"Acid Alkaline Balance" by Barbara O'Neill

Summary

The "Acid Alkaline Balance" lecture by Barbara O'Neill provides an in-depth exploration of how the body's pH levels are regulated and the impact of diet and lifestyle on maintaining this balance. O'Neill elucidates the roles of the lungs and kidneys in keeping blood pH stable, emphasizing that although blood pH is tightly regulated, cellular pH can fluctuate. She explains the acid-alkaline scale and suggests dietary adjustments to promote cellular health. Highlighted are the effects of foods like lemon, dark green vegetables, and various nuts, alongside the potential hazards of a high-sugar or processed food diet. Engaging anecdotes and practical dietary adjustments are shared to guide individuals towards better health through nutrition.

Highlights

• The lecture begins by defining pH and its relevance to body fluid regulation. 📚
• Barbara illustrates how the blood's pH balance is maintained by the lungs and kidneys. 🫁🩺
• Importance of maintaining cellular pH at approximately 6.5 for optimal health is stressed. 📏
• Lemons, though acidic when tasted, are alkaline-forming once metabolized. 🍋
• She discusses the significance of an alkaline diet in preventing diseases like arthritis and osteoporosis. 🦴
• Barbara highlights the potential dietary pitfalls, specifically high sugar intake disrupting pH balance. 🍬
• Explains how cooked and raw foods contribute differently to nutritional balance in the body. 🍲🥗

Key Takeaways

• The body's pH balance is crucial for health, with the blood's pH being tightly regulated between 7.35 and 7.4. 🩸
• Lungs and kidneys are vital organs that collaboratively maintain blood pH levels. 🫁 🩺
• Diet plays a significant role in influencing cellular pH, with certain foods promoting an alkaline environment. 🥦🍋
• The acid-alkaline balance of foods is tied to their mineral content and the ash they produce after being metabolized. 🌿
• Excessive consumption of acidic foods or substances like caffeine or alcohol can tip the body's pH balance unfavorably. ☕️🍷

Overview

Delving into the science of acid-alkaline balance, Barbara O'Neill's lecture is a rich exploration of how our bodies strive to maintain a delicate equilibrium. With a focus on the critical roles of lungs and kidneys, she's a pH champion, demonstrating that while blood pH remains steadfast, cellular pH is subject to change. The narrative is made engaging with clear explanations and relatable stories. 🎢

Barbara dives into the nitty-gritty of diet's impact on our body's pH levels. She walks us through which foods to favor (hello, dark leafy greens and lemons) and which to minimize (goodbye, sugary sodas and processed treats). Each point is punctuated with real-life anecdotes, making the science not just understandable, but memorable. 🍋🥬

The lecture wraps up with practical tips and encouragement to embrace dietary changes that support health and vitality. Whether it's adding a splash of lemon to your morning water or opting for a leafy salad, Barbara inspires us to be proactive about our well-being. Her passion for nutrition is clear, making this a must-listen for anyone wanting to balance their body's natural rhythms. 🌿💪

Chapters

• 00:00 - 00:30: Introduction to Acid Alkaline Balance This chapter introduces the topic of acid-alkaline balance, which is an important concept in maintaining health. It explains that the acid-alkaline balance is measured on the pH scale, providing a foundational understanding for further discussions in the lecture.
• 00:30 - 01:30: Understanding pH and Body Fluids The chapter explains the concept of pH, which stands for potential hydrogen. It highlights that the acidity of a solution is determined by the concentration of hydrogen ions present. The text further mentions that every body fluid has a specific pH level, aligning on the acid-alkaline scale, with different readings indicating different levels of acidity or alkalinity.
• 01:30 - 05:30: Role of Lungs and Kidneys in pH Balance The chapter discusses the pH scale, emphasizing the neutrality of most water with a pH of 7. It introduces the pH balance in the human body, specifically highlighting that blood maintains a pH between 7.35 and 7.4. It suggests that any significant deviation from this range, such as a rise to a pH of 8, could indicate a problem, hinting at the role of the lungs and kidneys in maintaining this balance.
• 05:30 - 09:30: Cellular pH and Its Importance This chapter discusses the critical importance of maintaining cellular pH, particularly in the blood. It emphasizes the body's natural processes to regulate pH levels within a narrow range to prevent serious health issues such as acidosis and alkalosis. The chapter underscores the body's inherent ability to heal and maintain equilibrium, alleviating concerns about one's blood pH under normal circumstances.
• 09:30 - 17:00: Effects of Diet on pH Balance The chapter discusses how the lungs and another organ work to maintain pH balance in the body. It mentions that the lungs respond to increased physical activity by taking in more oxygen to supply muscles, which burn more oxygen during exercise. The burning of oxygen is part of cell energy cycles, which is linked to the body's pH balance.
• 17:00 - 18:30: Impact of Lifestyle on Acid Condition The chapter titled 'Impact of Lifestyle on Acid Condition' explores the relationship between carbon dioxide levels and blood acidity. It explains how the accumulation of carbon dioxide in the bloodstream leads to an acidic environment. The natural response of deep breathing helps to balance this by increasing oxygen intake and expelling more carbon dioxide, thereby maintaining the necessary acid-alkaline equilibrium. The process occurs automatically, such as when exerting effort like walking up a hill, highlighting the body's innate mechanisms to regulate blood pH levels.
• 18:30 - 21:30: Calcium Phosphate and Body Imbalances The chapter discusses the role of kidneys in maintaining the acid-alkaline balance in the blood. It introduces the Bowman's capsule, described as a filtering unit of the kidney, with one million present in each kidney. The blood circulates around these units, and the tubules carry away waste.
• 21:30 - 28:30: Food Impact on pH and Health Conditions The chapter discusses the human body's filtration system, focusing on the function of the Bowman's capsule and its role in filtering blood. Each day, 1,800 liters of filtrate are processed by the body’s 2 million filtering units. Approximately 1,600 liters of this filtrate are reabsorbed, with only about 1.5 liters eventually excreted as urine. This process is crucial for maintaining the body's balance of fluids and electrolytes, and it sheds light on how different foods can impact pH levels and health.
