Alkaline Program |
Kame Aloha : Alkaline Program
Alkaline-Acid Balanced Eating Your body is the house in which you live. Just as your own home needs periodic attention so do our bodies. Every function and activity of your system, day and night, physical, mental, and spiritual, is dependent on the attention you give to it. The kind and quality of the food you put into your body is of vital importance to every phase of your existence. Good nutrition regenerates and rebuilds the cells and tissues which make up your physical house. To be able to replenish and reinvigorate these cells and tissues, their nourishment must be composed of food with life-giving properties specifically, live foods. Dr. Robert Young, a microbiologist, has devised a way to measure the life giving properties of food in MHz. For example: Avocado has 70 MHz of life giving energy. Chicken, for example, has only 3 MHz of life giving energy. And for an obvious reason...it is dead. At the basis of this healing science is the concept of alkalizing the pH of the blood and body tissues in order to create an environment that is balanced and conducive to health, healing and rejuvenation. This is how it works: All food that is digested in our bodies metabolizes down to an ash residue. This ash residue can be neutral, acid, or alkaline. Just as our body temperature is maintained at 98.6 our body fluids should be maintained at a 7.3 - 7.4 alkaline pH. Blood pH is ideally 7.365. The pH level of our internal fluids affects every cell in our bodies. When our bodies are contaminated with pollution, drugs, excessive intake of food, or over consumption of acid forming foods; we are not able to consume or digest the overload and it starts to decompose and putrefy. Toxic waste and chemicals build up as the food breaks down. This creates an acidic environment which threatens the health of the cells and organs. Extended acid imbalances of any kind are not well tolerated by the body. Indeed, the entire metabolic process depends on a balanced internal alkaline environment. A chronically over - acidic pH corrodes body tissue, slowing eating the 60,000 miles of veins and arteries like acid eating into marble. Over acidification of body fluids and tissues signals a state of imbalance, opening the door to sickness and disease. If left unchecked, it will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain. Over-acidification interferes with life itself, leading to all sickness and disease! “The closer food is to the natural sun energy, the higher it is in all levels of nutritional value for the human organism.” Dr. Bircher Benner What causes an acid internal environment in our body fluids? Wrong diet, a high-stress lifestyle, and toxic thinking are the main influences. A healthy, plant-based diet and low-stress lifestyle will maintain a balanced, alkaline terrain. The most fundamental of all balancing rules is this: * The right kind of food is the most important single factor in the promotion of internal alkaline balance or health; and * The wrong kind of food is the single most important factor in the promotion of biological acid imbalance, or sickness and disease. Foods which create an acid residue are meats and other flesh proteins, eggs, dairy products, yeast breads and yeast products, fermented foods (e.g., vinegar, soy sauce miso, tempeh, alcohol), sugars, and high-sugar fruits, coffee, black tea, and soft drinks. Foods which create an alkaline residue are vegetables, especially greens of all kinds, such as spinach, cucumber, lettuce, grasses, celery, broccoli, etc.; soaked and sprouted seeds, nuts, and grains; and low sugar fruits such as avocado, lemon, lime, tomato, and bell peppers. Raw foods are more alkalizing, while cooked food is more acidifying. As one adopts a more alkalizing diet, rich in raw vegetables, especially greens, there will be an extreme improvement in: 1. Red blood cell integrity 2. Oxygenation of the bloodstream 3. Diminishing yeast and fungal forms in the blood serum and; 4. A dramatic reduction in bacterial and disturbing microforms found in the blood of sick and tired people. People who are sick and tired have energy again. You can loose the weight you have been battling for years, cholesterol levels drop, skin conditions clear up, inching stops, aches and pains disappear and diseases such as diabetes and cancer don’t have the needed acidic environment to thrive and grow. To maintain a balanced and alkalized pH in blood and tissues, the diet should contain at least 70% alkalizing foods, and no more than 30 percent cooked or acidifying foods. As you learn to eat about 70% raw whole foods, and 30% warmed/cooked, grounding foods, your