Alkalizing Diet

The human body is composed of various organs and parts, which are made up of tissues and cells. These tissues and cells are composed of 16 chemical elements. The balance or equilibrium of these chemical elements in the body is an essential factor in the maintenance of health and healing of disease. The acid-alkaline balance plays a vital role in this balanced body chemistry. All foods, after digestion and absorption leave either an acid or alkaline ash in the body depending on their mineral composition. The normal body chemistry is approximately 20 per cent acid and 80 per cent alkaline. This is the acid-alkaline balance.

 

In normal health, the reaction of the blood is alkaline and that is essential for our physical and mental well-being. The preponderence of alkalis in the blood is due to the fact that the products of the vital combustions taking place in the body are mostly acid in character. Carbohydrates and fats form about nine-tenths of the normal fuel of the body. In normal health, this great mass of material is converted into carbon dioxide gas and water. Half of the remaining one-tenth fuel is also con- verted into the same gas and water. This huge amount of acid is transported by the blood to the various points of discharge, mainly the lungs. By virtue of alkalinity, the blood is able to transport the acid from the tissues to the discharge points.

 

Acidosis

Whenever the alkalinity of the blood is reduced, even slightly, its ability to transport the carbon dioxide gets reduced. This results in the accumulation of acid in the tissues. This condition is known as acidosis or hypo-alkalinity of the blood. Its symptoms are hunger, indigestion, burning sensation and pain in the pharynx, nausea, vomiting, headache, various nervous disorders and

drowsiness. Acidosis is the breeding ground for most diseases. Nepthritis or Bright's disease, rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative diseases are traceable to this condition. It seriously interferes with the functions of the glands and organs of the body. It also lowers the vitality of the system, thereby increasing the danger of infectious diseases.

 

The main cause of acidosis or hypo-alkalinity of the blood is faulty diet, in which too many acid forming foods have been consumed. In the normal process of metabolism or converting the food into energy by the body,. various acids are formed in the system and in addition, other acids are introduced in food. Whenever there is substantial increase in the formation of acids in the

system and these acids are not properly eliminated through the lungs, the kidneys and the bowels , the alkalinity of the blood is reduced, resulting in acidosis.

 

Other causes of acidosis are depletion of alkali reserve due to diarrhoea, dysentery, cholera etc., accumulation of carbon dioxide in asphyxia and anoxia as in circulatory and pulmonary diseases and accumulation of acetone bodies resulting from starvation, vomiting and diabetes millitus.

 

Acidosis can be prevented by maintaining a proper ratio between acid and alkaline foods in the diet. Certain foods leave alkaline ash and help in maintaining the alkalinity of the food, while others leave highly acid ash and lower the alkali reserve of the blood and tissue fluids to a very large extent. Eggs do the same but less strongly than meats. Cereals of all kinds, including all

sorts of breads are also acid-forming foods , though much less than meats. All fruits, with exceptions like plums and prunes and all green and root vegetables are highly alkaline foods and help to alkalinize the blood and other tissue fluids.

Thus , our daily diet should consist of four-fifth of alkaline-forming foods such as juicy fruits, tubers, legumes, ripe fruits, leafy and root vegetables and one fifty of acid-forming foods containing concentrated proteins and starches such as meat, fish, bread and cereals. Eating sensibly in this manner will ensure the necessary alkalinity of the food which will keep the body in perfect health.

 

Whenever a person has acidosis, the higher the ratio of alkaline forming foods in his diet, the quicker will be the recovery. Acids are neutralised by alkalies. It is, therefore, imperative that persons suffering from various ailments are given adequate alkaline ash foods to offset the effects of acid-forming foods and leave a safe margin of alkalinity.

 

The most agreeable and convenient means of alkalizing the blood are citrus fruits and fruit juices. The alkalizing value of citrus fruits are due to large percentage of alkaline salts, mainly potash, which they contain. Each pint of orange juice contains 12 grains of potassium, one of the most potent of alkalis. Lemon juice contains nine grains of the alkali to the pint and grape seven grains.

 

Diet in Disease

In the diet during disease, breakfast may consist of fresh fruits, lunch may comprise raw vegetables with acid and sub-acid fruits, and for dinner raw and cooked vegetables, or light starchy vegetables like beet, carrot, cauliflower, egg-plant and squashes may be taken. Sweet fruits may be added to this diet after seven days.  Foods are classified as acid-producing or alkaline-producing depending on their reaction on the urine. Calcium, magnesium, sodium and potassium present in foods contribute to the alkaline effect, while sulphur, phosphorous and chlorine contribute to the acidic effect. Depending on the

pre-dominating constituents in a particular food, it is classified as acid-forming or

alkaline-forming.

 

The effect of food stuffs upon the alkalinity of the blood depends upon their residue which they leave behind after undergoing oxidation in the body. It is an  error to presume that because a food tastes acid, it has an acidic reaction in the blood. For instance, fruits and vegetables have organic acids in combination with soda and potash in the form of acid salts. When the acids are burnt or utilised in the body, the alkaline soda or potash is left behind. Hence the effect of the

natural fruit acids is to increase the alkalinity of the blood rather than reduce it.

