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Originally posted by Sabreblade
I have a question.
I have been all through the research done by Linus Pauling, Robert Cathcart, Albert Szent-Györgyi and Fred Klenner, and I haven't seen any reference to massive doses of C causing elevated acid levels in the body.
And they used some pretty massive doses.
So what is everyone worried about?
Is there something we know now that they all missed?
Did I miss something in their research?
It looks like if C elevated the acid in your body, it would eliminate it's cancer killing ability.edit on 23-6-2012 by Sabreblade because: Is/was
The LEC has made a big difference in my day to day life. I've been with this thread since the OP made his first post.
Thanks to everyone who've made this the best group experiment I've ever been involved in. I'm doing things I never thought I'd have the energy to do again at this time in my life. I feel blessed to have found this thread, and to meet the wonderful Folks who've become my LEC forum Family.
Des
Originally posted by kaylaluv
Originally posted by AuranVector
What's in the Buffered Vit C you ordered? I am using pure Kal C-Crystals for this purpose. But I have some Bronson C powder buffered with calcium-magnesium and potassium which I chose NOT to use for this purpose, simply because it's not part of any of the recipes.
It just lists sodium and vitamin C as the ingredients.
pureformulas.com...
Originally posted by AuranVector
Originally posted by kaylaluv
Originally posted by AuranVector
What's in the Buffered Vit C you ordered? I am using pure Kal C-Crystals for this purpose. But I have some Bronson C powder buffered with calcium-magnesium and potassium which I chose NOT to use for this purpose, simply because it's not part of any of the recipes.
It just lists sodium and vitamin C as the ingredients.
pureformulas.com...
Kaylaluv, you did good. This type of C is not only safe for this purpose (lipo C), but the perfect choice.
What you have is Sodium Ascorbate -- Vit C mixed with Bicarbonate of Soda.
Feel confident in proceeding with your experiment. Next time, I'm going to buy this kind of C.
AV
Originally posted by dominicus
It really warms my heart to see this thread help so many people improve their lives. Your reply put a smile on my face and really made my day. Feels good to help inform others and help out in some way. I wish we could all get along in the world the way we all united in this thread.
Awesomeness
Originally posted by Sabreblade
I have a question.
I have been all through the research done by Linus Pauling, Robert Cathcart, Albert Szent-Györgyi and Fred Klenner, and I haven't seen any reference to massive doses of C causing elevated acid levels in the body.
And they used some pretty massive doses.
So what is everyone worried about?
Is there something we know now that they all missed?
Did I miss something in their research?
It looks like if C elevated the acid in your body, it would eliminate it's cancer killing ability.
Originally posted by MegaMind
reply to post by kaylaluv
Also you can make your own sodium ascorbate using baking soda and ascorbic acid.
From my research of the aluminum thing I have found that nearly all baking soda today is aluminum free. (not to be confused with baking powder - some aluminum free, some not). Arm and Hammer's baking soda doesn't say it is but people who have contacted them said the company told them it was aluminum free. Even the baking soda company (Bob's?) that advertises itself as aluminum free is going to remove that from the label because being aluminum free is now the industry standard.
edit on 25-6-2012 by MegaMind because: (no reason given)
Originally posted by Gizmoto
Hey all,
I have been on the brew for 3 weeks, here are my results:
Energy - great, better than an energy drink
Arthritis Pain is almost gone, I could hardly walk for more than a hundred feet without pain in my knees, that pain is gone!!!!. plus the joint pain in my hands and feet. I have gained more strength in my hands also. I think the inflammation is gone for which I was taking 750 mg of IBprophen every day. All my joints feel like that have more fluid around them, or a full effect, not sure what that is?
I take three ounces a day, and plan to continue. I have not been free of Arthritis pain for more than five years, this stuff works for that, I take no other pain relief medications.
Thanks for all of your posts, they have been great to read and learn from.
My mix:
3 Tbls Lecithin 1 cup cold distilled water (non soy)
Mix in Vitamix blender - 3 minutes
1 Tbls AA dissolved in 1 Cup cold distilled water
Add to blender, mix 3 minutes on high
Add to Ultrasonic for 30 minutes of cycles.
Originally posted by MegaMind
reply to post by kaylaluv
Also you can make your own sodium ascorbate using baking soda and ascorbic acid.
