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Questions for Dr. Kennedy
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Acidity / Alkalinity
Posted by: John
Date: July 17, 2001 9:09 PM

I've made many changes to my diet, adding much more raw foods, but I still eat one meal a day of cooked meat. I believe I read somewhere that if you eat an acidic meal, like cooked meat, you should also consume something alkaline to help buffer the meal, or would adding an alkaline food with acidic food hinder digestion by neutralizing the stomach acids? I take a multi-vitamin/chelated mineral combo and vitamin C as calcium, potassium, magnesium, and zinc ascorbates. Could the chelated minerals and the potassium, calcium, magnesium, and zinc in the vitamin C act as a buffer to an acidic meal? Dependent on your answers to the first questions, when would it be wise to take these supplements, during the acidic meal, or after the food has left the stomach? I take digestive enzymes with cooked meals. Do you see a problem with taking the capsule form if taken 15-30 min. before eating to allow the pill to dissolve? I read you prefer the powder, but the taste, even mixing, is just short of miserable. Which brand would you recommend? Insoluble fiber vs. soluble fiber. Its my understanding that soluble fiber aids in maintaining a healthy intestinal flora and insoluble fiber is good for keeping things moving. When I look at store brands of fiber, like Metamucil, they all say soluble fiber. Could you recommend a brand?

RE: Buffer
Posted by: Ron Kennedy, M.D.
Date: July 18, 2001 3:16 AM

"Acidic" and "alkaline" refer to what is produced as food is digested and metabolized, not to the pH when it hits the stomach. A major cause of acidity is failure to fully digest cooked food - when partially digested food arrives in the colon the micro-organisms go wo work on it and produce toxins which are acid. But yes, balancing acidifying foods with alkalinizing food is important; equally important is to take good oral digestive enzymes with cooked food, giving the acidifying/toxifying bacteria in the colon nothing to munch on. When possible, supplements should be taken with meals. They work synergistically with food. The stomach should be acid regardless of what you put in there unless it is a cup full of sodium bicarb. If the stomach is not acid, it should receive some help from Betaine HCL. Best to take enzymes with the meal. I prefer Digest and Carbo from Bio-resource. I think you can only buy them through practitioners, but I could be wrong there. As to fiber, I prefer Herbal Fiberblend, but Dr. Grey's is also good. Intestinal flora are best controlled through complete digestion - raw food or cooked with high quality enzymes. There should be no gas formation. If there is gas, toxicity is happening due to dysbiosis.

RE: Buffer
Posted by: John
Date: July 18, 2001 5:50 AM

I now understand that its not the pH of the food going in, but how would an alkaline food, like a big raw salad, aid in the acidic effects of a improperly digested steak entering the colon? Are the microorganisms still feasting, but their toxic side effects buffered by the alkalizing effects of the raw food? I use a powdered barley grass and in their ad they state that the powder has a high alkalizing effect due to the buffer minerals potassium, calcium, and magnesium. I noticed the same minerals in my multi and in the vitamin C as ascorbates. This is why I asked if these supplements could be used, at times, in lieu of raw foods, to aid in righting the pH of a cooked meal. Your were right, Bioresource is only available to practitioners. Is there a enzyme us common folk could purchase that you have had good results with? I'm currently using N-zymes. Tried a search on a couple of engines for Fr. grey's fiber, with no luck. Do you know of a online supplier?

RE: Buffer
Posted by: Ron Kennedy, M.D.
Date: July 18, 2001 7:14 AM

Perhaps it is spelled the American way: G-r-a-y. N-zymes are not bad. You can test an enzyme preparation by making a bowl of cooked oatmeal. Let it cool and congeal, then add your enzymes. It should turn to liquid within 5 minutes. Golden Neo-Life makes good enzymes. You would need to find a distributor, but that would not be hard. You could contact an acquaintance of mine for that: Anja Seitz at 707-527-7755. Acid comes from various sources. Putrifying food in the colon is probably the largest source. Certainly it could be neutralized by something as simple as sodium bicarbonate; however that ignores the real nutritional value of the big salad you mentioned. Eventually you are going to need to ingest that nutritonal value, and while supplements are great, they are not a substitute for whole food. Other sources of acid are: chronic infection, electromagnetic fields (which in my opinion directly interfere with enzymatic systems), stress, lack of proper sleep and negative emotions as well as sedentary lifestyle (the couch potato syndrome) and lack of exercise, and colon toxicity. Therefore to really shut down acidity requires attention to several areas simultaneously. Doing that successfully is the foundation of health, regardless of what one's illness might be - in my opinion.

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