Natural Health Remedies
For Your Body and Mind

Margie Garrison
"The Arthritis Lady"
The information contained on this site is not presented by a medical practitioner and is for educational and informational purposes only.  The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.  Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.  Never disregard professional medical advice or delay in seeking it because of something you have read.


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"Amazing Secrets To Fantastic Health"
Alternative Health Newsletter
How to kill mosquitos - NOT A JOKE
From a Reader

I can't wait to try this in the summer!

I was at a deck party awhile back, and the bugs were having a ball biting everyone. A man at the party sprayed the lawn and deck floor with Listerine, and the little demons disappeared.

The next year I filled a 4-ounce spray bottle and used it around my seat whenever I saw mosquitoes. And voila! That worked as well..

It worked at a picnic where we sprayed the area around the food table, the children's swing area, and the standing water nearby. During the summer, I don't leave home without it.....Pass it on.

OUR FRIEND'S COMMENTS:

I tried this on my deck and around all of my doors.

It works - in fact, it killed them instantly..

I bought my bottle from Target and it cost me $1.89. It really doesn't take much, and it is a big bottle, too; so it is not as expensive to use as the can of Bug-spray you buy that doesn't last 30 minutes.  So, try this, please. It will last a couple of days.

Don't spray directly on a wood door (like your front door), but spray around the frame. Spray around the window frames, and even inside the dog house.

Back to Top
Your body pH affects everything...
Balancing the pH is a major step toward well-being and greater health.
The pH scale is from   0 - 14
0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14

Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low and Equal.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Shifting Your pH Toward Alkaline...

This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!!

This chart is intended only as a general guide to alkalizing and acidifying foods.

...ALKALINE FOODS...

ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS

Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14


Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

...ACIDIC FOODS...

ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash

ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4


** These foods leave an alkaline ash but have an acidifying effect on the body.

UNKNOWN:

There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.

Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans


Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt

* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.
Here's a chart that ranks foods from most alkaline to most acidic.

Extremely Alkaline
Lemons, watermelon.


Alkaline Forming
Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.

Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.


Moderately Alkaline
Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).

Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).


Slightly Alkaline
Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).

Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).


Neutral
Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).


Moderately Acidic
Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).

Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).


Extremely Acidic
Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.

Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).

More Ranked Foods: Alkaline  to  Acidic

Highly Alkaline Forming Foods

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.


Moderately Alkaline Forming Foods
Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.


Low Alkaline Forming Foods
Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.


Very Low Alkaline Forming Foods
Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.


Very Low Acid Forming Foods
Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.


Low Acid Forming Foods
Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.


Moderately Acid Forming Foods
Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.


Highly Acid Forming Foods
Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.

A list of Acid / Alkaline Forming Foods
Alkaline Forming Foods
Acid Forming Foods

VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies        

FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon

PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts        

OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia
Ki Sweet

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies


FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter        

NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes        

DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

More Ranked Foods: Alkaline (pH)  to  Acidic (pH)
Alkaline: 
Meditation, Prayer, Peace, Kindness & Love

Acid:
Overwork, Anger, Fear, Jealousy & Stress
Extremely Alkaline Forming Foods
- pH 8.5 to 9.0
Extremely Acid Forming Foods
- pH 5.0 to 5.5
9.0  Lemons 1, Watermelon 2,

  8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices 8
5.0  Artificial sweeteners

5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white, wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40 Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined and iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).

Moderate Alkaline - pH 7.5 to 8.0
Moderate Acid - pH 6.0 to 6.5
8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, Flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable) 12, Spinach
 
7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob 13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16

6.0  Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles  (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)
6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)

Slightly Alkaline to Neutral pH 7.0
Slightly Acid to Neutral pH 7.0
7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut  Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish,  Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24, Soy beans (dry), Soy cheese, Soy milk, Sprouted grains 25, Tempeh, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes)

7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk (homogenized) and most processed dairy products, Molasses (unsulphered organic) 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds (pumpkin & sunflower), Walnuts. Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt

Neutral pH 7.0
‹  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive), Whey (cow's), Yogurt (plain)
NOTE:  Match with the numbers above.

1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer.  Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.
8. Depends on vege's content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content.  Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ž2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals.  Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium.  Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5.  Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached - has no goodness.
40. Poison!  Avoid it.
41. Potential cancer agent.  Over-indulgence may cause partial blindness.

Nine Rules for Proper Food Combining
By Dr. Herbert M. Shelton

There are sound physiological reasons for eating foods in compatible combinations. In other words, some foods, if mixed in the digestive system, will cause distress!

The principles of food combining are dictated by digestive chemistry. Different foods are digested differently...

Starchy foods require an alkaline digestive medium which is supplied initially in the mouth by the enzyme ptyalin;

Protein foods require an acid medium for digestion- hydrochloric acid. 

As any student of chemistry will assure you, acids and bases (alkalis) neutralize each other. If you eat a starch with a protein, digestion is impaired or completely arrested!

The undigested food mass can cause various kinds of digestive disorders. Undigested food becomes soil for bacteria which ferment and decompose it. Its by products are poisonous, one of which, alcohol, is a narcotic that destroys or inhibits nerve function.

It plays havoc with nerves of the digestive tract, suspending their vital action such that constipation may well be a result! As set forth in Dr. Herbert Shelton's FOOD COMBINING MADE EASY these are the salient rules for proper food combining.

The Nine Basic Rules of Proper Food Combining:

1. Eat acids and starches at separate meals. Acids neutralize the alkaline medium required for starch digestion and the result is fermentation and indigestion. 

2. Eat protein foods and carbohydrate foods at separate meals. Protein foods require an acid medium for digestion.

3. Eat but one kind of protein food at a meal.

4. Eat proteins and acid foods at separate meals. The acids of acid foods inhibit the secretion of the digestive acids required for protein digestion. Undigested protein putrefies in bacterial decomposition and produces some potent poisons.

5. Eat fats and proteins at separate meals. Some foods, especially nuts, are over 50% fat and require hours for digestion.

6. Eat sugars (fruits) and proteins at separate meals.

7. Eat sugars (fruits) and starchy foods at separate meals. Fruits undergo no digestion in the stomach and are held up if eaten with foods that require digestion in the stomach. 

8. Eat melons alone. They combine with almost no other food.

9. Desert the desserts. Eaten on top of meals they lie heavy on the stomach, requiring no digestion there, and ferment. Bacteria turn them into alcohols and vinegars and acetic acids.

