The pH Nutrition Guide to Acid / Alkaline Balance

A NaturalNews Special Report
by Jack Challem

Welcome to "The pH Nutrition Guide to Acid / Alkaline Balance" by Jack Challem, the Nutrition Reporter. In this exclusive report, you'll learn one of the most important health secrets found in nutritional science: the pH secret to good health! Here's what's covered:

• How acidic foods strip your body of minerals.
• Why osteoporosis is actually promoted by the consumption of acidic foods.
• How eating lots of potassium-rich fruits creates a chemical buffer against the ravages of acidic foods.
• The important of your potassium-to-sodium ratio, and how the American diet radically imbalances this all-important nutrient ratio.
• Chloride warning: The average American diet has way too much chloride. Here's how it harms your health.
• Why muscle cramps are actually caused primarily by mineral deficiencies (and how to solve the problem without using dangerous prescription medications).
• How the mass consumption of meat and grains causes the body to become overly acidic.
• Which four foods in the average American diet are the most acidic and lead to the greatest loss of bone mineral density and lean muscle mass.
• Why consuming large amounts of dairy products does nothing to prevent osteoporosis.
• The real cause of osteoporosis, and how to reverse the condition through dietary changes.
• Why your diet is far more important to overall pH level than supplements alone.
• What the Hunter-Gatherer diet can teach us about health in the modern world.
• How to accurately test your own pH levels.
• A list of which foods are the most acidic vs. most alkaline.
• Scientific references supporting the information presented here.

The basic chemistry of pH balance
Back in high school chemistry, we learned about pH: acids had low numbers, alkalines had high numbers, and a pH of 7.0 was neutral. And it all meant absolutely nothing in terms of day-to-day life.

It now turns out that we have a better shot at long-term health if our body's pH is neutral or slightly alkaline. When we tilt toward greater acidity, which can be measured easily, we have a greater risk of developing osteoporosis, weak muscles, heart disease, diabetes, kidney disease, and a host of other health problems.

The solution, according to scientists who have researched "chronic low-grade metabolic acidosis," is eating a diet that yields more alkaline and less acid. Just what kind of diet is that? One that's high in fruits and vegetables. That might not seem like a big surprise, except for a few unexpected twists and turns.

Acid-yielding foods deplete minerals
If the idea of balancing acid and alkaline foods seems a bit off the wall, it does have a somewhat checkered past. Most people, including physicians, aren't familiar with the dangers of acidosis, except in the most extreme situations. Those include lactic acidosis, from overexercise; ketoacidosis, when diabetes start burning their own fat; and renal acidosis, which can be a sign of kidney failure.

The original scientific research on acid-yielding and alkaline-yielding foods dates back to 1914 and was remarkably accurate, according to Loren Cordain, Ph.D., a professor and researcher in the department of health and exercise science at Colorado State University, Fort Collins. Then, in the 1930s and 1940s, the acid-alkaline concept was hijacked by early health food "nuts." Among them, William Hay, M.D., proposed an almost ritualistic eating habit based on food acidity or alkalinity. Since then, most doctors have viewed any discussion of acid and alkaline diets with a skeptical eye.

But the problem with acid-producing eating habits is very real, contends Cordain, a leading expert on the Paleolithic, or Stone Age diet. "After digestion, all foods report to the kidneys as being either acidic or alkaline," he says. "The kidneys are responsible for fluid balance and maintaining a relatively neutral pH in the body."

That's where things get interesting. When acid-yielding foods lower the body's pH, the kidneys coordinate efforts to buffer that acidity. Bones release calcium and magnesium to reestablish alkalinity, and muscles are broken down to produce ammonia, which is strongly alkaline. By the time the response is all over, your bone minerals and broken down muscle get excreted in urine.

Long term, excess acidity leads to thinner bones and lower muscle mass, points out Anthony Sebastian, M.D., of the University of California, San Francisco. These problems are compounded by normal aging, which increases acidosis, bone loss, and muscle wasting. Along the way, calcium and magnesium losses can equate to deficiencies, with many ramifications. Both minerals play essential roles in bone formation and normal heart rhythm. Low magnesium levels can cause muscle cramps, arrhythmias, and anxiety.

