Re:OXALIC ACID

[Guest guest]

In a message dated 3/23/03 1:31:58 PM, Gettingwell writes:

 

You have touched on alot here in your concerns. Follow Dr. Norman Walker and

buy his books especially Fresh Vegetable and Fruit Juices and Diet & Salad.

Dr. Walker devotes several paragraphs on OXALIC ACID. Organic oxalic acid is

needed it is the INORGANIC OXALIC ACID when one uses cooked and processed

foods. He says NEVER EAT HEATED OR COOKED. Just eat RAW fruits or vegetables

and make them organic if possible. As far as osteoporosis is concerned I

don't know what effects oxalic acid plays but I know uric acid (coming from

eating meat) is a NO NO! You are really too young for this problem and I am

sure you can heal yourself with all the good things Dr. Walker suggests. As

far as lemons are concerned ONE DAILY during the coarse of the day with water

(room temperature) is good. I also use APPLE CIDER VINEGAR. I will posted

these great miracles below.

 

Really buy Dr. Norman Walkers books at www.rawfood.com and you be glad you

did! Research and learn.

Buy them all it will cost you know more than $50 for all 7. It is the best

investment you can make.

To your health,

Jane

 

 

Excert from Dr. Walkers book:

 

VINEGAR

All references in my previous publications to the injurious effects of

VINEGAR applied

definitely ONLY to the white distilled vinegar and to wine vinegar, in which

the destructive

element is the predominance of ACETIC ACID.

Pure APPLE CIDER VINEGAR, on the other hand, made from whole apples and not

diluted, contains the constructive MALIC ACID, an ingredient needed in the

digestive

processes.

There are three kinds of Vinegar which are generally used in this country,

Apple Cider

and the white distilled Vinegar. There is also Wine Vinegar which is commonly

used condiment

in Latin countries, and which, like the White Distilled Vinegar contains

ACETIC ACID.

White Distilled Vinegar is injurious to the system. It rapidly destroys red

blood

corpuscles resulting in anemia. It also interferes with the digestive

processes, retarding them

and preventing the proper assimilation of food. Such Vinegar (C 2 H 4 O 2 )

is the product of the

fermentation by acidity of alcoholic fluids such as fermented wine and malt

liquors; these are

known as Wine Vinegar and Malt Vinegar respectively. The White Distilled

Vinegar with a high

acetic acid content is widely used in this country.

Vinegar made from apples is known as APPLE CIDER VINEGAR. It contains MALIC

ACID (C 4 H 6 O 5 ) which is a natural organic constituent of apples and is

an element involved in

the digestive processes.

Vinegar made by the process of fermentation of wine contains an average of

from 3% to

9% Acetic Acid, and usually some Tartaric Acid in addition. Acetic Acid in

Vinegar has been

known to be a contributing factor in causing hardening of the liver

(cirrhosis of the liver),

duodenal and other intestinal ulcers.

APPLE CIDER VINEGAR, on the other hand, contains MALIC ACID, a constructive

acid which combines with alkaline elements and minerals in the body to

produce energy or to

be stored in the system as glycogen for future use. It has proved to be of

immeasurable value

when used judiciously by humans and for animals.

Space does not permit the publishing of the vast field of beneficial results

obtained. For

example, how it helps in the coagulation of blood in establishing a normal

menstrual flow, and

contributes to healthy blood vessels, veins and arteries, and in the building

of red blood.

One of the great virtues of APPLE CIDER VINEGAR is its extraordinary potassium

content, an element so necessary for building and storing body reserves and

to help the system

to achieve harmony and calm. This potassium readily associates with some of

the most

important elements in the body, such as calcium, sodium, iron, magnesium,

chlorine, silicon.

It is important, when choosing APPLE CIDER VINEGAR, to consider its source, in

order to be sure that it is made from whole apples and not the kind that is

cheaply made just

from apple cores and peelings.

Used judiciously, APPLE CIDER VINEGAR is an indispensable item for the kitchen

cupboard. Its antiseptic qualities are almost beyond belief. Many victims of

skin blemishes,

even of the contagious type, have been helped by the application of APPLE

CIDER VINEGAR directly on the skin.

In Scotland it used to be, and perhaps still is a common practice to shrink

varicose and

“building” veins by the application of APPLE CIDER VINEGAR on the skin to the

whole

length of the veins, morning and night, for a month or so, and at the same

time drinking daily

two or three glasses of water with two teaspoons of APPLE CIDER VINEGAR in

each glass.

And it worked!

Your LIFE is manifested in the condition of your blood which is generated in

the marrow

of your bones, activated through you spleen and circulated through your blood

vessels. It is a

natural, systematic process that causes the blood stream to be completely

recreated every period

of 28 days, and

unless balance is maintained between the creation of new blood cells while

the old blood cells

complete their cycle, health cannot be maintained and one’s efficiency is

impaired.

No single class of nourishment has proved as effective in the maintenance of

balance in

the human body as the fresh, raw vegetable and fruit juices. Likewise, no

single means to help

obtain the quick reestablishment of such balance has proved to be as

efficacious as pure APPLE

CIDER VINEGAR.

Excessive bleeding in menstrual cycles, bleeding hemorrhoids, nose bleeding,

cuts, etc,

have been wonderfully helped by drinking two teaspoons of APPLE CIDER VINEGAR

in a

glass of water daily, and two or three times a day if necessary.

When our digestive system fails to digest proteins, it is a result of a

deficiency in

hydrochloric acid. This can, as a result, give rise to high blood pressure.

