Ailments Resulting From Aspartame
Aspartame is used as an artificial sweetener in thousands of different products. The components of aspartame can lead to a wide variety of ailments. Some of these problems occur gradually while others are immediate, acute reactions.
A few of the many disorders associated with aspartame include the following:
• Birth Defects
A study funded by Monsanto to study possible birth defects caused by consuming aspartame was cut off after preliminary data showed damaging information about aspartame. Additionally, in the book, While Waiting: A Prenatal Guidebook, it is stated that aspartame is suspected of causing brain damage in sensitive individuals. A fetus may be at risk for these effects. Some researchers have suggested that high doses of aspartame may be associated with problems ranging from dizziness and subtle brain changes to mental retardation.
• Cancer (Brain Cancer)
In 1981, an FDA statistician stated that the brain tumor data on aspartame was so “worrisome” that he could not recommend approval of NutraSweet.
In a two-year study conducted by the manufacturer of aspartame, twelve of 320 rats fed a normal diet and aspartame developed brain tumors while none of the control rats developed tumors, and five of the twelve tumors were in rats given a low dose of aspartame.
The approval of aspartame was a violation of the Delaney Amendment, which was supposed to prevent cancer-causing substances such as methanol (formaldehye) and DKP from entering our food supply. A late FDA toxicologist testified before the U.S. Congress that aspartame was capable of producing brain tumors. This made it illegal for the FDA to set an allowable daily intake at any level. He stated in his testimony that Searle’s studies were “to a large extent unreliable” and that “at least one of those studies has established beyond any reasonable doubt that aspartame is capable of inducing brain tumors in experimental animals … ” He concluded his testimony by asking, “What is the reason for the apparent refusal by the FDA to invoke for this food additive the so-called Delaney Amendment to the Food, Drug and Cosmetic Act? … And if the FDA itself elects to violate the law, who is left to protect the health of the public?”
In the mid-1970s it was discovered that the manufacturer of aspartame falsified studies in several ways. One of the techniques used was to cut tumors out of test animals and put them back in the study. Another technique used to falsify the studies was to list animals that had actually died as surviving the study. Thus, the data on brain tumors was likely worse than discussed above. In addition, a former employee of the manufacturer of aspartame told the FDA on July 13, 1977 that the particles of DKP were so large that the rats could discriminate between the DKP and their normal diet.
• Diabetes
The American Diabetes Association (ADA) is actually recommending this chemical poison to persons with diabetes, but according to research conducted by a diabetes specialist, aspartame: 1) Leads to the precipitation of clinical diabetes. 2) Causes poorer diabetic control in diabetics on insulin or oral drugs. 3) Leads to the aggravation of diabetic complications such as retinopathy, cataracts, neuropathy and gastroparesis. 4) Causes convulsions.
In a statement concerning the use of products containing aspartame by persons with diabetes and hypoglycemia, the researchers says:
“Unfortunately, many patients in my practice, and others seen in consultation, developed serious metabolic, neurologic and other complications that could be specifically attributed to using aspartame products. This was evidenced by the loss of diabetic control, the intensification of hypoglycemia, the occurrence of presumed ‘insulin reactions’ (including convulsions) that proved to be aspartame reactions, and the precipitation, aggravation or simulation of diabetic complications (especially impaired vision and neuropathy) while using these products … Dramatic improvement of such features after avoiding aspartame, and the prompt predictable recurrence of these problems when the patient resumed aspartame products, knowingly or inadvertently.”
Another researcher stated that excitotoxins such as those found in aspartame can precipitate diabetes in persons who are genetically susceptible to the disease.
• Emotional Disorders
In a double blind study of the effects of aspartame on persons with mood disorders, findings showed a large increase in serious symptoms for persons taking aspartame. Since some of the symptoms were so serious, the Institutional Review Board had to stop the study. Three of the participants had said that they had been “poisoned” by aspartame. Researchers concluded that “individuals with mood disorders are particularly sensitive to this artificial sweetener; its use in this population should be discouraged.”(18) One researcher stated about aspartame, “I know it causes seizures. I’m convinced also that it definitely causes behavioral changes. I’m very angry that this substance is on the market. I personally question the reliability and validity of any studies funded by the NutraSweet Company.”
Additionally, there are numerous reported cases of low brain serotonin levels, depression and other emotional disorders that have been linked to aspartame and often are relieved by stopping the intake of aspartame.
• Epilepsy/Seizures
With the large and growing number of seizures caused by aspartame, it is sad to see that the Epilepsy Foundation is promoting the “safety” of aspartame. At Massachusetts Institute of Technology, 80 people who had suffered seizures after ingesting aspartame were surveyed. Community Nutrition Institute concluded the following about the survey:
“These 80 cases meet the FDA’s own definition of an imminent hazard to the public health, which requires the FDA to expeditiously remove a product from the market.”
Both the Air Force’s magazine, Flying Safety, and the Navy’s magazine, Navy Physiology, published articles warning about the many dangers of aspartame including the cumulative delirious effects of methanol and the greater likelihood of birth defects. The articles note that the ingestion of aspartame can make pilots more susceptible to seizures and vertigo. Twenty articles sounding warnings about ingesting aspartame while flying have also appeared in the National Business Aircraft Association Digest (NBAA Digest 1993), Aviation Medical Bulletin (1988), The Aviation Consumer (1988), Canadian General Aviation News (1990), Pacific Flyer (1988), General Aviation News (1989), Aviation Safety Digest (1989), and Plane & Pilot (1990) and a paper warning about aspartame was presented at the 57th Annual Meeting of the Aerospace Medical Association (Gaffney 1986).
A hotline was even set up for pilots suffering from acute reactions to aspartame ingestion. Over 600 pilots have reported symptoms including some who have reported suffering grand mal seizures in the cockpit due to aspartame.

App. 95% of all dietary supplements is chemically/synthetically generated and the “beneficial ingredients” are not absorbable because they are too big. Non-organic, synthetic minerals are 100-10.000 times bigger than organic, plant derived minerals. These non-organic minerals do cloak our system because the body cannot resorb them.

Chemically and synthetically generated dietary supplements provide incredible large amounts of daily value of minerals and vitamins but in a non-organic, non-ionic and non absorbable form. They cannot be absorbed by our body and are deposited in various parts of our body. These minerals are about 10.000 time larger that organic, ionic, water-soluble minerals which can be absorbed by your body. Now you understand why e.g. the British Medical Journal stated that non-organic calcium supplements were associated with a 30 per cent increased risk of having a heart attack.
Famous German magazine “Der Spiegel” reported in January about a scientific study with 230, 000 subjects:”They also came to the conclusion that the increased intake of (chemically/synthetically generated) vitamin supplements significantly increased mortality, namely, vitamin A, beta carotene and vitamin E”

Dietary supplements are evaluated by their quantity of daily value: e.g. 200% of magnesium, 300% of vitamin C and so on. In nature these values are not existent because for instance a super healthy organic green salad contains only fractions of these amounts but its minerals/vitamins are completely re-sorbable. Why is that so? Because only plants have the magical power to transform non-organic stone minerals into organic therefore bio-available minerals.

