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I am Suwanna, I live in Khonkaen. Someone suggests me about your website that you heal many people who have health problem.
I am interested in the Alkalizing Formulas but I dont know which one is suit for me. I have had SLE Thalassemia Annemia for 10 years. I suffer with it alot. I take 2 pills of steroid everyday and seems I can not deduct it to be 1 or a half pill. I have tried to take it to 1 pill but I m worse and losing my hair alot and pain on the joints of my hands.
Now I have vasculitis on my fingers on my both hands, really hurt, can not touch well.
Please give me your advice.
Hope to hear from you soon.
Thanks in advance.
Best Regards,
Replied by Lisa
Thousand Oaks, Ca, Usa
03/26/2010Hi Suwanna,At the risk of repeating myself so often, I would say that green vegetable juice is not only completely alkalizing to the body, it will heal you of your ailments, I am certain. The vasculitis is your body unable to process quickly enough the toxicity in it. Also, your anemia will be corrected as the chlorophyll is the to the plant as our blood is to our body. Your joint pain will disappear and over time your hair will be restored to health. I really do hope this helps you. If you are uncertain about knowing how to juice watch video on youtube for instruction. You can get a juicer that is reasonably priced and know that the health benefits are well-worth it!
Best to you, Lisa
Replied by Alkalyzing
Louisville, Kentucky
04/24/2010Dear Suwanna, The alkalyzing drink that I use calls for 1 T. unsulfured black strap molasses, 1 T. fresh lemon juice or organic apple cider vinegar, pinch of epson salts, 1 tsp. powdered kelp (build up to 1 T.)and 1 T. lime water.Lime Water: Purchase Pickling Lime, I use Mrs. Wages brand, add 1 T. to one gallon of filtered water, shake up, and take out the one tablespoon (or amount you require) for your drink each time.
I drink this three times a day, you can adjust the items as needed, I am low on sodium so I only use 1 tsp. of the black strap molasses per drink, and have built up to 2 tsp. of kelp per drink so far. I also adjust the lime water (calcium) because my calcium stores are also low. I'm currently using 2-3 T. of lime water per drink.
Hope this helps!
Posted by Peter (Chicago, Il) on 03/03/2010Bill, can you clarify this for me. Ted wants us to add baking soda to lemon juice until it stops fizzling. But in his other posts (see below just add 1/2 ts of baking soda) does that mean 1/2 teaspoon of baking soda is adequate for 2 tablespoon of lemon juice? What happen if it still fizzles?
"Per Ted postings
The lemon juice formula, 2 tablespoon of lime or lemon juice plus 1/2 teaspoon of baking soda in 1/2 glass of water"Thanks Bill for your expertise.
Replied by Bill
San Fernando, Luzon, Philippines
03/03/2010Peter...Just add the sodium bicarbonate powder to the lemon/lime juice until the fizzing stops. If it doesn't stop fizzing you can drink it as is or simply add more sodium bicarbonate until the fizzing stops. I just do the latter, for two reasons. First, lemons/limes always come in different sizes, small and large, so their juice content will vary. Second -- Baking soda or sodium bicarbonate is body friendly and is about as poisonous to our bodies as ordinary salt. Here is further evidence of the body-friendliness of Baking soda:http://www.earthclinic.com/remedies/alkalizing_formulas.html#TEDS
In the old days -- the 1920s -- Arm & Hammer was used as an antacid and, internally, for relief and cure from colds and flu. The starting dose, as advertised for colds and flu by Arm & Hammer in 1924, was 6 HALF-SPOONFULS IN A GLASSFUL OF WATER A DAY AT TWO HOUR INTERVALS ON AN EMPTY STOMACH, which is a much larger dose of pure baking soda than is advertised on this site. See the link here:
I just usually squeeze one lemon or lime, add the water and add the baking soda until it stops fizzing. That's it. Then I just drink it. In other words, if you add slightly less than or more than 1/2 tspn of baking soda to this remedy -- it won't hurt you.
Posted by Bill (San Fernando, Luzon, Philippines) on 02/25/2010 | 1041 PostsHi Everyone...I've noticed that alot of people who would like to use Ted's Alkalizing formulas here on EC, seem to have inherent fears of using an unknown or foreign chemical like Sodium Bicarbonate or Baking Soda in Ted's remedies.
The purpose of this post is to put people's fears to rest and to illustrate that Sodium Bicarbonate (aka Bicarbonate of Soda or Baking Soda) is a natural body-friendly chemical.
* The human body needs bicarbonates as part of its homeostasis mechanism to help alkalize the body and maintain body fluids within a healthy pH zone.
* Despite present day fears to the contrary, the body needs Sodium which is a major and essential constituent and electrolyte of the blood.
* Bicarbonates are needed and secreted by the pancreas, to neutralize the hydrochloric acid from the stomach chyme at mealtimes, in order to allow the next phase of digestion in the duodenum, whose medium must be neutral to alkaline for the duodenal digestive enzymes to work.
* Bicarbonates are an essential aid in the human respiration cycle, which helps in the process of swapping carbon dioxide and oxygen during respiration at the cellular level.
* Before the 1930s, Baking Soda in solution and on its own was recommended by Doctors to cure stomach acid problems, flu and colds and was used as toothpaste. The doses recommended in these times were much larger than recommended on this site.
Sodium Bicarbonate is currently used widely in the Medical profession as defined here:
* As an IV infusion as a flush or buffer for cancer chemotherapy.
* For women in labour.
* For Metabolic Acidosis as a serum alkalizer.
* As an alkalinizing agent in prolonged cardiopulmonary resuscitation and in the treatment of certain drug intoxicants.
* As a hydration agent for Radiographic contrast dyes.
* Supplementation for Renal Tubular Acidosis.
* As treatment for pulmonary hypertension in newborn babies.
* As a treatment for Diabetic Keto-Acidosis.
* As treatment for hyperkalemia (excess potassium)
Replied by Faithinhealing
Forest Park, Ohio, Usa
02/27/2010Thanks! I was one of those people but noticed that it did help with my candida when I added it to the ACV once per day.Posted by Serendipity (Gold Canyon, Az, United States) on 02/21/2010Adding Apple Cider Vinegar to established dose of baking soda
As I have some inherent metabolic acidosis, my nephrologist prescribed 1/2 tsp baking soda a day, which seems to be working perfectly. How do I add ACV or lemon/lime juice and keep that result?
EC: For those interested in learning more about metabolic acidosis:
Replied by Bill
San Fernando, Philippines
02/22/2010Hi Serendipity...The various defined methods for using Ted's alkalizing remedies on this site are all quickly defined here from a previous posting by me:"Taking Baking Soda -- 1/4 tspn in half a glass of water is generally taken after a meal as a digestive aid or outside meals just to alkalize the intestines and blood or extracellular fluid.
One Lemon/Lime plus 1/4 tspn baking soda is used to normalize more parameters because limes and lemons contain many additional useful minerals as well as Vitamin C. Here is where you add the Baking Soda until the fizzing stops so that all the citric acid -- as well as the ascorbic acid -- has been neutralized and converted to its more alkaline salt form -- citrates and ascorbates. These are more easily absorbed by by the intestines. This is also my own favourite way of alkalizing, because its not complicated !!
ACV plus 1/4 tspn Baking soda. Used the same as lemon and lime, but gives you more energy through the formation of malate salts -- which are utilized in energy production -- via the Krebs Cycle -- in your body.
Carbicarb remedy -- Usually this consists of using sodium carbonate and potassium bicarbonate salts with citric acid together in solution. There are variations of this -- using the sodium and potassium citrate forms which are just as good. The reason you use this form of alkalizing is to alkalize both your blood(extracellular fluids) and intracellular fluids as well and is perhaps more useful.
And you should always be very careful with these remedies if you have any renal issues since the kidneys are the main organs that balance the electrolytes held in the blood.
When I took these remedies for particularly my own candida problem, I deliberately upped my doses to 1/2 teaspoon Baking soda(as Ted recommends) and took them 2 - 3 times a day. Here, I was aggressively targeting a higher pH to kill off the candida. But, in general, and just as a regular maintenance dose, 1/4 tspn Baking Soda in half a glass of water is fine.
When you take these remedies, you are generally advised to take them in just half a glass of water because not only should you take the correct amount, but you should also take them at the proper concentrations, so that these electrolytes are fully and quickly absorbed through the intestines into the blood by osmosis between the different concentration gradients. So taking these remedies in half a glass of water provides the best medium for absorbtion into the blood. A weaker concentration -- ie full glass -- would therefore slow down and hinder absorbtion of these important electrolytes.
There are also reports on this site of people with sodium issues -- causing headaches, insomnia, night sweats and kidney pains but when I used all these remedies -- and fairly large doses at that -- to get rid of my candida problem, I had no side-affects at all.
