Health Effects of Acidity and Excess Alkalinity

Posted by Book Lover (Australia) on 03/02/2013

Can you clarify please, is Ted saying that if you are too acidic or too alkaline you are prone to cancer and fungal disease?

Replied by Ted
Bangkok, Thailand
384 posts

Basically all organisms including humans survive in a narrow pH, for humans it is usually 7.0 to 7.4. Fungi survive in acidic mediums, and this includes cancer. In certain fungus species that cause asthma, it actually thrives in an alkaline medium, and this is why some people are allergic to sulfites and sulfur dioxide. In an alkaline medium we acidify with an acidic substance such as magnesium chloride to maintain a steady pH. Actually resolving the "allergy" due to sulfites is quite easy,you get another reducing agent that the fungus cannot tolerate such as an alkaline form of vitamin C, or you do the opposite by briefly using an oxidative medium such as hydrogen peroxide, sodium chlorite, or sodium hypochlorite.

What I also describe in my book is the concept of ORP (oxidation reduction potential). It is related to our body's acid-alkaline balance in that the more alkaline the pH the more negative the ORP, as a general observation.

So stopping the cancer tumor or wine making is relatively simple, you can either alkalize or get chemical reducing agents to stop the fermenting process. Both cancer and wine making ferment. The concept is similar. That is the secret to killing the cancer cells and cancer pain, its the same secret to stopping the wine making process. For instance sodium metabisulfite and potassium metabisulfite in a liquid medium are reducing agents that stop the fermenting process used in wine making, as it degrades to small amounts of sulfur dioxide. But you can do with other reducing agents just the same, in varying amounts of course such as sodium sulfide, DMSO, sodium thiosulfate, vitamin C; but these are relatively unstable if you don't maintain alkalinity, as ORP is only negative if the body remains alkaline.

I have direct experience from cancer patients in stopping any cancer from fermenting within days and reducing the size of tumors this way using a carrier chemical such as DMSO (dimethylsulfoxide) mixed with 30% of water and a suitable reducing agent. Reducing agents such as vitamin C for instance will only be reducing agents in an alkaline medium, but it is an oxidizing agent in an acidic medium. Since cancer and wine making is an acidic medium you need an alkaline mixture such as potassium carbonate with the vitamin C to do the work, but as I told you any reducing agent would work, and it helps if the solution is alkaline. My experience from cancer patients is that cancers are pleomorphic but that is another story.