I’m grateful to Dr Susan Brown for this article about magnesium, the fourth most common mineral in our body, and over half of it is stored in the skeleton, where it works with other minerals to strengthen bone.
Dr Brown wrote our ‘Bible’ of alkaline diet, The Acid Alkaline Food Guide
Magnesium is mostly lost in modern food processing, so it’s common for people to take in too little — and even in people with supposedly “normal” serum magnesium levels, there can be cause for concern, as levels may simply reflect low intake that has been offset by removal of this key mineral from bone (Ismail et al., 2010).
Higher levels of magnesium in the body are associated with a reduced fracture rate — so making sure we get enough in the diet really warrants more attention, especially for those at risk of osteoporotic fractures.
Beyond that, magnesium is involved in over 300 enzymes systems and is extremely important not only to our skeletal system, but also to every other system within the body, including the muscles, cardiovascular system, blood glucose regulation and the nervous system. A few things you might not know:
- Research has found that increased dietary magnesium intake confers protection not only against fractures, but also type 2 diabetes, metabolic syndrome, hypertension, and cardiovascular disease (Bo et al., 2008). Taking large amounts of calcium in the face of magnesium deficiency can cause calcium to precipitate out, contributing to kidney stones and hardening of the arteries.
- A recent 20-year study has found that serum magnesium levels often are below normal in depressed adults. Depression that resists treatment by other means has been found to response to magnesium supplementation (Rajizadeh et al., 2017) — which makes sense, given that many commonly used antidepressants raise serum magnesium as a side effect (Eby & Eby, 2010).
- Except for children under the age of 5, all individuals studied, regardless of age, gender, or race, failed to consume even the recommended daily allowance (RDA) for magnesium — 320 mg/day for women, 420 mg/day for men — and even that, in my opinion, is below the optimal.
My magnesium challenge for you
Can we get enough magnesium in our diets without using supplements? I’m a big believer in getting the nutrients we need through food, but I’m not sure the average person can do it — because looking at a chart of foods’ magnesium content (below), it’s pretty clear to me that the task of getting upward of 400—800 mg/day to restore bone stores and maintain adequate serum levels is a Herculean one. (This is an important reason why Better Bones Builder contains a daily dose 600 mg of magnesium in alkalizing form.)
How are you at making the most out of magnesium-rich foods? I’d love to hear input from readers on recipes that offer up a full day’s supply — at least 400 mg — of this vital nutrient!
Better Bones, Better Body® list of magnesium-rich foods
|Food||Portion sizes||Magnesium content (mg)|
|Swiss chard (boiled)||1 cup||154|
|Spinach (cooked)||1 cup||106|
|Beet greens (cooked)||1 cup||98|
|Artichokes (cooked)||1 cup||71|
|Okra (cooked)||1 cup||70|
|Winter squash (cooked)||1 cup||64|
|Corn (fresh) vs. (canned)||1 cup||52 vs. 8|
|Broccoli (cooked)||1/2 cup||51|
|Parsnips (boiled)||1 cup||46|
|Collards (boiled)||1 cup||40|
|Kale (cooked)||1 cup||40|
|Potato (baked with skin)||1 med.||34|
|Carrots (raw) vs. (canned)||1 cup||20 vs. 8|
|Peas (cooked)||1/2 cup||17|
|Mung beans (boiled)||1 cup||97|
|Chickpeas (boiled)||1 cup||79|
|Tofu||3 1/2 oz.||76|
|Soy beans (cooked) vs. Kidney beans||1/2 cup||74 vs. 47|
|Lentils (boiled)||1 cup||71|
|Black beans (cooked)||1/2 cup||60|
|Navy beans (cooked)||1/2 cup||52|
|Soy Milk||1 cup||46|
|Black-eyed Peas (cooked)||1/2 cup||45|
|Lima beans (cooked)||1/2 cup||43|
|Great Northern beans (cooked)||1/2 cup||33|
|Soya flour, low-fat||1 cup||304|
|Bulgur (dry)||1 cup||230|
|Cornmeal, yellow||1 cup||155|
|Flour (whole wheat) vs. (white)||1 cup||134 vs. 34|
|Wheat Germ||1/4 cup||96|
|Buckwheat (dry)||1 cup||85|
|Rice (brown) vs. (white)||1 cup||80 vs. 16|
|Millet (cooked)||1 cup||77|
|Oatmeal (cooked)||1 cup||61|
|Oats (dry)||1/2 cup||58|
|Wheatena vs. Cream of Wheat||1/2 cup||25 vs. 4|
|Rice (Uncle Ben’s)||1 cup||4|
|Nuts & seeds|
|Pumpkin seeds (roasted)||1 oz.||156|
|Watermelon seeds (dried)||1 oz.||145|
|Sunflower seeds (dried)||1/4 cup||128|
|Sesame seeds (roasted whole)||1 oz.||101|
|Almonds, Cashews, Pine nuts||1/4 cup||93-95|
|Brazil nuts||1/4 cup||80|
|Flaxseed (ground)||1 Tbsp||40|
|Prunes, pitted||1 cup||71|
|Dates (dried)||1 cup||63|
|Raisins (golden seedless)||1 cup||58|
|Figs (dried, uncooked)||1/2 cup||50|
|Apricots (dried)||1 cup||42|
|Halibut (cooked)||3 oz.||90|
|Sea bass (cooked)||1 fillet||54|
|Tuna (bluefin, cooked)||3 oz.||54|
|Crab (blue, cooked)||1 cup||49|
|Chicken breast (cooked)||1 cup||41|
|Shrimp (cooked)||4 oz.||41|
|Clams (cooked)||20 small||34|
|Salmon (cooked)||4 oz.||33|
|Scallops (steamed)||3 oz.||31|
|Tilapia (cooked)||1 fillet||30|
|Haddock (cooked)||1 fillet||28|
|Ground beef (cooked)||3 oz.||18|
|Dark chocolate||1 square||95|
|Yogurt, kefir||1 cup||50|
|Almond, Cashew butter||1 Tbsp||45|
|Cocoa powder||1 Tbsp||21|
Resources:Bo S, Pisu E. Role of dietary magnesium in cardiovascular disease prevention, insulin sensitivity and diabetes. Curr Opin Lipidol. 2008 Feb;19(1):50–56.
Eby GA, Eby KL. Magnesium for treatment-resistant depression: A review and hypothesis. Med Hypotheses 2010;74(4):649–660.
Ismail Y, Ismail AA, Ismail AAA. The underestimated problem of using serum magnesium measurements to exclude magnesium deficiency in adults; a health warning is needed for “normal” results. Clin Chem Lab Med 2010;48:323–327.
Moshfegh A, Goldman J, Ahuja J, Rhodes D, LaComb R. 2009. What We Eat in America, NHANES 2005-2006: Usual Nutrient Intakes from Food and Water Compared to 1997 Dietary Reference Intakes for Vitamin D, Calcium, Phosphorus, and Magnesium . U.S. Department of Agriculture, Agricultural Research Service.
Pennington, J et al., Mineral content of foods and total diets: The Selected minerals in Foods Survey, 1982 to 1984 J Am Diet Assoc 1986;86:876-91.
Rajizadeh A, Mozaffari-Khosravi H, Yassini-Ardakani M, Dehghani A. Effect of magnesium supplementation on depression status in depressed patients with magnesium deficiency: A randomized, double-blind, placebo-controlled trial. Nutrition2017;35:56–60.
Ian: I totally agree. As well as magnesium rich foods, we supplement daily with Alkaline Booster, a synergistic mix of the big four alkaline minerals. My UltraStream water is also magnesium rich with our special O-Dobi media composed almost entirely of magnesium.
It’s important to note that if you are using an electrolysis based water ionizer, this DOES NOT automatically give you magnesium or calcium. Levels of these minerals have to be present in the source water. If your water isn’t high in Mg and Ca, I strongly recommend ignoring the vendor’s claims, and supplementing with something like our Alkaline Booster. Note Dr Susan’s comment: “… it’s pretty clear to me that the task of getting upward of 400—800 mg/day to restore bone stores and maintain adequate serum levels…. Contact your local water supply and ask them what levels of these essential minerals are in your water, then compare it with what you want.