Since your whole body is acid as defined by your ailment, I would also seriously consider using the Lemon/lime, ACV or Carbicarb remedies, as these will not only alkalize your extracellular fluids but will also alkalize your intracellular or cell fluids as well."
But taking just sodium bicarbonate will only alkalize your extracellular fluids(blood) and if you have sodium issues, the Carbicarb remedy will provide sodium/potassium balance as well as increase the alkalinity of your blood and cell fluids as well.
As defined here, my summaries of Ted's alkalizing protocols are just quick and simple. For a complete and more accurate description, see Ted's alkalizing page at:
This might also interest you. In the old days, sodium bicarbonate dosages were much larger than recommended today, have a look here at an original Arm & Hammer advert from the 1920s concerning a flu cure:
Posted by Peter (Chicago, Ill) on 02/19/2010To Bill from San Fernando,
From all the emails that I read from you to Earthclinic, obivously you are very knowledge person.
Can you help me on Ted's alkaline formula, what happens if you put in 1/2 tsp instead of 1/4 tsp of Baking Soda in ACV, or whole glass of water instead of half glass, how does this change the effectivness if any ?
Same question for the lemon and lime formula, keep adding baking soda until stop fizzle, what happen if you add too much, what happen ? Also when I add baking soda to lime and lemon, there is always some fizzle. does half glass of water makes stronger vs whole glass?
Replied by Bill
San Fernando, Philippines
02/19/2010Hi Peter...Whenever I've taken any of Ted's alkalizing remedies -- whether its the Lemon/Lime remedy plus Baking Soda or the Carbibarb remedy or just Baking soda on its own, it's very important to understand just why you are taking these different remedies.Taking Baking Soda -- 1/4 tspn in half a glass of water is generally taken after a meal as a digestive aid or outside meals just to alkalize the intestines and blood or extracellular fluid.
Lemon/Lime plus baking soda is used to normalize more parameters because limes and lemons contain many additional useful minerals as well as Vitamin C. Here is where you add the Baking Soda until the fizzing stops so that all the citric acid -- as well as the ascorbic acid -- has been neutralized and converted to its more alkaline salt form -- citrates and ascorbates. These are easily absorbed by by the intestines. This is also my own favourite way of alkalizing, because its not complicated !!
ACV plus 1/4 tspn Baking soda. Used the same as lemon and lime, but gives you more energy through the formation of malate salts -- which are utilized in energy production -- via the Krebs Cycle -- in your body.
Carbicarb remedy -- Usually this consists of using sodium carbonate and potassium bicarbonate salts with citric acid together in solution. There are variations of this -- using the sodium and potassium citrate forms which are just as good. The reason you use this form of alkalizing is to alkalize both your blood(extracellular fluids) and intracellular fluids as well and is perhaps more useful. When I use this remedy, I sometimes add a 1/8 to 1/4 teasoon of magnesium sulphate or mag chloride crystals to help balance the potassium and calcium. Useful if you have sodium retention issues.
And you should always be very careful with these remedies if you have any renal issues since the kidneys are the main organs that balance the electrolytes held in the blood.
When I took these remedies for particularly my own candida problem, I deliberately upped my doses to 1/2 teaspoon Baking soda and took them 2 - 3 times a day. Here, I was aggressively targeting a higher pH to kill off the candida. But, in general, as a regular maintenance dose, 1/4 tspn Baking Soda is fine.
When you take these remedies, you are generally advised to take them in just half a glass of water because not only should you take the correct amount, but you should also take them at the proper concentrations, so that these electrolytes are fully and quickly absorbed through the intestines into the blood by osmosis between the different concentration gradients. So taking these remedies in half a glass of water provides the best medium for absorbtion into the blood. A weaker concentration -- ie full glass -- would therefore slow down and hinder absorbtion of these important electrolytes.
Also, whenever I took these alkalizing remedies, I never suffered any ill-effects, but I have read of some who have used them that have suffered headaches, night sweats, insomnia and kidney pains.
Replied by Pr
Houston, Texas
02/20/2010Hi Bill, wow! I can't thank you enough for expanding on the alkalizing formulas. I am the type of person who needs to understand the process of how things work so I feel I can make an intelligence decision. Your post has really helped to bring the information together.I do have one more question that you may could help with. I am concerned about taking the alkalizing formulas to close to meals as not to interfere with digestion. I did note in your post that 1/4 teaspoon of baking soda could be taken after meals to help with digestion. But what if you are taking 1/2 tsp of baking soda or any other of the formulas how close to meals can you take them? Would you please expand on this? Also, when you cleared yourself of candida did you eat a strictly candida diet? Whoops, just thought of one more question how long was it before you noticed improvement? I do appreciate your help in this. Thanks
Replied by Bill
San Fernando, Luzon, Philippines
02/20/2010Hi Pr...I'll try and answer your questions as best I can here :"But what if you are taking 1/2 tsp of baking soda or any other of the formulas how close to meals can you take them?"
You should always take these alkalizing remedies at least one hour before meals or two hours after meals on an empty stomach. And it is the same for 1/4 tspn or 1/2 tspn amounts of baking soda. The purpose of this is to completely avoid stomach acids that are stimulated during mealtimes, which would neutralize the bicarbonate as well as cause gas.
"Also, when you cleared yourself of candida did you eat a strictly candida diet?"
No, I ate no special diet -- except for complete elimination of sugars and sweetners. I'm someone who enjoys food. My own regimen is based on the 'Mr Muscle Principle'. Remember those old TV ads that initially showed a black dirty drain? Then after you use the Mr Muscle Cleaner, magically the drain is gleaming and clean again !! That is my emphasis or principle. If you eat something bad, drink a little too much etc, then be sure to alkalize thoroughly the next day since its very difficult anyway to avoid acid, processed foods in our diets now. I also dislike drinking things like carrot and celery juice, tastes horrible(and who's to say these vegetable juices aren't also poisoned with heavy metals and poison fertilizers?). I also regularly take doses of sodium thiosulphate to get rid of heavy metals from my body, and do the same with iodine via kelp supplements which leeches out halides from your body. My outlook here is simple, what's the point of becoming well if you can't enjoy yourself occasionally? So the point here is moderation, nothing in excess and avoid bad habits.
"...how long was it before you noticed improvement?"
LOL...Believe me, I went through far worse before it got better really. The improvement was slow to be sure -- and it took a full year to eradicate my candida. Of all the microbes, I reckon fungus is the hardest to eradicate. They are a tough enemy to defeat.
Replied by Pr
Houston, Texas
02/21/2010Thanks Bill for answering my questions and your answers are very helpful.Replied by Peter
Chicago, Ill
02/22/2010Bill,Need your advise. Would you say the Carbicarb remedy is the better way to alkaline since it does alot more !
(Per Your email-Carbicarb remedy will provide sodium/potassium balance as well as increase the alkalinity of your blood and cell fluids as well.)To make Carbicarb, let me know if I do this right.
I assume Ted wants us to mix 1/2 sodium bicarbonate and 1/2 potassium bicarbonte togather and add them in the lemon juice until it stop fizzle. Is this what Ted meant when he wrote 50/50 ?
Another question regarding Ted formula for people with sodium isssue, could they just use sodium free Baking Soda, would that solve the problem ? Thank for your expertise !
Replied by Peter
Chicago, Ill
02/22/2010Bill, just to make sure I understand what is carb-bicarb, is below from Ted call carbicarb ?7. For People with Sodium Issues and Want to Alkalize and Normalize Many Biological Parameters: One whole freshly squeezed lemon (or lime) and keep adding the bicarbonate until the fizz stops. The bicarbonate is made of 50/50, sodium bicarbonate and potassium bicarbonate. Sorry, sodium must always be there to achieve somewhat of a sodium/potassium balance. Take this twice a day once in the morning and once in the evening on an empty stomach. This is done to avoid diarrhea problems, if taken along with food.
What about sodium carbonate plus baking soda ? Is that carb-bicarb also ?
Thanks for your advise !Replied by Alain
Ottawa, Ontario, Canada
02/22/2010Answer to Peter about carbicarbIn its strictest definition, the carbicarb is the mix of Sodium Carbonate and Sodium Bicarbonate.
See for example http://circ.ahajournals.org/cgi/content/abstract/77/1/227
As I recall. Ted'd first mention of carbicarb was here
http://www.earthclinic.com/cures/asthenia.htmlRead the page to understand why the sodium carbonate was considered.
He later on developed a more elaborate formula that included potassium in the form of either a bicarbonate or citrate.
A carbonate is a salt formed from the bounding of a mineral with the anion -CO3 see http://en.wikipedia.org/wiki/(CO3)(2-)
A bicarbonate is a salt formed from the bounding of a mineral with the anion -HCO3 see http://en.wikipedia.org/wiki/Hco3
He also developed an alkaline formula in which sea salt is one of the component. Search for the keyword ORMUS in EC.