Mother Nature is simply unbeatable. And trusting any company who sells chemical/synthetically generated minerals/vitamins with a big marketing budget could be pretty short-sighted because most of these products are on the market just since 1-15 years. Any customer who ingests these products is a “voluntary test person” who even pays lots of money for their test. And sometime unfortunately the test results are negative as the British Medical Journal reported in case of the people who wanted to prevent Osteoporosis but end up with an increased risk of heart attack.

By the way: I found that even some products claim a natural source of vitamins and minerals in Organic Health Food Stores. They contain e.g. wheat grass or spirulina but also the producer added chemical/synthetically substances to “show off with daily values”.

Having a great green organic diet and adding a completely natural and omni-molecular life-food like Dr. Jentschura’s WurzelKraft is a safe and smart choice.

It is omni-molecular life food (it contains all elements of the periodic table) with its 100 (aromatic) and 106 (fruity) natural ingredients which are mostly organic and wild-crafted herbs and plants.

The name WurzelKraft means “the power of roots”.

All elements our body is made of and does need are in it. So people can save money because usually they pay for lots of different products (vitamin C, Magnesium, Calcium, etc.)

It helps your kidneys excrete toxins/acids via urine.

The best thing about WK is that all minerals and vitamins are bio available and re-sorbable.

Choosing a completely natural dietary life food like WurzelKraft is a great choice.

We have some ND’s who even create the miracle to help dialyse patients with kidney problems: These patients eat large amounts of Dr. Jentschura’s WurzelKraft and bathe 3 times a week for 1.5 hours in Dr. Jentschura’s AlkaBath.

Although part of the normal human aging process, the cessation of female hormone production can be very unpleasant. Women often experience hot flashes, irritability, a dramatic loss of libido, and sometimes even a greater incidence of osteoporosis. While not technically a disease, the symptoms of menopause may feel like one.

When hormone replacement therapy was introduced, it initially produced remarkable results. Long term testing, however, showed that women undergoing replacement experienced a greater incidence of serious complications, including heart problems and even cancer. These findings prompted the search for a safer and more effective way to control the worst symptoms.

Today, there is growing interest in restoring internal balances of acid and alkaline properties, rather than simply treating the worst outward menopausal symptoms. Imbalances are primarily a result of the unhealthy excesses of modern diet and lifestyle, which regularly expose the body to acidic toxins. Unhealthy acid levels encourage many signs of premature aging.

Restoring optimal alkaline and acidic balance can be accomplished through a specific process of physical cleansing and purification. This type of toxic elimination is designed to remove deposited substances not only from the skin and mucous membranes, but also from most cells, joints, membranes, tissues, and other organs where they cause inflammation.

The cleansing process begins with some major changes in lifestyle and diet. Eliminating refined, denatured, and chemically preserved food products immediately reduces internal stresses, especially when accompanied by increased levels of exercise and fluid intake. When coupled with medically supervised fasting, the body soon begins to rid itself of harmful substances.

By reducing acid and restoring proper alkaline levels, the entire organism begins to experience a rejuvenation, and many symptoms of menopause begin to fade, or even disappear altogether. This process has been successful for some individuals, even when others are ineffective. Women who undergo a process of cleansing not only feel better inside, but may also look younger.

alkaline foods to improve your beauty.

Due to their molecular structure carbohydrates are divided into the so called simple and complex carbohydrates.

The simple carbohydrates are the so called monosaccharides (simple sugars like e. g. glucose and fructose) and disaccharides (double sugars like e. g. refined sugar crystals, malt sugar or lactose).

In opposition to the simple mono- and disaccharides the complex carbohydrates include all types of sugar (saccharides) that contain at least three monosaccharide molecules.

These are e. g. oligosaccharides (multiple sugars like e. g. raffinose (raffinose is a carbohydrate contained in plants, to be exact a triple sugar (trisaccharide)) as well as polysaccharides (multiple sugars like e. g. starch, cellulose, chitin).

As far as possible we should avoid simple carbohydrates that can be found mostly in sugar, sweets, honey and some fruits. Simple carbohydrates have the trait to increase the blood sugar level at a very fast pace and thus cause a high release of insulin and arouse the sensation of hunger!

Complex carbohydrates saturate longer and supply all kinds of important substances for our health. They contain many vitamins and are high in dietary fibres. Complex carbohydrates can be found in vegetables, grains, potatoes and leguminous plants.

• The amount of carbohydrates in our diet should predominantly consist of complex carbohydrates. As they have to be broken down in the small intestine they are transferred into the blood at a slower but more continuous pace. Thus a constant blood sugar level is achieved for a longer amount of time. In this way a consistent supply with energy over a longer time is made possible. Moreover important vitamins, minerals and dietary fibres are delivered together with these carbohydrates. The organism has to spend energy to utilise long-chain carbohydrates, a process similar to the digestion of proteins.
• The simple sugars (mono- and disaccharides) are turned into glucose quicker and arrive in the blood in a shorter amount of time. They let the blood sugar level rise quickly and increase the release of insulin. More insulin means a higher breakdown of glucose, a decrease of the blood sugar level and a renewed sensation of hunger.
• Therefore you should consume few simple carbohydrates and better help yourself with complex carbohydrates. Superfluous carbohydrates are not discarded but stored in the liver and the muscles as a quickly utilisable body’s own energy supply. Under certain circumstances surplus glucose can be transferred into fat. Thus when feeding on a diet very rich in carbohydrates (more than 500 g sugar per day) the well known fat stores can develop even if the diet is poor in fat.

alkaline diet can safe your life.

Breakfast
A valuable breakfast rich in vital substances awards you with fitness and liveliness and is the best start for the day. Highly recommended and easily digestible is warm millet-buckwheat porridge. You can either bring it to a boil or dash it with hot water if you lack time. You can refine the pulp according to taste and individual tolerance. When put into a box it can easily be taken to work, school or kindergarten. If you are not hungry enough in the morning try a little fresh fruit.

As a second breakfast or snack we recommend for example a slice of wholemeal bread garnished with vegetables and a piece of fruit.

Of course you can once in a while give yourself a Sunday breakfast treat with fresh rolls and an egg. By the way, studies prove that people who breakfast are less frequently overweight.

Also we highly recommend to start your day with a super green smoothie: organic spinach, broccoli, kale, parsley, celery, 1 or 2 apples and 1 or 2 tablespoons of organic oils (sunflower, flaxseed,..) are awesome ingredients.

Lunch
Particularly people who spend a lot of time sitting down at work need a light lunch. After pizza, French fries or other high-calorie meals many people feel tired and heavy and lack performance for the rest of the afternoon.

At lunchtime the body can best digest salads and raw food. If you additionally eat a warm meal you should always eat the salad or raw food first. This way the digestion is promoted and important enzymes are activated.

If you have no possibility to cook at work you should bring packed lunch from home like e. g. a crisp mixed salad. Vegetables or legumes with potatoes, rice or gluten-free cereal are recommendable. Risotto, millet risotto and polenta are good alternatives to pizza and can be warmed up easily like vegetable, quinoa and potato casserole or vegetable stir-fry. Vegetable or millet patties or the like can also be enjoyed cold.

Nowadays almost every cafeteria has a salad buffet and a wide choice of other healthy meals. Oftentimes vegetarian dishes are also offered. Keep your hands off of large meat servings and oily sauces. Help yourself to a large serving of a side dish like vegetables, potatoes or millets instead. The slow increase of blood sugar level that is characteristic for these foods that rich in dietary fibres brings about a long-lasting feeling of satiety and prevents you from quickly getting tired after lunch.

