Cancer is an acid i.e. lactic acid, which is a waste product of the fungus and mould and lives in an environment that has a low concentration of oxygen. If we bring a high concentration of oxygen molecules to the cancer cells they will die.
Everyone will strongly resist the idea that something so simple and cheap such as sodium bicarbonate (Baking Soda) can surpass the most expensive pharmaceutical drugs. There is compelling evidence that is supporting the multitude of theories that suggest that sodium bicarbonate should be the primary and universal medicament for a wide range of diseases, including diabetes and cancer, also all therapists and medical professionals should include it in the medical treatment.
When it comes to sodium bicarbonate, we must say that it is well understood and studied substance. It is widely used for decades, even by oncologists. Sodium bicarbonate must be administered routinely in order to prevent from damaging the kidneys from the toxicity of chemotherapy and radiation.
Worldwide millions of people consume bicarbonate ions with the drinking water with the purpose of prevention or treating of clinical acidosis as well as in a variety of other conditions, in clinics, hospitals or emergency departments. Every day that helps to be saved countless lives. When baking soda is combined with other basic and strong natural substances like iodine and magnesium chloride, we have a trinity of medical superheroes.
The problem with acidic pH value (relative lack of bicarbonate ions) is a big part of the human physiology. Every biochemical reaction is sensitive to the pH value because the enzymes are very sensitive to this balance.
Our diet plays a very important role in maintaining a favourable pH value in our body. A large part of the modern diet results in a decrease in the pH value towards acidic. The imbalance of the pH value interferes with cellular activities and functions, especially if the pH value continues to decrease.
Very high acidic pH value leads to deterioration of the cells, which at the end leads to serious health problems, such as gastritis, diabetes, osteoporosis, cardiovascular diseases and cancer. The fact that biological life has a better function in a non-acidic (alkaline) environment clearly supports the usefulness of baking soda.
Sodium bicarbonate is responsible for the transport of oxygen: dilates the blood vessels and release the oxygen into the tissue, which means that increases the pH value. Elevated pH value of the urine prevents crystallization in the urinary tract.
It has been established that uric acid cause kidney stones, diabetes, heart attack, heart disease, heart attack and gouty. Also, it creates a toxic compound named alloxan which is produced by fungi, that means that also creates diabetes and cancer cells.
Oral administration of baking soda prevents arthritis, infection, gout, fever, and assist the activity of the pancreas for which is known that produces the most of the bicarbonate and also is responsible for the production of insulin.
Regardless of whether someone has neurological or cardiac diseases, cancer or severe form of the flu if sodium bicarbonate is taken together with magnesium chloride is provided with the safest and the best treatment. Their common action effectively removes all the toxins and acids from all tissues, cells and organs.
Lemon and Baking Soda Miraculous Healing Combination
Why don't we know about this miraculous cure and why we still didn’t try it? Because there are organizations that have an interest, common people not to know about the miraculous healing properties of the combination of lemon and baking soda (sodium bicarbonate). Therefore, from now onwards, spread the words about this simple but amazing cure to the people that really need it!
Many people die while this secret is jealously kept in order to not affect the interests of the large corporations.
Lemon has strong anti-carcinogenic properties that are already been proven. Beside that, it has many other useful features. It has a very strong effect on cysts and tumours. This fruit can cure cancer, it is tested on all types of cancer, and if baking soda is added it will have an even bigger effect because it will normalize the pH value in the body.
Also, lemons have very strong anti-microbial effect with a very wide range of activity against fungal and bacterial infections. Lemons are effective against worms and internal parasites. It is a powerful antidepressant and regulates the blood pressure, reduces stress and calms the nerves.
An interesting fact is the source of this information: It comes from one of the largest producers of medications, which says that after 20 laboratory tests conducted since 1970 until now it has been proved that: Lemon destroys carcinogenic cells in 12 forms of cancer.
