1998 INTERVIEW WITH DR. JOHN COLQUHOUN - NEW ZEALAND MAN WHO REGRETS HIS ROLE BRINGING FLUORIDE TO NZ SCHOOLS

John Colquhoun, BDS, PhD 1924 - 1999
A dentist and historian, John Coquhoun lived in Auckland, New Zealand while pursuing a career as a researcher, dental practitioner and public health official. He graduated from the University of Otago in New Zealand in 1948 with a Bachelor of Dental Surgery degree and received his diploma for education in Sydney. After 7 years service in the national School of Dental Service, as a teacher and administrator, he entered private practice. In 1971, he became Principal Dental Officer for the Auckland Health District. During this period he carried out research in both dentistry and Auckland social history.
Until 1980, Colquhoun was a keen advocate of water fluoridation. In that year, he was sent on a world study tour by the New Zealand Department of Health for the purpose of investigating recent research into fluoridation. Upon his return he was appointed to the post of Chairman of the Fluoridation Promotion Committee of the New Zealand Dental Health Foundation.
After returning from his study tour, Dr. Colquhoun reported the new discovery (for 1980) that dental decay was declining in "western" counties, with or without fluoridation, and that the differences between decay rates in fluoridated versus non-fluoridated locations were much less than had been claimed would occur.
Nonetheless, like many of his professional colleagues of the day, Colquhoun was very reluctant to admit that fluoridation was a failure. He advocated, and his superiors agreed to a new approach based on the belief that fluoridation still provided a marginal benefit. Colquhoun felt he was reinforced in that belief by his superiors' claim that new statistics, collected for all New Zealand School Dental Service patients (98% of the childhood population) revealed such a benefit.
He was shocked to discover, when the statistics were sent to him, that they revealed no such benefit. In fact, in most Health Districts the percentage of children who were "caries-free" was higher in the non-fluoridated areas of New Zealand.
Colquhoun disagreed sharply with his superiors' action in circulating a document, "overview of fluoridation statistics," which omitted the Health District statistical information on fluoride and "disgracefully doctored" the remaining statistics, claiming that a marginal benefit existed.
When, in addition, he discovered that dental fluorosis prevalence (a sign of fluoride toxicity) was much higher than expected in fluoridated areas, Colquhoun publicly changed his stance on fluoridation in 1983.
Dr. Colquhoun continued his research, which contributed to the earning of a Doctor of Philosophy degree in 1987, and was appointed to the post-doctoral position of Honorary
Research Fellow of the University of Auckland. In 1992 he became editor of the Journal of the International Society for Fluoride Research (Fluoride), a position which provided a good overview of fluoride research in different academic disciplines.
Dr. Colquhoun passed away peacefully in his home on March 23rd, 1999 at the age of 75, remaining intellectually active almost until his final moments.
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MATT CUTTS: TAKING A WEEK OFF FROM THE INTERNET

by Matt Cutts on December 30, 2012

in 30 days

The end of the year is a perfect time to think about goals. Did you get done what you wanted in 2012? What do you want to accomplish in 2013? Instead of setting year-long goals, I’m a big fan of trying out new things for a month at a time:

This month I’m going to try to unplug from Twitter and most news. I’m also going to cut down on replying to email.
I’m going to start out with a week without internet. Harper Reed called it a “reading vacation” and I can’t wait to curl up with a few books.
Is there something you’ve always wanted to learn or try? Why not give it a shot for 30 days and see how it goes?
http://www.mattcutts.com/blog/taking-a-week-off-from-the-internet/
ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
AS AN IMPORTANT MEMBER OF THE GLOBAL INDEPENDENT MEDIA COMMUNITY,MIKIVERSE HEALTH HONOURABLY REQUESTS YOUR HELP TO KEEP YOUR NEWS,DIVERSE,AND FREE OF CORPORATE, GOVERNMENT SPIN AND CONTROL. FOR MORE INFO ON HOW YOU MAY ASSIST, PLEASE CONTACT: themikiverse@gmail.com

A LIST OF ACID / ALKALINE FORMING FOODS

Found this online and decided to share.

Your body pH affects everything...

Balancing the pH is a major step toward well-being and greater health.

