How people can and do drink water themselves to death

Liquid H2O is the sine qua non of life. Making up about 66 percent of the human body, water runs through the blood, inhabits the cells, and lurks in the spaces between. At every moment water escapes the body through sweat, urination, defecation or exhaled breath, among other routes. Replacing these lost stores is essential but rehydration can be overdone. There is such a thing as a fatal water overdose.

Earlier this year 2007, a 28-year-old California woman died after competing in a radio station's on-air water-drinking contest. After downing some six liters of water in three hours in the "Hold Your Wee for a Wii" (Nintendo game console) contest, Jennifer Strange vomited, went home with a splitting headache, and died from so-called water intoxication.

There are many other tragic examples of death by water. In 2005 a fraternity hazing at California State University, Chico, left a 21-year-old man dead after he was forced to drink excessive amounts of water between rounds of push-ups in a cold basement. Club-goers taking MDMA ("ecstasy") have died after consuming copious amounts of water trying to rehydrate following long nights of dancing and sweating. Going overboard in attempts to rehydrate is also common among endurance athletes. A 2005 study in the New England Journal of Medicine found that close to one sixth of marathon runners develop some degree of hyponatremia, or dilution of the blood caused by drinking too much water.

Hyponatremia, a word cobbled together from Latin and Greek roots, translates as "insufficient salt in the blood." Quantitatively speaking, it means having a blood sodium concentration below 135 millimoles per liter, or approximately 0.4 ounces per gallon, the normal concentration lying somewhere between 135 and 145 millimoles per liter. Severe cases of hyponatremia can lead to water intoxication, an illness whose symptoms include headache, fatigue, nausea, vomiting, frequent urination and mental disorientation.

In humans the kidneys control the amount of water, salts and other solutes leaving the body by sieving blood through their millions of twisted tubules. When a person drinks too much water in a short period of time, the kidneys cannot flush it out fast enough and the blood becomes waterlogged. Drawn to regions where the concentration of salt and other dissolved substances is higher, excess water leaves the blood and ultimately enters the cells, which swell like balloons to accommodate it.

Most cells have room to stretch because they are embedded in flexible tissues such as fat and muscle, but this is not the case for neurons. Brain cells are tightly packaged inside a rigid boney cage, the skull, and they have to share this space with blood and cerebrospinal fluid, explains Wolfgang Liedtke, a clinical neuroscientist at Duke University Medical Center. "Inside the skull there is almost zero room to expand and swell," he says.

Thus, brain edema, or swelling, can be disastrous. "Rapid and severe hyponatremia causes entry of water into brain cells leading to brain swelling, which manifests as seizures, coma, respiratory arrest, brain stem herniation and death," explains M. Amin Arnaout, chief of nephrology at Massachusetts General Hospital and Harvard Medical School.

Where did people get the idea that guzzling enormous quantities of water is healthful? A few years ago Heinz Valtin, a kidney specialist from Dartmouth Medical School, decided to determine if the common advice to drink eight, eight-ounce glasses of water per day could hold up to scientific scrutiny. After scouring the peer-reviewed literature, Valtin concluded that no scientific studies support the "eight x eight" dictum (for healthy adults living in temperate climates and doing mild exercise). In fact, drinking this much or more "could be harmful, both in precipitating potentially dangerous hyponatremia and exposure to pollutants, and also in making many people feel guilty for not drinking enough," he wrote in his 2002 review for the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology. And since he published his findings, Valtin says, "not a single scientific report published in a peer-reviewed publication has proven the contrary."

Most cases of water poisoning do not result from simply drinking too much water, says Joseph Verbalis, chairman of medicine at Georgetown University Medical Center. It is usually a combination of excessive fluid intake and increased secretion of vasopression (also called antidiuretic hormone), he explains. Produced by the hypothalamus and secreted into the bloodstream by the posterior pituitary gland, vasopressin instructs the kidneys to conserve water. Its secretion increases in periods of physical stress—during a marathon, for example—and may cause the body to conserve water even if a person is drinking excessive quantities.

Every hour, a healthy kidney at rest can excrete 800 to 1,000 milliliters, or 0.21 to 0.26 gallon, of water and therefore a person can drink water at a rate of 800 to 1,000 milliliters per hour without experiencing a net gain in water, Verbalis explains. If that same person is running a marathon, however, the stress of the situation will increase vasopressin levels, reducing the kidney's excretion capacity to as low as 100 milliliters per hour. Drinking 800 to 1,000 milliliters of water per hour under these conditions can potentially lead a net gain in water, even with considerable sweating, he says.

While exercising, "you should balance what you're drinking with what you're sweating," and that includes sports drinks, which can also cause hyponatremia when consumed in excess, Verbalis advises. "If you're sweating 500 milliliters per hour, that is what you should be drinking."


