Does this demonstrate the advantage of alkaline magnesium enriched water or not?
Israel: Government thinks over adding magnesium to country’s water supply.
The government of Israel is expected to decide this week whether Israel should add magnesium to its desalinated water which would save lives, but also significantly raise water rates. If Israel does add the mineral to desalinated water, it would be the first country in the world to do so. But various government authorities have spent the past three years arguing over how much it would cost to add the magnesium. Magnesium is said to help maintain a normal heart beat, adding it to the water could save the lives of 250 Israelis a year. The cost would be between NIS 15 million and NIS 20 million a year, while the Israel Water Authority says the plan would cost hundreds of millions of shekels a year, significantly pushing up the rates paid by consumers. The ministry was referring to findings showing that parts of the north and south of the country, some of which are more economically deprived than the center of the country, are already relying primarily on desalinated water. Israel is considered a global trailblazer in water desalination, a process in which salt and other minerals are removed from seawater.
The Effects of Drinking WATER summarized
“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.”
Bioavailability of Drinking Water Calcium and Magnesium
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.”
Acid and your Teeth: Is it the food, or is it the bugs?
It’s the food, yes, but it is really the bugs that thrive in your acid foods that really do the heavy damage. A great report here, and here’s an extract to demonstrate the great stuff it contains:
It is significant to note that not all acids have an equal effect on the tooth. Acids originating from bacteria and soft drinks can initiate a carious process. Alternately, acids originating from fruit, bulimia, or gastroesophogeal reflux disorder (GERD) tend to erode only the enamel of the tooth in the oral environment.4-7 There are other systemic factors that can amplify the acid-stimulated caries process, such as methamphetamines like crystal meth.8 These observations demonstrate that something more significant is happening internally beyond the oral or external acid attack. The same sugars and refined carbohydrates feeding the oral bacteria wreak havoc with the internal environment and are major factors in diabetes and obesity.9 Soft drinks have an insidious effect on the internal environment of the body in addition to their oral effects.10 It is because of their systemic effect that soft drinks are a contributor to not only enamel erosion but also dental caries.11 Meth mouth is a dental symptom of system-wide devastation.12
And here’s a blockbuster quote that would have our fluoride favourers reeling:
Emerging evidence now demonstrates that antioxidants in green tea (epigallocatechin gallate, or EGCG) acting as MMP inhibitors are significantly more effective than sodium fluoride at preventing acid erosion.21
Alkaline Ionized Water: a Scientific Update
This report summarizes the latest research on alkaline ionized water. Anyone with doubts about its abilities should read it. Please note: by downloading this report you acknowledge that I am not claiming any therapeutic benefit of the water; i am simply providing you with educational data on this subject.
Gut Flora and Alkaline Ionized water
Yet another study has arrived from PubMed.com on the effects of alkaline ionized water. For the usual boring legal reasons I have to advise that if you click this link you do so of your own volition and not because I held out the promise of any therapeutic benefit to you. And of course I also need to advise that before considering any change to your health regimen you should consult a registered medical professional. That being said, you’ll get the info by clicking on the report below.
Ending the Cholesterol Myth
Why has there never been a record of cholesterol having blocked a vein in the body? What is it about arteries that makes cholesterol attach itself to their walls, while leaving the veins alone? It is really the sticky nature of cholesterol that is behind the blockage of healthy blood vessel walls?
The answers to these questions may surprise you. The body actually uses the lipoprotein cholesterol as a kind of bandage to cover abrasions and tears in damaged arterial walls just as it does it for any other wound. Cholesterol is nothing less than a life-saver. However, for the past thirty-eight years, this lipoprotein has been stigmatized to be the number one cause of deaths in the rich nations - heart disease.
This is how the theory goes: For reasons not really known, a form of cholesterol that has earned the name “bad” somehow increases in the bloodstream of millions of people today; it sticks to the walls of arteries, and eventually, it will starve the heart muscle of oxygen and nutrients. Accordingly, the masses are urged to reduce or ban cholesterol-containing fats from their diet so that they can live without the fear of arterial occlusion and dying from a heart attack.
