There is hardly a single day that goes by that I do not engage in a teaching session with someone who is confused about regulating their pH – of their body that is. What I am about to share with you will be in direction opposition and conflict with what some of you have been told and presumed is the truth. The only thing I want you to do is to open your mind and evaluate this for fact.

Let's first establish what pH is – an abbreviation for percentage hydrogen. Neutral pH is 7.0. Anything above that is alkaline and anything below is acid. Now I wish to introduce a fact that plays an important role in this whole debate: the pH of the blood is between 7.35 and 7.45 – mildly alkaline. Anything lower than 7.35 and you are extremely ill and dying, anything higher than 7.45 and you are extremely ill and dying.

The premise of the alkaline-lovers is that you must alkalize your body is you want to be well, and that cancer and arthritis, etc. are due to a body which is too acid. I often hear the words "Cancer is acid" - which is totally false. It is true that cancer produces copious amounts of a waste acid called lactic acid, but lactic acid is a waste product of its metabolism, not the cause of the cancer.

Native Eskimos who eat very little, if any vegetation or fruit, but only eat meat, fish and fat, all of which are acid, do not die of over-acidity. In fact they are among the healthiest people on the earth, suffering very little arthritis, heart disease or cancer – and never diabetes. How does that fit in the premise that you have to eat all these grasses to make you alkaline and presumably healthy?

Every bit of food that you eat goes into your stomach which secretes hydrochloric acid to bathe your food and sterilize it. If it is alkaline when you put it in your mouth, I guarantee you that it is not very alkaline after a short time in the stomach. Conversely, all food is then transported to the duodenum and small intestine where it is bathed in alkaline enzymes secreted by the pancreas. The food now moves toward the alkaline side even if it was acid when you put it in your mouth. Certain food contain certain minerals which are classified as acid, others alkaline. If you consume too much of one or the other, the kidney obliges by eliminating, via the urine, the one which is pushing the balance of the pH either up or down, because blood pH cannot vary.

Let me give you another example: If you have had any biological chemistry, you have heard of the "alkaline tide" of the urine. This refers to the shift of a normally acid urine pH toward the alkaline shortly after a meal. Why does this happen? Because the stomach must protect you from the hordes of bacteria normally associated with the food you eat by acidifying everything. It makes HCl on the signal that food is coming – where does it get HCl from? From acid ingredients in the blood stream which then tends to imbalance the pH of the blood toward the alkaline side.

The kidneys immediately step in and begin to eliminate some alkaline ingredients from the blood so the pH does not shift too high into alkalinity. I hope you are getting the message that it will be extremely difficult for you to choose food that will cause your body to become either acid or alkaline – and that your body has elaborate protective mechanisms to maintain its ideal environment!

The single most difficult thing to comprehend, if you have been eating "alkaline" is that if all that is true, why were you feeling better while were doing it? The answer is both simple and complex. Number one: most so-called alkaline foods are very nutritious and kept you from eating a lot of non-nutritive junk that you had been eating formerly. Number two: I dare say that those who do have a fixation on alkaline food are those who also have a fixation on good personal health – as I do. Thus you are going to do or not do as the case may be, those things which affect your health.

In summary, alkaline foods comprised mostly of vegetables and grasses are great foods, but the human organism is designed as an omnivore, meaning you should get a variety of nutrients including quality protein, healthy fats, and complex carbohydrates with engaging in deleting any one - you will be healthier as a result.

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If you were to encounter the vegetarians, the runners, and the people who believe fats kill you then they will attempt to convince you to become a carbohydrate eater. All the long distance runners and the bike riders love the carbohydrates and are terrified of fats. These people are all schooled in the virtues of carbohydrates; that carbs will give you plenty of energy.

Well, if you're not terrified of fats and you want to be educated, most people just don’t know, and I’m talking about 85% of the population, that fats of any kind yields twice as much energy as carbohydrates. When I mean any kind, I mean any good kind. Vince used to say that he prefers fats to energy other than sugar because Vince was always quoted as saying carbohydrates build fat and never muscle. And of course as we all know that is the truth and carbohydrates do a lot of other things including ruining your health. America is turning into a carbohydrate-eating nation and this is why we are the sickest and fattest nation in the world.

So, getting back to fats and proteins for energy, years ago a test was performed with rats and then human beings. A group of rats were given 40 grams of carbohydrates and another group of rats were given 40 grams of natural fats (lard, butter, olive oil, coconut oil, etc.) and something very startling was revealed. That fats yield twice as much energy as carbohydrates and of course the carbohydrate proponents don’t want to accept that and ignore it but it is an absolute fact.

When I want energy, I eat fats not carbohydrates. Natural carbohydrates have their place but as Hippocrates once said “carbohydrates are secondary substances not to be lived on” and if you read any of my articles you will know the ill affects of eating a high carbohydrate diet.

I will use my example of the five peoples of the world who lived on fats and proteins and little or no carbohydrates.

The primitive Eskimo would chase the caribou for miles to get at the fat in it’s neck knowing full well that fat had energy giving properties.

The Rocky Mountain Men ate what they killed and they didn’t eat many carbohydrates because there are very little carbohydrates in the Rocky Mountains.

The American Plains Indian is probably the healthiest people the world has ever seen because they lived off the buffalo and they knew the value of the intestines and organs and the fats surrounding the intestines and organs.

And the Massai in Africa, they drank the blood of an animal. Milk was a prized possession as well as cream.

The Belari of South America lived on a high fat high protein diet. They got their source of energy from fats and very, very little carbohydrates.

And we all know the ill affects of carbohydrates and we’ve known that for years. Anyway, to the naysayers, the end result is fats yield twice as much energy as carbohydrates.

Many people have heard the term "blue bloods", but they don’t know how it originated.

Blue bloods all stems back to nutrition. During the 15th and 16th centuries in England and in Europe the aristocracies or upper class were a little healthier than the rest of the population and they never knew why, to a degree.

The blue bloods ate better food and a simple fact was they rarely became sick and nobody really knew why.

When you realize that one of nature’s finest anti-bacteria minerals, silver is a paramount nutrient. For instance, many of your good carbon water filters will have silver attached to the carbon block water purification system but the earliest units just ran it through carbon.

Then they discovered if you put a piece of silver in it, you could destroy all the bacteria. So, all of a sudden they knew how good silver was and of course today silver is sold in liquid form to fight bacteria.

Well, where did the aristocracy in England and Europe get silver? It was really plain and simple; where the Romans used lead utensils, which inevitably killed thousands from lead poisoning, the aristocracy of England and Europe would use silver utensils not really knowing that silver was a tremendous form of anti-bacteria.

The residue from eating silver from silver utensils would create this anti-bacterial effect and of course nobody knew it. And what would happen is their blood as compared to the commoner or peasant would be much bluer. You must understand that blood is blue until it is exposed to oxygen and then it turns red so that’s why it’s blue when you look at it in your veins.

This is the reason silver was associated with the blue bloods of the aristocracy of that time and a lot of people really never knew that.

So today, if you’re looking for a tremendous anti-bacterium then try the liquid silver. All health food stores stock this item.