ALKALINITY 101


Alkaline is the English synonym for basic, since Bronsted Lowry acid - base theory of 1923 the term alkali in chemistry was restricted to those salts containing alkali earth metal elements especially for soluble bases. Alkalis are known to have pH (potential of hydrogen) greater than 7 that dissolve in water such as bicarbonate. pH is a measurement of the acidity or alkalinity of a solution: the lower the pH the more acidic the solution, the higher the pH the more alkaline. The pH scale ranges from 0 to 14, with 0 thur 6.9 being acidic,7 being neutral, and 7.1 through 14 alkaline. For example stomach juice has a pH of 1.5, wine 3.5, garlic 3.9, beer 4.4, cow's milk 6.5, distilled water 7, blood 7.4, pancreatic juice 8.8, soap 9.1, and baking soda added to water 12.




  
Mushrooms 

Based on hieroglyphics dating back 4600 years, the Egyptians believed that eating mushrooms could make them immortal, but they prohibited anyone outside of the royal family from eating mushrooms. The Romans believed mushrooms were the foods for the gods. Hippocrates prescribed mushrooms for healing, while Eastern and other cultures have used mushrooms to treat colds and flu, indigestion, high blood pressure, high cholesterol, and infection. Mushrooms are said to have anti-viral, anti-cancer, and aphrodisiacal qualities because of its source of a trace mineral called Germanium. Germanium serves as an electrical semiconductor, helping correct distortions in the electrical fields of the body. Cultures around the world believed that they could make people super strong and elevate the soul.



CRIMINI

Criminis are a brown variety of the common white mushrooms, and may be referred to as Italian brown mushrooms. They have a much more intense and earthy flavor than the white variety. Their texture is also firmer then the white.



ENOKI

Enokis appear almost flower-like, as they grow upright in bunches. They have a mild, light flavor and slightly crunchy. They can be used in salads.



OYSTER

Oyster mushrooms vary by species coming in many different colors, ranging from white or gray, to pink or yellow. They can rage in size from 1 to 3 inches.



PORTOBELLA

The portabella is actually an overgrown Crimini mushroom. The longer growing cycle, along with characteristic opened cap give this mushroom an exquisite, meaty flovor and taste.



WHITE (Agricus bisporus)

White mushrooms vary in color from white to light brown. They can range in size from small to large. Use raw for salads and vegetable trays. Marinated, stuffed, or sauteed, they are perfect vegetable to compliment any meal. 

 All chemical processes have an ideal pH at which they are most efficient. For example the body functions best with an internal chemistry being alkaline. When this balance is compromised many problems can occur. Our cells die at pH 3.5. The blood is even more specific: if blood is at pH 7.4, it is normal, but if it's just below pH 7.2 that creates serious illness or death.

Our bodies produce lactic acid and carbon dioxide through movement. Since our bodies do not manufacture alkalinity, we must supply the alkalinity from an outside source to keep our bodies alkaline. Ideally there is adequate amount of alkalinity in the diet to do this. However, if there is not, the body must extract alkaline from the organs, tissue, and bones to neutralize the acid. This causes the body to become acidic, and thus diseased.

Dr. A. Szent-Gyorgy stated, "The body is alkaline by design but acidic by function". Every living cell within our body creates metabolized waste which is acid. The nutrients from our food are delivered to each cell and they burn with oxygen to provide energy for us to live. The burned nutrients are called metabolized waste. Whether you eat the best of foods or the worst, all foods generate metabolized waste. Foods are classified as alkaline or acid, based on the oxidized remains of our food and the amount and quality of the waste products it produces. Alkaline food produces very little waste and acidic foods produces large amounts of waste, the more acid the more metabolic waste. Most of our cells go through metabolism and these old dead cells also become waste products.