Based on the above observations, the following charts show the common foods with acid and alkaline ash :

 

A - Foods Leaving An Acid Ash

(One-Fifth Class)

Barley Eggs

Bananas (unripe) Grain Foods

Beans Lentils

Bread Meats

Cereals Nuts except almonds

Cakes Oatmeal

Chicken Peas

Confections Rice

Corn Sugar

Chorolate Sea Foods

Coffee Tea

 

B - Foods Leaving An Alkaline Ash

( Four-fifths class )

Almonds Melons

Apples Milk

Apricots Onions

Banana (ripe) Oranges

Beets Parsley

Cabbage Peaches

Carrots Pears

Cauliflower Pineapple

Celery Potatoes

Coconuts Pumpkins

Cottage Cheese Radishes

Cucumbers Raisins

Dates Spinach

Figs ( Fresh and Dry) Soyabeans

Grapes Tomatoes

Lemons Turnips

Lettuce

Natural Cure through Food Combining

The observance of rules of food combining is neither faddish nor eccentric. It is a simple, scientifically -based system of selecting foods, from among different types, which are compatible. This facilitates easy and efficient digestion and ensures after-meal comfort. Digestion is not merely chemical or physical process, but also a physiological one. When food enters the body, it undergoes several changes before it is broken down into its constituent parts and assimilated. But no food can be assimilated by the system and used by various organs unless it has first been digested and then absorbed in the digestive system known as alimentary canal, while the residue, unfit for absorption is eliminated from the system.

 

The chemical part of digestion is accomplished by a series of juices and their enzymes. The juices alternate between alkalies and acids, and their character is determined by the requirement of the enzymes they contain. These enzymes remain active in suitable media of well defined acid-alkaline ranges and are destroyed in unsuitable media.

 

For instance, the salivary amylase ( ptyalin ) or starch-splitting enzyme of the mouth is active only in an alkaline media and is destroyed by a mild acid. The gastric enzyme, pepsin, which initiates protein digestion, is active only in the acid medium and is destroyed by alkalies. A noteworthy feature of the digestive secretions is that the body suits its fluid and enzymes to the character of the food eaten. There are, however, severe limitations in this process. It is possible to suit the juices to a particular food, however, complex it may be, but not to a variety of

foods taken together. It is the combining of many varieties and incompatible foods at a meal that causes 90 per cent of digestive disorders.  There is a marked tendency to gastro-intestinal fermentation with certain combinations of foods. There is no fermentation and digestion will be much more satisfactory when the foods comprising a meal are of the same type. This generally means eating similar foods at one time in order to accomplish the most complete digestion.

 

The most important rule for combining foods is to avoid mixing protein and carbohydrate concentrated foods. Although every food contains some protein , those regarded as protein concentrated foods demand the longest digestive time. They are held in the stomach for some hours until the gastric juices has performed its task. This may vary from two-and-a-half to six hours, depending upon the complexity of the protein in the food. If a protein food is mixed with

starch-concentrated or sugar-concentrated foods, it will usually result in fermentation. This may lead to indigestion and gas in the stomach.

 

Animal-food proteins, such as meats, fish and cheese, require very high concentration of hydrochloric acid. Their gastric digestin will be greatly inhibited by carbohydrate fermentation in the stomach. This will produce more gas and increased discomfort. Eating meat, potatoes, bread and sweets should, therefore, be especially avoided.

 

Protein foods are best digested when eaten with fresh vegetable salad. Primary protein foods such as nuts, seeds and soyabeans also combine very well with acid fruits like oranges, pineapples, grapefruit and lemons, and fairly well with sub-acid fruits, like grapes, pears, apples, berries, apricots and peaches. These vegetables and fruits are rich natural sources of vitamin C which aids protein digestion.

 

The second important rule for food combining is to avoid mixing proteins and fats at the same meal. Fat in foods inhibits the secretion of gastric juice through the small wall. Thus when fat-concentrated foods are taken with protein foods, gastric catabolism will decrease by the degree of liquid concentration in the stomach. Fat will remain undigested in the stomach until gastric juices complete their work on the complex protein molecule.

 

Although all primary protein foods contain high concentration of fat, such lipids will be held in suspension, awaiting catabolism in the intestine , without impeding gastric action. Free fats like oil, butter, and milk tend to coat the gastric mucoa, thereby inhibiting its effort to secrete gastric juice. Fat surrounding fried foods is also regarded as free fat and it interferes with gastric catabolism.

Another important rule for food combining is to avoid mixing carbohydrates and acid fruits in the same meal. The starch-splitting enzyme ptyalin in the saliva plays an important role as the food is chewed. It converts the complex starch molecules into simpler sugars. Ptyalin requires a neutral or slightly alkaline medium for proper functioning and this is the normal condition of the saliva in the mouth. However, when acid foods are taken, the action of ptyalin is halted. It is,

therefore, necessary to avoid acid fruits in the same meal as sweet fruits or starches. Thus tomatoes should not be eaten with starches especially potatoes or bread.  Refined sugar products are also acidic, both in the mouth and in the bloodstream. The acidifying of the saliva by sucrose is one of the main causes of tooth decay. It can also cause severe damage to the digestion.

 

Food combining is designed to facilitate easier digestion. In a nutshell, starches, fats, green vegetables and sugars may be eaten together as they require either an alkaline or neutral medium for their digestion. Similarly, proteins, green vegetables and acid fruits may be eaten together as they require an acid or neutral medium for their digestion. But starches and proteins, fats and proteins and starches and acid fruits should not be eaten together as a general rule, if the best results are required from the ingestion of the food eaten. This in brief is the whole basis for successful food combination.