Recipes for lunch

Quinoa-olive-salad
4 servings
2 cups quinoa
4 cups vegetable broth
1 small onion
3 teaspoons olive oil
3 tomatoes, cubed
2 carrots, shredded
100 g black or green olives
pepper and seasoned salt

Wash the quinoa seeds with hot water, let them drip off and lightly stew them in 1 teaspoon oil. Stir in the vegetable broth and let simmer for approx. 15 minutes. Let cool down and mix with vegetables and 2 teaspoons olive oil. Season according to taste.

Mixed salad with warm mustard vinaigrette
4 Servings
½ head endive
100 g arugula
1 ripe avocado
2 tablespoons olive oil
2 teaspoons sesame seeds
1 tablespoon lemon juice
2 teaspoons coarse mustard

Tear, wash and dry the salad. Peel the avocado, cut into thin slices and mix with the salad in a bowl. Slightly roast the sesame seeds in 1 tablespoon oil. After the seeds have cooled down stir in the lemon juice, olive oil and mustard. Pour the dressing over the salad immediately. Tasty with potatoes boiled in their skins.

Dinner
If people regularly have gastrointestinal problems after dinner they should try to eat little or no cereal, fruits, raw vegetables or salad after 18 p.m. Liver and digestive tract are already resting during this time. For this reason abovementioned foods can not be macerated adequately and start to ferment overnight. In this way toxic metabolic waste develops that burdens liver and intestine. Eat vegetable soups or stewed vegetables with potatoes, millets or quinoa for dinner to avoid this.

If the reduction of weight is first priority for you try to avoid foods with a high amount of carbohydrates in the evening. You can really boost the overnight fat burning by following this advice. Eat a large serving of vegetables with maybe a small protein addition like e. g. cheese or a small piece of meat or fish instead of potatoes, bread or rolls, cereal and the like.

Recipe for dinner

Vegetables from the oven
Vegetables like pumpkin, carrots, eggplant, zucchini, bell pepper, potatoes, etc. according to taste
Olive oil
Pepper and seasoned salt

Preheat the oven to 150 °C. Wash and chop the vegetables and dab them with oil. Put the vegetables with the cut surface facing upwards onto a baking plate laid out with baking paper. Bake for approx. 20 minutes in the preheated oven. Season with pepper and seasoned salt. Serve with a dip like e. g. vegetable sunflower spread, guacamole or creamed cheese with linseed oil.

alkaline foods by Dr. Jentschura are delicious.

How To Alleviate Symptoms Of Menopause In A Natural Way
The symptoms of menopause afflict most women in their mid-forties to fifties. They include factors such as sweating, depression, weight increase, hair loss, osteoporosis, arthritis and heart attack. Finding natural easing for the common menopausal links is described in work by Dr. Jentschura of Germany. He links many diseases and experiences of this life period to acidic toxicity in the blood and body systems.

The term itself means a cessation of menstrual cycles. Because the gradual stopping of monthly cycles is accompanied by changes in hormonal levels, it is expected that the hormone changes will create disruptions in bodily health. An increasing level of acid in your body means the organs must work harder to complete the natural cycle.

During and after the menopausal period, the needs of the body change significantly. One part of the triple jump process is to increase the nutrients and minerals in the body so that the acidic buildup and toxicity of the bloodstream and organs is eliminated. Daily purification of the body is important, since it is no longer cleansed once per month through the menstrual cycle.

A solution of bath salts, also used in the application of alkaline stockings is helpful for treating and energizing the external organ, the skin. The stocking can be worn at night and help to provide a natural and restful sleep. Drinking an alkaline tea is another aspect of healthful living with the removal of toxins from the body.

In addition to the Triple Jump tenets, Dr. Jentschura focuses on three commandments for a better lifestyle. These include avoiding harmful things; eat, drink, and do beneficial things; and eliminate harmful things. The alkaline products available online offer a three-pronged approach.

Although the Triple Jump is identified as a program to relieve the symptoms of menopause naturally, it is also useful for anyone who wants to feel better. Remaining healthy and fit for additional decades is the goal of the program of detoxification. No harsh or chemical substances are employed in detoxifying the body.

The human body has various ways to secrete acids, toxins and other harmful substances through different organs and functions. The main secretion organs are the outermost layers of the skin, which release toxins through sweat, pimples, eczema, shed, warts; and the mucous membranes through mucus and discharge. One of the most important organ for secretion are your intestines. In the intestines, acids are split into gas and water, which is the cause of flatulence. That is why we highly recommend a herbal or hydro colon cleanse.

The kidneys are the most important secretion organs in removing acids, such as uric acid, lactic acid, sulfuric acid, nitric acid, oxalic acid and other acids within the body. These organs are crucial for our bodies function in excreting acids, chemical reagents, and other base-forming minerals such as calcium, magnesium, potassium, and sodium.

We need these base-forming minerals and we receive them from the daily vegetable diet. The vital substances received through this kind of diet are not only the basis to form our bones and tendons, our vessels, cartilage and skin; these vital substances are virtually carriers, which bind the acids molecule to molecule, removing them from our body through urine. Therefore it is our essential that our daily diet be rich in vital substances and minerals, creating an efficient life of health and beauty for the acid-loaded body of the modern human being.

Wurzelkraft serves as a tremendous assistant for our two kidneys. It strengthens their productivity in secreting acids and other toxins from the body. The secretion capacity of the kidneys in our modern and diet–with an overabundance of coffee, meat, sweets salty chips and peanuts–is greatly diminished. The kidneys are overloaded with pollutants and acids, while receiving only small amounts of energy-lacking minerals for acid neutralization and strengthening. Offer your body an abundance of alkaline foods.

We need large amounts of not only organic vegetable and whole food supplements because they are necessary for people suffering from deposits or excretions – it is a tremendous help for the kidneys and their capacity to secrete acids. For patients with structural damage including osteoporosis, spinal disc problems, skin aging or similar. You cannot overdo eating a healthy diet. You are able to eat better for your health!

A whole food dietary supplement like Wurzelkraft, which contains 100 all natural plants and plant substances, is a fully designed omnimolekular (all minerals are completely available in the supplement) whole food, which provides the body with a limitless abundance of minerals and vitamins, amino acids and countless vegetable fiber and other active substances. It is a living food that permeates our body with vital energy. The superior offer of Wurzelkraft is the high energetic, base-forming minerals that thoroughly strengthen the kidneys, improving overall body function and health. Our body is in a desperate need of nano-sized, organic minerals to deal with toxins and acids. “Alkalize or Die”

Eat lots of alkaline foods to improve your health.

Recent scientific research into human health, sickness & disease has shown with increasing evidence that living an acid-lifestyle is extremely detrimental to health & that by living alkaline you can increase your health, energy, vitality, immune system, youthfulness and protect yourself from disease.

