Alkaline vs Acidic Food

Did you know that eating Alkaline foods will prevent disease, slow the aging process and increase your longevity?

Now that you are hear you will be empowered to choose the foods you eat and how you will continue to feed your children.

But first I need to ask you, are you cooking with bottled water or tap water? If you are, then you are cooking with ACID water. All plastic bottles have one common TOXIC ingredient called polycarbonate and Bisphenol-A

 

Bisphenol-A mimics the female hormone estrogen and has been shown to cause defective cell division during development, even at extremely low doses. A growing number of studies have linked bisphenol-A to other kinds of reproductive and developmental damage, as well as breast cancer in women and prostate cancer in men. Recent research has also suggested it may play a role in the development of Alzheimer’s disease and even diabetes, because of its effect in causing insulin resistance.

 

Here is a suggestion. You can cook and drink the best water using this affordable Reverse Osmosis (RO) $379.95

 

 This system combines the purity of Reverse Osmosis (RO) and the tremendous benefits provided by alkaline, ionized water. The experts have solved the problem of combining these two phenomenal water technologies. Now you can have perfectly clean and perfectly healthy water to cook with.

 

 

All food digested in our bodies metabolizes, or burns, down to an ash residue. This ash residue can be neutral, acidic, or alkaline, depending mostly on the mineral content of the original food and the water you cook with. For example, pota-ssium, calcium, magnesium, sodium, zinc, silver, copper, and iron form basic ash; sulphur, phosphorus, chlorine, and iodine leave acid ash. Most elements are alkaline.

Acid Forming Foods:
Fortunately for us, it is easy to categorize which foods leave which kind of ash. In general, animal foods – meat, eggs, dairy – processed and refined foods, yeast products, fermented foods, grains, artificial-sweeteners, fruit, and sugars are acidifying, as are alcohol, coffee, chocolate, black tea, and sodas.

Alkaline Forming Foods:
Vegetables, on the other hand, are alkalizing. That includes a few that are technically fruits: avocado, tomato, and bell peppers. A few non sweet citrus fruits are also basic in the body, as are sprouted seeds, nuts, and grains. Grains are acidifying, though a few (millet, buckwheat, and spelt) are only very mildly so. Raw foods are more alkalizing, while cooked food is more acidifying.

To Maintain pH Balance:
To maintain a balanced pH in your blood and tissues, your di-et should consist of at least 70 to 80 percent basic foods -
that is, no more than 20 to 30 percent acidifying foods (and at least half of that 70 to 80 percent should be raw)
The more alkaline your diet, the more rapid your improvement will be. Unlike the familiar “food pyramid,”
which has an overall acidic effect, this program restores pH balance.

Food Charts:
These food “ash” pH charts provide some insight into which foods are alkaline and which are acid. They have been broken down into three categories: foods that you can eat freely, foods that you can eat sparingly, and foods best to avoid. These charts come in handy when making food choices. And remember, some foods are listed on the “Foods You Should Avoid” chart because they contain yeast – the other thing we are trying to avoid.

Each food is assigned a number which represents it’s approximate relative potential of acidity (-) or alkalinity (+) present in one ounce of food. The higher the (+) number, the better it is for you to eat.

*To Order click here:  “Back To The House Of Health” by Shelley Redford Young

 

 

 

 

These are the Alkaline Foods you can eat freely

Vegetables
Brussels Sprouts +0.5
Broccoli
Peas, Ripe +0.5
Asparagus +1.3
Comfrey +1.5
Green Cabbage, March Harvest +2.0
Lettuce +2.2
Onion +3.0
Cauliflower +3.1
White Cabbage +3.3
Green Cabbage December Harvest +4.0
Savoy Cabbage +4.5
Lamb’s Lettuce +4.8
Peas, Fresh +5.1
Zucchini +5.7
Red Cabbage +6.3
Rhubarb Stalks +6.3
Leeks (Bulbs) +7.2
Watercress +7.7
Spinach, March Harvest +8.0
Chives +8.3
French Cut Green Beans +11.2
Sorrel +11.5
Spinach (Other Than March) +13.1
Garlic +13.2
Celery +13.3
Cabbage Lettuce, Fresh +14.1
Endive, Fresh +14.5
Cayenne Pepper +18.8
Straw Grass +21.4
Shave Grass +21.7
Dog Grass +22.6
Dandelion +22.7
Kamut Grass +27.6
Barley Grass +28.1
Soy Sprouts +29.5
Sprouted Radish Seeds +28.4
Sprouted Chia Seeds +28.5
Alfalfa Grass +29.3
Cucumber, Fresh +31.5
Wheat Grass +33.8

