So as we continue, I want to at least touch on cancer treatment centers.  Unfortunately, good cancer treatment centers have been banned from the United States for decades. I wonder why? 🤔 For that reason, I personally wouldn’t go to any treatment center in the United States.  But, I do want to list one Cancer Treatment Center outside of the US, where cancer victims can still receive some effective cancer treatments and therapies. Many people recommend the ‘Oasis of Hope’ cancer hospital in Tijuana, Mexico. This center is said to have had great success treating cancer through all natural means. There are probably several others excellent treatment centers outside the US that I’m not aware of, but cancer treatment centers aren’t the focus of this paper as we will all soon discover.

Dimethyl sulfoxide (DMSO):
Another cancer treatment (used by some integrative medicine (IM) doctors) is Dimethyl sulfoxide or DMSO for short.  The IM doctors administer DMSO directly onto the skin and/or into the bloodstream intravenously through an IV drip.  DMSO is approved by the FDA, which is always troubling to me, and it (the FDA approval) will hopefully be troubling to most of you as well, in due time.  Also, and more importantly, DMSO (C₂H₆OS) consists of 6 hydrogen (H) atoms, 2 carbon (C) atoms, 1 oxygen (O) atom and 1 sulfur (S) atom.  It is the synthetic DMSO compound’s 1 “sulfur” atom that I am concerned about, and you will undoubtably be concerned about it too in due time.  That is, if you are willing to read this paper in its entirety!  For now, let me just say that the 1 atom of sulfur (why is sulfur even in the compound?) dramatically decreases the pH level of this man-made compound!  There he goes again with that pH level stuff, ha, ha.  DMSO becomes acidic in your body when it is mixed with your bodily fluids, as it then becomes an aqueous solution!  Beware of any FDA approved rub on creams, from sunscreens to other cancer treatment ointments!!!  There is little to no documentation on the pH level of aqueous DMSO solutions so far. I wonder why? 🤔 But, let’s move on.

Methylene Blue:
It has an enticing name doesn’t it? Methylene Blue (C₁₆H₁₈ClN₃S) is another man-made compound (I shy away from man-made chemical compounds) which has been “supposedly studied” for its potential role in cancer treatment, but it is not a proven cure for cancer.  Methylene Blue was first synthesized by a German chemist working at BASF (one of the world’s largest chemical companies).  It was Initially developed as a textile dye, and then it was used to give blue jeans their blue color.  In the 1930s, it began to be used medically to treat methemoglobinemia, a condition where hemoglobin cannot carry oxygen properly.  Methylene Blue has been used for antimicrobial treatments, and it is said to have  antifungal, antiviral, and antibacterial properties. Some studies claim that it has  promise in neuroprotection, that it may enhance learning, memory, and brain health.  I am listing it in here for those who might want to experiment with it.  As of now, I personally would stay away from it, but you guys decide for yourselves.

Red Light (LED) Therapy:
Red light therapy is a low-level red and near-infrared red light which is commonly used for wrinkle reduction, acne treatment, anti-inflammatory, joint pain relief, muscle recovery and wound healing. It has been becoming more popular in recent years for claims by some of its users, of anti-aging, healing of diseases and even for cancer. The therapy works by using frequencies that stimulate mitochondria (the energy centers of cells), to boost collagen production, reduce inflammation, and accelerating the healing process.

The Royal Rife Machine:
The Royal Rife Machine is a device invented by Royal Raymond Rife in the 1920s Rife claimed that his machine could use electromagnetic frequencies to target and destroy disease causing microorganisms including bacteria and viruses.  He believed that each pathogen had a unique electromagnetic frequency and by matching that frequency the machine could eliminate harmful microbes without affecting healthy cells.  Rumor has it that Rife had access to some of Nicola Tesla’s notes before the government confiscated them from Tesla.  This technology is probably somewhat connected to some of the technologies used in modern day “Med Beds” which are still hidden (why?) from the populous.  Rife Machines, although somewhat costly but can still be purchased today.

The TZLA Machine:
And others swear by the very expensive TZLA (Tesla) as a means to cure cancer.  The machine operates on the principle that health is fundamentally about maintaining the correct voltage in your cells.  The device is said to harmonize the electrical currents in your body, thereby restoring balance and promoting healing.

Improving Gastrointestinal (GI) Tract Health:
And I would be remiss if I didn’t mention trying to improve your gastrointestinal (GI) tract health, also known as gut health, which is indirectly tied to immune system health, to reduce or eliminate inflammation in your fight against cancer.  To improve GI health, I personally would eliminate vegetable oils, transfats (hydrogenated oils) and stay away from harmful probiotics (more on that one later) and foods that you are allergic or sensitive to (like some plant lectins); along with increasing your levels of cardiovascular exercise. Bone broth collagen is used by some as a supplement to aid in the gut healing. My hope as that in time as more people go on a high pH diet (OOPS, I let the cat out of the bag), we will discover that some of people’s food sensitivities and allergies will completely disappear.

Body pH Level Intervention, Treatment to Heal and Optimize Performance:
But, beyond all other treatments (expensive or inexpensive) like lightwave, voltage and frequency machines, Hyperbaric treatment, synthetic man-made compounds and even vitamin and mineral supplements, I am mostly interested in getting back to the basics, aren’t you?  A hundred or so years ago, cancer was almost nonexistent, and drugs or even nutritional supplements weren’t generally needed or taken.  I’m not necessarily against nutritional supplements, especially if you or I are greatly lacking in nutrition for reasons outside of our own control; but there may come a time when the ‘big one’ (worldwide economic crash) occurs and companies stop manufacturing the machines, gadgets and capsules.  If that event occurred, we would have to know how to once again live with just the basics, like our ancestors once did.  We would have to be able to live off the land for our needs and food and water sources.  But what are the foods (plant and animal) that are best for healthy living consumption and which are the worst?  What if we have been putting the wrong fuels into our bodies for years?  If we used the wrong engine and transmission oil viscosity number fluids, and if we put some gasoline into our gas tanks which contained impurities, how do you think our car would perform?  The car’s engine and the entire performance of the vehicle would be affected.  And if we continued to use the incorrect fluid numbers and the gasoline fuel with impurities over an extended period of time, we would seriously damage our car’s engine and transmission.  The transmission would begin to slip and miss gears and eventually not allow the car to move.  The gasoline fuel contaminants would block fuel injectors and filters, leading to poor fuel flow and engine misfires. Impure fuel would cause hesitation, stalling, and loss of power, making the car sluggish. The chemical contaminants in the engine would eventually corrode components, leading to fuel system leaks and engine damage. Contaminated fuel would also make it difficult to start the engine. And at some point it would no longer start at all!  This car analogy sounds a lot like most of today’s Americans and much of the world’s population doesn’t it?  Could the ingestion of the proper number fuels, without impurities be the answer for people’s health in the same kind of way?  And have any of our body fuel numbers changed over the years, which might be affecting our body’s performance levels?  And if so, what measures can be taken to get back to where we as a people once were?  This is what I mainly want to discuss in this paper, how to achieve and maintain proper body pH level numbers, and learn about their importance in the eradication and prevention of cancer, other cellular and even autoimmune diseases. Could body pH level intervention be the affordable and foundational health method for all of humanity?  Past scientific studies state that the answers are an astounding YES and YES!  So, how do we begin?

Understanding the pH Scale:
First we need to learn a bit about the ‘potential of hydrogen’ commonly abbreviated as pH and its scale. The pH scale measures alkalinity and acidic levels. The pH scale ranges from 0 to 14, with 7 being neutral. Values below 7 indicate acidity, and values above 7 indicate alkalinity (or basicity). Since the pH scale is logarithmic (THIS IS IMPORTANT), each drop of one whole number represents a 10-fold increase in acidity.  Each whole pH value below 7 is ten times more acidic than the number above it. For example, pH 6 is ten times more acidic than neutral (pH 7), a pH level of 5 is 100 times (10 times 10) more acidic than pH 7, a pH level of 4 is 1,000 times (10 times 10 times 10) more acidic than a pH 7, a pH level of 3 is 10,000 times more acidic than a neutral pH 7, and a pH level of 2 is 100,000 times more acidic than a neutral pH 7!!!  The same holds true for pH values above a 7 pH level, with each number being ten times more alkaline (base) than the next lower whole value. Pure water “should be” close to neutral with a pH of about 7.0-7.2, but it isn’t and we will soon find out why. But we aren’t striving for a body pH of neutral (7.0), we are striving for a body pH number of (7.5-7.8), see the list below for its compounding effect:

6.5 to 7.5 10 times more acidic
5.5 to 7.5 100 times more acidic
4.5 to 7.5 1,000 times more acidic
3.5 to 7.5 10,000 times more acidic
2.5 to 7.5 100,000 times more acidic
1.5 to 7.5 1,000,000 times more acidic
0.5 to 7.5 10,000,000 times more acidic

One Doesn’t need a PhD to Understand the Effects of pH on the Body:
I’m going to tell everyone what I believe is the most important, well kept health secret ‘unknown’ to man!  Why isn’t it known or talked about?  I understand why mainstream media might want to keep it hush, hush.  And I definitely understand why the medical and pharmaceutical industries and “their” friends want to cover up the truth about the importance of correct body pH levels, but why is alternative media and its health industry unaware and in the dark on such an important matter???  Why am I as a nutritional layperson, seemingly the only person in the world who is talking about it (aside from a rare mention in a speech by a few)?  Why haven’t the naturopathic, holistic communities, you know the integrative medicine (IM) doctors, who many of us put our trust in, figured out the greatest health scandal in modern history?  Are the IM profit margins more important than their own patient’s health???  Why does IM continue to fall for all of the lies?  Why doesn’t anyone seemingly know or lack the willingness to broadcast this well kept secret to all of the masses?  The secret, based on studies, that proper body pH levels (7.5-7.8) equates to more energy, disease prevention and superior health???  Who else is speaking out in a big way about the benefits of a high alkaline pH diet?  Little to none!  And who else is willing to give you a step-by-step guide on how to achieve proper body pH levels (7.5-7.8)?  Absolutely no one!  I did a deep dive on this topic decades ago, and then I did an even deeper dive on it over the last couple of years. I have decided that it is time to speak out, so speak out I will!  But I do need to give a disclaimer here. I am not a medical doctor, so technically I cannot legally state or offer preventions, cures or even recommend dosage amounts. I can only disclose what I personally do myself, or what I would do if I had cancer, and what I believe to be true based other’s scientific findings and studies and based on my own logical thinking (connecting the dots).

No More Cellular or Autoimmune Diseases!
Cellular diseases (Acne, ALS (Lou Gehrig’s disease), Alzheimer’s Disease, Aplastic Anemia, Cancer, COPD, Diamond-Blackfan anemia, Cystic Fibrosis, Huntington’s Disease, I-cell disease, Kearns-Sayre syndrome, Kartagener syndrome, Lactic acidosis, Leigh syndrome, Leukemia, (MELAS) syndrome, Mitochondrial encephalopathy, Muscular Dystrophy, Myoclonic epilepsy, Neuropathy,  Pompe disease, Parkinson’s Disease, Ragged-red fiber disease, Sickle cell anemia, Treacher-Collins syndrome), and autoimmune diseases (Celiac Disease, Graves’ Disease, Hashimoto’s Thyroiditis, Lupus, Multiple Sclerosis, Psoriasis, Rheumatoid Arthritis, Sjogren’s Syndrome, Type 1 Diabetes) CANNOT THRIVE or even SURVIVE in an alkaline environment according to many of the top experts and their scientific studies!  End of story, period! In my opinion, a proper body pH level is foundational for disease prevention and cure. Everything else is secondary!  If you found cracks in your home’s drywall and ceiling plaster, but you also found a crack in your home’s foundation, what would you repair first?  You could patch up the walls and ceilings (other cancer eradication methods) and make your house appear to be healthy (“cancer-free”) again, and maybe it actually is without cracks (cancer-free), but what is to prevent those plaster and drywall cracks (cancer) from returning (relapsing), if your house foundation is still cracked?  Is your body pH on the alkaline or acidic side of the pH scale?  Do you even know what your body pH level is?  Why not perform a test to determine your own body pH levels?

Let’s have some Fun and Take a Little Test:
I want everyone reading this paper to list in order your top 5 favorite drinks/juices, 5 favorite meals, 5 favorite deserts, 5 favorite condiments/sauces, your 5 favorite fruits, your 5 favorite vegetables, and your 2 favorite meats (unless you are a vegetarian/vegan). Hang on to your test list until you have finished reading this write-up paper.  As you read this paper, pencil in all of the pH level values to all of your favorite choices. Then compare your initial body pH level reading to your list and then see if you think there is a correlation between the two.

Test your Original pH Level and Your Progress with pH Testers or Test Strips:
After you have completed your list of favorite food items and drinks (above), you will need to test your own body pH level to discover your starting point number.  You can purchase an electronic digital pH tester (the inexpensive models sometimes have accuracy problems).  If I had cancer, and decided to purchase a digital pH tester, I would invest in one of the better rated models.  Another option is to purchase some pH test strips, online, local swimming pool and hot tub stores and most hardware stores sell these test strip containers for pennies on the dollar. Make sure that the pH strip kit’s expiration date is stamped on the container rather than on the box (Done by design?) What is to prevent these companies from putting their container in a newly stamped box after the strips expire?, like many of the online scammers (don’t buy pH strips from “Easyin” like I did), before throwing the box away. Besides the expiration date stamp issues, many of the unreputable online company’s products do not give accurate pH readings even though the current expiration date (according to the box) hasn’t expired.  This has happened to me twice with two separate companies (sometimes I’m a slow learner, ha, ha).  I guess you get what you pay for! So if you should buy test strips from one of these quasi-shady companies, make sure that you at least mark the expiration date on test strip container before throwing away their box.  And also check your kit’s accuracy before discarding the box, in case you decide to return it.  Most swimming pool outlets offer free water sample tests, which will allow you to compare your test results to.  These locally sold test kits typically give accurate pH readings (unlike many of the online kits).  But on the downside, they don’t generally provide pH readouts higher than a an 8.4 pH level (their typical range is 6.2-8.4), since they are designed for swimming pool water which is normally kept at a pH level of between 7.2-7.8.  Nor do these swimming pool kits give instructions for testing saliva or urine.  What I have learned the hard way, is that it is best to buy your products from scientific laboratories like MicroEssentialLab, Thermo Scientific, MP521 Lab, Thomas Scientific, VIVOSUN, APERA Instruments, UIUZMAR, Bluelab, Yewhick Digital, etc, etc; because these pH digital meters and test strip models have a higher standard of accuracy, since they are used in the hydroponics and industrial application world.  UIUZMAR even makes a pH tester for food.  There are also some tube pH models that have a high accuracy level in reading water pH levels, found in streams, rivers, ponds, lakes and ocean water, for those of you who might want to invest in those kits.  They are relatively easy to use.  You take a small sample of tube water from the lake as an example and put a drop or so of solution into the tube, which color codes the water to compare against their chart.  I am in the process of purchasing a Hydrion pH paper tester, which tests the entire pH level (0-14).  And there is another Hydrion product that specializes in the most commonly tested pH levels (5.5-8.0) that swimming pools, hot tubs, most drinking water, urine and saliva samples fall under, for a more precise pH level color readout.  A swimming pool technician recommended this product line (see pictures below) to me.  I can’t vouch for the Hydrion company yet, but I’m excited about purchasing and trying out their products.

Performing the Saliva and Urine pH Tests:
Saliva and urine should be tested after waking up in the morning before you have had anything to eat or drink.  But the urine test isn’t quite as critical in that regard.  Test your saliva and urine (pool and water softener testers may not provide these directions) to get a ballpark idea of where your body’s pH level is. Urine tests are a little bit more transient than saliva tests, but it is still a good barometer of your day-to-day progress.  Don’t be discouraged if you get low initial pH scale saliva or urine test readings of 6.0-6.5. This is your starting point, I was there as well at one point in time.  You can improve those numbers!

For More Advanced pH Testing:
The aforementioned pH testing kits are sufficient for testing most drinking water along with your saliva and urine tests, but most, with the exception of the tube pH test kits, won’t necessarily provide and accurate test for some of the more advanced pH healing methods (outside bodies of water). I will discus these other healing methods in great detail later on in this paper. You might want to eventually consider buying an advanced (very expensive) digital pH tester to enable you to test alkaline 9.5 pH drinking water and bathing water from lakes, streams and the ocean, which might be outside of the swimming pool tester’s range.  Also, bloodwork can give you a true measurement of your blood pH level through a test called an arterial blood gas (ABG) test.  This test analyzes the oxygen carbon dioxide and pH levels in your arterial blood.  It is normally used to assess respiratory and metabolic function.  An ideal blood pH range to strive for, should be between 7.5-7.8 (even though the medical staff will probably tell you otherwise).  You can get an ABG test (unless they require a doctor’s order) at most hospitals or urgent care centers with immediate, same day test results.  If your desire is to get an ABG test today, I suggest holding off for now.  Why not wait until you’re able to raise your body pH level for a period of time first.  In the interim, monitor your progress through your own pH testing.  Let’s move on.

We Want to be Disease Free, but ‘WHO’ and/or What are Our the Obstacles?
As everyone knows by now, I truly believe that our biggest enemy to being cancer and disease free, is having a low body pH level. And yes, studies do support this belief. If you want to treat, or dare I say stop cancer in its tracks, and heal yourself of cellular and autoimmune diseases, start by raising your body pH numbers to proper levels (7.5-7.8)!  How do you do that?  For starters, I personally take baking soda (8.0-8.5 pH) mixed in water, throughout the day and eat foods which are high on the ph scale, like bitter herbs and leafy greens (7.5-9.0 pH). But maybe even more importantly than that, avoid a diet which mainly consists of extremely low pH items.  Minimize your consumption of things like Sour Skittles (1.6-2.5 pH), potato chips (2.5-3.5 pH), gummy candies (3-4.5 pH), hard candy (3-4 pH), pomegranates (3.0 pH), grapes (2.9-4.5 pH), blueberries (3.1-3.5 pH), sourdough bread (3.8-4.5 pH), french fries (3.8-4.0 pH), kimchi (4.2 pH), bakers yeast (4.5-5.0 pH), chili (4.5-5.5), pizza (5.0 pH), pretzels (5.0 pH), to name a few.  Let’s continue to examine food pH levels in more depth:

A Berry Interesting Controversy:
But mainstream and even alternative health websites state that berries and other acidic fruits are extremely beneficial for people’s health in a number of ways. “They” say that pomegranates (3.0 pH) are supposedly rich in antioxidants. Grapes (2.9-4.5 pH) are said to be rich in antioxidants and contain a “powerful polyphenol” called resveratrol.  Resveratrol “supposedly” fights against oxidative stress and reduces inflammation according to mainstream medical websites. Does it really do as stated and if so is this polyphenol over rated at our expense?  If we have proper body pH levels our inflammation is already reduced!  And just how important is “oxidative stress” in the grand scheme of things anyway?  I’m trying to get everyone to think outside the box a little bit?  Concord grapes (2.9-3.1) are the most acidic grapes, but they are touted as the best!  They are said to have the highest levels of resveratrol. Maybe it’s all deception folks?  What’s more important some supposed “oxidative stress” or the acidification of our bodies?  And what if proper body pH levels also reduces oxidative stress?  It might, I just don’t know one way or another on that topic at this time.  Keep in mind that the riper grapes at the time of picking the higher their pH levels (this is a good thing) will be. Blueberries (3.1-3.5 pH) are said to be rich in antioxidants, and are “supposedly” loaded with polyphenols. And even if that is true, we need to build our foundation (raise our body pH level) first, before we construct our house walls (don’t be overly concerned about antioxidants and polyphenols at this time) on top of our foundation (proper body pH levels).  If I was fighting cancer, I wouldn’t eat any acidic berries whatsoever.  I personally don’t have cancer and my body pH levels are well over 7, so I do occasionally eat some of the acidic berries and fruit, but I don’t go crazy with them. It’s a numbers game folks, so why not drastically reduce or eliminate the most acidic foods from your diet until you get on top of your numbers and your cancer?  Once you achieve proper pH levels and you permanently defeat your cancer, you can slowly introduce some of these “supposedly” healthy acidic fruits back into your diet.  In the meantime, honeydew melons, cantaloupe, watermelons, figs, papaya and avocados are much more pH friendly fruit choices for people diagnosed with cancer. Citrus varieties range from sweet to sour. The most sour varieties like lemons, limes and sour oranges do something amazing after eaten.  Once metabolized, they have an alkalizing effect on the body. This happens because the minerals contained in the citrus, such as calcium, magnesium and potassium, create alkaline byproducts during digestion.  So, if you are after a sour tasting fruit or juice without it affecting your body pH level, have some sour citrus!

A Fruits and Fruity Vegetables pH List:
Cranberries: 2.3-2.5
Passion Fruit: 2.8-3.3
Grapes: 2.9-3.8
Plums: 2.9-3.8
Tart Cherries: 3.0-4.0
Lemons: 3.0  (7.0-7.5 after digested)
Sour Oranges: 3.0  (7.0-7.5 after digested)
Limes: 3.0-3.3  (6.5-7.0 after digested)
Pomegranates: 3.0-3.5
Grapefruits: 3.0-3.8
Strawberries: 3.0-3.9
Oranges: 3.0-4.0
Blueberries: 3.1-3.3
Kiwis: 3.1-3.8
Raspberries: 3.2-3.6
Cherries: 3.2-4.0
Pineapples: 3.2-4.0
Raspberries: 3.2-4.0
Apples: 3.3-4.0
Peaches: 3.3-4.0
Tangerines: 3.3-4.1
Apricots: 3.3-4.8
Pineapples: 3.4
Quinches: 3.4-3.7
Honey Mangoes: 3.4-4.7
Pears: 3.5-4.6
Prunes: 3.6-3.9
Horn Melons (Kiwanis): 3.7-4.1
Blackberries: 3.8-4.5
Nectarines: 3.9-4.2
Mangoes: 3.9-4.7
Persimmons: 4.2-4.7
Tomatos: 4.3-4.9
Aloe Vera: 4.5-5.5
Pumpkins: 4.9
Bananas (Green): 4.5-5.2
Figs (Sulfured): 4.5-5.5
Bananas (Ripe): 5.0-5.5
Blue/Gray Squash: 5.0-5.7
Orange/Winter/Pumpkin/Butternut Squash (Red Kuri Squash): 5.0-5.8
Figs (Unsulfured): 5.0-6.2
Watermelons: 5.2-5.6
Papayas: 5.2-6.0
Prickly Pear Cactus (Pads and Fruit): 5.3-6.5
Red Dragon Fruit (Pitaya): 5.3-6.5
Yellow/Summer/Spaghetti Squash (Golden Zucchini): 5.4-6.3
Green/Acorn/Kabocha Squash (Green Zucchini): 5.5-5.8
Chayote Squash: 5.5-6.0
Matador Papayas: 5.5-6.0
White/Mashed Potato Squash: 5.5-6.3
Goji Berries (Wolfberries): 5.5-6.5
Dates (Unsulfured): 6.0-6.5
Honeydew Melons: 6.0-6.7
Musk Melons: 6.0-6.7
Pepino Melons: 6.0-6.7
Cantaloupes: 6.1-6.6
Coconuts: 6.1-7.2
Avocados: 6.3-6.6

Is Honey Acidic?
Honey is rich in antioxidants, it’s said to help with blood pressure and heart health, help with coughing, help with wound healing, and it is a natural sweetener. If true, it’s not a bad list of health items, is it? But it has a pH level ranging from 3.5-6.1 (depending on climate, soil and the nectar’s composition). The average pH of honey is around 3.9, making it highly acidic. The acidity of honey also comes from organic acids, including gluconic acid, which is produced by the enzymes produced from honey bees. Despite its acidity, honey has antibacterial properties which help preserve it and prevent microbial growth. Honey will store in your cabinet your entire life, it never spoils, rots or becomes rancid, like other foods.   The pH values of honey varies depending on the floral source of the nectar used by bees. Don’t stop eating honey (unless you have cancer) just moderate how much honey you eat while maintaining your proper body pH levels.

List of Snacks, Desserts, Cheese, Dairy, Creamers and Sweetener pH Levels:
Salt and Vinegar Chips 3.0-3.8
Popsicles: 3.0-4.5
Honey: 3.5-6.1 (average honey is 3.9)
Doritos: 3.5-4.5
Pop-Tarts: 3.5-4.5
Yogurt: 4.0-4.6
Buttermilk: 4.4-4.8
Cream Cheese: 4.4–4.9
Cottage Cheese: 4.5–5.0
Sour Cream: 4.5-5.0
Feta Cheese: 4.6–4.9
Marshmallows: 4.8-5.4
Brie Cheese: 5.0–5.5
Saccharin (artificial sweetener): 5.5-6.5
Swiss Cheese: 5.7–5.9
Ice Cream: 5.8–6.6
Cheddar Cheese: 5.1–5.4
Parmesan Cheese: 5.1-5.9
Gouda Cheese: 5.2–5.4
Mozzarella Cheese: 5.2–5.4
Parmesan Cheese: 5.2–5.7
Cocoa Powder: 5.3-6.0
Potato Chips: 5.5-6.2  (Salt and Vinegar Chips 3.0-3.8)
Beef Jerky: 5.5-6.2
Gluten-Free Bread: 5.5-6.5 (they vary)
Sweet Potato Chips: 5.5-6.5
Ricotta Cheese: 5.8–6.0
Sucralose (artificial sweetener): 5.8-6.5
Ice Cream: 5.8-6.6
Popcorn: 6.0-6.5
Coffee Creamers (powdered): 6.0-6.6
Egg Yolk: 6.0–6.9
Aspartame (artificial sweetener): 6.0-7.0
Blue Cheese: 6.0–7.0
Coffee Creamers (non-dairy): 6.0-7.0
Coconut Milk: 6.0-7.0
Non-Yeast, Non-Sourdough Bread 6.0-7.0 (baking powder as the rising agent):
Cake: 6.0–7.5 (Including Cupcakes)
Butter: 6.1-6.4
Whipped Cream: 6.1-6.7
Limburger Cheese: 6.2–6.5
Queso Fresco Cheese: 6.2–6.5
Cream: 6.2-6.5
Coffee Creamers (dairy): 6.4-6.8
Pretzels (Baking Soda Dipped): 6.5-7.5
Sugar: 7.0
Stevia (artificial sweetener): 7.0-8.0
Dutch-processed (alkalized) Cocoa Powder: 7.0–8.1
Whole Egg: 7.2
Pretzels (Lye Dipped): 7.2-8.0
Egg White: 7.6–8.2
Ramen Noodles (dry, fried, or air-dried (Lotus Foods)) 8.0-9.0
*Note: Sharp cheeses generally have a pH that is about 0.1 to 0.3 units lower than mild cheeses.  As the cheese ages, bacteria and enzymes break down proteins and produce lactic acid (cheese sensitivity for some), lowering the pH of the cheese.
*Note: You can make homemade non-yeast, non-sourdough bread with a pH level of  6.0-7.0, by using baking soda and/or baking powder for the rising agents.
*Note: Most coffee creamers will raise the pH level of your coffee.