The use of Sodium and Potassium insures a better equilibrium of the Sodium/Potassium ratio. It also depends how someone is deficient in either. See http://www.naturalnews.com/024539_potassium_sodium_blood.html
The use of an alkaline salt with a weak acid such as Lemon/Lime juice or ACV or citric acid ... makes the solution more neutral so that is neither acid nor alkaline when it enters the stomach. It does not mean however that the solution is not alkalizing. Such formula might be easier to digest.
One should always be careful when using these formulas that use salts. The urine and saliva pH should be monitor to see how effective a formula is.
I hope these info may help in better understanding some of the concepts.
Good Luck
Replied by Bill
San Fernando, Luzon, Philippines
02/23/2010To answer your other questions:"To make Carbicarb, let me know if I do this right.
I assume Ted wants us to mix 1/2 sodium bicarbonate and 1/2 potassium bicarbonte togather and add them in the lemon juice until it stop fizzle. Is this what Ted meant when he wrote 50/50 ?"
The inference here is to use 1/4 tspn of both potassium and sodium bicarbonate and the juice of one lemon or lime. If you 1/2 tspns of each, you would have to use 2 lemons or 2 limes here. What is important here is to add the lemon or lime juice until the fizzing stops -- this is not an exact measurement and will depend on the amount of juice, then you will have created the necessary potassium and sodium citrates for alkalizing your body. This will create a proper maintenance dose, because you will get the same amount of bicarbonates as using just 1/2 sodium bicarb alone, but with the added potassium, you will affect and normalize more parameters. If you wanted to increase this dosage - then just take these dosages more often, this is safer than just upping the dose.
"...could they just use sodium free Baking Soda, would that solve the problem ? Thank for your expertise !"
No, there is no such thing. The definition of Baking Soda is simply Sodium Bicarbonate powder.
Replied by Bill
San Fernando, Philippines
02/23/2010Hi Peter...A great answer from Alain in answer to your carbicarb question.These formulas become fairly advanced when learning about them and you start adding other substances and fine tune them for particular reasons. For instances I deliberately make my own Mag Water - Mag Bicarbonate - from Phillip's Milk of Magnesia(MoM) and soda water because I have the double advantage of both supplementing with a solution of magnesium that contains and supplies me with large amounts of alkalizing bicarbonates as well without sodium issues to worry about.
I also experiment and try mixing other minerals, such as carefully mixing 1/16 tspn borax plus 1/4 tspn Mag sulphate plus 1/8 tspn sea salt plus 1/8 tspn plus Vitamin C(ascorbate) in a full glass of water. I sip this mixture slowly. I'm testing this out on myself at the moment but would NOT advise you or anyone one else to do this, because everyone has a different metabolism with their own problems and sensitivities and there is a danger of diarrhea. I'm taking this mineral mixture for specific reasons -- I live in the tropics, so its very hot -- hence taking the Vit C with magnesium salt is very cooling; Vit C is an antioxidant and immune booster that also acts as an absorbtion synergist; I am at risk of parasites, ticks and fungus -- hence the borax which also acts together with the magnesium sulphate(epsom salts) to balance my hormones and enzymes; and the sea salt is the same but also acts as an effective antibiotic, stomachic and cleanser.
Regarding Safe Remedy Combinations, you can learn about this from Ted's comments at this EC link:
Replied by Shaun
Old York, Uk
02/23/2010Alain, I like you. You are my kind a guy. Kudos to you matey. ShaunReplied by Rose
Girona, Spain
02/24/2010To Bill from San Fernando,Thanks very much for posting all this information regarding alkalizing formulas. I'd like to know more in detail, if you don't mind, how did you get rid of your candida issues in one year, as it is so difficult, really. Apart from alkalizing... with which of the formulas? or did you combine them? And did you take any fungal products o did any other specific treatment? Thank you very much in advance.
Replied by Bill
San Fernando, Philippines
02/25/2010Hi Rose...This is what I took to cure my candida:* Ted's alkalizing remedies using either whole squeezed lemon/lime or 2 tbspns ACV plus 1/2 tspn baking soda(Arm & Hammer brand) three times a day -- always taken 2 hours after or one hour before meals. I mainly used the Lemon/Lime alkalizing cure. This is Ted's Alkalizing Remedy and this is THE NUMBER ONE CURE for Candida in my book.
* I also used 1/2 tspn Baking soda straight in a full glass of water occasionally, mainly to alkalize my intestines and blood.
* One tablespoons of virgin coconut oil stirred into my coffee or taken raw at least 3 times a day.
* Blackstrap molasses(for the minerals) in my coffee, no refined sugar or aspartame sweetener allowed in my diet.
* You should also take herbs of your choice that support your liver and kidneys -- eg milk thistle, burdock etc. throughout this alkalizing, because there will be a die-off effect and it might last a while.
I didn't use any special diet except to eliminate all processed sugar and sweetners. I ate relatively normally.
When I started this remedy at the beginning, I got fairly severe flu-like symptoms -- it almost seemed as if the remedy was making me worse. But this die off or Herxheimer Effect always happens when you get the fungal toxins in your blood from microbes and fungus, so think of it as a good sign. Many people give up at this point, because they think the remedy is either causing the problem or just isn't working. But stick with it!!
Your liver and kidneys are overworked initially, until your immune system can get on top of the candida. After this die-off it was easy. All my skin problems just disappeared slowly (except the jock itch -- but that's another story) and I haven't had a cold or flu in over 2 years.
Mind you, it took me a full year to completely get rid of my candida. And even though I'm clear of candida now, and since it is very difficult to eat non-acidic foods these days, I still always alkalize and take coconut oil and molasses a couple of times a week as a preventative even now (plus I'm now also supplementing borax, magnesium, natural sea salt, using hydrogen peroxide etc as recommended by Ted on this site).
Also, don't be confused as many are, with 1/4 tspn doses of Baking soda in these remedies. As far as I'm concerned a simple maintenance dose is 1/4 tspn taken once or twice a day. If you're specifically targeting candida or another problem and a higher pH -- then you should raise the dose to 1/2 baking soda 3 times a day with lemon/lime or ACV. I also took a few days off from this remedy once a week, to give my body a break.
Replied by Peter
Chicago, Ill
02/25/2010Bill, need your advice. Alot of time I need more than 1/2 teaspoon of baking soda to stop the lemon juice fizzle. Is that OK ?* Ted's alkalizing remedies using either whole squeezed lemon/lime
Replied by Rose
Girona, Spain
02/25/2010Bill,Did you have systemic candida or where did you have it and how did you know you were free from it? How do you test it?
Replied by Bill
San Fernando, Luzon, Philippines
02/25/2010Hi Rose...There are about 20 or more symptoms for candida, but remember the symptoms can vary between people who have it which is why even doctors can easily mis-diagnose candida.If you have systemic candida, then usually an organ or a different area of the body is affected -- eg liver, kidney, bladder etc. Other pointers -- if a woman keeps getting thrush again and again, this is another symptom of candida I think.
My own intestinal candida symptoms were -- severe grogginess and brainfog in the morning, insomnia, jock itch(tinea cruris), BM and toilet only once every 4 days, constipation with dry, hard stools, low energy, bloated feeling all the time, tired all the time, psoriasis, eczema, toenail fungus and I regularly caught colds and flu.
I knew my intestinal candida was gone because all my symptoms(above) just slowly disappeared, one after another, over a period of a year. I also have much more energy now, I sleep better and I haven't had cold or flu in over 2 years.
The only symptom that did not go away was my jock itch -- but I suspect that could have been MRSA. I got rid of that by applying Milk of Magnesia directly over it every night. It disappeared in only two days and I'ld had that jock itch for 7 years, used all the recommended drugs and creams and couldn't get rid of it until I used the MoM.
Replied by Bill
San Fernando, Luzon, Philippines
02/25/2010Hi Peter...That should be OK but if you are really not happy with the dose quantity and it's causing diarrhea or other problems, just make up the lemon/lime remedy as per normal in half a glass of water, then pour away or save half of this solution in another glass, then add ordinary water back up to half a glass and drink that.Doing this effectively dilutes the original solution and strength by half.
Replied by Derbychick77
Mayfield, Ky, Usa
03/16/2010Hi Bill. Your answers have been a great help. I would just like to know if the lemon/lime mixture will also help with the decrease of blood pressure like the ACV does? I hate the taste of the ACV and hate even worse the ACV and Baking Soda combo. Any insight on this would be greatly appreciated as my husband needs to use this as well but refuses to use anything with any type of vinegar. Thanks:)Replied by Rebel
Somewhere, America
03/16/2010Hi. I am not Bill, But I did a little experment with myself and blood pressure.I also take Baking Soda daily and was concerned that it may raise my pressure, so I took my pressure 1st thing in the morning and got a reading of 135/95.
After taking the Baking Soda, I tested again about 45 minutes latter. My pressure was then 121/85.
So at least in my case the baking soda seemed to lower my pressure.
I believe somewhere on here it is also said that, SEA SALT also lowers pressure so long as it is natural.
