Erica, our inhouse naturopath is charged with keeping up to date with the latest studies involving the therapeutic use of hydrogen water. There’s a great study she is looking at right now that shows how H2 supports the production of Ghrelin. Beyond regulating hunger, ghrelin also plays a significant role in regulating the distribution and rate of use of energy.
However… she pointed out this small sentence in the middle of the study and commented.”
“studies in which ghrelin has been injected into specific portions of the brain report increased anxiety in mice.”
Erica: No kidding, start injecting anything straight into my brain and my anxiety levels will go through the roof!
We sell I LOVE H2 and the UltraStream because we believe in the beneficial effects of molecular hydrogen.
Unlike the many years when we had almost no science to support the claim that drinking alkaline water, now we have hundreds of studies available on over a hundred different health modalities. So every new study helps us to understand more. This one is enlightening because there is a constant debate about whether the blood can change pH. Water ionizer salesmen trot out the old claim that5 you can die if your pH drops below 7 – which is true – but the other camp claims that this could only happen if the multiple backup systems your body calls upon fail first.
This study demonstrates that blood pH can indeed change given the right support, but not because you haev gone on an alkaliene diet, or drunk gallons of high alkaline mineral water. It changed pH because study participants drank high H2 water.
Here’s the abstract.
Possible appliance of effective and safe alkalizing agent in the treatment of metabolic acidosis could be of particular interest to humans experiencing an increase in plasma acidity, such as exercise-induced acidosis.
In the present study we tested the hypothesis that the daily oral intake of 2L of hydrogen-rich water (HRW) for 14 days would increase arterial blood alkalinity at baseline and post-exercise as compared with the placebo. This study was a randomized, double blind, placebo-controlled trial involving 52 presumably healthy physically active male volunteers.
Twenty-six participants received HRW and 26 a placebo (tap water) for 14 days. Arterial blood pH, partial pressure for carbon dioxide (pCO2), and bicarbonates were measured at baseline and postexercise at the start (day 0) and at the end of the intervention period (day 14).
Intake of HRW significantly increased fasting arterial blood pH by 0.04 (95% confidence interval; 0.01 – 0.08; p < 0.001), and postexercise pH by 0.07 (95% confidence interval; 0.01 – 0.10; p = 0.03) after 14 days of intervention.
Fasting bicarbonates were significantly higher in the HRW trial after the administration regimen as compared with the preadministration (30.5 ± 1.9 mEq/L vs. 28.3 ± 2.3 mEq/L;p < 0.0001).
No volunteers withdrew before the end of the study, and no participant reported any vexatious side effects of supplementation. These results support the hypothesis that HRW administration is safe and may have an alkalizing effect in young physically active men.
Gym rats and exercise enthusiasts looking to enhance their physique and musculature often consume a range of sports supplements – from protein to creatine to beta-alanine and more – but what if the trade-off was the health of the family jewels?
A population-based study published in the British Journal of Cancer found a relationship between testicular cancer and consumption of a range of 30 different muscle-building supplement pills or powders, though researchers mentioned only three ingredients. They found increased risk among those who started to supplement after age 25, among those who took more than one ingredient, and for those taking them longer than 3 years.
Importantly, the nature of this study – giving a questionnaire to people about past supplement use and then trying to divine a health effect – can, at best, find an association. And association is not the same as causality.
Researchers studied 356 patients with testicular germ cell cancer and 513 controls without cancer also in hospitals in Connecticut and Massachusetts. They asked them if they had consumed any sports supplement product at least once a week for four consecutive weeks between 2006 and 2010.
No specific supplements were named, though the researchers included 30 different ingredients that were found in sports supplements.
The named ingredients were protein, creatine and androstenedione. Researchers surmised that these ingredients could have hormonal effects that could lead to cancer incidence.
Ian: I LOVE H2 is basically magnesium. Whew!
The latest in water-quality instrumentation can now be found right at your grocery store — in the ladies’ section, specifically.
Scientists at the University of Sheffield in the UK placed feminine hygiene products “into streams and sewers around Yorkshire,” They discovered that “tampons are an accurate and cheap way to sample water quality.”
They were aiming to find a low-cost water-quality tester that could help them detect grey-water contamination. One commentator said “The UK has a problem: thanks to bad plumbing and a groaning sewer system, ‘grey water’ — the stuff that comes out of your dishwashers and washing machines — is ending up in rivers, bringing all sorts of contaminants with it,”
The researchers were testing for ‘Optical Brighteners’, an indicator that a stream is contaminated by gray water. OBs are put into laundry detergents “to make your whites whiter. They do this by absorbing invisible UV light, and re-emitting it as a blue-white color. The compounds also tend to stick to fabrics like a leech. If you dip a piece of absorbent, untreated cotton into contaminated water, it should glow under UV light.
