Your guide to eating alkaline - What are the top alkaline-forming foods?

(NaturalNews) One of the keys to maintaining optimal health is discovering the correct way to eat food in order to maximize your alkaline potential, and in turn prevent chronic disease from developing in your body. But in order to do this, you have to first learn which foods are alkaline-forming, and which are acid-forming, as well as how to eat them in balance.

The continuous onslaught of chemicals, additives, and genetically-modified organisms (GMOs) throughout the common food supply, not to mention modern society's heavy reliance on processed, nutrient-stripped foods, is no doubt taking a huge toll on human health. Most people also eat copious amounts of food that promote acidity, which in turn makes them more prone to disease.

What most people fail to realize is that their bodies are constantly trying to achieve a state of equilibrium at a pH of about 7.365, which is slightly alkaline. To do this, the body draws from the nutrients you put into it via food, which either acidifies or alkalizes the blood. When there are not enough nutrients to maintain this slightly alkaline state, the body draws from backup nutrient reserves in the bones and other places.

When these backups run dry, the body's internal biological terrain becomes a hotbed for chronic disease, which is right about the time the mainstream medical system begins rolling out the drugs. A much simpler solution; though, at least for most people, is to simply switch up their diets and begin to incorporate more alkaline-forming foods into their everyday meals.

Alkaline-forming foods vs. acid-forming foods

As you may have already guessed, most of the foods that people eat today -- refined grains, pasteurized dairy, conventional meat, vegetable oils, artificial sweeteners, and processed sugars -- are acid-forming foods. Rather than contribute to the roughly 80 percent alkaline-forming, 20 percent acid-forming diet, which some experts in the field believe to be ideal, a diet composed primarily of these acid-forming foods inhibits nerve function and damages cells.

"All natural foods contain both acid and alkaline-forming elements," says the Conscious Living Center. "In some, acid-forming elements dominate; in others, alkaline-forming elements dominate. According to modern biochemistry, it is not the organic matter of foods that leave acid or alkaline residues in the body. The inorganic matter (sulfur, phosphorus, potassium, sodium, magnesium and calcium) determines the acidity or alkalinity of the body fluids."

According to several different resources on acid and alkaline-forming foods, some of the best alkaline forming foods include:

• Cucumbers
• Chia seeds
• Figs
• Sprouts
• Dates
• String beans
• Root vegetables (radishes, carrots, beets, turnips, rutabagas)
• Almonds
• Avocados
• Cruciferous vegetables (broccoli, cauliflower, cabbage)
• Fresh coconuts
• Raw, grass-fed milk
• Leafy greens (kale, spinach, Swiss chard, turnip greens)
• Raisins
• Lemons
• Cayenne pepper
• Wheatgrass
• Melons (watermelon, cantaloupe, honeydew)

These are just a few of the most alkaline foods available, and there are many more that you can see at the charts linked below this article. But this will give you an idea of the types of foods you should focus more heavily on incorporating into your diet, while decreasing consumption of acid-forming foods like alcohol, breads, feedlot-based meats, sugar, and coffee.

Be sure to check out the resources below for more information about acid-forming and alkaline-forming foods.

Sources for this article include:

http://www.balance-ph-diet.com/acid_alkaline_food_chart.html

http://www.edgarcayce.org/are/holistic_health/data/thdiet3.html

http://livingthepresence.org/pdf/acid_alkaline_fds.pdf

Learn more: http://www.naturalnews.com/036782_alkaline_foods_optimal_health_acidity.html#ixzz2JUtKVeL3

Refference -  Jonathan Benson

Acid/Alkaline forming foods

Chart Originating From Essence-Of-Life.com


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A list of Acid / Alkaline Forming Foods

Your body pH affects everything...

Balancing the pH is a major step toward well-being and greater health.

