Joint Cartilage and Bone Circulation

The anatomical parts that suffer the most when there is shortage of water the human body are those without a direct vascular circulation. The anatomical parts that depend for the supply of their needs on the seepage of tissue fluids through another organ suffer most. They will not receive what they need ; the mediating organ will trim its transit routes. The anatomical parts that are excellent examples of this thesis are the joint cartilage (see Fig 28 and Fig 29) and the intervertebral discs. I have explained the mechanisms involved in disc hydration. I will now try to explain the basic problem in the feeding of joint cartilage that is the root cause of damage in the rheumatoid joints and their pain signal, be they the finger joints, the knees joints, or the vertebral joints. 







Remember , there is no functioning "dead" part in the body that is nature-designed. All tissues of the human body, including bone, cartilage, and even the disc core are  composed of living cells that have to remain alive and be reproductive of daughter cells (except the brain cells that are not replaced before they die) for that particular organ to function. The dead  tissues (group of cells) is eaten away by the "garbage collectors" and new tissues replaces them. For the tissue to remain alive, the most simple and initial need is water itself, and then whatever food nutrients supply the water can bring with it. 


 Fig.28: The normal finger joint demonstrating the common arterial supply to the area. The artery to the capsule can dilate to bring increased blood circulation to the soft tissues of the joint. the artery that goes through the bone canal is restricted by the size of its passageway. 


 The bone connections of the fingers, hands, and most movement-supporting joints are separated by means of cartilage is connected are thin, whereas the wall of their shaft are made of solid and thicker tube-like bones. The artery of the bone goes through and divides in the canal systems in the thick section of the bone. 



The canals in the bone act as though they are straightjackets (see fig.28) that may not permit dilation of the vessels, even if the vessels themselves could dilate to increase the circulation to the area (the very mechanism that brings greater circulation to the capsule of the joint, whereas the artery that goes through the bone is severely restricted by the fixed size of its canal through the bone). Each bone of the skeleton has only one (very rarely two) artery to feed that bone. Inside the hollow spaces of these bones,  nature has housed the manufacturing system of the blood cells ー red cells as well as all the variations of white cells. Nature gives  priority to the development of these cells, which entirely depend on many different functions of water in particular. When there is dehydration, there will not be enough water to supply the end bone cartilage with its needs  ーFig.29; the blood manufacturing system exercises its priority by means of specially active cation pumps that force the water into the expanding blood cells, which must consist of at least 75 percent water. 




Fig.29

Fig. 29: The left side of the figure represents a normal flow of "water" and nutrient needs of the cartilage covering of the joint bones. The right side represents a decreased flow of "water" to the cartilage covering through the bone. The arterial supply to the capsule becomes increased, causing swelling and effusion into the joint. This route of supply of nutrients is not completely effective for the growing end of the cartilage covering the bones. Forced activity of the joint will damage the cartilage and leave the bone exposed and permanently damaged. 






A well-hydrated human body and normal direction of water flow to the joint cartilage:
• The artery to the capsule( normal size).

• The direction of the water flow to the cartilage in a well-hydrate body is towards the bone joint.

• Normal cartilage covering the bone heads of the joint.

• The artery to the capsule (normal size)

A dehydrated human body exposing reduced local flow of water through the bone marrow causing joint cartilage damage:
• Enlarged capsule artery.

• The inflamed and thickened joint cartilage.

• Flow of water and proteins to the joint through the capsule.

• Irregular head of bones after the loss of cartilage.

• Reduced rate of water flow through the bone marrow in a dehydrated body. 

Rheumatoid Joint Pain

(Rheumatoid Arthritis)

When any of your joints ー the vertebral joints, the joints of the fingers and the hand, or even the knee and the ankle joints ー begin to signal aching pains that come and go, and every time these pains stay longer, the first thought that should occur to you is: "My body is severely short of water." This initial assumption is a "cardinal must." My published clinical and scientific research show that chronic pains of the body are indicators of chronic dehydration. 

  We lose our thirst sensation at a steady rate from the age of 20 onward. As a result, our bodies becomes chronically dehydrated without being able to recognize the gradually increasing water shortage. 
The human body has no water storage system to draw on in times of need. If the body needs to shift water for a particular function, initially it draws the water volume that is inside the cells. Any pure water that you drink will also try to get into the cells. That is to say, it leaves the blood circulation and gradually works its way into the cells. 

  There is a predetermined pattern for priority distribution of the available water to the essential organs of the body. 
1.The liver takes priority; all the food and water intake of the human body's is initially processed through the liver. ⬃



2.The brain ⇩, which is more or less 1/50th of the human body weight in an average-sized person, receives between 18 and 20 percent of the total circulation that is fully oxygenated. 



