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The Importance of Ph Testing in Food Production

  Broadcast in Education

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The Importance of Ph Testing in Food Production with Roberto O. Young, MS, D.SC., Ph.D.
In 1994, Dr. Young discovered the biological transformation of red blood cells into bacteria and bacteria to red blood cells.
He has since documented several such transformations.
Dr. Young's research has been published in several noted journals, including The Journal of Alternative and Complementary Medicine.
(Sympathetic Resonance Technology, Scientific Foundations and Summary of Biologic and Clinical Studies, Dec. 2002, Vol. 8, No. 6: 835-842).
He is the author of numerous articles (Herbal Nutrition 1988) and author and co-author of many books including:
Herbal Nutritional Medications (1988), One Sickness, One Disease, One Treatment (1992), Sick and Tired (Woodland Publishing, 1995),
Back to the House of Health (Woodland Publishing, 1999), The pH Miracle (Warner Books, 2002), The pH Miracle for Diabetes, (Warner Books,2003),
Back to the House of Health 2, (Woodland Books, 2003) and The pH Miracle for Weight Loss(Warner Books, 2004) and The pH Miracle: Revised and Updated (Warner Books, 2010).
The pH Miracle series has sold more than 400,000 copies and has more than ½ million copies in print as of April, 2009.
The pH Miracle books have been translated into 17 languages and are gaining a widespread following internationally.

Agenda:
1. Introduction.
2. What is the utility of examining the potential of hydrogen (Ph)?
3. How is Ph measured in water?
4. In food production, what is the importance of Ph measurement product wash water?
5. What are the hazards of low Ph measurement?
6. What are the benefits of high Ph measurement?
7. What is the importance of Ph measurement for food production managers?
8. Conclusion.

Contact:
Dr. Robert Young
PH Miracle, Inc.
info@phmiracleliving.com
http://www.phmiracle.com
Tags:
food safety
food production
food borne pathogens
ph in food water
food quality
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