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 ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline. 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 chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison 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 60% alkaline forming foods and 40% 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, grains, and legumes. 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. ...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 Veggie Juices 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 Avacado 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 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 Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN: There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Brazil Nuts Brussel Sprouts Buckwheat Cashews Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Quinoa Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Tomatoes Yogurt * These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing. Here's a chart that ranks foods from most alkaline to most acidic. 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 (vegetable). 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), brussel 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), essene 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), margine, oils (except olive), and yogurt (plain). Moderately Acidic Bananas (green), barley (rye), blueberries, bran, butter, 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, brussel 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. A list of Acid / Alkaline Forming Foods Alkaline Forming Foods VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs (poached) Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia Ki Sweet SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies Acid Forming Foods FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoa Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Aspartame Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk More Ranked Foods: Alkaline (pH) to Acidic (pH) Alkaline: Meditation, Prayer, Peace, Kindness & Love Acid: 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) 6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic) 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, Brussel 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 Neutral pH 7.0 Ñ Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips) 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. 2. Good for a yearly fast. For several days eat whole melon, chew pips well and eat also. Super alkalizing food. 3. Substitute for gelatin, more nourishing. 4. Stimulating, non-irritating body healer. Good for endocrine system. 5. Purifies kidneys. 6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term. 7. Natural sugars give alkalinity. Added sugar causes juice to become acid forming. 8. Depends on vege's content and sweetness. 9. Enzyme rich, superior digestibility. 10. High calcium content. Cornflour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substitute for coca; mineral rich. 14. Winter squash rates 7.5. Butternut and sweeter squash rates 8.0. 15. Genuine fermented for 11Ú2 years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals. 17. Soak 12 hours, peel skin to eat. 18. Sundried, tree ripened, otherwise 6.0. 19. Using sea salt and apple cider vinegar. 20. Contains sea minerals. Dried at low temperatures. 21. Range from 7.0 to 8.0. 22. Sprouted grains are more alkaline. Grains chewed well become more alkaline. 23. High sodium to aid digestion. 24. High levels of utilizable calcium. Grind before eating. 25. Alkalinity and digestibility higher. 26. Heating causes fats to harden and become indigestible. 27. High mucus production. 28. Mucus forming and hard to digest. 29. When sprouted dry beans rate 7.0. 30. Contain acid-forming benzoic and quinic acids. 31. Full of iron. 32. Unrefined wheat is more alkaline. 33. High quality red wine, no more than 4 oz. daily to build blood. 34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0. 35. Most are white sugars with golden syrup added. 36. Organic, fresh ground-up to 5.5. 37. Cheaper brands drop to 5.0, as does over-indulgence. 38. Leaches minerals. 39. Bleached - has no goodness. 40. Poison! Avoid it. 41. Potential cancer agent. Over-indulgence may cause partial blindness.   Note: No claims are made regarding the therapeutic use of this product... Plus, These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

5 ways to diet-proof your life for permanent, healthy weight loss

Five simple steps to help you lose weight and keep it off so you can ditch dieting forever

Leave behind faddy diets and instead incorporate these five easy rules to restructure your meals and attitude to food - they could help you to be permanently thinner, healthier, happier and far more energised.Eat as much fruit and veg as you can ©Rex

1. Eat more
Eat at least seven servings of fruit and veg every day and aim for 10 if you can. One serving is approximately 80g in weight or the equivalent of an apple, banana, orange, a handful of smaller fruits such as grapes or berries, two cupped handfuls of leafy green veg, one cupped handful of chopped carrots, courgettes or peppers.

Don't worry about eating too many fruit and vegetables as studies show that for every portion we eat we tend to eat 125 fewer calories overall throughout the day. That's largely because their high fibre and water content fills you up, which in turn helps you to eat less of the more energy dense foods that you might usually reach for.

 

2. Pack in some protein
Try to add a bit of protein to each meal in the form of nuts, seeds, beans, pulses, lean meat, chicken or fish. It not only slows the rate at which meals are digested, helping you to feel energised for longer, but protein is also naturally very satisfying so it’s a great way of keeping hunger at bay.