• 28:30 - 37:00: Eating Habits and Their Consequences The chapter titled 'Eating Habits and Their Consequences' discusses the role of the kidneys in maintaining pH balance in the blood. It explains how the kidney tubules are involved in balancing acidity and alkalinity in the body. When the blood is too acidic, extra acid is secreted into the tubules to be excreted through urine. Conversely, if the blood is too alkaline, the kidneys can reabsorb acid back into the bloodstream to maintain balance, illustrating the kidneys' continuous role in regulating the body's pH levels.
• 37:00 - 47:00: The Role of Teeth in Introducing Solid Food The kidneys play a crucial role in maintaining the body's fluid balance and pH levels through reabsorption processes. They regulate blood pressure and the balance of water and salt, effectively ensuring the body's homeostasis.
• 47:00 - 58:00: Gluten Intolerance and Its Causes The chapter begins by discussing the importance of maintaining the pH balance in the blood and how the body's organs play a crucial role in this process. While the blood's pH remains constant, the pH within cells can vary, ideally around 6.5, which is slightly acidic. This sets the foundation for understanding how different conditions, such as gluten intolerance, can impact the body's internal environment.
• 58:00 - 55:00: Diet Ratios for Optimal pH Balance This chapter delves into the importance of maintaining an optimal pH balance for effective nutrient absorption. It explains how the speed at which sulfuric acid moves contrasts with calcium, highlighting calcium's stability as the most alkaline mineral. The analogy of a hydroponic gardener illustrates the necessity of monitoring pH levels to prevent root damage from overly acidic environments or reduced nutrient uptake in overly alkaline conditions.
• 55:00 - 56:00: Sourdough versus Yeast Bread This chapter explores the distinctions between sourdough and yeast bread, focusing on the science behind the fermentation processes involved in each. The transcript snippet mentions an analogy between human life and soil, highlighting the importance of soil pH levels in plant growth. The chapter may delve into how these factors influence the speed of fermentation and nutrient uptake in different types of bread.
• 56:00 - 57:00: Conclusion and Transition to Fats This chapter focuses on the cell's energy cycle involving glucose and the importance of maintaining the correct pH balance for optimal chemical reactions within the cell. It highlights that if the cell's environment becomes too acidic or too alkaline, the rate of these chemical reactions is negatively affected. This chapter serves as a conclusion to the current discussion and transitions into a discussion about fats.

"Acid Alkaline Balance" by Barbara O'Neill Transcription

• 00:00 - 00:30 [Music] but first of all in this lecture this morning we're going to look at the acid alkaline balance what is the acid alkaline balance the acid alkaline balance is on the pH scale what does pH
• 00:30 - 01:00 mean pH means potential hydrogen because when you dissolve acid in a solution it gives off hydrogen ions so when you test how acid a solution is you're actually testing how many hydrogen ions are in the solution so let's have a look at this acid alkaline scale because every body fluid has a reading on the pH scale up this end is the acid and the reading is not and up the other end we've got
• 01:00 - 01:30 alkaline and the reading is 14 and in the middle we've got neutral neutral has a reading of seven most water should be neutral neither acid nor alkaline blood has a reading on the pH scale the reading of blood is between 7.35 and 7.4 all blood is within that scale because if blood pH goes up to eight the
• 01:30 - 02:00 person will go into a coma and die of alkalosis if blood pH drops down to 7.22 the person will go into a coma and die of acidosis so as you can see there cannot be much variation there now I've said this a few times this week that the body is continually working to keep you alive you were designed to heal we don't have to worry about the pH of our blood because it is within that scale there
• 02:00 - 02:30 are two organs in your body that are constantly working to keep it in within that range one is your lungs did you notice this morning when you started climbing a hill that you started to breathe deeply the reason you start to breathe deeply is because your muscles are burning up a lot more oxygen and they need more oxygen thus breathing deeply to get more but one other thing's happening as the Oxygen's being burnt in the little energy Cycles in the cell the
• 02:30 - 03:00 gaseous waste is being given off carbon dioxide and as carbon dioxide builds up in the blood it creates an acid condition so the breathing deeply gets more oxygen to alkalize more carbon dioxide out to keep that balance in fact we don't choose to breathe deeply going up a hill do we it just happens whether we like it or not so your lungs help to keep the acid alkaline in the blood at the right
• 03:00 - 03:30 level the other organ is your kidneys and your kidneys balance the acid alkaline in your blood in quite a fascinating way let me show you this is the little Bowman's capsule we drew it the other day the little filtering unit and there are 1 million in each kidney these are the tubules where the waste is taken away there's the filtering units so the blood goes in the blood weav around the filtering units and
• 03:30 - 04:00 comes out and it weaves around the tubules 1,800 L of filtrate is filtered out of that little Bowman's capsule in a 24-hour period that's out of your 2 million little filtering units 1,600 is reabsorbed approximately because approximately 1.5 L is urinated out so it's in this reab
• 04:00 - 04:30 absorption section of the kidney where the tubules weave around is where the pH is balance if the pH of the blood is getting too acid it is here that extra acid is dropped into the tubules to be urinated out but if the pH of the blood is going to alkaline then the blood will pull extra acid out of the out of the tubules and back into the blood and in that way the kidneys are constantly
• 04:30 - 05:00 monitoring the pH of the blood so you don't have to worry about the pH of your blood it is in this reabsorption section where pH is balanced it's in the reabsorption section of the kidneys that blood pressure is balanced that water and salt is balanced in the body so the kidneys are amazing organ they're not only filtering the blood but they have a lot to do with what's called hosis or keeping the Precision balance in the body fluids so we don't have to worry as I
• 05:00 - 05:30 mentioned previously about the pH of our blood because these two organs are constantly balancing the pH of the blood the pH of the blood cannot change as you can see but the pH of the cell can change the pH of the cell should be approximately 6.5 that's very slightly acid why is that the most acidic substance you can get is sulf FC acid on the scale of
