Time Organs Remarks

Early Morning 3-5 AM LUNGS - It is good to wake up at this hour. The ozone content in atmosphere will be more at this time, which will give a new lease of energy if we practice breathing exercise, yogasanas and meditation. Asthma patient cannot sleep in this time and will suffer breathlessness.

Morning 5-7 AM LARGE INTESTINE - If a person gets up in this time will not have constipation problem. If bowel's movement and taking bath in cold water are done during this time, then he will not have any nervous debility.

7-9 AM STOMACH - Breakfast should be completed during this time.

9-11 AM SPLEEN - It is better to avoid eating. If food is taken in this time, it will increase body temperature, tiredness will increase and digestion power will come down. Particularly diabetic patient will suffer from palpitation, drowsiness etc.

Noon 11-1 PM HEART - Only water can be taken at this time. One shall neither do any hard work nor sleep at this time. Otherwise more carbon-dioxide will get mixed with oxygen and chances of getting heart attack or paralytic attack or body pain are likely. Generally doctors will be on double alert in hospitals during this time because heart and diabetic patients may get heart attack during this time compared to other hours.

Mid Day 1-3 PM SMALL INTESTINE - After taking lunch, 5 minutes of rest can be taken just by closing eyes. Sleep shall be avoided.

Afternoon 3-5 PM URINARY BLADDER - It is the right time for coffee, tea or juice etc.

Evening 5-7 PM KIDNEY - This is the time to relax from routine work otherwise renal failure or urinary infection may trouble.

Night 7-9 PM HEART WALL - Supper should have been completed during this hour. Otherwise palpitation or chest pain may arise late at night.

9-11 PM TEMPERATURE WARMER - This is the time to recharge the organs that worked since morning. So one shall go down to sleep and avoid reading books, watching TV or working with office files.

Mid Night 11-1 PM GALL BLADDER - One must sleep during this time otherwise one will not have any energy for next day work.

Too early morning 1-3 AM LIVER - This is the time for deep sleep. Otherwise it will affect eyesight and body irritation.

Living in accordance with the above listed clock of organs enhanced with yogasanas will illuminate color and health.

TOP 14 ANTI-CANCER SUPER FRUITS

Many types of cancer are induced by the food we eat. Cancer can also be prevented or helped by adding super fruits to our diet. Here are the Top 14 best anti-cancer super fruits and why they are so good for you:

BLUEBERRIESResearchers have shown blueberries contain pterostilbene, anthocyanins, proanthocyanidins, resveratrol, flavonols, and tannins, which inhibit mechanisms of cancer cell development. Besides this, blueberry can also

alleviate the effects of Alzheimer’s disease, prevent urinary tract infections, and reduce blood sugar.

GRAPESA grape is a perennial and deciduous woody vine. Its berries can be eaten raw or be made into juice, jam, jelly, wine, raisins, and others. Grapes are found in almost all parts of the world. Grapes contain phytochemicals such as resveratrol which has been positively implicated to inhibit any type of cancer.

DRAGON FRUITDragonfruit is rich in phytoalbumin antioxidants which help carcinogenic free-radical formation in the body. It is also rich in fiber, calcium, phosphorus, and vitamins C and B2, as well as its helps excrete metal toxins from the body.

CITRUS FRUITSCitrus fruits include orange, lemon, grapefruit, etc. This kind of fruits contains a large number of bioflavonoids, which can enhance the activity of certain enzymes in human skin, lung, stomach and liver, and change the fat-soluble carcinogenic substance into water-soluble, so as to make them not easy to be absorbed and can be expelled out of the body. At the same time, they can enhance the absorptive capacity of vitamin C by the human body. Vitamin C is an important cancer substance, which can enhance human immunity, prevent the formation of nitrosamines--a strong carcinogen. What's more, it also has certain effect in the prevention and treatment of gastrointestinal cancer.A study published a few years ago in the journal Nutrition and Cancer, for instance, found that people who consume the highest amounts of flavonoids and proanthocyanidins, a subgroup of flavonoids, were 44 percent less likely to develop oral cancer, 40 percent less likely to develop laryngeal cancer, and 30 percent less likely to develop colon cancer compared to others.

AVOCADOAvocados contain lutein, an anti-cancer carotenoid. Lutein lowers the risk of prostate cancer in men and protects eyes against fatal diseases like macular degeneration and cataracts. Another cancer-fighting component of avocado is glutathione that can significantly cuts the incidence of oral and pharyngeal cancer. Avocados are also rich in potassium, vitamins, and heart-healthy fats.