Sea Salt like Baking Soda is Alkaline and being alkaline might actually help with blood pressure.
Try a test on yourself and see, Please let us know.
Replied by Rebel
Somewhere, America
03/16/2010Wow, It might help if I read, what you actually wrote.LOL. Anyway, IT is always lemon juice that I mix with my Baking Soda.I skim read alot and sometimes, I miss the point. But yes, I use lemon juice!
Replied by Bill
San Fernando, Luzon, Philippines
03/17/2010Hi DerbyChick77...If you look at Rebel from Somewhere's post above my post here, you will see that the lemon/lime mixture does indeed help with blood pressure. But I'm thinking here that maybe you wont like the taste of this one either..LOL.So here are some suggestions on how to gently lower blood pressure. First and foremost, Magnesium. You can take this internally or transdermally in crystalline hydrate form using Magnesium Chloride or Mag Sulphate(Epsom Salts) and there are three ways to take magnesium.
First you could take and ingest 1/4 tspn in a glass of water of either Mag chloride or Mag Sulphate crystals two or three times a day. But, have to say that this is the slow way to take magnesium. The best and fastest way to raise your magnesium levels is:
* Having a hot bath 2-3 times a week with 3 cups of mag chloride or mag sulphate crystals added to the bathwater. Stay in the bath for at least 1/2 hour to allow the magnesium to be absorbed transdermally. This will rapidly and safely bring your body magnesium levels up, without causing problems with digestion or diarrhea as might occur with mag ingestion.
* Spray yourself(or indeed any sore, arthritic areas) using a garden sprayer containing 8 oz water and 3-4 heaped tspns of either Mag chloride or Mag sulphate crystals. Allow this to completely dry on your body and have another quick shower afterwards if you like. This is my method -- since I don't have a bath. It is also less wasteful and does the job just as well.
Here is a link showing the multitude of benefits from magnesium chloride:
Another simple protocol is to just take Cayenne pepper tablets and Hawthorne Berry tablets -- both exceptionally good for BP and heart.
See these links:
Replied by Derbychick77
Mayfield, Ky, Usa
03/17/2010Bill thank you so much for your help. I tried the lemon/baking soda mixture and it was a little better than the ACV/BS combo but still not great. LOL I will definately try the other things you suggested. I am also tired all the time. Is there anything I can add to my regimen to help with that? I have been exercising 3-4 days a week but that really doesn't seem to be helping that much for the fatigue. Thanks again:)Posted by Peter (Chicago, Ill) on 12/23/2009Does anyone know the different between food grade versus non good grade potassium bicarbonate ? Ted uses it for akalizing. Thanks !
Posted by Hugo (Miami, Fl) on 02/23/2009Thanks Ted for your Alkalizing Ph formula. I came across with an article about baking soda-cancer and Ph, the writer also stated that Alka-Seltzer Gold(Only this Kind of Alkaseltzer) help to alcalize Ph levels, I went to the web page and I found out that the ingredients of this product is: Sodium Bicarbonate 1050mg-Citric Acid 1000mg-Potassium Bicarbonate 344 mg,Bingo!! the same formula for alkalizing ph that you gave us.
Would you please let us know that you think about it, and if i can use it instead of baking soda-lemon or AV -baking soda or sodium bicarbonate-potacio bicarbonate formula.
HugoReplied by Kate
Miami, Florida, USA
06/19/2009Thanks Ted for helping so many people. Hugo from Florida had asked if people can use Alka Seltzer Gold either as a substitute or in addition to other alkalizing formulas - is this a possibility? Also, can AVC be added to the Alka Seltzer Gold too? Thanks!EC: FYI: Alka-Seltzer Gold's Ingredients are: citric acid, potassium bicarbonate, sodium bicarbonate
Replied by Cindi
Brenham, Tx
08/16/2009Does Alka-Seltzer Gold alkalize or not?Replied by Tricia
08/17/2009to Hugo and Cindi. This does look like a good remedy but it has two inactive ingredients that compromise it as a good alternative to Teds remedy - "magnesium stearate, mannitol" and if you google these you'll find they are not so good for you.Posted by Mitchell (Edison, New Jersey) on 09/26/2007I purchased a PH meter to determine how much baking soda is necessary to bring lemon, lime or 2 Tbs. vinegar to PH 7. The formulas state that about 1/4 teaspoon brings the mixture to a PH of 7. In fact it requires almost 4 times that to accomplish this, & the taste is awful. Following directions as given is causing trusting readers (like myself) to pour acid over acid in their stomachs. Are these irresponsible guesses being posted or am I missing something?
Replied by Ted
Bangkok, ThailandThe pH of the formula is not the most important factor here, nor is taste. What is important is the resultant pH of the urine, not the solution. You need to obtain a urinary pH of 7. So by measuring your urine you will determine the exact dose. Scientists have agreed to the urinary pH as the ultimate measure of whether the target achieved, not what you drink. However, if a pH reading is used for a particular remedy, the ideal pH would be between 7.0 - 7.5.Most scientist have also agreed that the pH outcome of whatever you eat should be judge as a basis of whether it's acid forming or alkaline forming. In general, most sour foods in the long run will cause acid urine, and most bitter foods (less popular) will cause urine to alkaline pH. Hence, our tongues prefer sour to bitter and it's one of the many reasons why we are suffering from acidosis. Sugar is acid forming too.
The lemon or lime remedy requires 2 tablespoon of juice plus 1/2 teaspoon, not 1/4 teaspoon. Teaspoon sizes may vary unless you are using a cook's set of measurement spoons. However I used a regular teaspoon where the size is larger than a quarter coin. One whole lime plus 1/2 teaspoon baking soda is 7.5 pH.
A newly purchased pH meter needs to be calibrated. A pH meter must be recalibrated with each use if that is used not often, with a buffer 7 solution. They tend to go off.
Apple cider vinegar plus baking soda (2 tablespoons of ACV plus 1/4 teaspoon of baking soda) pH is exactly 7.0 after 2-3 minutes. It goes higher as you wait and settles down at about 7.3-7.5. Of course the solutions of pH may vary depending on the brand.
What you are missing on is most people take plain ACV for acid reflux, which is a worse option than taking baking soda added by some to neutralize pH. The remedy assumes you are using apple cider vinegar, not distilled vinegar."
EC: We asked Ted how long one should wait before testing the pH of the urine after drinking one of the formulas.
His response: "Wait a minimum of one hour or more before taking a urinary pH sampling. I prefer to measure pH BEFORE and then AFTER I take a remedy to see the differences.
After an hour, the urinary pH should remain more or less the same for the next 6 hours at least. But this very much depends on the dose. And of course this is assuming there's not strenuous physical activity.
A more complicated technique involves measuring saliva samples, which more or less reflects the status of intracellular fluids (the pH of the inside the cells), where the controlling pH is the potassium and magnesium. While the urinary reflects closer to extracellular fluids, which is the baking soda, or bicarbonates.
EC: Then we asked Ted how to calibrate a pH meter...
Ted replies, "Usually when I buy a new pH meter, they will give me a 7.0 buffer solution, which I use to adjust the pH meter to 7.0 using a screwdriver. So the pH meter has to be stuck into the buffer solution when I calibrate it. So at a specific room temperature, which is often at about 25 degree Celsius to be 7.0 pH at that going temperature.
In Thailand the weather is hotter, usually above 30 degree Celsius so I have to adjust it closer to 6.99 or 6.98 pH. The manufacturers will give you a small table and tell you how to adjust, one the finer points. However, in practice, 7.0 is the common figure I use a screwdriver to adjust the LCD of the pH meter to 7.0.
One interesting story concerns one Earthclinic visitor here in Bangkok who bought a pH meter which he corresponded in private, adjusted it once with the buffer 7.0 and then threw the entire contents away after he calibrated! He forgot that the buffer solution can be reused and that the meter must be recalibrated constantly. So I ended up buy him a large two liter bottle of 7.0 buffer solution - that was the smallest size I bought at a school supply store!
Usually the buffer solution can be reused several times, until of course the colors change and you know its time to throw away the buffer solution.
In an emergency, sometimes I can't get a buffer solution so I make a simple saturated solution of potassium chloride added to a water.
It will approximate itself to about 7, but this homemade one aren't exactly accurate, and I have to throw away the solution after I finished. I don't worry about throwing away here since potassium chloride here are quite cheap. They sell it by the kilogram and it is only a couple of dollars. A buffer solution will be more expensive, but sometimes the school supply store don't have it in stock.
When I was new to this pH meter thing, I had to recalibrate everytime until the device stabilizes, then thereafter I might adjust it once a month. However, different models will need ifferent maintenance.
Hopefully this clears up the calibration issue.
