HOW VACCINES WORK
By Richard Moskowitz, MD
Pathways Magazine, Issue 10
“When the measles virus is injected into the blood, it bypasses the normal portal of entry, producing at most - a brief, mild inflammatory reaction at the injection site, but does not produce an incubation period, nor the possibility of eliminating it by the same route of entry, and no generalized immune response to build the immune system for future invaders. We have introduced the virus directly into the blood and given it free access to major organs with no way of getting rid of it, which is what the immune system seems to have been designed to prevent.” Vaccines bypass the immune systems’ ability to protect at the blood level by placing the disease elements directly into the blood without allowing the body to prepare its defense for destruction, or exit. Specific antibodies against the virus is achieved with no massive outpouring and general improvement in health of the body allowing a maintenance of the virus in the cells of the immune system for prolong periods of time. This creates a generalized weakening of our capacity to mount an effective response not only to the disease of vaccination, (i.e. measles), but to other acute infections as well.
Far from producing a genuine immunity, vaccines act by SUPPRESSING or INTERFERING with the immune response, as radiation, chemotherapy, steroids, and other anti-inflammatory drugs do. Artificial immunization isolates antibody production, a single aspect of the immune process, and allows it to stand for the whole. (Example: chemical suppression is used to lower blood pressure and is considered a valid substitute for healing the patient with hypertension.) Vaccines may make it more difficult to mount a vigorous acute response to infection by substituting a much weaker chronic response with little or no tendency for the immune system to heal the body spontaneously.
When a virus survives as a foreign element within the cell, the immune system must continue to make antibodies against it. When the virus becomes a permanent part (of the genetic material) of the cells, destroying the infected cells is the only possible way for it to be removed from the body – so the antibodies turns on its own cells – the immune system attacks itself. The persistence of live viruses and other foreign antigens entering the bloodstream within a person, year after year, works to provoke an autoimmune response. Routine vaccination introduces live viruses and other highly antigenic material directly into the bloodstream. After observing how the body reacts and responds, it is difficult to escape the conclusion that a significant number of autoimmune diseases must result.
When a person’s system is weakened by constant strain from the body attempting to make antibodies AGAINST ITSELF; their body becomes less and less able to withstand the stress. Eventually, the chronically infected and genetically transformed cells can no longer distinguish “self’ from “non-self.” They begin to free themselves from the normal restraints of the surrounding tissues and multiply. These may become tumors that remain strictly limited to A cell type or tissue location (“benign”); or become cells that spread to other tissues, organs, and to other areas in the body (“malignant.”) “If these speculations are accurate, the net effect of artificial immunization will be the trade off of the natural diseases of past centuries - for weaker, less curable chronic diseases of today. This introduces the new possibility of ongoing genetic alterations within the cells of our race with the possibility of much weaker, sicker generations to come.”
www.icpa4kids.org/research/references.htm
Friday, September 24, 2010
Thursday, September 23, 2010
VACCINES: WHAT YOU SHOULD KNOW
VACCINES
WHAT YOU SHOULD KNOW
By Russell Blaylock, MD
All of us, layman and medical professionals alike, have had engrained in our consciousness that the great epidemics of the world: smallpox, measles, mumps, whooping cough, polio, an rubella – virtually disappeared from the United States due to a mass vaccination campaign to wipe out these terrible diseases. As is often the case in medicine, appearances and preconceived notions, when examined carefully, are often just not true. Neil A. Miller, an intrepid medical journalist, carefully researched the subject and found to his surprise, that in fact the incidence of death from all these diseases was falling dramatically in the developed world long before the mass vaccine programs started. What the proponents of vaccination did was take credit for the decline by a clever bit of statistical chart manipulation.
What we see is the deaths from polio, measles, whooping cough, and mumps were declining significantly BEFORE the vaccines were introduced. The vaccines merely caught the tail end of the natural decline. The same can be shown for ALL the childhood diseases. Those who have objectively examined these studies have concluded that it was a dramatic improvement in public health measures and diet that caused the decline.
We know, for example, that during wars, famine and other prolonged natural disasters, the incidence and severity of epidemics increases dramatically. This was responsible for the enormous death rates from the H1N1 flu virus during 1917-1918 at the end of WW1. More soldiers died from infectious diseases during both the civil war and World War I than died from bullets and bombs.
A compelling amount of research shows that our resistance to infectious disease is highly dependent on our nutrition, and this makes sense because even a single nutrient deficiency can suppress immunity and raise one’s mortality from infections.
A study in Africa found that children infected with measles had a very high death rate, mostly from pulmonary complications. When they fed these children vitamin A, E and zinc the mortality from measles fell by an incredible 85%. It has always been noted that the death rate in third world nations is infinitely higher for common, normally benign infections such as measles and mumps than in developed countries, where the death rate in healthy children is extremely low.
It is instructive that when public health authorities want to make a case for mass vaccination they always resort to studies in third world nations and not the American experience. They do this because we just don’t have high death rates from the common childhood infections.
“The modern generation is not aware that those of us born in the 1940s were given far FEWER vaccines – there were no vaccines for measles, mumps, rubella, chickenpox, H influenza, rotavirus, etc. Yet, neither my wife, nor I,” says Dr. Blaylock, “can recall losing a single person in any of our classes in school to one of these infections. We all got them and they were no big deal. And, unlike the vaccines, our immunity to these diseases was life-long.”