STRAWBERRIESAnti cancer action is actually related to the polyphenols contained in the berries, rather than in their antioxidant potential, as is commonly assumed. A diet containing a high proportion of strawberries or raspberries (5% or more of total diet) in animals, has been found to significantly decrease the number of esophageal tumors triggered by NMBA, a known powerful carcinogen. Ellagic acid appears to prevent the activation of carcinogenic substances into cellular toxins, causing them to

lose their ability to react with DNA and induce mutations capable of triggering the onset of cancer. In addition, strawberry also contains a kind of amine substance, which has good effect in the prevention of leukemia and other diseases related with blood.

ACAI BERRIESLaboratory studies have shown that acai berries can kill off cancer cells. Extracts from the berries can induced the death of leukemia cells. Other beneficial contents of acai are its antioxidants (found to be twice than in blueberries), omega fatty acids, protein, vitamins A and C, iron, and fiber.

NONIAccording to recent studies, noni has properties that may be beneficial in preventing cancer. The extract from the tropical plant indicates some anti-cancer properties useful for the immune system. Moreover, noni contains carbohydrates, dietary fibers, niacin, calcium, iron and potassium.

GOJI BERRIESIt has been found out that goji berries contain selenium, a trace mineral that acts an antioxidant which can neutralize free radicals that damage cells and cause cancer. Goji berries are also rich in other nutrients and phytochemicals like amino acids, carotenoids like beta-carotene and zeaxanthin, polysaccharides, antioxidants, calcium, potassium, iron, zinx, and riboflavin.

MANGOSTEENMangosteen is anti-cancer and helps cancer prevention.Various studies have shown that phytoceuticals in Mangosteen (in some cases known to be its xanthones) have properties such as: anti-tumor (shrinks tumors), anti-leukemia, antifungal (critical for all cancer patients), antibacterial (to protect DNA), antioxidants (at least two dozen different kinds of xanthones are in the mangosteen fruit), antiproliferation, kills cancer cells and causes apoptosis (programmed cell death) for some types of cancer. This is a pretty impressive list of cancer credentials!

This fruit has countless health benefits like ant-ulcer, anti-aging, antiviral, antibiotic, antifungal, anti-depressant, anti-obesity, anti-allergenic, anti-cataract, and many more.

Mangosteen also contains: catechins, polyphenols, minerals and vitamins.

SOURSOPSoursop has anti-cancer characteristics and is best for all types of cancer. The fruit is also anti-stress, anti-bacterial, antifungal, anti-depressant, and anti-worms.

POMEGRANATEStudies have reported that the fruits contain phytochemicals that can suppress aromatase, an enzyme which converts androgen into estrogen

and which is associated with breast cancer. Furthermore, clinical trials have shown the pomegranate extracts can prevent prostate cancer in men.

KIWIKiwi contains plenty of vitamins, especially vitamin C, the content of which is 4 to 12 times as that of orange. Through the researches in recent years, it is confirmed that kiwi contains a kind of active ingredient, which can block the formation of carcinogenic "nitrosamines" in the human body. As a result, it has a good effect in preventing cancer.

APPLEApple peels contain as many as a dozen cancer-fighting chemical compounds, according to a study conducted by researchers at Cornell University and published in the Journal of Agricultural and Food Chemistry.

hether you have a history of cancer in your family, or are currently battling the disease, lifestyle factors, including your diet, can make a huge difference in helping you fight off cancer. Some foods actually increase your risk of cancer, while others support your body and strengthen your immune system. By making smart food choices, you can protect your health, feel better, and boost your ability fight off cancer and other disease

What you need to know about cancer and diet

Not all health problems are avoidable, but you have more control over your health than you may think. Research shows that a large percentage of cancer-related deaths—maybe even the majority—are directly linked to lifestyle choices such as smoking, drinking, a lack of exercise, and an unhealthy diet. Avoiding cigarettes, limiting alcohol, and getting regular exercise are a great start to an anti-cancer lifestyle. But to best support your health, you also need to look at your eating habits.

What you eat—and don’t eat—has a powerful effect on your health, including your risk of cancer. Without knowing it, you may be eating many foods that fuel cancer, while neglecting the powerful foods and nutrients that can protect you. If you change your diet and behaviors, you can minimize your risk of disease and possibly even stop cancer in its tracks.

