Liver and Kidney Congestion

Posted by Anthony on 09/06/2007

Hi Ted, I am a 39 year old male. My liver reached a pointof severe congestion atage 35 or so and I started a series (12) of liver cleanses which helped tremedously but left me very weak. It was also recommended that I get on an essentially vegan, no dairy ayurvedic diet which left my diet very limited.I developed, not suprisingly, a lot of food sensitivites as well as candida issues. I beleive these came from weakness as well as high grain intake. I am now challenged with regaining my weight and strength and getting out of the vicious cycle of allergies, candida, fungus and returning liver congestion. Meat and dairy are much more soothing on my intestines and I tend to have a hard time with grains.

I recently started taking apple cider vinegar which is helping a lot. How does it raise your ph if it is acidic? I don't understand this. Also, I very much want to try mixing with baking soda but was told that baking soda kills your friendly bacteria - is this true and if so do you suggest supplementing with friendly bacteria while you are taking baking soda frequently.

Do you have any suggestions for leaky gut as well?

Last, I read in one of your posts that liver congestion with fungal implications (which I have had on my skin for over 20 years off and on due to high antibiotic use and alcohol intake) is generally helped by copper peptides. Is copper almost always low with candida or can it be high? Is there any way to check without a hair anaylisis or blood test?

I am currently about 144 and almost 6 foot so I would very much like to gain 10lbs or so.

Any and all suggestions are appreciated, thanks for being out there and helping!

Anthony, Los Angeles

P.s. I no longer drink alcohol for over 7 years and take no drugs or coffee, etc. I feel my main issue is just giving my body enough strength to rebuild but allergies are greatly limiting my intake and absorption.

Replied by Ted
Bangkok, Thailand
388 posts

Dear Anthony:

How does it raise your ph if it is acidic? I don'tunderstand this.

Simply, the apple cider vinegar reacts with the body'sbicarbonate to form acetate, while other parts getoxidized (digested) to form an alkaline compound.However in practice the scientist studying thisphenomonen still haven't even have a good reasonanyway. The original explaination to determine whetherany compound digested is when you burn the food to itsashes (oxidized) and determine whether this is eitheralkaline or acid. The ashes or carbon components formost organic compounds can be alkaline. However inpractice this explaination is still inadequate, so thescientist's NEW definition is simply to eat anyproduct and measure your urine's pH! The problem aboutthis explaination is that apple cider vinegar DO NOTbecome alkaline but often become more acid. The reasonfor that is simple: the body simply doesn't havesufficient bicarbonates, and carbonate (from magnesiumcarbonate and calcium carbonate) for example toneutralize the apple cider vinegar and become alkalineenough. It is this very reason why scientist suddenlyswitched to doing a study on alkalinity effects ofpotassium bicarbonates and how it helps in certaindisease or sickness. Still they forget that the bodystill needs a balance of sodium and potassium ratiowhere the sodium portion should be more, and theystill haven't found a suitable explaination for otherforms of alkalne buffering such as citrate, acetatesand malates that I often used in remedies, which areextremely important in restoring the energy levels.Even the sodium ascorbate (vitamin C) is anotherinteresting more alkaline solution of vitamin C asopposed to the ascorbic acid. Basically an ascorbicacid can be converted to sodium ascorbate in presencebaking soda. Yet chemically speaking a sodiumascorbate is the antioxidant form while the ascorbicacid is more like a prooxidant form. Hence you proveyourself with an Oxidation Reduction Potential meterpocket kind, where the sodium ascorbate is stronglynegative over -200 mV, while an ascorbic acid ispositive. The negative value reflects its antioxidantand a vital one at that since most foods andsupplement we take aren't even anywhere close tosodium ascorbate. it is here that when we sick thatthe antioxidant status of negative millivolts is notstrongly negative and I can get sick on many occasion.For instance if my urine ORP is over -50, I wouldlikely be sick.

I very much want to try mixing with baking soda butwas told that baking soda kills your friendly bacteria- is this true and if so do you suggest supplementingwith friendly bacteria while you are taking bakingsoda frequently.

