Lymphoma Remedies - Ted's Q&A

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Ted's Remedies

Posted by Scarlett (Chico, CA) on 09/14/2006

I'm seeking a cure for Lymphoma. My friend is struggling with this and has been using chemo and Remicade dosing. Any suggestions for a 100% cure? Thank you.

Replied by Lilibeth
Cebu City, Philippines

May I know the component of Vit. C used. Is it pure ascorbic acid or crystalline ascorbic acid? Can we also use calcium ascorbate? Would also be glad if you could recommend the brand of baking soda. Thank you very much.


Replied by Ted
Bangkok, Thailand
383 posts

Scarlett: Try taking some sodium thiosulfate (dechlorinator) you buy from pet shops. Add 5-6 drops per glass of water. It will reduce some side effects from chemotherapy.

A reducing water (antioxidant water) is to prepare a 1/4 teaspoon of baking soda plus 1/2 teaspoon of vitamin C (ascorbic acid or sodium ascorbate) to 1/2 glass of water, taken twice a day, once in morning and once before bedtime on empty stomach. This will allow the antioxidant to allow a more natural healing. Raising your immune systems is vital, so taking 50 mg of zinc acetate per day and eating 4 apricot pits a day should be a good treatment for lymphoma.

A possibility exists that taking baths using pure vinegar should help detoxify the chemotherapy too. Taking baths in sodium thiosulfate solution also helps, but you need to buy in large amounts from the swimming pool supplier. This is a common chemotherapy detoxification used by doctors to prevent people from going deaf during chemotherapy also. However, I believe it serves a much wider purpose.

Replied by John
Cebu, Philippines

Dear Ted:
I think what lilibeth wanted to ask are the ff:

1. If we take vit.c (this obviously is in powder form aka crystalline ascorbic acid)and sodium bicarbonate (baking soda) together and pour these substance into half a glass of water; the result would be a reaction between the two seen as a fizzling/sizzling effect (like that of 'alkaseltzer'). What we have now in solution is:a mineral ascorbate:
sodium ascorbate

2.If this is what we want (some say since its so-called non-acidic)then why not go out and buy the convenient capsuled sodium ascorbate (Roche)? why go thru the trouble of mixing ascorbic acid and baking soda when after all the resultant is easily obtainable in its capsuled form?

3.I use to do the above procedure because of cost reasons:taking mega doses of vit.C as much as 8grams can be a financial challenge;while the powder form is relatively cheaper than the capsuled form.

4. But the point i want to raise is WHAT is in the 'reduced' anti-oxidant water (alkaline)which may be superior and more effective than were you to take a capsuled sodium ascorbate?

The thread is some four years ago but i feel the answers are as relevant as ever.


Replied by Bill
San Fernando, Luzon, Philippines

When you take Vitamin C as Ascorbic Acid, it first has to be digested in the duodenum part of the digestion. During this digestion, alkaline bicarbonates are produced in the duodenum (with the enzymes) which converts the Ascorbic Acid to ascorbate salt. Then it is absorbed from the intestines into the body.

By first converting the Ascorbic Acid to Sodium Ascorbate using Baking Soda BEFORE you take the vitamin C (Ascorbic Acid) -- you actually save your body's bicarbonates, thus alkalizing your body even more.

If you have an IV of Vitamin C into your blood system -- this is always given as ascorbate, and never as ascorbic acid -- which is an acid and a pro-oxidant and would probably kill you !! The ascorbate is the anti-oxidant salt form that the body needs.

Replied by Ted
Bangkok, Thailand
383 posts

The vitamin C I used is either ascorbic acid, crystaline ascorbic acid, or sodium ascorbate. The sodium ascorbate is a more alkaline form of vitamin C. I don't use calcium ascorbate, most of the bone issue has a lot more to do with degenerative bone conditions rather than calcium, and calcium is a problem for tissue accumulation of the calcium, resulting in cysts and stones. The baking soda I used is the ones in supermarket used for baking, but never baking powder. The brand I used in U.S. was Arm & Hammer. As far as Thailand is concerned, I used most baking soda (sodium bicarbonate) sold in supermarket. They are generally food grade.

