The color comes from carminic acid which is obtained from the cochineal insect. It can cause allergic reactions in a small number of people, from hives to anaphylactic shock. The FDA rejected CSPI‟s request to change its labeling to include the source, as opposed to only listing it as “artificial coloring”.
• CASEIN, SODIUM CASEINATE is a thickening and whitening agent, used in: ice cream, sherbet, coffee creamers, “dairy free” foods, salad dressings… Casein is the main protein in milk products and is considered nutritious. However, for individuals who are sensitive, intolerant or allergic to milk products, it may cause ad-verse side effects.
• LACTOSE is a nutrient sweetener, used in: “non-dairy” whipped topping, baked goods, breakfast pastries…It is a carbohydrate found only in milk. Consumers who are lactose intolerant should avoid milk products and those containing lactose.
• MONOSODIUM GLUTIMATE (MSG) is a flavor enhancer, used in: soups, salad dressings, chips, snacks, frozen entrees, packaged mixes, dried spice mixes, restaurant foods… Studies have shown that some people‟s reactions to large amounts of MSG include headaches, nausea, weakness, breathing difficulties and change in heart rate.
• SULFITES, SULFER DIOXIDE, SODIUM BISULFITE is a preservative and bleach, used in: dried fruits, wine, processed potatoes, restaurant lettuce… Sulfites destroy vitamin B1 in foods. It can cause severe reac-tions in those suffering from asthma. Reactions have been most common with restaurant lettuce and potatoes since they are often soaked in a sulfite solution for an extended period of time. As the result of pressure from CSPI, the FDA banned the most dangerous uses and required wine labels to list its content.
• TRAGACANTH GUM is a thickening agent and stabilizer, used in: ice cream, salad dressings, dough, candy, drink mixes….It has caused occasional severe allergic reactions.


AVOID:
• ARTIFICIAL COLORS are nearly all synthetic chemicals which are added primarily to foods that have little or no nutritional value, used in: candy, sports drinks, drink mixes, juice, soft drinks, sodas, gelatin desserts, breakfast cereals, breakfast pastries, waffles, baked goods, baking mixes, cake icing, chewing gum, fruit rolls, frozen desserts, yogurt, pudding, chips, snacks, macaroni and cheese, pet food!! Fifteen million pounds of of synthetic dyes are being dumped into our “food” and beverages each year, most of which kids commonly con-sume. Colorings can cause hyperactivity in children as well as other as other adverse side effects. Ben Fein-gold, a renowned pediatric allergist has found a direct connection between behavior and food dyes. FDA tests show that some of these dyes are tainted with cancer causing compounds. Animal tests and studies have re-vealed plenty of evidence that some of these compounds can cause thyroid tumors, bladder and testicular tu-mors, adrenal and kidney tumors and brain cancer in some of the rodents that were tested. Other symptoms that appeared were negative effects on brain neurons and allergic reactions.
CSPI states that while allergic reactions may not be common, they can be serious enough to promote banning of these dyes, although cancer is the most threatening concern. The FDA‟s conclusions and responses to some of these products and the results of numerous studies vary from, “it does not pose a significant cancer risk to humans”, “there is reasonable certainty of no harm” and “evidence or harm is not consistent or sub-stantial. The list of artificial colors to avoid include: BLUE #1, BLUE #2, GREEN #3, RED #3, RED #40, YELLOW #5 AND YELLOW #6. It simply would be wise to avoid all consumables containing dyes.
• BROMATED HYDROXYANISOLE (BHA) is an antioxidant, used in: cereals, chewing gum, potato chips, snacks, baked goods, vegetable oil… Some studies indicate this causes cancer in mice. The United States Department of Health and Human Services considers BHA “reasonably anticipated to be a human car-cinogen”. The FDA still permits its use.
• CARAMEL COLORING is the most widely used food coloring agent, used in: colas, root beer, energy drinks, baked goods, snacks, precooked meats, soy and worcestershire sauce, chocolate „flavored‟ products, packaged mixes….The International Agency for Research on Cancer, a division of the World Health Organi-zation stated that “the contaminants are possibly cancer causing to humans”. The State of California has pro-posed a notice warning to be required on all foods and beverages containing caramel coloring.
• OLESTRA is a fat substitute, used in: „light‟ chips (Lay‟s and Pringles). Proctor and Gamble‟s synthetic fat is not absorbed, therefore it passes through the digestive system, causing diarrhea, abdominal cramps, flatu-lence and other side effects, sometimes severe. Afflicted consumers are encouraged to file reports with the CSPI.
• PARTIALLY HYDROGENATED VEGETABLE OIL (TRANS FAT) is used to make shortening and margarine, used in: baked goods, crackers, snacks, microwave popcorn, fried foods, restaurant fryers….This can promote heart disease by causing plaque build up in the arteries. It is considered to be more harmful than saturated fat as concluded by the FDA. It makes it one of the most harmful ingredients in the food supply. Many restaurants still use PHVO to fry foods. The FDA has considered it to be “Generally Recognized as Safe”.
• SODIUM NITRATE / NITRATE is a preservative, coloring and flavoring, used in: bacon, ham, lunch meats, sausages, hot dogs, smoked fish, corned beef... Studies have linked consumption of cured meats and nitrites with various types of cancer. Since these are generally foods which are high in saturated fats and salt, that is just one more reason to avoid them. Most health food stores offer uncured bacon, hot dogs and lunch meat that contain no nitrates.


