When the body eats foods, the digestive and metabolic processes transforms the eaten matter into residue that is left behind that is either acidic or alkaline. Using science to explain this phenomenon (and the laws of modern biochemistry), it is not the organic matter of foods (whether the food itself is acidic or alkaline), but their inorganic matter (such as calcium, magnesium, potassium, sodium, sulfur, phosphorous; that is, how they break down in our bodies), that determines either the acidity or alkalinity of this ashy residue. Being too acidic promotes disease, chronic ailments, cancer and other health complications. Intentional alkalizing of the body blood and other fluids optimizes healthy organ and system functioning, free of ailments. Factors that leave our bodies acidic include environmental pollutants, acid-forming foods like processed sugars and foods, artificial sweeteners, refined grains, conventionally produced meats and dairy, hidden genetically modified organisms (GMOs), psychological and emotional stress, synthetic and pharmaceutical drugs and physical body stress. Consider the following lists to be the nutrition bible of top alkalizing and acidic foods to eat and avoid for optimum health functioning, free of chronic disease.
Himalayan salt, grasses, cucumber, kale, spinach, parsley, sea kelp, sprouts (soy, alfalfa), sea vegetables, green drinks without sweet fruits, all sprouted beans, ph 9.5 alkaline water (less than 8 hours old).
Avocado, beetroot, basil, capsicum/pepper, cabbage, celery, chives, collard greens, spring greens, coriander, endive, garlic, ginger, green beans, lettuce, mustard greens, okra, onion, radish, red onion, rocket/arugula, tomato, lemon, lime, butter beans, soy beans, white haricot beans, chia/sabja seeds, quinoa.
Artichokes, asparagus, Brussels sprouts, cauliflower, carrot, zucchini, leeks, new baby potatoes, peas, pumpkin, swede, squash (butternut/summer), watercress, grapefruit, coconut, pomegranate, rhubarb, buckwheat, lentils, tofu, goat milk, almond milk, herbs and spices (thyme, mint, ginger, cumin), avocado oil, olive oil, coconut oil, flax oil, udo’s oil.
Black beans, chickpeas, garbanzos beans, kidney beans, seitan, cantaloupe, fresh dates, nectarine, plum, sweet cherries, watermelon, millet, oats, oatmeal, spelt, soybeans, buckwheat pasta, couscous, brown rice, freshwater wild fish, rice and soy milk, rice/soy/hemp protein, sunflower oil, grape seed oil, brazil nuts, pecan nuts, hazel nuts.
Fresh and natural fruit juices, ketchup, mayonnaise, butter, apple, apricot, banana, blackberry, blueberry, cranberry, grapes, guava, mango, mangosteen, orange, peach, papaya, strawberry, goat’s cheese, vegan cheese, rye bread, wheat, whole meal bread, wild rice, wholemeal pasta, ocean fish.
Alcohol, coffee, black tea, fruit juice (sweetened), cocoa, honey, jam, jelly, mustard, miso, rice syrup, soy sauce, vinegar, yeast, dried fruit, beef, chicken, eggs, farmed fish, pork, shellfish, cheese, dairy, artificial sweeteners, syrup, mushroom. ” (Source: Energise For Life.com- great website that has a lot of information on how to eat, what to eat when living an alkaline lifestyle. They have this list downloadable for free!)
I start every morning with a cup of warm alkaline water and 1 lemon, taken on an empty stomach with my probiotic and 2 colostrum capsules. Lemons (of all the non-dark leafy greens)- just like pineapple- leave a highly alkalizing residue in the body once it is digested. It is also a natural disinfectant, can heal wounds, and provides potent and immediate relief for hyperacidity and virus-related conditions, as well as coughs, colds, flu and heartburn. Lemon also works to energize the liver and promote detoxification (source: Natural News).
Next I juice greens taken from the “Highly Alkaline” list. Most of these greens are dark leafy greens (spinach, kale, chard, celery, cucumber, parsley) with ginger and lemon. Consumed about 1 hour after the lemon water and probiotics, this will reset your system and put your body in an alkaline state.
I eat raw or lightly steamed cruciferous vegetables: broccoli, cabbage, cauliflower, Brussels sprouts, or other leafy greens and eat that (2 times per day) with sea vegetables and sea weed and extra virgin olive oil or extra virgin coconut oil. I sprout quinoa and have that on the side with sauerkraut if I need additional carbohydrates.
The dark leafy greens are known for its rich vitamin K and folate content. They are packed with phytochemicals and micronutrients, essential vitamins, minerals, and powerhouses to key antioxidants that boost immunity and fiber for colon health and for optimal digestion health.
If you are feeling a little taxed and need additional pick-me-up and immunity boosting, add garlic (it promotes cardiovascular and immune health by lowering blood pressure, cleansing the liver and fighting off disease) and cayenne peppers (capsicum), a great endocrine normalizing food. It has great antibacterial properties, is rich in vitamin A and is a helpful agent in fighting off the harmful free radicals that lead to stress and illness.