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Milk: The Acidifier

May 2, 2012 By Leave a Comment


Television commercials and advice from your doctor lead you to believe the secret to strong, healthy bones is drinking milk and taking drugs.

But that’s a huge misconception and a big lie.

Sure your bones need calcium, but if you consume large quantities of milk, you’re actually draining your bones of this much needed mineral.

Here’s why milk is a brutal bone thief: Milk has an acidifying effect on your body.

Let me explain. Everything we put into our body gets processed and alters its acid/alkaline balance. And like everything in nature, the body tries to correct the imbalance. So because milk has an acidifying effect, your body automatically pulls calcium out of your bones to neutralize the acid attack.

Why calcium? Because it is a potent neutralizer. That’s why the main ingredient in some antacids is calcium.

Think of milk entering the body like a raging forest fire and your body’s natural processes is the team of brave firefighters. So your body jumps into action and uses calcium to put out the acidic attack. And even though milk contains 300 mg of calcium in one cup, unfortunately, the net result is a calcium deficit in your bones.

Filed Under: Acidosis, alkalizing Tagged With: ,

Cassie Bond comments on whole grains and mood management

April 24, 2012 By Leave a Comment


Cassie Bond, AlkaWay co-founder and my beloved wife is getting very steamed up over her new Alkaline Paleo diet.

Here’s her comment on an article in Sydney Morning Herald that claimed that good protein and whole grains will give you good moods. And if you want to learn more, here’s the address of her diet blog.

Filed Under: Alkaline Diet, Paleo Tagged With: ,

Cruciferous Vegetables: the ‘Warriors’ of the anticancer foods and an essential in my new Alkaline Diet.

March 12, 2012 By Leave a Comment


cruciferous vegetables anticancerThe New Improved Alkaline Diet

As 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.

 

Filed Under: Alkaline Diet, cancer Tagged With: , ,

My 8 Rules For Alkaline Diet Success

March 6, 2012 By Leave a Comment


Twelve Years on the Alkaline Diet and now…

Since beginning our ‘new’ diet, I have come to understand that a completely different relationship with my food has evolved – directly as a result of my new diet.

I’ve also come to realise that almost everyone I know is – as was I – addicted to their food.

I just finished reading an article by Dr Michael Cutler suggesting that to change our addiction to food, we have to change our emotional ties to our food.
I have no argument with that, for my observation is that many people do indeed resort to food for comfort.

I’m also aware of the astonishing failure rate of most weight loss diets which does seem to support the proposition that in our society where everyone gets enough to eat, we eat for comfort rather than simple sustenance. If this is so, we can therefore assume that a diet’s failure is directly related to our discomfort as a result of our choice to diet.

So even though my diet seemed to change me  ’from the inside’ to a point where I can as easily skip a meal as eat it, where I regularly ask for less on my plate, and where I have even reduced my wine appetite.. I still accept that most of us may need to  ’do the work’ on our emotional bondage to food before we can even hope to follow a diet to its fruition and benefits.

Let’s get one thing clear. Diet isn’t about intelligence. It can’t possibly be because I often we hear ‘I know this food isn’t good for me but………’.  In his article Dr Cutler questioned why he had to ask people why they would wait for a disease to manifest before changing their diet, and it’s a good, seminal question. We can even confront the highest authority figure in our lives, our Doctor, and offer bare faced whoppers to him or her in defence of remaining on our current disease-targeted diet.

As I have aged I have come to see that pain and suffering are our way of progessing mentally and spiritually. It seems that our mad minds actually need pain to create enough tension for us to see the value in change of habit. We will willingly trade good advice, for instance, for the momentary joy of a carb-laden mille feux from the local patisserie, and we seem to have this ability to shut out thoughts that may impinge on these momentary delights. So we have – knowingly or unknowingly – made a deal with ourselves to delay the pain our authority figures tell us is inevitable – for the pleasure of a mouthful of cream and custard.

I see this as so prevalent in our nature – this choice to put our suffering on (unpredictable) hold – no matter how dire the consequence of delay may be. It makes me so very grateful for how I am feeling now. I simply don’t have the cravings anymore. I have less ‘choices’  (and let’s be honest – we have thousands of choices in the ‘bad’ food category) and I happily make less choices. The only way I can say it is that my relationship with food has changed as a result of my diet.

