Acid/alkaline balance

Special Precautions of Acid/alkaline Therapy

Consult your doctor before using any presented information as a form of treatment. Use alternative cancer treatments as a supplement to treatments you receive from your doctor — not as a substitute for medical care. Apply the treatment only under control of an expert.

The benefits of Acid/alkaline are

This treatment is a combination of acid-neutralizing minerals like calcium and magnesium to supply proper mineralization and to correct the acid/alkaline balance of the body. Two proponents of this treatment are Carl J. Reich, M.D. and Bob Barefoot. In addition another approach is the use of Potassium, Rubidium and especially Cesium, which are alkaline elements. When taken, it is believed they alkalinize cancer cells (neutralize their acid nature). Cancer cells do not survive in the higher PH ranges and die off. For optimum health and maximum resistance to disease, it is imperative that your diet is slightly over-alkaline. The ideal ratio, according to the world's foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, Dr. Ragnar Berg, is about 80% alkali-producing foods and 20% acid-producing foods. Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food.

Alkali-Forming Foods

Figs	30.0	Potatoes	2.0
Soy Beans	12.0	Pineapple	2.0
Lima Beans	12.0	Cabbage	1.8
Apricots	9.5	Grapefruit	1.7
Spinach	8.0	Tomatoes	1.7
Turnip/Beettops	8.0	Peaches	1.5
Raisins	7.0	Apples	1.0
Almonds	3.6	Grapes	1.0
Carrots	3.5	Bananas	1.0
Dates	3.0	Watermelon	1.0
Celery	2.5	Millet	0.5
Cucumber	2.5	Brazil nuts	0.5
Cantaloupe	2.5	Coconuts	0.5
Lettuce	2.2	Buckwheat	0.5
Watercress	2.0
Neutral (near/neutral) Ash Foods
milk		Vegetable oils
Butter		White sugar
Acid-Forming Foods
Oysters	5.0	Rice	2.5
Veal	3.5	W.Wheat/Rye bread	2.5
Most Fish	3.5	Most nuts (EXCEPT almond/brazil)	2.0
Organ meats	3.0	Natural Cheese	1.5
Liver	3.0	Lentils	1.5
Chicken	3.0	Peanuts	1.0
Fowl	3.0	Eggs	3.0
Most Grains	3.0

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Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting. All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.

References

Medical Disclaimer

This information is not meant to be substituted for medical advice. Always consult a medical professional regarding any medical problems and before undertaking any treatment or dietary changes.