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Calcium Supplementation and Heart Attacks. What about water ionizer calcium?

September 30, 2012 by Leave a Comment

This link is perhaps unwelcome but also important. The fact is that the more calcium there is in our water supply, the more concentrated calcium we are drinking in our alkaline ionized water. The would mean – to my thinking – that there is a possibility of excess calcium in areas with hard water. I have yet to see any data from any manufacturers of water ionizers on the dosage of calcium from a water ionizer in relation to maximum RDA, which for a 50-year old male is 1000mg daily.

The latest University laboratory  test we did on our new UltraStream ionizer showed 7.1 (at beginning of filter use) to 9.4( at end of rated life) mg of calcium per litre. Assuming, therefore we drink 2 litres a day we will get a max of 18.8mg of calcium form water that came from the tap at about half of that. Obviously nowhere near the recommended daily dose by the National institute of Health. This equates to what we expect from any electric ionizer; it will basically double to calcium in the output water, but the key is the amount in the input water. (Note: the water source was a municipal water supply supplemented with industrial size RO, meaning its initial calcium level was low)

The answer is -superficially at least – to source our calcium primarily from calciferous greens etc in diet, but the report – for me at least – opens up the whole question of calcium supplementation and what can be regarded as safe calcium. What I perceive is that as long as we accept the idea that more calcium equals better bones, without including the vital missing nutrients K2, D and A in our daily regimen, all we’ll have is a circulatory system loaded up with calcium that’s got nowhere to go.

The report also opens up the concept of the importance of ORP in our water. To me, ORP is what pH tries to give us in our bodies. ORP, particularly the ‘R’ of the ORP – the ‘reducing’ or donating of electrons ability of our water, may be the key to the health changes we see happening. Drinking water loaded with free electrons seems to me to be a short cut to giving the electrons it normally gets from its limited store of alkaline minerals. After all, that’s what they do in the body. They donate electrons to the body to neutralise equal and opposite molecules that need those electrons. So a flood of electrons from the water will find the very molecules we call free radical. Rogue oxygen that is out of balance because of its electrons.

Does this make sense to you?

Filed Under: Alkaline Diet, alkalizing, Calcium, Osteoporosis, Scientific Reports Tagged With: ,

The Effects of Drinking WATER summarized

June 4, 2012 by 1 Comment
I came across this wonderful website on the effects of regular water consumption. I was researching the effects of calcium and magnesium in water, and the site has many excellent articles on this subject, but this summary is about as far-reaching as I’ve ever read.

“With few exceptions, the membranes of body cells are highly permeable to water. The consumption of extra water dilutes extracellular fluids and consequently hydrates body cells via hydrostatic and osmotic pressure gradients across cell membranes.  The body is able to prevent excess cell hydration by increasing the blood concentrations of osmotic entities such as sodium, potassium, magnesium and albumin.  The increased concentrations of potassium, magnesium and albumin in particular have health benefits per se.

It is not surprising that long term water consumption and consequent cell hydration may be correlated to the prevention of some diseases. Over the past decade, it has been recognized that intracellular activity does not just take place in water but that the structure of water actively determines the structure and function of intracellular proteins, nucleic acids and molecular assemblies. For example, the classic double-helix structure of our gene DNA is very much water dependent. Hence, appropriate hydration determines the function of DNA. Indeed, it is known that cell hydration is anabolic and cell dehydration is catabolic.

On the limited evidence available to date, it appears that longevity and health may be related to optimal consumption of drinking water (optimal hydration) and to optimal levels of calcium, magnesium and bicarbonate in drinking water. Calcium, magnesium and bicarbonate ions occur naturally in drinking water when rainwater reacts with appropriate rocks and soils. It appears that the long term optimal consumption of drinking water increases the hydration of body cells which may lead to positive (anabolic) processes involving DNA, RNA and proteins.

On the limited evidence available to date, optimal consumption of drinking water appears to be six to eight glasses (1.5 to 2 liters) of water per day. Optimal magnesium intake and calcium intake from drinking water appears to be the amount sufficient to stabilize parathyroid hormone (PTH) concentrations in the body. Optimal bicarbonate intake from drinking water appears to be the amount sufficient to assist in acid-base balance (as determined by urinary pH values) and the amount sufficient to stabilize biochemical bone resorption indices.

Though opinions vary enormously, general literature consensus is that drinking water should contain in excess of either 25mg per liter magnesium or 50mg per liter calcium and should contain in excess of 200mg per liter bicarbonate. Some medical specialists, particularly European endocrinologists, advocate higher concentrations of calcium and bicarbonate in drinking water to prevent osteoporosis – up to five times the minimum concentrations above.