 

 An important point to remember about meals is that the smaller the number of courses they consist of, the better it will be. They should approximate to a one-course meal as much as possible. Simple meals in every way are more conducive to health, than more elaborate ones, no matter how well they may be combined. A meal consisting of proteins,carbohydrates and fats may remain in the stomach for six to seven hours before the stomach is emptied. If  carbohydrates are eaten without proteins, they remain in the stomach for a relatively short period. A fruit meal remains in the stomach for even shorter

time. It is advisable to eat these different foods at different meals - a fruit meal, a starch meal and a protein meal. The ideal practice is a fruit meal for breakfast, a starch meal with salad and non- starchy vegetables for lunch, and a protein meal with a salad and non-starchy vegetables for dinner.

 

Food Combining Chart

Food Groups Proteins Fats StarchesVegetablesSweet FruitsSub-acid FruitsAcid Fruits

Proteins Good Poor Poor Good Poor Fair Good

Fats Poor Good Fair Good Fair Fair Fair

Starches Poor Good Good Fair Fair Poor

Vegetables Good Good Good Good Poor Poor Poor

Sweet Fruits Poor Fair Poor Good Good Poor

Sub-acid Fruits Fair Fair Poor Good Good Good

Acid Fruits Good Poor Poor Poor Good Good

Proteins : Nuts, seeds, soyabeans, cheese, eggs, fish, yogurt.

Fats : Oils, olive, butter, margarine.

Starches : Whole cereals, peas, beans, lentils.

Vegetables : Leafy green vegetables, sprouted seeds, cabbage cauliflower,brocoli, green peas,

celery, tomatoes, onions.

Sweet Fruits : Bananas, fits, custard apples, all-dried fruits, dates.

Sub-acid-fruits : Grapes, pears, apples, peaches, apricots, plums, fruits guavas, raspberries.

Acid fruits : Grapefruit, lemons, oranges, limes, pineapple, strawberries.

Therapeutic Baths

Water has been used as a valuable therapeutic agent since time immemorial. In all major ancient civilizations, bathing was considered an important measure for the maintenance of health and prevention of disease. It was also valued for its remedial properties. The ancient Vedic literature in India contains numerous references to the efficacy of water in the treatment of disease.

 

In modern times, the therapeutic value of water was popularised by Vincent Priessnitz, Father Sebastian Kneipp, Louis Kuhne and other European water-cure pioneers. They raised water cure to an institutional level and employed it successfully for the treatment of almost every known disease. There are numerous spas and "Bads" in most European countries where therapeutic baths are used as a major healing agent.

 

Water exerts beneficial effects on the human system. It equalises circulation, boosts muscular tone and aids digestion and nutrition. It also tones up the activity of perspiratory gland and in the process eliminates the damaged cells and toxic matter from the system.

 

The common water temperature chart is : cold 10 C to 18 C, neutral 32 C to 36 C and hot 40 C to 45 C. Above 45 C, water loses its therapeutic value and is destructive. The main methods of water treatment which can be employed in the healing of various diseases in a do-it-yourself manner are described below.

 

ENEMA

Also known as rectal irrigation, an enema involves the injection of fluid into the rectum. In nature cure treatment, only lukewarm water is used for cleaning the bowels. The patient is made to lie on his left side extending his left leg and bending the right leg slightly. The enema nozzle, lubricated with oil or vaseline, is inserted in the rectum. The enema can containing the lukewarm water is then slowly raised and water is allowed to enter into the rectum. Generally, one to two

litres of water is injected. The patient may either lie down on his back or walk a little while retaining the water. After five to 10 minutes, the water can be ejected along with the accumulated morbid matter.

 

A warm water enema helps to clean the rectum of accumulated faecal matter. This is not only the safest system for cleaning the bowels, but also improves the peristaltic movement of the bowels and thereby relieves constipation. A cold water enema is helpful in inflammatory conditions of the colon, especially in cases of dysentery, diarrhoea, ulcerative colitis, haemorrhoids and fever. A hot water enema is beneficial in relieving irritation due to inflammation of the rectum and painfull haemorrhoids. It also benefits women in leucorrhoea.

 

COLD COMPRESS

This is a local application using a cloth which has been wrung out in cold water. The cloth should be folded into a broad strip and dipped in cold water or ice water. The compress is generally applied to the head,neck, chest, abdomen and back. The cold compress is an effective means of controlling inflammatory conditions of the liver, spleen, stomach, kidneys, intestines, lungs, brain, pelvic organs and so on. It is also advantageous in cases of fever and heart disease. The cold compress soothes dermities and inflammations of external portions of the eye. When the eyeball is affected, the cold compress should follow a short fomentation.

 

HEATING COMPRESS

This is a cold compress covered in such a manner as to bring warmth. A heating compress consists of three or four folds of linen cloth wrung out in cold water which is then covered completely with dry flannel or blanket to prevent the circulation of air and help accumulation of body heat. It is sometimes applied for several hours. The duration of the application is determined by the extent and location of the surface involved, the nature and thickness of the coverings and the water temperature. After removing the compress , the area should be rubbed

with a wet cloth and then dried with a towel. A heating compress can be applied to the throat, chest, abdomen, and joints. A throat compress relieves sore throat, hoarseness, tonsillitis, pharyngitis and laryngitis. An abdominal compress helps those suffering from gastritis, hyperacidity, indigestion, jaundice, constipation, diarrhoea, dysentery and other ailments relating to the abdominal organs. The chest compress also known as chest pack, relieves cold, bronchitis, pleurisy, pneumonia, fever, cough and so on, while the joints compress is helpful for

inflamed joints, rheumatism, rheumatic fever and sprains.

