Re: Does an alkaline diet help if one has cancer ? Is it beneficial for any individual?

Self-serving “experts” promoting Alkaline Diet dogma are so stupid they’d get fired from an M&M factory for throwing away the Ws.

Gullible “sheeple” following their advice may end up picking turnips with a stepladder and getting their mail delivered by a groundhog.

(1) An alkaline diet prevents the growth of cancer … but metastasizes it.

An acidic diet prevents the proliferation of secondary malignant growths away from the primary site.

(2) Urine or oral pH tests DO NOT indicate whole-body pH.

The only valid whole-body pH test involves seven parameters …

(1) total blood potassium,

(2) intracellular potassium,

(3) extracellular potassium,

(4) urine pH,

(5) urine specific gravity

(6) urine surface tension, and

(7) nasal pH.

Any other test fixates on fluids and ignores structure (solids).

Sorry, the human body is not a bowl of chicken broth.

(3) Minerals and food ash are NOT the primary governors of whole-body pH.

Complex fats and chlorine are the primary regulators of whole-body pH.

Here’s a VALID list of Acid-Ash, Alkaline-Ash, and Neutral-Ash Foods …

Zone One breakfast ACID-ASH foods …

Brazil nut, English walnut, processed coconut, etc.

Zone One breakfast ALKALINE-ASH foods …

almond, chestnut, unprocessed coconut, apple, apricot, banana, cherry, date, fig, mango, peach, pear, persimmon, plum, prune, black olive, green olive, citrus fruits (when not combined with other foods), etc.

Zone One breakfast NEUTRAL-ASH foods …

coffee, etc.

Zone Two lunch ACID-ASH foods …

meat (beef, bacon, chicken, ham, lamb, pork, veal, venison, etc.), some dairy products (cheddar cheese, cottage cheese, etc.), brewer’s yeast, lentil, most grains (rice, wheat, rye, etc.), white bread, most cakes, macaroni, cereals (cornflakes, farina, oatmeal, shredded wheat, etc.), corn, mayonnaise, cranberry, blueberry, etc.

Zone Two lunch ALKALINE-ASH foods …

processed cheese, milk, cream, most beans (Lima bean, navy bean, string bean, etc.), buckwheat, millet, pea, broccoli, cauliflower, celery, cucumber, eggplant, okra, parsley, summer squash (yellow crookneck squash, zucchini, etc.), pumpkin, salsify, Swiss chard, beet greens, turnip greens, endive, kale, kohlrabi, lettuce, green onion, sauerkraut, tomato, tomato juice, peppers (cayenne, jalapeno, green pepper, etc.), grape, current, raisin, blackberry, gooseberry, loganberry, raspberry, strawberry, melons (when not combined with other foods), etc.

Zone Two lunch NEUTRAL-ASH foods …

lard, butter, margarine, processed vegetable oils, corn starch, white cane sugar, tea, etc.

Zone Three dinner ACID-ASH foods …

fish, egg, caviar, peanut, peanut butter, etc.

Zone Three dinner ALKALINE-ASH foods …

mushroom, sea vegetables (kelp, dulse, nori, etc.), potato (boiled, baked, or mashed), sweet potato, asparagus, beet, carrot, onion, parsnip, turnip, rutabaga, radish, watercress, dandelion greens, pineapple, pineapple juice, etc.

Zone Three dinner NEUTRAL-ASH foods …

arrowroot starch, tapioca, white beet sugar, etc.

Remember, acid, alkaline, and neutral ash residues are only one factor of acid-alkaline equilibrium.

Chemistry plays a back-seat role compared to (1) SHAPE, (2) SIZE, (3) PENETRATION, (4) TERRAIN, and (5) TIMING.

For example, science has yet to explain why sometimes acidity is increased, yet the number of acid molecules is decreased.

Fatigue pH is an example of this.

Using ash residues as an absolute basis for pH homeostasis is the same as using Glycemic Index without factoring in Glycemic Load..

Also, acidifying and alkalizing agents are routinely added to processed food.

Acidifying agents include …

ammonium chloride, monoammonium phosphate, phosphoric acid, glycerol, butanol, heptanol, unsaturated fatty alcohols, etc.

Alkalizing agents include …

sodium bicarbonate, sodium thiosulfate, ammonium acetate, etc.

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