After Flare - Days 1-4 - Seasonal Cycle: During the Late Morning Hours - Maximized during the June Solstice -Good Bacteria Building Period - New Amino Acids Creation at the sub cellular levels - South Facing Energy - Low Calorie Foods (Unburned calories during this phase turn toxic) - Low or No Fiber - Alkaline Body PH - More Fiber - Because all bacteria and energies in the given locale, are more "easily absorbed" 1-4, you want more good bacteria, as well as lemon juice after pole balancing on these days to fight off bad bacteria. - This is the magnesium building period. Calcium and Magnesium Stabilization:http://www.mgwater.com/calmagab.shtml -SOUTH POLE ENERGY - Very temporary only - intention - high mountain passes - jesus on mount of olives - the perfect place to do immortality exercises and funnel intention into the soil are at high elevation (long life trees grow there) - earthquake fault lines, which cosmic rays are attracted to - and put intention to remain youthful into these areas. More Vitamin B-12

Increase the nitric oxide in the body

How To Increase Nitric Oxide In Your Body
The most common way to increase nitric oxide is through exercise. When you run or lift weights, your muscles need more oxygen which is supplied by the blood. As the heart pumps with more pressure to supply the muscles with blood, the lining in your arteries releases N.O. into the blood, which relaxes and widens the vessel wall, allowing for more blood to pass though. As we age, our blood vessels and nitric oxide system become less efficient due to free radical damage, inactivity, and poor diet, causing our veins and arteries to deteriorate.(5) Think of a fire hose as water rushes through it to put out a fire - it needs to expand enough to handle the pressure, still keeping enough force to put out the fire. Athletes and youth have the most optimal nitric oxide systems, reflecting their energy and resilience.
Another way to increase nitric oxide is through diet, most notably by consuming the amino acids L-arginine and L-citrulline. Arginine, which can be found in nuts, fruits, meats and dairy, directly creates nitric oxide and citrulline inside the cell (diagram 1).(6) Citrulline is then recycled back into arginine, making even more nitric oxide. Enzymes that convert arginine to citrulline, and citrulline to arginine need to function optimally for efficient nitric oxide production. We can protect those enzymes and nitric oxide by consuming healthy foods and antioxidants, like fruit, garlic, soy, vitamins C and E, Co-Q10, and alpha lipoic acid, allowing you to produce more nitric oxide.(7)(8) Nitric oxide only lasts a few seconds in the body, so the more antioxidant protection we provide, the more stable it will be and the longer it will last. Doctors are utilizing this science by coating stents (mesh tubes that prop open arteries after surgery) with drugs that produce nitric oxide.

Nitric Oxide For Athletes And Bodybuilders
Increasing nitric oxide has become the new secret weapon for athletes and bodybuilders. Athletes are now taking supplements with L-arginine and L-citrulline to increase the flow of blood and oxygen to the skeletal muscle which can augment strength and endurance. They also use them to facilitate the removal of exercise-induced lactic acid build-up which reduces fatigue and recovery time.(9) Since arginine levels become depleted during exercise, the entire Arginine-N.O.-Citrulline loop can lose efficiency, causing less-than-ideal N.O. levels and higher lactate levels. Supplements can help restore this loop allowing for better workouts and faster recovery from workouts.
With nitric oxide deficiencies due to aging, inactivity, smoking, high cholesterol, fatty diets, and lack of healthy foods, increasing your nitric oxide levels can help increase your energy, vitality and overall wellness. The basic adage of eating well and staying active all makes sense now.
Ref: http://www.nutritionexpress.com/showarticle.aspx?articleid=286

Good Bacteria; Fructooligosaccharides (FOS) Found in Jeruslaem artichoke tuber, chicory root, leeks, onion, garlic, oats, barley, rye

Magnesium Deficiency:
Dry roasting nuts removes the highly nutritious oils which contain magnesium.
Milling flour from grains strips magnesium from the grain.
Sugar in anything uses up magnesium.
Fluoridated, softened, and distilled water depletes magnesium.
Carbonated beverages and some processed foods, like lunch meat, contain phosphates that bind to magnesium molecules and flush it out of the body.
Alcohol blocks magnesium, especially if you have three or more drinks a day.
Coffee works like a diuretic to flush magnesium from of the body.
Some foods—like raw or roasted nuts and seeds, soybeans, spinach, and chard—contain compounds called phytic acid and oxalic acid which can cause magnesium to be eliminated from the body.
Source: http://www.jigsawhealth.com/articles/magnesium_mineral_deficiency.html