The tremendous concern of being attacked by this “vicious” lipoprotein has finally led to innovative technologies that can even extract cholesterol from cheese, eggs, and sausages, thus making these “deadly” foods ”consumer-safe.” Products that claim to be low in cholesterol, such as margarine and light-foods, have become a popular choice of “healthy eating.”
Cholesterol is Not the Culprit After All
But as INTERHEART and other studies have shown, cholesterol isn’t a serious risk factor for heart disease at all. An earlier study sponsored by the German Ministry of Research and Technology showed that no exact link exists between food cholesterol and blood cholesterol. Even more surprising, in Japan, the cholesterol levels have risen during recent years, yet the number of heart attacks has dropped. The largest health study ever conducted on the risks of heart disease took place in China. Like somany similar studies, the Chinese study found no connection between heart disease and the consumption of animal fats.
In an 8-year long heart study, researchers observed 10,000 people with high cholesterol levels. Half of them received a best-selling statin drug. The other half were simply told to eat a normal diet and get enough exercise. The results stunned the researchers. Although the statin drug did indeed lower serum cholesterol, this had no impact whatsoever on death rate, non-fatal heart attacks and fatal arterial disease. In other words, the statin-users had zero advantage over those who received no treatment at all. However, they had just spent eight years taking a costly drug with hideous side effects – risking liver failure, muscle wasting, even sudden death. Lowering cholesterol either through drugs or low fat diets does not lower the risk of developing heart disease.
All the major European long-term cholesterol studies have confirmed that a low-fat diet did not reduce cholesterol levels by more than 4 percent, in most cases merely 1-2 percent. Since measurement mistakes are usually higher than 4 percent and cholesterol levels naturally increase by 20 percent in autumn and drop again during the wintertime, the anti-cholesterol campaigns since the late 1980s have been very misleading, to say the least. A more recent study from Denmark involving 20,000 men and women, in fact, demonstrated that most heart disease patients have normal cholesterol levels. The bottom line is that cholesterol hasn’t been proved a risk factor for anything.
The current medical understanding of the cholesterol issue is more than incomplete. The argument that animal tests on rabbits have confirmed that fatty foods cause hardening of the arteries sounds convincing, but only when the following factsare omitted:
* Rabbits respond 3,000 times more sensitively to cholesterol than humans do.
* Rabbits, which are non-carnivorous animals by nature, are force-fed excessive quantities of egg yolk and brain for the sake of proving that cholesterol-containing foods are harmful.
* The DNA and enzyme systems of rabbits are not designed for consumption of fatty foods, and if given a choice, these animals would never eat eggs or brains.
It is obvious that the arteries of these animals have only an extremely limited ability to respond to the damage caused by such unsuitable diets. For over three and half decades, Western civilization assumed that animal fats were the main cause of dietary heart disease. This misinformation is highlighted by the fact that heart attacks began to rise when consumption of animal fats actually decreased. This was verified by British research, which revealed that those areas in the U.K. where people consumed more margarine and less butter had the highest numbers of heart attacks. Further studies revealed that heart attack patients had consumed the least amounts of animal fats.
In this context, it is important to differentiate between processed and unprocessed fats. It has been discovered that people who died from a heart attack were found to have many more of the harmful fatty acids derived from the partially hydrogenated vegetable oils in their fat tissue than those who survived. These so-called “faulty” fats (trans-fatty acids) envelop and congest the membranes of cells, including those that make up the heart and coronary arteries. This practically starves the cells of oxygen, nutrients, and water, and eventually kills them.
In another more comprehensive study, 85,000 nurses working in American hospitals observed a higher risk for heart disease in patients who consumed margarine, crisps, potato chips, biscuits, cookies, cakes, and white bread, all of which contain trans fats.
Eating margarine can increase heart disease in women by 53 percent over eating the same amount of butter, according to a recent Harvard Medical Study. While actually increasing LDL cholesterol, margarine lowers the beneficial HDL cholesterol. It also increases the risk of cancers up to five times. Margarine suppresses both the immune response and insulin response. This highly processed and artificial product is practically resistant to destruction, being one molecule away from plastic. Flies, bacteria, fungi, etc. won’t go near it because it has no nutritional value and cannot be broken down by them. It can last for years, not just outside the body, but inside as well.
