Health – Potential Hydrogens (pH) – Important for Health

“I will praise Thee; for I am fearfully and wonderfully made: marvellous are Thy works; and that my soul knoweth right well.” Psalm 139:14.

Any imbalances in our bodies causes dis-ease. Any failure to follow the health laws causes an imbalance in one or more areas. That imbalance or dis-ease may not be experienced right away, but it will manifest itself in one way or another sooner or later. It gives God the glory to continually learn about our bodies to gain a deeper understanding of this intricate piece of machinery in which we live.

One important aspect of health is the body’s pH balance. There are many articles written on this very complicated subject. But I would like to share with you an excerpt from the book, Beating Cancer with Nutrition, by Patrick Quillin, PhD, R.D., CNS., with Noreen Quillin, Nutrition Times Press, Inc., Tulsa, Oklahoma, 234, 235. This particularly refers to cancer patients; however, this information is interesting to learn a little more about pH balance. He says:

“Acid alkaline balance (7.41 ideal in human veins) brought about by:

  • Proper breathing
  • Exercise (carbonic buffer from carbon dioxide in blood)
  • Diet (plant foods elevate pH, animal foods and sugar reduce pH)
  • Water (adequate hydration improves pH)
  • Other agents, such as cesium chloride, citric acid, sodium bicarbonate

“Cancer is acidic (low pH) tissue. [Newell, K, et al., Proceedings of National Academy of Sciences, vol. 90, no. 3, p. 1127, February 1993.] It is clear from all human physiology textbooks that pH in the blood, saliva, urine and other areas is a critical factor for health. Blood pH is usually 7.35-7.45 with 7.41 thought to be ideal. Acceptable pH for saliva is 6.0-7.5, stomach 1.0-3.5, colon 5.0-8.4 and urine 4.5-8.4. Most foods influence pH—pushing toward either acid or alkaline. Clinicians will spend much time adjusting parenteral feedings to achieve a proper pH in the blood. [Parenteral is a route of administration that involves piercing the skin or mucous membrane.] Meanwhile, there have been many alternative health books that attempt to treat various diseases by adjusting the body pH via the diet.

“Potential hydrogens, or pH, refer to the acid or alkaline nature of a chemical. If you mix a mild acid, like vinegar, with a mild alkaline substance, like baking soda, then the resulting reaction produces a salt—they neutralize one another by exchanging hydrogens. Just about everything that goes in your mouth can alter pH, including oxygen. The acidic pH of cancer cells also decreases the oxygen-carrying capacity of the surrounding blood so that tissue can become somewhat anaerobic—which are perfect conditions for cancer to thrive. Deep breathing has an alkalizing effect on the blood. An alkalizing diet of lots of plant food also helps to encourage removal of toxic heavy metals.

“The macrobiotic book claims that pH adjustment is one of the more crucial objectives of their diet. [Aihara, H., ACID & ALKALINE, Macrogiotic Foundation, Oroville, CA, 1971.] Yet, I have worked with a few cancer patients who got worse on the macrobiotic program. … Not everyone will thrive on the same diet. … It appears that some people are prone toward extreme acid or alkaline metabolism. For these people on the edge of acceptable biological pH, diet provides a counterbalance to bring serum pH back toward normal. Think of sailing a small boat where you may have to use your body as a counterbalance to prevent the boat from being tipped over by the wind. If your metabolism is in jeopardy of ‘tipping over’ toward extreme pH, then diet and breathing become your counterbalances that keep metabolism upright.

“While this area may be absolutely essential for some cancer patients, a trial and error method may be the only way to find out which direction your pH needs adjusting. If your condition improves on the macrobiotic program, then you are pushing your pH in the right direction. If your condition worsens on the macrobiotic program, then you must push your pH in the opposite direction.

“About 8 percent of the population must have acid forming foods to counterbalance their extremely alkalotic pH. Some people can eat anything they want and their internal mechanisms compensate to find an acceptable pH. For many people, an alkalizing diet (toward the left) will help to neutralize their acidifying tendencies, which can invite cancer.

“Venous pH is the most accurate indicator of your overall body pH. Yet blood tests are invasive, expensive and not practical for regular use. A rough indicator of your body pH is your saliva and urinary pH. You can purchase Nitrazine paper from your local druggist and follow the directions for measuring saliva or urine pH. Test your saliva at least one hour after any food or drink.”