I don't know how this urban legend start, but if youare familiar with microbiology the range of pH inculture dishes whenever unfriendly bacteria are grownthe pH will most often be below the pH of the thehealthy cells and aerobic bacteria. Anaerobes oranaerobic bacteria exists and fungus exist in anacidic states. Their major form of nutrients come fromsugar, glucose and fructose, while it is the oxygenthat kills them. In an acidic environment the oxygenhas to be low since carbonic acid are high, which issimply carbon dioxide. If you have played with sodawater before and you need to lower the carbon dioxidein water, and hence, its acidity, you simply addbaking soda and all the gases of carbon dioxide getsremoved while oxygen levels in a solution thereby isincreased. Hence, whenever this occurs, aerobicbacteria, which are more friendly than anaerobes,thrives driving out the unfriendly bacteria.Therefore, baking soda will reduce unfriendly bacteriaby alkalization. It is this reason why a solution ofmagnesium hydroxide or milk of magnesia that i used toas an antiseptic solution against unfriendly bacteria,especially the flesh eating staphylococcus whichcauses toxic shock syndrome in woman. Even a simplebaking soda will kill off an unfriendly bacteria butit won't kill off the aerobic friendly bacteria. It isthis same reason why a very weak solution of hydrogenperoxide is used to kill off unfriendly anaerobicbacteria.

Do you have any suggestions for leaky gut as well?

This is when baking soda will be most helpful. A leakygut syndrome based on my own experience is wheneverthe body's ability to neutralize the acidic stomach ofdigested food has insufficient amounts of bicarbonate.As a result the stomach acid digests the intestines,causing a wound where an unfriendly bacteria entersthe body causing sickness. As a result, if the drinksof baking soda are added at least in sufficientquantities, such as 1/2 teaspoon of baking soda twicea day in 1/2 glass of water, the bicarbonates willstay in the intestinal tract so whenever the stomachdigest any food, the body will have sufficientbicarbonates to neutralize the acid digested foodinstead of digesting the intestines itself, leading toleaky gut. However a magnesium supplements such as 250mg - 500 mg of magnesium citrate, plus plenty of wateralong with it or mixed in a glass of water is taken sothat the magnesium will kill whatever unfriendlybacteria that exists. A staphylococcus which causesbed sores exists the same as a toxic shock syndromewhenever the body's magnesium levels are low and itbecomes flesh eating, which more or less digest yoursystem the same. As a result the remedy appears to bemagnesium and baking soda all of which are alkaline innature.

The single biggest problems I encountered in killingoff friendly bacteria comes from the use ofantibiotics, which are of yeast in origin, and causesthe body to be acid, and yet causes the body's heavymetal retention to increase. Heavy metals are a freeradicals, and most unfriendly bacteria make use ofthis in decaying organic matter, but at the same timeif that exists in a healthy human, it begins to decayyou!

Last, I read in one of your posts that livercongestion with fungal implications (which I have hadon my skin for over 20 years off and on dueto high antibiotic use and alcohol intake) isgenerally helped by copper peptides. Is copperalmost always low with candida or can it be high?

Its not just copper, its a lot of other things.Liver congestion is the buildup of fatty liver whichis common in case of people who use alcohol whileheavy metals that comes from antibiotic use generatesfree radical further killing the liver.

A simple solution to this one would be for me to takeone tablespoon of lecithin twice a day along with foodor on an empty stomach. The rationale to this is theemulsifying effects of a lecithin would remove therancid fats buildup by being water soluble andallowing the body to rid of it, freeing of the fattybuildup. I have noted weight loss to occur mostly fromthe lowering of fatty buildup of the liver.

Copper peptides is not the real solution but copperpeptides does kill the fungus, but so does boron(borax), zinc (zinc gluconate), amino acidsupplements, fish diets (which breaks down into ureaand ammonium compound to kill the fungus candida justthe same), or even the molybdenum.

While I can't even afford to do hair mineral analysis,I would eat for fish diet (to about 50-80 of the foodbulk) take 50 mg of molybdenum supplements three timesa week (from sodium molybdate), take zinc supplements(50 mg zinc gluconate), and make sure I am alkalinewith urine pH is between 7 to 7.3 by taking lemon andbaking soda (2 tablespoon of lemon juice or lime juiceplus 1/2 teaspoon of baking soda in 1/2 glass ofwater taken twice a day). Getting the body properlyalkaline works this way: ammonium compound breaks downto kill the fungus whenever the body is properlyalkaline from the urea protein that is digested. Ureacomes from high protein, but also low on fats is anecessary, and hence fish such as salmon and otherfishe will help rebuild the body's cell. Both theprotein and the amino acid supplements is what isneeded for the cell to begin repair itself.

>Meat and dairy are much more soothing on my>intestines and I tend to have a hard time withgrains.

Carbohydrate diets might fuel candida, especially thesimpler carbohydrates. However, the higher proteindiets that I prefer as it is higher in omega 3 andtaurine and lower fats in general is what makes a fishdiet (uncontaminated of course) and you can add somechinese parsley to chelate whatever heavy metals thatmay be introduced into the body from excessiveantibiotics used. I for one don't use antibiotics fora couple of years now and if I do, it is as part of anexperiment, which are rather ineffective in killingmost of the bacteria anyway since they are quite oftenresistant. However, I have found my own way outthrough alkalizing and the use of magnesium and zincsupplements as an alternative form of antibiotics. Seasalt is always a good antibiotic, but then so is ozoneand hydrogen peroxide therapies.

