Thursday, March 28, 2013

A LIST OF ACID / ALKALINE FORMING FOODS

Found this online and decided to share.
Your body pH affects everything...
Balancing the pH is a major step toward well-being and greater health.

The pH scale is from   0 - 14
0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14

Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.
An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.
An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!!
How To Test Your pH Level... Click Here  |  Understanding pH Level... Click Here
This chart is intended only as a general guide to alkalizing and acidifying foods.
...ALKALINE FOODS...

...ACIDIC FOODS...
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14


Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.
ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash

ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4


** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans

Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.


Here's a chart that ranks foods from most alkaline to most acidic.
Ranked Foods: Alkaline  to  Acidic
Extremely Alkaline

Lemons, watermelon.
Alkaline Forming

Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.

Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Moderately Alkaline

Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).

Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Slightly Alkaline

Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).

Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Neutral

Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Moderately Acidic

Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).

Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
Extremely Acidic

Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.

Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).

More Ranked Foods: Alkaline  to  Acidic
Highly Alkaline Forming Foods

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Moderately Alkaline Forming Foods

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline Forming Foods

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Very Low Acid Forming Foods

Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
Low Acid Forming Foods

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acid Forming Foods

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Highly Acid Forming Foods

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.

A list of Acid / Alkaline Forming Foods

Alkaline Forming Foods
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon

PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts
OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia
Ki Sweet

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter
NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes
DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

More Ranked Foods: Alkaline (pH)  to  Acidic (pH)

  Alkaline:  Meditation, Prayer, Peace, Kindness & Love   Acid:  Overwork, Anger, Fear, Jealousy & Stress
  Extremely Alkaline Forming Foods - pH 8.5 to 9.0  Extremely Acid Forming Foods - pH 5.0 to 5.5
  9.0  Lemons 1, Watermelon 2
  8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
        Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
        Mango, Melons, Papaya, Parsley 5, Seedless grapes
        (sweet), Watercress, Seaweeds

        Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes
        (sweet), Passion fruit, Pears (sweet), Pineapple,
        Raisins, Umeboshi plum, Vegetable juices 8
  5.0  Artificial sweeteners
  5.5  Beef, Carbonated soft drinks & fizzy drinks 38,
        Cigarettes (tailor made), Drugs, Flour (white, wheat)
        39, Goat, Lamb, Pastries & cakes from white flour,
        Pork, Sugar (white) 40

        Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
        Coffee 36, Custard with white sugar, Jams, Jellies,
        Liquor 37, Pasta (white), Rabbit, Semolina, Table
        salt refined and iodized, Tea black, Turkey, Wheat
        bread, White rice, White vinegar (processed).
  Moderate Alkaline - pH 7.5 to 8.0  Moderate Acid - pH 6.0 to 6.5
  8.0  Apples (sweet), Apricots, Alfalfa sprouts 9,
        Arrowroot, Flour 10, Avocados, Bananas (ripe),
        Berries, Carrots, Celery, Currants, Dates & figs
        (fresh), Garlic 11, Gooseberry, Grapes (less sweet),
        Grapefruit, Guavas, Herbs (leafy green), Lettuce
        (leafy green), Nectarine, Peaches (sweet), Pears
        (less sweet), Peas (fresh sweet), Persimmon,
        Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

  7.5  Apples (sour), Bamboo shoots, Beans (fresh green),
        Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
        13, Daikon, Ginger (fresh), Grapes (sour), Kale,
        Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
        Peaches (less sweet), Peas (less sweet), Potatoes
        & skin, Pumpkin (less sweet), Raspberry, Sapote,
        Strawberry, Squash 14, Sweet corn (fresh), Tamari
        15, Turnip, Vinegar (apple cider) 16
  6.0  Cigarette tobacco (roll your own), Cream of Wheat
        (unrefined), Fish, Fruit juices with sugar, Maple
        syrup (processed), Molasses (sulphured), Pickles
        (commercial), Breads (refined) of corn, oats, rice &
        rye, Cereals (refined) eg weetbix, corn flakes,
        Shellfish, Wheat germ, Whole Wheat foods 32,
        Wine 33, Yogurt (sweetened)

  6.5  Bananas (green), Buckwheat, Cheeses (sharp),
        Corn & rice breads, Egg whole (cooked hard),
        Ketchup, Mayonnaise, Oats, Pasta (whole grain),
        Pastry (wholegrain & honey), Peanuts, Potatoes
        (with no skins), Popcorn (with salt & butter), Rice
        (basmati), Rice (brown), Soy sauce (commercial),
        Tapioca, Wheat bread (sprouted organic)
  Slightly Alkaline to Neutral pH 7.0  Slightly Acid to Neutral pH 7.0
  7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt
        (sweetener-Bronner), Brown Rice Syrup, Brussel
        Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
        plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
        Olives ripe 18, Onions, Pickles 19, (home made),
        Radish, Sea salt 20, Spices 21, Taro, Tomatoes
        (sweet), Vinegar (sweet brown rice), Water Chestnut

