Baking Soda

In order to preserve the acidity in the stomach necessary for proper digestion I will take baking soda no closer than 1 hour before a meal and will always wait at least an hour and a half after a meal before taking it.
 
My favorite time to take it is just before going to bed.
I will add that for long term acid/alkaling balance it is best to use means other than baking soda.
 
Tim

[Non-text portions of this message have been removed]

--- At 09:42 AM 25 08 2011, Tim Campbell wrote:
>
>In order to preserve the acidity in the stomach necessary for proper digestion I will take baking soda no closer than 1 hour before a meal and will always wait at least an hour and a half after a meal before taking it.
>
>My favorite time to take it is just before going to bed.
>I will add that for long term acid/alkaling balance it is best to use means other than baking soda.
>


'Alkalinizing' usually increases oxygen in the body, and that
tends to wake me up, not make me sleepy.

When I (rarely) take sodium/potassium-bicarb (if I feel "too acid")
in the early morning (or at night), and then go back to sleep, the
increase in blood oxygen quickly wakes me up, with 'extra' energy,
and I cannot go back to sleep, even if I want to.

(Sometimes works quicker and better than caffeine.)

This wouldn't apply to someone who's already too alkaline.


JD






>

Yes, baking soda does a good job increasing oxygen & energy.

Kathy


'Alkalinizing' usually increases oxygen in the body, and that

tends to wake me up, not make me sleepy.



When I (rarely) take sodium/potassium-bicarb (if I feel "too acid")

in the early morning (or at night), and then go back to sleep, the

increase in blood oxygen quickly wakes me up, with 'extra' energy,

and I cannot go back to sleep, even if I want to.



(Sometimes works quicker and better than caffeine.)



This wouldn't apply to someone who's already too alkaline.



JD



>





   
     

   
   


 



 










[Non-text portions of this message have been removed]

What is the ratio Baking Soda to water? Loni

--- On Thu, 8/25/11, JD <[hidden email]> wrote:


From: JD <[hidden email]>
Subject: Re: [eSens] Baking Soda
To: [hidden email]
Date: Thursday, August 25, 2011, 1:09 PM


 




--- At 09:42 AM 25 08 2011, Tim Campbell wrote:
>
>In order to preserve the acidity in the stomach necessary for proper digestion I will take baking soda no closer than 1 hour before a meal and will always wait at least an hour and a half after a meal before taking it.
>
>My favorite time to take it is just before going to bed.
>I will add that for long term acid/alkaling balance it is best to use means other than baking soda.
>

'Alkalinizing' usually increases oxygen in the body, and that
tends to wake me up, not make me sleepy.

When I (rarely) take sodium/potassium-bicarb (if I feel "too acid")
in the early morning (or at night), and then go back to sleep, the
increase in blood oxygen quickly wakes me up, with 'extra' energy,
and I cannot go back to sleep, even if I want to.

(Sometimes works quicker and better than caffeine.)

This wouldn't apply to someone who's already too alkaline.

JD

>








[Non-text portions of this message have been removed]

--- At 05:40 PM 25 08 2011, Loni wrote:
>
>What is the ratio Baking Soda to water? Loni
>


Anyone else know?


I generally use sodium/potassium-bicarbonate, i.e., "AlkaSeltzer Gold" (the type with the gold-colored label).

And I have used 50/50 baking soda + ascorbic acid, to make effervescent sodium ascorbate (pH-neutral vitamin C) -- using about 1/2 tsp each in about 6 ounces of water.. It instantly stops allergic reactions, so it might help with EMF sensitivity...

( Most vitamin C is made from GMO corn, so look for another kind.. )


JD

Lizzie i read allot of weird stuff here,

"raw garlic has a PH of: 13+"
Absolutely not true & impossible,
if Garlic would have a pH of 13 the skin from your lips will fall of
when you eat it,
pH of Garlic is about 7,3  ( close to body pH )

& if you alter the pH of a garlic concentrate in water to let say
pH 8,0 it will lose its anti bacterial properties very quickly
( dasan.sejong.ac.kr/~kyungkh/dawnload/combined%20effect.doc )

Further you said : ( after talking about pH all the time):
Beef is -34/ chicken is -18 to -22 on the acid scale. Fresh Cucumbers
are: +31--
This for sure can't be pH values there is no + and - on the pH scale ( 0
to 14).
Are you with this numbers referring to another scale then pH ?
Is it a universal scale thats used worldwide?

