Cancer and acid-alkaline balance

by Walter Last

Our blood is slightly alkaline, and the body makes every effort to maintain this alkalinity at a constant level. For this purpose, we normally have an ample reserve of alkalizing minerals.

Most of our foods supply minerals. The total balance of minerals in a particular food may be either acid or alkaline. Mineral salts are composed of an acid group (anion), such as chloride or phosphate, and of an alkaline group (cation), mainly metal ions such as sodium, calcium or potassium. If one of these groups is stronger than the other then the salt is either acid or alkaline on balance.

In plants strongly alkaline metal ions are usually combined with weak organic acids There may be a surplus of organic acids not bound to cations, and this will make the food taste acid, as in fruits. However, in the body these free organic acids, as well as those bound to metal ions, are oxidized. In the end, this leaves an alkaline residue. Therefore, we say vegetables and fruits are alkalizing or alkaline-forming.

Animal tissue, on the other hand, contains a high percentage of strongly acid phosphoric acid bound to weak reacting proteins and other bio-chemicals. The organic compounds in food of animal origin will be oxidized, and a strongly acid residue remains. Accordingly, we may classify our food as either alkaline-forming or as acid-forming.

  • Alkaline-forming Foods are grass juice, sprouted seeds, vegetables, fruits, almonds, most legumes, the outer parts of potatoes, bananas, millet, buckwheat and brown rice.
  • Acid-forming Foods are meat, fish, eggs, cheese, most grains and nuts, peanuts, peanuts and the core of potatoes.
  • Neutral Foods: fats and oils.

In order to maintain an ample alkaline body reserve, we should eat approximately four times the weight of alkaline-forming food compared to acid-forming food, or 80% alkalizing to 20% acidifying food. There are food tables available to show the amount of acid or alkaline equivalents in different foods. However, I regard these as practically useless. Some of the listed foods may change their values in the body due to metabolic problems.

Sugar, which is chemically neutral and also fruits are usually acid-forming in sensitive individuals and no matter how alkaline-forming a food is supposed to be, if you are sensitive or allergic to it then it is acid-forming for you. On the other hand heavy meat eating can lead to an over-alkaline condition as explained below. Alkalizing minerals may remain bound to phytates and not be available from whole seeds unless these are sprouted or fermented. Even the same food may change from alkaline forming to acid forming if it is incorrectly combined with other foods or when you are emotionally upset.

All of this is contrary to what you would expect by using acid-alkaline food tables. Furthermore, the values in these tables reflect the mineral content of the food, which varies greatly depending on soil conditions, production methods, storage and cooking. Therefore, the only reliable and meaningful method is to observe your own body, your skin sensitivity, tendency towards inflammations, allergic reactions and possibly test your urine and saliva acidity.

Acidity Problems

The main reasons why people become overacid are:

  1. inefficient metabolism
  2. allergic reactions,
  3. eating sweet foods when the blood-sugar regulation is poor;
  4. acids accumulating after eating fruits,
  5. strenuous muscle activity,
  6. Candida problems.

Chronic overacidity has a serious effect on the body. It causes a continual loss of minerals needed to neutralize excess acid; the body becomes hypersensitive to pain and outside influences and the whole metabolism becomes more and more inefficient. Furthermore, the more acid the tissues are the more histamine is being released. This means acidity causes and greatly increases inflammations and allergies and makes the skin very sensitive to insect bites and other irritants.

Overacidity is on the one hand a cause and on the other hand an effect of a poor blood-sugar metabolism, as in diabetes, hypoglycemia and in the widespread conditions leading to these diseases. People with a weak carbohydrate metabolism cannot properly oxidize glucose to carbon dioxide and water. These end products are normally expelled with the urine and the air, and leave the body in a neutral balance. However, in a weakened condition, any excess of glucose, as after eating sweet foods, is only partly metabolized to form organic acids.

This leads to an accumulation of organic acids and an overacidity of the body tissues, which is felt as pain, most prominent in arthritis and rheumatism. If the alkaline reserve is insufficient to neutralize these acids, more and more calcium will be mobilized from the bones for this purpose causing the bones to become brittle and the tissues and joints to calcify. Furthermore, tumors grow only if the surrounding tissue is too acid. This acidity may be due to the lactic acid production of the tumor itself. However, sensitive individuals are too acid all over which leads to rapid tumor growth and much pain.

Alkaline Foods become Acid-Forming

Because of this incomplete oxidation sugars, which are chemically neutral and even fruits, which are chemically alkaline, are highly acid forming in mineral-deficient bodies. It is similar with lactose. If this cannot be properly utilized, it forms a mucic acid, which causes mucus congestions as well as pain.

Other foods, which often form mucus and acids because of partial oxidation, are refined starches and wheat products. Also incorrect food combinations can cause normally alkaline-forming foods to become acid forming, and so can disturbed emotions during or after a meal, and eating when not well.

Basically, this shows us the vicious circle – or downward spiral – in which many diseased people are caught:

Because the food lacks sufficient alkalizing minerals, the metabolism becomes inefficient, and acids accumulate in the body, which require additional alkaline reserves for neutralization and cause the metabolism to become even more inadequate. This in turn produces more acids and so forth.

Alkalizing the Body

Fresh green vegetable juices and vegetable broths are the strongest alkalizing foods, especially the broth of boiled potato peelings. Fruits and their juices, including cider vinegar, however, increase the acidity of those who are calcium deficient and with a tendency to allergies and colds.

However, dissolving dolomite or eggshells in vinegar or lemon juice until nearly neutral, produces a highly alkaline remedy. Alternatively, baking soda or potassium bicarbonate may be used to neutralize acid fruit juices and alkalize the body. For those with a normal carbohydrate metabolism, on the other hand – often those with raised blood pressure, being insensitive and showing signs of too much calcium – unneutralized fruits and their juices, especially acid citrus fruits, are excellent.

Using large amounts of vitamin C in the form of ascorbic acid increases body acidity. This can lead to inflammation, increased pain and other problems in susceptible people (overacid/low-calcium type). Therefore, it is advisable to use either the neutral sodium or calcium ascorbate or to neutralize the ascorbic acid with dolomite, eggshell powder or baking soda.

If, on the other hand, one is too alkaline, it is preferable to use ascorbic acid supplements unneutralized or only partly neutralized with potassium bicarbonate, milk of magnesia or magnesium oxide in order to dissolve calcium deposits and stone formations.

During acute allergic reactions it is advisable to alkalize the body quickly. This may be done by taking repeatedly a teaspoonful of baking soda with plenty of water, best before breakfast or during the reaction.

A newcomer in the health arena is ionized alkaline water. This is produced with electrodes that divide the water into an acid and an alkaline fraction. The alkaline water has a pH of 8 to 10 and an excess of electrons and antioxidant activity. Drinking a liter or two daily is a good way to neutralize overacid conditions. A similar product in capsule form is Microhydrin produced by Royal Body Care to recreate the health-giving properties of Hunza water. You can find a variety of water ionizers as well as Microhydrin advertised on the Internet.

However, it should be stressed that the best alkalizing. Food or water cannot bring lasting improvement if one continues to eat food to which one is allergic, or if one eats sweet foods when the blood-sugar regulation is poor.

Using Sodium Bicarbonate

Baking soda (not baking powder) or sodium bicarbonate together with carbonic acid (dissolved carbon dioxide) is the main buffer system that maintains the blood at a constant pH of about 7.4. When there is not enough sodium bicarbonate in the blood, it becomes too acid and histamine is liberated – the body becomes oversensitive to pain as well as to allergenic influences, such as insect stings. In addition, mucus production increases, providing a breeding ground for germs.