Hidden in “Their” Coven, 1 Evil 🧙 Sugar Spell is Revealed and Dispelled!
I always wonder what’s brewing, and question any time that mainstream and alternative media/medicine both agree on something, like salt and nicotine (2 cans of worms outside the scope of this paper) being terrible for our health. Sugar is one of those both side agreements. I say that the evils of sugar for the most part, is nothing but a well orchestrated lie!  Why would they do this?  Might it be all be part of a designed ‘pH coverup’ to keep “their” beloved ‘Big Pharma’ industry alive and flourishing at our health and financial expense? I emphatically say YES it is!!!  But one of “their” “supposed” coven-ants, ‘the evils of sugar’ is going to be dispelled right here, right now!

The Road Less Traveled with possible Unexpected Sweetness:
It is a known fact that we Americans consume at least twice the amount (in many cases it is many times more) of sugar (pH of 7.0) in our diets (in our soft drinks, pizza, chips, fried chicken, “Americanized” Chinese food, and desserts) than the rest of the world, which is true.  But is sugar the main health culprit or might there be other factors that are making US sick with disease and cancer which shortens our lives?  Stay tuned!

Sugary Beverages, Candy and Mythology:
The so-called “experts” have supposed “answers” for everything don’t “they’?  But are they the correct answers? “They” tell us that sugarcane consumption, especially in “sugary beverages and candies” (don’t forget that point), can lead to a laundry list of harmful effects on our body’s health, including craving addictions, tooth decay, joint inflammation (like arthritis), weight gain, obesity, type 2 diabetes, high blood pressure and heart disease which can ultimately lead to certain cancers. Is this true?  Well, we can’t tackle the entire laundry list of conditions in this paper, but we will start by addressing sugar with regard to tooth enamel/tooth decay. Does the sugar in sodas (3.0 pH) and hard candy (3.0 pH) lead to tooth decay? “Sugar” isn’t even the focus of this paper but it is a good jumping-off point. After all we have to uncover the layers of “their” deception and dispel “their” fairy tales one by one, right?

Expert Excerpt – Truth or Consequences? Tooth Fallacies:
“They” say that “sugar feeds harmful bacteria in the mouth, which produce acids that erode tooth enamel, leading to cavities and gum disease”. On the surface it sounds like it makes sense doesn’t it?  Maybe “they” are correct, maybe I should throw in the towel, delete this paper and admit defeat? 🤷🏼 But before I admit defeat and surrender to what I personally call ludicrousness, I want to attempt to concretely prove their claim as false, nothing more than a fabrication for the populace (you and me). But I have to accomplish this with more than just mere plausible denial, right?  Otherwise “they” will indeed keep winning and propagating “their” lies!  How about we try an experiment right now?

Do Sugary Candy and Sodas Cause Enamel Erosion and Cavities?
Or have “They” been Lying to US for Decades?
Halloween 🎃 🎃 🎃 🎃 Boo!  That scary Halloween candy that “they” lure us to buy, is loaded with sugar and is causing the enamel on our children’s teeth to disintegrate, and ultimately causing their cavities and teeth rot according to “these experts”, right?  But does sugar cause tooth decay and cavities?  Well, here’s a simple test that anyone can try, as long as you have a couple of chicken bones or a couple of your child’s baby teeth from under their pillow.  Make sure you grab the teeth before the tooth fairy comes to get them. Get two glasses and put a tooth and a penny in each glass. Fill one glass with sugar water (7.0 ph) and fill up the second glass with a can of diet (no sugar please) coke (2.9 ph). Now just examine the two glasses over the next several hours and days. I guarantee that within glass of coke, the tooth will be mostly dissolved in a day or maybe less, maybe in a hours. The penny will last a bit longer, but it will eventually completely dissolve as well!  But what you will find in the sugar water glass, is a perfectly intact tooth and a perfectly intact penny with absolutely no erosion or corrosion!  Come back a month later and you will see the same results. Case closed!  Sugarcane does not rot teeth, acid is the enemy!  “They” have made sugar the fall guy by lying through “their” teeth!  But people tell us to put dirty coins in a container of coke to clean polish them and make them look shiny new again, right?  Folks, acid doesn’t clean anything, in the case of coins, it just dissolves the top layer of the metal making it to appear (evil deception) to look shiny new again. But on closer examination, you will discover that the details (‘numbers’ and ‘letters’) on the coins are harder to read because the acidic corrosion has done a ‘number’ on them!  Coin collectors know not to ever perform this endeavor!

The Acidic Sugar Analytics and My Conclusion:
So it isn’t the sugar which causes the tooth decay (“they” lie to us), it is the acidic soft drinks and acidic candy that gives us cavities!!!  Coke (2.5-2.9 pH) soaked teeth and candy (3.5 pH) gets into all the nooks and crannies of our teeth which causes the problem!  It is the acid from the acidic food that we eat and the acidic drinks that we drink that corrodes and erodes our teeth enamel and causes cavities. The cavities allow food to deposit in the voids which breeds the harmful bacteria, bad breath and gum disease. Also, we will discover that most bacteria exist and thrive in acidic environments. So, in actuality what is really going on here friends, is that “their” acidic diet that “they” push down our throats is the cause of all of these problems. If not corrected, this deteriorating condition, ultimately leads to advanced gum disease and loss of teeth. “Their” claim, stating that microscopic “bad” bacteria can generate more acidity than a handful of sour candy and a diet coke is simply ludicrous!  Come on folks, where’s the logic in “their” statement?  I want “them” to place a bunch of their so-called “bad” bacteria in a jar with a chicken bone, a penny and some sugar and see how long it takes for the bone and penny to dissolve!  No, “they” have got it backwards here, and “they” aren’t ignorant, it is by design folks. The enamel decay actually comes from “their” acidic food products, not from “bad” bacteria’s acid!  Bacteria loves to grow in acidic environments vice producing acidic environments. And it will grow between your teeth if your diet is acidic. I guess I don’t need to give up or surrender after all. 🙂

Gummy in My Tummy?
How about gummy vitamins (3.0-4.2 pH)?  Why doesn’t the alternative side tell families to avoid these vitamins at all costs?  Well, maybe they are just as ignorant as mainstream to the fact that gummy vitamins are very acidic, and that these gummies will lead to enamel erosion in their children’s teeth and contribute to their children’s overall body pH health (via a low blood ph level) as well. Well, I for one am tired of ignorant excuses! Most of these gummy vitamins are sold in establishments like Walmart and CVS, that should tell you something folks!  If you care about your health, don’t buy any of your minerals or vitamins from a “pharmacy recommended” (Big Pharma) store, period! Especially the ones that boast “naturally made” or “nature’s way” because 9 times out of 10 (dare I say 10 times out of 10) they are lying and the products are actually synthetically made and filled with junk. Lies, Lies and more Lies!

A List of pH Levels of various Candies:
(Do you really want to Give your Children Skittles and Lollypops?):
Sour Candies:
Sour Skittles: 1.6                  (1.6 is approximately 800,000 times more   
Warheads Sour Spray: 1.6     acidic than a desired body pH of 7.5!)
Lik-M-Aid Fun Dip Powder: 1.8
Retro Sours: 1.9
Pixy Stix Straws: 1.9
Nerds Grape & Strawberry: 2.0
Pop Rocks Sour Dips: 2.2
Aftershock Popping Candy: 2.3
Face Twisters Sour Slime: 2.4
Lemonheads: 2.4
Sour Power Sour Belts: 2.4
Airheads Xtremes Sourfuls: 2.5
Lollypops (Suckers): 2.5-4.0      (Sour Lollypops can have a pH as low as 2.5,  
Sour Jacks Sour Wedges: 3.0    which is 100,000 times more acidic than your
Sour Trolli Brite Crawlers: 3.0    desired body pH of 7.5!)
Sour Patch Kids Original: 3.0
Sour candy contain malic acid, and tartaric acid making them highly acidic!  Did you ever notice all of the candy (especially sour candy) and coke coolers next to the grocery stores checkout lines?  These acidic products are there for a reason, and it’s not for profit folks, these are low price ticket items!

Fruity Candies:
Airheads: 3.0
Haribo Gummy Bears: 3.0
Skittles: 3.2
Butterscotch: 3.5
Carmel: 3.5
Fruit Gushers: 3.5
Hi-Chew: 3.5
Jolly Ranchers: 3.5
Laffy Taffy: 3.5
Mike and Ike: 3.5
Starburst: 3.5
Swedish Fish: 3.5
Twizzlers: 4.5
Fruity candies contain less citric and malic acid than sour candies contain.

Chocolate-based Candies:
Baking Chocolate, Unsweetened: 5.4-6.1
3 Musketeers Bar: 5.5-6.0
Almond Joy Bar: 5.5-6.0
Butterfinger Bar: 5.5-6.0
Hershey’s Milk Chocolate Bar: 5.5-6.0
Kit Kat: 5.5-6.0
M&M’s Milk Chocolate: 5.5-6.0
Milky Way Bar: 5.5-6.0
Mounds Bar: 5.5-6.0
Reese’s Peanut Butter Cups: 5.5-6.0
Rolo Bar: 5.5-6.0
Snickers: 5.5-6.0
Twix Bar: 5.5-6.0
Dark Chocolate: 5.5-7.0
White Chocolate: 6.0-7.0

A List of Condiments and Sauces pH Levels:
Wasabi: .05! (Don’t consume it! Avoid at all costs!)
Vinegar: 2.0-3.4 (Stay away from it!)
Homemade hot sauces typically fall into a pH range of: 2.75–4.0
Louisiana Hot Sauce: 2.8–3.2
Tabasco: 2.9
Crystal Hot Sauce: 3.0
Frank’s RedHot Sauce: 3.0
Ghost Pepper Hot Sauce: 3.0–3.5
Habanero-based Hot Sauce: 3.0–3.5
Sriracha Sauce: 3.0–3.5
Worcestershire Sauce: 3.0–4.0
Tapatio Sauce: 3.4
Honey: 3.4-6.1
Cho Lula Sauce: 3.5
Spicy Mustard Sauce: 3.5
Texas Pete Sauce: 3.5
Italian Dressing: 3.5-4.0
Ketchup: 3.5-4.0
Mustard: 3.5-4.0
Tartar Sauce: 3.5–4.0
Worcestershire Sauce: 3.5-4.0
Big Mac’s “Special” Sauce: 3.5-4.5
Valentina Sauce: 3.8
Mayonnaise: 3.8-4.2
Horseradish Sauce: 3.8-4.5
Ranch Dressing: 3.9-4.5
Salsa: 4.0-4.5
Honey Mustard Dressing: 4.0–5.0
Soy Sauce: 4.4-5.0
Teriyaki Sauce: 4.5–5.5
Alfredo Sauce: 6.0–6.8
*Note: Condiments like mustard and ketchup and especially the hot sauces are terrible for your body pH level. Try to completely wean off of these or at least drastically reduce your usage of these acidic fluids.  If I had cancer or was in cancer remission, I would eliminate all of them from my diet until my body pH was at the proper level and I was completely healed (not “cancer-free”) of cancer. Make homemade mustard, ketchup and sauces without all of “their” hidden acidic ingredients.

My Acidic Conversation Continues:
I want to continue my acidic dialogue here, ha, ha. Mainstream and a good portion of alternative medicine wants to tell us in so many words, to not go overboard on eating a high pH (alkaline) diet for fear of raising our stomach acid pH level to a dangerous level, thereby affecting our digestion. “They” tell us to strive for a “balanced” diet and a “balanced” stomach pH.  What does that even mean???
I believe it is nothing more than a big lie propagated wittingly and/or unwittingly by the so-called “experts” in the so-called “medical field”. And I believe that I can prove to you that it is a fallacy if you are willing to logically step through the facts with me. Pretend this is a court case and maintaining stomach pH levels verses body pH levels is on trial. Below are the facts.

1) Cancer Dies in a High pH Environment:
For starters studies indicate that cancer and other cellular diseases and so-called “incurable” autoimmune diseases, can’t grow or survive in a body ph of 7.5 or higher!  Case closed!  Do we need more facts? Okay let’s go:

2) Raising My Body pH Ended My Heartburn and Acid Reflux Problems:
I had heartburn and acid reflux problems from time to time, when my body pH level was down in the mud.  And now that I have raised my body pH level, I no longer have heartburn. And my former digestion problems are a distant memory. Case closed right???  Or do we want more facts?

3) Alkaline not Acidic Products Relieved His Heartburn Problems:
Fine, how about this. Someone close to me still has acid reflux problems to this day on a regular basis, and trust me on this one, his diet is very acidic. So his stomach acidity level shouldn’t be an issue with him right, it should be “balanced”?  So why does he still have heartburn?  Do we need more evidence?  And how about this:  Pretty much every time he has heartburn he takes one of the over the counter heartburn antacids like Tums as a temporary fix. The alkalinity in these products relieves the heartburn. There isn’t one heartburn relieving acidic product on the market folks!  Not one!  Here’s a test for you guys. The next time that you come in contact with someone who has heartburn, ask them to eat some acidic foods (adding more acid to their stomach to “balance” it) to see if it will relieve their heartburn. I guarantee that it won’t!  It won’t even give them temporary relief, if anything it will further just exasperate their existing heartburn problem!

4) Establishing a Proper Body pH (7.5-7.8) or Striving for a “Balanced pH”?
But our stomach and body pH levels are supposed to be “balanced” according to the “experts”?  Our body (organs and blood) pH operates optimally at levels between 7.5-7.8. That talk about a “balanced body pH” is a bunch of gobbledegook hogwash!  It’s a catch phrase that “they” use to muddy the waters and cause cognitive dissonance.  “They” know that if you try to understand or figure out the meaning of what a “balanced body pH” means, that you will get confused and eventually just give up and continue eating “their” diet!  Our stomach acid is typically at around 2.5 pH or lower. Which (stomach or body) do you think would be more susceptible to changing pH levels by modifying our diets?  I would argue that if we began a high pH diet by eliminating the low pH products and by consuming the high pH products like baking soda (8.0-8.5 pH) and leafy green vegetables and bitter herbs (7-9 pH), that our body pH would begin to change but our stomach acid pH would pretty much remain constant. Stomach acid is very strong (2.5 pH or lower), so how does one change that level to a dangerously high pH level, ha, ha. If you had a metal drum filled with 2.5 pH acid and you began to continually throw collard greens (7.5 pH) into to it, how many collard greens would you have to throw in the drum to neutralize the acid?  Which one do you think would win the fight, would win the boxing match?  Would the leafy greens defeat the caustic acid? 🥬 🥊 No!  The acid would eat up the greens without having to raise its ph level or without even a burp, and then it would say please give me some more, I want more!  If you perform this test, please where gloves and dispose the contents of the drum at a hazardous waste site, before the acid eats its way through the metal drum!  If high ph levels in one’s stomach is truly a concern, then supermarkets should be posting warning signs above all of their leafy greens saying “Warning these Greens may cause Acid Reflux”!

5) Simply Raise Body pH while Lowering Stomach pH Levels? 🤔 Hmmm:
According to these “experts”, if we have heartburn, we are told to “balance” our body pH levels by lowering our stomach acid pH levels. Tell me pray tell, how we can make our stomach more acidic (if it is even possible) without also making our body more acidic???  “They” never tell us how to accomplish that impossible feat (balanced stomach to body pH), do “they”? 🙂

The Apple Cider Vinegar (ACV) Health Scandal Deception:
But, ACV is Loaded with Health Benefits, so how could it be a Scandal?
I believe (maybe I’m wrong, but if I am show me where I’m wrong) that apple cider vinegar (ACV) which is extremely acidic (2.4-3.4 pH), is a big lie propagated by the ‘powers that currently be’!  But, there are too many health benefits from taking ACV to even count, right?  Wrong!  Lots of health benefits might be contained in ACV, but where do these benefits come from?  I’ll give you a clue, they don’t come from the vinegar.  They come from the apple cider.  So just drink the apple cider instead. Or just eat an apple. Remember the old proverb:  An apple a day keeps the doctor away.  And who doesn’t want to keep the doctors away, especially in our day and age, right?  We don’t need the vinegar folks! “They” have been lying to us about ACV for decades!  The lies stop right here, right now!  ACV is a terrible product because “they” have added the vinegar to it!  Apple cider is acidic enough, probably too acidic, so why make it many more times acidic by adding vinegar to it?  “They” have done this to lure the health seeking community into dipping into this acidic narrative while attempting to “teach us” that we are doing our bodies good! Don’t believe “their” lies!  Don’t pour ACV down your esophagus folks!  Don’t do it!!!  There is absolutely nothing nutritious in vinegar, it will only cause heartburn and health problems, don’t do it!!!  Acetic acid, the main component found in vinegar has a ph of 2.4! that’s lower than coke 2.5-2.9!  Do you really want to put 2.4 pH acid like ACV (2.4-3.4 pH) into your body?  I don’t!  But people like to mix ACV with olive oil to make a homemade sugar-free salad dressing, right?  Here’s the solution, just mix apple cider with olive oil or freshly squeezed lemons for your sugar-free salad dressing. You get the same health benefits from apple cider without the terrible acidic vinegar. You can find healthy (without additives) apple cider in some supermarkets and country stores throughout most of the year. I like to use 50% freshly squeezed lemon juice with 50% olive oil for my salad dressing.  Drink high pH leafy green tea (7.5 pH) instead. It has even more health benefits than apple cider and it’s not acidic. 🙂

They mocked Jesus in several different ways while He was hanging on the cross for our sins.  And one of the ways they mocked him was by offering him vinegar to drink instead of water to quench His thirst:

“They gave Him vinegar to drink mingled with Gail: and when he had tasted thereof, he would not drink.”  Matthew 27:34

Stomach Reflux Flap – Fight Acid with Acid? Can we Stomach any More Lies?
What about the argument concerning alkalinity causing stomach reflux and heartburn. They are telling people that this nasty stomach acid is traveling up into the esophagus through the stomach flap, which overtime can destroy the lining of the esophagus right?  So what is their fix?  You’re not gonna believe this, but I just talked about it in passing above. They argue that the stomach acid reflux problem can be fixed by adding more acid?  So one of their solutions is to take a tablespoon or two of the very acidic apple cider vinegar daily (which I used to do per “their” instructions and it only exasperated my problem) to fix the acid reflux problem and prevent damage to your esophagus. 🤔

Problem Acid, Solution Acid???
Problem: Acid is coming up the esophagus from the acidic stomach.
Solution: Pour more acid down the esophagus to the acidic stomach!  This treatment makes perfect sense to me. 😵‍💫

Stay Away from Distilled Vinegar in Products. Read the Labels:
Distilled vinegar is a processed vinegar. It is made by fermenting ethanol (C₂H₅OH) a type of alcohol, and mixed with acetic acid (2.2 pH which is 501,187 times more acidic than a neutral 7.0 pH!) and then distilled to produce a clear and extremely acidic solution!  It is commonly used for pickling and in “food preservation”.  Distilled vinegar is often found in food products like hot sauces, marinades, mustard, ketchup, barbecue sauces, salad dressings, mayonnaise, pickles, canned vegetables, potato chips and other snack foods, and even pastries and bread. Read the product labels folks.
A List of pH Levels of various Vinegars:
White Vinegar: 2.4-3.4
Distilled Vinegar: 2.5
Malt Vinegar: 2.5-3.5
Red wine Vinegar: 2.5-3.5
Rice Vinegar: 2.5-3.5
Balsamic Vinegar: 2.5-4.5
Apple cider Vinegar: 2.8-3.0
Sherry Vinegar: 3.0-3.5
Beer Vinegar: 3.0-4.0
Date Vinegar: 3.5-4.5
Cane Vinegar: 4.0-5.0
Coconut Vinegar: 4.5-5.5

List of “Food Item’s” Preserved in Vinegar:
Pickles (Cucumbers) 3.0-3.5
Pickled Frog’s Feet: 3.0-3.5
Pickled Garlic 3.2-3.8
Pickled Peppers 3.2-3.8
Pickled Cabbage (Sauerkraut): 3.5-3.9
Pickled Asparagus: 3.5-4.0
Pickled Cauliflower: 3.5-4.
Pickled Onions 3.5-4.0
Pickled Beets 3.5-4.0
Pickled Radishes: 3.5-4.0
Pickled Carrots 3.5-4.2
Pickled Fish: 3.5-4.5
Pickled Watermelon rind: 3.5-4.2
Pickled Eggs: 3.6-4.2
Pickled Green beans: 3.8-4.2
Pickled Okra: 3.8-4.2
Pickled Mushrooms: 3.8-4.5
Kimchi: 4.2

Trying to Stomach “Their” Ulcer Fables:
Stomach ulcers, also known as gastric or peptic ulcers, are open sores that develop on the lining of the stomach. They are primarily caused by worry and stress, right?Well, that’s what we have been told, right?  Maybe ulcers are also caused from eating too much broccoli and collard greens?  Wrong, on both accounts, ha, ha. Actually ulcers aren’t caused by worry, or overly alkaline, or even overly acidic stomachs (if either are even possible). One’s pH level diet has absolutely nothing to do with the forming of stomach ulcers.  But, long-term ingestion of anti-inflammatory drugs (can anyone say Big Pharma?) such as ibuprofen, aspirin, and naproxen, can supposedly weaken the stomach lining and lead to stomach ulcers. So let’s put the blame where the blame belongs folks! It is also said to be caused by heavy alcohol consumption, which can apparently also weaken the stomach lining.  But to be fair, alcohol consumption is the third and pharmaceutical drugs are the second leading causes of stomach ulcers.  The leading cause of stomach ulcers is a bacterial infection named Helicobacter pylori. Like many bacteria, Helicobacter pylori thrive in an acidic environment (pH range of 4.0-7.0). It is said, that it  manages to survive in the acidic stomach environment by producing urease, an enzyme that breaks down urea into ammonia, which helps neutralize the acidic environment. It also withstands the harsh stomach acid exposure by clustering near less acidic regions, such as the junction between the stomach and esophagus. It uses its spiral shape and flagella to burrow into the esophagus or the stomach’s protective mucus layer of the stomach’s inner surface, allowing it to evade the harsh acidic environment. Once inside, it produces the urease, an enzyme that neutralizes stomach acid, weakening the stomach lining and making it more susceptible to damage from digestive fluids which can lead to gastritis and peptic ulcers. But, Helicobacter pylori infestation doesn’t originate inside one’s body or from a person’s normal food and drink diet.  The bacteria must be introduced into the body from an infected external source. It enters one’s body through contaminated food, water, or through direct contact such as saliva exchange or poor hygiene practices. It is commonly transmitted via the fecal-oral or oral-oral pathways. Poor sanitation, unclean drinking water, and improperly handled food cause the infection (the infestation of these live critters). Consider supplementing with a bone broth collagen to aid the ulcer healing process.  Alkaline foods rich in fiber like leafy green herbs and vegetables can also help to heal the gut and reduce the Helicobacter pylori activity. On the other hand, highly acidic or spicy foods can increase the stomach lining irritation, worsening one’s ulcer symptoms.

Probiotics and Live Culture “Good” Bacteria:
Did you ever notice that “they” prefer using the term “probiotics” rather than “bacteria” when describing “their” so-called benefits from eating yogurt?  After all, if “their” so-called “healthy food” was advertised to contain “bacteria” in it, it might not market as well.  I’m just saying. 🤷🏼 And then we had “live culture” bacteria advertised as “probiotic-rich” yogurt becoming widely marketed and eaten beginning in the 1970s and 1980s (those same 2 decades 🤔), after so-called “scientific studies” highlighted its role in gut health. Since then, the demand for live culture yogurt has continued to grow (no pun intended) to this day!  “They” claim that these “probiotic-rich” (live bacteria culture) microorganisms (do you mean live bacteria?) support gut health by promoting a “balanced” (there’s that word again, what does it even mean?) microbiome, aids in digestion, and boosts the immune system.  Let’s stop believing “their” lies folks, enough is enough!