The pH scale is from   0 - 14 0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14 Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death. The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle. To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes. Shifting Your pH Toward Alkaline... This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!! How To Test Your pH Level... Click Here  |  Understanding pH Level... Click Here This chart is intended only as a general guide to alkalizing and acidifying foods. ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING VEGETABLES Alfalfa Barley Grass Beet Greens Beets Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products Veggie Juices ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. 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 very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN: There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Brazil Nuts Brussel Sprouts Buckwheat Cashews Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Quinoa Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Tomatoes Yogurt * These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing. Here's a chart that ranks foods from most alkaline to most acidic. Ranked Foods: Alkaline  to  Acidic Extremely Alkaline Lemons, watermelon. Alkaline Forming Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress. Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable). Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). Slightly Alkaline Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice). Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). Neutral Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain). Moderately Acidic Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized). Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). Extremely Acidic Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb. Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). More Ranked Foods: Alkaline  to  Acidic Highly Alkaline Forming Foods Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. Moderately Alkaline Forming Foods Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. Low Alkaline Forming Foods Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya. Very Low Alkaline Forming Foods Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry. Very Low Acid Forming Foods Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. Low Acid Forming Foods Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. Moderately Acid Forming Foods Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. Highly Acid Forming Foods Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. A list of Acid / Alkaline Forming Foods Alkaline Forming Foods VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs (poached) Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia Ki Sweet SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies Acid Forming Foods FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoa Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Aspartame Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk More Ranked Foods: Alkaline (pH)  to  Acidic (pH)   Alkaline:  Meditation, Prayer, Peace, Kindness & Love   Acid:  Overwork, Anger, Fear, Jealousy & Stress   Extremely Alkaline Forming Foods - pH 8.5 to 9.0   Extremely Acid Forming Foods - pH 5.0 to 5.5   9.0  Lemons 1, Watermelon 2   8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,         Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,         Mango, Melons, Papaya, Parsley 5, Seedless grapes         (sweet), Watercress, Seaweeds         Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes         (sweet), Passion fruit, Pears (sweet), Pineapple,         Raisins, Umeboshi plum, Vegetable juices 8   5.0  Artificial sweeteners   5.5  Beef, Carbonated soft drinks & fizzy drinks 38,         Cigarettes (tailor made), Drugs, Flour (white, wheat)         39, Goat, Lamb, Pastries & cakes from white flour,         Pork, Sugar (white) 40         Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,         Coffee 36, Custard with white sugar, Jams, Jellies,         Liquor 37, Pasta (white), Rabbit, Semolina, Table         salt refined and iodized, Tea black, Turkey, Wheat         bread, White rice, White vinegar (processed).   