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One of the latest findings regarding mercury poisoning is the factor of pH. According to W.R. Kellas, Ph.D., author of numerous books including, Toxic Immune Syndrome Cookbook - Yeast-Free, Hypo-Allergenic Recipes to Support Your Immune System, and Surviving in a Toxic World with a follow up book, Thriving in a Toxic World (the latter two co-authored with Andrea Shanon Dworkin, N.D.), the Ph factor plays an important part in the "dumping" process of mercury and other toxins. Their statement is, "the best pH is around 7.0 because the more acid the body is (below 6.5) the more it holds on to the metals. Heavy metals create a high oxidative stress that acidifies the body. Therefore we work on the heavy metals. Using an alkaline buffer like potassium citrate the process is even more accelerated."

Dr. Kellas's clinic in California sends out pH strips to metal toxicity patients for them to measure their pH regularly, along with their medical treatment and products. They have found greater results when the pH factor is incorporated in their detoxification program.

There are many alkaline products to assist in this process of creating a more alkaline pH, along with diet and special foods. Dr. Kellas's cookbook is full of healthy recipes for those with toxic metals and chemicals and depressed immune systems. His food list to avoid is categorized in five areas: S = too sweet, A = high allergic potential, F = fungus feeder (which would be true of anything labeled too sweet), T + toxic, and R = rancid fat.

S= too sweet: We shall list below from his charts those that are too sweet and not to eat at all: beets, carrot juice, corn, sweet potatoes, and tomatoes plus ALL fruits. Add sugar, honey, syrup, corn syrup, carrots, red peppers, cranberries*, winter squash*
(*eat in moderation).

A = high allergic potential: Corn, tomatoes, strawberries, grains including wheat flour, bulgur wheat, cous cous, bread, milk, cheese, yogurt, cottage cheese, red and green peppers, lemons, limes, barley, rye, kidney beans, lentils, lima beans, fresh and dried peas, pinto beans, triticale, oat grouts, kamut or spelt.

F = fungus feeder (plus all the foods that are too sweet "S") Vinegar - most mayonnaise, salad dressing, ketchup, prepared mustard, caffeine, alcohol, kidney beans, lentils, lima beans, fresh and dried peas, and pinto beans.

T = toxic: Heated oils, fried foods, margarine, artificial sweeteners - saccharin, nutri-sweet, caffeine, alcohol, and beef.

R = rancid: Heated oils, fried foods, margarine, and beef.

FOODS THAT ARE PERMITTED ARE:

VEGETABLES: artichokes, asparagus, beet greens, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chicory, chives, collard greens, cucumbers, dandelion greens, endive, escarole, green beans, Jerusalem artichokes, kale, kohlrabi, leeks, lettuce, mustard greens, okra, olives (w/o vinegar), onion,.parsley, parsnips, rhubarb, rutabaga, sauerkraut (w/o vinegar), scallions, spinach, summer squash, Swiss chard, turnip greens, turnips, watercress, wax beans.
GRAINS: Brown rice, amaranth, millet, buckwheat grouts, quinoa, teff.
PROTEIN: Fish, lamb, eggs (soft cooked or raw), chicken, and turkey.
OILS: Omega I - olive oil, Omega III - salmon, mackerel, cold water fish, flaxseed or canola oils. Omega VI - sesame, safflower, or sunflower oils.

INFORMATION on pH:

What is pH?
According to Dr. Theodore A. Baroody of Waynesville, North Carolina, "from a standpoint of pure energy, pH is the measurement of electrical resistance between negative and positive ions in the body. In other words, pH measures how much the negative ions (alkaline-forming) and positive ions (acid-forming) push against one another." From his viewpoint, "alkaline and acid-forming reactions are purely electro-chemical. According to his opinion and studies, the best for human body function (measured by urine and saliva), is 6.4 pH. Neutral is at 7.0 and as it rises, it becomes more alkaline.

What causes low pH?
There are four major causes of low pH. They are: low minerals, toxins, heavy metals, and stress. So with dealing with mercury patients, we usually find all four categories fit the situation and the pH factor is an important one to look at.
In Dr. Theodore A. Baroody, Jr.'s book, Alkalize or Die, he says, " that most people are much too acid. Over-alkalinity is not a cut and dried matter because people are not cut and dried in their various physiological or psychological make-ups." "The concept", he says, of over-alkalinity confuses as many doctors as it does patients. Many people who have been told they were too alkaline find their way into my office, but it takes only a case history to tell me that they are really too acidic."
When he is talking of acid, he goes on, "I'm talking about the stored acid wastes in the cells and potentially in all the tissues of the body. Tissue acid waste accumulation can occur not only in the various skin layers but also in all the organs and glands, whereas when most practitioners measure the pH, they are measuring fluids which can change pH every hour."
He recommends finding someone versed in the Reams Biological Theory of Ionization test, devised and used with tremendous success by Dr. Carey Reams (doing a life-time study in this area), and let them monitor you several times a day. He says this is the most accurate way of testing pH changes and other important factors.
He stated that he is not saying that over-alkalinity does not exist, "but it only occurs in the blood, not in the tissues and it mostly occurs when some form of hyper-alkalizing poison is taken, such as lye."
"As a practicing doctor," he continues, "I feel that with the exception of either a deliberate or accidental ingestion of a hyper alkaline blood poison, the chances of any one's being overall too alkaline, is one in a thousand." His book contains many recipes at the end to assist in having a more alkaline diet.

