 |
THE ALKALINE DIET
This is really not concidered a diet. It should be a way of life.
Essentially, the alkaline diet is opposite the high protein, high fat, low carb diets that are currently in vogue. Most people have never heard of alkaline-acid balance, but many holistic doctors and nutritionists consider a properly balanced diet to be important to optimal health and preventing diseases such as cancer.
The theory behind an alkaline diet is that because our body's pH level is slightly alkaline, with a normal range of 7.36 to 7.44, our diet should reflect this and also be slightly alkaline. An imbalanced diet high in acidic foods such as animal protein, sugar, caffeine, and processed foods tends to disrupt this balance. It can deplete the body of alkaline minerals such as sodium, potassium, magnesium, and calcium, making people prone to chronic and degenerative disease.
Many conventional doctors do not believe in the alkaline diet. They just don't understand the physiology of the body.
Who is this diet for?
This diet is for people who feel unwell on a high fat, low carb diet. It is also for people lead stressful lives and who consume large amounts of acidifying foods such as protein, sugar, processed food, cereals, starches, and caffeine, with little alkalinizing vegetables.
The pH of the body is largely influenced by metabolic byproducts and our diet. Thus, pH is directly affected by the various categories of food that we eat and the internal mechanisms involved in their processing. Some foods that are acid in their composition can become alkalinizing following metabolization by the body, such as lemons. Accordingly, it is to become more aware of the impact that various foods and our eating habits have on the internal environment of the body.
What are the symptoms of excess acidity?
-Low energy, chronic fatigue
-Excess mucous production
-Nasal congestion
-Frequent colds, flus, and infections
-Nervous, stressed, irritable, anxious, agitated
-Weak nails, dry hair, dry skin
-Formation of cysts, such as ovarian cysts, polycystic ovaries, benign breast cysts (fibrocystic breasts)
-Headaches
-Joint pain or arthritis
-Neuritis
-Muscle pain
-Feel better after a detox diet
-Hives
-Leg cramps and spasms
-Gastritis, acid indigestion
An acidic system means oxidation, which means decay.
Excess acidity causes numerous disturbances such as:
Weakening of the skin, hair, nails, teeth, bones
Deterioration of the digestive tract, leaky gut syndrome
Candida
Allergies
Excitability of the nervous system, sciatica
Tendency to depressive illness, anxiety, panic disorders
Muscular spasms and cramps
Enhances susceptibility to infections (bacterial, viral, etc.)
Chronic fatigue
Blockage of certain minerals which become unavailable
Increased risk of cancerous cells proliferating
Interesting Facts About Life And Alkaline pH
In a free range chicken, the white of the egg has a pH of 9 (highly alkaline). The yoke of the egg has a pH of 6.5 (slightly acidic). The white of the egg with a pH of 9....acts as a protective cloak.... shielding the yolk from bacteria, viruses, and fungi. While it's structure, bearing the Hydrogen Matrix, brings forth life and participates in the millions of cells forming the body of the new baby chicken.
Like the egg....when the fluids of the human body are maintained at a healthy alkaline level (7.4)....it protects the body from bacteria, viruses and fungi....as well as bringing forth the life-giving form inherent within the hydrogen matrix.
The Hydrogen Matrix....The breakdown of the word Hydrogen reveals two words:
Hydro ....means Water
Gen .... (from Greek means Genês) which means Born
So Hydro-gen means "Born From Water"
Which reflects the embryonic and birthing process of most species. The Hydrogen Matrix (Alkaline pH) ....is the bringer and protector of life ....it carries the Life-Giving Form.
The body is 75% water (depending on age) ....which is H2O. Which means that there are two atoms of hydrogen and one of oxygen. Thus, there are twice as many hydro-gen atoms as oxy-gen contained within a water molecule.
When we look at the word oxy-gen we have the following:
Oxy/Oxi = Acid = burning/combustion
Gen = Genes = Born
So Oxy-gen = Burning of the new born genes
Accordingly, an acidic pH breaks down the normal functioning of the biological systems .... resulting in degenerative conditions within the body and providing a receptive environment for chronic inharmonies (disease).
Factors Influencing Body pH Levels
The following factors will have an influence on the pH Level of the body:
Acidic Foods ....such as fast foods, meats, processed grains, some fruits (such as ripe bananas and plums), refined salt, sugar, condiments (pickles, ketchup, etc.), soda pop, and almost all refined, processed foods, etc. have a pH ranging from 2.8 to 5.5 which is highly acidic. These food (even meat in excess) tear down our health.