Sometimes things are so simple we can’t see them.. this video with AlkaWay founder Ian Blair Hamilton shows the simple way to alkalize..
simpler than ANY other method.
Where you can get your Alkaline Booster? Here or contact any Alkaway distributor.
Generally, a testimonial is a story about how GOOD something is.
We have received many, many stories of how our alkaline hydrogen rich waters has helped people. But another way of looking at the function of a testimonial is how much it has the power to change people’s minds. Sadly, the only thing that will change many people’s minds about their health strategy (or lack of it) is a realisation of the terrible result of something they accept as OK now.
Perhaps.. just perhaps.. this infographic will help someone to change their mind. (Hard to read? Download it here.)
The humble banana has been the subject of some controversy about its alkalizing properties.
Alkaline Diet aficionados added it to their alkaline foods list because it contains a small amount of potassium. The controversy surrounds the fact that it also contains a massive dose of fructose – the nasty sugar that acidifies as badly as any other food. So the net effect may be to acidify.
In our own studies of the foods often classified as ‘alkaline’ we have seen that many recommended foods have the same dilemma. They really aren’t great sources of alkaline minerals, and a simple alkaline supplement of the ‘Big 4’ alkaline minerals is still the easiest way to maintain our alkaline buffers.
So why do these foods help us?
Well, our research has shown that in most cases there are many other ingredients which, although not specifically alkaline, have the potential to affect our health dramatically. We posted recently on the anticancer ability of broccoli sprouts, incredibly rich in sulforaphane, a very powerful cancer fighter.
Now we discover that although the humble ‘nana’ may be low in alkaline minerals, it has its own secret weapon.
Riper is better
It seems that the riper the banana, the better anti-cancer qualities it possesses. When fruit is at its peak ripe stage, it contains the highest concentration of vitamins, minerals and crucial cancer-fighting phytonutrients. When fruits are fully ripe they also contain all of the necessary enzymes for helping digestion.
Japanese researchers have now shown that ripe bananas fight cancer.
The dark spots on ripe yellow bananas signal that your banana contains high levels of a substance called Tumour Necrosis Factor (TNF), which has the ability to destroy cancerous tumors. Now I’m allowing our bananas to sit on our kitchen windowsill until fully ripe. With higher antioxidant levels, (better immune-strengthening effects), and a higher white blood cell count, it’s a taste win-win!
And get this! Yellow-skinned bananas with dark spots were found to be 8 times more effective at enhancing the cancer-fighting properties of white blood cells than their green-skinned counterparts.
TNF-α is a cytokine (cell-signalling protein), that works in prevention of systemic inflammation. It’s produced chiefly by macrophages (a type of white blood cell that digests foreign substances and dead cells). Its primary role is in the regulation of immune cells, and directing cell movement toward inflammation and infection sites in the body. It helps prevent the growth and spread of tumour cells and triggers apoptosis (cell death).
The Japanese studies revealed have found that the levels of TNF-α increased significantly with dark spots on the skin, before the entire banana peel turned brown.
How strong is it?
The study found that the activity of dark-spotted bananas was comparable to that of Lentinan, a chemical immunostimulant intravenously administered as an anti-cancer agent to stimulate white blood cell production. One ripe banana a day (or more!) might just keep the cancer away…
Is it the Alkaline Minerals? Or what?
My experience over the last seventeen years on the alkaline diet has been very revealing. These days when people ask me what they should eat for the alkaline diet, I make it very, very simple. It’s the ‘ONE WORD DIET’
And the word is.. greens!
And the protocol is equally simple. Eat lots of ‘em.
If people keep on asking questions, I know they want deeper information, and here’s one example of where alkaline foods may actually be helping our health for an entirely other reason than their alkali content.
There’s an active phyto-compound found All cruciferous vegetables like broccoli, cauliflower, mustard seed, kale, etc. all have an active phyto-compound worth learning more about.
Sulforaphane is cancer preventative. It promotes heart health, it induces better brain functioning in autistic children, it slows aging, and it acts as a powerful nootropic, halting inflammatory factors in the body linked to everything from depression to obesity.
It’s an absolute powerhouse, but you have to use it correctly.
A Precursor Nutrient
Sulforaphane is a precursor nutrient. When it enters the body, it begins as something else. It’s processed into an amazingly beneficial compound which can stop cancerous tumors from doubling, and help diabetics to balance their blood sugar levels. That’s not all. Look it up and you’ll find hundreds of other clinically-proven health benefits. It’s stored as a precursor, and becomes bio-active when chopped or chewed. The plant fibre have to break down for sulforaphane to be released.
We are benefiting from the plant’s natural immune response, which it employs to protect itself from being chewed on by insects. The broken plant fibres enter our bodies as sulforaphane.
There are hundreds of health benefits for this plant compound. Studies so far have found..
– 7-30 mgs a day of sulforaphane given daily to young adults with autism – improved their autistic scores by more than 30 percent, which are essentially just a measure of brain functioning . The same phenomenon happened in studies with people with schizophrenia. (studies doen at John’s Hopkins)
– Alleviates depression better than Prozac
– Profound effect on inflammation. Switches on NRF-2 that controls over 200 different genes. No other naturally occurring plant compound is as potent and can switch on this pathway to affect our health so profoundly. Inflammation also plays a causal role in depression and so many other diseases, but sulforaphane simply blows inflammation out of the water.
– Cancer preventative. Slows the doubling rate of prostate cancer by 86%.
– For smokers, sulforaphane causes them to excrete up to 60% of the carcinogen benzene, but it can also do the same for people who don’t smoke but are exposed to benzene and other carcinogens in the air, water, soil, etc.
– Helps diabetics return to normal blood sugar level
– Has a profound ability to slow the aging process
– Reduces chronic health risks
The precursors to sulforaphane are available in any cruciferous vegetable:
– Brussels Sprouts
– Bok Choy
– Collard Greens
– Mustard (leaves and seed)
– Turnips (roots and greens)
The list is almost exactly the same as our alkaline foods list favorites. This is what prompted me to write this article. We call it an alkaline diet, but there’s a lot more going on ‘under the hood’ which has little to do with alkaline balance.
The numero uno source of sulforaphane, is in broccoli sprouts. Broccoli sprouts contains hundreds of times more sulforaphane than mature broccoli. They are better than blueberries, mature cruciferous vegetables and most other super foods.
If you don’t fancy them raw, freeze the sprouts, and blend them in a smoothie. Freezing of the plant leaves breaks them down, making more sulforaphane. Blending ‘finishes them off’., as does the blending. This way you can double the sulforaphone availability from the same amount of sprouts. People who routinely blend broccoli sprouts into their smoothies have discovered they get an extra boost of energy and alertness, much like the ‘hit’ you may experience with a ‘cup of Joe’.
Eating your cruciferous vegetables raw may not be your preferable method of eating, but, when we cook it, we lose another link in the chain of sulforaphone body availability. It’s another plant compound called myrosinase, which allows sulforaphane to be created in the body is destroyed by heat. If you’re thinking about saute-ing your kale or steaming your broccoli, you can add myrosinase back into the mix by simply sprinkling them with fresh mustard seed powder. This is more heat-stable and full of myrosinase. Then your body can make the sulforapahane that is so beneficial.
Growing your own makes $en$e. WE can get them from our friendly stall at the local Farmer’s market, but they are the more expensive of their sprout offerings. And hey, straight from the growing tray to your mouth- you just can’t beat it! And in $$ terms, it’s amazing. Just search on Organic Broccoli seeds.
Our normal blood pH of the body is 7.35 and this will be maintained at all costs.
If it falls, the body will take bicarbonate from the blood stream, or calcium from the bones and teeth to compensate.
If this goes on long enough, your teeth and bones will turn to mush. Before ‘mushing’, bones become brittle and break easily.