Also, it prevents the spread of carcinogenic cells and has 10,000 times stronger effect than medications such as chemotherapy, anticancer drugs and narcotic products.
Even more interesting is the fact that this kind of treatment with baking soda and lemon only destroys the carcinogenic cells and does not affect the healthy cells.
The preparation is very simple, mix 2 dL (approx. 6.8 oz) lemon juice with one teaspoon of baking soda in a cup, optional you can dilute the mixture with a distilled water and the miraculous drink is ready!
Consume the drink before breakfast on an empty stomach for better effect. To have an even bigger effect it is best to use organic lemon. Organic lemon is 100 times more efficient than lemon grown with artificial fertilizers and sprayed with chemicals.
Also, an interesting fact is that this remedy does not have the terrible side effects that are typical for chemotherapy.
ByVivian Goldschmidt, MA
Did you know that in Medieval England parents would tie rabbits’ feet around their babies’ necks to ward off illness? Doctors would also spit on wounds because saliva was believed to have healing properties.
Indeed, history is replete with unfounded health beliefs, and to everyone’s detriment, the milk myth is among the most tenacious.
Milk is much more than just a drink; it’s a cultural phenomenon that can be traced back thousands of years. And still today, the milk myth resonates loud and clear: in 2001, the average American child consumed 104 quarts of cow’s milk.
Milk depletes the calcium from your bones
The milk myth has spread around the world based on the flawed belief that this protein and calcium-rich drink is essential to support good overall health and bone health in particular at any age. It is easy to understand that the confusion about milk’s imaginary benefits stems from the fact that it contains calcium – around 300 mg per cup.
But many scientific studies have shown an assortment of detrimental health effects directly linked to milk consumption. And the most surprising link is that not only do we barely absorb the calcium in cow’s milk (especially if pasteurized), but to make matters worse, it actually increases calcium loss from the bones. What an irony this is!
Here’s how it happens. Like all animal protein, milk acidifies the body pH which in turn triggers a biological correction. You see, calcium is an excellent acid neutralizer and the biggest storage of calcium in the body is – you guessed it… in the bones. So the very same calcium that our bones need to stay strong is utilized to neutralize the acidifying effect of milk. Once calcium is pulled out of the bones, it leaves the body via the urine, so that the surprising net result after this is an actual calcium deficit.
Knowing this, you’ll understand why statistics show that countries with the lowest consumption of dairy products also have the lowest fracture incidence in their population (there’s more on this later).
Cow’s milk is custom-designed for calves
Thanks to our creative ingenuity and perhaps related to our ancient survival needs, we adopted the dubious habit of drinking another species’ milk. Nobody can dispute that cow’s milk is an excellent food source for calves. Weighing around 100 pounds at birth, a calf typically gains approximately eight times its weight by the time it is weaned. But unlike humans, once calves are weaned, they never drink milk again. And the same applies to every mammalian species on this planet.
Also, each mammalian species has its own “designer” milk, and cow’s milk is no exception. For example, cow’s milk contains on average three times the amount of protein than human milk which creates metabolic disturbances in humans that have detrimental bone health consequences.
It’s important to bear in mind that mother’s milk is excellent nourishment for human babies, but its composition is very different from cow’s milk.
Scientific studies show that milk increases fracture risk
Many scientific studies contradict the conventional wisdom that milk and dairy consumption help reduce osteoporotic fractures. Surprisingly, studies demonstrating that milk and dairy products actually fail to protect bones from fractures outnumber studies that prove otherwise. Even drinking milk from a young age does not protect against future fracture risk but actually increases it. Shattering the “savings account” calcium theory, Cumming and Klineberg report their study findings as follows:
“Consumption of dairy products, particularly at age 20 years, was associated with an increased risk of hip fracture in old age. (“Case-Control Study of Risk Factors for Hip Fractures in the Elderly”. American Journal of Epidemiology. Vol. 139, No. 5, 1994).
