Ian Blair Hamilton's HealtheMail
Alkaline Ionized water, its benefits and science and its stories
As my readers are aware, both Cassie and I are on a ketogenic diet, A.K.A. Alkaline Paleo Diet. We have a good friend in Chicago battling her own brain cancer on a ketogenic diet, recommended by her doctor.
This quite detailed video below is really worth persisting with.
I found this article on Joe Mercola’s site, even though Cassie and I have been also researching ti for a long time. Here’s the link to Dr Mercola’s quite excellent summary.
As my readers know I’m not one to pass up a chance to mention how very bad sodas are for us and our kids.
Like carbs, bread, sugar and all grains, it’s seriously addictive, but now a Swedish report is telling us that one can a day (nothing for the average American teen) up the chance for aman to get prostate cancer by a massive 40%.
Here’s the link.
If you’ve been following Cassie’s Alkaline Paleo Diet Blog, you’d have read her latest post on my broken leg, atherosclerosis and Alzheimers’.
It’s all good news, but the big news is that I gave up my coco oil supplementation because I couldn’t get it here in Italy. Usually, this is bad news because within a week my symptoms re-emerged, but this time I remained sharp of mind.
So what was the difference?
The BIG difference is that I am fully into my alkaline paleo diet and have made the leap to a ketogenic state of metabolism. The alkaline paleo diet naturally allows you to change from feeding your body and brain with glucose to naturally produced (by the body) ketones. I’ve sighted studies that postulate that ketones are the natural food of the brain and that amyloid plaque may actually be the result of the oxidating effect of glucose in the brain.
But that’s not even the BIG news. I have just finished listening to Jimmy Moore’s (Living the Lo-Carb La Vida) interview of Philadelphia physician Dr. Colin Champ
Dr Champ is currently involved in studying a topic that is very near and dear to his heart. The hot topic is “Ketogenic Diets & Cancer” which is gaining a lot of traction amongst researchers looking for nutritional solutions to this horrible disease.
Dr. Champ is completing his specialty training in radiation oncology and has a keen interest in the dietary effects of carbohydrate restriction on the prevention and treatment of cancer. The connection between our modern American diet, obesity and cancer has been quite remarkable, and Dr. Champ hopes that the work he is doing can help people fight all three.
I got very excited when he began talking about the work of Dr Otto Warburg, becasue Dr Warburg, Nobel Prize winner, has stated that cancer cannot live in an alkaline environment, and much of Dr Champ’s talk relates to Warburg’s work, and I began to see all sorts of connections with and Cassie’s my diet . You may have already read his recent review article published in the scientific journal International Journal Of Breast Cancer entitled “Weight Gain, Metabolic Syndrome, and Breast Cancer Recurrence: Are Dietary Recommendations Supported by the Data?” and we’re seeing some truly incredible health benefits from carbohydrate-restricted diets for people dealing with this terrible disease.
Dr. Champ took on so many excellent questions about how ketogenic diets may play a role in the treatment of cancers. Listen in to hear what Dr. Colin Champ had to say about ketogenic diets and cancer here.. and I’d love to hear your comments.
A little about Jimmy Moore: he runs the biggest low carb blog in the world, all on donations, with 2.5 million visitors per month. He has his own recovery story and is on his own ketogenic diet. And here’s some more news. He is coming to Australia, and even to little Byron Bay. Here’s his schedule. I suggest if you want to see him, and talk to Australia’s best paleo, low carb and ketogenic diet experts.book soon because Dr Rod Tayler, who is organising it, tells me it’s filling fast..
As we all know, The US is in the middle (we hope) of a terrible drought. I say we hope because we don’t know if it has reached midpoint. All we know is that it is threatening our food supply in a manner unknown since the disastrous dust bowl days of the thirties.
The video below is a time lapse of the ground water supplies across the USA, It ebbs and flows because ground water reserves vary with the season. But wait for the last ten seconds when the brown (no water) areas show the true picture.