Do limit nuts to a small handful a day though as although they are great sources of good fats, too many can be quite calorific. Go for plain nuts like Brazil, walnut or almonds not roasted and salted. Beans and pulses are counted as one of your five a day and are low GI ©Rex

3. Become more wholesome
The third thing you can add to your meals is carbs, but choose carefully. We eat far too many refined, fast releasing carbs such as white breads, French sticks, mashed spuds, etc.

Instead go for low GI, high fibre and preferably wholegrain carbs such as brown basmati rice, barley, wholemeal pasta, wholegrain breads and cereals, oats, pulses and beans (pulses and beans can be counted either in the protein or carbs category as they are rich in both).

 

Remember though, that these should almost be the garnish on top, not the base of your meal as they so often are.

A serving of carbs is equal to about one tablespoon, one cupped handful or one slice of bread. Aim to have a maximum of five to six servings a day. Once you measure them out in this way you'll be amazed how your usual bowl of pasta suddenly shrinks but just bulk it back out with more veggies! Low fat yoghurt is a great way to get enough calcium ©Rex

4. Eat the right dairy
Dairy foods are important to include in your diet as they are great sources of calcium needed for healthy teeth, bones and even energy production.

Instead of cutting out dairy altogether simply swap the high fat stuff such as butter, cream, full fat milk and cheese and replace with a good vegetable or olive oil spread, low fat yogurt and crème fraiche, half fat cheese and skimmed milk.

5. Cut out alcohol
If you’re really serious about losing weight and increasing energy levels, either cut out alcohol altogether or at the very least limit it to one or two glasses a week.

Okay, so that strategy may not work forever but it will make a huge difference short term as it is not only loaded with calories but it really increases appetite and tiredness too, not to mention decreasing willpower and motivation the next day!

Refference - Rachael Anne Hill

 

Life-Giving Foods With Eating-for-Longevity Guide

                           

                  Healthy organic fruits and vegetables

Simple "Food Rules"

The "Food Rules" below are based on the conclusions from my paper "Life on Earth - flow of Energy and Entropy". Food is a vehicle to deliver Energy and Negative Entropy (organization) to living organisms. Any kind of food processing increases food's Entropy, making it less valuable for the sustaining of Life, thus promoting disease and the aging process. Below are some specific rules based on this model:

Foods to Avoid

Non-organic, genetically-altered, irradiated and highly processed foods - in particular: all sorts of fast, processed foods, hamburgers and other red meats (animals are too high on the food chain), vegetables, fruits, eggs and seafood produced on non-organic farms, margarines & shortenings (hydrogenated oils - very dangerous ! Hydrogenation is a chemical process which damages the molecular structure of oils and fats, forming many toxic molecules not found in nature.), deep-fried foods, ice cream, homogenized and skim milk, non-organic and non cold-pressed oils, sweets, chocolates and pastry which are made from refined sugars, hydrogenated oils (margarines & shortenings - if margarine was better for health than butter, cows would evolve to make margarine) and non-organic and highly-processed ingredients, soft drinks which are not based on natural juices and are highly- processed, artificial sweeteners, colours etc., all should be avoided. Avoid soy and soy-derived food products. They contain food absorption inhibitors, hormone disruptors, neurotoxins, denatured proteins, solvents and aluminum. For more information look under "Soy Alert !".

By Pamela Rae Schuffert

1. Eat organic food which has not been genetically altered.
2. Eat food which is local and as fresh as possible. Eat foods which were familiar to your ancestors, rather than exotic foods not known in your region. Test these foods for your tolerance first if you wish to eat them. Test them item by item and then in combinations.
   
   
3. Eat food which is as close to the Sun as possible (i.e. low on the food chain). This usually results in much reduced levels of contaminants and fewer "broken" molecules which promote the aging process. Also, more food can be produced this way, therefore it is an environmentally-friendly way of eating.
   
   
4. Plant sources of organic substances are better than animal sources, since they are lower on the food chain. Again, one will find fewer contaminants in plants and fewer "broken" molecules which promote the aging process.
   