But measuring sweat output is not easy. How can a marathon runner, or any person, determine how much water to consume? As long as you are healthy and equipped with a thirst barometer unimpaired by old age or mind-altering drugs, follow Verbalis's advice, "drink to prevent your thirst. It's the best indicator."

Facts About Water & Iodine

Interesting Facts About Water & Iodine

IODINE – ESSENTIAL INFORMATION ON SUPPLEMENTING WHEN USING SEA SALT

Iodine is a very important element for the regulation of the fluid content of the body. Iodine is essential for the thyroid gland to manufacture thyroxin, its primary hormone.* It seems that thyroxin is the element that stimulates the cells to manufacture all the pump proteins that regulate the sodium, potassium, and other mineral balances outside and inside the cells, and that generate energy in the process. With the movement of sodium and potassium across the cell membrane, not only will water also move to balance the osmotic pressure in and out of the cell, but the other mineral-transferring pumps will take their cue and regulate the magnesium, potassium and calcium levels of the cell interior as well.



Before salt was iodized, many people suffered from iodine deficiency and lumpy thyroid gland enlargement in their necks, known as thyroid goiter. One of the major complications of iodine deficiency is the collection of hard-to-move and inelastic swelling and edema, known as myxedema. Other complications are dry skin, loss of hair and memory, tiredness, sleepiness and loss of muscle tissue. As you can see, iodine is vital for good health and good fluid balance.



*Much to my regret*, *I discovered that unrefined sea salt does not have enough iodine. *Thinking that sea salt has many important trace elements, I switched to using only sea salt and was not diligent in taking foods and multivitamins that would provide my body with the iodine it needs. My second mistake was that being so busy with sharing my medical breakthrough on water metabolism of the body with people that I was not alert to my own health problems. I developed all the early stages of iodine deficiency, but no goiter in my neck. However, I developed an uncomfortable feeling in my chest and also shortness of breath.

A high-resolution CT scan of my chest revealed a massive thyroid goiter in my chest that was pressing on my trachea, to the point of deforming it. This was three months ago. I adjusted my iodine intake in the form of dried kelp or as part of the composition of the one-a-day multivitamin that I now take religiously. As a result, my breathing problem has cleared, my edema has cleared, I am no longer lethargic, and my energy level has increased; my sleep has normalized; my blood pressure is back to the normal range. I now feel much healthier and more confident and have lost fifteen pounds of the swelling that I had amassed. All these improvements have been made possible because of the vital role of simple iodine in the physiology of the body and adjustment to my intake of vital minerals mentioned above. You see, even doctors get sick, and that is how we learn*. A word of caution: Do not overdo iodine intake. It could cause other problems.*

by Emma Ross 
The Associated Press


Top Essentials of Life

1. Oxygen    2. Water    3. Salt    4. Potassium    5. Exercise

FACT - No one can live without these. Mainstream medicine too often ignores 2 & 3 in favor of selling drugs and procedures to treat the symptoms of dehydration.

FACT - Nothing kills life quicker than lack of water.

FACT - The people with the worst health drink the least water and use the most deadly diuretic drought causing drugs - caffeine and/or alcohol.

FACT - The salinity of the water outside the cells in our bodies is the same as the ocean.

FACT - In the middle ages people were put to a horrible death by salt deprivation.

FACT - Health care makes big bucks by selling a quart of water with salt in it (Saline 4) for up to $350.00 installed, but won't tell the patients they do indeed need more water and salt in their diets.

FACT - How can you expect drug companies to do research on the importance of water in our daily lives when they can't make money on it? Who does research to put themselves out of business?

FACT - No two substances in the Bible are mentioned more than water and salt. (Click Here for verses about salt in the Bible)


FACT - The environment of an unborn baby is water and salt.

WATER IS THE FIRST NUTRIENT THE BODY NEEDS

Here are some of the other reasons why your body needs water everyday:

1.Without water, nothing lives.

2.Comparative shortage of water suppresses and eventually kills some aspects of the body.

3.Water is the main source of energy—the “cash flow” of the body.

4.Water generates electrical and magnetic energy inside each and every cell of the body—it provides the power to live.

5.Water prevents DNA damage and makes its repair mechanisms more efficient—less abnormal DNA is made.

6.Water increases greatly the efficiency of the immune system in the bone marrow where the immune system is formed (all its mechanisms)—including its efficiency against cancer.

7.Water is the main solvent for all foods, vitamins, and minerals. It is used in the breakdown of food into smaller particles and their eventual metabolism and assimilation.

8.Water energizes food, and food particles are then able to supply the body with this energy during digestion. This is why food without water has absolutely no energy value for the body.

9.Water increases the rate of absorption into the body of essential substances in food.

