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We Use Plants to Complement the Body's Natural Affinity
 
When we look at our molecular body composition, our body is made up of the following three elements: carbon (C2), hydrogen (H2), and oxygen (O2). These 3 elements combined make up approximately 93% of our body composition. These are the same three organic elements that make up the compound water (H20) - which in turn makes up about 70% of our entire human body. Since we are mainly comprised of of these organic elements - the body can easily recognize and absorb such elements that have an identical and/or similar molecular structure. This is called a natural affinity. Water can make up to about 95% of a plant's total weight which makes them naturally compatible to our bodies. Plants also produce our body’s primary source of energy (carbohydrates) through a process called photosynthesis. In this process, chlorophyll (a pigment in the leaves) absorbs sunlight (primary source of all energy) to convert water (H2O) and carbon dioxide (C02) into glucose (blood sugar -C₆H₁₂O6 ) and oxygen (O2). When we eat plants, the stored energy is released from carbohydrates through a chemical reaction between glucose and oxygen. This reaction then produces energy for our cells, carbon dioxide, and water - thus a necessity for our human existence. 

 

What Is Natural Affinity?

When something has a natural affinity with our bodies - it can assimilate to our bodies. The body can recognize & digest it without any complication. It is in harmony with our body, thus it works to alkalinize and create an internal environment that is inhospitable to illness. 

 

What does 'alkaline' mean?  

Alkalinity refers to pH which stands for "potential hydrogen". It is the measure of free hydrogen (H+) and hydroxyl (OH-) ions in a solution. When a solution contains more hydrogens it is lower on the pH scale and is considered 'acidic'. On the contrary, when a solution contains more hydroxyl ions it is considered 'alkaline' and is therefore higher on the pH scale. The pH scale ranges from 0-14 and is shown below:
 
0 is considered to be the most 'acidic' and 14 is considered to be the most 'basic' aka 'alkaline'.

 

 

 

 

pH Scale = (acidic 0-6.9 , neutral 7, basic 7.1-14)

 

Various studies have shown that an internal acidic environment can elevate the growth of cancer cells and even offset the gut microbiome (important for immune function). Foods that tend to range lower in pH (both before and after consumption) are animal products, highly processed 'foods', genetically modified plants, hybridized plants (cross-pollinated), and 'foods' that are filled with artificial white sugar. Foods that tend to range higher in pH levels tend to be the original plants and those that are from the first and older plant generations. These tend to starve and deprive cancer cells through metabolic activity, which helps to promote a more balanced internal environment. Such foods can be downloaded from Mimi's ingredients list here, which was complied from Dr. Sebi's list of the 'least detrimental foods', alongside transitional recommendations.