Disease cannot live in an alkaline body



Read More: Article Marketing

 

 

Dr. Ragnar Berg (1873 – 1956)

Berg was the Pioneer of the importance of Acid-Base Balance
Swedish nutritionist and Nobel Prize winner Dr Ragnar Berg conducted a number of experiments to determine nutrient loss during cooking.  Berg was one of the world’s top authorities on the acid - alkaline balance of foods and how this balance affects the body.  He postulated the significance of acid-base management in the health of humans.  Berg determined that “consistently healthy nutrition must contain a greater weight of bases (alkaline) than acids.”
He wrote about his comprehensive and well-controlled experiments, and the surprisingly great loss of nutrients during cooking.  Vegetables lost one-third of their minerals and up to ninety-four percent of their important alkaline salts. This lack of nutritive salts, especially in a heavy meat diet, results in an excess of acid, which shows up in various forms of illness, especially rheumatism and gout.  A healthy organism has to maintain a slightly alkaline blood pH than acidic.  Berg learned from his experiments that vegetables which are alkaline when they are raw turn acidic when they are cooked.   Vegetables such as legumes, which are acidic to begin with, even increase in acidity after cooking.  According to Berg, the value of vegetables lies in their alkaline content, their vitamins and their additional substances not yet known to society. These soluble matters are the first ones lost in the cooking process.  Berg sounded a special warning against canned vegetables, which are cooked up to seven times at high heat to preserve them. 
According to Berg’s research, the ideal ratio in the diet in health and disease (prevention) is about 80% alkai- producing foods and 20% acid-producing foods.
He drew conclusions about metabolic disorders from the mineral balances established in his experiments.  His scientific investigations led to the use of base (or alkaline) mixtures of minerals as a complementary therapy for many diseases.  Since his work, the harmonization of the acid-base balance has been among the basic therapies in natural healing.

In his book Everyday Miracles, Berg describes the surprisingly quick healing of heavily festered wounds after patients were put on a course of raw vegetables, such as carrots, spinach, fresh lettuce and potatoes. These patients were particularly deficient in B vitamins, a deficiency which encourages the formation of extra white blood cells and pus.  His works on nutrition are still used as textbooks in many medical schools.
  Dr Otto Warburg (born 1883) was a German-born research doctor.  He was awarded the Nobel Prize in Medicine in 1931 for his work.
Otto studied chemistry under the great Emil Fischer, and gained the degree, Doctor of Chemistry (Berlin), in 1906. He then studied under von Krehl and obtained the degree, Doctor of Medicine (Heidelberg), in 1911. He served in the Prussian Horse Guards during World War I. In 1918 he was appointed Professor at the Kaiser Wilhelm Institute for Biology, Berlin-Dahlem. Since 1931 he is Director of the Kaiser Wilhelm Institute for Cell Physiology, there, a donation of the Rockefeller Foundation to the Kaiser Wilhelm Gesellschaft, founded the previous year.

Warburg's early researches with Fischer were in the polypeptide field. At Heidelberg he worked on the process of oxidation. His special interest in the investigation of vital processes by physical and chemical methods led to attempts to relate these processes to phenomena of the inorganic world. His methods involved detailed studies on the assimilation of carbon dioxide in plants, the metabolism of tumors, and the chemical constituent of the oxygen transferring respiratory ferment. Warburg was never a teacher, and he has always been grateful for his opportunities to devote his whole time to scientific research. His later researches at the Kaiser Wilhelm Institute have led to the discovery that the flavins and the nicotinamide were the active groups of the hydrogen-transferring enzymes. This, together with the iron-oxygenase discovered earlier, has given a complete account of the oxidations and reductions in the living world.
For his discovery of the nature and mode of action of the respiratory enzyme, the Nobel Prize in Medicine, was been awarded to Dr. Warburg in 1931. 
Associated with his research, he demonstrated that cancer thrives in anaerobic (without oxygen), or acidic, condition.  The main cause for cancer is acidity in the human body.  Diseases cannot survive in an alkaline body.
His discovery has opened up new ways in the fields of cellular metabolism and cellular respiration. He has shown, among other things that cancerous cells can live and develop, even in the absence of oxygen.
http://nobelprize.org/nobel_prizes/medicine/laureates/1931/warburg-bio.html



Dr Hiromi Shinya (born 1935) is a Japanese-born gastroenterologist.  He is a clinical professor of surgery at Albert Einstein College of Medicine at Yeshiva University; head of the endoscopic center at Beth Israel Medical Center in New York, New York; and Vice-chairman of the Japanese Medical Association in the United States.  He pioneered modern colonoscopic techniques, and invented the electrosurgical polypectomy snare now common on colonoscopes, allowing for removal of colon polyps without invasive surgery.  He is also author of The Enzyme Factor, the English translation of his book on the relationship between enzymes and health that has sold more than two million copies in Japan.
“You are what you eat.”
“What you eat makes your body and your health depends on the food you eat.”

