FC2Video

Dr. Ana Mihalcea and Todd Callender on the Nano-Technology inside our bodies + How to Safely Detox! Part II EDTA + Vitamin C destroy the DARPA nano-technology, nano-bots intended to create the Internet of Bodies, to harvest human energy, track-trace humans and connect them to the Gates of Hell Temple of Satan global digital biometric currency system. These nano-bots create blood clotting, thrombosis, destruction of the heart, internal organs. Take back your power and re-energize your body. Eliminate the ACIDITY in your body and vaporize the nano-bot technology in the mRNA kill shots fake vaccines. We offer remote diagnosis & treatment using a space age technology. Treatment via Information Medicine. All disease in the body starts in the terrain, the epigenetic manifestation which affects the expression of the genes. This disease then installs itself in the bio-energetic field. All information of your past and present is stored in this field. Treating this field, disease and sickness is removed from your body. The human body field has been fully mapped and treatment is available. We offer courses in remote healing, scalar field treatments, Rife, Tesla and Kesh technology and much more. We offer a Treatment Protocol to clean your body. Learn all about the science of the future - Plemorfism and how to eliminate cancer and any disease from your body. We treat most diseases in 3 months and cancer in 6 months. For more details write us at alt.v9-eob7195j@yopmail.com https://odysee.com/@InterestingTimes:e/%F0%9F%A6%A0%F0%9F%A9%B8-Dr.-Ana-Mihalcea-Talks-About-the-Nano-Technology-Inside-Our-Bodies-and-How-to-Safely-Detox%E2%AD%90Links-For-Detox-%F0%9F%91%87:9

Dr. Ana Mihalcea and Todd Callender on the Nano-Technology inside our bodies + How to Safely Detox! EDTA + Vitamin C destroy the DARPA nano-technology, nano-bots intended to create the Internet of Bodies, to harvest human energy, track-trace humans and connect them to the Gates of Hell Temple of Satan global digital biometric currency system. These nano-bots create blood clotting, thrombosis, destruction of the heart, internal organs. Take back your power and re-energize your body. Eliminate the ACIDITY in your body and vaporize the nano-bot technology in the mRNA kill shots fake vaccines. We offer remote diagnosis & treatment using a space age technology. Treatment via Information Medicine. All disease in the body starts in the terrain, the epigenetic manifestation which affects the expression of the genes. This disease then installs itself in the bio-energetic field. All information of your past and present is stored in this field. Treating this field, disease and sickness is removed from your body. The human body field has been fully mapped and treatment is available. We offer courses in remote healing, scalar field treatments, Rife, Tesla and Kesh technology and much more. We offer a Treatment Protocol to clean your body. Learn all about the science of the future - Plemorfism and how to eliminate cancer and any disease from your body. We treat most diseases in 3 months and cancer in 6 months. For more details write us at alt.v9-eob7195j@yopmail.com https://odysee.com/@InterestingTimes:e/%F0%9F%A6%A0%F0%9F%A9%B8-Dr.-Ana-Mihalcea-Talks-About-the-Nano-Technology-Inside-Our-Bodies-and-How-to-Safely-Detox%E2%AD%90Links-For-Detox-%F0%9F%91%87:9

Dr. Kumar's Lifestyle Centre's Liver and cholesterol therapy (LCCT) is the prevention and cure of high cholesterol, acidity, fatty liver, obesity, diabetes, and hypertension. It is completely natural, painless and with no side effects.

Dr. Kumar's Lifestyle Centre's Liver and cholesterol therapy (LCCT) is the prevention and cure of high cholesterol, acidity, fatty liver, obesity, diabetes, and hypertension. It is completely natural, painless and with no side effects.

The accumulation of Blood Ketone Meter Market in the blood increases blood acidity.