Baking Soda is a short time solution, you screw up your natural pH
balance in the stomach,
you also add allot of sodium to your system.
Your body has defacto a pH of about 7,35 & your lucky you can't just
alter that
or you end up in the ER. pH of saliva or urine is not equal to 'Body pH',
and varies trough the day.

Grts
Bruno M.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Re: baking soda
Posted by: "Elizabeth thode" [hidden email]   lizziethode
Thu Aug 25, 2011 9:30 am (PDT)



What do you mean "if you mess with it?"
because if someone's PH is acidic, not raising that PH spells disaster
for health.
**See link below.
Disease/ill health can only thrive in an acidic PH. Cancer cells/tumors
are always
found to be acidic. Inflammation equals acidic PH.
Yes, I agree, it can be tricky. It does take time, attention and
dedication..
In the beginning, I thought, oh geez, another thing to have to pay
attention to.
So I pretty much blew it off. Then later on, after trying a bunch of
products that'
were supposed to help raise the PH....expensive, didn't work...I threw
my hands up.
A little later, I kept running into articles on how important the PH
was. Like some
power/ force (whatever you want to call it) was putting this stuff in my
face...hey, you, wake up.
So I decided to take another look. That's when I found the info from
Mark Sircus,
and at the same time, found info that said wireless radiation makes the
blood
acidic. So I started trying the Baking Soda...small amts at a time.
I don't remember how long it took before I stopped getting that yucky
feeling
of having a burp stuck..I do know I kept at it because I did notice a
difference.
My PH back then was pretty low....it took quite awhile to get it to move
UP..
I did find, that getting rid of all the wireless in my house, and
reducing my
exposure- while keeping up with the Baking Soda, made a huge difference
in my PH. This was right when I connected the dots to the ES stuff.
I read tons of stuff...and decided to simplify. I do the bAking Soda, and
I put raw veggies (cukes, zucchini, peppers) on my plate with cooked
foods....I take raw garlic, crush it, mix it with organic Olive Oil, and
put it on my raw veggies ( raw garlic has a PH of: 13+). Beef is -34/
chicken is
-18 to -22
on the acid scale. Fresh Cucumbers are: +31--
I took the food combining and made it as easy for me as I could.
I just do the zucchini/cukes with the raw garlic....to offset the cooked
foods.
The point is: it doesn't have to be hard. I keep a bowl of crushed garlic
with the olive oil in my fridge. Meals, 2 out of 3, always include something
RAW. I don't count the acid/alkaline anymore...I just make sure I have
zuccini/cukes/peppers with raw garlic. For me, I feel better eating
this way. All I can say is, try it- or don't. But how will you know if
it works or makes you feel better, if ya don't try it?
And one meal isn't usually enough. Although I did feel a difference,
and one meal was enough for me to say: Hey, maybe there
is something to this stuff!
Lizzie


-----------------------------------------------------

You are correct, on the pH scale the numbers go to 14, but on the Food Ash Scale, which is what I "use" -
 
These are food ash numbers....the determination of whether a food is acid or alkaline is NOT gauged by its pH, but the pH of its residue or metabolism.
 Sorry, I should have explained the above. An example of this is lemon juice. You can drink pure lemon juice, take your pH, and it won't register alkaline. But when metabolized, it will be alkaline. This is why the pH experts say to take the saliva pH first thing in the morning...to get a more accurate read. And yes, the urine pH is lower, its supposed to be lower. And yes, the stomach is supposed to have acid in it, to properly digest food. Baking Soda does not in the small amounts I described, screw that up.
 As for adding organic olive oil to raw garlic, taken from Dr. Cass Ingram's book: Lifesaving Cures. Raw garlic is great isn't it?  
 
As for screwing up the body's natural pH? Are you saying that those who eat processed food, white bread, genetically engineered food, fluoride in the water, toothpaste-oh yea, its in prescriptons drugs and most over the counter drugs, are you saying that "these" things don't alter the body's pH?
Yes, the pH does vary during the day. What you want are averages....with cancer and disease, the pH will be very low...around the 5 scale.
Bruno, did you actually read any of Mark Sircus's info I sent?
Lizzie
 
 



To: [hidden email]
From: [hidden email]
Date: Fri, 26 Aug 2011 17:26:23 +0200
Subject: [eSens] Re: baking soda


 



Lizzie i read allot of weird stuff here,

"raw garlic has a PH of: 13+"
Absolutely not true & impossible,
if Garlic would have a pH of 13 the skin from your lips will fall of
when you eat it,
pH of Garlic is about 7,3 ( close to body pH )

& if you alter the pH of a garlic concentrate in water to let say
pH 8,0 it will lose its anti bacterial properties very quickly
( dasan.sejong.ac.kr/~kyungkh/dawnload/combined%20effect.doc )

Further you said : ( after talking about pH all the time):
Beef is -34/ chicken is -18 to -22 on the acid scale. Fresh Cucumbers
are: +31--
This for sure can't be pH values there is no + and - on the pH scale ( 0
to 14).
Are you with this numbers referring to another scale then pH ?
Is it a universal scale thats used worldwide?