It is very apparent that eating damaged, rancid fats or trans-fats can destroy any healthy organism and should be avoided by anyone. In 2007 New York City banned the use of trans fats in its restaurants; however, the trans fats are merely being replaced with new artificial fats that have the same or worse effects.
Healthy Today – Sick Tomorrow
Unfortunately, high cholesterol (hypercholesterolemia) has become the dominating health concern of the 21st century. It is actually an invented disease that doesn’t show up as one. Even the healthiest people may have elevated serum cholesterol and yet their health remains perfect. But they are instantly turned into patients when a routine blood test reveals that they have a “cholesterol problem.”
Since feeling good is actually a symptom of high cholesterol, the cholesterol issue has confused millions of people. To be declared sick when you actually feel great is a hard nut to swallow. So it may take a lot of effort on behalf of a practicing physician to convince his patients that they are sick and need to take one or more expensive drugs for the rest of their lives. These healthy individuals may become depressed when they are being told they will need to take potentially harmful drugs to lower their cholesterol levels on along-term, daily basis. When they also learn that they will require regular checkups and blood tests, their worry-free, good life is now over.
These doctors cannot be blamed for the blunder of converting healthy people into patients. Behind them stands the full force of the U.S. government, the media, the medical establishment, agencies, and of course, the pharmaceutical companies. All of them have collaborated to create relentless pressure in disseminating the cholesterol myth and convincing the population that high cholesterol is its number one enemy. We are told that we need to combat it by all means possible to keep us safe from the dreadful consequences of hypercholesterolemia.
The definition of a “healthy” level of cholesterol has been repeatedly adjusted during the past 30 years, which certainly does not give me much confidence in a system of medicine that professes to be founded on sound scientific principles. In the early days of measuring cholesterol levels, a person at risk was any middle-aged man whose cholesterol was over 240 and possessed other risk factors, such as smoking or being overweight.
After the adjustment of parameters during the Cholesterol Consensus Conference in 1984, the population was hit by a shock wave. Now, anyone (male or female) with overall cholesterol readings of 200 mg percent (200mg per 100 ml) could receive the dreaded diagnosis and a prescription for pills. The claim that 200 blood serum cholesterol is normal and everything above is dangerous was scientifically unfounded, though. At least, this was the consensus of all the major cholesterol studies. In fact, a report in a 1995 issue of the Journal of the American Medical Association showed no evidence linking high cholesterol levels in women with heart conditions later in life.
Although it is considered completely normal for a 55-year-old woman to have a cholesterol level of 260 mg percent, most women that age are not told about this. Also healthy employees are found to have an average of 250 mg percent with high fluctuations in both directions.
The lack of evidence linking elevated cholesterol with increased risk of heart disease, however, didn’t stop the brain washing of the masses. In the U.S. 84 percent of all men and 93 percent of all women aged 50-59 with high cholesterol levels were suddenly told they needed treatment for heart disease. The totally unproved but aggressively promoted cholesterol theories turned most of us into patients for a disease that we probably will never develop. Fortunately, not everyone has followed the advice to have their cholesterol levels checked but, unfortunately, millions of people have fallen into the trap of misinformation.
To make matters worse, the official, acceptable cholesterol level has now been moved down to 180. If you have already had one heart attack, your cardiologist will tell you to take cholesterol-lowering statins even if your cholesterol is very low. From the viewpoint of conventional medicine, having a heart attack implies that your cholesterol must be too high. Hence you are being sentenced to a lifetime of statins and a boring low-fat diet. But even if you have not experienced any heart trouble yet, you are already being considered for possible treatment.
Since so many children now show signs of elevated cholesterol, we have a whole new generation of candidates for medical treatment. So yes, current edicts stipulate cholesterol testing and treatment for young adults and even children! The statin drugs that doctors use to push cholesterol levels down are LIPITOR (atorvastatin), Zocor (simvastatin), Mevacor (lovastatin), and Pravachol(pravastatin). If you decide to follow your doctor’s advice and take one of these drugs, make certain to read the list of side effects so that you know the risks you are taking.