Evidence from peer-reviewed published epidemiological studies

  • Extra water consumption appears correlated to a decrease in fatal cases of heart disease.
  • Extra water consumption appears correlated to a decrease in risk of colon cancer in women.
  • Water consumption per se appears correlated to a decrease in risk of breast cancer in women. The consumption of calcium and magnesium in drinking water appears to decrease the risk of death from breast cancer.
  • [For a list of references in relation to water consumption and cancer prevention see the WATER UK booklet written by a senior policy executive at the British Medical Association and titled Water and Cancer Prevention.]
  • Calcium in drinking water appears correlated to a decrease in the risk of death from heart disease.
  • Magnesium in drinking water appears correlated to a decrease in the risk of death from heart disease and stroke and a decrease in the risk of developing heart disease and cerebrovascular disease (stroke).
  • Calcium and magnesium in drinking water (particularly magnesium) appear correlated to an increase in longevity (a low death rate) in populations.

Evidence from peer-reviewed published clinical trials

  • Extra water consumption increases total body hydration.
  • With few exceptions, the membranes of body cells are highly permeable to water and increased total body hydration increases the hydration of body cells. Hydration of body cells is anabolic. Cell shrinkage (cell dehydration) is catabolic.
  • Extra consumption of drinking water per se is correlated significantly toincreased serum concentrations of sodium, potassium, magnesium and the protein albumin (though not calcium). The body prevents excess cell hydration and cell swelling by increasing osmotic solute concentrations in extracellular fluids (plasma, interstitial fluids).
  • Extra consumption of drinking water containing magnesium bicarbonate is correlated to a significant increase in serum concentrations of magnesium above the increase caused by improved hydration. Magnesium bicarbonate in drinking water is a bioavailable source of magnesium that can be measured clinically in blood plasma or serum.
  • Extra consumption of drinking water containing magnesium bicarbonate is correlated to a significant increase in serum concentrations of potassium above the increase caused by improved hydration.
  • Extra consumption of drinking water containing either magnesium bicarbonate or calcium bicarbonate is correlated to stabilization of serum concentrations of parathyroid hormone (PTH). [Increases in serum PTH concentrations are associated with the diseases of atherosclerosis, coronary heart disease, osteoporosis and osteoarthritis.]
  • Extra consumption of drinking water containing either magnesium bicarbonate or calcium bicarbonate is correlated to an improvement in acid-base balance (as determined by urinary pH values).
  • Magnesium supplements in dialysis patients increase serum magnesium concentrations, decrease serum parathyroid hormone (PTH) concentrations and decrease the lesions of atherosclerosis.
  • Extra consumption of drinking water containing calcium bicarbonate is correlated to decreases in serum concentrations of biochemical indices of bone loss.

Evidence from the peer-reviewed published literature

  • Numerous studies have reported that magnesium intake in the typical Western diet is below the Recommended Daily Allowance (RDA).
  • Low dietary magnesium status and low serum magnesium concentrations have been associated with the diseases of atherosclerosis, osteoporosis, osteoarthritis, coronary heart disease and the metabolic syndrome.
  • The prestigious USA National Institutes of Health (NIH) states that drinking water can be a source of magnesium and that there is an increased interest in the role of magnesium consumption in preventing and managing hypertension, cardiovascular disease and diabetes.
  • Chronic, low-level acidosis has been associated with the typical Western diet and, since body acidosis increases with age, it has been postulated that acidosis may be associated with some of the diseases of aging, particularly bone loss.
  • The consumption of bicarbonates in diets, including bicarbonates in drinking water, leads to improved acid-base balance and to decreased bone resorption parameters.  The British Journal of Nutrition has identified the best drinking waters for bone health as those waters containing high concentrations of bicarbonate ions.
  • During normal human aging, progressive deficits in skin, kidney and intestinal function result in progressive inefficiency of vitamin D and calcium metabolism. This causes an increase in the secretion of parathyroid hormone (PTH) from the parathyroid glands which frequently results in age-related resorption of bone and osteoporosis. It is considered also that increased PTH concentrations may be associated with the development of atherosclerosis and coronary heart disease.
  • The consumption of magnesium and calcium bicarbonates in drinking water stabilizes and decreases serum parathyroid hormone concentrations in postmenopausal women.
  • The consumption of a high magnesium diet appears to decrease the concentrations of biomarkers of chronic tissue inflammation.”
Filed Under: Calcium, Hydration, scientific studies, Uncategorized

A Hundred Years of Alkaline Water Science

May 10, 2012 by Leave a Comment

I’m grateful to find this amazing report on all of the scientific studies – pro and anti on alkaline (hard water) carried out over the last century. Why? Because at last i have something to show people ready to toss it off as a fad. Here’s the link.
Spread it around.

