Dr JB Lim’s Lecture On pH Values

The blogger’s note:

There was a message posted in a chat group about the Covid-19 disease and preventive advice purportedly written by health professionals as follows:

“Symptoms appear from the third day after infection (viral symptoms).

➙ 1st phase (1st, 2nd, 3rd.days) Symptoms

◉ Body pain

◉ Eye pain

◉ Headache

◉ vomiting

◉ Diarrhea, Runny nose or nasal congestion

◉ Decomposition

◉ Burning eyes

◉ Burning when urinating

◉ Feeling feverish

◉Scuffed throat (sore throat)

◉ Take action before the onset of fever.

◉ Be careful, it is very important to drink plenty of fluids, especially purified water. Drink plenty of water to keep your throat moist and to help clear your lungs.

➙ 2nd phase; (from 4th to 8th days) Inflammatory.

◉ Loss of taste and / or smell

◉ Fatigue with minimal effort

◉ Chest pain (rib cage)

◉ Tightening of the chest

◉ Pain in the lower back (in the kidney area)

➙ The virus attacks nerve endings;

◉ The difference between fatigue and shortness of breath:

•  Lack of air is when the person is sitting - without making any effort - and is out of breath;

• Fatigue is when the person moves around to do something simple and feels tired.

➙ It takes a lot of hydration and vitamin C.

Covid-19 binds oxygen, so the quality of the blood is poor, with less oxygen.

➙ 3rd phase - Healing;

◉On day 9, the healing phase begins, which can last until day 14 (convalescence).

◉ Do not delay treatment, the sooner the better!

➙ Good luck everyone!

It is better to keep these recommendations, prevention is never too much!

• Sit in the sun for 15-20 minutes

• Rest and sleep for at least 7-8 hours. • Drink 1 and a half liters of water per day

• All food should be hot (not cold).

➙ Keep in mind that the pH of the coronavirus ranges from 5.5 to 8.5.

So all we have to do to eliminate the virus is to eat more alkaline foods, above the acid level of the virus.

As;

◉ Bananas, Lime → 9.9 pH

◉ Yellow lemon → 8.2 pH

◉ Avocado - pH 15.6

◉ Garlic - pH 13.2

◉ Mango - pH 8.7

◉ Mandarin - pH 8.5

◉ Pineapple - 12.7 pH

◉ Watercress - 22.7 pH

◉ Oranges - 9.2 pH

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In response to questions on the validity of the pH values of the fruits quoted, especially avocado of pH 15.6, the Great Sifu Dr. JB Lim wrote on 19/1/2021 as follows:

pH in practice can never exceed 14. 

 

The pH scale is used to grade solutions in terms of acidity or basicity (alkalinity). 

 

If very, very briefly explained in simple lay language, this is due to a substance ability to ionize water.

 

However, to understand this in moderate detail requires a fair amount of our understanding in physical chemistry normally taught in 1st year degree chemistry course.

 

Since the scale is based on pH values, it is logarithmic, meaning that a change of 1 pH unit corresponds to a ten-fold change in hydrogen ion concentration.

 

The pH scale is often said to range from 0 to 14, and most solutions do fall within this range. 

 

Seldom is it possible to get a pH below 0 or above 14 although theoretical possible but never in practice.

 

Anything below 7.0 is acidic, and anything above 7.0 is alkaline or basic.

 

It is only after understanding chemistry at first degree level do we start learning more advanced food chemistry, food science and nutrition at post-graduate level how the chemistry of food influences the biochemical metabolic pathways and subsequently on health and disease.

 

As one who is well qualified in all these areas of various sciences, I do not know of any fruit or vegetable such as avocado, tomatoes, chilies, asparagus, lemon having a pH above 9.5.

 

A lot of fruits like lemon may taste acidic and sour due to weak organic acids like citric acids in them, but in actual fact they are highly alkaline foods due to the highly alkaline potassium base they leave behind after their acids join the Kreb Cycle.

 

I hope I have been able to explain this highly complicated subject in chemistry, food science and nutrition in the simplest and shortest possible layman language, thanks to what our Jewish professors taught us as students in London and at Cambridge decades ago.

 

Jb lim

 

Dr. Lim further elaborated later on the same day as follows:

 

No problem if my explanation helps.

 

However in physical chemistry, the meaning of pH is far more complex.

 

It is the negative logarithmic scale of molarity.

 

Simply and loosely put, it is the measure of the amounts of concentration of free hydrogen ions H+ to the amounts of hydroxyl ions H- in water.

 

The scale is always between 0 and 14. 

 

Pure water is neutral and is midway at pH 7, but this can change slightly if water is energized say by heat or electricity. 

 

Our blood is always slightly alkaline in health with a pH between 7.3 to 7.5, but usually around 7.4. 

 

Under certain medical conditions such as acidosis and alkalosis, this can change. 

 

Even that, it depends on whether it is metabolic or respiratory acidosis or alkalosis. 

 

It all depends and the description for them is exceedingly long and complicated.

 

Almost all fruits and vegetables are alkaline due to their high potassium and sodium residues, thus preferable since in optimum health the blood always tries to regulate its pH toward the alkaline scale compared with meat that produces lots of undesirable uric acids. 

 

However, a mechanism in the body called the bicarbonate buffer system is an acid-base homeostatic mechanism that will adjust the blood towards the alkaline side.

 

We can greatly assist our body towards this with lots of fruits and vegetables as our daily diet. 

 

Hope this helps.

 

Jb