As recently as October 2009, a Cambridge University study published in the highly respected British Journal of Nutrition stated:
The concept of diet-induced ‘acidosis’ as a cause of disease has been a subject of interest for more than a century. The present article reviews the history of our evolving understanding of physiological pH, the physiological support for the concept of ‘acidosis’, the causes of acidosis, how it is recognised, its short-term effects as well as the long-term clinical relevance of preventative measures, and the research support for normalisation of pH.
The available research makes a compelling case that diet-induced acidosis…is a real phenomenon, and has a significant, clinical, long-term pathophysiological effect that should be recognised and potentially counterbalanced by dietary means.1
The researchers, Pizzornoa, Frassettoa and Katzinger have clearly identified that acidosis (increased acidity in the blood – pH below 7.365) is a very real threat to our health.
Furthermore, my research has shown that the effects of acidosis can directly contribute to various cancers2, 3, 12, arthritis4, osteoporosis5, cardiovascular disease6, diabetes7, depression/psychological disfunctions8, Crohn’s disease9, kidney disease10. Yes, all of the top five killers in Western society and a whole heap more. Furthermore, my experience and the experience of those who have used my twelve week Alkaline Diet Course have given me significant proof that living alkaline also leads to weight/fat loss, muscle gain (also scientifically proven11), energy increases, libido increases, skin improvements and more.

Alkaline Diet & Cancer
Alkaline Minerals Prevent Cancer Growth
In March 2009, Robey, Baggett, Kirkpatrick et al published a paper in the American Association for Cancer Research Journal proving that alkaline minerals (in this case NaHCO3 – sodium bicarbonate) that raise the extracellular pH of cancer tumor cells and prevent metastasis. Their research shows that the pH of the tumors are always acidic and by using highly alkaline minerals to raise the pH – the growth of the cancer (and involvement of lymph nodes) is prevented.
Source: Cancer Research 69, 2260, March 15, 2009
Cancer Thrives in an Acidic Environment
Also in Cancer Research Journal, in 2006, Gatenby, Gawlinski et al researched and discovered that “chronic exposure of normal tissue to an acidic microenvironment produces toxicity by: (a) normal cell death… and (b) extracellular matrix degradation”. They proffer that glucose imbalance (an acid lifestlye) leads to a chronically acidic microenvironment (the normal cells and molecules that surround a tumor cell) which provides the perfect base for cancer.
Source: Cancer Research 66, 5216-5223, May 15, 2006

Acidosis & Osteoporosis
Alkaline Minerals Prevent Osteoporosis
A recently published study in the Journal of Clinical Endocrinology and Metabolism (Vol 94, No 1 96-102, 2009) has provided further evidence that the consumption of and supplementation with alkaline minerals is essential for good health. The objective of the study was to understand the effect of alkaline organic minerals (potassium bicarbonate, sodium bicarbonate and potassium chloride) on bone health – specifically, the ability of these alkaline minerals to slow the bone resorption rate and calcium excretion.
The participants who were taking the bicarbonate supplements had significant reductions in urinary N-telopeptide and calcium excretion when compared to the control group. This means that when taking the alkaline organic minerals, bones remained stronger and healthier.
Source: Journal of Clinical Endocrinology and Metabolism (Vol 94, No 1 96-102, 2009)

Cardiovascular Disease & the Alkaline Diet
Alkaline Minerals Critical to Prevention of CVD
In the Journal of Orthomolecular Medicine, Joseph Campbell provides a thorough review of the scientific literature surrounding minerals and disease and highlights that the alkaline minerals, magnesium and calcium, are critical to the prevention of cardiovascular disease (CVD). He also highlights that “Excessive consumption of acid producing foods, results in metabolic acidosis. When this occurs, the parathyroid hormone stimulates the removal of calcium from the bones and teeth (osteolysis), to buffer or neutralize the excess acidity. After many years, such calcium loss results in depleted bone, bone weakness and structure.”
Source: Journal of Orthomolecular Medicine Vol. 10, No. 3 & 4, 1995

Arthritis & Alkalinity
Alkaline Mineral Supplementation Decreases Pain in Rheumatoid Arthritis Patients
This incredible study from Institute for Prevention and Nutrition (Germany) provided clear and unquestionable evidence that using an alkaline mineral supplement (30g daily) reduced pain and increased movement in patients with moderately active Rheumatoid Arthritis over a 12-week period.
Source: The Open Nutrition Journal, 2008, 2, 100-105
Do you want to safeguard yourself from degenerative diseases while living with more energy, a lean, fit body, great skin, youthfulness and vitality?
How You Can Guarantee Your Health With Alkaline Minerals
The above studies prove, without question, that having sufficient alkaline mineral buffers to neutralise dietary, lifestyle and metabolic acids is critical to maintaining excellent health, energy and vitality and to the prevention of degenerative disease.
It is also highlighted in several of these studies that using an alkaline mineral supplement is an effective way of guaranteeing your daily intake of alkaline minerals is sufficient.
The efficacy of using a organic mineral supplement (and these supplements providing a usable form of these minerals) is further supported by this June 2009 study published in the Nutrition Journal, “Effect of a supplement rich in alkaline minerals on acid-base balance in humans”. The study concluded “that the ingestion of a organic multimineral supplement is associated with both a significant increase in blood and urinary pH”.
If you want to guarantee you have sufficient alkaline minerals then supplementation with a omni-molecular life food life foods like WurzelKraft is a smart choice

Sources & References:
1 Diet-induced acidosis: is it real and clinically relevant? British Journal of Nutrition Cambridge University Press; Joseph Pizzornoa, Lynda A. Frassettoa and Joseph Katzingera
2Acid-Mediated Tumor Invasion: a Multidisciplinary Study; Cancer Research 66, 5216-5223, May 15, 2006; Robert A. Gatenby, Edward T. Gawlinski, Arthur F. Gmitro, Brant Kaylor and Robert J. Gillies
3The Potential Role of Systemic Buffers in Reducing Intratumoral Extracellular pH and Acid-Mediated Invasion; Cancer Research 69, 2677, March 15, 2009; Ariosto S. Silva, Jose A. Yunes, Robert J. Gillies and Robert A. Gatenby
4Alkaline Mineral Supplementation Decreases Pain in Rheumatoid Arthritis Patients; The Open Nutrition Journal, 2008, 2, 100-105; Regina Maria Cseuz, Istvan Barna, Tamas Bender and Ju?rgen Vormann
5Treatment with Potassium Bicarbonate Lowers Calcium Excretion and Bone Resorption in Older Men and Women; The Journal of Clinical Endocrinology & Metabolism Vol. 94, No. 1 96-102; Bess Dawson-Hughes, Susan S. Harris, Nancy J. Palermo, Carmen Castaneda-Sceppa, Helen M. Rasmussen and Gerard E. Dallal
6Minerals and Disease; Journal of Orthomolecular Medicine Vol. 10, No. 3 & 4, 1995; Joseph D. Campbell
7Preservative Effect of Electrolyzed Reduced Water on Pancreatic b -Cell Mass in Diabetic db/db Mice; Biol. Pharm. Bull. 30(2) 234—236 (2007); Mi-Ja KIM, Kyung Hee JUNG, Yoon Kyung UHM, Kang-Hyun LEEM, and Hye Kyung KIM
8The Effect of Acid/Alkaline Nutrition on Psychophysiological Function; Int J Biosocial Res. Vol. 9(2); 182-202, 1987; Rudolf A. Wiley
9Severe Osteomalacia Associated with Renal Tubular Acidosis in Crohn’s Disease; Digestive Diseases & Sciences, Vol 31, No 3, March 1986; Rui MM Victorino, Margarida B Lucas, Miguel Carneiro de Moura
10Metabolic acidosis of CKD: diagnosis, clinical characteristics, and treatment; American Journal of Kidney Diseases, Volume 45, Issue 6, Pages 978-993 J. Kraut, I. Kurtz
11Lean Tissue: Alkaline diets favor lean tissue mass in older adults; American Journal of Clinical Nutrition, Vol. 87, No. 3, 662-665, March 2008; Bess Dawson-Hughes, Susan S Harris and Lisa Ceglia

Milk and osteoporosis

Did you know that women in Korea do not suffer from Osteoporosis? Why? Simply because they do not drink milk!

