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ph Balance Diet

These pH Balance Products Must Be At Your Home :-)

Our blood connects the 100 million cells in our body to make up a meaningful whole. For its many diverse functions, blood requires an alkaline pH value between 7.35 and 7.45. Only within this alkaline range blood flows optimally, nourishes cells and keeps the body cleansed.

All of our foods and drinks have either alkaline or acid generating effects in our bodies.

Due to our modern fast food and living civilization most of the food we eat barely deserves to be called 'nourishing'. It is often mass-produced, pre-cooked, frozen or pre-processed in one or another way. The ingredients in these products often originate from mono cultures grown in impoverished soil. These types of foods lack essential nutrients and do not provide us with the vital energy that we need. This lack of nutrients especially minerals causes the fact that most of our food is acid generating.

To prevent our body from acidification we should offer it lots of fresh and organic produce (if possible) each and every day.

These alkaline generating foods & vegetables should be on your shopping list:

1 bunch Celery

Garlic

Lemons

Limes

Carrots

Sweet Potatos

2 bunch Cale (my favourite)

Cucumbers

Lettuce

Rocket/Rockquette/Rucola/Arugula

3 Grapefruits

Capsicum/Peppers

Spinach

Tomatoes

Brussels Sprouts

Beetroots

Broccoli

Chillis

Cauliflower

1 bunch of Coriander

1 bunch of Basil

1 bunch of Spring Onions/Shallots

1 packet of Beansprouts

Black Beans

Lentils

Bragg Liquid Aminos

Soba Noodles (Buckwheat)

Brown Rice

Sprouted Wraps/Tortillas

Organic Silken Tofu

Organic Firm Tofu

Unsweetend, Organic Soy Milk/Almond Milk

Almond Paste

Organic Olive Oil

Avocado Oil

Sesame Oil

Dry/Pantry/Cupboard

Kidney Beans

Chick Peas/Garbanzo

Sprouted Bread

Flax Crackers

Herbal Teas: Dr. Jentschura's AlkaHerb, peppermint, nettle, redbush/Rooibos, Lavender etc

Dried Herbs & Spices: A. Vogel herb mix, cardamom, turmeric, cinnamon ginger, cumin, chilli, coriander seeds, nutmeg

Kale is my favourite super food! Awesome in a smoothie or steams. Loaded with health! Kale is the best leafy green beauty that is widely known for its cancer-fighting, cholesterol-lowering, antioxidant-rich, detoxifying goodness. Less popular than spinach, but only because it has a history of being cooked poorly (like cabbage) - when done right it is absolutely delicious. If you eat kale 2-3 times per week you'll know it. Like spinach it is massively high in vitamin k, vitamin a and vitamin c and being leafy green it also has a huge chlorophyll content.

The reason it is so powerful against the cancer fight is that kale contains at least four glucosinolates. I don't want to lose you here by using words like glucosinolates - all you need to know is that as soon as you eat and digest kale, these glucosinolates are really easily converted by the body into cancer fighting compounds.

Also quite amazing for lowering cholesterol, it should be noted that steamed kale is more effective for cholesterol lowering than raw.

Nutrients Per 1 Cup:

Vitamin K: 1327% RDA

Vitamin A: 354% RDA

Vitamin C: 88.8% RDA

Manganese: 27% RDA

Fiber: 12% RDA

Calcium: 11% RDA

Magnesium: 11% RDA

Iron: 9% RDA

Omgega 3: 7% RDA

Deep Breathing helps!

The more oxygen you get into your body, the better you body will function, the more energy your body will have, the easier it can get rid of the acids in your body.

How do you breathe to alkalize?

You take deep breaths, filling the lower parts of your lungs to their fullest extent before filling the upper lungs (chest area). Hold the breath for a brief moment, and exhale slowly in reverse order. You'll need to use your diaphragm to make this happen, sticking out your stomach with each breath.

What we're after is keeping the lower parts of your lungs (the most blood-rich part) filled with air for as long as possible with each breath.

Take 10 breaths like this, 3-5 times a day

"Good and Bad" Carbohydrates for a ph balanced diet

Due to their molecular structure carbohydrates are divided into the so called simple and complex carbohydrates.

The simple carbohydrates are the so called monosaccharides (simple sugars like e. g. glucose and fructose) and disaccharides (double sugars like e. g. refined sugar crystals, malt sugar or lactose).

In opposition to the simple mono- and disaccharides the complex carbohydrates include all types of sugar (saccharides) that contain at least three monosaccharide molecules.

These are e. g. oligosaccharides (multiple sugars like e. g. raffinose (raffinose is a carbohydrate contained in plants, to be exact a triple sugar (trisaccharide)) as well as polysaccharides (multiple sugars like e. g. starch, cellulose, chitin).

As far as possible we should avoid simple carbohydrates that can be found mostly in sugar, sweets, honey and some fruits. Simple carbohydrates have the trait to increase the blood sugar level at a very fast pace and thus cause a high release of insulin and arouse the sensation of hunger!

Complex carbohydrates saturate longer and supply all kinds of important substances for our health. They contain many vitamins and are high in dietary fibres. Complex carbohydrates can be found in vegetables, grains, potatoes and leguminous plants.

The amount of carbohydrates in our diet should predominantly consist of complex carbohydrates. As they have to be broken down in the small intestine they are transferred into the blood at a slower but more continuous pace. Thus a constant blood sugar level is achieved for a longer amount of time. In this way a consistent supply with energy over a longer time is made possible. Moreover important vitamins, minerals and dietary fibres are delivered together with these carbohydrates. The organism has to spend energy to utilise long-chain carbohydrates, a process similar to the digestion of proteins.

The simple sugars (mono- and disaccharides) are turned into glucose quicker and arrive in the blood in a shorter amount of time. They let the blood sugar level rise quickly and increase the release of insulin. More insulin means a higher breakdown of glucose, a decrease of the blood sugar level and a renewed sensation of hunger.

Therefore you should consume few simple carbohydrates and better help yourself with complex carbohydrates. Superfluous carbohydrates are not discarded but stored in the liver and the muscles as a quickly utilisable body's own energy supply. Under certain circumstances surplus glucose can be transferred into fat. Thus when feeding on a diet very rich in carbohydrates (more than 500 g sugar per day) the well known fat stores can develop even if the diet is poor in fat.


Dr. Jentschura is official supplier and consultant
for the Austrian Olympic Ski Team.

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