Alkaline Foods ....Almonds, unpasturized honey, bee pollen, maple syrup, figs, dates, natural yogurt, cheese and dairies, earth/root vegetables, green vegetables, apricots, avocados, coconut, grapes, molasses, raisins and lemon … are all alkaline forming foods. These foods restore our health
Emotions ....The pH of the body is also greatly influenced by your emotions. Joyous, happy, love-filled emotions tend to create alkaline-forming chemical reactions in the body. Conversely, emotions which are filled with anger, fear, jealousy, hate, etc. ... create acidic-forming chemical reaction in the body. This is done through the master gland of the body the hypothalamus, which is controlled by our thoughts. This master gland (often referred to as the min-body connection) controls the entire endocrine system (producing numerous hormones, neurotransmitters and chemicals) and the parasympathetic nervous system.
In general, all processed foods and fast foods, munchies, pops, etc ....are acidic to the body and have a "General Vitality Rating" of between 100 to 250 (which is very low) with a few reaching 400. Compared with fresh organic vegetables which have General Vitality readings in the 2,000 plus range .... with a Life Force Rating 150 to 200 points higher than the General Vitality. Commercially grown produces have a General Vitality range from 400 to 1200 ....the reading is less for seedless and genetically tampered produce. (Look for organic non-GMO foods to obtain the highest nutritional value.)
The Life Force (measured in units of White Light Potential) for natural untampered fresh organic produce is on average 100 points higher than the General Vitality. For genetically tampered and seedless produce ....the Life Force will read lower than the General Vitality by 100 points or so. For processed, canned and other fast foods ....the Life Force will be lower than the General Vitality by 70 to 120 points on average.
Balancing Your pH
Accordingly, it is to bring the pH of the "body fluids" into an acceptable range ....between 7 and 7.5 ... which will then influence the blood to maintain its optimal 7.4 pH level. How?
One of the key factors is the water that we drink. Water accounts for up to 75% of the body and thus the fluidic intake greatly impacts the pH of the body. Unfortunately, most of the water that is being consumed is acidic ... including distilled water, reverse osmosis, and deionized water ... which have had their minerals or buffers removed. Alkaline water is not readily or easily available in most communities ... however, by adding minerals to your drinking water, this problem can be remedied. You can open the contents of a couple of coral calcium minerals into a gallon or pitcher of water. You can add coral calcium sachets or add some other source of organic minerals. They are some good liquids that I know are available such as from Maureen Salaman.
Another key factor is through the introduction of unrefined sea salt into the diet. Unrefined sea salt is light gray in color and is moist to the touch. The moisture present in unrefined sea salt assures us that it still contains the numerous elements that buffers the sodium chloride part of the salt and make up as much as 16% by weight in valuable trace elements and macro-minerals. The gray color comes from the clay beds that line the bottom of the salt ponds. This is pure, edible clay, an essential food that enhances the bio-energetic quality of the salt crystals and ionizes them as they form.
Sea salt contains not only sodium chloride but also 80 plus trace elements and minerals from the ocean plasma that are in perfect symbiosis with each other and the human body matrix. Thus, unrefined sea salt offers a remarkable mineral balance relative to the internal environment of the human body. All of its elements are naturally dosed in proportions close to those of the internal human environment and form a highly active biological synergy.
Thus, natural sea salt can also help in correcting excess acidity, restoring good digestion, relieving allergies and skin diseases and preventing many forms of cancer. This natural salt provides a steady boost in cellular energy and gives the body a heightened resistance to infections and bacterial diseases.
Monitoring Your Body pH
It is a good practice to be aware of the Alkaline/Acid condition of your body. The pH is measured by a urine or saliva test .... which is very simple to do and requires less than a minute of your time.
Hydrion pH Testing Strips which are available through most drug stores and some health food stores. These are color coded into a general pH range ....and you should look for test strips that will register half-point increments. When using these test strips as your guideline ....balance the body pH between 7 and 7.5. If the test strips read above 7.5 consume acid forming foods or beverages until it stabilizes between 7 and 7.5. Do not exceed this range for excessive alkalinity can also cause some health problems such as: indigestion, cramps, drowsiness, itching, sore muscles, creaking joints, etc. In my experience I have found this to be extremely uncommon. Most people are too acidic.
The pH scale is from 0 - 14
0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
Human blood pH should be slightly alkaline (7.4 ). Below or above this range means symptoms and disease. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.
An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial (man-made) chemical sweeteners like Spenda, NutraSweet, Spoonful, Sweet 'N Low, Equal, (or generically, Aspartame), which are poisons and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 65-75% alkaline forming foods and 35-25% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, refined grains, sugar and processed foods.