10.Water is used to transport all substances inside the body.

11.Water increases the efficiency of red blood sells in collecting oxygen in the lungs.

12.When water reaches a cell, it brings the cell oxygen and takes the waste gases to the lungs for disposal.

13.Water clears toxic waste from different parts of the body and takes it to the liver and kidneys for disposal.

14.Water is the main lubricant in the joint spaces and prevents arthritis and back pain.

15.Water is used in the spinal discs to make them “shock-absorbing water cushions.” 





16.Water is the best lubricating laxative and prevents constipation.

17.Water prevents heart attacks and strokes.

18.Water prevents clogging of arteries in the heart and the brain.

19.Water is essential for the body’s cooling (sweat) and heating (electrical) systems.

20.Water gives us power and electrical energy for all brain functions, particularly thinking.

21.Water is directly needed for the efficient manufacture of all neurotransmitters, including serotonin.

22.Water is directly needed for the production of all hormones made by the brain, including melatonin.

23.Water prevents attention deficit disorder in children and adults.

24.Water increases efficiency at work; it expands your attention span.

25.Water is a better pick-me-up than any other beverage in the world—and it has no side effects.

26.Water prevents stress, anxiety, and depression.

27.Water restores normal sleep rhythms.

28.Water prevents fatigue—it gives the energy of youth.

29.Water makes the skin smooth and prevents aging.

30.Water gives luster and shine to the eyes.

31.Water prevents glaucoma.

32.Water normalizes the blood-manufacturing systems in the bone marrow—it helps prevent leukemia and lymphoma.


Bone marrow is the spongy tissue inside some of the bones in the body, including the hip and thigh bones. Bone marrow contains immature cells, called stem cells.


33.Water is absolutely vital for making the immune system more efficient in different regions to fight infections and cancer cells where they are formed.

34.Water dilutes the blood and prevents it from clotting during circulation.

35.Water decreases premenstrual pains and hot flashes.

36.Water and heartbeats create the dilution of “waves” that keep things from “sedimenting” in the blood stream.

37.The human body has no water storage to draw on during dehydration. This is why you must drink regularly throughout the day.

38.Dehydration prevents sex hormone production—one of the primary causes of impotence and loss of libido.

39.Drinking water separates the sensations of thirst and hunger.

40.To lose weight, water is the best way to go—drink water on time and lose weight without much dieting. Also, you will not eat excessively when you are only thirsty for water.

41.Dehydration causes deposits of toxic sediments in the tissue spaces, fat stores, joints, kidneys, liver, brain, and skin. Water will clear these deposits.

42.Water takes away the morning sickness of pregnancy. {4 AM to 12 Noon is the body's excretion period.}[Your body runs on 3 eight-hour cycles per day. Formally referred to as the Circadian Rhythms, and known for thousands of years via Ayurvedic teachings, to me understanding and applying these body clock principles has been the reason behind enjoying easy digestion, keeping my weight from fluctuating, never experiencing fatigue and maximizing my metabolism.

These are the cycles:

    4AM-12PM Elimination
   12PM-8PM Appropriation
    8PM-4AM Assimilation

During the hours between 4AM and 12PM, your body is in the Elimination Cycle. It never stops to work on your digestion and you can still eat or drink or whatever at this time, but understanding that this is the period most important for cleansing and releasing toxins (‘Eliminating’), we can make the right food choices if we are going to eat. It is best to stick to liquids and most hydrating living foods, as we let our body shed the toxins (think how you wake up tired, sweaty, headachie and with bad breath- all are signs of detox symptoms). So if you do choose to eat during this period, it is important to go for anything that will require minimal digestion and support this cleansing cycle, such as fresh fruit or green juices. This is why you often hear experts refer to breakfast as ‘the most important meal of the day’, exactly so you can make a careful choice on what’s light on digestion, not so you can eat the most gigantic feast. You are breaking the fast (break-fast), so do it right or proper elimination won’t get a chance.

“The elimination cycle is without question your greatest ally in the preservation of health and prevention of disease”; “If a blood test was to be taken every hour for 24 hours, it would show that the bloodstream is most heavily burdened with the by-products of metabolism during the hours between 4am-12noon, indicating the stepped up elimination cycle, because it is the blood that carries waste material to the four channels of elimination: bowels, bladder, lungs, and skin”– Harvey & Marilyn Diamond, Fit for Life

During the hours between 12PM and 8PM, your body is in the Appropriation Cycle. During this period, we are most awake, active, present and therefore efficient at digesting, metabolizing and burning through the majority of our heavily concentrated foods. This is why the majority of meals (lunch, dinner and snacks) also occur during this cycle. The most important thing to do during this period however IS NOT to be dictated by the clock or so called ‘norms’ of mealtime, when we are too starving to care what we have for lunch and tend to shove so much food down ourselves too quickly, that by the time the body registers what happened, it is too late and we overeat, get bloated and ‘too tired’ to digest. The most important thing to do then IS to eat only when hungry and in smaller portions, so you give your body plenty of breaks and chances to break down through the food with the least required effort, so it reserves the energy for everything else you need doing, not merely wasting it on digesting your meals.

