The Stomach – An Organ of Contribution Not Digestion
A review of available research indicates that the more processed meat you eat, the more likely you are to develop stomach cancer.
Processed meats include bacon, sausage, hot dogs, salami, ham, and smoked or cured meat. The review looked at 40 years’ worth of studies on the relationship between these meats and stomach cancer. Some of the studies examined hundreds and thousands of people.
Processed meat consumption among study participants ranged from less than 1 gram of processed meat per day to more than 56 grams. Higher processed meat intake was associated with greater stomach cancer risk, especially for bacon.
However, factors other than processed acidic meats may also be involved.
Those factors that can lead to a cancerous state in the stomach or other organs include other acidic foods and drinks such as:
1) All dairy products produce lactic acid.
2) All animal products including fish and eggs produce nitric, uric, sulphuric and phosphoric acid.
3) All sugars produce acetylaldehyde and alcohol.
4) All carbonated drinks contain carbonic acid.
5) Alcoholic beverages contains the acid alcohol.
6) Black tea contains tanic acid.
7) Coffee contains the acid caffeine.
8) Chocolate contains the acids of bromine.
9) Cigarettes contain the acids of sugar and nicotine.
10) Emotional stress produces excess hydrochloric acidic the stomach.
Modern medical science teaches that the stomach should be acidic at a pH of 1.5 to 3.0. This is one of the biggest scientific myths of the 20th and 21stcenturies. The truth is this:
1) The stomach is NOT an organ of digestion but a organ of contribution.
2) The main contribution that the stomach makes is the creation of sodium bicarbonate to alkalize the foods and liquids we eat, not digest them.
3) The healthy pH of the stomach is at least 7.2.
4) As the stomach releases sodium bicarbonate to alkalize the food and liquids we eat, the pH of the stomach can go up as high as 8.4.
5) To prevent stomach cancer you must maintain the alkaline pH of the stomach with alkaline foods and drinks.
6) The hydrochloric acid residues in the stomach are not a digestive enzyme but an acidic waste product of sodium bicarbonate production by the cover cells of the stomach.
7) The chemical equation is as follows: NaCl + H20 + CO2 NaHCO3 + HCL or Sodium Chloride (Salt) + Water + Carbon Dioxide equals Sodium Bicarbonate + Hydrochloric Acid.
8) The Sodium Bicarbonate made by the cover cells of the stomach rises to the surface of the stomach to alkalize the foods and liquids we ingest and the hydrochloric acid falls into the gastric pits of the stomach, away from the food and liquids that we eat.
9) Hydrochloric acid is an acidic waste product of sodium bicarbonate and is poisonous to the body.
10) Nausea is the body in need of the alkaline buffer sodium bicarbonate during times of emotional and/or physical stress.
11) The stomach is an alkalizing organ that protects the alkaline design of all other organs.
12) The stomach is responsible for producing the sodium bicarbonate secreted by the salivary glands, the pyloric glands, the pancreas, and the gall bladder.
13) The stomach receives the raw materials to make sodium bicarbonate from the blood.
14) Never take supplements or drugs that contain hydrochloric acid or other enzymes like, protease, lipase or amylase. They will compromise the alkaline pH of the alimentary canal leading to serious health challenges.
15) To prevent nausea, acid reflux, ulcers and cancerous cells, eat, drink and take supplements that are alkalizing.
16) Always remember that the human body is alkaline by design but acidic by function. As you maintain that alkaline design you will improve the quality and the quantity of your life.
Journal of the National Cancer Institute August 2, 2006; 98(15): 1078-1087
ABC News August 2, 2006
CBS News August 1, 2006