 

HIP BATHS

The hip bath is one of the most useful forms of hydrotherapy. As the name suggests, this mode of treatment involves only the hips and the abdominal region below the navel. A special type of tub is used for the purpose. The tub is filled with water in such a way that it covers the hips and reaches upto the navel when the patient sits in it. Generally, four to six gallons of water are required. If the special tub is not available, a common tub may be used. A support may be

placed under one edge to elevate it by two or three inches. Hip bath is given in cold, hot, neutral or alternate temperatures.

 

COLD HIP BATH

The water temperature should be 100C to 180C. The duration of the bath is usually 10 minutes ,but in specific conditions it may vary from one minute to 30 minutes. If the patient feels cold or isvery weak, a hot foot immersion should be given with the cold hip bath.

 

The patient should rub the abdomen briskly from the navel downwards and across the body with a moderately coarse wet cloth. The legs, feet and upper part of the body should remain completely dry during and after the bath. The patient should undertake moderate exercise like yogasanas, after the cold hip bath, to warm the body.

A cold hip bath is a routine treatment in most diseases. It relieves constipation, indigestion, obesity and helps the eliminative organs to function properly. It is also helpful in uterine problems like irregular menstruation, chronic uterine infections, pelvic inflammation, piles, hepatic congestion, chronic congestion of the prostate gland, seminal weakness, impotency, sterility, uterine and ovarian displacements, dilation of the stomach and colon, diarrhoea, dysentery, hemorrhage of the bladder and so on. The cold hip bath should not be employed in acute inflammations of the pelvic and abdominal organs, ovaries and in painful contractions of the bladder, rectum or vagina.

 

HOT HIP BATH

This bath is generally taken for eight to 10 minutes at a water temperature of 40C to 45C. The bath should start at 40C. The temperature should be gradually increased to 45C. No friction should be applied to the abdomen. Before entering the tub,the patient should drink one glass of cold water. A cold compress should be placed on the head. A hot hip bath helps to relieve painful menstruation, pain in the pelvic organs, painful urination, inflamed rectum or bladder and painful piles. It also benefits enlarged prostatic gland, painful contractions or spasm of the bladder, sciatica, neuralgia of the ovaries and bladder. A cold shower bath should be taken immediately after the hot hip bath.

 

Care should be taken to prevent the patient from catching a chill after the bath. The bath should be terminated if the patient feels giddy or complains of excessive pain.

NEUTRAL HIP BATH

The temperature of the water should be 32C to 36C. Here too, friction to the abdomen should be avoided. This bath is generally taken for 20 minutes to an hour. The neutral hip bath helps to relieve all acute and sub-acute inflammatory conditions such as acute catarrh of the bladder and urethra and subacute inflammations in the uterus, ovaries and tubes. It also relieves neuralgia of

the fallopian tubes or testicles, painful spasms of the vagina and prorates of the anus and vulva. Besides, it is a sedative treatment for erotomanis in both sexes.

 

ALTERNATE HIP BATH

This is also known as revulsive hip bath. The temperature in the hot tub should be 40C to 45C and in the cold tub 10C to 18C. The patient should alternately sit in the hot tub for five minutes and then in the cold tub for three minutes. The duration of the bath is generally 10 to 20 minutes.

 

The head and neck should be kept cold with a cold compress. The treatment should end with a dash of cold water to the hips. This bath relieves chronic inflammatory conditions of the pelvic viscera such as salpingitis, ovaritis, cellulitis and various neuralgias of the genito-urinary organs, sciatica and lumbago.

 

SPINAL BATH

The spinal bath is another important form of hydrotherapic treatment. This bath provides a soothing effect to the spinal column and thereby influences the central nervous system. It is given in a specially designed tub with its back raised so as to provide proper support to the head. The bath can be administered at cold, neutral and hot temperatures. The water level in the tub should be an inch and a half to two inches and the patient should lie in it for three to 10 minutes.

 

The cold spinal bath relieves irritation, fatigue, <a href="http://www.naturalcuretherapy.com/2009/01/natural-remedies-for-hypertension.html">Hypertension</a> and excitement. It is beneficial in almost all nervous disorders such as hysteria, fits, mental disorders, loss of memory and tension. The neutral spinal bath is a soothing and sedative treatment, especially for the highly strung and irritable patient. It is the ideal treatment for insomnia and also relieves tension of the vertebral column. The duration of this bath is 20 to 30 minutes. The hot spinal bath, on the other

hand, helps to stimulate the nervous, especially when they are in a depressed state. It also relieves vertebral pain in spondylitis and muscular backache. It relieves sciatic pain and gastrointestinal disturbances of gastric origin.

