25 Years of Breast Cancer Awareness...How far have we come?

It seems like yesterday that 5k walks and campaigns for breast cancer awareness began in earnest and yet, twenty-five years have passed and I find myself thinking, "Have we really come all that far?"

If you are similar to me and you've been reading and studying about cancer and the alkaline factor, you probably want to scream at the top of your lungs, "Wake up people and really get serious about this!" Yes, science has been able to diagnosis all kinds of cancer earlier, treatment has achieved better and better results, but we still keep running after the spread of cancer in the hope of catching up rather than the other way around whereby cancer tries to catch up to us but can't get a footing in our biological terrain because our immune systems are too strong to let it in. Hearing about how many cases crop up year after year, isn't it about time that we push big pharma out of the way and focus on extreme prevention?

It's going to take a lot of work, and I'm not advocating that we don't need medicine, but it's time to take a page out of Dr. Hiromi Shinya's highly acclaimed book, The Enzyme Factor. We must get to talking about how to alter lifestyle before it becomes too late.

Get these two books; The Enzyme Factor by Hiromi Shinya, M.D. and The China Study by T. Colin Campbell, Ph.D. then read them all the way through from cover to cover. After you have done that, buy a couple more and give them to friends that are battling this horrible disease. Help them understand the principles behind cancer of all kinds. Help them understand that cancer absolutely loves and feeds on the acid produced by the body. And know from this that you have given them a gift of knowledge that they can build upon that just might save their life. Do this for the women in your life...and even the men who might also develop breast cancer! Yes, men get breast cancer. Do it this month, the month of October, National Breast Cancer Awareness Month [NBCAM]!

Enjoy and use this article, but please be legal. Include this resource block and all is good... LouAnn Savage is publisher and editor of The Weekly Healthline, an online health publication. She is lecturer, researcher and marketer for health and fitness programs and product that advance the world toward true health. Follow LouAnn at her corporate website, http://www.HealthFitforLife.com, on www.twitter.com/louannsavage and www.twitter.com/kangenwater and Facebook.

When Sharing Water Won't Work

When Sharing Water Won’t Work

Posted on January 21st, 2010 by LouAnn Savage

Have you ever found yourself perplexed at how to get Kangen Water® to people who believe they have to drink it to see if it works on them? I have.

The Enagic philosophy of sharing water is a wonderful, altruistic endeavor, but at times it’s simply not going to be feasible. So, the question is, “How does someone make a decision without trying Kangen Water™?

Let me take you back a few years when I was first introduced to ionized water. I was sick at the time. I had a strange virus in my digestive system that doctors said would take two to three years to get rid of. In other words it would take that long for my immune system to kick in strong enough to complete a good fight with this thing. “Trying” the water wouldn’t have done the trick in a reasonable amount of time. “Buying” the machine would. So after doing the research, running the numbers at a cost prorated over fifteen or so years, the expense was justified…in fact it was pretty darn cheap.

Research is key. I don’t know anyone who spends $2000, $3000, $4000 on any product for their home without doing it. Buying a $4000 appliance for their kitchen should be no different. Big dollar household appliances, like a refrigerator, don’t get to be taken home so they and the water from its dispenser can be tried before purchase. You rely on diligent research.

The Kangen Water® machine is no different. With independent third party resources that educate, you can supply data without a panic over whether water can or cannot be supplied. Start with Hiromi Shinya, M.D.’s bestselling book, The Enzyme Factor, and back it up with independent research reports from world-class research scientists that you can find at the U.S. National Library of Medicine-National Institutes of Health website, PubMed.gov. This is the best start for a newcomer to ionized water. It provides irrefutable evidence that electrolyzed ionized water works.

Here you will find all the reliable science you need that points to ionized waters efficacy.

Bottom-line, the fact is that ANY Enagic water device is more economical that buying water in bottles when you look at it lasting fifteen or twenty years. The fact is that ANY Enagic water device works more efficiently over time than any other brand…even the ones, ironically, that try desperately to shoot it down. The fact is that ANY Enagic water device produces the quality of water attributed to achieving and maintain true health in a manner that supports the research you will do when you read books like The Enzyme Factor and documents like the one, Electrolyzed-Reduced Water Scavenges Active Oxygen Species and Protects DNA from Oxidative Damage from a lengthy report in the Biochemical and Biophysical Research Communications Journal, 1997.