Consequentially one to

three teaspoons of APPLE CIDER VINEGAR in a glass of water, taken in the

middle of meal

has effectually lowered blood pressure.

 

Excerpt from: Fresh Vegetable and Fruit Juices what’s missing in your body?

by N.W. Walker, D. Sc.

pgs. 65-67

 

 

FROM ANOTHER GROUP:

 

LEMONS FOR BALANCED HEALTH

 

 

Although acidic to the taste, the humble lemon promotes health with a highly

alkalinizing effect on the body, and is therefore of great benefit during the

cold and flu season, when the body is typically over-acidic.

 

In a state of 80% alkalinity and 20% acidity, or perfect blood chemistry, the

body is at its best form for resisting invading viruses and bacteria. This

state is determined by the food one eats. One highly acidic meal of potatoes,

white bread, meat and pie, with a sweete ned drink is enough to open one up

to an onslaught of determined microbial attackers. The scales of balance can

be tipped to the extreme and ruin weeks or months of conscientious eating in

just one hour. Logic tells us that a little can't hurt, because we have

behaved so well for so long, but in fact, it only takes one such meal to

leave us open to infection.

 

The key here is balance. Why do so many children get sick right after

Halloween? Many of these children are strong, healthy specimens who suddenly

come down with something within a week of the big sugar fest. The same can be

said for those adults who attend holiday parties and indulge in acidic sugary

foods which are not a normal part of their everyday diet.

 

Okay, so it doesn't seem fair that we can't have a little holiday fun with

foods. Folks who have given up smoking, drinking, red meat and other sins

feel just a little miffed that they can't indulge in the only thing left to

them – party or comfort food. I can't blame them, but they should know that

over-indulgence in anything will only lead one to dire consequences.

 

The state of any individual's health is determined by the state of the blood.

Is it healthy? Is it clean? Does it have the right constituents to nourish

the brain and body? The Bible states that the life (physical life), is in the

blood. What we eat is digested and affects the state of the blood. Oxygen,

iron, chlorophyll and hundreds of other components all affect the

constitution of blood.

 

So, if we ingest things that upset our internal chemistry just because they

taste good, we must also think about balancing the negative effects of those

foods. In scientific lab tests it has been found that viruses have a

difficult time growing when introduced to a solution that is 20% acid and 80%

alkaline, but multiply abundantly when put in a sugary acidic solution. When

we over-indulge in sweets we are creating a blood chemistry where the bad

microbes and viruses get more than enough nourishment to multiply and conquer

any defense system we may have left. If we already have a compromised immune

system caused by exposure to pollution, radiation, drugs and other chemical

or environmental toxins, the bad guys will quickly get the upper hand.

 

Holistic food scientists such as Bernard Jensen have spent years in

determining which foods are alkaline and which are acidic. Many of those

foods which we would consider alkaline, actually have an acidic reaction in

the body and vice-versa. In order to become more efficient at maintaining our

bodies in top working order, it is necessary to study the alkaline/acid

balancing act that our blood chemistry must preform every day with the fuel

we give it. Some health food stores are now selling highly alkalinized drops

to add to water which tips the scale in the users favor. Colloidal minerals

sold in liquid form also accomplishes this purpose.

 

In future issues we will explore this area in more detail, but now I want to

praise the humble lemon for it's ability to quickly change acidic conditions

to alkaline. When a person becomes sick with an infection they almost

invariably reach for a lemon-flavored drink or a bit of lemon squeezed in

comforting herbal tea. Honey and lemon is mixed together for cough relief,

both liquid and in cough drops. Lemon can work many household cleaning

miracles, but the very best miracle is the neutralizing alkaline action on

acidic internal body systems.

 

As this holiday season rolls around, make sure your pantry is stocked with

lemons as well as all the other goodies associated with holiday cooking. Make

a daily fresh lemonade with a little natural sweetener like maple syrup. Sip

on it through the day and help keep your acid/alkaline balance in a defensive

position.

 

For those women afflicted with candida and yeast overgrowth infections, the

alkaline balance becomes a very serious matter. For this condition I

recommend two dietary supplements in addition to food balancing. They are:

Primadophilus (friendly bacteria) and Solaray's Caprylic Acid, made from

alkaline coconut oil. I stand behind these from personal experience.

 

I haven't met a person yet who was perfect in their eating choices, but we

can all strive to listen to our bodies and give them the things they need in

order to create balance and harmony between and within our many miraculous

body systems. Food should be prepared and processed as simply as possible.

Raw food should constitute a large proportion of daily intake as enzymes

needed for digestion are destroyed by cooking.

 

We are what we eat. If we fed animals the same diet we eat, they would

quickly sicken and die. When we were created, food was also in a natural

state and needed little preparation. The craftiness of advertising has

transformed perhaps a couple hundred basic foods into thousands of stale

creations that require chemicals to preserve shelf life. Ironically, they

won't preserve ours.

 

lemon.html

 

Reference Manual entitled " Biological Theory of Ionization " by Dr. Carey A.

Reams. In it, Reams said, " lemon juice is the only anionic substance, the

only natural hydrochloric acid on earth, that I know of " .

He further went on to explain: " it's anionic, electrons travel clockwise, all

food we eat are cationic with the exception of lemon and if there is another

I never found it, when it goes into the system it can be converted into some

6 billion different enzymes with less chemical change than any other natural

substance known to man " .

Lemon juice taken with water he claimed-- " taken periodically helps the

liver. It takes 18 hours to form an amino acid in your body, that's one of

the reasons you need that small little shot of lemon juice, for your liver,

spread throughout the day. Lemon juice is nothing more than dilute

hydrochloric acid " .