Constipation: The Ever-Present Shadow

It is ironic that, despite widespread information about taking care of our exterior selves ─ keeping clean and staying healthy ー we give little though to the value of maintaining health and cleanliness on the inside. Many of us have childhood memories of enemas performed at home, though. There was radio but no television; everything we had was fresh, homemade, and handcrafted. 

  Our diet, of course, was clean and natural and very healthful. It was enriched with fresh cheese, curds, kefir(Kefir or kephir, alternatively milk kefir, or búlgaros, is a fermented milk drink that originated in the north Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter.), the obligatory juices (especially celery, carrot, and sauerkraut!), (Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.), various pulses (Pulses include all beans, peas and lentils, such as:
~baked beans.
~red, green, yellow and brown lentils.
~chickpeas (chana or garbanzo beans)
~garden peas.
~black-eyed peas.
~runner beans.
~broad beans (fava beans)
~kidney beans, butter beans (Lima beans), haricots, cannellini beans, flageolet beans, pinto beans and borlotti beans.), honey, and recently baked homemade bread. 
The worst thing for me was the glass of raw milk I had to drink immediately after milking the cow; it tasted too "natural" to me. This is a good moments to begin to rediscover things natural and authentic and incorporate them into our modern lives. 

If the toilet or washbasin in your house is damaged, you naturally do not use it and you call a plumber. You wouldn't think of going into a toilet that was foul-smelling and full of stagnant water with thes excrement floating in it. What if no one comes to help you? 
Then you have to live in these extremely disagreeable conditions, knowing that you can't flush the toilet and eliminate the residues that have accumulated. Imagine you face when you are confronted with such a repulsive scene!

I am sure that in such a situation, you would react by throwing a bucket of water down the toilet (unless, that is, this merely raises the level of the stagnant "lake"), or else you would calling the 24-hour emergency services or asking for help from a friend. You's be dead right to do so!

If you try to apply this solution to your own body's blocked guts yourself, it won't work; you won't discharge the residues that have accumulated. You have to try to stimulate  them from above or from below, without waiting too many days. Agreed?  You just need to learn how to do it and what to use; each of us has his'her own digestive character and sensitivity to laxative remedies. 

Approximately 70 percent of my current consultations are with people who in addition to different health conditions are suffering from chronic constipation. It is such a common and stubborn complaint, and so difficult to treat, that one day I think I will get all my patients together and found a constipation club (I'll probably look for a more attractive and sophisticated name). Then my team would be able to work with groups to help more people with their therapies, good humor, and various exercises. Reeducating people about good hygiene and diet, accompanied by psychological support, will be important parts of this work. if this appeals, come and join us and help me organize it. 

Constipation is a personal, emotional, and social problem, as well as an economic one. Not only is it costly in terms of money spent on laxatives and visits to the doctor but also because of the serious consequences to health that chronic constipation brings, and the bodily toxemia it provokes. Only with a good diet and correct intestinal hygiene (I am referring to transit and microflora) can we prevent cancer of the colon. 

Constipation is a very familiar condition: the majority of us have suffered from constipation on at least one occasion. In fact, recent research has demonstrated that one in seven people suffer from constipation. As well as being a relatively common complaint, it has become a social taboo. Often I am the only witness of this illness, in spite of the fact that the person tells me he has a partner, family, and friends. 

We learn in childhood that the "stomach" can malfunction, and that if this happens you take a laxative. We all have memories of some constipated member of our family. 

how your digestive system works

How long does it take to digest food — from the time you eat it to the time you excrete it? 
The digestion process takes between 24 and 72 hours, Elimination of undigested residue food  usually begins after 24 hours. Complete elimination from the body may take several days. 

Answers from Michael F. Picco, M.D.
Digestion time varies between individuals and between men and women. After you eat, it takes about six to eight hours for food to pass through your stomach and small intestine. Food then enters your large intestine (colon) for further digestion, absorption of water and, finally, elimination of undigested food.

In the 1980s, Mayo Clinic researchers measured digestion time in 21 healthy people. Total transit time, from eating to elimination in stool, averaged 53 hours (although that figure is a little overstated, because the markers used by the researchers passed more slowly through the stomach than actual food). The average transit time through just the large intestine (colon) was 40 hours, with significant difference between men and women: 33 hours for men, 47 hours for women.

Two British doctors studied digestion time in children. They fed 35 children juice containing a red marker and asked the children's mothers to note when the stool first turned red. The mean time of transit from mouth to anus for the group was 33 hours (meaning half the children had digestion times slower than this and half had digestion times greater than this).

