Todays Food Additives and Our Bodies


The two most important factors concerning water ionization are pH and ORP. Here is why they’re important:

Due to the industrialization of our food processing that’s created tens of thousands of highly processed foods and beverages, the level of acidity in our bodies has increased dramatically. When our bodies are acidic, disease and infections thrive, especially arthritis and rheumatic issues. The more acidic you are, the more you’ll experience a decrease in several areas: your ability to absorb minerals and nutrients, your cells’ energy production, the ability to repair cell damage, the ability to detoxify any heavy metals, tumor cells will thrive, and you’ll be more susceptible to fatigue and illnesses.

Drinking ionized alkaline water helps reduce cell oxidation in your body, inhibits aging, promotes better cell and body health, and enhances your body’s natural defense system.



Turmeric: A Wellness Promoting Tonic At Low Doses, Research Reveals

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Turmeric: A Wellness Promoting Tonic At Low Doses, Research Reveals

Over the years, there has been plenty of research performed on the value of natural substances in treating human diseases, but very little has been conducted on the effects of commonly used supplements and/or food components such as spices in already healthy people to improve their well-being.

All the more reason why a study published in 2012 in the Nutrition Journal titled, “Diverse effects of a low dose supplement of lapidated curcumin in healthy middle aged people,’ holds great interest among those on the fence about using dietary supplements to improve the quality and perhaps length of their lives, but for which clinical proof is lacking.

The study was conducted in healthy middle aged people (40–60 years old) with a low dose of curcumin (80 mg/day) in a fat soluble (lipidated) form. Curcumin is the primary polyphenol found in turmeric (3% concentration by dry weight), which gives the root its bright saffron color. Two groups of 19 subjects were given either curcumin or placebo for 4 weeks. Blood and saliva samples were taken before and after the 4 weeks and analyzed for the following blood and saliva measures relevant to health promotion:

  • Blood plasma levels of triglycerides and cholesterol concentrations (mg/dl).
  • Blood plasma concentrations of nitric oxide and soluble intracellular adhesion molecule (sICAM).
  • Blood plasma concentrations of myeloperoxidase (ng/ml) and C-reactive protein (mg/L x10).
  • Saliva activities of amylase (U/L) and antioxidant status (uM of copper reducing equivalents).
  • Blood plasma activities of alanine aminotransferase (ALT) (U/L) and beta amyloid protein (pmoles/L).

The positive results were reported as follows:

  • Curcumin lowered triglycerides, but not cholesterol (note: lowering cholesterol may harm human health).
  • Curcumin increased plasma contents of nitric oxide, a molecule that can work against high blood pressure, as well as lowering plasma concentrations of sICAM, a molecule linked to atherosclerosis.
  • Curcumin raised plasma myeloperoxidase concentrations, without raising C-reactive protein and ceruloplasmin values – a sign of normal and inflammation-related neutrophil function.
  • Curcumin reduced salivary amylase activities, which are an indicator of sympathetic nervous system stress.
  • Curcumin raised salivary radical scavenging capacities, an indicator of reduced oxidative stress.·
  • Curcumin reduced plasma contents of beta amyloid protein, a marker for brain aging and Alzheimer’s disease.
  • Curcumin reduced ALT liver enzyme activities, a marker for liver injury.

The study authors noted that, “in apparently healthy individuals, a relatively low dose of a specific curcumin preparation can exert a variety of health promoting effects.” They pointed out that in previous human intervention studies using curcumin much larger doses were used in people who were already suffering from health problems. What was unique about their findings was that, “the wide variety of potentially health promoting effects seen in the present study suggests that curcumin can produce benefits in people without immediate disease states.” [emphasis added]

What is so encouraging about this study is that unlike much of the research that now exists using natural substances and/or dietary interventions to improve the condition of subjects with already serious diseases, we now have solid evidence that curcumin has wellness-promoting properties.This is a different concept than ‘disease-fighting,’ which participates in a war-like mentality and implies that the body must be subjected to aggressive, heroic and sometimes dangerous treatments to beat it back into a state of symptom reduction or symptom remission.

