Michael Ducharme
Panama
+507 6676 8111
SALUD
GLOSARIO DE TERMINOS
terminos generales | enfermedades | sintomas
Comida
Aloe Vera
A succulent plant with hundreds of medicinal uses. The clear pulp can be eaten or mixed with blended juices to reduce stomach acid, replacing it with alkaline, which helps the body to eliminate toxins. It can be applied topically to moisturize and nourish the hair and skin.
Bell Peppers
A vegetable.
Black tea
Black tea has high caffeine. Green tea is a better alternative and has cancer-fighting properties.
Cabbage
A vegetable.
Carrots
A root vegetable. A source of vitamin A.
Cashews
Chives
Cherries
A fruit.
Coffee
Coffee has high caffeine. Green tea is a better alternative and has cancer-fighting properties.
Corn
A grain. Since it does not contain gluten, it is less dangerous than most other grains.
Almonds
A source of calcium, with 234 mg of Calcium per 100 g of edible portion.
Apple
A fruit. A source of calcium, with 7 mg of Calcium per 100 g of edible portion.
Apricot
A fruit. A source of calcium, with 67 mg of Calcium per 100 g of edible portion when dried; 17 mg of Calcium per 100 g of edible portion when fresh.
Asparagus
A vegetable.
Avocado
A source of calcium, with 10 mg of Calcium per 100 g of edible portion.
Banana
A source of calcium, with 32 mg of Calcium per 100 g of edible portion when dried; 9 mg of Calcium per 100 g of edible portion when fresh.
Broccoli
A vegetable. A source of calcium, with 103 mg of Calcium per 100 g of edible portion.
Carrot
A source of calcium, with 37 mg of Calcium per 100 g of edible portion.
Cauliflower
A source of calcium, with 25 mg of Calcium per 100 g of edible portion.
Chayote
A source of calcium, with 13 mg of Calcium per 100 g of edible portion.
Coconut water
A source of calcium, with 20 mg of Calcium per 100 g of edible portion.
Dates
A fruit.
Eggplant
A vegetable. A source of calcium, with 12 mg of Calcium per 100 g of edible portion.
Fig
A fruit. A source of calcium, with 126 mg of Calcium per 100 g of edible portion when dried, or 35 mg of Calcium per 100 g of edible portion when fresh.
Garlic
Grapefruit
A fruit. A source of calcium, with 16 mg of Calcium per 100 g of edible portion.
Grapes
A fruit. An anti-oxidant. A source of calcium, with 16 mg of Calcium per 100 g of edible portion.
Honey
Kiwis
A fruit.
Leeks
A vegetable.
Laurel
Lettuce
A vegetable.
Lemons
A citrus fruit.Although lemons taste acidic, lemons are among the best alkalizers. Therefore lemons should be taken by those who suffer from any acid-related illness including stomach ulcers.
Mandarins
A fruit.
Meat
A meat-based diet is acidic. Cancer cells thrive in an acid environment. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrefied and leads to more toxic buildup.
Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.
Milk
A cancer-feeder. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soya milk cancer cells are being starved.
Melons
A fruit.
Onions
A vegetable.
Oregano
Papayas
A fruit.
Parsley
Plums
A fruit.
Papaya
A fruit. A source of calcium, with 20 mg of Calcium per 100 g of edible portion.
Parsley
A source of calcium, with 203 mg of Calcium per 100 g of edible portion.
Peach
A source of calcium, with 48 mg of Calcium per 100 g of edible portion when dried; 9 mg of Calcium per 100 g of edible portion when fresh.
Plantain
A vegetable. A source of calcium, with 7 mg of Calcium per 100 g of edible portion.
Potato
A root vegetable. A source of calcium, with 7 mg of Calcium per 100 g of edible portion (including the skin).
Prune
A source of calcium, with dehydrated 90 mg of Calcium per 100 g of edible portion.
Radishes
A vegetable.
Raspberries
A fruit.
Runner Beans
A grain.
Sesame seeds
A source of calcium, with 1160 mg of Calcium per 100 g of edible portion.
Soy beans
A source of calcium, with 226 mg of Calcium per 100 g of edible portion.
Sprouted Beans
A grain. Healthier than unsprouted beans because the phytic acid has been removed.
Sugar
A cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal, Spoonful, etc. are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. You can also use Stevia, a natural herb, which is much sweeter than sugar, although it tastes a little bit 'funny'.
Tamarind
A source of calcium, with 74 mg of Calcium per 100 g of edible portion.
Tangerine
A source of calcium, with 40 mg of Calcium per 100 g of edible portion.
Tomato
A vegetable. A source of calcium, with 13 mg of Calcium per 100 g of edible portion.
Thyme
Turnips
A vegetable.
Raisins
A source of calcium, with 62 mg of Calcium per 100 g of edible portion.
Vegetables
Vegetables help put the body into an alkaline environment. About 20% can be from cooked food including beans. The rest should be raw. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).
Water
It is best to drink purified or filtered water, to avoid the toxins and heavy metals in tap water. Distilled water is acidic, so avoid it.
Watercress
A source of calcium, with 151 mg of Calcium per 100 g of edible portion.
Wheat bran
A source of calcium, with 119 mg of Calcium per 100 g of edible portion.
Wheat germ
A source of calcium, with 72 mg of Calcium per 100 g of edible portion.