Replied by Daniel
Brisbane, Australia
05/06/2008Ted, I am slightly confused regarding the purpose of alkalizing. The stomach is naturally an acidic environment, for digestive purposes. In my study of Nutritional Medicine, I have been told that drinking water during meals will dilute the digestive acids. I'm sure this will all be made clear to me soon =) Your information becomes increasingly more interesting as one becomes more educated in this area! Cheers DanielReplied by Joseph
Dallas, Tx
08/08/2009Daniel, You are correct. Alkalizing the stomach is a very bad idea. It shows a lack of understanding of physiolgy. We produce acid inside of the stomch because we are supposed to. Enzyme activation,especailly protease activity, requires an acidic environment.Low stomach acid prdouces a decrease ability do digest your food. Alkalizing the body is different than alkalizing the stomach.
Replied by Diane
Sunshine Coast, Qld, Australia
03/12/2013Hi, I would like to buy an ph meter, and have a few questions1. What kind of shops are they sold in
2. is there a good brand you would recommend?
3. Roughly how much are they?
4. I live in Australia so if I can't find one here, what about ebay?Would be very grateful for any info.
Replied by Bill
San Fernando, Philippines
03/13/2013Hi Diane... In answer to some of your questions:* pH Meters are sold in Garden Centers, Aquarium Shops and in shops selling Swimming Pool goods. Larger chain hardware shops sometimes stock them.
* The cost of a pH meter can be from $10.00(US) upwards depending on the accuracy that you want.
* You will see a nice selection of pH meters on eBay by typing "ebay.com pH meter" into Google Search.
Health Benefits 0 0
Posted by Marie (Long Island, New York) on 07/19/2013Hi; I do realize that the body needs to stay alkaline as to keep dis-ease out of it but is that any dis-ease or is it only certain types as cancer? What about all diseases such as hbp, heart, diabetes, etc. etc.
Thank you.
Lemon Bicarb, Blackstrap Molasses 0 0
Posted by Sick (Sl, H, Kuwait) on 04/16/2013I am gona start Ted's LEMON/BICARB alkalizing remedy and also start taking Blackstrap Molasses, but I am confused as both are to be taken empty stomach. Can anybody please advice how do I take them both daily? Thank you.
Replied by M
Somewhere, Europe
04/17/2013Sick: I have always taken Blackstrap Molasses at any time during the day, and with meals or without and the effect is wonderful.It seems that only the lemon/baking soda needs to be taken on it's own, first thing in the morning.
Replied by Sick
S, Kuwait
05/02/2013thank you M.Lemon Formula 6 0
Approval Ratings YEA (6) 55% SIDE EFFECTS (5) 45% Posted by Annabelle (Nigeria) on 10/28/2013Hi Ted, am scared! I read so much about ur alkalizing formulas but could not lay my hands on organic apple cider vinegar. I then tried the lemon and baking soda mix. In my rush I used baking powder instead of baking soda. Pls have I done myself damage? My research shown that they may be similar but they r vastly different. Pls help.
Replied by Mmsg
Somewhere, Europe
10/29/2013Annabelle, one dose won't harm you. Remember to drink water.Replied by Annabelle
10/31/2013Mmsg, Thank u so much for ur response. I actually took it twice before I realized.Posted by Healthminded (Montgomery) on 10/26/2013[SIDE EFFECTS] Hi,
I am worried I took too much baking soda/lemon juice yesterday. The instructions are a bit confusing on the page I did as #4 states, but obviously completely misunderstood how to do it. I put 3 T of lemon juice in glass then added baking soda slowly and kept adding it and the foam never stopped til almost 1/4C had been added to the 3T of lemon juice. Then filled the glass half-way with water. It was VERY salty. I drank almost half of that mixture before I decided this just can't be right.
My stomach is VERY VERY bloated. No pain, just bloating. I am very thirsty also. I am not sure how to counteract this? Would charcoal capsules help here? Wobenzym N? I have many things on hand, just not sure what to do to try to undo what I've done.
I can't believe I was so stupid. I should've went with my gut and only used 1/2t or so.....hope I can reverse this. Thanks for any advice or help!
Replied by Mama To Many
Tennessee, Usa
10/26/2013Dear Healthminded,I would try charcoal. It is really helpful for bloating.
Peppermint is also healful to relieve gas. You could try peppermint tea or a couple of drops of peppermint essential oil in water.
I hope you find relief soon~
~Mama to Many~
Replied by Bill
San Fernando, Philippines
10/27/2013Hi Healthminded....Taking too high a dose of lemon lime and baking soda should not give you any horrible side-effects except, perhaps, for loosened stools or maybe diarrhea. Taking an overdose should not do any harm unless you have a malfunctioning kidney or if you lack potassium in your diet (to help balance the sodium).The proper dose to take is as follows:
* Add 2 tablespoons of lemon or lime juice to a glass half filled with water.
* Sprinkle in Sodium Bicarbonate (baking soda) until the fizzing stops.
* Drink it down.
There are also two other alkalizing drinks that I also regularly take now. Both are a modification of the above and have been shown on this site before:
* Add one or two tablespoons of lemon/lime to a half glass of water.
* Add one tablespoon ACV.
* Add 1000 mgs(1/4 tspn) ascorbic acid.
* Add 2 grms MSM
* Add 6 drops of lugol's iodine.
* Sprinkle in baking soda until the fizzing stops and drink it down.
You can also substitute sodium thiosulfate (6 drops) instead of the lugols iodine if you want a stronger heavy metal or chlorine detox. And never mix sodium thiosulfate with lugols iodine -- because each will neutralize the other's beneficial effects.
The second one is similar but uses humic acid. I take this one if I suspect a viral problem in my body:
* Add one tablespoon ACV to a half glass of water.
* Add the juice of one lime or lemon(2 tblspns)
* Add 3 granules of humic acid -- until the water in the glass is a golden brown(not black!! ).
* Add 6 drops of Lugols Iodine.
* Sprinkle in baking soda until the fizzing stops and drink it down.
You can also add 1/4 tsp(1000 mgs) of ascorbic acid to this formula if you wish.
Posted by Andy (Colombia) on 05/06/2013Concerning lemon and bicabonate juice: Hi, just wanted to know aprox how much ml or oz of water you mean by half a glass.
Replied by Joe
Miami, Fl
05/07/2013Hey Andy, According to what I understand and found in google, 1 glass may be the same as 1 cup, which is around the 240 ml mark. Hope it helps.Posted by Mary (Regina, Saskachewan) on 04/30/2013Hi,I am having a difficult time alkalizing. I would like to know if anyone has a solution to the acidity of RO water. I have been using baking soda and mineral drops and still cannot get my ph up at all. It is really low. My salivary first thing in am is 5.5. This is with the baking soda/lemon juice remedy 2x daily. I am very concerned. Any help is appreciated.
Posted by Ash (London, England) on 11/28/2011Hello,
What is the best recipe to drink Lemon and Bicarbonate Soda in Water? How much Bicarbonate Soda, Lemon and Water and how many times is it safe to drink?
Thank You and God Bless


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Stravinsky! A Celebration - Dumbarton Oaks/Duo Concertant/Scénes de Ballet/The Rite of Spring
Stravinsky's concerto Dumbarton Oaks inspired in Michael Kopinsky images of moths drawn to the light. Against a background of magnified floral wallpaper motifs, Asta Bazaviciute and Iain Mackay capture the fragility, strength, impudence and recklessness of that insect's movement, sometimes dazed and stilled by the light and eventually destroyed by it. It is a fine performance from all seven dancers.
Elisha Willis and Robert Parker explore the music of the Balanchine ballet, Duo Concertant, with a deep intensity and in studied and thoughtful movement. Held in suspension in the opening moments, they listen attentively to the solo violin of Robert Gibbs and solo piano of Jonathan Higgins before mirroring the music in movement that is at first searching and experimental.
The movement is exquisite, culminating in a pulling away and separation that isolates each dancer - and sometimes a single face or arm - in two individual pools of light on the darkened stage. Wills and Parker are the principal couple too in the jubilant and flamboyant Scenes de Ballet. But is the Rite of Spring that is the most extraordinary piece in the programme, danced as it is to Nijinsky's original choreography and with the startling blaze of baggy tribal costumes reconstructed from Nicholas Roerich's original designs.
With its urgent, relentless rhythms and heavy-footed mass pounding of the stage, the whole thing is quite extraordinary in its power and savagery. Carol-Anne Millar is the Chosen Maiden, dancing with a knock-kneed movement and contorted stance that is deliberately ungainly but curiously compelling. A ballet once seen, never forgotten.


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Clippings by cgarai |
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RE: Anyone installed their range hood higher than recommended? (Follow-Up #5)
posted by: kaseki on 02.26.2013 at 10:49 am in Appliances Forum My island hood is 34 inches above the cooktop surface. Size that matters is the internal aperture, which is 27 inches front to back. This is centered over the boundary of the hob diameters. Width is the largest that Wolf supplied at the time, and covers with some overlap both an induction wok hob as well as a 36-inch wide induction cooktop. Fan is nominally 1500 cfm. Actual flow at minimum house negative pressure (i.e., with MUA) should be around 900 cfm due to baffle, transition, and duct losses vs. the fan curve. Capture is nearly complete in most cases.