If you take care of your hair the natural way, apple cider vinegar shampoo is a great option. It’s an all-natural product that will work with any type of hair and leave it feeling soft, shiny, and smelling fresh. Apple cider vinegar has long been used as a folk remedy for dandruff because its acidity can kill off fungi on the scalp like yeast or fungus that are causing those pesky flakes to form. On top of this benefit, using apple cider vinegar in place of regular shampoo may also help control oily skin by balancing out the pH levels on your head too! Follow Us On ✅ Youtube - https://www.youtube.com/wowskinscienceindia ✅ Instagram- https://www.instagram.com/wowskinscienceindia ✅ Facebook - https://www.facebook.com/wowskinscienceindia ✅ Twitter- https://twitter.com/buywow_in

Apple cider vinegar face wash is perfect for sensitive skin. The acidity of apple cider vinegar can help remove dirt and oil from your pores without stripping the natural oils that protect your skin, making it a good choice if you have acne-prone or rosacea-prone skin. It’s also great at balancing out pH levels in your body to prevent breakouts. Follow Us On ✅ Youtube - https://www.youtube.com/wowskinscienceindia ✅ Instagram- https://www.instagram.com/wowskinscienceindia ✅ Facebook - https://www.facebook.com/wowskinscienceindia ✅ Twitter- https://twitter.com/buywow_in

Can alkaline water actually help reduce the body's acidity and restore it to a youthful condition? The AOGI - Alkaline On The Go Ionizer is a portable, affordable alkaline water cup that can allow you to make alkaline water anywhere, anytime. You can take the cup on vacations, business trips, sporting events and not have to worry about the water losing its charge. For more information on the AOGI cup go to www.aogiwater.com

From the episode "Warming up to Cool Climate Whites", Tom Doughty, Sommelier, speaks with Mason Spink of See Ya Later Ranch in British Columbia about how high altitude viticulture can translate into a wine that has more balance between acidity and sugar.

Ph Levels, Ph Body, How to Balance pH in the Body and remove Body Acidity. Learn about Tru Alka pH Drops, High pH Alkaline Water, and pH Concentrate. Raise Body pH Levels and Balance pH in the body. http://www.phbalancebody.com

Tom meets with Bob Lindquist of Qupe and Jill Gubesch of Frontera Grill and Topolobampo to discuss the challenging 2010 harvest. Jill discusses Rick Bayless' project with Qupe winery. Bob also gives a perfect explanation of the role acidity plays in a wine. Watch more at http://www.gastrotommy.com.

In this second installment of his Spring Detox series with Naturopathic physician Dr. Marcus Laux, Dr. Isaac Eliaz explains the seasonal shift in focus to liver and gall bladder cleansing and rejuvenation. The key is a simple and time-tested detoxification recipe consisting of water, olive oil, and lemon—a balance of oil and acidity to cause the contraction of both vital organs and the expulsion of built-up toxins within the body.

Robert Mondavi Woodbridge Chardonnay 2008 California, USA Pale gold colour. Low intensity nose of red apple, wet stone, and brine. Dry, med. body, low to med. acidity. Red apple, a bit of honeycomb, orange, and clove. Med. length. Drink now.

Jackson-Triggs Meritage 2006 VQA Niagara, ON Med. density garnet colour, starting to fade at rim. Med. intensity nose of smoke, black currant jam, nutmeg, earth, and plums. Dry, med. body, med. acidity, med. tannin. Black currant jam, smoke, herbs, and plums. Elegant. Drink now with grilled sausages or pot roast.

Open Cab2-Merlot 2008 VQA Niagara, ON Low density ruby/garnet colour. Low intensity nose of red currant, earth, and cocoa powder. Dry, light body, med. acidity, med. tannin. Red currant, leather and earth. Short length. Drink now. Serve with pasta, grilled salmon, and mild cheeses.

Thierry & Guy Fat Bastard Cabernet Sauvignon 2008 Pays d’Oc, France Med. density ruby colour. Low intensity nose of black currant, red pepper, and black pepper. Dry, med. body, med. acidity, med. tannin. Blackberry, herbs, and red pepper. Short length. Drink now with pasta or pizza.

A five minute explanation of the possible effects of Acidity in the Human Body

Open Riesling-Gewürztraminer 2009 VQA Niagara, ON Pale straw colour. Med. intensity nose of lychee, tangerine, rosewater, and overripe pear. Dry to off-dry, light body, med. acidity. Lychee, rosewater, tangerine and pear. Short length. Drink now, and over the next year. Serve with Asian or Indian cuisine, Hawaiian pizza, or fruit-based salads.

