Exposing Health Fads

Health is defined as a “state of being bodily and mentally vigorous and free from disease, illness or injury.”

Fad, on the other hand, is defined as “an intense and widely shared enthusiasm for something, esp. one that is short-lived and without basis in the object’s quality.”

Thus, the term “health fad” can be defined as any practice that one enthusiastically employs, which one believes will improve and promote their health and longevity, without any individualized analysis to reasonably verify the purpose of use. In other words, health fads come into existence due to beliefs founded on a common approved virtue rather than truth.

Stop and think about it. Are there health practices you are carrying on and/or promoting based on the power of a group-approved virtue, when you actually in truth don’t have a clue as to its benefit to your health or longevity. If so, you can be wasting time, money and especially your health in the process. Everyone may need to be de-faded sometime. One way to start is to acquaint yourself with a reliable reference point.  There is a reliable reference point found in Reams’ Biological Theory of Ionization (RBTI).

Yes, RBTI first exposes the unique biochemical individuality of anyone, and then reveals the specific changes and alterations in diet and lifestyle practices necessary to bring on real health, wellness and longevity.

Beginning back in the 1930s, Dr. Reams was led to discover that true health could be defined through a mathematical model that has come to be referred to as the RBTI “numbers.” This model resulted from a keen understanding of the way Einstein’s energy equation (E=mc2) revealed how biological life develops and functions on the same type of energy that brought us into the atomic age. Having stood the empirical testing of time, Reams’ model is a reference point for true “perfect health” — not just “normal” health. Through the vast amount of health and diet information that this math model is able to reveal, from simple tests performed on fresh samples of an individual’s urine and saliva — health fads, facts and truths are readily exposed, along with how to properly feed and care for the biochemical uniqueness of any person.

For example, RBTI demonstrates that humans do not live off the food they eat, rather they live off the energy from that food in the form of ionic mineral, heat and electricity that results from the food encountering the right electro-chemical pressure or resistance from proper digestive enzymes. RBTI mathematically defines “perfect health” as the optimum building and maintenance of mineral energy reserves throughout life (see RBTI “Numbers” above), while aging and disease are nothing more than a premature loss of mineral energy reserves as demonstrated via the RBTI analysis. One of the conclusions of RBTI’s mathematical energy model reveals that anything in the diet and lifestyle that does not add to an individual’s mineral energy reserves, based on the RBTI urine and saliva analysis, would be classed as a useless fad.

Dr. Reams always brought in the subject of fads when addressing new RBTI students by saying:

  • “The Biological Theory of Ionization is not difficult, it’s just different. And the unlearning processes in this course are one of the things you’re going to find most difficult, especially to unload your fads. When you unload your fads, you’re going to feel awful light. You’re going to feel insecure. You’re going to feel like you’re lost for a while. Then you’ll have the meanings at your fingertips to know the truth through the numbers.”

Reams often used this story in speaking about fads:

  • “A man came into my office and said, “Doctor, what do you think about anybody living on an all raw food diet?” I responded in a joking way by saying, “It’s good enough for an old goat.” He said, “I raise goats and I live on all raw foods.” When I tested him, he was as sick as any person I’ve seen. What I’m saying is, don’t get hooked on a fad, go by the numbers. If the body is too acid, make it a bit more alkaline. If it has too much salt, take the salt out of the diet and be sure to use distilled water. If too much sugar, drop the sugar down. If the body doesn’t have enough of something, try to get it into the body, and don’t forget the importance of potassium. If it has too much, try to reduce it.”

A classic fad example that Reams commonly used, was the old “vinegar and honey” cure, which he usually told like this.

  • “If you have read the vinegar and honey cure book, you’d think that the only thing in the world you needed to be healthy and live to be 150 years old was to take vinegar and honey regularly. Suppose that you had a body that was extremely acid and you also were a diabetic, and into this acid high sugar system you put more acid and more sugar, that’s a perfect example of the foolishness of fads. So what we’re doing is taking the fads out by revealing the truth of diet and health in mathematical numbers and we’re going to go by the numbers to understand how to feed the body.”

A beginning key rule that one learns from RBTI is that what is food for one person may be poison to the next, because each person is biochemically unique. In order to properly feed and care for a person’s health, it is vital to understand the biochemical uniqueness determined through the no fad science of RBTI.