If you want to obtain objective and untainted information on cholesterol, agencies like the National Institutes of Health and the American College of Cardiology are certainly not the places from which to obtain it. Until recently, they wanted you to keep your overall cholesterol level below 150. Then, in 2001, they finally admitted that measuring overall cholesterol levels makes no sense at all, so they began recommending an LDL level below 100. Now their aim is to keep LDL lower than 70. Every time they lower the target, the number of “patients” requiring treatment jumps dramatically, much to the benefit of the drug producers. Being officially backed by these agencies, doctors feel motivated, if not obliged, to prescribe these expensive drugs to their new patients.
The extensive promotional campaigns by the pharmaceutical giants have already brainwashed the masses to believe they need these drugs to be safe from sudden heart attack. Even if a doctor knows the truth about the cholesterol deception, these anxious patients will demand a prescription from him. This is not just affecting their health, but everyone’s economic future. The massive sales ofthese best-selling drugs of all time drive up health care costs to levels that undermine economic growth and make basic health care unaffordable to a never-increasing number of people. The masses have been so brainwashed with misinformation that this lurking financial crisis doesn’t seem to be their immediate concern.
In 2004, there were already 36 million statin candidates in the U.S., with 16 million using LIPITOR alone. When the official LDL target level drops to 70, another 5 million people will be eligible for their use. At the consumer markup price of $272.37 and an actual cost of $5.80 for a month supply of LIPITOR, you can understand the incentive that the pharmaceutical industry has to push their products and make them a mass commodity.
Excerpted from Chapter 9 of Timeless Secrets of Health and Rejuvenation by Andreas Moritz, (www.ener-chi.com) or (www.amazon.com) . Check out the book for more information about statins, cholesterol and heart disease, or any of the related topics listed below
* The Secret Cause Of Heart Disease – And Why It’s So Easily Reversed
* The Beginning Stages Of Heart Disease
* Major Contributing Factors
* Meat Consumption And Heart Disease
* Yes, Your Body Can Store Protein!
* Protein Storage – A Time Bomb
* The Revealing Role Of Homocysteine
* C-Reactive Protein Reveals The Truth
* How And Why Heart Attacks Really Occur
* Heart Attacks Can Occur In A Number Of Ways:
1) New Studies Question Value Of Opening Arteries
2) Risk Indications Of A Heart Attack
3) What Statins May Do To You!
4) But Doesn’t Aspirin Protect Against Heart Disease?
5) Dangers Of Low Cholesterol
6) Cholesterol – Your Life And Blood
7) When Cholesterol Signals SOS
8) Balancing Cholesterol Levels Naturally
9) Overcoming Heart Disease – Two Encouraging Stories
10) Non-Dietary Causes Of Heart Disease.
11) A Lacking Social Support System
12) Greatest Risk Factors: Job Satisfaction And Happiness Rating
13) Your Need To Love
14) What A Loving Spouse Can Do
15) The Healing Power Of “Loving Touch
Well, does it? Or doesn’t it? The Ionized water salesman’s eternal dilemma.
When Joyce Bippus tried alkaline ionized water she was ‘sold’ immediately.
So sold that she opened her own alkaline ionized water store. After all, she claims she was able to not have a $40,000 rotator cuff operation because of the water. Joyce was introduced by her herbalist. In an article in her local paper, I read:
“She said, ‘Joyce, just drink this water,’” Bippus said.
After Bippus’ pain (may have: Ian) disappeared within a week, she thought the ionized water should be shared with the community and opened the Holistic Water Store on Mangrove Avenue. The store offers a free 30-day trial of ionized alkaline water to anyone interested.
“It’s my passion,” Bippus said, “and I love my job.”
Ionized water is made by passing normal, unfiltered tap water through an ionizing machine. The machine splits the water into two streams by electrolysis – the application of an electrical current. The machine then recombines the streams differently, adding ions and producing an alkaline pH.
Various natural and alternative health proponents claim the water has very powerful health benefits.
Some Chico State students and athletes have come in and tried the water, Bippus said.