And the 12 year long Harvard Nurses’ Health Study found that those who consumed the most calcium from dairy foods broke more bones than those who rarely drank milk. This is a broad study based on 77,761 women aged 34 through 59 years of age.
In the authors’ own words:
“These data do not support the hypothesis that higher consumption of milk or other food sources of calcium by adult women protects against hip or forearm fractures.” (Source: Feskanich D, Willett WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. American Journal of Public Health. 1997).
Shocking statistics ignored by mainstream medicine
In the Save Our Bones Program one of the topics I discuss is the complete disregard of scientific evidence that discredits milk and dairy products as the best source of calcium.
One exception is Amy Lanou Ph.D., nutrition director for the Physicians Committee for Responsible Medicine in Washington, D.C., who states that:
“The countries with the highest rates of osteoporosis are the ones where people drink the most milk and have the most calcium in their diets. The connection between calcium consumption and bone health is actually very weak, and the connection between dairy consumption and bone health is almost nonexistent.”
Milk is an acidifying animal protein
Like any other animal derived protein-rich food, milk has a positive potential renal acid load (PRAL) which triggers a protective biological reaction to neutralize all the damaging acidic protein before it reaches the kidneys.
The body is designed for survival, so it sacrifices bone density to protect the kidneys and urinary tract because the latter are essential to survival. And the most readily available source of acid neutralizer is in the bones. So even though milk contains calcium, it ends up sapping your bones of that crucial mineral. But that’s not all because…
Today’s milk is a processed food
Until the end of the 19th century in Europe and the beginning of the 20th century in the US, milk was consumed unpasteurized or raw. Later on, homogenization became the industry’s standard. These processes further alter milk’s chemistry and actually increase its detrimental acidifying effects.
Raw milk advocates claim that if cow’s milk is left “as is” it is a healthy and wholesome drink. It is true that raw milk is less acidifying than processed milk and that pasteurization and homogenization may cause a long list of digestive and other health problems, but I still don’t recommend drinking any kind of cow’s milk.
Nowadays, milking cows are given antibiotics and most are also injected with a genetically engineered form of bovine growth hormone (rBGH). A man-made or synthetic hormone used to artificially increase milk production, rBGH also increases blood levels of the insulin-growth factor 1 (IGF-1) in those who drink it. And higher levels of IGF-1 are linked to several cancers.
This should not be ignored, especially in view of recent information by Samuel Epstein, MD, Professor of Environmental Medicine at the University of Illinois School of Public Health, and Chairman of the Cancer Prevention Coalition. In an article titled “Monsanto’s Hormonal Milk Poses Serious Risks of Breast Cancer, Besides Other Cancers” (http://www.preventcancer.com/press/releases/july8_98.htm, June 21, 1998) Dr. Epstein concludes that:
“Drinking rBGH milk would thus be expected to significantly increase IGF-1 blood levels and consequently to increase risks of developing breast cancer and promoting its invasiveness.”
Even though organic milk is from cows that are not given antibiotics or rBHG, if you truly care about your bone health and your overall health, you should…
Avoid drinking cow’s milk
But first, I’d like to clarify that unsweetened fermented or cultured dairy products such as yogurt, kefir, and sour cream are acid neutral. Yogurt in particular is chock-full of beneficial qualities. As is the case with milk, organic yogurt does not have rBGH, but even several of the most well-known yogurt brands have stopped using the bovine growth hormone (rBGH). You should call your favorite yogurt company to confirm. One more clarification: when I say unsweetened I mean without sugar or any artificial sweetener. However, you can add honey or stevia, a zero calorie plant-derived sweetener that is delicious and alkalizing as well. I like to carry around stevia packets in my purse so that I’m always able to sweeten food or drinks when I’m on the go.
The best milk substitutes
My favorite milk substitute is unsweetened almond milk, not only because it is alkalizing (as almonds are), but also because it’s delicious and tastes very similar to milk. I even cook with it! http://saveourbones.com/osteoporosis-milk-myth/
