Nutrition & Health

After water Ph is probably the most important healthy life component you can do something about. Don’t ever change your diet suddenly, do it slowly over a period of days or weeks and be alert for reactions for specific foods. Some detoxification can be experienced when changing to a more alkaline diet or one with more raw nutrients. This can manifest as skin rashes, cold or flu like symptoms or headaches. This comes about as groups of cells shed stored toxins previously left by processed food etc. Some of the toxins are reabsorbed as they pass through the stomach. Always see a medical or natural practitioner whenever you feel the slightest need. Normally, of course, one is best to suffer such symptoms as the body needs to detox and cold or flu symptoms are often just a mechanism by which toxins leave the body. For the purpose of understanding this Ph exercise we have used a scale 0 (zero) being acutely acid and 8 being extremely alkaline. The scale details the PH of the residue after digestion. So citrus fruit tastes acidic but leaves a residue which is alkaline. A neutral to alkaline state is most conducive to good health and the avoidance of cancers. So the object of the exercise to achieve good health is to eat mostly alkaline foods and only a few acid foods, ideally less than 20%. Most of you will notice this to be quite contrary to our existing diet. While fruits and vegetables are generaly both alkaline, the digestion of fruits requires a more alkaline secretion while vegetables and carbohydrates brequire an acid secretion for digestion. Eating together can lead to fermentation in the stomach to an undesirable degree. So eating fruit group should be done at least half an hour before vegetables and carbohydrates to allow the digestive process to work properly. There are groups that suggest the more elaborate segmentation of the diet to avoid eating underground veges with above ground veges and separating veges from protein. This is one of the many subjects we would like to research in the future to gain a more detailed insight into.
VERY ALKALINE FOODS 
Fresh lemons.
Watermelon, Cayenne pepper, Dates and figs (dried) Mango, Melons, Paw Paw, Parsley, Seedless grapes, Most seaweeds.
Asparagus, Apples, Apricots, Alfalfa sprouts, avocado, Bananas, Berries, Carrots, Celery, Garlic, Grapefruit, Green herbs, Kiwifruit, Fresh unsweetened fruit juices, Grapes, Lettuce, Peaches, Peas, Passionfruit, Pears, Pineapple, Pumpkin, Sea Salt, Spinach.
Moderately Alkaline Foods
Almonds, Beans, Broccoli, Cabbage, Carob, Cherries, Coconut, Cucumbers, Egg plant, Mushrooms, Olives, Onions, Oranges, Parsnip, Raspberry, Strawberry, Sea salt, Sweet corn, Turnip, Taro, Tomato, Tofu, Vinegar. Neutral To Alkaline Foods
Artichoke, Chestnuts, Butter (unsalted), Cream, Egg yolks, Goats Milk and Whey, Milk (raw), Home made mayonnaise, Olive Oil, Rhubarb, Most soy products, Sprouted grains, Yoghurt, Most other oils. Acid To Neutral Foods
Brazil nuts, Salted butter, bran, Cashew nuts, Most Cereals, Cheeses, Dried beans, Dry Coconut, Egg whites, Honey (processed), Lentils, Macadamias, Molasses, Most Milks and processed dairy products, Mustard, Pecans, Plums, Prunes, Ryebread, Seeds Pumpkin and sunflower, Walnuts Moderately Acid Foods
Bananas (green), Cigarette tobacco, Cheeses (tasty), Corn and rice breads, Tomato sauce, Fish, Fruit Juices with sugar, Mayonaise, Oats, Pasta, Peanuts, Potatoes without skins, Popcorn, Most rices, Soy sauce, Processed cereals, Shellfish, Wheatgerm, Whole wheat, Wine, Sweetened yoghurt
Very Acid Foods Beer, Chicken, Most meats, Chocolate, Coffee, Jams,Carbonated soft drinks, Cigarettes(tailor made), Jellies, Liquor, White pasta, Tea, White bread, Most drugs, White flour, Cakes and Pastries, Refined table salt.
Dangerously Acid Foods
Sugar, Artificial sweeteners.
