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.

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