        Amaranth, Artichoke (globe), Chestnuts (dry
        roasted), Egg yolks (soft cooked), Essene bread 22,
        Goat's milk and whey (raw) 23, Horseradish,
        Mayonnaise (home made), Millet, Olive oil, Quinoa,
        Rhubarb, Sesame seeds (whole) 24, Soy beans
        (dry), Soy cheese, Soy milk, Sprouted grains 25,
        Tempeh, Tofu, Tomatoes (less sweet), Yeast
        (nutritional flakes)
  7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals
        (unrefined with honey-fruit-maple syrup), Cornmeal,
        Cranberries 30, Fructose, Honey (pasteurized),
        Lentils, Macadamias, Maple syrup (unprocessed),
        Milk (homogenized) and most processed dairy
        products, Molasses (unsulphered organic) 31,
        Nutmeg, Mustard, Pistachios, Popcorn & butter
        (plain), Rice or wheat crackers (unrefined), Rye
        (grain), Rye bread (organic sprouted), Seeds
        (pumpkin & sunflower), Walnuts

        Blueberries, Brazil nuts, Butter (salted), Cheeses
        (mild & crumbly) 28, Crackers (unrefined rye),
        Dried beans (mung, adzuki, pinto, kidney,
        garbanzo) 29, Dry coconut, Egg whites, Goats
        milk (homogenized), Olives (pickled), Pecans,
        Plums 30, Prunes 30, Spelt
  Neutral pH 7.0  Ñ  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
  Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),
  Whey (cow's), Yogurt (plain)

NOTE:  Match with the numbers above.

  1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
  2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.
  3. Substitute for gelatin, more nourishing.
  4. Stimulating, non-irritating body healer.  Good for endocrine system.
  5. Purifies kidneys.
  6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
  7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.
  8. Depends on vege's content and sweetness.
  9. Enzyme rich, superior digestibility.
10. High calcium content.  Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ú2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals.  Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium.  Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5.  Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached - has no goodness.
40. Poison!  Avoid it.
41. Potential cancer agent.  Over-indulgence may cause partial blindness.
ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
AS AN IMPORTANT MEMBER OF THE GLOBAL INDEPENDENT MEDIA COMMUNITY,MIKIVERSE HEALTH HONOURABLY REQUESTS YOUR HELP TO KEEP YOUR NEWS,DIVERSE,AND FREE OF CORPORATE, GOVERNMENT SPIN AND CONTROL. FOR MORE INFO ON HOW YOU MAY ASSIST, PLEASE CONTACT: themikiverse@gmail.com
http://rense.com/1.mpicons/acidalka.htm

Monday, March 18, 2013

SLEEPING FOR LESS THAN SIX HOURS MAY CAUSE EARLY DEATH, STUDY FINDS

Researchers find 'unequivocal' link between lack of sleep and increased risk of premature death
Study links lack of sleep to risk of early death
Sleeping consistently for less than six hours a night has been linked to an increased risk of early death. Photograph: Isopress/Rex Features
Sleeping consistently for less than six hours a night may cause an early death, but too much sleep could also mean problems, according to a study that claims to have found unequivocal evidence of the potential harm from abnormal sleep patterns.
The research, by academics in the UK and Italy, analysed data from 16 separate studies across Europe, the US and Asia over 25 years, covering more than 1.3m people and more than 100,000 deaths.
It found that those who generally slept for less than six hours a night were 12% more likely to experience a premature death over a period of 25 years than those who consistently got six to eight hours' sleep. Evidence for the link was unequivocal, the researchers concluded.
The study, published in the scientific journal Sleep, was carried out by a team from the University of Warwick and the Federico II University medical school in Naples.
It also concluded that those who consistently sleep more than nine hours a night can be more likely to die early. Oversleeping itself is not seen as a risk but as a potential indicator of underlying ailments.
"Whilst short sleep may represent a cause of ill health, long sleep is believed to represent more an indicator of ill health," said Professor Francesco Cappuccio, who led the study and is head of the Sleep, Health and Society programme at the University of Warwick.
"Modern society has seen a gradual reduction in the average amount of sleep people take, and this pattern is more common amongst full-time workers, suggesting that it may be due to societal pressures for longer working hours and more shift-work. On the other hand, the deterioration of our health status is often accompanied by an extension of our sleeping time.
"Consistently sleeping six to eight hours per night may be optimal for health. The duration of sleep should be regarded as an additional behavioural risk factor, or risk marker, influenced by the environment and possibly amenable to change through both education and counselling as well as through measures of public health aimed at favourable modifications of the physical and working environments."
The study noted that previous research into lack of sleep had shown it was associated with ailments including heart disease, high blood pressure, obesity, and diabetes.
http://www.guardian.co.uk/society/2010/may/05/sleep-study-premature-death
ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
AS AN IMPORTANT MEMBER OF THE GLOBAL INDEPENDENT MEDIA COMMUNITY,MIKIVERSE HEALTH HONOURABLY REQUESTS YOUR HELP TO KEEP YOUR NEWS,DIVERSE,AND FREE OF CORPORATE, GOVERNMENT SPIN AND CONTROL. FOR MORE INFO ON HOW YOU MAY ASSIST, PLEASE CONTACT: themikiverse@gmail.com