The four cases of dietary acidosis
Sebastian, regarded at the top researcher in the field of diet-related acidosis, admits that some of the science, at first glance, appears counter-intuitive. For example, acidic and alkaline foods don't usually translate into acid- and alkaline-yielding foods. The distinction is subtle but significant. An acid-yielding food is one that creates a lower, or more acidic, pH. Citrus fruits and tomatoes are acidic, but they have a net alkaline yield once their constituents get to the kidneys.

So if acid foods don't necessarily make for an acid pH, what then happens? Sebastian points to four big issues.

• First, fruits and vegetables are rich in potassium salts, a natural buffer. Eating few of these foods deprives us of potassium, a mineral that protects against hypertension and stroke. According to Cordain's research, humans evolved eating a 10:1 ratio of potassium to sodium, and he regards this ratio as our biological baseline. Today, because of heavily salted processed and fast foods, combined with a low intake of fruits and vegetables, the ratio is now 3:1 in favor of sodium. That reversal, he says, wreaks havoc with pH and our dependency on potassium.

• Second, there has also been a similar reversal in the consumption of naturally occurring bicarbonate (such as potassium bicarbonate) in foods and added chloride (mostly in the form of sodium chloride, or table salt). Bicarbonate is alkaline, where as chloride is acid-yielding. Chloride also constricts blood vessels, and narrows blood vessels reduce circulation, Sebastian says. Because the whole body depends on healthy circulation, vasoconstriction contributes to heart disease, stroke, dementia, and probably every other degenerative disease.

• Third, eating large amounts of animal protein (including meat, fowl, and seafood) releases sulfuric acid though the metabolism of sulfur-containing amino acids, also contributing to greater acidity. This acidic shift can be offset with greater consumption of fruits and vegetables (rich in potassium bicarbonate), but again, most Americans eat these foods sparingly.

• Fourth, grains, such as wheat, rye, and corn, have a net acid-yielding effect, regardless of whether they are in the form of white bread, breakfast cereal, pasta or whole grains. "Grains are the most frequently consumed plant food in the United States," says Sebastian, and account for 65 percent of the plant foods eaten by Americans. "In addition to their acid yield, grains displace more nutritious fruits and vegetables," he adds.

"The real problem is one of alkaline deficiency, more than one of too much acid," says Sebastian. People eat plenty of acid-yielding animal protein, dairy products, and grains. The missing piece is an appreciate amount of fruits and vegetables, to produce an alkaline yield. Study after study has shown that most Americans -- 68 to 91 percent -- don't eat the five recommended daily servings of fruits and vegetables.

pH, acidosis and osteoporosis
The strongest evidence in support of maintaining an acid-alkaline balance relates to osteoporosis. "Consider that Americans consume more calcium-rich dairy foods than almost every other nation, and we have one of the highest rates of osteoporosis," says Cordain. "There's a disconnect here. Dairy may be rich in calcium, but most dairy foods also produce an acid yield."

Susan Brown, Ph.D., who heads the nonprofit Osteoporosis Education Project in East Syracuse, N.Y., frames the acid-alkaline issue as one of mineral adequacy and depletion. "It's a little like over-farming and depleting mineral levels in soil," she says. "If we eat foods that create an acidic pH in the body, we will deplete our bones of minerals and our muscles of protein.

Brown described a client named Janet whose doctor diagnosed her at age 52 with osteopenia, a demineralizing of bone that often foreshadows osteoporosis. At 55, Janet began following Brown's recommendations for eating more fruits and vegetables, taking supplements, and exercising. Three years later, Janet was clearly building bone mass in her spine and hip, even while going through menopause.

Meanwhile, Sebastian acknowledges that he may have only scratched the surface when it comes to the health problems related to mild life-long acidosis. He says low-grade acidosis increases insulin resistance, the hallmark of both prediabetes and full-blown type-2 diabetes. It increases the risk of kidney stones and kidney failure. And one study suggests that it might even alter gene activity and raise the risk of breast cancer. He admits that no one yet knows all the consequences of a fundamental shift in the body's acid-alkaline balance, but he suspects it's far reaching.

Can supplements help?
Millions of women dutifully take calcium supplements to help maintain their bone mass and reduce their chances of developing severe osteoporosis with age. But do supplements have any real benefit in alkalizing the body?