With Regards,
Michael F. Picco, M.D.




Your digestive system gears up
A fresh-baked apple pie has just come out of the oven. Just the sight and smell of it are enough to make you start salivating. So even before you take a bite, your digestive system has swung into action.

After the first morsel enters your mouth, the many organs of your digestive tract kick into high gear. Here's a look at how your digestive system works, from top to bottom.



Mouth and salivary glands
After you take your first bite of pie, your salivary glands produce saliva — a mixture of secretions that help lubricate and break down food. Besides the salivary glands in the lining of your mouth, you have three pairs of larger salivary glands — the parotid, sublingual and submandibular glands. You typically produce about 2 pints (about 1 liter) of saliva a day.

Not all of the work is chemical, though. As you savor the bite of pie, your teeth work to break down the pie while your tongue mixes it with saliva. This action transforms it into a soft, moist, rounded mass (bolus) suitable for swallowing.



Esophagus
As you swallow the bite of pie, muscles in your mouth and throat propel it to your upper esophagus, the tube that connects your throat to your stomach. Muscles in the wall of your esophagus create synchronized waves — one after another — that propel the pie into your stomach. In this process, called peristalsis, muscles behind the bolus of pie contract, squeezing it forward, while muscles ahead of it relax, allowing it to advance without resistance.

When the bolus reaches the lower end of your esophagus, pressure from the food signals a muscular valve — the lower esophageal sphincter — to relax and let the food enter your stomach.



Stomach
After entering your stomach, the pie is broken down further. With its powerful muscles, the stomach begins churning and mixing the food into smaller and smaller pieces. Your digestive glands in your stomach lining produce stomach acid and enzymes, which mix with the food to form a murky semifluid or paste called chyme.

Once the chyme is well-mixed, waves of muscle contractions propel it through a valve called the pylorus and into the first section of your small intestine (duodenum). The pylorus might release about an eighth of an ounce (about 4 milliliters) of chyme at a time. The rest is held back for more mixing.



Pancreas, liver and gallbladder
In your duodenum, digestion continues as chyme from the stomach mixes with a variety of digestive juices from your pancreas, liver and gallbladder:

Pancreas. The pancreas produces digestive enzymes that help break down proteins, carbohydrates and fats.

Liver. The liver produces bile, a solution that helps you digest fats.

Gallbladder. The gallbladder stores bile. As fatty food enters the upper portion of your small intestine (the duodenum), the gallbladder squeezes bile into the small intestine through the bile ducts.



Small intestine
As bile and pancreatic digestive juices mix with other juices secreted by the wall of your small intestine, digestion continues. What was once apple pie is propelled into the second portion of your small intestine, the jejunum. Here it's further broken down into smaller molecules of nutrients that can be absorbed. Then it moves into the final and longest portion of your small intestine — the ileum — where virtually all of the remaining nutrients are absorbed through the lining of the ileum's wall.

What remains of the food when it reaches the end of the ileum is a combination of water, electrolytes — such as sodium and chloride — and waste products, such as plant fiber and dead cells shed from the lining of your digestive tract.



Large intestine
As this residue passes through the colon, nearly all of the water is absorbed, leaving a usually soft but formed substance called stool. Muscles in the wall of your colon separate the waste into small segments that are pushed into your lower colon and rectum. As the rectal walls are stretched, they signal the need for a bowel movement.

When the sphincter muscles in your anus relax, the rectal walls contract to increase pressure. These coordinated muscle contractions expel the stool.

The End of Slide Show. 

Healing Cancer Coaching Program (Continue) [My Protocol]

My Daily Anticancer Routine: Now I'm going to walk you through my daily anticancer routine.

1. First thing in the morning I drink 16 to 24 ounces of filtered water. I had a distiller back then, now I am using Berkey water filter. So first thing I do, is drink 16 to 24 ounces of water. Why? Because it hydrates you and it gets your bowels moving.  I like to add things like amla  and moringa, green powder, lemon juice, and I often steep a bag of tea in the water overnight like Jason Winters tea, green tea, or hibiscus tea.

2. Next would be 10 to 20 minutes of morning exercise. Walk, jog, ride your bicycle, jump on a rebounder/trampoline , do some breathing exercise, some push-ups, do a workout DVD, whatever. Just get your blood pumping and your lymphatic system moving. And get a little sweat going. Perspire daily.

3. After that, I would take a shower , and then spend 30 minutes or more of devotional time reading the Bible, journaling, affirmations, and prayer.