The recommendation to use sodium bicarbonate for quick neutralization is contrary to the frequently stated opinion that baking soda is always harmful. Baking soda should not be used in cooking, as any alkaline reaction tends to destroy vitamins and makes many minerals less available, it is not advisable with gastric ulcers either, as it causes an acid over-reaction afterwards. If used with a meal, baking soda interferes with the digestion. However, these problems do not arise if baking soda is used as recommended by sensitive individuals to neutralize fruit acids and ascorbic acid or to minimize allergic reactions. If there is the possibility of an allergic reaction from a meal, it is best to use the alkaliser already 30 minutes after the end of the meal or as soon as any discomfort develops.

Sensitive individuals easily become overacid when eating fruits or drinking fruit juices. This happens especially with oranges or tomatoes or any other acid fruits. To neutralize fruit juices add a pinch of baking soda several times until it does not fizz anymore when stirred. You have to be careful not to add too much as that gives a rather unpleasant taste. If that does happen, then just add a little more acid. When eating whole fruit you may just drink a small amount of water in which half a teaspoon of baking soda has been dissolved.

Furthermore, baking soda, possibly in combination with potassium bicarbonate, is valuable in order to neutralize the duodenal content after meals. If the intestinal content is too acid, the pancreas enzymes cannot work efficiently. Baking soda is the natural alkalizing agent released by the pancreas and gall bladder to neutralize the acid stomach content. If used as a general digestive supplement, it is preferable to wait about two hours in order to allow sufficient time for the gastric phase of digestion. With a light meal this interval may be somewhat shorter and after a heavy meal or with flesh foods one may wait even longer for at least 3 hours.

Body too Alkaline

With insensitive people the body metabolism usually is too alkaline. This is associated with potassium deficiency and may lead to calcium deposits, as with arthritic deformations and kidney stones. Another problem is a lack of gastric acid resulting in poor protein digestion and mineral absorption. Bacterial overgrowth may extend into the stomach, causing belching, foul breath and gastric complaints.

A main reason for this condition is a weak liver, usually in combination with a high meat diet. If amino acids, the building blocks of proteins, are used as fuel, the amino group is split off and converted to urea in the liver. But this process requires additional energy as well as specific enzymes, both of which are in short supply in a weak liver.

Therefore, an increasing amount of ammonium salts are formed which use the body store of acid anion groups, such as phosphates and chlorides. In active people, there is a plentiful supply of metabolic acids, such as lactic acid from muscle activity. However, if these people lead a sedentary lifestyle then not sufficient metabolic acids are produced to neutralize the excess ammonia and the body becomes too alkaline.

An additional factor is the formation of ammonium salts in the kidneys from glutamine and other amino acids. Normally, this occurs only to neutralize excess acids in the urine. However, with heavy meat eaters this may also be used to dispose of surplus amino groups, requiring additional acid ions for neutralization.

The most common cause of over alkalinity is a sluggish metabolism (slow oxidizers), which leads to a lack of normal metabolic acids. Patients with cardiovascular and other degenerative diseases are often affected in this way. The inflammation response is suppressed and histamine remains tightly bound to proteins making skin and body insensitive. When the body is too alkaline, use plenty of acid fruits, ascorbic acid, possibly cider vinegar and take acids with protein meals.

The Regulation of Body Acidity

The body tries to maintain the acidity of the blood constant within a very narrow band between pH 7.35 and 7.45. This is actually a slightly alkaline reaction. “pH” is a measure of acidity or alkalinity and indicates the hydrogen ion concentration in a fluid. These hydrogen ions are the actual originators of acidity. A pH of 1 indicates the highest hydrogen ion concentration and with this the highest acidity. At the other end of the scale is a pH of 14 with the lowest hydrogen ion concentration arid the highest alkalinity. A pH of 7 is neutral.

In younger years our metabolism often is too fast, too many acids are being produced and the body becomes chronically overacid. Later in life, however, with decreasing muscle activity and vitality, more and more potassium is lost from the cells and the metabolism becomes sluggish. With this, the body often becomes chronically too alkaline. If the blood is too acid, this is called Acidosis, and when it becomes too alkaline, we speak of Alkalosis.

By excreting with the urine either more acid or more alkali, the body tries to maintain a normal blood pH level. In addition, the breathing rate may be changed: increased volume of breathing makes the blood more alkaline by releasing additional carbon dioxide into the air. Decreased breathing, on the other hand, increases the carbon dioxide level in the blood and makes it more acid. The balance in the blood between carbon dioxide and sodium bicarbonate (baking soda) is the main “buffer system” to keep the blood pH constant.

If the body succeeds with these measures of changed’ urine pH and adjusted breathing rate to keep the blood pH within the limits of 7.35 and 7.45 despite a deranged metabolism, then the acidosis or alkalosis is said to be compensated. If, however, the pH exceeds these limits, then the condition is called ‘uncompensated’.

If the metabolism is efficient then the acidity of the urine depends mainly on the acidity or alkalinity of the diet. A diet high in acid-forming foods will naturally produce acid urine. This is not dangerous as such, but it is an indicator that the diet is unbalanced and may in time lead to exhaustion of the alkali body reserve.

Likewise, on a diet rather high in alkaline-forming foods, the urine is always quite alkaline. This can easily lead to stone-formation in the urinary tract and shows that the cells have not enough fruit acids for efficient energy production. This often causes elderly heavy meat eaters to become too alkaline while young vegetarians commonly use too much sweet food and that makes them too acid.

A normal mixed diet, containing about 80% of alkalizing and 20 of acidifying foods should give slightly acid morning urine of about pH 6.4, provided the metabolism is reasonably efficient. Urine formed in the body after meals is naturally slightly alkaline as a result of the production of gastric acid.

Test Your Body Acidity

In order to obtain an indication of the acid-alkaline balance of your body, you may test your first morning urine from time to time. In evaluating the result you should take into account if your present diet in general and the last meal in particular was generally balanced or rather acid or alkaline forming. If you test the urine during the day, the result may be much more variable because of the alkaline tide after eating.

Indicator paper for testing the acidity of body fluids should preferably have a range from about pH 5.5 to pH 7.5. However, it may be available only from 5.4 – 7.0 or from 6.0 – 8.0. If you expect to be too acid then buy the low pH and if too alkaline the high pH paper. You may obtain it from a scientific supply shop, possibly also from a chemist, a health professional or a health food supplier. For an approximate test you may also use litmus paper.

In addition, it is valuable to check the saliva acidity, especially if there are any digestive difficulties and if you do not seem to get sufficient value out of your food, also as part of allergy testing. An allergenic food makes the saliva too acid. The saliva approximates the pH of the lymph fluid.

Normally, the saliva acidity before a meal is 6.4 -6.7, while 30 – 60 minutes after the meal it should be above 6.8. If the level is below 6.4 before the meal and especially if the pH after the meal remains below 6.8, we may assume that the contents of the small intestines are too acid for the pancreas enzymes to unfold their full activity. In this case you may take an alkaliser 2 to 3 hours after the meal.

With suitable test paper or better with a digital pH meter you can also try the following test 2 to 3 hours after a meal: Accumulate a lot of saliva in the mouth and then swallow it. Fill the mouth with saliva a second time and again swallow it. Then test the pH in the newly formed saliva. It should be nearly neutral or slightly alkaline, best between 6.9 and 7.4. If it is much lower you may wait 2 hours and then repeat the test. If the saliva remains acid the body is generally overacid and mineral or calcium deficient. With allergies and often with advanced cancer the body is very acid, down to pH 4.5, due to overproduction of lactic acid.