Brown does see a benefit from supplements, but she says it's important to stem calcium and magnesium losses from acid-yielding eating habits. "Acid-alkaline balance is overwhelmingly a food issue," she emphasizes. "Your pH is really a sign of how your body is managing your mineral reserves."

Potassium has turned out to be a crucial mineral for maintaining bone. High-potassium diets -- that is, those rich in fruits and vegetables -- slow bone loss, mainly by promoting alkalinity. So do supplements, such as potassium citrate and bicarbonate. While potassium citrate is commonly sold, the bicarbonate form is available only on prescription. Still, it's hard for supplements to compete with the potassium in foods. A handful of raisins, two dates, or a small banana each provide more than 300 mg of potassium.

FREE ALKALINE DIET GUIDE & RECIPES ACCESS

If you take supplements, opt for the citrate form, such as calcium citrate and magnesium citrate. (Potassium supplements must by law be under 99 mg because of a risk of arrhythmias at high doses.) Fumarate, aspartate, and succinate forms of minerals also have an alkalizing effect, and all get Brown's blessing. In one study, Sebastian found that potassium citrate supplements protected against calcium losses, even when people ate a high salt diet. Buffered vitamin C, which is ascorbic acid formulated with the carbonate forms of calcium, magnesium, and potassium, might also have a slight alkalizing effect.

Some supplements, such as coral calcium, have been promoted as a way to restore an alkaline pH. But coral calcium is largely calcium carbonate, which is far less expensive as a generic supplement. It's also not as well absorbed as the citrate form.

What should you eat for proper pH levels?
Nutritional recommendations are as varied as political and religious beliefs and, sometimes, held to just as stridently. Cordain tries to rise about the controversies by looking to our biological and genetic heritage.

He points out that people, until relatively recently, were hunter-gatherers whose diets consisted of a combination of lean animal foods (including fish) and uncultivated vegetables and fruits. Based on his analyses of the diets of 229 pre-modern cultures, Cordain has calculated that the "average" ancient diet consisted of 55 percent animal foods and 45 percent plant foods. The animal foods included healthy fats as well as protein, and the plant foods consisted of leaves, stalks, fruit, seeds, tubers, and roots. Grains and cow's milk didn't enter the picture until about 7,000 to 10,000 years ago, too short a time for genetic adaptation.

Cordain's recommendations, found in The Paleo Diet and The Paleo Diet for Athletes include too many veggies to be a knockoff of the Atkins' high-protein diet. (Eating very lean meats, he adds, reduces saturated fats amount to only 10 percent of calories.) Nor do you have to be a vegetarian to gain the alkalizing benefits of fruits and vegetables. "It takes about 35 percent of total calories as fruits and veggies to produce a net alkaline load," he explains. "What's so hard about one-third of your plate being veggies?"

Still, if you have visions of veggies coming out of your ears, the answer is really simple. Cordain, Sebastian, and Brown suggest cutting back on breads, pastas, and other grain-based foods, as well as "high-glycemic" foods such as potatoes. They're all nutrient-poor foods, compared with protein and veggies.

"It's all another scientific justification for what your mother always told you," notes Brown. "Eat your fruits and veggies."

How to test your own pH
You can test your own pH simply and inexpensively. All you need are some pH test strips. Tear off two three-inch strips. As you as you awaken, before you drink or eat anything, put some saliva on the test strip. Compare the color to a pH color chart that comes with the test strips. Next, measure the pH of your second urination of the morning. To do this, urinate on the strip or collect the urine in a plastic or glass (not paper) cup and dip the test strip. Again, compare the color to the pH color chart.

Decker Weiss, N.M.D., of Scottsdale, Arizona, recommends doing the saliva and urine tests for 10 mornings in a row. "Ignore the top three and bottom three tests because they're extremes. Average the remaining four to determine your pH," he says. Weiss aims for a pH of 6.8 to 7 in his heart patients, and 7.2 to 7.4 in his osteoporosis patients. You can retest a few weeks after changing your eating habits.

You can order the test strips from www.alkalineforlife.com or by calling 888.206.7119. One roll, which is good for a few dozen tests, is $13.95.

