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The 2nd Most Important Molecule in Your Body – Say Hello to ATP!

Robert Ross
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The 2nd Most Important Molecule in Your Body – Say Hello to ATP!
Avoiding Sugar & Fruit When Starting a Raw Food Diet & Lifestyle

Raw food and sugar from a little fruitFruit Sugar Chart is fine on a raw food diet, which is normally fairly low in sugar anyway.  But I always recommend avoiding fruits and their sugar content when first starting. You see, your body has probably been corrupted by a S.A.D. (Standard American Diet). As a result, you’re probably over-sensitive to sugars of every kind! This extreme reaction is NOT a natural response to sugar — its an over-reaction by the pancreas to a lifetime of consuming refined sugars at every meal!

The Islets of Langerhans

The Islets of Langerhans are clusters of 3,000 to 4,000 cells (1-2% of the pancreas) that regulate blood sugar. When these cells are damaged by a lifetime of abuse, they can over-react whenever you eat any sugar causing you to “crash” after a sugar “rush.” The answer for most people is a nice cup of coffee — which I also do not recommend!

Sometimes the Islets of Langerhans just shut down completely and stop making insulin, the hormone you need to convert sugar into energy. So to balance out this over-reaction to sugar as you try to get return to a natural state of health, I recommend avoiding any added sugars as well as most fruits while your bodies re-adjust. This can take a few months up to a year or more.

There are several kinds of sugars to avoid when starting out on a vegan lifestyle. Table or granulated sugar, called sucrose, is the most obvious. But the body hydrolyzes sucrose into fructose and glucose, so we need to avoid those as well. Other ‘disaccharides’ to avoid include maltose and lactose, which are not technically classified as sugars and sometimes are used as artificial sweeteners. Remember, even fresh organic fruits contain some fructose so try to avoid these until you rehabilitate your pancreas.

ATP – the Second Most Important Molecule in Your Body after DNA.

One of the most important molecules in your 59198302 -chemical formula of ATPbody is ATP (adenosine triphosphate) — the main source of energy for all your cells. ATP is the highest energy source in the human body, used to build the more complex molecules that make your muscles work, generate electricity in your nerves — and even generate the light in fireflies. Virtually all living things produce ATP, powering every function of every cell in every biological organism on Earth.

All organisms, from the simplest bacteria to people, use ATP as their primary energy currency. The energy it carries is just the right amount for most all your biological reactions. Yes, the nutrients you consume contain some energy, but that is not in a form your cells can use for most of their work.

All the 100 trillion human cells (approximately) in your body contain about 1,000,000,000 ATP molecules. Sounds like a lot, however that is only about 50 grams of ATP, enough for just a few minutes so it must be continuously recycled.

Our body designed to get most of its energy from ATP, which stores its energy until you need it then converts at a ratio of 32:2. But after a lifetime of eating tons of sugar, your body has almost forgotten how to make ATP so is now almost totally dependent on glucose for all its energy! Now it may even be hard to get through a day without drinks filled with caffeine and sugar.

So take all the time you need to make this transition with compassion for yourself by avoiding sugar at first. A little fruit, which doesn’t contain glucose, may diminish sugar cravings a bit, but that can make it harder to get all the sugar out of your diet.

Glucose

Your body gets most of it’s quick energy from glucose, which it converts to energy at a ratio of 2:1. The difference between 2:1 (for glucose) and 32:2 (for ATP) is almost impossible to imagine! The quick energy you get from Glucose is ideal for your ‘flight or fight’ mechanism — a burst of energy for when lions, wolves or a bill collector are chasing you down the street. It isn’t meant for normal, every day energy. But sadly, that is actually how most people get ALL their energy these days because we’ve all become addicted to sugar.

So its very important to take the time to train your taste buds to appreciate the natural sweetness in whole, organic raw foods. Some natural sweeteners are OK, but it is best to avoid any sweeteners at all so you’ll learn to appreciate the natural taste of fresh, healthy fruits and veggies the way that nature intended.

Fructose

Fructose is metabolized by your body very differently from glucose. The commercial food industry, of course, puts tons of fructose in everything so they can at least claim there isn’t any glucose. But the problem is that fructose isn’t converted to energy like glucose. It’s actually metabolized by the liver which turns fructose into liver fat inside that leads to chronic diseases like diabetes and heart disease. Healthy organic fruits actually don’t contain that much fructose at all. The problem is that much we’ve been eating processed foods for years that are often sweetened with disgusting, unnatural amounts of fructose!

What about agave nectar?

If you always thought agave was natural, think again! Modern commercial agave nectar is as much as 92% fructose because it has been so commercialized that today it’s just a profitable business for greedy corporations and farmers. Most agave you can find today is nothing at all like traditional agave nectar made from the core of the plant (i.e., the “pina”).  Today’s commercial agave is mostly made from the sap of the giant root — virtually the opposite of the pina. The main ingredients in agave roots are mostly just chains of fructose molecules … not really traditional agave syrup at all!

These days you can’t even find real agave nectar, although agave marketing is totally dependent on the reputation of traditional agave. But traditional agave is extremely rare and expensive to make from only the core of the plant (the pina), but never the root!

Typically, even commercial agave syrup is processed at very low temperatures, so some raw foodists are fooled into thinking it is a raw food product. Commercial agave is NOT a raw food product at all — it’s very highly processed, regardless of the temperature. Actually, it is almost impossible to find traditional agave nectar made from the pina. The commercial form of agave is even higher in fructose than HFCS (high fructose corn syrup). So it’s best to avoid agave nectar entirely!

Selected References
  1. Behe, Michael. 1996. Darwin’s black box: The biochemical challenge to evolution. The Free Press. New York.
  2. Darnell, James, Harvey Lodish, and David Baltimore. 1996. Molecular cell biology, 3rd edition. W.H. Freeman. New York.
  3. Goodsell, David S. 1996. Our molecular nature. Springer-Verlag. New York.
  4. Hickman, Cleveland P. 1997. Integrated principles of zoology, 10th edition. William C. Brown/McGraw Hill. New York.
  5. Hickman, Cleveland P., Larry Roberts, and Allan Larson. 1997. The biology of animals, 7th edition. William C. Brown/McGraw Hill. New York.
  6. Hoagland, Mahlon and Bert Dodson. 1995. The way life works. Random House. New York.
  7. Jensen, Marcus, Donald Wright, and Richard Robinson. 1997. Microbiology for the health sciences, 4th edition. Prentice-Hall. Upper Saddle River, NJ.
  8. Kornberg, Arthur. 1989. For the love of enzymes. Harvard University Press. Cambridge, MA.
  9. Lim, Daniel. 1998. Microbiology, 2nd edition. William C. Brown/McGraw Hill. New York.
  10. Mader, Sylvia. 1996. Biology, 6th edition. William C. Brown. Dubuque, IA.
  11. McMurry, John and Mary Castellion. 1996. Fundamentals of general, organic, and biological chemistry, 2nd edition. Prentice Hall. Upper Saddle River, NJ.
  12. Ritter, Peck. 1996. Biochemistry, a foundation. Brooks/Cole. Pacific Grove CA.
  13. Talaro, Kathleen and Arthur Talaro. 1993. Foundations in microbiology. William C. Brown. Dubuque, IA.
  14. Trefil, James. 1992. 1001 Things everyone should know about science. Doubleday. New York.
  15. Campbell, Neil A.; Williamson, Brad; Heyden, Robin J. (2006).
  16. ‘Nature’s Batteries’ May Have Helped Power Early Lifeforms, “May 25, 2010. from the original on 27 May 2010
  17. Törnroth-Horsefield, S.; Neutze, R. (December 2008). “Opening and closing the metabolite gate,” Proc. Natl. Acad. Sci. USA 105 (50): 19565–19566. PMID 10.1073/pnas.0810654106
  18. “History: ATP first discovered in 1929”. The Nobel Prize in Chemistry 1997,Nobel Foundation. Retrieved 2010-05-26
  19. Lodish, H.; Berk, A.; Matsudaira, P.; Kaiser, C. A.; Krieger, M.; Scott, M. P.; Zipursky, S. L.; Darnell, J. (2004). Molecular Cell Biology (5th ed.). New York, NY: W. H. Freeman. 978-0-7167-4366-8

Also see:

The Raw Truth: What You Probably Don’t Know About Agave Nectar

Equality, Freedom & Raw Food — Your Natural Rights!

Robert Ross
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Equality, Freedom & Raw Food — Your Natural Rights!
How We Lost Our Freedom to Big Brother & the Corporate State

An oligarchy is a form of power structure in which power rests with a small number of people. These people might be from nobility, from wealthy families, from universities or from other sources of corporate, religious and military control. Oligarchies are typically controlled by a few prominent families who pass their influence on from one generation to the next or they could be from more recent wealth, but they have one thing in common — the belief that they know what’s best for everyone else — and it’s not raw food and liberty!

Since the founding of America, this “ruling class” has been working hard to turn the American experiment into a system that they can control…for our own good, of course! One of the most important ways they do this is to change the meaning of word like “equality” and “rights.”

Freedom, Terrorism & Raw Food“Equality of opportunity” is what’s in the U.S. Constitution. This type of equality is an essential part of American liberty, but it’s virtually extinct these days. Instead, over many decades we’ve been sold the idea that America is about “equality of outcomes.”  However, that is actually one of the tenants of socialism and has nothing to do with real American “equality.”

Raw Food and Liberty – Your Natural Rights

Our founding fathers fought and died for our “natural rights,” of which equality of opportunity is one part. Natural rights came into existence for the very first time when our forefathers were willing to fight for them. Before that most of the world only had “civil rights,” or rights granted to them by “civil authority,” or government. In other words, those “rights” weren’t natural at all, but were “privileges” granted to you by government. If that sounds familiar perhaps it’s because that’s how our government actually works today!

You see, we actually lost our real freedoms and liberties in America when we made corporations like Monsanto kings of the hill. Now these corporations are, under “the color of law,”legally” persons…just like you. But legally you and I are PEOPLE — not “persons.” The legal term “person” is actually derived from the Latin word “persona” and refers to an artificial identity, like a character in a play — very different from the actors true identity.

The Color of Food

If you are into health and nutrition like me this is very, very important. Under the “color of law,” which means it really isn’t law, we can actually lose our access to real, organic, healthy food! What we will be left with, legally speaking, is “the color of food,” things that look like food but nutritionally are not the same. With the advent of Genetically Modified Organisms (GMO’s), this is more possible than ever before.

Here’s the crux of the problem — if you and I are legally “persons” than we are now in the same status as corporations like Monsanto. Monsanto is a “person” under the color of law but unlike you and me Monsanto has billion and billions of dollars to convince politicians, advertisers, nutritionists and even doctors that their GMO produce is the same as non-GMO produce…which of course is ridiculous. But if you have enough money you can make the world believe whatever you like.

These corporations rule not by merely manipulating politics but by manipulating the very essence of life itself — our food (GMO’s), our air (chemtrails) and, ultimately, even our health (GMO’s, pharmaceuticals).  Keeping us sick, dumbed down and compliant, we casually accept things that could have caused a revolution not that long ago.

