Dr. Otto Warburg lectured back in 1931 about the cause of cancer. Cancer is caused by weakened cell respiration – due to lack of oxygen at the cellular level. Damaged cell respiration causes fermentation resulting in low pH (acidity) at the cellular level. Oxygen is the healthy way to convert glucose to energy. In the absence of oxygen, the cell reverts back to a primal nutritional program to nourish itself by converting glucose through the process of fermentation. The lactic acid produced by fermentation lowers cell pH (acid/alkaline balance) and destroys the ability of DNA and RNA to control all division.
The cancer cells then begin to multiply and the lactic acid simultaneously causes severe local pain as it destroys cell enzymes. Cancer appears as a rapidly growing external cell covering – with a core of dead cells. Cancer thrives in anaerobic – acidic conditions – conditions without oxygen. In other words, the main cause for cancer is acidity in the human body. Fat in the diet produces acidity, the body then produces fat cells to store the acid. The end result is more acid in the body and more fat cells.
It makes great sense that children should study the pH index of all foods at school and that all foods sold to the public should have their pH index printed on the content label together with calories and nutrients.
It is important to keep an alkaline balance for the body because acidity causes cancer and an alkaline balance has oxygen available for cells. This condition is called arobic and is associated with a low pH. Food items like parmesian cheese are extremely acid forming (-34pH) while spinach and lemon are excellent alkalizing foods
Food is not the only factor to affect our pH balance. Any stress can potentially leave an acidic residue in our body. Activities that are calming and relaxing can make us more alkaline. The pH balance can always be checked using litmus paper and pH measurement tape. A good alkaline pH balance comes from dark leafy greens. This can be achieved by drinking more green smoothies that incorporate green items such as: romaine lettuce, red leaf lettuce, kale, parsley, spinach, kale, kiwis, celery, mint, basil, cilantro and avocado.
To blend a Savory Green Smoothie fill the blender with 5 leaves of kale, 1/4 cup of lime juice, 1 bell pepper, 2 celery stalks, 1/2 bunch of parsley, 3 cloves of garlic and 1/4 avocado * Add 2 cups of water * Blend until smooth and savory when poured into a glass * I prefer room temperature – but ice can be added before blending or after