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ALKALIZING VEGETABLES
ALKALIZING ORIENTAL VEGETABLES
A L K A L I N E F O R M I N G V S A C I D F O R M I N G F O O D G U I D E
A L K A L I N E F O R M I N G V S A C I D F O R M I N G F O O D G U I D E
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
Chili Pepper CinnamonCurry Ginger Herbs (all) Miso Mustard Sea Salt Tamari
Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder
Stevia
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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.
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.
A L K A L I N E F O R M I N G V S A C I D F O R M I N G F O O D G U I D E
ACIDIFYING VEGETABLES ACIDIFYING FRUITS
Corn Lentils Olives Winter Squash
Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes**
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ACIDIFYING GRAINS, GRAIN PRODUCTS
AmaranthBarley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white
M O S T A L K A L I N E T O M O S T A C I D I C F O O D S
C A T E G O R I E S O F A L K A L I N E A N D A C I D F O R M I N G F O O D S
MODERATELY ACIDIC 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).
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 (unsulfured 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).
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M O S T A L K A L I N E T O M O S T A C I D I C F O O D S
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 (ex-cept olive), Whey (cow’s), Yogurt (plain)
A L K A L I N E :Meditation, Prayer, Peace, Kindness & Love
A C I D : Overwork, Anger, Fear, Jealousy & Stress
These pH charts are intended only as a general guide to alkaline versus alkaline forming foods. This information is from Dr. Ray Morgan’s collection of nutrition books and charts from a Mayo Clinic diet manual and also from Dr. Ray Morgan’s personal observations.
Reference: Author House, 2011. Print. Web. Food for Thought: 25 Ways to Protect Yourself from Disease and Promote Excellent Healthy by Dr Ray Morgan, OMD, PH.D.
M A T C H W I T H T H E N U M B E R I N A B O V E C H A R T
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. Substi-tute for gelatin, more nourishing. 4. Stimulating, non-irritating body healer. Good for endo-crine 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 vegetable’s content and sweet-ness. 9. Enzyme rich, superior digestibility. 10. High calcium content. Corn flour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substi-tute for coca; mineral rich. 14. Winter squash rates 7.5. Butternut and sweeter squash rates 8.0. 15. Genuine fermented for 11Ž2 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 digest-ibility 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. Avoid it. 41. Do not eat.