Replied by Ted
Bangkok, Thailand
383 posts


The problem about commercially produced products is that they contain aspartame, which metabolizes in the body as methanol alcohol. Many countries now do not need to label whether their product contains aspartame and will combine them to call them as "flavoring" or they don't even have to mention that at all. I ended up calling the factories to see if they contain aspartame after being sick taking certain brands of vitamin C, of the effervescent kind, which they sometimes do. They even added in many effervescent product. Flintstones chewable vitamins for children even have it. The aspartame are excitoxins and causes the urine pH to be very acid and took me weeks to get my acidity down to normal. Most commercial product contains food coloring which causes side effect (severe ones) in certain autistic children such as red food color, yellow food color, which are made from a bug. Capsuled form in ascorbic acid causes stomach upset. The only ones that don't caused it is the ones that are pH buffered to 7 to 7.35 pH. Capsuled form if in powder is hard on the stomach. I had some individuals that tried to market sodium and potassium citrate, got it patent as an alkaline buffered, but field testing caused severe heartburn. That's because it's alkalinity and acidity (in ascorbic acid), pH are too different from the body and is not further reduced the concentration when mixed with water. These effervescent product's final pH tends to lean on the acid side to make more pleasing to the senses. Powdered form are generally a lot cheaper and better absorbed if the pH of the vitamin C is neutralized to biologically acceptable pH, as well as further reduction in its concentration by mixing with water. This puts less stress on the intestinal system when sed that way. The "reduced" antioxidant of a vitamin C sodium ascorbate or a baking soda with vitamin C, can be measured using the Oxidation Reduction Potential, ORP, that when measured is in negative millivolts of between -100 millivolts to -300 millivolts. This is clearly very antioxidant as the charges are negative. In fact sacred healing water have similar negative charges, owing to the fact of presence of parts per billion of hydrogen, which these water have a negative millivolts between -100 to -200 millivolts, but they cannot be taken far from the source, as these retain it's negative millivolts for only a couple of hours, while a reduced form of vitamin C are much more stable and can brings similar miracle cures owing to it's negative millivolts. The Europeans have missed out on the healing powers of millivolts by basically analysing the mineral contents of these mineral water, while the Japanese discovered long time ago, at least 50 years ago about the Oxidation Reduction Potential ORP of water, that's important, and they market in various ways, well known is the Kangen water. This is why vitamin C is a much cheaper from of antioxidant water, without spending $5000 on such machines just to get similar results. Also, if a vitamin C ascorbic acid were acid, it will not be antioxidant, but a pro oxidant, depending on the pH of the vitamin C. However, most commercial vitamin C effervescent product tend to be on the acid side, and the non-labeled sweeteners which I have always been suspicious. On numerous ocassions I have gotten very sick taking these supplements and after calling factories, finding out they add aspartame. This can also be found indirectly by checking for urine pH, which are very acid, whenever I consume excitoxins, as in aspartame. Hence if you were to take sodium ascorbate without any problem it's fine. But for most people, sodium ascorbate, as is mixed with calcium ascorbate, and aspartic acid and other things that tend to make it worse. If a pure sodium ascorbate is sold, I will probably get that, but unfortunately pure sodium ascorbate is difficult to source, but ascorbic acid are easier to find which is why I mixed them with baking soda. Some places people can find sodium ascorbate, but for most people ascorbic acid are much easier to find. The other problem is pure sodium ascorbate pH tends to be more acid then the ascorbic acid and baking soda, where the ideal pH should be close to that of the blood pH so it won't disturb the blood physiology, as a result the dose for example if I were to take vitamin C ascorbic acid, it will be say 1/4 teaspoon ascorbic acid , plus 1/2 to 1 teaspoon of baking soda to get a more alkaline form of vitamin C where you get the higher negative millivolts. The body's blood physiology is in the negative millivolts, so it's very stressful for the body to consume those food that has positive ORP. A simple commercial drinking water can have easily from 100 all the way to 300 millivolts which adds stress to the system. Even cooked foods has much higher positive millivolts, while uncooked raw foods has a negative millivolts. Cancer therefore tends to proliferate easier from positive millivolts and this is another problem why vitamin C, as an alkaline form (the more alkaline the better) is preferred, hence, baking soda is added more then your usual sodium ascorbate form. A perfect one should be sodium ascobate with baking soda to get pH in the more alkaline region of 7.5 pH, but I don't think commercial vitamin C will ever put baking soda just to get a higher negative ORP, to raise it's antioxidant level. Sure it's more convenient to take them in capsule form, if you can find them.