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Acid/Alkaline combining foods
Charts for combining acid vs alkaline foods
Date: 2/27/2005 11:38:39 AM ( 19 y ) ... viewed 7236 times From: Wrenn | All Wrenn's Messages |
Date: 2/24/2004 5:43:39 PM
Acid - Alkaline Chart
http://seasilver.threadnet.com/Preventorium/avidalki.htm
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Print this page and peruse it in the context of the next page in this series:
Food Combining
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Acid and Alkaline Basic Foods - an Introduction:
The word 'basic" is derived from the Greek "basis", meaning 'foundation'. In a chemical sense, the word relates to the properties of acidity and alkalinity. Thus, when a metal ion is with a hydroxyl ion, we have a base. When a hydrogen ion is with a negative ion such as a chloride or sulfate and so forth, we have an acid.
The term "alkali" means the same as 'soda ash' and alkali metals such as sodium and potassium make strong bases. When these bases engage (interact) with acids, there is a sort of "warfare" between them, and we find a chemical salt left on the battlefield when the struggle is over. Acids and bases are chemical opposites, so to speak. Nature, of course has never read our dictionaries, so, it is safe to say that acids and bases are sexua| opposites, i.e. male and female. Acid is the male and alkaline is the female counterpart. The salt is the offspring left over from the mating. Science does not think in these terms but I (Dr. Buche) think that that eventually it will come around to knowing that the sex principle extends as much to chemicals and metals as it does in the 'organic' realms.
We must realize that the human body is not the same as the chemist's laboratory; the former is more complex, with acids, bases, enzyme, heat, fermentation and so forth, and of course with the emotions capable of shifting the chemical environment at any time. Foods that are basic in the laboratory may not be in a person's stomach, nor will they respond the same in the digestive tracts of different. That which neutralizes acidity in one stomach may not do so in another.
The most alkaline food element is sodium. This is why we include it in this comprehensive chart for the reader's guidance. Sodium is alkaline to the alimentary tract and is most capable of turning around a bad case of acidosis (and that does NOT mean 'heartburn!). The alkaline principle in foods can cure most diseases without doctors or pills.
Genius does not consist in rearranging the furniture of other men's ideas, but in drawing upon the best they offer and striking out in bold new directions. So, use this information judiciously and, while focusing on details, do not lose track of the larger naturopathic horizon.
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Foods in RED are:
Acid-forming in the human body
They leave an acid ash when completely burnt
Make blood, lymph and saliva more acid and
Cause acidosis - towards a lower-numbered pH number
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Foods in BLUE are:
Alkaline-forming in the human body
They leave an alkaline ash when completely burnt
Make blood, lymph and saliva more alkaline and
Cause alkalosis - towards a higher-numbered pH number
If you test yourself (with pH paper) then a reading of 7.3 to 7.4 would be considered 'normal'.
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Print this page and cut along this line. Use the lower portion with the FOOD COMBINING page.
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Proteins and Fruits Non-starch food
(vegetables) Starchy Foods
red
Beef
Buttermilk
Chicken
Clams
Cottage Cheese
Crab
Dairy Products (except goat)
Duck
Eggs
Fish
Goose
Jell-O
Lamb
Lobster
Mutton
Nuts
Oyster
Pork
Rabbit
Seeds (cooked)___
Sugar (raw)
Tomatos (processed)
Turkey
Turtle
Veal
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all blue
Apples
Apricots
Avocados
Berries (all)
Cantaloupes
Cranberries
Currants
Dates
Figs
Grapes
Grapefruit
Honey (pure)
Lemons
Limes
Oranges
Peaches
Pears
Persimmons
Pineapple
Plums
Prunes
Raisins
Rhubarb
Tomatoes (raw)
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protein and nonstarch foods
all blue
Alfalfa
Artichokes
Asparagus
Beans (string)
Beans (wax)
Beets (whole)
Beet Leaves
Broccoli
Cabbage (white)
Cabbage (red)
Carrots
Carrot Tops
Cauliflower
Celery Knobs
Chicory
Coconut
Corn (raw)
Cucumbers
Dandelions
Eggplant
Endives
Garlic
Greens (leafy)
Horse-radish
Kale
Kelp
Kohlrabi
Leek
Lettuce
Mushrooms
Okra
Olives (ripe)
Onions
Oysterplant
Parsley
Parsnips
Peas (fresh)
Peppers (sweet)
Radishes
Rutabagas
Savory
Seeds (sprouted)
Sea Lettuce
Sorrel
Soybean (products)
Spinach
Sprouts
Summer Squash
Swiss Chard
Turnips
Watercress
Weeds
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starchy foods
all red unless notated blue
Bananas ******blue*********
Barley
Beans (lima) ******blue*********
Beans (white)
Beans (kidney)
Breads (all)
Cakes (all)
Cereals
Chestnuts
Chick peas
Cookies (all)
Corn (processed)
Corn Meal
Corn Starch
Crackers
Grapenuts
Gluten Flour
Lentils
Macaroni (any)
Millet Rye
Oatmeal
Pasta (any)
Peanuts
Peanut Butter
Peas (Dried)
Potatoes (Sweet)
Potatoes (White) *********blue**********
Pumpkin (blue)
Rice (Brown)
Rice (Polished)
Roman Meal
Rye Flour
Sauerkraut
Squash *******blue*********
Tapioca
Wheat Flour (all)
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This list is admittedly geared to foods available in North America and Europe.