• 05:30 - 06:00 speed sulfuric acid travels at the speed of light the most alkaline mineral that you can get is calcium and on the scale of speed calcium does not even move the hydroponic Gardener He's constantly testing the pH of the water that his plants grow in because if the pH of the water goes to acid The Roots burn if the pH of the water goes to alkaline then the farmer doesn't get the speed of up take of minerals out of the
• 06:00 - 06:30 water and into the plant you see it's dependent on speed the the garden is always testing his soil and he aims for a pH of 6.4 we looked on Monday we come from dust we go back to dust we're dust it's interesting that the pH of the cell and the soil are very similar slightly acid so you get the speed of uptake of the
• 06:30 - 07:00 minerals here is the cell sorry here's the cell and this is the little energy cycle in the cell and the glucose goes in and there are 1 2 3 4 5 6 7 8 9 10 approximately chemical reactions before the energy comes out if the pH of the cell goes to acid those chemical reactions are too fast if the pH of the cell goes to alkaline the little chemical
• 07:00 - 07:30 reactions are too slow so you see the Precision balance of the pH is very important because those chemical reactions are happening by the millions as we sit and stand here cocacola where does it stand 2.6 way down here it's a killer now let me give you an illustration here of how this can affect the body I don't know about you but some of my family some of my friends are
• 07:30 - 08:00 breaking every law every day they're not breathing fresh air maybe they got some old pillows maybe one guy I said I'm trying to find out why I see this fungus in your blood this this big yeast presence and I was going through everything and I couldn't he'd not had antibiotics recently he I couldn't find out where and I said what about your bedroom he said a my bedroom he said often there's black mold on the ceiling what's this man breathing all night he's
• 08:00 - 08:30 not getting any pure air in that bedroom be very careful you don't have a lot of mulch breaking down outside your bedroom window because that breakdown can cause it to come in the window where you're breathing all night so pure air someone's not getting pure air can create an acid condition Sunshine a lot of people aren't getting enough Sunshine not many people today getting too much Temperance all the no list bring about an acid condition as we'll see in a minute too much sleep not
• 08:30 - 09:00 enough sleep create an acid condition aerobic exercise 4 hours a day that would create a lot of lactic acid creating an acid condition but most people don't exercise enough and so lactic acids building up creating an acid condition this is a lovely illustration I had a guest here she was 14 beautiful artist and she Drew my pictures she drew a nice illustration of your very alkaline forming food and we're going to have a look at that in a
• 09:00 - 09:30 minute acid forming Foods create an acid condition water alkalizers I haven't met anyone that drinks too much water yet to meet that person Dr Christopher in America he said here's a sign to see if you're drinking too much water you put your head on the side and if the water comes out your ears in other words it's virtually impossible to drink too much water there is a story of a girl was in the newspaper that died from drinking too much water she was do an experiment with
• 09:30 - 10:00 some others they were going to see how much they could drink without urinating she got up to 35 l so don't drink 35 L of water without urinating okay in other words it has to be extreme water alkalizers stress worry anxiety tension distress Patrick mentioned the other day difference between stress and distress absolutely said to why guy one day do you have much
• 10:00 - 10:30 stress in your life he said Jan I love it work really well with it and I thought hm I must Define this a little bit better he got to the point where he got all his staff he said if you guys can finish this by lunch your home and he said half a day his staff are doing more than they used to do in a full day a little bit of stress on them to get it done there's nothing wrong with stress it's right it is distress creates an acid condition
• 10:30 - 11:00 some of my f family and friends are breaking every law every day lungs and kidneys are battling to try and keep the pH of the blood going well as it should be and then oh no can of Coke goes in or a cup of coffee with three tspoons of sugar fairly equal lungs and kidneys were already being challenged the scales are tipped blood pH starts to drop 7.35 7. 3 4 alarm Bells go off the last
• 11:00 - 11:30 resort buffer system is called on calcium phosphate is pulled out of the bones into the blood in a form it should not really be in the blood but it's a crisis we're trying to save the life blood pH immediately starts to balance 7.34 7.35 we're safe but at a cost we now have this calcium phosphate floating
• 11:30 - 12:00 through the blood in a crystal form what's the body going to do with it ah it'll settle on the bone as bone spurs if you say to the doctor what's this bone spur where's it from he'll say it's a calcium deposit which is right what's the next question why is the body put it on my bone and not in my bone and because doctors don't study Nutrition a lot of them are unaware that it's because of what I was just telling you some of my friends are doctors and they know a lot about nutrition but
• 12:00 - 12:30 they've done their own research friend of mine told me recently she said you know they're part starting to put a little bit more nutrition into the doctor's seven-year Med course I said great because they take the hypocritical oath but you know what hypocrates said let food be your medicine and Medicine be your food I think a lot are being challenged because the medication's not doing it as we all know what else happens bone spurs get
• 12:30 - 13:00 built up and you all now know how to get rid of a bone spur Don't You cter O compresses little by little it'll break it down I've got some good news it'll never break your bone down you see herbs are synergistic they work with the needs of the human body and a bone spur is an unnatural formation it can settle in the joints as gout as arthritis it can settle in the kidneys contribute to kidney stones Gore
• 13:00 - 13:30 bladder contrib contributing to gall stones it can contribute to build up on the arterial walls it can contribute to glaucoma's cataracts now if glaucoma's cataracts aren't too advanced and even if they're Advanced this is worth a try one drop of castor oil in each eye before the person goes to bed can actually break down those deposits worth a go isn't it got nothing to lose will not hurt your eyes remember castol
• 13:30 - 14:00 penetrates very deep and it cleanses and breaks up those unnatural formations won't happen overnight but little by little they certainly can I think that what I have just told you is a very good illustration of Newton's third law of motion to every action there is an equal and an opposite reaction a the Coke created a very acid condition that's the action the reaction from the body is to pull the calcium out