Very pale straw colour, with a hint of pink. Low to med. intensity nose of white peach, candied citrus, red apple, and some mineral. Dry, light to med. body, med. acidity. Red apple, white peach, orange, and grapefruit. Med. length. Drink now. Serve with salads and mild cheeses.

Bright, very pale straw colour, almost water clear. Med. intensity nose of fresh-cut grass, lemon rind, tarragon, and slate. Dry, light body, med. plus acidity. Lemon juice, lime pickle, slate, and herbs. Med. length. Serve well chilled for cocktail hour, or with a seafood platter. Drink now.

Pale straw core, solid to rim. Med. intensity nose of apricot, quince paste, wet slate, and a touch of smoke. Dry, med. body, med. acidity. Apricot, green apple, and minerals. Med. length

Pale straw core with a watery rim. Med. intensity nose of lemon rind, jellybeans, and white grapefruit. Dry, light to med. body, med. plus acidity. Lemon zest, white grapefruit, and wet stone. Med. length.

Med. density ruby/garnet colour, solid to rim. Med. intensity nose of Swedish berries, brine, flint, and blackberries. Dry, med. body, med. acidity, med. tannin. Balanced. Red cherry, blackberry, flint, and herbs (oregano). Med. to med. plus length.

Med. density ruby/garnet colour. High viscosity. Med. intensity nose of black olives, cooked raspberries, black pepper, vanilla, and coffee beans. Dry, full body, med. tannin, med. acidity. Cooked raspberries, black currants, black pepper, vanilla, smoke, and coffee. Long length. Very good quality.

Get ready to wine and dine! Here are the inside secrets to pairing wine and food beautifully. Think of acidity as the salt in wine: it brings forward flavor. There are lots more insider tips to help you enjoy a wonderful meal with wine every time.

Dense ruby core, solid to rim. Med. intensity nose of bacon, plum compote, and sandalwood. Dry, full body, med. acidity, med. plus tannin. Plum jam, vanilla, sandalwood, and bacon. Med. plus length. Drink now with full-flavoured foods

ABC of Acidity, heart burn and why it happens ? Also , three natural and easy to do , home remedies for heart burn.

Jason tastes a coffee with pleasing acidity, nice body, and a milk chocolate flavor.

http://www.diethell.co.uk Do you feel hungry after eating a huge meal? Do you exercise daily and still not shed a pound? Do you see yourself aging before your very eyes? Are you overweight and feel tired often? The answer is quite simple - ACID overload in the body. The food we buy in the grocery store is actually forming acid in your body. They include meat, cheese, eggs, bread, coffee, chocolate, sugar, rice, milk, cereal, cakes, cookies, pies, crackers, etc. These foods form acid in the body and over-acidification of body fluids and tissues are linked to every known disease including that dragged-out tired feeling many of us complain about, not to mention, the endless list of digestive disorders and medical problems. When your body is overly acidic, you become vulnerable to germs, yeast, bacteria, molds and fungi which thrive in acidity. So many people live on highly processed foods, over-cooked foods which is why there are so many anti-acid commercials on TV. What is the opposite of Acid? Alkaline! What foods are alkaline? Fruits, vegetables, whole grains, nuts and seeds, frankly everything God put on this earth for us to eat which is basically everything in the produce section.

Clear, pale ruby colour. Clean, med. intensity nose of sour cherry, bacon, oregano, underbrush, and leather. Dry, light to med. body, med. plus acidity, low tannin. Sour cherry, raspberry, leather, sage, and oregano. Med. length, med. alc.

Susan gives her tasting notes on Castillo de Monséran Garnacha 2005 from Spain. Fairly rich nose of baked raspberry, damson plum and cedar notes with a dry, medium body, low to medium acidity. Great value at $8.90!

Susan gives her tasting notes on Coopers Creek Marlborough Sauvignon Blanc 2008 from New Zealand. Very pale straw color, almost water white. Fresh, high intensity nose with hints of jelly beans, candied citrus and sour key candies. Dry, medium body, high, lip-smacking acidity.

