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The Alkaline Diet
The Alkaline Diet assures a balanced body chemistry and proper acid-alkaline
ratio.
1. End the “breakfast food” myth. Don’t let the first
meal of your day slow you down!
Most foods and beverages people choose for the first meal of the day promote
high levels of acidity, yeast, and fungi growth in the body. Foods like breakfast
cereals, sweet rolls, toast, pancakes, waffles, muffins, oatmeal, maple syrup,
honey, coffee, orange juice, etc., contain huge amounts of sugars and simple
carbohydrates which over-acidify the blood and tissues. As you over-acidify
the blood and tissues, you create a terrain that promotes the growth of bacteria,
yeast, and fungi – the great decomposers of cells and tissues in the human
body. What a way to start the day!
Traditional high-protein breakfast foods like eggs, sausage, bacon, omelets,
etc., also compromise the terrain and ultimately promote the growth of yeast
and fungi. In addition, all meats, especially pork, are high in parasite activity.
Therefore, when you make a commitment to balance your eating habits and improve
your health, breakfast – and every meal of the day – must take on
a whole new look. When you start your day, your choices for breakfast would
also work well for lunch or even dinner. Any food you choose to begin the day
should be good for your body any time of the day. For example: try soups for
breakfast – vegetable and lentil. Other cultures like the Japanese have
long served soup for breakfast, instead of the very sugary continental American
and European breakfasts.
A favorite breakfast for many people new to the Alkalizing diet is millet or
brown basmati rice with fresh avocado and tomato slices, soaked almonds, sunflower
sprouts and flax oil. An excellent way to start the day! Vegetable soups and
juices in the morning offer a low carbohydrate, high fiber, and delicious way
to start your day. Blood sugar levels are not sent soaring, causing an increase
in blood insulin and a burden on your pancreas.
2. Add liberal amounts of dark green and yellow vegetables and grasses
from a wide variety of sources.
Dehydrated Greens is just one way of adding different greens to your
daily diet. Fresh vegetables and grasses are an excellent source of the alkaline
salts that are anti-yeast, anti-fungal, and anti-mycotoxic. The chlorophyll
(or “blood of the plant”) contained in plants and grasses is identical
to the blood of humans, except for one atom. Green foods such as wheat grass
and barley grass are some of the lowest-calorie, lowest-sugar, and most nutrient-rich
foods on the planet.
Juiced, green vegetables are very cleansing. Vegetables and grasses are also
loaded with fiber. While fruit is a good source of fiber, the high sugar content
(fructose) of fruit stimulates yeast and fungal growth. Basic rule of thumb:
vegetables for breakfast, vegetables for lunch, vegetables for dinner; and three
teaspoons of Dehydrated Green powder blended into 3 quarts of water every day.
3. Feature in your diet low carbohydrate vegetables, legumes, and some
grains.
Complex carbohydrates are highly acid forming in the body and should
not exceed 20% of the diet, so eat them in moderation. Good low carbohydrate
vegetables include asparagus, beets, broccoli, Brussel sprouts, cabbage, carrots,
cauliflower, celery, cucumbers, eggplant, green beans, green peppers, spinach,
kale lettuce, okra, onions, garlic, parsley, radishes, and squash. Red new potatoes
are the best choice in the potato family and should be used sparingly.
- Enjoy eating fresh legumes. Stored beans can become moldy and contain mycotoxins.
- Avoid stored grains. They are full of fungus-producing mycotoxins. Eat fresh-preferably sprouted-organic grains in moderation, as they are acid forming. Some of the ancient grains like amaranth, spelt, quinoa, buckwheat, and millet are more alkaline grain choices.
4. Eat lots of sprouts.
Some of the best foods to eat are sprouts. Sprouted seeds become more alkaline as they grow. They are live plant foods that are biogenic, which means they transfer their life energy to us. Sprouts can easily be grown in your kitchen during any season.
5. Increase alkali-forming foods, eat less acid-forming foods.
Good alkali forming foods include fresh sprouts, spinach, kale, Swiss
chard, avocados, lemons, limes, cucumbers, celery, cauliflower, Brussel sprouts,
asparagus, green beans, eggplant, broccoli, fresh tomatoes, zucchini, green/red/yellow
peppers, onions, okra, garlic, parsley, watercress, cabbage, squashes, soy beans
(tofu), garbanzo beans, raw almonds, Brazil nuts, hazel nuts, sesame seeds,
flax seed, sprouted grains and legumes.
