Clay: The Healing Underground

Reasons to use clay

Compared to that, what I have to say next about taking clay will seem downright conservative.

Why would you want to take clay? Bentonite attracts and neutralizes poisons in the intestinal tract. It can eliminate food allergies, food poisoning, mucus colitis, spastic colitis, viral infections, stomach flu, and parasites (parasites are unable to reproduce in the presence of clay). There is virtually no digestive disease that clay will not treat. It enriches and balances blood. It absorbs radiation (think cell phones, microwaves, x-rays, TVs and irradiated food, for starters). 

It has been used for alcoholism, arthritis, cataracts, diabetic neuropathy, pain treatment, open wounds, diarrhea, hemorrhoids, stomach ulcers, animal and poisonous insect bites, acne, anemia, in fact, the list of uses is too long for this article. It was used during the Balkan war of 1910 to reduce mortality from cholera among the soldiers from sixty to three percent.
According to Dr Walter W. Bennett, PhD., Epistemologist and Research Scientist, "When used as a media of raw material it inhibits the growth of representative pathogens such as staphylococcus, streptococcus, salmonella, escherichia coli and pseudomonas aeruginosa." So my rule of thumb is to try it on everything.

According to the Canadian Journal of Microbiology (31 [1985], 50-53), Bentonite can absorb pathogenic viruses, aflatoxin (a deadly mold), and pesticides and herbicides including Paraquat and Roundup. The clay is eventually eliminated from the body with the toxins bound to its multiple surfaces.

Clays contain a slew of minerals — mostly calcium, potassium, magnesium, and manganese. Additionally, zinc, copper, selenium, and aluminum can be found in some types.

Externally, every condition I have applied a good quality clay to has responded or been cured. Heck, I’ve even gotten results from using poor quality clay. Lacerations, bedsores, spider bites, poison ivy and mysterious rashes seem to vanish. In fact, I "discovered" clay when I sliced my fingers open with a razor knife while cutting sheetrock. I sprinkled dry clay into the cuts and they stopped bleeding within a minute. Then I bandaged them up and went back to work. And then to my great astonishment, within 15 minutes the pain was gone and the cuts completely healed within 3 days. I also used it on a cat bite that wasn’t healing (very dangerous) and it cleared it up overnight.

Clay has a negative electrical attraction for particles that are positively charged. Most toxic poisons, bacteria and viruses are positively charged. These toxins are irresistibly drawn towards the clay. Clay is made of flat, microscopic, credit-card-shaped "flakes". Laid edge-to-edge, one gram of these particles has the surface area of somewhere around 10 football fields. The greater the surface area the greater its power to pick up positively charged particles.

FREE GLUTAMIC ACID (MSG): SOURCES AND DANGERS

Why is free glutamic acid added in vast amounts to processed foods? Our large profit-driven food companies have found that manufactured free glutamic acid, in the form of monosodium glutamate (MSG), hydrolyzed vegetable proteins, etc., etc., when added to our processed foods, masks off flavors and makes the blandest and cheapest foods taste wonderful. 

The story is fascinating. For thousands of years kombu and other seaweeds have been added to foods in Japan to enhance flavor. In 1908 a Japanese scientist discovered that the active ingredient in kombu is glutamic acid and then the use of its sodium salt, monosodium glutamate, began in Japan. 

During the Second World War American quartermasters realized that Japanese army rations tasted great. Following the war, they introduced monosodium glutamate, the flavor enhancing ingredient in the Japanese rations, to the food industry; and the world-wide use of processed free glutamic acid began to explode.

---

Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems.

---

An excellent NOHA lecture on the dangers and hidden sources of processed free glutamic acid was given at Evanston’s Whole Foods Market on February 14, 2000, by NOHA Board Member Jack Samuels. He is president of the Truth in Labeling Campaign. 

Glutamic acid is a neurotransmitter that excites our neurons (not just in our tongues). This electrical charging of neurons is what makes foods with added free glutamic acid taste so good. Unfortunately, the free glutamic acid can cause problems in many people. Actually, our brains have many receptors for glutamic acid and some areas, such as the hypothalamus,1 do not have an impermeable blood-brain barrier, so free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons. At least 25 per cent of the U.S. population react to free glutamic acid from food sources. Today, we recognize that those reactions range from mild and transitory to debilitating and life threatening. Please see Table 1.