The pH of common substances
14.0 Sodium Hydroxide: Alkaline
13.0 Lye
11.0 Ammonia
10.5 Milk of Magnesia
8.3 Baking Soda
7.4 Human Blood

7.0 Pure Water: Neutral

6.6 Milk: Acid
4.5 Tomatoes
4.0 Wine and Beer
3.0 Apples
2.2 Vinegar
2.0 Lemon Juice
1.0 Battery Acid
0.0 Hydrochloric acid

Acid-Yielding Foods
Spaghetti
Corn flakes
While rice
Rye bread
White bread
Whole milk
Lentils
Beef
Pork

Very Acid-Yielding Foods
Parmesan cheese
Processed (soft) cheeses
Hard cheeses
Gouda cheese
Cottage cheese
Brown rice
Rolled oats
Whole wheat bread
Peanuts
Walnuts
Salami
Luncheon meat, canned
Liver sausage
Chicken
Cod
Herring
Trout
Eggs

Alkaline-Yielding Foods
Apricots
Kiwifruit
Cherries
Bananas
Strawberries
Peaches
Oranges
Lemon juice
Pears
Pineapple
Peaches
Apples
Watermelon
Celery
Carrots
Zucchini
Cauliflower
Broccoli
Green peppers
Cucumber
Tomatoes
Eggplant
Lettuce
Green beans
Onions
Mushrooms
Mineral water

Very Alkaline-Yielding Foods
Spinach
Raisins
Dates

Note: All fruits and vegetables are alkaline yielding, unless they have been pickled or marinated.

About the author
Jack Challem, known as The Nutrition Reporter(tm), is a personal nutrition coach based in Tucson, Arizona. Jack is one of America's most trusted nutrition and health writers, and has written about research on nutrition, vitamins, minerals, and herbs for more than 30 years.

Common Spices Work Better than Aspirin to Stop Blood Clots

by: Barbara Minton, Natural Health Editor

Spices do a whole lot more than liven up food. New research has found that the active ingredients in several common spices prevent platelet aggregation and blood clot formation up to 29 times better than aspirin, and without the side effects.

Scientists in India have done extensive testing to determine the health benefits of spices traditionally used in Indian cuisine. In the latest research to come from the Central Food Technological Research Institute, they evaluated the effect of the principle spice active compounds eugenol, capsaicin, piperine, quercetin, curcumin, cinnamaldehyde, and allyl sulphide on human platelet aggregation. They demonstrated that each compound evaluated was able to significantly inhibit blood clotting. Furthermore, the compounds performed their anti-platelet aggregation activity against several different factors that promote the clotting of blood.

Eugenol and capsaicin were found to be the most potent inhibitors of arachidonic acid induced platelet aggregation. This ability was shown by the other tested compounds in the declining order of curcumin, cinnamaldehyde, piperine, allyl sulphide, and quercetin. Eugenol was found to be 29-fold more potent than aspirin in inhibiting ararachidonic acid induced human platelet aggregation. Both eugenol and capsaicin inhibited production of clotting factors in a dose-dependent manner. Eugenol-mediated inhibition of platelet aggregation was further confirmed by dose-dependent decrease in malondialdehyde in platelets. Platelet formation induced by collagen and calcium were also inhibited by eugenol and capsaicin, although to a lesser degree. (Prostaglandins Leukotrienes, and Essential Fatty Acids, June 4)

Cardiovascular disease and inflammation often go hand in hand. Earlier research by this team of scientists found that eugenol was highly effective at inhibiting inflammatory conditions in humans. (Prostaglandins, Leukotrienes and Essential Fatty Acids, January, 2006)

Spices are powerful medicines

Eugenol is the active compound that gives cloves their aroma. It can also be extracted from cinnamon, nutmeg and lemon balm. Eugenol appears as a clear or pale yellow oily liquid that is slightly water soluble. It is used medicinally as a local antiseptic and analgesic. It has antioxidant properties and is often used in lotions and perfumes, as well as in artificial vanilla flavoring.

Spicing up food with cloves is one way to get this active compound. Eugenol is also available as essential oil for use in lotion and massage oil, or as aromatherapy in diffusers. Some clove oil products for internal use are also available. Drops are generally placed under the tongue.

It is possible to consume too much eugenol with serious consequences. The suggested amount on the bottle should not be exceeded.