If you have in mind a certain food that is not listed here and want to know if it is acid or alkaline please don't send Dr. Buche any e-mail. Go to a good library and do some studying by yourself. Try to understand the basic principles below and remember: It is not what you do once in a while what counts - it is what you do day in and day out. Give your body a chance to normalize and it will show you what lasting healing is all about.
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Know that ALL unfired (unchanged by cooking i.e. heat and microwave), living and unprocessed vegetables and fruits are alkaline-forming.
Most, if not all, processed and COOKED and fried foods are acid-forming.
Most processed diary products are acid-forming. The more milk is pasteurized, homogenized and de-fatted, the more it becomes acid-forming. The more natural it is, the more basic it remains. Goat milk, and goat cheese is alkaline-forming (basic) and so is mother's milk. Meat, fish, poultry, sweets and unsprouted flour products are acid-forming. One of the best reasons for being a vegetarian is that you consume no acid-forming foods. Acidity is the fertile soil for parasites and degenerative diseases.
If you wish to find out exactly how to go about changing your diet to a health-supporting one instead of a health-depleting one - please check out the excellent web site "Living and Raw Foods".
Print this page and peruse in in the context of the next page in this series:
Food Combining
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Here is a piece of knowledge you won't find easily anywhere*...
Long, slow breathing makes us alkaline while rapid breathing makes us acid. The concentration of acid in our system determines our health, as over-acidity will 'burn up" the cells [making them fertile for cancer]. This acidity is a function of how many hydrogen ions (H+) we have in our tissue fluids and blood, and the concentration of these ions is directly related to our breathing oxygen. Breathing oxygen produces (H+) ions and long, slow breathing increases the intake of oxygen into our blood through the lungs.
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Note:
Degenerative diseases, including cancer, seem to exist only in an overly acid body environment where all body fluids and tissues are out of the neutral range and have become systemically acid.
Yes, diet can indeed bring about a new balance and a new degree of health but when time is of the essence, when tumors or cancers are spreading and need to be reduced quickly because a given situation is becoming life threatening, then maybe a perusal of this page might provide additional insight and a plan for action: http://seasilver.threadnet.com/Preventorium/cesium.htm
Remember also that cancer can exist only in an anaerobic environment. See our web page entitled
"Oxidative Therapies" for additional information.
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Scale (severity from acid toward alkaliniy)
Hyperacid (low pH number)
Acid
Hypoacid
Neutral (body fluids at pH 6.3 to 6.4)
Hypobasic
Basic
Hyperbasic (high pH number)
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Research:
"The Chemistry of Man" by Dr. Bernard Jensen, Ph.D.-1983 ISBN 0-9608360-9-8
"Philosophy of Natural Therapeutics" by Henry Lindlahr, M.D.
"Diet for a New America" by John Robbins and other sources.
* "Energy, Matter & Form" by Christopher Hills
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Re: Acid-Alkaline chart combining foods/post 2
From: Wrenn | All Wrenn's Messages |
Date: 2/24/2004
Food Combining
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This page should be perused in combination with the Acid - Alkaline Chart
It also teaches you a few things about enzymes.
If you wish to find out exactly how to go about changing your diet to a health-supporting one instead of a health-depleting one - please check out the excellent web site "Living and Raw Foods".
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Once you have decided that possibly there is some truth in our persistent mention that food is the root of good health then you must also learn the basics of good food combinations. Here they are...