Most people who suffer from unbalanced pH are acidic. This condition forces the body to borrow minerals--including calcium, sodium, potassium and magnesium--from vital organs and bones to buffer (neutralize) the acid and safely remove it from the body. Because of this strain, the body can suffer severe and prolonged damage due to high acidity--a condition that may go undetected for years.
Acidosis can cause such problems as: Cardiovascular damage. Weight gain, obesity and diabetes, Bladder conditions, Kidney stones, Immune deficiency, Acceleration of free radical damage, Hormonal problems, Premature aging, Osteoporosis and joint pain, Aching muscles and lactic acid buildup, Low energy and chronic fatigue, Slow digestion and elimination, Yeast/fungal overgrowth, Lack of energy and fatigue, Lower body temperature, Tendency to get infections, Loss of drive, joy, and enthusiasm, Depressive tendencies, Easily stressed, Pale complexion, Headaches, Inflammation of the corneas and eyelids, Loose and painful teeth, Inflamed, sensitive gums, Mouth and stomach ulcers, Cracks at the corners of the lips, Excess stomach acid, Gastritis, Nails are thin and split easily, Hair looks dull, has split ends, and falls out, Dry skin, Skin easily irritated, Leg cramps and spasms.
Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body's pH level falls. Balance is Key !!!
This chart is intended only as a general guide to alkalizing and acidifying foods. Many chart can be found on the internet. There are conflicts between certain foods and whether they are alkalinizing or acidifying, but for the most part they are similar. I have enclosed a few different charts one can use as reference to the correct foods to eat.
|
ALKALINE FRUITS
|
ACID FRUITS
|
| Apples and Cider, Apricots, Avocados, Bananas (speckled only), Berries, Breadfruit, Cacius, Cantaloupe, Carob - pod only, Charlmoyes, CRANBERRIES, Cherries, Citron, Coconut (fresh), Currants, Dates, Figs, Grapes, Grapefruit, Guavas, Kumquats, Lemons (ripe), Limes, Loquats, Mangoes, Melons (all), Nectarines, Olives (sundried), Orange, Papaya, Passionfruit, Peaches, Pears, Persimmons, Pineapples, , Pomegranates, , Quince, Raisins, Saponins, Tamarind, Tangerines, Tomatoes, Watermelon | All preserved or jellied, canned, sugared, dried, sulphured, glazed, raw with sugar
Bananas (if green tipped) Olives (pickled, green), PLUMS and PRUNES & JUICE (leave an alkaline ash but have an acidifying effect on the body) Fruits containing benzoic or oxalic acid including prunes, plums, cranberries, and sour cherries. |
|
ALKALINE VEGETABLES
|
ACID VEGETABLES/LEGUMES
|
| Alfalfa, Artichokes, Asparagus, Bamboo shoots, Barley Grass, Beans (green, lima, string, sprouts), Beets and tops, Broccoli, Brussel Sprouts, Burdock, Cabbage (red & white), Carrots, Cauliflower, Celery, Chard, Chayotes, Chicory, Chives, Chlorella, Collards, Cowslip, Cucumber, Daikon, Dandelion greens, Dill, Dockgreen, Dulce, Edible Flowers, Eggplant, Endive, Escalo, Garlic, Ginger root Horseradish, Jerusalem Artichoke, Kain, Kale, Kolrabi, Kombu, Leek, Legumes (except peanuts & lentils), Lettuce, MUSHROOMS (most varieties), Mustard greens, Nightshade Veggies, Okra, Onions, Oyster Plant, Parsley, Parsnip, Peas, Peppers (red or green), Potatoes (all varieties), Pumpkin, Radish, Rutabaga, Sals, Sauerkraut (lemon only), Sea vegetables, Sorrel, SOY BEANS, Soy Bean Extract, Spinach, Squash, Taro, Turnips, Veggie-broth, Water Chestnut, Watercress, Wheat Grass | Asparagus (white tips), Beans (all dried), Corn, Garbanzos, Lentils, Rhubarb, peanuts |
|
ALKALINE DIARY PRODUCTS
|
ACID DIARY PRODUCTS
|
| Acidophilus, Buttermilk, Ghee, Kourniss, Milk (raw-human, cow or goat) , Whey, Yoghurt | Butter, Cheese (all), Cottage Cheese, Cream, Custards, Ice Cream (ices), Milk (boiled, cooked, dried) |
|
ALKALINE FLESH FOODS
|
ACID FLESH FOODS
|
| None (blood and bone only are alkaline forming) | All meats, fowl & fish, Beef Tea,Fish, Shellfish, all Gelatine, Gravies |
|
ALKALINE CEREALS
|
ACID CEREALS
|
| Corn, green (fresh) | All flour product, Buckwheat, Barley, Bread all kinds, Cakes, Corn, Cornmeal, corn flakes, starch and hominy, Crackers all , Doughnuts, Dumplings, Grapenuts, Macaroni and Spaghetti, Noodles, Oatmeal, Pies and pastry, Rice, Rye-crisp |
|
ALKALINE MISC.