This little bit of information by Dr. Patrick Quillin on pH is understood by very few people. I found it to be enlightening.

It is not just through diet that you balance your pH. Balance includes deep breathing, diet, exercise and water. This should alert each one of us that these recommendations are included in following the eight health laws: Nutrition, exercise, water, sunshine, temperance, air, rest and trust in God. It is up to each of us, to the best of our ability, to preserve our health.

This earth is filled with disease and we have a daily battle with which to contend. Let us always ask God to guide and protect us as we battle on by His grace.

To God be all of the glory.

Health – Natural Foods

“Let your food be your medicine and your medicine be your food.”

Hippocrates

What are natural foods? They are foods that are natural, such as apples, potatoes, corn, almonds, etc. They have no added artificial flavorings, colors, or preservatives; and they are foods that are not refined, such as white flour or corn oil.

DIET IS THE MAJOR CAUSE OF DISEASE

Our refined food is now killing us on the installment plan. … Because Americans like to eat; they eat too much; and they eat the wrong kinds of foods such as meat, milk, eggs, sugar, oil, refined and processed foods.

You are what you eat. Natural food, unadulterated, just as it comes from the Creator, is the food that gives energy, health and life. Refined food on the other hand, brings fatigue, sickness and death. Yet man has tried to improve (is that possible?) upon the natural food God has given us.

HARMFUL FOODS THAT DESTROY YOUR HEALTH – ALL KINDS OF MEAT

Man’s body was not designed to eat meat.

Let’s look at some simple physiological aspects of meat eating. A carnivore’s teeth are long, sharp, and pointed for ripping and tearing flesh. Man has molars for crushing and grinding. A carnivore’s jaw moves up and down only, for tearing and biting. Man’s moves up and down and from side to side for grinding. A carnivore’s tongue is rough; man’s is smooth. A carnivore’s saliva is acid and geared to the digestion of animal protein. Man’s saliva is alkaline for the digestion of starch. A carnivore’s intestines are three times the length of its trunk, designed for rapid expulsion of food stuff, which would otherwise quickly rot. Man’s intestines are twelve times the length of his trunk and designed to keep food in them until all nutrients are extracted. The liver and kidneys of a carnivore are capable of eliminating large amounts of uric acid whereas man’s liver and kidneys have the capacity to eliminate only a small amount of uric acid. A carnivore’s urine is acid. Man’s is alkaline. Consider the elephant. How much dead flesh does he eat? none, and an elephant can live for over a hundred years because he is a vegetarian; whereas, carnivorous animals, such as a cat or dog, live anywhere from 10 to 15 years. What are the strongest animals in the world? Those used for centuries because of their endurance and strength: elephants, water buffalo, camels, mules, and horses; and they all have this one thing in common— they are vegetarians. A lion, which eats flesh exclusively, has very little endurance, for he sleeps approximately 20 hours a day.

HIGH MEAT DIET (WHICH IS ALSO HIGH IN FAT) IS MAJOR CAUSE OF HEART ATTACKS, STROKES, AND CANCER

“Meat is an incomplete source of nutrition. As a consequence, reliance on a meat-based diet actually becomes a liability to human health. But meat is not only a liability for what it does not contain; it is also a liability for what it does contain, excess protein, fat, cholesterol, and blood, besides worms, microbes, and cancer viruses.” John A. Scharffenberg, Problems With Meat, Woodbridge Press Pub. Co., Santa Barbara, California, 1979, 101.

IF I DON’T EAT MEAT, WHERE WILL I GET MY PROTEIN?

Protein is the most complex of all food elements, and its assimilation and utilization are the most complicated. The hardest food for the body to break down is protein. When protein food is eaten, it takes more energy for it to go through the process of digestion than any other food. Protein is not built in the body by eating protein. Protein is built from the amino acids in food. It must first be digested and split into its component amino acids. The body can then use these amino acids to construct the protein it needs.

