Death By Acid

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The American diet is highly acidic. We don’t need “healthcare” and drugs. We need diet education and diet reversal from acidic to alkaline.

Cooked and processed foods – the foods that make up the diets of most Americans – are mostly acid. Meat is always acid-forming. There are no alkaline-forming meats. Acid (low pH) causes fermentation and disease. That is why there is such a culture of disease in this country. Death comes with total saturation of the body with acid.

High pH or about 7.25 is alkaline and increases the oxygen content of the blood and tissue. Alkaline pH is very positive for health.

According to a study conducted by the Arizona Respiratory Center at the University of Arizona and published in the U.S. National Library of Medicine National Institutes of Health’s PubMed.gov, “Acidogenic diets, which are typically high in animal protein and salt and low in fruits and vegetables, can lead to a sub-clinical or low-grade state of metabolic acidosis.” This leads to an increase in the risk of cancer, elevated levels of insulin and a host of diseases.

The good news is you can naturally alter your pH by choosing your foods wisely. The following foods are alkaline-forming and can help your body achieve the proper pH:
• Watermelon
•Cayenne pepper
• Lemon water
• Apples
• Leafy greens
• Honey
• Asparagus
• Tomatoes
• Raisins
• Grapes
• Bananas
• Radishes
• Carrots
• Broccoli

In addition to helping your pH balance, they also contain a host of necessary nutrients, antioxidants and other health benefits.

H/T: Natural Society

Personal Liberty

Bob Livingston

founder of Personal Liberty Digest™, is an ultra-conservative American author and editor of The Bob Livingston Letter™, in circulation since 1969. Bob has devoted much of his life to research and the quest for truth on a variety of subjects. Bob specializes in health issues such as nutritional supplements and alternatives to drugs, as well as issues of privacy (both personal and financial), asset protection and the preservation of freedom.

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