What frightens me about this isn’t just the lack of water. It’s the lesson I learned in Australia’s four year drought. During that time reservoirs dropped to alarming levels, and the parasite levels in the remaining water became very concentrated.
Groundwater across the developed world has a similar problem, but not of parasites. This time it’s pollution; toxic waste that has been disposed of carelessly over many years and is now a huge sludge sitting at the lower reaches of the aquifers we depend on. Just like Australia, I expect that as our groundwater level drops, and we continue to pump this water onto our crops, we will be pumping increasingly chemical and toxic water onto our food crops. And of course, it will also seep back into the ground, some of it will find its way back to our reservoirs… Need I say more? I’m sure I’ve depressed you enough for one day.
I get emails almost every day from HSI Institute. I keep getting them because every now and then they say something useful to me, but most of the time I don’t read beyond the first few lines.
Today I succumbed when I read this:
Dear Reader,
Can you believe this video? It’s a phenomenon. In fact, it was sent to more than 289,000 people in just the first 24 hours!
But you might not see it at all.
Why? Because, for the first time, mainstream medicine’s deadliest conspiracy has been EXPOSED. Finally, this video is the ‘shot heard around the world’ the establishment prayed would never come.
To be honest, I’m not sure how long this video will be available. There are powerful interests hell-bent on minimizing the damage it is doing to corporate medicine’s profit machine.
Before it’s banned. Watch it here.
So I did.. and was immediately ‘caught’ by a claim that three aboriginal tribes were virtually cancer free because they drank natural alkaline water. of course I was interested, but let down by the rest of the video when it segued into a story about cesium, a very strong treatment alkaline method.. a far cry from alkaline water. I guess that’s the price of trying to keep up to date via these sorts of ‘unofficial sites.
As I write it’s still going on… selling their subscription.
To your best days,
Paul Amos
Associate Director, HSI
P.S. Wow. 366,062 people and counting. It’s taking on a life of its own. Get the facts now.
Dr Greg is a like mind.. He recommends anyone and everyone to alkalize. Here’s his facebook address if you’d like to know more
Many of society’s most devastating diseases — cancer, cardiovascular disease, diabetes and Alzheimer’s, to name a few — share a common denominator: faulty angiogenesis, the body’s growth of new capillary blood vessels. Given excessive or insufficient blood vessel growth, serious health issues arise.
While researching under Harvard surgeon Judah Folkman, who pioneered the study of angiogenesis, Li learned how angiogenesis-based medicine helps patients overcome numerous diseases by restoring the balance of blood-vessel growth. Li co-founded the Angiogenesis Foundation in 1994. The foundation’s Project ENABLE — a global system that integrates patients, medical experts and healthcare professionals — democratizes the spread and implementation of knowledge about angiogenesis-based medicines, diet and lifestyle.
Some 40,000 physicians have been educated on new treatments, ranging from cancer care to wound care, by the foundation’s faculty of medical experts, and they are bringing new, lifesaving and disease-preventing techniques to people around the world. “Imagine that one medical advancement held the promise to conquer cancer, perhaps within your lifetime … the potential to also end more than 70 of life’s most threatening conditions, affecting one billion people worldwide. This is the promise of angiogenesis, the first medical revolution of the 21st century.” William Li
And here is his first group of ‘good’ anticancer foods…
The New Improved Alkaline DietAs you know, I’m on the new alkaline diet; a diet quite unlike the old 80/20 alkaline diet. My diet includes good acids in the form of healthy fats and meat in moderation, but it’s still very much an ‘alkaline’ diet because I make sure I balance my ‘acid’ inputs with regular serves of cruciferous greens. (Cruciferous, by the way, means that it belongs to the mustard family).
I chose to leave the old 80/20 Alkaline diet for two basic reasons;
1. I couldn’t ignore the obvious impracticability of food choices of the 80/20 diet. Nor could I ignore the fact that almost none of the people I advised were able to maintain the diet as a longterm discipline.
2. I was already consuming large quantities of one acid that had become essential in my like (coconut oil) and this opened my eyes to the truth that many so-called acids are actually essential to health.