Filed Under: alkalizing, Calcium, Hydration

Bioavailability of Drinking Water Calcium and Magnesium

May 6, 2012 by Leave a Comment

I wish I had a dollar for the times I have heard the theory that we aren’t capable of absorbing in ‘inorganic’ minerals in our water. So I was very happy to read these comments on an amazing scientific paper on the effects of magnesium and calcium in drinking water.

“Some non-professionals are of opinion, supported and spread mainly by the manufacturers of
devices for production of distilled and demineralized water (Bragg et al, 1998), that the
human body is not able to use the essential minerals from drinking water, which in contrast
clog up the body (similarly as happens to the pipes) and cause harm to it. Nevertheless, no
study is available to support such idea. On the other hand, multiple studies have shown that
intestinal absorption of calcium from drinking or mineral water is as effective or even more
effective as compared with that from dairy products (e.g. Halpern et al, 1991; Heaney et al,
1994; Couzy et al, 1995; Van Dokkum et al, 1996; Wynckel et al, 1997; Guillemant et al,
1997). Meta-analysis of the studies published in 1966 – 1998 even evidenced that calcium
absorption from mineral water is statistically significantly higher than that from dairy
products (Böhmer et al, 2000). Based on this evidence, it was recommended to use waters
richer in calcium as an important additional source of calcium in menopausal women, lactose
intolerant people or those avoiding dairy products because of their taste or high fat content.

Not only absorbability is in question. Many studies have documented that water calcium can
be easily used by the body: intake of drinking water rich in calcium correlated with higher
bone density in elderly women in France (Aptel et al, 1999); similar results were obtained in
an experiment with mineral water in menopausal women in Italy (Gennari, 1996; Cepollaro et
al, 1999); lower bone resorption and osteoporosis were observed in women after drinking
calcium rich water (Costi et al, 1999; Guillemant, 2000). The already mentioned Spanish
study (Verd Vallespir et al, 1992) found a lower incidence of fractures in small school
children of the areas supplied with harder water.
Bioavailability of water magnesium was documented by the studies of the 1960’s and 1970’s
that found a positive correlation between the drinking water magnesium level and the
magnesium content of the heart muscle (Crawford et al, 1967; Neri et al, 1975); among more
recent papers we can quote e.g. a Swedish study (Rubenowitz et al, 1998). Three-week
drinking of magnesium rich water (120 mg/l) resulted in 79 patients in lower pain intensity
and frequency of migraine (Thomas et al, 1992). Similar results were obtained in a more
recent study by the same authors (Thomas et al, 2000) with 29 migraine patients and 18
controls. Two-week drinking of water containing 110 mg Mg /l confirmed good usability of
water magnesium leading to higher levels of intracellular magnesium and conservation of the
serum magnesium level.”

Filed Under: Acidosis, alkalizing, Calcium, scientific studies

Evolution and Calcium

April 9, 2012 by Leave a Comment

Calcium: Just how much do we understand about it?

I’m referencing this study about how we obtained calcium in paleolithic times for a reason quite unrelated to the article itself.

calcium and paleoLast friday night Cassie and I enjoyed a lovely night with good friends. It was a general cook-up of fish, chicken wings, with a wonderful healthy salad.

We all dived into preparation.. with the exception of our two vegan friends who produced two frozen  patties of indeterminate origin and asked pointedly if they could be cooked in a way that assured them that no ‘cross-contamination’ from non-vegan foods occurred. We did it, cooking the gray coloured patties on a separate hotplate, and once everything was ready, we sat down by the swimming pool and began our feast by candle light. Amid the chatter, I heard our vegan friends ask for sauce. It seemed their grey patties were too much (or too little) to bear. A bottle of sauce was located, and the two vegans then tried as best they could to decipher the ingredients by the light of a single candle.

As an ex vegetarian (12 years) I respect people’s choices, and if veganism satisfies a moral need, God be with ‘em. But they looked like you could blow them over with a feather. And my local doctor begins muttering in his beard if I remind him of his vegan patients because they refuse to acknowledge that their diet is affecting the way their bodies and minds are functioning.