The point, of course, is to prevent disease from taking hold in the first place by supporting the body’s many complex systems naturally. Curcumin, and the whole turmeric root from which it derives, has a remarkable ability to modulate numerous pathways in the body simultaneously, almost as if by some intelligent hand.  This new study only further confirms why this plant has been appreciated as asacred healing ally for thousands of years, and why it may play a vital role in the modern world both in protecting us from many life-threatening illnesses and acting as a body wide tonic, even when consumed in moderation, or in culinary doses.


Alkaline Water and Your Stomach

One of the most recurrent questions about drinking alkaline water is this: how can the body feel the benefit of alkaline water if stomach acid neutralizes it?

Here is what actually occurs when alkaline water is ingested: the stomach pH temporarily goes up; however, the stomach has its own happy acid pH level and will try to lower the pH value to its original value by producing hydrochloric acid.  This is the homeostasis action.  The real question is: how does the stomach produce hydrochloric acid?

The chemical equation for the production of hydrochloric acid by the stomach is:  H2O (water) + CO2 (carbon dioxide) + NaCl (table salt) = HCl(hydrochloric acid) + NaHCO3 (sodium bicarbonate).

For each molecule of hydrochloric acid the stomach produces, one sodium bicarbonate molecule (alkaline buffer) is also produced.  The hydrochloric acid goes into the stomach and the sodium bicarbonate goes into the bloodstream, thus increasing the alkaline buffer in the blood.  The sodium used here is already in the body.  We are not adding extra sodium to the body.

As we age, some of us lose the ability to produce hydrochloric acid by the stomach.  In that case, alkaline liquid (NaOH) goes into the intestine and is sucked into the blood.  This could tend to increase the pH value of the blood.  However, when that happens, the acid buffer (H2CO3) reacts with it according to the formula NaOH + H2CO3 = NaHCO3 + H2O.  This results in alkaline buffer and water.  Could we run out of acid buffer (H2CO3)?  The answer is no.  H2COis a combination of water (H2O) and carbon dioxide (CO2).  As long as we eat carbohydrate, we produce carbon dioxide and this produces carbonic acid (H2CO3) which is acid buffer.  We create so much carbonic acid that our lungs must exhale excess carbon dioxide.  As long as we live, we inhale oxygen and exhale carbon dioxide.

What is diminishing, as we age, is the alkaline buffer.  To maintain the alkaline–acid balance in the blood, we must recharge alkaline buffer in the blood.  Drinking alkaline water is the best way.  This is better than any alkaline food.

What are GMO’s


Frequently Asked Questions

Boy eating corn XSmallWhat are GMOs?
GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.

Are GMOs labeled?
Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public. In the absence of mandatory labeling, the Non-GMO Project was created to give consumers the informed choice they deserve.

Where does the Non-GMO Project come in?
The Non-GMO Project is a non-profit organization with a mission of protecting the non-GMO food supply and giving consumers an informed choice. We offer North America’s ONLY third party verification for products produced according to rigorous best practices for GMO avoidance (for more info, click here). Our strategy is to empower consumers to make change through the marketplace. If people stop buying GMOs, companies will stop using them and farmers will stop growing them.

Do Americans want non-GMO foods and supplements?
Polls consistently show that a significant majority of North Americans would like to be able to tell if the food they’re purchasing contains GMOs (a 2012 Mellman Group poll found that 91% of American consumers wanted GMOs labeled). And, according to a recent CBS/New York Times poll, 53% of consumers said they would not buy food that has been genetically modified. The Non-GMO Project’s seal for verified products will, for the first time, give the public an opportunity to make an informed choice when it comes to GMOs.

How common are GMOs?
In the U.S., GMOs are in as much as 80% of conventional processed food. Click here for a current list of GMO risk crops.

Why does the Non-GMO Project verify products that have a low risk of containing GMOs?
Some ingredients that seem low-risk may have less-visible high-risk ingredients.  Take, for example, dried fruit.  Raisins and similar fruit are sometimes packed with a small quantity of oil to keep them moist.  This oil, when used, is sometimes high-GMO-risk.  As such, it is critical that we do take the time to look carefully at ingredient spec sheets during the verification process, to ensure that risks like this are effectively mitigated, even in apparently low-risk products.

Contamination incidents have occurred with seemingly “low-risk” products (rice, starling corn, flax). Non-GMO Project Verification supports manufacturers in being able to quickly and proactively respond to unexpected contamination issues.