This is usually a sure sign of osteoporosis, as I discovered when I fell off my son’s electric skateboard and broke my leg. You may also begin losing tooth enamel.. or you’ll simply lose your teeth or enrich your dentist with a mouthful of crowns. Again, I know. My dentures attest to the power of a daily guzzle of CocaCola as a high school kid. I was the Coke guzzling champion!
And of course, many scientists assert that diseases like cancer, bacterial infections and yeasts are related to an acidic body.
There are hundreds if not thousands of websites talking about pH balance now. When we introduced the concept to Australia in 2000 the word ‘alkaline’ just wasn’t seen. Now it’s the choice of much-publicised celebs, and the vast majority of these websites basically agree with or copy each other, saying that excess acidity causes yeast infections and that the simple answer is a high alkaline diet.
Is it that easy? Well.. not exactly. Certainly our immune system performs best in an alkaline environment. And in this environment, beneficial flora are happier.
But this is not the full answer.
We now know that the connection between candida albicans and an alkaline body is not as clear as we had hoped. Candida flourishes in an acidic environment as low as pH 2, but it also exists happily in a body pH of 8- healthily alkaline.
Yes, our body does prefer being slightly alkaline. It’s default 7.35 is enforced with some quite strong support systems. Getting a higher pH therefore, is virtually impossible. We can therefore say that Candida survives in any pH the blood is capable of.
Meat, dairy and grains are on the acidic side. Most Fruits and vegetables test alkaline. Almost every website will advise you to follow the 80/20 rule of ingesting 80% alkaline forming foods, and 20% acid forming foods.
Meat inevitably gets a bad rap – often because the website owner is a vegetarian, But meat has an offsetting effect that no one seems to want to mention.
Meat protein stimulates the release of the hormone insulin. (Growth factor or IGF-1). Increasing IGF-1 triggers bone growth and mineralization – so there’s an incredibly important role for meat if you agree that a major purpose of the alkaline diet is maintenance of our bones and teeth. As a long term vegetarian, when I fell off the skateboard i was forced to accept the unpalatable observation that 12 years of alkaline diet had NOT given me strong bones. I was forced to take a broader view and make changes. I cut out all sugar, reduced carbs as much as I possibly could, and made the huge decision to eat grassfed beef for its unparalled array of amino acids and its Vitamin K2. I reduced fructose laden fruits and kept up the dark leafy greens. As a result, my annual Dexascan showed me my bone strength was improving.
I understand many people will want to disagree with this, and I honour their ethical standpoint, but I have researched this for over 3 years, and I believe that early man was vegetarian by necessity with meat as a luxury. The paleo man carved up the bison he had killed and the tribe converged, seeking the fat and organs before the meat. They knew innately that this was the best the bison could contribute to their survival odds.
Since grains have entered the scene they have (for the most part) displaced vegetables. The result is obvious. Most of us now tend to eat an acidic diet.
Today, grains these days account for about 38% of Americans diets. So our acid loading has dramatically changed post grain-era.
It’s my opinion that ethics aside, when eating to combat candida, meat ‘s ability to stimulate the release of the hormone insulin and IGF-1 means it has a place in serious health endeavors.
Dr Robert O Young once wrote an article on the amount of Kale one should eat a day to achieve pH balance. I nearly fell over when I saw the mountain of kale I’d be buying weekly!
Grains, however are still the big nasty – especially wheat, which contains sulphuric acid. Yes, Battery acid.
No, bread isn’t going to burn you like battery acid. Wheat contains diluted amounts, but there is no escape from the truth that if you eat it, consuming green vegetables will go some way to offsetting the acidity.
If you are thinking of switching to oat bread, be aware that oats have even more sulphuric acid than wheat!
Way back in 2000, Dr. Linda Frassetto, Todd, Morris and Sebastian published a study on the worldwide incidence of hip fractures in elderly women. The conclusion still holds true.
With a 50/50 meat to vegetable intake of 1:1 the incidence of hip fractures was 200 out of 100,000.
In women that ate a vegetable to meat ratio between 2:1 and 5:1, hip fractures were less than 10 out of
If Dr Frasetto and her team had performed this study using the SAD (Standard American Diet 1/3 meat, 1/3 grains and 1/3 vegetables) the results would have been even worse.
Our easy access to grains via our modern food system, and our reduced vegetable consumption has resulted in 53% of women with a fractured hip by age 50. Men? 21%.
If you cast back in your memory, you’ll most likely remember a family member that died shortly after suffering hip fracture.
This is a TERRIBLE statistic.
One Canadian Multicentre Osteoporosis Study of over 9400 women discovered that bone density starts decline in women at 25 and men at 40. At age 40 the women are zooming ahead. At age 70, both sexes begin an acceleration of bone loss. By age 80, 97% of women have osteoporosis.
It’s not just wheat.
Many grains cause blood sugar level spikes. Sugar, of course, causes our body to move from ketosis (fat burning) to glycation, where sugar becomes the fast fuel, the supercharged alternative to the traditional source of energy. That’s why we call it a ‘sugar high’.
Glycation is the result of the bonding of a protein or lipid molecule with a sugar molecule. Our cartilege is an early casualty because it is very susceptible to glycation.
Cartilege cells simply lose fexibility.
We know it as Arthritis. Perhaps it should be called ‘Grainitis’.
Go here to access a simple way to alkalize without filling your shopping cart with kale.
In my opinion, the perfect alkaline diet or for that matter the
best diet to follow, would be one consisting of 30 to 40% meat
and the rest fruits and vegetables. Ditch the grains, especially
We have wondered for a long time.
(Go to bottom of this page for added links)
Our interest in ketosis as an alternative source of energy brought us to the understanding that our body loves the easiest way.. and therefore loves glucose which gives it energy faster and with less conversion expenditure that ketosis. That’s the simple reason we are getting glucose feeding our brain rather than ketones. It’s available so our ‘bod’ makes the most of it.
Kinda like a kid in a candy store.
Our research also discovered that you are either in ketosis or you are in glycation. You are never in a half-half state. That’s why a ketone meter is so useful. It gives you an instantaneous reading of what’s going on ‘inside’. And further research gave us the clue to the advancing state of Alzheimers’. When the brain is being fed by glucose – acidic glucose – then oxidation becomes a problem.
So it comes as no surprise that a “tipping point” molecular link between the blood sugar glucose and Alzheimer’s has been established by scientists, who have shown that excess glucose damages a vital enzyme involved with inflammation response to the early stages of Alzheimer’s.
Abnormally high blood sugar levels, or hyperglycaemia, is well-known as a characteristic of diabetes and obesity, but its link to Alzheimer’s disease is less familiar.
Diabetes patients have an increased risk of developing Alzheimer’s disease compared to healthy individuals. In Alzheimer’s disease abnormal proteins aggregate to form plaques and tangles in the brain which progressively damage the brain and lead to severe cognitive decline.
Scientists already knew that glucose and its break-down products can damage proteins in cells via a reaction called glycation but the specific molecular link between glucose and Alzheimer’s was not understood.
Now (God bless their wooly socks!) scientists from the University of Bath Departments of Biology and Biochemistry, Chemistry and Pharmacy and Pharmacology, working with colleagues at the Wolfson Centre for Age Related Diseases, King’s College London, have unraveled that link.
By studying brain samples from people with and without Alzheimer’s using a sensitive technique to detect glycation, the team discovered that in the early stages of Alzheimer’s glycation damages an enzyme called MIF (macrophage migration inhibitory factor) which plays a role in immune response and insulin regulation.
MIF is involved in the response of brain cells called glia to the build-up of abnormal proteins in the brain during Alzheimer’s disease, and the researchers believe that inhibition and reduction of MIF activity caused by glycation could be the ‘tipping point’ in disease progression. It appears that as Alzheimer’s progresses, glycation of these enzymes increases.
The study is published in the journal Scientific Reports.
