Life is simple independent things, interacting intricately.
In your personal life: food, water, breathing, exercise, and what side of the bed you woke up on work together to influence the results of your actions. The equation works on all scales of life, right down to the smallest building block of life, the act of metabolism.
One of the simple building blocks of metabolism is the measurement of the acid/alkaline scale in your liquid (at least 60% water) body. Life takes apart and puts together molecules to build cells and release energy. This entire process is complicated, but as I said, it’s based on very simple things. One of the most important things is this acid/alkaline balance, or the pH value of the water that makes you up.
Our bodies are like a chemistry set and they have to be balanced to run properly. And one of the things that needs to be balanced is our body’s pH. So what’s pH?
Well, technically, it stands for ‘potential of hydrogen’. It is a measure of the degree of saturation of the hydrogen ion in a substance or solution.
“Potential of Hydrogen measures the degree of the acidity or the alkalinity of a solution as measured on a scale (pH scale) of 0 to 14. The midpoint of 7.0 on the pH scale represents neutrality, i.e., a “neutral” solution is neither acid nor alkaline. Numbers below 7.0 indicate acidity; numbers greater than 7.0 indicate alkalinity.” – source: Your local chemistry textbook.
I have no idea what the heck all that means. What I do know is that by measuring your pH level you can determine if your body is too alkaline or acidic. Healthy people are slightly alkaline (about 7.35 pH). Sick and unhealthy people are linked to acidic body environments. Your body’s pH affects almost everything about you. Your pH level influences every biochemical process in your body including weight loss, body fat and diabetes!
The pH of your blood must at all times be between 7.3 and 7.4. “In the human body a pH balancing act is continuously going on to maintain homeostasis.” – source: Your local biochemistry textbook.
So a body that has achieved homeostasis is a body that is functioning optimally. An optimally running body is one with a high functioning metabolism, good stamina and an overall feeling of wellbeing. Your pH factor can explain why you have not been able to lose body fat!
For your body to maintain pH balance it stores any excess acid in your fat cells. You see, in the acidic person the body cannot afford to burn fat because it would release acid that is stored in your body fat, thereby putting your blood pH out of balance.
Diabetes is a problem with metabolism, the way your body puts together and takes apart molecules to do the business of sustaining life. It can be looked as an indication of imbalance, of not being in a state of homeostasis.
If your body’s pH factor is out of balance it could also explain why you may lack energy, stamina, and just plain don’t feel good.
So what in the world does all this have to do with baking soda?
Glad you asked…One method of balancing your bodies pH is by combining citric acid with baking soda! By combining an acid (citric acid) and an alkaline (baking soda), an active solution that is near the 7.35 pH sweet spot is created.
Here is a simple recipe:
“The Lime Bicarbonate Formula
Take one whole lime and squeeze into a glass, make sure you remove any seeds. Add very small amounts of baking soda slowly bit by bit until the fizz stops. Then add water until the glass is half way filled. Take twice a day on an empty stomach, once in the morning and once before bedtime.”
If you are confused about amounts or if even if you should try it at all, I would suggest going to Earthclinic.com and reading as much information as you can before you try it.
You may want to consider following these suggestions to improve your body’s pH before pulling out the chemistry set:
1. The first thing to consider is the food you are eating.
In an acidic environment, fat flourishes. So, alkaline producing foods will help improve the pH balance of the body and take one more thing out of the way of fat release. Here is a list of a few alkaline foods that you should consider adding to your diet:
Other Alkaline foods- Okra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, Carob, Dates, Figs, Melons, Grapes, Papaya, Kiwi, Berries, Apples, Pears, Raisins, Almonds, Flax Seed Oil, Green Tea, Maple Syrup, Rice Syrup
2. Let’s not forget Water!
Perfect, laboratory style water is 7.0 pH, or neutral. Because it’s near that 7.35 pH number, the more water you have, the better. If you can treat this water to be alkaline, all the better as it will influence the internal balance towards alkalinity.
The most important thing is making sure you drink enough water. Appropriate amounts are essential to body balance, weight loss and being healthy. A healthy diet and proper amounts of water will assist the body in gently removing acids. Make sure to especially drink water after each meal to allow your food to be properly pH neutralized.
3. And the ever dreaded Exercise.
Regular exercise helps the body eliminate toxins. And we all know that ongoing exercise is essential to your overall health, and wellbeing. Exercise raises your metabolism, making the acid/alkaline cycle work faster (and more alkaline as well). If you have fueled your body with alkaline foods and water, the resulting feeling of well being, fat loss, and blood sugar control will be all the better.