---

. . . free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons

---

Glutamic acid is widely distributed in proteins. When we eat it bound as part of whole, unprocessed proteins, it helps nourish us as it has for millennia. Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names. Please see Table 2. 

Monosodium glutamate and other forms of free glutamic acid can be manufactured cheaply and sometimes it is even just a byproduct of other food processes. For example, the brewer’s yeast from the brewing industry contains free glutamic acid. Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems.

 

 In 1999 in an article in a peer-reviewed journal, NOHA Board Member Adrienne Samuels, PhD, wrote a history of the many deceptions used by those manufacturers, "The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information."² 

 

She points out "how easily truth can be hidden and how seemingly isolated incidents actually can be badly flawed research, direct suppression of information, and dissemination of biased information orchestrated by one group or industry." 

According to Dr. Samuels, the evidence of toxicity is overwhelming. Exposed laboratory animals suffer brain lesions and neuroendocrine disorders. Scientists studying retinal degeneration in mice treated with free glutamic acid have noted that these mice also became grotesquely obese following administration of free glutamic acid. 

 

The vulnerable hypothalamus in our brains regulates weight control, as well as other endocrine functions. When the brain is deluged with more free glutamic acid than it can handle, scientists know that problems and diseases can develop. 

 

For example, they know that a diverse number of disease conditions such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells of the brain), Alzheimer’s disease, seizures, and stroke are associated with the glutamate cascade. 

 

Is "vitamin C" really a vitamin?

After 40 years of research, Dr. Irwin Stone stated his conclusion that an ancient genetic mutation left the primate virtually alone among animals in not producing ascorbic acid in his own body. By labeling ascorbic acid a "vitamin" and attaching to it a "minimum daily requirement," most people exist in a state of sub-clinical scurvy-the symptoms of which are attributed to other ailments.

By the 1950s Dr. Stone's work with ascorbates had explained the success of Dr. Klenner's use of ascorbic acid to treat polio. By the 1960s, Dr. Stone's work had attracted the attention of Nobel laureate Dr. Linus Pauling . Dr. Pauling was then able to successfully apply "mega-ascorbate therapy" to a variety of ailments-including cancer, heart disease and diabetes.

The answer is to change our thinking about vitamin C-which is really a metabolite that is essential to health and healing at the molecular level. Dr. Stone's foundational research has provided us with the knowledge to ward off disease, counteract the ill effects of pollution and prolong our lives-easily and inexpensively.

Good Food = The Basics

Every solution is either acidic or alkaline. (Alkaline is often called "base.") These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.

Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer.

The Misconceptions

Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are "too acidic"; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term "residue" or "ash" to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)

Another misconception is that acid-forming foods are "bad." This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems.

3 Important Facts:

There are 3 important facts that this ever-growing group of ASH Researchers have learned:

FIRST:
We have learned that most families and in fact most licensed health care providers have primarily been educated throughout our lives and have become quite familiar with the Medical Mainstream health care system which is limited to the use of chemicals, radiation and surgeries.

SECOND:
The researchers found the Alternative Healthcare Community provides simple applications of remedies that offer relief of many symptoms and they will not cause further harm to the body's own abilities to heal itself. However, although these remedies are much safer than the medical approach they may not always address the underlying cause of the pain, suffering and inabilities of the body.

THIRD:
The researchers found and investigated the Scientific Health Community that few are aware of. We found that application of the facts and findings from the scientific health community provided us with the knowledge of how to actually help our bodies to heal themselves. We found the reason that this community has not been readily available to health care professionals and families was that it did not have a vehicle in place to provide the essential and vital facts to those that need it the most.

The ASH researchers have been blessed with the knowledge from the scientific community. The ASH program serves as the vehicle providing an entire education program for anyone that wishes to make the time to learn.

In Joy!

Vickie Barker - ASH Founder
ASH Researcher since 1999

The Law of Health and Disease

Just as there is the Law of Gravity, Law of Relativity and Law of Attraction there is also the Law of Health and Disease.

Neglecting this simple Law of Health & Disease is the major contributor to the current health care crisis facing this nation and others around the world. The numbers being diagnosed with and treated for degenerative diseases continue to rise. Increase in the costs of treating these so-called diseases also continues to rise.