Professor Jean van den Elsen, from the University of Bath Department of Biology and Biochemistry, said: “We’ve shown that this enzyme is already modified by glucose in the brains of individuals at the early stages of Alzheimer’s disease. We are now investigating if we can detect similar changes in blood.
“Normally MIF would be part of the immune response to the build-up of abnormal proteins in the brain, and we think that because sugar damage reduces some MIF functions and completely inhibits others that this could be a tipping point that allows Alzheimer’s to develop.
Dr Rob Williams, also from the Department of Biology and Biochemistry, added: “Knowing this will be vital to developing a chronology of how Alzheimer’s progresses and we hope will help us identify those at risk of Alzheimer’s and lead to new treatments or ways to prevent the disease.
Dr Omar Kassaar, from the University of Bath, added: “Excess sugar is well known to be bad for us when it comes to diabetes and obesity, but this potential link with Alzheimer’s disease is yet another reason that we should be controlling our sugar intake in our diets.”
Globally there are around 50 million people with Alzheimer’s disease, and this figure is predicted to rise to more than 125 million by 2050. The global social cost of the disease runs into the hundreds of billions of dollars as alongside medical care patients require social care because of the cognitive effects of the disease.
The study was funded by the Dunhill Medical Trust. Human brain tissue for this study was provided through Brains for Dementia Research, a joint initiative between Alzheimer’s Society and Alzheimer’s Research UK in association with the Medical Research Council.
Ian: as many readers know, I had a ‘brush with Alzheimers some years ago. My video on our (mine and Cassie’s) experience and solution is here.
Since then I have definitely seen the correlation of memory loss and carbs or sugar.
I now take a supplement that makes sure I am in ketosis. It’s derived from coconut oil and after taking it I am in ketosis within the hour. I have observed a heightened clarity of mind using it plus better energy. At age 70, this matters! I recomemend it to anyone either experiencing memory problems or with loved ones in the same situation.
Of course I should add that keeping my my alkalizing greens every day plus good hydrogen rich alkaline water also has definitely made it easier for me.
New UK research shows that doubling the daily recommended amount of vegetable produce from 5 to 10 servings a day has significant health benefits.
Was eating five portions of fruit and vegetables a day challenging?
It’s going to look easy in comparison to the latest s from the world’s nutritional experts.
Researchers are now suggesting that doubling the current recommended amount – upping your daily intake to ten servings – could significantly reduce risk of heart disease, cancer, and stroke, and prevent 7.8 million premature deaths annually.
Scientists at Imperial College London analyzed nutritional data from 95 different studies of 2,000,000 participants. They looked at 43,000 cases of heart disease, 47,000 cases of stroke, 81,000 cases of cardiovascular disease, 112,000 cancer cases and 94,000 deaths, and published the results in the International Journal of Epidemiology.
Ian: Now THIS is what I call a study!
Not surprisingly, they found that the more vegetables and fruits a person eats, the healthier they become.
“Eating up to 800g [approximately 1.5 lbs] of fruit and vegetables – equivalent to 10 portions and double the recommended amount in the UK – was associated with a 24% reduced risk of heart disease, a 33% reduced risk of stroke, a 28% reduced risk of cardiovascular disease, a 13% reduced risk of total cancer, and a 31% reduction in premature deaths.”
A ‘portion’ is roughly equivalent to a banana, a pear, an apple, a large mandarin orange, or 3 heaping tablespoons of cooked vegetables, such as spinach, peas, broccoli, or cauliflower.
Now imagine multiplying those items by 10 each day. It would mean a whole lot more vegetable- and fruit-eating than is currently being done by most individuals. Fewer than one in three UK residents is thought to reach the official target of five portions per day.
Raw or Cooked?
Researchers reported no difference between raw and cooked produce, although certain vegetables and fruits appear to reduce risk of specific diseases:
To prevent heart disease, stroke, cardiovascular disease, and early death,
eat apples and pears, citrus fruits, salads and green leafy vegetables such as spinach, lettuce and chicory, and cruciferous vegetables such as broccoli, cabbage and cauliflower.
To combat cancer risk,
eat green vegetables, such as spinach or green beans, yellow vegetables, such as peppers and carrots, and cruciferous vegetables. The latter contain glucosinolates, which activate enzymes that could prevent cancer.
Lead author Dr. Dagfinn Aune advises eating whole vegetables and fruits, which are also beneficial for gut health:
“Most likely it is the whole package of beneficial nutrients you obtain by eating fruits and vegetables that is crucial is health. This is why it is important to eat whole plant foods to get the benefit, instead of taking antioxidant or vitamin supplements (which have not been shown to reduce disease risk).”
Ian: This relates to what we’ve been saying about the alkaline level of a food. It’s just part of the picture!
Increasing one’s intake of fruits and vegetables for health reasons also reduces our environmental impact. When meals are rounded out with vegetables, it often translates to less meat and dairy on the plate. Focusing on vegetable-centric eating is something that many people are trying to do as a climate change mitigation strategy. A win-win situation for all.
Let’s talk about high blood pressure..and why chronic dehydration is seen by many experts the root of high blood pressure.
What is the common why to treat high blood pressure? Medication! For many people it does help drop their blood. But WHY do we have HBP? Have we addressed the root of the problem (chronic dehydration) or only masked it?
Over time there’s a high possibility that side effects of blood pressure medication may affect other organs.
People with high blood pressure on any form of blood pressure medication need to understand how dangerous high blood pressure is and what it will do to your body over time.
You don’t need to be a doctor to find out the root of your problem. It’s water. Or rather, the lack of it. To take it a little further. GOOD water.
According to the National Heart, Lung, and blood Institute high blood pressure (HBP) can lead to coronary heart disease,heart failure, stroke, kidney failure, and more health problems.
“Blood pressure” is the force of blood pushing against the walls of the arteries as the heart pumps blood. If this pressure rises and stays high over time, it can damage the body in many ways.
If you are a victim of this, you’re in a very big club. About 1 in 3 adults in the United States has HBP. The condition itself has few signs or symptoms. You may have it for years without knowing it. During this time HBP my be quietly degenerating your heart, blood vessels, kidneys, and other parts of your body.
Blood pressure doesn’t stay the same all the time. It lowers as you sleep and rises when you wake up. Blood pressure also rises when you’re excited, nervous, or active. If your numbers stay above normal most of the time, you may be at risk. Risk grows as blood pressure numbers rise. “Prehypertension” means you may end up with HBP.
If you’re being treated for HBP and have repeat readings in the normal range, your blood pressure is under control, but you still have the condition. You should see your doctor and follow your treatment plan to keep your blood pressure under control.
Blood pressure tends to rise with age. Following a healthy lifestyle helps some people delay or prevent this rise in blood pressure.
People who have HBP can take steps to control it and reduce their risk for related health problems. Key steps include following a healthy lifestyle, having ongoing medical care, and following your treatment plan.
But.. we mentioned water. What does that have to do with it?
CAN INSUFFICIENT WATER CAUSE HIGH BLOOD PRESSURE?
Absolutely. Think of cooking Porridge.
You have ample water in the pot. Once the oatmeal is cooked, you can turn the pot upside down and the oatmeal will run out of the pot. Why? Because gravity is strong enough to pull the oatmeal from the pot.
Put too little water in the pot when cooking the oatmeal, the oatmeal will not run out of the pot when you turn it upside down.
Why? Because gravity is not strong enough to pull the thick oatmeal from the pot.
This is what happens when you don’t drink enough water and end up dehydrated. When you don’t drink enough water, you don’t have enough water in your blood – causing your blood to become too thick.
When the heart squeezes and pushes the thick blood up into the aorta, the blood has to fall down out of the aorta where the aorta bends. This is the equivalent of turning the pot of oatmeal upside down.
There is an intrinsic link between chronic hypertension, renal (kidney) failure, dehydration and a deficiency of alkjaline minerals. The real irony is that pharmaceutical medications to treat high blood pressure may further exacerbate dehydration and mineral loss in the body, which contributes to and in many cases causes renal dysfunction and sets up pictures for heart disease and congestive heart failure.