3 pm and the lunch sleeping pill has started to take effect.
Your eyelids are heavy….again.
Every afternoon it happens. Why? It’s because your blood sugar has dropped. For people without diabetes, that is from the top of the ‘normal’ spectrum to the lower end (below 100).
For someone with out of control blood sugar (pre or full-blown diabetes) that’s from dangerously high to normal, or to dangerously low.
What can you do about it that is safe? Here is 12 things from AskMen.com:
Drink some water. A glass of water will activate your body and wake up your head as well.
Eat lunch every day. Your body dips into ready blood sugar reserves to keep you going when you don’t eat regularly. When you get sleepy with no lunch in you, this means you have run out of reserves.
Take a short break. Stand up and stretch – don’t need to be over the top, with yawn etc., just get up on your feet, shake out your toes and fingers, roll your head. If you can, walk for a couple of minutes. Getting circulation moving wakes you up.
Move. Work out a gym at lunch. The increased metabolic rate will keep you awake for the afternoon. Failing that, instead of an email to a co-worker, walk over, walk up some stairs – get your blood flowing!
Work on a different task. Routine leads to boredom. Boredom leads to sleepy. Change it up – do something creative or engaging.
Interact with coworkers. Strike up a conversation at the copy machine – to someone’s desk rather than email. It will break up the routine (see 5.) and get you moving.
Take a siesta. 15 minutes of power nap will clear your decks for action.
Have a snack. As part of your diabetes reversal, this should be raw almonds or raw vegetables, about a palm full will do it, when accompanied by water.
Splash your face with cold water. Just like a morning shower, this change of sensory input will snap you out of your lethargy.
Turn down the heat. Warmth brings on naps. If you can’t because of cubical mate complaints, dress lighter.
Get more natural light. More light keeps you alert. Work where you look out a window. Can’t do that? Use a desk lamp – the closer light source will brighten up colors and keep you engaged in your surroundings.
Focus on your plans after work. First, make a list of what you have left to accomplish before the end of the work day. Then you can consider what you are going to be up to after work – movie with your honey? Going out with the buds? Giving yourself a time you need to get out of work as well as a list of things to be done before that time will get you out of the sleepy rut you are in.
Is it more than a slump? Get to bed earlier – more sleep at night will give you reserves for the day.
Another issue may be that you don’t want to be at the thing you are doing for work, or it may be an ongoing issue like depression or relationship stress. Assess the situation with an honest eye. Find what you think it may be and take action to change it.
In any case, if you find your energy is leaking away after lunch regularly, you need to get over the reason why it’s happening. It may be that you need to make a lifestyle change – more exercise, or modify your diet to cut out simple carbohydrates that spike you blood sugar and then crash it as your body reacts with excess insulin.
Make the positive changes and you will find that you work better and enjoy what you are doing. Afterwards, you will have more energy for evening social activities.
Nutrient Density is a critical concept in devising and recommending dietary and nutritional advice to patients and to the public. Not merely vitamins and minerals, but adequate consumption of phytochemicals is essential for proper functioning of the immune system and to enable our body’s detoxification and cellular repair mechanisms that protect us from chronic diseases.
Nutritional science in the last twenty years has demonstrated that colorful plant foods contain a huge assortment of protective compounds, mostly of which still remain unnamed. Only by eating an assortment of nutrient-rich natural foods can we access these protective compounds and prevent the common diseases that afflict Americans. Our modern, low-nutrient eating style has led to an overweight population, the majority of whom develop diseases of nutritional ignorance, causing our medical costs to spiral out of control.
To guide people toward the most nutrient dense foods, I developed a scoring system called ANDI (Aggregate Nutrient Density Index), which ranks foods based on their ratio of nutrients to calories.
Because phytochemicals are largely unnamed and unmeasured, these rankings underestimate the healthful properties of colorful natural plant foods compared to processed foods and animal products. One thing we do know is that the foods that contain the highest amount of known nutrients are the same foods that contain the most unknown nutrients too. So even though these rankings may not consider the phytochemical number sufficiently they are still a reasonable measurement of their content.
Keep in mind that nutrient density scoring is not the only factor that determines good health. For example, if we only ate foods with a high nutrient density score our diet would be too low in fat. So we have to pick some foods with lower nutrient density scores (but preferably the healthier ones) to include in our high nutrient diet. Additionally, if a slim or highly physically active individual ate only the highest nutrient foods they would become so full from all of the fiber and nutrients that would keep them from meeting their caloric needs and they would eventually become too thin. This of course gives you a hint at the secret to permanent weight control – to eat the greatest quantity of the foods with the highest ANDI scores, and lesser amounts of foods with lower ANDI scores. For further information, read chapter 3 of Eat for Health, in which I discuss nutrient density and the importance of phytochemicals in detail.
