Dehydration, Challenges & Solutions, Plus “Bottled Water” Revealed

We need clean body fluids! 70% body, 96% blood

Without pure water and lots of it, we cannot become pH balanced! 

Dehydration could be a major underlying reason for acidity. When you are dehydrated and not feeling well (sick and tired), there really isn’t anything that will improve your condition until you re-hydrate..

Most of us already know that our body is approximately 70% water, but we may not have made the leap that dehydration stems from us needing to replace the water we lose each day, through urination and perspiration, with clean pure water.  Our urine should be clear and without odor. The color (outside of vitamin discharge that happens when you don’t absorb the vitamins) determines the level of hydration, clear you are hydrated, after that you are in some state of dehydration, which is also why we need to maintain 70% water as a standard for ourselves.

Blood is or should be about 96% water. Our blood is our river of life, and our blood, just like a river, cannot flow throughout our body properly when the water is low (dehydrated), or when our water is not as clean as it needs to be for good health.

Your entire body depends on pure water, and that’s a challenge today. You see our body was designed to receive nutrition both from water and food. Withholding, or not ingesting enough water is detrimental, but so is ingesting degraded water. Pure water with nutrition (minerals) will be a neutral pH.

Solutions for Pure Drinking Water

Bottled water is becoming less and less of an option for many reasons. Water issues (even with city water): chemicals, pesticides, bacteria, nitrates, chlorine, pharmaceuticals, and the list goes on.

Below we’ll explain how to tell if you are dehydrated, but bottom line it’s a challenge to be fully hydrated without preparing at least some of our own beverages,  especially because most of the mainstream beverage and food choices are not rehydrating, not from pure water and whole food sources, and in fact, beverages like soda and coffee are dehydrating. Fresh food carries water (more…)

CNN’s “You Have Gerd” (acid reflux) presentation..”Quell the Angry Esophagus”

Acid reflux, or in this case, GERD (really bad acid reflux), can be painful, uncomfortable, irritating and annoying, just as  we know, and as the doc on CNN explains on his video. I like his idea of lifting one end of the bed so it’s more difficult for the acid to come up, however eliminating the acid sounds like a better plan to me.

From a natural health perspective you would look at the root issue “acidity”, and begin to resolve that with “alkalinity”, however that does not preclude targeting an issue say for example GERD or acid reflux. Targeting a symptom to resolve it or ease it up, is essential as you begin to get your body back into balance. Getting back into balance is the key, because once in balance symptoms begin to fall away.

Personally,  if I had acid reflux I’d opt for the simple remedy of taking a  teaspoon of Living Clay in 3-4 oz of water(tasteless essentially) stir until dissolved, and I’d drink it.

Why? Because Calcium bentonite (also known as montmorillonite) clay is a type of volcanic ash that has extraordinary absorption of acids and toxins. It first adsorbs, meaning attracts the acids/toxins, then absorbs, so essentially the clay acts like a sponge, not releasing the acidity but expelling it through normal elimination. Along the way it will do the same to the other toxins throughout the digestive and elimination systems.

Living Clay can be used in countless ways for many reasons. Primarily, and aside from the wonderful minerals, etc.,  it carries a very high negative charge, while acidity or toxins carry a strong positive charge. Thus, similar to how a magnet works, the two attract one another.

The powder form of this clay can be made into a paste (and it’s also available in paste and liquid form), added to liquids, etc., in fact I wrote a printable document explaining all the ways we use Living Clay, from sprains and strains, to back pain, neck pain, headaches, acne, skin conditions, detoxify baths/soaks, foot baths/soaks, all the way to thickening agent for (made at home) fresh salad dressing and more! PS Incredible facial and back mask!

So why wouldn’t someone try clay? Afterall we are made of the minerals of the earth and the waters of the ocean. Such a simple remedy, yet so effective it’s become an anchor not only as a target remedy  for many issues, but  truly foundational for pH balance and passive cleansing all year-long.

Lab Tested for purity.

Low Acid Coffee? Cold Brew & Reduce Acidity over 70%

pH Conversion: Keep your coffee, change how you brew it!

Cold Brew Coffee is a much better choice than buying low acid coffee! It’s all in the brew! So keep your favorite coffee, simply cold brew it!

Cold Brew reduces acidity 70% or more, and gives you a much smoother taste (bitterness from acidity)than traditional heat brew coffee!

Click here to see Filtron! 

by Maraline Krey

We are a nation of people who love our coffee, so much so that many of us drink a lot of coffee. Unfortunately we feel the acidic side affects because it’s about the most acidic beverage we can drink. 

Cold Brew your coffee of choice and reduce the acidity 70% or more, enjoy a better tasting and much less acidic version through Cold Brew (also known as cold pressing).  