Instead of using pH strips you may use the yellow powder turmeric or possibly just some curry powder. Dissolve a teaspoon of the powder in half a litre of methylated spirits or rubbing alcohol, shake and let it settle to produce a yellow solution. However, in an alkaline solution it becomes a ruby red, it turns colour right at a pH of 6.8, the pH that urine and saliva should be most of the time. To make a test pour some of the yellow solution into a test tube or a small drinking glass. Add a few drops of urine or saliva, if it turns red then what was added had a pH greater than 6.8, if it stays yellow then the pH is still acid and less than 6.8.


Also red cabbage juice can be used as pH indicator. Finely chop some red cabbage, pour hot or boiling water over it and soak for 10 to 20 minutes, then filter through some gauze or tissue. In a small clear glass add a small amount of the filtered juice to a similar amount of a test liquid (e.g. urine, saliva, lemon juice or sodium bicarbonate), stir gently and compare with the colour chart. Keep the rest of the juice refrigerated, use within a week or two. Also other purple juices containing anthocyanin work in a similar way, just experiment.

Alkalizing and Acidifying Supplements

If one wants to alkalize the body quickly because of a cold or pain, then it is advisable to take half a teaspoon of baking soda with water before breakfast for several mornings and possibly also at bedtime. Drink another glass of water or herb tea afterwards to flush it quickly through the stomach. On a low sodium diet use potassium bicarbonate or Milk of Magnesia instead. You may use Food-Muscle-Testing to find a suitable alkaliser. Also over-breathing, breathing faster and deeper than necessary, makes the body more alkaline by releasing excess carbon dioxide with the breath.

Commercially a mixture of 2 parts of baking soda and I part of potassium bicarbonate is available and may generally be used for alkalizing the body during an allergic reaction or after a meal if the pH remains below 6.5, take half a teaspoon of the alkaliser in water or herb tea. If the pH remains between 6.5 and 6.8 after the meal, a quarter teaspoon is sufficient.

If, on the other hand, the level is above 6.7 before the meal and especially if the pH does not rise much after a meal, the body may have difficulty producing gastric acid. In this case you may take one or two hydrochloric acid tablets with proteins, depending on the size of the meal. These tablets contain hydrochloric acid bound to Betaine or Glutamic Acid, sometimes also pepsin is present.

You may save money buying a diluted 3% hydrochloric acid from a chemist and take half to one teaspoon in half a cup of herb tea after a protein meal. Possibly use a straw to protect the teeth, also use a plastic spoon rather than a metal spoon for any contact with acids. With mild gastric acid deficiency it may also be helpful to use half a teaspoon of ascorbic acid or some lemon juice or cider vinegar with protein meals. You may experiment with Food-Muscle Testing to see if you may need more acid for digestion: hold a protein food with and without a hydrochloric acid supplement to assess if you are deficient in gastric acid. For details on this method see Muscle Testing. Also see Hydrochloric Acid in Healing Foods.

Sometimes there is a lack of gastric acid despite general overacidity, often indicated by soft fingernails. This causes deficiency of proteins, vitamins and minerals. In this case use hydrochloric acid supplements as well as sufficient alkaliser.

Alkalizing with Calcium and Magnesium

A recommended way of obtaining more calcium and magnesium and at the same time alkalize the body is by neutralizing dolomite with vinegar or lemon juice. When this is metabolized, the acetic or citric acid tends to be broken down and converted to energy while the mineral remains to alkalize the body. This is most important for sensitive and overacid individuals who tend to be chronically deficient in calcium.

Keep several tablespoonfuls of finely powdered dolomite together with a glassful of vinegar or lemon juice in a jar Preferably stir or shake the mixture occasionally to speed up the reaction. Drink about 50 ml of the decanted liquid once daily before a meal, best diluted with water or other liquid. If a calcium supplement is taken with a meal then the calcium tends to combine with fatty acids in the food and form soaps, which are not absorbed. Also the casein in milk tends to bind calcium.

When using dolomite in 50 ml of 5% vinegar we get approximately 500 mg of calcium and 300 mg of magnesium. Add more dolomite when no more bubbles appear after adding more vinegar or when the neutralized liquid remains too acid or does not reach a pH of about 5. Dolomite contains inert residue, therefore you cannot simply wait until it is all used up. In regard to vinegar, it would be best to use organic cider vinegar but this is also ten times more expensive than bulk white vinegar, while normal cider vinegar may contain pesticides. Therefore, if you have limited financial resources then white vinegar is adequate for this purpose.

After the initial reaction keep the dolomite-acid mix refrigerated, especially when using lemon juice. With lemon juice and other acid citrus juices you may also just mix half a teaspoon of dolomite powder with citrus juice, and pour off the juice after 30 to 60 minutes. Use fresh dolomite powder for the next lot of citrus juice. If you take magnesium supplements separately, then you may just use egg shell powder for neutralizing fruit acids.

Dolomite or egg shell powder may also be used by sensitive individuals to neutralize acid yoghurt or Kambucha tea, or acid fruit such as pineapples or sometimes tomatoes. A pinch of sodium bicarbonate may be used in addition for full neutralization. Individuals with an insensitive body and raised blood pressure, on the other hand, do not need additional calcium and may neutralize part of their food acids with magnesium oxide or magnesium carbonate. Instead of acids in food you may also use ascorbic acid to neutralize with magnesium powder or dolomite.

Dolomite supplies calcium and magnesium in the generally desirable ratio of 2 : 1. However, if you are already routinely using magnesium chloride or only additional calcium is required to reduce an overacid condition, then you may use powdered egg shell or powdered shell grit or commercial calcium carbonate for neutralizing. This applies especially to individuals who experience cramping or weakness when taking any additional magnesium. 50 ml of neutralized vinegar will carry about 800 mg of calcium into the body.

If we would simply take calcium carbonate or dolomite instead of neutralizing vinegar we would have to use up our precious supply of gastric acid to neutralize and dissolve the carbonates. Many individuals have mineral deficiencies precisely because of a lack of gastric acid. If, on the other hand, we use an inorganic mineral supplement, such as calcium or magnesium chloride, then we can absorb the calcium or magnesium but it will not reduce any overacid condition of the body.


In good health the ratio of calcium to phosphorus in the blood is 10:4. If there is a glandular imbalance, especially in regard to the parathyroid glands, then this ratio will be maintained at a different level, causing long-term health deterioration. In particular, a high ratio of phosphorus to calcium sensitizes the body and increases inflammatory tendencies.

In addition to this regulation by the parathyroid glands, the calcium-phosphorus ratio is also affected by our food choices. If we consistently eat food high in phosphorus and low in calcium, then this tends to make the body overacid, depletes it of calcium and other minerals and increases the tendency towards inflammations. These effects can be minimized by selecting suitable foods. You may judge from the following list of symptoms if you might have an unbalanced calcium/phosphorus ratio in your blood or your food. A low phosphorus intake is also indicated with cancer and leukemia. However, this ratio may change, as for instance in alternating periods of acute attacks and deposit formation in arthritis.

As you can see from the following food list, it is easy to obtain sufficient phosphorus. In fact, if the calcium level is high, magnesium generally is in short supply rather than phosphorus. If the calcium level is low, however, a special effort must be made to obtain a steady supply of calcium-rich/phosphorus low food, spread out during the day. During digestion fatty acids tend to form soaps by combining with calcium and thus make the calcium unavailable for absorption. Therefore, any calcium supplements or calcium-rich foods are best taken without fats or oils before meals.

