“A daily dose of baking soda could help patients with chronic kidney disease avoid having to undergo dialysis,” reports The Times"
The newspaper article said that research has found that sodium bicarbonate can dramatically slow the progress of the condition. The newspaper said that patients given a small daily dose of sodium bicarbonate over a year, had only two-thirds of the decline in kidney function experienced by people given usual care.
This randomized controlled trial found that people with both chronic kidney disease and metabolic acidosis (low blood bicarbonate/high blood acidity) benefited from oral bicarbonate supplements over a two-year period. The study has some shortcomings, but provides strong evidence that these supplements could be used in treatment. The researchers have called for further research to confirm their findings. Metabolic acidosis is a condition where there is an acid-alkali imbalance in the blood, that results in high blood acidity (low pH) and low plasma bicarbonate levels. Several conditions can lead to metabolic acidosis, including heart failure, drugs or toxins, kidney failure or diabetic ketoacidosis (caused by high blood sugar resulting from reduced insulin). It is a common complication in people with advanced chronic kidney disease, and it can interfere with protein metabolism and may lead to stunted growth (in children) and loss of bone and muscle.
"What the Article neglected to mention is that not only does baking soda neutralize acid but it neutralized alkalinity as well."
What the Article neglected to mention is that not only does baking soda neutralize acid but it neutralized alkalinity as well. It does not provide a chemical affinity. The nutrition of electric foods can not be assimilated after consuming baking soda. It is not a plant based food, it is processed. It starts with underground mining for the "trona ore." In the US they get it from Green River, Wyoming. The trona then goes through a chemical process to create baking soda. It is heated until it turns to soda ash. Then the soda ash is treated with carbon dioxide, and there you have baking soda.
The importance is to eat foods that are live. We're talking about electricity in foods. If you add water to alkaline foods it maintains its alkalinity; the electricity is not cut off, instead it spreads. Baking soda is unique in that it is not an acid and can sustain an alkaline state. If you test baking soda water, the result would be 'very alkaline.' Because of this state, acids are neutralized. Add baking soda to an acid (orange/beige readings) and it will lose its color reading by yielding to a cloudy-white solution. If baking soda was truly alkaline; when we add water to the cloudy-white solution, it would dissolve the cloudy-white elements to turn green or purple (readings) to spread as an alkaline solution does, but it doesn't. This means that baking soda also neutralizes alkalinity; meaning it STOPS IT. After taking baking soda, no matter how much alkaline water you drink, you will never retain a functional alkaline state in your body until the baking soda solution has left your entire body.
This is important to know because if you have gout or other acid based issues that need to be reversed and you take baking soda; all you will have done is kept it from getting worse while sustaining the diseased condition. Alkalinity is needed to flush the acids out of the system and it has to be done by drinking alkaline water. The water gets into the blood and flushes the acid away from its crystallized point and into circulation in order to get it to the appropriate exit points (bowels). All that does not make it to the exit points by being fused with mucous that is on its way out, will merely be dissolved. Baking soda will keep the acids from being dissolved and though it is neutralized, you will still be sick.
Sea Moss and Perrier Water
The answer to a cleanse without the negative affect is Sea Moss and Perrier Water. Dr. Sebi believed that mucus and acidity caused disease. He held that eating certain foods and avoiding others could detoxify the body, achieving an alkaline state that could reduce the risk and effects of disease. For that the Pharmaceutical industry spends millions annually to debunk his findings and erase his name from history. Alfredo Bowman, better known as Dr. Sebi, was a healer and herbalist. He was self-educated and cured hundreds including those diagnosed with AIDs even though he was not a medical doctor and held no Ph.D.
Sea moss, scientifically known as Chondrus crispus, is a type of red algae found along the coastlines of the Atlantic Ocean. It is highly valued for its health benefits and rich mineral content, including calcium, magnesium, potassium, and iodine. Sea moss water is the liquid produced when sea moss is soaked and washed, capturing many of these beneficial minerals. The water can be used for various purposes, from plant care to human consumption. It is a natural and nutritious way to stay hydrated and support overall health. To prepare sea moss water for drinking, dissolve sea moss gel in water, and it's ready to consume. Add it to your favorite smoothie, juice, drink or tea for an extra nutritional boost.
sea moss can have a prebiotic effect during digestion. This means that it can increase beneficial short-chain fatty acids in the colon, get rid of bad bacteria in the gut, and improve overall gut health and immunity. Sea moss is inherently alkaline and can be seamlessly added to various alkaline meals to enhance their nutritional value.
How to Make Sea Moss Water
Soak the sea moss: Place your desired amount in a large bowl and cover it with cold water. Allow it to soak for 12-24 hours.
Rinse and clean: After soaking, rinse the sea moss thoroughly under cold running water to remove debris or impurities.
Blend: Add the cleaned sea moss and fresh water to a high-speed blender. Blend until smooth and creamy.
Store: Pour the sea moss gel into an airtight container and store it in the refrigerator for up to 2 weeks or freeze the sea moss up to 2-3 months.
Use: To make sea moss water, mix the sea moss gel with water, adjusting the ratio to your desired consistency. Sea moss water can be used for drinking, watering plants, or as a topical skin and body care treatment.
Dr. Sebi believed the Western approach to disease to be ineffective. He held that mucus and acidity increased the body's vulnerability to bacteria and viruses. A main theory behind the diet is that disease can only thrive in acidic environments. The aim of the diet is to achieve an alkaline state in the body in order to prevent or eradicate disease increase cellular energy through foods that are electric or living thus lowering total body inflammation. Now most Doctors agree that Sebi was on the right page, as inflammation is seen as one of the body's biggest impediments to health.
Over 20 years ago Dr Sebi advised people to choose certain healthy oils for cooking high in polyphenols and MCT, including avocado, hempseed, coconut, and olive oils, though the diet advises against using the latter two in high heat cooking. Dr Sebi promoted using healthy spices and herbs that lowered inflammation regularly like Turmeric, Ginger, Circumin, Cayenne, Basil, Cinnamon, Rosemary, Cardamon, Licorice, Tulsi, Clove, Sarsparilla (In moderation as it is a carcinogenin high amounts),Sage, Oregano, Mint, and Ashwaghanda! He especially wanted his clients to be aware of Resveratrol in Ginger, Berberine, and Quercetin found in fruits and vegetables such as onions, grapes, and leafy greens. Its antioxidant, antibacterial, and anti-inflammatory effects make it an excellent tool in fighting free radicals and in treating a wide variety of chronic diseases.
Quercetin is very important Dr. Sebi explained because it suppresses cyclooxygenase and lipo-oxygenase, enzymes involved in the body’s inflammatory response. It also reduces inflammation by lowering prostaglandins and leukotrines. Fruits and vegetables are the primary dietary sources of quercetin, particularly citrus fruits, apples, onions, parsley, sage, tea, and red wine. Olive oil, grapes, dark cherries, and dark berries such as blueberries, blackberries, and bilberries are also high in quercetin and other flavonoids.
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