Cancer prevention diet tip #1: Focus on plant-based foods

Why plant-based foods are cancer-fighting powerhouses

It comes down to this: Plants have less fat, more fiber, and more cancer-fighting nutrients. These three elements work together to support your immune system and help your body fight off cancer.  

The best diet for preventing or fighting cancer is a predominantly plant-based diet that includes a variety of vegetables, fruits, and whole grains. A plant-based diet means eating mostly foods that come from plants: vegetables, fruits, nuts, grains, and beans. 

The less processed these foods are—the less they’ve been cooked, peeled, mixed with other ingredients, stripped of their nutrients, or otherwise altered from the way they came out of the ground—the better.

There are many ways to add plant-based foods to your diet. A nice visual reminder is to aim for a plate of food that is filled at least two-thirds with whole grains, vegetables, beans, or fruit. Dairy products, fish, and meat should take up no more than a third of the plate. Keep in mind that you don’t need to go completely vegetarian. Instead, focus on adding “whole” foods, which are foods close to their original form. Just as important, try to minimize or reduce the amount of processed foods you eat. Eat an apple instead of drinking a glass of apple juice, for example. Or enjoy a bowl of oatmeal with raisins instead of an oatmeal raisin cookie.

Simple tips for getting more plant-based foods in your diet

Breakfast: Add fruit and a few seeds or nuts to your whole grain breakfast cereal (such as oatmeal).

Lunch: Eat a big salad filled with your favorite beans and peas or other combo of veggies. Always order lettuce and tomato (plus any other veggies you can) on your sandwiches. Order whole grain bread for your sandwiches. Have a side of veggies like cut up carrots, sauerkraut, or a piece of fruit.

Snacks: Fresh fruit and vegetables. Grab an apple or banana on your way out the door. Raw veggies such as carrots, celery, cucumbers, jicama, peppers, etc. are great with a low-fat dip such as hummus. Keep trail mix made with nuts, seeds, and a little dried fruit on hand.

Dinner: Add fresh or frozen veggies to your favorite pasta sauce or rice dish. Top a baked potato with broccoli and yogurt, sautéed veggies, or with salsa. Replace creamy pasta sauces, with sautéed vegetables or tomato sauce made with healthy olive oil.

Dessert: Choose fruit instead of a richer dessert. Or a single square of dark chocolate.

Buy organic or local produce, if possible

Some pesticides found in commercially-grown produce are also suspected carcinogens. Organic foods are free of these pesticides, and locally grown produce is less likely to have been treated with chemicals to prevent spoilage.

Cancer prevention diet tip #2: Bulk up on fiber

Another benefit of eating plant-based foods is that it will also increase your fiber intake. Fiber, also called roughage or bulk, is the part of plants (grains, fruits, and vegetables) that your body can’t digest. Fiber plays a key role in keeping your digestive system clean and healthy. It helps keep food moving through your

digestive tract, and it also moves cancer-causing compounds out before they can create harm.

Fiber is found in fruits, vegetables, and whole grains. In general, the more natural and unprocessed the food, the higher it is in fiber. There is no fiber in meat, dairy, sugar, or “white” foods like white bread, white rice, and pastries.

Simple ways to add more fiber to your diet:

Use brown rice instead of white rice Substitute whole-grain bread for white bread Choose a bran muffin over a croissant or pastry Snack on popcorn instead of potato chips Eat fresh fruit such as a pear, a banana, or an apple (with the skin) Have a baked potato, including the skin, instead of mashed potatoes Enjoy fresh carrots, celery, or bell peppers with a hummus or salsa,

instead of chips and a sour cream dip

Use beans instead of ground meat in chili, casseroles, tacos, and even burgers (bean burgers can taste great)

High-fiber, cancer-fighting foods

Whole grainswhole-wheat pasta, raisin bran, barley, oatmeal, oat bran muffins, popcorn, brown rice, whole-grain or whole-wheat bread

Fruit raspberries, apples, pears, strawberries, bananas, blackberries, blueberries, mango, apricots, citrus fruits, dried fruit, prunes, raisins

Legumes lentils, black beans, split peas, lima beans, baked beans, kidney beans, pinto, chick peas, navy beans, black-eyed peas

Vegetables broccoli, spinach, dark green leafy vegetables, peas,

High-fiber, cancer-fighting foods

artichokes, corn, carrots, tomatoes, Brussels sprouts, potatoes

Cancer prevention diet tip #3: Cut down on meat

Research shows that vegetarians are about fifty percent less likely to develop cancer than those who eat meat. So what’s the link between meat and cancer risk? First, meat lacks fiber and other nutrients that have been shown to have cancer-protective properties. What it does have in abundance, however, is fat—often very high levels of saturated fat. High-fat diets have been linked to higher rates of cancer. And saturated fat is particularly dangerous. Finally, depending on how it is prepared, meat can develop carcinogenic compounds.