Unfortunately, the Law of Health and Disease is not taken under consideration nor is it being factored in to the diagnosis, prognosis, medical treatment plans or procedures provided by the medical mainstream professionals or the alternative health care community.

However, the Law of Health and Disease IS recognized and addressed in sound science. Sound science is 100%. The Advanced Scientific Health Group has developed an entire, concise and comprehensive education program for anyone willing to learn.

Science has proven that the human body was Created PERFECTLY. Applying the knowledge from the Insider Doctors and Scientists will be your proof.

Isn't it time we take a more logical approach to health and disease?

Live, Love & Breathe,

Vickie Barker - ASH Family Advocate
http://www.ashnow.com/betterhealth

Sick? Need Help?

Advanced Scientific Health (ASH) education and resources is now available to the public. Nobelists from the scientific community releases vital information for those suffering with ANY degenerative disease. ASH provides better physical health as well as financial health.

Tried and tested by over 5,000 researchers, doctors and scientists for over 8 years. Released to the public Jan. 2010

http://www.advancedscientifichealth.com/ashLanding01a.asp?sid=798514

Reformed health care is here today and now available to you.

Vickie Barker - Autologist
ASH Founder & Researcher since 1999

Cancer cells stopped quickly and safely with Cesium using pH Therapy

Cancer cells stopped quickly and safely with Cesium using pH Therapy

Reversing Chronic Disease is Elemental

Most people believe that genetics or bad luck gave them diseases for which the only treatments are drugs and surgeries. As a result, organized medicine will sell an estimated two-trillion-dollars worth of drugs and surgeries in 2005.

Drugs and surgeries are obviously not the solution to our medical problems; each year more, not fewer people die slowly (and expensively) from pharmaceutically and surgically-treated diseases.

Drs. Otto Warburg and Linus Pauling were awarded Nobel Prizes for pioneering simple, inexpensive protocols to prevent or reverse chronic illnesses such as cancer and heart disease. They determined that chronic diseases develop in the presence of acidic/unoxygenated cells caused by bodily imbalances resulting from malnutrition. Simply giving the body the few nutrients it needs restores balance; oxygenation and alkalinization then follow so that real healing can begin.

The process is truly elemental. By learning how your body works and why it gets sick, you can then obtain the non-patentable vitamins, minerals, enzymes and amino acids known to reverse disease symptoms that may have otherwise been terminal.

Once you know how your body works, you can teach others how their bodies work. Whether they know it yet or not, they are depending on you.

Element III: Hormonal Balance

The third element is the balance between the hormone insulin and growth hormone. People with the highest levels of the growth hormone somatotrophin (STH) live the longest.

Insulin, produced in the pancreas, is secreted to regulate the rate at which the body utilizes carbohydrates. When we consume carbohydrates (sugars and starches), insulin is released to lower the level of sugar (glucose) in the blood. Insulin also promotes the use of glucose as an energy source for the body, promotes the storage of fat and encourages the conversion of proteins to fat for storage.

Produced in the pituitary gland, STH increases the rate of protein synthesis, affects the metabolism of sodium, potassium and calcium and influences the metabolism of carbohydrates. The purpose of STH is to convert the body's available energy into bone, muscle and tissue growth.

When we are young, our bodies have a low ratio of insulin to STH so we are healthier, leaner, full of energy-and growing. The insulin encourages the body to store carbohydrates as fat while STH stimulates the burning of that fat.

Due to age and inactivity, stored carbohydrates accumulate in the form of fat. Because we are now full-grown, the hypothalamus tells the pituitary gland to release less and less STH. This causes the pancreas to produce more insulin in order to maintain proper blood sugar levels. The visible result of this hormonal imbalance is weight gain. The chronic symptoms of this imbalance is hypoglycemia. If not corrected, diabetes is the end result.

There are no surgeries that can be performed nor drugs that can be taken to maintain optimal levels of both insulin and STH.

Source: Advanced Scientific Health Research

Element II: Acid/alkaline balance

The second element is the acid/alkaline balance in the body. It is monitored by measuring the "pH (the symbol for hydrogen ion concentration)" which is regulated by the body's oxygen saturation level. The body must be slightly alkaline for its cells to be properly oxygenated.

