The document discusses digestion and the gastrointestinal (GI) tract. It covers the functions of the mouth, stomach, small intestine, large intestine and liver in digesting food. Key points include: - The GI tract converts external elements into something usable by the body with help from the immune system. - Poor digestion can lead to health issues, with the stomach and its production of hydrochloric acid playing a key role. - Other factors discussed are the meridian clock, pH cycles, parasites, fiber and probiotics. A healthy GI tract relies on balancing all these systems and eating a nutritious diet.

1. The Gastro Intestinal Tract
and Digestion
Basic Physiology and
Function

2. Digestion is Foundational
“If a person has poor
digestion, if they are
not assimilating food
properly they can
never have optimal
health”
 Function of the GI tract is to
convert elements from the
external environment to
something useable by the
body
 Immune system assists with
the conversion to make sure
that toxic elements are not
introduced into the body
 Liver then humanizes the
elements and makes them
useable by the body.

3. Digestion: From beginning to end
Mouth: Saliva
contains antibodies,
mineral salts and
enzymes. Chewing
increases the surface
area of food on which
digestive enzymes can
act to begin digestion
.

4. Immune Response in the Mouth
The antibodies in the saliva is a first line
defense of the immune system to protect the
body from foreign invaders

5. Digestion: From beginning to end
Swallowing:
Once the food is in the
esophagus it is
propelled toward the
stomach with muscular
contractions called
peristalsis

6. Digestion: From beginning to end
Stomach: When the
food reaches the stomach,
the hormone, gastrin, is
released which stimulates
the release of hydrochloric
acid.
 HCL kills yeast and bacteria
and is critical for digestion.

7. Immune Response in the Stomach
The Hydrochloric acid in the stomach is
another line of defense of the immune
system to protect the body from foreign
invaders.

8. Digestion: From beginning to end
Small Intestine:
Most nutrients are absorbed
in the small intestine with
the assistance of pancreatic
enzymes and bile from the
liver. A healthy small
intestine is semi-permeable.
Only the selected nutrients
should be absorbed.

9. Digestion: From Beginning to End
Large Intestine: By
the time the food passes
into the large intestine, most
the nutrients have been
absorbed. The remaining
mass consists of dietary
fiber and water.
 Foods should pass through
the entire digestive system
12-24 hours after ingestion.
Bowel movements should
occur at least once a day.
Twice to three times a day is
preferable.

10. Immune Response in the Large
Intestine
Healthy flora in the large intestine prevents the
overgrowth of yeast and fungus.
The “good bacteria” in the large intestine is
another line of defense of the immune
system to protect the body from foreign
invaders.

11. Meridian Clock for Digestive
Organs
 Chinese Acupuncture
“Meridian Clock” shows
which meridian is activated
and dominate at a specific
time
 12 Meridians
 Each take the lead for two
hours
 Use to find optimal time for
eating, sleeping, and
exercise

12. Meridian Clock for Digestive
Organs
 11pm – 3am: Liver and
gallbladder work to cleanse the
tissues and the blood. Optimal
performance occurs when there
is no undigested food
 5am – 7am: Large Intestine is
activated to remove toxins from
the nightly cleanse cycle. Drink
water to trigger bowel
evacuation to make room for
the next days food intake.

13. Meridian Clock for Digestive
Organs
 7am – 9am: Stomach
energies are the
highest. Eat most
important meal to
optimize digestion
 9-11 am: Enzymes
from pancreas continue
digestive process

14. Meridian Clock for Digestive
Organs
 1-3 pm: Foods
requiring a longer
digestive time continue
the digestive process
 Late afternoon/early
evening: Best time for
exercise – proteins are
already assimilated

15. Meal Planning around the Meridian
Clock
“Eat like a king for breakfast
And a pauper for supper.”

16. Healthy pH Cycles
 NORMAL pH RANGE
 Blood pH 7.36 - 7.46
 Urinary pH 5.8 - 6.8
(ph of 7 may be better)
 Salivary pH 6.4 - 6.8
 During a 24-hour cycle
the pH will cycle within
the proper range
 Why pH is important:
– Critical for proper
enzyme function
– Assimilation of vitamins
and minerals
– Governs cellular
metabolism
– Influences the
oxygenation of blood

