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Greens Make The Body
More Alkaline
Chapter 12
Greens Make The Body
More Alkaline
Sometimes I feel that in our search for health, we have been
going over the same ground for many decades. In the meantime, the most prevalent
illness, cancer, is getting worse every year. Let us look at the statistics for
the year 2005.
- It is estimated 1,372,910 new cancer cases and 570,260 cancer deaths will
occur; five-year survival rates have risen from 50 percent to 74 percent from
the 1970s.
- Lung cancer remains the biggest killer, estimated to claim the lives of
163,510 people.
- About 232,090 men will be diagnosed with prostate cancer, killing 30,350.
- Some 211,240 women will be diagnosed with breast cancer, killing 40,410.
I have observed, both in Russia and in the United States, that mainstream
medicine seems to have been focusing on the secondary causes of disease. To me
that's like pushing a car that ran out of gas with your bare hands instead of
putting gas in it, or comforting a hungry person instead of feeding them. So
what is the main cause of disease?
Today we have an ocean of confusing information as well as articles in which
different experts state many different reasons for illness. However, I think the
main reason for illness was stated very clearly in 1931! Over 75 years ago Otto
Warburg was awarded the Nobel prize for his discovery that cancer is caused by
weakened cell respiration due to lack of oxygen at the cellular level. According
to Warburg, damaged cell respiration causes fermentation, resulting in low pH
(acidity) at the cellular level.
Dr. Warburg, in his Nobel Prize winning study illustrated the environment of the
cancer cell. A normal healthy cell undergoes an adverse change when it can no
longer take in oxygen to convert glucose into energy. In the absence of oxygen,
the cell reverts to a primal nutritional program to nourish itself by converting
glucose through the process of fermentation. The lactic acid produced by
fermentation lowers the cell pH (acid/alkaline balance) and destroys the ability
of DNA and RNA to control cell division. The cancer cells then begin to
multiply. The lactic acid simultaneously causes severe local pain as it destroys
cell enzymes. Cancer appears as a rapidly growing external cell covering, with a
core of dead cells.
Dr. Otto Warburg finished one of his most famous speeches with the following
statement: "... nobody today can say that one
does not know what cancer and its prime cause is. On the contrary,
there is no disease whose prime cause is better
known, so that today ignorance is no longer an excuse that one cannot do
more about prevention."
Otto Warburg won the Nobel Prize for showing that cancer thrives in anaerobic
(without oxygen), or acidic, conditions. In other words, the main cause for
cancer is acidity of the human body. By the time I read his genius speech, he
had been dead a long time. I wonder, if this discovery was so important that he
received the Nobel Prize, why doesn't everyone know what pH is?
As soon as scientists discovered what healthy human blood pressure and
temperature were supposed to be, devices were invented to measure them. Whenever
I went to a doctor, my blood pressure and temperature were measured, but I don't
ever remember a doctor measuring my pH. High blood pressure and fever, though
not pleasant, do not cause cancer. The acidic condition of the blood does. This
is what the internationally renowned scientist Dr. Warburg has proven. Therefore
it seems vital to make pH information available at once to everyone.
It makes great sense to me that children should study the pH index of all foods
at school and that all foods sold to the public should have their pH index
printed on the content label together with calories and nutrients. For example,
parmesan cheese should have a red warning label with a pH sign saying it is
extremely acid forming, -34! While spinach may have a golden medal sign with a
pH index +14, as an excellent, alkalizing food. The pH indexes have been
measured in biochemical laboratories and cannot be guessed by just looking at
foods. Some of the foods are surprisingly alkaline or acidic; for example, most
people are amazed to learn that lemon is one of the most alkalizing fruits,
while walnuts are slightly acidifying. I think it's important for the U.S.
Department of Agriculture's food pyramid to reflect the pH of different foods as
soon as possible. I imagine that many people's health could instantly be
improved by their ability to consume alkalizing foods that are more beneficial
for human health. You may find a complete list of pH values of different foods
in the book The pH Miracle by Robert Young.
Fats as the main contributor to weight gain is a popular delusion among dieters.
This misconception leads to massive confusion and explains
why so many overweight people are not succeeding
in losing weight. I am sure that many people would be shocked to find out
that we may gain weight from eating, say cheese, not only because it is rich in
fat, but mostly clue to its high acidic level. In response to high pH acid, the
body creates fat cells to store the acid. For example, almonds have 70% fat, and
pork has only 58%. However, pork has one of the highest acid values, -38, while
almonds are alkaline forming, +3.42. This is why it is so crucial l to know, in
addition to nutritional value, the pH index - to have it available and handy at
every store, printed on each food label, showing its ability to alkalize the
body Knowing the pH indexes of various foods can help us balance our personal
daily meal plans.