Baking Soda is a short time solution, you screw up your natural pH
balance in the stomach,
you also add allot of sodium to your system.
Your body has defacto a pH of about 7,35 & your lucky you can't just
alter that
or you end up in the ER. pH of saliva or urine is not equal to 'Body pH',
and varies trough the day.

Grts
Bruno M.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Re: baking soda
Posted by: "Elizabeth thode" [hidden email] lizziethode
Thu Aug 25, 2011 9:30 am (PDT)

What do you mean "if you mess with it?"
because if someone's PH is acidic, not raising that PH spells disaster
for health.
**See link below.
Disease/ill health can only thrive in an acidic PH. Cancer cells/tumors
are always
found to be acidic. Inflammation equals acidic PH.
Yes, I agree, it can be tricky. It does take time, attention and
dedication..
In the beginning, I thought, oh geez, another thing to have to pay
attention to.
So I pretty much blew it off. Then later on, after trying a bunch of
products that'
were supposed to help raise the PH....expensive, didn't work...I threw
my hands up.
A little later, I kept running into articles on how important the PH
was. Like some
power/ force (whatever you want to call it) was putting this stuff in my
face...hey, you, wake up.
So I decided to take another look. That's when I found the info from
Mark Sircus,
and at the same time, found info that said wireless radiation makes the
blood
acidic. So I started trying the Baking Soda...small amts at a time.
I don't remember how long it took before I stopped getting that yucky
feeling
of having a burp stuck..I do know I kept at it because I did notice a
difference.
My PH back then was pretty low....it took quite awhile to get it to move
UP..
I did find, that getting rid of all the wireless in my house, and
reducing my
exposure- while keeping up with the Baking Soda, made a huge difference
in my PH. This was right when I connected the dots to the ES stuff.
I read tons of stuff...and decided to simplify. I do the bAking Soda, and
I put raw veggies (cukes, zucchini, peppers) on my plate with cooked
foods....I take raw garlic, crush it, mix it with organic Olive Oil, and
put it on my raw veggies ( raw garlic has a PH of: 13+). Beef is -34/
chicken is
-18 to -22
on the acid scale. Fresh Cucumbers are: +31--
I took the food combining and made it as easy for me as I could.
I just do the zucchini/cukes with the raw garlic....to offset the cooked
foods.
The point is: it doesn't have to be hard. I keep a bowl of crushed garlic
with the olive oil in my fridge. Meals, 2 out of 3, always include something
RAW. I don't count the acid/alkaline anymore...I just make sure I have
zuccini/cukes/peppers with raw garlic. For me, I feel better eating
this way. All I can say is, try it- or don't. But how will you know if
it works or makes you feel better, if ya don't try it?
And one meal isn't usually enough. Although I did feel a difference,
and one meal was enough for me to say: Hey, maybe there
is something to this stuff!
Lizzie

-----------------------------------------------------




     

[Non-text portions of this message have been removed]

SnyderHealth.com - Food Ash Charts  

www.snyderhealth.com/foodash.htm
Note: I have read thru several of these lists, put out by difference sources.
The numbers do vary, as is common with any list that give any kind of numbers.
This one looks pretty accurate. Like any other list, I use these as a guide.
Useful in figuring out what the food ash is on one's plate...and how relatively
simple it is, to balance out the foods. I just pick a few that are easy for "me" to do..
and make them an everyday (or almost every day) part of my diet.
Lizzie



To: [hidden email]
From: [hidden email]
Date: Fri, 26 Aug 2011 22:57:37 -0400
Subject: RE: [eSens] Re: baking soda


 




You are correct, on the pH scale the numbers go to 14, but on the Food Ash Scale, which is what I "use" -

These are food ash numbers....the determination of whether a food is acid or alkaline is NOT gauged by its pH, but the pH of its residue or metabolism.
Sorry, I should have explained the above. An example of this is lemon juice. You can drink pure lemon juice, take your pH, and it won't register alkaline. But when metabolized, it will be alkaline. This is why the pH experts say to take the saliva pH first thing in the morning...to get a more accurate read. And yes, the urine pH is lower, its supposed to be lower. And yes, the stomach is supposed to have acid in it, to properly digest food. Baking Soda does not in the small amounts I described, screw that up.
As for adding organic olive oil to raw garlic, taken from Dr. Cass Ingram's book: Lifesaving Cures. Raw garlic is great isn't it?