17. pH cycles – 5.8 -6.8
 Between 6-10 am, pH
drops from 6.8 to 5.8
 Natural body cycles
during this time is more
acidic
 Fruit for breakfast:
pushes the body to a
more alkaline state
before the natural body
cycle should be alkaline
 This contributes to
afternoon drowsiness
and hypoglycemia

18. pH cycles – 5.8 -6.8
 Between 2-5 pm, pH
rises to 6.8
 Natural body cycles
during this time are
more alkaline
 If morning pH is too
alkaline, there is a
danger of afternoon pH
to become even more
alkaline
 A breakfast of protein
and vegetables will
prevent a “too alkaline”
swing in the afternoon

19. Considerations for a Dietary Plan
 Physiology:
– HCL
production in
stomach
– Enzymes
secreted by
pancreas
– Bile from the
liver
 Meridian
Clock
– Avoid late
night eating
– Most
important
meal for
breakfast
 ph Cycles
– Avoid fruit for
breakfast to
keep pH
slightly acidic
– Fruit and
grains in the
evening have
an alkalizing,
sedating effect
on the body

20. Digestion starts with what’s on the
plate
 Use the Foundation for Health Food Guide to
identify most nutritious foods
 Pro-Vita Meal Plan explains:
– food combining to optimize digestion
– Optimal times to eat fruits, vegetables, proteins
and grains
“A meal should energize, not produce
symptoms. .. As you embrace a
healthier life style, your body will reward
you with the desire to enjoy more
healthy foods.” Dr. Jack Tips

21. Poor Digestion: Common Causes
 Mouth: Inability to
chew or insufficient
chewing
 Stomach: Hydrochloric
acid production too low
or too high
 Small Intestine: Low
enzyme production.
Food allergies
 Pancreatic Insufficiency
 Poor liver function
 Large Intestine: “Good
bacteria” depleted.
Overgrowth of yeast
and fungus
 Parasites
 Heavy Metal Toxicity

22. Hydrochloric Acid
 Produced by glands in the
stomach
 Necessary for breakdown
and digestion of many foods
 Insufficient amounts lead to
indigestion
 HCL levels often decline
with age
 High tissue Calcium to
Magnesium ratio contributes
to decrease in HCL
production
 Self Test:
– Take 1 TB apple cider
vinegar or lemon juice
– If indigestion improves you
need more stomach acid
– If symptoms get worse, you
have too much acid

23. Stomach
Poor Hydrochloric acid production
in the stomach is the root cause
of many diseases
 Bloating
 Burning
 Belching
 Gas throughout
the GI tract
 Overfullness
 Indigestion
 Diarrhea
 Constipation
 Fatigue
 Hives after
eating
 Nausea after
supplements
 Rectal itching
 Cracked
fingernails
 Anemia
 Post adolescent
acne

24. Increase HCL production naturally
 Eat at the same time every
day
 Eat salsa before a meal
(watch out for fried chips!) -
use as a vegetable dip or for
homemade chips
 Chew on a few fennel or
anise seeds before a meal
 1 tsp apple cider vinegar, 1
tsp sea water, 3 oz pure
water before meal
 If candida is present, use
white distilled vinegar with ¼
tsp cream of tarter added
instead of apple cider
vinegar
 Avoid drinking water with a
protein meal – dilutes HCL
 B vitamins (B1, B6, B12)

25. Stomach
Hyper-secretions of Hydrochloric
Acid in the Stomach is the root
cause of ulcers

26. Small Intestine – General
Considerations
 Pancreatic enzymes
assist with digestion. If
the pancreas fails,
malnutrition will result
 Main causes of disease
in the gut are allergies,
imbalance of the micro-fauna,
and emotional
issues
 Sulfur and oxygen will
promote healing.
– Dark green leafy
vegetables are a source
of sulfur
– MSM, a nutritional
supplement, is another
source of sulfur
– Sprouts bring more
oxygen into the gut

