What’s that with Sodium Bicarbonate?

Dear readers,

finding myself with two friends, who are loosing hair excessively without any obvious reason (at least in one of the cases) made me look a lot into the causes of hairloss, getting to the – in the end obvious – point and repeated matter of the alkalinization of our body. At the end of most studies regarding countless conditions it comes back down to that. And it applies to hairloss as well. What can be done against hereditary loss of hair might be a different question, I am talking about sudden hairloss.

Our body has to be alkaline to function the way it should. I wrote posts on this topic earlier. If our organism finds itself over acidic it starts to try to combat this acidity attacking our natural reservoirs of calcium and magnesium in order to balance our very own ph level. Which is amongst others our hair, i.e. its follicles. The root will be deprived of its essentials and thus the hair will fall. Which is the case for one of my above mentioned friends (even stress produces excessive acid in our body!). The other one is suffering from hyperthyroidism and does not find the time to cure himself so that the strong medicine the person takes lead to the same, non-alkaline situation and thus to hairloss.

Yesterday I came across a so called remedy for hairloss, which suggests to take every morning on an empty stomach 1/2l of water with the juice of 3 lemons and 1 tsp sodium bicarbonate. This is a proven remedy against cancer or to fight the symptoms of chemotherapy- which has been proven in some cases and studying it seems only logic since cancer cells strive in an acidic environment – but obviously hairloss is also a consequence of chemotherapy. Chemotherapy again causes a toxic and highly acidic environment in the body – so here we go again.



Self-proven study: have the juice of one lime in warm water every morning and I definitely do neither suffer from hayfever, nor heartburn or any other side effects of an acidic body. If you are losing hair in excess try the sodium bicarbonate. There is definitely nothing more alkalizing than that, which has already been proven in 1931 by Otto Heinrich Wartburg in a cancer research. In combination with healthy lemon (which is anti-acidic as well already by itself) it might do wonders. Please be careful with the use of sodium bicarbonate (remember that is in a way a salty component, so attention to heart and kidney conditions!), but 1 tsp on an empty stomach is the widely recommended dosage. 3 lemons to me seem too much, I suggest to remain with the juice of 1 lime in a big mug or glass of warm water. Talk to a naturopath if you are unsure and have one around.

If you wonder about sodium bicarbonate per se have a look here: http://en.wikipedia.org/wiki/Sodium_bicarbonate.

Please remember to always use organic lemons, they might look “ugly”, but “ugly” fruits and veggies usually are the better ones since naturally grown.

Here is another very interesting link, which takes you further into the subject https://ybertaud9.wordpress.com/2012/04/22/sodium-bicarbonate-works-miracles/

alkaline foods



Asian breakfast – why it is so healthy

Dear readers,

in autumn 2013 I had the fantastic opportunity to travel to China for 1 month. My travel companion more than one time was speechless about how much I was eating whereas at home she had never seen me eating too much. Anything I ate in China (as a nutritionist obviously I pay attention to what I eat) was always satisfying without leaving me full and gave me energy and the right recharge to enjoy the day to its fullest and arrive to the next meal within the right distance of about 4 hours.

I always loved Chinese food, but the one we get in our restaurants usually has not much to do with what we had over there.

What left me especially satisfied and impressed were the breakfasts. Since I always prefer a warm breakfast – be that boiled grains with nuts, almonds and fruits or a hot toast with a fried egg on top or a wonderful bowl of pulses – I took up their idea of having a soup in the morning. In one of our hotels – one of the most bizarre places I have ever been to, but that is a different story – we got the same soup every morning. But instead of finding it boring already after dinner I was starting to look forward to it. For many Westerners the idea of having a soup for breakfast is way out of the concept. But if you think about it…having cold bread and cold cuts in the morning or cold muesli with cold fruit – sorry, but this cannot leave you in any other way than cold. Your body will have to fight all morning to digest this lump of cold food in your stomach and you will not feel energetic, but instead you will feel heavy and full.

Asian Soup

The famous Chinese soup consisted of a very delicious broth, noodles, tofu or chicken, some green leaf vegetables and a fried egg on top. It was a big bowl, but I never felt full, just plainly contempt. Also, I had congee (which I adore…and which means a watery porridge accompanied by many small bites of meat, tofu, pickles and veggies) and dumplings. But soups are very easy to prepare and so I concentrated on bringing that to perfection.

Soups are very popular for breakfast in many Asian countries, not only in China. The following recipe is more or less what I prepare at least 2-3 times a week:



About 50g of dried noodles for each person, a couple of handfuls of fresh watercress and other green leafy veggies, a couple of handfuls of beansprouts, a bunch of green coriander, dried black mushrooms soaked for 1 hour, a few spring onions, a couple of cloves of garlic, a lump of tofu, a little extra virgin oil, 1 strip of kombu (wash before use), small amount of wakame, small amount of soy sauce, salt and if you like some miso paste 

(This is an example of ingredients. There’s an endless variety, let your imagination work on it!)

Cook the noodles in plenty of water (that’s going to be your broth) until they are soft together with the kombu strip (to be discarded before serving) and the black mushrooms. While they are cooking, slice the garlic and chop the tofu into small cubes and fry together until the garlic begins to turn golden. Just when you turn off your stove stir in the miso soup and the wakame.

Take your soup bowls and half fill each with beansprouts/other leafy vegetables, watercress and coriander (no need to chop them). Divide the noodles and cooking water between the bowls and add the fried tofu and garlic. Sprinkle some chopped spring onion on top and serve.

Enjoy the bliss of a wholesome meal that provides you with carbohydrates, protein, vegetables and the very healthy ingredients of the algae (wonder what’s in them? Have a look here http://www.mindbodygreen.com/0-5344/7-Awesome-Health-Benefits-Of-Wakame.html).