• 14:00 - 14:30 to negate it and then we've got the results of that I read in an old book one day and I'll share this sentence with you because I think it says it so well about Newton's third law of motion this law never ceases to act as Nature's equalizer setting in motion compensatory forces to remedy every imbalance isn't that the true cause of disease the body reacting to an action it's the law of action and reaction
• 14:30 - 15:00 but what affects the pH probably more than anything else is the food that we eat let's have a look at the effect of the food that we eat I'm going to make a list of alkaline forming foods and I'm going to make a list of Al acid forming Foods the most Al alkaline forming food is the lemon and you might say uhuh lemon is acid you're right you test the lemon it is acid acid where it should be in the stomach where that should be acid
• 15:00 - 15:30 because only in an acid environment can those enzymes work that break down your protein but when the lemon is split into singular structures absorbed into your little Villi gets into your blood goes to the liver and the liver sends that glucose from the lemon to the fuel to be burnt as fuel let's come let's follow that little molecule of glucose way down into the energy cycle in the cell where it is burnt all matter when it is burnt leaves an
• 15:30 - 16:00 ash and the food we eat when it is burnt inside every cell in the body is no exception the lemon leaves an alkaline Ash the food that I will right here will leave an acid Ash how so it's to do with the mineral content of the food so lemon is high in your alkaline minerals which are calcium magnesium
• 16:00 - 16:30 sodium and potassium so these Foods especially the ones that I'm writing first I'm writing the most alkaline down to average alkaline are very high in your alkaline forming minerals the second is the dark green leafy vegetables dark green leafy vegetables are the highest form of the magnesium
• 16:30 - 17:00 when you see dark green veggies you know what you immediately think in your mind there's my magnesium there's my magnesium when I did my nutrition course I was astonished at the amount of minerals that you'll find in your dark green leafy vegetables remember that vegetables are high in fiber high in minerals low in sugars your fruit is high in fiber high in sugars low in minerals and that's why when you break your fast yesterday today you broke your fast on a vegetable meal cuz we needed
• 17:00 - 17:30 to bring in the real alkalines for the first meal dark green leafy vegetables Aussies are getting better aren't they about 15 years ago when I was a single mother I was growing a big crop of cos lettuce I didn't realize it was going to get so big but we're in this little original Homestead on a big property and there was cow manure everywhere so I used to pay my children I don't know $2 a big
• 17:30 - 18:00 load of Cal manure and I had heaps so I dig a hole in the garden put the Cal manure in dig the next hole and put it on top of that and then I Put a Little coslett Seedling in well the cosl letters got very big though about this round and when I pulled them out of the ground their root system had totally encased this lump of cow manure now these were great cows they weren't fed any rubbish and this is one of the problems with some mans today is
• 18:00 - 18:30 what the chooks are being fed or the cows are being fed so I went to the local fruit and veggie shop I knew him and I said Andrew I've got all these cos lettuce you know I'll just give them to you you know I just don't want to see them wasted he said thanks a lot I'll try but he said I don't think anyone will buy them he put them out the front of the shop it's something like 80 cents of lettuce people would walk past them by their cos lettuce where the lettuce
• 18:30 - 19:00 leaves were looking a little sad and they just wanted their white little centers Jamie Oliver's done a lot for Australian cooking hasn't he cuz Aussies will buy Co lettuces today and I love the COA because nearly every leaf has that dark green and that's what you're looking for how many Aussies throw away the good bits and eat that white heart I don't think so much now at least Aussie's uh eating cos lettuce and even salad mix but buy your organic salad mix
• 19:00 - 19:30 because you know the salad mix that's not organic they do soak it in some chemicals it's a bit scary isn't it so your dark green leafy vegetables every day we should eat some form of dark green leafy vegetable if you don't you'll have to take a couple of doses of green barley one man came here and he was about 65 and he would not eat lettuce and you heard this lecture and on Thursday l he started with lettuce cuz I
• 19:30 - 20:00 think you'll agree with me we serve beautiful dressings yeah and if someone thinks the less the salad is too bland put the dressing on you get beautiful dressings my daughter works in an Italian restaurant and when she was working in the little cafe part a few years ago she said her her boss's mother-in-law would bring in buckets of green leafy every morning wonderful way to increase your green leafy Italian parsley curly leaf parsley oregano
• 20:00 - 20:30 basil It's Autumn now and it felt like Autumn this morning didn't it we're early March now this is the time to put your rocket and your coriander seedlings in they're your winter greens don't put your Basel in now the frost will kill it we're still eating Basel we've got a beautiful Basel Basel plant that we've been using to make the pesto that we had yesterday what a nice way to eat dark green leafy vegetables is pesto eh and
• 20:30 - 21:00 one day we didn't have any of the any of the the herbs and I was in the shop and I bought what I thought was coriander and it was Italian parsley well we just made the pesto on that put a little bit of dried baselin and that was was just as nice I haven't met anyone who doesn't like the pesto and you see yesterday we served pesto with the canalone beans that makes a yummy packed lunch and there's boosting your protein levels by putting it with the
• 21:00 - 21:30 beans all vegetables have an alkaline effect for some people though there is an exception and this is the night shaped group of vegetables so we'll put them under the question mark for some people The Nightshade group of vegetables have an acid effect so that's your tomato a shic capsicum eggplant and the fourth vegetable in this family
• 21:30 - 22:00 is potato and I'm not referring to the sweet potato which actually is not a potato it's a yam I'm referring to what the fijians call The White Man's potato or the Irish potato all of these vegetables are part of the nightshade family and it appears that if someone has an inflammat condition in their body and they eat the night shades it increases the inflammation Dr Norman Chas he wrote a book called The chers