Oftentimes milk is recommended for the supply with calcium when suffering from mineral supplement deficiency diseases like osteoporosis. But by now it is known that the reason for this disease is not an insufficient intake of calcium and much less an insufficient consumption of milk but rather a highly overacidic nutrition and lifestyle. This robs the organism of minerals and harms the bones.
If milk was as indispensable for the health of our bones as oftentimes considered the countries with the lowest consumption of milk like e. g. countries in Asia and Africa, should have the highest rates of osteoporosis. This is not the case. Indigenous people who consume no milk at all have an outstanding bone density.
The large quantities of milk protein that are consumed nowadays are problematic for our organism. The exogenous lactoprotein is reabsorbed by the intestine into the blood but not incorporated into the cells. Thus the blood gets overloaded with milk protein. This condition can be made visible on blood pictures with the dark-field microscope. Furthermore our cleansing system, the lymph is being constipated and congested.
Milk and intolerance
In the field of adverse reactions to food you differentiate between allergies and intolerances or non-allergic hypersensitivities. If a person suffers from an allergy against a special type of food the immune system of that person answers towards the food or a special constituent with an antigen- and antibody-specific reaction. Symptoms appear only after multiple contacts with the allergen.
One special food allergy is the allergy against cow’s milk protein. The sources are allergenic proteins like e. g. casein or whey proteins. Symptoms of an allergy against cow’s milk protein are diarrhoea and vomiting but also skin and airway problems like e. g. asthma. These symptoms are not related to the quantity of allergen that was taken in. People suffering from this allergy have to avoid contact with the respective allergens, i. e. the relevant dairy products by all means.
If suffering from an intolerance or hypersensitivity the reaction is triggered directly by the constituents of the food. There is no antigen- and antibody-specific reaction. When the enzyme lactase looses its ability and activity to
segregate milk sugar the undigested lactose finds its way into the lower parts of the intestine. Among others, this process can lead to flatulence, abdominal pain and diarrhoea. The symptoms often appear several hours after first contact with the respective substance. One example for these intolerances is lactose intolerance.
Roughly 15 % of Germans develop this intolerance against lactose at some point of their lives. Among other population groups in e. g. Africa or Asia lactose intolerance is even more common.
Usually fermented milk products like yoghurt, kefir and buttermilk are tolerated by people with lactose intolerance at least in small quantities. This is because during the preparation of yoghurt special lactic acid bacteria are mixed into the milk that prepare the way by transforming the lactose into lactic acid.
During infancy and toddler age cow’s milk and dairy products are considered to be the most common triggers for intolerances. Symptoms can for example be diarrhoea and infantile eczema or even atopic dermatitis. Particularly for atopic dermatitis it is recommended to abandon the consumption of milk and dairy products. Oftentimes the condition quickly improves. Toddlers should take in dairy products not until after 12 months

We recommend:

1 Avoid milk, sugar, gluten, meat products and eat lots of greens. Dr. Jentschura’s omni-molecular life food WurzelKraft has 106 herbs and offers all vital substances, minerals and vitamin to help the kidneys work!
2 Long full or foot bath help to detox the body via the skin. You use AlkaBath with 8 precious stones. Also you can do Alkaline Wraps and Stocking and help your body detox with dry and wet brushing.
3 Regenerate with Oxygen treatments: Take 3 drops of Hydrogen Peroxide on half a glass of water 3 times a day (10.00 am, 4.00 pm and 9.00 pm) on an empty stomach and do not eat for 30 min. This is a strong cleanser and it helps your body with the absorption of nutrition. Also Drink one tea spoon of Baking Soda in a glass of water before you go to bed at 10.00 p.m. to help you alkalize during the night.