3. The lungs receive 100 percent of the unoxygenated blood that also contains 100 percent of the concentrated of the food and water supply that has passed through the liver. When the body is short of water, the blood that goes through the lungs is highly concentrated. 

HOW TO DEAL WITH BACK PAIN & RHEUMATOID JOINT PAIN.

 About the Author
  Dr. Fereydoon Batmanghelidj ( "Batman-ge-lij" ー who did not wish to be licensed for "practice of pharmaceutically oriented and invasive medicine in the U.S.") received formal medical training at St. mary'd Hospital Medical School (London University). He research into the phenomenon of pain and water metabolism of the human body has dictated a paradigm change in the basic understanding of science applied to the practice of medicine. His views are published in scientific journals. The underlying principles of the recommendations in his treatment procedures are the most current knowledge of anatomy and the science of physiology.
    Since a highly significant and basic paradigm change is the practice of medicine, in the face of very stiff commercial and professional resistance, will be difficult to institute unless there is a concurrent public educational program to force the change, it has become necessary to begin a highly coordinated public awareness program. The author believes: " To end major diseases in earth within two decades is now a possibility. A paradigm change in the science of medicine will do it, but the public must demand the change. the time to act is now." - 1991, F. Batmanghelidj.

  For production of educational materials for public, under legal advisement, it became necessary to establish Global Health Solutions Inc.*, a legally independent enterprise. This self-treatment manual, How to Deal Simply with Back Pain & Rheumatoid Joint Pain, and the videotape How to Deal with Back Pain  are the first of these educational products. 


*NOTE: About Us: Global Health Solutions
Global Health Solutions, GHS, a worldwide publishing house, founded and developed by F. Batmagnhelidj, M.D., the world's foremost medical researcher on the medical properties of water, is a center of education for those who prefer to adhere to the logic of the natural and the simple in medicine.
GHS is dedicated to spreading the information of new science in medicine and promoting the public awareness of the hidden wonders of natural, simple, pure water in improving the public health and well-being.
GHS publishes Dr. F. Batmanghelidj¡'s pioneering work on dehydration that identifies different health problems caused by persistent dehydration of the human body - a totally different perspective to the cause and cure of many human diseases until now thought to be incurable.
Dr. B's two decades of research revealed a simple truth that unintentional chronic dehydration can cause diseases; it also demonstrated that many of the chronic degenerative diseases are preventable, and some of them can even be cured by increasing daily water intake. Dr. B's groundbreaking work provides new knowledge and new possibilities for improving and maintaining good health that the public need and deserve to know.
GHS is proud to be the publisher of all of Dr. B's six books in the series of You're Not Sick, You're Thirsty, as well as some of his most informative and inspiring public lectures and seminars in audio-visual formats.
GHS is committed to fulfilling Dr. B's mission - a mission to educate the public about the truth of dehydration so that we will not become unnecessarily over-drugged; to promote the public awareness of the healing powers of water so that we can become healers of our own bodies; to transform the expensive sick-care system so that we can have a more nature-friendly, people-friendly health care system.

LOOK INSIDE THE BOOK, CLICK HERE. 

How to Deal with Back Pain and Rheumatoid Joint Pain is a practical manual based on the author's many years of research and numerous clinical observations. The book introduces a new medical technology to treat and prevent back pain and rheumatoid joint pain. 

* Learn the vital information on the mechanics behind your spinal column, the role of the disc and its needs for water. 

* Learn the simple body movement that will promote fluid circulation in the disc spaces that will result in relief of the back pain and sciatic pain. 

* It is simple, safe and inexpensive. 

Don't hate yourself for missing out on this information.

The Cell
Let us take a  look at the most basic life-generating element in the human body, the cell. The cell is  surrounded by a very thin outer "skin" or membrane that protects it from being flooded by unregulated entry of water, salt, sugar, fats and many other elements that constitute the serum solution that is outside the cell wall.
  Since the cell is constantly bathed in serum solution, it regulates its intake and output by means of many, many small pumping units. Fluid inside the cells should be neutral, neither too acidic nor too alkaline; it has a pH of 7.4 under normal circumstance. The way this neutral pH maintained is very simple : the cation (cat-i-on) pumps constantly pump out hydrogen ion, which is the acid substance not used by the cell. The entire human body ー nerve tissue, bone, cartilage, ligament, muscle, blood, brain, you name it ー is made up of these tiny cells, each performing this regulation of intake and output of elements to maintain function. Each cell is just like an underwater city, with canal systems and waterways; outside of it, arteries and veins are its highways. 