Green juices from all green vegetables and their tops are highly alkaline. Also,
vegetable broths are extremely alkalizing to the body. These need to be yeast-free
and preservative free.
Acid-forming foods you should avoid are all animal products, which include meat
and milk products, refined grains and yeast products, and most fruits. These
include pork, veal, most fish, beef, organ meats, chicken, turkey, eggs, shrimp,
lobster, oysters, hot dogs corned beef, pastrami, pepperoni, rice, potatoes,
pasta, breads, cheeses, milk, buttermilk, sour cream, yogurt, ice cream, butter,
margarine, mushrooms of all kinds, algae, corn and all corn products, coffee,
tea, wine, beer, soda pop, cider, yeast products, soy sauce, ketchup, mayonnaise,
vinegar, Tempe, sugar, artificial sweeteners, and of course, no candy, gum,
pies, cakes, donuts, and chocolate – just to name a few.
6. Feature proteins such as broccoli, spinach, sprouts, garbanzo beans,
tofu, or, fresh fish with scales and fins.
Vegetables carry the sub-cellular units and the amino acids to make
proteins in amounts that are congruent with the body’s needs. Also, all
green vegetables are high in calcium.
What about protein? Animal protein foods provide more protein than is required
by the human body. Our bodies are only 7 % protein. In contrast to cow’s
milk, which is protein rich, human mother’s milk is only 5% protein (i.e.,
better suited to the body’s protein requirements). In addition, animal
protein foods often contribute factors to the body, which are unneeded and then
represent a challenge to dispose of (e.g., saturated fats).
7. Drink plenty of alkaline water.
Ideally one will drink one gallon (4 liters) or more of good, structured
water each day. Distilled or reverse-osmosis (purified) water are more neutral
and can be brought into the alkaline range with drops of Prime pH.
8. Eliminate bakers or brewers yeast and all yeast-containing foods.
You should especially avoid baked goods such as bread, muffins, pies,
cakes and pastries. In America, one out of nine women will develop breast cancer.
The Japanese have a much lower rate of this form of cancer – and research
links it with the ingestion of baked goods with bakers or brewers yeast. Research
also clearly links diets with yeasty or fermented breads to gall and kidney
stones and arthritis.
9. Eliminate milk, ice cream, and especially cheese.
These should not be eaten because of their lactose (milk sugar) content
as well as the presence of yeast and fungus, molds, and mycotoxins. There are
approximately 12 grams of lactose in every eight ounces of milk that can break
down into sugars that can feed yeast and fungus. Because of the high sugar and
fat content of dairy products, the fact that diary cows are fed stored grains
and fungal-based antibiotics, and the fermentation process of cheese and yogurt,
all diary products should be eventually eliminated from the diet. Some alternatives
are soy, almond or rice milk.
What about calcium? If milk products are eliminated, where should one turn for
their calcium needs? Many worry that eating an alkaline diet would seriously
deplete one’s calcium intake, which is vital for so many functions of
the body. All leafy, green vegetables and grasses are inherently high in calcium.
We also need to understand that calcium can be pulled from the bones to help
neutralize an over-acid condition which is caused when animal products are eaten;
thus we see that people are suffering from a calcium-robbing problem rather
than a calcium deficiency problem. As long as we are eating an alkalizing diet
that is rich in green foods and green drinks, we don’t need to worry about
getting enough calcium.
10. Avoid fungus foods.
Mushrooms of all kinds, morels, algae, and truffles are all acid-forming
foods. They contain mycotoxins, which poison human cells and lead to degenerate
diseases. Mushrooms in all forms are extremely poisonous whether eaten whole
or in teas. There is no such thing as a good mushroom. The mushroom is not a
vegetable, but rather the fruiting body of a yeast or fungus.
11. Avoid alcoholic beverages.
Wines of all kinds, beers, whiskey, brandy, gin, rum and vodka are
purely mycotoxic. Alcohol is a fungus-produced mycotoxin made by yeast, which
causes direct injury to human health.