|
ACID MISC.
|
| Agar, Alfafa products, Ginger (dried, unsweetened), Honey, Kelp (edible), Teas (unsweetened), Yeast Cakes | All alcoholic beverages, Candy and Confectionery, Cocoa & chocolate, Coca-cola, Coffee, Condiments as: Salt (except sea salt) and Pepper, Curry, Spices, etc, Dressings and thick sauces, Drugs and aspirins, Eggs (non-free-range), Ginger (preserved) , Jams and Jellies, Flavourings, Marmalades, Preservatives as: Benzoate, Sulphur, Vinegar, Salt- brine, Smoke, Sago (starch), Soda water, Tapioca (starch), Tobacco ( juice, smell, smoke), Vinegar, Lack of sleep, Overwork, Worry |
|
ALKALINE NUTS
|
ACID NUTS
|
| Almonds, Chestnuts- roasted, Coconut- dried, Peanuts | All nuts-more so if roasted, Coconut- dried, Peanuts |
|
|
||||||||||||
|
ALKALINE FOODS
|
ACIDIC FOODS
|
|
ALKALIZING VEGETABLES
Alfalfa Barley Grass Beet Greens Beets Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products (yogurt, kefir, buttermilk, etc) Veggie Juices Chlorella ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. |
ACIDIFYING VEGETABLES
Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avocado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar Artificial sweeteners (Aspartame, saccharin, etc.) ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal (all pharmaceuticals - prescription or over the counter) Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 ** These foods leave an alkaline ash but have an acidifying effect on the body. |
|
Ranked Foods: Alkaline to Acidic
|
| Extremely Alkaline Lemons, watermelon. |
| Alkaline Forming Cantaloupe, cayenne, celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress. Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. |
| Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt. Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). |
| Slightly Alkaline Almonds, artichokes (Jerusalem), Brussels sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice). Chestnuts (dry, roasted), egg yolks (soft cooked), essence bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). |
| Neutral Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), oils (except olive), and yogurt (plain). |
| Moderately Acidic Bananas (green), barley (rye), blueberries, bran, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized). Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). |
| Extremely Acidic Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb. Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). |
|
More Ranked Foods: Alkaline to Acidic
|
| Highly Alkaline Forming Foods Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. |
| Moderately Alkaline Forming Foods Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. |
| Low Alkaline Forming Foods Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya. |
| Very Low Alkaline Forming Foods Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, Brussels sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry. |
| Very Low Acid Forming Foods Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. |
| Low Acid Forming Foods Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. |
| Moderately Acid Forming Foods Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. |
| Highly Acid Forming Foods Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. |
|
ALKALINE:
Prayer, Peace, Kindness & Love |
ACIDIC:
Overwork, Anger, Fear, Jealousy & Stress |
| Extremely Alkaline Forming Foods - pH 8.5 to 9.0 | Extremely Acid Forming Foods - pH 5.0 to 5.5 |
| 9.0 Lemons 1, Watermelon 2 8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices 8 |
5.0 Artificial sweeteners 5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white, wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40 Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined and iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed). |
| Moderate Alkaline - pH 7.5 to 8.0 | Moderate Acid - pH 6.0 to 6.5 |
| 8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, Flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears(less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable) 12, Spinach 7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob 13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16 |
6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened) |
| Slightly Alkaline to Neutral pH 7.0 | Slightly Acid to Neutral pH 7.0 |
| 7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussels Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24, Soy beans (dry), Soy cheese, Soy milk, Sprouted grains 25, Tempeh, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes) |
7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey pasteurized), Lentils, Macadamias, Maple syrup(unprocessed), Milk (homogenized) and most processed dairy products, Molasses (unsulphered organic) 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds (pumpkin & sunflower), Walnuts Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt |
| Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive), Whey (cow's), Yogurt (plain) |
| NOTE: Match with the numbers above. 1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets. |
Alkalinity
We live and die at the cellular level. All the cells (billions of them) that make up the human body are slightly alkaline, and must maintain alkalinity in order to function and remain healthy and alive. However their cellular activity creates acid and this acid is what gives the cell energy and function. As each alkaline cell performs its task of respiration, it secretes metabolic wastes, and these end products of cellular metabolism are acid in nature. Although these wastes are used for energy and function, they must not be allowed to build up. One example of this is the often painful lactic acid which is created through exercise. The body will go to great lengths to neutralize and detoxify these acids before they act as poisons in and around the cell, ultimately changing the environment of the cell. Most people and clinical practitioners believe the immune system is the body's first line of defense, but in actuality it is not. It is very important, but more like a very sophisticated clean-up service. We must instead look at the importance of pH balance as the first and major line of defense against sickness and disease and for health and vitality.