Healthy Foods to Eat

Sweet Fruit

Banana, Carob, Date, Fig, Prune, Raisins, Dried fruit, Persimmon, Mango, Papaya, Sapote

Sub-Acid Fruit

Apple, Apricot, Blackberry, Cherimoya, Cherry, Elderberry, Gooseberry, Grape, Huckleberry, Nectarine, Peach, Pear, Plum, Quince, Raspberry, Sapodilla

Acid Fruit

Currant, Grapefruit, Guava, Kumquat, Lemon, Lime, Orange, Loganberry, Pineapple, Pomegranate, Strawberry, Tamarind, Tangerine, Tomato

Melons

Banana melon, Cantaloupe, Casaba, Christmas melon, Persian melon, Crenshaw melon, Watermelon, Honeydew melon, Muskmelon, Nutmeg melon

Proteins

Almonds, Cashew nuts, Hazel nuts, Hickory nuts, Lentils, Peanuts, Gooseberry, Avocados, Pecans, Pine nuts, Pistachio nuts, Soy beans, Walnuts, Sunflower seeds, Coconuts

Starches

Artichoke, Bean (lima)*, Beets, Chestnut, Carrots, Corn, Hubbard squash, Jerusalem artichoke, Peanuts*, Peas, Potatoes, Pumpkin, Yam

* Peanuts, lentils, beans, and all cereals are considered as protein and starch combinations

Non-Starchy Vegetables

Bamboo shoots, Broccoli, Brussel sprouts, Romaine, Cabbage, Cauliflower, Celery, Chard, Cucumber, Eggplant, Endive, Kale, Kohlrabi, Lettuce: Boston, Bibb, Leaf, Romaine, etc., Okra, Parsnip, Pepper (sweet), Rutabaga, Sorrel, Sprouts: Mung bean, alfalfa, wheat, barley, etc., Squash (ex. starchy), Turnip.

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Trans Fatty Acids: The poison in our food supply that most people are STILL eating every day
By Tom Venuto
www.BurnTheFat.com

Most people are eating a poison every day without giving it a second thought.  This substance can increase belly fat and consuming even small amounts (2% of total energy intake) is consistently linked to coronary heart disease. The research also says that this stuff can increase visceral fat, contribute to insulin resistance, increase risk of type 2 diabetes, increase bad cholesterol, decrease good cholesterol, trigger systemic inflammation and adversely affect almost every cell in your body.

What substance could be so harmful that it causes all of these health problems and yet is so prevalent in our food supply that most people are eating dangerous amounts every single day? This industrially manufactured ingredient is called Trans fatty acids (TFA’s).

TFA’s are not found in nature, with the exception of some ruminant-derived TFA’s in certain dairy products (usually contributing less than 0.5% of total caloric intake). TFA’s come mostly from the industrial hydrogenation of vegetable oils, which alters the natural cis configuration of the oils to the trans configuration. If you see “partially hydrogenated” oil in the ingredients list of any food product, then it contains TFA’s.

TFA’s have been studied for decades, but were largely ignored until the past several years. Research papers linking trans fats to heart disease date back to the 1970’s. In 1994, the Center for Science in the Public Interest petitioned the Food and Drug Administration to put trans fats on food labels (didn’t happen until 2006). Since 2006, TFA’s have thankfully received a decent amount of publicity when they were in the news regarding new food labeling laws and the banning of their use in restaurants in some states.

New studies have been published in the past year confirming the dangers of TFA’s. Four recent studies indicated 24, 20, 27 and 32% higher risk of myocardial infarction (MI) or CHD death for every 2% energy of TFA consumption isocalorically replacing carbohydrate, SFA, cis monounsaturated fatty acids and cis polyunsaturated fatty acids, respectively.

TFA intake in the United States still averages 2-3% of total energy intake, 4% in some developing countries where fast food is being introduced and as high as 8-10% in certain subgroups (who eat large amounts of baked goods, fried foods, pastries, doughnuts, etc). The government recommended maximum is 1% of total energy intake (2 grams!). Some experts say there is NO safe level of TFA intake.

Legislation has been enacted in some states banning the use of TFAs in restaurants. It was big news New York. As of 2008, 11 cities and counties have adopted regulations to restrict TFA use in restaurants. However, industrial TFA use is still widespread and lots of people are still scarfing them down every day.

If Trans fats are so dangerous, why is their use so widespread? Dietary fat expert Udo Erasmus put it this way: “TFA’s are a food manufacturer’s dream: an unspoilable substance that lasts forever.” TFA’s are cheap and for countless food products, they can prolong shelf life, allow easy transport, provide solidity at room temperature (to make spreads), and increase suitability for commercial frying.

Although most people have heard of TFA’s, the bad news is that this increased awareness has not been enough to translate into behavior change.

A study recently published in the Journal of The American Dietetic Association (ADA) found that in 2007, 73% of Americans knew that TFA’s increased risk of heart disease, compared to 63% in 2006. However, the bad news is that 79% of Americans could not name 3 foods that contain trans fats. 46% of Americans could not name any sources of trans fats on their own.

“Knowledge about food sources of fats remains low” says Robert Eckel, professor of Medicine at the University of Colorado.

Public health messages have been raising awareness, but they haven’t been enough. “TFA’s are bad for you.” Ok, so now what? What you really need are some simple behavior guidelines and a list of foods to eat very infrequently if you eat them at all.

Here are some good places for you to start.

4 Ways to Avoid Trans Fatty Acids

  1. Eat mostly foods that do not have a label. At the risk of stating the obvious, if you don’t eat anything that comes in a box or package with a label, then you won’t ever consume manmade TFA’s. If your diet consists primarily of fruits, fibrous vegetables, root vegetables, beans, legumes, brown rice, unprocessed whole grains, nuts, seeds, eggs, fish and lean meats, you’re home free.

  1. Watch for label loopholes. WARNING: Food companies are lying to you on their product labels to make you think their foods are TFA-free. The front of their package may say “ZERO grams of trans fats,” and yet there is hydrogenated oil listed in the ingredients. How could that be? There is a label loophole where the government allows companies to claim zero trans fats if there is less than a half a gram per serving. So the food companies sneakily manipulate their serving sizes until the servings are so small that the TFA content falls below the per serving limit.

  1. Read ingredients lists. The primary source of TFA’s is partially hydrogenated vegetable oils. In particular, soybean, sunflower, cottonseed and palm oils are frequently hydrogenated. Your first step then, is to read food labels on any packaged products and look at the ingredients list. If it contains partially hydrogenated oils, it contains TFA’s.
  2. Avoid foods that contain TFA’s most of the time. TFA’s are commonly found in baked goods (bakery), fried foods and packaged convenience foods, especially:

cookies*
crackers*
biscuits*
pastries*
pies*
doughnuts*
packaged frozen foods (breaded chicken, breaded fish, etc)
corn chips
potato chips
packaged popcorn
some breads
frostings
french fries (fried potatoes)
taco shells
margarines and spreads
shortening
some salad dressings
some candies
some artificial cheeses

* major food sources for American adults

In 2002 when I published the first edition of my ebook, Burn The Fat, Feed The Muscle, I warned my readers of the dangers of trans fatty acids. I was not the only one either. Years ahead of the 2006 law requiring trans fats to be listed on food labels and the 2007-2008 restaurant TFA bans, numerous health professionals were already warning people to stay away from TFA’s.