I am lucky that I live with a woman who cares very deeply about health and who has a very strong will. She is 52, I am 65 and she wants me around as long as possible. Perhaps the pain of possible loss, or of  being a carer for me in my dotage is one of her motives and she’s be the first to agree. So it could be seen that she has reacted to the thought of pain (losing me) by enforcing her diet concepts on me. Whatever her motives, I am extremely grateful that she had the will to overcome my objections to the diet she asked me to take on.

There is an elephant in the room when we discuss diet and it is addiction. I have read enough to understand that this elephant has a name and it is carbohydrates. For twelve years we attempted to follow the guidelines of the alkaline diet where we chose food based on the amount of acid or alkaline minerals left in our body after metabolism. And yet the alkaline diet as purveyed on the net completely ignores the fact that carbs cause acidic inflammation in the body, that carbs cause inevitable insulin resistance, and finally, that carbs and sugars are addictive. The charts we and others created in blissful ignorance testify to our lack of awareness about the addiction of carbohydrates

In studying the psychology of diet, therefore, we can’t ignore the science that tells us that carbs may indeed be the sole reason we can’t change.

In a sense, having an addiction is far more logical than trying to find the childhood trauma that prevented us from sticking to a diet.

Addiction modifies behaviour, and behaviour can appear to be unrelated to addiction. So we can behave irrationally with our doctor, we can lie, and we can beat ourselves up about it till kingdom come, but if we can admit that we are addicted to certain food groups, we have a whole new view of our food madness. We can begin to do what addicts do.

Stop eating the foods that make us crazy.

Never in my twelve years of the alkaline diet did I stop snacking. Never did I get over my ‘hungry ghost’ syndrome of eyeing off the plates of my family to see what they left so that I could nab it. Never did I stop the urge to order a sugary dessert after a sizeable main course at a restaurant. Looking back, the desserts were usually unsatisfying because I was already full – but that didn’t stop my craving.

If you’ve followed my blog you’ll already know that I have always followed what I thought was a healthy diet. I was vegetarian for twelve years and in that time, as most vegetarians do, satisfied my cravings with bread and grains. I ate a fructose-laden fruit salad every day for breakfast, and felt righteous when, at any social event, I chose the carrot cake; a carbohydrate bomb! So I’m not coming from a SAD diet outlook. I ate no processed foods. I was able to source organic foods regularly. I even had the audacity to lecture my ‘errant’ friends about their diet.

But there is no doubt in my mind that I suffered the same addiction we all may suffer and that my delusion about my addiction was as complete and effective as the man or woman I criticised for eating what I called ‘rubbish food’.

So my observations of my own new eating habits are almost revelatory in nature.

I have ‘seen the light’ through little fault of my own.

Of course not all of us have the benefit of a loving, powerful partner. Indeed it’s my observation that bad diet is of often the result of solo lifestyle and – it must be said – a prevailing lack of selfworth. Unconscious eating seems a common response to self-directed angst.

I’d love to be able, at this point, to offer the reader who identifies with what I’m talking about a course of support, with guided contemplations, journalling.. all the good tools of transformation – but I can’t, so I’m going to concentrate on the diet I have taken on which has overcome my carbohydrate addiction from the inside. It – the diet – changed me. I just ate the food.

I may as well announce what we are calling our diet.

It’s the Alkaline Paleo Diet.

It involves a return to the foods my body was designed to consume most efficiently over thousands of years. This is what is commonly known as Paleolithic Diet. It is, simply put, low to no carbs or sugars, medium dense protein, and higher than accepted healthy fats as our major source of energy. It’s called Alkaline Paleo becasue it recognises the problem of excess acidity in modern lifestyle – something never present in paleolithic times – and it includes alkalizing techniques to maintain that critical alkaline natural balance.

It works. I am healed of my food addiction. I think differently. I am lighter, clearer, and lass prone to mood swings. I am enjoying my food more than I have ever done so.