With that in mind, the team placed tampons into 16 surface water sewers, tying the tampons to bamboo poles with the oh-so-handy attached string,
3 days later tampons were retrieved and tested using UV light. And yes, they did successfully detect grey water contamination, and determination of a positive and negative result was pretty clear.
The total cost of sampling? An estimated 20 pence/tampon (30 cents in US Dollars), including the cost of the black light.
What was their alternative?
“Fiberoptic cables can be inserted into sewer systems to monitor contamination, but the cost is quite high–up to £9 ($13) per meter of sewer tested. Spectrophotometers can be used to detect contaminants, but they aren’t cheap, and require training and calibration to use reliably. Testing an entire network of drains and sewers in a large urban area would be incredibly expensive in both time and equipment,” the report said.
The bottom line is that England’s waterways are being assaulted in ways Mother Nature never even dreamed of. Gone is the day when a cheap big box store carbon filter suffices for home use, specifically because the UK’s aging water reticulation systems – some parts over a century old – have no infrastructure or available technology to (a) detect contaminants and (b) remove them.
A modern filter has to be a well-armed design, with multiple medias that remove or reduce not just carcinogenic chlorine, but the newly introduced chloramines, fluoride, and a wide spectrum technology to manage all of the other contaminants above. And having purified the water, we can begin to look at the ever-expanding field of water enhancement which includes alkalizing and infusion of hydrogen.
Ian and Cassie discuss the reality of living on a pension in Australia and eating good clean healthy food. Can it be done on $65 a week?
What do you think?
Ian Hamilton: Hi guys. Ian Hamilton and Cassie Bond again. We just got an email from a lady called Alma. I’m going to read it out to you.
“I’ve written to you about ten days ago. There are a huge proportion of older Aussies out there alone, like me, who do care about their declining years, and want to be effective in living as well as we can. So as I said before, in the age of pension, I can’t possibly buy this amount of food over a fortnight, so again, what is there available in cheaper choices, I can use to a similar effect, to strike a balanced, alkaline way of living? This list is a huge amount of animal product.
In the past, I thought it was amongst the highest acid forming food possible. Once I have paid my way in this world, I have a hundred and thirty dollars to buy two weeks household and groceries. That is sixty-five dollars a week. I think your idea is wonderful, and I do hope you can find a way to help those like me who do not use credit cards, do not smoke or drink alcohol, or use recreational drugs, and who do grow their own greens when able. Best Wishes.”
Wow. Sixty-five dollars a week. That’s tough.
Cassie Bond: That’s a challenge.
Ian Hamilton: That is a challenge. We wrote to …
Cassie Bond: Living alone also is more expensive.
Ian Hamilton: Living alone. It is, isn’t it?
Cassie Bond: Yeah.
Ian Hamilton: Hopefully, she doesn’t have to pay rent, but it sounded like …
Cassie Bond: No, she’s saying, after all that.
Ian Hamilton: After all of that. Yeah.
Cassie Bond: Sixty-five dollars.
Ian Hamilton: Wow. A___, I can’t do the maths for you. Cassie and I put together an email that we sent to you. A few things about the way we live, and we are not great consumers. We are not particularly interested in being great consumers.
Cassie Bond: Why don’t I just explain what I actually said in the letter?
Ian Hamilton: Yeah.
Cassie Bond: For me, it’s really important that we have absolutely no processed food. We do have some, however, and I’ve actually made a little list of that. Do you want to just mention them?
Ian Hamilton: Well, half of it was the meat.
Cassie Bond: Well, no. Processed foods.
Ian Hamilton: Oh, the processed food. Yes, tinned fish, prosciutto, salami. That’s about it.
Cassie Bond: We have a little bit of that in our salad every day, just to give a little bit of taste. The most important thing, though, A___, is that, in actual fact, when we, for instance, buy a steak, say the steak’s about that big, we cut it in half and that’s our dinner. We don’t have a lot of meat. What we do have on that meat, is usually something we have. I make my own pesto or mayonnaise, or if you can eat butter, you can have butter on there. That, along with lots of greens, occasionally maybe some sweet potato, is what we eat for our dinner.
It’s the fats that will fill you up. It’s not the protein.
Ian Hamilton: This is the key.
Cassie Bond: It’s not really going to be the vegetables, it’s going to be the fats.
Ian Hamilton: The healthy fats.
Cassie Bond: You’ll find as you start eating more fat less carbs, you’ll actually get more full. You’ll feel a full feeling. Well, you don’t have to eat a lot of protein to get that full feeling, it’s from the oils.
The other thing we put on our vegetables apart from the mayonnaise or the pesto, is also just some olive oil and some lime, or lemon, and some salt. Very easy dressing, but it just adds a bit more, and makes it very tasty.
Ian Hamilton: The olive oil, of course, we got that from Italy. They always put olive oil on their food. The lime is a fabulous alkalizer, and the salt, if you’ve stopped having high carbs, you actually do need salt.