4. The next step was to make my juice for the day. I made 64 fluid-ounces of juice. That's 8 x eight-ounce servings to drink throughout the day stored in airtight mason jars. Most days I would skip breakfast and drink juice through the morning.

5. Mid-morning I might have a piece of tart fruit like a green apple or a grapefruit.  But any fruit is wonderful. Don't be afraid of fruit because it's sweet.  Fruit is awesome. So, any fruit you enjoy eat it ; pineapple, cantaloupe, watermelon, oranges, kiwi, any fruit you want to eat.  You didn't get cancer from eating too much fruit. If you need more calories go with organic oatmeal for breakfast.

6. Lunch is the giant salad.  And the fruit smoothie is also a great afternoon snack, but it could be breakfast or lunch. But if you have cancer, I think it's important to make sure you get two giant salads in your body every day.  If you're hungry between meals that means you need to eat more. Eat bigger meals. But you can also snack on almonds or walnuts or snack on fruits. Eat an apple, eat a banana, have a few oranges, eat some dates, or figs. Like I said, don't be afraid of this sugar in fruit. Fruit is good.

7. 10 to 15 minutes before lunch and dinner, squeeze in some light exercise, like bouncing on the rebounding/trampoline, a quick walk, whole body stretching exercise, jog , anything. That's an easy way to remember to do it, just get it into your routine.

Obviously, you don't want to get sweaty, 3 times a day, necessarily because then, you are going to feel the need to bathe 3 times a day. So rebounding, or brisk walking is great, because you are moving your body and moving your lymph without breaking a sweat and getting body odour, BO.

8. Taking a walk after dinner is a great thing to do with the family.  We love to do that when the weather is nice. So again, movement before or after dinner or both, and dinner would be another giant cancer-fighting salad.

MY PROTOCOL
The first 90 days of my protocol was 100% raw fruits and vegetables ; juicing, giant salads , and full smoothies, all raw.  And I think that's a great place for the majority of cancer patients to start.

Now this diet is meant to ne tweaked based on your metabolic needs.  if you're overweight, the raw diet will be perfect for you because you can eat as much as you want and you're going to lose weight.  but if you are thin with a high metabolism and you're struggling to maintain your body weight, then you need to eat more cooked food.

After 90 days on raw food, I added some cooked vegetables back to my diet. I lost a lot of body weight with cancer, I lost more weight when I went raw and after doing water fasts and juice fasts.  And at my lowest I was 130 pounds and I 'm 6 feet 2 inches in height, so I was definitely underweight.  I looked like 'Jack from The Nightmare Before Christmas,' and I just needed more calories that I was getting from a 100% raw diet.

So 100% raw diet is not necessary, but 100% plant-based is. Like I said, if you're overweight, 100 % raw diet would be great for you because you can stuff yourself with fruits and vegetables and you will still lose weight. Just keep the oils to a minimum, because oils are the most concentrated source of calories you can eat.

If you are overweight, it's because you have a very efficient metabolism. Your body is really good at maintaining muscle mass and storing food as energy. You need less food intake than the average person which means you actually have a survival advantage. But because we've been conditioned to eat 3 times a day (breakfast, lunch, dinner) by the food industry, you've been putting more calories into your body than it needs and it's stored those extra calories as fat.

The raw diet is naturally lower in calories than the Western diet so your body will start burning any excess fat and you'll eventually get back down to your ideal body weight.

But I had the reverse problem and I needed more calories.  It's a simple problem with a simple solution. So I added some cooked food back to my diet.  I started  by adding some cooked vegetables with dinner like sweet potato, brown rice, quino, or lentils. Since then I've discovered black rice and red rice, which have higher antioxidant levels than brown rice, and they're delicious.

BLACK RICE


RED RICE


BROWN RICE


QUINOA



All types of beans and peas are wonderful : Black beans, garbanzo beans, black-eyed peas, green beans, split peas, chick peas, lentils.  Any cooked vegetables you like is allowed.  Just don't cook them in oil or grease and  no fried food.  Boiling or steaming is best, baking is okay.