Capsaicin is the active compound in hot peppers and the one that creates the heat. It is found in hot sauce, chili peppers, or as cayenne pepper. Aside from reducing platelet aggregation, capsaicin has a distinguished history as a cancer fighter through its ability to make cancer cells die. It is particularly effective against prostate and other hormone dependent cancers. Capsaicin sooths the digestive tract and may be a cure for inflammatory bowel disease. Eating chili peppers has been shown to protect against the effects of aspirin on the stomach.

Capsaicin protects the heart through other mechanisms besides inhibition of platelet aggregation. It reduces cholesterol and triglycerides, and has been shown able to dissolve fibrin, another action through which it can protect against blood clots. Cultures around the world that use hot peppers liberally have significantly lower rates of heart attack and stroke than cultures that do not.

Getting red pepper into the diet is easy. It is often kept on kitchen tables in the form of hot sauce, and sprinkled on meat, fish, side dishes, and snacks. Hot sauce is a natural accompaniment to Mexican foods. Chili made with fresh tomatoes and hot peppers offers the two major players against prostate cancer in one meal. Even a simple bowl of beans gets up to dance when hot sauce is added.

For anyone wanting a quantifiable amount of capsaicin, there are capsules available.

Curcumin is one of the best known herbal healers. It is the active ingredient in turmeric, one of the staples of Indian cooking. Turmeric has been used for centuries to help treat health conditions and is also a tradition in Chinese medicine. It has recently been shown to strengthen and order cell membranes, making cells more resistant to infection and malignancy. Turmeric treats digestive issues, arthritis, menstrual problems, and liver and gallbladder issues. It is one of the best natural pain relievers and has shown to be more effective at relieving pain that NSAIDS such as ibuprofen, without side effects. Turmeric also offers strong defense against colitis.

While curcumin is preventing blood clot formation, it is also preventing the oxidation of cholesterol, offering protection against blood vessel damage and plaque build up that can lead to heart attack and cancer. There is even mounting evidence that curcumin can keep away neurogenerative disease through its ability to cross the blood-brain barrier and act as an antioxidant.

Turmeric can spice up anything from baked potatoes to elaborate curries. It is a highly tasty addition to lentils. Both turmeric and curcumin are widely available in capsule form.

Cinnamaldehyde comes from cinnamon and provides that heavenly fragrance and spicy taste loved by almost everyone from childhood on. Cinnamon has been a popular healer for more than 2000 years, and is a powerful regulator of blood sugar levels. Taking one half teaspoon a day can completely normalize blood sugar for many people. Cinnamon has a beneficial impact on cholesterol, lowering LDL levels. It is a digestive aid and antibacterial.

Piperine is what gives black pepper its kick. It provides an overall health boost and is effective against colon cancer and inflammation. Sprinkling black pepper on food increases the bioavailability of its nutrients. Piperine can be ordered in capsule or tablet form from online retailers, and is a great addition to other supplements, increasing their bioavailability.

Allyl sulfide is found in the oil of garlic and is one of the compounds that gives it such a unique odor. The health benefits of garlic are legendary. Allyl sulfide is not available as a supplement and must be obtained by eating garlic or buying garlic supplements. Crush a clove of fresh organic garlic just before eating and add it to your food. The taste will be sensational, and you will get all the benefits garlic has to offer. Many of these benefits are lost if garlic is added to food while it is cooking.

Buy traditional spices from a spice shop

Cloves, red pepper, turmeric, cinnamon, black pepper, and garlic are all sold at traditional supermarkets and discount stores, often in ground form. These products may add a small amount of flavor to food, but they are deficient for anyone trying to get their health benefits.

To buy high quality herbs, visit a local spice shop or order them from a spice retailer online. This way you can get organic herbs that have their full range of nutrients and are not irradiated or sprayed with pesticide.

When you order herbs as tablets or capsules, unless the product states it is organic, it is not. Organic herbs sold in capsule form are difficult to find and are quite expensive. It is much more economical to purchase from a spice shop. The top spice shops package their spices in glass bottles that assure of a tight seal with no air seepage. They can be kept in the freezer for many months.

Taking a quantified dose of a whole herb that is not encapsulated may seem like a chore, but it can be quickly gotten used to. Remember that these are herbs, not drugs, so there is not the need to be overly precise about the amount taken. Once you have established the amount you wish to take, put it in a 1/8 or 1/4 sized teaspoon, open your mouth, place it on the back of your tongue, and swallow with water or tea. A teaspoon of bee pollen makes a wonderful chaser, providing all the nutrients needed for synergy with the herbs.