Dr. Russell Blaylock is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. www.russellblaylockmd.com
WHAT YOU SHOULD KNOW
By Russell Blaylock, MD
All of us, layman and medical professionals alike, have had engrained in our consciousness that the great epidemics of the world: smallpox, measles, mumps, whooping cough, polio, an rubella – virtually disappeared from the United States due to a mass vaccination campaign to wipe out these terrible diseases. As is often the case in medicine, appearances and preconceived notions, when examined carefully, are often just not true. Neil A. Miller, an intrepid medical journalist, carefully researched the subject and found to his surprise, that in fact the incidence of death from all these diseases was falling dramatically in the developed world long before the mass vaccine programs started. What the proponents of vaccination did was take credit for the decline by a clever bit of statistical chart manipulation.
What we see is the deaths from polio, measles, whooping cough, and mumps were declining significantly BEFORE the vaccines were introduced. The vaccines merely caught the tail end of the natural decline. The same can be shown for ALL the childhood diseases. Those who have objectively examined these studies have concluded that it was a dramatic improvement in public health measures and diet that caused the decline.
We know, for example, that during wars, famine and other prolonged natural disasters, the incidence and severity of epidemics increases dramatically. This was responsible for the enormous death rates from the H1N1 flu virus during 1917-1918 at the end of WW1. More soldiers died from infectious diseases during both the civil war and World War I than died from bullets and bombs.
A compelling amount of research shows that our resistance to infectious disease is highly dependent on our nutrition, and this makes sense because even a single nutrient deficiency can suppress immunity and raise one’s mortality from infections.
A study in Africa found that children infected with measles had a very high death rate, mostly from pulmonary complications. When they fed these children vitamin A, E and zinc the mortality from measles fell by an incredible 85%. It has always been noted that the death rate in third world nations is infinitely higher for common, normally benign infections such as measles and mumps than in developed countries, where the death rate in healthy children is extremely low.
It is instructive that when public health authorities want to make a case for mass vaccination they always resort to studies in third world nations and not the American experience. They do this because we just don’t have high death rates from the common childhood infections.
“The modern generation is not aware that those of us born in the 1940s were given far FEWER vaccines – there were no vaccines for measles, mumps, rubella, chickenpox, H influenza, rotavirus, etc. Yet, neither my wife, nor I,” says Dr. Blaylock, “can recall losing a single person in any of our classes in school to one of these infections. We all got them and they were no big deal. And, unlike the vaccines, our immunity to these diseases was life-long.”
Dr. Russell Blaylock is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. www.russellblaylockmd.com
VACCINE SAFETY
VACCINE SAFETY
By Russell Blaylock, MD
Every day the medical establishment finds another vaccine to add to the schedule of vaccines. It is estimated that in the near future by the time our children are adults, they will have had 150 vaccines.
You may ask, “What is wrong with vaccinating all of us against these diseases? Wouldn’t that give us even more protection?” I would answer “yes” if two conditions could be met. First, that the vaccines were safe; and second, that the immunity from the vaccines lasted a lifetime, as with natural infections from the actual diseases. Vaccine makers have met NEITHER of these conditions.
Several studies of common vaccines used both here in the United States and abroad were found to be infected with foreign viruses, bacteria or mycoplasma. One such study found that up to 60% of vaccines from several manufactures were contaminated with pestivirus, a virus that can cause miscarriages in pregnant women and other diseases. Others have noted that because most of these vaccines are manufactured from viruses grown in animal tissue (and even cancer tissues), MOST ARE CONTAMINATED with dozens of other viruses, some of which can cause cancer or neurodegenerative diseases.
A recently discovered class of dangerous viruses, called stealth viruses, is particularly frightening because they are so hard to detect by the usual safety methods. Vaccine companies do not test for these contaminates, including many other well-known dangerous viruses. Other studies have shown that several companies are using pooled human blood products or beef products that have a high risk of being contaminated with prions, mad cow disease.
Then there are the immune adjuvants, such as aluminum and squalene, which have been linked to a number of autoimmune diseases, neurodegenerative diseases and autism. While squalene cannot be used now, Dr. Blaylock expects it to soon gain FDA approval. Repeated injections with dozens of vaccines (the average 6-year-old child will have had 41 vaccines following the CDC’s recommendations, which most states do) have been shown to cause abnormal development of the child’s brain and neuro-degeneration in the adult brain.
There is growing evidence that this damages the immune system, making them more susceptible to infections and increasing the likelihood of severe reactions to mild diseases as a result. But then, this will create a demand for even more vaccines.
Today, a great many of our vaccines are being manufactured in China. The FDA is allowed to inspect these plants only once in 12 years, and then they cannot enter the plant, they must take the Chinese officials word that things are safe. What we should have learned with the Gardasil, HepB and tetanus vaccine experience is that there is a great deal about these vaccines they do not know and discover only after the health of hundreds and even thousands are permanently ruined.
Dr. Russell Blaylock is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. www.russellblaylockmd.com
By Russell Blaylock, MD
Every day the medical establishment finds another vaccine to add to the schedule of vaccines. It is estimated that in the near future by the time our children are adults, they will have had 150 vaccines.
You may ask, “What is wrong with vaccinating all of us against these diseases? Wouldn’t that give us even more protection?” I would answer “yes” if two conditions could be met. First, that the vaccines were safe; and second, that the immunity from the vaccines lasted a lifetime, as with natural infections from the actual diseases. Vaccine makers have met NEITHER of these conditions.
Several studies of common vaccines used both here in the United States and abroad were found to be infected with foreign viruses, bacteria or mycoplasma. One such study found that up to 60% of vaccines from several manufactures were contaminated with pestivirus, a virus that can cause miscarriages in pregnant women and other diseases. Others have noted that because most of these vaccines are manufactured from viruses grown in animal tissue (and even cancer tissues), MOST ARE CONTAMINATED with dozens of other viruses, some of which can cause cancer or neurodegenerative diseases.