Moderate Alkaline - pH 7.5 to 8.0   Moderate Acid - pH 6.0 to 6.5   8.0  Apples (sweet), Apricots, Alfalfa sprouts 9,         Arrowroot, Flour 10, Avocados, Bananas (ripe),         Berries, Carrots, Celery, Currants, Dates & figs         (fresh), Garlic 11, Gooseberry, Grapes (less sweet),         Grapefruit, Guavas, Herbs (leafy green), Lettuce         (leafy green), Nectarine, Peaches (sweet), Pears         (less sweet), Peas (fresh sweet), Persimmon,         Pumpkin (sweet), Sea salt (vegetable) 12, Spinach   7.5  Apples (sour), Bamboo shoots, Beans (fresh green),         Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob         13, Daikon, Ginger (fresh), Grapes (sour), Kale,         Kohlrabi, Lettuce (pale green), Oranges, Parsnip,         Peaches (less sweet), Peas (less sweet), Potatoes         & skin, Pumpkin (less sweet), Raspberry, Sapote,         Strawberry, Squash 14, Sweet corn (fresh), Tamari         15, Turnip, Vinegar (apple cider) 16   6.0  Cigarette tobacco (roll your own), Cream of Wheat         (unrefined), Fish, Fruit juices with sugar, Maple         syrup (processed), Molasses (sulphured), Pickles         (commercial), Breads (refined) of corn, oats, rice &         rye, Cereals (refined) eg weetbix, corn flakes,         Shellfish, Wheat germ, Whole Wheat foods 32,         Wine 33, Yogurt (sweetened)   6.5  Bananas (green), Buckwheat, Cheeses (sharp),         Corn & rice breads, Egg whole (cooked hard),         Ketchup, Mayonnaise, Oats, Pasta (whole grain),         Pastry (wholegrain & honey), Peanuts, Potatoes         (with no skins), Popcorn (with salt & butter), Rice         (basmati), Rice (brown), Soy sauce (commercial),         Tapioca, Wheat bread (sprouted organic)   Slightly Alkaline to Neutral pH 7.0   Slightly Acid to Neutral pH 7.0   7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt         (sweetener-Bronner), Brown Rice Syrup, Brussel         Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg         plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,         Olives ripe 18, Onions, Pickles 19, (home made),         Radish, Sea salt 20, Spices 21, Taro, Tomatoes         (sweet), Vinegar (sweet brown rice), Water Chestnut         Amaranth, Artichoke (globe), Chestnuts (dry         roasted), Egg yolks (soft cooked), Essene bread 22,         Goat's milk and whey (raw) 23, Horseradish,         Mayonnaise (home made), Millet, Olive oil, Quinoa,         Rhubarb, Sesame seeds (whole) 24, Soy beans         (dry), Soy cheese, Soy milk, Sprouted grains 25,         Tempeh, Tofu, Tomatoes (less sweet), Yeast         (nutritional flakes)   7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals         (unrefined with honey-fruit-maple syrup), Cornmeal,         Cranberries 30, Fructose, Honey (pasteurized),         Lentils, Macadamias, Maple syrup (unprocessed),         Milk (homogenized) and most processed dairy         products, Molasses (unsulphered organic) 31,         Nutmeg, Mustard, Pistachios, Popcorn & butter         (plain), Rice or wheat crackers (unrefined), Rye         (grain), Rye bread (organic sprouted), Seeds         (pumpkin & sunflower), Walnuts         Blueberries, Brazil nuts, Butter (salted), Cheeses         (mild & crumbly) 28, Crackers (unrefined rye),         Dried beans (mung, adzuki, pinto, kidney,         garbanzo) 29, Dry coconut, Egg whites, Goats         milk (homogenized), Olives (pickled), Pecans,         Plums 30, Prunes 30, Spelt   Neutral pH 7.0  Ñ  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)   Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),   Whey (cow's), Yogurt (plain) NOTE:  Match with the numbers above.   1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.   2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.   3. Substitute for gelatin, more nourishing.   4. Stimulating, non-irritating body healer.  Good for endocrine system.   5. Purifies kidneys.   6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.   7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.   8. Depends on vege's content and sweetness.   9. Enzyme rich, superior digestibility. 10. High calcium content.  Cornflour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substitute for coca; mineral rich. 14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0. 15. Genuine fermented for 11Ú2 years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals. 17. Soak 12 hours, peel skin to eat. 18. Sundried, tree ripened, otherwise 6.0. 19. Using sea salt and apple cider vinegar. 20. Contains sea minerals.  Dried at low temperatures. 21. Range from 7.0 to 8.0. 22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline. 23. High sodium to aid digestion. 24. High levels of utilizable calcium.  Grind before eating. 25. Alkalinity and digestibility higher. 26. Heating causes fats to harden and become indigestible. 27. High mucus production. 28. Mucus forming and hard to digest. 29. When sprouted dry beans rate 7.0. 30. Contain acid-forming benzoic and quinic acids. 31. Full of iron. 32. Unrefined wheat is more alkaline. 33. High quality red wine, no more than 4 oz. daily to build blood. 34. Good quality, well brewed - up to 5.5.  Fast brewed beers drop to 5.0. 35. Most are white sugars with golden syrup added. 36. Organic, fresh ground-up to 5.5. 37. Cheaper brands drop to 5.0, as does over-indulgence. 38. Leaches minerals. 39. Bleached - has no goodness. 40. Poison!  Avoid it. 41. Potential cancer agent.  Over-indulgence may cause partial blindness.

ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
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http://rense.com/1.mpicons/acidalka.htm

SLEEPING FOR LESS THAN SIX HOURS MAY CAUSE EARLY DEATH, STUDY FINDS

Researchers find 'unequivocal' link between lack of sleep and increased risk of premature death

• Peter Walker guardian.co.uk, Wednesday 5 May 2010 

Sleeping consistently for less than six hours a night has been linked to an increased risk of early death. Photograph: Isopress/Rex Features

Sleeping consistently for less than six hours a night may cause an early death, but too much sleep could also mean problems, according to a study that claims to have found unequivocal evidence of the potential harm from abnormal sleep patterns.
The research, by academics in the UK and Italy, analysed data from 16 separate studies across Europe, the US and Asia over 25 years, covering more than 1.3m people and more than 100,000 deaths.
It found that those who generally slept for less than six hours a night were 12% more likely to experience a premature death over a period of 25 years than those who consistently got six to eight hours' sleep. Evidence for the link was unequivocal, the researchers concluded.
The study, published in the scientific journal Sleep, was carried out by a team from the University of Warwick and the Federico II University medical school in Naples.
It also concluded that those who consistently sleep more than nine hours a night can be more likely to die early. Oversleeping itself is not seen as a risk but as a potential indicator of underlying ailments.
"Whilst short sleep may represent a cause of ill health, long sleep is believed to represent more an indicator of ill health," said Professor Francesco Cappuccio, who led the study and is head of the Sleep, Health and Society programme at the University of Warwick.
"Modern society has seen a gradual reduction in the average amount of sleep people take, and this pattern is more common amongst full-time workers, suggesting that it may be due to societal pressures for longer working hours and more shift-work. On the other hand, the deterioration of our health status is often accompanied by an extension of our sleeping time.
"Consistently sleeping six to eight hours per night may be optimal for health. The duration of sleep should be regarded as an additional behavioural risk factor, or risk marker, influenced by the environment and possibly amenable to change through both education and counselling as well as through measures of public health aimed at favourable modifications of the physical and working environments."
The study noted that previous research into lack of sleep had shown it was associated with ailments including heart disease, high blood pressure, obesity, and diabetes.
http://www.guardian.co.uk/society/2010/may/05/sleep-study-premature-death

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THE TRUTH ABOUT DIET SODA AND DIABETES: DIET SODA INCREASES THE RISK OF DIABETES

by Sandeep Godiyal

(NaturalNews) Sodas have a reputation for being among the worst drinks available health-wise. For one, these drinks contain loads of sugar, which makes frequent consumption of these drinks a potential trigger for diabetes mellitus, one of the most dreaded diseases of our time. Because of this, people are making a switch to diet soda products. But studies show that replacing soda with their diet variants doesn't necessarily decrease the risk. In fact, the opposite just might be true. Does diet soda increase the risk of diabetes?

Sugar, while it is an essential ingredient for a lot of physiological processes, is known to have a lot of negative effects to the body when consumed in excess. And with the modern eating habits and the rise of processed food, people are unwittingly putting excess sugar in their system. The increase in sugar consumption by the general public is directly proportional to the rate of obesity. In addition, it can contribute to the worsening of particular ailments such as diabetes.

Because of growing awareness to these health issues, diet variants of soda (which uses artificial sweeteners such as aspartame) are becoming very popular additions to supermarket shelves and family diets. They are very popular for what they are, having no sugar, and therefore no calories. The presence of such drinks had people going on a diet and/or those suffering from diabetes dancing with joy. But if recent studies are to be heeded, people may have to think twice before picking up that diet soda can, bottle, or glass.

This may seem to be a curious statistic, but different studies done by reputable researchers reveal that those who drank "light" sodas actually increased their risk of contracting Type II diabetes. The odds of acquiring diabetes for diet drinkers are actually higher than those who drink regular soda. These results are found to be consistent, even when measured on an "equal-serving" basis. And what's even more bothersome is that there's a craving effect associated with these drinks (more on that later). According to studies, people who frequently consume diet soda take them at almost twice the amount compared to those who drink regular soda or fruit juice.

What are the reasons behind this startling statistic? Studies have shown that those who consume products made with artificial sweeteners such as aspartame have a higher affinity for sugar. That is, those who are exposed to higher amounts of aspartame actually crave for more sugary items, leading to binges that can further increase the risk of contracting diabetes and other health complications.

Last but not least, even though aspartame doesn't contain any sugar, it had some physiological effects similar to sugar, thus increasing blood sugar levels and eventually insulin levels. It's this sudden increase in insulin production that leads to desensitization to insulin, the main symptom of Type II diabetes.

