The PH Diet: The pHenomenal Dietary System. Bharti Vyas

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СКАЧАТЬ Low-sugar Fruits – Alkalizing Pineapples: 28% sugarRipe bananas: 25% sugarHoney dew melons: 21% sugarApples: 15% sugarOranges: 12% sugarStrawberries: 11% sugarWatermelons: 9% sugar Avocados: 2% sugarTomatoes: 3% sugarLemons: 3% sugarCantaloupe melons: 5% sugarNon-sweet grapefruit: 5% sugar

       Alkaline or Acid?

      Alkaline-forming foods are usually considered beneficial while acid-forming foods are seen as detrimental. However, there are always grey areas and exceptions to the rule. There is a difference of opinion as to which foods are acid forming and which are alkaline forming. Bananas, avocados, asparagus, artichokes and spinach are considered by Zen Buddhists to be acid producing, while Western scientists believe them to be alkaline because, when burned, they leave mostly alkaline mineral ashes.

      Because many acid-forming fruits and vegetables are effective cleansers of the body’s acid wastes, they are classed as beneficial. The juice of carrots and beets, with their high percentage of acid-forming sulphur and phosphorus, effectively cleans out the acid wastes from the liver, kidneys and bladder. The juice of cabbage, which is high in acid chlorine and sulphur, cleanses the acid wastes adhering to the mucous membranes of the stomach and intestinal tract. An excellent remedy for gum disease and infections in general is the highly acidic vitamin C.

      Alkaline minerals are also effective cleansers. Potassium, calcium, sodium and magnesium reduce excess acidity in all the organs of the body. Indeed, acid and alkaline minerals act together to cleanse the body, just as a combined solution of vinegar (acid) and bicarbonate of soda (alkaline) makes an excellent household cleaner.

      We need to make a distinction between acids that are toxic and cause the body’s organs to degenerate and those that rid the body of acid wastes and, by doing so, prevent degenerative disease. We cannot just assume that foods high in acid-forming minerals will add to the store of acid wastes in the body and therefore must be avoided. The more alkaline reserves we have, the better our bodies will be able to handle the acid-forming foods. Ripe bananas are slightly more acid forming than unripe bananas, but ripe bananas are recommended because they are much easier to digest – but eat only in moderation as they also have a high glycaemic index, which can raise blood sugar levels rapidly.

       Did You Know …

      That lemons, limes, tomatoes and avocados are low in sugar and high in water content. They produce very little acid residue and are highly alkalizing.

       Soaking Nuts and Seeds

      Some foods become far more effective when soaked. Nuts and seeds are such foods. Soaking them activates their enzymes and partially digests the protein, making all the nutrients they contain readily available to the body. Soaking also makes small seeds, such as sesame and flax, easier to chew and therefore to digest.

      Place nuts and seeds in a container, cover with water to 2.5–5cm (1–2 inches) above the top of the nuts, and place in the refrigerator for an hour or two or, for almonds, overnight. They will plump up, absorbing the water and the oxygen in the water. Then they will be ready to eat and enjoy. Rinse them and change the water ever day. Keep them totally submerged. Eat within two days to prevent mould forming under the skin of the nuts.

       Level 3 – Maintaining the Balance

       Aims of level 3 – Maintaining the Balance Increasing Fruits and Vegetables – Reducing Wheat and Dairy

       Aims of level 3 – Maintaining the Balance Increasing Fruits and Vegetables – Reducing Wheat and Dairy

A Word for Vegetarians

      Peas, beans, legumes, rice and other complex carbohydrates do contain proteins but are normally deficient in one or another (lysine or methionine). To ensure you get all the essential amino acids, a general rule of thumb is to have a pulse with a grain. For example, beans on toast would give you the pulse from the beans and the grain from the bread. The best course of action is to have as much variety in your diet as possible; include the ‘3&6 Mix’ for the essential fatty acids; and soya, nuts and ‘nut milks’ as main sources of protein. With an abundance of green leafy vegetables, soya milk, goat’s or sheep’s milk and cheese, you will also receive sufficient calcium.

What About Supplements?

      If your diet is balanced across all the major food groups, and you are eating enough good-quality fruits and vegetables, then there should, in theory, be no need for nutritional supplements. However, many people believe that due to the fast way our food is grown and harvested, it contains fewer nutrients than it did just 50 years ago. Supplements are a huge area and beyond the scope of this book. However, here are some recommendations for those who do choose to supplement their diet:

      • Always take a multivitamin as opposed to individual vitamins or minerals. If you take just one vitamin or mineral, there is a good chance you will make a deficiency in another.

      • Always take the B-vitamins as a B-complex, and take them in the morning. Vitamins give vitality whereas minerals are natural calming agents and should be taken in the evening.

      • A good antioxidant is often needed, especially if there is a history of cancer in the family. Again, take as a ‘multi-antioxidant’, one that contains vitamins A, C, E and the mineral selenium, especially formulated to work together. Pine bark extract is one of the most valuable antioxidants. It helps to bind up acidity, thereby reducing inflammation (aches and pains) in the body. It has been shown to bind directly with the body’s connective tissue, maintaining and repairing it.

      • Always take calcium with magnesium, never calcium on its own. Take it in the evenings to make you feel relaxed and calm.

      • Digestive enzymes are invaluable for people with digestive disorders. Again, a ‘multi-digestive’ enzyme will contain all the enzymes needed to break down the different foods groups.

       CHAPTER TWO

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