There are twenty-three different amino acids that have been discovered. Fifteen of these can be produced by the body; and eight must be derived from the foods we eat. That is why these eight are called essential. There are no “essential” amino acids in flesh that the animal did not derive from plants, and that humans cannot also get from the plants they eat. If you eat fruits, vegetables, nuts, and grains on a regular basis, you are receiving all the amino acids necessary for your body to build the protein it needs.

The Hunza people and half a billion Hindus eat very little protein and they have no protein deficiencies. Studies show that excess protein in the diet is harmful, contributing to kidney disease, osteoporosis, arthritis, heart disease, cancer, etc.

When you eat grains and vegetables, you obtain food first hand; but when you eat meat, you get your grains and vegetables second hand. The only effect meat eating has on health is that it deteriorates it.

REFINED OILS

Oils are harmful to the body. Most plant foods contain very little fat; however, modern food technology has made it possible to chemically remove these natural fats and process them into oil. Twelve ears of corn are processed to make one tablespoon of corn oil. During the processing, all the good fiber, vitamins, minerals, enzymes, etc., are removed from the corn, leaving nothing but oil, which is 100 percent fat.

All refined fats are a burden to the body; they thicken the blood, slowing down circulation which affects the heart and blood vessels. These oils contribute to overweight, diabetes, and gallstone formation.

REFINED GRAINS

Refined grains are harmful to the body. Grains are made in such a way that the vitamins and minerals are carried almost entirely on the outer layer. Milling removes this layer, leaving a white, easily ground central kernel, which is almost devoid of vitamins and minerals. The central portion has the starch and the protein, but both of these are more difficult to metabolize without the accompanying minerals and vitamins.

Natural grains such as whole wheat, barley, corn, millet, oats, rice and rye are what we need for proper nourishment. But when these are milled they are almost worthless.

THE NATURAL WAY IS THE HEALTHY WAY

Natural foods encourage life, promote strength and endurance and help restore lost health. Unnatural foods cause sickness and decay. You will find the natural foods close to nature, in the gardens and orchards. You will find unnatural foods on the grocery shelf, preserved and packaged in a bag, box or can.

It isn’t any sacrifice at all to eat natural foods; it’s just another step toward an unblemished skin, a new spring in your step, a new light in the eye. It’s a step toward a strong heart and untainted breath. It’s just another step toward untroubled sleep and new vigor each morning. It’s another step toward an unclouded mind and clear decisions. It’s just another step toward the abundant health you’ve always wanted.

Jerry Hoover, N.D, Natural Medicine, KNI Printers, Inc., California, 1993, 45–71. Contact: DrJerryLeeHooverND@yahoo.com

Health – Casein, Small Ingredient, But Big Trouble!

It is becoming more and more necessary to carefully read the ingredients label on your packaged foods. If you are vegan, then you need to keep an eye out for the word casein. It is crucial to review and to learn about any new developments with ingredients.

The book, The China Study, by T. Colin Campbell, PhD., [1 Edition BenBella Books, Dallas, Texas, December 11, 2004] contains fascinating information on health and diet. If you have not read it, I would highly suggest you get a copy and read it from cover to cover.

Dr. Campbell explains the apparent link between the occurrence of cancer (and other diseases) and the consumption of animal protein. The following is an excerpt from page six of his book:

“It was important to understand not only whether but also how protein might promote cancer. …

“What we found was shocking. Low-protein diets inhibited the initiation of cancer by aflatoxin, regardless of how much of this carcinogen was administered to these animals. After cancer initiation was completed, low-protein diets also dramatically blocked subsequent cancer growth, In other words, the cancer-producing effects of this highly carcinogenic chemical were rendered insignificant by a low-protein diet. In fact, dietary protein proved to be so powerful in its effect that we could turn on and turn off cancer growth simply by changing the level consumed.

“Furthermore, the amounts of protein being fed were those that we humans routinely consume. We didn’t use extraordinary levels, as is so often the case in carcinogen studies.

“But that’s not all. We found that not all proteins had this effect. What protein consistently and strongly promoted cancer? Casein, which makes up 87 percent of cow’s milk protein, promoted all stages of the cancer process. What type of protein did not promote cancer, even at high levels of intake? The safe proteins were from plants, including wheat and soy.”

Casein is thick, coarse and often used to form the strongest glue known to man.

