118 Glutinous grains cause inflammation. Inflammation promotes cancer progression. This means avoiding high-gluten grains such as wheat, spelt or rye, including the whole grains. Pastas, cereals, bread, muffins, cakes, crackers, cookies and other baked goods are excluded from an alkaline, cancer-suppression diet. Cancer patients should enjoy whole, non-gluten grains such as rice, buckwheat, quinoa, millet and amaranth. However, using "gluten free" prepared products is a mistake, as most of them have added sugar or processed oils and will therefore fall outside of the alkaline diet parameters for cancer. Cow dairy has been identified in a very large study compiled by Prof. (Emeritus) T. Colin Campbell, PhD, Cornell University as one of the most cancer promoting foods.[viii] Strangely enough, it is the protein that is the culprit – casein protein. High protein yogurts made with added powdered milk or whey are even more cancer promoting than plain milk, yogurt or cheese. However, all dairy products should be eliminated from the diet when you are fighting cancer.
Dairy products create inflammation, cause bone deterioration (yes it is true, because of the high acid production during digestion of dairy) and promote cancer progression in a similar fashion to sugar. Use only natural, cold-pressed olive oil, coconut oil or avocado oil – organic where possible. These oils are naturally anti-inflammatory, thus provide a soothing and healing benefit to inflamed and potentially cancerous cells in the body. Coconut oil in particular has also been shown to have a mild antibacterial/antifungal effect, helpful for cancer patients with a lowered immune function, as well as direct anti-cancer properties. Oils that should be eliminated from a cancer-suppression diet include corn, soy, canola, safflower or sunflower oils. Not only are the commercial versions of these oils produced from genetically modified plants – believed to increase cancer risk - most of them are highly processed. Processed oils, including hydrogenated (hard) oils and margarines, have been prepared at high heat to improve shelf life. This changes the oil molecules so that instead of acting as a natural conductor for all the electrical messaging in your body, these molecules create "dead spots" in your cells because they cannot conduct electricity. This interferes with healthy cell function and can promote cancer progression. Essentially cancer cells are cells that no longer respond to intracellular messaging and proliferate without purpose, impacting other cells.
125 How does an ionizer work? A water ionizer is a small kitchen appliance that separates tap water into two separate streams - one alkaline and one acidic - through a process called electrolysis. Ionizers can either be installed on the counter next to the kitchen sink or under the counter with only a special faucet visible above the counter. Ionization breaks the bond between the oxygen and hydrogen atoms of a water molecule [H2O] and produces alkaline water full of hydroxyl ions [OH-] and and acid water full of hydrogen ions [H+]. What are pH and ORP? The pH scale measures how acidic or alkaline a substance is. It ranges from 0 to 14. A pH of 7 is neutral, a pH less than 7 is acidic, and a pH greater than 7 is
(or basic). ORP, or oxidation reduction potential, measures a substance's ability to oxidize or reduce molecules around it, or in other words, it's potential to steal or donate electrons. pH and ORP are key concepts to understand ionization and the important health benefits of alkaline ionized water. Water, the chemistry of life. Water is essential for life. No living being on planet Earth can survive without it. In fact, about 70 to 90 percent of all organic matter is composed of water. Water not only provides the medium to make life sustaining chemical reactions possible, but water itself is often an important reactant or product of these reactions. In short, the chemistry of life is water chemistry. This section provides some basic concepts that help to understand the chemistry of water and the science behind water ionization at the molecular level.