Cassie Bond: You do need more salt. The other things is breakfast. Well, yes, we do have bacon with our meal, but, as Ian’s pointed out, the bacon we get is like really, really thin.
Ian Hamilton: It’s a millimeter thick. It’s gorgeous.
Cassie Bond: What we actually end up with is not very much, but if that’s too much, just have it a couple of times a week.
Ian Hamilton: Yeah. I’ll just say something about the meat there. When we got off our carb and sugar addiction, we probably halved our meat anyway. We reduced our whole food intake, because your carb and sugar addiction is getting you into this mood swing, where you need it all to feel good, and you are always hungry. I called myself the human vacuum cleaner. I would eat anything on the table, but that just doesn’t happen anymore. In terms of economy and good food, both those things are working for you.
Cassie Bond: Fats, again fats. Fats are in the eggs, and when you start to have a bit more bacon, there’s fat in the bacon. If you’re not having the bacon, the eggs have still got a fair bit of fat in them. They will actually fill you up for breakfast.
Ian Hamilton: Look at the times we used to buy the meat with no fat. Lean meat was the [goal 00:04:47]. Ridiculous.
Cassie Bond: Yeah, I agree. Lunch. All right. We have the salad, we have a little bit of, as you said, prosciutto …
Ian Hamilton: Lots of lettuce.
Cassie Bond: Ian has some salami, I don’t have it as I have a reaction to the garlic. We have plenty of greens, vegetables, which we do, when we can, we grow ourselves.
Ian Hamilton: We’ve got two hundred cos lettuces in at the moment.
Cassie Bond: Yeah, we do. It’s very exciting. Apart from that, anything else we buy is usually just fresh fruit and vegetables, which are in season. They are going to be the ones that are going to be the cheapest. We don’t eat a lot of fruit, which is the most expensive of those.
Ian Hamilton: Why?
Cassie Bond: Because it’s full of fructose, which is sugar. It’s all right as a special treat.
Ian Hamilton: You’re getting your greens from your veggies. The fruits, yes people make a lot of noise about all the good things in fruits, but, yes, you can get it from the veggies anyway. You don’t need the volume of fruits that we have accustomized ourselves to, especially juicy fruit. Juice is a massive fructose hit.
Cassie Bond: We did say that tinned fish is quite a cheap way of getting some fish. If you can afford a fresh fish, we do have fresh fish once a week. Not a big serve again, and pesto’s wonderful on that. Yummy. Occasionally, we do have some sweet potato. We don’t have white potato. We don’t have sweet potato every single night, just occasionally as a special treat. It’s all very unprocessed food. We don’t really buy much in the way of processed food. I’m trying to think what else we actually …
Ian Hamilton: Coconut oil.
Cassie Bond: Well, we do buy some coconut oil …
Ian Hamilton: That is a luxury.
Cassie Bond: … And we buy olive oil. Well, it’s a luxury, but if you know you can eat butter, if you can eat butter, that’s great, eat butter, but we can’t. We can’t eat any dairy, either Ian or I, so we just stay away from cheese and …
When you see how it works you’ll be amazed at how very simple it is.
Cassie the Dietician isn’t Cassie the researcher and originator of the New Alkaline Diet. THAT Cassie is my partner, but Cassie the Dietician is also a brilliant researcher on a parallel path to us here at AlkaWay. She’s very much into Paleo and Low Carb, so are we.
So I’m happy to add some links to some of her excellent posts in a series of blogs.
Cassie has worked hard gathering facts about diet beliefs that frankly, are not true. And then busting them.
The first one I want to cover is her ideas about breakfast. There is an idea floating around that our modern high speed lifestyle should just ‘drop’ breakfast and a cup of black ‘Joe’ is a good substitute.. or a doughnut at brunch.
As far as I’m concerned, I am NOT a Buddhist Monk whose first meal comes after a morning of meditation.
I want my tummy to KNOW what’s going on. In that sense am an an equal opportunity employer. I employ my digestive system to digest the healthy food I supply it, and it knows what is going to happen at 7am, around midday and about 7 at night, and it has the freedom to adjust its schedule to suit!
Cassie the dietician says that breakfast is not optional in a health-centered lifestyle! She’s not heavy about what you eat for breakfast because she’s not precious! She says that if eggs aren’t really your thing, that’s okay! She uses the acronym PFC to work out if a specific meal or a food is P-Protein, F= Fats and C= Carbohydrate balanced.. and she’s been very busy creating PFC balanced breakfasts for us. take a look at her top fave breakfast suggestions here.
A Great Meeting: Ian Blair Hamilton, Cassie Bond, AlkaWay Founders,and Tyler LeBaron of Molecular Hydrogen institute
We finally met Tyler LeBaron today. It was his first visit to Australia, even though it felt like old friends meeting.
We’ve shared many adventures in our mutual quest for the Untold Truth About Water Ionizers, Alkaline Water, and Ionized water – or as we now know it to be, hydrogen water. Tyler is on a worldwide trip, talking to scientists and other influential people in the industry in Korea, Japan, and now here in Australia. Here’s a short video of our meeting.