Discover a Lifestyle Based on Raw Food & Liberty!

The American people, and many around the globe, are waking up more and more every day! You can meet them all over the internet, from Facebook to Twitter.  We’re making new friends all across the globe, networking with groups that share our interests and spreading the word about what true equality really means to our country — and what raw food really means to our health. Our commitment to those fundamental concepts starts with committing to a lifestyle that is based on true freedom and liberty — the raw food lifestyle. Bur a raw food lifestyle doesn’t exist in a vacuum. In fact, if we surrender to the Monsanto’s of the world we can actually lose the right to grow, market and purchase raw, organic foods entirely!

So let’s all take a stand for Equality & Freedom — and Raw Foods, too!

Also Read:

Raw Food & Liberty – The Battle for Control of What You Think

Study: Alkaline Mineral Water Can Raise Your pH

Robert Ross
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Study: Alkaline Mineral Water Can Raise Your pH
We can all learn to question our cherished assumptions!

I’ve seen many alkaline mineral water “experts” on the internet regularly assert that alkaline mineral water is neutralized in the stomach and so can’t change blood pH at all. Never. Nope. Sorry. Because it can…and does!

This has been said many times to prove some point or other, even asserting it was such a basic, fundamental truth that it just cannot be disputed. Well now, here is a recent study that seems to prove them all completely wrong … as I always said on this website!

I’ve seen many so-called “experts” on the internet regularly assert that alkaline water is neutralized in the stomach and so it can’t change blood pH at all. However, it can and often does!

67347151 - alkaline waterIt turns out that alkaline mineral water actually can raise blood pH — at least when the conditions are right such as after physical activity). That means the pH of water survives our highly acidic digestive system with at least some of it’s alkalinity still intact. This study was a randomized, double blind, placebo controlled trial that examined 52 men, and found that alkaline water raised blood pH in all of them — within the normal range for blood pH, of course.

Researchers discovered that drinking alkaline mineral water actually raised the men’s arterial blood pH by 0.04 to 0.07. That may sound like only a tiny change, but it isn’t. The normal range for your blood is a pH of 7.35 – 7.45. This means the normal pH range of the blood is only one-tenth of a pH!

A change of four one-hundredths to seven one-hundredths of a pH is a 40 – 70% increase of pH inside the normal range for your blood’s pH!

The effects of drinking alkaline mineral water were compared to the effects of drinking water with a neutral pH as a control. Drinking water with a neutral pH was not shown to have an effect on blood pH in this study. Researchers concluded, “These results support the hypothesis that HRW administration is safe and may have an alkalizing effect in young physically active men.”

This study is some of the strongest proof that alkaline water has health benefits because of the way it was a randomized, double blind, placebo controlled trial — the gold standard in medical studies.

Alkaline Water Skeptics Neutralized

Stomach And Human DigestionAlkaline mineral water skeptics like to say that alkaline water is neutralized in the stomach. However, this study proves them wrong! Since we now know that alkaline water raises blood pH, it must survive the stomach and intestines with some alkalinity.

Of course, alkaline water cannot raise your blood pH outside the normal blood pH range. Bit it clearly does show that it is possible to raise blood pH towards the top of the normal range!

Most health experts recommend drinking alkaline mineral water with a pH of 9 – 9.5 daily. Drink a glass in the morning when you wake up and during the day drink as much alkaline water as you normally would. Exceptions include: (1) Stop drinking alkaline mineral water an hour before meals, and (s) Wait an hour after a meal before drinking. Remember, you don’t want it to dilute the digestive liquids in your stomach that are breaking down the food.

Alkaline mineral water is great to battle fatigue as well as muscular acidosis, and is the best water you can get while working out. For workouts drink the highest level pH water made by your ionizer from an hour before through the end of your workout. Afterwards resume drinking 9.5 pH alkaline water.

For heartburn, acid indigestion or reflux drink your maximum pH alkaline water. Don’t forget that alkaline water provides gradual relief, so don’t hesitate to take an antacid if you need t. At bedtime, drink a glass of alkaline water an hour before bed because it can help prevent a heart attack or stroke.

Metabolic syndrome is a chronic condition in which your pH balance is chronically low for several months or years. It’s like a constant state of acidosis. If you experience metabolic syndrome you’ll have at least 3 of these symptoms:

  • Obesity

  • High Blood Pressure

  • Kidney Stones

  • High blood sugar

  • High Cholesterol Levels

The lower your urine pH is the more metabolic syndrome symptoms you experience. Alkaline water can increase your urine pH, helping to fight metabolic syndrome. You don’t have to raise urine pH much to affect the symptoms as the difference between having them all the and perfect health is just half of one pH!

References

  1. Ostojic, Sergej, and Marko Stonanovic. “Hydrogen-Rich Water Affected Blood Alkalinity in Physically Active Men.” . Research in Sports Medicine: An International Journal, 06 Jan 2014. Web. 20 Feb 2014. <http://www.tandfonline.com/doi/full/10.1080/15438627.2013.852092>.
  2. Abraham, Guy, and Jorge Flebas. “The effect of daily consumption of 2 liters of electrolyzed water for 2 months on body composition and several physiological parameters in four obese subjects: a preliminary report.” Highbeam Research. Original Internist, 01 Sep 2011. Web. 2 Jul 2013. <http://www.highbeam.com/doc/1G1-269433201.html>.
  3. Maalouf, N, M Cameron, and et al. Low Urine pH: A Novel Feature of the MetabolicSyndrome.”Clinical Journal of the American Society of Nephrology. American Society of Nephrology, 29 May 2007. Web. 2 Jul 2013. <http://cjasn.asnjournals.org/content/2/5/883.full.pdf>.
  4. Heil, P and Seifert, J. Influence of bottled water on rehydration following a dehydrating bout of cycling exercise. Journal of the International Society of Sports Nutrition  Springerlink July 2009. http://www.springerlink.com/content/kn41764j65165u3x/fulltext.pdf

Also read:

https://rawfoodlife.com/the-science-of-living-alkaline-water/

The Healing Properties of Honey

Robert Ross
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The Healing Properties of Honey
Is it OK for Vegans to use Honey for its Healing Properties?

With all the health challenges facing everyone these days, you may want to think about the healing properties of honey, even if not as part of your regular diet. For example, some people use honey to treat allergies. The alternative is allergy shots and prescription drugs. Which is more compassionate?

19791372 - bee flyingIt’s obvious that we shouldn’t limit our compassion to just mammals or fish. But you may not realize just how many insects are actually killed in the farming of all the “vegan” foods we rely on every single day. For the most part, bees are not seriously harmed in the production of honey. In fact, honey production is a rather small part of the total honey bee economy. Most of the money in bee-keeping comes from renting of hives to pollinate our beloved fruits and vegetables — which actually is more harmful than you may realize.

Bees are actually highly intelligent. I’ve seen amazing examples of that myself! And as pollinators they help us grow about 30 percent of all food! About 100 foods are dependent on commercial bees, including almonds, avocados, broccoli, cherries, cucumbers, lettuce, peaches, pears, plums, sunflowers, and tomatoes. But life for these bees may be far worse than it is for honey bees. Bee keepers transport hives sealed inside trucks, often with High Fructose Corn Syrup (HFCS) as their only food for the journey. Yet, most vegans won’t go anywhere near HFCS themselves!

Further, when bees pollinate even organic fields, they leave behind, mixed in with all that food, their sweat and “blood” (called hemolymph). You can look only for foods pollinated by wild bees, of course. But for most vegans that probably isn’t very realistic. Some bees are just inevitably harmed in any large-scale agricultural operation, even on organic farms. They may not spray synthetic pesticides, but they do make use of natural chemicals. So all we’re really left with is to use more of our common-sense rather than a fanatical adherence to a policy we may not actually understand. For that reason many vegans exclude honey from their diet despite the many healing properties of honey.

Of course, all animal suffering should be avoided, but it seems to me that our standards should be reasonable. I basically use the same logic that vegans use to be unconcerned about the insects that smash on the windshield when we drive down the highway — though I personally I try to remember to pray for any insects that hit my windshield.

Buy from Local Organic Farmers Whenever Possible

15223896 finger in honey jarOn a final note, there actually is something in the honey industry that everyone, vegan or not, should worry about — mislabeled Chinese honey! Most Chinese honey, known for high levels of toxins, finds its way into our country illegally. In addition, Chinese industrial practices are far worse for the bees than anything we do in the America. So if you do decide to use a little honey for your allergies, please do your best to avoid corrupted and possibly toxic Chinese honey.

The best way to avoid  problems, as with everything else, is to buy as much as you can from your local organic farmer! Remember, honey bees forage for their nectar and pollen usually within about two miles, although have been seen foraging 2 or 3 times that far from the hive. So when buying “organic” honey, remember that the bees’ entire foraging needs to be free of those toxic chemicals. So a hive needs to be surrounded by at least 16 square miles of all organic plants!

Wild plants may seem OK at first.d but if the hives are near Dept. of Natural Resources lands that could be a problem since your government uses chemicals all the time, even in some remote areas. The list to avoid also includes non-organic farms, golf courses, residential neighborhood, and industrial areas.  Places where water may contain pollution and chemicals is also something to avoid.  Of course, genetically modified crops (GMO’s) are a definite forbidden zone, — and even needs a large buffer zone for the bees.  Basically, if the bees can reach any area that has chemicals, synthetic fertilizers, herbicides, pesticides or sludge, you can say goodbye to your organic honey — and it could take another 2-3 years to get re-certified.  This can makes organic honey virtually impossible to produce for many beekeepers.

How Honey Bees Live

42655064 - bee hivesClimate change, the over-use of inorganic pesticides and toxic chemicals, and generically-modified (GMO) crops have all severely damaged the sources of forage for all bees — and can affect the healing properties of honey, as well. That’s why it’s more important then ever to start doing more organic beekeeping. It’s essential to keep hives away from toxic pesticides and GMO crops!

Bees can fly for several miles, but usually go about 2 miles or so daily, so your farm needs to be at least that far from any chemical spraying or GMO crops. That farm down the road may be doing more harm that good if it isn’t organic. Honey bees also need lots of forage for plants like like clover, buckwheat, goldenrod and flowering trees. And, of course, you’ll need a nearby water source and plenty of nearby trees for protection from wind in winter. Hives also need some shade to prevent overheating and bees prefer southeast entrances facing the morning sun.

With bees disappearing these days from our industrial farming methods, its more important than ever to deal with parasites without chemicals — if they were ever necessary at all! You’ll need screened bottom boards, physical traps, and other pest management techniques to control pests.  Some milder, less toxic miticides ight be OK, like thyme-based ApiLifeVar and ApiGard as well as formic acid or oxalic acid.  Some of these ingredients may not be organic, but it’s probably alright as long as they are natural and not synthetic or toxic. If a treatment is designed to kill pests and other less beneficial insects (by human standards), bees probably won’t feel very good from them either. But once you get a strong colony thriving nothing will destroy it!