Reading labels and understanding the effects certain additives and chemicals can have on you and your family‟s health is crucial. It is important for you to know what you are putting into your body and how it may effect your short term well being as well as your long term health. Keep a list of the chemicals you want to avoid in your wallet. As a "rule of thumb" it is always best to avoid all processed foods replacing them with whole foods, fruits and vegetables. 
For a more complete, comprehensive and detailed list of Food Additives, go to www.cspinet.org. To request more information or past articles contact: wise.guys@eabweb.com
To Your Health, Pamela
Next month‟s article is “THE SKINNY ON FATS” ~ The Good, Bad and the Ugly

SICKENING SWEET - The TRUTH about “Natural” and Artificial Sweeteners

HealthWise is a monthly column written by my mother. She writes these health conscious articles for her community HOA newspaper and I will be posting them once a month. If you would like to contact her about any of the articles, please see her email address below. If you would like to add supplements to your diet, please contact me for more information. Thank you for reading!

Amber

HealthWISE

By Pamela Wise

Could it possibly be that one of the most enjoyed, favored and celebrated “foods” are causing some of our most common, major and serious health problems? Cakes, candies, cookies, pastries and sugary drinks have typically appeared upon our tables at every celebration and Holiday event throughout history as an “American Tradition”. Although the occasional indulgence may have little effect on our overall health, sugar consumption has become the “mainstay” of our everyday diets. The most recent estimate indicates that the average American is eating and drinking 140 pounds of sugar a year! This astounding increase also coincides with the prevalent current epidemics of obesity, diabetes (now coined ‟diabesity‟), heart disease, dementia and cancer. Some authorities and experts on Nutritional Science are claiming that sugar is an acidic toxin that poisons the blood and the brain.

The chemical make up or compounds of most sugars consist primarily of singular molecules of glucose, fructose and sometimes small amounts of maltose and dextrose. Not only does sugar provide "empty" calories but the way the components break down and enter your blood stream, impacts your health in many ways. Refined sugar, sucrose, is an acid which is made up of one molecule of the carbohydrate glucose and one molecule of fructose. Our bodies have a unique way of metabolizing these molecules. Glucose goes directly into the blood stream to be used as energy by every cell in your body, where as fructose goes directly to the liver where it is stored as fat. When fat accumulates in the liver (“fatty liver”) it causes insulin resistance and metabolic syndrome. These conditions will lead to serious illnesses. The cells of many human cancers come to depend on insulin to provide the fuel (blood sugar) they need to grow and multiply. Fructose naturally occurring in fruit is metabolized slowly as it is accompanied by fiber, vitamins, minerals, antioxidants and phytonutrients.

