Alkaline Vs Acidic Food?

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Alkaline has an electrical charge, and acidic is hybridized without an electrical charge. They are equivalent to life and death. Hybridized foods are dead; therefore, they cannot be utilized in the body. When crossbreeding, the end result leaves a missing element. When entering the body, it is unstable, trying to find that element and attacking cells; this is oxidative stress or free radicals. This turns into disease. Our bodies are very complex and resilient, using our immune system and defense mechanisms to get rid of this process, as well as through T-Cells, antioxidants, and our lymphatic system. But without the proper nourishment, we cannot heal.

The common elements found in all living organic compounds are carbon, hydrogen, oxygen, and nitrogen, which are essential building blocks of life. The six elements that make up all life are carbon, hydrogen, nitrogen, oxygen, phosphorus, and sulfur.

Zinc and Iron

Zinc and iron are abundant elements on Earth and are biologically essential components of every living organism. Iron is a major component of hemoglobin, a type of protein in red blood cells that carries oxygen from your lungs to all parts of the body. Without enough iron, there aren't enough red blood cells to transport oxygen, which leads to fatigue.

Magnesium 

Magnesium is essential for maintaining good health and plays a key role in everything from exercise performance to heart health and brain function.

Biochemisrty:

In the realm of biochemistry, the presence of carbon is vital, as it is intertwined with the essence of life itself. Without it, the canvas of existence remains blank, devoid of vitality. Consider the absence of carbon as a silent conductor orchestrating the absence of life, where the symphony of biochemical processes falters, leading to the emergence of free radicals and the onset of disease. It's a fundamental truth echoed by scientific inquiry that the triumvirate of carbon, hydrogen, and oxygen forms the cornerstone of life's architecture. Yet, amidst the cacophony of nutritional advice, the spotlight often evades carbon and its ally, iron. Instead, we are inundated with discussions on vitamins, proteins, enzymes, and melanin. But why the silence on carbon's electrical nature, a question that should resonate deeply within our understanding of sustenance?

The human body, a marvel of electrical impulses, demands substances that align with its inherent vibrational frequencies. Thus, any nutrient worthy of pursuit must bear an electrical charge, a hallmark of its transformative potential within our electrified bodies. Nature operates on the principle of affinity, where elements find resonance with their kindred spirits. Carbon emerges as the linchpin, the arbiter of life's presence or absence, shaping our physiological landscape in profound ways.

It's in this context that the compounds curated by the Usher Research Institute come to the forefront. Carefully selected from the verdant embrace of forest flora, these compounds pulsate with the highest electrical vibrations, offering a bridge between nature's bounty and our quest for holistic wellness. Indeed, it's a journey guided by divine wisdom, as scriptures from the Holy Bible illuminate the path to healing through the nurturing embrace of herbs. Yet, amidst this tapestry of divine providence, are we not, in our defiance, turning a blind eye to God's mandate? The scriptures resound with the directive that herbs are meant for the healing of nations. Should we not, then, heed this call to obedience, recognizing that true healing springs from alignment with divine design?

Let us draw inspiration from the annals of history, where luminaries like Hippocrates, the venerable father of medicine, demonstrated the efficacy of herbs in curing every malady known to man. His obedience to the natural order, his reliance on the healing properties of herbs, stands as a testament to the timeless wisdom embedded in nature's embrace. Yet, in our modern pursuits, we've veered off course, seduced by the allure of synthetic concoctions birthed in laboratory crucibles. Where once herbs held sway, now chemical compounds reign, their inorganic and carcinogenic nature stark reminders of our departure from the path of harmony. How did we stray so far? What precipitated this rupture in our communion with nature's wisdom?

These are questions that demand introspection, beckoning us to reevaluate our choices and realign with the age-old precepts of holistic healing. It's a journey of rediscovery, a pilgrimage back to the sanctity of nature's pharmacy, where the healing touch of herbs awaits those who dare to heed its call.

The practice of cross-hybridization in food dates back thousands of years, with evidence suggesting its origins in ancient civilizations such as Mesopotamia, Egypt, and China. Ancient farmers selectively bred plants with desirable traits to improve crop yield, taste, and resilience to environmental conditions. For example, early farmers in Mesopotamia cultivated wheat varieties with larger grains, while Chinese farmers hybridized rice to adapt to different climatic conditions. These early experiments laid the groundwork for the development of modern hybrid crops and the evolution of agricultural practices over millennia.

Throughout history, cross-hybridization techniques continued to evolve, driven by the quest for better agricultural outcomes. In the Middle Ages, European farmers experimented with cross-breeding different varieties of fruits and vegetables to create hybrids that could thrive in diverse climates. These efforts contributed to the expansion of trade routes and the exchange of agricultural knowledge between civilizations.

During the Age of Exploration in the 15th and 16th centuries, the Columbian Exchange facilitated the global exchange of plants, seeds, and agricultural techniques between the Eastern and Western Hemispheres. This exchange led to the introduction of new crops such as potatoes, tomatoes, and maize to Europe, while crops like wheat and barley were introduced to the Americas. The intermingling of diverse plant species through cross-hybridization played a pivotal role in shaping the agricultural landscape and culinary traditions of both the Old and New Worlds.

In the 19th century, the advent of scientific advancements, such as Gregor Mendel's experiments on pea plants and the discovery of principles of inheritance, laid the foundation for modern genetics and hybridization techniques. Agricultural scientists began systematically cross-breeding plants to develop hybrids.

The 20th century witnessed unprecedented advancements in agricultural biotechnology, leading to the development of genetically modified organisms (GMOs). Genetic engineering techniques allowed scientists to introduce desirable traits into crops with precision, revolutionizing agricultural practices and increasing crop productivity.

Dr. Sebi's beliefs about the harmful effects of cross-hybridization in food stem from his chemical and biological explanations regarding the impact of hybridization on the nutritional integrity of plants and their compatibility with the human body.

From a chemical perspective, Dr. Sebi argued that hybridization alters the natural composition of plants, leading to the production of foods that contain synthetic chemicals and toxins. He believed that these chemicals could disrupt the body's biochemical processes and contribute to health issues.

Biologically, Dr. Sebi emphasized the importance of consuming foods that are biologically compatible with the human body. He suggested that hybridized foods lack the natural integrity and nutritional value of their original, non-hybridized counterparts. According to Dr. Sebi, the genetic alterations resulting from hybridization make these foods incompatible with the body's biological makeup, leading to potential health problems.

Furthermore, Dr. Sebi's teachings highlight the role of mucus-forming properties in hybridized foods. He believed that consuming foods high in starch, which is often found in hybridized crops, could lead to excessive mucus production in the body. This, in turn, could create an environment conducive to the development of various health ailments and diseases.

Dr. Sebi argued that hybridization results in the loss of essential cells that are vital for supporting overall health. He believed that during hybridization, carbon, a fundamental element of life, undergoes a transformation into starch. This process leads to the depletion of nutrients and other beneficial compounds found in non-hybridized plants.

According to Dr. Sebi, these essential cells, which are rich in nutrients and vital for nourishing the body, are lost in hybridized foods. Without these crucial components, hybridized foods lack the ability to properly nourish the body, potentially leading to deficiencies and various health issues.