Our body will discharge this waste through urine, bile, and perspiration. The problem is that our body can’t get rid of 100% of the waste it produces which causes an over load of toxicity. With out proper elimination of these acid waste these waste products become solid wastes, such as, micro toxins, toxins, fungus, bacteria, mucus etc. and, unknown to us they accumulate and build up in our blood, organs, and tissue. This accumulation of non-disposed waste product of cellular disorganization and metabolized acid waste within our body accelerates the depletion of minerals and other nutrient, causes disease, and stimulates the aging process. Eating and drinking alkaline foods and water helps our bodies to remove and neutralize acid wastes and make it easier for the body to dispose of them. The reduction of acid wastes retards the aging process maybe even reversing it. Alkaline foods and water consumed regularly reduces the metabolic acid wasted build up, allowing a natural and healthy environment. Meats, dairy products, sugar and starches are enemies of the human body. Meat produce uric acids, dairy produces lactic acids, and starches produce carbonic acids. As well, It is vitally important that we distinguish the difference between food and synthetics. Most of corporate plant foods are either hybrids or genetically modified, therefore deeming them un-natural and acidic. These hybrids white and brown rice, white red and orange carrots, corn, potatoes, garlic, beans, soy, wheat, wheat grass, barley, and yams, to name a few are high in starch and un-natural sugars, making them enemies of the body.   
Just remember: All man made foods is un-natural and acidic. As Dr.Sebi states, "If God didn't make it, don't take it."

Below are foods that belong in your home and in your daily lifestyle. These foods are perfect ingredients for the recipes for you to experiment with your own meals.  99% of the food available to us today are hybrids, high in starch and sugar and carry traces of cyanide poison.  50% of these hybrids are more detrimental than others, see the acid/alkaline chart for a complete nutritional guide of the foods that are less harmful and detrimental to the body.​
​
Buy Organic and Non GMO Seeds! Click on the highlighted links below for more information. Notice that cassava, garlic and others are omitted from this food guide, and should be minimized or avoided

VEGETABLES


Amaranth Greens


Anamu Leaves

Asparagus (use sparingly)

Bell Peppers 

Broccoli (raw or steamed, use sparingly) 
​
Cabbage (green)

Chives

​Dandelion Greens 

Garbanzo Beans (chick peas)

Hemp

Izote (cactus flower/ cactus leaf)

Jicama

Kale

Lamb's Quarters
​
Lettuce (all-except iceberg)

Mushrooms  

Mustard Greens

Okra (use sparingly)

Olives

Onions (red preferred)

Poke Salad (greens)
​
Scallions

Spinach (use sparingly)

String Green Beans (use sparingly)

Turnip Greens (not the root) 

​Watercress





  FRUITS







Apple​



Apricots



Avocado



Banana (small/medium-size)








Berries ​



Black Currants 








Cacao (also known as cacari or camo camo) ​



Camu Camu 








​Cantaloupe​






Calabaza

Chayote












Cherimoya (Custard Apples)​










Cherries



Citron



Cucumber



Date



Fig



Grapes (with seeds)



Guavas



Guineps (Spanish lime)



Lime (Key Limes preferred, with seeds)







Mango



Melons (with seeds)





Nopales (Mexican Cactus)



Orange

(Seville or Sour preferred)



Papayas






Peaches​



Pears​



Plantain (ripe)






Plums



​Pomegranate



Pomelo



Prunes​



Raisins (with seeds)



​Tamarind



Tomato



(cherry and plum preferred)



Tomatillo



Soursops (Sugar Apples)



Squash 







SEA VEGETABLES












Glasswort or Passe-Pierre








Kelp 























 HERBAL TEA 































Fenugreek  ​







































































Click here for some quick and easy recipes!



Stay pHresh, Stay Alkaline







Source: The Alkaline Foods Cookbook, Next Generation Herbal Products



 www.purifyself.com





















































Comments









  1. YtaudiobookreviewsOctober 25, 2016 at 3:41 PM
    What about einkorn?
    ReplyDelete
  2. UnknownOctober 16, 2017 at 10:49 AM
    What about collard greens, persimmons with seeds, other peppers besides bell peppers, or eggplant?  
    ReplyDelete
    Replies
    1. PurifySelfNovember 14, 2017 at 9:36 AM
      Collard Greens is very hard on the digestive system and according to Dr. Sebi  the cooking time for Collard Greens is longer than any other leafy green. The 20 to 30 minute cooking time causes the water to absorb most of the nutrients. Persimmons with seeds is ok and peppers are also listed like Cayenne & Habanero
      Delete











Post a Comment



















Popular Posts