A recently discovered class of dangerous viruses, called stealth viruses, is particularly frightening because they are so hard to detect by the usual safety methods. Vaccine companies do not test for these contaminates, including many other well-known dangerous viruses. Other studies have shown that several companies are using pooled human blood products or beef products that have a high risk of being contaminated with prions, mad cow disease.
Then there are the immune adjuvants, such as aluminum and squalene, which have been linked to a number of autoimmune diseases, neurodegenerative diseases and autism. While squalene cannot be used now, Dr. Blaylock expects it to soon gain FDA approval. Repeated injections with dozens of vaccines (the average 6-year-old child will have had 41 vaccines following the CDC’s recommendations, which most states do) have been shown to cause abnormal development of the child’s brain and neuro-degeneration in the adult brain.
There is growing evidence that this damages the immune system, making them more susceptible to infections and increasing the likelihood of severe reactions to mild diseases as a result. But then, this will create a demand for even more vaccines.
Today, a great many of our vaccines are being manufactured in China. The FDA is allowed to inspect these plants only once in 12 years, and then they cannot enter the plant, they must take the Chinese officials word that things are safe. What we should have learned with the Gardasil, HepB and tetanus vaccine experience is that there is a great deal about these vaccines they do not know and discover only after the health of hundreds and even thousands are permanently ruined.
Dr. Russell Blaylock is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. www.russellblaylockmd.com
Monday, August 2, 2010
PROTEIN: HOW MUCH DO I NEED?
PROTEIN: How Much Do I Need?
Approximately 25 grams per day is the goal. It is important to count the protein in the entire meal including your beverage, not just the meat. One serving size of meat is the size of one deck of cards. By this measure, we often eat a meat serving at least the size of TWO decks of cards which means we fulfilled our body’s requirement for protein for two days at this one meal without counting the rest of the food eaten at the same time. You can see how easy it is to become out-of-balance consuming to much acidic food in our culture and life style. This affects our blood pH. If the blood pH drops below 7.4, it become very acidic and cannot carry maximum oxygen to the cells to take glucose and make energy. You become sluggish and tired with low energy, because blood is getting more and more acid, or toxic. We create stress on our body due to diet.
Our body must maintain its pH balance. If we do not provide alkalinity through our food intake, our body will look within to pull out what it needs to maintain our pH balance. Sodium bicarbonate may be pulled from the gallbladder and dumped into the blood stream getting the blood back to a maximum pH, or it may pull calcium, which is alkaline, from our bones, gradually weakening our frame. The body will continue to look within to draw from you what it needs to maintain your pH balance, even if it means gradually breaking down your health for you to live. If over acidity becomes your lifestyle, sickness or pain may become common, and your body becomes the perfect environment for developing disease including cancer, diabetes, heart disease, arthritis, osteoporosis, etc. If sickness and disease are developed one bite at a time, it makes sense that even our most feared diseases can also be reversed by consuming nutritious/fresh foods.
YOUR HEALTH IS YOUR CHOICE. “LIVE WELL!”
PROTEIN IN ANIMAL PRODUCTS, NUTS, SEEDS
Grams of
FOOD SERVING PROTEIN
Ice Cream 2/3 cup (6oz) 4
Milk 1 cup 8
Cheese pizza 1/8 section 6
Cheddar Cheese 1 ounce 7
Yogurt 8 ounces 12
Eggs 1 6
Bacon 2 strips 4
Ham 3 oz 18
Hot Dog 1 6
Beef, ground 3 ounces 23
Chicken, breast 2.8 ounces 26
Corned beef 3 ounces 22
Spaghetti w/meat 1 cup 12
Tuna 3.5 ounces 28
Turkey 3.5 ounces 27
Peanuts ½ cup 18
Peanut Butter 1 tablespoon 4
Corn flakes, dry 1 cup 2
Bagel 1 (3 inches) 4
White bread 1 slice 2
Yeast donut 1 3_
PROTEIN IN VEGETABLES and FRUITS
Grams of
FOOD SERVING PROTEIN
Asparagus ½ c 2.5
Beets ½ c 1
Broccoli 2 spears 8
Brussels Sprouts 7 4
Carrots ½ c. 1
Cauliflower ½ c. 1
Corn ½ c. 2
Green Beans ½ c. 1
Greens, Collard ½ c. 1
Greens, Turnip ½ c. 1
Lettuce 1 c. 1
Potato, sweet 1 2
Potato, white 1 3
Spinach, cooked ½ c. 3
Spinach, raw ½ c. 2
Tomato 1 1
Apple 1 Tr
Banana 1 1
Grapes 10 Tr
Orange 1 1
Strawberries 1 c. 1
Watermelon 4x8 wedge 3
CONCLUSION: You reach 25 grams much more quickly when you calculate the amount of protein in animal products against consuming plant foods. Nuts, seeds, vegetables and fruits allow you to consume filling portions of foods which are highly nutritious and loaded with enzymes essential for digestion. Enjoy animal foods (one time a day or less) in small portions, and use small amounts as toppings or seasonings. Your body is never fooled: too much protein and you will pay for it over time – with declining health, or with your life!