Constipation? Acne? Obesity? Listless? Cholesterol? Joint Pain? Blood Pressure? The One Thing you can do today to help.
When you have a newly emerging health challenge, where do you look for answers? Diet? Stress? Toxic living?
How many people blame dehydration?
75% of Americans are chronically dehydrated.
If you suffer from at least one of the following symptoms, perhaps drinking more water may alleviate it. Yes, I know… we don’t do it. We (apparently) naturally blame everything but the simple idea that we are internally dried up. So let’s see wht sort of symptoms may indicate simple dehydration!
The colon requires a lot of water to eliminate waste properly. Without it, waste moves through the large intestine slowly or not at all. Few of us realise that there is a hierarchy of needs that affect constipation. An effect of poor gut health is leaky gut. When this happens, we have bacteria, fermented matter and acidic food waste leaking into ur abdominal cavity, wreaking havoc. The body knows what to do about this problem. It ‘washes’ the gut. But if it hasn’t got enough water to wash it effectively it doesn’t give up. It looks for water wherever it is in the body. And guess where it finds it? Yes. In the faeces. It sucks water from the faeces because its need for water is higher than the need for loose stools.
It’s no secret that water can aid in weight loss, and not getting enough water will cause your body to pack on the pounds. We came across a recent study of hydrogen rich water where two groups of obese men changed nothing except the type of water they drank. Yes, the H2 water men lost weight.
When we don’t get enough water, the enzymatic activity in the body slows down, resulting in fatigue. EVERYTHING works better with water!
4. High Cholesterol
The body produces more cholesterol to prevent water loss from the cells when we are dehydrated. Weird!
Dry skin is one of the first signs of dehydration. We get so many reports of people on our water being told by friends that they ‘look juicier’.We can attribute premature wrinkles, psoriasis, dermatitis and discoloration to dehydration because it makes the skin more susceptible to these issues. You are no longer capable of properly eliminating toxins through the pores.
Histamine increases as our hydration levels decrease, and airways are restricted in order to conserve water.
7. Bladder & Kidney
Toxins build up when we don’t have an adequate intake of water, and may lead to infection, inflammation and pain in our bladder and kidneys. We wash everything we eat off every day, then we allow an ‘unwashed’ environment into which we load our cleanly served food. Nuts!
8. Blood Pressure
when we are dehydrated blood thickens and leads to increased blood pressure.
9. Premature Aging
Chronic dehydration can weaken all of our organs including our skin. Staying hydrated ‘juices up’ up the skin cells and helps us to appear more youthful.
10. Digestive Issues
Lack of water and alkaline minerals can wreak havoc on our digestive systems, resulting in ulcers, gastritis and acid reflux.
11. Joint Pain or Stiffness
Joint pain and stiffness may be a result of a lack of water,. Water is used to cushion joints and help them move properly.
Ok.. So much water should you be drinking?
There are so many recommendations, but rather like the ‘old’ alkaline diet, much of the recommendations are empirical in nature. i.e. they are merely copies of another website which is a copy of another website…
Our recommendation changes as we learn and confirm more. But here’s what we say.
Take it easy, but increase your water (not water in beverages, WATER!) You’ll pee more as your body readjusts its OS to the new input, and that will take time to rebalance itself. But slowly increase. I like 3 litres a day. Other people, two. Some say up to eight, but I am assuming they have a fully kitted out toilet so they can read books or watch TV! They’re going to spend a lot of their day in it. After all, that’s EIGHT kilos of water that has to end up somewhere!
How much do we lose daily?
3 litres through breathing, sweating, urinating and defecating. It’s pretty ‘Duh-Oh!’ that consuming less than what you are losing must lead to at least one of the above problems.
Equally obviously, if you are pregnant, breastfeeding, exercising strenuously or living in a hot climate you should aim to drink even more than the minimum.
I’m not going into a big sales speech here, but another ‘Duh-Oh moment is the simple truth that if water’s purpose it to continually fulfil your need to detox, then drinking toxic water is dumb.
Some water ionizer vendors claim that their water hydrates more effectively, quoting but not linking to Japanese scientific studies. We believed it ourselves for a long, long time. Today we believe that alkaline water is definitely better than mineral-poor water. But that really has little to do with electronic water ionizers that only ever give you the alkaline minerals already in the tap water you have in your home. We looked at a metastudy of over 100 separate studies to come to this conclusion.
Vendors also say a water ionizer makes alkaline minerals more bioavailable through microclustering. There is no basis for these claims.
What we can say is that by infusing H2 into purified water, all sorts of health effects may be possible, but this blog isn’t the place to make these claims. if you search on molecular hydrogen institute you’ll be able to research this claim for yourself.