Water and alkaline electrolytes are absolutely two of the most critical components of normal, physiological function. Without a correct balance of fluid and electrolytes, the cells of our body lack the essential electrical conductivity necessary for cellular energy production. When fluid retention (A.K.A. oedema) accompanies hypertension, it is a primary indicator of intracellular fluid loss, and an accumulation of extracellular tissue fluids.
Oedema has very damaging effects upon cellular function because it damages and impedes the electronegative colloidal properties of body fluids.
Blood pressure medications, such as thiazide are diuretics. Diuretics deplete the body of alkaline potassium and magnesium, two critical electrolytes which maintain normal blood pressure and cellular function.
So what can you do?
1. Ensure you drink sufficient water.
2. Ensure you are getting sufficient alkaline electrolytes.
There is growing evidence that molecular hydrogen, the smallest, most common element in the world may assist blood pressure problems. This study is one of over 700 studies into the effects of H2, covering over 150 disease conditions.
Metabolic Acidosis: The Modern Scourge Escalating Digestive Disorders
Digestive disorders are now considered rampant and new evidence is pointing to the rise in metabolic acidosis, the new ‘disease of civilisation’, as the cause.
by Toni Crisp (Nut Med) B Arts (Journalism)
Metabolic acidosis is a condition in which the body produces too much acid or when the kidneys cannot remove or neutralise acids in the body.
Scientists have found that low grade chronic metabolic acidosis is common but often goes undetected because it most often occurs despite normal blood pH and bicarbonate levels.
All of us will experience some level of metabolic acidosis at some time however there remains a surprising key nutrient intervention that may resolve this disease: pancreatin.
Authors of a 2014 review article published in Journal of the Pancreas suggest our modern lifestyle contains many factors that are shifting the body’s internal environment from slightly alkaline to acidic, causing metabolic acidosis. We are eating more processed foods that are devoid of enzymes, bicarbonate, vitamins and minerals such as potassium, magnesium, calcium and zinc; more acidic foods such as red meat, sugars, and white flours and rice; and we are over-consuming acid-producing alcohol, chemicals and medications.
The two organs affected by this lowered pH are the liver and pancreas which produce alkaline bile and pancreatic juice respectively. Normal exocrine pancreatic function in particular is considered the core of proper digestion.
The pancreas takes bicarbonate ions from the blood to produce pancreatic juice which is then released into the duodenum. The alkalinity of pancreatic juice, when released into the duodenum, takes the pH up to a level where the digestive enzymes are most active. An acidic duodenum inactivates pancreatic enzymes, and in fact, pancreatic lipase stops working altogether at a duodenal pH of less than 4.5. Digestion then becomes compromised.
The result for clients is that improperly digested foods will accumulate in the small intestine where they are fermented by bacteria and yeast, causing gas and bloating. The undigested food has only two ways to go. Moving up can cause fullness, heartburn, nausea, gas, bloating and cramps. Moving down causes flatulence, diarrhoea, constipation and lower abdominal pain.
A decreased pH also reduces the antibacterial activity of pancreatic juice, which in turn, can be the cause of small intestine bacterial overgrowth (SIBO). SIBO is responsible for many symptoms including indigestion and abdominal pain.
Other research has found a link between coeliac disease and impaired pancreatic function that occurs in a vicious cycle. Deficiencies of amino acids occur as a result of altered small intestinal amino acid uptake, leading to reduced precursors for pancreatic enzyme synthesis. Reduced numbers of pancreatic enzymes lead to compromised protein digestion and absorption.
Ian: A good summary of the increase of acidosis in everyone.
If you’d like to investigate your own condition, a pH test kit may be a good idea.
‘Experts’ and the public do share some opinions, but it seems to me that there are some gaping holes.
Look at this survey conducted by the New York Times.
The term was last updated in 1994, so frankly, an update is long overdue. At the same time, defining “healthy” has never been more complicated.
Countless new exotic foods have arrived on our tables over the past two decades and, (thanks to the Internet and social media), we’re now bombarded with more conflicting messages than ever about what’s ‘healthy’ and what’s not.
The New York Times chose a good time to conduct an interesting survey comparing the opinions of American citizens and hundreds of professional nutritionists on approximately 50 common foods. And of course, opinions vary greatly.
Foods that nutritionists consider much healthier than the general population does.
These include (of course!) tofu (89% of nutritionists vs. 58% of Americans), quinoa (89% vs. 58%), and hummus (90% vs. 66%).
Why such differing opinions? The NYT suggests it may be because these foods are relatively new to the mainstream American diet. Perhaps people have yet to accept them in their minds.
Foods that the American population thinks are much healthier than the experts do.
The widest gap occurred with granola bars, with 71% of the public saying they’re healthy, but only 28% of nutritionists agreeing. Similar differences exist with granola (47% of nutritionists vs. 80% of public), coconut oil (37% vs. 72%), and frozen yogurt (47% vs. 80%). Many of these foods contain added sugars, of which nutritionists may be aware, while the general population is not.
The Times reports that this will hopefully change soon:
“In May, the Food and Drug Administration announced a new template for nutrition labels, and one priority was to clearly distinguish between sugars that naturally occur in food and sugars that are added later to heighten flavors.”
Other foods about which both experts and the public disagree.
These include popcorn and a number of high-fat foods, such as steak, pork chops, whole milk, and Cheddar cheese. The split in opinions hovers between 50-60% for each group, which isn’t surprising.
“Years ago, the nutritional consensus was that fat, and particularly the saturated fat found in dairy and red meat, was bad for your heart. Newer studies are less clear, and many of the fights among nutritionists tend to be about the right amount of protein and fat in a healthy diet. The uncertainty about these foods, as expressed both by experts and ordinary Americans, reflects the haziness of the nutritional evidence about them.”
Until time and further studies reveal more information, it may be helpful to know what the nutritionists said when asked how they eat on a daily basis. When given a list of dietary descriptions, such as Atkins, Paleolithic, Organic, Vegan, Vegetarian, Gluten-Free, and Mediterranean, the majority (57%) said they follow “no special rules or restrictions.”
Rather than singling out and labeling certain foods as “good” or “bad,” it’s probably best to focus on eating healthily overall (and not feeling guilty for the occasional less-than-healthy treat).
Ian: What is ‘healthy’ food to you? And.. when will someone decide on what is ‘healthy’ water?
How long has it been since I first heard a doctor telling people we need no help in alkaline balance – that’s it ‘just happens naturally’?
It began almost 15 years ago as I remember – and continues today.
So.. I’m just a basic human. No degree. No white coat and stethoscope… but…
Please explain to me how the body can adjust its pH if all we eat is acid forming? It’s a simple and incontrovertible fact that alkaline neutralises acid, so a body chock full of acids can only be rebalanced by……….. I’d love these doctors to fill in the gap. What does it use to effect the rebalance?
Here’s a typical Doctor’s quote:
“It’s a complete waste of money. Your body maintains its pH within very tight parameters all by itself no matter what you drink. The idea that drinking alkaline water would have any affect is just counter to biochemical science and reality.”
(Monica Reinagel, nutritionist quoted in the National Post.)
So is there a middle ground in this argument? I do accept and understand that my body can and does regulate itself, but it doesn’t answer my query. And.. what about alkaline water vs. alkaline food?
Does the body regulate pH, and how?
It’s pretty simple. My body needs minerals. Minerals build our body, minerals aid digestion, minerals help me hydrate. I use minerals to build systems (ie skeletal~ calcium), I use minerals during digestion (Sodium Bicarbonate), I use minerals to support hydration, (Sodium). And as my body sources and utilises these minerals, its actual metabolic process creates acid waste.
It’s pretty obvious that we need a steady intake of minerals in both our liquid and our solid intake. The only other way I know is to take an Epsom salt bath, or use magnesium oil.
Along with intake we also have to consider how we get rid of wastes if we are trying to understand the theory the good doctors propose of allround automatic balance.