“NATURAL” SWEETENERS

REFINED SUGAR– (sucrose) The process from which some of these cane sugars are made determines it‟s qualities such as color, taste and nutritional value. Granulated white, powdered, light and dark brown sugars are all highly refined. Others are made with fewer steps during production which means more of the nutrients remain in the end product.
UNREFINED DRIED SUGAR CANE JUICE- “rapadura” is the least refined of all sugar cane. It is made by cooking the juice that has been pressed form the cane until it is very concentrated, then dried and granulated. The only thing removed from the original source is water.
SUCANAT– is very similar to rapadura as the juice is extracted, heated, cooled until tiny crystals form. It has less sucrose that white sugar.
TURBINADO– The juice is boiled, cooled and crystallized. The resulting granules are refined to a light tan color by washing to remove impurities and surface molasses therefore has less nutritional value.
EVAPORATED CANE JUICE-is a finer lighter version of turbinado, containing trace nutrients.
BLACKSTRAP MOLASSES– is only slightly acidic and contains significant amounts of vitamins and minerals. It is the byproduct after sugar cane juice has been boiled, cooled and removed of it‟s crystals. It contains significant amounts of manganese , copper, iron, calcium, potassium, magnesium and vitamin B6. It is best to buy organic and unsulfured. Since the flavor and color are so strong it is recommended to use small amounts to replace sugar.
HONEY– that is raw and unprocessed is a slightly alkaline food source that has much to offer nutritionally and medicinally. The fructose content is approximately 38%, glucose 31%, maltose 7% and sucrose1%, which makes it an easily metabolized energy source. Honey has electrolytes, antioxidant and antibacterial properties as well as containing vitamin C, several B vitamins, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc.
MAPLE SYRUP-is a minimally processed alkaline whole food sweetener. The primary sugar present is 68% sucrose which makes it easy to digest. It has an ample source of manganese, calcium iron, magnesium, and phosphorus. Maple syrup also has 54 different anti-oxidants and polyphenols, which help prevent a „spike‟ in blood sugar.
DATE SUGAR-is a natural whole unrefined, raw and alkaline food source of carbohydrates. It is produced by powdering or grinding dried dates. The composition of date sugar is approximately 40% sucrose, 30% glucose and 30% fructose. It supplies an exceptional array of nutrients including fiber, protein, calcium, iron, magnesium, potassium, sodium, zinc, copper, manganese, B vitamins and vitamin K.
STEVIA-is one of the most health restoring plants on earth. Whole leaf stevia contains three intensely sweet glucosides which the body does not metabolize so they pass through elimination. Therefore, there are no calories obtained and has no adverse effect on blood sugar levels. It may be used freely by hypoglycemics and diabetics. Liquid stevia is a pure concentrated form that is easy to use, especially for adding to beverages. Stevia offers a long list of health benefits including aiding weight loss, reducing craving for sugar, resetting the hunger mechanism, reducing blood pressure, lowering cholesterol and many more. There has never been a
complaint that Stevia in any of it‟s consumable forms have caused any harmful side effects in the 1500 years of use. Products such as Truvia, PureVia and Enlighten are NOT pure forms of stevia, they are fractioned and only contain one of the three glucosides. Look for the label Sweet Leaf which is available in liquid, powdered and whole crushed leaves.

NOT SO “NATURAL” SWEETENERS

AGAVE NECTAR-sounds perfectly fresh, natural and healthy, doesn‟t it? You can find it in all the health food stores so it must be good for you, right? Think again! Agave syrup is not a whole food. It contains 90% fructose which is attained by a less than desirable manufacturing process. It begins as an extract from the starchy core of the agave cactus, not from the leaves as you might expect. The processing involves using chemical enzymes, caustic acids, clarifiers and filtration chemicals. The result is a concentrated highly refined fructose that contains none of the original nutrients. The claim is that it is a “low glycemic” sweetener because fructose does not enter the bloodstream the same way as glucose, therefore does not spike insulin levels-still NOT a healthy choice!
HIGH FRUCTOSE CORN SYRUP-is anything but “natural” as the manufacturers and the advertisers lead you to believe. HFCS is an industrial food product that is produced by extracting a substance from genetically modified corn stalks through a chemical enzymatic process resulting in a chemically and biologically “new fangled” compound. During this process chlor-alkali products are used in it‟s manufacturing and HFCS often contains high levels of MERCURY as well as “unidentified” chemical composites. Sucrose (sugar) has one glucose molecule and one fructose molecule which are bound tightly together, and are absorbed into the body during digestion. HFCS contains 55% fructose and 45% glucose, but there is no chemical bond between them. No digestion is required so they more rapidly absorb into the bloodstream. Fructose goes immediately to the liver which causes the production of triglycerides and cholesterol (“fatty liver”) as well as causing intestinal wall damage, triggering an immune response and body wide inflammation. Because it is absorbed so quickly it doesn‟t stimulate insulin production thus prevents the body‟s signal for being full, which is a major factor encouraging obesity.