Approximately 25 grams per day is the goal. It is important to count the protein in the entire meal including your beverage, not just the meat. One serving size of meat is the size of one deck of cards. By this measure, we often eat a meat serving at least the size of TWO decks of cards which means we fulfilled our body’s requirement for protein for two days at this one meal without counting the rest of the food eaten at the same time. You can see how easy it is to become out-of-balance consuming to much acidic food in our culture and life style. This affects our blood pH. If the blood pH drops below 7.4, it become very acidic and cannot carry maximum oxygen to the cells to take glucose and make energy. You become sluggish and tired with low energy, because blood is getting more and more acid, or toxic. We create stress on our body due to diet.
Our body must maintain its pH balance. If we do not provide alkalinity through our food intake, our body will look within to pull out what it needs to maintain our pH balance. Sodium bicarbonate may be pulled from the gallbladder and dumped into the blood stream getting the blood back to a maximum pH, or it may pull calcium, which is alkaline, from our bones, gradually weakening our frame. The body will continue to look within to draw from you what it needs to maintain your pH balance, even if it means gradually breaking down your health for you to live. If over acidity becomes your lifestyle, sickness or pain may become common, and your body becomes the perfect environment for developing disease including cancer, diabetes, heart disease, arthritis, osteoporosis, etc. If sickness and disease are developed one bite at a time, it makes sense that even our most feared diseases can also be reversed by consuming nutritious/fresh foods.
YOUR HEALTH IS YOUR CHOICE. “LIVE WELL!”
PROTEIN IN ANIMAL PRODUCTS, NUTS, SEEDS
Grams of
FOOD SERVING PROTEIN
Ice Cream 2/3 cup (6oz) 4
Milk 1 cup 8
Cheese pizza 1/8 section 6
Cheddar Cheese 1 ounce 7
Yogurt 8 ounces 12
Eggs 1 6
Bacon 2 strips 4
Ham 3 oz 18
Hot Dog 1 6
Beef, ground 3 ounces 23
Chicken, breast 2.8 ounces 26
Corned beef 3 ounces 22
Spaghetti w/meat 1 cup 12
Tuna 3.5 ounces 28
Turkey 3.5 ounces 27
Peanuts ½ cup 18
Peanut Butter 1 tablespoon 4
Corn flakes, dry 1 cup 2
Bagel 1 (3 inches) 4
White bread 1 slice 2
Yeast donut 1 3_
PROTEIN IN VEGETABLES and FRUITS
Grams of
FOOD SERVING PROTEIN
Asparagus ½ c 2.5
Beets ½ c 1
Broccoli 2 spears 8
Brussels Sprouts 7 4
Carrots ½ c. 1
Cauliflower ½ c. 1
Corn ½ c. 2
Green Beans ½ c. 1
Greens, Collard ½ c. 1
Greens, Turnip ½ c. 1
Lettuce 1 c. 1
Potato, sweet 1 2
Potato, white 1 3
Spinach, cooked ½ c. 3
Spinach, raw ½ c. 2
Tomato 1 1
Apple 1 Tr
Banana 1 1
Grapes 10 Tr
Orange 1 1
Strawberries 1 c. 1
Watermelon 4x8 wedge 3
CONCLUSION: You reach 25 grams much more quickly when you calculate the amount of protein in animal products against consuming plant foods. Nuts, seeds, vegetables and fruits allow you to consume filling portions of foods which are highly nutritious and loaded with enzymes essential for digestion. Enjoy animal foods (one time a day or less) in small portions, and use small amounts as toppings or seasonings. Your body is never fooled: too much protein and you will pay for it over time – with declining health, or with your life!
ALKALINE MENU STARTERS
ALKALINE MENU STARTERS
BREAKFAST IDEAS
EGG WHITE scrambled, or BOILLED EGG with vegetable topping or sauce.
TOPPING - any combination of sautéed vegetables: onions, peppers, mushrooms, spinach, squash, green or firm tomatoes.
SAUCE: May add Newman’s Spaghetti sauce to veggies to make a sauce, or as a spread on SANDWICHES.
FRESH FRUIT BOWLS with seasonal fruit: peaches, mango, banana, pineapple, apple, pear, strawberries, blueberries, raspberries, blackberries, Berries may be served w/ Coconut or Moca Milk.
Note: Eat MELONS first and alone.
FRESH FRUIT SMOOTHIE
This can be made in advance, even frozen and stored. Add fresh apple and or pineapple juice to thin the juice as desired. Add any trace minerals, Limu, vitamin drops, as this usually does not change the flavor.
To INCREASE NUTRITION, add any of the following:
-Nature Sunshine “Berry Healthy” powder,
-Halleluiah Acres “Beet Juice” powder.
-Almond butter, honey, Knox gelatin, cinnamon.
½ c. WHOLE OATS seasoned with cinnamon and Stevia, and/or WHOLE WHEAT BREAD spread of coconut oil, topped with wheat germ, toasted, may be eaten 30 minutes AFTER FRUIT has been eaten.
NOTE: FRUIT SHOULD BE EATEN ALONE. All other foods should be eaten 30 minutes after last bite of fruit, so fruit is NOT trapped in the stomach. When combined with other foods, purification, gas due to fermentation, and/or indigestion may occur.
LUNCH AND SUPPER IDEAS
SALAD: May be the MEAL, or accompany meals below. Cut up vegetables on a bed of SPINACH and ROMAINE LETTUCE. Combine any RAW vegetables you normally cook: squash, peppers, onions, tomatoes, fresh/frozen peas, carrots, broccoli, cauliflower, asparagus, uncooked green beans, avocado, mushrooms, raw corn.
TOPPINGS may include: Pickled beets, black olives, sliced sweet pickles, garbanzo beans, pumpkin seeds, sliced almonds, pecans, walnuts, feta cheese, 3 oz of: salmon, diced chicken, or turkey.