When the aperture is moved up to seven feet above the floor, a hood is in the commercial installation category, and flow rate per square foot of aperture, as well as overhang beyond the cooktop zone, should also be commensurate with commercial practices. Twenty inches of pan edge overlap on each of the four sides is recommended for island configurations. (More exactly, the angle between the hood aperture edge and the nearest pan edge should be at least 22.5 degrees to vertical.) With a wall backing, and side cabinets, reduction is possible in those directions. The Greenheck reference material at my Clippings can provide more perspective, and the thermal plumes analysis papers more details. For baffled hoods, aperture area (sq. ft.) times 1.5 ft/s times 60 s/min is the lowest air flow full-power achievable capability that I would recommend. This assumes that the baffles provide an effective factor of two air entrainment velocity enhancement to the impinging effluent. (The effluent rises from the pan at about 3 ft/s.) kas NOTES: <none>
clipped on: 05.26.2013 at 04:01 am last updated on: 05.26.2013 at 04:01 am
RE: Please post pics of your wood countertop (Follow-Up #25)
posted by: breezygirl on 02.02.2012 at 12:53 am in Kitchens Forum I should have mentioned that mine is finished with Osmo Polyx Oil, a food-safe, green product. It looks as if it doesn't have a finish on it. I love its softly glowing, natural look. I can easily apply it to a spot or two that might need an extra bit of Osmo, like around the sink where I wipe a lot, in only a few minutes without having to do the whole top. Just wipe on, wipe off.
NOTES: <none>
clipped on: 11.20.2012 at 03:03 am last updated on: 11.20.2012 at 03:03 am
RE: Please post pics of your wood countertop (Follow-Up #48)
posted by: maryannboffey on 03.25.2012 at 11:26 pm in Kitchens Forum Black Walnut, craft-art.com, 4x8 Contractor's DIY (bare wood). Cut and routed by our contrator, then I did Waterlox finish. Love it.
NOTES: <none>
clipped on: 11.20.2012 at 03:02 am last updated on: 11.20.2012 at 03:03 am
Walnut Island top used as cutting board - photos & finish details
posted by: petestein1 on 09.14.2010 at 01:35 pm in Kitchens Forum Almost two years ago I contributed to some posts about using my island top as a cutting board and got some helpful advice. I thought I'd post an update.
As part of a full renovation our kitchen island got a nice beefy top made of black walnut. Even though everyone thought I was nut, I said I wanted to use part of it as a cutting board. After all, it's a kitchen, not a museum. With that in mind, I had to come up with a food-safe finish for it. What I chose, based on advice here, was nothing more than a hand-rubbed application of mineral oil and bees wax. I'm happy to report that it's been over a year and everything's gone great. First, the island looks great. Everyone comments on it the moment they see it. Second, using it as a cutting board has worked out quite well. The wood is more than hard enough to stand up to my knives. Not having to get out a cutting board, and then keep all my chopped whatever on the cutting board as I work... it makes life so much easier. For those who told me I needed to do something akin to butcher-block -- making the island top out of end-grain... well, you were incorrect. End-grain would have been harder no doubt but the walnut is more than hard enough. And worst case? I break out a power sander and 1/64" of an inch later my island would be in immaculate condition. No doubt, the knife leaves marks in the wood. But the wood is "busy" enough that you can only see them if you go looking for them and your eye is within 12" or so of the counter (photos below). Oh, for those worried about food safety, I still don't get raw meat on the counter (though I think it would be fine as long as I cleaned up with soap and water afterwards). And we don't chop anything "stinky" like garlic or onion though we do work with other aromatics like rosemary and thyme. 15 months later and the counter has no odor of any kind. Third, the finish. I was worried about this but in the end it's been fine. I melted some furniture-grade beeswax on the stove, added mineral oil (about 2 parts oil to 1 part wax) and let is solidify into a semi-hard paste. I rub it in, let it stand (sometimes for a few minutes, sometimes overnight), and then I buff it out. At first I was doing this every few weeks but now I only do it every 2 months or so. I could probably stand to do it a bit more often in the quadrant I use as a cutting board, but, well, you know, life gets in the way. For the first 6 months or so if you left a wet glass on the counter for more than a few hours we were getting drink rings. I had to lightly sand those out and rewax. But now we seem to have a deep enough coating that we haven't had a drink ring -- or any mark of any kind -- for over 6 months. How do I clean it? A soapy sponge. Simple as that. Ready for photos? Ok, here's the island as whole: Take a good look at the image above. Can you see where I've prepared over 100 meals? You know -- the section where I've sliced up thousands of peppers and cucumbers and apples and peaches and melons and tomatoes and potatoes and celery and carrots and parsnips, etc, etc? Okay, the "cutting board" area is the left side of the island, from the bottom of the photo to the sink. That 25% of the island is the designated "cutting board" section. Yes, the board closest to the left of the photo has a lot of lines in it, but those aren't knife marks, that's "tiger-striping" in the wood -- I chose that board for there on purpose in case I needed camouflage for knife marks. Ok, ready for a close-up of the knife marks? This photo was taken from about 8 inches away: ...looks like a cutting board, doesn't it? ;-) So what problems do I have? Well, we have a lot of friends and cook a lot of meals together, People like to help. Once they get past the "What??! I can cut right on the counter???!?" moment I have two problems. First, it's hard to keep them in the designated 25% that I use as a cutting board. Yes, the knife marks are subtle enough that they could probably work anywhere but I still haven't let go. Second, these same people occasionally use a bread knife that can take some comparatively pretty big chunks out of the top. This has only happened once or twice, and with a coat of wax the marks pretty much disappear. But still, it's stressful. Bottom line? I strongly encourage people to explore using an island top as cutting board. Second, a food-safe finish is easy! Third, I love my new kitchen. :-) NOTES: <none>
clipped on: 11.19.2012 at 07:55 pm last updated on: 11.19.2012 at 08:08 pm
RE: Please post pics of your wood countertop (Follow-Up #1)
posted by: breezygirl on 01.31.2012 at 02:02 am in Kitchens Forum NOTES: <none>
clipped on: 11.19.2012 at 08:01 pm last updated on: 11.19.2012 at 08:06 pm


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Right now, big platforms like YouTube and Spotify control the monetized content market. But this is changing. Be prepared for at least one more shift in consumption that favors direct-to-fan relationships. You'll see more middlemen cut to improve margins and add deeper fan engagement, I believe the recent acquisition of Beats by Apple is a key indicator into what is coming. Artists will begin to partner with brands and go direct to the consumers that overlap those interests for the benefit of everyone involved.
I highly recommend this Medium article by Scott McLeod on the evolution of music's digital landscape. He makes a compelling argument about the consumption of music and its monetization after the incredible upheavals the industry faced due to the Internet. He carefully charts this paradigm shift from the Napster days till now, especially how the record label lost its sovereignty over the relationship between artist and consumer. This led to the rise of streaming services like Pandora and Spotify. He says the current model, however, harms the artist's ability to create because of bleeding revenue. Much has been documented about how little money musicians make from these platforms. Continue reading


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14 December 2012
Dods, in association with The House magazine and PoliticsHome.com, is delighted to launch the final policy report from this year's Dods Sustainable Transport Dialogue, 'The Green Routes of Growth: Sustainable transport and the economy'.
The report was launched at a parliamentary reception on Wednesday 12th December with keynote speeches from Norman Baker MP, Parliamentary Under Secretary of State for Transport and Shadow Minister for Transport, Lilian Greenwood MP.
The report focusses on how close we are to meeting our environmental goals for transport, including aviation, rail and ultra-low carbon vehicles; how these threads can be drawn together and reconciled with the need to keep the economy moving forward.
The main findings to come out of the report are:
• 77 per cent of MPs polled answered either "somewhat" or "very sceptical" about the Government's ability to balance economic growth alongside the development of a sustainable transport system.
• 62 per cent of MPs stated that economic growth was the top priority for transport policy. By contrast, only four per cent of participating MPs identified cutting emissions as a priority.
• Transport can be made sustainable without cutting the volume of traffic on our roads, rails and in our skies. Promising technological developments, including aviation biofuels, alternative power sources and better signalling equipment all offer this possibility.
• A continued commitment to invest in R&D projects remains a critical factor.
Speaking at the report launch, Parliamentary Under Secretary of State for Transport Norman Baker MP said:
"Economic growth and carbon reduction are both essential to the health and wealth of the country and I would invite these cynics to visit some of the schemes we are investing in to make it easier for commuters, students and shoppers to travel in a cleaner, greener way.
"These include improved cycle links to employment areas, new park and ride facilities to town centres and cycling facilities at stations to make it possible for commuters to leave their car at home. We are also encouraging the growth of low emission vehicles - an area of green technology which holds huge potential for technology businesses in the UK."