 

FULL WET SHEET PACK

This is a procedure in which the whole body is wrapped in a wet sheet, which in turn is wrapped in a dry blanket for regulating evaporation. The blanket should be spread on the bed with its edges hanging over the edge of the bed. The upper end should be about eight inches from the head of the bed. Then spread a linen sheet wrung out in cold water over the blanket so that its end is slightly below the upper end of the blanket. The patient should lie on the bedsheet with his shoulders about three inches below the upper age. The wet sheet should be weekly wrapped round the body of the patient, drawn in, tightly tucked between the legs and also between the body and the arms. The sheet should be folded over the shoulders and across the neck. Now the blanket should be drawn tightly around the body and tucked in along the side in a similar manner, pulling it tightly. The ends should be doubled up at the feet. A turkish towel should be

placed below the chin to protect the face and neck from coming into contact with the blanket and to exclude outside air more effectively. The head should be covered with a wet cloth so that the sculp remains cold. The feet should be kept warm during the entire treatment. If the patient's feet are cold, place hot water bottles near them to hasten reaction. The pack is administered for half

an hour to one hour till the patient begins to perspire profusely. He may be given cold or hot water to drink.

 

This pack is useful in cases of fever especially in typhoid and continued fevers, and benefits those suffering from insomnia, epilepsy and infantile convulsions. It is useful in relieving chronic cold and bronchitis and helps in the treatment of rheumatism and obesity.

 

HOT FOOT BATHS

In this method, the patient should keep his or her legs in a tub or bucket filled with hot water at a temperature of 40C to 45C. Before taking this bath, a glass of water should be taken and the body should be covered with a blanket so that no heat or vapour escapes from the foot bath. The head should be protected with a cold compress. The duration of the bath is generally from 5 to 20 minutes. The patient should take a cold shower immediately after the bath

.

The hot foot bath stimulates the involuntary muscles of the uterus, intestines, bladder and other pelvic and abdominal organs. It also relieves sprains and ankle joint pains, headaches caused by cerebral congestion and colds. In women, it helps restore menstruation , if suspended, by increasing supply of blood especially to the uterus and ovaries.

 

COLD FOOT BATH

Three to four inches of cold water at a temperature of 7.20C to 12.70C should be placed in a small tub or bucket. The feet should be completely immersed in the water for one to five minutes. Friction should be continuously applied to the feet during the bath, either by an attendant or by the patient by rubbing one foot against the other.

 

A cold foot bath, taken for one or two minutes,relieves cerebral congestion and uterine hemorrhage. It also helps in the treatment of sprains, strains and inflamed bunions when taken for longer periods. It should not be taken in cases of inflammatory conditions of the genito-urinary organs, liver and kidneys.

 

STEAM BATH

Steam bath is one of the most important time-tested water treatments which induces perspiration in a most natural way. The patient, clad in minimum loin cloth or underwear, is made to sit on a stool inside a specially designed cabinet. Before entering the cabinet, the patient should drink one or two glasses of cold water and protect the head with a cold towel. The duration of the steam bath is generally 10 to 20 minutes or until perspiration takes place. A cold shower should

be taken immediately after the bath.

 

Very weak patients, pregnant women, cardiac patients and those suffering from high blood pressure should avoid this bath. If the patient feels giddy or uneasy during the steam bath, he or she should be immediately taken out and given a glasss of cold water and the face washed with cold water.

 

The steam bath helps to eliminate morbid matter from the surface of the skin. It also improves circulation of the blood and tissue activity. It relieves rheumatism, gout, uric acid problems, and obesity. The steam bath is helpful in all forms of chronic toxemias. It also relieves neuralgias, chronic nephritis, infections, tetanus and migraine.

 

IMMERSION BATHS

This is also known as full bath. It is administered in a bath tub which should be properly fitted with hot and cold water connections. The bath can be taken at cold, neutral, hot, graduated and alternate temperatures.

 

COLD IMMERSION BATH

This may be taken for four seconds to 20 minutes at a temperature ranging from 10C to 23.8C. Before entering the bath, cold water should be poured on the patient's head, chest and neck and the head should be protected with a cold moist towel. During the bath, the patient should vigorously rub his or her body. After the bath the body should be quickly dried and wrapped up in a blanket. If the climate is favourable, moderate exercise should be undertaken.

 

This bath helps to bring down fever. It also improves the skin when taken for five to 15 seconds after a prolonged hot bath, by exhilarating circulation and stimulating the nervous system. This bath should not be given to young children or very elderly persons, nor be taken in cases of acute inflammation of some internal organs such as acute peritonitis, gastritis, enteritis and inflammatory conditions of uterus and ovaries.

 

GRADUATED BATH

The patient should enter the bath at a temperature of 310C. The water temperature should be lowered gradually at the rate of 10C per minute until it reaches 250C. The bath should continue until the patient starts shivering. The graduated bath is intended to avoid nervous shock by sudden plunge into the cold water. This bath is often administered every three hours in cases of

fever.

 

It effectively brings down the temperature except in malarial fever. Besides, it also produces a general tonic effect, increases vital resistances and energises the heart.

 

NEUTRAL IMMERSION BATH

This bath can be given from 15 to 60 minutes at a temperature ranging from 26C to 28C. It can be given for long duration, without any ill-effects, as the water temperature is akin to the body temperature. The neutral bath diminishes the pulse rate without modifying respiration. This treatment is the best sedative. Since the neutral bath excites activity of both the skin and the kidneys, it is recommended in cases relating to these organs. It is also beneficial for cases of

organic diseases of the brain and spinal cord, including chronic inflammatory conditions such as meningitis, rheumatism and arthritis.