Chicory
Studies conducted on rats show that insulin from chicory seems very effective in promoting propionic fermentation and enhances the calcium content of the large intestines. 24 A reduction in intestinal absorption of glucose was observed in another report in rats administered chicory extract. 25 Improved lipid metabolism was demonstrated in rats fed insulin chicory extract, as well. This effect possibly was due to changes in absorption or synthesis of cholesterol. 26 Chicory's insulin type fructans may have potential to benefit many conditions or disease states including constipation, infectious diarrhea
http://www.drugs.com/npp/chicory.html

These results indicated that fructooligosaccharides significantly increased calcium and magnesium absorption and that indigestible and fermentable carbohydrate facilitates colorectal absorption of calcium and magnesium.
http://www.cfsn.com/fos1.html

This invention relates to the use of probiotic Lactobacilli micro-organisms in the preparation of an enteral composition for facilitating or increasing the absorption, by mammals, of minerals from the general diet.
LACTOBACILLI TO INCREASE ABSORPTION OF MINERALS BY INTESTINAL CELLS
http://www.freepatentsonline.com/EP1003532.html

The increase in fermentable carbs increases good bacteria in the body, as good bacteria feed on these fermentable carbs

After building the magnesium / bacteria these days, the calcium levels rise and are retained in the body days 4-8

THESE BUILD GOOD BACTERIA IN THE BODY Lactones, celluloses, arabinogalactans (Echinacea is highest), pectins, fructans, glucans
CranBerrys - Flush of Bad Bacteria In a new study, the researchers tested the ability of cranberry extracts to inhibit the binding of certain, disease-causing strains of E. coli to cells taken from the lining of the urinary tract which would promote flushing of bacteria from the bladder into the urine stream, resulting in the prevention or reduction of symptoms.
This binding process is thought to be an early step in the initiation of an infection. During the course of the 5-year study, the team found that extracts containing compounds called "condensed tannins" or "proanthocyanidins," which are found in cranberries and blueberries, could inhibit the binding process. Recently researchers have found that substances, yet-to-be identified in cranberries (and blueberries) help to block infectious bacteria from clinging to cell walls lining the urinary tract and bladder thus allowing them to be washed away.

During this period, less oxygen is carried to the cells for good bacteria building ((remember the clue, jesus was in his tomb for 3 days and did not need any calories for physical activity). Lemon Juice in the morning after each pole balancing on these days and and beet juice, Superoxide Dismutase, around noon time. This is a time for White blood cell building. At flare cycles, the calcium to magnesium level should change to 1:2, and there should be an above average number of carbs. This provides the "food" for the good bacteria to come through and "thrive"
Stomach Acid Proof Capsule Form of SOD:
http://www.thehealthierlife.co.uk/natural-health-articles/arthritis/superoxide-dismutase-ease-rheumatoid-arthritis-00519.html
SOD is found in barley grass, broccoli, Brussels sprouts, cabbage, wheat grass, and most green plants.
High Nitrate Vegetables and Foods High in Folate reduce oxygen levels - which increases stamina
Beetroot juice has the highest Nitrate values, followed by spinach, radishes celery and lettuce.
Foods high in Folate include: Lentils, Pinto Beans, Garbanzo Beans, Asparagus, Spinach, Black Beans,
Spoken word / intent is amplified when facing south during pole balancing.
Avoid EFA Oils - Sugar - Iron - Copper - Vitamin K - Protein - Excess Copper

Good/Beneficial Bacteria for the body
Probiotics: Lactobacillus Bulgaricus & Bifidobacteria soaked in MEOW charged water + Lysine
http://ormuslike.vpinf.com/em.html
MEOW Water
http://ormuswater.vpinf.com/
Synergists: Phenylalanine & Tyrosine 1:1

How to Create Effective Microorganisms
http://eminfo.vmicrobial.info/variancehuman2.html

Lactoferrin (Synergist - Lactobacillus and Bifidobacterium)
Green Tea
Enzymes: DMG, L-Carnitine, Ferulic Acid,
Foods: Brewers Yeast, Tomatoes, Cantaloupe, Lemon Juice, Watermelon (should be taken separately), Peach,

Others: Medicinal mushrooms (reishi, cordyceps, coriolus, Fomes fomentarius, shiitake, maitake, etc.) Mustard (brown and stone-ground), ,

Fermented Foods that are Alkaline Should be taken:

Kefir - Alkaline
Kombucha - Alkaline

Recommended are Tempeh & Kefir
http://www.torontoadvisors.com/Kefir/article1.htm

2 Alkaline Fermented foods:

Tempeh (193 calories - 111 mg calcium, 81 magnesium, 266 phos - carb to protein 9.39 to 18.5)
Miso (199 calories - 57 mg calcium, 48 magnesium, 159 phos - carb to protein 26 to 11.7)

A slower slower thyroid is linked to longevity
Thyroid foods are: Rapini
Kohlrabi (27calories - 24 mg calcium, 19 magnesium, 46 phos - carb to protein 6.2 to 1.7)
Turnips (28 calories - 30 mg calcium, 11 magnesium, 27 phos - carb to protein 6.43 to 0.9)
and brussels sprouts, cabbage, cauliflower,

Because the good bacteria assists in digestion, if you’re gut is alive with them, you’re body is more likely to absorb even more of the good foods, for example, if you eat 100g of protein and you don’t have much good bacteria in your gut, your body might digest and assimilate around 60% of that, but if your gut is rich in good bacteria your body will be able to digest and assimilate up to 90% of protein.
http://www.livingpaleo.com/articles/Probiotics-Good-Bacteria-Part-2.html

Artichokes (47 calories - 44 mg calcium, 60 magnesium, 90 phos - carb to protein 10.5 to 3.27)
Pickles (11 calories - 0 mg calcium, 4 magnesium, 14 phos - carb to protein 2.26 to 0.33)
Umeboshi Plums - Alkaline

Additional Alkaline Fermented Foods:
http://www.ncbi.nlm.nih.gov/pubmed/8817079
http://www.tempeh.info/fermentation/lactic-acid-fermentation.php

Both Kefir and Yogurt have live beneficial bacteria but Kefir has more strains
http://www.rosecreekfarms.com/Ingredients/LactoFermentedFoods.htm
http://books.google.com/books?id=5lfTnwR1HEgC&pg=PA218&lpg=PA218&dq=highest+fermented+vegetables+%2B+sauerkraut&source=bl&ots=-XmWKcn9tC&sig=3mTgpF8Je1n-TXa25xENVBuXatE&hl=en&ei=iECPStnMC4PYsQP147kO&sa=X&oi=book_result&ct=result&resnum=4#

Fermented foods will usually test very acid before eating but after processing by the cells will have a residue that is only weakly acid or even alkaline. This is the basis of the macro-biotic diet that promotes eating living foods of all kinds. Live foods usually have an alkaline residue, while the same foods after sitting for weeks in the vegetable bins of chain stores have a greater tendency to have an acid residue. The important point is: the more alkaline (or less acid) a food is, the more sensitive it is to aging. Therefore for maximum benefit it is best to consume fresh alkaline foods

Olive Oil helps build good bacteria

Bacteria feed mostly on undigested carbohydrate, and 99% of them survive best in the absence of oxygen (anaerobic bacteria).
http://www.google.com/search?hl=en&q=bacteria+feed+on+carbohydrates&aq=f&oq=&aqi=

On these days, these foods should have little or no calories, yet higher in carbohydrates to keep the good bacteria buildup occurring - due to bacteria building, during this time -
Acidic fruits with the 1:1 calcium to magnesium levels - The ratio should be between 1:1 and 1:2. Days 1-4 -

Removing Calories From Food
Let's face it. Food has calories! There's much debate whether certain kinds of calories are better than others, but too many calories of any kind bring about weight gain! Here is a technique that is supposed to remove calories from food!
When you sit down to a meal, or a snack - look at what you are about to eat. Before you eat, visualize that you are "moving" all of the calories contained in the food to one small corner or section. You can do this by either mentally doing this, or taking your fork or knife and "brushing" or "herding" the calories. (Although this could be rather amusing in a restaurant, watching someone do this to their food!)
Eat the remaining portion, but be sure to leave the section where you "moved" all the calories.
http://www.hollys.com/cyber-psychic/weight.htm

Brewers Yeast Taken

Phenylalanine & Tyrosine 1:1

High carbs & Higher Magnesium
Pinto Beans (347 calories - 113 mg calcium, 176 magnesium, 451 phos - carb to protein 63 to 21)
Lentils (353 calories - 56 mg calcium, 122 magnesium, 451 phos - carb to protein 60 to 26)

Bacterial Synergism: B6 (pyroxidine) + B7 (Biotin) + Vitamin H - Than an intake of Vitamin E

