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Flesh foods: |
Only blood and bone. |
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Nuts: |
Fresh coconut, almonds, Brazil nuts , chestnuts (roasted). |
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Grains: |
Millet, corn. |
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Vegetables: |
Most vegetables including avocados, broccoli, cabbage,carrots, celery, dandelion greens, garlic, |
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kale, kohlrabi, leek,legumes (except peanuts and lentils), okra, onions, parsley, parsnips, potatoes |
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(all varieties), pumpkin, swedes, sorrel, spinach, squash, taro (baked), turnips, watercress,alfalfa. |
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Sea Vegetables: |
Kelp |
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Fruits: |
Most fruits, incl. banana, apples, dates, figs, lemons, citrus berries. |
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Others: |
honey, molasses. |
HIGH ALKALI-FORMING FOODS
Asparagus, onions, parsley, raw spinach, broccoli, lemons, watermelon, limes, grapefruit, mangoes, papayas.
MODERATE ALKALI-FORMING FOODS
Okra, squash, green beans, celery, lettuce, zucchini, sweet potatoes, dates, figs, melons, grapes, kiwifruit, berries, apples,
pears.
The metabolic processes in the animal world take alkaline raw materials and manufacture acidic ones; therefore most flesh foods are acidic.From a nutritional standpoint, foods are classified as either;
a. acid-forming, or
b. alkalising
according to the effect they have on the body and not according to their own intrinsic acidity or alkalinity, i.e. by the food's net contribution to the body's acid or alkaline mineral reservoirs after digestion.
Many foods that taste 'acid' (e.g. grapes and citrus) are considered alkalising because they deposit an alkalising residue when *metabolised. The organic acids that affect the taste buds are dissolved and converted into carbon dioxide and water. The minerals that are left behind serve to neutralise body acids.
This is true, in fact, of most fruits and vegetables, as well as sea vegetables such as dulse, kelp and nori , all of which are high in **buffering minerals ( i.e. sodium, potassium, calcium, magnesium, iron).
Coffee, when it is not decaffeinated, can also be alkalising, for caffeine is an alkaloid; the rest of the coffee is highly acidic. Salt, because of its sodium content, is an alkalising element as well.
Citrus fruits, although often acidic, are neutralised by the digestive process. They release an alkaline ash as they are broken down through digestion, which develops an alkaline condition in the body. Sometimes these fruit acids stir up the body acids so rapidly that their effect is considered to be bad. This may be quite the reverse of the real truth!
Should the eating of fruits cause distress it may be that there is misinterpretation of symptoms. In any case, there is disharmony in the body.
CANCER THRIVES IN A SWEET, ACID, BODY pH!
ALKALISING BROTH
This powerful healing broth is rich in potassium, sodium, calcium, iron, manganese and chlorine. I love this broth myself, and have found it particularly useful for pets recovering from serious illnesses such as parvovirus or poisonings.
Use celery, carrots, spinach, parsley, onion, two new potatoes (including the skin). Chop fine, cover and simmer for half an hour in filtered water. Strain and serve warm. This broth can be frozen and re heated. A little meat juice from chicken, soy sauce or Vegemite may be added for palatability, especially for cats.
Juicing:
The most alkalising-forming juices are fig juice, green juices of all green vegetables and tops, carrots, beets, celery, pineapple and citrus juices.
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