Lectins – Shmectins!
There are people out in the alternative holistic side of the aisle (including the Lectin King who shall remain nameless), who are speaking out against eating improperly cooked plant base lectins, and talking about their relation to poor gut health.  They state that these unboiled lectins stick to the intestinal gut lining wall and then tear through that lining causing the infamous ‘leaky gut’ syndrome.    Based on studies, there seems to be a lot of evidence to support the first part of their claim, that plant lectins also known as sticky proteins or anti-nutrients, actually stick to the permeable gut lining wall, preventing nutrients from passing through the lining (hence the name anti-nutrient).  But I don’t know of any evidence or studies supporting the notion that these plant proteins actually tear holes through the lining causing intestinal ulcers (leaky gut).  Speaking of ulcers, hmmm, I’m just wondering (speculation not based on any studies, ha, ha), but I love to connect the dots. I wonder if those live cultured “good bacteria” might have something to do with “leaky gut”. 🤔 After all, we do have that one so-called “bad bacteria” named Helicobacter pylori, that can resist acidic (low pH) conditions and bore through our acidic stomach lining, creating stomach ulcers, remember?  “They” are forced to call that critter “bad” because it is a proven cause of stomach ulcers.  So, if the “bad” Helicobacter pylori bacteria can tolerate the extremely low pH acidic environment of the thick stomach wall lining region, a create boring holes (ulcers) through it, what is to prevent it, or other bacteria that can possibly withstand even lower pH levels from boring through the thin, less acidic lining walls of the intestines?  So, if my speculation is correct, live culture yogurt’s “good bacteria” rather than lectins are poking through our gut lining, causing our intestinal ulcers.  And if I’m right, “their” so-called “good bacteria” must also love a low pH, acidic environment, right?  Maybe we should make two bacteria lists, based on how “they” define them?  One list called “good bacteria” and one list called “bad” or harmful bacteria.  Let’s find out together the pH preferences of these critters, and who is actually correct, “the bad guys” or me.  Noting in my hypothesis, we are trying to equate “their” so-called  “good bacteria” to low pH levels like the “bad bacteria” Helicobacter pylori, and “bad bacteria” to more alkaline or higher pH level environments. I wonder what we’ll discover?

The pH Range that each of “their” so-called “Bad Bacteria” Thrive In:
Helicobacter pylori: 3.0-6.0 (the stomach ulcer bacteria)
Mycobacterium tuberculosis: 4.5-6.2
Listeria monocytogenes: 4.5-9.4
Pseudomonas aeruginosa: 5.0-9.0
Escherichia coli: 6.0-7.5
Streptococcus pyogenes: 6.0-9.0
Vibrio cholerae: 6.0-9.0
Salmonella enterica: 6.5-7.5
Clostridium difficile: 7.0-7.5
Staphylococcus aureus: 7.0-7.5

The pH Range that each of “their” so-called “Good Bacteria” Thrive In:
Lactobacillus rhamnosus: 2.5-5.0
Lactobacillus salivarius: 2.6-5.0
Lactobacillus acidophilus: 4.0-5.5
Lactobacillus helveticus: 4.0-6.0
Lactobacillus plantarum: 4.0-6.0
Lactobacillus gasseri: 4.0-7.0
Lactobacillus fermentum: 4.5-5.5
Lactobacillus reuteri: 4.5-6.5
Bifidobacterium bifidum: 4.5-6.5
Bifidobacterium breve: 4.5-6.5
Bifidobacterium longum: 4.5-6.5
Bifidobacterium lactis: 4.5-7.0
Lactobacillus paracasei: 4.5-7.0
Bifidobacterium infantis: 5.0-6.5
Streptococcus thermophilus: 6.0-7.0
Bifidobacterium adolescentis: 6.8

Hmmm, maybe we should add Helicobacter pylori to “their” good bacteria list?
I rest my case! 🙂

“Woe unto them that call evil good, and good evil; that put darkness for light, and light for darkness; that put bitter for sweet, and sweet for bitter!”  Isaiah 5:20

A List of Yogurts and their pH Levels:
Kefir: (a fermented yogurt drink): 3.5-4.2 (extremely terrible!)
Regular Yogurt: has a pH range of 4.0 to 4.6 (terrible!)
Greek Yogurt: 4.2-4.6 (terrible!)
Skyr (Icelandic) Yogurt: 4.3-4.6 (terrible!)
Plant-based Yogurt, including (soy, almond, and coconut varieties): 4.5-5.0
*Helpful Hint: Yogurt is naturally acidic due to the fermentation (rotting) process, which produces lactic acid and it also contains live (cultured critters) bacteria.

It’s a Numbers Game (2+2=4):
The pH battle is a numbers game folks, but why ruin your numbers with ACV (2.4-3.4 pH)  and yogurt (3.5-4.6 pH) when you might want to have some occasional chips (3-3.5 pH), (healthier chips have higher ph levels) or pizza (5.0 pH) or or some very acidic pomegranates (3 pH). That’s the nice thing about taking one or more teaspoons of baking soda (8.0-8.5 pH) each day to counteract those other extremely low pH foods. I take at least 2 teaspoons of baking soda a day, one in the morning under my tongue and one late afternoon mixed in my powder drink.

Vegetarians Live 10 Years Longer than Omnivores:
Did you know that vegetarians (those who are on a healthy vegetarian diet) live on average, 10 years longer than omnivore people?  Why do people eating a healthy vegetarian diet live longer? I am convinced that it is primarily due to their higher pH diet which creates a higher body pH level. But, I’m not trying to persuade anyone to stop eating meat. I’m only suggesting that we might consider cutting back on the amounts (especially with red meats like beef) of meat that we eat. For instance, instead of ordering an enormous 3 pound steak or a jumbo triple decker burger at restaurants like many Americans do on a regular basis, consider ordering smaller portions. And when dining at home, instead of eating a pound or more of red meat, try having 3 or 4 ounces at meal time. I know that we all have good diet days and bad diet days, but try to set some short term and long term goals.  Try eating more fish, which is much more rewarding on the pH scale than red meat or even white meat poultry dishes. If I personally had cancer, I wouldn’t eat any red meat or poultry until or unless I was able to raise my body pH level to the optimal range (near 7.5 pH). This will eventually sound like a broken record friends, but acidic and sour foods and man-made compounds are our body’s pH enemies.

A Vegetable pH Level Discussion:
The pH of raw red cabbage once digested is said to reach a pH level of 9.0. Kelp, which grows in our mineral rich, high pH (8.1) ocean waters is loaded with salt and iodine and has an astounding pH level of between 7.0-9.0 if eaten raw!  Websites are all over the map when trying to list vegetable pH levels.  Soil is very important part of determining the pH level of vegetables. If possible make raised bed vegetable gardens consisting roughly of 10 parts of high organic material to 1 part play sand (or other finely grained sands). Check the pH of your soil with a digital pH soil tester.  Add lime to your raised beds if you want to increase its alkalinity and raise the pH to higher levels. Besides the pH levels of the soil, the pH of the water that the vegetables are grown and cooked in.  Years ago the pH levels of the vegetables listed below were higher because the soils, water and fertilizers that we grew these plants in were many times more alkaline. It’s a crying same what “they” have done to what “they” call “Mother Earth”!  “They” are the ones destroying the earth while blaming you and me for its destruction!

A List of various Vegetables, Fungi, Seaweed and Algae pH Levels:
Rhubarb: 3.1-3.4 (Don’t eat it!)
Tomatos: 4.3-4.9
Peanuts: 4.8-5.8
Potatoes: 5.0-6.0
Chickpeas: 5.3-7.0
Horseradishes: 5.4-6.5
Endives: 5.5-6.0
Radicchio Lettuce: 5.5-6.0
Leeks: 5.5-6.2
Chicory: 5.5-6.5
Rice: 5.5-6.5
Beans: 5.5-6.5
Corn: 5.5-6.5
Daikon (White Radishes): 5.5-6.5
Dill, Raw: 5.5-6.5
Fennel (Anise): 5.5-6.5
Kohlrabi: 5.5-6.5
Peppers: 5.5-6.5 (depending on varieties)
Beets and Beet Powder: 5.5-6.6
Sweet Potatoes (Yams): 5.5-6.8
Lemon Grass: 5.5-7.5
Artichokes: 5.6-6.0
Ginger: 5.6-6.0
Eggplants (Aubergine): 5.8-6.2
Carrots: 5.8-7.0
Soybeans: 6.0-6.5
Yu Choy Sum: 6.0-6.5
Arugula (Roquette): 6.0-6.8
Okra: 6.0-6.8
Swiss Chard: 6.0-6.8
Jicama: 6.0-7.0
Lentil: 6.0-7.0
Onions: 6.0-7.0
Parsley: 6.0-7.0
Shallots: 6.0-7.0
Turnips: 6.0-7.0
Yellow Turnip (Rutabaga): 6.0-7.0
Cauliflower: 6.0-7.5
Garlic: 6.0-7.5
Kohlrabi: 6.0-7.5
Mustard, Raw: 6.0-7.5
Parsnips: 6.0-7.5
Peas: 6.0-7.5
Pumpkins: 6.0-7.5
Mushrooms (most): 6.0-6.8 (Shiitake Mushrooms: 5.9-6.5)
Leeks: 6.2-6.7
Alfalfa: 6.0-6.8
Celery: 6.5-7.0
Cress: 6.8-7.0
Lettuce: 6.8-7.5
Radishes: 6.5-7.5
Bok Choy: 6.5-7.0
Broccoli: 6.8-7.2
Chinese Cabbages: 6.8-7.2
Nappa Cabbages: 6.5-7.2
Water Cress: 6.8-7.2
Brussels Sprouts: 6.8-7.5
Cabbages: 6.8-7.5
Red Cabbages: 6.8-7.5
Cucumbers: 6.8-7.5
Kale: 6.8-7.5
Spinach: 6.8-7.5
Asparagus: 6.8-7.5
Olives (black, pitted): 7.0-7.4
Collard Greens: 7.0-8.0
Sargassum Algae: 7.1-8.2
Chlorella: 7.5-8.3 (green freshwater algae)
Kelp: 7.5-9.5 (Kelp is also loaded with iodine)
*Helpful Hint: You can bump up the pH levels of all vegetables (especially the tuberous types) if you raise the soil pH level (add lime) that they are growing in.

Sargassum Algae:
Sargassum algae is treated as a nuisance where it grows, in most of the Florida and Texas coast lines. In fact, it is regularly removed from the beaches with heavy equipment. If you are looking for a high pH (7.4-8.2) additive to till into your vegetable garden, ask the authorities if you can have a pickup truck load of it when they are removing it.  Sargassum algae is edible too, though it has a strong acquired taste. Some cultures use it in soups stews and salads while others dry or fry it for consumption.  The algae can be prepared in several ways depending on taste and texture preferences. It can be dried and ground into powder for seasoning or steeped into teas. Some cultures use it fresh in soups and stews adding it for its umami flavor. It can also be fried or baked into chips or blended into smoothies for added nutrition. Before consuming it is important to rinse it thoroughly and ensure it comes from clean uncontaminated waters.

A List of Herbs, Spices, and Seeds pH Levels:
Wood Sorrel (Clover look-a-like): 3.0-4.0 (tasty, but don’t eat it!)
Yeast (Leaven): 3.0-5.0
Brewers Yeast (Leaven): 3.8-4.8
Cinnamon: 4.0-4.8
Cloves: 4.5-5.5
Paprika: 4.5-5.5
Chili Peppers (in general): 4.8-6.0
Flax Seeds: 5.0
Yellow Mustard Seed: 5.0-5.5
Inion Powder: 5.0-5.8
Turmeric: 5.0-6.0
Licorice Root: 5.0-6.5
Sunflower Seeds: 5.4
Cilantro: 5.5-6.2
Dill: 5.5-6.5
Cumin: 5.5-6.0
White Pepper: 5.5-6.0
Black Pepper: 5.5-7.0
Serrano Pepper 5.5-7.0 (higher numbers when picked ripe)
Pumpkin Seeds: 5.6
Ginger: 5.6-6.0
Fenugreek Leaves: 5.8-6.5
Poppy Seeds: 5.9
Sesame Seeds: 5.9
Anise Seeds: 6.0
Caraway Seeds: 6.0
Chia Seeds: 6.0
Coriander Seeds: 6.0
Hemp Seeds: 6.0
Mustard Seeds: 6.0
Nigella Seeds 6.0
Allspice: 6.0-6.5
Bay Leaves: 6.0-6.5
Cardamom: 6.0-6.5
Garlic Powder: 6.0–6.5
Nutmeg: 6.0-6.5
Basil: 6.0-7.0
Clover, Crimson: 6.0-7.0
Clover, Red and White: 6.0-7.0
Parsley: 6.0-7.0
Thyme: 6.0-7.0
Rosemary: 6.0-7.5
Celery Seeds: 6.4
Cumin Seeds: 6.4
Cumin 6.4-8.3 (ground or roasted)
Sage: 6.5-7.0
Cilantro: 6.5-7.5
Fennel Seeds: 6.5
Fennel: 6.5-7.5
Oregano: 6.5-7.5
Turmeric: 6.5-7.5
Chamomile: 7.0
Peppermint: 7.0
Table Salt: 7.0-7.2
Alfalfa: 7.0-7.5
Basil: 7.0-7.5
Chives: 7.0-7.5
Cilantro: 7.0-7.5
Dill: 7.0-7.5
Echinacea: 7.0-7.5
Mint: 7.0-7.5
Oregano: 7.0-7.5
Parsley: 7.0-7.5
Rosemary: 7.0-7.5
Sage: 7.0-7.5
Sweet Paprika 7.0-7.5
Tarragon: 7.0-7.5
Thyme: 7.0-7.5
Iodized Salt: 7.0-8.0
Himalayan Salt: 7.5-8.0
Red Clover: 7.2
White Clover: 7.2
Burdock Root: 7.3
Nettle: 7.4
Dandelion: 7.5
Lemon Balm: 7.5
Cayenne Pepper: 8.5
*Helpful Hint: Vegetable and herb seeds such as cabbage, kale, broccoli, cauliflower, Brussels sprout, spinach, lettuce, radish, turnip, beet, carrot, pea, bean, corn, squash, pumpkin, melon, tomato, cucumber, pepper, eggplant, okra, ginger, garlic, onion, leek, chive, dandelion, chicory, endive, arugula, and mustard all have a pH levels near 6.0.
*Helpful Hint: Add some healthy spice to your meals.  Cayenne peppers have a higher pH level compared to all other chili peppers because it contains lower concentrations of acidic compounds like malic acid. Instead, it has a higher contents of healthier minerals, like potassium, calcium, and magnesium.  To maximize the high pH level, pick your home grown cayenne peppers when they are at their ripest.
*Helpful Hint: The leaves, stems and flowers are all edible on clover and dandelion plants.

Watch what Vegetables and Herbs the Animals Eat or should I say Don’t Eat?
Watch what the deer, rabbits and groundhogs eat. They love to eat the clover and dandelions in your yard.  And they love to eat your high pH greens in your vegetable garden. But they won’t eat poisonous rhubarb (stop making rhubarb pies!) or peanuts.

A List of various Nuts and Nut-like Food Items pH Levels:
Acorns (Red Oak family): 4.5-5.5 (contains very high levels of tannin acid)
Peanuts: 4.8-5.8 (peanuts have plant lectins which can’t be removed by boiling)
Pistachios: 5.0-6.2
Brazil Nuts: 5.5-6.0
Acorns (White Oak family): 5.5-6.5 (contains high levels of tannin acid)
Chestnuts: 5.8-6.8
Black Walnuts: 6.0-6.5
Walnuts: 6.0-6.5
Pecans: 6.0-6.5
Coconuts: 6.1-7.2
Filberts: 6.2-6.8
Hazelnuts: 6.2-6.8
White Walnuts (Butternuts): 6.3-6.8
Macadamia Nuts: 6.3-7.5
*Helpful Hints: To raise the pH level of acorns, soak them in water (especially running water) which will remove much of the high levels of tannin acids, thereby raising their pH numbers.  Growing all nut trees in more alkaline soil will ultimately produce higher level pH level nut crops.  You can add inexpensive lime to your soil to raise its total alkalinity and pH levels.

List of Grains, Pseudo Grains, Grain Substitutes, Flour & Noodle pH Levels:
Cake Flour: 4.4-4.8 (low pH is due to the bleaching process)
Bleached Flour: 4.5-5.5 (bleaching process uses benzoyl peroxide)
Rye: 5.0-6.0
Rye Flour: 5.3-5.8
Self-Rising Flour: 5.0-6.3 (depending on the leavening agents)
Barley: 5.2-6.0
Oats: 5.5-6.2
Cassava Root Flour: 5.5-6.5
Wheat: 5.5-6.5
Hearts of Palm Noodles: 5.7-6.2
Whole Wheat Flour: 6.0-6.3
All-Purpose Flour: 6.0-6.5
Almond Flour: 6.0-6.5
Amaranth Flour: 6.0-6.5
Arrowroot Flour: 6.0-6.5
Barley Flour: 6.0-6.5
Buckwheat: 6.0-6.5
Chickpea Flour: 6.0-6.5
Coconut Flour: 6.0-6.5
Corn: 6.0-6.5
Durum Flour: 6.0-6.5
Emmer Flour: 6.0-6.5
Farro Flour: 6.0 to 6.5
Freekeh Flour: 6.0-6.5
Graham Flour: 6.0-6.5
Hazelnut Flour: 6.0-6.5
Kamut Flour: 6.0-6.5
Millet: 6.0-6.5
Oat Flour: 6.0-6.5
Potato Flour: 6.0-6.5
Quinoa: 6.0-6.5
Rice Flour: 6.0-6.5
Sorghum Flour: 6.0- 6.5
Spelt Flour: 6.0-6.5
Sweet Potato Flour: 6.0-6.5
Teff Flour: 6.0-6.5
Brown Rice: 6.0-6.8
White Rice: 6.0-6.8
Tapioca Flour: 6.0-7.0
Red Lentils: 6.3-6.5
Red Lentil Noodles: 6.3-6.8
Basmati White Rice: 6.5-7.3
Ramen Noodles (instant dry noodles or noodles cooked in water): 8.0-9.0
*Helpful Hints: Eat white rice over brown rice which contains harmful lectins.  And buy and eat the white rice called Basmati, which is grown in the hill country rather than in low land acidic swamp lands like all the other white rices, giving you a much higher pH level, not to mention less starch, which equates to less calories and ultimately less fat cells.  Ramen noodles are made from wheat flour (which do contain plant lectins), salt and kansui (alkaline water containing sodium carbonate and potassium carbonate). Boil your ramen noodles for 10-15 minutes to destroy the molecular structure of most of the wheat lectins. Then complete your project by making a ramen soup or a spaghetti dish. Use the left over high pH boiled water to soak sore hands/feet (pH therapy), or water your house plants with it.  For a dry ramen noodle 8.0-9.0 pH snack (for those who aren’t lectin sensitive), instant 3 oz (85g) size (precooked fried) are 380 calories (precooked air-dried, Lotus Foods) are 280 calories.

A List of Insect Meat pH Levels:
Ant: 6.0-6.8
Beetles: 6.0-6.8
Crickets: 6.0-6.8
Grasshopper: 6.0-6.8
Tarantula: 6.0-6.8

A List of Red Meat Animal pH Levels:
Cow (Beef): 5.4-5.8
Young Deer Calf (Veal): 5.4-5.8
Deer (Venison): 5.4-6.2
Bison: 5.5-5.8
Buffalo: 5.5-6.0
Kangaroo: 5.6-6.0
Pig/Boar (Pork): 5.5-6.2
Bear: 5.5-6.5
Goat: 5.6-6.4
Lamb: 5.7-6.5
Elk: 5.8-6.2
Horse: 5.8-6.2
Ostrich: 5.8-6.2
Gazelle: 5.8-6.4
Yak: 5.8-6.4

A List of Non-Poultry White Meat Animal pH Levels:
Rabbit: 5.8-6.2
Frog: 5.8-6.5
Snake: 5.8-6.5
Escargot (Snails): 6.0-6.8

A List of Poultry White Meat Animal pH Levels:
Chicken (light meat): 5.40-6.25
Chicken (dark meat): 5.50-6.40
Turkey (light meat): 5.70
Goose: 5.8-6.4
Pheasant: 5.8-6.4
Quail: 5.8-6.4
Duck: 5.8-6.5
Turkey (dark meat): 6.10

A List of White Meat Fish and Aquatic Creatures’ pH Levels:
Tuna (Canned): 3.5-4.5
Salmon (fresh, broiled): 5.36-6.4
Oysters: 5.68-6.17
Sturgeon Eggs (Caviar): 5.7-6.0
Herring (Kippered, Canned): 5.75-6.20
Sturgeon: 5.8-6.2
Alligator and Crocodile: 5.8-6.5
Snapping Turtle: 5.8-6.5
Cod: 5.8-7.0
Salmon (fresh, boiled): 5.85-6.5
Mackerel (canned): 5.9-6.4
Walleye: 5.9-6.4
Carp: 6.0
Scallops: 6.0
Squid (Calamari): 6.0
Bass: 6.0-6.5
Bluegill: 6.0-6.5
Catfish: 6.0-6.5
Haddock: 6.0-6.5
Mahi-mahi: 6.0-6.5
Northern Pike: 6.0-6.5
Tilapia: 6.0-6.5
Trout: 6.0-6.5
White Perch: 6.0-6.5
Yellow Perch: 6.0-6.5
Clams: 6.0-7.1
Jellyfish: 6.0-7.5
Mackerel: 6.1-6.36
Bluefish: 6.1-6.5
Halibut: 6.1-6.8
Tuna: 6.1-6.8
Flounder (boiled): 6.1-6.9
Eel: 6.2
Red Snapper: 6.2-6.5
Swordfish: 6.2-6.8
Salmon (fresh fillet): 6.23-6.35
Mackerel (King, boiled): 6.26-6.5
Lobster (cooked): 6.3-6.6
Porgy (broiled): 6.4-6.5
Snapper: 6.4-6.8
Anchovies: 6.5
Octopus (Tako): 6.5-6.8
Crab Meat: 6.5-7.0
Shrimp: 6.5-7.0
Pollack (filet, broiled): 6.72-6.82
*Helpful Hint: The aquatic meat pH levels list above can vary based on freshness, preparation, and environmental factors like the pH of the water that they lived in. Generally speaking, an aquatic diet is much more pH friendly than a land-based red or white meat diet.

A List Dinners, Meals, Breads, Soups and Side Dish pH Levels:
Jelly/Jam: 3.0-3.5 (Avoid eating it)
French Fries: 3.5-4.5 (Not a healthy choice on a number of fronts)
Jelly Sandwich: 3.5-4.5
Sourdough Bread: 3.5-4.5
BBQ Ribs: 3.5-5.5
Fast Food Meals with a Coke: 3.8-4.8
Hot Tamales: 4.0-5.0
Peanut Butter and Jelly Sandwich: 4.0-5.0
Rye Bread: 4.0-5.0
Kimchi: 4.2
Lasagna: 4.2-6.0
Stuffed Peppers: 4.2-5.2
Sushi: 4.5-4.8
Pizza: 4.5-5.0
Chili: 4.5-5.5
Enchiladas: 4.5-5.5
Fajitas: 4.5-5.5
Tacos: 4.5-5.5
Tuna Fish Sandwich (canned): 4.5-5.5
Quesadillas: 4.5-5.5
Shawarma: 4.8-5.4
Burritos: 4.8-5.5
Chicken Parmesan: 5.0-5.5
Whole Wheat Bread: 5.0-6.0
Multigrain Bread: 5.2-6.0
French Bread (Ciabatta): 5.3-6.0
Thai Curry: 5.0-6.0
Gyro: 5.2-5.8
Steak: 5.4-5.7
Meatloaf: 5.4-6.2
Miso Broth (fermented soybean salt paste (kōji) with Ramen Noodles): 5.5-6.5
Chickpea Soup: 5.5
Baked Ham: 5.5-6.1
Pork Bacon: 5.5-6.2
Chicken Pot Pie: 5.5-6.5
Macaroni and Cheese: 5.5-6.5
Tuna Casserole: 5.5-6.8
Beef Bacon: 5.6-6.2
Lentil Soup: 5.8-6.0
Pig’s Feet: 5.8-6.2
Stir-Fry: 5.8-6.2
Turkey Bacon: 5.8-6.3
Mushroom Soup: 5.9-6.4
Stuffed Cabbage: 5.9-6.4
Peanut Butter Sandwich: 6.0-6.5
Milk Bread ((Brioche): 6.0-6.5
Potato Bread: 6.0-6.5
Ravioli: 6.0-6.5
Spagetti: 6.0-6.5
Clam Chowder: 6.0-6.8
Tonkotsu Pork Bone Broth (with Ramen Noodles): 6.0-6.8
Dumplings: 6.1-7.0
Beef Liver: 6.5-6.8
Fettuccine Alfredo: 6.8-7.2
Ramen Spaghetti: 7.0-9.0 (depending on the sauce that is used)
*Helpful Hints: A Big Mac meal with the burger and a bun (5.4-5.5), (special Big Mac sauce 3.5-4.0), with french fries (3.8-4.0) and a coke (2.5-2.9) is one of the most acidic fast food meals (approximately 3.8-4.5) that you could possibly eat. Ramen noodles are made from wheat flour (which do contain plant lectins), salt and kansui (alkaline water containing sodium carbonate and potassium carbonate). Boil your ramen noodles for 10-15 minutes to destroy the molecular structure of most of the wheat lectins. Then complete your project by making a ramen soup or spaghetti dish. Use the left over high pH boiled water to soak sore hands/feet (pH therapy).  For a dry ramen noodle snack, instant 3 oz (85g) size (precooked fried) are 380 calories (precooked air-dried, Lotus Foods) are 280 calories.