Here then, are my rules for transforming from addict to human again.

1. I am an addict and I am not in control of my thoughts and action. I am addicted to sugar and carbohydrates.

2. As an addict I open myself to assistance in any form.. even divine.

3. As an addict I understand that carbohydrates and sugars will control my life, and therefore I choose to completely remove them from my diet until I am healed.

4. I understand that what I have accepted as the truth of good diet has not served me well and will cause me pain in the future. I am willing to change my basic paradigms about what I eat.

5. I have learned that my addiction will attempt to maintain its hold over me and if I can find a friend to support me I will do so.

6. I understand that beyond the diet I have imposed upon my body, my body knows what it is designed to eat, and I will attempt to eat foods that I have always eaten over the thousands of years that it took for my body to evolve to my present state.

7. I will not hesitate to question dominant paradigms of diet. I will search for and test for the truth of every dietary recommendation I read. I possess the power within my evolutionary body to reclaim the truth of my diet and the ehalth I was designed to experience.

8 I will persist because I am worth it.

 

[1] Am J Public Health. 2004 December; 94(12): 2177–2187.

[2] http://www.cdc.gov/tobacco/data_statistics/fact_sheets/adult_data/cig_smoking/index.htm accessed Feb 8, 2012.

Filed Under: Alkaline Diet, Low carb Tagged With: ,

Save your hearing: A Good Acid to include in your New Acid and Alkaline Diet

December 28, 2011 By Leave a Comment


Taking more folate – that’s folic acid, A.K.A. Vitamin B9 – may save your hearing. A study of more than 50,000 men found that those over the age of 60 who have a larger intake of foods and supplements high in folate have a 20 percent lower risk of developing hearing loss. Hearing loss is the most common sensory disorder today in the U.S. More than 36 million people suffer a hearing deficiency.

To lower your risk, eat more foods high in folate like spinach, asparagus, lettuce, turnip greens, beans, peas and sunflower seeds. Baker’s yeast, liver and liver products also contain high amounts of folate. What a lovely alkaline/acid mix!

Filed Under: Alkaline Diet, scientific studies Tagged With: , ,

Mediterranean Diet = Alkaline Diet = Depression Lifter?

December 27, 2011 By 1 Comment


Here’s an interesting report saying that the Mediterranean diet is good for alleviating depression. look through the components of the Mediterranean diet and you’ll see a distinct ‘alkaline diet’ look to it.
No wonder.
See the report here

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The Little-Known Culprit Behind Clogged Arteries: Athreosclerosis

December 27, 2011 By 1 Comment


If I talk about atherosclerosis most people will glaze over. “Oh.. ah.. it’s some sort of heart disease isn’t it?”

If I asked people to name the disease condition responsible for four out of ten deaths in the US, I’m confidently guessing the same people will say cancer.

But it’s not cancer. It’s atherosclerosis so perhaps it’s time to learn a little about it and what can be done now to jump the queue to health beyond that forty percent line.

I’m also guessing that of the people who don’t know about it, almost all of them will not know about its primary causes – especially one that is happening in their bodies right now.

So let’s ‘clear the deck’ with a little definition.

Atherosclerosis is the condition in which an artery wall thickens as the result of a build-up of fatty materials such as cholesterol. It is a syndrome affecting arterial blood vessels, a chronic inflammatory response in the walls of arteries, in large part due to the accumulation of macrophage white blood cells and promoted by low density (especially small particle) lipoproteins (plasma proteins that carry cholesterol and triglycerides) without adequate removal of fats and cholesterol from the macrophages by functional high density lipoproteins (HDL). It is commonly referred to as a hardening or furring of the arteries. It is caused by the formation of multiple plaques within the arteries.

See, you DID know what it was. It’s hardening of the arteries, and EVERYONE has heard of that!

So what is happening in virtually everybody’s body right now is a process called advanced glycation. And that means we need another definition moment.

Advanced Glycation is a non-enzymatic glycoxidation process involving sugars and basic amino acids of various proteins. The end products (AGEs) are chemically diverse, stable and implicated in various diseases in which deposits are formed, including amyloidosis, atherosclerosis and rheumatoid arthritis.