Calcium to Phosphorous Ratios are 2:1 (Jesus was in his tomb for 4 days, if you read the research literature, it states that when the body is exposed to less sun, the phosphorous ratios must be increased)
When you spend more time in the Sun, the Calcium to Phosphorous Ratio should be 1:1

FLARE CYCLE COMPATIBLE Ratios of 2:1 phos to cal - Ranked by calories from highest to lowest

Almonds (165 Calories - 264 calcium, 268 magnesium, 484 phos - carb to protein ratio 28/27) - Alkaline
Endive: (17 calories - 52 mg calcium, 0.83 magnesium, 451 phos - carb to protein 3.35 to 1.25 - Alkaline
Ginger (80 calories - 16 mg calcium, 43 magnesium, 34 phos - carb to protein 17.8 to 1.82- mang 0.229 - Alkaline
Apples (52 calories - 6 mg calcium, 5 magnesium, 11 phos - carb to protein 13.8 to 0.26) - Alkaline
Parsnips Peas (75 calories - 36 mg calcium, 29 magnesium, 71 phos - carb to protein 18 to 1.2) Alkaline
Guava (68 calories - 18 mg calcium, 22 magnesium, 40 phos - carb to protein 14.3 to 2.55) Moderate Alkaline
Apricots (48 calories - 13 mg calcium, 10 magnesium, 23 phos - carb to protein 11.1 to 1.4) - Alkaline
Blueberries (47 calories - 6 mg calcium, 6 magnesium, 12 phos - carb to protein 14.5 to 0.74) - Acid
Artichokes (47 calories - 44 mg calcium, 60 magnesium, 90 phos - carb to protein 10.5 to 3.27) Slight Alkaline
Cranberries (46 calories - 8 mg calcium, 6 magnesium, 13 phos - carb to protein 12.2 to 0.39) - Acid
Plums (46 calories - 6 mg calcium, 7 magnesium, 16 phos - carb to protein 11.4 to 0.7) - Acid
Passion fruit juice (51 calories - 4 mg calcium, 17 magnesium, 13 phos - carb to protein 13.6 to 0.39) - Alkaline Forming
Honeydew (36 calories - 6 mg calcium, 10 magnesium, 11 phos - carb to protein 9.09 to 0.54) Sugar 8.12 - Alkaline
Cantaloupe (34 calories - 9 mg calcium, 12 magnesium, 15 phos - carb to protein 8.16 to 0.84) Sugar - 7.86 Alkaline
Watermelon (30 calories - 7 mg calcium, 10 magnesium, 11 phos - carb to protein 7.55 to 0.61) - Highly Alkaline
Cauliflower (25 calories - 22 mg calcium, 15 magnesium, 44 phos - carb to protein 5.3 to 1.98) - Alkaline
Kohlrabi (27calories - 24 mg calcium, 19 magnesium, 46 phos - carb to protein 6.2 to 1.7) - Alkaline
ARUGULA (rocket), (25 calories - 160 mg calcium, 47 magnesium, 52 phos - carb to protein 3.65 to 2.58 Moderate Alkaline
Asparagus (20 calories - 24 mg calcium, 14 magnesium, 52 phos - carb to protein 3.88 to 2.2) Alkaline Forming
Romaine Lettuce (17 calories - calcium 33, magnesium 14, phos 30 - carb to protein 3.29 to 1.23 ) - Alkaline
Tomatoes (18 calories - 11 mg calcium, 11 magnesium, 24 phos - carb to protein 3.92 to 0.88) - Alkaline
Pomegranate (68 calories - 3 mg calcium, 3 magnesium, 8 phos - carb to protein 17.2 to 0.95) Acid