   
5. Avoid the processing of foods. The most valuable benefit of food is when it is raw. If processing is required, (due to viruses, bacteria, parasites or to improve digestion) - short cooking in boiling water, (at 100 degree Celsius) is the safest with the least damage. Frying, BBQ, Micro-waving, baking, etc., all damage the structures of foods due to high temperatures, making them less valuable. It also produces "broken" molecules which are then incorporated into one's body, speeding up the aging process. If one's body cannot synthesize certain molecules, it most likely cannot check them atom-by-atom for lack of structural damage. Damaged structures will be therefore incorporated into the body, speeding-up the aging process. Simple experiments on lab animals could easily prove this.
   These ways of handling food could be called "Low Entropy Cooking" or "Low Entropy Diet". The benefits of this kind of food preparation are; money-saving, since food contains more valuable ingredients; time saving, since it takes much less time to prepare food this way; health improvement and maintenance, since this food will deliver all the required components for the body and its immune system; extension of the life span, since this kind of food will slow the aging process (by about 20% to 40% in my estimation).
   
   
6. Eat moderate amounts of food and divide it into 5 small meals a day. In this way, your body will digest and absorb food more thoroughly.
   
   
7. Do not mix too many foods at once. Certain foods go well together and promote better digestion.
   
   
8. Each meal should be well-balanced and should contain vitamins, minerals, fiber, proteins, oils, enzymes, water, etc.
9. Avoid foods which use cheap, non-organic ingredients and are overprocessed. These foods will have a lot of contaminants and many molecules in these foods will be damaged due to heavy processing. This will result in health problems and promote aging (as much as 20% to 40% in my estimation).
   
   
10. Avoid foods containing preservatives or those that have been irradiated with X-rays, gamma and other rays. If bacteria are not eating the food, it is probably not good for you.
    
    
11. Your diet should include: plant protein (whole grains and beans are the best source), various plant oils (whole grains, seeds, nuts and beans are the best source), various nuts (fresh almonds and hazel nuts are best), various types of fish which are from the ocean and are low on the food chain, vitamins and minerals, eggs, yogourt, milk and white cheese (goat's milk is the best, if you can tolerate this).
    
    
12. A good diet should include 8 to 16 glasses of pure, body-temperature, well pH-balanced water per day. Contaminants such as chlorine, lead, pesticides, herbicides etc., should be removed with a good-quality water filter from reputable companies.

Organic foods, supplements and books can be found in your local organic food stores. Always check ingredients and the source of your food as well as what kind of processing it underwent.

Why Sugar Is Dangerous To Depression

You don’t have to be a rocket scientist to appreciate the link between sugar and depression.
Anyone who doubts the relationship need only to spend a night in our house and see what type of behavior happens when two kids consume 12-ounce cans of Coke or Sprite — and the demonic demonstrations that happen after a 7-11 slurpee, especially if it’s red or blue, or God forbid, a mix.
People who suffer from depression are especially vulnerable to sugar’s evil power. I am so sensitive to white-flour, processed foods that I can practically set an alarm to for three hours after consumption, at which time I will be cursing myself for inhaling the large piece of birthday cake at the party because I am feeling so miserable. That doesn’t stop me from eating dessert at the next gathering, of course, but the awareness between sugar and mood does help me better understand some of my crashes.
What, exactly, is going on inside our brain when we take a bite of that fudge cheesecake?