Fast Food Restaurants, a Designed Plan to Acidify and Sicken Our Bodies?
The first McDonald’s franchise was opened on April 15, 1955, in Des Plaines, Illinois. And by the late 1950s and early 1960s fast food restaurants were becoming popular in America because of their convenience and the low cost of the meals. America’s diet would never be the same again!  Other chains, like White Castle (which was actually the first), In and Out Burger, Burger King and KFC, also gained popularity. Do you think fast food might be acidic?  Let’s examine it. How about we check out a McDonalds Big Mac meal?  Our hamburger has a pH level of approximately 5.5. It’s pickle relish, vinegar, mustard, thousand island type sauce has a pH level of about 3.5-4.0. Then we get french fries (potatoes deep fried in vegetable oil and loaded with transfats) which give us a pH of about 3.8-4.0.  And last but certainly not least a free coke 2.5-2.9 pH, is included in our meal!  What a deal!  “Ask your doctor if Fast Food is right for you”!

Consider the Native Americans Indians:
Just look at what “they” have turned most of the Native American Indians into!  Generally speaking they eat a highly acidic pH diet (high in meat and low in vegetables), including lots of fast food, deep fried foods, candy and sodas. It’s an extremely low ph diet!  As a people group, their lifespan is horrendously short, and generally speaking their dental health is terrible too.

Consider the Alaskan Eskimos:
Many of the indigenous Alaskans (Eskimos) live in cold cloudy climates where the sun only comes out in a big way for about 6-9 months of the year which doesn’t help their cause (lack of natural vitamin D); but then their diet is about 80-90% meat (4.5-5.5 pH), which is just the opposite of what the Blue Zoner’s (longevity people groups of the world) diet consists of!  Eskimos have an extremely low pH diet which has also been augmented by American fast foods in recent decades.  This has reduced their body pH to even lower levels!  As a result their health is also horrendously bad. Their lifespans are also extremely short and generally speaking they also have poor dental health. Is it ‘sugar’ or ‘acid’ causing their tooth decay? 🤔  I continue to make my case, give me your verdict.

A Daunting Task for a Worthy Cause:
I understand that all of this pH information is new to most of you, and that it probably seems like an extremely daunting task; but once you are able to raise your body pH to normal levels (7.5-7.8), you can begin experimenting, by introducing some of the somewhat acidic food items back into your diet again, in a limited way. But even then, I would greatly limit my consumption of large quantities of any food items which measure under 4.5 on the pH scale. And again folks, the pH scale is logarithmic, meaning each whole number represents a tenfold difference in acidity.  So, a pH level of 4.5 is 1,000 times more acidic than our goal of a 7.5 body pH level goal. Soon, I will unravel in great detail, the biggest pH problem for our bodies and it has absolutely nothing to do with what we eat, so hang in there!

A List Cooking Oil and Fat Smoke Points (When Oils Change to Transfats):
Lard (Pork) oil:                (around 370 deg °F)
Chicken Fat (Schmaltz):  (around 375 deg °F)
Beef Fat (Tallow):            (around 400 deg °F)
Vegetable oil:                   (around 400 deg °F)
Sesame oil:                       (around 410 deg °F)
Macadamia oil:                 (around 413 deg °F)
Canola oil:                        (around 420 deg °F)
Corn oil:                            (around 420 deg °F)
Peanut oil:                         (around 425 deg °F)
Crisco oil:                          (around 430 deg °F)
Soybean oil:                      (around 450 deg °F)
Sunflower oil:                    (around 450 deg °F)
Palm oil:                            (around 455 deg °F)
Coconut oil:                       (around 460 deg °F)
Safflower oil:                     (around 475 deg °F)
Olive oil:                            (around 480 deg °F)
Avocado oil:                       (around 500 deg °F)
*Helpful Hints: Fats and oils are non-polar and don’t dissolve in water (hydrophobic), so they can’t be measure for pH using the standard methods. All fats and oils will change into transfers (hydrogenated oils) if they reach their smoke point temperatures during deep frying.

“Sulfur” in Our Food and Drinks!
Sulfur dioxide (SO₂) becomes extremely acidic when it is dissolved in water (our bodies), resulting in a 1.0-3.0 pH! You see, when sulfur dioxide SO₂ reacts with water it forms sulfurous acid (H₂SO₃) and has a pH level of 1.5, which is 316,227 times more acidic than a neutral 7.0 pH!  Sulfurous acid and sulfuric acid have identical chemical formulas (H₂SO₃) folks, the only difference being that their molecules are arranged differently affecting how quickly and effectively they dissolve in water.  Sulfuric acid fully dissolves in water, making it highly corrosive and reactive. It is used in our cars’ lead-batteries, fertilizers (we’ll talk about them later), and metal processing.  Some of you old guys like me, might remember the polluted waters back in the 1960’s in ‘Steel Town’, Pittsburgh, Pennsylvania (Pittsburgh Steelers) and in Cleveland, Ohio. Do you remember all the fish dying in Lake Erie?  And the Cuyahoga River actually caught on fire at least 14 times, due to industrial acidic waste, which was primarily from steel mills (there were some paper mills and other types of processing plants as well)! Hmmm, I wonder if “they” learned a thing or two from all of the polluted waters and dead fish in those “rustbelt” cities?  Do you want these kinds of acids in your body?  Sulfuric dioxide also known as sulfites, is commonly used in dried fruits like apricots, raisins, apples, peaches, figs, prunes and mangoes. In canned vegetables like asparagus, mushrooms, tomatoes, and potatoes. In frozen seafood such as shrimp and scallops. In alcoholic beverages like red and white wines, beer and cider. In concentrates and fruit juices including apple, grape, orange and lemon.  It’s in processed meats including sausages, hot dogs, and deli meats. It’s in condiments and sauces including vinegar, mustard, and soy sauce, along with pickled foods like pickled onions, olives and gherkins. And it’s even in our baked goods like bread, pastries, and crackers! Sulfites are prohibited in fresh fruits and vegetables intended to be served raw due to health concerns. Health concerns? What health concerns? 😵‍💫 Sulfur dioxide is commonly added to these sauces and processed foods and dried fruits claiming that the food items will “last longer”. I don’t know about the validity of “their” claim, but even if it is true, at what cost?  If it ruins our health who cares how long the food lasts?  Plus, I continue to emphatically state that there is an evil hidden agenda going on here folks. Or do you believe that “they” throw acid in our drinks and in our food items because “they” care about us?  Maybe you’re right?  After all, their poison makes our food look more shiny and vibrant and it gives us that tangy taste!  And “they” even save money because the acidic food items have a longer shelf life! It’s a win, win right?  Give me a break folks! The  bottomline here is that “their” sulfur fortified food might last longer, but not the people who are eating it don’t!  Don’t buy any dried fruits that have a shiny texture, because that is a tell-tale sign that the fruit has been sulfured!  By the way, stay from anything that states “fortified with”, we don’t need their synthetic fortifications in our foods and drinks! “They” are purposely trying to lower the populous’ body pH levels to make us all sick so we will buy Big Pharma’s drugs! We should be enraged at “their” lies and at “their” deceptive coverups!  Let’s start speaking out against it!

Check the Product Labels and Read the Ingredients List for Sulfur Dioxide and all of Its other Incognito Names:
United States manufacturers are required to list sulfites on food labels if they are present at 10 parts per million or more in the final product. Some labels will explicitly state that the product contains sulfites or sulfur dioxide. US wine labels often include a note saying something like “contains sulfites to comply with regulations.”  Apparently the Food and Drug Administration (FDA) which is Big Pharma’s spokesperson, has US manufacturing requirements to add this toxic cocktail compound to our groceries!  And the ‘powers that be’ are cunningly deceptive. Sulfuric dioxide also listed as sulfites, can appear under other names on U.S. product ingredient lists too. This evil ingredient is also listed as sulfite, sodium, sodium bisulfite, sodium metabisulfite, potassium bisulfite, potassium metabisulfite, calcium sulfite, and calcium hydrogen sulfite. How clever right?  When people see words like calcium, potassium or even sodium (no matter how small of a percentage) on product labels, they instinctively look upon that product in a positive rather than negative light, right?  It’s just evil deceptive marketing! On a side note, not all of the these compounds contain sulfur dioxide itself, but they all belong to the sulfite family which is derived from sulfurous acid! I also want to mention that things are done differently in western Europe.  If you live in the EU, the E number labeling for sulfur dioxide or sulfites is listed as E220 to E228. And if you see a label anywhere in the world which states “unsulfured” in its processing, you are safe, with having no sulfur acid contents anyway.

What about those Sulfurized Fruits and Product Label Information?
Let’s look at Sun-Maid “Natural” Seedless Raisins as an example, but I literally could have used pretty much all companies and all dried fruit types. Whenever you see “seedless” it means GMO.  If fruits don’t have seeds they are genetically modified case closed. I’m not necessarily telling you not to eat seedless foods, I’m just informing you of what you are up against. And if you see “natural” on a label question it, because 9 times out of 10 “they” are hiding something from you and it isn’t “natural” at all!  The Food and Drug (Big Pharma) Administration (FDA) as the pharmaceutical spokesperson, makes and enforces all of the rules.  But, are “they” designing “their” rules to ensure our physical health, or are “they” designing “their” rules to aid the pharmaceutical industry’s financial health, who “they” are in bed with?  Humor me for a minute here friends.

Sun-Maid “Natural” Seedless Raisins do not contain sulfur dioxide or any other sulfites (sulfite, sodium, sodium bisulfite, sodium metabisulfite, potassium bisulfite, potassium metabisulfite, calcium sulfite, and calcium hydrogen sulfite) according to the product label on the box, since none of these terms are listed on their ingredients list. So you think you are purchasing a healthy fruit product with a nice shiny color and tangy taste that doesn’t contain any sulfur, right?  Wrong, do you remember the FDA’s rule? As long as the manufacture does not exceed 10 ppm of sulfur dioxide (under 21 CFR 130.9) it doesn’t have to be listed on the box. “They” win, we lose if we purchase and eat “their” dried fruits!  So, if you’re looking for completely sulfite-free dried fruit and who isn’t, organic options are pretty much your only choice, since these organic products are prohibited from containing sulfur dioxide and it’s many forms.

Unsulfured Fruit Companies:
Below is a list of a few companies who offer unsulfured fruits in their product lines.  Please support these companies so we can put the other FDA food companies out of business!  If you know of other similar companies, please send a list of their names to me in an email.

*Bella Viva Orchards:  Bella Viva Orchards is located in Hughson, California. They provide a variety of natural dried fruits without preservatives or sulfites, including organic options.

*Seawind Foods:  The company is headquartered in San Clemente, California. They also have a presence in Denair, California. The company specializes in organic dried fruits and nuts, offering preservative-free options for health-conscious consumers. They specialize in dehydrated fruits, vegetables, and spices, with a focus on natural, preservative-free ingredients. They offer True no (SO₂) dried fruits that are free from sulfur dioxide and other preservatives.

*Sunny Fruit: They are located in Edgewater, New Jersey. They focus on providing organic dried fruits and nuts, emphasizing health-conscious and sustainable snack options.

*Sunrise Fresh: This manufacturer is headquartered in Stockton, California. Sunrise Fresh is a family-owned company specializing in unsweetened, no-preservative, no-added-sugar dried fruits. They focus on providing high-quality, natural dried cherries, blueberries, peaches, pears, and apples. The company has a strong commitment to sustainable farming and has been involved in agriculture for four generations.

*Terrasoul Superfoods:  The company is headquartered in Fort Worth, Texas. They specializes in organic, raw, and sustainably sourced superfoods. They focus on providing organic, raw, and sustainably sourced superfoods, ensuring high-quality ingredients for health-conscious consumers They offer a wide range of products, including nuts, seeds, powders, and dried fruits, all designed to support a healthy lifestyle. Their mission is to make high-quality superfoods affordable and accessible while maintaining ethical sourcing and sustainable packaging practices.  Some of their popular products include cacao powder, almonds, cashews, Brazil nuts, and acai berry powder. They emphasize quality, safety, and fair pricing, ensuring that their ingredients meet high standards.

*Yupik Organic: This company is headquartered in Montreal, Quebec, Canada, with their main business address at 1385 De Louvain St W, Montreal, Quebec, H4N 1G6. Yupik Organic is a Canadian company that specializes in natural and organic foods, including nuts, dried fruits, superfoods, snacks, and cooking ingredients. They focus on providing high-quality, preservative-free products while sourcing ingredients from over 55 countries. Many of their products are labeled “Prepared in Canada,” they are processed and packaged at their Montreal facilities.

Seek Folate (Vitamin B-9) but Avoid Folic Acid “Their” B-9 Substitute!
Folate is a naturally occurring form of vitamin B9 which is essential for various bodily functions including DNA synthesis, red blood cell formation and cell growth.  Legumes, beans, lentils, and peas are rich in vitamin B9 (folate). Leafy greens like spinach, kale, and arugula provide a decent amount as well. Asparagus, beets, broccoli, and Brussels sprouts also have high levels of folate. So do eggs, liver and some nuts. Citrus fruits (oranges, lemons, limes and grapefruits) contain folate as well as avocados. Just eat these foods to get B9. We don’t need to eat “their” foods that are fortified (added) with “their” acidic, synthetic version of B9 called folic acid (C₁₉H₁₉N₇O₆)!  Folic acid is commonly found in fortified foods such as cereals, bread, pasta, baked goods, pastries, muffins, crackers, cornbread, cornmeal used in tortillas. It is in “nutritional” and “protein” bars and it’s also found in some peanut butters. It is many dietary supplements (multivitamins). Many milk alternatives like almond and oat are fortified with folic acid.  And believe it or not, infant formula is often fortified with this acid too!  What are your vitamins and food items fortified with? Read the labels folks.  And don’t buy any food products that list “acid” on their ingredient list!  Read the product labels.

Mold Elimination:
Do you want to get rid of mold growth in your house and inside your bodies?  Mold is pretty resilient to a wide range of pH levels, but most mold species thrive in acidic vice alkaline environments. The first steps in eliminating mold is to fight it with an alkaline environment, remove the acidity from your bodies that it loves!

A List of Mold Species’ Optimal pH Ranges:
Aspergillus niger: 2.0-7
Penicillium funiculosum: 2.0-7
Chaetomium thermophilum: 3.0-7.0
Eurotium species: 3.0-7.0
Wallemia sebi: 3.0-7.0
Stachybotrys: 4.0-7.0
Ulocladium: 4.0-7.0
Penicillium roqueforti: 5.0-11.0

Bad Breath, Tooth Decay, and Gum Disease:
If you want to avoid tooth decay, bad breath and gum disease, stop eating the sour foods (with the exception of citrus) and reduce the amount of acidic food (like red meat (4.5-5.5 pH) and drinks that you consume. Start eating a diet rich in vegetables, nuts and fish to raise your body pH to proper levels.

Toothpastes Pros and Cons:
Most toothpastes have decent pH levels (7-7.5) accept for Tom’s Wicked (3.2) and they not only clean your teeth but they also kill a lot of the bacteria that can grow between your teeth which causes bad breath. I suggest buying the non-fluoridated varieties.

Are most Mouthwashes and Rinses Good for Your Health?
Stay away from almost all of the mouth rinses and mouthwashes which are for the most part acid based. I have done an extensive search for high pH mouthwashes yet, there might be some out there. But for the most part the marketplace is loaded with acid based mouthwashes. Shop for high Ph brand mouthwashes.  In the meantime, if you find yourself with a case of bad breath and you don’t have a chance to brush or floss, just eat some leafy greens or put a teaspoon of baking soda in your mouth as a temporary quick fix. It will instantly take away the bad breath. Brushing your teeth with baking soda (8.5) is also good. Once you begin to raise your body pH levels I am convinced that the bad breath issues will become fewer and farther between. Remember, bacteria thrive in an acidic vice alkaline environment.

Bridge over Troubled Waters – The Most Important Way to Raise Body pH:
I mentioned above that what we eat isn’t the most important factor for improving our body pH levels. And I said that I would cover it later on in the paper. Well, later is now and here we go. The most important and effective way to raise one’s body pH isn’t through the food that we eat, but rather through the liquids that we drink and the fluid that we absorb through our skin. The human body is at least 80% water, which is an extremely high percentage of one’s overall body weight. And we maintain our body water level by what we drink, not so much by what we eat. There is quite a bit of controversy over how much fluid a person should drink per day. Men need more water than women. Age and weight are factors, as is the climate and humidity that we live in. Exercising and sweating are some of the biggest factors. The more we exercise and/or sweat, the more we need to replenish our fluids. Too much water dilutes our body electrolytes as does not enough water. A good rule of thumb is to drink when you are thirsty by sipping on fluids throughout the day as needed. The average amount of fluid consumption for a person is somewhere between 4 and 8 glasses of water/fluids or between (32 and 64 fluid ounces). A glass of water is approximately 8 ounces and a cup of coffee is also approximately 8 ounces. A standard can of coke, flavored water, or beer is 12 ounces. So those are the numbers. You can do your own math to figure the approximate pH level of the 32-64 ounces of fluid that you intake on a daily basis. Remember, your body organs and blood operate optimally at 7.5 pH or higher. And with a body pH of at least 7.5 it is said that NO cancers, cellular or autoimmune diseases can thrive or survive!  But if you are drinking 64 fluid ounces of diet coke everyday, taking one or two teaspoons (I take at least 2 teaspoons) of baking soda (pH 8.0) a day, along with eating 10 pounds of collard greens (pH 7.5) and kelp (9.0) will do nothing for you!  Your body pH numbers will continue to nose dive!  Hopefully everyone now understands that what we drink is much more critical than what we eat when trying to establish our proper body pH levels. And many drinks, even the so-called “healthy drinks”, are extremely low on the pH scale. So, how do we make a bridge over these troubled waters?  Well, there are many steps that can be taken to avoid lowering and aid in raising your body’s water pH level and I will cover them in the remainder of this paper.

The Deadly Reverse Osmosis (RO) Filter Systems –  3 Strikes and Your Out:
Charcoal used in reverse osmosis (RO) filtration systems not only filter out any bad chemicals like fluoride, but they also filter out absolutely all of the good minerals that were in the water, the alkaline minerals which raise the pH level of the water. The RO filtration process removes the minerals that would otherwise help maintain its alkalinity.  Strike one. Also, RO filtration systems use activated carbon filters, which by design, lowers the pH even more, making your drinking water even more acidically toxic!  Typically the water coming out of these filters will have a pH level of between 5.0-6.0. Acidic water like that isn’t even healthy for your plants let alone you!  Strike two. And I believe, that long term consumption of this acidic water will have consequential effects on your entire body, from your individual cells to your internal organs; and to your external organ, the largest organ in/on your body, your skin. It will begin to affect your body’s ability to properly function, leading to forms of cancer and other diseases. Strike three!  If you are using a RO filter system and want to continue to use it, know that your journey to proper pH levels will be that much harder, if not impossible! You will have to replenish all the essential minerals that your body needs and you will be forced to come up with some creative methods to drastically increase your water pH levels before you continue drink it. The “bad guys” are smart strategizers, “they” plan their chess moves several moves in advance. They knew that there would be an outcry over fluorinated city water, and that the health conscious community would seek a remedy for fluoride removal which “they” gave us, RO filtration systems.  The problem is that the so-called remedy is worse than the actual ailment!  Stop falling for “their” lies folks!

A List of Activated Carbon Filters (ACF) and other Types of Filters:
Commonly bought Activated Carbon filters (ACF) like Brita, PUR, Zerowater, Berkley, Aquasana, are relatively inexpensive water filters. Although not as thorough at filtering as RO filters, which removes everything, ACF filters don’t get rid of all of the bad stuff like fluoride but they still get rid of some of the good stuff like chlorine.  So what good are they?  There are other filter designs like Activate Alumina (AAF) filters, Activated Zeolite (AZF) filters, Activated Bio-Charcoal (ABC) filters, Granular Activated Carbon (GAC) filters and Catalytic Carbon (CCF) filters. All of these filters use different methods to filter various levels of chemicals and minerals.  I personally wouldn’t buy any of them.  If I had city water and I don’t, and if I had fluoride, arsenic, nitrates, bromide, microbes, etc, etc in my water, I probably would just buy a Reverse Osmosis (RO) filter (which gets rid of everything), and then figure out a few ingenious ways to restore the mineral content and bump up the water from its 6.0-6.5 pH level to 8.0 before drinking it.

A List of Juices and their approximate pH Levels:
Cranberry Juice: 2.3-2.5  (Terrible!  Don’t believe “their” lies and stop drinking it!)
Lemon Juice: 3.0 (changes to 7.0-7.5 after digested)
Sour Oranges: 3.0 (changes to 7.0-7.5 after digested)
Lime Juice: 3.0-3.3  (changes to 6.5-7.0 after digested)
Blueberry Juice: 2.5-2.9 (don’t drink it)
Grapefruit Juice: 2.9-3.3  (6.0-6.5? after digested)
Pomegranate Juice: 2.9-3.5 (don’t drink it)
Tart Cherry Juice: 2.9-3.5 (don’t drink it)
Cherry Juice: 3.2-4.0 (depending on the apple variety)
Apple Juice: 3.0-4.0 (depending on the apple variety)
Grape Juice: 3.0-4.0 (depending on the grape variety – stay away from Concord)
Pineapple Juice: 3.2-4.0
Peach Juice: 3.3-4.0
Orange Juice: 3.3-4.2  (changes to 6.5-7.0 after digested)
Tomato Juice: 4.1-4.6
Carrot Juice: 4.9-5.2
Watermelon Juice: 5.2-5.6
Cantaloupe Juice: 6.1-6.6
Honeydew melon Juice: 6.0-6.7
Musk Melon Juice: 6.0-6.7
*Note: You probably didn’t notice that the most commonly found fruit drinks and juices in the grocery stores are cranberry, blueberry, pomegranate and don’t forget tart cherry (it helps us sleep, remember?) acidic creations?  I wonder why we can’t find cantaloupe or honeydew juices?  Citrus varieties range from sweet to sour.  The most sour varieties like lemons, limes and sour oranges do something amazing after eaten.  Once metabolized, they have an alkalizing effect on the body. This happens because the minerals contained in the citrus, such as calcium, magnesium and potassium, create alkaline byproducts during digestion.  So, if you are after a sour tasting fruit or juice without it affecting your body pH level, try sour citrus!

Are Fermented Drinks Good or Bad for You and Your Health?
Acidity aside, I happen to be a Christian who believes that the bible teaches against drinking alcohol. But I realize that many of you Christians and non-Christians alike, don’t believe as I do on this matter and that’s fine. But for those of you who are Christians, I would like to share a few bible verses with you below.

“Wine is a mocker, strong drink is raging: and whosoever is deceived thereby is not wise.” Proverbs 20:1

“It is good neither to eat flesh, nor to drink wine, nor any thing whereby thy brother stumbleth, or is offended, or is made weak.”  Romans 14:21

“Woe unto them that are mighty to drink wine, and men of strength to mingle strong drink.” Isaiah 5:22

“Envyings, murders, drunkenness, revelings, and such like: of the which I tell you before, as I have also told you in time past, that they which do such things shall not inherit the kingdom of God.”  Galatians 5:21

Bars and Restaurants or should I say Restaurant Bars?
When I was growing up we had two separate types of consumption establishments, ha,  ha.  One was for food and the other one was for alcohol. We had “restaurants” to eat at and “bars” to drink alcohol at. If you are old enough you probably remember those days. “Happy hours” if they even exited back then were only found in bars. Nowadays you would be hard pressed to even find a “bar”, most have closed down. Today the lines on these two types of establishments have been blurred to the point that restaurants are now called by names like “Bar and Grill”, “Taphouse” or “Brewery”.  And the first thing the waiter asks us at restaurants nowadays is what do we want to drink, and they don’t mean milk either, ha, ha.  Young people are probably laughing at me right now, but you older folk, know that how I described the past was how it actually was.  And I believe that all of this was changed in large part to get us to drink more alcohol which in turn lowers or body pH levels.

But Jesus Turned Water into Wine, Right?
But wasn’t Jesus’ first documented miracle the turning of water into wine at a wedding?  Yes He did, and yes it was, and no that isn’t how the fermentation process works, ha, ha. But He turned water into new wine (grape juice), He didn’t turn water into old wine (rotted alcoholic grape juice).

But doesn’t Red Wine contain Resveratrol?
This is the same argument that is used to support the usage of fermented apple cider vinegar (ACV). Remember that the health benefits found inside ACV are not contained in the vinegar but they are contained in the apple cider.  Well, resveratrol which is a “supposed” powerful polyphenol and a powerful antioxidant isn’t found in the alcohol of red wine, it is extracted from the crushed skin of red and purple grapes within the wine. If you want to obtain this powerful compound drink grape juice (new wine) or  simply eat grapes. 🙂 You don’t need the alcohol folks.

How does the Fermentation Process Work:
Do you guys know how the fermentation process actually works?  Fermentation is a biochemical process where microorganisms like yeast and bacteria (our friends, right?) convert carbohydrates, such as sugars, into energy, acids, gases, and alcohol, without requiring oxygen. In other words it is the rotting of vegetables and/or fruit into gaseous alcohol. It sounds delicious doesn’t?

Is it a ‘Spiritual’ Matter?
Alcohol is often referred to as ‘spirits’ and possibly for good reason. Drinking alcohol or any fermented beverage can open one up to suggestion from all manner of malevolent ‘spirits’ according to many.