The Dods Sustainable Transport Dialogue involves a cross-section of the UK's transport providers; GM, Boeing, Thales, Institute of Mechanical Engineering and Centro, who throughout 2012, engaged Government, parliamentarians in Westminster, members of the public and private companies within the transport sector to investigate how best to improve the UK's transport networks, whilst remaining focused on sustainable options and how these solutions can benefit the nation as a whole.


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Student E-mail
Student Bar Association
Find a Job - Symplicity
About UM Law Faculty
What distinguishes the UM law faculty?
UM faculty are outstanding classroom teachers, and we excel when it comes to faculty/student contact outside the formal classroom. Almost every member of our faculty serves as a coach of a competitive team or adviser to a student organization—extending the contact of students with faculty in their areas of expertise. Whether it is Professor Ray Cross serving as the adviser to the Public Land and Resources Law Review or Professor Cynthia Ford coaching the Trial Team, students benefit from faculty involved in the life of the law school outside the classroom.
Beyond the classroom and the structured extracurricular activities, the congenial atmosphere of the law school and the accessibility of faculty encourage discussions outside class hours. Whether it is a question about class, advice on a law review article, guidance on seeking a job, or just time to chat, our faculty are there forstudents.
While our faculty thrive on teaching, they are accomplished scholars, nationally recognized for their work in their specialized fields. They are the authors of books, treatises, and innumerable law review articles. They also have a long-standing commitment of service to the public, the bench, and the bar.
Our UM professors average more than 10 years of practice before beginning their teaching careers. They left distinguished careers and successful practices to join the staff at UM. When it comes to integrating theory and practice, our faculty have done it. You will study Indian law under Professor Ray Cross, who served for a decade as legal counsel for the three Affiliated Tribes and before that as an attorney with the Native American Rights Fund. At UM, you will be learning from lawyers who know what law practice is all about and who come to Montana with a national perspective borne of years of experience throughout the country.
Two features distinguish the faculty of UM School of Law: their dedication to the students and their extensive and diverse backgrounds in practice. The faculty at UM are here for the students. Faculty attracted to UM are legal educators who seek a close, mentoring relationship with students. Each of our faculty members regularly teaches a full load of courses, and our curriculum is built around our full-time faculty.
Faculty at UM Law
The quality of your legal education depends more on the teaching skills of the faculty than on any other single factor. Certainly, modern facilities, large library holdings and impressive faculty publications are assets, but no factor is more critical than the proficiency of the faculty in the classroom. And that is where UM excels. We are teachers who recognize that our first commitment is to the education of our students. Since our founding in 1911, our mission has been to train the next generation of lawyers—an obligation we continue to honor.
We are one of the smallest law school faculties in the nation, but the depth and breadth of our experience is evident in the brief descriptions that follow. Our faculty have a diverse background of geographic, educational, and practice experience.
Our faculty are dedicated teachers; they are not distracted by part-time law practices or by serving "of counsel" to big firms. Our faculty, which averages far more practice experience than most, gained their skills and knowledge from years of practice before turning to full-time teaching.
Within the first few days of class, your teachers will know you by name. By graduation, you will count several of them among your friends.


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Shaila Sabt - Miss Arab Gulf for Miss Universe 2013
Bahraini model has been nominated for Miss Universe 2013, becoming the first Arab Gulf woman to take part in the largest beauty pageant in the world.
Twenty-three-year old Shaila Sabt had previously been crowned Bahrain's Top Model 2010 during a six-month-long event based on the vote of an audience, Al Arabiya was quoted as saying in our sister publication the Gulf Daily News.
Sabt, who has a bachelor's degree in human resources, said her main dream is to become an international model and represent her country.
There have been other Arab nominees for Miss Universe.


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Bartenders mix more than 30 specialty martinis at Lounge 33, a riverside bar that owes its sophistication to owners Angela and George Tavaglione. The owners' extensive menu of mixed drinks includes nods to highbrow entertainment, including The Godfather, a drink that fuses Johnnie Walker Green Label and Disaronno amaretto, or the Dirt and Spice martini, an avant-garde combination of Absolut Peppar and olive juice, Tapatio hot sauce, and lemon. Though the focus is on mixed drinks, the Tavagliones also stock wine and beer, while their skilled cooks prepare flatbread pizzas and italian meatball sandwiches guaranteed not to pop a meatball out and send it rolling to the top of Mount Smokey.
Ra Pour's executive chef, Greg Stillman, draws upon culinary wisdom culled from stints at famed restaurant The French Laundry to curate upscale renditions of comfort fare, nabbing buzz from Taste Terminal and a dozen other media outlets. An open kitchen affords prime views of chefs as they garnish pizzas with handmade mozzarella and truffle oil before tossing them into a wood-fired oven. Succulent meats from local farms boast exotic flourishes such as North African–style harissa, Buddha's hand marmalade, and a single unicorn tear. Live beats flow from a raised DJ platform toward the bar, where mixologists fashion original cocktails against a backdrop of dramatic green and purple lighting.
Aqua Restaurant & Lounge, located within Holiday Inn Irvine Spectrum, serves up classic American cuisine as well as gourmet specialties. In the morning, breakfast platters and cups of RainForest Alliance coffee give diners enough energy to race a taxi on foot on the way to work. Later on, chefs prepare heirloom salads and signature dishes such as the Philly West, a gourmet riff on the philly cheesesteak that pairs shaved filet mignon with housemade Jack Daniels au jus and melted provolone. A full bar, 50-inch plasma TV, and sleek decor round out the hotel-lounge experience.
The restaurant's chef and owner, John Randall, employs more than 30 years of experience to grill up a wide variety of fresh seafood, certified Angus steak, and hearty sandwiches. Rev up digestion engines with one of John's starters, which include such Neptunian delights as fried calamari and smoked salmon pizza ($3.50–$9.50). Hearty entrees, such as prime rib, a swordfish sandwich, and scallop scampi, muscle out hunger ($9.95–$18.95), while a bevy of soups and salads stand on the sidelines, waiting to be tagged in if the bacon cheeseburger sprains its condiments ($4.50–$10.50). At the full bar, 15 different beers and more than 20 wines, several from California, supplement rising salivary floodwaters.
A family Mexican restaurant by day, Tequila Bar & Grill transforms into a nightclub at night, at which point couples groove to salsa tunes played by live bands and Djs or sing Spanish and English karaoke. Patrons dine on authentic cuisine, such as tacos, quesadillas, and enchiladas amid exposed brick walls and south of the border-inspired tiling.
Toro Sushi Bar invites you to join the bite-sized culinary festivities in a chic modern setting. Its menu features a wide variety of hand-made flavorful treats, from sushi to sashimi to full entrees to tapas. Enjoy the geometric perfection of a Creole Roll with crab, veggies, and seared Cajun tuna ($15) or the insistent adoration of the Loveulongtime Roll, which unites shrimp tempura, crab, avocado, masago and tobiko with a duo of eel and dynamite sauces ($15). If you've chosen to don your "Me and My Sushi and Sashimi – No Two Ways About It" custom tee-shirt, head straight into a carefully orchestrated array of blue fin tuna Maguro, octopus Tako, Hawaiian white tuna Ono, Japanese Red Snapper Carpaccio ($15), and the Kobe Beef Tataki with green onions, garlic chips and crispy red onions ($25). For even smaller eats, peruse the tapas menu for calamari, monkey balls (tempura style mushrooms stuffed with cream cheese, spicy tuna, and avocado), and edamame. You can complement your meal with specialty drinks, sake, wine, and beer.


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- Hotel Details
- Member Reviews
- Photos
Sawasdee Village Phuket
4 Stars38 KateKwan Road Kata Beach, Phuket 83100
Sawasdee Village is situated on KateKwan Road in Kata Beach, Phuket. After playing a round of golf at Phunaka Golf Course, holidaymakers can check out the stalls around Kata Weekend Market or shop at Karon Plaza Phuket.
Have an uninterrupted sleep in any of the rooms and villas that are designed with Thai and Arabian fittings. Each of the units is equipped with flat-screen TV/PC, Wi-Fi access, air conditioning and mini bar. Villas have access to triple pools.
Guests at Sawasdee Village Hotel feast on authentic Thai cuisines and refreshing beverages while enjoying the Asian vibe and tropical environment at Al Majlis restaurant on site.
During leisure, guests at Sawasdee Village Phuket can have pampering treatments at the Baray Spa or learn about local Thai cuisines by taking cooking classes on site. This plush hotel also offers banquet facilities for weddings and airport transfer (fees may apply) for added convenience.