B12 isn’t the only problem vegans have. K2, sourced from grassfed beef and dairy, is a essential element in the distribution and elimination of calcium. And let’s not go into the amino acids (taurine and lysine) we get in abundance from meat. Other vegan longterm problems include thyroid and teeth.

Calcium is available to vegans if they go big on dark leafy greens like our alka-partner Brett Hayes, whom Cassie interviewed last week. To look at Brett you would believe that veganism is the ideal diet, but he’s also a green food fanatic and very learned in diet related topics. (Brett has consented to join our advisory panel of health professionals.. more on this soon)

Denise Minger, that ex-raw, paleo amazing researcher gives a very good list of points she thinks vegans need to know.
The list is here, and below you’ll find her expanded comments on each point.

Coming back to my original point.. (It is Easter Monday – that’s my excuse for the wandering rave) The study is an overview of what our ancestors ate to maintain better bones and less bone decay than what we can achive today. It shows where they got their calcium It’s a fascinating read; I was amazed to learn that we actually shrunk in height once we began eating grains, and the study pinpoints the poisons we accept as tolerable in a grain-based diet.

“Phytate-rich fiber sources tend to show the greatest effects on mineral absorption (30), but before the Mesolithic Period (which generally began no earlier than ,ı1 5 000 y ago) humans, like other primates, made limited if any use ofcereal grains and hence had little exposure to phytate.

Whether or not nongrain fiber sources have an adverse effect on mineral absorption has not yet been conclusively established but if such an effect is present it appears likely to be less extensive than that of fiber from grains (30).”

and..

“Purified proteins such as casein, lactalbumin, and wheat gluten added to a basal diet typically produce hypercalciuria (36, 37); however, long-term calcium balance studies during a high-protein (2 g/kg) diet with the protein provided as meat have shown no hypercalciuria and no indication ofcalcium loss (38).”

 

The study also pointed out that our daily bread habit ‘avidly’ binds calcium in vitro, which may prevent its absorption. (perhaps that’s why some bread vendors add calcium!). Age related bone loss is an accepted part of life today, but the report shows that  our paleo ancestors had very little loss as they aged, but this changes when we began to eat grains.

Green vegetables, of course, have some ten times the calcium of grains.

Here’s the report; I’ve talked enough. Please take your time and absorb its many important findings. I hope my lean and keen vegan friends read it too; they really do look bad.

 

 

Filed Under: Alkaline Diet, alkalizing, Calcium, Osteoporosis Tagged With: ,

Metabolic Syndrome and Alkaline Water

January 28, 2012 by 1 Comment
As usual, when reporting on the growing volume of scientific studies of alkaline water, we need to tell you that if you scroll down to the article below you agree that you understand we are NOT offering any form of Therapeutic advice, nor are we saying or inferring that the consumption of alkaline water may have a beneficial effect upon your on health. We are bound by law to advise you that before you make any change to your current heath regimen you should seek the advice of a registered health professional.

Scroll down to read…

Metabolic Syndrome and the Effects of Alkaline  Water: A study.

Research team: Cidália Pereira, Rosário Monteiro, Alejandro Santos, Maria João Martins

From: ( mmartins@med.up.pt)

Adapted from the publication on 
Nutrição. In: Guias de Saúde. Volume 7. Vila do Conde: QuidNovi

Metabolic Syndrome.

The Metabolic Syndrome (MetSyn; also called Syndrome X or Insulin Resistance Syndrome) is a cluster of metabolic abnormalities that increase the risk of developing atherosclerotic cardiovascular disease and type 2 diabetes mellitus (or is associated with type 2 diabetes mellitus).

Individual components that define MetSyn include atherogenic dyslipidemia (alteration of blood lipid profile favouring atherosclerosis development and being characterized by high fasting blood triglycerides and low fasting blood HDL-cholesterol), elevated fasting blood glucose and (or) insulin resistance (more insulin is need to control/regulate blood glucose levels), elevated blood pressure, abdominal obesity and, most recently recognized, a pro-inflammatory and prothrombotic state [a state favouring inflammation and thrombus (blood clot) formation] (Zimmet et al 2005; Johnson et al 2006; Grundy et al 2006;  Feldeisen et al 2007; Alberti et al 2009; Simmons et al 2010; Wree et al 2011).