A study presented at the American Chemical Society March 24 found that use of chlorine in wastewater treatment seems to be failing to remove antibiotics, which are proving not to be easily biodegradable. It may also be creating stronger antibiotics that, when released into the environment, may further antibiotic resistance.
Another Deecember 2014 study suggests that drug-resistant superbugs have the capability to kill 10 million people a year, and cost our global economy up to $100 trillion by 2050 if it goes unchecked, The possible death toll is more than annual deaths from cancer, which stand at 8.2 million a year.
Antimicrobial-resistant infections currently claim at least 50,000 lives each year across Europe and the U.S. alone, with many hundreds of thousands more dying in other areas of the world.
The study looked at the potential impact of 6 common infections: 3 bacterial infections including drug resistant E. coli, malaria, HIV and tuberculosis. Advances to manage malaria and HIV could be reversed, with these diseases once again spiraling out of control.
Without urgent, coordinated action by many stakeholders, the world is headed for a post-antibiotic era, in which common infections and minor injuries which have been treatable for decades can once again kill.
In the US alone, drug-resistant bacteria kills 23,000 people a year. That’s roughly the same as the number killed by flu.
A March 27, 2014 CDC study said, that 722,000 people received infections in hospitals in the U.S. in 2011, or one in every 25 patients. Clostridium difficile, a potentially fatal bacterial infection, was the most common cause of infections.
Sometimes in an effort to ‘do whatever it takes’ to fight a serious infection, clinicians use multiple antibiotics to treat the same infection. This practice can contribute to antimicrobial resistance, put patient safety at risk and increase costs.
So what has been done, and what can we do? Basically, some reports have been written, but the problem of infiltration of our water supply with myriad forms of drug wastes has not been confronted, I assume because the whole question of maintaining the present water supply infrastructure is so big that it’s a political hot potato. The estimated costs of repair and upgrade boggle the mind, yet without repair and upgrade of water reticulation, advanced filtration of the sort required is simply not viable.
Once again, we see that action must be taken personally. Good water filtration systems are available and relatively economical, especially when compared with the costs we see as a result of not doing anything.
CDC Features – Antibiotic Resistance Threats in the US
Threat Report 2013 | Antimicrobial Resistance | CDC
FDA seeks anti-‘superbug’ bill
3 Simple Diet Hacks to get over it.
Followers of our New Alkaline Diet are already well aware that your diet should be liberally supported by the ‘four horsemen’ of health, Calcium, Magnesium, potassium and sodium. Many alkaline diet promoters reckon that’s all you have to do.. but it isn’t so easy – especially when we have pre-existing conditions.
Why? Because if you are already not absorbing your food efficiently, you’re stuck at the traffic lights! You can’t access the benefits of the foods!
Digestion is complex and as we learn more about the role of the bacteria in our gut, it’s getting more complex rather than less. There’s a fine and amazingly balanced interrelationship between your food, digestive enzymes and our digestive juices. If you are working perfectly all these factors just groove together to create 100% digestion.
If not, putrid food will be the result. In your gut. And putrid food has all sorts of health effects including bone scavenging.
So what are the hacks that make for easy and complete digestion vs. putrefaction? A little knowledge goes a long way, and enzymes play a leading role in the interplay.
Let’s talk about enzymes first, because the knowledge you gain will allow you to see how and why our 3 hacks work so well.
Basically, we are talking about 3 states of food in the gut:
Putrid food, and
Digestion, simply put, is the breaking down of complex foods to simpler foods.Proteins become amino acids. Starches become simple sugars.
Putrefaction causes proteins to break down using gut bacteria into chemical form, such as toxic indol and skatol. That painful gas and bloating you experience is the result.
Ordinary rotting isn’t the same as putrefaction. As food rots, it simply “goes bad”, in the same way a meat would rot if out of the fridge. Rotting naturally happens. It doesn’t need the specific bacteria involved in putrefaction.
Fermentation on the other hand, happens when yeasts turn sugars into toxic chemicals. (methane, acetaldehyde, alcohol). If you are one of the many with an overgrowth of yeast in the gut, fermentation may be performing in a gut close to you!
Digestion. What really happens down there.
Let’s look at the three main processes involved. Hopefully you’ll understand what happens to the food you toss down your throat.
1. In the mouth
Digestion really does begin as you chew your food. Thorough chewing is important – and there are many many ‘experts’ who will tell you how many times you should chew food. Good chewing permits the primary enzyme in your saliva, amylase, to penetratre and saturate your food and initiate the process of breaking down starches into sugars.
Chewing does, as we all know, break down food mechanically. Your teeth grind and incise the food into ever smaller pieces. This is the beginning of opening up the surface of the food to begin nutrient extraction. Other things also happen. Did you know, for instance thet you have a minicomputer in your mouth? Not only does it calculate the pH of the food to alert the stomach ofthe need for an exact amount of acid production.. it also tells the stomach what sort of food is coming ‘down the chute’ to further enhance the stomach’s preparation.