I found a cool site called “Food for the Brain” that offers this simple explanation:

Eating lots of sugar is going to give you sudden peaks and troughs in the amount of glucose in your blood; symptoms that this is going on include fatigue, irritability, dizziness, insomnia, excessive sweating (especially at night), poor concentration and forgetfulness, excessive thirst, depression and crying spells, digestive disturbances and blurred vision. Since the brain depends on an even supply of glucose it is no surprise to find that sugar has been implicated in aggressive behavior, anxiety, and depression, and fatigue.
Lots of refined sugar and refined carbohydrates (meaning white bread, pasta, rice and most processed foods,) is also linked with depression because these foods not only supply very little in the way of nutrients but they also use up the mood enhancing B vitamins; turning each teaspoon of sugar into energy needs B vitamins. In fact, a study of 3,456 middle-aged civil servants, published in British Journal of Psychiatry found that those who had a diet which contained a lot of processed foods had a 58% increased risk for depression, whereas those whose diet could be described as containing more whole foods had a 26% reduced risk for depression.
Sugar also diverts the supply of another nutrient involved in mood – chromium. This mineral is vital for keeping your blood sugar level stable because insulin, which clears glucose from the blood, can’t work properly without it.

So what do you do if you want to level out your blood sugar so that it’s behaving more like the Dalai Lama than Michael Jackson inside your brain? In her national bestseller “Potatoes Not Prozac,” Kathleen DesMaisons offers a seven-step dietary plan for sugar-sensitive people like me. I’ve tried to implement her suggestions into my diet because, as a recovering drunk and depressive, too much sugar can get downright ugly.
Here’s what DesMaisons proposes:

• Keep a food journal. The journal keeps you in relationship to your body. It reminds you of the connection between what you eat and how you feel.
• Maintain your blood sugar level. Stay steady and clear. Always have breakfast. Eat three meals a day at regular intervals. Eat brown things (whole grains, beans, potatoes, and roots), green things (broccoli and other green vegetables), and yellow things (squash and other yellow vegetables). Choose foods with the least sugars and the most fiber.
• Enhance your serotonin level. Eat protein at each meal. Make sure that enough tryptophan is swimming around in your blood. Have a complex carbohydrate (without any protein) three hours after your protein meal to boost tryptophan into your brain. The baked potato as a nightcap is a powerful tool.
• Enhance your beta-endorphin level. Reduce or eliminate sugars and white things to minimize the beta-endorphin priming that comes with a hit of sugars. Make life changes to enhance behaviors and activities (meditation, exercise, music, orgasm, yoga, prayer, dancing) that evoke or support the production of your own beta-endorphin in a steady and consistent way.

Reference - Therese J Borchard

Diet and Exercise Tips

Excessive body weight contributes to snoring and obstructive sleep apnea, in addition to being a major influence on general health and well-being. Obstructive sleep apnea occurs in about 50-60 percent of those who are obese.

A recent report from the National Center for Health Statistics concludes that  35 percent of adults exercise regularly (more than 6 of 10 don’t), and nearly four in 10 aren’t physically active. Lack of exercise can increase the risk of diabetes, heart disease, and stroke. The CDC estimates that “about 112,000 deaths are associated with obesity each year in the United States.” However, this estimate is likely to change in the future as more data become available.

Proper diet and exercise are the mainstays for a healthy lifestyle, although many Americans turn to costly fad diets and exercise programs that fail to provide weight loss and a healthy lifestyle. The basic tenets to gradual weight loss and good health include developing healthy eating habits and increasing daily physical activity.
Self-Help Guidelines for Healthy Activity:

• Consult a physician – men over age 40; women over 50; people with (or at risk for) chronic health problems such as heart disease, diabetes, or obesity.

• Start out slowly and build up activity gradually over a period of months. This will help avoid soreness and injury.

• Try to accumulate 30 minutes or more of moderate-intensity cardiovascular activity each day. You can do all 30 minutes together or through short bouts of intermittent activity (e.g., 10 minutes at a time).

• Add strength-developing exercises at least twice per week.

• Incorporate physical activity into your day (walk to the office or store, take the stairs instead of the elevator, walk or jog at lunch time, etc.)

• Make leisure time active – garden, walk, ride a bike with family and friends, participate in an exercise class, join in a sports activity.

• Select activities you enjoy, find satisfying, and that give you a feeling of accomplishment. Success leads to increased motivation to be physically active.

• Be sure your activities are compatible with your age and physical condition.

• Make it convenient to be active. Choose activities that are readily accessible (right outside your door) like gardening, walking, or jogging.