Let’s say you have the perfect organic land for your bee hives.  Now the beeswax foundation must also be organic, which is really difficult.  To make your own it has to be from your organic hives — which you don’t have because you can’t get that organic foundation! Plastic foundation can be used if coated with organic wax. But organic wax is hard to find.  Smaller apiaries that meet the other organic requirement could start with foundation-less hives then use that wax, but that takes a lot of time.

Finally, don’t expect to harvest you honey right away. It can take a couple of years to let a new hive strengthen and grow. After 3 years it’s okay to take some honey as long as there’s enough there and there’s no drought just be careful to leave enough honey for the bees to eat during winter because you could weaken a colony by taking too much of its stored food.

Respecting the Honey Bees

Finally, the best way to learn beekeeping is to locate an established organic beekeeper to become your mentor.  Choose someone who also appreciates bees and the unique healing properties of honey . Then, really put your heart into it together. Once you get to know your bee neighbors you learn when you can approach them and how. It’s a little like knowing which of your human neighbors doesn’t mind an occasional visit. The weather can also affects the behavior of bees.  In bad weather they’ll be stuck inside doing a lot of work. Also, it isn’t really necessary to smoke bees to calm them if you’re gentle and take your time. The goal is to always avoid provoking and overworking the bees.

Also Read:

Farming with Integrity … Organically!

Decline of the GMO Gangsters: Down But Far from Out!

Robert Ross
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Decline of the GMO Gangsters: Down But Far from Out!

For many years Monsanto and Friends have been saying that GMO crops (genetically modified organisms) and the chemicals they rely on, such as Roundup and glyphosate, are safe. In fact, they’re a bit infamous for actually suing organic farmers for patent infringement it the past — and winning!

Since 1997, just a year after Monsanto’s first GMO crop was approved by the FDA, the biotech company filed 150 lawsuits against family farmers. About 700 more were settled out of court. Since then, Monsanto has investigated more than 500 farmers annually!

28219887 GMO vs. OrganicToday, however, the tide is finally shifting. Monsanto and Friends have started losing lawsuits from farmers that have had crops destroyed by GMO-related contamination. Monsanto & Friends may have started losing a little ground when it comes to GMO’s, but they are well on the way to new developments like nanotechnology that could eventually replace GMO’s, and We the People may have to start over.

So, the Monsanto Mafia remains alive and well whatever short-term battles they lose. Some of their activities have been weakened but they are far from eliminated. They’ll always be working on the next technology to replace your real food with their laboratory experiments. There IS no “coexistence” with GMO crops or nanotechnologies. It just isn’t profitable enough for Monsanto! The real profit is in the patents on seeds and crops that come from their biotechnology — and that just cannot be allowed to compete with natural crops that have been growing just fine for millions of years.

The U.S. Dept. of Agriculture was working on a plan that to protect farmers from contamination of GMO crops — would you believe “contamination insurance!”  The plan was to shift responsibility for GMO’s to farmers instead of Monsanto and its evil minions.  This was of course based on a fundamental LIE — that GMO and conventional or organic crops can coexist. But the truth is that GMO pollen is spread by wind, insects, birds and animals so will eventually contaminate (i.e., think “destroy”) all organic and non-GMO crops. In fact,  you can bet that Monsanto is counting on it!

“The hope of the industry is that over time the market is so flooded that there’s nothing you can do about it. You just sort of surrender.” – Biotech consultant Don Westfall, Toronto Star, 2001

In a recent press release from the USDA:

“The U.S. Department of Agriculture (USDA) on Wednesday released an Organic Farming Practices Fact Sheet, which said organic crop production losses due to contamination by drift of prohibited substances, such as genetically engineered crops like corn and soy, are not insurable”

Organic farmers have tried to find ways to protect themselves. For example, finding corn seeds that have resistance to cross fertilization by GMO pollen. This may offer some protection for organic corn but it is far from foolproof. Instead of trying to find ways to coexist with GMO’s, farmers need to take a stronger stand against GMO technologies that actually cannot co-exist when they can change the DNA of non-GMO crops until all are contaminated. This represents a permanent change to the environment worldwide…not just a new variety of corn or whatever. Its a very big deal!

Monsanto Crops
A trademark of Monsanto with the same “Roundup Ready” genes.
ٔSo Monsanto & Friends should all be held accountable for any losses associated with

GMO crops and their contamination. When they have the actually pay into a fund to help farmers recover all the costs of GMO contamination maybe they’ll discover that GMO crops are far less profitable when you actually have to pay for all the long term costs to the marketplace, the farmers and the consumers around the world.

The responsibility for preventing contamination should NEVER be shared with farmers. That was an idea created by Monsanto & Friends! Non-GMO and organic farmers shouldn’t have to protect themselves from GMO’s at all. The idea of creating buffer zones and other nonsense was all Monsanto’s, to make it look like they don’t own all responsibility for the environmental impact of GMO’s through GMO-drift on the wind or whatever. If Monsanto is successful at setting a legal precedent that non-GMO farmers bear some responsibility for GMO contamination, it may spell the end of non-GMO and organic crops.

Contamination is definitely already occurring and is the most frequent reason for crops being rejected by buyers — which has already happened in China, of all places, when they rejected organic corn shipments that tested positive for GMO’s. And when the weather is particularly bad (high winds, storms, etc.) the risks of contamination goes way up, regardless of “buffer zones” and other nonsense promoted by Monsanto & Friends.

Costs of contamination are imposed at the marketing level as well as at the farm level. Growers, co-ops and grain marketing organizations incur many costs as well. Testing programs can costs thousands of dollars a year for farmers or co-ops.  If contamination is discovered then crops can no longer be sold for the original intended use. Then farmers have to sell the contaminated GMO crops for animal feed — which is far less profitable for the farmer — after they already spent a small fortune to certify and grow organic crops. GMO animal feed is also highly objectionable to people who don’t want to to be part of anything GMO.

Every contaminated load of GMO crops can cost farmers thousands of dollars if it has to be shipped back to the farm and then on to a different, less discerning buyer. So some farmers just go straight to the animal feed markets to reduce the hassle of trying to sell in markets with rigorous GMO testing. Needless to say, I don’t support the use of GMO’s for animals either!

Ultimately it is unrealistic to expect this issue to be resolved in the marketplace, which is just what GMO companies really want.

More Resources:

https://rawfoodlife.com/10-reasons-why-no-GMO

http://action.fooddemocracynow.org/go/1220?t=7&akid=1174.952702.0tBJpz

http://action.fooddemocracynow.org/go/1217?t=12&akid=1174.952702.0tBJpz

http://action.fooddemocracynow.org/go/1218?t=14&akid=1174.952702.0tBJpz

Revised & updated June, 2017.

Also read:

Disadvantages of Genetically Modified Crops (GMOs) – Don’t Believe the Industry Hype!

 

Whatever You Think About Monsanto & Friends, it’s Worse — GMO’s are an Attack on Life Itself!

Robert Ross
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Whatever You Think About Monsanto & Friends, it’s Worse — GMO’s are an Attack on Life Itself!

Monsanto’s GMO’s, political corruption and falsified research has unleashed new microscopic “Frankensteins” that are already making animals & people sick and dramatically decreasing fertility. GMO’s are an attack on life itself! Perhaps you’ve seen the sci fi flick about a world with no children – well, here it comes!

Dr. Don Huber
Dr. Don Huber, acclaimed agricultural scientist
“…according to Dr. Don Huber, an agricultural scientist and expert in microbial ecology… Monsanto’s genetically engineered…crops are responsible for … an outbreak of new plant, animal and human diseases.”

Remember, to be a raw food vegan you have to eat raw, unprocessed, nutritionally-dense, toxin-free food. GMO’s are not only making that impossible — they are attacking life itself!

  • There are no peer-reviewed scientific studies on the safety of GMO’s — though there are several studies that have been funded by Monsanto and Friends that have been shown to be unreliable.
  • There are clinical and peer-reviewed scientific studies that clearly show the dangers of GMO’s.
  • Epidemiological studies have shown that there’s been a significant increase in over 30 human diseases that corresponds to the increased use of glyphosate and GMO’s in our food.
  • Glyphosate is not actually an herbicide. When it was initially patented, glyphosate was considered a mineral chelator that makes nutrients unavailable for your body. It’s also patented as an antibiotic that can damage the gut bacteria we need for proper digestion, further making many nutrients less available.

“You may have the mineral [in the plant], but if it’s chelated with glyphosate, it’s not going to be available physiologically for you to use, so you’re just eating a piece of gravel,”  — Dr. Don Huber

  • The EPA doubled the amount of glyphosate allowed in food. Today’s crops that are heavily sprayed with glyphosate (the active ingredient in Monsanto’s Roundup) have lower nutrient density than organic foods and contain high amounts of pesticides known to be harmful to our health.

Glyphosate is also patented as an antibiotic—and a very effective one at that— against a large number of beneficial organisms. Unfortunately, like all antibiotics, it also kills vitally important beneficial soil bacteria and human gut bacteria.

“Lactobacillus, Bifidobacterium, Enterococcus faecalis—these are organisms that keep you healthy either by providing accessibility to the minerals in your food or producing many of the vitamins that you need for life. They’re also the natural biological defenses to keep Clostridium, Salmonella, and E.coli from developing in your system,” — Dr. Don Huber

Glyphosate was originally patented as a chelator in 1964 by Stauffer Chemical Co. Monsanto introduced as an herbicide in 1974. In 1996, Roundup Ready crops were introduced creating a sharp increase in Roundup use since it can be applied several times without damaging a crop. Then, to put the final nail in your coffin, Monsanto started using glyphosate as a ripening agent applied just before a harvest to ripen the crops — even for non-GMO crops!

Despite all the documented health risks, the U.S. Environmental Protection Agency (EPA) is regularly approached by biotech companies asking for higher limits of this toxic chemical in your food.

GMO’s — an Attack on Life Itself.

GMO’s cannot coexist with conventional crops. All this is connected to the relationships between genes and their environment. When you disrupt these relationships you end up with a variety of effects that have never been studied at all. We actually don’t even know all the effects of this attack on life itself!

“We know how to get these genes in; we don’t know how to remove them…. If you have a gene that is spread by pollen, like Roundup Ready alfalfa, it’s just a matter of time before bees or the wind is going to transfer that particular pollen to every alfalfa crop that you’re going to grow…. for every one of those successful expressions that you get from genetic engineering, you have over a million other things that take place that are negative…. One of the things that we do know is that the genes that are being inserted are extremely promiscuous. They’re not stable.” — Dr. Don Huber.

Research has shown that human cells are able to transfer GMO genes, actually adversely affecting the human genome — that’s you and me! University of Canterbury Professor Jack Heinemann released results from genetic research on GMO wheat that showed that molecules created in the wheat, designed to change its carbohydrate content, can potentially silence human genes, as well.

“If this silences the same gene in us that it silences in the wheat — well, children who are born with this enzyme not working tend to die by the age of about five.” – Judy Carman in Digital Journal:6

Heinemann’s research showed over several hundred pages of possible matches between GMO genes in the wheat with the human genome. Over a dozen of these were “extensive and identical and sufficient to cause silencing in experimental systems.” According to experts, this could create dangerous changes in the way glucose and carbohydrates are stored in our bodies.