• 22:00 - 22:30 died and the whole book's basically on the night shades and he shows how eliminating the night shades when someone has say arthritis can help to heal from arthritis we had a couple come here a few weeks ago oh it's probably a couple of months ago now and they were from Adelaide and they just they were in their late 60s they both were had arthritis both aches and pains were coming they booked themselves into to aged care and a friend gave them my DVDs
• 22:30 - 23:00 and they heard about the night shades the lifestyle so they thought what have we got to to lose the lady stopped the night shades they started exercising drinking more water having a light evening meal stopped the coffees and the teas both lost 10 kilos the lady said all her arthritic pains went and the joints started to go down they got a new lease on life they said what are we doing in this old folks home so they got in their car and decided to
• 23:00 - 23:30 have a bit of a holiday and halfway around their holiday they stopped in here and did a week here and this lady you could not take the smile off her face she said I'm so excited I thought my life was going into the latter slower years of life she said I feel better now than I even felt in my 50s you see there is a formula and if you abide by the formula you will get the results she said do you think I could start eating some of the nightshades I'm not sure I said who will tell
• 23:30 - 24:00 her her body will tell her absolutely right one lady conquered her arthritis started eating this and in one week it was all back I said well maybe the body saying a half a tomato three times a week maybe the body's you see this no one can tell you what your body can tell you when my mother was 51 she died a in a wheelchair with rheumatoid arthritis so I know I have some strong inherited Tendencies there but remember
• 24:00 - 24:30 genetics loads the gun but it is lifestyle that pulls the trigger my body says to me I can have a little organic tomato I've never been able to eat it in the last 6 months I can have you ever heard of someone getting healthier as they get older it's possible capsican my body says don't even think about it how does my body tell me that it repeats on me all afternoon and I actually feel a little ill one lady said I can eat red capsicum but not green I love to hear
• 24:30 - 25:00 stories about what people's bodies are telling them how many people eat it and then throw down the Myan they ant acids don't make any sense does it but I'm not criticizing many people do that through ignorance they know no better eggplant myself I might eat a little eggplant once a week potato I have a little potato most days my husband has about five times the potatoes that I have he's obviously not got a problem with the shade so can you see this is
• 25:00 - 25:30 for you to play with this is something you play with the fine tuning is yours one lady said but I love that food I said how much do you love your arthritis that's not forever as this lady discovered something happens when you cook Tomatoes when you cook tomatoes with olive oil and I think you'll agree with me it's the nicest oil to go with a tomato when you cook tomato with olive oil something's released that is not
• 25:30 - 26:00 available in the Raw tomato it is a potent antioxidant called lopine raw tomato will deliver what cooked tomato won't and cooked tomato will deliver what raw tomato won't I don't believe in an all raw diet and I don't believe in an all cooked diet I think we should be having half half a lady rang me recently and she said Barbara I've got terrible irritable Bell I had it 10 years ago but I have been managing it she's about mid-40s I
• 26:00 - 26:30 said tell me what you're eating she said I'm having a big fruit salad for breakfast and the seeds I said I think you should stop the raw she said stop the raw I said just think of this you just think of the lining of your gastrointestinal tract what is Raw carrot like when it hits it compared to soft carrot hitting it she said I never thought of that I said and I said what are you having for lunch I'm having having a huge salad I said stop the
• 26:30 - 27:00 salad just have cooked vegetables for lunch anyway she was a bit hesitant because she had it in her mind she must have raw I said raw is very important but you're in a crisis and it's just for a period of time to settle down that stomach I said have slippery on before every meal and just have some gentle cooked food she she emailed me a week later wow she said I'm totally over it she said I never ever connected the raw food
• 27:00 - 27:30 with the irritation now I myself I believe most people eat too much cooked food and not enough raw all raw is Extreme or cooked extreme on an all raw diet it's very difficult to get the protein that you need so it should be a little bit of both one cup of cooked legumes say lentils will deliver 15 g of protein one cup of lentil Sprouts will deliver 6.9 gram of
• 27:30 - 28:00 protein can you see sprouting it even though you know it's certainly very digestible you actually bring it back to a plant and you have to be very cautious with Sprouts especially in hot weather they mold very easily so if you do do the Sprouts they really should be kept in the fridge so a little bit of cooked and a little bit of raw is very very important I myself aim for about 50/50 and I had a lady come here who was absolutely huge
• 28:00 - 28:30 she went on a raw diet for a week it was very good for her but some people can't hand that much raw diet for a week for someone who is a little underweight they have to be very cautious of the all Raw lady rang me from New Zealand she's got breast cancer she's conquering breast cancer and she's been managing it very well for about six years now she's very tall and very slim and she's in her she been her 70s now she said Barbara I've been reading up on
• 28:30 - 29:00 raw diet I think I'm going to give it a go and I said be very cautious because you are you are just just right on the weight any more than she would be underweight I said it's possible that you'll lose weight and you'll lose energy and you won't be able to get your protein should I hear what you're saying but I've been reading it it sounds fantastic you know when you can read a Spiel and you think this is it she emailed me a mon later she said I've lost a lot of weight she said I've
• 29:00 - 29:30 just got no energy so we had to come in quickly with protein powders every meal and try and build her up again whereas the lady who was about 120 kilos she went very well on the AO diet for a period of time so sometimes you'll do things to the body just for a period of time because of a certain condition that's where you use it like medicine so how do you know what you are if you love this food if it sits well with you if you don't
• 29:30 - 30:00 have arthritis I'll say you get a tick it's like the lady that said I love that food I said how much do you love your arthritis so not forever my daughter Julia Works in or she manages basically an Italian restaurant she's hoping and praying she doesn't have my jeans cuz she eats and cooks and this food all the time well I was 30 when I gave birth to her and I was actually going going pretty good by then I'd sto the marijuana stop the