The increasing number of individuals with MetSyn, in the past 10-15 years, has been associated with several different factors. Although the exact aetiology of the MetSyn still remains unclear, it is known to involve complex interactions between genetic, metabolic and environmental factors. Among environmental factors, diet and physical activity are of central importance in the prevention and treatment of this condition. Some minerals, like calcium, magnesium and potassium, generally deficient in MetSyn-inducing diets, due to a low ingestion of milk, dairy products, fruit, vegetables, whole grains, beans and nuts, like almonds and walnuts, have been proposed protective against the MetSyn (Feldeisen et al 2007).

Minerals and the Metabolic Syndrome.

The high intake of sodium on one hand and the low intakes of potassium, calcium and magnesium on the other hand, produce and maintain elevated blood pressure in a big proportion of the population. Conversely, decreased intake of sodium alone, and increased intakes of potassium, calcium and magnesium, each alone, decrease elevated blood pressure. A combination of all these factors, that is, decrease of sodium, and increase of potassium, calcium and magnesium intakes, which are characteristic of the so-called Dietary Approaches to Stop Hypertension (DASH) diets, has an excellent blood pressure lowering effect (Van Leer et al 1995; Whelton et al 1997; Karppanen et al 2005; Geleijnse et al 2005; van Meijl et al 2008).
Research has indicated that low intake of magnesium, low blood magnesium concentrations and/or low intracellular magnesium levels may lead to and are associated with elevated blood pressure, MetSyn, insulin resistance, and/or type 2 diabetes mellitus (Song et al 2004; He et al 2006; Volpe et al 2008; Wells 2008). Experimental and clinical studies suggest that magnesium intake may decrease blood triglyceride and increase HDL-cholesterol levels (He et al 2006). Both individuals who did not have type 2 diabetes mellitus, but with insulin resistance and hypomagnesemia (low blood magnesium level), and individuals with type 2 diabetes mellitus, with hypomagnesemia, showed improved insulin sensitivity and, for type 2 diabetic individuals, improved metabolic control (lower fasting blood glucose and lower glycated haemoglobin levels), after oral magnesium supplementation (Song et al 2004; Volpe et al 2008; Wells 2008). A strong inverse relationship between magnesium levels in serum and the presence of MetSyn has been reported, in a population of overweight or obese individuals (mean age around 66 years), in which serum magnesium levels decreased as the number of components of MetSyn increased (Evangelopoulos et al 2008).

Epidemiological studies have suggested protective effects of dairy product consumption on MetSyn development. Additionally, it has been published that calcium supplements improve the serum lipoprotein profile, particularly by decreasing serum total and LDL-cholesterol concentrations (van Meijl et al 2008). In overweight or obese women (mean age 43 years), who were very low-calcium consumers, decreases in body weight, fat mass and spontaneous dietary lipid intake have been associated with calcium plus vitamin D supplementation, for 15 weeks (Major et al 2009). Based on the Korean National Health and Nutrition Examination Survey (2001 and 2005) calcium intake is inversely associated with the risk of having MetSyn in postmenopausal women (Cho et al 2009).

Drinking water and its mineral content.

Several investigations evaluated the relationship between hardness of drinking water, or its content in magnesium and calcium, and the risk for cardiovascular disease or stroke. Results support the hypothesis that a low intake of magnesium in drinking water may increase the risk of dying from, and possibly developing, cardiovascular disease or stroke (Monarca et al 2006; Rylander 2008). An additional parameter to take into account is the acidity of the water (there is considerable evidence that acid-base conditions in the body influence the mineral homeostasis and it is known that acid load influences the reabsorption of calcium and magnesium in renal tubuli). It has been suggested that the health effects related to drinking water found in some studies may have been caused by an increased urinary excretion of minerals induced by acid conditions in the body and that drinking water should contain sufficient amounts of hydrogen carbonate to prevent this effect (Rylander et al 2006; Rylander 2008).
Natural mineral waters represent a substantial alkaline load and may influence mineral homeostasis in our body (Rylander 2008). Several papers in the literature point to calcium- and (or) magnesium-rich natural mineral waters as good sources of these ions (in which they are highly bioavailable), contributing to achieve their daily recommended intakes (Bohmer et al 2000; Sabatier et al 2002; Bacciottini et al 2004; Kiss et al 2004; Heaney 2006; Karagülle et al 2006). 