It’s also a digestive organ in its own right. Some nutrients and substances in food – e.g. simple sugars and certain vitamins – care capable of being absorbed directly into the bloodstream through the mucous membranes of the mouth.
2. In the stomach
Most of us think of the stomach as the place digestion happens. It’s not. It’s a food preparation station. It mixes food with strong acid and enzymes to prepare it for its journey of conversion to energy. Well… it is a little bit of a digester. Proteins do get broken down at this stage, and starch digestion begins.
The stomach digests food chemically and mechanically. The mechanical part is the churning that takes place using the powerful muscles surrounding the stomach.
3. The ‘Gut’. (Intestines)
Food passes through the pyloric valve at the bottom of the stomach (An intersting valve – it’s tripped to open based on pH!) and enters the small intestine. Smnall is a bit of a misnomer: it’s smaller in diameter than the colon, but far longer – about 30 feet long! It needs thirty feet to allow the food plenty of time to be broken down through the digestive process.
On the surface of the small intestine we have millions of villi – hair-like projections – effectively magnifying its surface area and therefore increasing its effectiveness.. At the right point in the digestive process, nutrients pass across the villis’ cell membranes and enter the bloodstream.
Healthy flora in the small intestine enhance the digestive process. They break down food even more, but as we are now finding, they also enhance immunity, synthesize important vitamins, reduce inflammation, and even increase bone density.
All through this process, our most important enzymes are carrying out vital digestive processes.
The Role of Enzymes In Digestion
It’s just impossible to describe every job that enzymes perform in our body. Enzymes are absolutely crucial for the proper function of all of our body systems, including digestion.
A digestive enzymes’ function is to break down chemical bonds in fats, carbohydrates, and proteins. Enzymes ‘micronise’ foods into miniscule substances that are then bioavailable at the cellular level. Without them, nutrients are remain locked in the food. They will never reach the tissues and bones that need them.
The 3 Main Groups of Digestive Enzymes
Proteases break proteins into amino acids, thus separating their bonds and liberating them into the bloodstream. Pepsin begins this job in our stomach. The small intestine secretes more proteases, completing the breakdown process, and the amino acids enter the blood stream through the intestinal wall.
Lipase is produced by the pancreas. Mixed with bile, it breaks down fats into fatty acids and monoglycerides small enough to pass through the intestinal wall and into the blood. In the blood, digested fat particles produce new compounds, such as hormones and cell walls. Of course, if there are any extra fats, they get stored in the fat cells. Yes, fat, doing essential service to our wellbeing!
Carbohydrases work to break down carbohydrates into simple sugars. As we spoke about earlier, amylase in the saliva initiates this process. It begins again in the small intestine. Amylase from the pancreas breaks the starches and sugars into single molecules (primarily glucose, fructose, galactose). When these simple sugars enter the blood, you are getting pure energy. Any excess is stored as fat.
What about water? Should you be drinking it, how much and what sort of water?
There are many different opinions on this topic. Somew say never drink water with a meal, based in the idea that water will dilute or change the pH of the food, ths upsetting the body’s calculations about the right amount of acid produced. The fact that all Italians drink alkaline water with their meal seems to reject this idea quite thoroughly. There seems to be no ill effect for millions of Italians!
I personally drink a glass of water before a meal. I don’t like to drink during a meal for the reasons above. Of ourse I drink hydrogen rich alkaline water. There are a few holdouts who still insist that we should be drinking distilled water.. but there are very few advocates of this today, simply because of the overwhelming science supporting alkaine hydrogen-rich water.
I always make sure to include vegetables with my meals. They are the Yin of the Yang in my diet, and provide so many health-supporting advantages, not the least being reduced inflammtion, improved antioxidant capability and better immunity.
OK. Time for the 3 Digestion Hacks.
(Hope they don’t disappoint you by appearing too obvious. The effect of following them is profound.)
Hack 1. Chew, chew, and chew.
Your mouth is where chemical and mechanical digestion begins. In our high speed polluted lifestyle, chewing is easily set aside so we can net surf more, talk more, or play more. Poor old chewing isn’t ‘fashionable’. The bicarbonate ions in your saliva also begin your natural alkalizing process. Salivary bicarbonate activates another enzyme, cellulose, which begins the breakdown of food fiber.
Hack 2. Eat Foods That Support Enzyme Production
Your body manufactures some enzymes from various substances, and some foods, like pineapple and papaya, contain enzymes.
Print out this list of enzyme friendly foods.
Coconut flesh (not oil)
Yogurt (plain, unsweetened)
Shitake, Reishi, and Maitake mushrooms
Raw foods are also a betetr source of enzymes than cooked food, so keeping up a good supportive raw food portion of your diet is a great strategy.
Hack 3: Cook to save your enzymes to save your life.
High-temperature grilling, deep-frying, and barbecuing destroy nutrients (and produce harmful substances like carcinogenic acrylamide), Use use these cooking methods sparingly.