• 30:00 - 30:30 alcohol stop the tea stop the coffee maybe I gave her a better Jean pill isn't that interesting it's what you do to your body before you give or before you conceive that has a lot to do with the genan pool that you give your children she's uh how old is she now she's 38 now and still enjoying this food so maybe she can do it fruit fruit has a question mark one lady said fruits SC I said fruit's
• 30:30 - 31:00 fantastic but for some people they need to go easy on the fruit let's say someone has a yeast presence in their body and they eat a lot of fruit the sugar in the fruit will feed the yeast and by consuming the sugar in the fruit the yeast gives off acetic acid it gives off lactic acid it gives off uric acid and it gives of alcohol creating the very condition that
• 31:00 - 31:30 yeast fungus love to thrive in that can bring the PH down to 5.5 and in a 5.5 environment in the cell this is where fungus thrives it's also where cancer thrives this scale is logarithmic so the drop of one point has quite a dramatic
• 31:30 - 32:00 effect in the body the drop of one point means 60% less oxygen available for the cell woo remember Cancer Cannot Thrive sorry cancer cannot live in the presence of oxygen can you see the ramifications of the cell pH how important it is it's the Precision balance that your body runs at and your body's constantly trying to get your cell pH at 6.5 and as we go through
• 32:00 - 32:30 this you will see how you can do it so if someone has a yeast presence in the body I would say reduce the fruit right down maybe even just to Granny Smith apples and grapefruit I think everyone should go on an antifungal diet in Winter because that's when the Granny Smith apples and the grapefruit are at their best would do everyone to have would do everyone well to have a Midwinter yeast cleanse in their
• 32:30 - 33:00 body almonds almonds are called the king of all nuts and they deserve the title because they are the most alkaline nut they are the nut that is the highest in protein 26 grams of protein to a cup of almonds I don't suggest you eat a cup of almonds I was at a a conference one day it was an advanced Medical Symposium about 150 dentist do nutritionists and I was sitting next to a
• 33:00 - 33:30 nutritionist and she just had lunch and she's eating this meat and she's trying to get it in and I said not enjoying it she said I hate it but I have to eat it to get my protein I said really have you tried vegetarian she said I did I was eating a cup of almonds a day and I got an allergy to them I said what about the legumes so in this Advanced Medical Symposium I'm writing down program for this nutritionist of how she could do it
• 33:30 - 34:00 on a vegetarian diet so almonds are great but don't overdo them they have also very high in calcium they're also very high in iron on my website Barb health.com.au you can download an article called what shall I feed my baby and in that article it talks about four different milks you can give the baby if the baby can't take the breast milk and one of them is alond
• 34:00 - 34:30 milk and I met a lady one day who gave her baby alond milk the other nut is Brazil Brazil nuts are grown in Brazil and they're not sprayed in Brazil when they come into Australia they are sprayed but I was reading an article by a man who loved his brazils he said the good news is it's just a surface spray to kill off any bug that's on the nut and it dissipates so bra brail nuts are fairly safe how important are Brazil nuts
• 34:30 - 35:00 Brazil nuts are very high in fact about 10 times higher than any other food in selenium selenium is a very important mineral in the body and mercury has an affinity for selenium so when people have mercury fillings in their mouth they're usually low in selenium selenium is used by the thyroid gland to convert iodine into thyroxin so very important to have Brazil nut every day only five Brazil nuts a day will
• 35:00 - 35:30 give you all the selenium that you need for that day so you can have someone who's suffering from thyroid problems because they're low in selenium because of the Mercury fillings in their mouth or because they're eing tuna and salad every day because they've been told that that's a very healthy lunch these are two nuts that I eat every single day they're the two Brazil nuts sorry they're the two alkaline nuts
• 35:30 - 36:00 soy soy is an alkaline legume lentils did you enjoy the red lentils this morning they're delicious aren't they I give I could give them to my husband every morning he loves red lentils and avocado on souro toast his favorite breakfast I myself like a little variety so maybe I cook them for him three mornings a week and they're very quick they cook in about 10 minutes so lentils and lima beans lima beans are
• 36:00 - 36:30 a big white legume very delicious legum is the limma bean they cook up really nice and soft what about grains Millet you tasted Millet for breakfast it's a delicious grain isn't it I think it's one of my favorit it's a light sweet grain Millet is a little different to other grains instead of two cups of water to one cup of grain you got to do three cups of water to one cup of grain
• 36:30 - 37:00 when you cook the Millet and always buy H Millet if you buy Millet with its Hull on you can cook it for two weeks and it'll still be crunchy some people don't mind it but if someone's got um got some colon problems they might irritate a little kimoa this is a grain Aussies are just beginning to become familiar with with it's spelled quoa but it's pronounced
• 37:00 - 37:30 quinoa the Aztecs love their quinoa Aussies are starting to get familiar with it because it's a gluten-free grain so he's Millet buckwheat it's interesting that your alkaline grains are all your gluten-free grains the Russians and the Polish love their Buck whe a lot of Aussies don't because it's a little bit strong but a very nice way to get used to Buckwheat is to by buckwheat pancake mix from your health food shop makes a nice pancake
• 37:30 - 38:00 spelt one lady said to me how do you spell spelt that's how you spell spelt some say it's spelt is what wheat used to be I don't know I cannot confirm that I was talking to a Polish lady one day she said oh we've been eating spelt for centuries spelt is very similar to wheat spelt does have gluten but it is a less comp protein structure let me show
• 38:00 - 38:30 you this is the protein structure of wheat very complex protein structure this is the so there's wheat you see the gluten part of the wheat is the protein part of the wheat this is the gluten or the protein part of spelt it is less complex it's quite simple and when you turn your spelt grain into a bread by the sourdough
• 38:30 - 39:00 method so making sourdough spelt bread that breaks the protein com complex down even simpler people with Celiac often cannot handle spelt or even spelt sourdough bread but people who are Gluten Sensitive or gluten intolerant they can handle the spelt and some cannot handle the spell but they can handle it as a sourdough and that's why because a