Source: Natural News

Chinese Herbal Medicine: The Longevity Factor and on Living to 197 Years

By: Christopher Gussa, citizen journalist

With all of the marvelous inner-workings of the herbal TCM system (Traditional Chinese Medicine system) and its powerful and complex systematic energy formulas for healing practically anything, it is still the longevity factors of a few single tonic herbs that amaze me the most.

Of about 9,000 TCM herbs (officially used in TCM and fully understood in their energy factors) there are about 100 that can truly contribute to a long healthy life. (These are in the "Superior Tonic Herb" classification.) About 40 of these herbs are quite remarkable in there abilities to prolong life with very little signs of ageing.

If I were to narrow it down a bit further, at least on a personal level, I would say the most important herbs for longevity would come down to about fifteen with He Shou Wu (Polygonum multiflorum) being the most important. Followed by Jiao Gu Lan (Gynostemma pentaphyllum), Go Qi Zi (Lycium), Ci Wu Jai (Siberian Ginseng Root), Ren Shen (Panax Ginseng root), Peng Da Wan (Gota Kola), Wu Wei Zi (Schizandrae), San Zhu yu (Cornus Fruit), Tien Men Dong, Yin Yang Hou and others. However many people will have different balances of yin and yang in their bodies so there is not one set group of herbs that would truly be the absolute best for everybody.

There is simply not enough room here to go into all these but below are links with photos and an in-depth look at each of these herbs.

* He Shou Wu: A blood, kidney, and liver tonic - (http://plantcures.com/foti.html)
* Jiao Gu Lan: Tonifies Qi, and blood - (http://plantcures.com/jiaogulan.html)
* Go Qi Zi: A kidney and liver yin tonic - (http://plantcures.com/berries.html)
* Siberian Ginseng: A powerful Adaptogenic Root - (http://plantcures.com/sibgin.html)
* Ren Shen: Tonic to digestive Qi and all Qi - (http://plantcures.com/Ginseng.html)
* Ping Da Wan: Brain and CNS Tonic - (http://plantcures.com/gotukola.html)
* Wu Wei Zi: An Adaptogenic herb - (http://plantcures.com//wuweizi.html)
* Shan Zho Yu: Yin and Yang Tonic - (http://plantcures.com/herbsforbladder.html)
* Tien Men Dong: Lungs, Jing, and Shen - (http://plantcures.com/asparagus.html)
* Yin Yang Huo: Yang/Jing Tonic - (http://plantcures.com/Epimedium.html)

Many of the conclusions that I have come to about these herbs as used for longevity are based on the findings and personal applications of Master Li Ching Yuen who lived to the incredible age of at least 197! (Some sources say the records show he lived to be 256 as you will read, however I personally think this is the Chinese government "pushing it" a bit but who knows!)

In 1933, newspapers all over the world reported Li Ching Yuen's death. You can read the New York Times article exactly as it appeared by going to this link: - (http://plantcures.com/Lichingyun.html) .

Modern science has a very hard time admitting anyone ever lived past 122. This is due in part to lack of legal birth records but also, I believe, because they really do not want to admit that some very natural nutritional energy factors derived from nothing more than carefully planned eating and exercise could far surpass anything all of science has to offer when it comes to the longevity factor.

According to all the data I could find (I have been fascinated with this and have researched this over the last 20 years or so) It seems that Li Ching Yuen consumed mostly a diet of plants and fruit. There is evidence that he ate fish sometimes and wild meat only about twice a year.

The herbs that he consumed regularly were He Shou Wu, Ginseng, and Gou Qi Zi (Wolfberries). He ate the Wolfberries raw and cooked the He Shou Wu with the Ginseng.

There is evidence that he also consumed Ping Da Wan (Gotu Kola leaves) regularly both fresh as a salad and brewed as a tea. There is even some evidence that he may have also put these four herbs (along with Dang Gui and Gan Cao (Chinese Licorice Root) in strong liquor as a tincture and drank one swallow every day.

According to Chinese records, Li Ching Yuen was born in Chyi Jiang Hsie, Szechuan province in 1677. He spent most of his life in the mountain ranges gathering herbs and learning the knowledge of longevity methods.