Now, let's talk about meat. Along with some cooked veggies, my nutritionist also recommended adding a few servings of clean meat to my diet.  I start with a serving of wild caught Alaskan Salmon or organic lamb meat a few times a week. At that point I'd been on a raw vegan diet for 90 days, and I just assumed I would probably never eat meat again and I  was fine with it.  I didn't change my diet because of an animal reason, I changed it for a health reason.  I was trying to save my life, so I was willing to eat anything if I  thought it could help me. As long as they could help heal my body of cancer, so I didn't have  any kind of resistance to eating meat again except that I wasn't sure if it was healthy or not.  I was willing to do whatever it took to get well, and I was definitely underweight and I was ready to put some of animal protein back to my diet,

Since then, I've learned that the healthiest populations around the world do eat a little bit of animal meat, but not much. The healthiest, longest living people in Africa, Asia, South America, the Mediterranean, and the Middle East and even in the U.S. eat diets that are about 95% plant-based on average and only about 5% animal meat, What we don't know is whether or not this small amount of animal meat is actually health-promoting or if it's just not enough to hurt you. In hindsight it may not have been necessary but I added a couple of serving a week of either wild-caught salmon or lamb meat along with cooked vegetables like sweet potatoes, brown rice, quinoa, and lentils with dinner.
*[Lamb, hogget, and mutton are the meat of domestic sheep at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.]
And those extra calories helped me get back to my normal weight. Again, if you're trying to lose weight, juice throughout the morning, eat two giants salads for lunch and dinner and fruit, or fruit smoothie as a snack.

If you are trying to gain weight, definitely eat oatmeal for breakfast, the giant salads for lunch, fruit smoothie as an afternoon snack, and then another giant salad with cooked veggie for dinner ; like rice, beans, peas, lentils, and sweet potatoes.  This is a simple strategy.  We don't need to reinvent the wheel here.  We just want to get the most potent anti-cancer foods into your body every single day.  And consistency matters.

If you do this for a few weeks and then go back to your old routine it's not going to make any difference. But when you're popunding in 15 to 20 servings of fruits and vegetables every day there is s snowball effect that happens in your body.  You will gain momentum and accelerate the regeneration and restoration of your body.  This of course is assuming you're not in such a late stage that your body cannot recover.

Occasionally that is the case of some cancer patients if they've been through all the treatments possible and the doctor says there's nothing more we can do.

Sometimes it is too late.  but look, you never know unless you try. So if that sounds like you, it's still worth going for it.  Pull out all the stops, because I've seen miracles happen when people make a radical diet and lifestyle change like this.

I've met many stage four cancer patients who have healed after they were sent home to die.  just keep it simple and follow this formula and enjoy your life, and the process.

Now I want to talk a little bit more about animal products. But first, I want to make sure we're all on the same page.  When I use the word meat, I'm not just talking about beef or red meat. I'm talking about all parts of all animals : the muscles, organs, and tissues of all animals. The term dairy is anything that comes from the mammary gland of any animal ; milk, cheese, butter, yogurt.  yes, that includes ice cream, gelato, and frozen yogurt. The term animal products include all of the above, anything that came from an animal: meat, dairy, eggs, bone broth, et cetera.

As I discussed in the anticancer diet part one, knowing what I know now about how hormones IGF-I, methionine, and heme iron in animal products can fuel cancer growth, I think what I did was a bit risky. And I think the safest approach for cancer patients is to stay off all animal products for the first phase of your healing journey, at least 90 days, maybe even a few years.  But for those of you who've been well for a few years, or if you're doing this for prevention and you're eating some animal protein, hopefully no more than a few times a week, here's something you need to know about the safest healthiest types of animal meat, and the best ways to prepare it. In 2004, right around the time my nutritionist recommended I add a little animal protein back to my diet, I came across some one who made the case that we should follow the same dietary principles as the Israelites in the Old Testament. Now God gave the Israelites very specific dietary rules. They were allowed to eat all seed bearing plant food, but they were given specific rules as to which animals they were allowed to eat. Some animals were deemed unclean and were forbidden to be eaten by the Israelites.  The first time I read those dietary law I was much younger and I thought they were completely arbitrary and I was told that they didn't apply today.  But what I believe is true now is that these guidelines are still valuables and if we follow them, we will have better health.  the reason that God gave these dietary guidelines to the Israelites, to His chosen people , were not arbitrary at all , it was because He wanted them to be strong and healthy and free from disease.

 

Your Body's Water Affects Bacteria and Its Life-Long Influence on Health and Aging

Healing Powers of Water

How the Condition of Your Body's Water Affects Bacteria and Its Life-Long Influence on Health and Aging

© Copyright 2001 by Yoshitaka Ohno, M.D., Ph.D., and Howard Reminick, Ph.D., USA
(Explore Issue: Volume 10, Number 3)

Modern medicine has developed rapidly over the past 100 years, thanks to the science of antibiotics and high-tech surgical procedures. We can all feel secure that a plague or epidemic will not wipe out large populations. Most diseases that were common years ago are under control. Since modern medicine is driven by pharmacology, new drugs will always be discovered that will deal with any new outbreak.