12. Avoid smoking or chewing tobacco.
It is widely understood that smoking or chewing tobacco causes cancer,
but we’ve never understood the process – until now. Dr. Young’s
research clearly reveals the pathway that the fermentation of the tobacco creates
with yeast and sugar. Tobacco leaves are coated with yeast, fungus, and mycotoxins,
which poison the cells and tissues of the body. When using tobacco, you are
directly introducing dried fungus and wastes into your body.
What to Shop For
Produce: Fruits to eat freely are: fresh tomatoes, avocados, lemons limes and an occasional grapefruit. Vegetables may include kale, chard, celery, parsley, cabbage, dark lettuces, spinach, peppers, broccoli, zucchini, asparagus, peppers, cucumbers, and green beans; alfalfa, onions, garlic, leeks, cauliflower, fresh herbs, leeks, eggplant, squash, carrots, beets and occasionally, fresh, red, new potatoes, etc.. Note: When a person is in balanced health, small portions of fresh, seasonal fruit may be added as a snack (apart from meals).
Health Food Section: Bulk foods such as Basmati rice, soy beans, garbanzo beans, lentils, and other legumes; raw sunflower, sesame, alfalfa and flax seeds; raw almonds, hazelnuts, pumpkin seeds, and Brazil nuts; fresh, seasonal pecans and walnuts; millet, quinoa, amaranth, buckwheat and spelt; liquid, no yeast vegetable broth; soy, almond, or rice milk; almond butter and sesame tahini, unsalted brown rice cakes; quinoa and spelt rotini, buckwheat and rice soba noodle; and virgin, cold pressed olive oil.
Refrigerated Section: non-genetically engineered tofu, White Wave Italian Baked Tofu, Alvarado Street Sprouted Wheat Tortillas (freeze well), Udo’s Oil blend, flaxseed oil, fresh salsa (made with lemon/lime juice, not vinegar), and humus.
Seafood/Meat Section: Occasional small portions of fresh fish with fins and scales (trout, salmon, etc.); fresh, free range turkey, on rare occasions may be ordered from most health food stores during the holidays.
Freezer Section: Nature’s Path Unleavened Manna Bread (whole-wheat variety only), Earth Seed Breads, Soy Bocca Burgers (vegan variety only).
Water: Distilled water in gallon jugs (5 gallon bottles are recommended because heavier plastic is safer) or reverse osmosis/purified water.
Spices: Spice Hunter (The Zip, Stir-Fry Ginger, etc.) or Frontier spices. Best salt choices in order are: Real Salt (mined in Redmond, Utah and found in many health food stores), Celtic sea salt, and Bragg’s Amino’s (replaces traditional soy sauce).
Remember to read your labels. Watch for acidic ingredients such as citric acid, mushrooms, yeast, vinegar, peanuts and corn/corn syrup.
Menu Suggestions for Quick Alkaline Eating
NOTE: A host of rejuvenating recipes to alkalize and energize for life are now available in Shelley Young’s wonderful recipe book Back to the House of Health.
BREAKFAST: Hot Millet Salad is a delicious and satisfying hot and cold combination. Millet is an ancient, more alkaline grain. For each serving bring ¼ cup millet and 1 cup water to a boil. Cover; turn to simmer for 25 minutes. Place cooked millet in a soup plate. Drizzle some flax oil over the top and spray lightly with Bragg’s Aminos for flavor. Cut over the top ½ avocado and ½ tomato. Break a handful of sunflower sprouts over the top and toss on a handful off sliced, raw almonds. Spray lightly again with Bragg’s Aminos. This will hold you until two or three in the afternoon!
Vegetable Soup is satisfying and can be used for any meal for the next few days. Lightly stir fry some cut up vegetables such as green beans, celery, zucchini, yellow squash, red peppers, leeks, onions, garlic, shredded cabbage, etc., in a little vegetable broth or water. Put in a pot of heated vegetable broth. Flavor with spices such as herbs de Province, oregano, basil, parsley, etc. Add some Bragg’s Aminos/Real Salt for flavor. Sprinkle with flax, sunflower seeds or sliced almonds. You may desire an unsalted brown rice cake with almond butter to go with the soup or some sprouted wheat tortilla chips dipped in humus or almond butter. Cut up a package of Alvarado Street Sprouted Wheat Tortillas into pie-shaped pieces and place on two baking sheets. Lightly toast at 350 degrees for 10-15 minutes.