Foods to avoid!!
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Acid-forming foods
Your daily diet should predominantly contain alkalinity providing and neutral foods. Only approx. 20 % of acid-forming foods should be contained.
Acid generating foods contain very few alkaline constituents. If our nutrition is primarily acid-forming our organism is forced to mobilise vital substances from its reserves to digest the overacidic foodstuffs.
Heartburn – a problem of overacidification
The parietal cells of the stomach produce acid (gastric acid) as well as base (sodium bicarbonate). Both substances are indispensable for the digestion. The gastric acid is needed directly in the stomach for the digestion of e. g. proteins and the sodium bicarbonate transitions into the blood for the buffering of acids. From there it is transported for example into the liver and the pancreas so that these organs can produce alkaline digestion juices.
If these organs need more bases for digestion due to a heavily acid-generating nutrition the stomach has to produce more bicarbonate. Coincidentally an overproduction of gastric acid is developed. This overproduction of hydrochloric acid makes itself perceivable as heartburn.
The current “symptomatic therapy” for heartburn unfortunately results in the drying out of the production of bases of the parietal cells due to the employment of antiacids. This often has fatal consequences for the digestion and the entire acid alkaline balance. The underlying problem is not treated by this therapy.
For the treatment of acute symptoms a buffering of acids with healing earth or sodium bicarbonate is recommended. For a long-ranging treatment it is necessary to eliminate the underlying reasons. To this treatment belong a dietary change with renunciation of alcohol, coffee, nicotine and the like, a reduction of table salt consumption, stress relief and a purposeful elimination of acids over the skin with alkaline baths.
Meat, lunchmeat and sausages
In the last years the consumption of meat and meat products has slightly decreased. But a German citizen still eats an average of 61.6 kg per year.
The abundant consumption of animal products has an acidifying impact on the organism due to the high amounts of sulphurous amino acids and purines and increases the cholesterol and uric acid levels. Thus civilisation diseases like osteoporosis and gout develop. The most acidic meat is pork. When metabolising pork the human organism generates not only uric acid but also aggressive sulphuric acid. The consumption of animal protein contributes significantly to the intake of the unwanted saturated fatty acids.
Particularly the abundant consumption of red meat like e. g. pork, beef, lamb and veal has an increasing effect on the risk of development of cancer and cardiovascular diseases. The risk of colon cancer rises for approx. 50 % per 100 g additional meat consumption.
The specific recommendation of the World Cancer Research Fund is to consume not more than 500 g meat per week, thereof not more than 300 g red meat. The wholefood diet goes even one step further. It does not categorically reject a moderate consumption of 150 g meat per week but it does not recommend it either.
Compose your meals in a way that they include a large portion of vegetables, a side dish of potatoes, millets or the like and only a small serving of meat or fish. Meat is a real treat once a week, just like the Sunday roast of former times.
Nitrites
Many manufactured meat products like e. g. corned beef or salted meat contain harmful nitrites like potassium nitrate. These substances have a preserving effect on meat due to their ability to kill bacteria. But how do they affect the bacteria in our intestine?
Nitrites are said to cause cancer in the digestive tract. When buying meat products you should carefully read the ingredient list and avoid products where nitrites have been added.
You should categorically make sure to eat only meat and sausage products of a high quality and from animal-friendly husbandry. The supply of more and more and ever cheaper meat that can even contain antibiotics and growth hormones is neither healthy for the consumer nor for the animals and the agriculture.
Did you already know…
…that plants are valuable protein sources, too?
In the minds of people the idea is enshrined that you have to eat animal products on a daily basis to supply the need for protein. The gorilla for example, “role model” for many sportspeople, is a vegetarian! The elephant, one of the strongest animals of the world, feeds on plants only, too.
Plant-based foods are outstanding suppliers of valuable protein. These plants include nuts, sweet almonds, amaranth, millets, quinoa, buckwheat, green cabbage and Brussels sprouts or dried algae and legumes like peas, beans and lentils.
Fish
Fish ranks among the foods that are heavily acid generating. Nevertheless from a nutritional point of view fish is a valuable foodstuff if eaten not more than once per week. Fish can contribute to the supply with iodine and provides high-quality protein as well as the important Omega-3 fatty acids. Alternatively or additionally vegetable foods like linseed, hemp, walnut and wheat germ oil are valuable suppliers of Omega-3 fatty acids.
But due to the overfishing of our seas the excessive consumption of fish can not be recommended. But all seafood lovers can make a contribution to sustainable fishery by conscious shopping. Fisheries with the environment seal MSC (Marine Stewardship Council) certify themselves regarding various environment criteria and for example only catch mature fish that had the ability to reproduce and avoid catching juveniles. The seal is found on the products in the depiction of a small blue fish. In Germany approx. 10 % of fish stem from MSC-certified fisheries.
Eggs
Eggs are highly acid generating foods. An average German eats approx. 220 eggs per year. Next to large quantities of sulphuric acid eggs contain a high amount of cholesterol.
If eggs are consumed you should pay attention to their origin. Organic eggs have a lot of advantages, especially as they are laid by free-range hens.
Milk and dairy products
Dairy products are neutral or acid-forming according to the amount of protein they contain. Cream and yoghurt are only slightly acid generating but curd is highly acidic, likewise hard cheese. The only dairy product that is alkalinity providing is whey.
Cow’s milk is attuned to the ideal development of the calf. Thus cow’s milk contains a lot of protein and calcium to allow the calf to double its birth weight in only 47 days. But cow’s milk also contains a comparatively high amount of saturated fatty acids which is not desirable for our nutrition.
Mother’s milk is ideal for the development of the nurseling. Human infants double their birth weight in 180 days. Thus mother’s milk does not contain as much protein and calcium. The priority for the human infant is the development of its brain. For this reason mother’s milk contains a high amount of valuable milk sugar besides important antibodies, enzymes and certain vitamins.
Milk – industrial processing on the rise
Today the fewest consumers buy their milk fresh from the farmer but in the supermarket next door. Before the white liquid is put into milk cartons it passes through a whole series of processing stages. The degree of processing varies greatly as there are different milk types like raw, fresh, ultra-high temperature processed milk (UHT-milk) and extended shelf-life milk (ESL-milk) lately.
The nowadays rarely known raw milk comes directly from the udder into the milk churn. Due to its very limited durability it has almost vanished from the market.
Fresh milk from the supermarket’s cooling shelf is heated up half a minute to 75 °C. This so-called pasteurisation kills off most microorganisms like e. g. mildew. Additionally fresh milk is homogenised, i. e. the milk is forced at high pressure through a nozzle with small holes. Thus the milk fat globules of differing sizes are sputtered into equally sized globules. These globules are then distributed evenly in the milk and a homogenous liquid develops. Unopened fresh milk has a durability of approx. ten days in the refrigerator.
ESL-milk which is labelled “extended-shelf life” or the like can be found in the cooling shelf. ESL-Milk is heated up to 120 °C or filtered extra accurately. Thus it has reached a higher stage of procession and is durable for up to three weeks.
UHT-milk is heated up to 150 °C for the prolongation of its durability and is additionally homogenised. It has a durability of up to three months without refrigeration.
A very important criterion for the buyer is long durability, unfortunately with negative consequences for the quality of the product. Studies have revealed that a calf nourished with the pasteurised milk of its mother will die.
Milk and osteoporosis
Oftentimes milk is recommended for the supply with calcium when suffering from mineral supplement deficiency diseases like osteoporosis. But by now it is known that the reason for this disease is not an insufficient intake of calcium and much less an insufficient consumption of milk but rather a highly overacidic nutrition and lifestyle. This robs the organism of minerals and harms the bones.
If milk was as indispensable for the health of our bones as oftentimes considered the countries with the lowest consumption of milk like e. g. countries in Asia and Africa, should have the highest rates of osteoporosis. This is not the case. Indigenous people who consume no milk at all have an outstanding bone density.
The large quantities of milk protein that are consumed nowadays are problematic for our organism. The exogenous lactoprotein is reabsorbed by the intestine into the blood but not incorporated into the cells. Thus the blood gets overloaded with milk protein. This condition can be made visible on blood pictures with the dark-field microscope. Furthermore our cleansing system, the lymph is being constipated and congested.
Milk and intolerance
