112 In the 1880's, Louis Pasteur published his work on cellular aerobic respiration and glycolysis. In 1931, Otto Warburg won the Nobel Prize for his work on the metabolism of tumors and the respiration of cells, which was later summarized in his 1956 paper, On the Origin of Cancer Cells. His work on cancer expanded upon Pasteur's findings and described respiratory insufficiency and a cellular metabolism of glucose fermentation as the primary trigger for cancer progression.
Warburg's conclusions on cancer were much discussed in scientific circles, as they are academically elegant, but were not accepted by most members of the scientific community engaged in cancer research. Most cancer researchers in the late 1950's believed that the anaerobic metabolism of cancer cells and their accompanying output of lactic acid was a side effect or an adjunct effect of cancer, not a cause. Cancer research since the 1960's has focused primarily on genetic aberrations as causative for cancer, and has ignored the body of research on cancer pH and its implications for therapeutic approaches. Warburg's work was a catalyst for yet another research effort on the nature of cancer cells, beginning in the 1930's. A. Keith Brewer, PhD (physicist) performed experiments on the relationship between energized, oxygenated cell membrane and elemental uptake, vs. cellular membranes in an unenergized state such as cancer cells exhibit. He wrote a number of papers discussing the cellular mechanisms of cancer cells and the changes in metabolism induced or indicated by the lack of or presence of oxygen in combination with other elements, particularly potassium and calcium. He noted that cancer cells share one characteristic no matter what type of cancer: they have lost their pH control mechanism.
122 I used a negative logarithm of the hydrogen concentration to create a scale from 0-14, where a pH of less than 7 is an acid, 7 is neutral, and higher than 7 is an alkali," reads an 2009 announcement from Carlsberg, on the 100th anniversary of the breakthrough. So water has a pH of 7, lemon juice 2.4, and bleach 12.5. The pH of beer is between 4.1. and 4.6 .... Before the pH scale, the only parameter to measure acid levels were vague terms such as 'good,' 'bad,' or 'slightly more than last time.' The innumerable useful applications of the pH (short for "potential of Hydrogen") scale range from foods and beverages to cosmetics, pharmaceuticals, and medical diagnostics. Just about every liquid has had its pH measured at some time—including those in our bodies—which, it is very important to note, have more than one pH level. Take the stomach, for instance. It has a pH ranging from 1.35 to 3.5, due to production of hydrocloric acid, which aids in digestion. Blood, on the other hand, must always be slightly alkaline, with a pH of 7.35 to 7.45. The body's buffering systems keep it within that precise range, and excess acid is excreted by the lungs and kidneys. That's part of their job, and they are very, very good at it. The body maintains its pH balance over widely differing diets, and even though what you eat can affect the pH level of your urine, it cannot affect the pH level of your blood. Understand? Good. Now back to
. These electrical devices—which generally cost from $1,000 to almost $6,000 and are often sold by multi-level marketing companies—attach to the kitchen faucet or go under the sink. They strip out contaminants, like other filters, and, besides producing alkaline water for drinking, they also produce acidic water, for cleaning. If you've ever washed windows with a water-and-vinegar mixture, you know acidic water is a good cleansing agent. But the notion that alkaline water can fight or prevent disease? Any chemist will tell you that there is still much to learn about water, but hmmm. Many of the online claims are based on the theory that ionized alkaline water has smaller "clusters" of molecules. According to the Kangen Water website, for instance, "These small clusters make alkaline water Kangen Water more soluble and permeable, allowing you to absorb the important vitamins and nutrients your body needs." And The Alkalizer ("A Wetter Water for a Better Body") maintains that, "The smaller mineral clusters, as measured by the use of a Nuclear Magnetic Resonance device is a more hydrating water than normal tap water. Through electrolysis large tap mineral clusters are reduced from their original size. The smaller cluster size gives the water excellent hydrating properties, high solubility and good permeability."