Making better meat and protein choices

You don’t need to cut out meat completely and become a vegetarian. But most people consume far more meat than is healthy. You can cut down your cancer risk substantially by reducing the amount of animal-based products you eat and by choosing healthier meats.

Keep meat to a minimum. Try to keep the total amount of meat in your diet to no more than fifteen percent of your total calories. Ten percent is even better.

Eat red meat only occasionally. Red meat is high in saturated fat, so eat it sparingly.

Reduce the portion size of meat in each meal. The portion should be able to fit in the palm of your hand.

Use meat as a flavoring or a side, not the entrée. You can use a little bit of meat to add flavor or texture to your food, rather than using it as the main element.

Add beans and other plant-based protein sources to your meals. Choose leaner meats, such as fish, chicken, or turkey. If possible, buy

organic. Avoid processed meats such as hotdogs, sausage, deli meats, and

salami.

Cancer prevention diet tip #4: Choose your fats wisely

A major benefit of cutting down on the amount of meat you eat is that you will automatically cut out a lot of unhealthy fat. Eating a diet high in fat increases your risk for many types of cancer. But cutting out fat entirely isn’t the answer, either. In fact, some types of fat may actually protect

against cancer. The trick is to choose your fats wisely and eat them in moderation.

Fats that increase cancer risk – The two most damaging fats are saturated fats and trans fats. Saturated fats are found mainly in animal products such as red meat, whole milk dairy products, and eggs. Trans fats, also called partially hydrogenated oils, are created by adding hydrogen to liquid vegetable oils to make them more solid and less likely to spoil—which is very good for food manufacturers, and very bad for you.

Fats that decrease cancer risk – The best fats are unsaturated fats, which come from plant sources and are liquid at room temperature. Primary sources include olive oil, canola oil, nuts, and avocados. Also focus on omega-3 fatty acids, which fight inflammation and support brain and heart health. Good sources include salmon, tuna, and flaxseeds.

Tips for choosing cancer-fighting fats and avoiding the bad

Reduce your consumption of red meat, whole milk, butter, and eggs, as these are the primary source of saturated fats.

Cook with olive oil instead of regular vegetable oil. Canola oil is another good choice, especially for baking.

Check the ingredient list on food labels and avoid anything with hydrogenated or partially hydrogenated oils, which are usually found in stick margarines, shortenings, salad dressings, and other packaged foods.

Trim the fat off of meat when you do eat it, and avoid eating the skin of the chicken.

Choose nonfat dairy products and eggs that have been fortified with omega-3 fatty acids.

Add nuts and seeds to cereal, salads, soups, or other dishes. Good choices include walnuts, almonds, pumpkin seeds, hazelnuts, pecans, and sesame seeds.

Use flaxseed oil in smoothies, salad dressings, or mixed in snacks such as applesauce. But do not cook with flaxseed oil, as it loses its protective properties when heated.

Limit fast food, fried foods, and packaged foods, which tend to be high in trans fats. This includes foods like potato chips, cookies, crackers, French fries, and doughnuts.

Eat fish once or twice a week. Good choices include wild salmon, sardines, herring, and black cod. But be conscious of mercury, a contaminant found in many types of fish. 

Cancer prevention diet tip #5: Choose cancer-fighting foods

Your immune system keeps you healthy by fighting off unwanted invaders in your system, including cancer cells. There are many things you can eat to maximize the strength of your immune system, as well as many cancer-fighting foods. But keep in mind that there is no single miracle food or ingredient that will protect you against cancer. Eating a colorful variety gives you the best protection.

Boost your antioxidants. Antioxidants are powerful vitamins that protect against cancer and help the cells in your body function optimally. Fruits and vegetables are the best sources of antioxidants such as beta-carotene, vitamin C, vitamin E, and selenium.

Eat a wide range of brightly colored fruits and vegetables. Colorful fruits and vegetables are rich in phytochemicals, a potent disease–fighting and immune–boosting nutrient. The greater the variety of colors that you include, the more you will benefit, since different colors are rich in different phytochemicals.