“Protein-based glues are durable and water-resistant. One type is casein glue, or milk glue, which can permanently bond porous materials like wood and paper. Casein glue has been used since antiquity; the Ancient Egyptians used it as an adhesive and paint medium.” Clare Edwards. Ms Edwards has been providing Internet content since 1998. She has written and translated for a variety of markets: everything from technical articles to short fiction and essays on alternative spirituality. She holds a certificate of higher education in electronics and audio arts from Middlesex University.

A recipe to make this super strong “casein glue” can be found at: www.ehow.com/how_8452451_make-super-strong-permanent-glue.html.

Casein is also a strong mucus-forming substance that can cause respiratory problems. There is 300 percent more casein in cow’s milk than in human milk. Due to this high amount of casein in the diet, the human respiratory system can become clogged and irritated. See www.livestrong.com/article/257495-casein-protein-dangers.

You can also find casein in some of the powdered soymilks. Fast foods often contain casein—and in seemingly unlikely places like French fries. The buns—and all baked goods whether from a fast-food restaurant or not for that matter—usually contain casein.

Foods that say “non-dairy” or appear to be non-dairy can actually contain casein, according to FAAN. This includes non-dairy whipped toppings. It also includes soy cheese, which is marketed as an alternative to dairy cheese, according to Mike Adams, editor of naturalnews.com. It might also be beneficial to get into the habit of reading the labels and watch out for artificial butter flavor and margarine.

Processed foods often contain casein. It will not always be labeled as such. Look out for milk solids, lactose, sodium lactylate, and any other ingredient that starts with “lact.” Even the vinegar flavoring in potato chips contains casein. There is also the risk of cross-contamination when products are made on equipment that has been used for another product that contains a milk ingredient. Watch the brands of the soy cheese and many of the milk powders, including coconut, that you choose because many of them also contain casein.

Many people are not concerned with the so-called little things, but it is often the little things with their hidden dangers that can lead to large health problems, so we need to exercise wisdom. We are fearfully and wonderfully made (Psalm 139:14) and Paul said, “ Know ye not that ye are the temple of God, and that the Spirit of God dwelleth in you? If any man defile the temple of God, him shall God destroy; for the temple of God is holy, which temple ye are.” I Corinthians 3:16, 17.

Current Events – Cancer and Meat Eating

World Health Organization

Press Release No. 240

Lyon, France, 26 October 2015 – The International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization, has evaluated the carcinogenicity of the consumption of red meat and processed meat.

Red meat

After thoroughly reviewing the accumulated scientific literature, a Working Group of 22 experts from 10 countries convened by the lARC Monographs Programme classified the consumption of red meat as probably carcinogenic to humans (Group 2A), based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect.

This association was observed mainly for colorectal cancer, but associations were also seen for pancreatic cancer and prostate cancer.

Processed meat

Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.

Meat consumption and its effects

The consumption of meat varies greatly between countries, with from a few percent up to 100% of people eating red meat, depending on the country, and somewhat lower proportions eating processed meat.

The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%.

“For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” says Dr Kurt Straif, Head of the lARC Monographs Programme. “In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance.”

The lARC Working Group considered more than 800 studies that investigated associations of more than a dozen types of cancer with the consumption of red meat or processed meat in many countries and populations with diverse diets. The most influential evidence came from large prospective cohort studies conducted over the past 20 years.

Public health

“These findings further support current public health recommendations to limit intake of meat,” says Dr Christopher Wild, Director of lARC. “At the same time, red meat has nutritional value. Therefore, these results are important in enabling governments and international regulatory agencies to conduct risk assessments, in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations.”

This should not come as a surprise to Seventh-day Adventists who for 150 years have been warned of the dangers of eating flesh meats.

“Flesh meats constitute the principle article of food upon the tables of some families, until their blood is filled with cancerous and scrofulous humors. Testimonies, vol. 3, 563 (1875).

“From the light God has given me, the prevalence of cancer and tumors is largely due to gross living on dead flesh.” Councils on Diet and Foods, 388 (1896).

“People are continually eating flesh that is filled with tuberculosis and cancerous germs. Tuberculosis, cancer, and other fatal diseases are thus communicated.” Ibid (1905).

“Cancers, tumors, and pulmonary diseases are largely caused by meat eating.” The Review and Herald, March 3, 1910.