ARTIFICIAL SWEETENERS

There is absolutely NOTHING GOOD to say about them! ALL artificial sweeteners are manufactured chemical, toxic, extremely acidic carcinogens. The FDA has approved most of these poisons after improper and insufficient testing and lack of long term studies, claiming the results as “inconclusive”. Typically these types of sweeteners are present in overly processed, packaged foods and beverages along with a whole host of ill effects!!
SUCRALOSE-aka- SPLENDA– is 600 times sweeter than sugar. Although it is advertised as being made from sugar...It is NOT. It is manufactured by chemically altering the structure of sugar molecules while adding chlorine atoms. Sucralose is therefore a „chlorocarbon‟ that is also used in bleach, disinfectants, insecticides, poison gas and hydrochloric acid! This product has not been approved in most European nations. The FDA conducted short term tests that proved “...the potential for toxicity...”, but approved it anyway! There is a long list of adverse side effects from consuming Splenda.
SACCHARIN-aka- Sweet"N"Low, NutraSweet, Equal, have many safety concerns, not only that it is a proven carcinogen, but can potentially cause allergic reactions to a class of compounds known as sulfonamides, or sulfites. Other reactions to this substance can include headaches, breathing difficulties, skin eruptions, just to name a few. Saccharin has also been used in baby formulas!! The FDA has not posed ANY limitations.
ACESULFAME K– is an ingredient in many processed foods that most people are not aware of. It contains the carcinogen methylene chloride which causes headaches, depression, nausea, mental confusion, liver and kidney damage, visual disturbances and cancer. There has been little research; the FDA has not required further testing.
NEOTAME– is a relatively new „version‟ of aspartame that the FDA has approved, with a potency of
approximately 7,000 to 13,000 times sweeter than sucrose (white sugar), and is being promoted as a „flavor enhancer‟. The chemical similarities to aspartame may mean it can cause the same serious ill effects.
ASPARTAME-is, by far, one of the most dangerous of all the artificial sweeteners. This extremely toxic sweetener has warranted so much attention that there has been a book written on the entire subject and a web-site devoted to the extensive list of symptoms and illnesses related to its consumption. The book is entitled “Sweet Poison”, by Janet Starr Hull http://www.sweetpoison.com/aspartame-side-effects.html. The potential side effects are so severe and covers an enormous population. They are too numerous to mention in this article, but include every part of the body and can mimic, cause and trigger serious diseases and DEATH!

Tests have proven that ALL artificial sweeteners can falsely trigger insulin output, which in turn causes the body to store fat. Contrary to popular belief, “diet” foods and beverages tend to increase your BMI (body mass index: fat), even though they contain no calories.

In conclusion, we MUST learn to be proficient LABEL READERS!! You need to understand what is in your food and what you are putting into your body! It is imperative and crucial to maintaining good health! Over consumption of fructose and artificial sweeteners causes accelerated aging, increases blood lactic acid, leads to mineral losses, especially iron, calcium, potassium and zinc and will inevitably lead to life threatening disease.

To Your Health, Pamela

For more information, references and resources: contact- wise.guys@eabweb.com

Next Month's Article: CHEMICAL CUISINE….What's lurking in YOUR food?

The PHysiology of Your Body’s pH Level - The Key To Disease Prevention

HealthWise is a monthly column written by my mother. She writes these health conscious articles for her community HOA newspaper and I will be posting them once a month. If you would like to contact her about any of the articles, please see her email address below. If you would like to add supplements to your diet, please contact me for more information. Thank you for reading!