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For people with weak digestion it is best to make food combinations as simple as possible. The more you can adhere to a simple mono-diet, i.e. eat one type of food at any one meal, the better your digestive system will cooperate. For optimum food combinations, follow these guidelines... Eat over 75% RAW and LIVING and ALKALINE foods and the remaining 25% ACID foods. See the companion page Acid/Alkaline Foods for complete information on pH balance.
(columns refer to those shown in the chart below)...
Combine foods found in columns 1 and 2.
You may also combine those in columns 2 and 3.
NEVER combine food listed in columns 1 and 3.
You can stop right now because this is all you need. But DO read on to get the finer details.
The reason for these rules is the fact that certain foods in different food groups require vastly different enzymes for proper digestion. If you do not observe the proper food combination rules then putrefaction, fermentation and constipation are certain results. These are followed by more or less chronic symptoms that are habitually diagnosed as certain diseases ranging from diverticulitis, prolapsus and colitis to more serious manifestations such as cysts, tumors and cancer. It is not what you do once in a while that will break down good health - it is what you do all the time, 365 days a year. So, that juicy hamburger on a bun, preceded by a soup, an appetizer and a beer, followed by a glass of milk or another beer plus a desert and coffee is just about the worst kind of food and food combination you can think of. And yet, from a nutritionist's point of view you had a portion of all food groups and probably met most of your RDA for the day.
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Fruits
Citrus fruits reduce acidity and cause alkalinity (balanced pH). Citrus fruits, when broken down, release an alkaline ash which develops an alkaline condition in the body. Sometimes these acid fruits stir up the acids so rapidly that their effect is considered to be a bad one. This may be quite the reverse of the real truth. Should the eating of ripe fruits, in moderation (but nothing else, please), cause you distress, you may be sure you are misinterpreting your symptoms. You mistake a cleansing reaction for a disease symptom! In any case like that, I would say you are very ill and require the aid or advice of a specialist in Natural Healing.
But, in general, remember that fruits should be eaten in a natural harmony. I mean, oranges, grapefruits, tangerines, lemons and limes are all acid fruits (and have the same kind of seeds) and combine perfectly. You can also mix these with other acid fruits like cranberries, pineapple and strawberries but since they have differing seeds the combination is a less perfect one, can you see that?
Acid fruits do not combine well with the sweet fruits or the dried ones we mentioned, like prunes, figs, raisins or dates.
Berries and melons should always be eaten alone. There is no more disagreeable surprise for your stomach, for example, than watermelon eaten in conjunction with another food! I always tell my patients: "Eat you melon alone or leave it alone!"
The sub-acid fruits mentioned, such as apples, persimmons, pears, grapes, cherries, plums, peaches, and apricots combine fairly well with the acid fruits as well as the sweet fruits, but, being an idealist and favoring a mono-diet if achievable, I do not strongly recommend the combination.
The safest procedure is the simplest one, remember. Try to refrain from using cream and certainly sugar. White sugar is actually a poison to your system no matter how much energy you seem to get from it and brown sugar is like gilding the lily. The ripe fruit itself is plentiful with sugar - you do not need to put sugar on your sugar.
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Fruits can be classified in three columns:
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Column No. 1
Oranges
Lemons
Grapefruit
Limes
Tangerines
Cranberries
Blackberries
Kumquat
Ugli
Pineapples
Plums (most)
Pomegranates
Raspberries
Strawberries
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Acid fruits column # 2
Apples
Blueberries
Cherries
Fresh figs
Kiwis
Nectarines
Papaya
Pears
Plums (sweet)
Peaches
Grapes
Apricots
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Subacid fruits column #3
sweet or dried fruits
Bananas
Dates
Figs (dried)
Raisins
Prunes
Persimmons
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Enzymes for 'Life'
This is a primer of the reasons why you should eat raw and living food!
Before you read further, take a moment to look at your body. You are looking at a biological masterpiece! This body is a complex organism composed of many structures that break down into inter-related systems. We refer to these intricate functions simply as 'life'. Within that amazing creature - YOU - there are systems such as the digestive system which is composed of several organs and functions working harmoniously toward one goal: supporting and maintaining life. Organs like the pancreas, liver, kidneys, heart and lungs are composed of tissue, and tissue is the aggregation of millions of individual cells.