DRESSINGS need to be olive oil and vinegar, or a vinaigrette dressing. Newman’s is a good brand. No creamy dressings (high in fat).
STEAMERS (in the grocer freezer section) may be steamed in ORGANIC VEGETABLE BROTH
Blend left-over veggies into a creamy SOUP.
BAKED SWEET POTATO may add real butter, and/or cinnamon. NO baked white potatoes.
GREEN BEANS, SMALL RED POTATOES, PEARL ONIONS cooked together.
VEGETABLES - ANY COMBINATIONS of fresh or steamed: cauliflower, broccoli, cabbage, carrots, corn on cob, okra, green peas, green beans, green limas, greens, spinach, mushrooms, tomatoes – onions – peppers combined.
SPAGHETTI SQUASH w/butter, or Newman’s Spaghetti Sauce with added tomatoes, peppers, onions, mushrooms, shredded squash, etc. to increase veggie intake, with TOSSED SALAD of lettuce and tomato.
SALADS MEAL: pea salad, carrot/raisin salad. red potato salad, corn salad. NO pasta or white rice.
GARDEN or BOCA BURGER (in frozen section). used to make MEAT LOAF or traditional BURGER. Can add sautéed onions and mushrooms.
SALAD SANDWICH (burger without the beef.)
SAUTEED’ SANDWICH of squash, mushrooms, red pepper, sundried tomatoes, onion. Add avocado slices, fresh tomato, onions, cucumber, as desired.
COLD SANDWICH: Sliced avocado & tomato; or onion and cucumber; or combine.
WATERMELLON; or FRUIT SALAD: seeds, nuts on bed of spinach w/Raspberry Vinaigrette dressing.
SNACKS: Frozen grapes, veggie sticks, apples, nuts, seeds, dried fruit or veggies, etc.
BEVERAGES: Purified water, water with chlorophyll added, green tea, lemonade, fresh juices, Limu alkaline meal replacement shake.
NOTES:
1) TAKE ENZYMES when eating COOKED FOOD to aid digestion. DOUBLE the amount of enzymes taken if eating MEAT, EGGS or DAIRY.
2): MEAT, EGGS & DAIRY intake is NOT needed to meet nutritional needs. If the animal walks on four legs, do NOT eat its meat more than one time a week. If it walks on two legs, or has NO legs (fish, etc.), try to only eat meat every other day. (A MEAT SERVING SIZE is the same as a deck of cards.) Season stews and dry beans with soup bones instead of meat to enjoy the meaty flavor.
3) TREAT YOURSELF - ONE TIME A WEEK to a meal that is OFF THE MENU, but reduce serving sizes.
BREAKFAST IDEAS
EGG WHITE scrambled, or BOILLED EGG with vegetable topping or sauce.
TOPPING - any combination of sautéed vegetables: onions, peppers, mushrooms, spinach, squash, green or firm tomatoes.
SAUCE: May add Newman’s Spaghetti sauce to veggies to make a sauce, or as a spread on SANDWICHES.
FRESH FRUIT BOWLS with seasonal fruit: peaches, mango, banana, pineapple, apple, pear, strawberries, blueberries, raspberries, blackberries, Berries may be served w/ Coconut or Moca Milk.
Note: Eat MELONS first and alone.
FRESH FRUIT SMOOTHIE
This can be made in advance, even frozen and stored. Add fresh apple and or pineapple juice to thin the juice as desired. Add any trace minerals, Limu, vitamin drops, as this usually does not change the flavor.
To INCREASE NUTRITION, add any of the following:
-Nature Sunshine “Berry Healthy” powder,
-Halleluiah Acres “Beet Juice” powder.
-Almond butter, honey, Knox gelatin, cinnamon.
½ c. WHOLE OATS seasoned with cinnamon and Stevia, and/or WHOLE WHEAT BREAD spread of coconut oil, topped with wheat germ, toasted, may be eaten 30 minutes AFTER FRUIT has been eaten.
NOTE: FRUIT SHOULD BE EATEN ALONE. All other foods should be eaten 30 minutes after last bite of fruit, so fruit is NOT trapped in the stomach. When combined with other foods, purification, gas due to fermentation, and/or indigestion may occur.
LUNCH AND SUPPER IDEAS
SALAD: May be the MEAL, or accompany meals below. Cut up vegetables on a bed of SPINACH and ROMAINE LETTUCE. Combine any RAW vegetables you normally cook: squash, peppers, onions, tomatoes, fresh/frozen peas, carrots, broccoli, cauliflower, asparagus, uncooked green beans, avocado, mushrooms, raw corn.
TOPPINGS may include: Pickled beets, black olives, sliced sweet pickles, garbanzo beans, pumpkin seeds, sliced almonds, pecans, walnuts, feta cheese, 3 oz of: salmon, diced chicken, or turkey.
DRESSINGS need to be olive oil and vinegar, or a vinaigrette dressing. Newman’s is a good brand. No creamy dressings (high in fat).
STEAMERS (in the grocer freezer section) may be steamed in ORGANIC VEGETABLE BROTH
Blend left-over veggies into a creamy SOUP.
BAKED SWEET POTATO may add real butter, and/or cinnamon. NO baked white potatoes.
GREEN BEANS, SMALL RED POTATOES, PEARL ONIONS cooked together.
VEGETABLES - ANY COMBINATIONS of fresh or steamed: cauliflower, broccoli, cabbage, carrots, corn on cob, okra, green peas, green beans, green limas, greens, spinach, mushrooms, tomatoes – onions – peppers combined.
