Iron rules of health - 12

[Guest guest]

We continue discussion on cellular nutrition from 11th post in this

series.

 

Another vital point is the pH of the blood. The normal pH range for

blood is 7.35 – 7.45. and an acid blood pH draws in virulent

pathogens and scavengers to clean up the toxic mess. Acidosis also

shuts down cell processes.

 

It is vital that people become aware of all the habits, dietary and

otherwise, that are poisoning them and producing these disease

states which are directly related to an acidic constitution.

 

The sugar-laden, saturated fats of the typical American diet or what

they call the standard American diet, is loaded with toxins in it's

acid forming foods and beverages. There are carbonated beverages,

sugars, coffee, alcohol, and even the acid emotions of anger and

stress, major factors in "developed" nations. Most people eat a diet

that is 80 percent acid forming and only 20 percent alkaline forming,

if they're lucky. For many it would be 90 percent acid and 10 percent

alkaline.

 

The correct balance of alkaline forming foods to acid forming foods

is 80 percent alkaline and 20 percent acid. This balance allows the

cellular process to function correctly in order to maintain that

7.35 – 7.45 pH and to optimize the health of the individual.

 

Which are the foods that give optimal intracellular nutrition?

 

Fresh vegetable and fruit juices of are the obvious choices. The

juices contained therein offer instant intracellular nutrition for

our species. After all, our cells and their cells are not much

different. Even diabetics can take fruit and vegetable juices. In

fact some fruits, such as blackberry, are medicinally beneficial for

diabetics. Sugars low on the glycemic index scale are those which

take longer to assimilate into the blood stream. The longer it

takes, the better!

 

We need glucose to function and the key is how fast our body can

convert what we eat into glucose. Some foods such as white bread and

white sugar become glucose very, very quickly. These sugars are fuel

for fat and cancer cells as well as the rest of our bodily needs.

Other sugars, such as those which come from grapefruit, are very low

on the glycemic index and although fruit takes a long time to convert

to simple sugars (glucose) they are extremely good for the body. All

the diabetic patients who come to this author regularly consume

dates. Carrots contain sugars but they are not high on the glycaemic

index even though they have plenty of other bioflavonoids in

addition to beta-carotene (the Vitamin A precursor) which is a known

cancer fighter. The sugar issue is more than offset by the other good

things found in carrots and they are a good choice for diabetics as

are most other natural fruits and vegetables.

 

One experience is better than ten books. Digressing a little here, it

is interesting to note an experience of a friend of the author, a

cancer survivor, in his own words:

 

"When I was first confronted with my slight problem of terminal

cancer, I looked at just about everything out there as far as diet

was concerned, including blood type diets, etc. I started there and

found that regardless of what was said about them, they did not fit

me or roughly a dozen other people I asked to also try them. I came

to the not overly scientific conclusion that if everyone I suggested

to try these for a few weeks found so many irregularities in what was

proposed that there might be a problem.

 

I collected about 50 books on the subject of eating for cancer and

found most of them were poorly documented and simply guess work that

was made to fit a particular mindset - especially true of books

written specifically for cancer victims. For instance, I have at

least a dozen books on cancer diets that list table sugar as a good

thing.

 

I did end up with a mixture of kinesiology (muscle testing) along

with Dr Coco's pulse testing and found those to be much more reliable

as to what the body can most readily use. Once you learn to "listen"

to your body, you can pretty much tell what works for you and what

does not simply by how you feel within half an hour of eating.

Anything that out of the norm, whether it is a stuffy head,

headaches, dizziness, serious gas, an overwhelming desire to doze,

even itchy skin is a pretty good indicator that you are having some

type of reaction to what you are eating and probably should think

twice about seriously testing to find if it is compatible with you.

 

Short course seems to be with cancer that any types of wheat (gluten

bearing) products require your immune system to break them down.

Anything that requires extra strain on the immune system is better

left alone. Dairy products and coffee are two other things that many

people react to adversely and simple elimination testing can

determine whether or not you should also leave them alone.

 

Lots of green and bright colored veges are good for you unless

obviously you are allergic to them. Stay away from starches, for the

most part (convert to simple sugar too easily) and stay away from

anything processed. If you are going to cook, then strongly consider

stir frying veges until they "brighten" as that seems to do the most

good as far as releasing the nutrients inside for ready digestive

action.

 

Overall, the absolute best thing you can do to get the most nutrient

value out of fruits and vegetables is to juice FRESH things daily.

By far and away the most beneficial of all. Just does not taste as

good and I don't care what anyone says on that subject. Green drinks

can taste OK, but they cannot begin to taste as good as a fresh salad.

 

Whether or not you should eat meat is to the individual taste buds.

Regardless, limit protein intake from meat to no more than 10% of the

dietary consumption.

 

Vegan (everything raw) or vegetarian is pretty much a matter of

taste. Some things are actually better for you cooked (steamed) such

as spinach, broccoli, etc. Do not boil things to death.

 

You will benefit more from learning about food combining than most

things studied surrounding what to eat. Learning the simple

chemistry of what to eat with what, so your digestive juices work in

harmony instead of against each other will do wonders for nutritional

balance and the most beneficial absorption of nutrients."

 

[bruce Guilmette, PhD

Survive Cancer Foundation, Inc. http://survivecancerfoundation.org]

 

We offer thanks to Bruce, who is helping so many cancer victims to

survive by his valuable advise. You can consult him, whenever you are

confronted with this threatening situation. Cancer survivors are the

Gurus! We should learn from their difficult experience.

 

Back now to diet, the situation is not as rosy as it might at first

seem. Fruits and vegetables are not as vitamin rich as they have been

in the past, both according to elderly Vaidyas as well as their

patients.

 

In tune with your patience, this subject will be continued next

week. Editing help received from Jane MacRoss is gratefully

acknowledged.

 

Dr Bhate

 

 

 

 

 

 

 

 

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