As much as we’d like it to, alkaline water doesn’t come anywhere near our daily required intake of alkaline minerals. Just look up RDA for calcium., then ask your water alkalizer man how much is in a glass of his water. Unless you live in a highly alkaline area it will be nowhere near your daily need.. and if it was you wouldn’t want to drink it. It’s be like a glassful of liquid chalk!
Of course it can help, (just as water dripping on a rock can help crack a rock), but I think we are all seeking the most practical way to supply our daily alkaline minerals, aren’t we?
There are other homespun ways – like drinking bicarb of soda in water… taking supplements and persevering with a mineral rich diet. It all works together.
Back to Reality
We are still baffled by the doctors’ statement of some sort of independently operating auto levelling pH system. Does it mean we can chug Coke all day to no effect? I did that as a kid. I was the Coke guzzling champ of high school.. and my teeth paid the price! It makes no sense.
So.. as I said earlier, I’m a mere mortal, a basic human.. but I’d really like to give the doctors who make this ‘Straight from the med school textbook’ statement a chance to explain themselves.
What I DO know is that whatever we use, our purpose of uptake of alkaline minerals is to replenish our depleted alkaline store within our body. The only assumption we make is that this buffer is depleted due to our modern acidic lifestyle. So it follows that whether it be food, water or supplement, it’s the alkaline minerals we want in an assimilable form. The four minerals are calcium, Magnesium, potassium and calcium. I use Alkaline Booster, which has all four minerals in a balanced form. A teaspoon a day fulfils my daily needs. Yes, I also eat as many good alkaline greens as I can and choose to drink alkaline water. But in my experience, this method ‘fills the cracks’ in my alkalizing strategy. If I haven’t gotten enough with my water or my food, Alkaline Booster makes sure i have enough. And enough means I’m saving my skeleton.
Please note: Alkaline Booster isn’t yet in some of our stores but we are happy to send from Australia.
Dominic Spiers runs our Alkaline Diet discussion Group on Facebook.
Here’s his latest alkaline diet concoction; a might alkalizer for people without their own water ionizer.
Juice of 4 lemons. then top up with water (1 part water to 1 part juice)….then add a tsp of bicarb and it will fizz. It tastes a bit like fizzy lemonade. add the bicarb in small increments otherwise the fizz might overflow out of the container!
Our lime tree is groaning with fruit right now so it will be lime instead of lemons for us!
Firstly, we need to look at whether we are talking about ‘alkaline food’ or alkaline-supporting food.
There are very, very few alkaline foods, but many foods that support us to alkalize in the body.
This covers many interpretations, from the production of sodium bicarbonate in the stomach, to improved support against acidifying inflammation.
So I’m suggesting water cress is firmly placed in group two.
Watercress: Carcinogen Chaser.
Watercress is an often-overlooked, leafy green food source. It’s a close cousin of mustard greens, cabbage, and arugula. And.. it’s a powerful anti-carcinogen. It can help starve tumours of essential blood and oxygen significantly inhibiting the activation of carcinogens.
Many natural health writers score it as among the top 36 foods that help cleanse our entire body. We can give our liver a big boost with the cleansing action of watercress. It helps to release enzymes in the liver that clean it out and help rid it of toxic buildup. It contains glucosinolate compounds, which have been found to have anti-cancer properties.
A phase II clinical trial demonstrated and presented at the American Association for Cancer Research (AACR) by researchers at the University of Pittsburgh Cancer Institute (UPCI) showed that watercress extract taken multiple times a day can significantly inhibit cancer.
The trial showed that the watercress extract detoxifies environmental carcinogens and toxins found in cigarette smoke. (It also discovered that the effect is stronger in people who lack certain genes involved in processing carcinogens).
Researchers found that the compound, phenylethyl isothiocyanate (PEITC), (that’s where it gets that unique peppery taste), can interfere with the function of a protein that plays a critical role in cancer development.
“Cigarette smokers are at far greater risk than the general public for developing lung cancer, and helping smokers quit should be our top cancer prevention priority in these people,” said Jian-Min Yuan, M.D., Ph.D., associate director of the UPCI’s Division of Cancer Control and Population Science and an epidemiologist with Pitt’s Graduate School of Public Health. “But nicotine is very addictive, and quitting can take time and multiple relapses. Having a tolerable, nontoxic treatment, like watercress extract, that can protect smokers against cancer would be an incredibly valuable tool in our cancer-fighting arsenal.”
Dr. Yuan, who also is Pitt’s Arnold Palmer Endowed Chair in Cancer Prevention, and his colleagues enrolled 82 cigarette smokers in the randomized clinical trial. The participants either took 10 milligrams of watercress extract mixed in 1 milliliter of olive oil four times a day for a week or they took a placebo. Each group of participants then had a one week “wash-out” period where they didn’t take anything and then switched so that those getting the placebo now received the extract. They all continued their regular smoking habits throughout the trial.
In one week, the watercress extract reduced activation of the carcinogen known as nicotine-derived nitrosamine ketone in the smokers by an average of 7.7 percent. It increased detoxification of benzene by 24.6 percent and acrolein by 15.1 percent, but had no effect on crotonaldehyde. All the substances are found in cigarette smoke.
Participants who lacked two genes involved in a genetic pathway that helps the antioxidant glutathione remove carcinogens and toxicants from the body saw an even bigger benefit to taking the watercress extract, which increased their detoxification of benzene by 95.4 percent, acrolein by 32.7 percent and crotonaldehyde by 29.8 percent.
A phase III clinical trial in hundreds of people must be performed before the treatment could be recommended for smokers, and Dr. Yuan warned that while eating cruciferous vegetables, such as watercress and broccoli, are good for people, they are unlikely to have the same pronounced effect as the extract.
Read my article on celery yet?
And my article on the humble cucumber?
If the following list = YOU, your metabolism might be trying to tell you something!
- History of alcohol/drug use or hepatitis
- Long term prescription drug use
- Sensitive to chemicals (tobacco smoke, fumes, perfume, cleaning agents, etc.)
- Pain between the shoulder blades
- Stomach upset by greasy foods
- Greasy or shiny stools
- History of nausea, motion sickness, or morning sickness
- Light or pale colored stools
- Headache over the eyes
- Gallbladder attacks
- Bitter taste in the mouth (especially after meals)
- Become sick or easily intoxicated if drinking wine
- Easily hung over
- Pain under right side of rib cage
- Hemorrhoids or varicose veins
- NutraSweet (aspartame) consumption
- Chronic fatigue or fibromyalgia
So if this is you– read on, learn how your detoxification system works, and how to support it!
Our body has the ability to naturally “spring clean” every day if your diet has adequately supplies for the process. There’s no special juice cleanse needed!
A liver detox sans expensive powders and supplements is safer,more effective, and gentler than a detox diet of pills’n’powders. Eating whole foods instead of supplements and powders gives your body something it knows as normal and natural. It contains a broad spectrum of nutrients to DRIVE your detox!
LIVER DETOX: IT’S LIKE DOING YOUR LAUNDRY
A good baseline of nutrients help our liver to filter our blood and to be able to carry out its natural function of identifying both good things (food and nutrients) and bad things (toxins and harmful substances). Think of it as finding stains in your laundry.
- PHASE ONE DETOX. Next, our body uses food-based enzymes and nutrients to transform toxins, used hormones, RX drugs, food additives, etc. The pupose of this phase is to commence neutralizing a toxin and to turn it into a water soluble compound capable of leaving the body. At this half way point, toxin reactivity actually increases. This can cause problems if it doesn’t continue to Phase 2 right away. Think of Phase 1 detoxification as a ‘pre-wash cycle’.
- PHASE TWO DETOX. Phase 2 acts upon phase 1. It’s the final transformation stage of the toxin, making it water-soluble for removal from the body. Amino acids (building blocks of protein) drive this stage, as they attach to the toxins to further neutralize and escort them out of the body. (Note that the widest range of amino acids comes from grassfed meat!) Think of Phase 2 as our ‘main wash cycle’. It does the hard work of removing dirt and debris before leaving your clothes clean.