“And be not drunk with wine (spirits), wherein is excess; but be filled with the Spirit;” Ephesians 5:18

“And I saw three unclean spirits like frogs come out of the mouth of the dragon, and out of the mouth of the beast, and out of the mouth of the false prophet. For they are the spirits of devils.”  Revelation 16:13-14

Skull and Bones Groans:
Skully Gin is a Dutch gin brand with skull-themed packaging.  Dead Man’s Fingers Rum is a spicy rum that has a skull logo on its label. Black Death Vodka has a skull and crossbones on its label.  Poison Potion Apothecary Decanter is also contained in a bottle with a skull and crossbones design on it. Ghost Tequila is a spicy tequila with a ghostly skull motif on its label. Outerspace Vodka is packaged in a green alien skull-shaped bottle. Kah Tequila comes in nicely decorated skull bottles. Crystal Head Vodka is contained inside a skull-shaped bottle. And DOOM Bone Vodka is a distilled vodka using bones from a butcher. This should all tell us something about these products friends!

A List of Alcoholic Drinks pH Levels:
Limoncello: 2.0-3.0 (acidity reverses somewhat when digested)
Champagne 2.9
Cider 2.9-3.3
Port wine 2.9
Red Wine: 3.0-4.0
Hard seltzers 3.1
White wine 3.1-3.4
Brandy: 3.5
Whiskey 3.7-4.8
Beer 4.0-5.0
Rum 4.8
Tequila 4.8-5.2
Vodka 6.0-7.0
*Helpful Hints: Champagne and Limoncello are among the most acidic alcoholic drinks, with pH levels as low as 2.0-3.0!!!  If I were a drinker of alcohol and I’m not, and I wanted to maintain my pH levels, vodka would be the most pH friendly way to go by far.

A List of Miscellaneous Acidic Drinks and their pH Levels:
Alcoholic: 2.0-5.2 (with the exception of Vodka 6.0-7.0)
Carbonated Drinks: 2.5-3.5
Coke: 2.5-2.9
Gatorade: 2.93-3.07 (a great drink for athletes!😵‍💫)
Wines: 2.5-4.5
Fruit Juices: 3.0-4.0
Beer: 3.0-5.6 (the sour beers are the most acidic)
Red Bull 3.3–3.4 (does Red Bull give you wings?)
Flavored Water: 3.5-5.0
Coffee: 4.5-6.0
*Helpful Hint: Coffee pH can vary depending on the specific coffee beans and the pH of the water that you add into the coffee machine.  As example, coffee made with store bought alkaline water (9.5 pH) will dramatically raise the coffee’s pH level. Why not make your coffee the same way?  It is a good practice to sample test all your waters, drinks and coffee from time to time to see what pH levels you have.

Are You a Coffee Zombie?
Do you think you are a Coffee Zombie?  I know I was.  I used to drink several cups of coffee a day. But as I aged, the caffeine began to keep me awake at night so I knew that I had to make a change. Did I reduce my coffee intake?  No, I didn’t, I just started drinking decaf (after my morning caffeinated cup) cups throughout the day. But then after I figured out what the coffee was doing to my body pH numbers I decided to make a big change. Now, I still drink my morning caffeinated cup on most mornings, but I’m even trying to wean myself off of that for the most part.  And the water which goes into my coffee machine has a pH level of at least 8.0 which is 100 times more alkaline than neutral or base. Sometimes I even put store bought 9.5 pH water in my machine.  I haven’t measured the pH level of my actual coffee yet (one of these days).  Do I go out with family to a coffee shop once in a blue moon, sure?, but it’s not often.  Just keep in mind that the pH battle is a numbers game, folks.  Whenever you make an exception and dip down in your numbers, you should to try to compensate for it by drinking something with a high pH level.

Where did the ☕️ Sensation Begin and Why?
Where and when did this fascination/addiction to coffee originate from. Some would argue that it began after the “Boston Tea Party”.  Maybe the Brits were right after all?  But Tea Party aside, in modern times we don’t need to look any further than to a company called Starbucks. Is Starbucks part of the Cabal’s network? Well, it was founded in 1971 (one of our magic date decades). And we don’t have to look much further than to the company’s logo. The infamous mermaid logo on the Starbucks cup is said to originate from the Greek mythological creature known as Siren. According to the myth, Siren would lure ships toward it with her beautiful singing voice before making them crash into the rocks!  Might Starbucks want its customers to be lured by their drinks as the mythical sailors were lured by Siren’s singing?  Symbolism aside, could this be part of the Cabal’s master plan?  According to statistics, coffee drinking in America is up 37% since 2004. Remember, a cup of coffee has a 4.5-5.5 pH which is absolutely terrible for body pH levels. Now multiply that by 2, 3 or even 4 cups per day. It now becomes a health disaster in the making!!!  I think the Brits were right, tea, especially leafy green tea, is a much better option than coffee, for achieving or maintaining proper body pH levels!
A List of various Teas with a more Acidic pH Level:
Lemon Tea: 3.0 (pH levels reverse once digested)
Hibiscus Tea: 3.4 (don’t drink it)
Rosehip Tea: 3.5 (don’t drink it)
Red Raspberry Tea: 4.0 (don’t drink it)
Sassafras Tea: 4.5-5.0
Black Tea: 4.9
Oolong Tea: 5.0
White Tea: 5.2

A List of various Teas with a more Alkaline pH Level:
Chamomile Tea: 6.0
Peppermint Tea: 6.0
Licorice Root Tea: 6.0-6.8
Ginger Tea: 6.5
Rooibos Tea: 6.5
Fennel Tea: 6.8
Green Tea: 7.0
Sargassum Algae Tea: 7.4-8.2
Kelp Tea: 8.0-9.5
The acidity of tea can vary depending on factors like brewing time, temperature, and additives. Herbal teas tend to be less acidic than traditional teas made from the Camellia sinensis plant. You can easily make an alkaline tea with a pH of 9.0-10.0 by carefully selecting the ingredients placed in it and adjusting the brewing process. Below are some guideline steps:

How to Make a High pH Tea:
Start with store bought alkaline water (9.0-9.5 pH) as your base. Next select alkaline Ingredients from various herbs like sage (6.5-7.0), cilantro (6.5-7.5), fennel (6.5-7.5), oregano (6.5-7.5), turmeric (6.5-7.5), chamomile (7.0), peppermint (7.0), alfalfa (7.0-7.5), echinacea (7.0-7.5), clover (7.2), burdock root (7.3), nettle (7.4), dandelion (7.5), lemon balm (7.5), chlorella (8.0), and sea moss (8.0-9.0). Obviously, taste is a factor and some of these herbs or combinations of these herbs might not be very palatable for tea, you decide. But I’m just trying to get you to think outside the box here. Next, you can add a small pinch of baking soda sodium bicarbonate (baking soda) with a pH of 8.3 if you like. Start with ⅛ teaspoon per cup and adjust as needed. Don’t add too much baking soda, especially to boiling water, or it will foam up and boil all over your stove. I can attest to this first hand, ha, ha. If you want to add baking soda to your tea, you probably shouldn’t add it to the drink until it is finished.  Boiling water is not the best thing to do when making tea anyway, since high temperatures can extract acidic compounds out of the plants. So, steep at lower temperatures like 150-175°F which will better ensure an alkaline brew.  If you purchase a digital pH/temperature meter, you can insert it right in your water and into your finished tea mug to check the temperature and pH level. To make some high pH drinking water, you can add one level teaspoon of baking soda to each eight ounces of tap water without significantly affecting the taste. I do this all the time and keep my 8.0 pH water in the refrigerator. It tastes a little better when it’s cold.

Methods to Raise Your Drinking Water pH Levels:
*As mentioned use Baking Soda: Add 1 teaspoon of baking soda per 8 oz of water. Baking soda has a pH of (8.3), so it can help raise the pH of your water.
*Alkaline Water Filters: Use a water filter pitcher or alkaline water ionizer to naturally increase the pH. These devices add minerals like calcium and magnesium to boost alkalinity.
*Use pH Drops: Purchase alkaline pH drops from health food stores. These concentrated minerals can quickly raise the pH of your water.
*Lemon Water (Indirect Method):  Although lemons are acidic, they have an alkalizing effect on the body once metabolized. Adding lemon juice to water will aid in raising low pH levels.
*Mineral Additives: Purchasing food grade magnesium, calcium, or potassium in a bottle dropper or in powder form from your health food center is a good way to increase your water’s alkalinity.
*Electrolysis (Water Ionizers): A water ionizer machine (read more below) can separate acidic and alkaline components, producing high-pH water.

A Cancer Cure of the Past Using nothing more than simple Water:
Several decades ago there multiple options available to people for cancer treatment and prevention. But as these methods began to have more and more success and began to increase in popularity, the government bought out the patents, banned the treatments and people who didn’t comply actually “disappeared”!  I think many of us can relate after going through the COVID lockdown plandemic. Arguably the most effective method for reversing cancer before being banned, with a near 100% success rate, was the water ionizing machine. The ionized +10 pH water produced from the machines was intravenously (IV) dripped into patients bloodstreams with near immediate miraculous results! Unfortunately, today it isn’t possible to get ionized IV water treatments at cancer treatment centers. Today’s US cancer treatment centers choose to kill rather than heal with surgery, radiation and chemotherapy. There are cancer treatment centers in other countries like Mexico using various natural methods including diet to treat and reverse the growth of cancer. Some may even offer ionized water IVs. I just don’t know for sure.

Today’s Water Ionizing Machines:
There is more hope let me explain. We all know how important it is to drink enough water, but your tap water isn’t always the healthiest option. In addition to possibly harboring contaminants like lead, mercury and fluoride, tap water doesn’t usually have the most beneficial pH, which is why you might want to invest in your own personal water ionizer machine.  A water ionizer machine is an appliance that raises the pH of tap water to make it more alkaline. It uses the process of electrolysis, passing an electric current that contains ions through the water to separate it into acidic and alkaline components. The acidic water is filtered out while the alkaline water is retained.  The alkaline water that water ionizer machines produce has a range of health benefits, including improving bone health and boosting your overall energy.

Water Ionizer Styles and Models:
Some water ionizers are large machines that can take up quite a bit of space, while others are simple pitchers. The non-pitcher water ionizer machines are available in countertop, and under-the-sink models. Each type works differently and varies in terms of how difficult it is to install.

Water Ionizer Pitchers:
Water ionizer pitchers are the easiest water ionizer machine to set up because there’s no installation required. A pitcher is an ideal option if you live in an apartment or other rental property because you can easily take the pitcher with you when you move. But because the pitcher is not connected to your plumbing, it can only ionize a limited amount of water at a time and must be manually refilled when you want more alkaline water. Keep in mind that a water ionizer pitcher usually only filters to a single pH level, unlike more advanced machines with a range of options.  Countertop water ionizer machines are appliances that sit on the countertop beside the kitchen sink, so you’ll need to have counter space for one. They connect to the sink’s faucet via a diverter. Installation usually isn’t that difficult. A countertop machine typically offers a range of pH levels, allowing you to customize the alkalinity of the water.

Under-the-Sink Water Ionizers:
Under-the-sink water ionizer machines are installed beneath the sink, so they don’t require any space on your countertop. They are more difficult to install, however, and you may need a plumber to handle the job. Like a countertop model, an under-the-sink water ionizer typically offers multiple pH levels, so you can get the alkalinity of your water just right.  Some water ionizer machines can be installed as either a countertop or under-the-sink model, so you’re able to choose the best option for your home.

Water Ionizer Components:
When considering a purchase of a water ionizer system there are many things to consider other than the cost and style. Do you get one with platinum or titanium plates and how many. What type of filtration do you desire. Do you want a fixed unit (under or above the sink) or something more mobile like a hydrogen water bottle?

Water Ionizer Plates:
A water ionizer machine uses metal plates for the ionization process. Most use titanium plates coated with a layer of platinum. Some experts believe that plates dipped in platinum allow for the best conductivity, making them more effective than those just sprayed with a platinum coating. Water ionizer machines that feature titanium plates with a thicker platinum coating usually perform better than those with thinner coatings. The number of plates is another essential factor to consider. Some models have as few as five plates, while others have more than 10. In general, the more plates that a machine has, the more effective the ionization process will be. For most homeowners, a machine with at least seven plates provides the best results.  Keep in mind that the more plates and the higher quality metals of those plates and plate coatings, will equate to a higher cost of your machine.

Contaminant Filters:
Along with raising the pH level, a water ionizer machine should also remove any contaminants or toxins from the water. That’s why all machines have some type of filter. Some models have a single filter, though, while others have two or more filters for more effective filtration. Machines that use ceramic filters are usually able to remove more contaminants than those with other types of filters.  You’ll want to find a model that offers filters with a longer lifespan, since constantly replacing filters can become an expensive proposition. Some filters can last through thousands of gallons of water, so you won’t have to replace the filters as often and can keep those maintenance costs down over the long run.

Hydrogen Water Bottles which can also Boost Alkalinity to pH 8.0-9.5 Levels:
Hydrogen water bottles work by using electrolysis to infuse water with molecular hydrogen (H₂).  Hydrogen water may help neutralize harmful free radicals by reducing oxidative stress in the body.  Some studies suggest it may have an anti-inflammatory effect, reducing inflammation in the body thereby fighting chronic diseases.  It may aid in muscle recovery and reduce fatigue after intense exercise.  And it might support cognitive function (brain health) and protect against neurodegenerative conditions. And some research studies indicates it may help regulate blood sugar levels and support weight management.

The bottle generates an electric current (electrolysis) that splits water molecules (H₂O) into hydrogen (H₂) and oxygen (O₂) molecules.  A special membrane in the bottles ensures that only hydrogen dissolves into the water (hydrogen infusion) while oxygen is released.  This hydrogen-rich water remains in the water for a limited time, offering potential antioxidant benefits when consumed.  If I were to purchase one of these bottles, I would make sure that it came in a glass vice plastic model (to protect against plastic micro-particles), and I would also make sure that the water pH output level was at least 8.0 on the pH scale. If I purchased one of these bottles and discovered that it didn’t both criteria, I would immediately send the product back to Amazon or the manufacturer.  I haven’t done much research on hydrogen bottles yet, so there might be better models available.  But, the models listed below supposedly combine hydrogen infusion with alkaline water benefits, for improving hydration along with your antioxidant intake. I’m not sure if the products listed below come in glass or plastic bottles?  I can’t vouch for any of the models or their claims listed below.  Please continue to research on your own before investing in a hydrogen bottle.

*H2CAP Plus Hydrogen Bottle Compact and portable, this bottle produces hydrogen-rich water with a pH up to 9.0, using platinum electrodes.
*Echo Go+ Hydrogen Water Bottle which is known for long-lasting molecular hydrogen, this bottle maintains a pH around 8.0-9.0 and has high antioxidant properties.
*LevelUpWay Hydrogen Water Bottle Infuses H₂ in 3-5 minutes with a pH range of 8.0-9.0, featuring a self-cleaning system.
*Lourdes Hydrogen Water Generator Premium-grade bottle creating hydrogen water at pH 8-9, widely used for health benefits.
*HydroGene Portable Hydrogen Bottle Provides high molecular hydrogen levels and alkaline water with a pH of 8.0-9.0.

A List of Drinking Water’s approximate pH Levels:
Reverse Osmosis (RO) Water: 5.0-6.0
City Water: 5.5-6.5
Well Water: 6.0-6.5
Plastic Bottled “Mineral Spring” Water: 6.0-6.5
Water Softening System Water: 6.8-8.0
An 8 ounce Glass of Water with a Teaspoon of Baking Soda Water: 7.5-8.5
Kirkland (Costco) Alkaline Water: 9.0-9.5 (I tested & confirmed the pH claim)
Smart Water (Glaceau) Alkaline Water 9.5 (I tested & confirmed the pH claim)
Great Value (Walmart) Alkaline Water: 9.0-9.5 (I tested & confirmed the pH claim)
‘Essentia’ Bottled Alkaline Water: 9.5 (I tested & confirmed the pH claim)
Hydrogen Water Bottles: 8.0-9.5
Ionizing Machine Water: 8.5-10.0
*Helpful Hints: Fill your home coffee machine with store bought alkaline water to dramatically elevate your coffee’s pH level with affecting the taste. And whenever you buy water bottles, buy cases of the 9.5 pH alkaline water bottles rather than buying the so-called “mineral spring” water bottles (6.0-6.5) that “they” have been selling to us for years. But what about the microplastics, the 9.5 pH alkaline water comes in plastic bottles?  That’s true, but what is the worst of the two evils, some microplastics in your water or not reaching total disease prevention?  Store your plastic water bottles in a cool dark place, which will help to minimize the plastics from transferring into the water.

What’s Needed to Clean Swimming Pools and Homes:
How do you get the nasty critters like algae, bacteria and green slime out of your swimming pool?  You add acid to the water, right?  Wrong, you clean the water by raising its pH alkalinity to kill them. To clean the water you have to make the water more alkaline. Alkalinity is also used in all household cleaning products.

My Health Experiences while on my High School Swim Team:
When I was in high school I was a member of the varsity swim team. We trained in the pools for hours. The swim team was a winter activity concurrent with the yearly “flu season”.  Looking back at those swim team years, I never once was sick with a cold or flu and I would always leave the pool at night feeling invigorated rather than tired. I wonder where that energy came from after those hard swim workouts?  I also remember having a moderate case of acne before joining the team, which miraculously disappeared after a few days of swimming laps in the pool! The health benefits of high alkaline chlorinated pool water had manifested itself within me!  Liquid chlorine (sodium hypochlorite) has a high 11.0-13.0 pH, making pool water very alkaline. These highly alkaline minerals are water soluble, dissolving in the water and then being absorbed into one’s skin. A great way to boost one’s body pH levels!  To raise the pH in your swimming pool, hot tub or bath tub, to the ideal range of 7.2-8.0, you can use alkaline compounds like the ones listed below, but check with your local swimming pool experts to customize a personal plan. You could purchase one of their alkaline solutions, but make sure that it does not contain fluoride, bromide or bromate on its ingredient list.  We will talk about those harmful compounds soon. I don’t recommend doing your own experimentation.  And after adding the mineral solution that they suggest for your water, always test the pH of your water before going in it. Soaking in water that is too alkaline (11.0 or higher) might actually burn your skin and soaking in water that has a low pH (6.0-6.8) can simply be disastrous for your health! Calcium hypochlorite Ca (OCl)₂ has a pH of around 10.0-12.0. Sodium carbonate (Na₂CO₃), also known as soda ash, has an excellent 11.0-12.0 pH. Sodium borate (Na₂B₄O₇·10H₂O) also known as borax has a 9.3-9.5 pH.

Water Aeration and pH Levels:
Aeration increases the pH of water by removing carbon dioxide (CO₂). When water is aerated the turbulence causes CO₂ to escape into the air. Since CO₂ forms carbonic acid (H₂CO₃) in water, its removal reduces acidity, leading to higher pH levels. This method effectively adjusts pH without increasing total alkalinity, making it a preferred option in pool and hot tub maintenance.  You can create a mini form of aeration in your hot tub or bathtub if it has jets.  Keep the jets turned on full force while you do your pH soak.

Refreshing Freshwater Isn’t so Fresh or Refreshing Anymore?
Bottled Water is Not “Mineral Spring” Water. “They” Lie to US!
Who would have ever imagined that we would be paying for bottled water for the last 50 plus years?  Why was it introduced to the supermarkets and grocery stores?  Well, I’m glad you asked, let me explain.  Plastic water bottles labelled “spring water” first hit the marketplace in the early 1970’s (there’s that date again) about the same time that the chemtrail phenomenon started to take off in a big way.  Hmmm, he said. 🤔  “They” got us to buy into their plastic bottled water scheme, by convincing us that it was healthier “mineral spring” water, remember?  Plus “they” told us that we could conveniently carry one of “their” plastic bottles wherever we traveled.  Since then, “they” have told us that plastic microplastics from “their” bottles are bad for the environment! 😵‍💫 But had “they” not convinced us of the merit of the plastic water bottle, we would have never bought into “their” plan of deception. “They” create the plastic bottle problem.  Then “they” market and sell the bottles to us.  And lastly, “they” blame us for buying and using the bottles! 😵‍💫 Bottled water is somewhat convenient, but the water does not originate from “mineral springs” as advertised.  Like all of the other topics that we have discussed “they” lied to us.  If these bottles truly were “spring mineral”, these bottled waters would have a pH of about 7.0-8.0 instead of 6.0-6.5, “they” love to lie to us, don’t “they”?  I know the pH levels of “their” bottles, because I have tested “their” bottled water myself. Why is the pH so low, what might be done to the water in the manufacturer plants?  Maybe all of “their” water runs through industrial reverse osmosis filtering systems before it is bottled? 🤔 Does everyone see a mischievously evil agenda here yet?

Test your Drinking Water and Set some Goals!
Anyway, in spite of “their” antics, test your own water to determine its exact pH level. And be mindful to also test your own saliva and urine pH levels on a regular basis.  If your pH reading comes in at 6.5 on the pH scale it doesn’t indicate that you have a “slightly acidic” body pH, like mainstream medicine would have you to believe.  A pH of 6.5 is actually 10 TIMES more acidic than your desired 7.5 pH goal! Let’s not fall for “their” word games anymore!  I’m not trying to discourage anyone, I’m just trying to let you know what you are up against. I imagine this pH stuff might seem like an impossible goal at this time, but hang in there, I am giving you a winning game plan to raise your number to the proper level.  You can and will achieve that goal if you are diligent and persistent.

The Health Benefits from Bathing in some Lakes, Rivers and Mineral Springs:
The health benefits that allegedly result from sitting in a hot spring aren’t due to the fact that the water is hot, folks. It is the therapeutic properties of the high alkaline mineral content of the water that is absorbed into one’s skin, which raises one’s body pH that improves a one’s health!  Hot springs often contain highly alkaline minerals such as forms of calcium 8.0-9.0 pH, magnesium 8.0-9.0 pH, potassium 8.0-9.0 pH, and silica 7.0-8.0 pH. But please test the pH levels of the hot springs or lake waters before you get into them, since some waters also contain varying percentages of the mineral sulfur which as we have learned, when it is exposed to water it becomes acidic and drastically lowers the water pH. If I had cancer or was in cancer remission, I would not swim or bathe in any waters, including bath and hot tubs unless the water pH level was near or above 8.0.  And if I had cancer, I personally would try to shoot for 8.5-10.0.  It is easy to raise the pH level of your water, visit your local swimming pool store for recommended mineral compounds to add to the water.  Don’t immediately shoot for a 10.0 pH level water in your hot tub folks, work up to it. Make sure that your skin isn’t sensitive to high pH levels.  And always, always, remember (if possible) to test your water before going in it.  I realize that many of you who are just beginning your journey towards a higher body pH level don’t as of yet, have the necessary pH tools to accurately measure the pH level of outdoor bodies of water.  So, I took the time to research quite a few of the bigger lakes, hot springs  and waterways in the US and around the world for everyone.  I hope you appreciate it and find it to be useful.  Now, the documented pH levels found on the internet does vary a bit between different websites and researchers, so don’t hold my feet to the fire on the pH numbers that I have listed below.  The pH numbers also can change depending on which section of water is tested, the time of year, the depth of the water, the mineral composition in the different sections of the body of water and last but not least, the current salinity level of the water. But these are ballpark pH numbers that we can all work with, that is if we trust the numbers? Measure, Measure, Measure!