 

A neutral immersion bath taken for 30 to 60 minutes is highly beneficial in general dropsy, due to cardiac or renal diseases. It also helps those suffering from multiple neuritis, alcoholism and other narcotic habits, chronic diarrhoea, peritonitis and chronic affections of the abdomen. In such cases the bath may be given daily for 15 to 30 minutes. This bath is also useful in the toxemic conditions caused by dyspepsia and pruritus. The neutral bath should not be prescribed

in certain cases of eczema and other forms of skin diseases where water aggravates the symptoms, nor in cases of extreme cardiac weakness.

 

HOT IMMERSION BATH

This bath can be taken from two to 15 minutes at a temperature from 36.6C to 40C. Generally this bath is started at 370C and the temperature is then gradually raised to the required level by adding hot water. Before entering the bath, the patient should drink cold water and also wet the head, neck and shoulders with cold water. A cold compress should be applied throughout the treatment. This bath can be advantageously employed in dropsy when there is excessive loss of

tone of the heart and blood. This bath also relieves capillary bronchitis and bronchial pneumonia in children. It relieves congestation of the lungs and activates the blood vessels of the skin muscles. The bath should be terminated as soon as the skin becomes red.

 

In pneumonia and suppressed menstruation, the bath should be administered at 37.7C to 40C for about 30 to 45 minutes. This bath should be given when the menstruation is due and may be repeated for two to three days in succession. In dysmenorrhoea, this bath should be given at 38C to 44.4C for 15 minutes.

In chronic bronchitis a very hot bath taken for 5 to 7 minutes should be accompanied with rubbing and friction. This relieves congestion of the mucous membrane and provides immediate relief After the bath, oil should be applied to the skin if necessary.

 

The hot bath is a valuable treatment in chronic rheumatism and obesity. It gives immediate relief when there is pain due to stones in the gall bladder and the kidneys. The hot bath should not be taken in cases of organic diseases of the brain or spinal cord, nor in cases of cardiac weakness and cardiac hypertrophy.

 

EPSOM SALT BATH

The immersion bath tub should be filled with about 135 litres of hot water at 40C. One to 1 ½ kg. of Epsom salt should be dissolved in this water. The patient should drink a glass of cold water, cover the head with a cold towel and then lie down in the tub, completely immersing the trunk, thighs and legs for 15 to 20 minutes. The best time to take this bath is just before retiring to bed. This is useful in cases of sciatica, lumbago, rheumatism, diabetes, neuritis, cold and

catarrh, kidney disorders and other uric acid and skin affections.

 

Precaution

Certain precautions are necessary while taking these therapeutic baths. Full baths should be avoided within three hours after a meal and one hour before it. Local baths like the hip bath and foot bath may, however, be taken two hours after a meal. Clean and pure water must be used for baths and water once used should not be used again. While taking baths, temperature and duration should be strictly observed to obtain the desired effects. A thermometer should always

be used to measure the temperature of the body. Women should not take any of the baths during menstruation. They can take only hip baths during pregnancy till the completion of the third month.

Cancer as Second Largest Killer

The word 'cancer ' comes from the latin "carcinoma" meaning crab. It is the most dreaded disease and refers to all malignant tumours caused by the abnormal growth of a body cell or a group of cells . It is today the second largest killer in the world, next only to heart ailments. The term covers more than 200 diseases.

 

The majority of cancers occur in the age group 50-60. Sex does not affect the incidence of the disease. It, however, affects the site of growth. In men, cancer is usually found in the intestines, the prostate and the lungs. In women, it occurs mostly in the breast tissues, uterus, gall-bladder and thyroid.

 

Symptoms

The symptoms of cancer vary according to the site of the growth. The American Cancer Society has prescribed seven signs or danger signals in general which may indicate the presence of cancer. These are : a sore that does not heal ; change in bowel or bladder habits ; unusual bleeding or discharge ; thickening or lump in breast or elsewhere ; indigestion or difficulty in swallowing ; obvious change in a wart or a mole, and a persistent and nagging cough or hoarseness. Other symptoms may include unexplained loss of weight , particularly in older people, a change in skin colour and changes in the menstrual periods, especially bleeding between periods.

 

Causes

The prime cause of cancer is not known. Certain cancer- causing substances, known as carcinogens, however, increase the chances of getting the disease. About 80 per cent of cancers are caused by environmental factors . Forty per cent of male cancers in India are linked with tobacco, a known cancer- causing agent. The consumption of pan, bettlenut, tobacco and slaked lime has been linked with lung and throat cancers. Heavy consumption of alcoholic drinks

can cause oesophagal, stomach and liver cancers. Occupational exposure to industrial pollutants such as asbestos, nickel, tar, soot and high doses of X-rays can lead to skin and lung cancers and leukemia. Other factors contributing to cancer are vital infections, trauma, hormone imbalance and malnutrition. Many well-known biologists and naturopaths, however, believe that a faulty diet is the root cause of cancer. Investigations indicate that the cancer incidence is in

direct proportion to the amount of animal protein, particularly meat, in the diet. Dr. Willard J. Visek, a renowned research scientist explained recently a link between excessive meat-eating and cancer. According to him, the villain is ammonia, the carcinogenic by-product of meat digestion.