Yet, when we take a closer look, the incidence in diseases that do not respond to modern medicine continues to rise. There is a steady increase in diseases such as Alzheimer's, multiple sclerosis, hypertension and diabetes. According to the World Health Organization, diabetes will affect 300 million people by the year 2025. The rate is tripling in developing countries with access to modern medicine. Alzheimer's disease, which currently is at 2 or 3 million, is expected to rise to over 12 million by 2025.

Due to the increase in the aged population, multiple diseases are becoming common. This accounts for the huge pharmaceutical industry. Although new drugs have been effective for most acute diseases, more drugs are being prescribed for chronic diseases attributed to aging without any significant results. The aged are rapidly becoming a multi-drug culture.

What are we missing in trying to discover the causes of chronic diseases, which start us aging sooner while we live longer? A new population has now been identified--the chronically old and sick. It is very likely that most of us will be a part of this group.

Even more alarming is the increase in colon cancer and other intestinal disorders. Radiation treatment and chemotherapy are commonly prescribed for cancer patients. However, the statistics show that life expectancy is no greater for those undergoing these treatments than for those who refuse them. It seems that surgery and drugs are not really the answer.

The rate of colon cancer is rapidly increasing in Japan. Before World War II, Japan enjoyed one of the best health records in the world. Their diet consisted mostly of rice, fish and vegetables. The incidence of colon cancer was very low. After the war, their diet changed dramatically. Western influence provided new foods such as beef, milk, and cheese. More dramatically was the rise in fast food restaurants, exposing the Japanese people to high intake of fats. Previously, fat consumption was 20 grams per day. This rose to 70 grams. Colon cancer began to rise in Japan to where it now equals the rate found in America.


One factor attributed to the sharp increase in colon cancer is a breakdown of the bile that is secreted by the liver and stored in the gall bladder. The chemistry of bile has been found to have changed drastically. The change in quality of bile as it is transferred from the liver to the gall bladder to the colon has resulted in con-taminated and toxic bile. Secondary bile acid, such as deoxycholic acid, is a major contributor to cancer. This, along with water toxicity and the high fat content of junk foods, has created an increase in colon and liver cancers in Japan.

The key to production of secondary bile acid is seen in analyzing the fermentation process in intestinal flora. Secondary bile acid is a major factor in the breakdown of fermentation in the intestines. As it builds up in the blood, chronic diseases that are related to the deterioration of intestinal flora and difficult to treat occur. The accumulation of calcium in the gall bladder, resulting in gallstones, is attributed to secondary bile acid.

How the Nature of Bacteria is Explained in Fermentation 

Much of our work in research has involved the relationship and influence of the breakdown of intestinal flora and cancer. Flora exists in a healthy, productive state and is produced when fermentation in the body follows a normal pattern. Fermentation is responsible for hormone production, immune system effectiveness, vitamin production and assimilation, cholesterol metabolism and synthesis, control of glucose levels and normal bowel functioning. Without healthy intestinal flora, protein synthesis cannot take place; thus effectiveness of vital animo acids is lost.

Fermentation is necessary in the production of many consumable products. Bacteria in fermentation make cheese, yogurt and buttermilk. Fermentation is responsible for the production of wine. In fact, it was because the grape crop in France was in danger of destruction that the wine industry commissioned Louis Pasteur to discover the cause. As a result, the application of Pasteur's theory of fermentation saved the day, making him the most respected scientist of his time.

During the second half of the nineteenth century, different schools of thought regarding fermentation developed. Pasteur, who had the attention of the scientific community based on his discoveries, strongly supported Theodore Schwann, who concluded that fermentation was based on a biological theory. Fermentation, according to Schwann and Pasteur, must occur within living cells.

Basically, Schwann believed that the growth of yeast could only be determined if living cells are involved in the process. When glucose ferments, it allows yeast bacteria to be continually produced. Pasteur added that this applied not only to alcohol fermentation but also lactic fermentation, caused by lactic bacteria, and vinegar fermentation, caused by vinegar acid fermentation. Since, according to Pasteur's thinking, the fermentation process could not take place outside of living cells it was called the Biological Theory.