Simple answer; it’s sugar attaching itself to naturally occurring proteins and fats in the body.

These end products are what reside in our body right now. They are molecules formed by a process called glycosylation in which excess sugars attach themselves to your body’s proteins and lipids. And once formed, these AGEs are completely irreversible—wreaking havoc on your body, where they damage cells and tissues while prematurely aging your body.

Under normal circumstances, this isn’t a problem—a healthy body is equipped to remove these toxic molecules on a regular basis.

But in the all-too-common case of prolonged oxidative stress – A.K.A acidosis – A.K.A. modern lifestyle (caused by high blood sugar, a diet rich in processed food or an environment steeped in toxins and stress), you may not be so lucky. In cases like these, AGEs build up at a faster rate than your body can handle—and studies show that the damage they can do to your tissues… and especially your arteries, kidneys and retinas… is severe.

Research says that AGE accumulation occurs in the small arteries in the heart muscle and arteries that have lost their normal elasticity due to diminished nitric oxide levels, increased plaque formation and inflammation—all of which directly contribute to the risk of serious cardiac events like heart attacks and strokes.6-7
What’s worse, these artery-hardening and clogging effects have been shown to be completely independent of risk factors like age, high blood pressure and hyperglycemia—which means that when AGEs are involved, even otherwise healthy people may be at risk.8-10
So let’s break all this down to some simple 1-2-3 points that a typical overstressed busy modern ‘glycolator’ can use.

1. Glycolation comes from excess sugars, and toxic and stressful lifestyle
2. Glycolation causes excess acidification and oxidation and its toxic byproducts cannot be removed.
3. To prevent glycolation and its toxic end products we need to change our diet.
- Less acid-forming foods, especially sugars, and more alkalinizing food and water sources. In short, an alkaline diet.
- More anti-oxidation products in the form of greens or antioxidant water.

Oh, and there is a fourth action point. Because it’s non-reversible, and happening now, the last and most important point is to DO IT NOW.