In the field of adverse reactions to food you differentiate between allergies and intolerances or non-allergic hypersensitivities. If a person suffers from an allergy against a special type of food the immune system of that person answers towards the food or a special constituent with an antigen- and antibody-specific reaction. Symptoms appear only after multiple contacts with the allergen.
One special food allergy is the allergy against cow’s milk protein. The sources are allergenic proteins like e. g. casein or whey proteins. Symptoms of an allergy against cow’s milk protein are diarrhoea and vomiting but also skin and airway problems like e. g. asthma. These symptoms are not related to the quantity of allergen that was taken in. People suffering from this allergy have to avoid contact with the respective allergens, i. e. the relevant dairy products by all means.
If suffering from an intolerance or hypersensitivity the reaction is triggered directly by the constituents of the food. There is no antigen- and antibody-specific reaction. When the enzyme lactase looses its ability and activity to
segregate milk sugar the undigested lactose finds its way into the lower parts of the intestine. Among others, this process can lead to flatulence, abdominal pain and diarrhoea. The symptoms often appear several hours after first contact with the respective substance. One example for these intolerances is lactose intolerance.
Roughly 15 % of Germans develop this intolerance against lactose at some point of their lives. Among other population groups in e. g. Africa or Asia lactose intolerance is even more common.
Usually fermented milk products like yoghurt, kefir and buttermilk are tolerated by people with lactose intolerance at least in small quantities. This is because during the preparation of yoghurt special lactic acid bacteria are mixed into the milk that prepare the way by transforming the lactose into lactic acid.
During infancy and toddler age cow’s milk and dairy products are considered to be the most common triggers for intolerances. Symptoms can for example be diarrhoea and infantile eczema or even atopic dermatitis. Particularly for atopic dermatitis it is recommended to abandon the consumption of milk and dairy products. Oftentimes the condition quickly improves. Toddlers should take in dairy products not until after 12 months.
Alternatives to cow’s milk
Cow’s milk can be replaced by oat, almond or rice milk or a mixture of cream and water.
Soy milk is only contingently recommendable. The estrogens it contains are disputed. Soy comprises large quantities of purines that are metabolised into uric acid. Additionally many people react allergic towards soy.
Green vegetables, berries, nuts and dried fruit are counted among the good vegetable suppliers of calcium. Amaranth and millets are also very rich in calcium. Many researchers have the opinion that calcium is taken in well or even better from vegetables than from milk. The calcium absorption rates when consuming milk are only at about 30 %. The absorption rates of broccoli, Brussels sprouts, green cabbage and other leafy greens are between 40 to 64 %.
If you do not want to abandon milk and dairy products it is recommendable to use those originating from organic farming – but in moderation, please!
At best you can prepare your own yoghurt from fresh organic milk. For this purpose you can find various yoghurt makers. The readily prepared yoghurt can be refined with fresh fruit.
Cheese
Next to meat cheese contains many sulphurous amino acids and thus is very acid generating. Because of this even vegetarians should eat cheese in moderation. Particularly hard cheeses like Edam, Gouda, Emmentaler, Parmesan and processed or soft cheeses contain a lot of table salt and are very acid-forming.
You should prefer cheese types made from raw milk, especially goat and sheep’s cheeses that are sold in pieces in organic and health food stores. As an alternative to cheese we recommend spreads of vegetable origin that are available in a wide range of delicious varieties. They can also be used to refine sauces or as a dip for potatoes.
Cereal products
Cereals are counted among the slightly overacidic foods. Whole-grain flour is less acidic than white flour due to its high content of vital substances.
Give whole grain the preference
The mineral supplements in whole grain function as acid buffers. The outer layers and the germ of the grain that are not used for white flour contain particularly much dietary fibres, minerals, vitamins and valuable proteins. Superfine flour contains 88 % less vitamins and 99 % less minerals than wholemeal flour.
Always favour wholemeal when buying cereals. This recommendation applies for pasta, rice and baked goods as well.
Declared wholemeal breads or rolls have to contain at least 90 % whole-grain flour. Oftentimes pungent looking rolls and dark bread are rather mixed baking goods made with ordinary flour containing few or no quantities of whole-grain flour. These baked goods are often darkened with caramel colouring and sprinkled with whole grains to suggest healthiness. Always remember when buying bread: It’s only wholemeal if it’s declared as wholemeal!
When baking cakes you should also prefer wholemeal flour and natural sweeteners like apple, pear or agave syrup, maple syrup or honey.
Besides pasta and bread you can very well eat cereal-like plants or potatoes as a satiating side-dish.
Blood sugar level
During consumption of white flour products like cake and rolls with jam or chocolate spread the blood sugar level soars upward due to the large proportions of sugar and simple carbohydrates as well as the absence of dietary fibres. This is a strong stimulus for the pancreas to release insulin. The insulin level increases abruptly causing sugar and fat to be channelled into the cells. Consequently the blood sugar level undergoes a drastic decline after only a short amount of time. The brain which is dependant on sugar as a supplier of energy signals an extreme sensation of hunger. This process can recur over and over again if sugar and white flour are repeatedly consumed. Thus the blood sugar level, the pancreas and the insulin level experience a constant roller coaster ride.
Thus it comes as no surprise that the occurrence of diabetes mellitus and obesity is becoming more frequent even among children. And could it really come unexpected that with a nutrition like this school children are easily distracted, fidgety and hyperactive during phases of high blood sugar and lethargic and tired during phases of low blood sugar levels?
Wheat allergy
The cereal type most important for nutrition in our country is one of the most common allergic agents. In Germany this is wheat that has also been entirely overbred for commercial reasons. More and more people suffer from abnormal reactions against various proteins of the wheat grain and have to renounce eating it.
Celiac disease
Nowadays the quantities of gluten-containing cereal that are consumed are by far larger than those our ancestors would have eaten. During the middle ages and the beginning of the modern era people ate hardly any cereals but rather gluten-free millet pulp and barley porridge containing low amounts of gluten.
According to Dr. med. Axel Bolland one of 200 Germans suffers from celiac disease by now. Celiac disease is an extreme incompatibility towards gluten. Gluten is contained in many species of grains like wheat, rye, barley, spelt and unripe spelt.
Celiac disease is recognised in school medicine as the most extreme form of intolerance against gluten. Studies show that people suffer from inflammatory reactions and the destruction of the villi in the small intestine in case of celiac disease. Therefore nutrients can only be incorporated poorly and remain undigested in the intestine.
Some of the possible symptoms are weight loss, diarrhoea, vomiting, lack of appetite and fatigue. People who suffer from celiac disease have to abandon foods containing gluten for their entire lifetime.
Lighter forms of intolerance
Dr. Bolland assumes that many people suffer from a lighter form of celiac disease with individual limits of tolerance and inconsistent disease patterns. Reactions towards the gluten that was taken in can come up hours or even days later. If the intolerance is not identified oftentimes the affected people feel bad and exhausted for months or years and do not know why. Dr. Bolland recommends 80 % of Germans to keep their hands off wheat and co.
Gluten-induced high blood pressure
It is also discussed if gluten plays a role in the development of a special type of high blood pressure. Physicians report of patients suffering from cardiovascular diseases that the vessels regained their permeability after a change towards a gluten-free diet. This was determined by cardiac catherisation.
You should frequently try to exchange gluten-containing cereal against other plants. Alternatives are the gluten-free plants similar to cereal like e. g. millets, buckwheat, amaranth or quinoa (see neutral foods).
Gluten-free breakfast
Many people feel bad day by day without knowing that they have begun the day with a breakfast that is indigestible for them. There are four types of breakfast that burden digestion and metabolism of the “modern” human day by day.
1. Milk breakfast
The daily milk breakfast congests our lymphatic system with phlegm due to its high amount of protein. The enzyme catalase that is contained in milk interferes with the intake of oxygen into our organism. In the consequence diverse deficiency diseases can be developed. Oxygen is the most important receptor of our organism that transports substances taken in, oxidises and reabsorbs them.
2. Salt-protein-fat breakfast
Lunchmeat and cheese, served with fried bacon and sausages. Together with the daily intake of salt this breakfast stresses our kidneys. Therefore and because of its high amount of undesired saturated fatty acids it leads to overweight and problems of the intestine in the long run.
3. Sugar breakfast
