Acid Kills -- Alkaline Lives
A Simple Approach Using Baking Soda (Sodium Bicarbonate) to Create Healthy Alkaline Levels
by Dusty R. Green, M.Ed., Research Scientist/Author
This article originates from an email inquiry I received concerning the John Kanzius invention. He built an apparatus that sends radio waves
into humans with the claim that it may kill canc cells -- sounds promising.
In the email inquiry, I was asked to comment on a CBS news story about John Kanzius.
My Response: My best guess is negative ions (or, maybe a relationship). One form of negative ions is the unseen particles of electricity that come in with thunderstorms and momentarily make us feel like we're on a natural high. A simple Internet search on negative ions revealed the information on ions. Research shows that negative ions put the body in a temporary alkaline pH state. Most humans are in an acid pH state ... canc wards are full of 'em.
Theoretically (in my humble opinion, of course), negative ions have a common bond to the positive feelings we get from meditation. Regular/consistent meditation is associated with relaxed states-of-mind -- a stress antagonist. Stress is a major contributor to acid pH in our blood/bodies.
As we buffer our acid-state in consistent manners (meditation, smart eats, baking soda, etc.), a healthier alkaline condition becomes the norm. In addition, nutritional supplements supposedly are assimilated more effectively/efficiently in an alkaline body.
Bacteria and Virus Refuse to Live in Alkalinity
Stress, bad eating habits, pesticides, alcohol, pollution, etcetera, turn our bodies into "acid smorgasbords" -- the perfect environment for destroying our bodies in a slow/painful manner. In addition, heartburn, diabetes, heart disease, arthritis, and more are well-known maladies related to acid blood levels. The bottom line ... bacteria and virus will vacate your premises to find a more suitable acid-home as long as you keep your body in a state of alkalinity. By maintaining your drinking/baking soda water at 7.2 to 7.5 pH (or more depending on how much and what acids you eat/drink) you may be enhancing your body's ability to prevent any of the above.
Of all Things ... Baking Soda
The above recommendation is for the non-exerciser and/or those who consume the average western diet. Dedicated life extensionists (typically consume lots of minerals), vegetarians, vegans, and/or those who consume more fruits and vegetables than the average person, may want to use a bit less baking soda. Their bodies tend to be a bit more alkaline than the average person. Your barometer can be the consistent use of pH strips/papers. They give you the information you need to make adjustments with the baking soda you put in your water.
Oranges and Lemons
Sodium (and Potassium) Concern
Most of us typically consume 2,000-3,000 mgs. of common table salt (sodium chloride) daily. Studies show the relationship between sodium chloride consumption and low potassium intake to be the high blood pressure culprit https://academic.oup.com/jn/article/138/2/419S/4665073. Generally, where there is high sodium chloride consumption in populations, there is low potassium. Potassium rich foods generally cost more than sodium rich foods, thus, impoverished areas have a higher incidence of stroke and high blood pressure. The scientific literature shows that if potassium and/or baking soda is increased and sodium chloride consumption stays the same, the incidence of blood pressure and strokes drop. A 2:1 ratio of potassium to sodium should be a strong consideration for anyone. Our government allows only 99 mgs. of potassium to be put in a daily dose where supplements are concerned. Raw fruits and vegetables are some of the best sources of potassium. This is one of the few areas where food provides more micro-nutrients than nutritional supplements.
Potassium can improve athletic performance in those who are deficient. Those who train 3-4 hours daily can lose up to 700 mgs. from sweat -- about the same amount in one banana. Typically, food
manufacturers transform 3.5 ounces of fresh raw peas containing 380 mgs. of potassium and 2 mgs. of sodium into 236 mgs. of sodium
chloride. At the same time, they decrease the potassium content to 160 mgs. via the canning process. The same thing applies to other common
vegetables. You can buy a salt substitute from your grocery store which is potassium chloride (as opposed to sodium chloride). One of the most popular brands is called
Measuring With pH Paper/Strips
More information on
blood pH levels
Measuring With pH Paper/Strips
More information on blood pH levels via minerals.
More Information: pH Strips/Paper
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