Susan gives her tasting notes on Henry of Pelham's 2007 Riesling Icewine out of Niagara, Ontario. With a nose of pear, peach and honey, on the palate there's a luscious mouthfeel with pears, baked peach and honey all come through with a cleansing acidity for less than $50.

Naked Wine Show 1019 Trius Brut Made in the classic champagne method. 70% Chardonnay, 30% Pinot Noir. On the nose, crackers, yeast, bread, and a bit of lemon. The Taste: Zippy acidity, refreshing, cleansing on the palate. With Salmon, or a plate of oysters this would be gorgeous. Don’t wait for New Years, Tuesday is good enough!

Naked Wine Show 1018 Holiday Two-fer! Hardys Nottage Hill Chardonnay 2007 Pale gold colour (color) On the nose: pencil lead , lemon skin and baked apple. Tasty! Baked apple, rich vanilla note like apple crumble. Yalumba Shiraz-Viogner 2006 Ruby colour (color). On the nose: really lively, fresh, red current. Red Current on the palate, wood spice, gorgeous. Reasonably high level of acidity, this will help cut through the stuff that’s on your holiday table. Both wines will help refresh your palate and get you ready for the next bite

Castillo de Monseran Viura Spain Medium straw colour (color) Nose: Bosc pear, mineral, white flowers. Taste: Pear, lovely acidity, the best part about this wine is that it’s under 10 bucks, a total bargain!

http://www.bkwine.com/wine_tours/wine_tours.htm --- A visit to the winery Domaine Olivier Pithon that Olivier founded in 2001. He originally comes from the Layon region in the Loire Valley but settled in Roussillon to make wine. He came to the Calce village to taste the wines of Gerard Gauby, one of the leaders in new French winemaking. He tasted, and then he stayed. Olivier tries to make very personal wines - with a lot of freshness, acidity, and elegance. He makes white wines using the traditional grape varieties macabeu, grenache blanc and grenache gris. His reds are made with grenache noir, carignan, and a bit of syrah and mourvedre. In this village one can still find vines planted just after the Phylloxera, about one hundred years old! There is a small group of hard core winemakers with similar philosophies in Calce: Pithon, Matassa, Gauby, Padie,... Pithon explains how he works with bio-dynamism (which in some ways can be seen as an extreme form of organic vine growing) and...

Naked Wine Show 1009 Sixty Second Screw-Cap! $9.95 at the LCBO Perfect for snacks or fish. Medium straw colour ( color), peaches, white flour, apricot Crisp acidity. Crack it open on a Tuesday and make it a celebration!

Susan tries Peninsula Ridge INOX 2007 Chardonnay. Tasting Notes: Gun Powder,Stones,Red Apple, Beautiful Crisp Acidity. Staple for your harvest table. Gorgeous Gorgeous!

You can make an addition of enzymes to a fermentation to more gently extract color or add a small amount of tannin to give your wine that small bit of added structure that brings fruit, acidity and alcohol all in to balance.

Testing rainwater and air for acidity at a research station in the Black Forest, Germany.

The balance between pH and acidity is a delicate one that you must pay close attention to as you are making wine. The ripeness of the fruit and type of grape varietal will dictate how you have to work with that fruit to produce a wine that meets your desired style goals.

Wine Tasting Clip of Margarethenhof Ayler Kupp Riesling Kabinett 2004 selected from Majestic on 12 July 2006. WINE: Margarethenhof Ayler Kupp Riesling Kabinett 2004 VINTAGE: 2004 PRODUCER: Margarethenhof GRAPES: Riesling REGION: Mosel - Saar - Ruwer COUNTRY: Germany ONE WORD: More-ish TASTING: Wonderful aromatic elderflower and lime peel, combined with zangy citrus fruit and ripe floral characters that balance acidity and fruit sweetness on a knike edge. FOOD MATCH: Islay crab fishcakes - "The Gastro Pub Cookbook"

Wine Tasting Clip of Mâcon-Lugny Chardonnay 2004 selected from Oddbins on 27 June 2006. WINE: Mâcon-Lugny Chardonnay 2004 VINTAGE: 2004 PRODUCER: Cave de Lugny GRAPES: 100% Chardonnay REGION: Burgundy - Macon-Lugny COUNTRY: France ONE WORD: Crisp TASTING: A clean unoaked Chardonnay from one of France's top co-operatives. The wine has hints of melon, apple and lemon zest, with a lovely cut of acidity on the palate. FOOD MATCH: Chicken with fennel, thyme and lemon - Jamie Oliver, "Happy Days with the Naked Chef"