Flavor with immune-boosting spices and foods. Garlic, ginger, and curry powder not only add flavor, but they add a cancer-fighting punch of valuable nutrients. Other good choices include turmeric, basil, rosemary, and coriander. Use them in soups, salads, casseroles, or any other dish.

Drink plenty of water. Water is essentially to all bodily processes. It stimulates the immune system, removes waste and toxins, and transports nutrients to all of your organs. 

Cancer prevention diet tip #6: Prepare your food in healthy ways

Choosing healthy food is not the only important factor. It also matters how you prepare and store your food. The way you cook your food can either help or hurt your anti-cancer efforts.

Preserving the cancer-fighting benefits of vegetables

Here are a few tips that will help you get the most benefits from eating all those great cancer-fighting vegetables:

Eat at least some raw fruits and vegetables. These have the highest amounts of vitamins and minerals, although cooking some vegetables can make the vitamins more available for our body to use.

When cooking vegetables, steam until just tender using a small amount of water. This preserves more of the vitamins. Overcooking vegetables removes many of the vitamins and minerals. If you do boil vegetables, use the cooking water in a soup or another dish to ensure you’re getting all the vitamins.

Wash all fruits and vegetables. Use a vegetable brush for washing. Washing does not eliminate all pesticide residue, but will reduce it. Choose organic produce if possible, grown without the use of pesticides.

Cooking and carcinogens

Carcinogens are cancer-causing substances found in food. Carcinogens can form during the cooking or preserving process—mostly in relation to meat—and as foods start to spoil. Examples of foods that have carcinogens are cured, dried, and preserved meats (e.g. bacon, sausage, beef jerky); burned or charred meats; smoked foods; and foods that have become moldy. Here are some ways reduce your exposure to carcinogens:

The 5 Worst Foods to Grill

Chicken breast, skinless, boneless, grilled, well done Steak, grilled, well done Pork, barbecued Salmon, grilled with skin Hamburger, grilled, well done

Source: Physicians Committee for Responsible Medicine

Do not cook oils on high heat. Low-heat cooking or baking (less than 240 degrees) prevents oils or fats from turning carcinogenic. Instead of deep-frying, pan-frying, and sautéing, opt for healthier methods such as baking, boiling, steaming, or broiling.

Go easy on the barbecue. Burning or charring meats creates carcinogenic substances. If you do choose to barbecue, don’t overcook the meat and be sure to cook at the proper temperature (not too hot).

Store oils in a cool dark place in airtight containers, as they quickly become rancid when exposed to heat, light, and air.

Choose fresh meats instead of cured, dried, preserved, or smoked meats.

Avoid foods that look or smell moldy, as they likely contain aflatoxin, a strong carcinogen. Aflatoxin is most commonly found on moldy peanuts. Nuts will stay fresh longer if kept in the refrigerator or freezer.

Be careful what you put in the microwave. Use waxed paper rather than plastic wrap to cover your food in the microwave. And always use microwave-safe containers.

The principles of pH therapy are very simple.  The metabolism of cancer cells has a very narrow pH tolerance for cellular proliferation (mitosis), which is between 6.5 and 7.5.  As such, if you can interfere with cancer cell metabolism by either lowering or raising

the internal cancer cell pH, you can theoretically stop cancer progression.[iv]  

While lowering cancer cell pH (increasing acidity) is effective against cancer cell mitosis in the lab, increasing acid levels in the live body of a cancer patient puts stress on normal cells and causes a lot of pain.  So the proposed alkaline therapy for people is a "high pH therapy" and has been developed to normalize the intracellular pH of the cancer patient's body through elimination of latent acidosis, while increasing the pH of cancer cells to a range above 7.5.  According to published research, it is at that pH they revert to a normal cellular apoptosis cycle (programed cell death).[v]

Ideally, this approach begins with an alkaline diet.  There is general agreement amongst natural healers and medical professionals alike, that changing a cancer patient's diet is extremely helpful when someone is confronted with a cancer diagnosis.  In a previous article, I outlined the six steps that every cancer patient should take to provide the best chance to heal from and prevent future recurrences of cancer using alkaline diet principles.[vi]

The alkaline diet, which is primarily plant-based and avoids sugar, dairy, wheat and other high-gluten grains as well as an excess consumption of fruits, while emphasizing fresh vegetables and vegetable juices along with cruciferous vegetables and greens, changes the body's intracellular pH to come close to the ideal blood pH of 7.3/7.41  - a key metabolic accomplishment on the path to longevity whether you have cancer or not!  An alkaline diet based on vegetables and fruits creates a less-than-optimal environment for cancer proliferation, while at the same time strengthens the immune function and supports healthy cells in the body through improved nutrition.