The smallest structures in the body are chemicals: these include atoms and molecules essential for life. For example, carbon, oxygen, hydrogen, nitrogen, potassium, sodium and calcium are some of the atoms which create and maintain life at a chemical level. Atoms combine to form molecules such as vitamins, fats and proteins. These molecules then combine to form structures at the cellular level. Each cell is bound by a cell membrane composed of lipids and proteins. The cell membrane controls the passage of substances into and out of the cell. Cells contain jellylike cytoplasm in which are suspended a nucleus and other structures specialized to carry out specific functions geared toward construction and operation of the cell. The cell nucleus contains the genetic material: DNA, chromosomes.
Cells are made up of many substances, especially carbohydrates, lipids, nucleic acids and protein. Carbohydrates include sugar and starch and are important as a source for energy; some form membranes and others are chemical messengers. Nucleic acids are present in the nucleus and in some cases in the cytoplasm of cells as either DNA or RNA. Their main functions are protein synthesis and transmission and interpretation of hereditary information. That brings us to 'protein', a complex structure made up of one or more chains of amino acids linked by peptide bonds. There are thousands of different kinds of protein, each performing a specific purpose and almost every function within a cell involves protein. Proteins are essential constituents of the body, the building blocks of muscles, tissues and organs, and proteins regulate functions of enzymes and hormones. Proteins are synthesised in the body from their constituent amino acids which are obtained from digestion of protein in the diet.
This mini biology lesson translates into an old cliche: quite literally you are what you eat! The food you eat will be converted by the digestive system into basic substances needed to support and maintain life - tissues, organs and the millions of cells that make up your body. Although it is an oversimplification to say that your food cannot be used by the body without the help of 'enzymes', it is a fact. Enzymes are proteins known as "reaction catalysts of biological systems." These catalysts (enzymes) are important because the body's temperature and internal environment do not allow chemical life reactions to occur at a rate rapid enough to sustain life. Enzymes speed up the reaction by increasing the frequency of colliding molecules. In other words, enzymes speed up a biological reaction by binding with the substance involved in the reaction.
Enzymes are relatively specific, meaning each enzyme reacts only with a specific molecule. There are over 1300 known enzymes and each requires certain conditions for optimum activity - correct temperature and PH, the presence of organic molecules known as "coenzymes" and the absence of enzyme inhibitors. Co-enzymes are often vitamin derivatives. This is all very complex and a good deal more academic than intended but it is important to explain the role of enzymes. Researchers are learning that certain enzymes are vital in maintaining health and preventing disease. Enzymes are effective in fighting inflamatory diseases, improving circulation, decreasing the rate of inflammation, aiding in tissue repair, complementing auto-immune therapy and of course the digestion of food.
Each of us receives a supply of enzymes at birth. The supply is NOT limitless; it must supply the organism with life sustaining enzymes for the duration of its existence. When the enzyme supply is exhausted, it signals the breakdown of the organism (you). Enzymes are needed to run all body systems. Metabolic enzymes are used by the heart, lungs, kidneys, immune system, and for brain functions; digestive enzymes convert protein, carbohydrates and fat into fuel to maintain the organism. Over taxing the body to supply digestive enzymes can reduce the supply of metabolic enzymes. Eventually, the body becomes enzyme-deficient making it vulnerable to disease. Not suprisingly, glands and major organs suffer most from enzyme deficiency.
How can one prevent the body from depleting its own supply of enzymes? Nature solved the problem for us by providing those enzymes in RAW FOODS. Food enzymes begin the process of digestion in the stomach. If there are no food enzymes, the body must produce additional digestive enzymes resulting in fewer metabolic enzymes. If you eat a diet containing at least 70% raw foods, you're providing these vital enzymes. Congratulations! Cooking or processing food above 118 degrees Fahrenheit destroys all food enzymes. If your diet consists mainly of cooked or processed foods, your body's store of metabolic enzymes will be converted into digestive enzymes. The lack of food enzymes puts a heavier burden on the body to generate adequate enzymes to complete digestion.
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J. Buche, N.D. is a retired Naturopathic Physician in Montreal, Quebec, Canada. Before you write with a legitimate question, please check the News page for an important update and the required mailing etiquette.
Check out his credentials here.
Juergen Buche, ND, NHC, MI, Phy.D. is the Web Author - except where indicated otherwise. No copyrights reserved in this web site but acknowledgement of the use of any of his authored material would be much appreciated .
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From: Lapis | All Lapis's Messages |
Date: 2/18/2004
From personal experience I agree 100%. Veggies are the way to go. Especially the dark green one's. For me kale and collards are alkaline kings.
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