Buckwheat cereal with almond milk is quick and filling on a cold morning. Buckwheat groats, cracked or cream of buckwheat are available in most health food stores.
Steamed broccoli is an excellent choice for breakfast. Lightly steam broccoli for 5 minutes. You may add chopped onion and/or another green vegetable. Lightly stir in some Basic Salad Dressing and top with soaked almonds or hazelnuts. To soak nuts, place enough for the day in a container and cover with water. Place in the refrigerator overnight. Drain the next morning and enjoy. Rinse twice a day.
Basic Salad Dressing
1/3 cup fresh lemon/lime juice
1 cup cold pressed extra virgin olive oil
½ teaspoon ground oregano
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon Zip, by Spice Hunter (or a dash of cayenne pepper)
1-Tablespoon Bragg’s Aminos
LUNCH: Salads are great for any meal. Keep spinach and darker, leafy lettuces cleaned (use a salad spinner to remove excess water) and place in a covered container, with a paper towel in the bottom, in the refrigerator. This way it feels like a salad is almost ready to serve. Then build a salad fit for a king or queen with your choice of the following: fresh avocado, tomato, sprouts, green or purple onion, cucumber, celery, peppers, etc.. Cut over the top some chunks of White Wave Italian Baked Tofu or fresh, firm tofu. If desired, add a few spoonfuls of humus/salsa. Sprinkle with sunflower seeds or sliced almonds. Toss with Basic Salad Dressing.
Wrap It Up! Start with an Alvarado Street Sprouted Wheat Tortilla, burrito-size. Spread on some humus, cut on some avocado and tomatoes. Add some alfalfa spouts, black beans or garbanzo bean, and spray with Bragg’s Amino and top with fresh salsa/pesto. Then wrap it up!
Madrid Gazpacho Soup is an easy, raw, blender soup. Blend 3 large tomatoes, 2 cucumbers, 1 red pepper, and 1 small jalapeno pepper. Add 1 quart of distilled water, 3 tablespoons olive oil, the juice of 2 lemons, 1-teaspoon ground cumin, and 2 teaspoons Real Salt. Add garlic to taste. Blend in blender in portions a second time to emulsify oil. Chill in the refrigerator. Place in bowls and garnish with chopped tomatoes, celery green onions, cucumbers, red peppers, and avocados.
DINNER: An Alkalarian Stir Fry can be completed in about 20 minutes from start to finish. Bring water to a boil and break one package of Buckwheat Soba Noodles by Eden into fourths into the boiling water. Cook for allotted time and drain. While noodles are cooking, sauté 1/2 package of cubed extra firm tofu in a little Bragg’s Aminos and vegetable broth for about 5 minutes in a large frying pan. Remove from pan and set aside. Place the following in the stir fry pan: 1 chopped, red pepper, 1 chopped onion, cut up broccoli or asparagus, a little Bragg’s Aminos and vegetable broth. Stir-fry for 5 minutes and add tofu and noodles. Pour over some virgin olive oil and sprinkle with raw, unhulled sesame seeds, garlic, and Stir-Fry Ginger by Spice Hunter. Lightly stir together. This is a meal in itself!
Occasionally you might grill a small portion of Fresh Salmon, Trout, Halibut, Sole, etc., and garnish with sliced lemon. Serve with a generous amount of steamed vegetables and a small portion of basmati and wild rice topped with sliced almonds.
Beans and Rice are a nice combination. Soak and cook dried beans such as kidney, pinto, garbanzo, etc., and drain. Season beans with ground cumin, chili powder, real salt, and garlic. Add vegetable broth to cover beans in pan. Season with fresh parsley, chopped onion and pepper and grated carrot. Simmer until onions are cooked and mix in fresh chopped tomatoes before serving. Add Bragg’s Amino’s to taste. Place in a bowl and add a scoop of basmati rice. Serve with a generous serving of salad.
NOTE: MENU SUGGESTIONS ARE INTERCHANGABLE FOR ANY MEAL.
*Disclaimer: This information was taken from Robert Young’s book
PH Factor. This information has not been endorsed by Life Force International.
It is not intended to diagnose, treat, cure or prevent any disease.
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