ACID FOODS VERSUS ALKALINE FOODS Let your food be your medicine and your medicine be your food". This was said by Hippocrates the Father of Medicine.

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1 ACID FOODS VERSUS ALKALINE FOODS Let your food be your medicine and your medicine be your food". This was said by Hippocrates the Father of Medicine. Feelings of joy, happiness and vitality can be experienced by all of us with a few revisions in the food we eat. It has been said that optimal health can be achieved through eliminating acid causing foods. The elimination of acid causing foods can aid in the healing process of many conditions such as: Candida, chronic fatigue, fibromyalgia, bowel problems, acid reflux, asthma, depression and many more. In addition, arthritis, rheumatism, cancer, Aids and Parkinson's can be helped through changes in diet. For those of you unsure of the difference, acid is the presence of a sour tasting substance that if exposed in large quantities to other substances, begins to erode those other substances while alkaline is a neutral substance that is neither sour, salty or sweet. It has the ability to tone down the intensity of other substances due to its bland nature. Unfortunately, we live in a society where most of the foods we eat are acid causing. Acid causing foods include the following food groups: all animal protein, sugars, coffee, liquor and beer, all fast foods, most breads, grains, and legumes, most nuts and all dairy foods. The main foods that are alkaline forming are most fruits and vegetables. A chart of food acid levels is at the end of this section. It is important to emphasize the goal is to achieve a greater balance between acid and alkaline foods, and not to stay away from acid causing foods completely. As a general rule try to eat five alkaline forming foods for every acid forming food. Special foods are lemons and limes because they have the ability to neutralize acid and also bring the body into perfect PH balance. There are, however, certain fruits and vegetables which could be avoided as they are also acid forming foods, and they include: pineapple, orange, grapefruit and tomato. Just as there are some fruits and vegetables to try and avoid, there are some to try and include in your diet to give you optimal health, since these are in the highest alkaline forming category, and include: asparagus, seaweed and parsley. Asparagus contains ammonia which reduces a high acid level, and detoxifies all the body especially in cancer patients. As an addendum, whenever you have asparagus, you may want to squeeze some lemon or lime juice on them to neutralize the strong urine smell which often follows the eating of this food. Seaweed of all types are a wonderful blessing to our planet in the present state of toxic fumes and high electromagnetic force fields and radiation. All seaweed have the ability to neutralize the acids and toxins, and to remove any radiation you may be accumulating. This can be achieved through eating any form of seaweed once a week. This is a product that is very foreign to most people but is certainly worth pursuing to learn how to cook. You may have noticed the prominent position it has in the four category diets. Consider thinking of parsley as a vegetable rather than a herb. Make it a point to have a serving of parsley at both lunch and dinner. In addition, make yourself a cup of parsley tea to be drunk between the hours of seven to nine in the evening. Just as each astrological sign rules a part of the body, each time of day, according to ancient beliefs, rules certain organs. This time of seven to nine in the evening is very significant because it rules the kidneys and elimination of fluids and acids. The tea can be made by boiling up 3 teaspoons of fresh parsley or 1 teaspoon dry parsley in two cups of water. Bring the mixture to a boil and steep at a low heat for 20 minutes. All ancient myths and beliefs have a certain grounding in reality. Potatoes are a carbohydrate and a vegetable and are alkaline forming. If you are suffering from acid indigestion or any of the conditions listed earlier, potato juice will help to soak up the acid. Potato juice

2 can be made by putting a washed organic potato in a juicer, or peeling an organic potato and soaking it in a cup of distilled water overnight. Wheat, dairy, hydrogenated oils, fried foods, sugar, peanuts, mushrooms and fungi ideally should be avoided completely as they are the highest contributors to yeast, and begin to set the scene for all types of degenerative illnesses. Just as there are grains to avoid, keeping in mind the universal concept of balance, let us now look at some of the grains that help balance the acid level. Amaranth, millet, and quinoa are all alkaline forming grains, and therefore are recommended grains to include in your diet. In addition, arrowroot flour is slightly alkaline and can be used in place of regular flours or cornstarch to thicken sauces. Arrowroot is also a great replacement for regular baking powder which contains aluminum. Also be aware, brown rice is alkaline only if chewed 100 times. A commercially available bread which is alkaline is essene bread or manna bread which is from an ancient recipe found in the old testament, and which is made from sprouted grains. You can find this bread in the freezers of health food stores. There are wonderful flavour options including raisins, nuts and carrots which make this a great treat. The next time you are going to have a meal you may also want to say a little blessing or prayer over it e.g. bless this meal so that it be to my/our highest and greatest good. This helps you to psychologically adjust your mind set to the enjoyment, nurturing and appreciation of the meal. ACID / ALKALINE CHART I have continuously made reference to the contribution of the food you eat and how it will effect your physical and emotional symptoms. This grading chart brings into play not only the alkaline/acid quality of the food but also other qualities of the food that may or may not contribute to your overall well being. Remember that the ideal principle of eating is to obtain a balance of 25 percent acid to 75 percent alkaline or a ratio of one acid to four alkaline foods. If that is not possible and for many it may not be, try to at least get more alkaline foods than acid foods or better than split. Most people are probably eating 75-80% acid foods. Many of our children are eating a 90% acid diet all sugar, wheat, fried meat, milk, chips, crackers, cookies, and no vegetables and only a couple pieces of fruit.. No wonder they are getting asthma and allergies so early. The PH balance in the their bodies is messed up and their digestion system is not working well anymore. The most important foods to limit are all dairy including cheese (except Kefir and maybe some yogurt), all refined wheat, all sugar, all alcohol, and most meats. However, you will need some meat and eggs for good protein sources for a balanced diet. Try to eat as much of your food raw, uncooked or unprocessed. This will preserve the natural digestive enzymes in the food and make your food digest much better. The most common vegetables are all high alkaline unless otherwise listed here. HIGH ACID LOW ACID NEUTRAL ALKALINE HI-ALKALINE Beef Lamb Yogurt Kefir Amaranth Veal Chicken Butter Brown Rice Jer. Artichoke Pork Turkey Apple Millet

3 Ham Goose Apricot Quinoa Bacon Duck Banana Almonds Cheese Cornish Hen Blueberry Seaweed Cottage Cheese Salmon Cantaloupe Artichoke Ricotta Cheese White Fish Fig (fresh) Asparagus Goat Milk Eggs Grapes Beets & greens Cow Milk Beans Honeydew Broccoli Shellfish Tofu Kiwi Brussel Sprouts Wheat Tofu cheese Lemon Cabbage Corn Rice cheese Lime Carrot Corn Meal Barley Mango Cauliflower Corn Starch Buckwheat Papaya Celery Spelt Kamut Peach Collards Tomatoes Oats Pear Cucumber Oranges White Rice Plum Daikon Grapefruit Rye Pomegranate Dandelion Green Pineapple Mushrooms Raspberry Endive Liquor Strawberry Escarole Sugar Watermelon Garlic Coffee Bamboo Shoots Kale Black Tea Bok Choy Kohlrabi Eggplant Leeks Okra Lettuce Parsnip Onion Peppers Parsley Radish Potatoes Rhubarb Pumpkin Spinach Squash Swiss Chard Sweet potato Water Chestnut Turnip Arrowroot Watercress Kuzu Ginger ALKALIZING FOODS VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea

4 Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies ACIDIFYING FOODS FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoi Rice (all) Rye NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison DRUGS & CHEMICALS Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk

5 Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes Almond Milk