The above picture is the acidification of blood whichcauses degeneration of the red and white blood cells,
internal blood clotting and chaining of the red blood
cells. This condition of the blood leads to light headedness, dizziness,
cold hands, cold feet, forgetfulness, muddle thinking or
brain fog, stroke, heart attack, tumor formation and
internal bleeding, just to name a few
I have been studying the acid/alkaline conditions of the
blood for over twenty-five years and have determined
that all sickness and dis-ease or body warming is caused
by the over-acidification of the blood and tissues due to an inverted
way of living, eating and thinking.
Scientists have been studying the acid/alkaline
conditions at the bottom of the Mediterranean Sea.
Natural carbon dioxide vents on the sea floor are
showing scientists how carbon emissions will affect
marine life.
Dissolved CO2 makes water more acidic, and around
the vents, researchers saw a fall in species numbers,
and snails with their shells disintegrating because of
the increase of acid C02.
Writing in the journal Nature, the UK scientists
suggest these impacts are likely to be seen across
the world as CO2 levels rise in the atmosphere.
Some of the extra CO2 emitted enters the oceans,
acidifying waters globally.
The only way of reducing the impact of ocean
acidification is the urgent reduction in CO2
emissions.
"These same principals of acidification of the
ocean also apply to the acidification of our
body and the causative reason for the increase
in cancer, heart disease, diabetes and all other
degenerative diseases," states Dr. Robert O. Young,
a research scientist at the pH Miracle Living Center.
"Studies have shown that the seas have become more
acidic since the industrial revolution," states
Carol Turley. of the Plymouth Marine Laboratory.
Research leader Jason Hall-Spencer from the University
of Plymouth said that atmospheric CO2 concentrations
were now so high that even a sharp fall in emissions
would not prevent some further acidification of the
ocean.
"It's clear that marine food webs as we know them are
going to alter, and biodiversity will decrease," he
told BBC News.
"Those impacts are inevitable because acidification is
inevitable - we've started it, and we can't stop it."
Corals construct their external skeletons by extracting
dissolved calcium carbonate from seawater and using it
to form two minerals, calcite and aragonite. Molluscs
use the same process to make their shells.
As water becomes more acidic, the concentration of
calcium carbonate falls. Eventually there is so
little that shells or skeletons cannot form.
The oceans are thought to have absorbed about half
of the extra CO2 put into the atmosphere in the
industrial age. This has lowered its pH by 0.1
pH is the measure of acidity and alkalinity.
The vast majority of liquids lie between pH 0
(highly acidic) and pH 14 (highly alkaline); 7
is the midpoint of the pH scale. Seawater is
mildly alkaline with a "natural" pH of about
8.3.
The IPCC forecasts that ocean pH will fall by
"between 0.14 and 0.35 units over the 21st Century,
adding to the present decrease of 0.1 units since
pre-industrial times."
Around the vents which Dr Hall-Spencer's team
investigated, in the Mediterranean Sea near the
Italian coast, CO2 bubbling into the water forms
a sort of natural laboratory for studying the
impacts of acidified water on marine life.
Globally, the seas now have an average pH of about
8.1 - down about 0.2 since the dawn of the
industrial age.
Around the vents, it fell as low as 7.4 in some places.
But even at 7.8 to 7.9, the number of species present
was 30% down compared with neighboring areas.
Coral was absent, and species of algae that use
calcium carbonate were displaced in favour of
species that do not use it.
Snails were seen with their shells dissolving.
There were no snails at all in zones with a
pH of 7.4.
Meanwhile, sea grasses thrived, perhaps because
they benefit from the extra carbon in the water.
These observations confirm that some of the
processes seen in laboratory experiments and
some of the predictions made by computer models
of ocean ecosystems do also happen in the real world.
"I can't count the number of times that scientific
talks end with 'responses have not yet been
documented in the field'," said Elliott Norse,
president of the Marine Conservation Biology
Institute (MCBI).
"This paper puts that to rest for several
ecologically important marine groups."
The Intergovernmental Panel on Climate Change (IPCC)
suggests that without measures to restrain carbon
dioxide emissions, ocean pH is likely to fall to about
7.8 by 2100.
This suggests that some of the impacts seen
around the Mediterranean vents might be widespread.
"I think we will see the same pattern in other parts
of the world, because we're talking about keystone
species such as mussels and limpets and barnacles
being lost as pH drops," said Dr Hall-Spencer.
The IPCC suggests that some areas, notably the
Southern Ocean, might feel the impacts at lower
concentrations of CO2.
