Why the does lemon works so well?
On page 19 of Beddoe's book Biological Ionization in Human Nutrition, he states that: “Man does not live off the food he eats but off of the energy that is produced from the food he eats.” I think the origin of this quote goes back to Reams himself as I seem to remember reading it in his book but don't quote me on that quote!
The energy we get from our food comes from the atoms and molecules of energy in the food and not from some calorie burning. A reaction takes place as cationic food enters the digestive tract and encounters anionic digestive enzymes. On my original CHEK HLC studies we learned to use lemon juice to simulate hydrochloric acid (HCL) to assist digestion. If this worked it proved the client was HCL deficient and supplementation was often recommended. On a personal level I always find that lemon works so well that I have people stick with it. Its cheaper, more natural and in my opinion works a lot lot better.
HCL which as mentioned is an anionic substance is paramount in our digestive process. It begins the digestion of protein and stimulates the pancreas to produce digestive enzymes and bile. Without enough of these two substances, we cannot adequately digest or absorb carbohydrates, proteins, and fats. When we don’t digest foods well, there may be three results:
1) We don’t get the nutrition we need.
2) Badly digested foods continue through the digestive tract. Some of the larger molecules flow through the intestine into the bloodstream. These larger molecules are seen as invaders by the immune system and are attacked. The result is food allergies. It is estimated that 80 percent of patients with food allergies suffer from some degree of impaired hydrochloric acid secretion in the stomach.
3) Carbohydrate absorbtion becomes faulty and may lead to conditions such as arthritis, autoimmune disease, vitamin B12 deficiency, chronic fatigue syndrome, eczema, food allergies and food sensitivities, inflammatory bowel disease, and irritable bowel syndrome. On top of this you may start feeling you can't handle carbohydrates. The "I'm a protein type syndrome", its true you can't handle carbohydrates but that doesn't mean you shouldn't fix the problem and get back to eating normally.
Sadly the symptoms like bloating, belching, burning, flatulence, indigestion, and gassiness are all to often blamed on an excess of HCL and antacids are prescribed. I have never come across a patient with too much HCL and my way fixes the problems once and for all. Those dosing up on antacids have to take ever increasing amounts as the problem never goes away.
So, you now know lemon is my favorite trick for increasing digestion, and by digestion I mean the absorption and assimilation of the energy we consume. Is it any wonder we have an obesity problem when the majority of the energy being consumed isn't able to be absorbed? Humans are literally become human landfill sites and its no wonder we overeat in a desperate attempt to get the energy we require. If digestion worked we would get the energy we needed from the correct amount of food. How can I be sure of this? Recently I've taken to testing clients urine to read how much carbohydrate they excrete. Take a minute to think it over, you drink water and then pee water with carbohydrate in it. The worse your digestion the less you absorb of your carbohydrate so the more you need to eat. Equally you may learn over time that you simply don't do well on carbohydrates and start to avoid them.
Now the science bit, an ion is part of a molecule or a group of atoms that carry an electrical charge. Ions which carry positive charges are “cations.” Lemons the ONLY anionic food, this means they have more electrons that are negatively charged energy, compared to cations which have positively charged ions in the atomic structure. Interestingly saliva, HCL, bile and the stomach's other digestive juices are also anionic. So the only substances we have that are anionic by nature are the things that breakdown the cationic foods that we eat.
As mentioned before lemon is one of the only foods on the planet that has more anions than cations and its important to recognise this when looking at the properties of our food. It is only freshly squeezed raw lemon juice that is anionic and packaged lemon juice is cationic (probably due to paturisation) and does not provide the desired reaction.
Dr. Beddoe states on page 194 of his book that: “Lemon water is used in every person that can tolerate it. That is, if there is no allergy to lemon (a very few have a true allergy to lemon) and no active ulcers, then all adults and most children should use the lemon water.”
Using the lemon (diluted in distilled water) we are trying to support the already weak liver enzymes which are too dilute to function properly. The liver can make more enzymes out of fresh lemon juice than any other food element so it quickly begins to start functioning correctly. The lemon begins to regulate blood sugars (blood carbohydrate) which in turn effects the oxygenation of our blood.
Dr. Michael Lesser wrote about the benefits in “Anabolism, Journal of Preventive Medicine.”
“It appears that citric acid, the major carrier of biochemicals in the body's energy system, shows important promise, primarily because of its excellent properties as a chelator. Its ability to form soluble complexes with calcium offers major promise in the successful treatment of pancreatic stones and has also been employed to dissolve kidney stones. Since calcium deposits are of major significance in the much greater problem of hardening of the arteries, citric acid may possibly contribute to a safe and effective reversal of this widespread degenerative disease.”
To find the best lemons in the supermarket we need ones that are high in minerals. Obviously select organic where possible, but compare equal-sized fruit and ones with the greatest weight will have the most mineral content and sugar. A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
I squeeze mine into a glass of distilled water at a 90:10 ratio and try to have half of my daily intake of water this way. However be cautious if you suffer from hypoglycemia and make sure you check with me first.