- ELIMINATION. Lastly, the toxins are eliminated via the digestive track in bile, or via the kidneys in urine. It’s very like the drain and spin cycle.
LIVER DETOX POWDERS AND SUPPLEMENTS
My problem with liver detox supplements and protein powders is the lack of any guarantee of quality. They may contain irritating additives and fillers, and most of the raw materials are imported without scant regulation of safety and purity. These foods are also often “refined” so much of the nutritional value is stripped out during processing. These Empty foods scan compromise your detoxification abilities, causing you to retain toxins rather than excrete them.
When you invest in whole foods, your body is energized with nutrients ‘made’ for supporting liver detox. You are – ultimately – the sum of your habits so… what you choose for eat matters. It’s definitely NOT what you do or don’t consume for 16-48 hours. I like the bigger picture: fueling and meeting your body’s needs on a daily basis! Your daily diet should automatically support the liver detox process– not a ritual you do 1-2 times a year. When we read articles on the net they seem to be very focused on eating “less” and “dieting” (cleanses/detox diets can reinforce that) andit seems people actually end up needing far MORE food than they think (and that nutritional deficiencies actually down-regulate the appetite further). In the end, we all want our body to just WORK better, and naturally detox more efficiently as a normal part of metabolism.
Liquid fasts and cleanses
Proteins DRIVE the detoxification process, so.. cleanses based on juices, fruits or vegetables really don’t make a lot of sense.
Don’t leave! I know many of you love the juice fast idea.. it’s only my opinion!
Any time you fast or cleanse (with the exception of when you have the flu!) you are forcing a regimen on your body. This often means ignoring your own body needs, cravings, and intuition. Dr Ray Peat said: “Any craving is a good starting point, because we have several biological mechanisms for correcting specific nutritional deficiencies.”
If someone is in a hypo-metabolic state (slowed metabolism), the body naturally holds on to more water in tissues, craves less water, and craves more salt and solid food. A liquid cleanse would do much more harm than good.
Whether you decide on a cleanse or not, don’tforget that your body always talks to you about what it needs. Learning to listen is an amazing tool for building your body connection so that you can feed and support your body’s natural detoxification system.
LIVER DETOX FOODS YOU MAY NOT BE GETTING
The vitamins and minerals in fruits drive phase 1 of detoxification! Costly detox diets and cleansing routines are a waste of money compared to organic fruits and fruit juices to fuel this first phase of detoxification so much more efficiently! Yes, I know – we’ve often talked about the hazards of excess fructose but in this case the need is specifically to begin the detox phase one.
Choose ripe seasonal fruits high in vitamin C for maximum antioxidant effect. Some great choices are organic oranges, pure orange juice , kiwis, berries, papaya, and pineapple.
Beets are serious liver detox food.They help thin your bile, helping us to detox more efficiently.
A common liver problem manifests as sluggish/stagnant bile flow. Toxins neutralized in the liver are dumped into the bile (our bile duct is a toxins ‘drainpipe’) When the bile gets too thick, toxins can’t flow out of our body quick enough (leading to fatigue, low energy, constipation, PMS, toxicity and disease)! Regular beet consumption (and a nutritionally wealthy diet) can help strengthen this process naturally!
Buy beets and shred them in your food processor. Try a little beet slaw (with lemon or apple cider vinegar, salt and olive oil) daily or as often as you like to help fuel your natural detoxification system!
NON- INFLAMMATORY PROTEINS:
Vegetarians, you may not like this section, but here we go.
Our body needs a certain balance of amino acids to support our bodily functions, particularly liver detox. The balance we need is achieved when we eat “the whole animal” and ALL of its parts. When you eat just muscle meats regularly, including chicken, pork, beef, lamb,you tend to create an amino acid balance in the body that favors inflammation, and hey. it actually starves your liver! It is really important to balance the amino acid spectrum we consume. Non-inflammatory proteins such as eggs, fish, gelatin, dairy products (milk, cheese), shellfish, and organ meats are excellent choices to increase in our diet to better support your detoxification capabilities.
Try having muscle meats every other day if your intake of non-inflammatory proteins is low. One of my favorite ways to make this easy is to have some bone broth every day.
LIVER IS THE MASTER!
Healthy detoxification supports liver health. It’s absolutely essential for good digestion, a healthy metabolism, and proper thyroid function. A good nutrition strategy goes a long way for overcoming poor detoxification without confusion and expensive supplements! If your liver needs some TLC so that you can experience more robust health without fatigue and digestive sensitivity, subscribe below to receive more tips on how to nourish your body with nutritional therapy!
This content is not meant to diagnose or treat any disease, or as a substitute for medical advice. Please consult with your advising physician before starting any treatment for a medical condition. AlkaWay shall not be held liable or responsible for any misunderstanding or misuse of the information contained on this site or for any loss, damage, or injury caused or alleged to be caused directly or indirectly by any treatment, action, or application of any food or food source discussed in this site.
We recently posted about the amazing health benefits of the humble cucumber.
But what salad is complete without a crunchy celery stick?
Celery is often overlooked. many of us think of it as “crunchy water” and assume it has little nutritional value.
Oh Boy, How wrong we can be!
But I always have a problem talking about alkaline diet foods. Am I talking about the food’s ability to help my alkaline balance to be regained, or am I talking about the health benefits beyond alkalizing? It’s my humble opinion that beyond the alkalizing benefits, much of the ‘pH Miracle’ cures we read about come from the additional super-properties of these basic foods. Celery is no exception.
Celery is in the Apiaceae / Umbellerifereae family. It’s been recorded as grown as far back as 1323 BC in Egypt, Europe and the Mediterranean. When Tutankhamen was entombed, he was garlanded with celery leaf. (A bit late to get the health benefits, unfortunately!)
More than a billion pounds of celery are harvested each year in the US, primarily in Michigan and Florida. It’s used in soups, appetizers, entrees and as an addition to tuna and chicken salads. We consume as much as six pounds of celery over the course of a year. (Yes, most of it water, I admit.)
It’s a “negative calorie” food – only 16 calories per cup chopped serving.. Our body almost burns as many calories digesting it as celery itself contains.Low caloric content combined with the high-fiber definitely make celery a fabulous food for weight loss goals. It has an extremely high rate of nutrition compared to a very small amount of carbohydrates. And.. of course.. it’s also an alkaline food, helping to balance acid levels in the blood.
Celery and Your Brain
Scientists have now discovered the link between a flavinoid compound called luteolin and brain health. Older mice in a recent study retained youthful brain functioning when their diet was enriched with luteolin.
This flavonoid works throughout your entire body to fight the effects of free radicals that can speed up the cellular aging process.
Linked to a decreased risk of heart disease and cancer, it’s reasonable to say that celery (which is high in luteolin) reduces inflammation naturally. This is especially beneficial to the brain. Inflammation is believed to be a leading cause of Alzheimer’s, Parkinson’s and multiple sclerosis.
Celery and Total Wellness
Proven carcinogen detoxifiers phthalides, coumarins and polyaceylenes found in celery enhance white blood cell effectiveness.
Pthalides lower stress hormone levels in the blood and relax muscles around the arteries. Blood vessels dilate smoothly, resulting in lower blood pressure.
The abundance of heart-healthy calcium, potassium and magnesium found in celery also regulates blood pressure. Pthalides increase the body’s secretion of bile which helps to lower cholesterol and prevent clogging of the arteries.
Inflammation is the primary cause of the pain we experience from arthritis, gout, and asthma. Coumarins found in celery control inflammation and lower swelling in and around joints. Coumarins have proven effective in lessening the severity of asthma, treating muscle pain and getting rid of migraines.
How about a Celery Smoothie
packed with vitamins, minerals and compounds that balance acidity in the blood, this vegie smoothie goes a long way toward total body health minus the fat and carbohydrates. Rinse or scrub each vegetable and trim the ends! Super easy and delicious.