 

Treatment

The effective treatment of cancer consists of a complete change in diet, besides total elimination of all environmental sources of carcinogens, such as smoking and carcinogenic chemicals in air, water and food. There has recently been a surge of popular interest in the concept that diet is not just a minor, but rather a major factor in both the development and the prevention of cancer.

 

The disease can be prevented and even treated by dietary programmes that include 'natural foods ' and the use of megavitamin supplements.

 

As a first step, the patient should cleanse the system by thoroughly relieving constipation and making all the organs of elimination - the skin, lungs, liver, kidneys and bowels - active. Enemas should be used to cleanse the colon. For the first four or five days, the patient should take only juicy fruits like oranges, grapefruits, lemons, apples, peaches, pears, pineapples and tomatoes.

 

Vegetable juices are also useful, especially carrot juice. After a few days of an exclusive fruit diet, the patient may be given a nourishing alkaline-based diet. It should consist of 100 per cent natural foods, with emphasis on raw fruits and vegetables, particularly carrots , green leafy vegetables, cabbage, onion, garlic , cucumber, asparagus, beets and tomatoes. A minimum requirement of high quality protein, mostly from vegetable sources such as almonds, millet, sesame seeds, sprouted seeds and grains, may be added to the diet.

 

Dr. Ann Wigmore of Boston, U.S.A., the well-known naturopath and a pioneer in the field of living food nutrition, has been testing the effect of a drink made of fresh wheatgrass in the treatment of leukemia. She claims to have cured several cases of this disease by this method. Dr. Wigmore points out that by furnishing the body with live minerals, vitamins, trace elements and chlorophyll through wheatgrass juice, it may be able to repair itself.

 

Johanna Brandt, the author of the book ' The Grape Cure ' has advocated an exclusive grape diet for the treatment of cancer. She discovered this mode of cure in 1925, while experimenting on herself by fasting and dieting alternately in the course of her nine-year battle with cancer. She claimed to have cured herself by this mode of treatment. She recommends a fast for two or three days so as to prepare the system for the change of diet.

 

After the short fast, the patient should have a grape meat every two hours from 8 a.m. to 8 p.m. This should be followed for a week or two even a month or two, in chronic cases of long standing. The patient should begin the grape cure with a small quantity of 30, 60, to 90 grams per meal, gradually increasing this to double the quantity. In course of time, about 250 grams may safely be taken as a meal.

Recent researches have shown that certain vitamins can be successfully employed in the fight against cancer and that they can increase the life expectancy of some terminal cancer patients.

 

According to recent Swedish studies vitamin C in large doses can be an effective prophylactic agent against cancer. Noted Japanese scientist, Dr. Fukunir Morishige, and his colleagues who have been examining the healing potential of vitamin C for the last 30 years, have recently found that a mixture of vitamin C and copper compound has lethal effects on cancer.

 

According to several studies, vitamin A exerts an inhibiting effect on carcinogenesis. It is one of the most important aids to the body's defence system to fight and prevent cancer. Dr. Leonida Santamaria and his colleagues at the University of Pavia in Italy have uncovered preliminary evidence suggesting that beta-carotene, a precursor of vitamin A may actually inhibit skin cancer by helping the body thwart the cancer-causing process known as oxidation.

 

Recent studies from all over the world suggest that a liberal use of green and yellow vegetables and fruits can prevent cancer. The 20-years old, ongoing Japanese study found that people who ate green and yellow vegetables every day had a decreased risk of developing lung, stomach and other cancers. A Harvard University study of more than 1,200 elderly Massachusetts residents found that those who reported the highest consumption of carrots, squash, tomatoes, salads or leafy green vegetables, dried fruits, fresh strawberries or melon had a decreased risk of cancer.

 

The other useful measures are plenty of rest, complete freedom from worries and mental stress and plenty of fresh, pure air.

Caffeine and Cancer Threats

Besides its effect on stimulating the activities of the brain, caffeine has been a subject of many researches and studies for its possible effect on blood pressure. It has been found by many studies that caffeine causes a temporary sharp increase in blood pressure by constricting the blood vessels. A hormone, known as adenosine, is believed to help in widening the blood vessels and caffeine obstructs the effect of this hormone.

Some studies show that the people who drink caffeinated coffee regularly have, on an average, higher blood pressure than those who do not drink it at all. Others are of the opinion that regular intake of caffeinated coffee make the body tolerant to caffeine and therefore, does not have a long term effect on the blood pressure level. Caffeine is also supposed to induce the pituitary gland to stimulate the adrenal gland and produce the hormone adrenaline. An increased secretion of adrenaline can increase blood pressure.

Recently, some researches have revealed that caffeine may cause the stiffness of arteries, especially in patients of high blood pressure. However, this is a preliminary finding, and the presumed effect of caffeine on arteries may be a short term effect just like its temporary effect on the brain.

So far, the results and conclusions of different studies regarding the effects of caffeine on blood pressure have been quite contradictory. A study carried out on 155,000 women for 12 years, has disclosed that drinking caffeinated cola may increase the risk of high blood pressure, while drinking caffeinated coffee may actually lower the risk of suffering from high blood pressure. Similarly, a large (about 6 cups a day) intake of coffee has been presumed by many researches to reduce the risk of high blood pressure, while those who drink a small amount of coffee seem to fall under the high risk zone.