Bodies of Water pH Levels (Always Perform Your Own Tests when Possible):
The Arizona Hot Springs near Hoover Dam in Nevada: (pH not publicly known)
The Bagby Hot Springs in Oregon: pH 9.7 (a fantastic pH therapy site!)
The Banff Upper Hot Springs in Canada: (pH not publicly documented)
The Banjar Hot Springs in Bali: pH 6.5-6.8 (I would not go in this one)
The Bath County Hot Springs in Virginia: pH 7.0-8.5
The Beppu Hot Springs in Japan: pH 1.6-3.0 (Stay out of the water!!!)
The Blue Lagoon in Iceland: pH 7.5-8.0
The Boiling River in Yellowstone National Park: (pH not publicly documented)
The BoquillasHotSprings in BigBendNationalParkinTexas: pH 6.5-6.8 (too acidic)
The Calistoga Hot Springs in California: pH 7.0-85
The Caspian Sea: pH 8.2-8.7
The Challis Hot Springs in Idaho: (pH not publicly documented)
The Chena Hot Springs in Alaska: pH 9.0
The Colonial Beach (Potomac River) in Northern Virginia: pH 8.3
The Conundrum Hot Springs in Colorado: pH 7.0-8.5
The Deception Island Hot Springs Antarctica: pH 8.0 (Anybody want to go south?)
The Dead Sea: pH 6.3 (too acidic for bathing)
The Dunton Hot Springs in Colorado: pH 7.5-8.5
The Lake Eufaula in Alabama: pH 7.0-8.5
The Fifth Water Hot Springs in Utah: pH 7.0-8.5
The Furnas Hot Springs in the Azores: pH 6.0-7.5 (not a place for me)
The Glenwood Hot Springs inColorado: (pH not listed but contains lots of sulfates)
The Goldbug Hot Springs in Idaho: (pH not listed but also contains lots of sulfates)
The Grand Prismatic Spring in Wyoming: pH 7.0-8.3
The Granite Falls Hot Springs in Jackson, Wyoming: pH 6.7-8.2 (test the water)
The Great Salt Lake Utah: pH 7.8-8.3 (pretty good!)
The Guntersville Lake in northern Alabama: pH 6.5-8.5 (do a pH test on this one)
The Hell’s Gate Geothermal Park in New Zealand: pH 5.5-6.0 (stay out!)
The Hot Springs in Madison County North Carolina: pH 7.0-8.5
The Hot Springs State Park Wyoming: pH 7.5-8.5
The Hot Water Beach in New Zealand: pH 7.8-8.2 (nice!)
The Huanglong National Park Hot Springs in China: pH 6.6-8.6 (all over the map!)
The James River in Virginia: pH 6.5-8.5
The Jigokudani Monkey Park Hot Springs Japan: (pH not publicly documented)
The Kirkham Hot Springs in Idaho: pH 7.0-8.5
The Lake Anna in central Virginia: pH 6.5-8.5
The Lake Champlain of Quebec, Canada and New York and Vermont: pH 7.0-8.5
The Lake Erie: pH 7.0-8.0
The Lake Huron: pH 7.5-8.5
The Lake Havasu in Arizona: pH 7.8-8.3
The Lake Lanier in Georgia: pH 6.5-8.5 (test the water before going in)
The Lake Michigan: pH 7.61-8.52
The Lake of the Woods in Minnesota: pH 6.5-8.5 (Test the water before going in)
The Ojo Caliente Mineral Springs in New Mexico: pH 7.0-8.5
The Lake Okeechobee in Florida: pH 5.5-8.5 (a bad pH choice? plus alligators)
The Lake Ontario: pH 7.5-8.7
The Lake Superior: pH 7.3-8.5
The Lake Magadi in Kenya: pH 10-12.5 (way too alkaline for bathing)
The Lake Natron in Tanzania: pH 9-10.5 (probably too alkaline for bathing)
The Lake Van in Turkey: pH 9.7-9.8
The Ma’in Hot Springs in Jordan: (pH unlisted but acidic based on its minerals)
The Mono Lake in California: pH 9.8
The Mystic Hot Springs in Monroe, Utah: pH 9.0
The Pamukkale Thermal Pools in Turkey: pH 6.2-6.7 (too acidic for bathing)
The Rappahannock River in Virginia: pH 6.5-8.5
The Red Sea: pH 8.1-8.3
The Salton Sea in California: pH 8.2-8.5
The Saratoga Hot Springs in Wyoming: pH 7.0-8.5
The Strawberry Park Hot Springs in Colorado: (pH not publicly documented)
The Takaragawa Onsen Hot Springs in Japan: pH 7.5-7.8
The Termas Geometricas in Chile: (pH not publicly documented)
The Terme di Saturnia in Italy: (pH not documented, but its minerals are acidic)
The Therma Springs on the Greek Island of Ikaria: pH 7.7
The Termas Geométricas in Chile: (pH not publicly documented, but likely acidic)
The Terme di Saturnia in Tuscany, Italy: pH 6.0-6.5 (too acidic for bathing)
The Travertine Hot Springs in California: pH 6.73 (too acidic for bathing)
The Umpqua Hot Springs Oregon – pH 6.3 (too acidic for bathing)
The Weir Creek Hot Springs in Idaho USA: pH 5.0 (too acidic for bathing)
The Yangpachen Hot Springs in Tibet: (pH not listed, but its minerals are acidic)
The York River in Virginia: pH 6.5-8.5
The Oceans Blue (all of them): pH 7.8-8.3

How about the Dead Sea and the Health Benefits from bathing in its Waters?
The Dead Sea is rich in minerals that contribute to its unique properties and health benefits according to the mainstream “medical experts”. Some of the key minerals found in its waters and its mud include:

*Sodium chloride: Acts as a natural cleanser for the skin.
*Calcium: Supports bone health and muscle function.
*Potassium: Regulates fluid balance and muscle contractions.
*Silica: Aids in collagen production for skin elasticity.
*Magnesium hydroxide: Helps with skin hydration and relaxation.  So far so good, right? Everything looks great, but then we have Bromide (more on this one later) and lastly we have sulfur.  We know what happens to sulfur as it enters water.
*Bromide: Has anti-inflammatory properties and promotes relaxation.
*Sulfur (S₈): “They” say that sulfur has detoxifying and antibacterial effects on the body (don’t believe “their” lies folks!). I have talked about the problems of “sulfur” and sulfurous compounds ad nauseam in this paper!  Sulfur when mixed with these alkaline minerals and/or water gives the Dead Sea an extremely low pH!  Sulfur itself doesn’t have a fixed pH, but when dissolved in water, it forms sulfuric acid (H₂SO₄) which has a 0.0-1.0 pH or sulfurous acid (H₂SO₃), which has a 1.5-2.0 pH level, both of which are highly, highly, highly acidic. When sulfur and sodium react, they form sodium sulfide (Na₂S), when sulfur and calcium react, they form calcium sulfide (CaS), when sulfur and potassium react, they form potassium sulfide (K₂S), when sulfur and bromine react, they form sulfur dibromide (SBr₂) and then change to hydrobromic acid (HBr) which has a pH level of 1.0-3.0, and when sulfur and silica react, they form silicon disulfide (SiS₂), and when magnesium hydroxide (MgOH₂) 10.5 is mixed with sulfur it becomes magnesium sulfate (MgSO) 5.5 pH!  According to the bible the Dead Sea (the great depression) was formed by sulfuric fiery stones rained down by God in the destruction of Sodom and Gomorrah. The bible story matches the water acidity.  The pH of the Dead Sea is approximately 6.3, it might be even less, which is much lower than typical seawater (7.8-8.2). Sulfurous acid is approximately 316,000 times more acidic than base, or a neutral 7.0 pH! Cancer or cancer free, don’t go into the Dead Sea and don’t rub its mineral mud on your body!

How about the Bagby Hot Springs in Oregon?
The Bagby Hot Springs in Oregon is a fantastic pH therapy site with a reported pH level of 9.7!  You won’t find a better natural soak therapy site than this one!  The hot springs is located in the Mount Hood National Forest, about 67 miles southeast of Portland. The Bagby Hot Springs are open year-round, and they offer a rustic and tranquil soaking experience. A small fee is required for access to the Springs and all visitors must hike approximately 1.4 miles through a beautiful forest to reach the springs. So if you aren’t able to do the hike this place isn’t for you. The water at Bagby Hot Springs emerges from the ground at temperatures between 120°F and 138°F (too hot to soak in), but the scolding water is mixed with cold water streams at various points, where tubs are set up for people to soak in.  The water temperature of these tubs typically range from 100°F to 110°F.  There are some tubs which can actually be temperature controlled by the soaker.  If you want to make the water temperature cooler, you simply let more cold water in.  I would love to visit this place!

How about the Boquillas Hot Springs in the Big Bend National Park in Texas?
The spring water has a pH level of about 6.5-6.8 and contains tons of minerals, including sodium, calcium, magnesium, sulfate, chloride, lithium, and smaller concentrations of toxic minerals like arsenic, rubidium, strontium, thallium (used in pesticides and rat poison), uranium, and tungsten. I personally would stay out of this low pH toxic water!

How about the Caspian Sea?
The Caspian Sea is a great option for alkaline bathing with a water pH level of 8.0-8.7 from high levels of alkaline mineralization!  Sign me up!

How about the Chena Hot Springs near Fairbanks, Alaska?
The water at Chena Hot Springs near Fairbanks, Alaska has a pH of approximately 9.0!  The waters are a type of geothermal mineral water (alkali-chloride) that is rich in alkali metals like sodium, potassium and chloride ions.  The waters have elevated mineral concentrations of boron and lithium.  Visitors to Chena Hot Springs can enjoy an outdoor wading lake maintained at a comfortable 106°F, an indoor pool at 90°F, and hot tubs which are also heated to 90°F.  It’s potentially a great visit, but pH test the waters before entering them.

How about the Colonial Beach (Potomac River) in Northern Virginia?
Colonial Beach would be a great place to visit or frequent for pH therapy with a fairly constant pH level of about 8.3!  The high pH level of this water source is attributed to its relatively shallow brackish high salinity river water, which is infused with a high alkaline mineral content.  The water is warm enough for swimming and bathing for about 5 months out of the year.  The town of Colonial Beach is a small quant town where many of its residents live year round.

How about the Great Salt Lake in Utah?
The Great Salt Lake in Utah has a highly alkaline pH, typically ranging from 7.8 to 8.5, depending on water levels and salinity. This lake has a high concentration of dissolved sodium, magnesium, and potassium salts, without the high sulfur content. The Great Salt Lake is also rich in magnesium hydroxide – pH level of 10.5, which is a major contributor to the lake’s overall pH level.  This one sounds like my kind of place!

How about the Huanglong Hot Springs in China?
The pH of the waters in Huanglong Hot Springs, located in the Huanglong area in Sichuan Province, China, typically ranges from 6.6 to 8.6. This variation is influenced by factors such as water temperature, mineral content, and the specific spring source. I personally would not bathe in these waters without doing a pH test first. If you are considering it, please get a pH reading before going in.

How about the Jigokudani Monkey Park Hot Springs in Japan?
The exact pH level of the 105F degree water at Jigokudani Monkey Park in Nagano Prefecture, Japan, is not publicly documented. The spring water contains various minerals, including sodium, calcium, magnesium, sulfate, chloride, lithium, and other trace elements. These minerals suggest that the water is geothermally heated and has a moderate mineral content, which is characteristic of many hot springs. I would test the water pH before going in. But it might be fine.

How about Lake Anna in Central Virginia?
The pH level of Lake Anna in central Virginia, varies across different sections of the lake and can fluctuate over time due to environmental factors (chemtrailing?).  The range found on the internet is about 6.5-8.5. Some portions of the lake might have a different pH reading than others.  Test the water.

How about Lake Natron in Tanzania and Lake Magadi in Kenya?
Lake Natron in Tanzania has a very high alkalinity level due to an extremely high level of magnesium hydroxide (MgOH₂) – pH level of 10.5 in its waters. The lake has an average water pH of 9.0-10.5. I personally wouldn’t recommend bathing in its waters due to possible skin irritation.  But if the water tested out at 10 pH or lower on a given day it could be a great therapy visit.  Lake Magadi in Kenya is similar for the same reasons only more extreme.  It has an extremely high alkalinity level 10.0-12.5!  Don’t bathe in its waters for sure, folks! Don’t do it!

How about Lake Van in Turkey?
Lake Van has high concentrations of magnesium hydroxide (pH of 10.5) along with other alkaline minerals which gives the lake a pH level of (9.7-9.8)!  If I lived near the lake I personally would make it a point to frequently bathe in its high alkaline waters!  But, I would take precautions to not get any of the water in my eyes or mouth to avoid possible irritation.

How about the Mono Lake in California?
Mono Lake in California has good concentrations of magnesium hydroxide and many other alkaline minerals making it an EXCELLENT high level source of alkalinity with a pH of approximately 9.8-10.0!  Be careful not to swallow or get the water in your eyes, because it might cause irritation.  Also, the water temperature is cold for most of the year, but in the warm summer months the water temperatures average about 65F to 75F degrees.  Sign me up for a summer visit!

How about the Mystic Hot Springs in Monroe, Utah?
The spring fed 9.0 pH water, contains calcium carbonate, magnesium, and iron. These minerals suggest that the water is geothermally heated and has a moderate mineral content, which is characteristic of many hot springs. The calcium carbonate in the water contributes to the formation of the distinctive travertine terraces surrounding the pools.  The water temperature at Mystic Hot Springs is approximately 168°F at its source. And as it flows into the soaking pools and bathtubs the temperature cools down to a range of 99°F to 110°F.  It sounds like a healthy soaking option, but again, test the water pH level before going for a dip.

How about the Therma Springs on the Greek Island of Ikaria?
The hot springs on the Greek island of Ikaria, in the town of Therma, has a pH level of 7.7 which makes it another potentially beneficial mineral spa.

How about the Blue Lagoon in Iceland:
The Blue Lagoon in Iceland has a pH level of around 7.5-8.0.  This alkalinity is due to the geothermal seawater, which is rich in silica, minerals, and salts. Another excellent destination for relaxation and health wellness.

How about Ocean Blues, are they pH Friendly? Yes, but Watch for Sharks:
The oceans waters themselves are one of the best sources of healing mineral rich alkaline waters, with pH ranges between 7.8-8.3 worldwide, depending on the actual location, rainfall, and season, with a global mean surface ocean pH of approximately 8.05 to 8.08. So, anywhere you travel in the world the ocean waters are going to give you a fantastic soak at a pH level of 8.0! But watch out for those sharks!  There are tons of good water sources (small and large) options to soak in to raise your body pH levels and improve your heath, folks.  Let’s move on.

Is Epsom Salt (Magnesium Sulfate) Acidic?
Do we really believe that Walmart and pharmaceutical drug stores care about our health friends?  No “they” don’t folks, “they” are all parts of the globalist Cabal. Walmart even has their own pharmacies, how convenient. So why then do these establishments have their shelves full of Epsom salt, which isn’t even a “salt” (false advertising) by the way?  Why do they want us to soak our bodies in a bath tub loaded with Epsom salt?  Why would “they” make a perfectly good product “Epsom salt” for us to improve our health if “they” don’t care about our health?  Does that even make sense knowing “their” background?  The answer is that Epsom salt isn’t a perfectly good product. But people might argue that the main ingredient, magnesium, has numerous health benefits associated with it. We’ve have had that type of conversation a few times before in this paper, haven’t we?  Magnesium is good, it does have many health benefits, but there is one major thing wrong with Epsom salt and I think that by now, you can all guess as to what that one thing might be. You’re right, Epsom salt is acidic!  It is acidic because ‘the powers that be’ have chemically added sulfur to the magnesium. Where have we heard about sulfur before and how many times?  Epsom salt, or magnesium sulfate (MgSO₄), is a mineral compound made up of magnesium, sulfur, and oxygen. Don’t buy it, soak in it, or even spread it around your plants folks! Stop falling for “their” tricks! I have a better name for “their” Epsom salt product. How about we call it: ‘Magnesium Acid Dip’?

Baking Soda Water – A Great Option for Raising Body pH Levels:
Baking soda, or sodium bicarbonate (NaHCO₃) pH of 8.3, is a great way to increase the pH level of your drinking water.  My water softening system produces 7.5 pH water. I personally add 1 teaspoon of Arm & Hammer baking soda (not baking powder) to every 8 ounces of water that I drink.  Does it modify the taste?  Slightly, but I am more concerned with being able to modify my health. Add some sodium carbonate (Na₂CO₃) with a pH level of about 11.5 to your bath tubs and hot tubs, a little at a time, to raise your pH level to your desired soaking number.

But Digesting Too Much Salt Causes High Blood Pressure and Heart Attacks?
We have been told by mainstream medicine that drinking or absorbing too much sodium or salt (as in sodium bicarbonate and sodium carbonate) is bad for our health, since it elevates our blood pressure which can lead to cardiovascular disease, right?  Right, that is what we have been told, but wrong, salt isn’t a gateway to cardiovascular disease. Dr. Brian Ardis has done extensive research in this area. The FDA (Big Pharma’s spokesperson), recommends a maximum daily sodium intake of only 2,300 mg, with a minuscule maximum amount of 1,500mg to people suffering from hypertension (high blood pressure) or cardiovascular (heart) disease. But yet, if someone is rushed into the hospital with a myocardial infarction (heart attack), extreme hypertension (high blood pressure) or even a broken leg, the first thing the nurses are told to do is to set of an IV and connect a “fluids” drip bag to the IV.  “They” call it “fluids” because they are trying to hide its contents, folks. Sometimes they call the “fluids” by the name “saline solution”, which is a little more descriptive, but it is still a mystery to many patients. Saline solution simply means salt water (sodium chloride (NaCl)), folks.  Now why would the nurses be told to drip the evil “salt” water into people’s veins after we have been told for years that it elevates blood pressure?  It would seemingly be especially bad for those cardio patients, whose FDA’s sodium limit is a maximum of 1,500 mgs per day, right? But yet the cardio patients being rushed to the hospital after suffering a heart attack or those being rushed in with critically high blood pressure numbers are immediately connected to a 9,000 mg salt solution!!! Yes, you heard me correctly, 9,000mg’s of salt, which is 6 TIMES more salt than these cardio patients are told to have in the entire day! Plus, if their visit ends up being a stay over, they will likely get 2 bags or 18,000 mg! You see, the “powers that be” know that sodium or salt stabilizes the body.  They also know, that per their own instructions, these cardio patients are more than likely salt deprived. They don’t want these patients to die in the hospital while under their care, that wouldn’t look good.  Not to mention that a dead patient can’t purchase any more of “their” pharmaceutical drugs! Farmers know that each farm animal requires their own salt block that they can lick on throughout the day (no salt limits for these animals).  The same thing happens in safari lodges. They set up salt blocks around the lodges to attract the elephants, lions and rhinos for everyone in the lodge to see! Salt is an essential electrolyte needed for the body, it’s good not bad! “Their” evil lies and deceptive ways are endless folks! Maybe I should write another paper called:
“Do you have High Blood Pressure or Heart Disease or Do you Know Someone Who Does?”  Send me an email if you would like that one.

What is the pH of Saline Solution? 🤔 Should we Seek another Solution?
Salt, when dissolved in water has a pH of about 7.0. But, white papers state that the pH level of saline solution (their salt water) is typically around 5.5, making it what they call “slightly” (ha, ha) acidic. Remember that AI chat sites compile their data from mainstream internet websites and discount alternative sites as nothing more than conspiracy theory. But in spite of that, I asked one of the AI sites the following: “If salt has a pH level of about 7.0, why does saline solution (salt water) used in the hospitals have a pH level of 5.5?” And this was AI’s answer:

“Great question! While pure salt (sodium chloride) has a neutral pH of 7, saline solution (0.9% NaCl) tends to have a pH of around 5.5, making it slightly acidic.

This happens due to a few key factors:
1. Dissolved Carbon Dioxide: When saline is exposed to air, carbon dioxide (CO₂) dissolves into the solution, forming carbonic acid, which lowers the pH.
2. Packaging Materials: Some saline solutions are stored in plastic (PVC) bags, which can leach compounds that slightly alter the pH.
3. Lack of Buffers: Unlike blood, which has buffering systems to maintain a stable pH, saline lacks these buffers, making it more susceptible to pH shifts.
Even though saline is slightly acidic, it’s safe for medical use and doesn’t significantly impact the body’s pH when administered in controlled amounts.”

Some Saline AI Takeaways:
Plastic (and aluminum as in aluminum cans, does the same by the way) can leach into the liquids.  Those are “their” words not mine, friends. When possible, don’t drink from plastic bottles or aluminum cans! And then “they” had the nerve to call a 5.5 pH level “slightly acidic”!  Guess what? “They” lied again in their attempt to deceive us! But you guys are no longer being deceived, right?  A pH level of 5.5 is not “slightly” acidic, it is 100 TIMES more acidic than our desired body pH level of 7.5, that we are trying to achieve! And “they” lied to us again when they said that their fluids are safe for medical use in controlled amounts!  Also, note that these solutions are a win, win for “these guys”.  The salt stabilizes our bodies (so we don’t die in the hospital) and the low pH contributes to our long term health problems! “Their” ‘Big Pharma’ drug prescription assembly-line continues to move forward with its plastic canisters filled with pills!  The biggest thing that “they” are seemingly hiding from us, is how do they drop the pH of 7.0 salt water into their 5.5 salt water solution?  Is it the leaching plastic as they claim (I doubt that one), or is some additive put into their solution that drops the pH level?  I don’t know, but I’d love to find out.

The Infection Connection:
“They” claim that an infection is caused by microorganisms like bacteria, viruses, fungi entering the body and multiplying.  And that it can lead to inflammation, fever and other symptoms, as the body fights the invaders.  But, as I have stated in the past, suppressed scientific data, indicates that disease and microorganisms cannot breed or survive in an alkaline body pH (7.5-7.8) environment.  And if the bad critters are not present, then there won’t be any infection, and if there isn’t any infection then there won’t be any inflammation or fever!  The immune system’s job is to fight off infections, but with a low body pH level, it is like trying to call in the infantry after the invasion has already been completed!  Not to mention, that if you have an acidic body pH level, your immune system cannot operate optimally.

What Functions in the Body does Iodine Support?
One teaspoon of iodized salt contains approximately 400 mcg iodine. A higher iodine intake may benefit cardiovascular function.  Researchers state that every cell in our body has iodine receptors. That iodine plays a role in regulating blood pressure by supporting thyroid function, which influences metabolism and cardiovascular health. Some research suggests that adequate iodine intake may help stabilize heart rhythm, lower serum cholesterol, lower blood pressure and improve circulation.  Since iodine is essential for thyroid hormone production, a deficiency can lead to hypothyroidism, which may contribute to higher blood pressure due to slower metabolism and increased vascular resistance.  Over 30% of the U.S. has thyroid problems. That is probably a considerable underestimate, considering how iodine-deficient the population is in the United States and worldwide.  Chronic fatigue, low body temperature, weight gain, dry skin and hair, constipation, heavy menstrual periods, thin or hairless lateral eyebrows, depression, and even bipolar disease (2/3 of all bipolar patients become normal with correction to regular thyroid activity), all of these are symptoms of low thyroid activity.

Dr. Michael Donaldson says, “Iodine stabilizes the heart rhythm, lowers serum cholesterol, lowers blood pressure, and is known to make the blood thinner as well, judging by longer clotting times seen by clinicians. Iodine is not only good for the cardiovascular system, it is vital. Sufficient Iodine is needed for a stable rhythmic heartbeat. Iodine, directly or indirectly, can normalize serum cholesterol levels and normalize blood pressure. Iodine attaches to insulin receptors and improves glucose metabolism. Iodine and iodine-rich foods have long been used as a treatment for hypertension and cardiovascular disease; yet, modern randomized studies examining the effects of Iodine on cardiovascular disease have not been carried out.”

Dr. Mark Sircus writes: “Dr. George Flechas has found that Iodine can reduce the need for insulin in diabetic patients, using 50 to 100 mg of Iodine per day. Of 12 patients, six were able to ultimately come off their medications with random glucose readings below 100 mg/dl and an HbA1c of less than 5.8 (standard), and the other six were able to reduce the amount and number of medications needed to control their diabetes.  The total number of mitochondria in cells, and thus the total number of rechargeable ATP/ADP batteries, is dictated by the amount of functional thyroid hormone in cells. If normal thyroid hormone levels are reduced, the body develops hypothyroidism, and the number of mitochondria in an individual’s cells is restricted. Hypothyroidism is a widespread condition that is implicated in what is called metabolic syndrome (formerly known as syndrome X).  What is the primary cause of hypothyroidism? Iodine deficiency! Without Iodine, the thyroid gland cannot produce sufficient amounts of thyroid hormone. This leaves cells unable to function normally.”

Dr. Mark Sircus also writes: “Dr. John Young in Tampa, Florida, has been experimenting with a new process for reversing metabolic syndrome and Type 2 diabetes. He claims to have a success rate of 80 percent with over 100 diabetes patients. Dr. Young uses a combination of alkaline protein and minerals with Iodine, which he says reverses the process in diabetes patients in eight to 12 weeks.”  There you go folks, a high pH diet in conjunction with iodine!

Iodine Deficiency Symptoms (Do You have any of These Symptoms?):
Swelling in the neck due to an enlarged thyroid gland.  Unexpected weight gain from a slower metabolism.  Fatigue and weakness affecting energy levels.  Hair loss caused by poor thyroid function.  Dry, flaky skin due to reduced sweat production.  Feeling cold more often because of a sluggish metabolism.  Slow heart rate in severe cases.  Difficulty learning and memory issues from low thyroid hormone levels.  Pregnancy complications that can affect fetal development.  One teaspoon of iodized salt contains approximately 400 mcg iodine. A higher iodine intake may benefit cardiovascular function.

Iodine Patch Test and Proper Iodine Dosages:
The WHO, CDC, IOM, FAO, FDA recommends no more than  250-290 µg (micrograms) of iodine per day, and much less for children and teens! If you believe that that is all you need, you probably shouldn’t even be concerned about doing an iodine patch test.  But if you want to try the test, start by putting 3 or 4 drops of Lugol’s (Potassium iodide) topical iodine solution on the underside of one of your forearms and then roll your other forearm over the forearm with the drops until the liquid soaks into both forearms. At this point, there should be a visible coloration on both forearms that resembles the color of Donald Trump’s face.  Check your forearms every hour to see if the color patch is still visible. If it has disappeared, it means that the iodine has completely absorbed into your skin.  Some companies selling Lugol’s iodine will absorb faster than other companies, depending on what percentage of iodine (2%, 5%, etc) is in the bottle.  If the iodine disappears, I personally (I can’t advise, do you decide what you are going to do, maybe you want to follow the FDA recommendations?), would reapply the patch to the same areas again. If my iodine level was real low, I might have to reapply the iodine solution several more times in the same day.  But when I am able to retain the visible colored patch for at least 12 hours (I like to see it for 24 hours), I know that my iodine levels are back on track, at which point I will go on a lower daily dosage (25,000 to 35,000 µg’s) of oral drops (monatomic iodine) to maintain my iodine levels.  And if I had cancer, I personally would take a minimum of 3 to 4 mg’s (milligrams) of Iodine per day, which is 14 times more than these mainstream health organizations recommend.  Folks, we have iodine receptors in all of our cells for a reason!

Dr. Gabriel Cousens said, “In 1950, the Japanese had 100 times more iodine in their diet than Americans. In 2001, they had 202 times more iodine than Americans and used up to 13.8 milligrams daily instead of the average U.S. intake of 425 micrograms. Unfortunately, there has been no real study ever about the optimal safe dosage of Iodine. But, again, no one has ever died from iodine overdose or allergic reactions.“

Iodine on Wounds:
Those of you older guys like me probably remember your parents applying Lugol’s iodine directly over an open wound (the good old days) to aid in the healing process of the wound.  You can still do that procedure today, but just don’t put Hydrogen peroxide (H₂O₂) with a pH level of 3.5-4.5 on your wounds!