The pH scale goes from zero to 14-zero being purely acid, 14 being purely alkaline and 7 being "neutral pH."
Without exception, people with cancer have a pH below 7.0, which means their tissues, their cells, are not being properly oxygenated. This condition is called "acidosis."

People with a body pH over 7.4 do not have cancer because their cells and tissues are being properly oxygenated.

Contrary to current medical information, cancer is the easiest of all degenerative diseases to understand and is readily reversible without dangerous drugs and surgeries.

The body is constantly regulating the replacement of worn out cells while creating new cells to repair tissue damage.

"Cancerous" is the term applied to cells that reproduce in an unregulated manner until they form a tissue mass, or "tumor."

In order to create a cancerous cell in the lab, technicians simply withhold oxygen from a healthy cell and it becomes cancerous within a few hours. Conversely, supplying the cancerous cell with more oxygen than was withheld from it causes that cancerous cell to die within a few hours.

An individual cell cannot be cured of cancer; once cancerous, the cell must be destroyed.

The natural way to accomplish the feat of destroying cancer cells is exposing them to oxygen. Increasing the amount of oxygen available to the cells is accomplished by elevating body pH through diet and exercise.

In cases where elevating body pH is critical, the most alkalinizing element known to man is cesium. Daily intake of cesium, with potassium, will quickly increase body pH. It has been demonstrated that cancerous cells cannot survive in a pH of 8.0.

Once cancerous cells have been destroyed, maintaining body pH at 7.4-7.5 will prevent cells from becoming cancerous.

There are no surgeries that can be performed nor drugs taken that will restore or maintain the body's acid/alkaline balance

Source: Advanced Scientific Health ASH

Element I: The collagen matrix

The entire body is held together by connective tissue. Collagen is the strong, fibrous protein that serves as the building block for connective tissues-including skin, tendons, ligaments, eyes and arteries.

Collagen is like the glue that holds the body together. Collagen production is dependent upon ample supplies of ascorbates.

While most animals produce their own ascorbates from the food they eat, humans, guinea pigs, fruit bats and primates do not. Scientists believe that about 10,000 years ago humans could produce their own ascorbates.

Unless sufficient quantities of usable ascorbates are ingested daily, the collagen matrix becomes stiff and brittle: Skin wrinkles, backs ache, ligaments pull and the little sacs in the lungs get stiff-causing blood vessels and arteries to crack.

Also critical to the production of collagen are the amino acids lysine and proline. When our bodies do not have enough vitamin C, they cannot use the amino acids lysine and proline to make the proper cross links in the collagen. Like ascorbates, humans must obtain lysine from dietary sources. Our dietary intake is usually deficient in lysine. Proline can be produced by the body but usually in inadequate quantities. Lysine and proline are essential for proper collagen formation and to prevent cholesterol build-up in the form of plaque.

Symptoms caused by ascorbate deficiencies (and the body's subsequent inabilityto utilize lysine and proline) are traditionally referred to as "scurvy." The body can, for a time, manufacture enough lipoproteins from blood plasma to "patch" the vesicular/arterial cracks. The patch material is commonly called "plaque." As the plaque gets thicker, vessels and arteries can no longer flex and blood flow is restricted.

As a result, the resting heart rate increases. This condition is commonly diagnosed as "high blood pressure."

Over time, vessels and arteries can become so cracked and plaqued that people lose blood internally, eventually resulting in a heart attack.

High blood pressure, also known as hypoascorbemia, is advance warning that the host is preparing to become another heart disease statistic.

A diet rich in ascorbates can prevent scurvy and, to some extent, therapeutic doses of ascorbic acid (vitamin C) can reverse the deficiency and other chronic conditions created by a lack of vitamin C. But ascorbic acid is only one form of ascorbate and can cause digestive discomfort when therapeutic doses are administered.

Buffered mineral ascorbates (sodium ascorbate, calcium ascorbate and potassium ascorbate) can be taken daily in larger quantities without discomfort. The only substances capable of healing damaged vessels and arteries are ascorbates.

It should also be noted that the presence of buffered mineral ascorbates prevents and/or reverses the symptoms of high blood sugar, commonly referred to as "diabetes."

There are no surgical procedures to be performed nor drugs taken that will remove the plaque and heal cracked vessels and arteries.

Learn MoRE from the Advanced Health Plan