During the hours between 8PM and 4AM, your body is in the Assimilation Cycle. This is the time you are most likely to be relaxed or sleeping. This period is when all the ‘assimilating’ or absorbing of nutrients and minerals from your food occurs and gets transported to your organs, bones and cells via the blood. It is when all the rebuilding, renewing and healing takes place. It makes sense to eat dinner early, so that the foods you eat are digested and out of the stomach in preparation for this phase. As all the goodness gets drawn from the food for you to strengthen, the remains get ready for Elimination, the start of the next cycle all over again.


Try this for yourself and be mindful of these three cycles for 10 days. Once you learn to pay attention to them, it will become second nature and your body will reap the bounty of benefits.

43.Water integrates mind and body functions. It increases the ability to realize goals and purpose.

44.Water prevents the loss of memory as we age. It prevents Alzheimer’s disease, multiple sclerosis, Parkinson’s disease, and Lou Gehrig’s disease.


45.Water reverses addictive urges, including those for caffeine, alcohol, and some addictive drugs.

Monitoring your Body's PH levels

Monitoring your Body's PH levels

Monitoring your Body's PH levels

pH: What does it mean? pH is the abbreviation for potential hydrogen. The pH of any solution is the measure of its hydrogen-ion concentration. The higher the pH reading, the more alkaline and oxygen rich the fluid is. The lower the pH reading, the more acidic and oxygen deprived the fluid is. The pH range is from 0 to 14, with 7.0 being neutral. Anything above 7.0 is alkaline, anything below 7.0 is considered acidic. Human blood stays in a very narrow pH range right around ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. If blood pH moves to much below 6.8 or above 7.8, cells stop functioning and the patient dies. The ideal pH for blood is 7.4 A healthy blood pH without cancer has acid + alkaline balance almost equal. Actually a healthy body is slightly alkaline measuring approximately 7.4. This ideal blood 7.4 pH measurement means it is just slightly more alkaline than acid. The pH in the human digestive tract varies greatly (see Human Digestive Tract pH Range Chart on the left side). The pH of saliva is usually between 6.5 - 7.5. After we chew and swallow food it then enters the fundic or upper portion of the stomach which has a pH between 4.0 - 6.5. This is where "predigestion" occurs while the lower portion of the stomach is secreting hydrochloric acid (HCI) and pepsin until it reaches a pH between 1.5 - 4.0. After the food mixes with these juices it then enters the duodenum (small intestine) where the pH changes to 7.0 - 8.5. This is where 90% of the absorption of nutrients is taken in by the body while the waste products are passed out through the colon (pH 4.0 - 7.0). If you have a health problem, most likely you are acidic. Research shows that unless the body's pH level is slightly alkaline, the body cannot heal itself. So, no matter what type of modality you choose to use to take care of your health problem, it won't be as effective until the pH level is up. If your body's pH is not balanced, you cannot effectively assimilate vitamins, minerals and food supplements. Your body pH affects everything. Total healing of chronic illness only takes place when and if the blood is restored to a normal, slightly alkaline pH. An Imbalance In the body’s pH may lead to serious health concerns, including: Hormone concerns Cardiovascular weakness Weight gain/loss Bladder and kidney concerns. Immune deficiency Acceleration of free radical damage. Structural system weakness, including brittle bones, hip fractures and joint discomfort Stressed liver function Low energy Slow digestion and elimination Yeast/fungal overgrowth. Tumor growth The body has to have a balanced pH like most living things on earth or it does not function correctly. The alkaline level is very important because research has already proven that disease cannot survive in an alkaline state and yet they thrive in an acidic environment. The truth is everyone has different nutrient requirements, but we all share one thing in common - we need to have alkaline blood to stay healthy. An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. There are two factors that are ALWAYS present with cancer no matter what else may be present. Those two factors are Acid pH and Lack of Oxygen. Can we manipulate those two factors that always have to be present for cancer to develop and by doing so may help reverse the cancer? If so, we need to learn how to manipulate those two factors. Cancer needs an acid and low oxygen environment to survive and flourish within. Terminal cancer patients are around 1000 times more acidic than normal healthy people. The vast majority of terminal cancer patients possess a very low body pH. Why? In the absence of oxygen, glucose undergoes fermentation to lactic acid. This causes the pH of the cell to drop from between 7.3 to 7.2 down to 7 and later to 6.5 in more advanced stages of cancer and in metastases the pH drops to 6.0 and even 5.7 or lower. Our bodies simply can not fight disease if our body pH is not properly balanced. Shown here are four representations chemists use for molecular oxygen. In colored molecular models, oxygen is traditionally shown in red.  