An interesting finding of a recent research is that there can be considerable difference in effects of caffeine on men and women. In men, it can increase blood pressure due to its constrictive effect on blood vessels. It is also associated with increased resistance of the blood vessels to the flow of blood. On the other hand, in women, it raises the level of blood pressure by increasing the activity of the heart, which in turn increases blood circulation.

Too much intake of caffeinated coffee and tea may lead to an addiction and people may experience symptoms like restlessness, headache, sleep deprivation and fatigue, if the intake is cut down suddenly. Besides containing caffeine, coffee and tea are also rich in a compound, known as polyphenol, which is believed to have a number of health benefits. Polyphenol may be effective in reducing the risk of heart disease and cancer. Besides, it can also reduce the level of activated platelets in blood. Platelets play a crucial role in blood clotting and therefore, polyphenols are believed to help prevent blood clots, which can lead to a heart stroke.

To sum up, till now there have been no definitive studies to help reach a conclusion about the effects of caffeine on blood pressure. However, evaluating both the possible harmful effects of caffeine and the health benefits of other compounds found in some drinks like tea and coffee, it is desirable to consume these in a limited amount.

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Cancer Remedies with Coffee

A morning ritual for most Americans, coffee is a necessity for some people to start there day. The vast majority of adults in this country drink coffee at least once a day, and most of those drink at least two or three cups. Its steamy hot goodness is a staple in households, but what about its nutrition? How good is coffee for you? For years this question was answered with a "probably not very good." This has never been a very satisfying conclusion in the scientific community, and to rectify this several modern studies have been concerning coffee and its effects on the human body. The results of these studies have opened many eyes to the truth about coffee, and new information about its nutritional value may be very good news to coffee addicts around the globe.

One thing that isn’t a surprise is that coffee is a great source of antioxidants. This has been a known fact for a while, and has been a source of good news for coffee lovers. Antioxidants are in incredibly high demand. They are substances that help to protect the body from free radicals, which are agents that attack the body and cause various forms of damage. This damage is most often seen as premature aging, but can also take the form of decreased energy levels and various forms of cancer. Antioxidants combat these to keep the body looking and feeling younger, and also protect the body against developing certain forms of cancer. Antioxidants also have many other effects that are not completely understood. As a rich source of antioxidants, coffee has also shown to reduce the likelihood of a person to develop type 2 diabetes. Scientists attribute this to coffee’s high levels of antioxidants, and the fact that they can increase the body’s sensitivity to insulin.

Obviously there is no debate as to how much caffeine coffee contains, and while this was, for the longest, considered coffee’s biggest vice, new research is indicating that in fact it may be coffee’s greatest asset! It would seem that the biggest benefit one can gain from the caffeine in coffee comes in the form of enhanced athletic performance. Studies that were performed on those who had been exercising showed that the caffeine in coffee helped to improve their stamina and overall performance. The reason behind this is thought to be that caffeine sends signals throughout the body to ignore certain levels of fatigue. – This allows a person to push themselves father for an extended period of time. In fact, compared with products that were marketed as athletic enhancers, coffee actually outperformed them! Whereas the other products only helped in a certain few areas, coffee proved to increase performance in nearly all areas! It seems that the most effective dosage is two cups, but a lot of people end up feeling a difference after just one. Caffeine is also thought to be responsible in helping to reduce a person’s risk for developing Parkinson’s disease. Several different studies involving Parkinson’s and caffeine have shown that those who regularly consume coffee can reduce their risk for the disease by up to 80 percent.

There is no doubt that coffee is making big waves in the scientific community! As more research is done on this common beverage, the more we learn about its great benefits! Coffee is such a staple, and an addiction, in so many American lives, that for the longest there have been big questions on whether it’s a national problem or a national wonder, and so far, nutritionists are learning that the benefits of this hot beverage far outweigh the risks.

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Vegetarian Diet Benefits for Colon Cancer

A vegetarian diet can have many nutritional benefits, if it is rich in fruits and vegetables, and contains moderate amounts of seeds, nuts, whole grains and legumes. One of the main benefits of a proper vegetarian diet is its low caloric content in relation to the bulk supplied, which helps maintain ideal weight.

 

Another benefit of the vegetarian diet is the much lower intake of fat, if dairy products, seeds and nuts are eaten sparingly. This accounts for lower serium cholesterol levels found in vegetarians, which considerably reduces the risk of developing heart diseases and breast and colon cancer.

 

A third nutritional advantage of the vegetarian diet is its high fibre content. Fibre, being indigestible, increases the bulk of the faces, keeps them soft and makes them easy to expel. One study has indicated that lacto-avo vegetarians consume twice as much and vagans four times as much fibre as non-vegetarians. High fibre intake has been associated with decreased risks of diseases of the colon, appendicits, cancer of the colon and rectum, hiatus hernia, piles and varicose veins. McCarrison, one of the greatest aurhoties on food, has outlined a perfect diet. According to him, "a perfectly constituted diet is one in which the principal ingredients are milk, milk products, any whole cereal grain or mixture of cereal grains, green leafy vegetables and fruits. These are the protective foods. They make good the defects of other constituents of the diet, protect the body against infection and disease of various kinds, and their use in sufficient quantity ensures physical efficiency. "

 

Vegetarianism is thus a system based on scientific principles and has proved adequate for the best nutrition free from the poisons and bacteria of diseased animals. It is the best diet for man’s optimum, physical, mental and spiritual development.

 

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