How to Deal With Back Pain and Rheumatoid Joint Pain

This educational and preventive treatment manual gives you easy-to-use techniques for relieving chronic back pain and rheumatoid joint pain. This new approach to prevention and treatment of back pain is simpler, inexpensive, less dangerous and more effective.
-- Learn the vital information on the mechanics behind your spinal column, the role of the disc and its needs for water
-- Learn the simple body movement that will promote fluid circulation in the disc spaces the twill result in relief of back and sciatic pain.

Dr. F. Batmanghelidj ( "Batman-ge-lij"- who did not wish to be licensed for "practice of pharmaceutic-ally oriented and invasive medicine in the U.S.") received formal medical  training at St. Mary's Hospital Medical School (London University) . His research into the phenomenon of pain and water metabolism of the body has dictated a paradigm change in the basic understanding of science applied to the practice of medicine. His views are published in scientific journals. The underlying principles of the recommendations in his treatment procedures are the most current knowledge of anatomy and the science of physiology. 

How to Deal with Back Pain and Rheumatoid Joint Pain is a practical manual based on the author’s many years of research and numerous clinical observations. The book introduces a new medical technology to treat and prevent back pain and rheumatoid joint pain. * Learn the vital information on the mechanics behind your spinal column, the role of the disc and its needs for water. * Learn the simple body movement that will promote fluid circulation in the disc spaces that will result in relief of the back pain and sciatic pain. * It is simple, safe and inexpensive.  Don’t hate yourself for missing out on this information. Dr. Batmanghelidj received his formal medical education at St. Mary’s Hospital Medical School of London University. He provides for the layman a clear and comprehensive book on the origins of chronic pain. His clinical and scientific research exposes, for the first time, that recurring “chronic pains” are a signal system of the body indicating severe general or local dehydration. Most of these pains can be relieved simply by drinking enough water. Instead, however, the patient often receives costly pharmaceutical medications which treat rather than cure.   In this book, back pain and rheumatoid joint pain as indicators of local chronic dehydration are explained. The mechanisms involving the important role of water in holding the spinal column together are discussed. Based on years of detailed study of the human anatomy and the science of physiology, Dr. Batmanghelidj has devised a new exercise approach for the successful hydration of the disc core, the retraction of the displaced discs, and immediate relief of pain, even sciatica. These exercises are clearly explained and demonstrated, and may be the only way to save yourself from the surgeon’s knife.   This book is unlike any other “how-to” book on the market. It is an instructive presentation about the very simple way of finding comfort and relief from two of the most commonly occurring pains of the body low back pain and rheumatoid joint pain.

The Foundation For The Simple In Medicine

In 1983, the Foundation for the Simple in Medicine, a charitable medical research (think tank) foundation, was founded to establish grounds for a change in the present fundamental understanding of the basis on which all human applied research has been done. The present basic assumption in practice of medicine (paradigm) is that it is the physico-chemical properties of ions ( "i-ons" are the purest form of the basic elements, such as sodium, potassium, calcium, magnesium, etc.) that regulate the water intake of the human body, and that the substance we call "water," the solvent of the body, performs a passive role to these basic elements and everything else that is dissolved in the same solvent.

Why? Because early in research , it was recognized that solutes (substances that are dissolved in the body fluids) are highly reactive substances. Clinical experience has shown that this assumption cannot be complete , because the human body can become dehydrated as we progress in age. The Foundation for the Simple in Medicine holds the opinion that since the sensor regulators to ion exchanges that regulate the water movement in the human body are proteins, and proteins by nature are obedient in the presence of water, the more free water there is around them, the more efficiently these proteins function. It therefore follows that it must be water that ultimately regulates its own intake.

Clinically , this view can be validated by the fact that people who do not acknowledge thirst even though dehydrated, after a few days of regulating their water intake on a "forced voluntary" basis, will rediscover their thirst sensation -- their body's craving for water. The Foundation for the Simple in Medicine is making another statement which follows the logic  of the previous view: Since all functions of the human body are water-dependent, let us revise our approach to medical treatment procedures; let us recognize a primary water regulatory role for the neurotransmitter systems that has been recognized to be involved in the water intake mechanisms of the body. In the medical condition where these systems are being chemically manipulated to make the patient "better,"  let us try to satisfy the natural urge of these systems for water before there is any chemical interference with their systems' other natural emergency regulatory functions. The systems recognized for water regulation for the body are : serotonergic (which regulates the calcium movement of the cell, and pain registration among many other functions, histaminergic (which regulates cat-i-ons --cations are the basic elements that carry a positive electric charge-- exchange in the cell, also recognized in many other functions, induction of pain and allergy) and renin-angiotensin (which is stimulated into activity by the two previous systems independently and possibly simultaneously, manipulated in hypertension.)