Dr. Fuhrman’s
ANDI Scoring System: Sample Scores1
Kale
1000
Cantaloupe
100
Skim Milk
36
Collards
1000
Kidney Beans
100
Walnuts
34
Bok Choy
824
Sweet Potato
83
Grapes
31
Spinach
739
Black Beans
83
White Potato
31
Broccoli Rabe
715
Sunflower Seeds
78
Banana
30
Chinese/Napa Cabbage
704
Apple
76
Cashews
27
Brussel Sprouts
672
Peach
73
Chicken Breast
27
Swiss Chard
670
Green Peas
70
Eggs
27
Arugula
559
Cherries
68
Peanut Butter
26
Cabbage
481
Flax Seeds
65
Whole Wheat Bread
25
Romaine Lettuce
389
Pineapple
64
Feta Cheese
21
Broccoli
376
Chick Peas
57
Whole Milk
20
Carrot Juice
344
Oatmeal
53
Ground Beef
20
Cauliflower
295
Pumpkin Seeds
52
White Pasta
18
Green Peppers
258
Mango
51
White Bread
18
Artichoke
244
Cucumber
50
Apple Juice
16
Carrots
240
Soybeans
48
Swiss Cheese
15
Asparagus
234
Pistachio Nuts
48
Low Fat Yogurt
14
Strawberries
212
Corn
44
Potato Chips
11
Pomegranate Juice
193
Brown Rice
41
American Cheese
10
Tomato
164
Salmon
39
Vanilla Ice Cream
9
Blueberries
130
Almonds
38
French Fries
7
Iceberg Lettuce
110
Shrimp
38
Olive Oil
2
Orange
109
Avocado
37
Cola
1
Lentils
100
Tofu
37
Joel Fuhrman, M.D.
To determine the scores above almost all vitamins and minerals were considered and added in. Nutrient Data from Nutritionist Pro software for an equal caloric amount of each food item was obtained. We included the following nutrients in the evaluation: Calcium, Carotenoids: Beta Carotene, Alpha Carotene, Lutein & Zeaxanthin, Lycopene, Fiber, Folate, Glucosinolates, Iron, Magnesium, Niacin, Selenium, Vitamin B1 (Thiamin) Vitamin B2 (Riboflavin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Zinc, plus ORAC score X 2 (Oxygen Radical Absorbance Capacity is a method of measuring the antioxidant or radical scavenging capacity of foods).
Nutrient quantities, which are normally in many different measurements (mg, mcg, IU) were converted to a percentage of their RDI so that a common value could be considered for each nutrient. Since there is currently no RDI for Carotenoids, Glucosinolates, or ORAC score, goals were established based on available research and current understanding of the benefits of these factors. (limited references below). The % RDI or Goal for each nutrient which the USDA publishes a value for was added together to give a total. All nutrients were weighted equally with a factor of one except for the foods ORAC score. The ORAC score was given a factor 2 (as if it were two nutrients) due to the importance of antioxidant phytonutrients so that a contribution from unnamed and unscored anti-oxidant phytochemicals were represented in the scoring. The sum of the food’s total nutrient value was then multiplied by a fraction to make the highest number equal 1000 so that all foods could be considered on a numerical scale of 1 to 1000.
1 Dr. Fuhrman’s nutrient density food rankings, scoring system, and point determinations of foods and it dietary application to individual medical needs is patented. The patent is held by Dr. Fuhrman and Kevin Leville of Eat Right America.
Wu, Xianli; Beecher, Gary; Holden, Joanne; Haytowitz, David; Gebhardt, Susan; Prior Ronald. 2004; Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agricultural and Food Chemistry. 52. 4026-4037.
Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Caroteinoids, 2000. Food and Nutrition Board. Institute of Medicine. National Academy Press. Washington D.C. pp. 343-344.
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. 2002. Food and Nutrition Board. Institute of Medicine. National Academy Press. Washington D.C. p. 423.
Mc Bride, Judy. 1999. Can Foods Forestall Aging? Agricultural Research. 47(2): 15-17.
Wu, Xianli; Beecher, Gary; Holden, Joanne; Haytowitz, David; Gebhardt, Susan; Prior, Ronald. 2004. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States.