It is interesting to mention that, besides the influence on MetSyn components (see below), the mineral content of natural waters may have other preventive/beneficial effects.  It has been reported that in a Hungarian city the occurrence of preeclampsia varied pari passu with the magnesium content of the drinking water in different parts of the city (Melles et al 1992). In a different study, the consumption of 1L/day of a high calcium natural mineral water (supplement of 596 mg of calcium), for 6 months, reduced serum parathyroid hormone and indices of bone turnover in postmenopausal women with a low calcium intake (Meunier et al 2005).

Natural mineral waters and Metabolic Syndrome components.

Within the scope of beneficial effects in cardiovascular disease and MetSyn prevention, there are several publications showing that the ingestion of mineral waters with sodium bicarbonate is beneficial in lowering cardiovascular risk factors, including blood pressure (Luft et al 1990; Schorr et al 1996; Capurso et al 1999; Rylander et al 2004; Schoppen et al 2004; Almeida et al 2010a,b; Pérez-Granados et al 2010).

The consumption of 3L/day of a NaHCO3-containing mineral water, for 7 days, decreased systolic blood pressure, in mildly hypertensive men (Luft et al 1990) and the consumption of 1.5L/day of a sodium bicarbonate-rich mineral water, for 4 weeks, decreased mean arterial blood pressure, in elderly normotensive subjects (aged 60-72 years) (Schorr et al 1996). The daily ingestion of 0.5 mL of a portuguese natural mineral water rich in bicarbonate and sodium, Água das Pedras® (and with a higher content in magnesium, calcium and potassium than tap water from Porto city area, where the study took place), for 7 weeks, had no effect on blood pressure, in normotensive adults (aged 24-53 years) (Santos et al 2010). Also, administration of this natural mineral-rich water in an animal model of MetSyn did not increase blood pressure and improved some metabolic parameters (like plasma insulin and triglycerides levels) (Almeida 2010a,b).

Ingestion of a natural mineral water rich in calcium, bicarbonate and magnesium, as well as in sulphate, reduced blood pressure (systolic and diastolic) after 2 weeks (this reduction was kept until the 4 weeks of treatment) in individuals (aged 45 – 64 years) with borderline hypertension and with low urinary excretion of magnesium and calcium (Rylander et al 2004). In moderately hypercholesterolemic young adults (aged 18 – 40 years), ingestion of a bicarbonated natural mineral water (also rich in sodium, chloride and potassium; 1L/day), for 8 weeks, reduced systolic blood pressure (this alteration was observed after 4-weeks consumption, without significant differences between weeks 4 and 8), fasting serum levels of apolipoprotein B, total cholesterol and LDL-cholesterol as well as the ratios [(total cholesterol)/(HDL-cholesterol)] and [(LDL-cholesterol)/(HDL-cholesterol)] (Pérez-Granados et al 2010). In postmenopausal women, ingestion of the previous natural mineral-rich water (1L/day), for 2 months, increased fasting serum levels of HDL-cholesterol and reduced fasting serum levels of two markers of endothelial dysfunction, glucose, total cholesterol and LDL-cholesterol as well as the ratios [(total cholesterol)/(HDL-cholesterol)] and [(LDL-cholesterol)/(HDL-cholesterol)] (Schoppen et al 2004).

Conclusion.

Presently, with the increase in MetSyn and type 2 diabetes mellitus, associated with a high consumption of calorie-rich and micronutrient-poor foods, ingestion of natural mineral-rich waters may be beneficial. This effect may be even greater if ingestion of sweetened beverages is replaced by natural mineral-rich waters (Schulze et al 2004; Vartanian et al 2007; Feldeisen et al 2007).