Root Vegetables:
White Raddish (Spring) +3.1
Rutabaga +3.1
Kohlrabi +5.1
Horseradish +6.8
Turnip +8.0
Carrot +9.5
Beet +11.3
Red Radish +16.7
Summer Black Radish +39.4

Fruits
Limes +8.2
Fresh Lemon +9.9
Tomato +13.6
Avocado (Protein) +15.6

Non-Stored Organic Grains And Legumes
Buckwheat Groats +0.5
Spelt +0.5
Lentils +0.6
Soy Flour +2.5
Tofu +3.2
Lima Beans +12.0
Soybeans, Fresh +12.0
White Beans (Navy Beans) +12.1
Granulated Soy (Cooked Ground Soy Beans) +12.8
Soy Nuts (soaked Soy Beans, Then Air Dried) +26.5
Soy Lecithin (Pure) +38.0

Nuts
Brazil Nuts +0.5
Almonds +3.6

Seeds
Sesame Seeds +0.5
Cumin Seeds +1.1
Fennel Seeds +1.3
Flax Seeds +1.3
Caraway Seeds +2.3
Sunflower Seeds +5.4
Pumpkin Seeds +5.6
Wheat Kernel +11.4

Fats (Fresh, Cold-Pressed Oils)
Olive Oil +1.0
Borage Oil +3.2
Flax Seed Oil +3.5
Evening Primrose Oil +4.1
Marine Lipids +4.7

Foods you should eat sparingly

Fish
Fresh Water Fish -11.8

Fruits
(In Season, For Cleansing Only
Or With Moderation)
Rose Hips -15.5
Pineapple -12.6
Mandarin Orange -11.5
Bananna, Ripe -10.1
Pear -9.9
Peach -9.7
Apricot -9.5
Papaya -9.4
Orange -9.2
Mango -8.7
Tangerine -8.5
Currant -8.2
Gooseberry, Ripe -7.7
Grape, Ripe -7.6
Cranberry -7.0
Black Currant -6.1
Strawberry -5.4
Blueberry -5.3
Rasberry -5.1
Yellow Plum -4.9
Italian Plum -4.9
Date -4.7
Cherry, Sweet -3.6
Cantaloupe -2.5
Red Currant -2.4
Fig Juice Powder -2.4
Grapefruit -1.7
Watermelon -1.0
Coconut, Fresh +0.5
Cherry, Sour +3.5
Bananna, Unripe +4.8

Non-Stored Grains
Brown Rice -12.5
Wheat -10.1

Nuts
Walnuts -8.0
Macadamia Nuts -3.2
Hazelnuts -2.0

Fats
Sunflower Oil -6.7
Coconut Milk -1.5

Acidic Foods You Should Avoid
Root Vegetables
Stored Potatoes +2.0

Meat, Poultry, And Fish
Pork -38.0
Veal -35.0
Beef -34.5
Ocean Fish -20.0
Chicken (to -22) -18.0
Eggs (to -22)
Oysters -5.0
Liver -3.0
Organ Meats -3.0

Milk And Milk Products
Hard Cheese -18.1
Quark -17.3
Cream -3.9
Homogenized Milk -1.0
Buttermilk +1.3

Bread, Biscuits (Stored Grains/Risen Dough)
White Bread -10.0 White Biscuit -6.5
Whole-Meal Bread -6.5
Whole-Grain Bread -4.5
Rye Bread -2.5

Nuts
Pistachios -16.6
Peanuts -12.8
Cashews -9.3

Fats
Margarine -7.5
Corn Oil -6.5
Butter -3.9
Sweets
Artificial Sweetners -26.5
Chocolate -24.6
White Sugar -17.6
Beet Sugar -15.1
Molasses -14.6
Dr. Bronner’s Barley
Malt Sweetner -9.8
Dried Sugar Cane Juice -18.0
(Sucanat) -9.6
Barley Malt Syrup -9.3
Fructose -9.5
Milk Sugar -9.4
Turbinado Sugar -9.5 Brown Rice Syrup 8.7 Honey -7.6

Condiments
Ketchup -12.4
Mayonaise -12.5
Mustard -19.2
Soy Sauce -36.2
Vinegar -39.4

Beverages
Liquor -38.7
Wine -16.4
Beer -26.8
Coffee -25.1
Fruit Juice, Packaged, Natural -8.7
Fruit Juice Sweetened With
White Sugar -33.6
Tea (Black) -27.1

Miscellaneous
Canned Foods
Processed Foods
Microwaved Foods

Here’s the bottom line. You will eat for a lifetime and digestion is also the key to how well you will age. The more alkaline nutrients are absorbed into your cells the longer you will live.

To help with digestion and nutrient absorption be sure to order Alkaline Booster. Click here

To your health and success
Robert (Keytohealth)