Not enough people heeded the warnings, while meanwhile, politics and commercial interests delayed legislation. No doubt, skyrocketing rates of obesity, diabetes and cardiovascular disease can be largely linked to the continued use of these artificial fake food additives. In the US alone, 1,700,000 new cases of diabetes, 233,600 diabetes-related deaths, 600,000 myocardial infarctions and 451,300 coronary heart disease-related deaths are reported every year.

A campaign for better education and lifestyle change is worth supporting. As researchers from Harvard said, “A comprehensive strategy to eliminate the use of industrial TFA in both developed and developing countries, including education, food labeling, and policy and legislative initiatives, would likely prevent tens of thousands of CHD events worldwide each year.”

For a healthy and balanced lifestyle, and for better long-term compliance, I’m rarely in favor of tagging any foods as totally “forbidden” or to use words as strong as “poison” in describing foods. But if there are any exceptions, trans fats are one of them.

If you are unable or unwilling to eliminate TFA’s from your diet completely, then you would be wise for the sake of your health and your family’s health, to keep foods containing TFA’s to a bare minimum and avoid eating any TFA-laden foods on a daily basis.

Last, but not least, be on guard, because history tells us that when one harmful food additive is banned, it is often replaced with another, which is sometimes even worse. That’s why item #1 on my list of four ways to avoid trans fatty acids is the best way to avoid anything that is harmful to your health.

About the Author:

Tom Venuto is a fat loss expert, lifetime natural (steroid-free) bodybuilder, independent nutrition researcher, freelance writer, and author of the #1 best selling diet e-book, Burn The Fat, Feed The Muscle: Fat-Burning Secrets of The World’s Best Bodybuilders & Fitness Models (e-book) which teaches you how to get lean without drugs or supplements using secrets of the world's best bodybuilders and fitness models. Learn how to get rid of stubborn fat and increase your metabolism by visiting: www.burnthefat.com

References

Americans’ Awareness, Knowledge, and Behaviors Regarding Fats, Eckel RH et al, Journal of the American Dietetic Association, Feb 2009 (2):288-296

Metabolic implications of dietary trans-fatty acids, Dorfman SE et al, Obesity, Feb 2009, 1-8. Cardiovascular and metabolism disease area, Novartis institutes for biomedical research, INc. Cambridge, Mass.

Mortality from arteriosclerotic disease and consumption of hydrogenated oils and fats, Thomas LH, Br J Prev Soc Med, Jun 1975 29(2): 82-90

Health effects of trans-fatty acids: experimental and observational evidence. Mozzafarian D, Eur J Clin Nutr, May 2009: 63 suppl 2S5-21, Harvard Medical School

Fats that Heal, Fats that Kill, Udo Erasmus, Alive Books, 1994

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Vitamins, Minerals and Why They are Needed

Vitamin A

Vitamin A is fat-soluble.  It is found in green and yellow fruits and vegetables, milk, milk products, fish liver oil, apricots (dried), liver, spinach and carrots.  The bones, eyes, hair, skin, soft tissue, and teeth are all affected by the lack of this vitamin.

It aids body tissue reparation and maintenance (resists infection), visual purple production (necessary for night vision).  The symptoms, if you are deficient, are allergies, appetite loss, blemishes, dry hair, fatigue, itching burning eyes, loss of smell, night blindness, rough dry skin, sinus trouble, soft tooth enamel, susceptibility to infections.

Vitamin A will help acne, alcoholism, allergies, arthritis, asthma, athlete's foot bronchitis, colds, cystitis, diabetes, heart disease, hepatitis, migraine headaches, psoriasis, sinusitis, stress, tooth and gum disorders.

Vitamin B1

Vitamin B1 is water-soluble.  It is found in black strap, brewer's yeast, brown rice, fish, meat, nuts, organ meats, poultry, and wheat germ.  Also in peanuts, sunflower seeds and Brazil nuts.

Our appetites, blood building, carbohydrate metabolism, circulation, digestion (hydrochloric acid production), energy, growth, learning capacity, muscle tone, maintenance of intestines, stomach and heart, are all affected by this vitamin.  The symptoms, if you are deficient, are lose of appetite, digestive disturbances, fatigue, irritability, nervousness, numbness of hands and feet, pain and noise sensitivity, pains around your heart and shortness of breathe.

Vitamin B2

Vitamin B2 is water-soluble.  It is found in black strap molasses, brewer's yeast, nuts, organ meats, whole grains, almonds, Brussels sprouts and liver.

It affects our eyes, hair, nails, skin, and soft body tissue.  It aids in antibody and red blood cell formation, cell respiration, metabolism (carbohydrate, fat and protein).  The symptoms, if you are deficient, are cataracts, corner of mouth cracks and sores, dizziness, itching, burning eyes, poor digestion, retarded growth, red, sore tongue.

Vitamin B2 will help if you have acne, alcoholism, arthritis, baldness, cataracts, diabetes, diarrhea, indigestion and stress.

Vitamin B6

Vitamin B6 is water-soluble.  It is found in black strap molasses, brewer's yeast, green, leafy vegetables, meat, organ meats, wheat germ, whole grains, desiccated liver, prunes, brown rice and peas.

It aids in antibody formation, digestion (hydrochloric acid production), fat and protein utilization (weight control), maintains sodium/potassium balance (nerves).  The symptoms, if you are deficient, are acne, anemia, arthritis, convulsions in babies, depression, dizziness, hair loss, irritability, learning disabilities, and weakness.

Vitamin B6 will help arteriosclerosis, baldness, cholesterol (high), cystitis, facial oiliness, hypoglycemia, mental retardation, muscular disorders, nervous disorders, nausea in pregnancy, overweight, post-operative nausea, stress and sun sensitivity.

Vitamin B12

Vitamin B12 is water-soluble.  It is found in cheese, fish, milk, milk products, organ meats, cottage cheese, liver, tuna fish, and eggs.

It aids in appetite, blood cell longevity, and healthy nervous system, metabolism (carbohydrate, fat and protein).

The symptoms, if you are deficient, weakness, nervousness, pernicious anemia, walking and speaking difficulties.