Foods that Contain Iodine:
*Seaweed is probably the best natural source of iodine, especially varieties like kelp, nori, and wakame.
*Fish such as cod, tuna, and shrimp contain high levels of iodine.
*Dairy products like milk, yogurt, and cheese provide good amounts of iodine.
*Eggs contain a moderate amount of iodine.
*Baked potatoes provide iodine, especially when eaten with the skin.
*Turkey contains iodine along with some other essential nutrients.
*Notes: As already mentioned, iodized salt is a common and effective way to increase iodine intake.  Iodized salt (like Morton’s) is typically made from refined table salt, (sodium chloride (NaCl)). Unfortunately, during refining processing, most of the trace minerals found in those natural salt sources are removed, and then iodine (usually as potassium iodide or potassium iodate) is added back in (why?).  My wife came up with a nice remedy for getting iodine in your salt, while still getting the minerals.  You get a salt shaker and mix (50/50) mineral salts (like Pink Himalayan or Celtic salt) with the refined iodized salt and now you can get the benefits of both salts together.  Unfortunately, it doesn’t work with Baja Gold mineral salt because that one is too coarse to fit through the typical salt shakers.

“Their” Stated Purpose for Fluoridating our City Water:
And I quote: “Fluoride is added in very small amounts (around 0.7 mg/L) to reduce tooth decay and improve dental health, especially in areas where natural fluoride levels are low.”  Folks, “they” claim that “they” put the synthetic fluoride compounds in our city water because it prevents tooth decay.  Well, we know that’s a lie, because I have already proven that “they” are the ones who are causing our tooth decay by deceiving us into believing it is sugar instead of acid which causes enamel and tooth decay and then spoon feeds us an acidic diet!  So if “they” are destroying our teeth on the one hand, why would “they” be wanting to heal our teeth on the other hand?  In the 1970’s (those 70s and 80s decades) rapid expansion of fluoridation started to occur across the United States.  By the year 2000, over 60% of the U.S. population’s public city water was fluoridated.  Today, nearly 75% of public water systems have been fluoridated.  “They” have had over 50 years of adding that synthetic junk into our water without one iota of evidence that it has stopped anyone’s tooth decay!

Have “They” Created Iodine Deficiencies in US?
Dr. David Brownstein tells us: “That the iodine deficiency epidemic was increasing because of our increasing exposures to toxic halides fluoride and bromide. These toxic elements competitively inhibit Iodine in the body. Our water supply has been contaminated with fluoride, and our food supply has been adulterated with bromine in the form of brominated flour and vegetable oils. Bromide is also found in many commonly used consumer items as a fire retardant.”

Where Bromide is Used:
Bromide is commonly found in anticonvulsant medications, flame retardants, and certain industrial applications. Bromide salts, such as sodium bromide and potassium bromide, have been used in sedatives and anticonvulsants, though their medical use has declined over time.  Bromide compounds are also used in water purification, photography, and chemical manufacturing. Brominated vegetable oil is found in some citrus-flavored sodas and sports drinks to help keep flavoring oils from separating. Bromides, particularly potassium bromate, were introduced as a dough conditioner to improve bread elasticity and texture. Potential health effects of bromides include thyroid dysfunction, as they can block iodine absorption and affect thyroid hormone production. Neurological issues such as brain fog, memory problems, anxiety, and depression have been associated with high exposure. Some studies suggest potassium bromate may be carcinogenic, leading to bans in several countries.

Theorizing about the Evils of Bromide and Bromate:
Remember when I said that there are iodine receptors in every cell within our bodies, because iodine plays such a crucial role in healthy immune systems, thyroid and glandular health and metabolism regulation?  Well, it seems that fluoride and bromide might be very closely related to iodine in their molecular structure, since they are all compounds within the halide chemical family.  So much so, that these iodine cell receptors might be accepting these two look-a-likes (fluoride and bromide ) to invade and occupy the cells.  The problem with that is that they don’t function in the same way as iodine, so the body can’t use them in all of those health roles!  At least that is my medical layperson understanding of what be going on here.  I might be wrong on this point, but this much I do know for sure.  In the 1970’s (those 70s and 80s decades) bromide replaced iodine in our foods, breads and our sodas (why?).  Also, in the 1980’s sodium bromide was introduced to the swimming pool and hot tub world as an algae shock treatment.  Today, there is even a rumor going around that the US EPA is “banning” sodium bromide. Even though that rumor isn’t true, at least at the present time, the US EPA has decided to require sodium bromide products to have a label that reads: “Not for use in outdoor pools.” This is due to a fear of bromate formation in outdoor pools.  Bromate is a strong oxidizing agent and is most commonly found in the form of potassium bromate (KBrO₃) or sodium bromate (NaBrO₃).  Bromate is classified as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).  Bromate is used in bread making to strengthen dough and help it rise.  It is banned or restricted in many countries due to carcinogen (cancer) concerns (e.g., EU, Canada, Brazil).  But, get this, it is still legal in the U.S. in small quantities!  The United States regulates industrial chemicals under the Toxic Substances Control Act, but potassium bromate is still permitted in food production despite the health concerns. Only is the USA. 😵‍💫

Some examples of Halides and Halide Compounds:
Fluorine (F)
Chlorine (Cl)
Bromine (Br)
Iodine (I)
Astatine (At) (rare and radioactive)
Sodium chloride (table salt) (NaCl)
Calcium fluoride (CaF₂) (found in minerals)
Silver bromide (AgBr) (used in photography)
Hydrogen chloride (HCl) (a gas that forms hydrochloric acid in water)
Potassium bromate (KBrO₃)
Sodium bromate (NaBrO₃)

Synthetic Fluoride Halides that are used in City Water with their pH Levels:
From ChatGPT and I quote: “Most municipal water systems use synthetic fluoride compounds which are more soluble than calcium fluoride. The most common are:”
Sodium fluoride (NaF) 7.5-8.5 (my guess is that this one is never used)”
Sodium fluorosilicate (Na₂SiF₆) 3.0-4.0
Fluorosilicic acid (H₂SiF₆) 1.0-1.5 (the most commonly used Synthetic Fluoride).  Now we know one of the real reasons that synthetic fluoride is put into our water, don’t we folks!!!

Ways to Reduce Bromide Exposure:
Ways to reduce bromide exposure include choosing organic foods, as conventionally grown crops may contain bromide-based pesticides. Avoiding potassium bromate in baked goods by checking ingredient labels for safer alternatives like ascorbic acid is another important step. Filtering drinking water can help remove bromide residues, with activated carbon filters being effective. Limiting processed foods is beneficial since many packaged foods contain additives that may include bromides. Being mindful of flame-retardant materials, which are found in furniture, electronics, and textiles, helps reduce exposure to brominated compounds. Supporting regulatory changes through advocacy for stricter food safety regulations can also play a role in reducing bromide use.

Smokers Beware – Nicotine is Addictive and Causes Cancer!
Does smoking really cause cancer?  Yes it does, but not for the reasons that we have been told.  We have been told our entire lives that the nicotine within the cigarettes causes cancer, right?  But is nicotine really the addictive ingredient and does it cause the cancer?  What if I told you that “they” have lied to US again on both accounts.  Nicotine is actually a nutrient and there are nicotine receptors in every cell within our bodies!  Nicotine is found in the tobacco plant, but it is also found in all of the other nightshade family plants (including tomatoes, potatoes (not sweet potatoes), eggplants, tomatillos, pepino melons, tamarillos, goji berries. pimentos, paprika and all pepper types) as well as cauliflower. Maybe the grocery stores should put warning labels on all of these vegetables and fruits stating that eating these items on a regular basis might lead to cancer! 😆 The health benefits of the nutrient nicotine is almost endless. Visit the Dr. Artis Show for the rest of the story. As far as I know,  he was the individual who first broke this story. What actually causes the cancer are the acidic and addictive pyrazines that manufactures have added to “their” cigarettes to get smokers hooked on their products!  Some of the long-lived ‘Blue Zoners’ from different regions of the world are cigarette smokers, but they don’t buy Marlboro’s, they roll their own tobacco cigarettes which don’t contain those deadly pyrazines!

List of Troublesome Candida Yeast Species and their Optimum pH Levels:
*Candida albicans: 2.0-6.5 This is the most commonly found Candida yeast in the human body.  It s known to cause leaky gut!  Leaky gut symptoms include bloating, gas, and digestive discomfort, brain fog and/or fatigue, skin issues like eczema, acne, food sensitivities, joint pain, sugar cravings and recurrent yeast infections (UTI’s). Notice this guy can operate in extremely low pH settings!

*Candida tropicalis: 4.0-6.5 They are frequently found in the gastrointestinal tract.  Can cause bloodstream infections (candidemia), particularly in people with cancer or diabetes.

*Candida auris: 5.0-6.5  It’s an antibiotic-resistant species of growing (pun intended) concern!  Known for being multi-drug (antibiotic) resistant, difficult to identify, and able to persist on surfaces.  And it causes outbreaks in healthcare environments (hospitals)!

*Candida glabrata: 5.5-6.5 They are found in the human body.  They can cause infections, especially in immunocompromised individuals. Often more resistant to common antifungal drugs (antibiotics) than Candida albicans.

*Candida parapsilosis: 5.5-6.5 Is a yeast that commonly colonizes the skin.  And it associated with infections in hospital settings, including catheter-related bloodstream infections.  Who wants a bloodstream infection?
*Note: I believe that Candida yeasts are found in humans as a result of low body pH levels and by using antibiotics.  The”experts” talk of special concern to people who have weakened or compromised immune systems (aren’t those the individuals who frequently take “their” antibiotics? 😵‍💫).  These Candida yeast are problematic in a number of ways.  They can irritate the intestinal gut (leaky gut), cause oral thrush (a white coating on tongue and mouth), fungal skin infections, diaper rash and vaginal yeast infections. Raise your body pH levels folks!

“Bad Guys” Problem, Reaction, Solution (The Hegelian Dialectic) Antibiotics:
But, “they” definitely care about our health and wellbeing, right folks? After all, the pharmaceutical company’s provide life saving antibiotics for all of us, right?  Well, the “bad guys” start by creating a “problem”.  Hmmm, how about making the world that we live in (including our own bodies) acidic?  So, did we create the “problem” or did “they”?  Next comes the “reaction” or crisis mode, we have contracted an infection due to our acidic body pH breeding ground!  Was the “reaction” caused by us or by “them”?  And lastly, is the “solution”, we are put on “their” acidic antibiotics (see the list below) to halt the infection, but it further acidifies our bodies in the process! 😵‍💫 Let’s do a closer examination of “their” problem’s “solution” called antibiotics.  The list below are the 10 most commonly prescribed antibiotics, listed by pH order.  Notice that the vast majority of the antibiotics are EXTREMELY (not “slightly”) acidic!  So, even if the drugs are able to mitigate or remove our infection, at what expense is the fix achieved at?  Fix your body pH level first folks, so you don’t have to go on “their” drugs!  But if, and again I say if, I had to go on an antibiotic medicine because of some type of an emergency, I would request Trimethoprim Sulfamethoxazole if possible.  Manage your body pH level folks, so you don’t have to use “their” toxic remedies.  Folks, achieving a proper body pH level is the key to all things health!

Doxycycline pH: 1.8-3.3
Ciprofloxacin pH: 3.3-4.6
Cephalexin pH: 3.5-5.5
Levofloxacin pH: 3.8-5.8
Amoxicillin pH: 4-7
Metronidazole pH: 4.5-7.0
Clindamycin pH: 5.5-7.0
Penicillin pH: 5.5-8.0
Azithromycin pH: 6.4-6.8
Trimethoprim Sulfamethoxazole pH: 9.5-10.5

“Bad Guys” Problem, Reaction, Solution (The Hegelian Dialectic) Cancer:
Let’s try another one, how about mainstream medicine’s treatments for cancer?  The “problem” is the same.  “They” make world that we live in (including our own bodies) acidic.  Next comes the “reaction” or crisis mode, we have contracted cancer due to our acidic body pH breeding ground!  What now?  We go to “them” for a “solution”, right?  And what is “their” solution?  Let’s look at “their” 3 most commonly prescribed, so-called “solutions”.

1) Surgery:  Surgery is “their” number one option.  “They” cut into your body to remove the cancerous tumors.  Sounds great!

2) Chemotherapy:  Chemotherapy is “their” second most common method.  Who doesn’t like therapy, right?  “They” use drugs (most likely acidic drugs, right?) to kill cancer cells.  But in the process, live cells are killed as well, not to mention loss of hair and disruption of other bodily functions.  If the cancer doesn’t kill you, “their” therapy just might.  We should be outraged at “them” folks!

3) Radiation Therapy:  “Their” third most commonly used treatment is radiation therapy.  Again, who doesn’t want therapy?  It sounds great doesn’t it?  Like chemotherapy, radiation therapy destroys cancerous cells along with healthy cells, and causes the patients hair to fall out as well!  And the radiation doesn’t leave your body folks, it accumulates!  Raise your body pH level folks!

“Bad Guys” Problem, Reaction, Solution (The Hegelian Dialectic) Vaccines:
Do you think that “their” Hegelian Dialectic applies similarly to vaccines?  After all that you have hopefully learned in this paper about “their” hidden, nefariously evil schemes and outright lies, regarding “acidity” and how it is making all of us sick, do you really think that today’s ‘Big Pharma’ vaccines are really “safe and effective” like “they” keep telling us?  And let me ask you another related question. Do you believe that the fluid in the vaccines have an alkaline or acidic pH level?  Obviously, I don’t have access to the vaccine fluid, even though some of you in the medical field do (hint, hint). But, I for one, am nearly 100% convinced that the compounds in these vaccines injected into our veins are highly acidic!  Why would they be any different from everything else we have learned?  And if you have seriously processed and contemplated the information in this write-up, I believe that most of you will have come to the same conclusion.  Not to mention that studies have shown that the vaccines are loaded with tons of other evil ingredients, that I won’t be covering in this paper.  The bottomline is, don’t get “their” evil vaccinations folks!  Let’s move on.

Don’t Wear Sunscreens and Get Plenty of Ultraviolet Sunlight:
“Those” in the mainstream medicine and to a lesser degree “our friends” in alternative integrative medicine (IM) have been telling us for years, since the 1970s and 1980s (ha, ha) to stay out of the sun; and if we absolutely have to be in the sun, to lather up with tons of “their” “non-toxic” sunscreens, because those evil ultraviolet sun rays will give us cancer, right?  And for years most of us believed “their” lies about the sun, right?  Why did we believe “their” lies?  We were probably just way too overloaded (by design) living our busy lives to do our own research.  So we just trusted our authorities, after all “they” have always looked out for our best interests, right?  What evidence?  Let’s have a look:

Do Sunscreens Cause Cancer?
Concerns have been raised about certain synthetic chemicals found in sunscreens that the FDA classifies as “safe and effective”. Studies have found that chemicals like oxybenzone (C₁₄H₁₂O₃), octocrylene (C₂₄H₂₇NO₂), and avobenzone (C₂₀H₂₂O₃) can be absorbed into the bloodstream. In spite of that evidence, it did not seem to appease the FDA who wants to see more research and evidence on those chemicals.  After all, the FDA doesn’t want to have to ban products that “they” endorse!  But there was a known carcinogen, found in some aerosol sunscreens that caused benzene contamination, that actually led to sunscreen recalls.  Long term exposure to benzene (C₆H₆) poses serious several health risks. It is classified as a known carcinogen, meaning it has been linked to cancer, especially leukemia cancer, particularly acute myeloid leukemia (AML) cancer. Leukemia is a blood cancer and studies have found that the aforementioned oxybenzone, octocrylene, and avobenzone chemicals found in sunscreens can be absorbed into the bloodstream. But yet, the FDA doesn’t ban these chemicals. 😵‍💫 Benzene is also linked to bone marrow damage, and since benzene can interfere with blood cell production, it can also lead to anemia and immune system suppression too!

The Benefits of Ultraviolet Sunlight:
Ultraviolet (UV) rays trigger the skin to produce vitamin D3, which supports bone health, regulates immune function, improves mood, and may help with seasonal depression. It may also reduce the risk of autoimmune diseases and certain cancers.  Sunlight helps regulate melatonin and serotonin levels. Exposure to natural light boosts mood, alertness, and helps maintain a healthy circadian rhythm.  UV light therapy, known as phototherapy, is used to treat psoriasis, eczema, vitiligo, as well as acne.  UV rays, can kill certain bacteria, viruses, and fungi. This makes UV light useful for sterilizing surfaces, water, and medical equipment.  UV light influences plant flowering, pigmentation, and defense mechanisms. It helps plants resist pests and environmental stress.  And natural UV light reduces surface microbes in the environment.

Home Air Conditioning Systems:
Today, air conditioning is an essential part of modern life, providing comfort in homes, businesses, and vehicles worldwide.  But a dirty air filter can indirectly contribute to refrigerant leaks in an air conditioning system. When airflow is restricted due to a clogged filter, the evaporator coil may become too cold and freeze. Over time, this ice buildup can cause excessive strain on the system, leading to cracks or damage in the coil, which may result in refrigerant leaks.  Clogged or dirty filters, dust and debris trapped in filters provide nutrients for mold spores to grow.  Change your filters often folks.  Additionally, poor airflow forces the compressor to work harder, increasing pressure within the system. This added stress can weaken refrigerant lines and connections, making leaks more likely.
And air conditioning systems can produce acidic compounds, due to chemical reactions within the refrigerant and system components. Some of the common acidic compounds found in these systems include:

*Hydrochloric acid and hydrofluoric acid, which can form due to refrigerant breakdown (leaks).
*Organic acids, such as formic acid and acetic acid, which can develop from lubricant degradation.
*Sulfuric acid and nitric acid, which may be present in systems exposed to industrial pollutants or combustion byproducts.

*Hydrochloric acid (HCl): pH <1.0
*Nitric acid (HNO₃): pH <1.0
*Sulfuric acid (H₂SO₄): pH <1.0
*Acetic acid (CH₃COOH): pH 2.4 to 3.9
*Formic acid (HCOOH): pH 2.4 to 3.5
*Hydrofluoric acid (HF): pH 3.2

These acids can lead to corrosion and system failure if not properly serviced. Regular maintenance, including acid testing and removal, helps prevent damage and prolongs the lifespan of air conditioning units.  Certain refrigerants can react with moisture to form acids. When refrigerants leak from an air conditioning unit and are exposed to water or air (our bodies), they can undergo chemical changes that may affect their properties and impact our health.  For example, hydrofluorocarbons and hydrochlorofluorocarbons can hydrolyze, producing hydrofluoric acid or hydrochloric acid, which can corrode metal components in the system.

By the 1970s, mainstream scientists claimed that Chlorofluorocarbons (CFCs) were depleting the ozone layer, leading to the creation of the Montreal Protocol in 1987, which phased out CFCs. Hydrochlorofluorocarbons (HCFCs), were introduced as transitional refrigerants, but they were also said to have ozone-depleting potential.  Hydrofluorocarbons (HFCs) use the R-134a refrigerant, replaced HCFCs which used the R-22 refrigerant, because they are “supposedly” not harmful to the ozone layer.  We’ll see.

Are Chemtrails Dropping Acidic Nanoparticles from the Sky?
Why are the Marine Animals and Trees Diseased and Dying (Acid Rain)?
Decades ago, our streams lakes and soil had much higher pH levels (7.0-7.2), but today, tests show that many of these same environmental components have pH levels in the range of (6.0-6.5)!  Chemtrailing has been around since at least the 1940’s, but it didn’t really take off in our skies in a big way till the late 1970’s and 1980’s (those same 2 decades!). Back in the 70’s “they” blamed us for a thing “they” called “acid rain”. “They” told us that acid rain from our cars, factories and cows (ha, ha) forms when atmospheric carbon dioxide (CO₂) mixes with rainwater, lowering its pH to 5.0-6.5 levels. That this process according to “them” is significant in ocean acidification and the pH regulation of natural water systems like ground (your well) water.  Acid rain must have been terrible in America a couple hundred years ago when 30 to 60 million bison (huge cows) roamed our land!  Why don’t we have global cooling now that all of the bison are gone?  There are several problems here.  Cars with combustion engines have an incomplete combustion of fuel, produce carbon monoxide (CO) rather than carbon dioxide (CO₂).  And carbon monoxide is not a contributor to “Global Warming” or “their” new phrase “Climate Change” because the gas dissipates quickly outdoors!  “They” never told us that, did “they”?  I guess we don’t need “their” electric cars after all. 🤔 Also, cows don’t produce carbon dioxide either, they produce methane gas (CH₄).  “They” claim that methane gas is harmful to the environment because it is a “greenhouse gas” (“their” words not mine), which “they” claim traps heat in the atmosphere.  How did the native American Indians deal with all that trapped methane gas and heat caused from the 60 million bison that roamed America?  They must have been full of it. 😆  Now let’s talk about those terrible carbon dioxide producing factories!  Do factories produce CO₂?  Sure. But it fits into the natural cycle of life throughout the world.  Plants take in carbon dioxide through the photosynthesis process by absorbing the CO₂ from the air through their leaves, which gives them energy (don’t we want energetic plants?). Then with the help of sunlight and water, they convert CO₂ back into the atmosphere as breathable oxygen.  How do factory emissions inhibit the life cycle one iota, if anything, they enhance it. So where might all of this “acid rain” be coming from if it’s not from our cars or cows? 🤔

Acid Rain is a Sour Subject for “Them”:
Have you noticed that the globalists no longer talk about “acid rain”?  I suspect that “they” don’t want to highlight “acidity” anymore since “they” are seemingly trying to keep that sour topic hush, hush these days. Most everyone in the conspiracy world highlights the aluminum in these chemtrails as being the primary reason for the program. But to me, there has to be something much larger than just aluminum going on here, for these guys to spend all of our tax payers money on. I claim that “they” are dropping acidic nano particle compounds from the sky to acidify our air, land, water and ultimately our bodies, thereby making us sick and tired. I for one am sick and tired of all of “their” lies!

Chemtrail Acidity Speculation:
Let me do a bit of speculation here.  I performed an outdoor glass water jar test in 2025 after a thunderstorm dropped 2 inches of rain across our area.  I put a test strip into the rain water jar and measured the pH level at about 6.3!  That sure sounds like acid rain to me!  There are several gases, and as gases they don’t have a pH value until after the hydration process occurs (mixing with water), and then becoming pH acidic (and remember also that our bodies are at least 80% water) due to chemical reactions that produces these acidic compounds.  So if you breathe these gases in or if they mix the gases with rain water voilà, you have incredibly low pH acidic acids!  Below are some examples (there are probably many others) along with their approximate pH levels when they are dissolved in water. Sulfuric acid (H₂SO₄) with a pH <1, consists of 2 Hydrogen (H) atoms, 1 Sulfur (S) atom, and 4 Oxygen (O) atoms. “They” can’t store canisters or sulfuric acid, hydrogen chloride, or sulfur dioxide in airplane canisters and then spray it out into the sky, because the canisters and all of their fittings would be totally destroyed in seconds by the extremely strong acids.  Plus even if “they” were able to somehow pull it off, if we breathed in those chemtrail acids in concentrated forms, we would all be dead, ha, ha.  But look at carbon dioxide (CO₂), that one would work!  Maybe “they” are filling “their” canisters with carbon dioxide (CO₂) and then blaming us?  Remember “they” always blame you and I for creating too much CO₂, right? 🤔

Sulfur trioxide (SO₃) gas forms Sulfuric acid (H₂SO₄) pH below <1.0
Hydrogen chloride (HCl) gas forms Hydrochloric acid (HCl) pH 0-1.0
Nitrogen dioxide (NO₂) gas forms Nitric acid (HNO₃) pH 2.0
Sulfur dioxide (SO₂) gas forms Sulfurous acid (H₂SO₃) pH 2.0-3.0
Carbon dioxide (CO₂) gas forms Carbonic acid (H₂CO₃) pH 4.0-5.0

Aluminum Chemtrail Acidity.  Beyond Speculation?
But we have the documented evidence of aluminum ion nano particles in those infamous chemtrails, right? Yes we do, I have even proven this to be the case myself in my own backyard experiments. But that can of worms will have to be opened at another date and time. So anyway, let’s look at an acidic aluminum compound as another possibility.  Aluminum itself, as a pure metal, does not have a pH level, because pH specifically refers to the concentration of hydrogen ion (H⁺) atoms in an aqueous solution (a solution where water is the solvent), and metals in solid form (even in nano particles) do not dissociate (dissolve) in water to directly create a measurable pH.  Aluminum ions in solution (when dissolved in water) (like Al³⁺) are acidic and can lower the pH of water.  Aluminum ion containing compounds often lead to pH values of 3.0-5.5, depending on the concentration of the compound.  So, Houston we have a problem, right?  Not necessary. If we can to figure out a way to convert aluminum “metal” nano particles into aluminum “ions” in an aqueous solution, we will have completed the task.  So how does one convert aluminum metal nano particles into aluminum ion atoms in an aqueous solution?  To convert aluminum metal (Al) into aluminum ions (Al³⁺) in an aqueous solution, you would need to oxidize the metal so it loses electrons and dissolves into the solution as ions. This typically requires acidic condition (“they” love acidic conditions remember?) or in a strong oxidizing environment.  How about our atmosphere?  I don’t know for sure how “they” are doing it, but let me show you one workable solution, stay with me here folks.