The heat process, or heat brew causes much of the acidity, and while cold brew takes about 12 hours, you end up with an incredible coffee concentrate, that when added to boiling water or cold water, tastes just like fresh brewed. The beauty is you can drink it to your own strength!  

To neutralize acidity it requires a 20:1 ratio of alkaline to acid, which means for heat brewed coffee (3pH or lower), that for every ounce of coffee you would need to (more…)

Eggs Recall Update 8/25/2010, The Recall & The Organic Difference

 How the recall of eggs is changing habits, the organic egg farms are booming!  While some say conventional eggs and organic eggs are the same, it’s just not true. Organic today used to be normal or the “conventional” of yesterday. One of the reasons organic eggs (see below for strict regulations on organic eggs), don’t have the same salmonella issues is because the chickens have a more natural lifestyle with much more room around them, better food, better treatment, thus better and healthier eggs! Organic is a win, win. So congratulations to the organic chicken/egg farmers, happy chickens and happy consumers!
 Now, over a half-billion eggs have been recalled in the nationwide investigation of a salmonella outbreak that Friday expanded to include a second Iowa farm. More than 1,000 people have already been sickened and the toll of illnesses is expected to increase. 

Iowa’s Hillandale Farms said Friday it was recalling more than 170 million eggs after laboratory tests confirmed salmonella. The company did not say if its action was connected to the recall by Wright County Egg, another Iowa farm that recalled 380 million eggs earlier this week. The latest recall puts the total number of potentially tainted eggs at over half a billion.       

Here are the qualifications for organic eggs.          


Organic Eggs Coupon


Organic Valley CoOp is a whole new look at eggs and an interesting website to visit – it is owned by organic family farmers from all regions in the U.S., and they are leaders in organic agriculture. If you eat eggs, I suggest you always look for their label.     

  • Organic hens must be allowed access to the outdoors, and never kept in confinement cages, providing many benefits such as better quality of life for the animal, superior animal health, and greater nutritive value in food derived from the animal.  
  • Our hens are fed only certified organic feed, grown on land not treated with synthetic fertilizers or pesticides for a minimum of three years.
  • Organic animals must not be genetically modified and cannot be fed food from genetically modified sources.
  • The USDA organic standards are the strictest food production standards in the world.
  • Certified organic farms are required to follow the strict production rules of the USDA’s National Organic Standards  and are regularly inspected by an independent third party for compliance.

An FDA spokeswoman said the two recalls from the two source farms (more…)

Stevia Powder Concentrate,Why No Aftertaste, Plus Measure Conversions

Stevia Concentrated Powder, No Aftertaste, 2oz - 16oz sizes, Stevia Recipes

Stevia powder concentrate is available by the ounce or the pound with the highest levels of  rebaudiosides a*, or steviosides*, and without any fillers or additives, other than 10% calcium powder which is tasteless. So if it’s available, why is it challenging to find stevia concentrated powder (even at the best health stores) without an aftertaste?

The size of a sesame seed equals taste of 1 tsp sugar. Stevia Conversion Chart

Measure: 2 oz pouch ($20.95 Free S/H) concentrated stevia powder =  3000 svgs

Stevia Beverage Recipes: Lemonade, GingerAle, Black Cherry Soda, Rooibos Ice Tea, Berry Berry Kids Drink, Juicy Juices, and more!

While it’s true that some companies want to stretch the stevia dollar and use a filler or cut that does have an aftertaste, even in concentrate form, it’s also true that stevia concentrate lasts a very long time so it’s not a weekly, or even a monthly purchase. For most of us, we purchase stevia concentrate powder perhaps twice, or maybe three times a year.  (more…)

Who owns which “organic” company, surprise!

Did you know M&Ms owns Seeds of Change, or that General Mills owns Cascadian Farms, Heinz owns 19.5% of Hain Celestial who owns organic company’s including Earth’s Best, Arrowhead Mills, Spectrum. Kraft owns Boca and Back to Nature, and Kellogg’s owns Morning Star, Kashi (yes Kashi), and Bear Naked!

Cornucopia Institute reveals who owns what on graphics which are easily and quicly understood. So many more big corporations own organic company’s than I would have imagined, plus you can also see a chart which reveals which organic companies have remained independent.

View Chart of Big Corporations and organic companies they own (opens new window)

View Chart of Independent Organic Companies (opens new window) 


Cleansing or Detoxing: Passively, Assertively, Aggressively

We are alkaline by design and acidic by function, meaning digestion, breathing, thinking, negative feelings, physical stress, as well as our other bodily functions may create acid. When our acidity becomes predominant, our body  while working to protect us, may attempt to cleanse with or without our help. It’s much better  to be proactive about cleansing.  Ingesting what our body requires both for hydration and nutrition  can be considered  passively cleansing each day because our body can easily expel toxins given the correct balance of nutrition and hydration. We can also enhance passive cleansing.