Bee Die-Offs

According to Dr. Huber, there are several characteristics of bee colony collapse disorder that suggests glyphosate may be at least partly responsible:dreamstime_xs_70918441

  1. The bees are deficient in minerals, especially in micronutrients.
  2. There’s plenty of food but the bees are not able to use or digest it.
  3. The dead bees have no Lactobacillus or Bifidobacterium, essential components of their digestive systems.

When exposed to glyphosate, bees become disoriented, suggesting endocrine hormone disruption. Neonicotinoid insecticides are endocrine hormone disruptors that have also been shown to make bees disoriented. According to Dr. Huber, a study on glyphosate commonly found in U.S. drinking water systems showed a 30% mortality rate for bees.

So today there is no way to truly know which foods contain GMO’s tainted with high levels of Roundup or glyphosate. Labeling would help and give you the opportunity to choose a different product.

“When the EPA employed the term ‘substantially equivalent,’ it gave the chemical companies essentially a waiver on doing any of the safety tests. The only thing that they’ve ever tested for is acute toxicity. Well, we know that glyphosate, for instance, isn’t an acute toxin. It’s a serious chronic toxin. That’s been well-established in peer-reviewed scientific articles. We have more of those coming along all the time. There is no question that it’s a chronic toxin.” — Dr. Don Huber

According to Dr. Huber, 0.5 ppm of glyphosate is toxic to your endocrine system. 10 ppm is cytotoxic to kidney cells. Just 1 ppm is toxic to your liver. And a  mere 0.1-10 ppm is toxic to a whole range of human cellular functions. Think about that — and remember that we currently use nearly a BILLION pounds of glyphosate annually on crops worldwide. A study at the Massachusetts Institute of Technology showed that glyphosate is probably the most harmful chronic toxin we’ve ever had to deal with!

The USDA is Ignoring this Major Threat to Your Health

In 2011, Dr. Huber wrote a letter to the head of the USDA about safety concerns for GMO crops. He also warned them about a new microscopic organism associated with Sudden Death Syndrome (SDS) in soy found in livestock feed, that causes spontaneous abortions and infertility. Needless to say, his warnings were ignored. Why would the USDA completely ignore warnings from a scientist with 50 years of experience with plant pathology, soil-borne diseases, microbial ecology and host-parasite relationships?

“the USDA scientists, who have a tremendous amount of knowledge on the impact of glyphosate, have all been muzzled. They’re not permitted to say anything about it.” — Dr. Huber

GMOs are Not a Solution to Feed the World

There’s is no doubt that GMO’s are NOT a solution to feed the world. On the contrary, GMO’s are an attack on life itself, impairing a crop’s natural immune response — all while actually reducing crop yields. Despite everything Monsanto & Friends like to claim, there’s never been a GMO crop that increases the yield of any crops at all. Farmers actually can improve crop yields significantly using a variety of traditional breeding programs that promote improved gene expression.

We can increase all of the nutrient density with traditional breeding. In fact, the Brazilians are doing that. They’ve just released new varieties of soybean with higher vitamin A, and corn with higher vitamin A and vitamin C. We can do all of that with traditional breeding. We’ve been doing it for years. You don’t need to disrupt the genetic integrity and introduce all the collateral damage with its long-term effects.” — Dr. Huber

According to John Kempf, a leader in the field of high-performance agriculture, farmers harvest only about 10-15% of the genetic capacity of any crop. The true foundation of health, whether it’s plants, soils, animals,or people boils down to adequate mineral nutrition and a strong soil biology.

GMO’s Turn Your Food into a Poison

What the Monsanto & Friends in the biotech industry have actually accomplished is to turn your food into a toxic poison — making this an attack on life itself. In fact, it’s not really food at all. It’s not nourishing to living animals or people. It causes disease rather than nurtures healthy lives. It’s actually more like something cooked, microwaved, mixed with plastics then molded into something that resembles actual food. Biochemically, however, it is not really what most people think of when we go to the market at all.

Glyphosate alone, regardless of other GMO toxins, has several nasty biological effects. In fact, it may be the single most important factor contributing of a wide range of today’s “diseases of civilization.” These toxic effects include:

Glyphosate immobilizes certain nutrients and alters the nutritional composition of the treated crop. Disruption of the synthesis of essential amino acids not produced in your body so supplied through your diet
Increased toxic exposure to high levels of glyphosate and formaldehyde in the GMO food. Impairment of sulfate transport and sulfur metabolism, sulfate deficiency.
Systemic toxicity, a side effect of the disruption of microbial function in your body allowing for overgrowth of pathogens. Gut dysbiosis — imbalances in gut bacteria, inflammation, leaky gut, food allergies, gluten intolerance, etc.
Increased damage by other food-borne chemicals and environmental toxins resulting from glyphosate shutting down the function of detoxifying enzymes. Creation of ammonia (created when microbes break down glyphosate) which leads to brain inflammation associated with autism and Alzheimer’s disease.

How to Protect Yourself from GMO’s

Glyphosate sprayed on conventional GMO crops actually becomes systemic throughout the plant and cannot be washed off. GMO corn, for example, has 13 ppm of glyphosate — compared to NONE in non-GMO corn. That’s 18 times more glyphosate than safe levels set by the EPA. The only way that you currently can safely avoid GMO’s is to make whole, fresh organic foods the majority of your diet — preferably raw foods!

Don’t confuse the “natural” label with “organic.” There is no clear legal definition of the word “natural.” Corporations use that word to sell you anything at all. To label something as “organic,” producers must prove that they’ve grown and processed their crops using well-established organic farming methods that recycle, promote biodiversity, don’t use pesticides, don’t use GMO’s, and never use fertilizers based on petroleum products or sewage.

The majority of Roundup dumped on American crops is on your food! The thing to understand about GMO’s, in addition to everything else, is that they require heavy doses of glyphosate. Monsanto & Friends make a killing (literally) on this because they produce both GMO seeds and the chemicals they require. But it turns out that Roundup is a systemic chemical that is actually absorbed inside the crops. And, as it turns out, glyphosate doesn’t break down in the environment as originally promised. It is abosorbed and stores in your body, as well! But the U.S. Environmental Protection Agency still allows farmers to soak their corn crops with 50-times more glyphosate today than they did in 1996!

Glyphosate isn’t just an herbicide, as if that’s not bad enough! Glyphosate is also a registered antimicrobial agent that can kill a wide variety of organisms only harmful pathogens like Clostridium botulinum, Salmonella, and E. coli are able to survive glyphosate. But the good  bacteria that you actually need in your digestive tract (bacillus and lactobacillus, for example) are all killed, setting your digestive tract up for all kinds of health problems, such as leaky gut. When you gut lining gets compromised it lets bacteria and toxins into your bloodstream creating numerous problems.

Roundup Doesn’t Even Work!

Here’s what SHOULD BE the last straw — GMO crops designed to survive herbicides that would otherwise kill them are a doomed technology. Monsanto & Friends seriously overuses these chemicals creating a whole new list of problems including antibiotic-resistant super germs and super weeds that are almost impossible to kill.

dreamstime_xs_62773835When GMO’s were first introduced they falsely promised a way to reduce the use of chemicals — but they actually increased chemical use by more than by 500 million pounds! Despite this truth, the Environmental Protection Agency (EPA) is considering approval of GMO crops designed specifically to survive even bigger doses of glyphosate, as well as the highly toxic 2,4-D weed killer. This will probably quadruple pesticide use in the near future. Remember, 2,4-D has been linked to hypothyroidism, suppressed immune function, Parkinson’s disease and cancer, among several other health problems.

So when it comes to GMO’s in your food … just say NO!

Renowned natural physician Dr. Joseph Mercola interviews Dr. Don M. Huber, one of the top scientists in the U.S on genetically modified organisms (GMO’s) and Roundup (2 parts). Dr. Huber is probably the leading expert on GMO’s in the world and is an award-winning, internationally recognized scientist, as well as a professor of plant pathology at Purdue University for the over 35 years. His agriculture research over the several decades has guided him to become a very active advocate against GMO crops.

References

The Science & Benefits of Live Alkaline Water

Robert Ross
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The Science & Benefits of Live Alkaline Water
The Benefits of Live Alkaline Water

Live alkaline water is like live alkaline food — healthier, better tasting and more alive than processed foods or bottled water. Another good word for live alkaline water might be “Organic Water” because it is just like organic food — a nutrient that can be either organic and alive or processed and dead.

Like live, fresh, vegan food, “organic water” is alkaline. It has a higher “pH” that helps your body maintain a healthier acid/alkaline balance.  Another name might be Ionized Alkaline Water, referring to the high number of ionized molecules in live, organic food or live alkaline water.

It is hard to find living alkaline water these days unless you make it yourself with a water ionizer — almost all available water from the tap or in bottles is dead, and may even be contaminated. The only reliable way to get it in fact is to make it yourself! For that, I recommend a Life Water Ionizer. A Life Ionizer increases the pH, antioxidants and available oxygen in water. You see, making the water more alkaline greatly increases the number of “hydroxyl ions” (OH-), which contain oxygen combined with hydrogen. Second, a Life Ionizer increases the negative Oxygen Reduction Potential (-ORP) in the water – which reduces anti-oxidants or free oxygen radicals by combining with them, converting dangerous free radicals into a safe, useful form of oxygen your body can use.

Everything you ever wanted to know about pH – finally made simple!When a water molecule (H20 or H-O-H) is ionized, either in nature or by a Life Ionizer, it is split into two ions – a hydrogen ion (H+) and a hydroxyl ion (OH-). In neutral or distilled water the number of hydrogen ions is equal to the number of hydroxyl ions. Acid water has more hydrogen ions than hydroxyl ions, so can be called “oxygen deficient.” Alkaline water has more hydroxyl ions (oxygen+hydrogen=OH) than hydrogen so it can be called “oxygen rich.” Since the pH scale is logarithmic, at a pH of 10 (which is possible with a Life ionizer, depending on your water source), there can be a MILLION times more oxygen-rich hydroxyl ions in the water than in a highly acidic liquid, like a cola. And since your body’s systems depend on oxygen, it is important to consume as much oxygen rich alkaline substances as possible. This is more true today than ever since the standard American diet (SAD) is highly “acid forming.”

In a healthy, oxygen-rich environment, your body’s processes are mostly alkaline and “aerobic.” In an oxygen deprived environment, your body relies on backup systems designed for use in emergency acidic conditions. Unfortunately, today what once was a temporary emergency condition is often the norm for many people. Many people are in fact addicted to the much less efficient survival mechanisms intended for times when the body is highly acidic and sufficient oxygen isn’t available. To get enough energy under these emergency conditions is difficult since the normal, aerobic metabolic process is about 15 times more efficient at creating energy.

For people addicted to an acidic diet and lifestyle, they have to constantly find sources of quick energy that are inefficient and ultimately toxic, which leads to addictions to caffeine, sugar, simple carbohydrates and sodas. We all know these things are not ultimately healthy, but they provide the quick energy we need throughout the day. When you eat or drink these unhealthy, acid-forming substances, you are also consuming acidic hydrogen ions ( H+), which doesn’t like don’t like being alone so are looking for oxygen to combine with, a process called oxidation, which steals the life-giving available oxygen your body needs.