The sugar breakfast includes jams, chocolate-nut spreads, cocoa or other sweets containing billions of calories. It can lead to abdominal pain and fermentation in the intestine and result in sharp fluctuations of the insulin level in the long run. Additionally the alcoholic fermentations that are caused by the sugar can lead to the development of liver-injuring toxic alcohols in the small intestine.
4. The already described gluten-containing breakfast that consists of bread, rolls and cereal is indigestible for many people.
A valuable alternative to these types of breakfast is the gluten-free millet-buckwheat porridge MorgenStund’. It is easily digestible for everyone, even for infants or older people. The porridge can be refined according to taste and individual tolerance with nuts, sunflower seeds, raisins, cinnamon or fruits and the like.
The digestion and metabolism, even the regeneration of the organism come to life with millet-buckwheat porridge for breakfast, preferably with one or two tablespoons WurzelKraft for the supply with vital substances. This breakfast provides a strengthening of mental and physical performance.
Cereal-similar plants
Gluten-free plants are classified as “neutral” or “less acid generating than cereal” by many experts because of their high content of vital substances. Gluten-free cereal-similar plants are e. g. quinoa, millets, buckwheat, amaranth, rice and corn.
Millet seeds are known for their high content of natural fluoride and silicon.
The grains of buckwheat contain well usable protein and valuable carbohydrates. Buckwheat also contains a particularly high amount of rutin. Rutin is an active agent that has a positive impact on the blood vessels.
Quinoa seeds contain especially much valuable protein and an above-average amount of calcium, phosphor and iron.
The seeds of Amaranth are easily digestible and contain valuable amino acids as well as many mineral supplements, notably calcium, magnesium and iron. For this reason amaranth is very popular among vegetarians, vegans and sportspeople.
Cereal-similar plants contain larger quantities of vital substances than grains like wheat or rye. Another advantage is the superior biological value of the protein of gluten-free seeds in comparison to grains. Most notable is the protein of amaranth that is easier to utilise for the human than the protein of an animal product like cow’s milk. Seeds of cereal-similar plants contain no negative attendant substances like cholesterol, acids or the like. Thus they should be a consistent component of a natural and balanced vegetarian diet.
These power seeds should be rinsed in hot water before cooking. They can be prepared as pulp, casserole, as a side dish alongside vegetables, soups or salads. Popped amaranth is often used for porridge, sweet desserts, bread and the like.
The cereal-similar plants are a good example to show that a surplus of acids or bases is not the only reason to classify a food as healthy or unhealthy. Even if they are categorised as neutral or slightly overacidic these plants are counted as very valuable foods with high amounts of mineral supplements, vitamins, secondary plant substances and other health-promoting contents.
Semiluxury food and tobacco
Semiluxury foods like sweets, soft drinks and alcoholic beverages and tobacco are extremely acid generating. You should always consume them modestly.
Coke beverages
Next to large quantities of sugar that damages our teeth coke beverages contain carbonic and phosphoric acid. These sour the lemonades and provide them with a longer durability. Phosphoric acid harms our bones. It reduces the incorporation of calcium into our bones, similar to osteoporosis. Studies show that drinking coke is connected to a considerably lower bone density in the hips. The risk of bone fractures is five times higher for intensely exercising young girls if they regularly drink coke. Though the light variant of coke with artificial sweeteners is lower in calories it is not healthier. Energy drinks contain even more acid and are even unhealthier than soft drinks and therefore should be avoided completely.
Coffee
Coffee is oftentimes judged as very overacidic. This seems to be not quite correct. It might be that the high excretion of acids after the consumption of coffee is to be traced back to the increased production of gastric acid.
Simultaneously with the gastric acid our organism also produces the alkaline bicarbonate. The bicarbonate gets into the blood and helps with the removal of acids. Thus the sour urine after the consumption of coffee can also be a sign for a well-functioning acid elimination.
However coffee promotes the development of heart burn because of its effect on the pylorus and the contained melanoidins, substances that are produced during the roasting of the coffee beans. Thus it is always advisable to consume coffee in moderation especially in combination with sugar.
If you do not want to abandon real coffee completely at least drink it in the morning. Try to substitute grain coffee for real coffee in whole or in part.
Sugar
If sugar alone is metabolised it does not generate acid unless the oxygen for the combustion of the sugar is missing.
But that’s not to say you can consume a lot of sugar without consequences. Sugar is and will remain very unhealthy and should only be eaten moderately. Usually sugar is not digested on its own. If it gets into the intestine together with other foods fermentation similar to alcoholic fermentation takes place. In combination with very common pathological alterations of the gut flora toxic alcohols that damage the liver can develop. The toxic alcohols burden the organism considerably with their acid.
Moreover many important vital substances are consumed during the metabolising of sugar. Thus sugar is a notorious robber of mineral supplements because it only consumes but does not deliver vital substances.
Additionally microorganisms in the oral cavity use sugar for the production of acid and thus sugar has a high cariogenic potential.
Sugar and coffee are best examples to show that a surplus of acids can not be the only criterion for the judgement of a foodstuff. Acid-providing or not, the abundant consumption of sugar and coffee is never recommendable.
As an alternative to sugar you can use natural sweeteners like honey or fruit syrups. They deliver valuable vital substances in addition to their sweetness.
Low-calorie products = poor pleasure products
More than two thirds of the German population buy the light variants of cream, hard cheese and yoghurt. They believe that these products are healthy and low-fat.
A product may be declared as “light” when it contains at least 30 % less fat or sugar than the original product. Thus the declaration that a food is “light” does not actually state it is poor in fat, considering for example light herbed butter or light salami.
Light products can contain substantial quantities of fat. To improve the taste of light products oftentimes carbohydrates and emulsifiers are added. It is possible that a light product contains less fat but more sugar than the original product.
Beside protein and dietary fibres fat adds to the feeling of satiety. Thus the opinion is becoming more frequent that light foods invalidate the natural experience of satiation. Additionally light products betray people into eating more than necessary.
Ready-to-serve meals and additives
Ready-to-serve meals are dishes that are heated shortly before eating. On the average ready-to-serve meals like frozen pizza, lasagne or French fries contain more fat than freshly prepared dishes. Thus they promote the development of overweight if consumed regularly.
Not only the quantity but also the quality of the added fat is decisive. Particularly deep-fried meals contain unhealthy trans fatty acids. The abundant consumption of those meals promotes the risk of cardiovascular diseases.
Declaration of additives
In the ingredient list of a foodstuff all additives have to be listed. Usually they are printed at the very end of the list. Their identification begins with the classification that gives the purpose of the additive. It is succeeded by the chemical identifier or an number like e. g. “colorant carotene” or “colorant 160a”. The numbers are between 100 and 1520.
Additives
The more processed a ready-to-eat meal is and the longer its durability lasts the more additives it contains. Additives are substances that are intentionally added to foods to generate a certain technological effect like e. g.
conservation or colouring. According to the legislature these additives are not hazardous for the health. But some of them repeatedly come under suspicion to be not so harmless at all.
Preservatives
Preservatives have been developed to kill off microorganisms. When you regularly consume ready-to-serve meals and thus take in these substances the question comes up whether they damage the intestinal bacteria of the gut flora.
The additive glutamate
The flavour enhancer glutamate that is contained in nearly every ready-to-serve meal is suspected of having a toxic effect on nerve and brain cells. Some people react towards glutamate with hypersensitivity and various other medical conditions up to vomiting.
Are artificial sweeteners fattening?
Instead of helping with the reduction of weight artificial sweeteners can cause the exact opposite. Livestock breeders use sweeteners as an appetite-inducing agent. The number of overweight people has not remotely declined since the beginning of the diet-era.
One of the acid-generators among the artificial sweeteners is for example aspartame. During the breakdown of aspartame methanol is developed and afterwards reduced to formic acid.
Industrially manufactured artificial products like light foods, additives and the like can be no part of a natural diet. They contribute to the overacidification of the body and should be avoided.
Everyday acidic traps:
Meat, lunchmeat and sausages → sulphuric and uric acid
Cheese → sulphuric acid
Eggs → sulphuric acid
Coke, soft and processed cheese, fish and eggs → phosphoric acid
Artificial sweetener → formic acid
Aspirin → acetylsalicylic acid
(Sulphuric acid is also used as an additive for dried fruits, wine and potato products.)
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