References.
. Alberti KG et al. Circulation. 2009; 120(16): 1640-5.
. Almeida C et al. Chronic ingestion of a hypersaline sodium-rich carbonated natural mineral water on an animal model of the metabolic syndrome – effects on blood pressure and plasma metabolic profile. Press Therm Climat. 2010a; 147: 110-1.
. Almeida C et al. Effects of mineral supplementation on a wide spectrum of Metabolic Syndrome features. Study performed on a fructose-fed animal model. Public Health Nutr. 2010b; 13: 234.
. Bacciottini L et al. Calcium bioavailability from a calcium-rich mineral water, with some observations on method. J Clin Gastroenterol. 2004; 38(9): 761-6.
. Bohmer H et al. Calcium supplementation with calcium-rich mineral waters: a systematic review and meta-analysis of its bioavailability. Osteoporos Int. 2000; 11(11): 938-43.
. Capurso A et al. Increased bile acid excretion and reduction of serum cholesterol after crenotherapy with salt-rich mineral water. Aging (Milano). 1999 Aug;11(4):273-6.
. Cho GJ et al. Calcium intake is inversely associated with metabolic syndrome in postmenopausal women: Korea National Health and Nutrition Survey, 2001 and 2005. Menopause. 2009; 16(5): 992-7.
. Evangelopoulos AA et al. An inverse relationship between cumulating components of the metabolic syndrome and serum magnesium levels. Nutr Res. 2008; 28(10): 659-63.
. Feldeisen SE et al. Nutritional strategies in the prevention and treatment of metabolic syndrome. Appl Physiol Nutr Metab. 2007; 32(1): 46-60.
. Geleijnse JM et al. Impact of dietary and lifestyle factors on the prevalence of hypertension in Western populations. J Hum Hypertens. 2005 Dec;19 Suppl 3:S1-4.
. Grundy SM et al. Diagnosis and management of the metabolic syndrome: an American Heart Association/National Heart, Lung, and Blood Institute scientific statement. Curr Opin Cardiol. 2006 Jan;21(1):1-6.
. Heaney RP. Absorbability and utility of calcium in mineral waters. Am J Clin Nutr. 2006; 84(2): 371-4.
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. Karagülle O et al. Magnesium absorption from mineral waters of different magnesium content in healthy subjects. Forsch Komplementmed. 2006; 13(1): 9-14.
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. Luft FC et al. Sodium bicarbonate and sodium chloride: effects on blood pressure and electrolyte homeostasis in normal and hypertensive man. J Hypertens. 1990; 8(7): 663-70.
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. Melles Z et al. Influence of the magnesium content of drinking water and of magnesium therapy on the occurrence of preeclampsia. Magnes Res. 1992 Dec;5(4):277-9.
. Meunier et al. Consumption of a high calcium mineral water lowers biochemical indices of bone remodeling in postmenopausal women with low calcium intake. Osteoporos Int. 2005 Oct;16(10):1203-9.
. Monarca S et al. Review of epidemiological studies on drinking water hardness and cardiovascular diseases. Eur J Cardiovasc Prev Rehabil. 2006; 13(4): 495-506.
. Pérez-Granados AM et al. Reduction in  cardiovascular risk by sodium-bicarbonated mineral water in moderately hypercholesterolemic young adults. J Nutr Biochem. 2010; 21(10): 948-53.
. Rylander R et al. Acid-base status affects renal magnesium losses in healthy, elderly persons. J Nutr. 2006;136(9):2374-7.
. Rylander R et al. Mineral water intake reduces blood pressure among subjects with low urinary magnesium and calcium levels. BMC Public Health. 2004; 4: 56.
. Rylander R. Drinking water constituents and disease. J Nutr. 2008; 138(2): 423S-425S.
. Sabatier M et al. Meal effect on magnesium bioavailability from mineral water in healthy women. Am J Clin Nutr. 2002; 75(1): 65-71.
. Santos A et al. Sodium-rich carbonated natural mineral water ingestion and blood pressure. Rev Port Cardiol. 2010; 29(2): 159-72.
. Schoppen S et al. A sodium-rich carbonated mineral water reduces cardiovascular risk in postmenopausal women. J Nutr. 2004; 134(5): 1058-63.
. Schorr U et al. Effect of sodium chloride- and sodium bicarbonate-rich mineral water on blood pressure and metabolic parameters in elderly normotensive individuals: a randomized double-blind crossover trial. J Hypertens. 1996; 14(1): 131-5.
. Schulze MB et al. Sugar-sweetened beverages, weight gain, and incidence of type 2 diabetes in young and middle-aged women. JAMA. 2004; 292(8): 927-34.
. Simmons RK et al. The metabolic syndrome: useful concept or clinical tool? Report of a WHO Expert Consultation. Diabetologia. 2010; 53(4): 600-5.
. Song Y et al. Dietary magnesium intake in relation to plasma insulin levels and risk of type 2 diabetes in women. Diabetes Care. 2004; 27(1): 59-65.
. Van Leer EM et al. Dietary calcium, potassium, magnesium and blood pressure in the Netherlands. Int J Epidemiol. 1995; 24(6): 1117-23.
. van Meijl LE et al. Dairy product consumption and the metabolic syndrome. Nutr Res Rev. 2008; 21(2): 148-57.
. Vartanian LR et al. Effects of soft drink consumption on nutrition and health: a systematic review and meta-analysis. Am J Public Health. 2007; 97(4): 667-75. 
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. Wells IC. Evidence that the etiology of the syndrome containing type 2 diabetes mellitus results from abnormal magnesium metabolism. Can J Physiol Pharmacol. 2008; 86(1-2): 16-24.
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Filed Under: alkalizing, Antioxidants, Calcium, Metabolic Syndrome, scientific studies Tagged With: , ,

You Asked For It. The SOB on Video. Goodbye skateboard, Hello Osteoporosis.