On the other hand, living alkaline water has more hydroxyl ions (OH-) than hydrogen ions ( H+), so there are more oxygen atoms. That’s why alkaline water is sometimes called oxygen rich water. In the same manner, acid water is oxygen deficient water. For the best health your body needs abundant oxygen-rich hydroxyl ions to neutralize the acidic hydrogen ions in the acidic waste products that accumulate in our body from a SAD diet and lifestyle, and are associated with the aging process and illness.Though your body needs some hydrogen ions, an excess of them has widespread negative effects on the body’s systems. A positively charged hydrogen ion is highly reactive and will quickly combine with negatively charged ions. For example, proteins normally contain many negatively charged and alkaline molecules. An acidic pH can change the ionization of a protein, which may damage its proper function. At more extreme hydrogen ion or acidic concentrations a protein’s structure may be completely disrupted. The protein is then called “denatured” and is mostly indigestible at that point.

Almost all of your body’s systems require enzymes. But enzymes only function properly over a very narrow pH range. For most enzymes this is close to the pH of blood plasma (7.35 to 7.45). Note that the curve on this graph is centered around the pH range of blood and most other healthy bodily fluids. A few enzymes function best at a lower pH, the most obvious being the digestive enzyme pepsin, which is designed for the acid environment of the stomach (pH 1.5-3 ). As enzymes have a huge number of functions around the body, an acidic pH can disrupt a wide range of body systems, causing abnormal respiratory and cardiac function, derangements in blood clotting and much more.

 

The high pH of Living Alkaline Water Stimulates the Formation of Bicarbonates in Your Blood – Essential for Maintaining Acid/Alkaline Balance!

As we age, starting around 45 years, we start losing the alkaline bicarbonates in our blood that neutralize excess acids created by stress, poor diet, pollution and aging.  By 90 years we lose about 18% of these critical bicarbonates. Bicarbonates are so important to maintaining balanced blood pH that if you don’t have enough of them your body will steal them from somewhere else. When it steals calcium from your bones to make bicarbonates it can contribute to osteoporosis! Insufficient quantities of bicarbonates in your blood also reduces your ability to neutralize and excrete the acids your body produces whenever you metabolize carbohydrates for energy – which is one of the key causes of aging. So one of the most important benefits of Organic Alkaline Water is to increase the bicarbonates in the blood that we lose as we age.  If you cannot manage these acids, you accumulate acidic wastes that your body can’t neutralize and excrete, which either get stored in your body as excess fat, cholesterol, uric acid, urate, sulfate, phosphate, kidney stones, etc.

Significantly, 45 is approximately the age when most of us start showing symptoms of diabetes, hypertension, osteoporosis and many other degenerative diseases.  Increasing the availability of bicarbonates in your blood increases the ability of your blood to neutralize acids, reducing your risk of getting the degenerative diseases associated with excess acidic toxins!This is also the age when it starts to seem impossible to lose weight! Research by Dr. Robert O. Young, author of The pH Miracle for Weight Loss, shows that the epidemic of obesity in the industrialized world is result of excess acidity in the body because when your body can’t get rid of dangerous toxins, it stores them away safely by binding them to fat.

If blood is always around 7.4 pH, how does drinking living alkaline water make it more alkaline?

The stomach is designed to maintain a constant pH around 4.0.  When you drink high pH alkaline water, the acid brings the pH of the water down – and the pH of your stomach comes up! How high it goes up is a function of the how much alkaline water you drink compared to how much hydrochloric acid was in your stomach, and pH of the water.  When stomach pH rises above 4.5, your stomach produces more hydrochloric acid to bring the stomach pH back down to below pH 4.0. Water, carbon dioxide and sodium chloride combine in cellular chemical reactions that produce hydrochloric acid and sodium bicarbonate.  The hydrochloric acid goes into the stomach and the sodium bicarbonate goes into the bloodstream. Sodium bicarbonate is an alkaline buffer in your blood that helps it to maintain a constant blood pH of 7.365.  Ideally, you should drink alkaline water between meals, so there is a minimum of hydrochloric acid in your stomach to neutralize the alkalinity of the water.

Living Alkaline Water

Live alkaline water is naturally high in pH, which also means it is rich in oxygen, just like the organic fluids in your body and in fresh organic food. On the other hand, processed tap water or bottled water, like processed food, is acidic. In fact, some processed foods and drinks can be from 10,000 times to as much as 100,000 times more acidic than your blood – which doesn’t sound very healthy!

Just like the purest organic foods once grew wild in the wilderness, the purest organic water in nature once came from remote mountain rivers, streams and springs. But today, you have to buy water in bottles in a futile attempt to find pure water – and then you’ll fail! Because most bottled water is nothing more than processed tap water that may even be contaminated by plasticizers and other contaminants – often with an acidic pH. And high-price, designer bottled waters that are more expensive than gasoline are often not much more than a neutral pH! So if you don’t live near an uncontaminated underground spring in the middle of nowhere, what is your family going to drink?

Most popular water filters don’t do the trick either, some doing nothing more than removing most (but not all) of the chlorine and chemicals. Even filters that do remove chemicals and contaminates don’t restore the alkalinity essential to creating healthy organic water. To give your family health-giving, alkaline organic water there is only one reliable, safe and affordable long-term solution – MAKE IT YOURSELF!

Like live food, live alkaline mineral water is has a high negative oxygen reduction potential (-ORP), making it a powerful antioxidant — reducing oxidation from free oxygen radicals that can damage DNA, thus slowing the aging process, and providing more of the healthy forms of oxygen your body can use!Organic fruits and vegetables are the main natural source of negative ions (-ORP) that you can find in a healthy diet. Vitamin C and E, grape seed extract and alpha lipoic acid, for example, are all powerful electron donors. Organic, raw fruits and vegetables are alkaline and have a high –ORP, just like alkaline water, helping give your body the electrons it needs to neutralize free radicals.All chemical reactions in the body occur with the transfer of electrons. Negatively charged particles are called reducing agents, meaning they have plenty of electrons to donate “reducing” the charge of the particles with which they react. Particles that are electron-poor are called “oxidizing agents,” meaning they tend to pull electrons away. Thus, each substance in our body may act as either an oxidizing/oxidant or reducing agent/anti-oxidant.

However, not just any negatively charged ion will be able to neutralize oxygen free radicals. Both organic food and the water from a Life Water Ionizer do have this ability, indicated by the negative ORP value for its “oxidation reduction potential.”

Free oxygen radicals are among the most damaging molecules in the body and are highly unstable electron deficient molecules which are always looking for more electrons. Free radicals MUST get those electrons from somewhere and will steal them from wherever they can, including normal, healthy tissues. Damage to tissues results when free radicals strip electrons from healthy cells. They can even damage your DNA. If the damage is allowed to continue it leads to disease. For example, the oxidation of LDL cholesterol in arterial walls by free radicals causes an immune system response that results in atherosclerosis, the principal cause of heart disease.

Free oxygen radicals contribute to a everything from heart disease and cancer to things like sunburns, arthritis, cataracts, and many other conditions. Obviously, undamaged cells are less susceptible to infection and disease.The negative ions (-ORP) in alkaline water from a Life Water Ionizer are a rich source of electrons that can be donated to free oxygen radicals in the body, neutralizing them — and preventing them from damaging healthy tissues.Live Organic Alkaline Water also improves the balance of healthy micro-organisms in your digestive tract, encouraging “friendly” microflora in the intestinal tract and discouraging “unfriendly” organisms. Many diseases of the digestive system are due to a disturbance in the balance of the micro-organisms that normally live there.

Friendly and unfriendly micro-organisms prefer different oxidation-reduction potentials (ORP), the healthy high negative ORP value of alkaline water favors the growth of beneficial microflora in the gut.

Can you be so healthy, so full of life and so powerful that you are virtually immune to all the diseases associated with today’s Standard American Diet – and live as long as a Hunza?hunza woman

There are five locations in the world where scientists have found a cloudy type drinking water which exhibits extraordinary physical characteristics and where the inhabitants reportedly live to be over 100 years of age, are in excellent health, have no cancer, no dental caries, are robust and have children in their old age. They are called Hunzaland in the Karkorum Mountains just north of Pakistan in the Himalayas, the Vilcambamba in Ecuador, a high mountain valley in Georgia, Russia, another in Mongolia and the final one in Peru. Though all these areas have different cultures and diets, they all have one thing in common – their water has similar properties – especially microclusters!

Microclusters in water are one of the least understood and most controversial subjects associated with alkaline or ionized water. There appears to be some evidence using NMR (nuclear magnetic resonance) technology that ionized water forms stable “microclusters,” which was once thought to be impossible. What we know for sure (scientifically speaking) is that hexagonal crystals are formed when water is frozen (i.e., a snowflake). We also know from NMR that electricity appears to reduce similar clusters in water to just 6 molecules, a property that lasts for up to 2 months, after which stored water reverts to 12-13 molecules. Dr. Mu Shik Jhon originally did this study, reporting that there does appear to be a clear and well defined difference between “Hexagonal Water” and tap water.

Dr. Paul Shin, an NMR expert, tried to repeat this experiment and wrote, “Sure enough, I was indeed able to replicate his data precisely!”

Living Alkaline Water is Wetter, Aids Natural Detoxification & Provides Better Hydration!

The body must be continuously hydrated because it loses 2.5 liters of water every day through your normal bodily functions. Alkaline water helps you do that by making water “wetter.” The smaller clusters of this “structured” water are half as large as the water clusters that come out of the tap, reducing water’s surface tension. This means they permeate cellular membranes quicker and for easier, especially important for athletes or after strenuous exercise, increasing intra-cellular hydration and optimizing the other benefits you enjoy from drinking alkaline water: replacing depletion of essential minerals, protecting cells from free radicals, helping to maintain normal blood pH, neutralizing acidic wastes, helping the body detoxify and much more.

If you are suffering through diets, counting calories all day and working out all the time but still not losing that excess weight and keeping it off, perhaps it is because you haven’t given any thought to what you are drinking every day!

As we’ve learned, an acidic diet and lifestyle makes it hard for your body to get rid of acids and toxins, so they bind with fat for storage. Traditional weight loss programs don’t even address what may be one of the main causes of obesity – the excess acids your body can’t get rid of so stores it as fat. In fact, some of the recipes and prepared foods in those programs are probably acid-forming – exacerbating the problem. Reducing calories will not decrease the acidity of the body and may increase it if large amounts of acidic beverages are included. It takes 32 glasses of alkaline water to neutralize the acid from just one 12 oz. cola drink, which has a pH around 3.5. Coffee is not much better at a pH of 4. Even the tap and —-filtered waters you may drink are usually slightly acidic.

Sure, you may lose weight temporarily just because you’ve cut your caloric intake radically – but it won’t last because those acids are still there. And if you work out too much your body creates lactic acid (the cause of muscle burn and Charlie horse) – even more acid!Organic Water, in combination with an alkaline-forming diet including lots of fresh fruits and vegetables, lets you drink all the fresh-tasting alkaline water your body needs to wash away the fat associated with excess acids parked on your hips, thighs, buttocks and stomach! You see, a healthy, non-acidic body will return to its natural, ideal weight naturally!