References:
1. Centers for Disease Control and Prevention. Potential Infectious Etiologies of Atherosclerosis: A Multifactorial Perspective. Available at: http://www.cdc.gov/ncidod/eid/vol7no5/oconnor.htm#1. Accessed on: 8-10-09.
2. Forbes JM, Soldatos G, Thomas MC. Below the radar: advanced glycation end products that detour “around the side”. Is HbA1c not an accurate enough predictor of long term progression and glycaemic control in diabetes? Clin Biochem Rev. 2005 Nov;26(4):123-34.
3. Tan D, Wang Y, Lo CY, et al. Methylglyoxal: its presence and potential scavengers. Asia Pac J Clin Nutr. 2008;17 Suppl 1:261-4.
4. Wendt TM, Tanji N, Guo J, et al. RAGE drives the development of glomerulosclerosis and implicates podocyte activation in the pathogenesis of diabetic nephropathy. Am J Pathol. 2003 Apr;162(4):1123-37.
5. Ahmed N. Advanced glycation endproducts–role in pathology of diabetic complications. Diabetes Res Clin Pract. 2005 Jan;67(1):3-21.
6. Zieman SJ, Kass DA. Advanced glycation endproduct crosslinking in the cardiovascular system: potential therapeutic target for cardiovascular disease. Drugs. 2004;64(5):459-70.
7. McNulty M, Mahmud A, Feely J. Advanced glycation end-products and arterial stiffness in hypertension. Am J Hypertens. 2007 Mar;20(3):242-7.
8. McNulty M, Mahmud A, Feely J. Advanced glycation end-products and arterial stiffness in hypertension. Am J Hypertens. 2007 Mar;20(3):242-7.
9. Semba RD, Najjar SS, Sun K, et al. Serum carboxymethyl-lysine, an advanced glycation end product, is associated with increased aortic pulse wave velocity in adults. Am J Hypertens. 2009 Jan;22(1):74-9.
10. Vlassara H, Fuh H, Donnelly T, et al. Advanced glycation endproducts promote adhesion molecule (VCAM-1, ICAM-1) expression and atheroma formation in normal rabbits. Mol Med. 1995 May;1(4):447-56.
11. Loske C, Neumann A, Cunningham AM, et al. Cytotoxicity of advanced glycation endproducts is mediated by oxidative stress. J Neural Transm. 1998;105(8-9):1005-15.
12. Hipkiss AR. Would carnosine or a carnivorous diet help suppress aging and associated pathologies? Ann N Y Acad Sci. 2006 May;1067:369-74.
13. Reddy VP, Garrett MR, Perry G, et al. Carnosine: a versatile antioxidant and antiglycating agent. Sci Aging Knowledge Environ. 2005 May 4;2005(18):pe12.
14. Guiotto A, Calderan A, Ruzza P, et al. Carnosine and carnosine-related antioxidants: a review. Curr Med Chem. 2005;12(20):2293-315.
15. Hipkiss AR, Chana H. Carnosine protects proteins against methylglyoxal-mediated modifications. Biochem Biophys Res Commun. 1998 Jul 9;248(1):28-32.
16. Hsieh CL, Yang MH, Chyau CC, et al. Kinetic analysis on the sensitivity of glucose- or glyoxal-induced LDL glycation to the inhibitory effect of Psidium guajava extract in a physiomimic system. Biosystems. 2007 Mar;88(1-2):92-100.
17. Lunceford N, Gugliucci A. Ilex paraguariensis extracts inhibit AGE formation more efficiently than green tea. Fitoterapia. 2005 Jul;76(5):419-27.
18. Mosimann AL, Wilhelm-Filho D, da Silva EL. Aqueous extract of Ilex paraguariensis attenuates the progression of atherosclerosis in cholesterol-fed rabbits. Biofactors. 2006;26(1):59-70.
19. Yamagishi S, Matsui T, Takenaka K, Nakamura K, Takeuchi M, Inoue H. Pigment epithelium-derived factor (PEDF) prevents platelet activation and aggregation in diabetic rats by blocking deleterious effects of advanced glycation end products (AGEs). Diabetes Metab Res Rev. 2009 Mar;25(3):266-71.
20. Suji G, Sivakami S. DNA damage during glycation of lysine by methylglyoxal: assessment of vitamins in preventing damage. Amino Acids. 2007 Nov;33(4):615-21.
21. Du X, Edelstein D, Brownlee M. Oral benfotiamine plus alpha-lipoic acid normalises complication-causing pathways in type 1 diabetes. Diabetologia. 2008 Oct;51(10):1930-2.
22. Hammes HP, Du X, Edelstein D, et al. Benfotiamine blocks three major pathways of hyperglycemic damage and prevents experimental diabetic retinopathy. Nat Med. 2003 Mar;9(3):294-9.

Filed Under: Alkaline Diet, Uncategorized Tagged With:

Alkaline Diet: Asparagus – Alkalizer Superfood.

December 27, 2011 By 3 Comments


OK. This came to me by email. I don’t vouch for anything it says. People heal for all sorts of reasons, just as they don’t heal for all sorts of reasons. So use your own power of discretion.

“Mom had been taking the full-stalk canned style asparagus that she pureed and she took 4 tablespoons in the morning and 4 tablespoons later in the day. She did this for over a month. She is on chemo pills for Stage 3 lung cancer in the pleural area and her cancer cell count went from 386 down to 125 as of this past week. Her oncologist said she does not need to see him for 3 months.”

The email then refers to an article.

“Several years ago, I had a man seeking asparagus for a friend who had cancer. He gave me a photocopied copy of an article, entitled, Asparagus for cancer ‘printed in Cancer News Journal, December 1979.. I will share it here, just as it was shared with
me: ‘I am a biochemist, and have specialized in the relation of diet to health or over 50 years..Several years ago, I learned of the discovery of Richard R. Vensal, D.D.S. that asparagus might cure cancer. Since then, I have worked with him on his project.

We have accumulated a number of favorable case histories. Here are a few
examples:

Case No. 1,
A man with an almost hopeless case of Hodgkin’s disease (cancer of the lymph glands) who was completely incapacitated. Within 1 year of starting the asparagus therapy, his doctors were unable to detect any signs of cancer, and he was=2 0back on a schedule of strenuous exercise.

