0-3 Days - Seasonal Cycle: During A.M. Hours - Maximized during the March Equinox - North Facing Energy - Hydroxyl Ions - Electron Donating Foods - High Calories - High Fiber - Retention of Calcium and Magnesium - LOW PROTEIN - Lower Carbohydrates and Calories

Take milk of magnesia in the morning, but not before balancing, and not during flare periods. (Hydroxyl Ion Formation)

Do Spiritual Healing or Forgiveness works at least once during this period.

Calcium / Magnesium Retention Methods: Vitamin D, Sunshine, Boron, Potassium,
"A small amount of sodium bicarbonate may be an effective way to increase calcium retention"
http://www.ncbi.nlm.nih.gov/pubmed/6320628
"calcium was retained when 47 or 95 g of PROTEIN was consumed. However Calcium Loss occurred with protein levels above this were fed "
http://jn.nutrition.org/cgi/reprint/102/10/1297.pdf

Mineral Retention Time: Ca:Ph ratio of 1.81 showed positive effect on mineral retention (research article)

Wheat and Ergosterol are good retainers of Calcium

Moreover, a lipid fraction of Shiitake has been found to be rich in ergosterol (Ying et al., 1987, Science Press).
http://www.patentstorm.us/patents/6294524/description.html

Starches - which are fermentable - also enhance mineral absorption.
These starches are wheat starch, raw potato starch, cornstarch (Class 2 Resistant Starches)

The bacteria that feed on fermentable carbohydrate produce many beneficial substances, including short-chain fatty acids (SCFAs) and certain B-vitamins. Additionally, there is some evidence that they may promote further absorption of some minerals that have escaped the small intestine, including calcium and magnesium.
http://lowcarbdiets.about.com/od/nutrition/a/oligosaccharide.htm
Research from several investigators (13 ,14 ,38 ) has suggested that the lower pH present after starch fermentation increases the solubility of calcium and thereby stimulates calcium absorption. Demigné et al. (38 ) and Younes et al. (13 ) suggested that there was a shift of some calcium absorption to the large intestine and that colonic absorption made an important contribution to overall mineral balance.
http://jn.nutrition.org/cgi/content/full/132/7/1886

Reduced salt intake to retain calcium, magnesium absorption.

Triphala ( It contains more vitamin C than almost any other fruit, consisting of nearly 3,000 mg of vitamin C per piece) - As triphala is not addictive, it can be taken over long periods of time. It is recommended that every ten weeks, users should stop taking the herbal compound for two to three weeks, to give the body a rest and to maintain the effectiveness of the remedy
http://www.answers.com/topic/triphala

The University of California at San Francisco recently reported that potassium bicarbonate, a base found in fruits and vegetables such as bananas and potatoes, may help the body retain calcium by neutralizing excess acids created in the body from diets rich in animal foods
http://www.irandokht.com/editorial/index4.php?area=per&sectionID=7&editorialID=2293

Almonds, and Hazelnuts or Filberts, (Walnuts last choice) will help retain calcium and magnesium
Source: Boron Rich Foods: http://www.algaecal.com/boron/boron-sources.html
Calcium to Phos to Mag Ratios:
http://www.bitelog.com/mega-food-search.htm?q=walnut&q0=100&f0=9298&u0=0&q1=100&f1=12061&u1=0&q2=100&f2=9038&u2=0&q3=100&f3=12120&u3=0&p=100&add_u0
__f12155__q100=100+g

Potassium will help the body retain calcium:
Foods highest in potassium:
Cabbage, Watercress, Swiss Chard, Raw Spinach, Tea
http://www.nutritiondata.com/foods-000122000000000000000.html

High Protein contributes to calcium loss:
http://parkridgecardiology.com/Bone%20Appetite.html

Too much vitamin D will result in calcium loss

"Magnesium Retention Methods" - The body holds onto magnesium and does not need as much as a "relinquishment" as in calcium.

Magnesium Retention Methods:
Vitamin D,

Treatment with 200,000 to 300,000 I.U. of vitamin D per day resulted in a decrease in the serum magnesium levels with no consistent changes in the urinary excretion, intestinal absorption, or retention of magnesium; during this time, however, the intestinal absorption, urinary excretion, and retention of calcium were all increased. The administration of 350,000 I.U. of vitamin D per day was associated with an increase in both the urinary excretion and intestinal absorption of magnesium. At this dose the retention of magnesium initially increased and subsequently decreased as the increase in urinary magnesium offset the increased intestinal absorption of this mineral
http://pediatrics.aappublications.org/cgi/content/abstract/40/3/425

