Plants to Fight Cholera.

Posted on August 7, 2017 by Dr. Gary Pack

The frequency of food-borne diseases and growing resistance of bacteria to antibiotics have stimulated the search for plants with antibiotic activity. There is a history of use of such plants to extend shelf life of food products. Assays to evaluate plants for their ability to damage bacteria have been developed for the ability to damage […]

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Conditions: Cholera

Supplements: Sweet acacia

Foods: Basil, Nopales

Miscellaneous: Antibiotics, Ethanol, Methanol, pH, White sagebrush

Alkalinity/Acidity of Sweeteners, Spices, and Herbs.

Posted on January 20, 2017 by Dr. Gary Pack

The ratings listed below represent the calcium content divided by the phosphorus content of the specific food. It is a ranking of alkalinity of foods and not an actual pH. The lowest numbers indicate the most acid foods with the lowest pH, and the highest numbers represent the most alkaline foods with the highest pH. […]

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Conditions: Acid-base balance, Acidosis (acidity), Aciduria, Alkalosis (alkalinity)

Supplements: Calcium, Phosphorus, Sulfur

Foods: Agave, Allspice (Pimiento dioica), Basil, Bay leaf, Black pepper, Blackstrap molasses, Cardamon, Chives, Cinnamon, Cloves, Coriander, Corn syrup, Cumin, Dill, Dill seed, Honey, Maple syrup, Marjoram, Oregano (Origanum vulgare), Parsley, Peppermint, Rosemary (Rosmarinus officinalis), Sage (Salvia officinalis), Savory, Sorghum, sweet syrup, Tarragon, Thyme (Thymus species), Turmeric (Curcuma longa)

Miscellaneous: pH, U.S. Department of Agriculture

Tulsi (Holy Basil).

Posted on April 29, 2015 by Dr. Gary Pack

The irony of modern life is that, although modern lifestyles have brought many benefits, the greatest causes of diseases and death are lifestyle-related, therefore preventable. Ayurvedic medicine aims to prevent lifestyle-related diseases through the use of adaptogen herbs to relieve physical and mental stress, and promote balance in the body. Tulsi (Ocimum sanctum), sometimes known […]

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Alkaline Foods and Herbs.

Posted on May 19, 2011 by Dr. Gary Pack

One way to determine the alkalinity of foods is to burn the food and test the ash for pH. This method is commonly used. A simple way to find the relative alkalinity of foods is to divide their calcium (Ca) content by their phosphorus (P) content. The higher the Ca/P ratio the greater alkalinity. Many […]

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Conditions: Alkalosis (alkalinity)

Supplements: Algae

Foods: Agar, Allspice (Pimiento dioica), Amaranth, Apple, Apricot, Arrowroot flour, Banana, Barley, Basil, Bay leaf, Beef, Beet greens, Black beans, Black pepper, Blackstrap molasses, Bok choy, Cabbage, Cardamon, Carob pod powder, Carrots, Cauliflower, Celery, Celery seed (Apium graveolens), Cheddar cheese, Chervil, Chickpeas, Cinnamon, Cloves, Coffee, Collards, Coriander, Corn meal, Cottage cheese, Cucumbers, Dandelion greens, Dill, Endive, Fennel, Figs, Grapes, Great Northern beans, Green beans, Kale, Kelp, Lambs quarter, Lettuce, Mace, Maple syrup, Marjoram, Milk, Mozzarella cheese, Mustard greens, Nopales, Okra, Orange peel, Oregano (Origanum vulgare), Papaya, Peas, Prickly pear, Purslane, Rhubarb (Rheum rhabarbarum), Roselle, Rosemary (Rosmarinus officinalis), Sage (Salvia officinalis), Savory, Spinach, Squash, Taro, Tarragon, Thyme (Thymus species), Turnip greens, Turnips

Miscellaneous: Ca/P ratio, pH

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