Vitamin B12 will help alcoholism, allergies, anemia, arthritis, bronchial asthma, bursitis, epilepsy, fatigue, hypoglycemia, insomnia, overweight, shingles, and stress.

Biotin

Biotin is water-soluble.  It is found in legumes, whole grains, organ meats, brewer's yeast, lentils, mungbeans, sprouts, egg yolk and liver.  It aids cell growth, fatty acid production, metabolism (carbohydrate, fat, protein), and vitamin B utilization.

The symptoms, if you are deficient, are depression, dry skin, and poor appetite.  Biotin will help baldness, dermatitis, eczema and leg cramps.

Choline

Choline is water-soluble.  It is found in brewer's yeast, fish, legume, organ meats, soybeans, wheat germ, lecithin, liver, egg yolks and peanuts.

It aids in lecithin formation, liver and gall bladder regulation, metabolism, (fats, cholesterol) and nerve transmission.

The symptoms, if you are deficient, are bleeding stomach ulcers, growth problems, heart problems, heart trouble, high blood pressure, impaired liver and kidney function and intolerance to fats.

Choline will help alcoholism, arteriosclerosis, baldness, cholesterol (high), constipation, dizziness, ear noises, hardening of the arteries, headaches, heart trouble, high blood pressure, hypoglycemia and insomnia.

Folic Acid

Folic Acid is water-soluble.  It is found in green, leaf vegetables, mild, milk products, organ meats, oysters, salmon, whole grains, brewer's yeast, dates, spinach and tuna fish.  It aids in appetite, body growth, and reproduction, hydrochloric acid, protein metabolism, and red blood cell formation.

The symptoms, if you are deficient, are anemia, digestive disturbances, graying hair, and growth problems.  Folic acid will help alcoholism, anemia, arteriosclerosis, baldness, diarrhea, fatigue, menstrual problems, mental illness, stomach ulcers, and stress.

Inositol

Inositol is water-soluble.  It is found in black strap molasses, citrus fruits, brewer's yeast, meat, milk, nuts, vegetables, whole grains, lecithin, oranges, and peanuts.  It aids in artery hardening retardation, cholesterol reduction, hair growth, lecithin formation, and metabolism (fat and cholesterol).

The symptoms, if you are deficient, are cholesterol (high), constipation, eczema, eye abnormalities, and hair loss.

Inositol will help arteriosclerosis, baldness, cholesterol (high), constipation, heart disease, and overweight.

Niacin

Niacin is water-soluble It is found in brewer's yeast, seafood, lean meats, milk, milk products, poultry, desiccated liver, rhubarb, and peanuts.

It aids in circulation, cholesterol level reduction, growth, hydrochloric acid production, metabolism (protein, fat, carbohydrates), and sex hormone production.

The symptoms, if you are deficient, are appetite loss, canker sores, depression, fatigue, halitosis, headaches, indigestion, insomnia, muscular weakness, nausea, nervous disorders, and skin eruptions.

Niacin will help acne, baldness, diarrhea, halitosis, high blood pressure, leg cramps, migraine headaches, poor circulation, stress, and tooth decay.

Pantothenic Acid

Pantothenic acid is water-soluble.  It is found in brewer's yeast, legumes, organ meats, salmon, wheat germ, whole grains, mushrooms, elderberries, and orange juice.

It aids in antibody formation, carbohydrate, fat, protein conversion (energy), growth stimulation, and vitamin utilization.

The symptoms, if you are deficient, are diarrhea, duodenal ulcers, eczema, hypo-glycemia, intestinal disorders, kidney trouble, loss of hair, muscle cramps, premature aging, respiratory infections, restlessness, nerve problems, sore feet, and vomiting.

Pantothenic acid will help allergies, arthritis, baldness, cystitis, digestive disorders, hypoglycemia, tooth decay, and stress.

Para Aminobenzoic Acid - PABA

PABA is water-soluble.  It is found in black strap molasses, brewer's yeast, liver, organ meats and wheat germ.  It aids in antibody formation, carbohydrate, fat, protein conversion (energy), intestinal bacteria activity, and protein metabolism.

The symptoms, if you are deficient, are constipation, depression, digestive disorders, fatigue, gray hair, headaches, and irritability.

PABA will help baldness, graying hair, overactive thyroid gland, parasitic diseases, rheumatic fever, stress, and infertility.  It shows externally by burns, dark skin spots, dry skin, sunburn, and wrinkles.

Pangramic Acid - B15

Pangramic acid is water-soluble.  It is found in brewer's yeast, brown rice, meat (rare), seeds (sunflower, sesame, pumpkin), whole grains, and organ meats.

The symptoms, if you are deficient, are heart disease, nervous and glandular disorders.

Pangramic acid helps alcoholism, asthma, arteriosclerosis, cholesterol (high), emphysema, heart disease, headaches, insomnia, poor circulation, premature aging, rheumatism, and shortness of breath.

Vitamin C - Asorbic Acid

Vitamin C is water-soluble.  It is found in citrus fruits, cantaloupes, green peppers, and strawberries.

The symptoms, if you are deficient, are anemia, bleeding gums, capillary wall ruptures, bruise easily, dental cavities, low infection resistance (colds), nosebleeds, and poor digestion.

Vitamin C helps alcoholism, allergies, artheroscienrosis, arthritis, baldness, cholesterol (high), colds, insect bites, overweight, prickly heat, sinusitis, stress, and tooth decay.

Vitamin D

Vitamin D is fat-soluble.  It is found in egg yolks, organ meats, bone meal, sunlight, milk, salmon, and tuna.

The symptoms, if you are deficient, are burning sensation (mouth and throat), diarrhea, myopia, nervousness, poor metabolism, softening bones and teeth.

Vitamin D helps acne, alcoholism, allergies, arthritis, cystitis, eczema, psoriasis, and stress.

Vitamin E

Vitamin E is fat-soluble.  It is found vegetables, eggs, liver, organ meats, vegetable oils, desiccated liver, oatmeal, peanuts, tomatoes, and wheat germ oil.

The symptoms, if you are deficient, falling hair, enlarged prostate gland, disease, heart disease, Impotency, muscular wasting, and sterility.

Vitamin E helps allergies, arthritis, arteriosclerosis, baldness, cholesterol (high), crossed eyes, cystitis, diabetes, heart disease (coronary thrombosis, angina pectoris, rheumatic heart disease), menstrual problems, overweight, phlebitis, sinusitis, stress, thrombosis, and varicose veins.  Externally, helps burns, scars, warts, wrinkles and wounds.

Vitamin F

Vitamin F is found in vegetable oils, safflower, soy, corn, wheat germ and sunflower seeds.