Steaming, parboiling, and gentle sauteeng actually makes some nutrients more absorbable. In soups, water-soluble nutrients are easily absorbed. Bone broth used in conjunction with any dish as a soup or broth is a fabulous health boost.
Summarizing, a diet rich in organic grrens, raw fruit in moderation and amino-acid rich grassfed meat and dairy is going to support enzymes, and keep you supplied with a full spectrum of amino acids. And guess what that looks like? The New Alkaline Diet! (Downloadable free here)
European Food Safety Authority:
Hmm… seems they haven’t read their own name lately!
The European Food Safety Authority (EFSA) has published a new report: ‘The 2013 European Union report on pesticides in food’.
The report, shows the results for almost 81,000 food samples from 27 EU Member States, Iceland and Norway”.
Their Press Release of 12th March 2015 reports that:
“a combined total of 80,967 samples of a wide variety of processed and unprocessed food products were tested for the presence of 685 pesticides”.
It continues, “97.4% of the samples analysed fell within legal limits” but adds that,
“Residues of more than one pesticide (multiple residues) were found in 27.3% of samples”.
That’s one in four!!!! Muliple health and environmental NGOs say that EFSA does not examine the ‘cocktail effect’ of these residues on humans. Martin Dermine of Pesticide Action Network told Euractive,
“Providing statistics of single residue level in food is too simplistic”.
Ian: I totally agree. I cannot understand why people don’t understand that if we are ingesting toxins at this rate we don’t have a plan in place to continually detox – even something as basic as good hydration!
Fluoride now linked to ADHD
A new study published in the Environmental Health Journal has linked exposure to fluoridated water with attention deficit hyperactivity disorder (ADHD) among children and adolescents. The study looked at the prevalence of fluoridation by US state in 1992 and rates of ADHD diagnoses in subsequent years. It concluded that, “parents reported higher rates of medically-diagnosed ADHD in their children in states in which a greater proportion of people receive fluoridated water from public water supplies.” It also states“the relationship between fluoride exposure and ADHD warrants future study.”
This relationship remained statistically significant for the six different years examined. Although researchers have identified some limitations of the study, independent researchers, such as former risk assessment scientist from the Environmental Protection Agency, William Hirzy, concur that, “The numbers of extra cases associated with a one percent increase in the 1992 artificial fluoridation [figures] are huge. In short, it clearly shows that as artificial water fluoridation increases, so does the incidence of ADHD.”
Want to get rid of fluoride in your kitchen? Go here.
From ANH International
“Statins should be binned”
Dr Kailash Chand, deputy chairman of the British Medical Association, has warned that those who take statins are more than twice as likely to develop Parkinson’s disease (PD) in later life than those who do not. His warning came after research was published in the journal Movement Disorders where lead researcher, Xuemei Huang MD, cautioned,
“Statin use may be associated with a higher PD risk, whereas higher total cholesterol may be associated with lower risk.”
He expressed concerns about the widespread prescription of statins, and Dr Chand commented, “The risks of side-effects of these drugs are far greater than any potential benefits and it is high time these drugs were restricted in the low-risk population and only given to people with existing heart disease.” The cholesterol-lowering drug has also been linked to diabetes.
Ian: I don’t know about you but here at AlkaWay I get a LOT of health related emails. Some I look at, some I don’t, usually depending on how ‘salesey’ they are. Today I received one that I’m going to copy some parts from. Here goes:
“It’s no exaggeration to state that diabetes is a colossal health epidemic in the United States.
In their 2014 National Report, the CDC estimates that 29.1 million people have diabetes, which represents an alarming 9.3% of the US population. Here’s the scariest statistic, though: they also estimate that 40% of people between the ages of 40 and 74 have prediabetes—and that many of these cases are undiagnosed.
And thanks to an established mainstream diet replete with sugar, simple carbohydrates, and other food choices that send blood sugar through the roof, this number is sure to keep increasing steadily.
The unfortunate truth is that you don’t even need to be gorging yourself on sugar and processed junk food to be at risk for developing Type 2 diabetes. Many cases occur in healthy individuals who have simply worn away their pancreas’s insulin sensitivity with years of slight overconsumption of insulin-spiking foods and beverages.
You could already be prediabetic without even knowing it. Symptoms include fatigue, erratic energy levels, high blood pressure, and accumulated belly fat.
If these sound like symptoms that are fairly normal for most individuals, that’s because, sadly, the development of insulin resistance or diabetes is becoming more the rule than the exception.
But you can protect yourself…
The good news is that, despite the frightening rate at which Type 2 diabetes is spreading, it is easily preventable and reversible.
It all starts with keeping a clean, healthy diet that’s high in healthy fats and vegetables, and low in insulin-spiking foods like fruit, bread and grains, and sugary treats.
While everyone’s optimal dietary needs will differ slightly, there’s one food that anyone looking to prevent or reverse diabetes should integrate into their diet immediately—turmeric.