• 39:00 - 39:30 sourdough bread contains microorganisms wild yeast and lactobac basilis acidophilus it's the wild yeast that breaks down the protein structure in the Grain and it is the lactobacillus that consumes the waste from the breakdown from the yeast so when you eat sourdough bread you're actually eating pre-digested grain it's a lot easier for the stomach to break down why are so many people gluten
• 39:30 - 40:00 intolerant I would say 75 to 80% of guests that come here are either sensitive to gluten gluten intolerant or the severe sign is celiac why is that there are four reasons one is babies are being fed starch too young strange things are happening today people are feeding babies food and human beings adults are
• 40:00 - 40:30 drinking milk isn't that strange we don't think it is cuz it's so we're so used to it it's only the last 100 years that babies are being fed food now when I was a young mother I didn't like the way mothering happened I didn't like that you had to buy all these Contraptions and all these special foods and formulas so I decided that I would make irand women and African women in villages my mentors and I was going to
• 40:30 - 41:00 mother like they did I slept with my babies I breastfed my babies I carried my babies in slings until they could walk and I didn't feed them and I didn't feed them cuz they didn't have teeth cuz that defied reason to me I thought baby should not eat until they can sit till they can get the food until they have something in their mouth to chew it does that make sense you know there's been a death no one attended the funeral
• 41:00 - 41:30 because no one knew he died it was the death of Common Sense isn't that right we may not be doctors but we have common sense so that's what I did my babies had lots of wet nappies they were happy they were well pattered I thought they are not giving me any sign that they need anymore some people want their babies to sleep through the night well my baby slept through the night from about 2 and 1/2 years and I just slept with them and
• 41:30 - 42:00 if they woke I just stuck them on and people would say give them something at night they'll sleep through the night give them something at night they're so knocked out from this food that they can't digest that they go bit scary isn't it the fact is the the first teeth are the four up the top and the four down the bottom they're tearing teeth and they come when a baby's between 7 9 10 10 months of age the next teeth are the MERS the MERS
• 42:00 - 42:30 come through here and they they appear between 14 maybe 20 months of age now those tyen I mean those MERS are grinders and what do you grind you grind the grain so babies should not be having any grain till those MERS are there and science shows us that when those MERS appear something is started to be released in the mouth called Tylen Tylen is not released in the mouth until
• 42:30 - 43:00 the mullers are fully through and it is Tylen that breaks down starch so when babies are given starch before their MERS are there they cannot break the starch down I first heard about this when my daughter Emma was in hospital with hooping cof she was admitted for 6 weeks hooping cof when she was only about 6 weeks of age and I got to know this male nurse my by the way my da was the worst case they'd ever seen she got to
• 43:00 - 43:30 spasming without coughing she was premy so she was this tiny little thing when she finally was dismissed from hospital discharged she was 4 months old and she was 7B they didn't expect her to live and she was under immunization age so when my next child was born I immunized him at 2 and 1/2 months and then he got a terrible reaction so one of my CH children got hooping off the other one got the reaction what I know now I don't advise
• 43:30 - 44:00 immunization at all because if the body's designed to heal itself it doesn't need that but in hospital my baby got so sick one day one of the male nurses came through and he saw her arm waving and this surprised him cuz Emma just lay there the only time she moved as if she was coughing and he went up to her and she's bright blue and she's just spasming and he immediately pushed the buzzer and gave her mouth to mouth and it saved her
• 44:00 - 44:30 life now I got to know this male nurse quite well and he was in charge of the malabsorption syndrome ward in camper down children's hospital he said that Ward is full of babies who are fed starch before they've even got teeth starch before they've got the mullers with the tylon and he was very strong on it now Emma's 35 this is 35 years ago so I got that message very young he said babies should not have starch till those mullers are there now you
• 44:30 - 45:00 read most baby feeding brochures who wrote them turn it over hindes baby food what are they going to tell you and then there was a message came out breast F breast milk doesn't have enough iron in it after 6 months of age only the first 6 months does breast milk have enough iron in it so you've got to feed the baby food after 6 months of age and so I read this article in an ABA Australian breastfeeding Association
• 45:00 - 45:30 article where they got all these babies and they gave them the exact amount of ir as a supplement that was in the breast milk at the first 6 months they all got diarrhea you see God didn't make a mistake hey that's the beauty of breast milk breast milk when the baby's 2 weeks old is perfectly designed for that baby's needs breast milk at 6 months perfectly designed breast milk when the baby's two years old perfectly designed the breast milk changes as the
• 45:30 - 46:00 baby grows you can never get another milk to do that so I didn't feed my baby's food James he's 34 today built like this you know biceps like my thighs master builder smart guy strong healthy fit he did not eat any food till he was 16 months old my daughter Emma she did the same with her babies she had twins running around this This Tall running around little toddlers
• 46:00 - 46:30 and they'd never even tasted food you'd never hear that do you she said one's got the teeth the other hasn't I'm not going to give it to one until the other's got their teeth and it certainly didn't help hurt these little girls breast milk is perfect and the baby should be the guide when the baby can sit when the baby can feed itself when the baby has a good set of tooth to be able to chew the food does that make sense makes total sense what's happening
• 46:30 - 47:00 is we're getting adults in their 30s 40s 50s developing gluten intolerance because of what they were fed as babies so that's one of the reasons we're seeing so much gluten intolerance malabsorption syndrome is set up in the gut because this starch is coming down and it hasn't been broken down number two Aussies overdue gluten let's have a look at how many many of these foods have gluten most cereals or breads or
• 47:00 - 47:30 cakes or pizzas or pies or pastas the majority of the food that Aussies eat is gluten let's have a look wheat bigs and toast for breakfast cake biscuit midm morning sandwiches or pies for lunch cake biscuit mid-afternoon pasta pizza for tea what's that 100% gluten it's just overdoing the gluten number three most wheat in Australia today has been hybridized to produce