It will be a good idea to cross-reference this information with more detailed information on many foods and food groups which are worthy of note due to their being very helpful or very damaging. This information will be written up in the near future.
It is interesting to note that a number of authorities suggest the consumption of foods separately. Fruits with fruits, Veges with veges, protein and carbohydrates separated. This is said to relate to fruits needing a more alkaline excretion and veges a more acid excretion for digestion and so on, The subject is applicable to persons seeking supreme health mostly as the natural treatment of the sick normaly involves a level of food segregation already. Certainly when taking juices it is not good to mix vege and fruit juices for the best results although the now popular green smoothie does indeed include both and is known to be very healthy. We are hoping to find more scientific information on this subject in the near future. Please go to the section on body ecology further down in the page.Enzymes
- live foods
Enzymes enable the proper digestion of our foods and fulfil a number of important functions which will be detailed later.Enzymes include lipase which is used in the digestion of fats, Protease for the digestion of protein and Amalaese for the digestion of carbohydrates.
There are some 26 Enzymes in total. The theory is that we use and manufacture enzymes within our body in the pancreas, but like all production plants there is a limit to the possible output and the demand is massive to help digest all the junk food. By eating live foods (not heated over 50 degrees).
We extend the capacity of our production plant. When we run out of enzymes, we die.
Foods that have been heated over 28 degrees Centigrade lose their enzymes completely. Most pasteurised milk have no enzymes and require masses of enzymes to achieve digestion. All living (uncooked) matter that we are likely to eat contain the correct enzymes for its own digestion in its natural state.
Unfortunately enzymes are also the food component which makes food spoil, returning all matter to that part of the cycle where it becomes compost. It is this component that ensures the ecology continues with adequate broken down material to nourish the next generation of foods as they grow.
This natural balance in nature clashes with new priority number 1 (shelf Life), so many supermarkets and food sales outlets spray the produce with enzyme inhibitor to slow down the rotting process and make the foods look fresher longer so they sell faster and suffer less wastage. This practice unfortunately means their customers are buying dead food and will die younger. Shelf life is more important to the retail outlets than the health of their customers and so irradiation is also being phased in to give longer shelf life while totally killing all enzymes. All imported raw foods are irradiated. These are facts that have been proved by many university scientific studies. Never buy raw food from an outlet where you rarely see some foods decaying.
Enzymes are as important a component for natural health and longevity as are air, water, vitamins, minerals etc and are only found in live foods including fish, meat, eggs and dairy foods. The largest proportion of our food intake should therefore be live foods(uncooked).
Good digestion increases our benefit from the foods we eat and reduces disease from slow digestive cycles. More scientific information on enzymes will be added to the program soon, in the meantime if you have a question leave a message.
Body PH and Enzymes being two of the most important factors relating to food will give you the best idea of what foods to select and how to eat them. From this point a number of factors involving the food chain are still important.

Enzymes
Enzymes – live foods Enzymes enable the proper digestion of our foods and fulfil a number of important functions which will be detailed later.Enzymes include lipase which is used in the digestion of fats, Protease for the digestion of protein and Amalaese for the digestion of carbohydrates.
There are some 26 Enzymes in total. The theory is that we use and manufacture enzymes within our body in the pancreas, but like all production plants there is a limit to the possible output and the demand is massive to help digest all the junk food. By eating live foods (not heated over 50 degrees).
We extend the capacity of our production plant. When we run out of enzymes, we die.
Foods that have been heated over 28 degrees Centigrade lose their enzymes completely. Most pasteurised milk have no enzymes and require masses of enzymes to achieve digestion. All living (uncooked) matter that we are likely to eat contain the correct enzymes for its own digestion in its natural state.
Unfortunately enzymes are also the food component which makes food spoil, returning all matter to that part of the cycle where it becomes compost. It is this component that ensures the ecology continues with adequate broken down material to nourish the next generation of foods as they grow.