Amber

HealthWISE

By Pamela Wise

A wise man should consider that health is the greatest of human blessings........Hippocrates, 460 BC

The term “pH”stands for “potential for hydrogen” as it measures the number of hydrogen ions in a standard volume of liquid. Hydrogen helps transport oxygen to the cells. The pH scale spans from 0 (extreme acidity) to 14 (extreme alkalinity). If a substance has a pH of 7 it is considered neutral. The human body naturally tries to maintain a slightly alkaline internal state of 7.36, like the sea. Water is considered neutral which makes it absolutely the best thing to drink. Drinking large quantities ofpure filtered water daily keeps the body properly hydrated and helps to neutralize the pH level.

Our acid – alkaline balance is the base determinant of our physical health. Excess acidity in human bodies is very harmful to our health as it affects literally every cell and organ, reducing immune function and increasing inflammation. Even mild acidosis leads to a low oxygen environment and can have a significant impact on your health; a greater shift toward acidity can lead to severe illness. Although our bodies are equipped with mechanisms for neutralizing and eliminating excess acid through our lungs, sweat glands and kidneys as well as withdrawing alkalizing minerals from your bones, a diet loaded with acid forming foods can exceed the body’s ability to cope, much like trying to bail water out of a leaky boat. This process leaves your body depleted of calcium, magnesium, potassium and other precious minerals. Consuming an over abundance of acid producing foods and beverages create toxins that are absorbed into the bloodstream from the intestines and are carried throughout the cells and organs. The result is an increased risk of a long list of illnesses and diseases including digestive disorders and osteoporosis. Acid is a “breeding ground” for disease, especially cancer. Disease simply cannot survive in an alkaline environment. 
Here is a list of common symptoms and illnesses caused by acidity:
Acne, allergies, arthritis, asthma, cancer, cardiovascular disease, Crohn’s disease, chronic pain, cysts, depression, (ALL) digestive disorders, diabetes, fatigue, fibromyalgia, gall stones, headaches, herpes, high blood pressure, Hodgkin’s disease, hormone imbalance, hyperactivity, (ALL) infections: bacterial, viral, fungal, yeast; insomnia, irregular heartbeat, kidney stones, learning disabilities (ADD); leukemia, lupus, multiple sclerosis (MS), obesity, osteoporosis, sinus congestion, schizophrenia, tooth decay, tuberculosis, ulcers, urinary tract infection.

The most common nutritional problem is the average American diet which consists primarily of over processed, packaged and junky fast foods laden with chemical additives, preservatives, artificial ingredients and that are VOID of nutrients...ALL of which are extremely acid producing. Many people are regularly taking several kinds of medication or drugs to treat conditions caused by acidosis, most of which are highly acidic and can cause harmful side effects. Fortunately there is a much simpler, healthier lifestyle change you can make by adopting a High Alkaline Diet. It is absolutely the best way to combat an over acidic internal state which will result in the ability to overcome chronic health problems, bringing you back to a natural state of health and..the way your body is meant to be. “Alkaline food” is not determined by whether a food is acidic or alkaline outside your body, it is considered one or the other (in varying degrees) after if has been metabolized. For example, citrus fruits are ‘acid’ foods, but after they are broken down become an alkaline food. Conversely, sugar and milk taste sweet, but turn to acid after digestion. A diet rich in alkalizing foods provides all of the essential nutrients you need, including fat, protein, complex carbohydrates,fiber, vitamins and minerals. TheHigh Alkaline Diet is NOT another “FAD” diet, it is a healthy way to eat for the rest of your life with NO negative consequences, ONLY improved vitality and longevity - a truly beneficial approach to nutrition! Alkaline producing foods have a positive affect on your pH level because they are rich in alkaline minerals, especially calcium, magnesium and potassium. Consuming plenty of alkaline foods and beverages reduces the amount of acid in your blood. The goal is NOT to eliminate all acid forming foods, but to integrate much more alkaline foods. Overall it is best to consume less than 1/3 acid foods. Primarily, fruits and vegetables which have a high water content are the highest in alkaline.