I have examined more than 300,000 people’s stomachs and intestines over 35 years and realize that our health depends largely on our dietary life. And from my experiences,  I would like to teach you healthy, dietary habits to help you enjoy your life!                                                                                               Hiromi Shinya, M.D.
On his DVD, titled "Lifestyle Diseases - You Are What You Eat", Dr. Shinya advocates the drinking of Kangen WaterTM,  from Enagic, as an important preventative measure.
HISTORY-  Dr. Shinya began developing colonoscopic techniques with an esophagoscope. The instrument was a short fiberscope with a two-way maneuverable tip and was designed for use on the esophagus, but with it, Dr. Shinya was able to reach the splenic flexure--the first bend in the colon--about 50% of the time.  Dr. Shinya was in the minority, as most researchers worked in pairs.  They rejected his procedure.  He preferred to develop methods which allowed one endoscopist to perform colonoscopy reliably. As a result, "many and probably most of the fundamental principles of the procedure [colonoscopy] were developed by Dr. Shinya" (Sivak 2004, p. 978).
Dr. Shinya's other great contribution to colonoscopy was the invention of the electrosurgical polypectomy snare. Even before the results of the National Polyp Study linked colon polyps to colon cancer, Dr. Shinya instinctively "thought the polyp was the forerunner of cancer and that removing these polyps could reduce the risk of cancer" (Sivak 2004, p. 979). Since polyp removal accounted for 30% of the colon surgery of the day, Dr. Shinya's primary focus from his first experiences with colonoscopy was a noninvasive method of performing polypectomy.  Dr. Shinya performed the first colonoscopic electrosurgical snare polypectomy in September of 1969.  This development made Dr. Shinya famous worldwide.  To date, he has performed nearly 300 live demonstrations of the technique.  Polypectomy has gone on to surpass "all other endoscopic therapeutic procedures in terms of numbers performed" and "impacts the lives of millions of people throughout the world."   According to Michael Sivak, Jr., it is the most important achievement in gastrointestinal endoscopy (Sivak 2004, p. 981).

Cancer and pH
To understand why some tissues in the body are deficient in oxygen and therefore prone to cancer, it is helpful to understand the nature of acidity and alkalinity.  The pH scale goes from 0 (acid) to 14 (alkaline or base), with 7 being neutral. Below 7 is acid and above 7 is alkaline. The blood, lymph and cerebral spinal fluid in the human body are designed to be slightly alkaline at a pH of 7.4.
Cancerous tissues are acidic, whereas healthy tissues are alkaline. 
Water (H2O) decomposes into H+ and OH-. When a solution contains more H+ than OH- then it is said to be acid.  When it contains more OH- than H+ then it is said to be alkaline.
When oxygen enters an acid solution it can combine with H+ ions to form water. Oxygen helps to neutralize the acid, while at the same time the acid prevents oxygen from reaching the tissues that need it. Acidic tissues are devoid of free oxygen.
An alkaline solution is just the reverse. Two hydroxyl ions (OH-) can combine to produce one water molecule and one oxygen atom. In other words, an alkaline solution can provide oxygen to the tissues.
At a pH slightly above 7.4 cancer cells become dormant and at pH 8.5 cancer cells will die while healthy cells will live (Barefoot, pages 66-67). This has given rise to a variety of treatments based on increasing the alkalinity of the tissues such as vegetarian diet, the drinking of fresh fruit and vegetable juices, and dietary supplementation with alkaline minerals such as calcium, potassium, magnesium, cesium and rubidium. 
Kangen water can greatly assist the body in adjusting the critical necessary alkaline fluid levels throughout the body to maintain optimal health.

 
www.healthwize.com
Loren Tikka

 

Login or register to post comments  |  Views Views: 6,991  

About the Author: Loren Tikka

Member Since: 07/30/2009

Company: Enagic

Industry: Business Opportunities

Primary Web Site: http://www.healthwize.com

Comments



We respect your privacy and do not tolerate spam. Tens of thousands of home business owners have already benefited from this revolutionary information, and now you can safely do so as well.