Additional Information
- 45 min drive to the International Airport (Phuket)
Hotel Facilities
- Cafe
- Internet Access - Wireless
- Reception
- Safe Deposit Box
- Tour Desk
- Currency Exchange Services
- Lobby
- Restaurant
- Spa / Wellness Centre
- Internet Access - High Speed
- Parking Facilities
- Room Service
- Swimming Pool - Outdoor
Room Facilities
- Air Conditioning
- Bathroom Amenities
- Colour TV
- Internet Access
- Refrigerator
- Shower
- Wireless Internet Access
- Alarm Clock
- Bathtub
- Ensuite / Private Bathroom
- Jacuzzi / Whirlpool
- Safe
- Tea and Coffee Making Facilities
- Writing Desk
- Bathrobe
- Cable / Satellite TV
- Hairdryer
- Mini Bar
- Shaver in Bathroom
- Telephone
Other Recommended Hotels
SALA Phuket Resort and Spa | 5 Stars |
Cape Panwa Hotel & Spa Phuket | 4.5 Stars |
Amora Beach Resort Phuket | 4.5 Stars |
Ayara Hilltops Boutique Resort & Spa Phuket | 4.5 Stars |
Patong Paragon Resort and Spa Phuket | 4.5 Stars |
The Aspasia Phuket Hotel | 4.5 Stars |
Find similar hotels as Sawasdee Village Phuket in Phuket
4 Star Hotels in Phuket |
Phuket Hotels with Internet Access |
Phuket Hotels with Parking |
Phuket Hotels with Restaurant / Café |
Phuket Hotels with Swimming pool |
Luxury Accommodation in Phuket |


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Top 10 Camera-centric Tunes With megzeazez!
The click of the shutter never found such a worthy companion as the snap-crackle-pop of vinyl. From the live music capital of the world, Lomography Austin's own megzeazez drops some audio knowledge on us thanks to her moonlighting gig as a DJ for KVRX!
Lomography Austin's 1st Anniversary Rumble and Exhibition!
November is Lomography's birthday month, and December brings about the 1 Year Anniversary of the Lomography Gallery Store Austin! What better way to celebrate on the cusp of these momentous occasions than with an exhibition showcasing the analogue works of art as photographed by YOU!


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Mechanicsburg, PA: This high quality LED Extendable Magnetic Flashlight that can be used for everyday household projects, provides the following features and capabilities.
The main functionality of this LED Magnetic Flashlight Tool offers the ability for the user to find and retrieve objects in hard to reach areas. The magnets in both the head and tail end of the flashlight permit the recovery of magnetic objects. Read More→


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QUICK LINKS Language Français Countries Topics Regional Initiatives
A new World Bank strategy will guide the Bank's work with African governments to build social protection systems that benefit people.
Related: Strategy Summary | Full Report
Barring a serious deterioration in the global economy, the economic outlook for Sub-Saharan Africa is positive, with an uptick in growth expected to reach to 5.3 percent in 2012 and 5.6 percent in 2013.
Related: Blog post
The World Bank joins forces with private and public partners from around the world to eliminate or control 10 neglected tropical diseases -- affecting millions in Sub-Saharan Africa -- by 2020.
Related: Watch Video and Learn More
Although growth in Sub-Saharan Africa remained robust in 2011, merchandise exports, tourism receipts, commodity prices, foreign direct investment and remittances are all susceptible to a European recession.
Related: Release | Full Report | Video | Blog Post
Kenyan leaders, experts and representatives from various economic sectors joined Lead Economist Wolfgang Fengler for a first-ever World Bank Africa livestream discussion about Kenya's economy.
Related: Video | Kenya Economic Update | Full Report


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Home Cooking: Yucatan Style
- 4-5 hours
Total price tool tip
- *Approx package price
Book this Merida tour to discover a produce market not many tourists visit, pick up some Spanish (and Mayan) lingo, learn how to cook regional dishes, and eat aforementioned regional dishes. Spoiler alert: it won't taste like Taco Bell!
* Indulge in the tastes and flavours of Yucatan with the locals
* Immerse yourself in market life as you explore on of Merida's less touristy marketplaces
* Shop for locally-sourced produce with a local guide as they teach you the tricks of the Mexico market trade
* Join a local in their home and taste delicious dishes you make with produce from the market
* Work with a chef to whip up treats such as salbutes, panuchos, papadzules, or codzitos
What's included in this trip
Additional information
Carbon Offset:Voucher exchange details
Please present your voucher to the local guide at the beginning of the trip.
Confirmation of booking
If you have your voucher, your booking is confirmed. We'll see you at the start point. <br /> Get in touch if you have any concerns or require more information via the email address or phone number (business hours only) on your voucher.
Dress standard
Latin Americans can be very conscious of appearance so try to be casual but conservative in your dress. Outside of beach areas halter tops and very short shorts should not be worn. When visiting churches or religious sites shoulders and knees should be covered.
Child policy
Children must be 6 years of age to 11 years inclusively.
Tipping Info
If you are happy with the services provided by your local guides a tip - though not compulsory - is appropriate. While it may not be customary to you, it is of great significance to the people who will take care of you during your travels, inspires excellent service, and is an entrenched feature of the tourism industry across many Intrepid Urban Adventures destinations. Please consider this when budgeting for your extra expenses on this tour
Polish up your cooking skills on the Merida tour that take you from market to table… literally! We'll kick off your delicious Mexican food experience by taking you to a market that's always filled with locals – tourists hardly ever set foot here, giving you authentic local life on this tour right from the get go. Your local guide will explain to you the kind of fruits and vegetables only produced in this region, such as achiote, pepita de calabaza, and chile habanero. We'll give you the real market experience as we shop for the meal we're going to prepare. Watch how the locals around you buy food for their own cooking, and learn all about Mexican market customs and culture.
Yucatan cuisine is one of the most varied in Mexico, and the next part of your Merida food tour will give you the chance to cook it, and eat it, of course! While we prepare our food, your host and guide will explain some of the traditions of the locals, the influence of other cultures on the food of Yucatan, and the differences between the Yucatecos and people from other parts of Mexico. Learn some Spanish and Mayan words while the food is being prepared and while you taste the delicious pates of yumminess as they are served. We'll try dishes like salbutes, panuchos, papadzules or codzitos, and sip on horchata or hibiscus flower tea. With a belly full of delicious, authentic food and drink, we'll say goodbye to new friends and end this mouth-watering Merida experience.


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MEDFORD, Ore. — The FDA is raising concerns about the antibacterial chemicals in many soaps and cleaning products, but a local hospital says it should not affect its doctors or patients. Providence Medical Center in Medford uses an antiseptic, alcohol-based hand sanitizer before and after seeing patients. That's different from antibacterial hand soaps bought in … Continue reading »
New Ultrasound Machines At Asante
MEDFORD, Ore. – Asante hospitals have installed new, state-of-the-art machines to not only better diagnose patients, but to do it faster and safer. More than a dozen of Toshiba's newest ultrasound systems are now being used in Southern Oregon. "The machine has a component that allows us to act as if we are in the … Continue reading »
Newborn Safety Measures
MEDFORD, Ore. — Technology has saved a newborn – not in the NICU, but rather as a California woman tried to steal the baby from her mother's delivery room. That woman was stopped by specialized security system. It's similar technology that Rogue Regional Medical Center says protects the 1,800 newborn babies that are born here … Continue reading »
Oregon Trails: History of Hospitals
February 10, 2012 By Ron Brown MEDFORD, Ore. — From the time the first settlers began arriving in Southern Oregon, it was a battle for survival and most often the enemy was disease and injury. There were few doctors, much less anything like a hospital. When most of us think of a hospital, we probably … Continue reading »
Vince the Robot Helps Stroke Patients At Providence
By Sharon Ko MEDFORD, Ore. — For stroke patients every minute counts. In 16 locations across Oregon, including in the Rogue Valley, hospitals use a special machine that doctor's say is helping stroke patients get the best medication and treatment. An unfamiliar machine has landed at Providence Medford Medical Center. With symbols and it's odd … Continue reading »


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I was wondering if anyone knew if these colors are normal for this Hoya?
I think the colors are just amazing to me. The colors are vivid and several different shades are appearing.
Could this mean that it is happy? I don't even care if it ever flowers for me now, since the colors are interesting each day. Thank you everyone Mike |
Follow-Up Postings:
- Posted by greenman28 NorCal 7b/8a (My Page) on Wed, Mar 16, 11 at 9:29
Hey, Mike! This is totally normal for Hoya carnosa 'Tricolor' - which has the nickname of Krimson Queen. You're definitely seeing the tricolors on this! ;-) I'd say it's happy, alright! Josh |
Yes, Mike... totally normal coloration. Your Hoya looks very healthy and happy! I have 2 Hoya plants of different variety, both very young and small. It's an easy plant to grow, I think, seeming to thrive on neglect. I once had a large hanging basket of the most common variety, and I actually got it to bloom! The flowers are spectacular and nicely scented! Way to grow, Mike! |
Beautiful hoya and absolutely normal Mike...very healthy as well! One of the fun hoyas to grow...love the different colors on this one and wait till it blooms! |
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