The symptoms, if you are deficient, are acne, allergies, diarrhea, dry skin, dry brittle hair, eczema, gallstones, nail problems, under weight, and varicose veins.

Vitamin F helps allergies, baldness, bronchial asthma, cholesterol (high), eczema, gallbladder problems or removal, heart disease, leg ulcers, psoriasis, rheumatoid arthritis, overweight and underweight.

Vitamin P - Bioflavonoids

Vitamin P is water-soluble.  It is found in fruits (skin and pulp), apricots, cherries, grapes, grapefruit, lemons, and plums.

The symptoms, if you are deficient, are anemia, bleeding gums, capillary wall ruptures, bruise easily, dental cavities, low infection resistance (colds), nosebleeds, and poor digestion.

Vitamin P helps asthma, bleeding gums, colds, eczema, dizziness (caused by inner ear), hemorrhoids, high blood pressure, miscarriages, rheumatic fever, rheumatism, and ulcers.

- MINERALS -

Calcium

Calcium is found in milk, cheese, molasses, yogurt, bone meal, dolomite, almonds, and beef liver.

The symptoms, if you are deficient, are heart palpitations, insomnia, muscle cramps, nervousness, arm and leg numbness, and tooth decay.

Calcium helps arthritis, aging symptoms (backache, bone pain, finger tremors), foot and leg cramps, insomnia, menstrual cramps, menopause problems, nervousness, overweight, premenstrual tension, and rheumatism.

Chromium

Chromium is found in brewers yeast corn oil, whole grain cereals.

The symptoms, if you are deficient, are arteriosclerosis, and glucose intolerance in diabetics.

Chromium helps diabetes and hypoglycemia...

Copper

Copper is found in seafood, kelp tablets, and iodized salt.  The symptoms, if you are deficient, are general weakness, impaired respiration, and skin sores.

Copper helps anemia and baldness.

Iodine

Iodine is found in seafood, kelp tablets and iodized salt.

The symptoms, if you are deficient, are cold hands and feet, dry hair, irritability, nervousness, and obesity.  Iodine helps arteriosclerosis, hair problems, goiter, and hyperthyroidism.

Iron

Iron is found in black strap molasses, eggs, fish, organ meats, poultry, wheat germ, desiccated liver, and shredded wheat.

The symptoms, if you are deficient, are breathing difficulties, brittle nails iron deficiency anemia (pale skin, fatigue), and constipation,

Iron will help alcoholism, anemia, colitis, and menstrual problems.

Magnesium

Magnesium is found in bran, honey green leafy vegetables, nuts, seafood, spinach, bone meal, kelp tablets, peanuts and tuna.

The symptoms, if you are deficient, are confusion, easily aroused anger, nervousness, rapid pulse, and tremors.

Magnesium helps alcoholism, cholesterol, depression, heart conditions, kidney stones, nervousness, prostate troubles, sensitivity to noise, stomach acidity, tooth decay and overweight...

Phosphorus

Phosphorus is found in eggs, fish, grains, glandular meats, yellow cheese, and milk.

The symptoms, if you are deficient, are appetite loss, fatigue, irregular breathing, nervous disorders, overweight, and weight loss.

Phosphorus will help arthritis, stunted growth in children, stress, tooth and gum disorders.

Manganese

Manganese is found in bran cereals, celery, bananas, egg yolks, green, leafy vegetables, legumes, liver, nuts, pineapples, and whole grains.

The symptoms, if you are deficient, are ataxia (muscle coordination failure), dizziness, ear noises, and loss of hearing.

Manganese will help allergies, asthma, diabetes, and fatigue.

Potassium

Potassium is found in dates, figs, peaches, tomato juice, black strap molasses, peanuts, raisins, seafood, apricots, bananas, flounder, potatoes and sunflower seeds.

The symptoms, if you are deficient, are acne, continuous thirst, dry skin, constipation, general weakness, insomnia, muscle damage, nervousness, slow irregular heartbeat, and weak reflexes.

Potassium helps acne, alcoholism, allergies, burns, colic in infants, diabetes, high blood, heart disease (angina pectoris, congestive myocardial infarction).

Sodium

Sodium is found in salt, milk, cheese, and seafood.

The symptoms, if you are deficient, are appetite loss, intestinal gas, muscle shrink-age, vomiting, and weight loss...

Sodium helps dehydration, fever, and heat stroke.

Sulphur

Sulphur is found in bran, cheese, clams, eggs, nuts, fish, and wheat germ.

The symptoms, if you are deficient, are not known.

Sulphur helps arthritis.  Externally, helps skin disorders (eczema, dermatitis, psoriasis).

Zinc

Zinc is found in brewer's yeast, liver, seafood, soybeans, spinach, sunflower seeds, and mushrooms.

The symptoms, if you are deficient, are delayed sexual maturity, fatigue, loss of taste, poor appetite, prolonged wound healing, retarded growth, and sterility.

Zinc helps alcoholism, arteriosclerosis, baldness, cirrhosis, diabetes, internal and external wounds, and injury healing, high cholesterol (eliminates deposits), and infertility.

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Nutrient Dense Food

The easiest way for me to explain what nutrient dense food is all about is to first talk about a food that we are all very familiar with, "bread." 

Most of us eat bread on a regular basis.  There are many, many varieties of bread, but for now I am only going to talk about 2 varieties....white bread, and whole wheat, (dark) bread.

First, let me give you a little history on white bread. Do you know why white bread came into existence?

In the days of our grandparents, farmers grew vegetables, grains, etc. on local farms and the harvest went straight from the fields to your grandparents dinner table. This was a time when local farms were the main source of food, when bread was baked fresh every day with fresh-harvested grains.
Milk came from cows who lived in natural, stress-free environments, and were not injected with hormones and antibiotics.

As the population grew, farms become bigger and centralized. Distribution channels were set up so that farmers could sell their products to consumers hundreds of miles away.

But, there was a problem....a very big problem.

Farmers began to notice that their nutritious bread was spoiling and growing moldy before the consumers even had a chance to buy it. The "shelf life" of the nutritious bread they were shipping was very low. They needed to increase the shelf life of their bread products.

Enter "White Bread."

White bread is bread made from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. In addition, this white flour is generally bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable.

Most of the vitamins inherent in wheat are removed along with the germ or destroyed in the bleaching process.

OK, so what does this have to do with the nutrient dense food story?

I want you to think about the difference between a one ounce slice of bleached white bread and a one ounce slice of whole wheat bread.

Which of these 2 kinds of breads do you think has a higher nutrient density?

You guessed it....the wheat bread which still has it's germ and vitamins intact has more nutrients per ounce than the white bread.