When we are feeling a bit out of balance we can become more focused about what we are eating and drinking, i.e., cleanse assertively, and on occasion or for health reasons we may want to become very focused about cleansing and detoxing, which would be a more aggressive cleansing. In this last instance we are moving well beyond wanting better performance and toward the goal of moving our health to the next level

Below we will review  methods, processes, and applications for all three cleansing/detoxing styles, Passive, Assertive, and Aggressive Cleansing/Detoxing. Cleansing can be customized to your schedule, your needs, and your goals, it’s easy once you see the big picture, and grab the concept!

lemon or limeaidLemonade, Limeade, & other delicious pH beverages.


Injecting cows with antibiotics may stop, FDA proposes ban.

Late July of this year, the FDA quietly proposed to “ban” injecting antibiotics into livestock destined for our dinner table (except those who are ill). That’s more than a good thing, but I pray they recognize more than antibiotics as a bad health choice for our people, and investigate the rest of the mess. Livestock is treated inhumane from their food to their enivironments, resulting in a degraded life and obviously degraded food.

Regardless of whether this measure goes through, I urge you to read and watch what Robert Kenner has revealed, and his guidance for food shopping. Previously posted in March, 2010. 

Learn How To Purchase FOOD, brought to you by Robert Kenner, Author of ‘Fast Food Nation’  View Trailer Vid as Robert does a one on one interview, you won’t regret the few minutes.

In addition, William Douglas, MD, who many of us know and the medical myth buster, has this to say about antibiotics and beef:

“So now, the FDA is proposing a complete ban on antibiotics in livestock, except to treat sick animals — and then, only administered by a veterinarian. But of course, all the FDA can do is propose and recommend… (more…)

Are Monsanto chemicals now in your ice cream?

John Robbins wrote the book “The Food Revolution”, which I found to be an incredibly authentic and well researched reference book. His dad was co-founder and co-owner of Baskin-Robbins. A few days ago, he revealed which ice cream is “chemical free” and which still have “Monsanto Chemicals”. Now keep in mind just because the label says “natural ingredients”, you have to remember that ice cream is dairy, dairy comes from cows, and most of the cows are injected with hormones and antibiotics, and the food they eat is laced with chemicals and pesticides, so by “absorption” your ice cream could be unhealthy. And this doesn’t even touch on all the ice cream out there with ingredients you cannot pronounce!  

Ice cream has always been my Achilles heel, no matter when, winter, spring, summer, and fall. I have learned to make my own with coconut milk (you’ll find it under recipes), but there is still something that zings with a little excitement when I eat ice cream.

Is Your Favorite Ice Cream Made With Monsanto’s Artificial Hormones?

Author, John Robbins

Monsanto has been in the news this week, with a U.S. District Court Judge ruling that the USDA has to at least go through the motions of regulating the company’s genetically engineered sugar beets. Monsanto, you may know, is not likely to win any contests for the most popular company. In fact, it has been called the most hated corporation in the world, which is saying something, given the competition from the likes of BP, Halliburton and Goldman Sachs.

This has gotten me thinking about, of all things, ice cream, and of how Monsanto’s clammy paws can be found in some of the most widely selling ice cream brands in the country. These brands could break free from Monsanto’s clutches. So far they haven’t, but maybe this is about to change.

Ben & Jerry’s gets all their milk from dairies that have pledged not to inject their cows with genetically engineered bovine growth hormone (rBGH). Why, then, can’t Haagen Dazs, Breyers and Baskin-Robbins do the same?

Starbucks now guarantees that all their milk, cream and other dairy products are rBGH-free. So do Yoplait and Dannon yogurts, Tillamook cheese, Chipotle restaurants, and many others. But ice cream giants Haagen Dazs, Breyers and Baskin-Robbins continue to use milk from cows injected with rBGH, a hormone that’s been banned in Canada, New Zealand, Japan, Australia and all 27 nations of the European Union. As if to add insult to injury, Haagen Dazs and Breyers have the audacity to tell us, right on the label, that their ice cream is ” All Natural.” (more…)

“Chinese” Fluoride in our water? Original Letter.

Is this happening in your city? Water has become our individual responsibility. This article merely points out ONE issue among many in our city water. 

February 27, 2010 

Chinese fluoride is a homeland security matter

To the Editor: Cumberland Times-News 

February 28, 2010 — The Pure Water Committee of Western Maryland Inc. was formed in 1960 as a grass-roots network of citizens with a 50-year-old mission to educate the public of the complete fraud of the practice called water fluoridation.  

Recently, it has come to my attention (more…)