• 47:30 - 48:00 more gluten why well then the pasture doesn't fall apart then the bread doesn't crumble because gluten gives it its elasticity so if you have a look at grain in its natural state compared to grain today today's grain has sometimes three times the gluten as it had in its traditional State and the fourth reason is most grain today most wheat today is grown with super phosphates we had a a wheat
• 48:00 - 48:30 farmer's wife here oh only about 3 months ago and I was asking her she said yeah they all grow with super phosphate we don't do it anymore we just lease out our land but they grow with super phosphate super phosphate produces show ponies of vegetables of grains look good but it doesn't have the minerals too much phosphorus which is an acid forming mineral you see when f super phosphates put in the soil it it kills all the microorganisms in the soil CU it's so
• 48:30 - 49:00 harsh and it's the microorganisms in the soil that are responsible for pulling the minerals out of the soil and putting it into the plant so when the human being eats that wheat it doesn't have the essential minerals that are necessary to break down the gluten so there are the four reasons why we're seeing so much gluten intolerance so very important if you a mother download the article on my
• 49:00 - 49:30 website and just say read this um yeah what was that called again that website bar bar Health the website is bar Health www bar Health b b h e a l t h Barb health.com.au all your seeds are alkaline down here we're getting to neutral which is most of your oils Maple
• 49:30 - 50:00 syrups Honeys they're about neutral the most acid forming substance you can put into your body is the pure crystallized acid that's extracted from the sugar cane plant a green leafy food is sugar cane it is not acid forming in its natural state but you when you extract that acid called sugar out of it have a look at where Coke is
• 50:00 - 50:30 meat meat in its nature when it's broken down to food and taken into the energy Cycles in your cell is very acid forming age cheese what's the blue in the blue vein cheese the blue in the blue vein cheese is mild so all your aged cheese they have their flavor because of the yeast let me put a distinction here between aged cheeses and fresh cheeses fresh cheeses are a pH of approximately
• 50:30 - 51:00 seven so there's your fet and you can get some very nice goat Fetters now when I went down to tazzy to visit my daughter she gets this goat Fetter in a little glass jar with oil and herbs and it's very nice I was at my daughter Julie is in Mur at the restaurant there she said mom let me make you a goat chees and tomato on crusty sour dough bread I said uh goat's cheese she said this one's nice she she said the goat Farmers have discovered that Aussies don't like
• 51:00 - 51:30 cheese don't like cheese that taste like old Billy Goats so you can get some nice mild ones now and I think you were telling me Belinda about a sheep's cheese yeah you can get some nice sheeps cheeses too so your feta your rotas your cottage they are all fresh cheeses so they don't have the yeast components so they are on a pH of seven the biggest concern of course about these cheeses is the is the cows that
• 51:30 - 52:00 they come from but if your family wants to eat cheese put some Fetter in the cheese drawer and not your age cheese and this week we're showing you how you can make some quite nice cheese Alternatives with nuts and seeds on Saturday we have lasagna for lunch and there's a beautiful cheese type to topping but it's actually made out of nuts and seeds and garlic and different things and when it Cooks it sets and caffeine oh by the way before
• 52:00 - 52:30 we move on from cheese my daughter was in Italy traveling in Italy and she said mom that a put cheese on pizza in Italy most pizzas are really thin and crusty with lots of onion fresh tomato fresh herbs olives there are some types of pizza that they put a mozzarella on but it's like a a fresh Light one very much different to one we have in Australia It's actually an American
• 52:30 - 53:00 thing putting all this cheese on top of pizza caffeine all your caffeine foods and drinks have an acid effect in the body as can be seen by where Coke sits one of the dangers too with caffeine is that it not only has this acid effect but it leeches calcium and magnesium out of the body so it can be responsible for magnesium and calcium depletion in the body alcohol is not a food but it
• 53:00 - 53:30 creates an acid condition tobacco is not a food but it also creates an acid condition in the body all other grains all other legumes and all other nuts create an acid condition to maintain the cellular pH of 6.5 we need to be having 20 to 30% acid forming
• 53:30 - 54:00 foods and 70 to 80% alkaline forming foods that ratio will maintain the 6.5 and I'm sure you're not surprised to hear me say that that 20 to 30% should come from this little section here but sadly the sick vegetarians that I meet have you met some sick vegetarians I've met some very sick vegetarians and I find that they're
• 54:00 - 54:30 eating here and that is creating this High carbohydrate diet that has all the corresponding problems we've been talking about the diabetes the weight gain High carbohydrate high sugar feeding the cancer over working the pancreas more cholesterols
• 54:30 - 55:00 made What would most Aussies uh ratio be 90% 10% one of the easiest ways to shift the ratio is to increase the vegetables increase the dark green leafy vegetable that's an easy way to do it you see it's not that this section is bad this section is very important to
• 55:00 - 55:30 keep the balance because you don't want to go too alkaline either it's all a matter of balance the meals that we will be serving you will be an illustration of how you can do it and the easiest way is just to increase your vegetables and your dark green vegetables you can actually bring some of these grains over to he a little bit more by culturing them in the sour domain method so when you eat sourdough spelt
• 55:30 - 56:00 bread well it's already some alkalizing but it'll shift it up to more alcaline you can get sourdough wheat bread sourdough rye bread sourdough spelt bread it's just the process by which the Bread is made and Rises and traditionally in Europe that's the only way bread was ever made the yeast bread that we get in Australia Today they've hybridized the yeast they've extracted that yeast strin CU they want it to rise in half an hour it actually causes the grain to explode
• 56:00 - 56:30 whereas the sourdough process it actually causes the grain to Blossom like a flow and it's much easier to digest you can eat sourdough bread hot out of the oven but you cannot eat yeast bread hot out of the oven it's indigestible so again it's going back to the old ways isn't it the old traditional tried and true
• 56:30 - 57:00 ways I'm going to give everyone a break now please have a 5 minute break and when you come back we're going to look at Fantastic fats [Music]