Health Benefits of the Alkaline Diet and Colon Cleansing  
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.


ACIDITY AND ALKALINITY IN OUR DIETS

The following information was excerpted 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."
These statements have not been evaluated by the Food and Drug Administration (FDA). The
content on this website is not intended to diagnose, cure, or prevent any disease.
©2006 Every Nutrient
  Alkaline Creating Foods
Acid Causing Foods
Baked Goods
Rice Cakes, Brown Rice
Crackers or Chips, Corn Chips,
Popcorn, Yeast-free Sprouted
Grain Bread or Tortillas.
All Wheat and Rye Processed
Breads, Rolls, Muffins,
Crackers. Anything with Baker's
Yeast Or Gluten
Cereals
Rice Bran, Oat Bran, and Puffed
Rice
Oatmeal, and all Cereals that
contain Malt or Sugars.
Dairy
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.
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.
Drinks
Water, Vegetable Juice, Lemon
and Lime Juice, and Herb Teas
in moderation.
Alcohol, Cider, Soda, anything
with Malt or Yeast, Fruit Juice,
caffeinated/decaffeinated
Coffees and Teas.
Meats
Hormone Free Red Meat (in
moderation), Fish, Free Range
Chicken and Turkey.
All Processed, Smoked and
Packaged Meats, and any
meats raised using hormones
Pasta / Potatoes
Soba, Buckwheat, Spelt, White,
Red, and Sweet Potatoes.
All Pasta that contain Wheat.
Potato Skins.
Rice / Nuts / Misc.
Brown Rice, Buckwheat, Millet
Quinoa. All Nuts and Seeds in
Moderation.
Peanuts and Pistachio nuts.
Wheat, Rye, Barley, Bulgar,
Oats and White Rice. All
Mushrooms.
Sweeteners
100% Pure Vegetable Glycerin.
All Sugars and Sweeteners,
Corn and Maple Syrup, Honey
and Molasses.
Vegetables
Peeled Carrots and Beets,
Beans, Peas, Squash (in
moderation), All Dark Green
and Yellow Vegetables. Fresh
Tomatoes
Unpeeled Carrots and Cooked
Beets. Canned Tomatoes and
Tomato Pastes Containing Citric
Acid.

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