This incredible root is a true diabetes-fighting superstar; recent studies have shown that turmeric extract is 100% effective at preventing Type 2 diabetes.
That’s not a typo—250 mg of turmeric extract taken daily over a nine-month period prevented every single one of the prediabetic study participants from becoming diabetic.
Furthermore, this same regimen also improved the overall function of beta-cells (which produce insulin in the pancreas) and significantly decreased markers of inflammation throughout the body (which contributes to great disease resistance and overall well-being).
Turmeric can even be used to heal and balance the numerous complications of diabetes, including liver dysfunction, cardiovascular disease, cognitive decline, cataracts, kidney dysfunction, obesity, and neuropathy.
Prevent and overcome diabetes naturally
Turmeric extracts, coupled with a healthy diet and active lifestyle, represent an ideal solution to our prediabetes and diabetes epidemic. Diabetes medications are dangerous and ineffective, and are only designed to “manage” symptoms until invasive surgeries, amputations, and other costly interventions become necessary.
Remember: Big Pharma doesn’t actually want you to prevent or
get rid of your diabetes…because then they would lose you as a customer.
We’ve got a long way to go before doctors start handing out turmeric extracts in lieu of diabetic drugs, though. For now, it’s up to you to take the initiative. Turmeric is easily obtainable and affordable—and there’s hardly anyone who can’t benefit greatly from it in some way.”
So… why would you take 250 mg of Turmeric daily when you can get H2 directly? just a thought.
TreeHugger has a great article on the latest bottled water.. or is it?
Take a look at the article.
A new report worth reading.
My regular readers would know my story. 14 years a vegetarian, 12 years alkaline and a broken leg from a light fall from a skateboard breaks my leg, and alerts me to the fact that I have severe osteoporosis. That’s about 4 years ago now and I’m improving through my diet and careful supplementation including vitamin K2. K2 assists the bosdy to redeposit calcium on my bones, and my annual Dexascan is showing results. But K2 is also about heart health.
The Vitamin K2 heart disease link is interesting. Calcium in hard water can clog pipes and ruin your dishwasher and sprinklers, and it can also build up deposits in our arteries.
This is part of Atherosclerosis – hardening of our arteries. When an artery becomes narrow, hard, or inflexible, blood pressure needs to increase to force blood through them. Most doctors don’t recognize the lack of Vitamin K as pertinent to hypertension.
If we become really clogged with calcium, plaque, and fatty deposits, we increase our chance of a heart attack.
Fat Soluble Vitamins
Vitamins A, D, E and K are absorbed from our small intestine along with dietary fat. If you suffer from malabsorption from Celiac Disease, Chron’s, and Colitis you may be low in fat-soluble vitamins. Absorption capability also depends on bile (produced in the gall bladder) which is excreted into the small intestine.
Unlike A, D, and E, we can’t store Vitamin K and have to supplement constantly. Like our ancestral diet, our New Alkaline Diet provides plenty of fats and fat soluble vitamins from animals, eggs, nuts and seeds. Modern diets tend to avoid the essential organ meats and the healthy saturated/animal fats we require.
The Vitamin K2 Heart Disease Link
There are more than one K’s, including K1 and K2. K1 keeps our blood at the right stage of clotting so we won’t bleed excessively when cut.
K2 directly impacts where calcium is deposited in the body. This is why I take it!
Effects of a Vitamin K2 deficiency can include:
- Dental plaque
- Arterial calcification and cardiovascular disease
- Varicose veins
- Brain health problems, including dementia
- Myelin sheath defects
You can find K1 in green vegetables, and the boady may convert some of that K1 into a small amount of K2. K2 comes in from certain fermented cheeses and Japanese Nnatto, and from organ meats, shellfish, fish eggs, and butter.
Grassfed sourced butter has K2. It’s very seasonal, so we recommend you buy it and freeze it when you can.
Vitamin D and Calcium Without Vitamin K2: a No No.
Taking K2 can REVERSE artery-clogging plaque. K can carry calcium out of the arteries and put it back into bones and teeth where it belongs.
This synergy between the fat-soluble vitamins must be in balance. If you take high doses of Vitamin D and no A or K you can cause calcium to deposit in joints, arteries, and organs of the body.
Cod Liver Oil: The Lowdown
There is no Vitamin K in Cod liver oil.
However, Cod oil does have the natural and correct forms of A and D as well as the anti-inflammatory DHA found in fish.
Vitamin K2’s support of calcium metabolism is huge. With inadequate Vitamin K2, calcium will remain in the blood stream and attach to the walls of arteries.
Bones and teeth require A, D, and K for proper growth and maintenance.
Starches, grains, sugars, and fruits give us NO fat-soluble vitamins. As hunter-gatherers, we would have had what we needed, and as farmers consuming real eggs, pastured meats, fermented raw cheese and butter, we would have acquired some as well.