Last month, scientists reported that water with
CO2 levels high enough to be "corrosive" to marine
life was rising up off the western US coast.
Bottom water naturally contains more CO2 than at
shallower depths. This scientific team argues
that human emissions have pushed these levels
even higher, contributing to pH values as low 7.5
in waters heavily used by US fishermen.
"If [pH 7.8] is a universal 'tipping point', then
it indicates that sections of the western coast
waters off North America may have passed this
threshold during periods when this upwelling of
waters high in CO2 occurs," commented Carol Turley
from Plymouth Marine Laboratory (PML), who was not
involved in the Mediterranean Sea study (PML is
not affiliated with Plymouth University).
Organisms such as coral are also damaged by rising
temperatures, and studies are ongoing into the
combined effect of a warming and acidifying ocean.
Seagrasses were among the few beneficiaries of
more acid waters. There is much to learn. And
during the coming week, scientists will announce
the inauguration of the European Project on Ocean
Acidification (Epoca), a four-year, 16m euro (£12.5m)
initiative aiming to find some answers.
Studying the impacts may prove easier than doing
anything about them.
"The reason that the oceans are becoming more acidic
is because of the CO2 emissions that we are producing
from burning fossil fuels," observed Dr Turley.
"Add CO2 to seawater and you get carbonic acid;
it's simple chemistry, and therefore certain.
"This means that the only way of reducing the future
impact of ocean acidification is the urgent,
substantial reduction in CO2 emissions."
According to Dr. Young, "ocean acidification is
the macro view of our oceans becoming sick and tired
and the primary causative factor in global warming.
The death and extinction of marine life is the result
of this acidification which can be prevented with
alkalizing measures."
"Body acidification is the micro view of our
internal oceans becoming sick and tired and the
primary causative factor in body warming or
all sickness and dis-ease. The death and extinction
of the human race will be a result of an over-
acidification of the blood and tissues due to an
inverted way of living, eating and thinking. This
is what scientist have determined happened to the
extinction of the Mayan Race. We can prevent all
sickness and dis-ease (cancer, heart dis-ease,
diabetes, etc.) and the potential extinction of
the human race by learning how to maintain the
alkaline design of our body. These life changing
and life saving principals are taught in our
pH Miracle books, DVD's and CD's."
To learn how to maintain the alkaline design
of the body and prevent sickness and
dis-ease go to:
http://www.phmiracleliving.com/books.htm
http://www.phmiracleliving.com/audios.htm
http://www.phmiracleliving.com/videos.htm
Scientists have been studying the acid/alkaline
conditions at the bottom of the Mediterranean Sea.
Natural carbon dioxide vents on the sea floor are
showing scientists how carbon emissions will affect
marine life.
Dissolved CO2 makes water more acidic, and around
the vents, researchers saw a fall in species numbers,
and snails with their shells disintegrating because of
the increase of acid C02.
Writing in the journal Nature, the UK scientists
suggest these impacts are likely to be seen across
the world as CO2 levels rise in the atmosphere.
Some of the extra CO2 emitted enters the oceans,
acidifying waters globally.
The only way of reducing the impact of ocean
acidification is the urgent reduction in CO2
emissions.
"These same principals of acidification of the
ocean also apply to the acidification of our
body and the causative reason for the increase
in cancer, heart disease, diabetes and all other
degenerative diseases," states Dr. Robert O. Young,
a research scientist at the pH Miracle Living Center.
"Studies have shown that the seas have become more
acidic since the industrial revolution," states
Carol Turley. of the Plymouth Marine Laboratory.
Research leader Jason Hall-Spencer from the University
of Plymouth said that atmospheric CO2 concentrations
were now so high that even a sharp fall in emissions
would not prevent some further acidification of the
ocean.
"It's clear that marine food webs as we know them are
going to alter, and biodiversity will decrease," he
told BBC News.
"Those impacts are inevitable because acidification is
inevitable - we've started it, and we can't stop it."
Corals construct their external skeletons by extracting
dissolved calcium carbonate from seawater and using it
to form two minerals, calcite and aragonite. Molluscs
use the same process to make their shells.
As water becomes more acidic, the concentration of
calcium carbonate falls. Eventually there is so
little that shells or skeletons cannot form.
The oceans are thought to have absorbed about half
of the extra CO2 put into the atmosphere in the
industrial age. This has lowered its pH by 0.1
pH is the measure of acidity and alkalinity.