If you are interested in learning the science of RBTI it is now available to you in the new online video training through Advanced Ideals Institute. RBTI Level 1 video training is now live and ready for your registration and participation.

See you in class online.

Dr. A.F. Beddoe, DDS

Real Liver Health and Cancer

New research shows us why liver health is so vital to preventing cancer.

Lithocholic acid (LCA), naturally produced in the liver during digestion, has been seriously underestimated. A study published in the journal Oncotarget shows that LCA can kill several types of cancer cells, such as those found in some brain tumors and breast cancer.

The research team, led by Concordia University, included scientists from McGill University and the Jewish General Hospital’s Lady Davis Institute in Montreal as well as the University of Saskatchewan. Previous research from this same team showed LCA extends the lifespan of aging yeast. This time, the team found LCA to be very selective in killing cancer cells while leaving normal cells unscathed.

“LCA doesn’t just kill individual cancer cells. It could also prevent the entire tumor from growing,” says senior author Vladimir Titorenko, a professor in the Department of Biology and Concordia University Research Chair in Genomics, Cell Biology and Aging.

What’s more, LCA prevents tumors from releasing substances that cause neighboring cancer cells to grow and proliferate. Titorenko says LCA is the only compound that targets cancer cells, which could translate into tumor-halting power.

“This is important for preventing cancer cells from spreading to other parts of the body,” he says, noting that unlike other anti-aging compounds, LCA stops cancer cell growth yet lets normal cells continue to grow.

Liver health is key according to Reams’ Biological Theory of Ionization (RBTI)

Aside from the brain, no organ in the human body has more responsibility for overall health than the liver. Liver health is vital to total body health because every other organ or tissue in the body depends on the liver to produce the vital basic building blocks needed by those organs and tissues to maintain optimum levels of health and function. In order for the liver to provide for the rest of the body’s systems, it has to be at its optimum function itself. Therefore, in order for LCA to be produced at the proper amounts during digestion, the liver must be functioning at its best.

Dr. Carey Reams discovered that there are three primary ingredients the liver must have available to properly perform all of its life dependent functions — water, oxygen and calcium. The liver is like a three-legged stool in its dependence on water, oxygen and calcium. If any one of these three items are deficient during the digestive process, the liver is unable then to fully maintain its vital support of the rest of the electrochemical needs of the human body, including the production of such enzymes as LCA. In other words, even if there is a sufficient supply of oxygen and calcium to the liver, a deficiency of water will interfere with the liver being able to use the available oxygen and calcium. Each item is like one leg of a three-legged stool. Even if one leg is missing, whether that item is either water, oxygen or calcium, the stool (liver) is unable to stand on its own.

Water needs are determined according to the weight. In other words, take your weight and divide by 2 and then call that amount ounces. For example, if a person weighed 160 pounds they would need 160 ÷ 2 = 80, or 80 ounces of water throughout their waking hours of the day. The best way to drink the 80 ounces is in increments of 4 ounces every half hour over about 10-12 hours of the day beginning at about 7-8 in the morning. If this example were to consume only 3 ounces every half hour, they would have to extend their water drinking for more hours of the day in order to get their needed ounces according to their weight. Though the liver functions 24 hours a day, its peak times of function are during the waking hours. This is why it is best to hydrate the liver with small amounts of water on hour and half-hour increments. By the way, the best water to be drinking is the purest and wettest water, which is steam distilled water. Since the minerals in water cannot be easily utilized by the body, steam distilled is ideal.

Oxygen needs are determined and regulated according to the carbohydrate number part of the RBTI urine and saliva test. The more the urine carbohydrate can be maintained between 1.0 and 2.0 brix on the refractometer, the better the oxygen carrying capacity of the blood. The better the oxygen of the blood the better the brain and liver oxygen needs are being supplied.

As a nutrient mineral, calcium is required by the liver and the body more than any other mineral. Additionally, women, during child bearing years, need seven times greater quantity of calcium than men.

