By utilizing the acid/alkaline food theory, your internal environment will be primed for life changing events that may ultimately redirect future health outcomes. Many people today have come to realize that cancer cannot grow in an alkaline state. There are many other examples showing how an imbalance between these two chemical systems sets up the platform for many main stream illnesses. Our natural biochemical makeup dictates that our food and liquid intake should match the pH level of our blood matrix. The dietary ratio to aim for is 80 percent alkaline foods and 20 percent acid forming foods. Most fruits and vegetables are alkaline forming whereas most starches and proteins are acid forming.
The parathyroid gland that sits on top of the thyroid gland controls the pH level of the blood. When the diet becomes predominately acid based, the parathyroid gland robs our bones and tissues of calcium to bring back the proper blood alkaline/acid ratio. You can see how this process affects our bone mass. And this is just one example of the impact and control this small yet powerful gland has upon the body. The bottom line is this gland could not exert such control if it were not in our design matrix to maintain this balance.
Take a mental scan of the foods you eat in a day and determine where your balance is. You can also pick up urine and salvia strips to test this balance. Our systems are more acid in the morning and become more alkaline throughout the day primarily due to liquid intake. The following lists provide an easy guide to help select more of the right food combinations.
* Refer to my personal eating plan post for help putting it together. “Michelle Honda’s Personal Eating Regime”
Apples and Cider
Carob, pod only
*Initially oranges and grapefruit are more acidic, however research shows that through the digestive process, they become alkaline. These items will cause pain or gastric upset for anyone with acid reflux and ulcers until healing has occurred.
*Cranberries and Rhubarb are slightly acid – both are high in oxalic acid. Eat sparingly.
Beans, (string, green, Lima)
Beets and greens
Dulse – Sea Plant
Legumes, Peas, split peas
Turnips and greens
Asparagus tips, white
Beans, all dried
Corn, after picked 24 hours
Alkaline Dairy Products
Probiotics: Acidophilus and Bifida strains
Milk, raw – cow, goat
Milk and milk products: pasteurized, dried, canned
All nuts, particularly roasted
Acid Flesh Food
All meat: red meat, fowl, fish
Acid Cereal Grains
All Grain Flours and Their Products. This includes rice.
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