In 1748, when he was 71 years old, he moved to Kai Hsien to join the Chinese army as a teacher of the martial arts and as a tactical advisor.

In 1927, Li Ching Yuen was invited by General Yang Sen to visit him in Wann Hsien, Szechuan. The general was fascinated by his youthfulness, strength and prowess in spite of his extremely advanced age. His famous portrait, seen in the New York Times article, was photographed there.

Returning home, he died a year later of natural causes. Many claim that he told friends, "I have done all I have to do in this world. I will now go home," before he died and then sat back with a smile and simply died without one sign of stress.

After Li's death, General Yang Sen investigated the truth about his claimed background and age. He wrote a report that was later published. In 1933, people interviewed from his home province remembered seeing him when they were children, and that he hadn't aged much during their lifetime. Others reported that he had been friends with their grandfathers

One of his disciples, the Taiji Quan Master Da Liu told of Master Li's story: At 130 years old Master Li encountered an older hermit in the mountains who taught him Baguazhang and a set of Qigong exercises with breathing instructions, movements training coordinated with specific sounds, and dietary recommendations. (This is where he was told of the importance of eating the Go Qi Zi berry.) Da Liu reports that his master said that his longevity "is mostly due to the fact that I performed the exercises every day -- regularly, correctly, and with sincerity -- for 120 years."

While we can all greatly benefit from the herbal knowledge that Master Li has given us which can perhaps help most anyone to live a longer healthier life, I still believe the greatest wisdom that can be gained for our health's sake from this remarkable man is something he often said about living a long happy life: "Sit like a tortoise, sleep like a dog, Walk up right and sprightly like a pigeon and most importantly, always keep a quiet heart"

Rest in peace Master Li and thanks for all you taught us.

Source: NaturalNews

Papaya is Tasty Way to Fight Cancer and Poor Digestion

by: Barbara Minton, Natural Health Editor

Sweet and succulent with a satiny consistency, papaya was referred to as the "fruit of the angels" by Christopher Columbus. Slice open a papaya and see hundreds of shiny black seeds that all need to get their start in life from the nutrition found in the fruit. This implies that fruit must be power-packed. Scientists have documented this common sense observation by finding that papaya promotes digestive health and intestinal cleansing, fights inflammation, and supports the immune system. It protects lung and joint health, revitalizes the body, and boosts energy levels. Papaya is a potent cancer fighter that is highly effective against hormone related cancers as well as other cancers. New research shows papaya can stop the growth of breast cancer cells, halt metastasis, and normalize the cell cycle.

Papaya was the only studied food found to halt breast cancer

Scientists studied 14 plant foods commonly consumed in Mexico to determine their ability to halt breast cancer cell growth. These included avocado, black sapote, fuava, mango, prickly pear cactus (nopal), pineapple, grapes, tomato, and papaya. They also evaluated beta-carotene, total plant phenolics, and gallic acid contents and antioxidant capacity. They found that only papaya had a significant effect on stopping breast cancer cell growth. (International Journal of Food Science and Nutrition, May)

Papaya is a store-house of cancer fighting lycopene

The intense orangey-pink color of papaya means it is chock full of cancer fighting carotenoids. Not only beta carotene, but lycopene is found in abundance. The construction of lycopene makes it highly reactive toward oxygen and free radicals. Scientists at the University of Illinois think this anti-oxidant activity contributes to its effectiveness as a cancer fighting agent. Epidemiological studies have indicated an inverse relationship between lycopene intake and prostate cancer risk. They showed that oral lycopene is highly bioavailable, accumulates in prostate tissue, and is localized in the nucleus of prostate epithelial cells.

In addition to antioxidant activity, other experiments have indicated that lycopene induces cancer cell death, anti-metastatic activity, and the up-regulation of protective enzymes. Phase I and II studies have established the safety of lycopene supplementation. (Cancer Letter, October 8, 2008)

Prostate cancer was the subject of a study in Australia that looked at 130 prostate cancer patients and 274 hospitalized controls. The scientists found that men who consumed the most lycopene-rich fruits and vegetables such as papaya were 82% less likely to have prostate cancer. In this study, green tea also exerted a powerful anti-cancer effect. When lycopene-rich foods were consumed with green tea, the combination was even more effective, an outcome the researchers credited to their synergy. (Asia Pacific Journal of Clinical Nutrition, 2007)