Transferring from one alkaline diet to another is an opportunity.
I took that opportunity to keep the good things I learned from the old alkaline diet and combine them with my new diet, which, for want of a label, is Paleo. Low carb, lo to medium concentrated protein, and healthy fats for the most efficient energy source. Cassie and I have decided to call it the Alkaline Paleo Diet.
My ‘opportunity’ I took with me was keeping up my daily intake of greens. Now that I was eating more concentrated protein and fats, I understood that a constant green source would keep my blood clean, constantly detoxify me, and keep up my protection against cancer. Nutrition studies have demonstrated repeatedly that people who eat more natural plant foods – vegetables, fruits, legumes – are less likely to be diagnosed with cancer. However it’s all about degree and consequence. If all fruit and vegetables have cancer protective qualities, wouldn’t it make the most sense to select the fruit or vegetable with the biggest anti-cancer bang for my buck, and reject the items that -although anti-carcinogenic – may be loaded with sugar in the form of fructose.
My anti cancer strategy then, removes all fruit, because I can get far better cancer protection from one group of vegetables, and reduce the sugar effect of fruit and fruit juices, thus accomplishing what I want – complete healing from my sugar/carb addiction.
Cruciferous vegetables
…include green vegetables like kale, cabbage, collards, and broccoli, plus some others like cauliflower and turnips (full list at the bottom of this post). They are named for their flowers, having four equally spaced petals in the shape of a cross, from the Latin word “crucifer” meaning “cross-bearer” and as I mentioned, are all members of the mustard family.
Yes, I know that all vegetables contain protective micronutrients and phytochemicals. My Mother told me as she forced her steamed Brussels sprouts into my mouth. However cruciferous vegetables are unique among fruit and vegetables. Their sulphur-containing compounds are responsible for their pungent or bitter flavors. Break down their cell walls by blending or chopping, and a chemical reaction occurs that converts these sulphur-containing compounds to isothiocyanates (ITCs) – compounds with proven anti-cancer activities.
More than 120 ITCs have been identified, and the various ITCs have different mechanisms of action.
ITCs can work in different locations in the cell and on different molecules, and so they can have combined additive effects, working synergistically to remove carcinogens and kill cancer cells. Some ITCs have anti-inflammatory, antioxidant, or even immunologic effects.
Other ITCs can inhibit angiogenesis, the process by which a tumour establishes a blood supply.
Other ITCs detoxify and even remove carcinogenic compounds. Eating broccoli and (my childhood (Ugh!) favourite Brussels sprouts (rich sources of the ITC sulforaphane) increases the excretion of certain dietary carcinogens.
Some ITCs not only inhibit cancer cell growth but actually induce cancer cell death: Cruciferous vegetable juice, containing a variety of ITCs, has been shown to induce apoptosis, or programmed cell death, in breast cancer cells.
ITCs can prevent carcinogens from binding to DNA and initiating cancerous changes in the cell. Sulforaphane activates enzymes that protect cells from DNA damage by carcinogens. If DNA does indeed become damaged, the growth of the damaged cell can be stopped to allow for DNA repair, or the cell can be programmed for cell death. These processes can control this damage. Several ITCs, including sulforaphane, indole-3-carbinol (I3C), and diindolmethane (DIM) stop growth or induce death in cultured cancer cells. Sulforaphane blocks tumor formation and induces programmed cell death in colon cancer cells. Allyl isothiocyanate (AITC), present in several cruciferous vegetables, inhibits proliferation and induces cell death in bladder cancer cells.
Indole-3-carbinol and its metabolite DIM may be especially protective against hormone-sensitive cancers; they help the body transform estrogen and other hormones into forms that are more easily excreted from the body.
These observations in cell culture and animal studies have been confirmed by epidemiological studies drawing connections between cruciferous vegetable intake and cancer incidence. Inverse associations between cruciferous vegetable intake and breast, lung, prostate, and colorectal cancers have been reported. Similar associations exist for total vegetable intake, but cruciferous vegetables are far more potent:
• Cruciferous vegetables are twice as powerful as other plant foods. In population studies, a 20% increase in plant food intake generally corresponds to a 20% decrease in cancer rates, but a 20% increase in cruciferous vegetable intake corresponds to a 40% decrease in cancer rates.