Calcium needs are revealed according to the urine pH part of the RBTI urine and saliva test. Reams classified nutritional calciums needed to feed the liver into two reaction groups. One, those that caused an acid (“cationic”) reaction in the digestion. Two, those that caused an alkaline (“anionic”) reaction in the digestion. In the acid reacting group there are: phosphate and sulfate calciums. In the alkaline reacting group there are: oxide, hydroxide and carbonate calciums, as well as tricalciums and dolomitic calciums.

The ideal urine and saliva pH is 6.40 as long as the rest of the RBTI test numbers are perfect as well. However, when the urine pH moves below 6.20 this would be an early indication that the liver was showing a true calcium deficiency needing calciums from the alkaline (“anionic”) group to help correct. On the other hand, when the urine pH begins to move above 6.60, this would then be the early sign that the body and the liver are experiencing an excess calcium issue, which is needing calciums from the acidic (“cationic”) group to help correct and lower the pH, while reducing the overall excess calcium condition.

The liver is unique because it is the only organ in the body that can fully regenerate itself even if 70-75% is lost. The liver is the largest gland in the human body. It makes up about 2.5% of body’s total weight. On average it can weigh from 3 to 3.5 pounds for a man and about 2.5 pounds for a women. In general, the liver performs more than 500 different functions, participating in the regulation of glucose (sugar) in the blood, accumulating nutrients—minerals (like calcium), vitamins, iron, glycogen, producing bile to help break down fats—and producing the anticancer substance Lithocholic acid.

Additionally, a primary function of the liver is as a cleansing filter. The liver has a vital ability to neutralize toxic byproducts of various metabolic reactions as well as destroying and removing harmful bacteria and their byproducts. In case of poisoning, drug overdoses and poor nutrition, the liver takes the main load in dealing with these issues as well. The liver rarely makes itself felt in the beginning of dis-ease. Usually the liver’s health has already been seriously compromised before symptoms are experienced.

RBTI is all about liver health being the key addressing the cause of any dis-ease. RBTI is about tailor making a diet according to the RBTI test result numbers to properly feed and care for the liver allowing the liver to feed and care for its manager—you!

Thanks for considering another RBTI Perspective.

Dr. A. F. Beddoe, D.D.S.



The Basis of Mental and Emotional Health

With all the interest in finding answers to mental, emotional and physical health problems, there appears to be only one person who ever discovered the part that carbohydrate and calcium metabolism plays in these issues. This relationship was recognized and expanded upon over 75 years ago by Dr. Carey Reams, when he was led to discover what has become known as the Reams’ Biological Theory of Ionization (RBTI). Reams found that mental, emotional and physical health issues are directly connected to the body’s ability, or lack thereof, to handle the simple and complex carbohydrates that are consumed in the diet.

What he discovered provides vital answers to issues like:

• Why feeling sleepy can cause a strong craving for carbohydrates.

• Why depression can be a result of low blood sugar.

• Why emotional challenges can be complicated by carbohydrate problems.

• Why the majority of marital conflicts can result from carbohydrate problems.

• Why emotional and physical well-being can be directly affected by carbohydrate metabolism.

• Why women can experience more depression than men.

• Why mental health can be an issue of dietary problems.

• Why substance abuse can be result of carbohydrate problems.

Reams found that the only way to truly understand how the human body is handling simple and complex carbohydrates was not from testing the blood for only glucose, as it rapidly changed from moment to moment, rather testing the urine for the varieties of downstream sugars that result from the body’s upstream sugar digestive process. The downstream urine sugars, that result from the blood constantly throwing off varying amount of simple and complex sugars through the kidneys, were a more accurate reflection of how the body was dealing with the full spectrum of dietary carbohydrates.

Dr. Reams found that blood was unreliable, for determining downstream sugars as it is subject to the immediate and sudden changes during the initial moment by moment nutrient uptake during digestion, thus not reflecting the downstream result of the overall dietary metabolism. Dietary metabolism can only be understood from body fluids that reflect the end result of what happened during the totality of the digestive process. Urine was found to be that fluid. Reams stated it this way. “Your system patterns itself to throw out more sugar at times than it does at other times. It does not throw it out equally, consequently I did away with blood glucose tests early on because I couldn’t keep up with them as they changed so fast. I was at a loss to understand what those blood sugars meant when they changed so fast.” Reams learned further, that in monitoring blood glucose changes in an individual over a 24 hour period and comparing that to the total urine sugars, he found the urine sugar reflected the average of the blood glucose levels over that same period.