taste buds will change. Your mental clarity may become sharper, and your body will thank you by functioning more efficiently with renewed energy. Moving towards an alkalizing lifestyle and diet is a process; not an overnight event so enjoy your journey. Changes may occur. Taste buds that have been jaded by the toxic effect of extreme sugars and salt may take some time to appreciate the subtler and humbler sweetness of vegetables. Sometimes people experience some cleansing symptoms such as headaches, fatigue, lightheadedness, rash, or bad breath, as the body literally cleans house and gets rid of toxins that have been stored in the tissues and bloodstream. And It may be a welcome surprise to find how quick, easy, economical, & tasty alkaline meals can be!! Our bodies are similar to our Earth, which is 70 percent water with 30 percent mass. Therefore it makes sense to keep our meals based in high-water content foods that are alkalizing to the blood and tissues. Our bodies also break down to: 70% water 1-2% vitamins and minerals 1/2 -1% sugar 20% fat 7% protein The USDA food pyramid currently taught in the schools is quite behind in teaching alkalizing principals to our youth. Let’s review what is currently being taught and supported by the USDA food pyramid and compare that to an alkalizing pyramid. The USDA food pyramid metabolized down to a high amount of sugar from complex and simple carbohydrates from pasta and grains at the base, from fruits in the second step, milk products in the third step, and from sweets at the top. Also, meat and other flesh foods in the third step contribute to acidity. Therefore, the USDA food pyramid is a highly acidifying food plan. The alkalizing pyramid promotes alkalinity of the blood and tissues by basing the diet around alkalizing vegetables, sprouted and soaked nuts and seeds, essential oils, and low sugar fruits. An emphasis on “greens” also supplies us with chlorophyll, which is molecularly structured like out own hemoglobin. This pyramid is alkalizing and supportive for balancing the pH of the blood and tissues in our bodies. *********************************************************************************************** Food Combining for Digestion 1. All high-sugar fruits are acid-forming and should not be combined with other types of foods or ingested in a state of imbalance. Bananas - 25% sugar Honey due - 21% sugar Oranges - 12% sugar Mangoes - 18% sugar Pineapples - 28% sugar Cherries - 12% sugar Apples - 15% sugar Strawberries - 11% sugar 2. Low sugar fruits are alkalizing and can be combined with vegetables or proteins. Avocado - 25% sugar Tomato - 3% sugar Lemon - 3% sugar Cantaloupe - 5% sugar Grapefruit - 5% sugar Lime - 3% sugar 3. Low sugar fruits & vegetables can be combined w/ each other, with proteins or starches. 4. If in a state of imbalance, go easy on the high-sugar vegetables: carrots, beets and high-sugar squash. Although carrot itself is an alkalizing vegetable, if taken in excess, as concentrated carrot juice, the sugar content is too high. 5. Cold-pressed polyunsaturated fats (flax seed oil, borage oil, marine lipids, evening primrose oil), monounsaturated fats, (olive oil, avocado,), and saturated fats, (avocado) can be combine with vegetables, some fruits, (lemons, limes,tomatoes, avocados, bell peppers,) starches and vegetable proteins. 6. Seeds, nuts, and avocado can be combined with protein, starches, or high sugar fruit. 7. The human digestive system is not designed for complex meals. It is best not to mix more than 4 foods, or food from more than 2 classes. Use only one protein per meal. And when you eat complex starches, eat only one per meal also. 8. Be careful not to wash food down with beverages, especially cold ones. Cold shuts down digestive activity. Because water dilutes digestive chemicals it should be drunk at least a half before or one hour after a meal. A few sips of warm water after a meal can aid digestion. The Basics of Combining Food 1. Do not eat animal protein with: A. Starches B. Acids (ex: high-sugar fruits) C. Oil 2. Eat low-sugar/high water vegetables or fruits with: A. Plant or animal protein B. Starch C. Cold-pressed oils 3. Do not eat starches (including starchy vegetables) with: A. Animal protein B. Acids (ex: vinegar) C. High -sugar Fruit 4. Do not eat high-sugar fruit with: A. Protein B. Starch C. Vegetables D. Oil ************************************************************************************************* Let’s go Shopping! Buying organically grown produce is the first priority, as much as possible. When organic is not available, get the freshest produce you can and wash the sprays off the food before