And while the risk of Type II diabetes in frequent diet soda drinkers is still under debate and investigation, what cannot be disputed is its role in other related diseases. For one, it has a direct role in the proliferation of metabolic disorder. Such a syndrome greatly increases the risk of having Type II diabetes, hypertension, central obesity, and other nasty physiological and physical risks.

It can be argued that studies have shown that as long as you keep a generally healthy lifestyle (eating healthy foods, having consistent exercise, etc.), you can avoid the health risks presented by too much consumption of diet soda. But as analysts of any craft would tell you, statistics don't lie. If you do not want to acquire Type II diabetes (among other health problems) later in life, it's better to avoid consuming diet soda instead of playing the odds.
Sources for this article include:

http://www.huffingtonpost.com
http://www.diabetes.org/diabetes-basics/diabetes-statistics/
http://www.diabetes.org/diabetes-basics/type-2/?loc=DropDownDB-type2
http://www.naturalnews.com/039155_diet_soda_diabetes_artificial_sweeteners.html

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CAN MILK SWEETENED WITH ASPARTAME STILL BE CALLED MILK?

Allison Aubrey March 06, 2013

Morgan Barnett, 7, drinks from containers of 1 percent milk and chocolate milk during lunch at a school in St. Paul, Minn., in 2006.

 

Eric Miller/AP

The dairy industry has a problem. Despite studies demonstrating milk's nutritional benefits, people are drinking less and less of it.
Even children are increasingly opting for water or other low-cal options — including diet soda and artificially sweetened sports drinks.
So how can milk — especially school kids' favorite, chocolate milk — compete in the low-cal arena? The dairy industry has a strategy: Swap the sugar that's added to flavored milks for a zero-calorie sweetener such as aspartame (or other options such as plant-based stevia).
Now, in order to pull this off, the dairy industry has some regulatory hoops to jump through. Currently, if dairy producers want to add an artificial or no-cal sweetener, the resulting beverage is no longer allowed to be called milk (it wouldn't meet the FDA's technical definition of milk).
So the dairy industry is petitioning the Food and Drug Administration to change the standard of what qualifies as milk. The industry wants the iconic MILK label to remain on the front of the package, without any mention of the reduced calories — or the added artificial sweeteners (at least, not on the front label). And the FDA has opened up this petition for public comment.
"Kids don't like the term 'low-calorie,' " says Greg Miller of the National Dairy Council. "It's a turnoff."
Some school districts have banned flavored milk because of the high-calorie content. And some studies suggest that when you take chocolate milk out of schools, consumption of milk declines. During a phone interview, Miller told The Salt that the industry's petition is aimed at offering school districts a lower-calorie milk option that kids will actually want to drink.
Miller says the petition does not seek to change existing regulations that require added sweeteners (such as aspartame or stevia) to be named in the list of ingredients — usually found on the back of a container.
"We are not trying to be sneaky," Miller says.
But so far, lots of folks seem skeptical of the plan.
More than 90,000 people have joined a new online petition organized by SumOfUs.org, a consumer advocacy group, opposing the dairy industry's petition.
And nutrition experts are weighing in, too, including Barry Popkin of the University of North Carolina at Chapel Hill, who has studied the links between sugary drinks and obesity. If the goal is to reduce the amount of calories that kids get from sweetened beverages, then removing sugar from flavored milk is one option, he says.
"If the option is flavored (milk) with diet (sweetener) vs. regular sugar, then diet (sweetener) is favored," he wrote to us in an email.
But he says there's no evidence that kids need flavored milk, such as chocolate milk. "It has not been shown to increase milk intake," he says. The dairy industry disagrees.
And the dairy industry's petition is also facing opposition from school food advocates.
"I think it's unconscionable," says school chef Ann Cooper, who's been working to reform the way kids eat at school. She argues that parents and students will have a hard time discerning what's in the milk.
"This is nothing but a marketing ploy by the dairy industry to support milk sales," Cooper tells The Salt via email. "We all need to let the USDA know that we oppose 'hiding' ingredients in milk as a way to increase profits for the dairy industry!"
As a mom, I understand why parents want to know whether the chocolate milk their kids are being served at school contains artificial sweeteners such as aspartame.
And the question lots of parents are asking is one of transparency: Can we really expect kids to read the fine print on the back of the bottle to know what they're getting?
But Miller says if school districts were to choose to add a non-caloric sweetener to chocolate milk, parents would not be left in the dark. School administrators would likely inform parents of the change by putting it on menus, websites and newsletters.
What do you think?