27. Lower GI Tract
A medical
doctor made
the following
observation
 In countries with high
fiber diets you will find
Large stools and small
hospitals
 In countries with low
fiber diets you will find
small stools and large
hospitals

28. Colon
 Also known as the
large intestine, just
under 6 feet long
 The digestive system
breaks down
nutrients to be used
by the body
 Nutrients should be
absorbed by the time
the food mass has
reached the colon
 The colon absorbs
excess water and salts
to be taken into the
blood
 #1 job of the colon is to
reclaim water
(1 liter/ day)
 Indigestible fiber
remains in the food
mass to aid excretion

29. Elimination Process
 Undigested food in liquid form flows into the large
intestine
 Water and mineral salts are reabsorbed back into
the body
 Semi-solid waste is still 60-70% water and 10-30%
bacteria
 Peristalsis moves waste through. Elimination should
occur within 12-24 hours after eating

30. General Considerations for Colon
Health
 Colon blockage and bowel
irregularity are major factors
behind many illnesses
 Diets high in refined,
processed foods and low in
high-fiber foods are most
prone to creating difficulty
 Mucus production begins in
the colon. Re-seed the
intestinal tract with “friendly
flora” to reduce mucus
 Fiber promotes regularity
 Colon is home for “friendly
flora” such as lactobacillus,
acidophilus, and bifidus.
These are important for
digestion and they inhibit
growth of harmful bacteria
 Natural pH of the bowel is
slightly acidic. “Acidophilus”
brings acid into the bowel.

31. “Friendly flora” foes
 Antibiotics
 Steroids
 Birth control pills
 Diets high in sugar and
fat
 Eating too close to
bedtime
 These insults can lead
to over growth of
disease causing
bacteria, yeasts, and
fungi

32. Dietary Recommendations for Colon
Health
 Eat plenty of fresh fruits,
vegetables, and whole
grains. Avoid processed
and refined foods
 Water: 8-10 glasses pure
water a day
 Aloe Vera Promotes health
of colon
 Juices: Fresh carrot and
spinach juice.
 Raw spinach for cleansing,
reconstruction, and
regeneration
 Exercise: Moderate daily
exercise
 Magnesium: promotes
normal elimination patterns
 Vitamin B-5 strengthens
peristalsis

33. Parasites in the US
 Frank Nova (National Institute of Health) “There are
more parasite infestations acquired in this country
than in Africa”
 Somewhere between 33% to 85% of Americans
have some type of parasite
 Perhaps Americans are more susceptible to
parasites because of our sterile environment,
overuse of antibiotics, dietary patterns with increased
refined sugars, and compromised immune system.

34. Parasites are a natural part of life
 Humans should be immune to parasites
 We need to ask why a person is susceptible to
parasite infestation
 Parasites have a purpose – they clean up the
sludge and toxins in the body
 Sometimes the body will accept the parasites in
a symbiotic relationship to clean up excess
waste material.

35. GI Symptoms indicating parasites
 Loose stools
 Constipation
 Alternating diarrhea and constipation
 Rectal itch
 Bowel urgency
 Anemia
 IBS

36. Parasites in the Lower GI Tract
There are four classes of parasites
that may be found in the
intestinal tract.
Cestoda – Larger worms up to
35 feet in length, inhabit the
large intestine
Use Para-Mac (from Inno-Vita)
Nematoda-smaller worm that
may inhabit the intestinal tract
or migrate to other areas of the
body
Use Para-Mac (from Inno-Vita)
Protozoa - Single-cell microscopic
parasites that migrate through
the blood stream to all parts of
the body. (Giardia is one
example) Use Micro-Site –
from Inno-Vita
Flukes: Flukes generally travel
through the tissues and settle in
the liver, kidneys, lungs or
intestinal tract Use Micro-Site
– from Inno-Vita