Most importantly, efficient digestion is a crucial factor as to whether your food is metabolized as acid or alkaline. Complete digestion is absolutely necessary for the absorption of nutrients from the intestines into your blood. Proper Food Combining is essential for complete digestion. Foods that require our acid enzymes to digest proteins (hydrochloric acid and pepsin) and alkaline enzymes that digest starchy foods will neutralize each other in the stomach when proteins and starches are eaten at the same time. The result is impaired or incomplete digestion. Any undigested remains can sit there anywhere from 6-14 hours in your stomach as it ferments and putrefies. This is what causes heartburn, acid reflux, bloating, gas, cramps, diarrhea or constipation, also known as “irritable bowel syndrome”. The all too common practice of taking antacids to relieve these symptoms only makes it worse as it neutralizes the enzymes necessary for digestion, exacerbating the condition. Concentrated proteins and starchy foods simply cannot digest efficiently at the same time. Since fruit is mainly made up of water and natural sugars and is equipped with it’s own natural enzymes, it digests quite quickly. When your stomach contains other foods and fruit is eaten on top of that it immediately starts to ferment along with the other undigested food, causing digestive distress and acidosis. Fruit should always be eaten on an empty stomach. Enjoy your fruit 30-40 minutes before other foods or 3 hours after a meal.
Maintaining a healthy slightly alkaline pH level is easy when following the simple rules of Food Combining and referring to the Acid / Alkaline Food Chart.

It is also a good idea to test your pH level several times each day, so you can make adjustments to compensate for acidity.The easiest most convenient way to check your level is to test your urine. You can find litmus paper strips on a roll from Jimbo’s, Henry’s and most pharmacies. One quick, effective way to balance your pH is to take Potassium and Magnesium in capsule form up to twice a day. You will notice how much better you will feel once you start the High Alkaline Diet YOUR BODY WILL THANK YOU !

For a complete color coded Acid / Alkaline food Chart and a complete detailed list of Food Combining, or more information contact: wise.guys@eabweb.com 
(this was a previous article written but wanted to share), Next: Sickening Sweet, The Truth about Sugar  
To Your Health, Pamela

Dissipating Digestive Distress....Naturally

HealthWise is a monthly column written by my mother. She writes these health conscious articles for her community HOA newspaper and I will be posting them once a month. If you would like to contact her about any of the articles, please see her email address below. If you would like to add supplements to your diet, please contact me for more information. Thank you for reading!

Amber

HealthWISE

By Pamela Wise

    Your digestion is the foundation on which your health is built. Your overall state of health is largely determined by how efficiently your foods are broken down and how well your nutrients are absorbed. When your digestion is not functioning at full capacity, the rest of your body responds adversely by allowing illness and disease to set in. Since 80% of your immune system resides in and is regulated by your gut, maintaining proper assimilation and elimination will keep you healthy, vibrant and distress free.

     SYMPTOMS OF INADEQUATE DIGESTION: 

GI (gastrointestinal) disturbances such as nausea, stomach aches, bloating, belching, heartburn, vomiting or more seriously; acid reflux, GERD ( gastro-esophogial reflux disease),hiatal hernia, gastritis and ulcers are symptoms that occur inside the stomach or small intestine when digestion is disturbed or incomplete. Discomfort that is present in the large intestine and colon such as cramps, diarrhea, constipation, bleeding, irritable bowel syndrome; and more critical disorders like colitis, diverticulitis, Celiac and Crohn’s Disease are also a result of what happens, or doesn’t happen in the stomach and small intestine. No matter who or what your digestive problem is, there are certain proven things you can do to improve your state of health dramatically, effectively and immediately!