The normal human cell has a lot of molecular oxygen and a slightly alkaline pH. The cancer cell has an acid pH and lack of oxygen. Cancer cells cannot survive in an oxygen rich environment. At a pH slightly above 7.4 cancer cells become dormant and at pH 8.5 cancer cells will die while healthy cells will live. Again, the higher the pH reading, the more alkaline and oxygen rich the fluid is. Cancer and all diseases hate oxygen / pH balance. The proper alkalinity pH of the blood ( 7.35 - 7.45 ) is critical for the overall health of the body. In other words... alkalize or die. Remember that the pH number is an exponent number of 10; therefore, a small difference in pH translates to a big difference in the number of oxygen or OH-ions. A difference of 1 in a pH value means ten times the difference in the number of OH-ions, a difference of 2 means one hundred times the difference in the number of OH-ions. In other words, blood with a pH value of 7.45 contains 64.9% more oxygen than blood with a pH value of 7.30. Here's a picture of healthy red blood cells Blood cells have a negative charge on the outside and a positive charge inside; this is what keeps them healthy and far apart from each other. However, when your body is over-acidic, the acid strips your blood of it's negative charge. Your blood cells no longer have the same repelling force and clump together like this: Fact: If your body's pH is not balanced, you cannot effectively assimilate vitamins, minerals and food supplements. Also, mucus on the small intestine can block your body from vitamin and mineral absorption. Oxidation Reduction Potential (ORP) When your tap water arrives at your home, it will usually be a little over neutral in pH ~ around 7.5. It will, however, be robbed of its electrical negative charge and will almost always have a 'positive' ORP . This means it has no antioxidant abilities and cannot assist your body in the fight against oxygen free radicals. On the contrary, it actually robs you of energy as you drink it. The measurement of this positive or negative charge is expressed in millivolts, so an ORP reading on our ORP meter of tap water will most likely depending on your area show around +350 millivolts. After it has been through Ionizing Water filters it will most likely show anything from -150 to -650mv (depending on the amount of soluble minerals in the water and on the original pH of the water). ORP is a "potential" energy that is stored and ready to be put to work. An analogous way to look at ORP would be to consider pressure. When you blow up a balloon you use energy that creates force. As long as the balloon remains closed, this force is a “stored potential energy” in this case measured as air pressure. When released, this “potential” energy becomes kinetic energy. Ideal for all ORP testing,  †Waterproof ORP Meter†FEATURES • Measures Oxidation Reduction Potential (Redox) and Temperature • Auto-ranging calibration with digital fine tuning • Includes storage solution in a sponge embedded in a clear cap • Waterproof housing (IP-67 rating) • Simultaneous temperature display • Digital Calibration (push button) • Auto-off function, data-hold function and low-battery indicator. • Display: large and easy-to-read LCD screen includes simultaneous temperature reading. • Replaceable Sensor (model SP-O2) • Factory Calibrated: The ORP-200 meter is factory calibrated to +92 mV The meter can be easily recalibrated with digital calibration using the push buttons, rather than a screwdriver. • Includes a cap, batteries, and lanyard Specifications ORP Range: -999 to +1000 mV Temperature Range: 0-80°C; 32-176°F Resolution: 1 mV; Temperature resolution is 0.1°C/F Accuracy: 0.5% (+/-2mV) Calibration: Digital calibration by push button. Housing: IP-67 Waterproof (submersible; floats) Power source: 3 x 1.5V button cell batteries (LR44 or equivalent; included) Dimensions: 18.5 x 3.4 x 3.4 cm (7.3 x 1.3 x 1.3 inches) Weight: 96.4 g (3.4 oz)  ††††††††††††††† NZ$ 156.27  (approx USA$ 108.00) The American Marine ORP / REDOX Calibration Fluid 400 mV NZ$ 7.22  (approx USA$ 4.99) How To Test Your pH Level... Salivary pH Test: While generally more acidic than blood, salivary pH mirrors the blood ( if not around meals ) and is also a fairly good indicator of health. It tells us what the body retains. Salivary pH is a fair indicator of the health of the extracellular fluids and their alkaline mineral reserves. Optimal pH for saliva is 6.4 to 6.8. Spit onto to your Portable PH Meter on arising before anything is put into the mouth. A reading lower than 6.4 is indicative of insufficient alkaline reserves. After eating, the saliva pH should rise to 7.8 or higher. Unless this occurs, the body has alkaline mineral deficiencies ( mainly Calcium and Magnesium ) and will not assimilate food very well. To deviate from ideal salivary pH for an extended time invites illness. Acidosis, an extended time in the acid pH state, can result in rheumatoid