SPAGHETTI SQUASH w/butter, or Newman’s Spaghetti Sauce with added tomatoes, peppers, onions, mushrooms, shredded squash, etc. to increase veggie intake, with TOSSED SALAD of lettuce and tomato.
SALADS MEAL: pea salad, carrot/raisin salad. red potato salad, corn salad. NO pasta or white rice.
GARDEN or BOCA BURGER (in frozen section). used to make MEAT LOAF or traditional BURGER. Can add sautéed onions and mushrooms.
SALAD SANDWICH (burger without the beef.)
SAUTEED’ SANDWICH of squash, mushrooms, red pepper, sundried tomatoes, onion. Add avocado slices, fresh tomato, onions, cucumber, as desired.
COLD SANDWICH: Sliced avocado & tomato; or onion and cucumber; or combine.
WATERMELLON; or FRUIT SALAD: seeds, nuts on bed of spinach w/Raspberry Vinaigrette dressing.
SNACKS: Frozen grapes, veggie sticks, apples, nuts, seeds, dried fruit or veggies, etc.
BEVERAGES: Purified water, water with chlorophyll added, green tea, lemonade, fresh juices, Limu alkaline meal replacement shake.
NOTES:
1) TAKE ENZYMES when eating COOKED FOOD to aid digestion. DOUBLE the amount of enzymes taken if eating MEAT, EGGS or DAIRY.
2): MEAT, EGGS & DAIRY intake is NOT needed to meet nutritional needs. If the animal walks on four legs, do NOT eat its meat more than one time a week. If it walks on two legs, or has NO legs (fish, etc.), try to only eat meat every other day. (A MEAT SERVING SIZE is the same as a deck of cards.) Season stews and dry beans with soup bones instead of meat to enjoy the meaty flavor.
3) TREAT YOURSELF - ONE TIME A WEEK to a meal that is OFF THE MENU, but reduce serving sizes.
HIGH - ALKALINE FOODS
Plan 75% of each meal with HIGH-ALKALINE FOODS
Foods are listed in order of their positive affect in REPLACING ALKALINE RESERVE in the body, i.e.,
raw spinach (at +556) is approximately 100 times more effective than green peas (5) in REPLACING RESERVES
ALKALINE ASH FOODS
Raw Spinach 4 c +556
Beet Greens 1 c +478
Molasses 1 T +360
Celery 5 st +341
Dried Figs 5 +297
Carrots 3 +282
Dried Beans ½ c +282
Chard Leaves 1 ½ c +214
Water Cress 2 ½ c +192
Sauerkraut 2/3 c +176
Lettuce, Leaf ½ head +170
Green Limas 2/3 c +142
Dried Limas 2/3 c +123
Cabbage 1 1/3 c +111
Broccoli 1 c +101
Beets 2/3 c +98
Brussels Sprouts 6 +95
Green Soy Beans 2/3 c +85
Cucumber 10 sl +71
Parsnip ½ lg +67
Radishes 7 +64
Rutabagas ¾ c +62
Dried Peas ½ c +57
Mushrooms 7 +50
Cauliflower 1 c +44
Pineapple 1 c +44
Avocado ½ c +44
Raisins ½ c +43
Dried Dates 7 +40
Green Beans 1c +39
Muskmelon ¼ +38
Limes ½ c +33
Sour Cherries 18 +30
Tangerines 2 +29
Strawberries 12 +28
White Potato 1 +26
Sweet Potato 1 +26
Grapefruit ½ c +25
Apricot 2 +25
Lemon ½ c +24
Blackberries 1 c +22
Orange ½ c +22
Tomato 1 +21
Peach 1 lg +21
Raspberries 1 c +19
Banana 1 sm +18
Onion 1 sm +14
Grapes ½ c +10
Pear 1 +10
Blueberries 2/3 c +5
Apple 1 +5
Watermelon ½ sl +5
Green Peas ¾ c +5
Allow 25% (or less) of a meal to contain ACID foods
Foods are listed according to their ability to DECREASE the alkaline reserve of your body.
The HIGHER THE NUMBER, the more your alkaline reserve will be DEPLETED and the more harmful the food is to you.
ACID ASH FOODS
Scallops ½ c -226
Oysters 5 -209
Dried Lentils ½ c -171
Sausage 6 links -160
Sardines 8 -160
Cola or Soda Pop 12 oz -125
Oatmeal 1 c -95
Corned Beef ¼ lb -80
Lobster ¼ lb -78
Haddock ¼ lb -78
Soda Crackers 8 -52
Codfish ½ lb -51
Macaroni, Spaghetti 7/8 c -50
Peanut Butter 3T -49
Chicken ¼ lb -43
Peanuts 57 -39
Wheat Germ 1 T -38
Brown Rice 5/8 c -29
Whole Wheat Flour 5/8 c -26
White flour 5/8 c -26
Salmon 1 c -26
Beef Steak or Burger ¼ lb -24
Turkey ¼ lb -23
Barley 5/8 c -21
Veal Chops 1 -21
Lamb ¼ lb -17
White Bread 2 sl -15
Wheat Bran 1 T -10
English Walnuts 10 -10
Lamb Chop 1 -10
Bacon 2 sl -10
Eggs 2 -9
Whole Wheat Bread 2 sl -8
Pork chop 1 -6
Honey 4 T -4
Shrimp ¼ lb -4
Fresh Corn ½ c -2
Sugar 0
Corn oil 0
Olive oil 0
KEEP A RECORD of FOODS EATEN for ONE WEEK
Record your numbers by serving size to learn if your daily totals
are positive (+) building alkaline reserves,
or negative (-) depleting your alkaline reserves
and weakening your health.