January 17, 2012 by 2 Comments

SOB? Silly old Bugger. I’m lying on the couch with a broken leg. I’ve been here since December 26 when Neil, our son and website manager, invited me to ‘have a go’ on his new electric skateboard. Now.. should a 65 year old take up the offer, and if he does, why does he? Ego? Pride? idiocy? All of the above. Here’s the video.

However, there is a ‘positive side’. It may not seem positive but I’m all about seeing the positive.

First, the negative. It hurt, it’s a nuisance, I’m confined to the couch on the best days of the year.. and in a bone density test I asked for I found that I have…

very bad osteoporosis. :cry:

Now for an alkaline philosophy guru that’s a pretty ‘out there’ announcement. But on more careful investigation it seems that I was born that way. Yes, it happens, and losing my teeth as a teen was a sure sign of the condition very early in life.  And given my previous profession of hang glider test pilot I can thank my lucky stars that I didn’t break more bones.

I ‘m also extremely lucky that I know so much about alkalizing. In retrospect I’m guessing that my 12 years as a vegetarian didn’t help, but well, I did it. I am paying. But I’m also lucky that I have the best medical researcher on the planet in my beloved Cassie. My Doc directed me to www.osteporosis.org.au which said the same old thing: calcium, Vitamin D, exercise, eat dairy and salmon with bones in it, and up the testosterone levels.

In the meantime Cassie is pounding the pavements of cyberhealth land – and finds something FAR more interesting. She discovers a good strontium supplement and 150 testimonials from more than satisfied users, many of whom have been back for a 12-month bone scan and discovered bone density increases of 12%! She researched strontium for side effects and health risk..  and apart from radioactivity if you overdose…. it’s actually very similar to calcium in the way it works in the body.
Here’s Cassie’s link to the strontium she’s ordered me

Filed Under: Calcium, Osteoporosis Tagged With: ,

Calcium, Milk, Alkalizing.. and colorectal cancer

December 27, 2011 by 1 Comment

The net allows me quite a different impression of information.

Information is no longer the preserve of the powerful, drip fed to the masses. It is now the opposite. It’s something that is now so available that we get it within minutes of its release and in my case, I’ve been able to watch it ‘mutate’ as it spreads across the web. Such is the case of this article on the role of calcium in colorectal cancer. The article originally came from the Archives of Internal medicine but I found it on the site of a vitamin company, NutraIngredients.com in Europe.

However within 24 hours the milk lobby had grabbed the main chance and converted or -shall we say – utilised it – to sell people on drinking more milk. What will it ‘morph’ into next?

And here am I looking at the article and wondering what relevance it has to alkaline water, which provides a ready source of ionised calcium. Yes, I’m part of the problem – and the solution.
W are all on the same information highway,. Some of us are careful drivers, some reckless and some lane hogs.

Anyway, the article is still rather good, and especially relevant for Boomers. Here it is.

Filed Under: Calcium, cancer

Calcium and Cancer: a pretty convincing study.

December 27, 2011 by 1 Comment

Right on the heels of Dr Simoncini’s video about bicarbonate of soda and cancer, we have this report about calcium and cancer. No brownie points for spotting the link: both substances alkaline of course.

This is no small study. It is based on a study of 492,000people. It was just released a few days ago, and it comes from the Archives of Internal Medicine. It suggests that the more calcium you have, especially as you age, the less likely you are to develop some forms of cancer.

The seven year study of almost half a million people showed that around 10% – 50,000 – contracted cancer, mostly prostate, breast, lung and colorectal. That’s the bad news.

The good news is that the more calcium people consumed, the less chance they had of being in the 50,000.

Regular calcium food eaters had the lowest risk of all of colorectal cancer,
(males took 1530mg a day, females 1,881mg a day)

Men who got regular calcium (mainly from food) were around 16% safer than men who had low calcium uptake.
Women, in the same scenario, were 28% safer.

There have been some studies actually linking calcium intake in men with cancer, but no such risk was found in this study. As usual, just to be ‘safe’, researchers said more studies are needed to confirm the findings.

Here‘s the study

Filed Under: Calcium, cancer Tagged With: ,