The Power of pH

pH Scale

Well, we gave you a lot of info relating to the health (fertility ) of the soil. Yet, we did not discuss the pH of the soil. You will find out that pH, a measure of the acidity or alkalinity of something, is crucial to understanding the health benefit or lack of it for the soil and for you.

In this post I am going to teach you how to do an experiment utilizing your newfound knowledge of pH. You will need to go to Amazon and order a roll of “narrow range pH paper.” The type needed is “pHydrion microfine pH paper” with a range of 5.5 to 8.0. It comes in a two roll pack like Scotch tape, and has a chart of colors that correspond to various pH values.

I considered making this a part of the medical course for monthly members only, but maybe those of you deciding on whether or not to become a CHLC member will see the value of my effort and the program through these free lessons.

In time you should be able to correlate indigestion, heartburn, gastritis, and dis-eases like arthritis, osteoporosis, coronary disease, and even cancer to your pH results.

Simply put, a pH of 7 is “neutral. A pH less than 7 is acidic while a pH greater than 7 is alkaline. Your body and its tissues, in health, is alkaline. Disease (or dis-ease) is associated with an acidic body and tissues.

Your blood is maintained at a pH of 7.34, slightly alkaline. Any deviation from this will make you ill and even kill you. The body uses several “buffer” systems to maintain this pH. The body uses the bi-carbonate buffer system, the
phosphate buffer system, as well as the amino acid-protein buffer system.

When all is well, you feel well.

We will concentrate on where digestion begins, your mouth and your saliva. We must chew our food well to mix it with the saliva. Remember, the stomach does not have teeth to chew the food. You can sense your food with your eyes, your nose, and your fingers to let your mind know what is coming. You can see and recognize food, you can smell the food, and you can feel the food to assure yourself that it is safe and edible. In response, the body will prepare the saliva and the stomach in order to digest the forthcoming food.

So, the stage is set just like your table may be set. Let us now introduce you to the concept of “passive” and “active” saliva. Passive saliva is the saliva that you produce in in absence of food. It is important to keep the mouth, the tongue, and your teeth moist. The pH of that saliva has a
story to tell, if you learn how to read it. A pH of 6.8, slightly acidic, is pretty normal. The more acidic the saliva, the worse the dis-eases that are being developed, all the way down to cancer. With experience you will be able to
correlate a person’s diagnosed disease to their passive saliva values. Additionally, the more acidic the saliva, the more mineral deficient the person will be.

“Active saliva” is the pH of the saliva in the presence of food. We will use a carb for this test. Carbohydrate digestion begins in the mouth while protein digestion begins later in the stomach. A particular type of saliva will be produced, the saliva will be made alkaline, and the carb digesting amylase called “ptyalin” will be secreted. We will be testing for these changes and results.

The person undergoing the test should refrain from eating or drinking anything except water for 1-2 hours prior to the test. I use plain ole saltines for my cracker. Have the person take a bite of cracker. Instruct them to chew it well and swallow it. This conditions the mouth to prepare the correct saliva. Have the person take a second bite. Again, ask them to chew it really, really well, and when their mouth is so full of cracker and saliva that they have to either swallow or spit it out, instruct them to spit the whole chewed mess with all the saliva they can into a receptacle so you can visually inspect the results and test for the pH. If they don’t deliver enough saliva, this is part of the test, and you may use several drops of distilled water and mix to get the value of the pH.

The pH of the active saliva must be greater than 6.8 for ptyalin to be active and begin the process of breaking down the carbohydrate content to simple sugars.  As a child, I would chew crackers, store the chewed material in my cheek, and occasionally suck the saliva out. Over time the crackers would produce a sugary liquid for me to enjoy. This is the proof of ptyalin secretion and activity.

The pH should climb from the passive value up to 8 or more. The higher the better and the more healthy and mineral sufficient the person taking the test should be.

Examine the bolus, the chewed cracker. Is it well chewed? Does it have the consistency of a wet powder or gravy? These are more indicators on the person’s overall health.

You may find that some people cannot digest the cracker very well, and they may have a myriad of complaints from low energy, to gas, bloating, and indigestion, all the way to a diagnosis of cancer.

This is a simple test, and I would recommend that you add it to your home health equipment just like a blood pressure monitor.

I will leave you with this:

May you live long, in health, and prosper.

Dr. C

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