On page 19 of Beddoe's book Biological Ionization in Human Nutrition, he states that: “Man does not live off the food he eats but off of the energy that is produced from the food he eats.” I think the origin of this quote goes back to Reams himself as I seem to remember reading it in his book but don't quote me on that quote!
The energy we get from our food comes from the atoms and molecules of energy in the food and not from some calorie burning. A reaction takes place as cationic food enters the digestive tract and encounters anionic digestive enzymes. On my original CHEK HLC studies we learned to use lemon juice to simulate hydrochloric acid (HCL) to assist digestion. If this worked it proved the client was HCL deficient and supplementation was often recommended. On a personal level I always find that lemon works so well that I have people stick with it. Its cheaper, more natural and in my opinion works a lot lot better.
HCL which as mentioned is an anionic substance is paramount in our digestive process. It begins the digestion of protein and stimulates the pancreas to produce digestive enzymes and bile. Without enough of these two substances, we cannot adequately digest or absorb carbohydrates, proteins, and fats. When we don’t digest foods well, there may be three results:
1) We don’t get the nutrition we need.
2) Badly digested foods continue through the digestive tract. Some of the larger molecules flow through the intestine into the bloodstream. These larger molecules are seen as invaders by the immune system and are attacked. The result is food allergies. It is estimated that 80 percent of patients with food allergies suffer from some degree of impaired hydrochloric acid secretion in the stomach.
3) Carbohydrate absorbtion becomes faulty and may lead to conditions such as arthritis, autoimmune disease, vitamin B12 deficiency, chronic fatigue syndrome, eczema, food allergies and food sensitivities, inflammatory bowel disease, and irritable bowel syndrome. On top of this you may start feeling you can't handle carbohydrates. The "I'm a protein type syndrome", its true you can't handle carbohydrates but that doesn't mean you shouldn't fix the problem and get back to eating normally.
Sadly the symptoms like bloating, belching, burning, flatulence, indigestion, and gassiness are all to often blamed on an excess of HCL and antacids are prescribed. I have never come across a patient with too much HCL and my way fixes the problems once and for all. Those dosing up on antacids have to take ever increasing amounts as the problem never goes away.
So, you now know lemon is my favorite trick for increasing digestion, and by digestion I mean the absorption and assimilation of the energy we consume. Is it any wonder we have an obesity problem when the majority of the energy being consumed isn't able to be absorbed? Humans are literally become human landfill sites and its no wonder we overeat in a desperate attempt to get the energy we require. If digestion worked we would get the energy we needed from the correct amount of food. How can I be sure of this? Recently I've taken to testing clients urine to read how much carbohydrate they excrete. Take a minute to think it over, you drink water and then pee water with carbohydrate in it. The worse your digestion the less you absorb of your carbohydrate so the more you need to eat. Equally you may learn over time that you simply don't do well on carbohydrates and start to avoid them.
Now the science bit, an ion is part of a molecule or a group of atoms that carry an electrical charge. Ions which carry positive charges are “cations.” Lemons the ONLY anionic food, this means they have more electrons that are negatively charged energy, compared to cations which have positively charged ions in the atomic structure. Interestingly saliva, HCL, bile and the stomach's other digestive juices are also anionic. So the only substances we have that are anionic by nature are the things that breakdown the cationic foods that we eat.
As mentioned before lemon is one of the only foods on the planet that has more anions than cations and its important to recognise this when looking at the properties of our food. It is only freshly squeezed raw lemon juice that is anionic and packaged lemon juice is cationic (probably due to paturisation) and does not provide the desired reaction.
Dr. Beddoe states on page 194 of his book that: “Lemon water is used in every person that can tolerate it. That is, if there is no allergy to lemon (a very few have a true allergy to lemon) and no active ulcers, then all adults and most children should use the lemon water.”
Using the lemon (diluted in distilled water) we are trying to support the already weak liver enzymes which are too dilute to function properly. The liver can make more enzymes out of fresh lemon juice than any other food element so it quickly begins to start functioning correctly. The lemon begins to regulate blood sugars (blood carbohydrate) which in turn effects the oxygenation of our blood.
Dr. Michael Lesser wrote about the benefits in “Anabolism, Journal of Preventive Medicine.”
“It appears that citric acid, the major carrier of biochemicals in the body's energy system, shows important promise, primarily because of its excellent properties as a chelator. Its ability to form soluble complexes with calcium offers major promise in the successful treatment of pancreatic stones and has also been employed to dissolve kidney stones. Since calcium deposits are of major significance in the much greater problem of hardening of the arteries, citric acid may possibly contribute to a safe and effective reversal of this widespread degenerative disease.”
To find the best lemons in the supermarket we need ones that are high in minerals. Obviously select organic where possible, but compare equal-sized fruit and ones with the greatest weight will have the most mineral content and sugar. A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
I squeeze mine into a glass of distilled water at a 90:10 ratio and try to have half of my daily intake of water this way. However be cautious if you suffer from hypoglycemia and make sure you check with me first.
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