Sunday, March 10, 2013

THE TRUTH ABOUT DIET SODA AND DIABETES: DIET SODA INCREASES THE RISK OF DIABETES

by Sandeep Godiyal

(NaturalNews) Sodas have a reputation for being among the worst drinks available health-wise. For one, these drinks contain loads of sugar, which makes frequent consumption of these drinks a potential trigger for diabetes mellitus, one of the most dreaded diseases of our time. Because of this, people are making a switch to diet soda products. But studies show that replacing soda with their diet variants doesn't necessarily decrease the risk. In fact, the opposite just might be true. Does diet soda increase the risk of diabetes?

Sugar, while it is an essential ingredient for a lot of physiological processes, is known to have a lot of negative effects to the body when consumed in excess. And with the modern eating habits and the rise of processed food, people are unwittingly putting excess sugar in their system. The increase in sugar consumption by the general public is directly proportional to the rate of obesity. In addition, it can contribute to the worsening of particular ailments such as diabetes.

Because of growing awareness to these health issues, diet variants of soda (which uses artificial sweeteners such as aspartame) are becoming very popular additions to supermarket shelves and family diets. They are very popular for what they are, having no sugar, and therefore no calories. The presence of such drinks had people going on a diet and/or those suffering from diabetes dancing with joy. But if recent studies are to be heeded, people may have to think twice before picking up that diet soda can, bottle, or glass.

This may seem to be a curious statistic, but different studies done by reputable researchers reveal that those who drank "light" sodas actually increased their risk of contracting Type II diabetes. The odds of acquiring diabetes for diet drinkers are actually higher than those who drink regular soda. These results are found to be consistent, even when measured on an "equal-serving" basis. And what's even more bothersome is that there's a craving effect associated with these drinks (more on that later). According to studies, people who frequently consume diet soda take them at almost twice the amount compared to those who drink regular soda or fruit juice.

What are the reasons behind this startling statistic? Studies have shown that those who consume products made with artificial sweeteners such as aspartame have a higher affinity for sugar. That is, those who are exposed to higher amounts of aspartame actually crave for more sugary items, leading to binges that can further increase the risk of contracting diabetes and other health complications.

Last but not least, even though aspartame doesn't contain any sugar, it had some physiological effects similar to sugar, thus increasing blood sugar levels and eventually insulin levels. It's this sudden increase in insulin production that leads to desensitization to insulin, the main symptom of Type II diabetes.

And while the risk of Type II diabetes in frequent diet soda drinkers is still under debate and investigation, what cannot be disputed is its role in other related diseases. For one, it has a direct role in the proliferation of metabolic disorder. Such a syndrome greatly increases the risk of having Type II diabetes, hypertension, central obesity, and other nasty physiological and physical risks.

It can be argued that studies have shown that as long as you keep a generally healthy lifestyle (eating healthy foods, having consistent exercise, etc.), you can avoid the health risks presented by too much consumption of diet soda. But as analysts of any craft would tell you, statistics don't lie. If you do not want to acquire Type II diabetes (among other health problems) later in life, it's better to avoid consuming diet soda instead of playing the odds.
Sources for this article include:

http://www.huffingtonpost.com
http://www.diabetes.org/diabetes-basics/diabetes-statistics/
http://www.diabetes.org/diabetes-basics/type-2/?loc=DropDownDB-type2

http://www.naturalnews.com/039155_diet_soda_diabetes_artificial_sweeteners.html
ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
AS AN IMPORTANT MEMBER OF THE GLOBAL INDEPENDENT MEDIA COMMUNITY,MIKIVERSE HEALTH HONOURABLY REQUESTS YOUR HELP TO KEEP YOUR NEWS,DIVERSE,AND FREE OF CORPORATE, GOVERNMENT SPIN AND CONTROL. FOR MORE INFO ON HOW YOU MAY ASSIST, PLEASE CONTACT: themikiverse@gmail.com

Thursday, March 7, 2013

CAN MILK SWEETENED WITH ASPARTAME STILL BE CALLED MILK?