The vast majority of liquids lie between pH 0
(highly acidic) and pH 14 (highly alkaline); 7
is the midpoint of the pH scale. Seawater is
mildly alkaline with a "natural" pH of about
8.3.
The IPCC forecasts that ocean pH will fall by
"between 0.14 and 0.35 units over the 21st Century,
adding to the present decrease of 0.1 units since
pre-industrial times."
Around the vents which Dr Hall-Spencer's team
investigated, in the Mediterranean Sea near the
Italian coast, CO2 bubbling into the water forms
a sort of natural laboratory for studying the
impacts of acidified water on marine life.
Globally, the seas now have an average pH of about
8.1 - down about 0.2 since the dawn of the
industrial age.
Around the vents, it fell as low as 7.4 in some places.
But even at 7.8 to 7.9, the number of species present
was 30% down compared with neighboring areas.
Coral was absent, and species of algae that use
calcium carbonate were displaced in favour of
species that do not use it.
Snails were seen with their shells dissolving.
There were no snails at all in zones with a
pH of 7.4.
Meanwhile, sea grasses thrived, perhaps because
they benefit from the extra carbon in the water.
These observations confirm that some of the
processes seen in laboratory experiments and
some of the predictions made by computer models
of ocean ecosystems do also happen in the real world.
"I can't count the number of times that scientific
talks end with 'responses have not yet been
documented in the field'," said Elliott Norse,
president of the Marine Conservation Biology
Institute (MCBI).
"This paper puts that to rest for several
ecologically important marine groups."
The Intergovernmental Panel on Climate Change (IPCC)
suggests that without measures to restrain carbon
dioxide emissions, ocean pH is likely to fall to about
7.8 by 2100.
This suggests that some of the impacts seen
around the Mediterranean vents might be widespread.
"I think we will see the same pattern in other parts
of the world, because we're talking about keystone
species such as mussels and limpets and barnacles
being lost as pH drops," said Dr Hall-Spencer.
The IPCC suggests that some areas, notably the
Southern Ocean, might feel the impacts at lower
concentrations of CO2.
Last month, scientists reported that water with
CO2 levels high enough to be "corrosive" to marine
life was rising up off the western US coast.
Bottom water naturally contains more CO2 than at
shallower depths. This scientific team argues
that human emissions have pushed these levels
even higher, contributing to pH values as low 7.5
in waters heavily used by US fishermen.
"If [pH 7.8] is a universal 'tipping point', then
it indicates that sections of the western coast
waters off North America may have passed this
threshold during periods when this upwelling of
waters high in CO2 occurs," commented Carol Turley
from Plymouth Marine Laboratory (PML), who was not
involved in the Mediterranean Sea study (PML is
not affiliated with Plymouth University).
Organisms such as coral are also damaged by rising
temperatures, and studies are ongoing into the
combined effect of a warming and acidifying ocean.
Seagrasses were among the few beneficiaries of
more acid waters. There is much to learn. And
during the coming week, scientists will announce
the inauguration of the European Project on Ocean
Acidification (Epoca), a four-year, 16m euro (£12.5m)
initiative aiming to find some answers.
Studying the impacts may prove easier than doing
anything about them.
"The reason that the oceans are becoming more acidic
is because of the CO2 emissions that we are producing
from burning fossil fuels," observed Dr Turley.
"Add CO2 to seawater and you get carbonic acid;
it's simple chemistry, and therefore certain.
"This means that the only way of reducing the future
impact of ocean acidification is the urgent,
substantial reduction in CO2 emissions."
According to Dr. Young, "ocean acidification is
the macro view of our oceans becoming sick and tired
and the primary causative factor in global warming.
The death and extinction of marine life is the result
of this acidification which can be prevented with
alkalizing measures."
"Body acidification is the micro view of our
internal oceans becoming sick and tired and the
primary causative factor in body warming or
all sickness and dis-ease. The death and extinction
of the human race will be a result of an over-
acidification of the blood and tissues due to an
inverted way of living, eating and thinking. This
is what scientist have determined happened to the
extinction of the Mayan Race. We can prevent all
sickness and dis-ease (cancer, heart dis-ease,
diabetes, etc.) and the potential extinction of
the human race by learning how to maintain the
alkaline design of our body. These life changing
and life saving principals are taught in our
pH Miracle books, DVD's and CD's."
To learn how to maintain the alkaline design
of the body and prevent sickness and
dis-ease go to:
http://www.phmiracleliving.com/books.htm
http://www.phmiracleliving.com/audios.htm
http://www.phmiracleliving.com/videos.htm
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