From his discoveries Dr. Reams found the best way to measure total urine sugars was using a refractometer. He learned that urine sugars range between the extremes of 0 to 13, depending upon the health of the person. The best measure for healthy sugar metabolism was found when the urine refractometer reading was maintained between 1.2 and 2.0 brix, since this is the range where the best levels of blood oxygen are maintained, as well. Since oxygen is key to brain function and mental health, maintaining ideal blood sugar, as determined by measuring urine sugars, is the requisite to optimum brain oxygen and function. Anytime there is either too much or not enough sugar, according to the urine brix reading, there is always too little oxygen to the brain.

Following is a list of the possible symptoms of oxygen deficiency that can be experienced when the urine sugar levels remain below the 1.2 to 2.0 brix range.

• Hypoglycemia, Carbohydrates carving, Depression, Headaches, Fatigue, Substance abuse, Emotionally fragile and unstable, Neurosis, Motion sickness, Morning sickness, Nausea, Falling asleep at the wheel, Forgetfulness, Mental confusion, Suicidal tendencies, Anger management issues, Fainting, Blackouts, Seizures, Subnormal body core temperature

On the other hand, the higher the urine sugar levels move above the 1.2 to 2.0 brix range, the following lists some of the issues that will be encountered due to the exaggerated oxygen deficiency that develops.

• Hyperglycemia, Allergies, Diabetes, Depression, Headaches, Cirrhosis, Low grade fevers, Poor tolerance to warm weather, Fluid retention, Glaucoma, Poor wound healing, Dehydration, Fatigue, Vitamin A deficiency, Subnormal core temperature, Cold hands and feet.

One good illustration, of the relation of carbs to brain function, was presented at the 25th Anniversary Meeting of the Associated Professional Sleep Societies in Minneapolis, MN in 2011. The study demonstrated that the intensity of self-reported craving for carbohydrates increased in a linear relationship with the severity of subjective daytime sleepiness. The odds of having a strong craving for carbs were 50 percent higher among high school seniors with excessive daytime sleepiness.

In addition, the rate of depression was also higher among students who had a strong craving for carbohydrates (34 percent) than among students who had little or no craving for carbs (22 percent). Students experiencing strong depression were almost three times more likely to have a strong craving for carbohydrates.

What this study failed to consider is the intimate connection of carbohydrates to the brain’s oxygen levels. When the blood sugar is not maintained correctly, not only will there be cravings for simple and complex carbs, but the oxygen deficiency, that accompanies the sugar deficiency, will result in abnormal mental behavior that definitely commonly includes depression expressed in various ways.

Since the brain is the master controller and regulator for all of the rest of human body, the brain’s health has a direct affect on the body. Whenever the blood sugar is either deficient or excessive, the brain will not have its optimum oxygen needs supplied.  Without optimum oxygen, there are a host of potential behavioral problems that will manifest beginning with sugar and starch cravings but could progress to depression, substance abuse, anger management issues as well as even black outs or seizures.

Did you realize that statistically women experience more depression than men, but research is still at a loss to understand why? From the above, we know that a major part of the issue is certainly carbohydrate metabolism issues. However, there is another factor that contributes more to depression in women than men and that is calcium deficiency. You see, calcium is required by weight and volume in the nutritional chemistry of the human body more than any other mineral. In addition, women require seven times more calcium in their body chemistry, during child-bearing years than men do. Women generally exhibit symptoms of depression as being sad, crying, not sleeping well, guilt and issues of self-worth, while men’s depression is displayed in being irritable, angry and even abusive.

According to Dr. Reams, calcium is nature’s tranquilizer for both men and women. Combined with maintaining urine sugars between 1.2-2.0 brix, proper calciums in the diet hold the potential for the best mental and physical health. So, presented here is the Reams’ Biological Theory of Ionization perspective for the optimum way to know how to feed and care for your brain and body.

Thanks for considering another RBTI Perspective.

Dr. A. F. Beddoe, D.D.S.