Verifying only high-risk products puts a heavy burden on consumers to know what products are at risk of containing GMOs.  Many people, even in the world of Natural Foods, don’t know what a GMO is, let alone which crops and processed ingredients are high-risk.  As such, labeling only products that contain high-risk ingredients could give an unfair competitive advantage to products that contain ingredients containing corn, soy, etc.  Taking the cereal aisle for our example, if we verified only high-risk products, a shopper might see the seal on a box of verified corn flakes, but not on the wheat-based cereal box next to them, produced with the same high standards by the same company. This could leave them thinking the corn flakes were non-GMO, but that they should avoid the wheat product, even though there’s no GMO wheat on the market.  Given the lack of understanding of the issue, this presents some serious issues.

Through verifying low-risk products, the Non-GMO Project’s work builds consumer interest and industry investment in Non-GMO, even for crops that aren’t genetically engineered yet.  Biotech is constantly working to patent and commercialize new organisms (salmon, apples, etc.), and the more companies that have committed to Non-GMO production, the more resistance these new developments will see prior to release.

What are the impacts of GMOs on the environment?
Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs:’ which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange). GMOs are a direct extension of chemical agriculture, and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment these novel organisms cannot be recalled.

How do GMOs affect farmers?
Because GMOs are novel life forms, biotechnology companies have been able to obtain patents with which to restrict their use. As a result, the companies that make GMOs now have the power to sue farmers whose fields are contaminated with GMOs, even when it is the result of inevitable drift from neighboring fields. GMOs therefore pose a serious threat to farmer sovereignty and to the national food security of any country where they are grown, including the United States.

How can I avoid GMOs?
Choose food and products that are Non-GMO Project Verified! Click here to see a complete list.

Why Use Kangen Alkalized Water

Scientific Proof of Alkaline Water Benefits

To understand how alkaline water benefits your body one needs to read the research done by scientist on the water. Many scientific studies have been conducted to investigate just how drinking ionized water can give one beneficial effects every day. To be clear alkaline ionized water is produced through the water electrolysis process that creates “reduced water” with a higher PH value (note that anything greater than 7.0 can be considered alkaline)

The term Reduced Water is used because once it goes through the Electrolysis Chamber it comes out with restructured molecules. This creates an abundance of active hydrogen molecules (negatively charged) that will seek out, bond with, and neutralize harmful Reactive Oxygen Species (ROS) molecules (positively charged) more commonly known as free radicals. ROS molecules can result from simple metabolism or from other sources, like Oxidative Stress, and they can cause significant damage to our bodies, even “damaging DNA, RNA, proteins, and contributing to the physiology of aging.” (Reactive Oxygen SpeciesLee MY).  This is why “drinking ionized water has demonstrated anti-aging effects as well as prevention of diseases such as cancer, diabetes, ulcers, arteriosclerosis, atopic diseases, Parkinson’s disease and even pigmentary degeneration of retina.”  (Shirahata, Animal Cell Technology: Basic And Applied Aspects , Ohmori KVorobjeva NV.- Ionized water benefits microflora in the intestinal track , Koufman JA, Johnston N- Benefits of PH 8.8 Alkaline Water for the treatment of Acid Reflux Disease ).

Scientific Proof Validated by Medical Research Studies on The Health Benefits of Drinking Alkaline Ionized Water

Scientific Proof Relating to Prevention and Destruction of Cancer Cells

Many medical studies have proven alkaline ionized drinking waters anti cancer benefits as scientist discovered “electrolyzed reduced waters ability to act as an antioxidant protecting against oxidative damage to DNA, RNA, and protein”(Lee MY, Kim YK, Ryoo KK, Lee YB, Park EJ). Further medical research discovered the water improves the body’s ability to destroy cancer cells by “enhancing induction of mitochondrial damage and cell death of human leukemia HL-60 cells”(Tsai CF, Hsu YW, Chen WK, Ho YC, Lu FJ). Scientist also discovered that ionized drinking water slows the growth of tumor cells by interrupting the growth of blood cells within the tumors. This discovery was published in an article titled “Inhibitory effect of electrolyzed reduced water on tumor angiogenesis”(Ye J, Li Y, Hamasaki T, Nakamichi N, Komatsu T, Kashiwagi T, Teruya K, Nishikawa R, Kawahara T, Osada K, Toh K, Abe M, Tian H, Kabayama S, Otsubo K, Morisawa S, Katakura Y, Shirahata S). Additional research showed that alkaline ionized drinking water aids in preventing formation of cancer cells by “Suppressing Promotion of Two-stage Cell Transformation”(Nishikawa R, Teruya K, Katakura Y, Osada K, Hamasaki T, Kashiwagi T, Komatsu T, Li Y, Ye J, Ichikawa A, Otsubo K, Morisawa S, Xu Q, Shirahata S).