David Vogel of Paradise, a customer of the Holistic Water Store, has been drinking the water for a few months, he said. He suffers from joint pain in his knees and hips and wanted to try the water after hearing about it.
“I (may: Ian) have less joint pain,” Vogel said. “I don’t want to stop. I feel better.”
Others disagree, claiming the water does not have any medicinal benefits.
Stomach acid will instantly turn ionized water acidic, said Jeffrey Bell, chair of the biological sciences department.
“Water that you could drink that isn’t going to burn your mouth won’t change the pH in your stomach,” Bell said.
The amount of acid in your stomach makes everything you eat and drink acidic, he said.
“Water is water,” Bell said. “Having a few ions in it won’t help.”
Bippus offers promotional material with information about the ionizers. The statements in the material have not been evaluated by the Food and Drug Administration.
The machines range in price from $1,200 to $5,000 for those interested in ionizing their own water, but Bippus offers interest-free financing to those who can’t afford a lump sum payment.
Anyone interested in learning more about ionized alkaline water from Bippus and her colleagues can attend a weekly seminar held at 7 p.m. on Thursdays in the store.
“My goal is to get people educated on how they can help themselves,” Bippus said.
This is very typical. I’ve seen so many articles like this, and always with the old phurphy about the stomach neutralising the pH of the water. (I added the ‘may’ for legal reasons). And dear Jean will need to be careful about what she says because we are STILL not allowed to publish therapeutic effects of alkaline ionized water – there’s a million dollar fine for it. Even though the lists of scientific studies grows monthly.
The really weird aspect of this ‘prove it or lose it’ attitude is that we have done all we can to go legal. We contacted the top gun in our Therapeutic Items registration organisation and asked if we could have our water ionizers ‘listed’. No, you can’t came the reply, because we have already decided water filters can’t be listed. So.. although we are willing to register water ionizers, we can’t because someone somewhere at a desk with a stamp has decided tha water isn’t therapeutic.. no matter what.
OK… we asked. So if you won’t register us, then water ionizers are not a therapeutic device, right? Right. So because we aren’t a therapeutic device we can say anything we like, right?
No, came the answer. If you say it does anything we will take action against you.
But you just said we aren’t a therapeutic device.
Yes, we can say it but you can’t disagree with us.. even if we refuse to list you.
Harrumph. Bureacrats.
Want to Cut your calories? Change your plate colour.
Portion sizes are something may of us struggle with every day, and trying not to overeat is a difficult task for many, but a new study suggests that our dinnerware, both size and color, could be a key factor in changing how much we consume.
Astudy from Georgia Tech, labelled ‘Plate Size and Color Suggestibility‘, found that color contrast between our food and the plate has a huge impact on actual consumption. If the food is a similar color to the plate, people will serve and eat about 22 percent more than if the colors of the food and plate contrast. In a previous study, the same researchers linked plate size to serving size. When attempting to serve a specific portion, those with bigger plates often serve more, while those with small plates serve less. To boot, when a plate and the food on it are the same color, the effect is exaggerated.
Consumer tip? Use big plates for salad and smaller plates for the main course.
Another study from the journal, Appetite, found that eating from a red plate could help prevent overeating. Serving up meals on red plates or drinking from red cups cut consumption by about 40 percent, according to the study. Researchers say the color red may discourage overeating, because it is commonly associated with the idea of “danger and stop.”
Another study recently released and published in the American Journal of Clinical Nutrition, found that feeding kids smaller portions of the main dish at lunch means they’ll eat more fruit and vegetables offered on the side, and fewer total calories. Researchers from Penn State University served 17 kids six different variations of the same meal, one day each week for lunch. The meals had anywhere from less than half a cup (about 145 calories) to more than a cup and a half (about 390 calories) of mac and cheese (the main dish) as well as green beans and unsweetened applesauce, plus a whole grain roll and milk. Researchers found that the bigger the entrée size served, the less of the healthy side dishes kids ate and vice versa. Kids also consumed less calories overall when served a smaller entrée portion.
Be aware of the portions you are serving for your self and your family – try serving meals on smaller more colorful plates (contrasting wi