The Ideal “Sugar” For Your Sweet Tooth

Understanding the value of mineral sugars in foods — based on the principles of Dr. Carey Reams applied to the farm and garden

The most important ingredient for the best physical health is natural clean food that contains the highest possible level of nutrients. But how do we tell if we are consuming this type of food? First, the food must come from plants grown under conditions that will allow the least contact with toxic substances from air, water or soil. In other words, have the best natural or “organic” principles of clean growing been followed? Second, the food must come from plants that have been grown in such a way as to insure the greatest amount of natural mineral sugars accumulated in the plant’s cells.

With more and more being written about organic concepts of food production today those interested in healthy foods incorrectly tend to think that “organically” grown food is the most nutritious food available. Don’t get me wrong, I’m definitely a believer in food grown in toxic free environments. However, “organic” concepts of food production have definite limitations. It is one thing to grow a clean food, but it is definitely another matter to grow food with the greatest amount of nutrient possible.

So, in order for the reader to gain insight into what makes the highest nutritive food from plants, it will be very important to understand a very basic law of plant chemistry. That law is: The higher the organic mineral and natural oil content, the higher the natural sugar content. What I am saying is that if you want to be aware of the nutrition levels of a plant grown for food — measure their natural sugar content. When you know the natural sugar levels you can become aware of how high the natural nutrition is of that vegetable of fruit.


Nature makes nutrition by making sugar. A plant food deficient of sugar, no matter how organically clean it has been grown, potentially becomes a toxic food. This is because organically grown, as well as synthetically grown for that matter, low sugar foods, contribute to indigestion.

Sugar is a food that is high in heat energy — usually measured as calories — and there is more to that energy than most imagine. Sugar energy is vitally involved in the natural digestive processes, because it is the most important chemical reactor for supplying the heat energy for other enzymes to function properly. Without the heat of sugar, indigestion will result.

The problem is that the sugar cannot function properly in the digestion unless it contains its own full compliment of calcium/mineral factors that developed with it in the plant. As sugar is made in the plant’s natural chemical reactions — part of the photosynthesis process — calcium /mineral nutrients, including natural  oils, are made at the same time. This is why, when plants end up with a poor or deficient sugar content, they are deficient in the corresponding minerals (especially calcium), oils and enzymes. This is also why a person eating mineral deficient food will, at some point, begin to desire extra sugar with their meal to satisfy the digestion’s mineral  energy needs. Have you ever wondered why you crave sugar after some meals? Of course that added sugar, if of the wrong type, will only add to the problem of mineral deficiency because the body then has to depend on releasing its stored mineral to allow the refined sugar to be process properly. Thus, if one were to eat mineral sugar deficient foods they would be eating foods that are potentially toxic no matter how chemically free they are grown. When foods do not digest into usable substances for the body, the body will treat them as any potentially “toxic” substance and try to get rid of them. Here is the reason for most food “allergies.” They are really toxic conditions resulting from indigestion caused by mineral sugar deficient food. So the ultimate answer to food allergies isn’t to quit eating the food, it must be to improve the digestion. A vital part of this solution comes though consuming high nutrient, or more nourishing foods, measured by the natural mineral sugar content.  Remember, organically grown food is toxic food if it is only grown chemically free without paying attention to growing superior sugar content at the same time.


Since the measure of the nutritional quality of fresh produce is the sugar content, obviously then the better the nutrition in the produce the sweeter it will taste. The human sense of taste was designed to lead one to good food. However, humans do not have the sensitive taste for mineral sugar that a cow and many animals like them have. A cow can distinguish as small as one-half of one percent difference in sugar content between two of its available foods. This is why the animals are so often seen stretching over fences looking for greener — sweeter — pastures.

Just as the cow uses sugar content to tell how good the food is, you can learn to distinguish the natural sugar content of different fresh produce. But, you must get personally involved if you want to learn how to distinguish high quality nourishing foods. Besides relying on your taste, the most accurate way to measure the amount of natural mineral sugars is to acquire a device called a hand held refractometer. It is a pocket sized instrument which can be purchased for between $150 and $200 — unless you can borrow one from a friend. If you are interested in purchasing quality produce and want to know if you are getting your moneys worth, this little instrument will give you a distinct advantage. Remember, you will be getting more for your money if you purchase a box of apples for $20, if the sugar content of the apples are 18 brix, rather than 10 brix. Sugar in the fruit juice is a dissolved solid. Therefore, it adds weight to the produce the more there is in it. So a box of apples containing 18 brix fruit, rather than 10 brix fruit, will also weigh more. The refractometer does not lie and it will pay for itself.

