Aerul poluat pe care il respiram, mancarea plina de chimicale,si apa pe care le ingurgitam sunt doar o parte din problemele de sanatate pe care le avem. Stresul la orice nivel(psihic,emotional,mental si chiar spiritual), produce aciditate in organism si distruge balanta delicata ACID/ALCALIN.
Practicile artificiale moderne aproape ca ne-au distrus,fiecare boala din trecut,tinuta sub control,revine ca un flagel din ce in ce mai puternic, pe masura ce tratamentele artificiale nu mai sunt de folos.
Medicamentele mai puternice sunt produse care nu fac decat sa sufoce si mai mult sanatatea,avand in vedere si calitatea vietii din ce in ce mai slaba,devenita intre timp si cronica si care ne scurteaza viata prin intermediul bolilor din ce in ce mai variate.
Tipurile de boala din ce in ce mai diverse nu conteaza cu adevarat,ceea ce conteaza de fapt ,este ca toate au aceeasi ,,CAUZA ESENTIALA!,,.....PREA MULTE DESEURI IN ORGANISM!
....iar aceste ,,deseuri,, care nu sunt eliminate cand ar trebui sunt reabsorbite in tesuturi si sunt cele care determina boala.
Toate substantele inghitite si toate situatiile(fizice,emotionale sau mintale) care afecteaza organismul lasa deseuri,fie alcaline,fie acide.
Fatorul pH care reprezinta masurarea rezistentei electrice dintre ionii negativi(formatori de alcalinitate) si pozitivi(formatori de aciditate),este reperul esential in stabilirea echilibrului acid/alcalin,reper ce poate semnala cu predilectie disfunctiile organismului.
Reactia Formatoare de Alcalinitate este o modificare chimica in organism care produce o capacitate mare de a energiza si care lasa reziduri alcaline.
Reactia Formatoare de Aciditate este o modificare chimica in organism care produce o capacitate scazuta de a energiza si care lasa reziduri acide.
Rezidurile acide ataca la propriu articulatiile,tesuturile,muschii,organele si glandele cauzand disfunctii de la cele mai mici pana la cele mai puternice in organism.
Obiceiurile alimentare prin consumul de alimente cu nivel crescut de aciditate(carnea,laptele,conservanti,cafeaua,energizantele,etc.),aerul poluat,consumul exagerat de medicamente si stresul la toate nivelurile, solicita organismul sa foloseasca din marea rezerva alcalina pe care o detine,rezerva care poate fie epuizata si care influenteaza in mod direct factorul pH.
Evitarea acestui dezechilibru al pH-ului se poate Realiza prin improspatarea Rezervei Alcaline din organism, consumand 80% alimente Formatoare de Alcalinitate si doar 20% alimente Formatoare de Aciditate.
Sursa: http://gabrielilasoaia.blogspot.com/2011/10/hiperaciditateain-tot-si-in-toate.html
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.
Source:
http://www.rense.com/1.mpicons/acidalka.htm
Alkaline: Meditation, Prayer, Peace, Kindness & Love | ||||
Extremely Alkaline Forming Foods - pH 8.5 to 9.0 | ||||
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 | ||||
Moderate Alkaline - pH 7.5 to 8.0 | ||||
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 13 | ||||
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 | ||||
Slightly Alkaline 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 (dryroasted), 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) | ||||
Acid: Overwork, Anger, Fear, Jealousy & Stress | |
Extremely Acid Forming Foods - pH 5.0 to 5.5 | |
5.0 | Artificial sweeteners 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 | |
5.5 | 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). 32 | |
Moderate Acid - pH 6.0 to 6.5 | |
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) 30 | |
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) 30 |
Slightly Acid to Neutral pH 7.0 | |
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 |
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.
Source:
http://www.rense.com/1.mpicons/acidalka.htm
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