Freed of the need to store those acidic toxins, the body’s cells, tissues, and organs return to it’s normal weight. All that acid-binding fat just melts right off when there will be no need for the body to hold on to it any more.Natural, clean Life-giving water has gotten so scarce that millions of people pay more for bottled water than gasoline! That makes a Water Ionizer the biggest bargain in town!

Counter to the commonly-held belief, an organic lifestyle is not just healthier, it saves you money and saves the planet! When you calculate the cost of drinking bottled water, it is as from 1,000 to as much as 10,000 times more expensive than tap water – and hundreds of times more expensive than Organic Water! If you drink just one 16 oz. bottle of a moderately priced bottled water every day, at $2.50 or so per bottle an average family could be spending over $2,000 every year – more than the cost of a Life Ionizer. A family of four could be spending twice that. And a Life Ionizer will last for over 20 years – as little as $100 a year. So bottled water is ten times more expensive than alkaline water!

Good for You – Good for the Environment!

As for the environmental cost – watch out! Drinking bottled water is contributing to pollution on a massive scale. That average family is using up 114 gallons of water for every bottle it drinks – that’s how much water it takes to make one plastic bottle. That average family is also burning up 9 gallons of oil used in making that bottle, spewing 68 lbs. of CO2 pollution into the air while doing so, and using up 37 megajoules of electricity!

The Bottle is Worth More than the Water in It!

Only 23% of the 200 billion plastic bottles thrown into landfills each year are recycled, the rest sit there leaking toxic additives such as phthalates into the groundwater and taking 1,000 years to biodegrade. That means bottled water may be harming our future water supply.Supplying Americans with plastic water bottles for one year consumes more than 47 million gallons of oil, enough to take 100,000 cars off the road and 1 billion pounds of carbon dioxide out of the atmosphere.

Drinking bottled water actually increases the price of gasoline, because the manufacturing of the bottles and the transportation of the water simply increases demand for oil. Transporting bottled water by boat, truck and train involves burning even more massive quantities of fossil fuels. More than 5 trillion gallons of bottled water is shipped internationally each year. You can buy water from Fiji or Norway – as much as 9,000 miles away. In Fiji there are no bottle factories, so the bottles are made in China, shipped to Fiji, where they are then filled and shipped to you. How much does that bottle cost the environment? Here’s the answer:
  • 81 gallons of fossil fuels
  • 720 gallons of water
  • 153 tons of greenhouse gases

The bottled water industry is also destroying aquifers all over the world by “water mining.” When you mine water you remove it faster than nature can refill it, causing the aquifer to collapse. When that happens, it is lost forever destroying a non-renewable resource – our fresh water supplies. Worldwide, only 3% or so of the water on the planet is drinkable fresh water.So when you drink Organic Water, you are not only saving money on bottled water, you are helping to save the planet, too!

Living Alkaline Water Could Save You Thousands on Health Care Costs Every Year – Literally Paying for Itself!

As you read this a health care crisis and debate has been raging in the U.S. for years – but it isn’t actually a “health” care crisis, since medical care and “health” care are really two different things! In reality it is an economic problem having more to do with the costs of medical care than anything else. And so in the richest free country in the world, medical care is the most expensive in the world – causing us to rank only 36th in the world for health care in a World Health Organization study. Though this study isn’t perfect, the point is that the U.S. ranking was pushed down that low when adjusted for high medical costs.

Less than 9% of the U.S. population actually buys individual health insurance. At least 15% of the country is completely uninsured, and a substantial additional portion of the population is “under-insured.” More money per person is spent on health care in the United States than in any other nation in the world, roughly 16 cents of every dollar. Medical debt is the principal cause of personal bankruptcy in the United States. We spend an astounding $7,439 per person on health care – and even then 36 countries are considered healthier than us, including Cuba, Saudi Arabia, tiny Belize and many others. So even if you can afford to spend more than $600.00 per month on medical care, you are not even getting the quality “health” and wellness services you and your family deserves! With almost of third of families earning less than $30,000 a year – you do the math!

The answer isn’t more medical care – or expensive government programs that just transfer the cost to future generations. The answer is to become healthier – naturally! Without pills! Without hospitals! And without doctors!

In countries that focus on wellness and non-medical prevention (diet, nutrition, lifestyle, etc.), health care costs are considerably lower. But beware of medical industry propaganda that claims prevention increases health care costs – they only consider medical-based prevention as valid, so alternative, holistic or complimentary techniques are not even on their radar! In other words, they think that prevention means only those things that a medical doctor can still charge you for such as vaccines, treatment of risk factors for disease like elevated blood pressure or cholesterol, screening to catch disease early, and medical programs to help people stop drinking, smoking or overeating, which put them at higher risk of disease.Clearly, if you live a healthier lifestyle, eat a healthier, more organic, alkaline diet, drink more alkaline water, exercise regularly and eliminate those things that endanger your health, then you are likely to live a longer, healthier and happier life without as much need for doctors and their expensive pills or procedures. If you don’t need as much medical care, you will significantly reduce your medical costs! You don’t need a medical degree to understand that — It’s just common sense!

A Life Water Ionizer with Living Alkaline Water Can Pay for Itself in 4 Months!

A water Ionizer is a 20-year investment (the life of the ionization chamber) – that’s about $3 a month. Compare that to the $600.00 a month the average American spends on medical care!The savings on health care costs for just one person could pay for a Life Ionizer in a few months – a family of 4 could pay for it in just ONE month! If you finance a Life Ionizer at $100 a month, you are saving hundreds of dollars every month!

Of course, that assumes that you actually make healthy lifestyle and diet changes, including more organic alkaline food and water, regular exercise, etc. Once your body naturally cleanses and heals itself from years or decades of abuse, you will have a stronger immune system that can more effectively fight off dis-ease — and a body free of many of the toxins with known associations to diseases like cancer, heart disease, diabetes and arthritis, diseases long known to have associations to unhealthy lifestyle factors like smoking, drinking alcohol, environmental chemicals and pesticides. With the help of the high pH and negative ORP you get in pure alkaline water, you can significantly reduce those risk factors! And if you don’t get sick, your medical care may be nothing more than annual checkups and hopefully rare emergencies.

Living Alkaline Water Tastes Better – and Makes Everything Else Taste Better, too!

Your taste buds are evolved to help you identify things that are good for you to eat and drink, so the when food is better for you it just tastes better! Of course, after years or decades of eating and drinking highly cooked or processed foods and beverages, your taste buds may be confused by chemicals like “taste enhancers,” and are probably not as sensitive as they should be. In fact, you may actually not like the taste of some vegetables that are really good for you. But once you have rehabilitated your taste buds, things that tasted awful before will taste much, much better.

Though you may think that water has no taste, the opposite is the truth! Highly processed, tap water or filtered bottle water often has little or no taste, but alkaline water will taste better right away! The reason that low-quality water has little or no taste is because of the larger cluster size, lower pH and lower negative ORP. That water is hard for your body, including your taste buds, to absorb and has few of the nutrients your body craves. It may even be loaded with toxic chemicals!

Water rich in antioxidants, oxygen and minerals that is easily absorbed just naturally tastes better – lighter, smoother and even with a slightly sweet flavor! Using this water in the preparation of other foods and beverages makes them all taste better, too. You’ll naturally drink more, stay more hydrated and feel healthier – and you can’t put a price on that!