This natural balance in nature clashes with new priority number 1 (shelf Life), so many supermarkets and food sales outlets spray the produce with enzyme inhibitor to slow down the rotting process and make the foods look fresher longer so they sell faster and suffer less wastage. This practice unfortunately means their customers are buying dead food and will die younger. Shelf life is more important to the retail outlets than the health of their customers and so irradiation is also being phased in to give longer shelf life while totally killing all enzymes. All imported raw foods are irradiated. These are facts that have been proved by many university scientific studies. Never buy raw food from an outlet where you rarely see some foods decaying.
Enzymes are as important a component for natural health and longevity as are air, water, vitamins, minerals etc and are only found in live foods including fish, meat, eggs and dairy foods. The largest proportion of our food intake should therefore be live foods(uncooked).
Good digestion increases our benefit from the foods we eat and reduces disease from slow digestive cycles. More scientific information on enzymes will be added to the program soon, in the meantime if you have a question leave a message.
Body PH and Enzymes being two of the most important factors relating to food will give you the best idea of what foods to select and how to eat them. From this point a number of factors involving the food chain are still important.
Minerals
Minerals
Minerals are then well and truly up in the list of important components of health and the combating of minor and debilitating ailments. In fact some consider it the most important and some the only factor. The story off course is that all the factors are important for maintenance of health but minerals can in many situations provide a quick fix solution to a major problem. Most animals can suffer from the same ailments as humans and veterinarians will tell you that most ailments are combated by the application of mineral based compounds which effect the desired cure.
The intake of minerals from food cannot be taken for granted. The processing of many foods makes the minerals hard to assimilate, especially dairy foods and cereals. Sometimes the food may be rich in minerals in its natural state.
Minerals in a healthy body include (percentages are approximate)
Oxygen 65%
Hydrogen 10%
Nitrogen 3%
Carbon 18%
Calcium 2%
Manganese 0.0002%
Copper 0.00015%
Phosphorous 1%
Potassium 0.35%
Sulphur 0.25%
Sodium 0.15%
Chlorine 0.15%
Magnesium 0.05%
Iron 0.005%
Iodine 0.00005%
Plus traces of
 Germanium
Chromium
Gallium
Selenium
Cobal
Zinc
Aluminium
Nickel
Silica
Arsenic
Boron
Fluoride

Vanadium
Tin
unspecified others
 It is interesting that all the minerals play a part and most have been identified as playing a major part in the various parts of the metabolism and mechanism of avoiding certain ailments. The following minerals are listed with their particular roles and others will be listed later.
Calcium is essential to the health of bones, teeth, muscles, nerves, nails, fluids and soft tissue. Calcium deficiency in one form or another precedes the diseases that cause most deaths. Calcium is the most important organic element in the body and occurs in the largest amounts. Calcium is stored in the bones when in adequate supply (trabeculae) Most city dwellers never reach a calcium level which would enable the enjoyment of optimum health. Low level osteoporosis is widespread, without being damaging enough to be noticeable. Serious osteoporosis is most evident in US, Australia and Scandinavia. This is because calcium is one of the hardest minerals to ingest. Many foods such as dairy and carrots have high amounts of calcium which is widely publicised, but in fact very little is actually assimilated. Reasons for this can be inefficient absorption, lack of sympathetic minerals and changes in the calcium salts due to heating in the processing. The heart may suffer as a result of calcium deficiency as the heart muscle finds calcium absolutely essential as do other muscles. Blood clotting cannot take place efficiently in its absence and nerves can become hypersensitive also affecting sleep. When the calcium level is low muscular spasms or cramps can occur as a symptom.
Phosphorus is an interrelated mineral. We need approximately one and a half times as much phosphorus as calcium and normally at the same time. Held mostly in the bones and teeth, similar to calcium, phosphorus is vital for brain functioning. The average daily intake should be around 0.75 gram in available form.
Iron is a blood builder and is mostly present in the red corpuscles. Haemoglobin is protein rich in iron. Its vital function is oxygen carrying throughout the body. Iron is used and escapes through sweat, skin shedding, internal surfaces and the faeces. The kidneys store iron and we need about 15mg daily. Once again certain acids in certain foods preclude the assimilation of iron. The iron in meat for example is very hard to digest. It is unlikely that you will have too much iron but it is possible producing ailments such as siderosis. When one has high blood pressure iron should be taken sparingly.