Allison Aubrey March 06, 2013
Morgan Barnett, 7, drinks from containers of 1 percent milk and chocolate milk during lunch at a school in St. Paul, Minn., in 2006.
Morgan Barnett, 7, drinks from containers of 1 percent milk and chocolate milk during lunch at a school in St. Paul, Minn., in 2006. 
Eric Miller/AP
The dairy industry has a problem. Despite studies demonstrating milk's nutritional benefits, people are drinking less and less of it.
Even children are increasingly opting for water or other low-cal options — including diet soda and artificially sweetened sports drinks.
So how can milk — especially school kids' favorite, chocolate milk — compete in the low-cal arena? The dairy industry has a strategy: Swap the sugar that's added to flavored milks for a zero-calorie sweetener such as aspartame (or other options such as plant-based stevia).
Now, in order to pull this off, the dairy industry has some regulatory hoops to jump through. Currently, if dairy producers want to add an artificial or no-cal sweetener, the resulting beverage is no longer allowed to be called milk (it wouldn't meet the FDA's technical definition of milk).
So the dairy industry is petitioning the Food and Drug Administration to change the standard of what qualifies as milk. The industry wants the iconic MILK label to remain on the front of the package, without any mention of the reduced calories — or the added artificial sweeteners (at least, not on the front label). And the FDA has opened up this petition for public comment.
"Kids don't like the term 'low-calorie,' " says Greg Miller of the National Dairy Council. "It's a turnoff."
Some school districts have banned flavored milk because of the high-calorie content. And some studies suggest that when you take chocolate milk out of schools, consumption of milk declines. During a phone interview, Miller told The Salt that the industry's petition is aimed at offering school districts a lower-calorie milk option that kids will actually want to drink.
Miller says the petition does not seek to change existing regulations that require added sweeteners (such as aspartame or stevia) to be named in the list of ingredients — usually found on the back of a container.
"We are not trying to be sneaky," Miller says.
But so far, lots of folks seem skeptical of the plan.
More than 90,000 people have joined a new online petition organized by SumOfUs.org, a consumer advocacy group, opposing the dairy industry's petition.
And nutrition experts are weighing in, too, including Barry Popkin of the University of North Carolina at Chapel Hill, who has studied the links between sugary drinks and obesity. If the goal is to reduce the amount of calories that kids get from sweetened beverages, then removing sugar from flavored milk is one option, he says.
"If the option is flavored (milk) with diet (sweetener) vs. regular sugar, then diet (sweetener) is favored," he wrote to us in an email.
But he says there's no evidence that kids need flavored milk, such as chocolate milk. "It has not been shown to increase milk intake," he says. The dairy industry disagrees.
And the dairy industry's petition is also facing opposition from school food advocates.
"I think it's unconscionable," says school chef Ann Cooper, who's been working to reform the way kids eat at school. She argues that parents and students will have a hard time discerning what's in the milk.
"This is nothing but a marketing ploy by the dairy industry to support milk sales," Cooper tells The Salt via email. "We all need to let the USDA know that we oppose 'hiding' ingredients in milk as a way to increase profits for the dairy industry!"
As a mom, I understand why parents want to know whether the chocolate milk their kids are being served at school contains artificial sweeteners such as aspartame.
And the question lots of parents are asking is one of transparency: Can we really expect kids to read the fine print on the back of the bottle to know what they're getting?
But Miller says if school districts were to choose to add a non-caloric sweetener to chocolate milk, parents would not be left in the dark. School administrators would likely inform parents of the change by putting it on menus, websites and newsletters.
What do you think?



http://www.npr.org/blogs/thesalt/2013/03/06/173618723/can-milk-sweetened-with-aspartame-still-be-called-milk?utm_source=NPR&utm_medium=facebook&utm_campaign=20130306 
ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
AS AN IMPORTANT MEMBER OF THE GLOBAL INDEPENDENT MEDIA COMMUNITY,MIKIVERSE HEALTH HONOURABLY REQUESTS YOUR HELP TO KEEP YOUR NEWS,DIVERSE,AND FREE OF CORPORATE, GOVERNMENT SPIN AND CONTROL. FOR MORE INFO ON HOW YOU MAY ASSIST, PLEASE CONTACT: themikiverse@gmail.com
 