Conclusions: In healthy young women, ≈50% of the magnesium from magnesium-rich mineral water was absorbed when consumed alone. Magnesium bioavailability from mineral water is enhanced when the water is consumed with a meal, perhaps because of a slower gastrointestinal transit time, the presence of digestion products from the meal, or both. Regular consumption of magnesium-rich mineral water could make a valuable contribution to magnesium requirements
Higher Metabolism
When mineral water was coingested with a light breakfast, magnesium absorption and retention were significantly greater than after consumption of mineral water alone, despite a slightly greater total magnesium intake from the breakfast test meal (70 compared with 87 mg).
http://www.mgwater.com/sabatier.shtml

Mineral Retention
Green Coffee Bean Extract (Chlorogenic Acid) promotes glucose regulation and balance by inhibiting the activity of glucose-6-phosphatase, an enzyme involved in the release of glucose from liver stores, thus slowing the release of glucose into the blood.*
Green coffee bean extract is made from the green beans of the Coffee Arabica plant. Green Coffee Bean Extract has stronger antioxidant effect than antioxidants like green tea and grape seed extract and is twice as effective in absorbing oxygen free radicals. Also present are caffeic acids, which provide a safe boost in energy levels while being naturally low in caffeine. Regulation of metabolism by assisting the body’s ability to burn a higher proportion of lipids (fats) compared to carbohydrates.
The green coffee bean extract has, as indicated in Test later, an effect of promoting digestion and absorption of minerals and is therefore useful as a mineral absorption enhancer. The method according to claim 1, wherein the green coffee bean extract contains about 25 wt. % to about 70 wt. % of a mixture of chlorogenic acid, caffeic acid and ferulic acid, or of a mixture of chlorogenic acid and chlorogenic acid homologues calculated on the basis of chiorogenic acids. Infusion of 2% CaCl2-6H2O with 10% MgCl2-6H2O and 5% glucose one after the other or in combination produced severe functional changes in cardiac activity and respiration. Recommended concentrations for treatment or prophylaxis of hypomagnesaemia were 10 g magnesium chloride and 2 g calcium chloride, or alternatively 12 g magnesium adipate and 5 g calcium gluconate, in 100 ml of distilled water (total dose 500 ml). This was well tolerated and it overcame the mineral deficiency in tissues.
http://www.patentstorm.us/patents/7033623/description.html
http://www.scientistsolutions.com/t6884-green+caffee+bean+extract+chlorogenic+acid+on+sale.html
http://www.freepatentsonline.com/7033623.html
http://www.food.actapol.net/pub/6_1_2007.pdf
http://www.food.actapol.net/pub/6_1_2007.pdf.

Acetyl L-carnitine combined with Alpha Lipoic Acid

Antioxidant Over dosages:
Harman explained that excessive antioxidants could cause fatigue and muscle weakness. Several years ago, in an experiment, Harman and his colleagues found that large amounts of butylated hydroxytoluene (BHT), a synthetic antioxidant, interfered with the ability of mice to produce energy. Although the amount was of BHT was equivalent to 7.5 pounds in a human adult, Harman feels that people can still overdo antioxidants.
http://www.thenutritionreporter.com/Free-rads.html
Optimal Antioxidant Ranges:

• vitamin E, 100-400 IU,
• vitamin C, 200-1,000 mg., and
• beta-carotene, 17,500-50,000 IU.

Ionized water (antioxidant water)

Carnosine

Avoid:
Avoid Junk Foods fried with excessive fats, junk type foods with artificial ingredients

Fruits are dominant during this period:
Foods that Donate Electrons: Vitamin C and E, Alpha Lipoic Acid, Bananas (potassium rich), + bioflavonoids
Minerals: Zinc, Selenium, Chromium, Magnetite, Sea Salt, Manganese, (Lithium is a Manganese stabilizer)
Enzymes: CoenzymeQ10, Fulvic, Uric and Urea Acids, Ellagic acid, Lipoic acid, Glutathione (note: Take only non-chlorine water with Fulvic Acid)
Calcium & Magnesium Ratio 2:1
Nuts: ALKALINIZING PROTEINS
Coral Calcium,
Trace Minerals + Hemp Oil or Canola Oils to be taken with the foods
Not all Hemp Oil requires refrigeration, there are some brands that do not require it.
Alkaline minerals: Magnesium, Calcium, Selenium, Potassium, Sodium. These bind easily with Hydroxide Ions -
BASES - Magnesium hydroxide (Mg[OH]2): laxatives, antacids - baking soda
Tocopherol. Palm oil-derived gamma-tocotrienol. Synergists: Vitamin C (Ascorbyl palmitate is a more powerful form of Vitamin C). Synergist:
This ratio should be 2 parts Tocopherol to 1 part Vitamin C.
Stronger Tocopherol Source: Rice Bran Oil and the Annatto Bean and Brazil Nuts - CALCIUM RETAINING
Annatto Facts
http://www.vrp.com/articles.aspx?ProdID=2147
http://sci-toys.com/ingredients/annatto.html
Major Synergist: Vitamin E
Synergism: Vitamin E + COQ10 + B12 + Vitamin C + Selenium + Avocado (167 calories - 13 mg calcium, 29 magnesium, 54 phos - carb to protein 8.64 to 1.96) + Sesame Seeds (573 calories - 975 mg calcium, 351 magnesium, 629 phos - carb to protein 23 to 17.7 - CALCIUM RETAINING). The ratio 2 parts Vitamin E to 1 part remainder of minerals, taken with Green Tea + Fulvic Acid + Grape Juice.