EXAMPLE: ONE DAY of the AMERICAN DIET with TOTALS
BREAKFAST: 2 Eggs(-9), 2 sl Bacon(-10), 1 Wheat Toast (-4) -36
LUNCH:12ozCoke(-125) Hamburger(-24) Wht Bun(-8) Fries(+26)-131
SUPPER: Spaghetti 7/8c(-50),Beef sauce (-24),Salad¼hd (+85) +11
SNACK: 57 Peanuts -39
DAILY TOTAL -195
The TRADITIONAL AMERICAN diet depletes the alkaline reserves..
CHECK YOUR DIET - LEARN THE DIRECTION OF YOUR HEALTH
Foods are listed in order of their positive affect in REPLACING ALKALINE RESERVE in the body, i.e.,
raw spinach (at +556) is approximately 100 times more effective than green peas (5) in REPLACING RESERVES
ALKALINE ASH FOODS
Raw Spinach 4 c +556
Beet Greens 1 c +478
Molasses 1 T +360
Celery 5 st +341
Dried Figs 5 +297
Carrots 3 +282
Dried Beans ½ c +282
Chard Leaves 1 ½ c +214
Water Cress 2 ½ c +192
Sauerkraut 2/3 c +176
Lettuce, Leaf ½ head +170
Green Limas 2/3 c +142
Dried Limas 2/3 c +123
Cabbage 1 1/3 c +111
Broccoli 1 c +101
Beets 2/3 c +98
Brussels Sprouts 6 +95
Green Soy Beans 2/3 c +85
Cucumber 10 sl +71
Parsnip ½ lg +67
Radishes 7 +64
Rutabagas ¾ c +62
Dried Peas ½ c +57
Mushrooms 7 +50
Cauliflower 1 c +44
Pineapple 1 c +44
Avocado ½ c +44
Raisins ½ c +43
Dried Dates 7 +40
Green Beans 1c +39
Muskmelon ¼ +38
Limes ½ c +33
Sour Cherries 18 +30
Tangerines 2 +29
Strawberries 12 +28
White Potato 1 +26
Sweet Potato 1 +26
Grapefruit ½ c +25
Apricot 2 +25
Lemon ½ c +24
Blackberries 1 c +22
Orange ½ c +22
Tomato 1 +21
Peach 1 lg +21
Raspberries 1 c +19
Banana 1 sm +18
Onion 1 sm +14
Grapes ½ c +10
Pear 1 +10
Blueberries 2/3 c +5
Apple 1 +5
Watermelon ½ sl +5
Green Peas ¾ c +5
Allow 25% (or less) of a meal to contain ACID foods
Foods are listed according to their ability to DECREASE the alkaline reserve of your body.
The HIGHER THE NUMBER, the more your alkaline reserve will be DEPLETED and the more harmful the food is to you.
ACID ASH FOODS
Scallops ½ c -226
Oysters 5 -209
Dried Lentils ½ c -171
Sausage 6 links -160
Sardines 8 -160
Cola or Soda Pop 12 oz -125
Oatmeal 1 c -95
Corned Beef ¼ lb -80
Lobster ¼ lb -78
Haddock ¼ lb -78
Soda Crackers 8 -52
Codfish ½ lb -51
Macaroni, Spaghetti 7/8 c -50
Peanut Butter 3T -49
Chicken ¼ lb -43
Peanuts 57 -39
Wheat Germ 1 T -38
Brown Rice 5/8 c -29
Whole Wheat Flour 5/8 c -26
White flour 5/8 c -26
Salmon 1 c -26
Beef Steak or Burger ¼ lb -24
Turkey ¼ lb -23
Barley 5/8 c -21
Veal Chops 1 -21
Lamb ¼ lb -17
White Bread 2 sl -15
Wheat Bran 1 T -10
English Walnuts 10 -10
Lamb Chop 1 -10
Bacon 2 sl -10
Eggs 2 -9
Whole Wheat Bread 2 sl -8
Pork chop 1 -6
Honey 4 T -4
Shrimp ¼ lb -4
Fresh Corn ½ c -2
Sugar 0
Corn oil 0
Olive oil 0
KEEP A RECORD of FOODS EATEN for ONE WEEK
Record your numbers by serving size to learn if your daily totals
are positive (+) building alkaline reserves,
or negative (-) depleting your alkaline reserves
and weakening your health.
EXAMPLE: ONE DAY of the AMERICAN DIET with TOTALS
BREAKFAST: 2 Eggs(-9), 2 sl Bacon(-10), 1 Wheat Toast (-4) -36
LUNCH:12ozCoke(-125) Hamburger(-24) Wht Bun(-8) Fries(+26)-131
SUPPER: Spaghetti 7/8c(-50),Beef sauce (-24),Salad¼hd (+85) +11
SNACK: 57 Peanuts -39
DAILY TOTAL -195
The TRADITIONAL AMERICAN diet depletes the alkaline reserves..
CHECK YOUR DIET - LEARN THE DIRECTION OF YOUR HEALTH
pH
pH
Potential of Hydrogen and Potential for Health
If you have not been eating foods that contain alkalizing minerals, your body adapts by robbing the minerals from your body because if the pH of your blood should fall much below 7.35 or rise much above 7.45, your body could not survive very long. When your reserves are not constantly replenished, your storehouses become depleted of alkalizing minerals and, eventually the constant robbing from within lead to symptoms of chronic degenerative diseases such as arthritis, osteoporosis, emphysema, most major diseases, even cancer.