OK, so now let's take this formula and apply it to all the foods that we eat. What we want is to consume as much "nutrient dense" food as possible.

Why?

The human body is an extremely complicated machine; it requires a wide variety of nutrients to maintain a constant state of health. But the simple truth is that the average person does not get the nourishment needed to maintain a healthy body free of disease. The reason is that they are consuming processed "nutrient poor" foods. They are getting calories but they are not getting quality nutrition.

We can take the knowledge we gained from the story of "nutrient dense" foods and apply it to our lives for positive change.

How do we do that?

It is actually very easy. Make it a habit to start thinking about the food that you consume on a daily basis. Think about the nutrient density of the food. If it is processed food it will likely have a poor nutrient density. 

If it is an organically grown fresh vegetable it will likely have a high nutrient density. The idea is to eat more nutrient dense foods. Look for foods that are closest to their natural state such as fresh fruits and vegetables and other raw foods. Fresh foods have higher nutrient values than processed food. Read the nutritional labels of the food you buy.

Changing your eating habits to include more nutrient dense foods is the first step to improve your overall health. 

The second step is to include into your diet, a liquid nutritional supplement that is a blend of essential nutrients, powerful antioxidants, concentrated minerals, vitamins, and green tea extracts.

Take a look at the Supplement Facts Sheet.

In the United States:
http://tinyurl.com/FactsSheet

In Puerto Rico, Mexico, Canada and the United Kingdom:
http://tinyurl.com/FactsSheet2

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Do You Eat Food With Any Of These 9 Cancer-Causing Chemicals?
By Christine H. Farlow, D.C.

Do you read the ingredients on the label of every item you put in your grocery cart? Or do you just read what’s jumps out at you on the package?

If you’re not reading the ingredients in the tiny print, you’re probably eating additives that are dangerous to your health, chemicals that cause cancer.

You see, the FDA allows manufacturers to add small amounts of cancer-causing substances to the food you eat. So, not only are many of our foods not healthy, they're unsafe.

Here are some cancer-causing chemicals you’re going to want to watch out for and keep out of the food you eat:

Acesulfame-K, also known as Acesulfame-potassium or “Sunnette” is an artificial sweetener. It has not been adequately tested for human consumption. The FDA approved this additive even though the tests done to determine it’s safety did not meet the FDA standards and caused cancer in lab animals, which increases the probability that it will also cause cancer in humans.

Artificial colors, or FD&C colors, are mostly are derived from coal tar, which is a carcinogen. Over the years, many FD&C colors have been banned because of their harmful effects. And it is likely that more will be banned in the future. Some of the worst FD&C colors include: Green #3, Blue #1, Blue #2 and Yellow #6 which cause allergic reactions and cancer in lab animals. Red #3 is a carcinogen, which may interfere with nerve transmission in the brain and causes genetic damage. It is banned in cosmetics, but allowed in food, and it’s especially harmful to children. Yellow #5 causes allergic reactions in those sensitive to aspirin. It may be life threatening. Citrus red #2 is a known carcinogen. Its only allowed use is to color orange skins. So, If you use orange zest in some of your recipes, you may be ingesting carcinogens. Any color with “lake” after it means that aluminum has been added to the color to make it insoluble.

BHA & BHT are widely used as preservatives, stabilizers and antioxidants. BHA is known to cause cancer in humans. Both BHA and BHT are toxic to the liver and kidneys. BHT may react with other ingested substances to cause the formation of carcinogens. BHT is banned in England.

Potassium bromate is used to treat flour to give bread and baked goods a sponge-like quality. It is probably not used in California because it might require a cancer warning on the label. Outside of California, “unbromated” breads do not contain potassium bromate. It is also used in toothpaste, mouth washes and gargles. It is a carcinogen, mutagen and highly toxic. It is banned worldwide, except in the U.S. and Japan .

Carrageenan is a seaweed derivative used in a wide variety of foods and cosmetics. In its native form, it has not been classified as a carcinogen, but in it’s degraded or broken down form it has been classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). Joanne Tobacman, M.D., University of Iowa assistant professor of clinical internal medicine, and researcher on carrageenan, said "There seems to be enough evidence associating carrageenan with significant gastrointestinal lesions, including malignancies, to avoid ingesting it." According to Dr. Tobacman, the native carrageenan, after being subjected to stomach acids may be broken down into the degraded form and be a cancer risk. And even if it wasn’t, carrageenan cannot be identified as native or degraded on food labels, so there is no way of knowing if you are ingesting carrageenan, the carcinogen or not.

Nitrates and nitrites are found primarily in processed meats. They combine with stomach acids and chemicals in foods to form nitrosamines, which are powerful carcinogens.

Olestra has not been shown to cause cancer. However, it robs the body of carotenoids, which are known to have a protective effect against cancer. Studies have shown a 40-50% drop in blood carotenoids after consuming only 3-8 grams of olestra in a day, equivalent to 6-16 chips. It also may causes severe gastrointestinal cramping and diarrhea, which may last for extended periods of time.

Propyl gallate is used as an antioxidant in fats, oils, candy and a variety of processed foods. It is a suspected carcinogen and is known to cause kidney, liver and gastrointestinal problems. It can cause allergic reactions in those with asthma and sensitivity to aspirin. It has not been adequately tested.

Saccharin, or Sweet ‘N Low, is an artificial sweetener that is known to cause cancer. Because of pressure from the food industry, in 2000, saccharin was removed from the list of cancer-causing chemicals, in spite of the fact that studies still show that it causes cancer in lab animals.

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Exercise: The All-Natural Anti-Depressant - Evidence Mounts Regarding Its Link to Enhancing Mood
By Consumer Health Advocate, Frank Mangano


I cherish the time I have to exercise. It’s the time of the day where I can get my body away from the desk, and my head away from life’s stresses. As much as I enjoy exercising, though, it’s not always something I’m dying to go out and do. But without fail, by the time I get back, I always feel really better than before I left. In fact, other than the fact that I know it’s good for me and my cardiovascular fitness, I think the feeling I get afterward is what keeps me exercising. On those occasions where work piles up and I’m unable to exercise as much as I’d like, I feel it in my mood. Perhaps you can relate to this.

Is this feeling of sadness just us or is there really something to it?

Well, according to new research, our blue feelings aren’t entirely off base.

British researchers presented their findings related to mood and exercise at a recent conference held by the British Nutrition Foundation. Researchers like Nannette Mutrie of the University of Strathclyde and others from the University of Bristol presented their findings (conducted independently but with similar results) which Mutrie says are relatively new to the scientific world in how exercise and mood coincide with one another. According to Mutrie and her findings, exercise is an important part of everyday life as it serves as a natural mood and self-esteem enhancer, not to mention a great sleep inducer.