Wine Tasting Clip of Bourgueil Les Cent Boisselees Rouge 2003 selected from Majestic on 12 July 2006. WINE: Bourgueil Les Cent Boisselees Rouge 2003 VINTAGE: 2003 PRODUCER: Pierre Jacques Druet GRAPES: Cabernet Franc 100% REGION: Loire, Bourgueil COUNTRY: France ONE WORD: Interesting TASTING: Not a wine on most people's radar, although when it's this good it really should be. Deep damson red with hints of cassis, capsicum and cedarwood, with a ripe full palate and great acidity. Think good Claret with a smokier charm! FOOD MATCH: Slow roasted aromatic shoulder of pork - Nigella Lawson, "Nigella Bites"

Wine Tasting Clip of Climbing Merlot 2004 selected from Majestic on 12 July 2006. WINE: Climbing Merlot 2004 VINTAGE: 2004 PRODUCER: Cumulus Wines GRAPES: Merlot REGION: Orange COUNTRY: Australia ONE WORD: Fresh TASTING: From the highest wine region in Australia, and one of the best for fruit, this was a total surprise, being quite restrained, full of soft ripe spiced plums and had an acidity profile that almost made the wine refreshing! FOOD MATCH: Rib-eye steak with bernaise sauce - "The Gastro Pub Cookbook"

Wine Tasting Clip of Villa Maria Cellar Selection Sauvignon Blanc 2005 selected from Oddbins on 27 June 2006. WINE: Villa Maria Cellar Selection Sauvignon Blanc 2005 VINTAGE: 2005 PRODUCER: Villa Maria GRAPES: 100% Sauvignon Blanc REGION: Marlborough COUNTRY: New Zealand ONE WORD: Vibrant TASTING: A classic Marlborough Sauvignon Blanc with vibrant, bright red currant and nettle aromas and a full and fruity palate. Crisp acidity keeps the wine together and the palate fresh. FOOD MATCH: Pan-seared scallops, with asparagus and baby leeks. - James Booth's own

Wine Tasting Clip of Spice Route Mourvedre 2002, from the Virtual Wine Tasting Event, 'Up & Coming Wines' held on 16 Oct 2005. WINE: Spice Route Mourvedre 2002 VINTAGE: 2002 PRODUCER: Spice Route Wine Company GRAPES: Mourvedre REGION: Swartland COUNTRY: South Africa ONE WORD: Spicy TASTING: Warm, jammy nose with a touch of spice and vanilla leads to a juicy palate with red fruit, mocha and characteristic, refreshing acidity. FOOD MATCH: Seared Carpaccio of Beef with Roasted Beetroot - Jamie Oliver, "The Return of the Naked Chef"

Wine Tasting Clip of Montecillo Blanco 2005, from the Virtual Wine Tasting Event, 'First Wines of Summer' held on 20 May 2006. WINE: Montecillo Blanco 2005 VINTAGE: 2005 PRODUCER: Montecillo GRAPES: Viura 100% REGION: Rioja COUNTRY: Spain ONE WORD: Crisp TASTING: Richly textured with crisp acidity make this white Rioja fabulous with seafood – bring on the holidays! FOOD MATCH: Crispy King Prawns with Lime and Ginger - www.ocado.com

Wine Tasting Clip of Fontanafredda Briccotondo 2004, from the Virtual Wine Tasting Event, 'Virtual Wine Academy - ITALY' held on 20 Nov 2005. WINE: Fontanafredda Briccotondo 2004 VINTAGE: 2004 PRODUCER: Fontanafredda - Bricco Tondo GRAPES: Barbera REGION: Piemonte COUNTRY: Italy ONE WORD: Bright TASTING: Barbera is reknowned for its bright cherry fruit and lively acidity, and this has these in spades, making it a great summer red. FOOD MATCH: Salami pizza - Your local wood fired pizza place!