To introduce its ideas into the practice of medicine all over the world, The Foundation for the Simple in Medicine has begun the publication of its scientific views in its own Science in Medicine Simplified (Sci. Med.Simplified), which is periodically printed and distributed to research centers and medical libraries in different parts of the world.

Our Invitation to Worldwide Readers
" Let us lobby together and ask the scientists in medicine to begin the evaluation of the statements dictated by the new paradigm that recognizes the regulatory and reactive hydrolytic functions of water in the human body. Under the new paradigm , you can rest assured , the practice of medicine will become a much gentle preventive, as well as curative , physiological approach to early disease emergence , before the damage is done.

We are most interested in hearing your reactions to this book and invitation, and about results success or relief you may achieve by following the suggestions and exercises presented herein.

If you follow the program and recommendations and do not experience relief, we would like to hear about that as well. the comments of physicians and other health-care professionals will be particularly appreciated.

Please sent  comments, reactions, and suggestions to:

Back Pain
P.O.Box 3189
Falls Church, Virginia 22043, USA.

All responses will be held in strictest confidence.

Back Pain, Disc Displacement,
Rheumatoid Joint Pain : Water and Exercise

This educational preventive-treatment manual will deal with chronic back pain and rheumatoid joint pain in language as simple as possible , although the impact of what is being said will eventually fill volumes of written material. The reader is advised not to judge the value of this book by its simplicity of presentation, but should try to evaluate the essence of what is being said. Justification of confused views will always produce voluminous verbiage, particularly when held views have to have an application appeal for the people who are at the receiving end, and if it eventually will mean expensive surgical interferences.

If we are to prevent decompensation and/or achieve relief from pain of disc displacement , we have to make sure that our human body is optimally hydrated so that water can leave the main blood circulatory systems and hydrate the disc core; also, from the front angle of the intervertebral spaces is kept widely open, until corrective restitution to the physical properties and position of the disc have taken place: How do we do this?





You are encouraged to read this book in its entirety; however, a preliminary reading of the first part of the manual will clearly illuminate how it is possible to alleviate the pain and anxiety of back discomfort , mild or excruciating. The more detailed part of the manual should then be read to revise and learn more about the physiology of pain, the cell, the nerves sensitive to pain ; referred pain and/or muscle weakness caused by a prolapsed intervertebral disc; weight and motion and their effect; the foot and its arches; special points about pelvic anatomy and distribution of forces; the relationship of the disc to the vertebra; the disc and its functions; and the cartilage and the joints.

Simple exercises and hydrolic treatment (regulated water intake) are carefully explained.

Here, then, is a guide to the care and preventive treatment of back pain and disc displacement , as well as rheumatoid joint pain.

Chronic Pain : What Does It Signify?

This book started as a simple address of back pain, which, as everyone  knows, is a devastating chronic pain of the human body. as my research at the Foundation (The Foundation for the Simple in Medicine) into the phenomenon of pain has steadily progressed, I realized that this book would be incomplete  if some explanation on the "other" chronic joint pain of the body -- rheumatoid arthritis -- was not included. After all , most back pain originates at the vertebral joints, and if book was to be a grass-roots  approach to pain, rheumatoid joint pain is an equally devastating condition that also deserved discussion. The fundamental explanations about the origin of  rheumatoid joint pain are equally simple, and, at the onset, it is even more simply treatable than back pain.

A news item in the 31st July,1990 Health Section of The Washington Post gave me sufficient emotional shock to re-structure this book, which was at that time already in the printer's hands.

A 47-year-old child psychiatrist had been suffering from severe  rheumatoid arthritis for some time. She had been given the customary medications until she had developed addiction, apparently, and the combination of addiction and pain had totally incapacitated her. She had a daughter of 17, who was brain-damaged and asthmatic, and a son who was bright. The stress in the family setting had become so great that even the housekeeper suffered a heart attack. The psychiatrist's husband, himself a doctor and a prominent cancer researcher, eventually found the situation unbearable enough that he took the lives of his wife and two children and then committed suicide.

To my mind, this tragedy --- along with similar , daily-occurring tragedies, --- stemmed from a most absurd ignorance and the "ostrich" policy of those involved in the politics of medicine. The scientific knowledge that can offer simple solutions to major health problems --- most particularly , at a preventable stage that would not cause severe genetic damage -- does exist.

For the innocent and trusting sick to benefit from the solutions offered within the science of physiology, medicine will need a change of stand by some key policy-makers and the government administrators of health who support the present commercial attitude of the health-care industry; medical professionals will need to give support to alternative ideas and the more plausible science-based solutions to the health problems of the sick. This change of attitude might not serve the profit motivations of the industrial and commercial arms of the health-care institutions, but it should be remembered that simple, nature-serving solutions to major public health problems are less costly to the society they are obligated to serve.

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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