• Try “active commuting.” Cycle, walk, or in-line skate to work or to the store.

• Make your activity enjoyable – listen to music, include family and friends, etc.

For those who are already moderately active, increase the duration and intensity for additional benefits.

Weight Loss Tips:
Take in fewer calories than you expend. Few people understand this basic, simple concept.

• Eat smaller meals 3-5 times per day.

• Eat nutrient dense foods such as whole grains, lean proteins, fruits, and vegetables.

• Eat slowly, and wait 10-15 minutes before taking second helpings.

• Don’t eliminate everything you like from your diet. Eat those things in small amounts (pizza, candy, cookies, etc.).

• Prepare healthy snacks that are easily available (cut carrots, apples, etc.).

• Avoid buffets.

• Drink plenty of water, especially immediately before meals.

The Healthy Weight Approach to Dieting:

• Enjoy a variety of foods that will provide essential nutrients.

• Three-quarters of your lunch and dinner should be vegetables, fruits, cereals, breads, and other grain products. Snack on fruits and vegetables. Eat lots of dark green and orange vegetables. Choose whole-grain and enriched products more often.

• Choose lower-fat dairy products, leaner meats and alternatives, and foods prepared with little or no fat. Shop for low fat (2% or less) or fat-free products such as milk, yogurt, and cottage cheese. Eat smaller portions of leaner meats, poultry, and fish; remove visible fat from meat and the skin from poultry. Limit the use of extra fat like butter, margarine, and oil. Choose more peas, beans, and lentils

• Limit salt, caffeine, and alcohol. Minimize the consumption of salt. Cut down on added sugar such as jams, etc. Limit beverages with a high caffeine content (tea, sodas, chocolate drinks) and caffeinated coffee to two cups per day. Minimize alcohol to one to two drinks per day.

• Limit consumption of snack foods such as cookies, donuts, pies, cakes, potato chips, etc. They are high in salt, sugar, fat, and calories, and low in nutritional value.

• Eat in moderation. If you are not hungry, don’t eat.

Refference - American Academy of Otolaryngology

The 3 Day Tummy Trimming Diet Plan

• 

Women have always battled the old waistline, but new findings show we're all creeping over the healthy mark and need to get those tummies in check for the good of our health.

The average waist size for women in the UK is 4.9cm larger than recommended as healthy, the new research has found.

The survey of 54,000 women carried out by Britain’s largest healthcare charity Nuffield Health shows that the vast majority of women assessed had a waist size in the ‘high health risk’ category.
Not only does this not look great in your bikini, but carrying weight around your middle significantly increases the risk of breast cancer, infertility, not to mention heart and liver disease and type 2 diabetes. Cripes!
So, what’s the key to a trimmer tummy?
Nutritional Therapists from Nuffield Health recommend a diet that delivers a full range of important vitamins and minerals, which will help keep you full and regulate fat storage.

Try this three day tummy trimming plan to kick start that waist weight loss:
Day 1
Breakfast
Porridge with a tablespoon of crushed, mixed seeds (pumpkin, linseed, sunflower)
Lunch
Vegetable and Lentil Soup
Dinner
Grilled Salmon with salad and new potatoes
Snacks
Plain yoghurt with fresh fruit

Day 2
Breakfast
Boiled Egg with a slice of wholemeal toast
Lunch
Jacket sweet potato with hummus and mixed salad
Dinner
Stir fry chicken & vegetables with brown rice
Snacks
Fresh Fruit and a small handful of unroasted, unsalted nuts

Day 3
Breakfast
Fresh fruit with plain yoghurt and a dessertspoon of mixed nuts & Seeds
Lunch
Sardines on toasted rye or wholegrain bread with grilled tomato and a sprinkle of herbs & green salad
Dinner
Lentil Dahl with mixed steamed vegetables
Snacks
Oatcake with cottage cheese
We're on it! Slimmer tummies here we come…

Reference - Handbag.com