• 28 servings of vegetables per week decreased prostate cancer risk by 33%, but just 3 servings of cruciferous vegetables per week decreased prostate cancer risk by 41%.
• 1 or more servings of cabbage per week reduces risk of pancreatic cancer by 38%. My favourite right now is our home-made Sauerkraut.
How you prepare and cook can affect the availability of ITCs.
Chopping, chewing, blending, or juicing all allow for production of ITCs. Some ITC benefit may be lost with boiling or steaming, so we get the maximum benefit from eating cruciferous vegetables raw. However, some production of ITC in cooked cruciferous vegetables may occur in the gut once the vegetables have been ingested.
Cruciferous vegetables are not only the most powerful anti-cancer foods in existence, they are also the most nutrient-dense of all vegetables. Although the National Cancer Institute recommends 5-9 servings of fruits and vegetables per day for cancer prevention, they have not yet established specific recommendations for cruciferous vegetables. I try for 8 total servings of vegetables per day, including 2-3 servings of cruciferous vegetables, one raw and one cooked. Consuming a large variety of these ITC-rich cruciferous vegetables within an overall nutrient-dense diet can provide us with a profound level of protection against cancer.
Here’s our Noble alkalizers.
Arugula, bok choy, broccoli, broccoli rabe, broccolini, Brussels sprouts, cabbage, cauliflower, collards, horseradish, kale, kohlrabi, mache, mustard greens, radish, red cabbage, rutabaga, turnips, turnip greens, watercress.
The Easiest Way to Eat Enough Healing Vegetables Every Day Ask any natural health practitioner and he or she will tell you that you need as many as nine serves of fruit and vegetables every day. And yet I’m sure that one in a hundred people reading this actually does get sufficient.
There are very serious reasons why we should get enough vegetables. (fruit is another subject I’ll come back to later). Lack of green vegetables in particular deprives us of vital alkaline minerals, and all fresh fruit and vegetables give us a whole range of live enzymes. Enzymes are the catalysts of a myriad of chemical reactions in the body and without a regular supply, functions we think of and accept as automatic health functions slow down and even stop.
Let’s talk about how we can get enough without actually preparing and cooking nine servings per day. It seems to be difficult – otherwise we’d be doing it. We all know that some foods – especially vegetables – taste like well…cut grass. But look at the alternative and we have to admit that continued health – the health we accept as our birthright – is no-one else’s choice. So keeping up our fruit and vegetables – however we do it – is our ’bank’ of health, our guarantee of a good day tomorrow and every day thereafter.
How can we get enough in this busy life? There are ways and they are very practical.
What we need is a way to increase our intake that preserves live enzymes, that is fast, and that is economical. That’s where juicing comes in.. because only juicing ‘compresses’ all the benefits of raw fruit and vegetables into one glass.
Bypassing cooking also means that all of those heat-sensitive micronutrients will be immediately available. Juicing makes this infinitely easier.
Most of us think we know what a juicer looks like. Most of us have owned some sort of juicer in the past.. but most of us have it gathering dust in the rear of a kitchen cupboard. Why is that? Well, the vast majority of juicers sold to people are high speed models that run so fast that they kill much of those same sensitive and vital micronutrients through the generation of heat right at the cutting face of the juicer blade, whirling at hundreds of revolutions per minute.
So even if we haven’t understood it, our body hasn’t responded in the way we thought it should and juicing has been shuffled off the daily agenda.