The accompanying chart shows the Brix levels for determining if the produce is poor, average, good and excellent quality.


The best way for an individual to get his vitamins and minerals is from food. No, I’m not against the use of vitamins and mineral supplements, but by far the best way to get them is from the food grown in the best of controlled conditions producing clean optimum sugar content foods. This is accomplished the quickest by getting involved with growing a home garden. You don’t have to wait for someone to do it. Instead you begin by accomplishing this for yourself. It is my belief that the home gardener and farmer, growing high quality food, can have more effect on the health of the community or nation than all the medical institutions put together — a vital premise of Dr. Carey Reams, who taught me these principles as well.


Not only will you begin to make a difference in the health of your family, but you will also make a difference in the health of your community. What produce manager, who truly sees his job as a service to the community, would not be interested in knowing how to measure and demand sweeter and better produce. Just see what happens when you use a refractometer in a super market, farmers market or produce stand! It does get peoples attention. And more than that, it gives you the ability to share the knowledge about what top quality produce really means. So go ahead and really feed your “sweet tooth” properly. Natural mineral sugars from the plant — not manufactured sugars — are absolutely vital to life.

Learn how to grow your own nourishing garden produce at home. Get Dr. Beddoe’s special Reams’ Biological Theory of Ionization garden book Nourishment Home Grown.


PLANT           POOR       AVERAGE     GOOD      EXCELLENT

Alfalfa                  4                   8                 16                 22

Apples                 6                   10               14                 18

Asparagus            2                   4                 6                   8

Avocados             4                   6                 8                   10

Bananas               8                   10               12                 14

Beets                    6                   8                 10                 12

Bell Peppers        4                   6                 8                   12

Blueberries           6                   8                 12                 14

Broccoli               6                   8                 10                 12

Cabbage               6                   8                 10                 12

Carrots                 4                   6                 12                 18

Cantaloupe          8                   12               14                 16

Casaba                 8                   10               12                 14

Cauliflower          4                   6                 8                   10

Celery                  4                   6                 10                 12

Cherries               6                   8                 14                 16

Coconut               8                   10               12                 14

Corn Stalks          4                   8                 14                 20

Corn, young         6                   10               18                 24

Cow Peas             4                   6                 10                 12

Kumquat              4                   6                 8                   10

Endive                  4                   6                 8                   10

English Peas         8                   10               12                 14

Escarole               4                   6                 8                   10

Field Peas            8                   10               12                 14

Grains                  6                   10               14                 18

Grapes                 8                   12               16                 20

Grapefruit            6                   10               14                 18

Green Beans        4                   6                 8                   10

Honeydew           8                   10               12                 14

Hot Peppers        4                   6                 8                   10

Kohlrabi               6                   8                 10                 12

Lemons                4                   6                 8                   12

Lettuce                 4                   6                 8                   10

Limes                   4                   6                 8                   12

Mangos                4                   6                 10                 14

Onions                 4                   6                 8                   10

Oranges                6                   10               16                 20

Papayas               6                   10               18                 22

Parsley                 4                   6                 8                   10

Peaches                6                   10               14                 18

Peanuts                4                   6                 8                   10

Pears                    6                   10               12                 14

Pineapple             12                 14               20                 22

Raisins                 60                 70               75                 80

Raspberries          6                   8                 12                 14

Rutabagas            4                   6                 10                 12

Sorghum               6                   10               22                 30

Squash                 6                   8                 12                 14

Strawberries         6                   10               14                 16

Sweet Corn          6                   10               18                 24

Sweet Potato       6                   8                 10                 14

Tomatoes             4                   6                 8                   12

Turnips                4                   6                 8                   10

Watermelon         8                   12               14                 16

NOTE: This article as first published in 2007 and is being posted again here by request.

Thanks for stopping by.

Dr. A.F. Beddoe, D.D.S.

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