arthritis, diabetes, lupus, tuberculosis, osteoporosis, high blood pressure, most cancers and many more. If salivary pH stays too low, the diet should focus on fruit, vegetables and mineral water as well as remove strong acidifiers such as sodas, whole wheat and red meat. Urinary pH Test: The pH of the urine indicates how the body is working to maintain the proper pH of the blood. The urine reveals the alkaline building (anabolic) and acid tearing down (catabolic) cycles. The pH of urine indicates the efforts of the body via the kidneys, adrenals, lungs and gonads to regulate pH through the buffer salts and hormones. Urine can provide a fairly accurate picture of body chemistry, because the kidneys filter out the buffer salts of pH regulation and provide values based on what the body is eliminating. Urine pH can vary from around 4.5 to 9.0 for its extremes, but the ideal range is 5.8 to 6.8. Are you Dehydrated Individuals' daily water requirements can vary due to many factors - including amount of exercise performed, total body weight, total lean muscle weight, and the temperature and climate of your locale. Many people wait until they are thirsty before reaching for a bottle of water. However, thirst is a very unreliable measure of the water needs for our bodies. The body can lose up to 2 or more cups of water before thirst strikes. Not getting enough water may result in a faster heart rate, thicker-than-normal blood, lowered endurance capacities, and muscle cramps. Drinking water in regular intervals throughout the day is an important habit to develop. Yours truly, use the water cure protocol formula: 10% of daily quota - 90  minutes interval, with a pinch of sea salt on the tongue.  Foods considered to be alkaline-forming and thus helpful to people with consistently acid pH include: almonds, aloe vera, apples, apricots, bee pollen, buckwheat, cabbage, cantaloupe, celery, carrots, cucumbers, dairy products except hard cheese, dates, dulse, poached eggs, figs, grapefruit, honey, lettuce, millet, parsley, raisins, peaches, fresh red potatoes, pineapple, soy products, sprouted seeds, cooked spinach, turnip tops, wakame miso soup, azuki beans, rice, mineral water. More alkaline-forming foods. People who remain too acid often display symptoms such as: anxiety, diarrhea, dilated pupils, extroverted behavior, fatigue in early morning, headaches, hyperactivity, hypersexuality, insomnia, nervousness, rapid heartbeat, restless legs, shortness of breath, strong appetite, high blood pressure, warm dry hands and feet. Balancing the pH is a major step toward well-being and greater health. Acidosis ( overly acidic body ) is the primary indicator of Calcium Deficiency Disease. Scientists have discovered that the body fluids of healthy people are alkaline ( high pH ) whereas the body fluids of sick people are acidic ( low pH ). MONITOR YOUR PH DAILY The pH scale is from   0 - 14 0 1  2  3  4  5  6  7 |Healthy|  8  9  10  11  12  13  14 Healthy = 7.35 - 7.45 Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death. The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle. To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes. Shifting Your pH Toward Alkaline... This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!! This chart is intended only as a general guide to alkalizing and acidifying foods. ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING VEGETABLES Alfalfa Barley Grass Beet Greens Beets Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products Veggie Juices ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.  Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.  ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN: There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Brazil Nuts Brussel Sprouts Buckwheat Cashews Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Quinoa Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Tomatoes Yogurt * These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing. Here's a chart that ranks foods from most alkaline to most acidic. Ranked Foods: Alkaline  to  Acidic Extremely Alkaline  Lemons, watermelon. Alkaline Forming  Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.  Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. Moderately Alkaline  Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).  Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). Slightly Alkaline  Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).  Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). Neutral  Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain). Moderately Acidic  Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).  Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). Extremely Acidic  Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.  Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). More Ranked Foods: Alkaline  to  Acidic Highly Alkaline Forming Foods  Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. Moderately Alkaline Forming Foods  Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. Low Alkaline Forming Foods  Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya. Very Low Alkaline Forming Foods  Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry. Very Low Acid Forming Foods  Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. Low Acid Forming Foods  Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. Moderately Acid Forming Foods  Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. Highly Acid Forming Foods  Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. A list of Acid / Alkaline Forming Foods Alkaline Forming Foods VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs (poached) Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia Ki Sweet SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies Acid Forming Foods FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoa Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Aspartame Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk More Ranked Foods: Alkaline (pH)  to  Acidic (pH)   Alkaline:  Meditation, Prayer, Peace, Kindness & Love  Acid:  Overwork, Anger, Fear, Jealousy & Stress   Extremely Alkaline Forming Foods - pH 8.5 to 9.0  Extremely Acid Forming Foods - pH 5.0 to 5.5   9.0  Lemons 1, Watermelon 2   8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,         Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,         Mango, Melons, Papaya, Parsley 5, Seedless grapes         (sweet), Watercress, Seaweeds         Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes         (sweet), Passion fruit, Pears (sweet), Pineapple,         Raisins, Umeboshi plum, Vegetable juices 8   5.0  Artificial sweeteners   5.5  Beef, Carbonated soft drinks & fizzy drinks 38,         Cigarettes (tailor made), Drugs, Flour (white, wheat)         39, Goat, Lamb, Pastries & cakes from white flour,         Pork, Sugar (white) 40         Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,         Coffee 36, Custard with white sugar, Jams, Jellies,         Liquor 37, Pasta (white), Rabbit, Semolina, Table         salt refined and iodized, Tea black, Turkey, Wheat         bread, White rice, White vinegar (processed).   Moderate Alkaline - pH 7.5 to 8.0  Moderate Acid - pH 6.0 to 6.5   8.0  Apples (sweet), Apricots, Alfalfa sprouts 9,         Arrowroot, Flour 10, Avocados, Bananas (ripe),         Berries, Carrots, Celery, Currants, Dates & figs         (fresh), Garlic 11, Gooseberry, Grapes (less sweet),         Grapefruit, Guavas, Herbs (leafy green), Lettuce         (leafy green), Nectarine, Peaches (sweet), Pears         (less sweet), Peas (fresh sweet), Persimmon,         Pumpkin (sweet), Sea salt (vegetable) 12, Spinach   7.5  Apples (sour), Bamboo shoots, Beans (fresh green),         Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob         13, Daikon, Ginger (fresh), Grapes (sour), Kale,         Kohlrabi, Lettuce (pale green), Oranges, Parsnip,         Peaches (less sweet), Peas (less sweet), Potatoes         & skin, Pumpkin (less sweet), Raspberry, Sapote,         Strawberry, Squash 14, Sweet corn (fresh), Tamari         15, Turnip, Vinegar (apple cider) 16   6.0  Cigarette tobacco (roll your own), Cream of Wheat         (unrefined), Fish, Fruit juices with sugar, Maple         syrup (processed), Molasses (sulphured), Pickles         (commercial), Breads (refined) of corn, oats, rice &         rye, Cereals (refined) eg weetbix, corn flakes,         Shellfish, Wheat germ, Whole Wheat foods 32,         Wine 33, Yogurt (sweetened)   6.5  Bananas (green), Buckwheat, Cheeses (sharp),         Corn & rice breads, Egg whole (cooked hard),         Ketchup, Mayonnaise, Oats, Pasta (whole grain),         Pastry (wholegrain & honey), Peanuts, Potatoes         (with no skins), Popcorn (with salt & butter), Rice         (basmati), Rice (brown), Soy sauce (commercial),         Tapioca, Wheat bread (sprouted organic)   Slightly Alkaline to Neutral pH 7.0  Slightly Acid to Neutral pH 7.0   7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt         (sweetener-Bronner), Brown Rice Syrup, Brussel         Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg         plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,         Olives ripe 18, Onions, Pickles 19, (home made),         Radish, Sea salt 20, Spices 21, Taro, Tomatoes         (sweet), Vinegar (sweet brown rice), Water Chestnut         Amaranth, Artichoke (globe), Chestnuts (dry         roasted), Egg yolks (soft cooked), Essene bread 22,         Goat's milk and whey (raw) 23, Horseradish,         Mayonnaise (home made), Millet, Olive oil, Quinoa,         Rhubarb, Sesame seeds (whole) 24, Soy beans         (dry), Soy cheese, Soy milk, Sprouted grains 25,         Tempeh, Tofu, Tomatoes (less sweet), Yeast         (nutritional flakes)   7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals         (unrefined with honey-fruit-maple syrup), Cornmeal,         Cranberries 30, Fructose, Honey (pasteurized),         Lentils, Macadamias, Maple syrup (unprocessed),         Milk (homogenized) and most processed dairy         products, Molasses (unsulphered organic) 31,         Nutmeg, Mustard, Pistachios, Popcorn & butter         (plain), Rice or wheat crackers (unrefined), Rye         (grain), Rye bread (organic sprouted), Seeds         (pumpkin & sunflower), Walnuts         Blueberries, Brazil nuts, Butter (salted), Cheeses         (mild & crumbly) 28, Crackers (unrefined rye),         Dried beans (mung, adzuki, pinto, kidney,         garbanzo) 29, Dry coconut, Egg whites, Goats         milk (homogenized), Olives (pickled), Pecans,         Plums 30, Prunes 30, Spelt   Neutral pH 7.0  —  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)   Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),    Whey (cow's), Yogurt (plain) NOTE:  Match with the numbers above.   