Trace Minerals. Foods highest in the standard bodily trace minerals: Brazil Nuts.

During this phase we want more calories (remember the clue, jesus was walking with the cross in the morning). In the morning, these should be taken: Alkaline fruits with the 1:1 phos to calcium levels should be taken. The foods should be higher in calories
At the flare cycle, this phosphorous calcium ratio should increase to 2:1 and the calcium to magnesium should increase to 2:1

Phos to calcium levels 1:1
Ranked by calories highest to lowest:
Grape Seed Extract (884 calories - Calcium 0, magnesium 0, phos 0 - carb to protein 0/0) Mild Acid
Spirulina (290 calories - 120 mg calcium, 195 magnesium, 118 phos - carb to protein 24 to 57- Arginine 4.15 - Alkaline
Soybeans: (147 calories - 197 mg calcium, 65 magnesium, 194 phos - carb to protein 11.1 to 13) - Acid
Persimmon (127 calories - 27 mg calcium, 0 magnesium, 26 phos - carb to protein 14.2 to 1.5) Alkaline
Grape Juice: (61 calories - calcium 9, magnesium, 10, phos 11 - carb to protein 15/56) Moderate Acid
Kiwi Fruit (61 calories - 34 mg calcium, 17 magnesium, 34 phos - carb to protein 14.7 to 1.14) - Alkaline Forming
Pears (58 calories - 9 mg calcium, 7 magnesium, 11 phos - carb to protein 15.5 to 0.38) - - Alkaline Forming
Loganberries (55 calories - 26 mg calcium, 21 magnesium, 26 phos - carb to protein 13 to 1.52) - Moderate Alkaline
Raspberries (52 calories - 25 mg calcium, 22 magnesium, phos 29- carb to protein 11.9 to 1.2) - Alkaline
Cherry (63 calories - 13 mg calcium, 11 magnesium, 21 phos - carb to protein 16 to 3.5) - Alkaline
Mulberries (43 calories - 39 mg calcium, 18 magnesium, 38 phos - carb to protein 9.8 to 1.44) Slightly Alkaline
Swiss Chard (19 calories - calcium 51, magnesium 81, phos 46 - carb to protein 3.74 to 1.8) - Alkaline
Turnips (28 calories - 30 mg calcium, 11 magnesium, 27 phos - carb to protein 6.43 to 0.9) - Moderate Alkaline
Romaine Lettuce (17 calories - calcium 33, magnesium 14, phos 30 - carb to protein 3.29 to 1.23 ) - Alkaline

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 - CALCIUM RETAINING
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 - CALCIUM RETAINING
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

FLARE CYCLE COMPATIBLE Ratios of 2:1 calcium to magnesium - Ranked by calories from highest to lowest
Cumin (seed) 768 units/gram (375 calories - 931 mg calcium, 366 magnesium, 499 phos - carb to protein 44 to 17.8) Alkaline
Mustard Seed 293 units/gram (469 calories - 521 mg calcium, 298 magnesium, 841 phos - carb to protein 35 to 25) Acid
Avocado (167 calories - 13 mg calcium, 29 magnesium, 54 phos - carb to protein 8.64 to 1.96) - Acid
Brussel sprouts (43 calories - 42 mg calcium, 23 magnesium, 69 phos - carb to protein 8.95 to 3.38) - Alkaline - MORE CALCIUM RETAINING
Papaya (39 calories - 24 mg calcium, 10 magnesium, 5 phos - carb to protein 9.81 to 0.61 Alkaline Forming
Asparagus (20 calories - 24 mg calcium, 14 magnesium, 52 phos - carb to protein 3.88 to 2.2) Alkaline Forming
Grapes (67 calories - calcium 14, magnesium 5, phos 10 - carb to protein 17.2 to 0.63) - Alkaline Forming
Water-cress (11 calories - 120 mg calcium, 21 magnesium, 60 phos - carb to protein 1.29 to 2.3) Alkaline Forming