Selected References
  1. Aihara, Herman. Acid & Alkaline ? An overview of pH and human health. George Ohsawa Macrobiotic Foundation 1986
  2. Whang, Sang. Reverse Aging. JSP Publications. 2001
  3. Liu, K., Cruzan, J.D. and Saykally, R.J.  Water Clusters. Science Spectra. 1996
  4. Mitsui T, Rose MK, Fomin E, Ogletree DF, Salmeron M., Water diffusion and clustering. Science Spectra. 2002
  5. J Microbiol. 2006 Aug;44(4):417-22., Antibacterial effect of electrolyzed water on oral bacteria, Lee SH, Choi BK, Department of Oral Microbiology and Immunology, School of Dentistry, Seoul National University, Seoul, Republic of Korea.
  6. Young, Robert O PhD., The pH Miracle for Weight Loss, Time Warner Books. 2002
  7. Smirnov, Igor. Activated Water. Journal of Biotechnology. 2003
  8. “National Health Expenditures, Forecast summary and selected tables”, Office of the Actuary in the Centers for Medicare & Medicaid Services, 2008.
  9. Grogono AW, Byles PH, Hawke W: An in-vivo representation of acid-base balance. Lancet. 1976
  10. Horne, M., Swearingen, P. Pocket Guide to Fluids, Electrolytes, and Acid Base Balance. Mosby. 1993
  11. H. Hayashi., Microwater, The natural solution (Water Institute, Tokyo, 1996)
  12. L. H. Lorenzen, Microclustered water, United States Patent 6,033,678 (2000)
  13. Shirahata, S. et al.: Electrolyzed reduced water scavenges active oxygen species and protects DNA from oxidative damage. Biochem. Biophys. Res. Commun., 234, 269-274, 1997.
  14. JAACT 2000 FUKUOKA,  Advanced Functional Foods and Water for Prevention of Disease,” CLINICAL APPLICATIONS OF ELECTROLYZED-REDUCED WATER, Hidemitsu HAYASHI, M.D., Water Institute and Munenori KAWAMURA, M.D., Kyowa Medical Clinic,
  15. CLINICAL IMPROVEMENTS OBTAINED FROM THE INTAKE OF REDUCED WATER (1985-2000),  HAYASHI,Hidemitsu,M.D.,Water Institute  & KAWAMURA, Munenori,M.D.,Kyowa Medical Clinic,
  16. Journal of Gerontology: BIOLOGICAL SCIENCES, 1996, Vol. 51A. No. 1, B91-B99, By Dr. Lynda Frassetto of University of California, San Francisco
  17. Shirahata, S.; Kabayama, S.; Nakano, M.; Miura, T.; Kusumoto, K.; Gotoh, M.; Hayashi, H.; Otsubo, K.; Morisawa, S.; Katakura, Y. (1997). “Electrolyzed–Reduced Water Scavenges Active Oxygen Species and Protects DNA from Oxidative Damage”. Biochemical and Biophysical Research Communications 234 (1): 269-274.
  18. Whang, Sang, Aging and Reverse Aging. Miami: JSP Publishing, 2005, p. 11.
  19. Lonergan, E. Aging and the kidney: adjusting treatment to physiologic change, Geriatrics 43: 27-30, 32-33, 1998.
  20. Frassetto, L. and Sebastian, A. Age and systemic acid-base equilibrium: analysis of published data, Journal of Gerontology, Advanced Biological Science and Medical Science, 51: B91-99, 1996.
  21. 3. Alpern, R. and Sakhaee, K. The clinical spectrum of chronic metabolic acidosis: homeostatic mechanisms produce significant morbidity, American Journal of Kidney Disease 29: 291-302, 1997.
  22. Bushinsky, D. Acid-base imbalance and the skeleton, European Journal of Nutrition 40: 238-244, 2001.
  23. Frassetto, L.; Morris, R.; Sellmeyer, D.; Todd, K. and Sebastian, A. Diet, evolution and aging: the pathophysiologic effects of the post-agricultural inversion of the potassium-to-sodium and base-to-chloride ratios in the human diet, European Journal of Nutrition 40:5 200-213, 2001.
  24. Frassetto, L.; Morris, R. and Sebastian, A. Effect of age on blood acid-base composition in adult humans: role of age-related renal functional decline, American Journal of Physiology, 271: 1114-22, 1996.
  25. Alpern, R. Trade-offs in the adaptation to acidosis, Kidney International 47: 1205-1215, 1995.
  26. Krapt, R. and Jehle, A. Renal function and renal disease in the elderly, Schweizerische Medizinische Wochenschrift, 130:11 398-408 2000.
  27. Adrogue, H. and Madias, N. Management of life-threatening acid-base disorders, New England Journal of Medicine 338: 26-34, 1998.
  28. Maurer, M.; Riesen, W.; Muser, J.; Hulter, H. and Krapf, R. Neutralization of Western diet inhibits bone resportion independently of K intake and reduces cortisol secretion in humans, American Journal of Physiology and Renal Physiology 284: F32-40, 2003.
  29. May, R.; Kelly, R. and Mitch, W. Metabolic acidosis stimulates protein degradation in rat muscle by glucocorticoid-dependent mechanism, Journal of Clinical Investigations 77:614-621, 1986.
  30. Meghji, S.; Morrison, M.; Henderson, B. and Arnett, T. pH dependence of bone resoption: mouse calvarial osteoclasts are activated by acidosis, American Journal of Physiological and Endocrinological Metabolism 280: E112-E119, 2001.
  31. Nabata, T.; Morimoto, S. and Ogihara, T. Abnormalities in acid-base balance in the elderly, Nippon Rinsho 50: 2249-53, 1992.
  32. Robergs, R. Exercise-induced metabolic acidosis: where do the protons come from?, Sport Science 5(2) sportsci.org/jour/0102/rar.thm, 2001.
  33. Sebastian, A.; Harris, S.; Ottaway, J.; Todd, K. and Morris, R. Improved mineral balance and skeletal metabolism in postmenopausal women treated with potassium bicarbonate, New England Journal of Medicine 330:25 1776-81 1994.
  34. Sebastian, A.; Frassetto, L.; Sellmeyer, D.; Merriam, R. and Morris, R. Estimation of the net acid load of the diet of ancestral preagricultural Homo sapiens and their hominid ancestors, American Journal of Clinical Nutrition 76:6 1308-1316, 2002.
  35. Wiederkebr, M. and Krapf, R. Metabolic and endocrine effects of metabolic acidosis in humans, Swiss Medical Weekly 2001:131, 127-132, 2001.
  36. S. Okouchi et al: Water desirable for the human body in terms of oxidation-reduction potential (ORF) to pH relationship: J. Food Science 2002: 67(5) 1594-98.
  37. K. Hanaoka: Antioxidant effects of reduced water produced by electrolysis of sodium chloride solutions. J. Appl. Electrochem 2001: 31(12) 1307-13.
  38. S. Shirahata et al: Electrolyzed-reduced water scavenges active oxygen species and protects DNA from oxidatioin damage. Biochem Biophys Res Comm 1997: 234 269-74
  39. K. Kikuchi et al: Hydrogen particles and supersaturation in alkaline water from an alkali-ion-water-electrolyzer. J. Electroanalytical Chem 2001: 506(1) 22-27

Also read:

https://rawfoodlife.com/raw-science-alkaline-minerals-reduce-risk-of-disease/

Is the Fear of Guns a Distraction from a Much Bigger Problem — The Standard American Diet

Robert Ross
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Is the Fear of Guns a Distraction from a Much Bigger Problem — The Standard American Diet

Anti-gun advocates base their beliefs on the simplistic fact that guns can potentially kill people. But wait — the processed, toxic junk food we are all addicted to causes TEN TIMES more death in America than guns! In the U.S., guns are used 80 times more often to protect a life than to take one – about 2,500,000 defensive gun uses per year versus only 30,000 crimes with guns! And in 92% of those cases a gun is just displayed and never actually fired. The Standard American Diet is actually more dangerous to your health than a gun!

dreamstime_xs_7567352Now, I’m not promoting guns — they’re just a dramatic example to bring this to your attention. I am, however, promoting raw, vegan nutrition and health! You see, people who eat cooked, processed foods are not just more likely to get cancer or diabetes some day, they’re also much more prone to violence. According to the Centers for Disease Control and Prevention (CDC), poor diet, obesity and physical inactivity causes hundreds of thousands of deaths in the U.S. every year. Guns, on the other hand, are only responsible for a few thousand — mostly suicides. So a poor diet is actually responsible for more problems than guns — from obesity and diabetes to cancer and heart disease.

So let’s forget about guns for the moment. For a healthy, vibrant life we should worry more about what the food industry is doing to you right now. In the U.S. alone, there are tens of thousands of deaths every year from junk food alone — not to mention everything else unhealthy about the Standard American Diet. Millions of people are dying right in front of our eyes today from the toxic ingredients in things that, sadly, we love to eat, from synthetic hormones and refined sugars to trans fats, preservatives, GMO’s — and so much more.

dreamstime_xs_75903289Of course, when a firearm makes it into the news, it’s usually some heart-wrenching story designed to elicit an emotional response. But when a carrot makes it into the news (if it ever does) it’s rarely due to the health benefits of fresh, raw organic foods. But people addicted to junk food would rather shoot themselves than change the Standard American Diet they love!

You see, a “slow death” from toxic, processed food takes decades to become obvious so gets little attention. You’ll see all kinds of news stories on your TV every day about obesity, diabetes, and heart disease, but they rarely make the connection to our toxic dietary habits. And nobody in the news ever talks about the contribution of fast food to the psychology of crime. The multinational corporate interests would rather have you worry more about guns than what is really killing you — their food!

Fast food is on every street corner in the U.S., but we should care much more about whether you have access to fresh, organic fruits and vegetables! Millions of people die every day from the health consequences of processed foods —  synthetic hormones, artificial sweeteners, refined sugar, trans fats, toxic chemicals, preservatives and GMO’s. Most things that pass as “produce” in teh Standard American Diet are actually genetically modified organisms (GMO’s), covered in pesticides and herbicides or somehow shown to be unsafe for human consumption.

Meanwhile, sincere, caring organic farmers are under attack every day — sometimes even losing their family farms! Your government is passing new regulations daily for the Standard American Diet, which actually don’t affect GMO’s at all. These same regulations, on the other hand, can potentially put organic farmers out of business. It doesn’t make sense! Take a stand now on a raw, vegan, organic diet — and then perhaps we won’t need any guns!

* Based on Kleck & Gertz studies of millions of defensive gun uses per year most of which don’t involve actually firing a gun. A similar study in 1994 under President Clinton found this number to be 1.5 million.

– See more at: http://www.naturalhealth365.com/food_news/banning-guns.html#sthash.iRNtfX0n.dpuf

Opinion by Robert Ross

Also Read:

https://rawfoodlife.com/philosophy-of-raw-whole-food/

Prion Disease Studies Show Mad Cow Disease Caused by Acid pH!

Robert Ross
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0
Prion Disease Studies Show Mad Cow Disease Caused by Acid pH!

Diet Affects pH at Cellular Level — Mad Cow Disease is Caused by Acidic pH!

As a raw foodist and vegan, I am not likely to be eating any kind of meat soon, let alone from a mad cow! The thing is — this is hard evidence of the importance of an alkaline-forming diet and lifestyle! Even better, it helps refute the argument that eating and drinking alkaline foods and drinks doesn’t affect the body’s overall pH. The answer is, of course, that it clearly does. Here’s how I come to that conclusion from my research on prion disease.

9855779 - human prion proteinA prion (protein+infection)is a misshapen protein which became an infectious agent when it lost it’s correct shape. You see, it is normal for proteins to fold or bend, but under some conditions they lose control and get permanently bent out of shape, becoming infections that cause a fatal diseases like mad cow or prion disease in cattle, scrapie in sheep and Creutzfeldt-Jakob disease (CJD) in people. There is no cure for these fatal conditions.

You see, the function of a protein is determined by its shape. The shape of a protein is determined by its structure, or its sequence of amino acids. The sequence is determined by the sequence of nucleotides in the gene (DNA) encoding it. The function of a protein is usually dependent on its structure. A number of things can disrupt the structure of a protein, called ” denaturing” the protein. These include:

  • changes in pH (alters electrostatic interactions between charged amino acids)
  • changes in salt concentration (also alters electrostatic interactions)
  • changes in temperature, i.e., cooking (higher temperatures reduce the strength of hydrogen bonds)
  • presence of reducing agents (break S-S bonds between amino acids)

Several researchers have discovered that prion’s deadly misshapen form is determined by exposure to low, acidic pH environments. In a healthy neutral or alkaline environment these proteins are just fine, happy and properly shaped. However, under low pH, acidic conditions all that changes. As pH goes down and acidity increases (red line in chart below), proteins get more and more distorted until at some point they can no longer recover their proper shape and are permanently now Prions — as in “prion disease.”

In the study, On the Fibril Elongation Mechanism of the Prion Protein Fragment PrP106-126, at the Chinese Academy of Sciences, they noted:

Mad Cow Graph“Under acidic condition, one of the residues forms hydrogen bonds with one of the edge strands of the fibril. Then, inter peptide hydrogen bonds gradually form one by one to the end of the peptide (causing them to beak up or change shape – rr). Under alkaline and neutral conditions, the hydrogen bonds within this peptide do not break up.”

You see, the electrical or electrostatic charge on proteins controls their shapes and functions. We learned about acid and alkaline environments in my other articles — alkaline foods have more electrons (i.e., energy) and can be electron donors. In an alkaline environment their are plenty of electrons for proteins to interact and change shape the way they are intended by nature. Conversely, the more acidic an environment, the more the interactions between proteins are disrupted by robbing proteins of their electrons, resulting unhealthy, misshapen proteins. At best, these misshapen proteins are denatured and impossible to properly digest. At worst, they become infectious proteins, i.e., prion disease.

Cows are Happy, Raw Food Vegans … Like Me!

Happy CowCows are raw vegans normally eating a healthy, alkaline-forming diet of fresh, yummy grass. They have a unique digestive system that evolved over millions of years to be able to digest grass with their 4 stomachs (actually, one stomach with four chambers). Of course, factory farms do not feed cows fresh grass. In fact, tjey feed cows the cheapest dead, processed feed they can get – even including dead cow parts to save a few sheckles. They have turned loving, gentle cows into a cannibals — and we wonder why they go mad!

Like all heavily processed, dead food, commercial cattle feed is ACID-FORMING. It has none of the health-giving alkalinity of fresh grass. Add a few dead cows to the feed to improve the bottom line a bit and you get even more acids in the mix. Acids equals PRIONS equals MAD COWS!