you use it. You can find spray washes for vegetables in most health food stores. The following are items you can keep stocked in you fridge and pantry to prepare wonderful alkalizing meals. Spices Nuts Real Salt (an alkalizing salt) Almonds Braggs Liquid Aminos Pecans Lemons and Limes (fresh) Pine Nuts Cumin Brazil Nuts Cinnamon Macadamia Garlic (fresh) Ginger (fresh) Onion Parsley (fresh and flakes) Any combination of Seasonings (ie. Mexican,Thai) Seeds-always raw Grains Flax Spelt Sesame Buckwheat Sunflower Millet Pumpkin Kamut Sprouting combinations Quinoa Amaranth Beans Fruits Adsuki Avocado Lentils Tomato Mung Lemon & Lime Cranberry Red, Green,Yellow & Black Orange Bell Pepper Black-eyed Garbonzo Pinto Kidney Fresh Vegetables Baby Greens Chili Peppers Cucumber Cauliflower Broccoli Squash Spinach Zucchini Kale Sprouts (all kinds) Red & Green Cabbage Beets Green Cabbage Carrots Celery Radishes Parsley Onions Larger Leafy Greens (romaine, red leaf, butter etc.) Other Items: Sea Vegetables Pesto Aramie Tahini Nori Sheets Rice Dream Soy or Almond Milk Dulse Flakes Vegetable Broth Hummus Almond Butter Sun-dried tomatoes packed in olive oil Roasted Bell Peppers packed in oil Flours (spelt, brown rice, millet) Lavosch crackers Sprouted Wheat Tortillas Soba Noodles Oil (Olive, flax seed, Udo’s Choice blend) Words of Wisdom - Shortcuts 1. Make a huge salad and keep it in the fridge for building the 70-80% foundational part of your meals. It will last for about 3 days. This way you can grab a salad or fill a wrap quickly. 2. Store a selection on your favorite spices in your pantry. 3. Keep a bowel of soaked almonds in the fridge. Cover with and change the water daily. They will keep for about 5 days. Eat for a snack or throw them in salads instead of croutons. 4. Mix a batch of your favorite spreads like hummus, pesto, mock mayo, or nut spreads, and have on hand for quick dipping on veggie crackers, to top steamed vegetables or to spread on tortillas when making wraps. 5. Make enough of your favorite salad dressings to last all week. 6. Double some of your cooked recipes, freeze them to complement your alkaline meals. 7. Keep lemons and limes on hand to use as a vinegar substitute and to squeeze in your drinking water all day long. They are highly alkalizing. 8. Take a few packages of Sprouted Wheat Tortillas and set them out to dry; or bake them in a low heat oven. When crisp, but not browned, grind them in your food processor or blender until they are like flour. Store in air-tight container. You can use them to substitute when a recipe calls for bread crumbs or white flour. 9. Keep the following item in the freezer for easy thaw access: raw nuts like almonds, hazelnuts, pecans pine nuts; dried herbs like basil and oregano; also good oils like Udo’s Choice and Flax Seed Oil. mFresh frozen ginger can be grated for a recipe, then put back in the freezer. This is a great way to have fresh lemon ginger tea after a nice meal. 10. Keep a rice cooker on the counter with a fresh batch of steamed legumes or grains such as rice, quinoa, millet, buckwheat groats, or spelt to complement your meal with the 20-30 percent grounding warm part of your meal. 11. Learn to do sprouting and keep fresh sprouts on hand. They are a great snack or nutritional booster to any meal. ************************************************************************************************* A Word about Peanuts and Corn Peanuts and corn are poisonous and carcinogens containing 25 mycotoxin-producing fungi. Researchers have reported the positive correlation of corn consumption and death from cancer of the esophagus and stomach. Peanuts have been associated with pancreatic and liver cancer. *********************************************************************************** Microform/Symptogenic Load Comparison of Foods Clean Plant Food: Vegetables, fruits, legumes, seeds, nuts, and sprouted grains: 10 microorganisms/pathogens per gram Animal Foods: (For acceptable sale per U.S. Department of Agriculture) Milk - Grade A Pasteurized : 20,000 per gram or 5 million per cup Butter: 300,000 to one million per gram or 7 million per patty Cheese: 300,000 to one million per gram or 1 million per serving Ice Cream: 300,000 to one million per gram or 225 million per serving Eggs: 50,000 to 500,000 per gram or 37 million per egg Beef, Poultry, Lamb, Pork, Seafood: 300,000 to 3 million per gram or 336 million per serving Honey: 150,000 per gram The average American meal of animal products contains 750 million to one billion pathogenic microorganism! The average vegetarian meal consisting only of plant foods contains less than 500 pathogenic microorganisms! |