The second step is to use some nutritional mechanism to move the internal cancer cell pH from the optimal mitosis range of pH 6.5 to 7.5, to above 8, which shortens the life of the cancer cell.  As described by its proponents, alkaline therapy neutralizes the acid waste of the cancer which causes so much pain, interferes with the anaerobic fermentation of glucose that starts the self-feeding acidic cancer wasting cycle called cachexia and in time, can induce remission.  If this theory of alkaline therapy holds true, it should be possible to address cancer without chemotherapy, radiation or surgery and use alkaline therapy as a primary cancer treatment.

This bold statement comes from a somewhat abstruse body of research.  In the 1880's, Louis Pasteur published his work on cellular aerobic respiration and glycolysis.  In 1931, Otto Warburg won the Nobel Prize for his work on the metabolism of tumors and the respiration of cells, which was later summarized in his 1956 paper, On the Origin of Cancer Cells.  His work on cancer expanded upon Pasteur's findings and described respiratory insufficiency and a

cellular metabolism of glucose fermentation as the primary trigger for cancer progression[vii].

Warburg's conclusions on cancer were much discussed in scientific circles, as they are academically elegant, but were not accepted by most members of the scientific community engaged in cancer research.  Most cancer researchers in the late 1950's believed that the anaerobic metabolism of cancer cells and their accompanying output of lactic acid was a side effect or an adjunct effect of cancer, not a cause.  Cancer research since the 1960's has focused primarily on genetic aberrations as causative for cancer, and has ignored the body of research on cancer pH and its implications for therapeutic approaches.[viii]

Warburg's work was a catalyst for yet another research effort on the nature of cancer cells, beginning in the 1930's.  A. Keith Brewer, PhD (physicist) performed experiments on the relationship between energized, oxygenated cell membrane and elemental uptake, vs. cellular membranes in an unenergized state such as cancer cells exhibit.  He wrote a number of papers discussing the cellular mechanisms of cancer cells and the changes in metabolism induced or indicated by the lack of or presence of oxygen in combination with other elements, particularly potassium and calcium.   He noted that cancer cells share one characteristic no matter what type of cancer:  they have lost their pH control mechanism.

Brewer's summary conclusion regarding cancer was that by changing the pH of cancer cells to alkaline (above 7.5), they will cease to function as they need an acidic, anaerobic environment to thrive.  In other words, he proposed that cancer cells will die if they can be pushed into an alkaline, oxygenated state.[ix]

Brewer's work cites areas in the world where cancer incidents are very low.  These areas contain concentrations of alkalizing minerals in the soil and water, which are greater than in other parts of the world.  For example, the Hunza of northern Pakistan and the Hopi Indians of the American West share both similar soil and water conditions and diet.  The alkaline elemental minerals of cesium chloride, germanium and rubidium are heavily present in the soil and water.  Ingestion of these elements is correspondingly high.  These peoples also live in similar high, dry climates and grow apricot orchards, traditionally eating the fresh or dried fruit and the seeds each day. 

It should be noted that apricot seeds are the source of the controversial cancer treatment Laetrile or B-17/Amygdalin.[x]   Apricot seeds contain trace amounts of cyanide, which has long been identified as a potential chemotherapeutic agent against cancer proliferation.[xi]   Other similarities in the diet include a low consumption of dairy products, meat and wheat, as these foodstuffs are difficult to farm in high, arid climates and a correspondingly

greater consumption of millet, buckwheat, nuts, dried fruits and berries in their traditional diets, all of which contain a similar enhanced (though sill minute) concentration of cyanide.

This is all very interesting, but what does it really mean for cancer patients who wish to avoid the pain of cancer and the typical course of treatment using surgery, chemotherapy and radiation?  What are the conditions that will force cancer cells to change their pH?

Conventional chemotherapeutic agents such as Cytoxan usually cause more damage to normal cells than to cancer cells, because cancer cells have a very thick, unenergized cellular membrane that essentially protects them from absorbing many drugs.  Normal cells have no such protection. 

Conversely, cancer cells have no way to normalize their internal pH, where normal cells are relatively unaffected by high concentrations of alkalizing minerals.  However cancer cells take up primarily two elements:  glucose and potassium.