Wednesday, March 6, 2013

CHILDREN ARE HAVING THEIR IMAGINATIONS DESTROYED BY IPADS AND VIDEO GAMES


Claire Perry, the Prime Minister's adviser on childhood, has made the headlines by criticising a "treadmill" culture in which parents pressurise children to achieve. In an interview with the Times, she said that “It's usually the mother that is orchestrating all of that and doing all the driving. We have created rods for our own back. Children need time to be bored.” She is not wrong. But although this is certainly true of a certain kind of highly aspirational, affluent family, it is far from universal. The most insidious problem lies elsewhere.
Consider the case of Danny Kitchen, the five-year-old boy who ran up a bill for £1,710.43 on his parents' iPad. Every parent knows how easy it is: children have a magnetic attraction to anything with a screen, and an uncanny way of squirrelling phones and iPads away when you're back is turned. And they seem to have been hard-wired with all the skills they need to pick up any piece of technology and start playing a game on it. There but for the grace of God, eh, mums and dads?
Maybe. But the question that's bothering me is the one that nobody seems to be asking. What was a five-year-old doing playing a game called Zombies vs Ninjas in the first place? The fact that this hasn't raised a single eyebrow is a depressingly accurate sign of the times. While a small demographic of parents may drive their children to breaking point, the majority tend to stick a screen in their hands and tell them to get on with it. This should cause Mrs Perry – and the rest of us – far greater concern.
I have written recently about the mystifying way in which schools have embraced screen technology without giving it the slightest thought, working on the unexamined assumption that the more digitised the classroom the better. Many parents are just as bad. It is, of course, very tempting for a harassed mum to give her child an iPad to keep him quiet. But this is a Faustian pact. Such a short term fix can have nasty results in the long term, if children lose the ability to play imaginary games and entertain themselves when boredom strikes.
A child who can only be content with a screen in hand is an accident waiting to happen. With their capacity for creative and multisensory play stunted by a blaring gadget, they will develop into a different and terrifying breed of adult. (Especially when that screen is used for horrible games like Zombies vs Ninjas.) This parenting style has become hugely dominant in recent years, to the extent that it is rarely challenged. We're looking at evolutionary backsliding, people.
And that is not all. When not exposed to screens, many children are simply thrust into one commercially designed environment after another, all of which seem intended to deaden the imagination. On the weekend I found myself in the particular circle of hell that is a "soft play centre". If you don't know what that means, count yourself lucky. In a side-room, a little girl was having a sixth birthday party for about fifteen other girls. Every single one was wearing a "princess dress", gaudy pieces of nylon often produced by Disney that make children look like so many Easter eggs. Or Barbie Dolls. Every single one was wearing plastic jewellery and make-up, and stuffing brightly-coloured sweets into their mouths. The birthday girl was sitting on a bulbous plastic throne. This was the second party to be held there that day; as soon as their time was up they were shepherded out, and the stage was re-set for another group of girls in pink nylon. As the first group left, many of them were already playing on iPads and phones. It was like a battery farm producing the cretins of the future.
Of course, television and video games have a place. For older children, certain games in particular can be immensely creative and stimulating, if played in moderation. The problem is that many parents have little concept of moderation, and even less insight into the basic necessities of childhood. Britain's children are growing up swamped in a toxic combination of endless screentime, tacky and tedious toys, sexualised clothing, gender stereotyping and unhealthy foods. This is the real problem, not the mothers who panic if their baby gets an A minus in Greek.
http://blogs.telegraph.co.uk/news/jakewallissimons/100205016/children-are-having-their-imaginations-destroyed-by-ipads-and-video-games/
ETHICAL DONATORS AND COMMUNITY MEMBERS REQUIRED, TO FILL THIS SPACE WITH YOUR POLITICAL SLOGANS, ADVERTISING OFFERS, WEBSITE DETAILS, CHARITY REQUESTS, LECTURE OPPORTUNITIES, EDUCATIONAL WORKSHOPS, SPIRITUALAND/OR HEALTH ENLIGHTENMENT COURSES.
AS AN IMPORTANT MEMBER OF THE GLOBAL INDEPENDENT MEDIA COMMUNITY,MIKIVERSE HEALTH HONOURABLY REQUESTS YOUR HELP TO KEEP YOUR NEWS,DIVERSE,AND FREE OF CORPORATE, GOVERNMENT SPIN AND CONTROL. FOR MORE INFO ON HOW YOU MAY ASSIST, PLEASE CONTACT: themikiverse@gmail.com