The researchers from the University of Bristol expressed similar sentiments with respect to exercise’s beneficial effects on the brain, especially in the way of warding off brain diseases like dementia and Alzheimer’s disease. The Connecticut-based team of researchers reviewed 17 studies that analyzed the link between sedentary lifestyles vs. active lifestyles and what effect they had on the brain over time. What they found was that among people whose lifestyles involved some form of regular exercise activity, they were 40 percent less likely to develop Alzheimer’s disease compared to those whose lifestyles were inactive or sedentary. The findings were the same among both men and women.

Of course, findings like these provide just that much more reason to get off the sofa, rocking chair or Barcalounger and to start moving – and that recommendation applies to all ages, no matter how young or how old (well, except infants, who have a legitimate excuse J).

The question, of course, is how long should you exercise? Ideally, you should be exercising moderately, every day, for about an hour. Unfortunately, an hour’s worth of exercise isn’t always feasible and among those who aren’t exercising at all, exercising for an hour might seem overwhelming. This often causes them to forgo exercising entirely (classic “all or nothing” thinking). Every little bit counts, so if all you can do is 10 minutes of walking, get up and do it. The key is consistency and increasing your energy output little by little as you progress and get stronger.

Eventually – believe it or not – you will get to the point where a day without exercise will feel like leaving the house with only one shoe on – you’re able to function fine without the shoe, but there’s something missing that leaves you feeling “out of step” all day long.

For the sake of your body, for your mind, and as we are becoming more and more educated about, for the sake of your mood, get out and exercise, whether its on the court, on the field, on the bike or on the treadmill. I guarantee you won’t regret it. In fact, in time, you’ll wonder how you ever did without it.

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Salt And Potassium: Keeping A Healthy Balance In Your Diet
Karin & David Henderson

Salt Intake: How Do You Compare?

The average person consumes about 6 to 18 grams of salt daily. That's roughly one to three teaspoonfuls. Your body actually needs only about 2300 mgms. of salt a day.

Reducing the amount of sodium you consume may help you reduce or avoid high blood pressure. High blood pressure, is more likely to lead to heart disease and stroke. Cardiovascular disease is the No. 1 cause of death in the United States.

American Heart Association sodium recommendations Healthy American adults should reduce their sodium intake to no more than 2300 mgs per day. This is about 1-1/4 teaspoons of sodium chloride (salt). Many foods in their natural state contain sodium, but most sodium in our diet is added to food while it's being commercially processed or prepared at home. That's why you need to be aware of both natural and added sodium content when you choose foods to lower your sodium intake. When buying prepared and pre-packaged foods, read the labels.

Watch for the words soda and sodium and the symbol Na on labels - these words show that sodium compounds are present.

Eating more meals away from home? Controlling your sodium intake doesn't need to spoil the pleasure of a restaurant meal: just order selectively. Don't use the salt shaker. Use the peppershaker or mill. Be familiar with low-sodium foods and look for them on restaurant menus. When you order, be specific about what you want and how you want your food prepared. Request that they prepare your dish without salt. Add fresh lemon juice to fish and vegetables instead of salt. Heart Smart options are available in many restaurants.

If you have been diagnosed with any kind of heart condition, or disease, chances are that you have been put on a low salt diet...told to watch your salt intake and maybe even given a diuretic. This is a drug intended to increase the excretion of urine. There is another kind of diuretic that manipulates the excretion of salt (sodium chloride) in the urine and to a lesser extent, that of potassium.  It is not necessary to go into great detail as to what each does. For our purposes, we need to recognize that salt and potassium are important in the life of someone with suspected heart conditions. It is also a recommendation in people with Meniere's and other conditions. So basically you have to watch that you are not getting too much salt, yet enough potassium. And how much is too much or not enough...and how do you adjust your life the easiest way possible. We'll work with potassium first, as we usually deal with it last!

Potassium!
http://lpi.oregonstate.edu/infocenter/minerals/potassium/

It is an essential part of all living cells.  Potassium is a mineral similar to salt. It is essential to many biological "reactions" including the muscles contraction, energy release, and the transmission of nerve impulses. so you can see it's a real "essential". Potassium DEFICIENCY, like TOO MUCH POTASSIUM, is to be avoided. If you are eating a typical diet, you will get more than enough. The potassium CONTENT of the adult body is approximately 250 grams. A potassium intake between 1875 and 5600 milligrams per day is generally considered adequate for adults. The average dietary intake of potassium is between 2000-3000 mg. Potassium is readily found in many foods. Some potassium is also added in food processing. The richest dietary sources are unprocessed foods, especially fruits, many vegetables, and fresh meats. As a form of medical treatment in several conditions, it is not uncommon for physicians to recommend salt restriction and diuretics. Diuretics can produce dramatic effects on urine output/excretion, but may also result in salt or potassium depletion. It is important to work closely with your doctor in monitoring the intake of potassium. Routine blood would be done to check the levels. You want to make sure you are getting enough of it. I have included a very shortened list of potassium-rich foods. If you are like me, and like to nibble on something while working (and thinking), make yourself a selection of these and keep them in the fridge. They won't go bad.

The first group has the highest 600mg content of potassium: for:

12 dried apricot halves
5 dried peach halves
1 cup of lima beans
1 cup any type cooked legumes
1 cup cooked spinach
1/2 cup of raisins
salt substitute 1/4 tsp

The next group has 400 mgms. per

3 ounces of chicken
3 ounces of cod or halibut
1/2 cup cubed of avocados
1 medium banana
1 cup cubed cantaloupe

Examples of 300 mgms of potassium-rich foods are:

1/2 cup of tomato juice
2 ounces of mixed nuts (and who could stop at two ounces!!!)
2 ounces of cashews

When people are on diuretics, and use the kind that is not "Potassium sparing", they may experience "potassium depletion". It occurs when the salt is withdrawn to reduce fluid levels...usually in the lungs, but takes the potassium along with it. This would show up as generalized weakness and a slower than normal heart rate. And it's a bit hard to determine as someone who has this condition would already be weak and show little interest in their surroundings. But it is more pronounced. Also the doctor or health team would be aware that this person is on this kind of drug...in the hospital.  At home, it's a bit more difficult to recognize.  So you would need to work closely with your pharmacist and doctor.

Salt And Its Hidden Sources.

Like many others, you may find your doctor suggesting that you "cut out" salt...or "don't add" any salt...or "reduce" your salt intake. And how are you supposed to know how much is too much...How can you tell that you are "getting" too much. Salt is naturally in many foods and used indirectly in food preparations. It is also often used as a preservative. If you don't read labels, you might be very surprised as to what you will find... in your ankles or in your chest. How can you eat out without getting into trouble...These are very real and normal challenges that you face.  Nobody wants willingly overeat anything, especially salt.