How can “They” Drop Aluminum from the Sky, while still Making it Acidic?
Sulfur dioxide (SO₂), (where have we heard that one before?), is a gas, so by itself, it does not have a pH value, nor is it acidic, so it could be stored in airplane canisters.  The first problem is solved.  And sulfur dioxide dissolves in water, it becomes acidic by forming sulfurous acid (H₂SO₃) with a pH level of 2.0-3.0 (depending on its concentration). But where do we get the water from to make the required aqueous solution?  How about rain? Yes, that would do it.  Has anyone other than me, ever noticed that the skies in many locals are heavily chemtrailed right before thunderstorms or rain moves through? 🤔 The second problem is solved. But Houston we have another problem.  Aluminum metal atoms are protected by a thin, tough layer of aluminum oxide (Al₂O₃), which prevents it from reacting easily with gases like sulfur dioxide, so we need another solution.  But, when sulfur dioxide is mixed with aluminum nanoparticles (that’s the key), the reaction dynamics change significantly compared to bulk aluminum.  Aluminum nanoparticles have a very high surface-to-volume ratio and their native oxide layer (Al₂O₃) is thinner and less protective.  This makes them much more reactive, especially with oxidizing agents like sulfur dioxide.  The third problem is solved. The bad guys could drop aluminum nanoparticles from the sky and make them acidic (acid rain) as well!  “They” can kill two birds with one stone, by dropping aluminum nanoparticles from the sky, while still making it acidic, with the addition of sulfur dioxide and rain water! Bingo, “they” have produced sulfurous acid (H₂SO₃) pH 2.0-3.0!  Haven’t we hear about sulfurous acid before?  This stuff isn’t rocket science folks.  If I can figure it that out, I guarantee that “their” scientists figured it out way back in the 1970s and 1980s.

Don’t Wear “Covid” Medical Masks. “They” Continue to Lie to Us, Folks!
If we have cancer, or if we are simply trying to establish a body pH of approximately +7.5, wearing medical masks is not the way to go. Carbon dioxide (CO₂) the air that we exhale, when dissolved in water (our bodies are at least 80% water) forms carbonic acid (H₂CO₃) which typically results in a pH of around 3.7. And 3.7 is about 6,300 times more acidic than a 7.5 pH!  Human Blood in the body operates optimally with a blood pH of around 7.5. Excessive CO₂ (by wearing masks) dramatically lowers blood pH, making blood more acidic, thereby reducing your body pH, with potentially hazardous health results!  Do you really believe that “their” medical scientists are ignorant to this fact??? Let’s take this idea a step further with some other questions to ponder. Do you think that the chemtrail compounds that we breathe in on a daily basis consist mainly of alkaline or acidic nanoparticles?  Well, unfortunately, we can’t get test samples from “their” chemical canisters used in chemtrailing, but in this paper, we have learned about their nefariously evil marketing schemes used to acidify our water and land, so how hard is it to imagine that “they” are also acidifying our air?  But you might ask how we can protect ourselves from breathing in “their” toxic (acidic?) air?  Unfortunately we have to breathe “their” air, we can’t get around that one. But “their” masks won’t help you folks, they will only further harm you!  That’s why it is imperative that we safeguard our bodies, by concentrating on all of the other pH raising methods listed in this paper. It might be a bit of a challenge for you to raise your body pH to normal levels, but I for one am living proof that it can be accomplished.

Wood Fireplaces were Replaced by Gas Fireplaces:
Do you remember when nearly all homes had woodturning fireplaces or stoves?  I do, and older homes all have them.  Many of us old-timers used to collect the alkaline ashes from these fireplaces and stoves and place them around our vegetables in our vegetable garden.  We had some amazing vegetables back then!  Gas fireplaces didn’t become popular until the 1980s (those 2 infamous decades), and they didn’t really surge in construction until 1990s, when we were told that our fireplace smoke was “harmful to the environment”; and advancements in realistic flame technology and energy efficiency made gas fireplaces pretty much the only option in new home construction. But what happens in the future if major long-term power outages occur in the wintertime and we can no longer heat our homes?  I miss the good old days.

Herbicides, Pesticides and Insecticides:
I could talk about almost all of the Herbicide, Pesticide and Insecticide companies and their products (they’re all acidic), but I don’t want to make this paper any longer than it already is.  So, I have decided to put the spotlight on Monsanto/Bayer’s Roundup since they are currently under litigation.  Bayer acquired Monsanto in 2018, and has faced tens of thousands of lawsuits related to Roundup, their glyphosate-based (Glysophate 1.5-2.5 pH level) weedkiller. Plaintiffs claim that glyphosate exposure has led to non-Hodgkin lymphoma cancer and other health issues.  Legal battles have led Bayer to pay around $10 billion in settlement claims.  A total of $2.25 billion have been awarded so far in Philadelphia. A Georgia jury awarded $2.1 billion to a plaintiff who alleged Roundup caused his cancer. Many other cases are still pending. The lawsuits against Bayer regarding Roundup have relied on several key pieces of evidence.  Scientific studies have linked glyphosate (pH of about 4.5), to non-Hodgkin lymphoma and other cancers. Plaintiffs have also presented Monsanto’s internal communications as evidence in the courtroom.  These internal communications have allegedly showed efforts to influence scientific research and downplay health risks. All of these victories that have taken place in the courtroom, haven’t changed anything.  Roundup is still being sold commercially and in our local consumer markets to this day (why?).  And take a look at this direct quote from Microsoft’s AI companion called “Copilot”:  “The pH level of Monsanto now Bayer’s Roundup, a glyphosate-based herbicide, typically ranges from 4.5 to 5.5, making it slightly acidic. “This acidity helps improve its effectiveness in breaking down plant tissues.” If this “acidity” helps breakdown plant cells (plant tissue), what does it do to human cells (human tissues)?  And “they” lie again when they call a pH level of 4.5 “slightly” acidic, when a pH level of 4.5 is 1000 TIMES than the 7.5 body pH level that we are trying to achieve!

Non-poison Ant Control (Stop Pesticiding 🙂):
Ants are actually good for soil aeration.  But if ants are near or getting into your house and you need to control them, use extra hot chili pepper and/or grits to get rid of them. Use the chili pepper for the tiny ant varieties and grits for the mid to large size ants like carpenter ants and fire ants. The large ants will eat the grits, which will swell up inside of their bodies and explode after the ants drink water.  Diatomaceous earth kills ants by drying out and abrading their exoskeletons. It is a non-toxic, natural substance made from fossilized aquatic organisms called diatoms. When ants come into contact with diatomaceous earth, the microscopic sharp edges cut into their protective outer layer, causing them to lose moisture and dehydrate, ultimately leading to their death. Diatomaceous earth is effective against most types of ants, including black ants, sugar ants, and carpenter ants. Another positive is that since it works mechanically rather than chemically, ants cannot develop resistance to it like with pesticides. Stop using “their” acidic toxins!

How about Lawn Care?
Why do we add lime to our lawns?  Lime heals an over acidic lawn.  Lime is derived from limestone.  Quicklime, Calcium Oxide (CaO) has a pH of around 12.0-13.0 when mixed with water.  Slaked lime, Calcium Hydroxide (Ca(OH)₂) has a pH about 12.0-12.5.  Agricultural lime is crushed limestone, Calcium Carbonate, (CaCO₃) with a pH of 8.0-9.0. Since lime is highly alkaline, it is used to neutralize acidic soil, treat water, treat lawns and used in industrial applications.  Folks, here are a few tricks of the trade.  If you want a thick beautiful lawn, without the need of fertilizers, crabgrass inhibitors and weedkillers, you simply need to plant the correct grass seed or plugs.  If you live east of the Mississippi from about Ohio and New York south, plant Zoysia grass.  In you live in east of the Mississippi from about Kentucky, southeastern Pennsylvania, Delaware, and Maryland south plant Centipede grass.  For the deep southeastern states like most of Florida and from southern Louisiana, Georgia another option is St. Augustine grass.  For the northern states east of the Mississippi, try Eco grass or No-mow fescue blends.  For the states west of the Mississippi try No-mow fescue blends, Buffalo, and Eco grasses.  Little to no weeds will surface in these thick carpet grasses and if an occasional weed pops up simply spot kill it with a high alkaline environment friendly solution like ammonia (NH₃) pH level 11.0.

Why do Manufacturers use Acid-Based Fertilizers when Alkaline Alternative Fertilizers are Healthier for Plants?
Most fertilizers consist of 3 main components in various ratios, which are magnesium, phosphorus and nitrogen. So, how do they affect our soils and waters:

Magnesium:
Magnesium itself is a metal and does not have a pH value. But, when it is dissolved in water as magnesium hydroxide (Mg(OH)₂), it forms a significantly high alkaline 10.5 pH. Good so far.

Phosphorus:
The kinds of phosphorus that are normally used in fertilizers are superphosphates, Rock phosphates, and Diammonium phosphates.
*Superphosphates originate from the chemical treatment of phosphate rock with sulfuric acid (why do they do it?) and they have a terrible 5.5-7.0 pH level. Do you see my point, how acid compounds always messes everything up by lowering the pH levels?  I think it is by design, how about you guys?
*Rock phosphates come from a mineral rich sedimentary rock called phosphorite and have a good 7.0-8.0 pH level.
*Diammonium phosphates (known as DAP’s) have very good 7.5-8.5 pH levels!

Nitrogen:
Nitrogen (N₂) as an element does not have a pH because pH applies to solutions, not gases or pure elements. But, nitrogen compounds used in fertilizers do influence pH when dissolved in water:

Sources for Nitrogen:
Nitrogen fertilizers can raise or lower soil pH, depending on their chemical form. Ammonium-Based Fertilizers (NH₄⁺) drastically lower the pH of the fertilizer.  Fertilizers like ammonium sulfate or urea undergo bacterial conversion to nitric acid, acidifying the soil which leads to soil and water acidification!  Why is nitric acid, even used in our fertilizers???  Folks, processing and selling acid fertilizers has to stop!  There are tons of ways to introduce magnesium, phosphorus and even nitrogen to the soil while maintaining alkalinity.  Why isn’t it being done?  There are organic nitrogen alternatives like compost, manure, and cover crops which slowly release nitrogen without causing acidic pH levels.  And some organic materials, like legume-based fertilizers will slightly raise the pH level.

Nitrogen Compounds:
*Nitric acid (HNO₃) is strongly acidic, with a 1.0-2.0 pH. Terrible!!!
*Ammonium sulfate (NH₄)₂SO₄) 5.0-6.0 pH. This one is bad, and it is commonly used as a fertilizer to lower soil pH levels, why?  “Their” lies who is acidifying the earth and about the need to lower soil pH are endless and senseless!
*Calcium nitrate (Ca(NO₃)₂) 5.0-6.8 pH. Not good.
*Ammonium (NH₄⁺) 5.5-7.0 pH, varies by the specific compound. Not so good.
*Potassium nitrate (KNO₃) 6.0-7.0 pH. Still acceptable.
*Nitrate (NO₃⁻) 7.0-7.5 pH. Good.
*Anhydrous ammonia (NH₃) 11.0-11.5 pH. Excellent!
*Ammonia (NH₃) is strongly alkaline, with an 11.0-12.0 pH. Excellent pH levels!

The Unholy Holly-tone Acid Fertilizer:
I owned a small plant nursery for a several years, so I know a thing or two about this topic. But people say that hollies, rhododendrons, azaleas and magnolias etc, require acid soil, right?  Wrong, these evergreen plants tolerate acid soil more than most plants, but I challenge anyone to prove to me that these plants thrive in an acidic environment more than an alkaline environment. Where’s the proof?  We just read from their own words that “This acidity helps improve its effectiveness in breaking down plant tissues.”  I personally will never buy acid fertilizers (like Holly-tone) ever again!  It’s true that many of our fertilizers (the acidic ones) are harmful for the environment, because “they” designed them to be harmful!  A 10-10-10 fertilizer is a balanced, all purpose fertilizer without any acidic compounds, that contains equal parts of nitrogen (N), phosphorus (P), and potassium (K) each at 10% concentration. This can be a decent store bought base fertilizer that you can always add additional minerals to for all of your gardening needs. Fish Emulsion fertilizer is an excellent non-toxic fertilizer.  Additionally, ash from your fireplace, wood stove, or outdoor fire pit, contains a variety of minerals and compounds, depending on the material burned and the combustion temperature. Some common minerals found in wood ash include calcium, which is often present as calcium carbonate or calcium oxide, potassium, usually in the form of potassium carbonate, magnesium, typically found as magnesium oxide, phosphorus, appearing in small amounts as phosphates, sodium, found in trace amounts as sodium compounds, manganese, present in small quantities, and silica, which is more common in ash from grasses and certain plants. The composition of ash varies based on factors such as wood type, combustion temperature, and environmental conditions. Higher temperatures tend to produce more oxides, while lower temperatures may leave behind carbonates. This ash is an excellent source of nutrients for your plants and garden. If you want to grow healthier house plants, give them high alkaline water loaded with minerals!

A List of some Compounds, their Chemical Formulas and their pH Levels:
Hydrochloric acid: (HCl) 0-1.0
Sulfuric acid: (H₂SO₄) <1.0
Nitric acid (HNO₃) <1.0-2.0
Fluorosilicic acid: (H₂SiF₆) 1.0-1.5
Ferric chloride: (FeCl₃) 1.0-3.5
Oxalic acid: (C₂H₂O₄) 1.3
Glysophate: (C₃H₈NO₅P) 1.5-2.5
Phosphoric acid: (H₃PO₄) 1.5-2.5
Sulfurous acid: (H₂SO₃) 1.5-2.5
Nitric acid: (HNO₃) pH 2.0
Citric acid: (C₆H₈O₇) 2.2
Formic acid: (HCOOH) 2.4 to 3.5
Acetic acid (vinegar): (CH₃COOH) 2.4-3.9
Aluminum sulfate: (Al₂(SO₄)₃) 3.0
Sodium fluorosilicate: (Na₂SiF₆) 3.0-4.0
Hydrochloric acid: (HCl) 3.01
Nitric acid: (HNO₃) 3.01
Hydrofluoric acid: (HF): 3.2
Hydrogen peroxide: (H₂O₂) 3.5-4.5
Lactic acid: (C₃H₆O₃) 3.86
Copper sulfate: (CuSO₄) 4.0
Carbonic acid: (H₂CO₃) 3.7
Zinc sulfate: (ZnSO₄) 4.5
Ammonium nitrate: (NH₄NO₃) 4.5-6.0
Carbonic acid: (H₂CO₃) 4.68
Folic acid: (C₁₉H₁₉N₇O₆) 4.8-5.5
Tannic acid: (C₇₆H₅₂O₄₆) 5.0
Hydroxyapatite: (Ca₅(PO₄)₃OH) 5.0-5.5
Ammonium sulfate: (NH₄)₂SO₄) 5.0-6.0
Ammonium chloride: (NH₄Cl) 5.5
Ammonium: (NH₄⁺) 5.5-7.0
Magnesium sulfate: (MgSO₄) 5.5-7.0
Chlorapatite: (Ca₅(PO₄)₃Cl) 5.8
Potassium nitrate: (KNO₃) 6.0-7.0
Potassium bromate: (KBrO₃) 6.5-8.5
Sodium bromate: (NaBrO₃) 6.5-8.5
Sodium chloride: (table salt) (NaCl) 7.0
Boric acid: (H₃BO₃) 6.12
Aluminum hydroxide: (Al(OH)₃) 6.5-8.0
Calcium chloride: (CaCl₂) 6.5-8.0
Fluorapatite: (Ca₅(PO₄)₃F) 6.5-8.5
Bromomethane (methyl bromide): (CH₃Br) 7.0
Potassium permanganate: (KMnO₄) 7.0
Sodium bromide: (NaBr) 7.0
Nitrate: (NO₃⁻) 7.0-7.5
Calcium phosphate: (Ca₃(PO₄)₂) 7.0-8.0
Phosphorite (Phosphate Rock): (Ca₅(PO₄)₃(F,Cl,OH)) 7.0-8.0
Magnesium glycerophosphate: (C₃H₇MgO₆P) 7.0-8.5
Sodium citrate: (Na₃C₆H₅O₇) 7.5
Diammonium phosphate (DAP): 7.5-8.5
Sodium fluoride: (NaF) 7.5-8.5
Sodium acetate: (CH₃COONa) 8.0-9.0
Sodium bicarbonate: (Baking Soda): (NaHCO₃) 8.3
Calcium carbonate: (CaCO₃) 8.3
Sodium thiosulfate: (Na₂S₂O₃) 9.0
Borax: (Na₂B₄O₇·10H₂O) 9.5
Calcium carbonate: (CaCO₃) 9.9-10.2
Magnesium hydroxide: (Mg(OH)₂) 10.4
Potassium carbonate (Potash or Pearl Ash): (K₂CO₃) 10.5
Magnesium hydroxide: (Mg(OH)₂) 10.5
Sodium carbonate: (Na₂CO₃) 10.5
Ammonia: (NH₃) 11.0
Potassium hydroxide: (KOH) 11.0
Sodium hydroxide: (NaOH) 11.0
Anhydrous ammonia: (NH₃) 11.0-11.5
Sodium silicate: (Na₂SiO₃) 11.0-13.0
Barium hydroxide: (Ba(OH)₂) 11.3
Calcium hydroxide: (Ca(OH)₂) 11.3
Calcium hydroxide: (Ca(OH)₂) 12.4
Sodium hydroxide: (NaOH) 13.0-14.0
*Notes: The pH levels of these compounds may vary depending on the concentration levels of the compounds in water.  Also, I’m currently investigating the possibility of using some high alkaline compounds as environmental pH friendly spot weed killers.

Big Pharma Makes the Acidic Dough!
While We Bake in Physical and Financial Suffering:
The mainstream ‘powers that be’ who control the narrative and the finances of the world, have repeatedly lied to us about the importance of a high (+7.5) pH diet. They have bought up patents, people have reportedly gone missing, and high ph (+10) ionized water cancer treatment centers have been banned from US decades ago, and have been replaced with cancer treatment centers that kill, steal and destroy through surgery, chemotherapy and radiation. This has been done to benefit of the pharmaceutical industry using the FDA as their spokesperson. I did my best to show within this paper, that besides controlling the narrative, “they” have also controlled our habitat, by acidifying the air, soil and water, that we breath, drink and use, along with the food that we eat. I have tried to show that this hasn’t been done by accident, that “they” have and continue to deliberately poisoning our environment to enable disease including cancer, to cultivate within our bodies!  As Big Pharma rakes in the dough, we rake in suffering or should I say sulfuring?

We Need to Awaken from “Their” pH Nightmare:
“They” market “their” plan through television shows and tv commercials, magazine ads, video podcasting, and even through vacation getaways ads.  “They” attempt to get us to bathe in the acidic Dead Sea and perform mud therapy with its acidic clay. “They” give us Gatorade (2.9-3.0) to drink to “balance” those electrolytes.  “They” tell us to eat “their” acidic candy (especially during Halloween and Easter), eat “their” acidic fast food, drink “their” acidic Coke-Cola, alcohol, coffee, and wine.  And after we eat and drink all of “their” saucy, spicy, tangy goods, filled with those excitotoxins for flavor enhancement, we sometimes develop heartburn. No worries, “they” will put us on an apple cider vinegar regiment for the fix!  And if our heartburn somehow diminishes for period of time, “they” will give us lots of blueberries (3.1-3.35), yogurt (4.0-4.6) filled with candida yeast and bacteria, green bananas (4.5-5.2), tart cherries (3.0-4.0) to relax us, goat cheese (4.5-5.3) and unsweetened acidic cranberry juice (2.3-2.5) to “supposedly” heal our guts!  “They” want us to use “their” deadly RO filtration systems (5.0-6.0) for our drinking water and wear “their” acidic Covid masks to breathe in our own carbon dioxide (5.5-5.7), and to protect us from our “supposed” contaminated neighbors!  They design and sell us acidic insecticides, herbicides and fertilizers and then they blame us for buying and using them!  Maybe it’s just me, but I think that all companies should be forced to list estimated pH values on their product labels, what do you think?

But “They” Care about US, Right?  Being Set Free from Normalcy Bias:
And for years we wondered why “they” cared so much about our health and well being?  How kind “they” have been to us through all of these decades and years, right?  But now we know the real story about what’s been going on here, don’t we folks?  We also now know the main hidden reason that “they” are chemtrailing us too, don’t we friends?  I hope that I was able to demonstrate that these “powers that be” not only lie and distort the facts, but that “they” are purposefully and deliberately acidifying the environment and most importantly, US! And I challenge any of “them” to debate me on this pH topic (the effects of low pH on our bodies).  But I doubt that I will get a single taker from our cancer causing enemies.

In Summary, Steps to Becoming Cancer Free:
To summarize, again, I’m not a licensed medical doctor, so legally I can’t advise or recommend what others should take or do.  I can only state what I personally would do and what I personally believe.  So, having said that, if I had cancer, I would do the following:  I would take a good daily multivitamin (that doesn’t contain folic acid) along with additional supplements of vitamin C, D and zinc. I would also take 3 to 4 mg of iodine each day (until my cancer was gone).  I would spend a minimum of 10 to 15 minutes in the sun each day (natural vitamin D). If I had cancer, I  would establish a daily cardiovascular exercise routine.  I would eat a vegetarian (veggies with a pH level of 6.0 or higher) diet (concentrating on the higher pH leafy vegetables and bitter herbs that have the higher pH levels.  I would occasional eat some fish dishes with my meals. I would snack on walnuts, chestnuts, pecans, coconuts, filberts, hazelnuts, macadamia nuts and dry ramen.  I would also occasionally supplement with some zucchini, squash, melons, avocados, citrus (especially sour citrus) and unsulfured dates and figs for my fruity type items.  I would stay away from acidic fruits and fruit juices, coffee and alcoholic beverages until my cancer was completely gone.  I know it’s sounds daunting, but it will be worth it!  I would not drink any tap water.  I would only drink relatively inexpensive store bought 9.5 pH alkaline bottled water.  While away from home, I would take a glass (not plastic) water bottle filled with my 9.5 pH water wherever I went. I would consider purchasing a high pH water ionizing machine, water ionizer pitcher and/or a hydrogen water bottle, to bump up my home drinking water pH levels to 9.0 or higher.  Water and fluids are things that one can absolutely control folks. I would go to my local swimming pool or hardware store and tell them that I want to purchase an alkaline mineral solution or powder formula (like sodium carbonate (soda ash) which has a pH of 11.0-12.0), to raise the pH level of my pool, hot tub and/or bathtub water. Always remembering to only put a small amount of the product in the water at a time and to mix the water and test it before going in. I would try to spend daily time in that bathtub or a hot tub with a water pH level of about 8.0 and the tub jets turned on to full capacity (for water aeration).  I wouldn’t make the temperature of the hot tub so hot that it forces me to get out of it after only 5 minutes, pH therapy requires a little time.  I would try to spend daily time in high pH hot mineral springs, lakes and ocean waters.  I would frequent chlorinated (high pH) swimming pools too with pH levels in the 7.6-7.8 range. I would always be mindful to test the pH level of any water source before going in it for a soak, because pH levels which are extremely high (10.5-11.0 pH) could burn my skin and low pH water is simply disastrous for my cancer eradication. I would be mindful that what I drink, shower and soak in is far more important to raising my body pH levels than what I eat or don’t eat.  I would take regular measurements of my urine and/or saliva pH levels to monitor my progress. I personally believe that I would be amazed at how fast I would gain energy and renewed health, as I watched my cancer go into remission, followed by total eradication.  I personally would follow and apply all of these steps listed in this summary and would read the rest of the information detailed in this paper.  If I tested positive for cancer I would be encouraged that I could achieve a cancer-free body and live a long healthy life, free of all diseases!  If I had cancer, I would set a goal today, to start by raising my body pH level to 7.5-7.8 on the pH scale and maintain that pH level as much as possible.  And I wouldn’t regret my decision to do begin this pH therapy either.

A Two-Fold Foundational Conclusion:
I am not against using some of the natural cancer preventative and treatment measures that I mentioned at the very top of this paper. By all means try some of these other methods as well, if I had cancer I certainly would. But I hope that I was able to convey to all of you in this write-up, that all other methods are secondary to establishing proper body pH levels as our foundation. I believe, and I think I have supported my belief in this paper with facts and a little common sense logic, that unbeknownst to most, the “bad guys” are hiding from the public (you and me) the MOST important method for people to achieve a cancer and disease free, long life; and that is through establishing proper body pH (7.5-7.8) levels.  And secondly, I have done my best, to illustrate within this paper, “their” nefariously evil marketing schemes to get us to lower our body pH levels without our knowledge that we are even doing it, so that we will become sickly, go on “their” medications and more often than not develop cancer.  As a result, Big Pharma thrives as we struggle to just survive!  Most people have been ignorant their entire lives, to the enormous health and cancer remedial benefits of achieving and maintaining a high body pH level, and I understand that.  But, if a person, holistic doctor podcasters and especially integrated medicine professionals, are confronted with the information in this paper and refuse to welcome it with open arms, we can safely assume who “they” are directly, or indirectly working for!

P.S. (Further Instructions): ”They” selectively block many of my incoming and outgoing emails and texts (I wonder why?).  So, if I haven’t responded back to your comments or queries, it is probably because I didn’t receive what you sent to me and for that I am truly sorry. On a side note, I earnestly need your help to spread the word, that cancer need not be a death sentence, but rather a birthing of an awakening of knowledge.  I have attached this paper file in a PDF format (Apple and PC friendly) document, to allow you to send it as an email attachment to all your friends and co-workers.  You can also copy and paste this write-up from the ‘body of this email’ into a text, and then send it off to others far and wide in text format.  It displays well in text format and everyone texts nowadays, right?  There is one caveat though, because of the file size, it can’t be sent in SMS mode, thus it can only be sent iPhone to iPhone in iMessage mode.  It can’t be sent to Android phones.  You can also print the paper (double sided uses less paper) and give it to others as a printed document.  And finally thank you so much for your help no matter how you get this information to others!!!

Bye for now sincerely,
David Kenderes
davidskingdomkeys@yahoo.com                                                                                   Word Count: 36,417