You may wonder how the body can maintain the blood ratio in favor of calcium despite its relative scarcity in food. The reason is that normally about 1 g phosphorus, but only 150 mg calcium are expelled daily with the urine. In metabolic imbalance, this excretion ratio is changed. In addition, using more phosphorus will lead to the excretion of more calcium together with the excess phosphorus.


Calcium level too high Phosphorus level too high
Colds and ‘flu are rare

Insensitive to pain and noise

Insensitive skin

Signs of magnesium deficiency

Blood pressure raised

Blood is too alkaline

Caries of the crowns

Tartar on teeth

Calcium kidney stones

Stiffness, rigidity

Fusion of vertebrae

Arthritic deposits causing bone deformations


Frequent colds and ‘flu

Sensitive to pain and noise

Sensitive skin

Signs of calcium deficiency

Tendency to low blood pressure

Blood is too acid

Caries near the gum

Gums very red & tender: pyorrhea, gingivitis

Tendency to inflammations and swellings

Red-rimmed eyes

Acute arthritic attacks

Allergies, palpitations Headaches, nausea

From the following list, select mainly food with a favorable ratio according to your symptoms. An excess of up to 1:3 in favor of phosphorus might still be regarded as metabolically neutral. If the ratio is worse, as for instance in grain products, add suitable calcium supplements to the meal. In addition to the ratio itself, the actual amount of the excessive mineral is, of course, important. Therefore, within limits, the generally recommended daily calcium allowance is rather meaningless if not geared to the levels of phosphorus and magnesium. With low blood pressure the calcium intake should be about double the intake of magnesium. However, with high blood pressure it is better to have equal amounts of magnesium and calcium or sometimes even to have more magnesium. The higher the phosphorus intake, the higher should be the combined calcium and magnesium intake.


Ca/P ratio mg/100 g Ca/P ratio mg/100 g
Bone 36,700/16,400 Dried apricots 67/108
Kelp, dry 1200/300 Raisins 62/101
Molasses 684/84 Sweet potatoes 31/52
Sesame seeds 1160/616 Filberts 209/337
Carob flour 352/81 Cottage cheese 90/165
Turnip greens 246/58 Salmon 188/328
Kale 249/93 Beetroot 16/33
Parsley 203/63 Cauliflower 25/56
Mustard greens 183/50 Almonds 234/504
Dandelion greens 187/66 Soy beans, dry 226/554
Endive 181/54 Pumpkin 21/44
Watercress 151/54 Capsicum 12/28
Beet greens 119/40 Spirulina 396/1023
Leaf lettuce 68/25 Buckwheat 114/282
Green Barley powder 1100/590 Bananas 8/26
Grass juice 150/75 Beans, dry 135/460
Spinach 93/51 Jerusalem artichokes 14/78
Broccoli 103/78 Potatoes 8/53
Cheese 750/480 Herring 66/254
Goats’ milk 129/106 Eggs, whole 54/205
Cow’s milk 118/93 Egg yolk 141/569
Cabbage 67/54 Lentils, cooked 25/119
Celery 39/28 Pecans 73/289
Pineapple, raw 17/8 Walnuts 99/380
Turnips 39/30 Coconut, dried 26/187
Grapes 16/12 Peas, dried cooked 11/89
Butter 20/16 Peanuts 69/401
Carrots 37/36 Brazil nuts 186/693
Tofu 128/126 Barley 16/189
Grapefruit, whole 16/16 Mushrooms 6/116
Cucumber 25/27 Sweet corn 3/111
Dates 59/63 Corn, dried 22/268
Lemon juice, apples 7/10 Rice, brown 37/292
Watermelon 7/10 Cashew nuts 38/373
Pears 8/11 Millet 20/311
Apricots, fresh 17/23 Sunflower seed 120/837
Plums 12/18 Rye, wheat 37/380
Orange juice 11/17 Oats 53/405
Onions 27/36 Torula yeast 424/1713
Peaches 9/19 Brewers’ yeast 210/1753
Sardines 430/575 Bran, rice/wheat 100/1300
Eggplant 11/21 Wheat germ 72/1118
Peas, fresh 62/90 Pumpkin seeds 51/1144
Parsnip 50/77 Meat average 10/200
Tomatoes 13/27 Liver average 15/540

Regenerating the blood to fight cancer

Regenerating the Blood

It should now be obvious that the most important requirement to overcome a chronic disease, or to become really healthy and make our body disease-proof, is the regeneration of our blood. We need to remove any higher pleomorphic forms, and recharge our red blood cells with vital energy. This is the goal. When the blood has been regenerated then the immune system seems to be capable of eliminating pleomorphic invaders also in tumours and affected organs. This then shrinks tumours and stops autoimmune attacks.

Our effort may start with sanitising the gastro-intestinal tract by using a combination of anti-microbial remedies and suitable probiotics or fermented foods. Continue this for several months or until any related disease symptoms are under control. For a recommended program see Combine this with a high-quality diet high in fresh raw food (e.g., preferably a moderate exercise program and suitable outdoors activity. Try to minimize the negative factors mentioned in the previous section.

In addition pay attention to blood in meat products. Blood that is low in vitality disintegrates rapidly into pathogenic pleomorphics, and especially T-bacilli. This shows the wisdom of ritual slaughter whereby the blood is drained from the animal. This is supported by the holy books and religious traditions of meat-eating societies, not only in Islam and Judaism, but also based on Bible traditions in early Christianity. In contrast, fresh and healthy blood is a powerful healing agent and has been used for transfusions to cure cancer. The Masai rarely eat meat but typically drink fresh blood of their cattle mixed with raw milk. Zulu tribes also drink fresh animal blood, and Mongols would drink blood from one of their horses.

Live blood analysis (LBA), also called Hemaview, can be very useful to monitor the microbial condition of the blood. LBA uses high-resolution dark field microscopy to observe live blood components in a drop of fresh blood, some use also the even better grayfield method. Try to find a practitioner who focuses on microbes in the blood and not mainly on nutritional issues.

Look especially for visible microbes in the plasma. Interpret spikes, inclusions and deformities of red blood cells (RBCs) as microbial infestations rather than nutritional. Also look for aggregation, stickiness or clumping of RBCs. Get images and compare them every 2 to 3 months. This may show you which microbicides and cleansing methods are most effective.

Rational Cancer Treatment

Some special consideration may be appropriate for overcoming cancer, especially if a large tumour or metastases are present. There are several possibilities.

You may focus mainly on restoring vitality. Wilhelm Reich did this with his orgone accumulator. Even when tumours disappeared many patients died, presumably from the toxic effect of disintegrating large tumours which overloaded the organs of elimination.

The Gerson Diet is based on fresh vegetable juices to provide vitality and strongly focuses on eliminating the generated toxins. This gives it a much better success rate. However, it often leads to massive inflammations or healing crises when the immune system starts attacking the pleomorphics and any tumours. One also needs to be careful not to unduly raise the blood sugar level when drinking juices of sweet vegetables, such as carrots – at least half of such juices should be from green-leaf vegetables, and be sipped gradually.

Inflammatory crises can be avoided by greatly restricting food intake as with the Grape Diet on about 1 kg of grapes spaced out during the day, or with the Breuss Diet on half a litre of fresh vegetable juice sipped during the day. Both programs are scheduled to last for 6 weeks. With this approach the body tends to auto-digest any tumours, and the pleomorphics starve to death, but one needs to have reasonably good weight and energy to start with. Alternatively one may use several periodic raw-food cleanses of shorter duration.

Still another approach is to alkalise the body. Professor Enderlein found that pleomorphic structures dissolved in an alkaline milieu. We cannot make the blood more alkaline then its natural slightly alkaline pH of about 7.4, but we can make the lymph system alkaline and with this any tumours. This may be done with different versions of sodium bicarbonate therapy, and to a more extreme degree with caesium chloride. This may eliminate tumours without much inflammation and also helps to clean the blood.