I mentioned earlier that fruit juice isn’t so good as vegetable juice. Fruit is loaded with fructose and fructans – sugars. We have somehow decided that fruit sugar is OK whereas ordinary sugar is bad. Sorry folks, but all sugars are bad, and unnecessary, and juicing fruit concentrates all the fruits’ sugars into one glass. One glass of orange juice, for instance, has as much sugar in it as a glass of Coca Cola *
I suggest avoiding fruit completely if you have any issues with weight, cardiovascular disease, or diabetes. I’m a paleolithic diet convert, and our ancestors never had access to the unlimited volume of fresh fruits we have today. So eating the amount of fruit we do today is not natural – in the sense that it doesn’t correlate with our genetic blueprint.
Freshly juiced ‘green drinks’ provide us with an instant boost in terms of nutrients, enzymes, vitamins and alkaline minerals in a highly digestible form. Although you can juice with red, yellow and orange vegetables — I recommend that the majority of your juice intake comes from green vegetables.
Here’s my nine reasons to juice:
1. Green foods contain high amounts of chlorophyll, a very effective detoxifier. It gives you strength, detoxifies your liver, removes mould, parasites, mycotoxins and excitotoxins from your body. If you have an odour problem, I guarantee it will solve it.
The structure of chlorophyll is very similar to the hemoglobin in your blood that transports oxygen, it purifies and rebuilds your blood cells.
Some studies even claim that chlorophyll can help prevent and remove cancer cells.
2. Green juicing is a powerful cellular detoxifier at the cellular level.
3. Fresh raw vegetable juice is a concentrated alkaline supercharge. We need our body to be slightly alkaline. In my experience, an acidic body is a leading underlying cause of disease and illness.
4. As I said earlier, raw vegetable juices and green drinks supply you with a concentrated source of vitamins, minerals, enzymes, nutrients, and trace elements that we all require for healing, cell regeneration, and overall wellness. These are embedded in a complex of nutrients, fibre and carbohydrates that’s digested and absorbed better – and benefits us far more – than a pill that contains just one nutrient. There are dozens, perhaps thousands, of undiscovered nutrients present in plants.
5. Many vegetables and their juices contain natural medicines and even natural antibiotics. For instance, the natural hormones and antibiotic substances in cucumber, onion and garlic, radish and tomatoes contribute to a healthy pancreas.
6. Minerals such as calcium, potassium, and silicon in fresh vegetable juice help your body restore its cellular mineral balance… which in turn prevents premature aging and disease.
7. Juicing lets you add a wider variety and larger amounts of vegetables to your daily diet than otherwise possible. Most important, it keeps the nutrients alive and absorbable.
8. Some studies have shown that vegetable drinks hit your bloodstream within 30 minutes of consumption, so they’re a quick way to flood your body with micronutrients.
9. Raw live juices may actually reverse disease, and have been used as a late-stage cancer treatment. The Gerson Therapy, one of the most famous anticancer protocols, is very largely based on juicing. Many, many other anticancer protocols now imitate Gerson and incorporate juicing into their systems.
You just won’t get juice like this is a supermarket.
When natural health specialists talk about “juicing” they are referring to real raw foods complete with their natural pigments, enzymes, vitamins, minerals and nutrients working to bring healing, energy and protection from disease to your body.
I don’t recommend packaged juices such as cartons and bottles of ‘fresh’ orange juice, pasteurised bottles of super fruits, or frozen juice concentrates! If you want to be healthy, leave them on the shelves and go home with fresh veggies.
Steve Jobs drank packaged carrot juice for many years, missing out on the micronutrients we talked about.. and by the way, flooding his body with sugar from the carrots. (Not all vegetables are good for juicing). Speaking of sugar, many prepackaged juices have added sugar; the very last thing a healthy body needs. They can be months old before we consume tham, kept ‘alive’ by radiation sterilisation.
Minerals such as magnesium and potassium are about the only nutrients you can be sure will survive all this. When it comes to enzymes, vitamins, other antioxidants and even proteins — good luck.
Once you decide to take on real juicing you may have a few questions about what foods to juice, what juicers to use… and (something people often forget) how to save juice’s top nutritional value if you don’t drink it right away.