Scientific Proof of Alkaline Ionized Drinking Water’s Anti-Diabetic Health Benefits

Medical research has proven the anti-diabetic effects of drinking alkaline ionized water since drinking this water “significantly reduced the blood glucose concentration and improved glucose tolerance”(Kim MJ, Kim HK) in type 1 and type 2 diabetes cases. Medical scientist have even advocated its use as an anti-diabetic agent after discovering that “Electrolyzed Reduced Water (ERW) with Reactive Oxygen Species (ROS) scavenging ability reduced the blood glucose concentration, increased blood insulin level, improved glucose tolerance and preserved beta-cell mass in db/db mice. The present data suggest that ERW may protects beta-cell damage and would be useful for antidiabetic agent”(Kim MJ, Jung KH, Uhm YK, Leem KH, Kim HK). In addition “long-term ingestion of ARW resulted in a reduction in the levels of glucose, triglycerides, and total cholesterol in the blood”(Dan Jin, Sung Hoon Ryu, Hyun Won Kim, Eun Ju Yang, Soo Jung Lim, Yong Suk Ryang, Choon Hee Chung, Seung Kyu Park, Kye Jae Lee). Further medical research discovered that drinking reduced water prevents Alloxan induced cell damage which causes type 1-diabetes mellitus. Scientist conducting the study concluded “These results suggest that Reduced Water protects pancreatic beta-cells from alloxan-induced cell damage by preventing alloxan-derived ROS generation. Reduced Water may be useful in preventing alloxan-induced type 1-diabetes mellitus”(Li Y, Nishimura T, Teruya K, Maki T, Komatsu T, Hamasaki T, Kashiwagi T, Kabayama S, Shim SY, Katakura Y, Osada K, Kawahara T, Otsubo K, Morisawa S, Ishii Y, Gadek Z, Shirahata S).

Seeing the Benefits

Ionized water benefits the body in many ways especially for diabetic patients since medical research has shown its ability to “significantly reduced the blood glucose concentration and improve glucose tolerance”(Kim MJ) in diabetes mellitus cases. Anti cancer research into alkaline waters benefits has shown that “inhibitory effects have also been observed in the growth of tumor and cancer cells”(Nishikawa RKomatsu T).

In addition to these medically researched health benefits the water clusters produced inside the electrolysis chamber in your water ionizer are micro-clustered. Meaning they possess 4 to 6 H2O molecules per cluster compared to the normal 12 to 24 molecules per cluster in tap, bottled, and distilled water. These reduced size water clusters are easier for your bodies cells to absorb through their cell walls and allow for two to three times faster re-hydration over all other drinking water sources. The smaller sized water clusters also help to detoxify and cleanse your body. In fact when you drink alkaline ionized water you will notice its light smooth texture which allows it to go down faster and easier than ordinary water which has a solid flat texture. Drinking ionized water is the perfect complement to any alkaline diet especially those based on balancing the alkaline balance in the body.

Use the acidic water produced by your machine as great chemical free disinfectant which can be used to wash off bacteria and pesticides from fruits and vegetables. In fact research has shown “electrolyzed water is up to 80 times more effective at killing pathogens than chlorinated water and it does this without the toxicity”(Electrolyzed Water).

With all these advantages over an ordinary drinking water filter system having a water ionizer machine in your kitchen will not only give you many health benefits from drinking the water it also supplies a simple chemical free way to sterilize and “kill food-borne bacteria such as salmonella, E.coli, and listeria”(CNNLiu C) when preparing meals in your home. Please read the additional health benefits below that will soon be yours when you connect a water ionizer to your kitchen tap.