A variety of antimicrobial remedies and devices have been used for which there is widespread anecdotal and often also research evidence of efficacy. Most of these have strong antifungal properties and tend to work without generating strong inflammations. It appears that they mainly clean the blood. Without the presence of pleomorphics tumours just seem to fade away.

Some well-known examples are olive leaf extract, pau d’arco extract, borax, non-acidified sodium chlorite, kerosene, gum turpentine, and Lugol’s iodine solution; ozone and hydrogen peroxide if used intravenously; electronic zapper, and various electronic devices, such as the Rife Frequency Generator, which radiate specific frequencies to destroy pleomorphics. Jim Humble ( claims success with intensive MMS therapy but this is difficult to evaluate because of severe harassment and suppression by the FDA. Minocycline and Doxycycline are conventional antibiotics that work for CWD bacteria and have been successful with various autoimmune diseases when used in very low doses over long periods. However, care must be taken to add antifungal remedies and probiotics, and I regard the non-pharmaceutical antimicrobials as being more effective.

My own preference is to combine a high-quality diet with periodic raw-food cleanses, alkalising the body, and long-term use of moderate amounts of periodically changing antimicrobial remedies and devices. I also like vitalising the blood by exposing the veins under the arms and inside of the legs to sunlight. Continue these efforts until the blood appears to be clean and/or tumours have disappeared or are apparently dormant. For details see The same approach is also suitable for autoimmune diseases and other degenerative conditions.

Conventional medicine cannot adequately explain how tumours kill patients. The available evidence leads me to conclude that tumours are more or less harmless, and that it is mainly the blood contamination with pleomorphic microbes which is the real killer in cancer, AIDS and various other diseases

Periodic raw food cleanses degenerating cells

Degenerating Blood

All cancers, autoimmune diseases and chronic infections seem to be associated with degenerating blood. This becomes apparent from the weak orgone charge of red blood cells and the presence of pleomorphic microbes in both plasma and erythrocytes. The weaker the blue colour and the more widespread and evolved the pleomorphics, the more is the blood degenerated and the more advanced is any chronic disease.

Also there is a concern that blood used for transfusions can be contaminated with mycoplasma. This, as well as the formation of T-bacilli in degenerating blood, may be factors in the observation that transfusions often lead to worse outcomes than giving no blood (

Therefore it is important for us to understand the conditions that cause blood to degenerate. A main cause is the presently widespread ‘leaky gut syndrome’. In this condition the intestinal wall is permeable to microbial products present in the intestines, and also to only partly digested proteins which can now enter the blood. This greatly weakens not only the immune system, which tries to keep the blood clean, but also the vitality of red blood cells which become increasingly susceptible to invasion by pleomorphics. Leaky gut syndrome appears to be a frequent outcome of antibiotic and chemo therapy and of other drugs that interfere with our intestinal flora. This allows Candida and other pathogenic microbes to take over and invade the intestinal wall, causing inflammation and making it permeable.

Also contributing are chronic infections and inflammations in other parts of the body. Further implicated is anything that reduces our vitality, such as stress and worry, pharmaceutical and recreational drugs, processed food and nutritional deficiencies, exposure to microwaves and electromagnetic radiation, root canal treatment, fluoride and mercury as from amalgam fillings, and generally pollution of any kind.

According to Reich T-bacilli originate from the degeneration of every type of protein. This degeneration starts when proteins lose their vitality. We commonly experience two forms of protein degeneration: one comes from the inappropriate use of cooked food, and the other from gradually accumulating protein waste in our tissue.

Food can lose its vitality through cooking, storage or various mechanical processes. Food begins to lose vitality immediately after cooking, and a few hours later it has completely disappeared. Therefore, if we eat soon after cooking we still get much of the original vitality but the next day this cooked food may become a source of T-bacilli. In a similar way does fresh food lose its vitality during long or inappropriate storage or mechanical processing, and can then become unhealthy. This should not be a problem with properly dried food and baked products.

Another observation of Reich may provide a solution. If bions are mixed with T-bacilli then the latter will be eliminated. Therefore if we mix some fresh food high in vitality with devitalised food then the overall body reaction will be positive. This also ties in with the observation that cooked food tends to cause digestive leukocytosis. This is an increase of the number of white blood cells after eating cooked food, indicating the presence of something toxic, but this reaction does not occur after eating raw food. Apparently leukocytosis can be prevented by adding some raw food to cooked food.

The second form of protein degeneration is the accumulation of protein wastes inside cells and tissue. This commonly happens as we age, and is especially noticeable in all kinds of degenerative diseases. Up to 70% of the volume of some cells can be filled with stored decaying matter. This problem arises mainly from habitually eating proteins without their natural enzymes. Most of these enzymes are destroyed by heating over 45 degrees C. The solution is either to eat mainly raw food, or under-eat, or have periodic raw food cleanses.


Tom Brady holistic healing and condemned processed foods as poison for the body

From Dr Mercola

If you’ve paid attention to the news lately, you’re probably aware of the shockwaves caused by four-time Super Bowl champion and all-star quarterback Tom Brady, who in a recent interview called out Coca-Cola and Frosted Flakes as “poison.”

As noted by the Organic Consumers Association,1 “Brady may have just done more good for kids, and more damage to Big Food, than we could accomplish in months.”

Brady Speaks Out Against Food Industry Brainwashing

Brady’s interview2 with Massachusetts radio station WEEI revolved around his win over the Cowboys, but then they began discussing the recent Boston Magazine story3 on his body coach and business partner Alex Guerrero.

In 2004, Guerrero was shut down by the Federal Trade Commission for claiming his Supreme Greens could effectively treat everything from diabetes and obesity to cancer and AIDS.

Brady defended Guerrero, with whom he started the TB12 Sports Therapy Center,4 and then launched into his views on processed junk food and soda, saying:

“I think we’ve been lied to by a lot of food companies over the years, by a lot of beverage companies over the years. But we still [believe] it… We believe that Frosted Flakes is a food…

You’ll probably go out and drink Coca-Cola and think ‘Oh yeah, that’s no problem.’ Why? Because they pay lots of money for advertisements to think that you should drink Coca-Cola for a living…

I totally disagree with that. And when people do that, I think that’s quackery. And the fact that they can sell that to kids? I mean, that’s poison for kids…

When you go to the Super Bowl, who are the sponsors? That’s the education that we get. That’s what we get brainwashed to believe; that all these things are just normal food groups, and this is what you should eat.”

Prevention Is Worth a Pound of Cure…

Brady also expresses his views on preventive and holistic medicine, saying:

“Our approach to medicine is, let’s wait until you get sick. Wait until you get hurt, and then we’ll treat you. Well, how about trying to find ways to prevent that from even happening?

I think it’s a much better approach to medicine… Now you guys may think I’m full of crap, but I’m the proof, what you see on the field.”

Indeed, Brady blew out his knee in 2008, and claims the only thing that saved his career were the holistic health strategies taught by Guerrero. According to Brady:

“I had doctors with the highest and best education in our country tell me that I wouldn’t be able to play football again, that I would need multiple surgeries on my knee for my staph infection, that I would need a new ALC, a new MCL, and that I wouldn’t be able to play with my kids when I’m older.

Of course, I go back the next year and we win Comeback Player of the Year. I follow the next season and we win the MVP of the year… I’ve chosen a different approach, and that’s what I’m providing to other athletes.”

Do Processed Foods and Sodas Have a Place in a Balanced Lifestyle?