From my research of the aluminum thing I have found that nearly all baking soda today is aluminum free. (not to be confused with baking powder - some aluminum free, some not). Arm and Hammer's baking soda doesn't say it is but people who have contacted them said the company told them it was aluminum free. Even the baking soda company (Bob's?) that advertises itself as aluminum free is going to remove that from the label because being aluminum free is now the industry standard.
Originally posted by Kerberos007
reply to post by AuranVector
More information on the acidity/alkalinity of foods:
=======================================
The issue of acid and alkaline foods is a confusing one, because there are several different ways of using these words with respect to food.
The pH of foods
In food chemistry textbooks that take a Western science approach to foods, every food has a value that is called its "pH value." pH is a special scale created to measure how acidic or alkaline a fluid or substance is. It ranges from 0 (most acidic) to 14 (most alkaline) with 7.0 being neutral. One way of thinking about it is that as you get closer to 7.0 from either end, the food becomes less acidic (6.0 vs 5.0, for example) or less alkaline (8.0 vs 9.0, for example).
Limes, for example, have a very low pH of 2.0 and are highly acidic according to the pH scale. Lemons are slightly less acidic at a pH of 2.2. Egg whites are not acidic at all, and have a pH of 8.0. Meats are also non-acidic, with a pH of about 7.0.
Many vegetables lie somewhere in the middle of the pH range. The pH of asparagus, for example, is 5.6; of sweet potatoes, 5.4; of cucumbers, 5.1; of carrots, 5.0; of green peas, 6.2; of corn, 6.3. Tomatoes fit on the pH scale toward the more acidic end in comparison to other vegetables. Their pH ranges from 4.0 to 4.6. However, this range is still higher (less acidic) than fruits like pears (with a pH of 3.9) or peaches (with a pH of 3.5) or strawberries (3.4) or plums (2.9).
Acid-forming foods
Another way to talk about food acidity is not to measure the acidity of the food itself, but the to measure changes in the acidity of body fluids once the food has been eaten. In other words, from this second perspective, a food is not labeled as "acidic," but instead as "acid-forming."
Although the idea of acid-forming foods goes back almost 100 years in the research, there's been very little research published in this area until fairly recently. In earlier publications, acid-forming foods were often talked about as key components of an "acid-ash diet." The term "ash" was used much more commonly in those days to refer to the inorganic components of a diet (mineral elements or molecules not containing carbon) that remained after the digestion and metabolism of food had occurred. This ash was also commonly referred to as a "residue" of the diet. Diets largely devoid of meat, fish, eggs, cheese, and grains were described as "alkaline-ash diets." These diets focused on consumption of fruits and vegetables and also included cow's milk. By contrast, diets containing large amounts of meat, fish, eggs, cheese and grains were described as "acid-ash diets."
Although the term "ash" is seldom used in current research studies on diet, the idea of acid-forming foods has remained a topic of research interest. A new term has been created in the research world to refer to the potential impact of certain foods on the kidneys and urine acid levels. This term is "potential renal acid load" or PRAL. For meats, a PRAL value of 9.5 has been reported by researchers. Alongside of meats in terms of high PRAL value are cheeses (8.0), fish (7.9), flour (7.0), and noodles (6.7). In contrast with these high PRAL values are the values for fruits (-3.1), vegetables (-2.8), fruits, and cow's milk (1.0).
Researchers have been concerned about one particular aspect of high-PRAL food intake, and that concern involves bone health. It's always important for our bloodstream to keep acidity under control. Our kidneys, lungs, and other organ systems work hard to keep our blood pH very close to 7.4. However, if presented with too many acids from the digestion and metabolism of food, our body will try to neutralize those acids using a process called buffering. To buffer an acid, our body needs to link the acid with another chemical called a "base." Sodium, potassium, calcium, and magnesium are minerals that readily form bases for our body to use as acid buffers. One readily available source for calcium is bone, and researchers have wondered whether a diet that is overly acid-forming will place too heavy demands on our bone for calcium buffers. There's some research that suggests this process may take place over the short run (60 days or less), but the long-term impact of excess acid-forming foods in the diet on bone calcium is not clear from studies to date.
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To be continued in the next post.