In practical application, then, it is necessary to find a way to guide alkalizing elements - such as cesium, germanium or rubidium - into cancer cells, without impacting normal cells.  It turns out this can be done using a transport agent that penetrates the bone/blood barriers, then relying on the normal uptake of alkalizing elements that follow the potassium pathway.  Cancer cells appear to have preferential uptake of cesium chloride in particular, but also take up germanium, rubidium, selenium, etc. all through the potassium pathway.

List of Alkaline and Acid foods

Following "Alkalizing" and "Acidifying" foods chart is not exhaustive but can be used as an everyday guide while on your pH balancing journey. This chart is intended only as a general guide to alkalizing and acidifying foods.

Vegetables are much less alkalizing when cooked , processed or canned as they lose vital minerals and enzymes. Steaming your veggies is a better idea than boiling them. Also, the greener they are, the more alkalizing they are.

Most Alkaline Alkaline Lowest Alkaline

FOOD CATEGORY

Lowest Acid Acid Most Acid

Stevia Maple Syrup, Rice Syrup

Raw Honey, Raw Sugar SWEETENERS

Processed Honey,

MolassesWhite Sugar, Brown Sugar

NutraSweet, Equal,

Aspartame, Sweet 'N

LowLemons,

Watermelon, Limes,

Grapefruit,

Dates, Figs, Melons, Grapes,

Papaya, Kiwi,

Oranges, Bananas, Cherries,

Pineapple,

FRUITS Plums, Processed Fruit Juices

Sour Cherries, Rhubarb

Blackberries, Cranberries,

Prunes

Mangoes, Papayas

Blueberries, Apples, Pears,

RaisinsPeaches, Avocados

Asparagus, Onions,

Vegetable Juices, Parsley, Raw Spinach,

Broccoli, Garlic

Okra, Squash, Green Beans, Beets, Celery,

Lettuce, Zucchini,

Sweet Potato, Carob

Carrots, Tomatoes, Fresh Corn, Mushrooms,

Cabbage, Peas, Potato Skins,

Olives

BEANS VEGETABLES

LEGUMES

Cooked Spinach, Kidney Beans, String Beans

Potatoes (without

skins), Pinto Beans, Navy Beans, Lima

Beans

Chocolate

    Almonds Chestnuts NUTS SEEDSPumpkin Seeds,

Sunflower Seeds

Pecans, Cashews

Peanuts, Walnuts

Olive Oil Flax Seed Oil Canola Oil OILS Corn Oil        

        Amaranth, Millet, Wild Rice, Quinoa

GRAINS CEREALS

Sprouted Wheat Bread, Spelt,

Brown Rice

White Rice, Corn,

Buckwheat, Oats, Rye

Wheat, White Flour,

Pastries, Pasta

            MEATSVenison,

Cold Water Fish

Turkey, Chicken,

LambBeef, Pork,

Shellfish

    Breast Milk Goat Milk, Goat Cheese, Whey EGGS DAIRY

Eggs, Butter, Yogurt,

Buttermilk, Cottage Cheese

Raw MilkCheese,

Homogenized Milk, Ice

Cream

Herb Teas, Lemon Water Green Tea Ginger Tea BEVERAGES Tea Coffee Beer, Soft

Drinks

Note that a food's acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end-products they produce after digestion and assimilation are alkaline so lemons are alkaline-forming in the body. Likewise, meat will test alkaline before digestion but it leaves acidic residue in the body so, like nearly all animal products, meat is classified as acid-forming.

The following food pH charts below provide some more insight into which foods are alkaline and which are acid. Each food is assigned a number which represents it’s approximate relative potential of acidity (-) or alkalinity (+) present in one ounce of food. The higher the number, the better it is for you to eat.

Very Alkaline Eat More

Vegetables Brussels Sprouts + 0.5Peas, Ripe + 0.5Asparagus + 1.3Comfrey + 1.5Cabbage, Green + 2.0Cabbage, White + 3.3Lamb's Lettuce + 4.8Peas, Fresh + 5.1Zucchini + 5.7 Cabbage, Red + 6.3

Mildly Acidic Eat sparingly

Fruits(In Season, For Cleansing Only Or With Moderation) Rose Hips -15.5Pineapple -12.6Mandarin Orange -11.5 Bananna, Ripe -10.1Pear -9.9Peach - 9.7

Very Acidic Eat Less or Avoid

Root Vegetables Stored Potatoes + 2.0Meat, Poultry, And Fish Pork -38.0Veal -35.0 Beef -34.5Ocean Fish -20.0Chicken -18.0Eggs -22.0Oysters - 5.0

Rhubarb Stalks + 6.3Leeks (Bulbs) + 7.2Watercress + 7.7 Spinach +10.