So my conclusion is that when you feed cows a acid-forming diet it creates an acidic environment within the bodies of the cow at the cellular level. Proteins in the cow exposed to this low acidic pH can become deadly, infectious PRIONS associated with Mad Cow or Prion Disease and Creutzfeldt-Jakob disease in people.

This conclusion leads inevitably to the next — that cows, or people, fed a healthy, alkaline-forming raw vegan diet have a more alkaline pH at the cellular level, despite arguments to the contrary, and therefore PRIONS do not form. In fact, most of the health challenges we associate with modern civilization and poor lifestyle choices are likely to be prevented with an alkaline-forming lifestyles and diet!

First, just don’t eat cows.

As human being you should just as mad as these poor factory-farm cows! But unlike a cow, you can do something about it. Mu first rule is just don’t eat cows — or any meat at all. If still want to enjoy a little meat now and then, do it on a rare basis — like a special treat.  Then eat only free-range, organic meats. And for your other meals, start enjoying healthy, alkaline-forming raw food and drink alkaline mineral water from your water ionizer!

Factory farm cows don’t have these choices — but you do!

Creutzfeldt

References
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Also Read:

How Cooking Creates the Toxins in Food that Cause Disease!

Raw Science: Alkaline pH Minerals Reduce the Risk of Disease

Robert Ross
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0
Raw Science: Alkaline pH Minerals Reduce the Risk of Disease
More Proof that Alkaline pH is Essential for Your Health

The human body is naturally intended to be mostly alkaline on the pH scale. Your blood, for example, must stay between 7.35 and 7.45 pH or you could get seriously sick – or even die! This is so important that your body has an alkaline buffering system to make sure your blood stays in that range. But even within that range there is a huge difference in health factors. Most importantly, with a 1/10th of a difference in higher, more alkaline pH your blood can carry as much as 300% more oxygen! Imagine the additional energy and endurance you would have if your blood was always as that optimum level!

Testing Alkaline pHYet, the sad truth is that virtually everything in modern civilization and lifestyle is conspiring against you — trying its best to make your body more acidic, i.e., less alkaline! All the unnatural toxins in our environment these days are acid forming. The toxins in our water supply are acid forming. Even most bottled water is below optimal pH levels– and some are actually slightly acidic. And the toxins created by cooking and processing your food are all acid forming!

A Toxic Overload has Enveloped our Planet!

It is natural, of course, for your metabolism to produce some acidic toxins. Over millions of years the body has evolved an acid buffering system that is more than up to the task of handling those. But in the last 50-100 years, a vast toxic overload has enveloped our entire planet, depending on when you start counting. Pesticides, herbicides, toxic chemicals, preservatives, water pollution, Genetically Modified Organisms (GMO’s) — our bodies just are not designed to process all these modern hazards. As a result, we now have what we like to call today’s “diseases of civilization” — cancer, diabetes, osteoporosis and all the rest!

This is all because there is just a slight change in the chemistry of our bodies at the cellular level. In a healthy body your cells convert glucose into a chemical called ATP to store energy at a very efficient level (16:1). But that only works in a slightly alkaline environment. In an acidic environment, which is what our bodies become these days, the chemistry is entirely different! Now your body can’t make ATP! So it falls back on an emergency mechanism to directly convert glucose into energy. That is meant to be part of our “flight or fight” mechanism, and though it does that quickly it is very inefficient (2:1) and burns energy so quickly its not much use for critical energy reserves. That’s why so many people need constant stimulants like coffee, tobacco, colas, sports drinks, etc. to keep going throughout the day. If your body was truly healthy you would have all the energy you need without those crutches!

Now, keep mind that I am not talking about a full fledged “diet-induced acidosis” in the blood. Some raw foodists are confused by this and doctors use this confusion to discredit raw food in general! Actual diet induced “acidosis” can be a life-threatening condition and is rather rare. The more subtle lowering of blood pH towards the lower end of the normal range isn’t called acidosis at all, but is called “acidemia.” Though that isn’t ideal for health your body can handle it. In my opinion, the thing that is really destroying our health is much more subtle – the slight change of our biochemistry at the cellular level from an excess of acidic toxins, making normal cellular respiration impossible. This phenomena is subtle and hard for doctors to quantify let alone diagnose, but modern science is proving the truth of it more and more.

Acid-forming Toxins and the Diseases they can Cause.

10743736 - blood circulationResearch has shown that the effects of acidosis can directly contribute to cancer, arthritis, osteoporosis, cardiovascular disease, diabetes, depression, Crohn’s disease, kidney disease and much more. In 2009, Robey, Baggett, Kirkpatrick et al published a paper in the American Assoc. for Cancer Research Journal proving that alkaline minerals (sodium bicarbonate) raise the extra-cellular pH of cancer tumor cells and prevent metastasis. Their research shows that the pH of  tumors is always acidic and using very alkaline minerals can raise the pH preventing the growth of the cancer.

In 2006, Gatenby, Gawlinski et al published research in the Cancer Journal showing that “chronic exposure of normal tissue to an acidic micro-environment produces toxicity by: (a) normal cell death… and (b) extracellular matrix degradation”. They proffer that glucose imbalance (an acid lifestyle) leads to a chronically acidic micro-environment (the normal cells and molecules that surround a tumor cell) which provides the perfect base for cancer.

A 2009 study in the Journal of Clinical Endocrinology and Metabolism has shown that consumption of and supplementation with alkaline minerals is essential for good health. The objective of the study was to understand the effect of alkaline minerals on bone health. The participants who were taking the bicarbonate supplements had significant reductions in urinary N-telopeptide and calcium excretion when compared to the control group. This means that when taking the alkaline minerals, bones remained stronger and healthier.

In a 1995 issue of the Journal of Orthomolecular Medicine, Joseph Campbell provided a review of the scientific literature on minerals and disease. The article shows that the alkaline minerals magnesium and calcium are critical to the prevention of cardiovascular disease. He also shows that acid-forming foods cause the leaching of calcium from bones and teeth to buffer excess acidity.

The above studies prove that having sufficient alkaline mineral buffers to neutralize dietary, lifestyle and metabolic acids is critical to maintaining excellent health, energy and vitality and to the prevention of degenerative disease. Using an alkaline mineral supplement is an effective way of guaranteeing your daily intake of alkaline minerals is sufficient.

The efficacy of using a mineral supplement (and these supplements providing a usable form of these minerals) is further supported by this June 2009 study published in the Nutrition Journal, “Effect of a supplement rich in alkaline minerals on acid-base balance in humans”. The study concluded “that the ingestion of a multimineral supplement is associated with both a significant increase in blood and urinary pH.”

You should always aim to get an abundance of nutrients from whole, organic raw foods and healthy alkaline mineral water! There are no acceptable shortcuts on this. It is essential. Here are some whole food sources of the minerals essential for good health:

  1. POTASSIUM: Avocado, Spinach, Soybeans, Lentils, Swiss Chard, Tomatoes, Broccoli, Squash, Cucumber, Sweet Potato, Beetroot, Greens, Carrots.
  2. MAGNESIUM: Pumpkin Seeds, Spinach, Soybeans, Swiss Chard, Broccoli, Cucumber, Sunflower Seeds, Pumpkin, Tomatoes, Celery, Quinoa, Almonds, Brown Rice.
  3. CALCIUM: Basil, Turnip, Thyme, Spinach, Greens, Kelp, Broccoli, Swiss Chard, Romaine Lettuce, Kale, Celery, Cabbage, Squash, Green Beans, Asparagus, Brussels Sprouts, Garlic.
  4. SODIUM: Avocado, Carrots, Cabbage, Cauliflower, Kale, Lettuce, Greens, Parsley, Peppers, Radish, Sunflower Seeds, Sweet Potato, Turnip, Beets (only the sodium found in whole raw food, not table salt or the salt added to refined foods which is NOT healthy at all).

As you can see, consuming sufficient alkaline minerals is essential to good health. Your body needs you to minimize acid-forming toxins and maximize alkaline-forming minerals. When you consume acid-forming toxins your body uses up alkaline buffers like the calcium in your bones causing many of the most common modern diseases. The most important alkaline minerals are calcium, magnesium, potassium and sodium. These are abundant in fresh, organic raw foods (particularly greens), as well as alkaline mineral water from a water ionizer!

Originally published March, 2012

Selected References:
  1. Diet-induced acidosis: is it real and clinically relevant? British Journal of Nutrition Cambridge University Press; Joseph Pizzornoa, Lynda A. Frassettoa and Joseph Katzingera
  2. Acid-Mediated Tumor Invasion: a Multidisciplinary Study; Cancer Research 66, 5216-5223, May 15, 2006; Robert A. Gatenby, Edward T. Gawlinski, Arthur F. Gmitro, Brant Kaylor and Robert J. Gillies
  3. The Potential Role of Systemic Buffers in Reducing Intratumoral Extracellular pH and Acid-Mediated Invasion; Cancer Research 69, 2677, March 15, 2009; Ariosto S. Silva, Jose A. Yunes, Robert J. Gillies and Robert A. Gatenby
  4. Alkaline Mineral Supplementation Decreases Pain in Rheumatoid Arthritis Patients; The Open Nutrition Journal, 2008, 2, 100-105; Regina Maria Cseuz, Istvan Barna, Tamas Bender and Jurgen Vormann
  5. Treatment with Potassium Bicarbonate Lowers Calcium Excretion and Bone Resorption in Older Men and Women; The Journal of Clinical Endocrinology & Metabolism Vol. 94, No. 1 96-102; Bess Dawson-Hughes, Susan S. Harris, Nancy J. Palermo, Carmen Castaneda-Sceppa, Helen M. Rasmussen and Gerard E. Dallal
  6. Minerals and Disease; Journal of Orthomolecular Medicine Vol. 10, No. 3 & 4, 1995; Joseph D. Campbell
  7. Preservative Effect of Electrolyzed Reduced Water on Pancreatic b -Cell Mass in Diabetic db/db Mice; Biol. Pharm. Bull. 30(2) 234—236 (2007); Mi-Ja KIM, Kyung Hee JUNG, Yoon Kyung UHM, Kang-Hyun LEEM, and Hye Kyung KIM
  8. The Effect of Acid/Alkaline Nutrition on Psychophysiological Function; Int J Biosocial Res. Vol. 9(2); 182-202, 1987; Rudolf A. Wiley
  9. Severe Osteomalacia Associated with Renal Tubular Acidosis in Crohn’s Disease; Digestive Diseases & Sciences, Vol 31, No 3, March 1986; Rui MM Victorino, Margarida B Lucas, Miguel Carneiro de Moura
  10. Metabolic acidosis of CKD: diagnosis, clinical characteristics, and treatment; American Journal of Kidney Diseases, Volume 45, Issue 6, Pages 978-993 J. Kraut, I. Kurtz
  11. Lean Tissue: Alkaline diets favor lean tissue mass in older adults; American Journal of Clinical Nutrition, Vol. 87, No. 3, 662-665, March 2008; Bess Dawson-Hughes, Susan S Harris and Lisa Ceglia

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