The human body is very intelligent. As we become more and more acidic the body starts to set up defense mechanisms to keep the damaging acid from entering our vital organs. It is known that acid gets stored in fat cells. After all, if the acid does come into contact with an organ the acid has a chance to eat holes in the tissue. This may cause the cells to mutate. The oxygen level drops in this acidic environment and calcium begins to be depleted. So as a defense mechanism, your body may actually make fat to protect you from your overly-acidic self. Those fat cells and cellulite deposits may actually be packing up the acid and trying to keep it a safe distance from your organs. The fat may be saving your vital organs from damage. Many people have found that a return to a healthy inner biological terrain helps them to lose excess fat.
Benefits of Alkalinity
Today's lifestyle causes a multitude of disorders and malfunctions in the metabolism of our bodies. Despite the efforts of the Food and Drug Administration and the Environmental Protection Agency, our food supply, drinking water, air and soil are becoming increasingly contaminated with toxic chemicals. Never before has the human body been presented with such a heavy burden of foreign substances to metabolize and eliminate thus taxing the body beyond its natural capabilities of detoxification.
Many people just don't feel good anymore. Some find themselves being much more susceptible to colds, or to whatever "bug" is currently going around. Much more serious are the increasing cases of autoimmune diseases such as lupus, rheumatoid arthritis, multiple sclerosis, chronic fatigue syndrome, and fibromyalgia. "Health" and "wellness" have become relative terms.
Low-level toxicity from many sources can be very difficult to detect. The combined action of all these toxins creates a "toxic cocktail" effect which can seriously weaken the body and the mind through a process we call "fermentation" or the over-acidification of the blood and tissue as a result of the proliferation of yeast, fungus, and bacteria.
Yeast and fungus are single cell life forms which inhabit the air, soil, water, and many of the foods we eat. They are more highly developed than the intermediate states of bacteria or the early stages of viruses. Over the years, they have developed into over 500,000 different species. They are opportunists and survivalists. They are constantly looking for new places to house themselves where they may begin to colonize and proliferate. Being that they are single cell life forms, they can only be seen under a microscope but once colonized, these cells make a visible presence in the form of mushrooms, and molds on food.
Yeast, fungus, bacteria, mold, and viruses tend to house themselves in very specific sites in the body, depending on their particular requirements for nutrients and colonization conditions. All are capable of causing severe fermentation through the by-products of their metabolism, which enter the extra cellular fluid or the blood and then are distributed throughout the body. This culminates in the over-acidification of the blood and tissues which systemically poison and destroy the cells of the body. This condition we call over-acidification is a direct result of an inverted way of eating - the abundance of animal protein, especially red meat and pork, dairy products (milk, cheese, ice cream), sugar in any form (sucrose, fructose, glucose). Therefore, there is only one sickness and one disease.
The primary source of nourishment for yeast, fungus, and bacteria is sugar. As these organisms feed off the sugar and proteins of our bodies they produce and excrete waste called toxins. These toxins effect us physically, emotionally, and spiritually. The solution to this growing problem is to cleanse the blood and nourish the cells. We do this by eliminating those foods which create over-acidification and eating more foods that are alkaline. Yeast, fungus, bacteria, mold, and virus can only survive in an acid base, they cannot survive in an alkaline base. It is, therefore, very important that there is a proper ration between acid an alkaline foods in the diet. When an ideal ratio is maintained, yeast fungus, bacteria, mold, and virus will revert back to their normal healthy state. The ideal ration in a normal body is 4 parts alkaline to 1 part acid which will allow the body to maintain a pH factor of 7.365. To avoid a lengthy chemistry lesson, we will get right to the point that pH refers to the relative concentration of Hydrogen (H+) ions in a solution. Low pH values indicate higher concentrations of Hydrogen ions or acids, and high pH values indicate low concentrations of Hydrogen ions or alkaline. For example, 10 to -1 is more acidic than 10 to -14.
An ideal diet should consist of dark green and yellow vegetables, soy beans, sprouted grains and nuts, and essential fatty acids. This ideal way of eating would reduce our susceptibility to toxins, detoxify the body, and reduce or prevent future exposures allowing for cellular regeneration leading to "health" and "wellness."
Greatest Herbs on Earth, Alkaline or Acid, Importance of Your Body's pH,