Health Benefits of the Alkaline Diet
ACIDITY AND ALKALINITY IN OUR DIETS

The following information is an excerpt from
Today's lifestyle causes a multitude of disorders and malfunctions in the metabolism
of our bodies. Despite the efforts of the Food and Drug Administration and the
Environmental Protection Agency, our food supply, drinking water, air and soil are
becoming increasingly contaminated with toxic chemicals. Never before has the
human body been presented with such a heavy burden of foreign substances to
metabolize and eliminate thus taxing the body beyond its natural capabilities of
detoxification.

Many people just don't feel good anymore. Some find themselves being much more
susceptible to colds, or to whatever "bug" is currently going around. Much more
serious are the increasing cases of autoimmune diseases such as lupus, rheumatoid
arthritis, multiple sclerosis, chronic fatigue syndrome, and fibromyalgia. "Health" and
"wellness" have become relative terms.

Low-level toxicity from many sources can be very difficult to detect. The combined
action of all these toxins creates a "toxic cocktail" effect which can seriously weaken
the body and the mind through a process we call "fermentation" or the
over-acidification of the blood and tissue as a result of the proliferation of yeast,
fungus, and bacteria.

Yeast and fungus are single cell life forms which inhabit the air, soil, water, and many
of the foods we eat. They are more highly developed than the intermediate states of
bacteria or the early stages of viruses. Over the years, they have developed into over
500,000 different species. They are opportunists and survivalists. They are constantly
looking for new places to house themselves where they may begin to colonize and
proliferate. Being that they are single cell life forms, they can only be seen under a
microscope but once colonized, these cells make a visible presence in the form of
mushrooms, and molds on food.

Yeast, fungus, bacteria, mold, and viruses tend to house themselves in very specific
sites in the body, depending on their particular requirements for nutrients and
colonization conditions. All are capable of causing severe fermentation through the
by-products of their metabolism, which enter the extracellular fluid or the blood and
then are distributed throughout the body. This culminates in the over-acidification of
the blood and tissues which systemically poison and destroy the cells of the body.
This condition we call over-acidification is a direct result of an inverted way of eating -
the abundance of animal protein, especially red meat and pork, dairy products (milk,
cheese, ice cream), sugar in any form (sucrose, fructose, glucose). Therefore, there
is only one sickness and one disease.

The primary source of nourishment for yeast, fungus, and bacteria is sugar. As these
organisms feed off the sugar and proteins of our bodies they produce and excrete
waste called toxins. These toxins effect us physically, emotionally, and spiritually. The
solution to this growing problem is to cleanse the blood and nourish the cells. We do
this by eliminating those foods which create over-acidification and eating more foods
that are alkaline. Yeast, fungus, bacteria, mold, and virus can only survive in an acid
base, they cannot survive in an alkaline base. It is, therefore, very important that
there is a proper ration between acid an alkaline foods in the diet. When an ideal ratio
is maintained, yeast fungus, bacteria, mold, and viruses will revert back to their
normal healthy state. The ideal ration in a normal body is 4 parts alkaline to 1 part
acid which will allow the body to maintain a pH factor of 7.3. To avoid a lengthy
chemistry lesson, we will get right to the point that pH refers to the relative
concentration of Hydrogen (H+) ions in a solution. Low pH values indicate higher
concentrations of Hydrogen ions or acids, and high pH values indicate low
concentrations of Hydrogen ions or alkaline. For example, 10 to -1 is more acidic
than 10 to -14.

An ideal diet should consist of dark green and yellow vegetables, soy beans, sprouted
grains and nuts, and essential fatty acids. This ideal way of eating would reduce our
susceptibility to toxins, detoxify the body, and reduce or prevent future exposures
allowing for cellular regeneration leading to "health" and "wellness."
  Alkaline Creating Foods
Acid Causing Foods
Baked Goods
   
Cereals
   
Dairy
   
Drinks
   
Meats
   
Pasta / Potatoes
   
Rice / Nuts / Misc.
   
Sweeteners
   
Vegetables
   
What is Acidity and Alkalinity?

If something is alkaline, that
means that it’s on the high end
of the pH scale.  The pH is
measured using a scale that
starts at 1 and goes to 14. At
the center of the scale is the pH
of 7.  So if something is pH
balanced, it has a pH of 7.
Anything that has a pH balance
below 7 is acidic, and anything
above 7 is alkaline.
©2006 Every Nutrient
These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only.  Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise
program.
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Rice Bran, Oat Bran, and
Puffed Rice
Unsweetened Soy or
Almond Milk, Yogurt
(plain), Cooked Eggs,
Raw Cottage Cheese.
Clarified Butter, 100%
Cold Pressed Olive Oil,
Sesame or Safflower Oil,
Almond or Cashew
Butter.
Water, Vegetable Juice,
Lemon and Lime Juice,
and Herb Teas in
moderation.
Hormone Free Red Meat
(in moderation), Fish,
Free Range Chicken and
Turkey.
Soba, Buckwheat, Spelt,
White, Red, and Sweet
Potatoes.
Brown Rice, Buckwheat,
Millet Quinoa. All Nuts
and Seeds in Moderation.
100% Pure Vegetable
Glycerin.
Peeled Carrots and
Beets, Beans, Peas,
Squash (in moderation),
All Dark Green and
Yellow Vegetables. Fresh
Tomatoes
All Wheat and Rye
Processed Breads, Rolls,
Muffins, Crackers.
Anything with Baker's
Yeast Or Gluten
Oatmeal, and all Cereals
that contain Malt or
Sugars.
Milk, Buttermilk, Sour
Cream, Raw Eggs,
Cream Cheese, Whipped
Cream, Ice Cream,
Cheese made from
mold, Cottage Cheese,
Ricotta. All margarines,
Shortenings, and
Imitation Spreads.
Alcohol, Cider, Soda,
anything with Malt or
Yeast, Fruit Juice,
caffeinated/decaffeinated
Coffees and Teas.
All Processed, Smoked
and Packaged Meats,
and any meats raised
using hormones.
All Pasta that contain
Wheat. Potato Skins.
Peanuts and Pistachio
nuts. Wheat, Rye,
Barley, Bulgar, Oats and
White Rice. All
Mushrooms.
All Sugars and
Sweeteners, Corn and
Maple Syrup, Honey and
Molasses.
Unpeeled Carrots and
Cooked Beets. Canned
Tomatoes and Tomato
Pastes Containing Citric
Acid.
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