Therefore to restore weakness, I might consider takinglemon and baking soda, or apple cider vinegar andbaking soda. Certain amino acid and vitamins can helpwith restoration of energy such as L-taurine,glutamine (detoxifies), vitamin E 400 i.u., vitamin Bcomplex and getting a normal antioxidants levelthrough taking sufficient amounts of vitamin C sodiumascorbate usually 500-1000 mg/day for only 5 days outof a week. The amino acid will help build the cells.Some electrolyte drinks, once a week will help restorethe natural electrolyte level, but these electrolyteare yet missing the magnesium, which needs to betaken. Since the electrolyte drinks are high in sugar,I woul consider at least adding plenty of water, andtaking a long walk to burn off those sugar, such as a30 minutes - 1 hour walk should be more thansufficient to keep the sugar down by burning themafter consuming it. It's the electrolytes that I need.However a better electrolyte without the sugar, atleast for me appears to be the 2 tablespoon of lemonjuice plus 1/2 teaspoon of baking soda in 1/2 glass ofwater taken twice a day. The resultant reaction of thecitric acid from lemon juice and the baking soda isthe sodium citrate. The sodium citrate is needed bythe cells as citrate is part of the Kreb's cycle whichcreates energy for the cell to rebuild from thesimpler amino acid supplements or the higher proteinsupplement from fishes, or in Asia, they take the soyprotein supplements just the same. Whenever there's asufficient quantities the cells begin a repair processto claim back the healthy cells.

Sea salt can also keep the candida at bay beside justthe mentioned above, and 1/4 teaspoon of sea salt canbe added. However my experience with fungus is thebody also looses vitamin B complex, where that I wouldtake at 100 mg of B1, B2, B3, B5, B6, B8 where B12will be 100 mcg, taken three times a week.

I don't place much restrictions on the diet other thanto avoid the obvious fatty foods, fried foods, fastfood, cheeses, MSG, sugar, vegetable oils, addictivesubstances and don't really promote too much grains,but I do believe that protein is needed but at thesame time alkalinity is needed also to rebuild thecells and diets are often lacking and the cells don'teven have a chance to have enough nutrients to rebuilditself. While plants need nitrogen from ammoniasources, we humans need amino acids from proteinsources for growth and repair. The problem about thisis in a human nutrition this is not well promotedsince it is more profitable for doctors to make surewe get sick all the time as it is good business.

One interesting effect as to why a citrate or anacetate (2 tablespoon Apple cider vinegar plus bakingsoda 1/2 teaspoon in 1/2 glass of water taken twice aday) is the energy increased noticed after takingthat. One cynical explaination from a biochemicalviewpoint is that the energy of the cells loses quitea bit of energy whenever calcium is high in the cellsand it takes many times more cellular energy just toget rid of it and as a result energy levels are lost.Excess calcium and lack of magnesium are very much dueto most diets are like that and as a result thecitrate form helps to some extent reduced serumcalcium levels so that the cells can remove calciumeasier and yet the citrates is also needed by theKreb's cycle and the citrates alkalizes theintracellular fluids. A combination of carbon dioxideform in the body can transform the citrate back tobicarbonate again, which is basically a baking soda.Hence citrate is a more compact form of baking soda,while sodium bicarbonate can buffer the body's serumto maintain its alkalinity it is the sodium citratethat can do both as citrate is intracellular, whilethe sodium is extracellular, but yet the reaction withcarbon dioxide converts back to sodium bicarbonate.The citrate form resolves the logistical problemswhenever baking soda is taken, the intracellularfluids releases more stored acid as waste, but cannotobtain the needed bicarbonates directly, while thecitrate form can be utilized more directly. You mightwonder why a potassium citrate is not used and why Iprefer the magnesium citrate form. The answer issimple: most diets such as fruits are already high inpotassium. A potassium deficiency is relatively rare,while a magnesium deficiency remains unrecognized, andthe magnesium diets is notoriously deficient and hardto obtain. The cells are respond better to magnesium,but remains very sensitive to excessive levels ofpotassium. Excessive potassium levels are dangerousand it is this reason why a potassium injection isgiven to kill people on death row. Hence it would be areasonable assumption to concentrate on magnesium andsodium citrate form in restoring energy, but also Iwould consider vitamin E, vitamin B complex, but alsocertain amino acids such as glutamine, taurine andother amino acid supplements are just as important.