0Chives + 8.3French Green Beans

+11.2

Sorrel +11.5

Garlic +13.2

Celery +13.3

Cabbage Lettuce, Fresh

+14.1

Endive, Fresh +14.5

Cayenne Pepper +18.8

Straw Grass +21.4

Shave Grass +21.7

Dog Grass +22.6

Dandelion +22.7

Kamut Grass +27.6

Barley Grass +28.1

Sprouted Radish Seeds

+28.4

Alfalfa Grass +29.3

Cucumber, Fresh +31.5

Wheat Grass +33.8

Tomato +13.6

Root Vegetables White Raddish + 3.1Rutabaga + 3.1 Kohlrabi + 5.1

Apricot - 9.5Papaya - 9.4Orange - 9.2Mango - 8.7Tangerine - 8.5Currant - 8.2 Gooseberry, Ripe - 7.7 Grape, Ripe - 7.6Cranberry - 7.0 Black Currant - 6.1Strawberry - 5.4 Blueberry - 5.3Rasberry - 5.1 Yellow Plum - 4.9Italian Plum - 4.9Date -4.7 Cherry, Sweet - 3.6Cantaloupe - 2.5 Red Currant - 2.4 Fig Juice Powder - 2.4Grapefruit - 1.7 Watermelon - 1.0 Coconut, Fresh + 0.5Cherry, Sour + 3.5 Bananna, Unripe +4.8 Fish Fresh Water Fish -11.8Non-Stored Grains Brown Rice -12.5 Wheat -10.1 Nuts Walnuts - 8.0Macadamia Nuts - 3.2 Hazelnuts - 2.0Fats Sunflower Oil - 6.7 Coconut Milk - 1.5

Liver - 3.0Organ Meats - 3.0Milk And Milk Products Hard Cheese -18.1Quark -17.3 Cream - 3.9Homogenized Milk - 1.0Buttermilk + 1.3Bread, Biscuits (Stored Grains/Risen Dough) White Bread -10.0 White Biscuit - 6.5Whole-Meal Bread - 6.5Whole-Grain Bread - 4.5Rye Bread - 2.5Nuts Pistachios -

16.6Peanuts -12.8 Cashews - 9.3Fats Margarine - 7.5Corn Oil - 6.5Butter - 3.9Sweets Artificial Sweetners -26.5Chocolate -24.6White Sugar -17.6 Beet Sugar -15.1 Molasses -14.6Dried Sugar Cane Juice -18.0Sucanat - 9.6Barley Malt Syrup - 9.3Fructose - 9.5Milk Sugar - 9.4Turbinado Sugar - 9.5 Brown Rice Syrup - 8.7 Honey - 7.6

Horseradish + 6.8Turnip + 8.0Carrot + 9.5Beet +11.

3Red Radish +16.

7Black Radish +39.

4Fruits Limes + 8.2Fresh Lemon + 9.9Avocado (Protein)

+15.6

Non-Stored Organic Grains And Legumes Buckwheat Groats + 0.5Spelt + 0.5Lentils + 0.6Lima Beans +12.

0White Beans(Navy Beans)

+12.1

Nuts Brazil Nuts + 0.5Almonds + 3.6Seeds Sesame Seeds + 0.5Cumin Seeds + 1.1Fennel Seeds + 1.3Flax Seeds + 1.3Caraway Seeds + 2.3Sunflower Seeds + 5.4Pumpkin Seeds + 5.6Wheat Kernel +11.

4Fats (Fresh, Cold-Pressed Oils) Olive Oil + 1.0Borage Oil + 3.2Flax Seed Oil + 3.5Evening Primrose Oil + 4.1

Condiments Ketchup -12.4 Mayonaise -12.5Mustard -19.2 Vinegar -39.4 Beverages Liquor -38.7 Wine -16.4 Beer -26.8 Coffee -25.1 Fruit Juice, Packaged, Natural

- 8.7

Fruit Juice Sweetened With White Sugar

-33.6

Tea (Black) -27.1 Miscellaneous Canned Foods .Processed Foods .Microwaved Foods .ACIDIFYING DRUGS & CHEMICALS Aspirin .Chemicals Drugs .MedicinalDrugs .Pesticides .Herbicides .Tobacco .

Marine Lipids + 4.7Water Coconut Water +

9.04