However, about the same time Justus von Liebig argued against Pasteur's theory. He believed that fermentation was caused by changes in the molecular structure of bacteria, not the bacteria, per se, as Pasteur believed. Von Liebig's argument was that fermentation was caused by the transfer of movement of bacteria, creating a chemical change in yeast, not in the bacteria itself. Fermentation took place during this activity. Since fermentation is an anaerobic process, the electrons generated in the breakdown of glucose are donated to an oxidized organic molecule (oxidation). This stresses the importance of electron transfer, which becomes a catalyst in fermentation. Since this creates a change in the chemistry in a substance (such as yeast) and is responsible for its fermentation, his theory was known as the Chemical Fermentation Theory.

A bitter debate continued between whom was right until Pasteur died. However, as a result of the attention it drew from the scientific world, Eduard and Hans Buchner found what is now the most accepted cause of fermentation. (An important fact to remember, however, is that Pasteur changed his mind and recanted his "Germ Theory" before his death. However, medicine was too committed to acknowledge this and continued to move ahead with Pasteur's theory. The result is seen today in the huge, lucrative pharmaceutical industry.)

Like most discoveries that make history, the Buchners' was accidentally caused during an experiment in which they attempted to make cell-free extracts of yeast to be used as a pharmaceutical. Because these extracts could not be preserved with antiseptics, they added sucrose, (a commonly used food preservative) to the yeast. Then they left their lab for the night.

The next morning they were astonished to find that the yeast fluid had become alcohol during fermentation. As a result, they were able to prove that alcohol fermentation does not need living cells and therefore, it is not created by the grape itself but by a chemical catalyzing reaction. They also suggested what has become widely accepted, that an enzyme can be produced without originating from a living cell--enzymes are in themselves a life element. This changed what was almost universal thinking up to that time, as well as refuting Pasteur's theory. As a result of this discovery, the Buchners received the Nobel Prize in 1907.

As a footnote, there is still much resistance from the scientific community as to the acceptance of the Buchners' findings--how bacteria change in the body. Because of this resistance, we believe that medical science is losing an opportunity in understanding the role of bacteria in the disease and aging processes.

Since bacteria do not require oxygen to create an enzyme in fermentation, more than a dozen fermentation processes have evolved among bacteria, each using a different organic molecule as the hydrogen receptor. Each becomes a different acid. To add even more credibility to what the Buchners discovered over 100 years ago, we now know through the results of numerous studies that many of the reactions of lactic fermentation are the same as those of alcohol fermentation. This brings into focus even more powerfully their biochemical similarity.


Bacteria, Fermentation and Putrefaction
We have been led to believe that all bacteria are harmful and must be destroyed. We believe bacteria are the enemy. We have come to rely on antibiotics to kill bacteria, thus killing disease in our body. This sells a lot of antibiotics. Unfortunately, in the process of killing bacteria that become unstable and pathogenic, antibiotics also kill bacteria that keep us alive. The survival power of bacteria is so great that they have learned to adjust and flourish, rendering antibiotics ineffective. No wonder the incidence of chronic diseases continues to rise. In the process of killing the enemy we are destroying that which is necessary to keep us healthy.

Bacteria have been around almost since the earth's beginning. Bacteria have also lived in our body since man's beginning. There are over 100 trillion of these organisms living in our colons. Most are necessary for digestion and elimination of waste products and play an important role in natural processing of foods. When toxins that enter our body in our food and drinking water invade bacteria, new harmful bacteria are formed. These create disease.

Historically, especially in primitive societies, man respected nature and was nurtured by it. Also, historically, man and bacteria have always had a healthy relationship. Bacteria supported all forms of life. But our search for scientific knowledge turned to arrogance and this relationship changed. Since that time, man and bacteria have been at war, and the spoils of this war have been increased--incurable diseases.

When we became sophisticated in scientific thought and discovery, it was decided that bacteria were no longer needed. Rational, scientific theory and medical science propagated Pasteur's Germ Theory--that disease was caused by bacteria and had to be destroyed. This theory was developed into standard practice, which is still driving modern medicine. The tools--antibiotics-- were now available for man to conquer his or her own destiny.

Through all this, bacteria responded, "Why are you destroying us? We're your friends. You owe your lives to us." Man continued to find new weapons--antibiotics--the state of the art defense system. The war with bacteria was going to be won. But the foe became a superior enemy. Bacteria are stronger and will always survive. Sometimes they go into retreat, making us believe we have won. Then they come back, even stronger and attack aggressively. New antibiotics are created and leveled at the body, but bacteria adapt and build a resistance. Disease flourishes.

