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Fw: pH and being sick, (& Lemon anionic Vs Cationic property, per Dr Reams theory of food & nutrition)

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Hi All

I always use the whole lemon.

I pour boiling water over the fresh lemon and let it soak until the water has

cooled. Rinse with filtered water and either spray or dip into 6% H202. Then put

it into blender(pieces) and puree until smooth. Pour into Ice cube tray and

freeze. Use as required.

Cheers, Doug

-

Duncan Crow

 

Saturday, March 13, 2004 12:16 AM

Re: Re: pH and being sick, ( & Lemon anionic Vs

Cationic property, per Dr Reams theory of food & nutrition)

 

 

Hi Cindy, Elaine,

>

> What about " real lemon " in a bottle?

 

I missed the first part of this thread, but if it's about eating

lemons to correct pH, it's the pulp, the alkaline ash of the whole

lemon that does it; many people make the mistake of just using a bit

o' juice thinking it will elevate pH.

 

regards,

 

Duncan Crow

 

 

 

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