Case No. 2,
a successful businessman 68 years old who suffered from cancer of the bladder for 16 years. After years of medical treatments, including radiation without improvement, he went on asparagus. Within 3 months, examinations revealed that his bladder tumor had disappeared and that his kidneys were normal.

Case No. 3,
a man who had lung cancer. On March 5th 1971, he was put on the operating table where they found lung cancer so widely spread that it was inoperable. The surgeon sewed him up and declared his case hopeless. On April 5th he heard about the Asparagus therapy and immediately started taking it. By August, x-ray pictures revealed that all signs of the cancer had disappeared.. He is back at his
regular business routine.

Case No. 4,
a woman who was troubled for a number of years with skin cancer. She finally developed different skin cancers which were diagnosed by the acting specialist as advanced. Within 3 months after starting on asparagus, her skin specialist said that her skin looked fine and no more skin lesions. This woman reported that the asparagus therapy also cured her kidney disease, which started in 1949.
She had over 10 operations for kidney stones, and was receiving government disabilitypayments for an inoperable, terminal, kidney condition.. She attributes the cure of this kidney trouble entirely to the asparagus.

I was not surprised at this result, as `The elements of materia medica‘, edited in1854 by a Professor at the University of Pennsylvania, stated that asparagus was used as a popular remedy for kidney stones. He even referred to experiments, in 1739, on
the power of asparagus in dissolving stones. Note the dates!
We would have other case histories but the medical establishment has interfered with our obtaining some of the records. I am therefore appealing to readers to spread this good news and help us to gather a large number of case histories that will overwhelm
the medical skeptics about this unbelievably simple and natural remedy.

For the treatment, asparagus should be cooked before using, and therefore canned asparagus is just as good as fresh. I have corresponded with the two leading canners of asparagus, Giant and Stokely, and I am satisfied that these brands contain no pesticides or preservatives. Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator. Give the patient 4 full tablespoons twice daily, morning and evening. Patients usually show some improvement in from 2-4 weeks. It can be diluted with water and used as a cold or hot drink. This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases. As a biochemist I am convinced of the old saying that `what cures can prevent.’ Based on this theory, my wife and I have been using asparagus puree as a beverage with our meals. We take 2 tablespoons diluted in water to suit our taste with breakfast and with dinner. I take mine hot and my wife prefers hers cold. For years we have made it a practice to have blood surveys taken as part of our regular checkups. The last blood survey, taken by a medical doctor who specializes in the nutritional approach to health, showed substantial improvements in allcategories over the last one, and we can attribute these improvements to nothing but the asparagus drink….As a biochemist, I have made an extensive study of all aspects of cancer, and all of the proposed cures. As a result, I am convinced that asparagus fits in better with the latest theories about cancer…
Asparagus contains a good supply of protein called histones, which are believed to be active in controlling cell growth.. For that reason, I believe asparagus can be said to contain a substance that I call a growth normalizer. That accounts for its action on cancer and in acting as a general body tonic. In any event, regardless of theory, asparagus used as we suggest, is a harmless substance. The FDA cannot prevent you from using it and it may do you much good.

It has been reported by the US National Cancer Institute, that asparagus is the highest tested food containing glutathione, which is considered one of the body’s most potent anticarcinogens and antioxidants.”

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Dr Terry Wahls gives a powerful lesson as an ex-MS victim.

December 26, 2011 By 1 Comment


Filed Under: Low carb, Multiple Sclerosis, Uncategorized Tagged With: , ,

Dr Lynda Frassetto MD talks about the effects of diet on acids and health

December 26, 2011 By 1 Comment


This is quite a long but worthwhile video of a presentation By Dr Frassetto. She’s no stranger to me, being a pioneer of anti-acid research with a paper on Diet and Aging published in 1999.  In that study she identified the correlation between age and acidity. In this video she talks about the results of her latest research into comparative anti-acid diets.

“Should everyone eat a paleo diet?” by Lynda Frassetto, MD from Ancestry on Vimeo.

Filed Under: alkalizing, scientific studies, Uncategorized Tagged With: , ,