The problem, therefore, is what we have come to believe--that bacteria are the cause of the disease. Yet, we have learned through our research that it is how the bacteria change in the fermentation process when they become unstable that result in disease, not the bacteria. This is due to oxidation, or loss of electrons, which change the structure of bacteria, making them aggressive and dangerous. Intestinal flora break down and attack the organs rather than help maintain them. Healthy bacteria change and become dangerous. Many serious, chronic diseases begin.



We hydrate our body everyday with toxic water. Chemicals in our food enter the intestines. Fermentation is the result of healthy bacteria, and that creates a healthy body. Putrefaction is the result of a structural change in bacteria, making them aggressive and destructive, which leads to the body's destruction.

The difference between fermentation and putrefaction is the difference in electron oxidation/reduction and the same process that has been identified as the free-radical theory of disease. Put simply, in fermentation, bacteria maintain paired electron stability, which allow them to perform their vital functions in the body. In putrefaction, bacteria lose an electron to become unstable and aggressive, attacking cells and stealing electrons making these cells unstable. This is what is seen in cancerous cells--unstable, aggressive cells with an odd number of electrons.

A simple example that explains how the body reacts differently to fermentation and putrefaction is seen in how the digestive and elimination systems function. Under normal conditions, fermentation allows bacteria to perform a vital role in maintaining homeostasis of the body. We enjoy regular bowel movements to remove waste materials from the intestines before putrefaction overcomes fermentation. However, the results of putrefaction are seen in constipation, when the body is unable to eliminate waste materials, which changes the structure of bacteria and promotes the formation of disease in the intestines and colon. Interestingly and fortunately, diarrhea becomes the body's way of eliminating a large build up of toxicity created by putrefaction. So it is constipation that is the more serious condition. Constipation is a breakdown of natural fermentation. When intestinal flora change from fermentation to putrefaction, disease begins.

What are some of the causes of putrefaction?
The overuse of drugs and toxins in food and water are the most common influences. It is not surprising that there is a direct relationship between the increase food and water toxicity and the overuse of prescribed medications and the increase in chronic, aging-related diseases. With this huge increase, intestinal flora is altered by the instability of bacteria that activated this process. The result is that there has been a drastic change from fermentation to putrefaction.

When putrefaction takes over, toxins and waste products that are normally eliminated from our body are retained and enter the blood. The blood pH changes due to high acidity in body fluids. Over time, if the body remains in high acidity, the blood with become acidic and a condition known as acidosis will occur. This puts the body in a diseased state, destroying organs and eventually leading to death.

Water is a Vital Force in the Stability of the Fermentation Process.

To better understand the role of fermentation in the stability of bacteria in intestinal flora, we need to look at the significant role that the quality and content of the body's water plays. Briefly speaking, how water reacts to stabilize bacteria is critical to how bacteria either support or disrupt fermentation. Disrupted fermentation is putrefaction--chemical imbalance at its least threatening, or disease at its most harmful.

From the very beginning of the existence of life on Earth, water has provided the medium to prevent temperature changes from disrupting growth and development of an organism. It has been the catalyst in chemical changes, from simple to complex. It has provided the medium for electrical conduction required for ionization of cells and cellular mobility.

Fluid fluctuations affect blood volume and cellular function. This can be life threatening. When the amount of water within cells is relatively constant, there is an exchange of solutes and water between compartments to maintain unique compositions. Individuals with a greater percent of body fat have less total body water percentage and are more susceptible to fluid imbalances that cause hydration.

Total body water percent decreases with age, resulting in inadequate cellular hydration. Most critical is the decrease in the intra/extra cellular fluid ratio. With age also, kidney function becomes less efficient in producing urine and conserving sodium.

It seems that there are two major issues about water in our body that must be resolved if the body is to remain in a state of harmony and balance. First, the water in our body must be able to prevent toxins and chemical substances from accumulating and creating destructive influences in cells. Water must bring all minerals and nutrients required for metabolism into the cells and remove any substances that can damage the cell. It must be able to protect the cell membrane from damage and invasion.

Second, since water is involved in every function of the body, it must act as a conductor of electrochemical activity, such as neurotransmission, by transferring information from one nerve cell to another smoothly and efficiently. When water with a weak, electromagnetic signal enters nerve cells, the synapses cannot generate strong impulses between cells.

Relationship of Magnetism, Water and Cell Stability

What is a living cell? It is one large molecule, tied together by a matrix of water molecules. Like the atoms that compose them, they are tied together by ionic bonds consisting of positive and negative charges on their outer surfaces. In order for water to form ordered, structural energy bonds around cells, there must be an active magnetic influence present. Water molecules lose order when they are not adequately magnetized. Inadequate magnetized molecules will disrupt hydration around them, creating disorganized movement for both the cell and surrounding water. Magnetism takes place when electrons orbit round their atoms. The electrons circling around atoms resist attempts to disturb their usual orbits so they can create their own magnetic fields. If neighboring electrons are made to spin so their poles are aligned in the same direction, the cell becomes magnetically activated.