Journal of Agricultural and Food Chemistry. 52. 4026-4037.
Prior, Ronald. Hoang, Ha. Gu, Liwei. Bacchiocca, Mara. Howard, Luke. Hanpsch-Woodill, Maureen. Huang, Dejuan.Ou, Boxin, Jacob, Robert. 2003. Assays for Hydrophilic and Lipophilic Antioxidant Capacity of Plasma and Other Biological and Food Samples.
Journal of Agricultural and Food Chemistry. 51. 3273-3279.
Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium and Caroteinoids. 2000. Food and Nutrition Board. Institiute of Medicine. National Academy Press. Washington D.C. pp. 343-344. Prior, RL. 1999. Can Foods Forestall Aging?
Agricultural Research. 47(2): 15-17.
Research has found that fluctuating blood sugar levels can make it almost impossible for someone to lose weight and stay healthy. In order to control food cravings you first need to level out blood sugar spikes.
Diabetes is a disease of blood sugar spikes, thus increasing food cravings. This video describes why it is important to use ‘bulky’ vegetables, that is unrefined food stuffs to slow down the peaks and valleys of blood sugar. I’m not recommending the product described, I’m looking for a reason for my (and others) undeniable urge to binge on carbs.
There are three major advantages of ionized water.
First and foremost it is a powerful antioxidant. People spend hundreds of dollars a month purchasing antioxidants because they are anti-diseases, anti-aging, anti-cancer, which they accomplish through neutralizing free radicals. Free Radical damage causes us to age and causes disease. Because ionized water is a liquid antioxidant, it is easily absorbed into the body, making it far more efficient and a powerful antioxidant.
Once ionized Antioxidant in the form of Hydroxyl Ions (oxygen molecule with an extra electron) donates its extra electrons to free radicals (oxygen molecule that is missing one electron) you are left with plenty of oxygen. Ionized water gives you energy by providing your body with plenty of oxygen! This is one of the most incredible aspects of ionized Water!
Secondly, ionized water balances body pH because this is very basic. Our diet is often extremely acidic. Soft drinks, fast food and processed foods deposit acid waste in our bodies that builds up over time and creates an ideal environment for diseases of all kinds to flourish. Look at any cancer patient for instance and their bodies are always acidic to a certain extent.This is obviously true even with children. Chronic soft drink consumers such as children put themselves in grave danger by allowing their bodies to build up acid waste. Many end up with serious diseases at a very young age. Maintaining an alkaline pH (6,9-7,2) helps us to maintain an environment in our bodies that are not conducive to disease. It may take years depending on how acidic your body is, but ionized water, because of its alkaline properties, will flush acid waste from our body.
Ionized water is designed to work as a preventive measure, but if you are sick with a disease it always helps to stay alkaline. Spirulina and Chlorella are also good at it.
Thirdly, ionized water has a different molecular cluster size. It contains only five two six water molecules instead of the ten thirteen that conventional water molecule clusters have. It has changed from an irregular shape that is 10-13 molecule to a hexagonal regular shape that is half as large. This smaller or “reduced” water is much more hydrating than conventional water. There are two consequences of this. Only ionized water is more hydrating than conventional water and, secondly, it is very detoxifying.
Detoxifying properties of ionized water are strong and amazing. They simply can not be ignored. An electric Water Ionizer has different levels of intensity because the average person can not start out to drink heavily ionized water. This applies particularly to the elderly who need to start looking at the lowest level and work their way up slowly. People who have spent a lifetime building up acid waste in their bodies will be bothered by headaches and diarrhea if they drink too much too fast.
Here’s a classic question for diabetics – Do you like what you are suppose to eat? Most people don’t, especially when they are freshly diagnosed with diabetes. Would you like to make it so you do?
Interested in cooking?
How about cooking and eating executive chef recipes?
In addition, how about foods that are 100% gluten-free, sugar-free, low-glycemic, organic, and allergy-friendly?
Not only that, these delicious recipes are perfect to help control diabetes.
Who would benefit directly from using the recipes in this book? How about vegans, diabetics and suffers of celiac disease (gluten intolerance)?
More and more people are being sensitized to environmental pollutants, resulting in allergic reactions to fabrics, vapors, and foods that our grandparents didn’t have problems with. This recipe book provides a way to minimize these assaults on your body. Each recipe is provided with tested alternates to dairy and known allergens (such as tree nuts). It filled with trade secrets as well, such as a way to use stevia that eliminates the aftertaste so many people hate.