I remember how in 1965 my mother was in tears after reading an article in a
Russian health magazine that stated that watermelons and cucumbers do not have
any nutritional value. They were our family's most favorite foods. Forty years
later, I am learning that cucumbers and watermelons are so alkalizing that they
neutralize the acidifying effect of eating beef. I am glad that my parents
continued to buy watermelons, despite "scientific" recommendations.
Many years ago, back in Russia, when I was studying to be a medical nurse, our
professor told us that the cholesterol in our food did not contribute to the
cholesterol level in our blood because it was our own liver that made
cholesterol. Therefore, I was not surprised or disappointed by the diet high in
fat and animal protein that my father was receiving while staying at the cardio
center. After my dad's massive heart attack, they served him beefsteak with
gravy and milk. Later, after reading a lot of hooks and articles about the
importance of the proper pH balance in the body I understood that the so-called
"bad" cholesterol, lipoprotein (LDL) is made by our own liver in order to bind
the toxins and deactivate the acidic waste that comes from certain foods, such
as fats and animal protein.
Unfortunately I bought my first book on this topic, "Alkalize or Die" two months
after my father died from his second heart attack.
Food is not the only factor to affect our pH balance. Any stress can potentially
leave an acidic residue in our body; conversely any activities that are calming
and relaxing can make us more alkaline.
Factors that potentially make us more acid include hearing or saying harsh or
bitter words, loud music and noise, being in a traffic jam, feeling jealousy or
wanting revenge, hearing a baby crying, overworking and over-exercising,
beginning or finishing school, going on vacation, watching scary or stressful
movies, watching and listening to TV, talking on the phone for a long time,
taking on a mortgage, paying bills and credit cards, etc.
Factors that potentially make us more alkaline are: giving or receiving a smile
or a hug, laughter and jokes, classical or quiet music, seeing a puppy hearing a
compliment or blessing, receiving a soft massage, staying in a cozy and clean
environment, being in nature, watching children laugh and play walking and
sleeping under the stars and moonlight, working in the garden, observing
flowers, singing or playing a musical instrument, sincere friendly conversation,
and many others.
I find it helpful to observe my inner body's reaction to different events around
me, and if I notice unwanted feeling of inner stress, I try to make changes not
only to my diet but to my whole way of living.
Being uneducated about pH balance breeds a lot of confusion among people who are
looking for healthy diets. They try many different things very often without
positive results. For example, in my own experience, I have been eating only raw
food for many years. While this was a vast improvement over my previous diet, I
did not reach the optimal results I desired until I began to eat more greens. I
read several books and articles on this subject. and bought litmus paper with
which to measure my pH. However, every time I measured my saliva or urine, it
was almost always acid. So I got even more confused and stopped measuring. I was
convinced that my diet was the best it could be because what could be better
than a raw food diet? I never understood the importance of keeping the alkaline
balance of my body.
Since I started drinking green smoothies, I decided to check my pH balance once
again. I tested both my saliva and urine and was surprised to see that my litmus
paper was now the stable green color of alkalinity!
As soon as I clearly noticed the tight connection between the food that we
intake and our pH balance, I purchased for my family plenty of pH measurement
tape and placed it in the bathrooms and kitchens, available at any time, so we
could check our pH balance every day and rest assured that our health is out of
danger. After staying so many years on a 100% raw diet, I have come to the
conclusion that it is impossible to maintain a
good alkaline pH balance without consuming large quantities of dark leafy greens,
approximately two bunches or one to two pounds every day. Some people try to
keep a normal pH balance by taking supplements containing dried greens. While
this is certainly better than eating only French fries, I strongly believe that
to consume fresh greens is thousands of times better because supplements are
processed food and their nutritional content is altered, as a result of which
some qualities of the nutrients disappear so that the value of the nutrients
changes greatly. Also, when consumed in forms of capsules and tablets, they
enter our body in huge, concentrated doses, and any additional nutrients create
extra work for the elimination system.
For this reason, out of
all the choices that we have in consuming greens, the green smoothie is a winner
because it is a complete food, it is fresh, and it takes less than a minute to
prepare.
Chapter 13 -
Healthy Soil Is More Valuable Than Gold
Back to
Green For Life by Victoria Boutenko
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