Brady’s comments, which made headlines in The Wall Street Journal,5 Forbes,6 Time Magazine,7 The Washington Post,8 People magazine,9 and many other news outlets,10 come at a time when companies like Kellogg, Coca-Cola, and Pepsi11,12 are all struggling to prop up sagging sales.

This year, Coca-Cola reported a five percent drop in revenue for the third quarter, and over the past six months, Kellogg insiders have sold more than 60 percent of their shares in the company,13 signaling that Kellogg’s stock prices may soon go into freefall.

Coca-Cola Fails Miserably in Rebutting Brady

The power of a star athlete’s word is clearly evidenced in the lightning fast response by the industry. Coca-Cola responded to Brady’s comments with a statement saying:14

“All of our beverages are safe and can be enjoyed as part of a balanced lifestyle. We offer more than 200 low and no-calorie beverages in the U.S. and Canada and a wide variety of smaller portion sizes of our regular drinks.

As a responsible beverage provider and marketer, we prominently provide calorie and sugar information for our beverages so people can choose what makes sense for them and their families.”

If you think about it, you will realize that when they say their soda can be “enjoyed” as “part of a balanced lifestyle,” what they’re really saying is that as long as you’re eating healthy stuff, drinking their sugary junk, which has zero health benefits, is not going to do you a significant amount of harm.

That’s what they mean when they refer to “balance,” because when it comes to real foods, maintaining “balance” is not really an issue. When you eat REAL FOOD, all of it is good and beneficial. You don’t have to monitor your ratio of broccoli to Brussel sprouts, or worry about whether you’re balancing your water intake with some other beverage.

The “balance” the junk food industry talks about is the balance between harmful foods and healthy foods. But does THAT kind of balance really make for an overall healthy lifestyle? Hardly! You do not need soda. Ever. Nor do you need Frosted Flakes to stay healthy. So why should they even be considered as acceptable parts of a healthy diet?

Food either supports health, or it doesn’t. If it doesn’t, it shouldn’t be construed as an acceptable part of a healthy diet. It should be accurately portrayed as a junk food to be consumed as little as possible, if ever. My recent interview with Marion Nestle about her new book, Soda Politics, goes into extensive details on how the soda industry seriously manipulates and distorts the truth.

Download Interview Transcript

Most Breakfast Cereals Are Junk Food

Most cereals are junk food. If you eat Frosted Flakes every morning, you’re mostly getting glyphosate-laden genetically engineered corn and a seriously unhealthy dose of sugar. Even if you get some iron and B vitamins along with it, it simply cannot make up for these downsides. As noted by the OCA:15 “Kellogg’s spokesperson, Kris Charles told Time magazine:

Cereal is a delicious and nutritious breakfast. Numerous studies show that a cereal breakfast is associated with lower BMIs (body mass index) in both children and adults. As a matter of fact, a serving of Frosted Flakes with skim milk has just 150 calories and delivers valuable nutrients including calcium, B vitamins, and iron.

… I suspended my boycott of Big Grocery Stores long enough to check out the ingredients panel.16 It says: Milled corn, sugar, contains 2 percent or less of malt flavor, salt, and BHT for freshness. No mention that the corn is genetically engineered — because Kellogg’s also has spent millions to hide that information from consumers. And no excuses for the fact that the second ingredient is sugar. A serving of Frosted Flakes may only be 150 calories — but they’re mostly empty calories.”

Virtually all breakfast cereals share this problem; they tend to be very high in sugar. They’re also highly processed, and contain a number of added nutrients like vitamins and minerals — but usually the synthetic kind, which in some instances do more harm than good. And, as noted in an Authority Nutrition17 review on breakfast cereals, just because a cereal contains enough whole grains to allow them to advertise it on the box does not make it a health food. Most are still an exceptionally poor source of fiber.

Meet Science Teacher John Cisna — the Antithesis to Tom Brady

Meanwhile, in Iowa, former science teacher John Cisna has raised the ire of public health advocates for traveling around the country giving talks to students about how he lost 60 pounds on a six-month long McDonald’s only diet. Last year, Cisna published a book on his diet experiment, after which McDonald’s hired him as a “brand ambassador.” McDonalds’s admits paying him a stipend for time and travel expenses, but a company spokesperson refused to disclose the amount. So far, Cisna has given his McDonald’s diet talk at about 90 high schools and colleges.

As reported by Reuters:18

“… [H]is program includes a 20-minute documentary ‘540 Meals: Choices Make the Difference’ and a teachers discussion guide, both of which were edited by McDonald’s… ‘John’s story is not a weight loss plan, and we do not recommend that anyone eat every meal at one restaurant every day for an extended period,’ said [McDonald’s spokeswoman] McComb. ‘While the decision on how schools choose to educate and inform their students is up to them, we support John’s desire as a teacher to provide students with facts to make informed choices.'”

One of the first people to draw public attention to Cisna’s talks was former lawyer Bettina Elias Siegel, who noted:“This is really beyond the pale in terms of its aggressive marketing to kids.” And clearly, Cisna’s demonstration has the potential to veer young people off course. The diet revolved around maintaining a strict daily calorie limit while eating only McDonald’s fare. According to Cisna’s documentary, “careful planning” allowed him to eat French fries nearly every day.

The problem with this approach is that while general calorie restriction may work for weight loss if you’re used to consuming much higher amounts of calories, it also makes nutrient composition of the food more important than before. Eating trans-fat laden French fries and GMO-grain-fed burger meat with non-decaying synthetic chemical buns every day is NOT going to improve your overall health.

To suggest that you can lose weight on a “restricted calorie Micky-D diet” is truly a questionable move for anyone who cares about the future of our youth, and it really demonstrates the depth of nutritional ignorance that exists even among educated grownups.

FTC Refuses to Probe Deceptive Marketing of ‘Diet’ Foods

Sadly, most of our government agencies promote these false views, and this was again demonstrated by the FTC’s refusal to look into the deceptive and misleading use of “diet” on artificially sweetened foods and beverages. False advertising is prohibited by federal law, and the term “diet” is only permitted on brands or labels when it is not false or misleading.

In light of the overwhelming scientific evidence showing that artificial sweeteners actually raise your risk of obesity rather than combat it, the consumer group US Right to Know filed a petition with the Federal Trade Commission (FTC), asking them to investigate Coca-Cola Co., PepsiCo. Inc., and other companies for false advertising.19, 20,21,22

The group also filed a citizen petition with the Food and Drug Administration (FDA),23, 24 asking the agency to issue warning letters to Coca-Cola and Pepsi, concluding that the beverages are misbranded because the use of the term “diet” is false and misleading. For example, this past summer Coca-Cola Company announced25 that its number one “global commitment to fighting obesity” is to “offer low- or no- calorie beverage options in every market.”

If artificially sweetened beverages promote obesity rather than fight it — which research clearly indicates it does — then Coca-Cola’s commitment is anything but helpful. Nor is it supported by science.

The FTC petition was filed in April of this year, and according to a report by McClatchy DC,26 the FTC has rejected the call for an investigation, citing “factors related to resource allocation and enforcement priorities… the nature of any FTC Act violation and the type and severity of any consumer injury” as causes for the rejection. The FDA, meanwhile, is stalling, saying it needs more time to consider the complaint. This is a travesty, and the message the FTC sends is that you and your child’s health is nowhere near as important as the corporate “right” to trick you into buying their wares under false pretenses.

We Need to Become Better Role Models for Our Kids

Since 1999, severe obesity has increased among children.27 In New York City, one in five kindergarteners is obese,28 and processed food, fast food, and sugary beverages are the primary culprits behind this trend. Besides obesity, a poor diet also makes kids less academically competitive. In one study, fifth-graders who ate fast food four or more times a week showed 20 percent lower test score gains by the eighth grade.

