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More on lemon drink from a Reams practicioner

Sunday, December 01 2002 - Filed under: General


From: LZ">(
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Subject: Lemon Questions/Lemon Answers
View: Complete Thread (10 articles)
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Date: 1999/08/18

Too lazy to read all the posts to locate the lemon question, so see


Why and how:
However, I would NOT follow advice about adding Nutrasweet as there's
quite a bit of evidence pointing to this being a neurotoxin.

Acid or alkaline? Some answers from contributors to a list.

From a Reams practitioner on lemon:

>Lemons are the only food which are purely anionic. The catch is that
is only true of fresh lemons.

>After about 30 minutes of exposure to air (oxygen), lemon juice becomes
>cationic. The confusion comes when one thinks in terms of acid and
>alkaline. Lemon juice would always be thought of as acid, but, while
>fresh, is anionic (which corresponds to alkaline). If you had an acid
>urine pH and you used Dr. Reams' lemon/water drink as he suggested,
>your pH would become more alkaline. This seems illogical when you think
>of lemon juice as acidic. But it's not, its anionic. In addition to
>fresh lemon juice, the only other thing that is purely anionic is pure
To explain anionic and cationic... an ion is a molecule with an electric
charge. An anion contains the smallest amount of energy known to man.
anion will contain from 1 to 499 Milhouse units of energy. It is a
>charged ion. Anionic corresponds to alkaline. Its electrons orbit
>around the nucleus in a clockwise direction.
>A cation corresponds to acid. One cation will contain from 500 to 999
>Milhouse units of energy. It is a positive charged ion. Its electrons
>orbit in a counter-clockwise direction. When a cation gains more than
>999 Milhouse units of energy, it splits into two anions.
>According to Reams, anions are attracted to the Van Allen radiation
>belt around the earth. Cations are attracted to the earth itself.
>Cationic foods include potatoes, carrots, beets and other root
>vegetables, which grow into the earth because of their cationic
>composition. They are not wholly cationic, however; the flowering,
>leafy part is anionic, which is why it grows upwards (actually, even
>the roots are part cationic and anionic, but mostly cationic). Corn,
>tomatoes, etc., are mostly anionic and grow upwards, but their cationic
>root parts grow down into the earth.
>According to Reams, the key issue here concerns our digestive process.
>The gastric juice produced by the liver is anionic. All foods (except
>fresh lemons) are a varying mixture of cationic and anionic. When the
>anionic gastric juices come into contact with cationic foods, the two
>ions react to each other, much like vinegar and baking soda, and energy
>is released to be used by the body. Let me quote from Dr. Reams, ''We do
>not live off the food we eat, we live off the energy from the food we
>eat. The anion rotates in a clockwise direction. The cation in a
>counter-clockwise direction. Resistance is created when these two
>moving forces, rotating in opposite directions, collide. The measure of
>the resistance, in chemistry, is called ''pH''. When a person gets sick,
>there are not enough anionic substances present to supply the energy he
>needs from the cationic foods eaten.'' Add to that the issue of the
>foods being demineralized, and the problem becomes more serious.
>Dr. Reams used fresh lemon juice as a part of a restorative therapy
>with his clients (one part juice to nine parts distilled water). The
>juice provided anionic substances to their livers.
>To Reams, the issue was not eating an alkaline or acid diet, but giving
>your body what it needed, which focused especially on the right kinds
>of calciums. When I test a client's urine/saliva pH, I am looking to
>see how efficient their digestion is, which is one of the first issues
>to rectify, because, if you can't digest it, how can you utilize it?
>The proper calciums provide the body with those elements that are
>necessary for the body to manufacture essential digestive juices. The
>pH tests also indicate the speed and efficiency of the digestion
>(alkaline pH means slower digestion, acid pH means faster digestion),
>the level of minerals available to be used by the body, the
>strength/efficiency of the insulin, the mineral reserve (what is left)
>in the body, and they effect the interpretation of the other numbers
>from the test. Dr. Reams said that if you could only do one test, the
>pH test would be the most important.
>The lemon/water therapy is so effective, many people
>experience a healing crisis when they do it. But don't think of it as
>lemon juice, think of it as supplying your liver with the anionic
>materials it needs to correct unbalanced metabolic chemistry.
From a nutritionist:

>> Here is what I have to say about the citric acid/lemon/pH. In my
>> practice, I do warn my clients against eating too much citrus fruit if
>> their body is acid. But I don't think medium amounts
>> will cause a large problem. As far as lemon goes, according to
>>Dr. Reams, lemon is the only >anionic food we have, and thus is not
>> considered as an acid in the diet. And instead, is used as a
>>cleansing agent. Many people that come to me are put on Lemon water at
>>the rate of 4 ounces every hour given on the 1/2 hour and then given
>> distilled water on the hour. The purpose of this is to flush toxins out
>> of the body. When people are overloaded with toxins we don't give
>> them too much lemon water as it will possibly cause problems
>> with a toxic overload. So if you get to feeling really bad on the
>> diet, you may need to cut back on the lemon until you get to
>> feeling better. Be sure to drink you distilled (or at least filtered) water
>> between the lemon water. Dr. Reams used the ratio of 1 part lemon to 9
>> parts water to make his lemon water.

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