As I mentioned earlier, I suggest that for the shortest distance from ‘woe’ to ‘go‘, skip the fruit. Sugar is what is keeping you at sub-par health, and fruit is loaded with it. Sugar is a drug and your way to health is in the opposite direction.
The Internet means you’ll get recommendations for all sorts of juices. There must be thousands of videos on the Youtube for people’s favourite juice. But we are all about health change, so my advice is to by all means look at the videos, but if they add fruit, they are juicing to support their sugar drug habit. Serious health means above-ground vegetables. They aren’t going to taste as good, but this isn’t the place for chic juice. This is the serious save your life juicer place.
Start slowly and let your body get juiced up slowly. One aspect of alkalizing I notice over and over again is the body’s resurgent ability to let you know what it wants. Listen! It knows!
I have heard many reports of people actually reversed their cancer by changing their diet. A healthy diet certainly supports your body to rebuild your immune system and rebalance your cells.
If your diet isn’t fighting cancer, it’s fueling it. Or to paraphrase what they used to say back in the Sixties, if the food you eat isn’t part of the solution, it’s part of the problem.
I am not an expert on the very best vegetables for a cancer fighting juice protocol, but one fabulous cancer fighter I do know about is wheatgrass juice. And.. if you’ve never done it, it’s actually fun to grow.
Wheatgrass juice contains alkaline chlorophyll, which boosts hemoglobin production – pushing more oxygen to your cancer. It also contains the cancer fighters selenium and laetrile. It’s also one of the most alkaline foods known to man. It cleanses the lymph system, restores pH balance, purifies your blood, and ushers toxic metals out of your body. It deserves a special place in your anti-cancer juicing protocol.
Although in the long term you probably need to consume healthy protein, many cancer patients use vegetable juice as their entire diet for weeks at a time, while trying to detoxify their system and kill the cancer cells. Many alternative cancer experts, that cancer patients should eat no animal protein at all. I challenge their view and would say that when you are on a low carb, medium protein and high fat paleo diet, the problems normally associated with high consumption of protein fades into irrelevance.
Fresh is EssentialVegetable juice is HIGHLY perishable. Drink it as soon as possible after you make it. Even the aromatics — the scents and gases given off by the produce — are packed with valuable nutrients. Other nutrients will lose their potency when exposed to oxygen.
You can store juice for up to 24 hours with only moderate nutritional loss if you expose it to air as little as possible. An airtight container is a must — preferably one made of glass. Storage is helpful if you’re taking your juice with you to work or school.
Like most products, you should base your equipment selection on quality, performance and price. It’s important that your juicer operate at slow speeds so it doesn’t pulverize or heat (oxidize) the food.
Always clean your machine right away. Don’t wait until the food dries and bonds to the surface of the machine. In most cases, you may be able to get by with a rinse-off if you act right away. If you put it off, you’ll have to scrub and scrape.
If you’re worried about what the clean-up is going to involve, shop carefully and ask lots of questions before buying. Some of the larger twin auger models actually need a clean-up between different juices in the same batch.
Centrifugal juicers spin at very high speeds. Both masticating and centrifugal juicers and blenders operate at high speed — from 1,000 to 24,000 RPM. These high speeds can heat your juice and can damage the more perishable nutrients.
The best option regardless of price is a twin gear unit that turns slowly, around 80 RPMs — to ensure that nutrients aren’t lost to heat, or to a destructive
high-speed chopping blade. Use of this type of machine reduces oxidation as well as heat and impact shock to nearly nothing. More of your food’s delicate nutrients survive to benefit your health. Be aware that many of the more popular single gear units use a plastic grinder/auger made of polycarbonate that contains Bisphenol-A. Many thousands of these units were sold before BP-A was discovered to be a carcinogen s powerful that even drinking water from a BPA -containing bottle was so bad it was banned.
Juicing is an investment in health so if you can afford the best you should buy it. Stainless steel is the best of all materials for juicers. Massive savings for a family that juices every day can be achieved by purchasing the more efficient systems.
Go HERE to see a real life efficiency comparison.
Go here to learn more about the only true stainless steel twin gear system on the market