The acidity or alkalinity of food is measured in terms of pH. The more acid a solution, the LOWER the pH number will be; the more alkaline the substance, the HIGHER the pH number. If you are truly healthy, both your saliva and urine should register around pH 7.0 the first thing in the morning after five, or more, hours of sleep, before eating or drinking anything. Even though you usually feel good, if your diet consists mostly of meat, pasta, convenience and fast foods, starches, and coffee, cola, or energy drinks, your early morning urine will probably register as low as pH 5, or possibly as high as pH 8. Urine pH tells you how your body is reacting to the food you ate the day before. Saliva pH tells how your body has adapted to stresses in your life and its physical impact. This includes emotional stress and trauma which can also make you acidic, lowering your immunity, eventually allowing sickness and disease to develop. Ask for pH test strips at our clinic or drug store.
The food you eat determines how well your alkaline reserves are replenished. Fresh fruits and raw vegetables contribute the usable alkalizing minerals you need to restock your alkaline reserve to raise pH. When you have enough reserves, your body can buffer the acid produced naturally by cellular activity and the acid food you eat. However, readings considerably lower or higher than pH 7.0 usually indicate that your buffering reserves have been depleted and your body is breaking down to maintain the pH balance essential for your
life and survival. To be healthy, you must support your health with a high alkaline diet and lower stress levels. Alkalinity is measured with pH test strips. The numbers tell the story of how “well” you actually are. The American Diet has riddled us with sickness, disease, and pain. Schedule an appointment with B.E.S.T. practitioner, Dr. Danise Witherspoon, and learn how to track you health according to pH and “live Well.”
Your health IS your choice.
NUTRITIONAL STRESSES
LOW STRESS BALANCED FOODS - pH 7
Alkaline Ash Food
Whole foods as grown by nature: Fruits & Vegetables - 70-80% adult diet
Human Milk
* * * * * * *
Acid Ash Food
Whole foods as grown by nature:Grains, Nuts, Seeds, Beans - 20%-30% adult diet
High STRESS
Fragments of food created by man: Butter, Cheese
Animal products (Acid Ash Foods): Use VERY SPARINGLY: Fish, Eggs, Fowl
(Eliminate salt)
HIGH STRESS: (Acid Ash Food) Red Meat, Animal and Dairy Products
Very Contractive: Salt
Fragments of food created by man: Drugs
HIGH STRESS: Avoid or use sparingly (Very Expansive): Liquors, Beer, Wine, Sugar, Syrups, Chocolate, Coffee, Tea, Fruit Juices
Potential of Hydrogen and Potential for Health
If you have not been eating foods that contain alkalizing minerals, your body adapts by robbing the minerals from your body because if the pH of your blood should fall much below 7.35 or rise much above 7.45, your body could not survive very long. When your reserves are not constantly replenished, your storehouses become depleted of alkalizing minerals and, eventually the constant robbing from within lead to symptoms of chronic degenerative diseases such as arthritis, osteoporosis, emphysema, most major diseases, even cancer.
The acidity or alkalinity of food is measured in terms of pH. The more acid a solution, the LOWER the pH number will be; the more alkaline the substance, the HIGHER the pH number. If you are truly healthy, both your saliva and urine should register around pH 7.0 the first thing in the morning after five, or more, hours of sleep, before eating or drinking anything. Even though you usually feel good, if your diet consists mostly of meat, pasta, convenience and fast foods, starches, and coffee, cola, or energy drinks, your early morning urine will probably register as low as pH 5, or possibly as high as pH 8. Urine pH tells you how your body is reacting to the food you ate the day before. Saliva pH tells how your body has adapted to stresses in your life and its physical impact. This includes emotional stress and trauma which can also make you acidic, lowering your immunity, eventually allowing sickness and disease to develop. Ask for pH test strips at our clinic or drug store.
The food you eat determines how well your alkaline reserves are replenished. Fresh fruits and raw vegetables contribute the usable alkalizing minerals you need to restock your alkaline reserve to raise pH. When you have enough reserves, your body can buffer the acid produced naturally by cellular activity and the acid food you eat. However, readings considerably lower or higher than pH 7.0 usually indicate that your buffering reserves have been depleted and your body is breaking down to maintain the pH balance essential for your
life and survival. To be healthy, you must support your health with a high alkaline diet and lower stress levels. Alkalinity is measured with pH test strips. The numbers tell the story of how “well” you actually are. The American Diet has riddled us with sickness, disease, and pain. Schedule an appointment with B.E.S.T. practitioner, Dr. Danise Witherspoon, and learn how to track you health according to pH and “live Well.”
Your health IS your choice.
NUTRITIONAL STRESSES
LOW STRESS BALANCED FOODS - pH 7
Alkaline Ash Food
Whole foods as grown by nature: Fruits & Vegetables - 70-80% adult diet
Human Milk
* * * * * * *
Acid Ash Food
Whole foods as grown by nature:Grains, Nuts, Seeds, Beans - 20%-30% adult diet
High STRESS
Fragments of food created by man: Butter, Cheese
Animal products (Acid Ash Foods): Use VERY SPARINGLY: Fish, Eggs, Fowl
(Eliminate salt)
HIGH STRESS: (Acid Ash Food) Red Meat, Animal and Dairy Products
Very Contractive: Salt
Fragments of food created by man: Drugs
HIGH STRESS: Avoid or use sparingly (Very Expansive): Liquors, Beer, Wine, Sugar, Syrups, Chocolate, Coffee, Tea, Fruit Juices
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