As Tom Brady points out, eating real food and taking a holistic, preventive approach to health and wellness is also key for peak athletic performance, and I congratulate him on having the courage to be so outspoken about it. He’s the kind of role model kids need these days — role models who are not confused about what’s healthy and what’s not, and who don’t send mixed signals by saying they stand for health and athleticism while promoting soda and processed junk food.

That said, parents are the number one role model in a child’s life, and the foods you buy and serve speak volumes on a daily basis. The foods you leave out in plain sight just might influence your child’s choice of snacks more than you think too. Recent research actually shows you can estimate a person’s weight based on the types of ready-to-eat foods they leave out on their kitchen countertops. As reported by the Epoch Times:29

“The study30 looked at photographs of more than 200 kitchens in Syracuse, New York, to test how the food environment relates to the body mass index (BMI) of the adults at home. The women in the study who kept fresh fruit out in the open tended to be a normal weight compared with their peers.

But when snacks like cereals and sodas were readily accessible, those people were heavier than their neighbors — by an average of more than 20 pounds.  ‘It’s your basic See-Food Diet — you eat what you see,’ says Brian Wansink, professor and director of the Cornell Food and Brand Lab and lead author of the paper in the journal Health Education and Behavior.”

While those who kept sodas within easy reach weighed an average of 24 to 26 pounds more than those who didn’t, those who kept breakfast cereal on their counters were right up there too, weighing an average of 20 pounds more than those who didn’t have cereal in their counter. While this study certainly isn’t an example of rigorous science showing that cereal makes you fat, it’s still an interesting observation that falls right in line with what we said earlier — most cereals are chockfull of sugar, and that will make you pack on pounds every day of the week.

To Protect Our Children, We Must Teach Them Proper Nutrition

You have the simultaneous opportunity and responsibility for teaching your child what “real food” is — particularly if his or her school is setting the opposite example. Focus on eating a variety of locally sourced, organic whole foods, and consume a large percentage of them raw. Avoid refined sugar, especially high-fructose corn syrup and other processed forms of fructose, sodas, pre-packaged foods, and sports drinks.

Make sure your child gets ample healthy fats, such as coconut oil, raw grass-fed butter, raw nuts, avocados, etc. Also introduce your child to naturally fermented foods, which should become a permanent part of his diet, and teach them about the concept of fresh water as a primary beverage, as opposed to sodas and other commercial drinks.

Limit your child’s indoor time, especially in front of the TV, computer, and other electronic devices. Overweight and obese children need at least 30 minutes of exercise each day. Encourage your kids to play outside — and don’t be afraid of the dirt! Playing outside has the additional benefit of sun exposure to optimize vitamin D levels.

Glutathione, the body’s master antioxidant and detoxifier by Priya Shah

Glutathione, the body’s master antioxidant and detoxifier, is one of the 14 “Superfoods” listed in SuperFoods Rx : Fourteen Foods That Will Change Your Life, co-authored by Dr Steven Pratt.

Glutathione levels cannot be increased to a clinically beneficial extent by orally ingesting a single dose of glutathione. (1) This is because glutathione is manufactured inside the cell, from its precursor amino acids, glycine, glutamate and cystine.

Hence food sources or supplements that increase glutathione must either provide the precursors of glutathione, or enhance its production by some other means.

The manufacture of glutathione in cells is limited by the levels of its sulphur-containing precursor amino acid, cysteine.

Cysteine – as a free amino acid – is potentially toxic and is spontaneously catabolized or destroyed in the gastrointestinal tract and blood plasma. However, when it is present as a cysteine-cysteine dipeptide, called cystine, it is more stable than cysteine.

Consuming foods rich in sulphur-containing amino acids can help boost glutathione levels. Here are some food sources and dietary supplements that help boost glutathione levels naturally.

1. N-Acetyl-Cysteine (NAC)

It is derived from the amino acid L-Cysteine, and acts as a precursor of glutathione. NAC is quickly metabolized into glutathione once it enters the body. It has been proven in numerous scientific studies and clinical trials, to boost intracellular production of glutathione, and is approved by the FDA for treatment of accetaminophen overdose. Because of glutathione’s mucolytic action, NAC (brand name Mucomyst) is commonly used in the treatment of lung diseases like cystic fibrosis, bronchitis and asthma.

2. Milk Thistle, Silymarin

Milk thistle is a powerful antioxidant and supports the liver by preventing the depletion of glutathione. Silymarin is the active compound of milk thistle. It is a natural liver detoxifier and protects the liver from many industrial toxins such as carbon tetrachloride, and more common agents like alcohol.

3. Alpha Lipoic Acid

Made naturally in body cells as a by-product of energy release, ALA increases the levels of intra-cellular glutathione, and is a natural antioxidant with free radical scavenging abilities. It has the ability to regenerate oxidized antioxidants like Vitamin C and E and helps to make them more potent. ALA is also known for its ability to enhance glucose uptake and may help prevent the cellular damage accompanying the complications of diabetes. It also has a protective effect in the brain.

4. Natural Foods That Boost Glutathione Levels

Asparagus is a leading source of glutathione. Foods like broccoli (2), avocado and spinach are also known to boost glutathione levels. Raw eggs, garlic and fresh unprocessed meats contain high levels of sulphur-containing amino acids and help to maintain optimal glutathione levels.

5. Undenatured Whey Protein Isolate

Whey protein contains proteins like alpha-lactalbumin which is is rich in sulphur-containing amino acids. Heating or pasteurization destroys the delicate disulphide bonds that give these proteins their bioactivity. Undenatured whey protein is a non-heated product that preserves bioactive amino acids like cystine. It has been shown in numerous scientific studies and clinical trials to optimize glutathione levels.

6. Curcumin (Turmeric)

Treatment of brain cells called astrocytes, with the Indian curry spice, curcumin (turmeric) has been found to increase expression of the glutathione S-transferase and protect neurons exposed to oxidant stress. (3)

7. Balloon Flower Root

Changkil saponins (CKS) isolated from the roots of the Chinese herbal medicine, Platycodon grandiflorum A. DC (Campanulaceae), commonly called Balloon Flower Root or Jie Geng, have been found to increase intracellular glutathione (GSH) content and significantly reduce oxidative injury to liver cells, minimise cell death and lipid peroxidation. (4)

8. Selenium

Selenium is a co-factor for the enzyme glutathione peroxidase. Selenium supplements have become popular because some studies suggest they may play a role in decreasing the risk of certain cancers, and in how the immune system and the thyroid gland function. However, too much selenium can cause some toxic effects including gastrointestinal upset, brittle nails, hair loss and mild nerve damage.

Disclaimer: The information here is not provided by medical professionals and is not intended as a substitute for medical advice. Nutritional supplements, while usually benign, can produce adverse reactions in some people. As with prescribed drugs, long-term effects from supplements are often unknown. Pregnant women and children should not take supplements except after consultation with their healthcare provider. Never exceed the recommended dosage on the container. If you observe adverse effects stop taking the supplement immediately and contact your healthcare provider.


1. The systemic availability of oral glutathione
Witschi A, Reddy S, Stofer B, Lauterburg BH. [Eur J Clin Pharmacol. 1992;43(6):667-9.]

2. Dietary approach to attenuate oxidative stress, hypertension, and inflammation in the cardiovascular system
Wu L, Ashraf MH, Facci M, Wang R, Paterson PG, Ferrie A, Juurlink BH. [Proc Natl Acad Sci U S A. 2004 May 4;101(18):7094-9. Epub 2004 Apr 21.]

