apple cider vinegar
algae (blue-green, chlorella, spirulina)
Next up: fermented food.
Why does it seem like I am on a quest to shut down the 10 readers I have by launching a blog that appears to just offend everyone possible right out of the gate? Maybe I don't really want to write a blog? Actually, it is because I care. I mean, really, it does not change my life what you wash your colon with, if you eat fungus, or drink vinegar. It would be a lot safer to keep quiet about those things and bite my tongue while just promoting vegetables and writing about vaccine dangers. Oh, wait, that offends 95% of the world, too. I might as well just stop now. But the thing is, I can't. I really do love people. I am passionate about health. And after learning New Biology (TM) and watching people spring back to life while half in the grave set me on fire to help as many people and as many families as I can. One thing I do know: the blood does NOT lie. If you do practice any of these, find yourself a pH Miracle Certified Nutritional Microscopist and go look at your own blood. They can show you exactly how awesome (or in the case you do these things often, not so awesome) it looks. You can prove it to your own self. I share because I care. It would profit me far more to not mention these things. Right now, this blog is barely breaking even, and that is fine by me. It's purpose is to bless anyone willing to listen, not make money.
So here it goes...
#9 Fermented Foods
Huge among raw foodies and real foodies alike. What are they? Foods that have been soured by bacteria feeding on the sugars, creating lactic acid. The foods are rich in probiotics and preserved by the fermenting process also. They include kombucha, sauerkraut, tempeh, kefir, miso, cheese (including many raw, vegan nut cheeses), yogurt (vegan and non), and others as well.
1. Help digestion (because it is partly broken down and rich in enzymes that are thought to help digestion) also thought to increase nutrient absorption
2. Gut bacteria (probiotic content) We already covered that entire topic here, so I will just skip to the other reason: it has already started breaking down so it is easier to digest, which brings us back to reason #1. We can really boil this into 2 reasons people do it, but I have even seen these 2 spread out into 8 reasons.
3. They don't spoil as quickly
I'll respond to that with New Biology(TM) 101, part 2:
Only our teeth "digest" or break down food. The entire alimentary canal is an alkaline buffering system. The different organs along the path either produce liquids to buffer acids eaten (salivary glands, stomach, pancreas, liver, gall bladder), absorb nutrients from the food (small and large intestines), or eliminate waste (colon, rectum). If you really want to absorb the most nutrients from your already broken down food that is actually alkaline and will give your body rest while restoring health, drink a green shake or blended alkaline soup.
Not having something spoil quickly is not a strong argument for health consumption. Just think of the "foods" that don't spoil - they are usually the butt of a joke, not endorsed for benefits. It is actually the alcohol created from the sugar breakdown by the bacteria that is preserving the fermented food. Alcohol in any form is extremely acidic and toxic and will not benefit your health whatsoever, but rather is more likely to cause cancer than cure you of anything.
Can anyone guess #10?