Isothiocyanates found in papaya restore the cell cycle to eliminate cancer

Organo-sulfur compounds called isothiocyanates are found in papaya. In animal experiments, isothiocyanates protected against cancers of the breast, lung, colon pancreas, and prostate, as well as leukemia, and they have the potential to prevent cancer in humans. Isothiocyanates have shown themselves capable of inhibiting both the formation and development of cancer cells through multiple pathways and mechanisms. (International Journal of Oncology), October, 2008)

Researchers in Japan clarified the mechanisms of action in a type of isothiocyanate found in papaya known as BITC, that underlies the relationship between cell cycle regulation and appropriate cell death. When cancerous cells die on schedule, they are no longer a problem. The researchers established that BITC exerted cancer cell killing effects that were greater in the proliferating cells than in the quiescent cells. Cancer cells that are proliferating are much more dangerous than cancer cells that are in a state of dormancy. (Forum of Nutrition, 2009)

Enzymes from papaya digest proteins including those that protect tumors

The fruit and other parts of the papaya tree, also known as the paw paw tree, contain papain and chymopapain, powerful proteolytic enzymes that facilitate chemical reactions in the body. They promote digestion by helping to break down proteins from food into amino acids that can be recombined to produce protein useable by humans. Proteolytic enzymes protect the body from inflammation and help heal burns. They do a good job of digesting unwanted scar tissue both on the skin and under its surface.

Research has shown that the physical and mental health of people is highly dependent on their ability to produce proteins they can use effectively. However, as people age, they produce less of the enzymes needed to effectively digest proteins from food and free needed amino acids. They are left with excessive amounts of undigested protein which can lead to overgrowth of unwanted bacteria in the intestinal tract, and a lack of available amino acids.

Eating papaya after a meal promotes digestion, and helps prevent bloating, gas production, and indigestion. It is quite helpful after antibiotic use to replenish friendly intestinal bacteria that were the casualties in the war against the unwanted bacteria. When the intestinal tract is well populated with friendly bacteria, the immune system is strengthened, and can better protect against flu and cancer.

Being a proteolytic enzyme, papain is able to destroy intestinal parasites, which are composed mostly of protein. To rid the body of intestinal parasites, half a cup of papaya juice can be alternated each hour for twelve consecutive hours with the same amount of cucumber or green bean juice.

Papaya contains fibrin, another useful compound not readily found in the plant kingdom. Fibrin reduces the risk of blood clots and improves the quality of blood cells, optimizing the ability of blood to flow through the circulatory system. Fibrin is also important in preventing stokes. Proteolytic enzymes containing fibrin are a good idea for long plane rides to minimize the potential of blood clots in the legs. People who sit at a desk all day might want to use proteolytic enzymes too.

Proteolytic enzymes are able to digest and destroy the defense shields of viruses, tumors, allergens, yeasts, and various forms of fungus. Once the shield is destroyed, tumors and invading organisms are extremely vulnerable and easily taken care of by the immune system.

Undigested proteins can penetrate the gut and wind up in the bloodstream where they are treated by the immune system as invaders. If too many undigested proteins are floating around, the immune system becomes overburdened and unable to attend to the other tasks it was meant to do. Proteolytic enzymes can digest these rogue proteins, freeing up the immune system.

Papaya offers luscious taste and super nutrition

Papayas are native to Central America. They were disbursed by Spanish and Portuguese explorers who journeyed to India, the Philippines and Africa. Today, most commercially available papaya is produced in the U.S., Mexico and Puerto Rico.

Papaya adds the sunlight of the tropics to summer drinks while flooding the body with high class antioxidants such as carotenes, vitamin C and flavonoids. It is rich in several B vitamins including folate and pantothenic acid. It contains ample amounts of potassium, and plenty of magnesium, the mineral most deficient in Americans. It is also a good source of fiber.

Try getting some of these nutrients with a Papaya-Banana Smoothie

Ingredients
1 cup of whatever kind of milk pleases you
1/4 cup Greek style yogurt
1 tsp pure vanilla extract
1/2 ripe papaya, peeled, seeded and chopped
1 banana, peeled and sliced
1 cup ice cubes

Directions
Combine all ingredients in a blender and blend until smooth. Pour into a large glass and garnish with lime.

Source : Natural News