1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.   2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.   3. Substitute for gelatin, more nourishing.   4. Stimulating, non-irritating body healer.  Good for endocrine system.   5. Purifies kidneys.   6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.   7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.   8. Depends on vege's content and sweetness.   9. Enzyme rich, superior digestibility. 10. High calcium content.  Cornflour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substitute for coca; mineral rich. 14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0. 15. Genuine fermented for 1½ years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals. 17. Soak 12 hours, peel skin to eat. 18. Sundried, tree ripened, otherwise 6.0. 19. Using sea salt and apple cider vinegar. 20. Contains sea minerals.  Dried at low temperatures. 21. Range from 7.0 to 8.0. 22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline. 23. High sodium to aid digestion. 24. High levels of utilizable calcium.  Grind before eating. 25. Alkalinity and digestibility higher. 26. Heating causes fats to harden and become indigestible. 27. High mucus production. 28. Mucus forming and hard to digest. 29. When sprouted dry beans rate 7.0. 30. Contain acid-forming benzoic and quinic acids. 31. Full of iron. 32. Unrefined wheat is more alkaline. 33. High quality red wine, no more than 4 oz. daily to build blood. 34. Good quality, well brewed - up to 5.5.  Fast brewed beers drop to 5.0. 35. Most are white sugars with golden syrup added. 36. Organic, fresh ground-up to 5.5. 37. Cheaper brands drop to 5.0, as does over-indulgence. 38. Leaches minerals. 39. Bleached - has no goodness. 40. Poison!  Avoid it. 41. Potential cancer agent.  Over-indulgence may cause partial blindness. Note: No claims are made regarding the therapeutic use of this product... Plus,  Portable PH Meter Monitor This meter tests the PH. It features a fast response probe and is easy to calibrate. It is very reliable, stable and transportable. The operation is simple . The values are readable within a few seconds and easier and more accurate to use than droplet tests and color charts. Portable PH Meter Monitor is Super Accurate For : Personal Use Laboratory & Hospital Aquarium Swimming Pool & Spa Hydroponics Excellent For 24/7 Monitoring Powered By Batteries ( Included ) Specification Measuring range: 0.00~14.00PH Accuracy: ±0.1PH Resolution:0.01PH Operating Temperature: 0-50oC Power Supply:4×1.5V(AG13) (included) Dimensions:60×55×23(mm3) (Portable PH Meter Monitor plus PH4.003+PH6.864 solution-) NZ$ 67.68  (approx USA$ 46.77) High Quality (Waterproof pH Meter): Ideal for all pH testing, water purification applications, wastewater regulation, aquaculture, hydroponics, colloidal silver, labs & scientific testing, pools & spas, . FEATURES • Measures pH and Temperature • Auto-ranging three point calibration with digital fine tuning • Includes storage solution in a sponge embedded in a clear cap • Waterproof housing (IP-67 rating) • Simultaneous temperature display • Measurement Range: 0-14 pH • Digital automatic calibration (one point), with digital fine tuning • Automatic Temperature Compensation (ATC) • Auto-off function, data-hold function and low-battery indicator • Display: large and easy-to-read LCD screen includes simultaneous temperature reading • Factory Calibrated: The PH-200 meter is three-point checked and factory calibrated to pH 7.0. It can be re-calibrated to any point in its range with digital calibration using the push buttons. • Includes a cap, batteries, lanyard, and pH 7.0 buffer NZ$ 144.62  (approx USA$ 99.95) The Quintessence of Healing Water Latest Model Advanced Hydrogen Water Generator COMPLETELY PORTABLE †††††††††  Charging Voltage: DC12V Rechargable Batteries with charger  Rated Volatge: DC7.4V  Capacity: 0.35L  Hydrogen water producing: 3 minutes or 5 or 10 minutes  Dissolved Hydrogen : 0.6ppm to 1.0ppm  PH balance: 7.6 (slightly more alkaline, stabilizing the dissolved hydrogen)  ORP: -250 to -600 (reducing/antioxidant)  rH2 (Relative Hydrogen): 1 to 5 (reducing/antioxidant) Make Hydrogen Water for the Whole Family Bench Top Family Hydrogen water system Specification:  Rated Voltage: 100-240v 50/60 HZ 1.8A  Capacity: 1- 2.5L  Timer 8 and 10 mintues  Hydrogen water producing: Basic/Strength way  Dissolved Hydrogen: 0.8ppm to 1.8ppm  PH balance: 7.6 (slightly more alkaline, stabilizing the dissolved hydrogen)  ORP: -500 to -550 (reducing/antioxidant)  RH2 (Relative Hydrogen): 1 to 5 (reducing/antioxidant) NZ$ 538.26  (approx USA$ 371.99)

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