Impact of Diet on Health and Disease

Meat.

This explains why Dr. Colin Campbell found he could turn

cancer cells on and off like a switch by the amount of meat and

dairy products he was giving the rats.

Refined sugar,

it's very acid-forming.

The hybridized wheat, the hybridization of the wheat

created a lot more of the acid-forming

minerals. Aged cheese.

What's the blue in the blue vein cheese?

The blue in the blue vein cheese is mold.

So the only cheeses that don't sit under that category,

the cheeses that have probably a pH of seven would

be your fresh.

So that's your, uh, cottage, your, uh, ricotta.

Caffeine, all your caffeine foods and drinks have an acid

effect.

And of course, caffeine usually comes hand-in-hand with

the sugar, which

certainly ups it. And remember our 2.6 Coca-Cola,

that's a combination of the caffeine and the sugar.

To maintain

the 6.5 environment,

we need to be consuming 20% acid-forming foods,

80%, 70 to 80% alkaline-forming foods,

and I'm sure you're not surprised to hear me say that the

20% should come from this section here.

Yes, oatmeal is here. Yes, rice is here.

They are not bad grains. We need a little acid.

Yes, your chickpeas are here, and your

garbanzos, your chi- your chickpeas, your black-eyed

beans, your

kidney beans. They're not bad. Of course they're not bad.

We need a little acid.

It's when the whole meal is acid that tips the

scales. How many, how many Americans

would be eating 90% acid, 10%

alkaline? Is that true?

No wonder cancer and heart disease are neck to neck for the number one

killers in the world today.