      CAUSES OF DIGESTIVE DISTURBANCE:  

#1 One of the main causes of poor digestion is eating improperly combined foods that are  impossible to break down simultaneously. When assimilation is impaired, foods are not reduced to a size small enough to be absorbed into the small intestine thus particles continue down into the large intestine where they will rot and form toxins that are absorbed into your blood and lymphatic system. Besides causing much discomfort, this encourages acid waste build up and bacterial growth which becomes a breeding ground for infections and disease. 
#2 A diet that consists mainly of processed “dead” foods (and beverages) which are high in sugar, artificial sweeteners, preservatives, pesticides and chemicals and low in fiber and nutrients is a stimulus for pathology. These types of “foods” produce an over abundance of harmful bacteria that rapidly multiply, generating a deficiency of necessary beneficial (probiotic) bacteria. Also taking anti-inflammatory drugs, antacids and antibiotics destroy your ‘friendly’ bacteria and compromise your immune system. 
#3 Food sensitivities and allergies can cause symptomatic suffering in many ways. Your body’s defense detects certain ‘trigger’ foods as foreign and ‘attack’ them by producing antibodies. Elevated antibodies in the bloodstream initiate auto immune responses and create inflammation in the whole body. The most common allergenic foods are dairy (milk products), wheat or gluten, eggs, corn, soy and peanuts. 
#4 Every single function that your body performs relies on enzymes, they are essential. We have only a certain capacity to create enzymes throughout our lifetime. As a result of aging and consuming a lifetime supply of nutrient deficient foods our supply of digestive enzymes diminishes. Trying to digest meals without sufficient enzymes is impossible, therefore proper assimilation and nutrient absorption is not possible and will lead to chronic suffering and debilitation. 
#5 Taking antacids and acid reducers do not repair digestive ailments and often times do not alleviate the symptoms for which they were prescribed. Most often they make the problem worse, doing more harm than good. The biological fact is that your stomach NEEDS acid in very specific amounts to to break down certain types of food. If your stomach does not have the right amount of acid from taking antacids it begins to secret more acid to try and complete the process, then gets shut down by the drugs – this cycle can go on for 8 hours or more. The outcome is a stomach full of rotting food that causes gas, bloating and lots of excess stomach acid that slides up into your throat.....yuck!!

     NATURAL SOLUTIONS FOR DIGESTIVE DISTRESS:  

#1 Properly combining your meals allows all of your enzymes to work harmoniously and sequentially. Eating proteins with starches creates a ‘conflict’ in your gut as proteins require acidic enzymes and starches need alkaline enzymes to complete digestion, when consumed together the enzymes neutralize each other and digestion comes to a halt. When fruit is eaten with other foods fermentation occurs, a very unhealthy, undesirable result. 
#2 Eliminating or minimizing processed “dead” foods by adapting to a life style of eating primarily WHOLE foods consisting of 50- 70% fruits, vegetables, nuts, beans and whole grains. This also helps to maintain a healthy, slightly alkaline balance in which disease cannot survive. Taking a high quality full spectrum probiotic everyday is a must, it will keep up your ‘friendly’ bacteria supply, helping you avoid and rebound from toxic bacteria overgrowth.(Refer to last month’s article or request a copy for more details).
#3 If you suspect you may be experiencing food sensitivities or allergies, it is recommended that you get a blood test by your doctor. This will accurately pin point any potential problematic substances. If you are unwilling to do that, you can ‘test’ your self by eliminating any suspect foods for one week, then slowly introduce them one by one, recording any unpleasant symptoms you may experience. 
#4 Supplementation of digestive enzymes, taking with every meal, is highly advised as they are essential to ensure complete digestion. Raw fruits and vegetables contain their own natural enzymes that are easily digested, therefore, consuming as many of these foods as possible is highly recommended.
#5 Reduce or eliminate your use of digestive drugs – antacids, acid reducers, laxatives, stool softeners, gas reducers and anti-diarrheas. Allow your metabolism to work naturally, in conjunction with following all of the above suggestions, while greatly reducing the risk of adverse side effects these can cause.

   Remember, you ARE what you eat, but you need to break down your foods completely in order to gain the most energy, vitality and healthy benefits from them.  

TO YOUR HEALTH! ...Pamela

To request a copy of last month’s article, obtain reliable resources for supplements, or more information, contact: wise.guys@eabweb.com      
Next Month’s Article: “The TRUTH about Natural and Artificial Sweeteners”                                

*Disclaimer: Information in this article is meant for educational purposes only and is not intended to replace advice provided by your healthcare professional.