"Normal" salt diet has a salt intake of 1100 - 3300 mg/day
"High" salt diet has a salt intake of 4000 - 6000 mg/day
"Low" salt diet has a salt intake of 400 - 1000 mg/day

Cardiovascular disease is the No. 1 cause of death in the United States. Reducing the amount of salt (sodium) may help you reduce or avoid the risk of high blood pressure. High blood pressure causes increased pressure on the walls of the arteries, and over a long period of time, it wears them out.  And people with high blood pressure are more likely to develop heart disease and stroke. So if you know how much you need for healthy living, you can decide to adjust your food intake. This is your responsibility: not your doctor's.

Here is a bit of a shocker...

The average person eats about 6 to 18 grams of salt daily. That's roughly one to three TEASPOONFULS. Your body actually needs only about 0.5 grams of salt each day. In the American Heart Association's sodium recommendations, healthy adults should reduce their sodium intake to no more than 2300 mgms per day. This is about 1-1/4 teaspoons of sodium chloride (salt). Here are sodium equivalents in the diet:

1 Gram equals 1000 mgms.

1/4 teaspoon salt = 500 mgms sodium (salt)
1/2 teaspoon salt = 1000 mgms sodium
3/4 teaspoon salt = 1500 mgms sodium
1 teaspoon salt = 2000 mgms sodium
1 teaspoon baking soda = 1000 mgms sodium

Many foods in their natural state already contain sodium. But a lot of it is also added to food while it's being commercially processed or prepared at home. That's why you need to be aware of both "natural" and "added" salt content when you are preparing your foods or buying them. When buying prepared and pre-packaged foods, read the labels. Many different sodium "compounds" are added to foods. These are listed on food labels.
Watch for the words "soda" and "sodium" and the symbol "Na" on labels. These words show that sodium compounds (salt in different forms) are present and that's all adding to your salt intake.  I mentioned before "If you don't read labels, you might be very surprised as to what you will find...in your ankles or chest." You can quite easily tell if someone has had too much salt. It stays in the body and shows up as swelling of the hands, or legs (usually the ankles) and the lungs.  Here it could lead to breathing difficulties. Your doctor would have to prescribe the appropriate diuretic if they suspected any lung involvement.  But if it's in your ankles, just elevating them can often correct the problem. And your hands are the same. But try to discover what seemed to cause the swelling and then avoid repeating the activity in the future.

How can you eat out and still stay within your limits? Order selectively. Use pepper. Become familiar with foods low in salt and look for them on the menu. A heart or other symbol often identifies foods known to be low in salt or prepared for special cardiac diets. Restaurants are now very aware and concerned about food allergies. As side issue, many people have allergies to ingredients such as MSG. It is high in salt as well. So if you are allergic to it, advise the manager of the restaurant. They do not want a problem on their hands. It is perfectly acceptable to be specific about what you want  and how you want your food prepared. Request that they prepare your dish without salt. Use fresh lemon juice for fish and vegetables instead of salt.  Here is a very practical site for salt information. http://oto.wustl.edu/men/sodium.htm

Altogether, become a little daring in your meals. Become creative in your meal preparation and experiment. Use fresh herbs and spices to bring out the natural flavors of food. Use lemon juice, wine, and fresh ground pepper to accent natural flavors. Marinade meat in orange or pineapple juice. For poultry, use garlic, mushrooms, cranberries, orange slices, wine, curry, paprika, parsley, sage, and onion. For fish, use a bayleaf, marjoram, onion, fresh mushrooms, dry mustard, green pepper, and ginger. For pork, use applesauce, apples, garlic, onion, sage. Use seasoning "POWDERS" instead of seasoned "SALTS". For example, use garlic powder instead of garlic salt. Do not add salt or "condiments" (special pre-packaged sauces) to your food: they could be very high in salt. Avoid foods prepared in a sauce unless they prepare it especially to your requirements. Eat salad instead of soup and have the dressing on the side. Use unsalted salad dressing or plain oil and vinegar. "Toss" your own salad.  Have fresh fruit or fruit juice as an appetizer or dessert. A plate of assorted, cut up, fresh fruit is a lovely "coffee meeting" snack.

Read labels carefully. In addition to sodium, watch out for the following ingredients that are also high in sodium: "hydrolyzed vegetable protein, baking powder, sodium nitrate, sodium benzoate, salt, sodium bicarbonate (baking soda), soy sauce, sodium ascorbate, whey solids, monosodium glutamate (MSG or Accent)". These are used in the foundations of food preparation and may not be recognized as "salt". Salt is often
used as a preservative and so it follows that processed foods, especially canned soups and vegetables, commercially prepared meals, processed meats and cheeses, can have lots of "hidden" salt.

Substitute fresh meats and fresh or frozen vegetables prepared without salt. Again, read labels. I discovered that salt is often used in preparing frozen foods. Look for prepared and convenience foods that say "low sodium" or "salt free".  Keep fresh vegetables and fruits handy for snacking instead of salty crackers and chips. But know also that some of these will have pesticides and preservatives... another story, but equally harmful in a different way. Also...realize that some of the salt substitutes often contain part sodium and part potassium. And some are totally potassium. Then you run into the danger of overloading yourself with potassium. Your doctor's office should have print-outs of these kinds of additives. If you are not sure about the actual amount of salt in a particular food product, but would really like to try it, call the toll free number usually listed on the package. Most companies are very willing to help you adapt your diet, using their products. (Your doctor's office manager would probably appreciate a copy of the research you are doing.)  Another important  point to remember is that some non-prescription medications such as antacids, alkalizers, laxatives, cough medicines, pain relievers, and sleeping pills may also be high in sodium.

Also, you may recall that softened water could  be very high in sodium.

Let's stop here. This is a lot of technical information to absorb. If you feel the need to do more research, type in "sodium chloride" or "table salt" or just "salt" at http://www.google.com What you will find, will keep you VERY busy for a long time. So how can you use this information sensibly, even if you are not on any diuretics or under a doctor's care? Request the two lists (noted in this article). They are practical
information for everyone. Read and note the foods you like. Cross out what you really dislike. Keep the list where you would find "shopping tools", pens, requests, and errand things. Now you have become aware of potassium in your body. 

Chances are you don't need to adjust anything. In the case of salt, consider your intake more carefully. We all eat too much because it's used so liberally. We have learned from years of research, that less salt is best, and can lead us into a more desirable lifestyle.

Meniere's Disease.ca - Information and Resources

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