http://www.npr.org/blogs/thesalt/2013/03/06/173618723/can-milk-sweetened-with-aspartame-still-be-called-milk?utm_source=NPR&utm_medium=facebook&utm_campaign=20130306 

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CHILDREN ARE HAVING THEIR IMAGINATIONS DESTROYED BY IPADS AND VIDEO GAMES

By Jake Wallis Simons Society Last updated: March 3rd, 2013

Claire Perry, the Prime Minister's adviser on childhood, has made the headlines by criticising a "treadmill" culture in which parents pressurise children to achieve. In an interview with the Times, she said that “It's usually the mother that is orchestrating all of that and doing all the driving. We have created rods for our own back. Children need time to be bored.” She is not wrong. But although this is certainly true of a certain kind of highly aspirational, affluent family, it is far from universal. The most insidious problem lies elsewhere.
Consider the case of Danny Kitchen, the five-year-old boy who ran up a bill for £1,710.43 on his parents' iPad. Every parent knows how easy it is: children have a magnetic attraction to anything with a screen, and an uncanny way of squirrelling phones and iPads away when you're back is turned. And they seem to have been hard-wired with all the skills they need to pick up any piece of technology and start playing a game on it. There but for the grace of God, eh, mums and dads?
Maybe. But the question that's bothering me is the one that nobody seems to be asking. What was a five-year-old doing playing a game called Zombies vs Ninjas in the first place? The fact that this hasn't raised a single eyebrow is a depressingly accurate sign of the times. While a small demographic of parents may drive their children to breaking point, the majority tend to stick a screen in their hands and tell them to get on with it. This should cause Mrs Perry – and the rest of us – far greater concern.
I have written recently about the mystifying way in which schools have embraced screen technology without giving it the slightest thought, working on the unexamined assumption that the more digitised the classroom the better. Many parents are just as bad. It is, of course, very tempting for a harassed mum to give her child an iPad to keep him quiet. But this is a Faustian pact. Such a short term fix can have nasty results in the long term, if children lose the ability to play imaginary games and entertain themselves when boredom strikes.
A child who can only be content with a screen in hand is an accident waiting to happen. With their capacity for creative and multisensory play stunted by a blaring gadget, they will develop into a different and terrifying breed of adult. (Especially when that screen is used for horrible games like Zombies vs Ninjas.) This parenting style has become hugely dominant in recent years, to the extent that it is rarely challenged. We're looking at evolutionary backsliding, people.
And that is not all. When not exposed to screens, many children are simply thrust into one commercially designed environment after another, all of which seem intended to deaden the imagination. On the weekend I found myself in the particular circle of hell that is a "soft play centre". If you don't know what that means, count yourself lucky. In a side-room, a little girl was having a sixth birthday party for about fifteen other girls. Every single one was wearing a "princess dress", gaudy pieces of nylon often produced by Disney that make children look like so many Easter eggs. Or Barbie Dolls. Every single one was wearing plastic jewellery and make-up, and stuffing brightly-coloured sweets into their mouths. The birthday girl was sitting on a bulbous plastic throne. This was the second party to be held there that day; as soon as their time was up they were shepherded out, and the stage was re-set for another group of girls in pink nylon. As the first group left, many of them were already playing on iPads and phones. It was like a battery farm producing the cretins of the future.
Of course, television and video games have a place. For older children, certain games in particular can be immensely creative and stimulating, if played in moderation. The problem is that many parents have little concept of moderation, and even less insight into the basic necessities of childhood. Britain's children are growing up swamped in a toxic combination of endless screentime, tacky and tedious toys, sexualised clothing, gender stereotyping and unhealthy foods. This is the real problem, not the mothers who panic if their baby gets an A minus in Greek.
http://blogs.telegraph.co.uk/news/jakewallissimons/100205016/children-are-having-their-imaginations-destroyed-by-ipads-and-video-games/

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