These are things to know. Enagic’s equipment is a kitchen appliance. It’s initially expensive. It’s high-quality, medical-grade machinery. It makes the healthiest water around. It’s environmentally practical. And it’s making an impact on individual health. If you want live personal stories, listen to “Health & Wellness with Dr. Dave Carpenter” every Thursday evening. What more does a person need if they want to make a serious upgrade to their water that significantly impacts the health of themselves and their families? This is more information than someone would get subscribing to Consumer Reports to buy that frige I talked about.

Enjoy and use this article, but please be legal. Include this resource block and all is good…LouAnn Savage is publisher and editor of The Weekly Healthline, an online health publication. She is lecturer, researcher and marketer for health and fitness programs and product that advance the world toward true health. Follow LouAnn at her blog, http://www.KangenWaterBlog.com, on twitter.com/kangenwater and Facebook.

can drinking too much alkaline water be harmful

Sang Whang Sings the Benefits of Ionized Alkaline Drinking Water By LouAnn Savage There is a lot of misinformation either spoken or in print about the drinking of alkaline ionized water. This comes in spite of the extensive roads to education that have become available--from the Thursday evening 'Health & Wellness Teleseminar with Dr. Dave' to the many informative meetings taking place throughout North America and the world in any given week to the many books available to us all on the topic of electrolyzed structured water [ionized alkaline water]. One of the most recent questions put to me was, "Is it unhealthy or dangerous to drink alkaline water over 8.5 pH?" Sang Whang, engineer, scientist, inventor of many U.S. patents and author of Reverse Aging, discusses pH in relation to ionized water in easy to understand language. He explains pH of ionized water this way. The mineral content in tap water affects the pH of the ionized water. City supplied tap water on average has a pH of 7.7 to 8.4. The pH value range for alkaline water after ionization is 9.5 to 10.4 whereas well water's pH range is 7.3 to 7.9 and after ionization, alkaline water from this source is generally 8.9 to 9.5. Alkaline water made by an ionizer is most similar to true mountain spring water. He goes on to answer the question, "Could harm come by drinking too much alkaline water with a pH as high as 10?" His answer will surprise some and others not at all. Whang tells us, "No [there is no harm done]." He goes on to say that it takes 32 glasses of ionized alkaline water to simply neutralize the acidic effect of one glass of soda with a pH of 2.5 pH. This vital piece of information can shed more light on the Western lifestyle than any single bit of information. In America, because of diet and lifestyle habits, patterns and excesses, we systematically manufacturer acid in our internal terrain better than most other countries in the world. Another question that is raised from time to time is, "Is it possible for an ionizer to produce alkaline water without creating acid water?" The only possible way this could happen is if the original water was to be acid free in the beginning. This could be possible if the water came from a pristine mountain spring. Acid water, however, is one of the most underrated and overlooked by-products of ionization. It doesn't get appreciated until people use it and come to realize that it is an insurance policy against harmful bacteria that often sits on our meat and produce without our being aware. What we know as e.coli and salmonella are frequent marauders ready to invade our biological terrain at the least suspecting moment. When meat and produce are cleaned with this powerfully disinfecting water, worries about threatening and invasive bacteria can float out the door. Proof comes when you watch bugs on produce rise to the top of the bowl of acid water after cleaning. You'll know exactly what I mean and be glad for all of these new discoveries when you see them happen from your own experience. Sincerely, LouAnn Savage Editor-in-Chief Enjoy and use this article, but please be legal. Include this resource block and all is good...LouAnn Savage is publisher and editor of The Weekly Healthline, an online health publication. She is lecturer, researcher and marketer for health and fitness programs and product that advance the world toward true health. Follow LouAnn at her blog, http://www.KangenWaterBlog.com, on twitter.com/kangenwater and Facebook. LouAnn Savage