As for screwing up the body's natural pH? Are you saying that those who eat processed food, white bread, genetically engineered food, fluoride in the water, toothpaste-oh yea, its in prescriptons drugs and most over the counter drugs, are you saying that "these" things don't alter the body's pH?
Yes, the pH does vary during the day. What you want are averages....with cancer and disease, the pH will be very low...around the 5 scale.
Bruno, did you actually read any of Mark Sircus's info I sent?
Lizzie



To: [hidden email]
From: [hidden email]
Date: Fri, 26 Aug 2011 17:26:23 +0200
Subject: [eSens] Re: baking soda

Lizzie i read allot of weird stuff here,

"raw garlic has a PH of: 13+"
Absolutely not true & impossible,
if Garlic would have a pH of 13 the skin from your lips will fall of
when you eat it,
pH of Garlic is about 7,3 ( close to body pH )

& if you alter the pH of a garlic concentrate in water to let say
pH 8,0 it will lose its anti bacterial properties very quickly
( dasan.sejong.ac.kr/~kyungkh/dawnload/combined%20effect.doc )

Further you said : ( after talking about pH all the time):
Beef is -34/ chicken is -18 to -22 on the acid scale. Fresh Cucumbers
are: +31--
This for sure can't be pH values there is no + and - on the pH scale ( 0
to 14).
Are you with this numbers referring to another scale then pH ?
Is it a universal scale thats used worldwide?

Baking Soda is a short time solution, you screw up your natural pH
balance in the stomach,
you also add allot of sodium to your system.
Your body has defacto a pH of about 7,35 & your lucky you can't just
alter that
or you end up in the ER. pH of saliva or urine is not equal to 'Body pH',
and varies trough the day.

Grts
Bruno M.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Re: baking soda
Posted by: "Elizabeth thode" [hidden email] lizziethode
Thu Aug 25, 2011 9:30 am (PDT)

What do you mean "if you mess with it?"
because if someone's PH is acidic, not raising that PH spells disaster
for health.
**See link below.
Disease/ill health can only thrive in an acidic PH. Cancer cells/tumors
are always
found to be acidic. Inflammation equals acidic PH.
Yes, I agree, it can be tricky. It does take time, attention and
dedication..
In the beginning, I thought, oh geez, another thing to have to pay
attention to.
So I pretty much blew it off. Then later on, after trying a bunch of
products that'
were supposed to help raise the PH....expensive, didn't work...I threw
my hands up.
A little later, I kept running into articles on how important the PH
was. Like some
power/ force (whatever you want to call it) was putting this stuff in my
face...hey, you, wake up.
So I decided to take another look. That's when I found the info from
Mark Sircus,
and at the same time, found info that said wireless radiation makes the
blood
acidic. So I started trying the Baking Soda...small amts at a time.
I don't remember how long it took before I stopped getting that yucky
feeling
of having a burp stuck..I do know I kept at it because I did notice a
difference.
My PH back then was pretty low....it took quite awhile to get it to move
UP..
I did find, that getting rid of all the wireless in my house, and
reducing my
exposure- while keeping up with the Baking Soda, made a huge difference
in my PH. This was right when I connected the dots to the ES stuff.
I read tons of stuff...and decided to simplify. I do the bAking Soda, and
I put raw veggies (cukes, zucchini, peppers) on my plate with cooked
foods....I take raw garlic, crush it, mix it with organic Olive Oil, and
put it on my raw veggies ( raw garlic has a PH of: 13+). Beef is -34/
chicken is
-18 to -22
on the acid scale. Fresh Cucumbers are: +31--
I took the food combining and made it as easy for me as I could.
I just do the zucchini/cukes with the raw garlic....to offset the cooked
foods.
The point is: it doesn't have to be hard. I keep a bowl of crushed garlic
with the olive oil in my fridge. Meals, 2 out of 3, always include something
RAW. I don't count the acid/alkaline anymore...I just make sure I have
zuccini/cukes/peppers with raw garlic. For me, I feel better eating
this way. All I can say is, try it- or don't. But how will you know if
it works or makes you feel better, if ya don't try it?
And one meal isn't usually enough. Although I did feel a difference,
and one meal was enough for me to say: Hey, maybe there
is something to this stuff!
Lizzie

-----------------------------------------------------



[Non-text portions of this message have been removed]




     

[Non-text portions of this message have been removed]