Days 1-4 the calcium to magnesium to phosphorous level should change to 1:2:2, with high carbs and more magnesium
magnesium to calcium 1:1 and 2:1 - LOW OR NO PROTEIN - sorted by lowest to highest calories
Tomatoes (18 calories - 11 mg calcium, 11 magnesium, 24 phos - carb to protein 3.92 to 0.88) - Alkaline
Cantaloupe (34 calories - 9 mg calcium, 12 magnesium, 15 phos - carb to protein 8.16 to 0.84) Sugar - 7.86 - Low Calories and High Carbs - Alkaline Forming
Honeydew (36 calories - 6 mg calcium, 10 magnesium, 11 phos - carb to protein 9.09 to 0.54) Sugar 8.12 - Low Calories and High Carbs - Alkaline
Peach (39 calories - 6 mg calcium, 9 magnesium, 20 phos - carb to protein 9.54 to 0.91) - Alkaline
Soy Sauce made from hydrolyzed vegetable protein 40 calories - calcium 5, magnesium 6, phos 93 - carb to protein 7.73/2.43 - Acid
Cranberries (46 calories - 8 mg calcium, 6 magnesium, 13 phos - carb to protein 12.2 to 0.39) - Acid
Plums (46 calories - 6 mg calcium, 7 magnesium, 16 phos - carb to protein 11.4 to 0.7) - Acid
Blueberries (47 calories - 6 mg calcium, 6 magnesium, 12 phos - carb to protein 14.5 to 0.74) -Acid
Apricots (48 calories - 13 mg calcium, 10 magnesium, 23 phos - carb to protein 11.1 to 1.4) - Alkaline
Pineapple (50 calories - 13 mg calcium, 12 magnesium, 8 phos - carb to protein 13.1 to 0.54) - - Alkaline Forming
Raspberries (52 calories - 25 mg calcium, 22 magnesium, 29 phos - carb to protein 11.9 to 1.2) - Alkaline
Apples (52 calories - 6 mg calcium, 5 magnesium, 11 phos - carb to protein 13.8 to 0.26) Alkaline
Pears (58 calories - 9 mg calcium, 7 magnesium, 11 phos - carb to protein 15.5 to 0.38) - - Alkaline Forming
Wheat grass Juice (59 calories - 6.86 mg calcium, 6.80 magnesium, 21 phos - carb to protein 5.67 to 5.52)- Alkaline
Mustard (67 calories - 58 mg calcium, 49 magnesium, 106 phos - carb to protein 5.33 to 4.37) - Acid
Peas (81 calories - 25 mg calcium, 33 magnesium, 108 phos - carb to protein 14.5 to 5.42 - mang 0.41 - Alkaline
Prunes (113 calories - 24 mg calcium, 21 magnesium, 37 phos - carb to protein 30 to 1.23) - Acid
Almonds (165 Calories - 264 calcium, 268 magnesium, 484 phos - carb to protein ratio 28/27) - Alkaline
Roasted Chestnuts (245 Calories - calcium 29, magnesium 33, phos 107 - carb to protein ratio 76/5) - Alkaline
Pomegranate (68 calories - 3 mg calcium, 3 magnesium, 8 phos - carb to protein 17.2 to 0.95) Acid

FLARE CYCLE COMPATIBLE Ratios between 1:1 and 2:1 MAG TO CAL - Ranked by calories from lowest to highest
magnesium to calcium 1:1 and 2:1 - sorted by calories from lowest to highest:
White Mushrooms (22 calories - 3 mg calcium, 10 magnesium, 86 phos - carb to protein 3.28 to 3.09) Alkaline
Honeydew (36 calories - 6 mg calcium, 10 magnesium, 11 phos - carb to protein 9.09 to 0.54) Sugar 8.12 - Alkaline
Peach (39 calories - 6 mg calcium, 9 magnesium, 20 phos - carb to protein 9.54 to 0.91) Alkaline
Lychee (60 calories - 5 mg calcium, 9 magnesium, 29 phos - carb to protein 20 to 0) Alkaline
Ginger (80 calories - 16 mg calcium, 43 magnesium, 34 phos - carb to protein 17.8 to 1.82- mang 0.229 - Alkaline
Avocado (167 calories - 13 mg calcium, 29 magnesium, 54 phos - carb to protein 8.64 to 1.96) - Acid
Coconut Milk (197calories - 18 mg calcium, 46 magnesium, 96 phos - carb to protein 2.81 to 2.02) Mild Alkaline
Sesame Seed Flour (333 calories - 149 mg calcium, 338 magnesium, 757 phos - carb to protein 36 to 50 - Arginine 7.44 - Acid
Lentils (353 calories - 56 mg calcium, 122 magnesium, 451 phos - carb to protein 60 to 26) - Acid

Coconut Milk (197calories - 18 mg calcium, 46 magnesium, 96 phos - carb to protein 2.81 to 2.02)
Minerals: Magnesium, Vitamin B3, Chromium (available in brewer's yeast), Vitamin C (less amounts), Vitamin D2, Brewers Yeast

Drink Green tea than a hot bath to help boost your immune system
http://www.chrislewismh.com/a.t.h.-cold.htm

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