How does one balance pH?
Dr. Baroody of Waynesville, North Carolina has produced a product called, Alkatrace, that comes in the form of drops to add to your drinking water to help balance your pH.
Dr. Baroody has some simple remedies in case of emergencies when quick alkalization is necessary. Here are four of them:
  1. "Fresh lemon juice in 4 ounces of water, one teaspoon every 15 to 30 minutes until the crisis passes. Very safe and super alkalizing. Very helpful in cases of kidney stones."
  2. "Cream of Tartar - A source of natural potassium. Highly alkalizing. ½ teaspoon can be used in emergencies to neutralize any acid reactions such as allergic responses, panting, shortness of breath, and anxiety attacks."
  3. "Charcoal capsules or powder - Used for acid food poisoning or other stomach and gaseous upsets. Although it is safe, I do not suggest the consistent use of it except in a very uncomfortable stomach crisis. Take 5 capsules or stir a teaspoon in 8 ounces of water. Can be purchased at a pharmacy or health food store."
  4. "Baking Soda (Arm & Hammer) - Will neutralize almost any excessively acid condition such as food poisoning. Use 1 teaspoon in 8 ounces of water. Repeat if necessary."
  5. And of course, Dr. Baroody's Alkatrace drops (added to water) helps balance pH.

FOODS & RECIPES FOR METALLIC POISON:

Green Beans, Zucchini eaten exclusively for three days will get rid of metallic poison, according to Hannah Kroeger's book, Ageless Remedies from Mother's Kitchen. She also states in the same book that, "When too acid, add phosphorus and magnesium to your diet. When too alkaline, add calcium, protein, from pumpkin seeds to your diet and take Okra tablets for extra minerals."

Teeth & Gums:

Since mercury poisoning is often associated with the teeth and gums, these are her suggestions: for loose teeth, use apple cider vinegar in the following way: "Hold warm apple cider vinegar in your mouth, spit it out. Do this several times a day. Or boil sage with honey." Also for loose teeth, take three cups parsley tea daily.

For a bleeding tooth she suggests black tea. After extraction take one Lipton black tea bag and wet it in warm water and apply over the area.


RECIPES For Poison Metals:

    2 T. pumpkin seeds ground
    1 T. okra powder
    ½ teaspoon cayenne pepper
"Take 1 teaspoon of this mixture and blend in 1 Tablespoon rhubarb sauce about three times a day for ten days. It is one of the most universal remedies," says Hannah, "for removing , arsenic, platinum, gold, and mercury from the body."

The recipe she suggests for environmental poisons is:
    3 lbs. Green Beans.
    4 lbs. Zucchini
    3 bunches Parsley
    2 lbs. Celery
"Boil the green beans in plenty of water, until done. Add finely chopped celery and coarsely cut zucchini. Boil another five minutes or until the zucchini is done. Take from the fire and add three bunches of finely chopped parsley. Season with spice or another herb flavor. This is all you eat, and all you will want, for the next three days. Eat this until it is all gone. Make more if needed. When reheating, take only a portion from the refrigerator and eat all you want. Eat the mixture as often as you want. Drink parsley tea or will leaf teas as a beverage. Use this diet when metals are lodged in your glands and nerves." from her book, God Helps Those Who Help Themselves.

Other foods that are excellent for mercury removal especially are: cilantro (helps to remove mercury from the brain), chlorella (helps to remove mercury from the "gut"), and green algae. Cranberry juice diluted by one-half with distilled water is a suggested excellent way of removing toxins from the body. This mixture taken four times a day for 3 days with a period of waiting 5 days to repeat the process again will eliminated about 120 units of toxins per day according to Hannah Kroeger.

Vitamin C is an excellent well-known vitamin to assist in removing metals and chemicals. Some doctors are using Vitamin C in chelating for toxic metals and chemical removal.

A natural substance to counteract mercury is selenium, which binds with the mercury and allows the body to detoxify itself. (Hannah Kroeger)


RECIPIES For Parasites:

To keep parasites out of your body, take 2 teaspoons of apple cider vinegar every day in 6 to 7 ounces water. (Hannah Kroeger)

Pomegranate is also helpful to expel tapeworms from the body. (Hannah Kroeger)

Thyme has been used to treat parasites such as roundworms, tapeworms, threadworms, and hookworms. (Hannah Kroeger)

The herb, Wormwood, is also very good for parasites.

Figs or pomegranate are de-wormers. White figs are especially good. Figs and fig juice paralyze any worm, even the tapeworm, pinworm, and roundworm. (Hannah Kroeger)

Thyme Tea (2 cups strong thyme tea followed by a dose of Epsom salt. Take Epsom salt one half hour after the thyme tea. This recipe is good for releasing hookworm. (Hannah Kroeger)

Garlic is good for removing worms: Cut three cloves of garlic. Boil in eight ounces of milk for five minutes, let cool so you can drink it. Do this before going to sleep for ten days in a row.

Pumpkin Seeds: Eat one help cup pumpkin seeds a day, especially before a meal on an empty stomach. Worms are stripped from their protective skins by pumpkin seeds.

To identify the parasite, Ann Louise Gittleman lists pages of them in her book, Guess What Came To Dinner - Parasites and Your Health. She lists various laboratories for testing and also carries her own line of products from her years of study and research in this area.

Compiled and written by Lauana Lei
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