In addition, the ingredients are all alkaline in nature, due to the extensive use of fruits and veggies along with legumes and certain nuts and seeds, especially sprouted nuts and seeds. Directions on creating your own sprouted nuts are included as well. Promoting alkinity in your body allows metabolism to occur easier and promotes the removal of stored toxins from you body. This helps you lose body fat!
Vegans will love the foods that are described in this book. The basic recipes are very healthy to begin with and are easily converted to completely vegan with the alternates that are included.
For diabetics, the foods made are based on lots of vegetables and fruits, fiber and protein. Combined with steady exercise taken several times a week, many people have been able to completely eliminate any need for additional insulin.
The beauty of these recipes is that they have all been developed for use in a successful restaurant. This restaurant DID NOT advertise that they catered to people with dietary issues. People came in off the street and thoroughly enjoyed foods that are completely good for them with out knowing it.
I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content. Preheat oven to 350 degrees. Grease and flour 9×9×2” pan.
Mix together:
1 and ½ cup Almond Meal Flour (Health Food Store carries; check labels, or you can grind almonds finely in blender or food processor – measure after ground) or if nut-sensitive, use any gluten-free flour such as flour listed below – then cover 5 minutes after baking so it stays moist.
½ cup organic quinoa or amaranth Flour or combination of these
2 tsp. aluminum-free Baking Soda (health store)
2 tsp. organic Cinnamon
Organic spices – ¼ tsp. each organic Allspice and Cloves
1 tsp. Celtic or Himalayan sea salt
Blend in:
1 cup coconut oil or ghee, or 1/2 and 1/2 of each),
½ tsp. Sweet Leaf Stevia or raw, powdered Stevia Leaf
1 cup raisin sauce*
1 tsp. organic Vanilla extract or flavor (Celiacs may not tolerate extract)
Add:
3 cups grated carrots (try to get sweet carrots if not adding sweetener)
4 eggs, one at a time, beating well after each time.
Optional – Blend in:
½ cup chopped walnuts
Bake 30-40 minutes. or till done. Cool and cover after five to ten minutes to maintain moisture. Can frost with cream cheese frosting (below) or Cashew Cream for Vegans and non-dairy requirements.
Serve warm if not frosted, or at room temperature with cream cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.
Success Secret: When you use both fruit and stevia in recipes, such as raisin sauce and stevia combined for sweetening, it tastes more like sugar. I’ve never had anyone notice the stevia flavor by doing that.
* Raisin sauce: You can keep this in fridge for weeks. Place 1 cup raisins in jar with 1 and 1/2 cups water (or less, for more concentrated sweet). Soak raisins overnight or longer in refrigerator. Blend in blender to make paste.
By having this book delivered to you electronically, you can have it immediately. In addition advantages over printed book include:
You can reprint any recipes you spill on or mess up!
You can edit to your liking after you make it into a word file, adding your own ingredients, changing amounts to suit you, etc.
You can print just what you want to cook at that time, having just one piece of paper in the counter instead of struggling to keep a book open. But if you want to have a book, just print it on hole-punch paper and put into a binder.
You can do a search for any recipe you want with any key words, just like anything else on your computer with “find” button.
Remember, these recipes have all been used for years by a thriving restaurant. If they are intended to be used commercially, the fee is $500 apiece. However, the cost for the book for home use is much, much less – under $30. Find out more by clicking here: Fun With GF/LG Food!
A basic premise that I’ve been working with for the last year (that has allowed me to cut my metaformin prescription in half, lose 30 lbs in the period) has been being aware of the pH-value of the foods I eat.
The premise goes along these lines: Metabolism occurs at a pH value of 7.36. Lower than that (acidic) and the body doesn’t work as well. Food isn’t converted into energy effectively, waste is accumulated in the body faster than it can be removed, and degenerate diseases occur. So, by feeding yourself alkaline foods and drinking water that is treated to be alkaline as well (at a minimum, put some lemon juice in the water) you boost the pH level of your body. This allows your body to work more efficiently and easier. It is working for me!
This information is elaborated upon in the book Reverse Diabetes NOW! which is available for sale on this website.
Have a look at the table below to identify various foods’ pH-level. Each one is assigned a number which mirrors its approximate relative potential of alkalinity (+) or acidity (-) existent in one ounce (28.35g) of food. The higher the number, the better it is for you to eat.
Beverages
Beer -26.8
Coffee -25.1
Fruit Juice Sweetened With
Fruit Juice, Packaged, Natural -8.7
Liquor -38.7
Tea (Black) -27.1
White Sugar -33.6
Wine -16.4
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