The energy in moving water generates many negative ions. As water breaks up, positive charges remain and the negative charge moves freely, forming negative ions. Recent studies have reported that ions have a pronounced effect on all of life. Studies on air borne bacteria that cause respiratory illnesses have found that an amazingly small amount of negative ions could kill these bacteria and remove them from the air.

Since water is the medium through which all electrochemical activity takes place, its ability to respond to the electromagnetic field is also critical in the body's health maintenance and healing process. Water does not exist as a single molecule, but resembles a bunch of grapes, with about 30-40 molecules in each cluster. (Sometimes there are as much as 50 or 60.) However, if water has been naturally formed with its own magnetism, molecular clusters separate into smaller clusters of five or six molecules per cluster. It is also more organized in structure and movement.

Water, despite the simplicity of its molecular structure, exhibits a complex behavior when it is influenced by electromagnetism and exchanges energy with its environment. The bonding of two molecules creates interactions of cooperation and coherence that changes the random behavior of molecules. If water has natural magnetic properties, including its own magnetic wave, it can communicate and transfer information from one molecule to another to maintain consistency in the way various bodily processes function. This keeps water at a consistent frequency, much the same as when a radio dial is on a direct frequency. When the dial is moved even slightly, static occurs and the signal is lost.

Chemistry of body fluids must be balanced in order for the process of fermentation to function normally. This requires a pH acid/alkaline balance. Normal blood pH has a very small window of normalcy. It must range between 7.35 and 7.45. This means that there is an adequate amount of oxygen in the blood. Any slight decrease in blood pH will result in lower oxygen levels and, therefore, in the cells. Even a slight drop in pH is the beginning of a disease state.

For water to be most effective in our body, it is necessary that it contain ionized minerals required to nourish and protect cells, including bacteria. It should have a slightly higher pH, which is necessary to assure that the body fluids do not become and remain over acidic, resulting in putrefaction. However, because of contamination in our environment (such as toxic wastes and chemical additives to food and drinking water) minerals have been depleted, resulting in metabolic disturbances, creating a more rapid disease and aging process to occur.


Discovering a Naturally Magnetized Water from Japan's Ancient Magnetic Mountain.
We have spent several years researching and studying a naturally magnetized water that Dr. Ohno discovered in Japan. The history of this water is remarkable and explains why it can have health and anti-aging benefits. According to geological records, a sea volcano erupted millions of years ago and rose to the surface, becoming a mountain. This occurred about the same time a huge meteorite shower poured down in this region. As a result, the magnetite from the meteorites bonded with the granite and limestone in the mountain and created a continuous magnetic effect on the water deposited in this magnetic mountain. The water has a stable history of magnetic influence on the ionization of its 74 minerals. In comparison to other water that we have studied which is artificially magnetized, the magnetization in this water continues after it is removed from its source. This has been verified in scientific study.

Three natural conditions are created in this magnetic environment, which give this water its unique qualities. First, it contains a balance of essential minerals not found in any other water. This includes trace minerals that have been depleted in soil and drinking water sources. Second, its natural magnetization allows molecules to be more highly organized in structure and movement, forming smaller clusters and allows it to be more easily absorbed and utilized by cells. Third, it has a slightly higher alkaline pH, between 7.60 and 7.80 which helps keep bodily fluids from becoming acidic. Because of its natural ionization, it can replace electrons lost by cells and bacteria before they become free radicals. It has a 1.02:1.00 density ratio to non-magnetized water.

The quality, content and activity of the water in our body and how it creates stability of bacteria and all other cells will affect how well we age and how well our body can control disease. If the water in our body is magnetized with ample negative polarity in its ions, it can provide electron reduction to bacteria through its magnetization effect, thus stabilizing bacteria. Much of what has been learned about naturally magnetized water relates to its effect on the environment of the cells.

The cells are constantly exposed to toxicity, both from the external environment and the body's internal environment. As a result of many years of studying the effects of naturally magnetized water on health and aging problems, Dr. Ohno has concluded that if the body is 70% water, bacteria and all other cells are 70% water, then the relationship of water to human health must be given priority and investigating causes of health and aging disorders. This can add credence to theories regarding aging and disease, which are creating a new force in medicine.