3. Can Curry Protect Against Alzheimer’s?
American Physiological Society (APS) Press release; 16-Apr-2004

4. Protective effect of saponins derived from roots of Platycodon grandiflorum on tert-butyl hydroperoxide-induced oxidative hepatotoxicity
Lee KJ, Choi CY, Chung YC, Kim YS, Ryu SY, Roh SH, Jeong HG. [Toxicol Lett. 2004 Mar 7;147(3):271-82.]


Melatonin: This is a hormone that naturally occurs in the brain. It is made by the pineal gland. It is a derivative of the amino acid L-tryptophan and the neurotransmitter serotonin.

There are some food sources for melatonin, including the tart montmorency cherry, oats, sweet corn, rice, bananas, tomatoes, flax seed, sunflower seeds, and several leaves, such as feverfew and St. John’s Wort.

Melatonin has other roles as well, including functioning as an antioxidant, and also to effectively raise glutathione levels.

There have been many studies done on this aspect of melatonin, but as of yet, the long term safety of melatonin has not been well established, and the effect varies from person to person. If taken as a supplement, this product should only be used in conjunction with your health care professional.

Glutamine: Glutamine is the most abundant free amino acids found in the body. It is useful in raising glutathione. One of the few amino acids that crosses the blood-brain barrier, it is normally plentiful in the diet today.

There are many functions of glutamine, including it’s role in metabolizing and maintaining lean muscle. It can also build up your immune system, play a role in anti-cancer therapy, boost brain function, and detoxify the body.

Glutamine supplies the body with glutamate, one of the three amino acids that raise glutathione, and it is the second most important component after cysteine. Glutamate is found in many plant and animal sources, but is easily destroyed by cooking.

It is also found in raw spinach, parsley, and raw meat, but with the health risks associated with the latter, is not recommended. Completely healthy individuals don’t need supplemental glutamine. Any serious use of this supplement for help in how to raise glutathione should be monitored by a health care professional.

Lipoic Acid: This is also commonly referred to as Alpha-Lipoic Acid. The roles of this substance are as an antioxidant, neutralizer of toxins and heavy metals, and recycler of other antioxidants like Vitamin C and Vitamin E. It occurs naturally in the body, and is also available on the shelves of health food stores. it can also be found in small amounts in foods like spinach and broccoli.

Lipoic Acid works by keeping glutathione in its reduced state. This is good, because in its reduced stated, glutathione can do its job as an antioxidant. So they have a partnership of sorts. One reason glutathione is called the Master Antioxidant is because it also helps to keep lipoic acid in it’s reduced state as well.

There is some research demonstrating that a lipoic acid supplement is best taken along with L-Carnitine for the best results in raising glutathione.

There are promising results with lipoic acid being demonstrated with medical studies. For some, there are short term side effects, and so more research is being done on this substance to see what other benefits it may have in addition to raising glutathione.

Silymarin: Silymarin is the substance extracted from the milk thistle plant. As such, at times, these terms are used interchangeably.

This has been used by herbalists for centuries to treat a variety of liver disorders, like cirrhosis or hepatitis. It seems to stimulate the growth and regeneration of injured liver cells. It can also act as a free radical scavenger, enhancing detoxification in the liver.

There are ongoing studies demonstrating silymarin’s effectiveness in raising glutathione levels. Recommended doses vary greatly, from 50- 500 mg a day. Toxic reactions can include gas, cramps, and diarrhea.

Since it may lower blood sugar, it should be used with caution by diabetics. Liver diseases, including auto immune liver disease, should always be treated with the assistance of a health care professional.

Raising levels of glutathione

Vitamin B1, B2: These are water soluble vitamins that help to maintain glutathione and its related enzymes in their active forms.

B1 or Thiamine is found in cereal grains, yeast, pork, brown rice, certain vegetables, and eggs. B2 or Riboflavin is also essential for glutathione production and energy metabolism. vitamins and minerals
B2 can be found in dairy products, leafy green vegetables, liver, legumes, and yeast. The current recommended daily dose of these vitamins is 10-50 mg/day for most people.

However, many health professionals feel this may be too low , and so the optimum may be up to 300 mg/day. Since they are water soluble, any excess is excreted from the body and so toxicity is not normally an issue.

Vitamin B6, B12: These too are water soluble vitamins. They play an important role in glutathione synthesis. B6 is crucial for the function of many amino acids and essential fatty acids. It also helps with glucose and lipid metabolism.

B12 helps to produce red blood cells, myelin, DNA, and other neurological tissues. For this reason, it plays a key role in the normal functioning of the brain and nervous system. B12 also helps to regenerate folate in the body.

Folic Acid: Also known as folate, helps with making DNA and transmission of nervous signals. It has also been shown to help with cardiovascular disease. Children and adults alike need folic acid to prevent anemia or iron deficiency.

For learning how to raise glutathione , folate helps to make sure available cysteine is converted into glutathione rather than homocysteine. Under normal circumstances the recommended dosage of B6 is 10-50 mg/day, B12 is 10-50 mcg, Folic acid of 400 mcg per day.

Vitamin C: Also known as ascorbic acid, this is probably the best known water soluble vitamin. Most living organisms can make their own Vitamin C, but humans cannot, so it must be supplemented.
Vitamin C has been the subject of medical studies regarding it’s role as an antioxidant for many years now. Vitamin C has a key role in glutathione metabolism. It is involved in the glutathione enzyme system which keeps Vitamin C, Vitamin E, and other antioxidants in their reduced state.

This preserves their ability to keep on working as antioxidants in the body, effectively recycling them and making them work over and over again before being disposed of by the body.

There have been many studies showing that Vitamin C supports and raises glutathione levels and activity. By the same token, when there is not enough glutathione, Vitamin C is far less effective and rapidly depleted.

So we can see why they go hand in hand with one another. There is much controversy over the adequate dose of Vitamin C needed . If glutathione levels are adequate, than 200-1,000 mg/day should be sufficient.

Vitamin E: This is a fat-soluble vitamin that comes in a close second as the most popular supplement in America today. Besides its role as an antioxidant, Vitamin E has been shown to be helpful in many areas of disease prevention today. It also plays a role in detoxification.

It also plays an important role in the glutathione enzyme system which, like Vitamin C , keeps the other antioxidants in their reduced state so they can keep doing their job mopping up free radicals.

There are two forms of Vitamin E, natural and synthetic. The natural form is denoted by d, as in d-alpha tocopherol, and the synthetic form as dl, as in dl-alpha tocopherol. The natural forms are better for you. Vitamin E can be found in avocado, nuts, seeds, spinach, vegetable oils, wheat germ, milk, asparagus, and eggs.

The recommended daily dosage for Vitamin E ranges from 25-50 IU/day, although most of us would probably experience more benefit of higher doses of 100-1200IU/day. So Vitamin E can be very helpful in finding out how to raise glutathione in your cells.

If a person has adequate levels of glutathione, 400 IU/day should be sufficient. If excessively consumed, it can provoke gastrointestinal, cardiovascular, and neurological side-effects, so caution should be exercised.

How To Raise Glutathione With Other Micronutrients: Magnesium, Vanadium, and Zinc:

Magnesium deficiency can lead to the impairment of an important glutathione enzyme needed for glutathione production.

Vanadium is a trace element that depends on glutathione to remain in a reduced state to increase it’s bioavailabiity. In high doses, Vanadium is toxic and may have an adverse effect on glutathione production.

Zinc deficiency also reduces glutathione concentration, especially in red blood cells. Zinc also is toxic in higher levels, and may also reduce glutathione if it is over-consumed.


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