2 medium carrots
2 celery stalks
5 – 6 leaves leaf lettuce
1/2 golden delicious apple
1 small beet.
Hey, we love to help people learn about the alkaline diet.
I’ve written a small book on the diet that you can download as a .pdf.
And.. if you are a newcomer to the benefits of the alkaline diet, take a look at our hugely successful New Alkaline Diet and Defence Program. It’s the most comprehensive and highly regarded program available on everything alkaline.
Fructose linked to gene damage
Fructose is a natural sugar commonly found in fruits, corn and plants. So.. it’s ‘natural’, right? Must be Ok, right?
Wrong. Especially now it’s used in many processed and ultra-processed food products and soft drinks as a cheap sweetener, usually in the form of high-fructose corn syrup.
Previous studies have already found it to be to be hazardous to health, leading to insulin resistance, obesity and elevated blood pressure to name just a few.
A new study has increased this list further. Scientists at the University of California found that, “A diet high in fructose can kill hundreds of genes in a way that could lead to several diseases”. Interestingly, the researchers found an omega-3 fatty acid, docosahexaenoic acid(DHA), was able to go some way to reversing the effects.
In our opinion it’s perhaps the most insidious element of the ongoing acid assault on our health and wellbeing. because it’s mainly in fruit, we see it as healthy.
Here’s a chart that assists us to work out just how much of this is sneaking into our systems via our fave fruits and smoothies.
OK, It’s a war zone ‘down there’. Or at least a ‘postwar zone. Your elimination system has been battling with acid overload all night, and in the early hours of the morning has assembled all that nasty acid in your bladder. That’s why your first ‘pee du jour’ is your most acidic.
It’s obvious that your body has worked selflessly to get you back in balance ready for another day battling the dark acid forces.. so it’s a really good idea to begin a daily practice of supporting your fragile alkaline balance.
It’s something I love.. and I am already a serious ‘alkalizer’.
If you already have a routine — morning meditation, a quick surya namaskar, a brisk walk around the block – I’m suggesting you add this to your ‘package’ of morning ritual. As Anthony Robbins teaches, by linking it to other daily choices, it becomes a part of the whole.
So here’s my suggestion. It’s neither original nor new, but it is GOOD. A glass of warm lemon water with Himalayan salt.
If you take on this daily ritual you’ll be joining many elite athletes who have already learned its value.
One 250ml glass of warm lemon water with Himalayan salt in the morning can do wonders. Would you believe increasing your immune function, decreasing your uric acid to fight inflammation, improving digestion, and balancing your body? Much of this is the vitamin C in the lemon juice plus the many essential minerals in Himalayan salt.
When I began writing this I could think of about 6 benefits. After a little time communing with Mother Google, I ended up with NINETEEN benefits!
1 Lemons are serious anti inflammation warriors.
The juice can help dissolve the uric acid in joints. It’s also have been reported to help build and repair tendons, ligaments, and bone.
Lemon juice’s anti-inflammatory property could of course be especially beneficial for people with rheumatoid arthritis and osteoarthritis, according to an American College of Physicians study on osteoarthritis, published in the Annals of Internal Medicine (2000).
2. Lemon juice supports good food and water absorption.
Only one glass a day will provide a better overall mineral balance, which in turn promotes proper food and water absorption in your body, allowing essential nutrients to get where they need to be.
3. Alkaline Powerhouse! (pH). The alkalizing effects of lemon and the natural salt are going to buffer your body’s delicate pH balance, depositing alkaline minerals into your depleted storehoue, your alkaline buffer.
4. Boost immune function.
Just 1 lemon serves up 139% of your RDA for vitamin C. One lemon’s juice is a natural alternative to that vitamin C supplement you may be taking.
5. Cellular detox
Himalayan salt mixed with lemon juice and water helps to pull toxins from your cells, reducing cellular toxicity. How? Well, your interstitial liquid – the liquid surrounding your cell has to be the right pH because it needs it for the right electrical conductivity. That’s why alkalizing is so important, and also why pure neutral pH is empty in health terms.
6. Bye Bye cellulite.
Natural salts like Himalayan salt have been used for centuries for skin care. Many spa treatments for cellulitis contain some form of salt and/or citrus blend. A daily gulp of lemon and salt water in the morning may firm up a few of those unsightly areas. Now you’ve mastered one, why not two!
7. DayGlo Skin.
Natural salt for skin problems, such as psoriasis and eczema, dates back to ancient Roman times. According to Science Tribune (1999), Roman emperor Marcus Aurelius’ doctor, Galen from Pergamum, used sea salt for skin diseases,
8. Ease up on allergies!
Some people say that the combination of lemon and salt, mixed into warm water, acts as a natural antihistamine for allergies. It may be the perfect alternative to those pink pills that leave you feeling drowsy. I can’t vouch for it but if we are getting all these other benefits, wouldn’t it be cool if it ‘just happened’?
9. Sleep Easy.
Lemon and Himalayan salt have hormone-balancing properties, which may be more than useful at ‘zedtime’.
10. Control blood sugar.
According to a study published in the New England Journal of Medicine (2000), the fiber in lemons helps to balance blood glucose levels, which is useful for type 2 diabetes patients and prediabetics alike, so don’t bother holding back the fibre as you juice.
11. Detoxify your liver.
Vitamin C helps us to produce glutathione, a foundational player in detoxifying the liver. It also has antiseptic properties that are useful for liver function.
12. Fresh breath! This drink may not be the first thing we think of when you think of fresh breath. Lemon and salt in this simple morning drink help kill the bad breath bacteria that build up while you’re sleeping.
13. Chill out!
Easy on the anti depressants! Chill out and return to Buddhahood by upping your vitamin C levels first thing in the morning.
14. Blood pressure.
Lemons are not all about vitamin C and fiber. They also have potassium, which is a must-have for flushing excessive sodium from the body.
15. Hey, Baby!
The same vitamin C content and hormone-balancing properties of our drink can help lift your mood. And a good mood is essential for a more er.. playful future.
16. Hydration is the KEY
We tend to forget how important hydration is, especially after a long sleep with no water. Start your morning off right and get hydrated. The water, salt and lemon will get your day off to the perfect start.
17. An antioxidant powerhouse.
Lemon holds a wealth of vitamins and minerals. Himalayan salt boosts your mineral and trace mineral levels even more. The antioxidant and detoxifying properties of lemon saltwater pack a powerful, free radical knockout punch.
18. Improve your heart health?
Lemons and real salt are reported as exceptional for increasing heart health on their own. Combine the two into one vibrant morning drink, for chest-thumpin’ health..
As I mentioned earlier, natural mineral rich salt supports electrochemical reactions in the body. According to a study published in the American Journal of Clinical Nutrition (2006), the Vitamin C in our lemon zinger is, “associated with lower endothelial dysfunction in men with no history of cardiovascular disease or diabetes,”
19. A Well Belly
Before breakfast, or any meal, this drink will signal your liver to produce the essential bile needed to clean out harmful gut bacteria. The fiber content and natural salt will also promote digestion.
A glass of AlkaWay purified water rich in H2 (what else?) with a squeeze of one lemon plus half a teaspoon of Himalayan salt. Too easy.
More great alkalizing ideas are in our New Alkaline Diet and Defence Program, available here now. It’s approaching 5000 downloads and is packed with 16 years of accumulated wisdom.
And yes, it’s free right now.
Our friend Bert Middleton is the Gout Killer and this is a great post. Look when it was written! He’s still relevant today!
This Is Where It All Begins.
I hate to be the one to tell you but . . . you probably have gout because your gout diet isn’t exactly and anti-inflammatory diet.
But what are you gonna do? Just run right out there and get yourself one? Change your whole life? Give up all the stuff you love?
It’s going to be easier than you think, I promise, and you’re going to love it. There are some great solutions and you’re gonna be damn happy you found them.
Other Than an Anti-inflammatory Diet,
What Are the Alternatives?
Think back to the last time you had an attack. How long ago was it? Do you remember how it started? How long did it last? How did you finally get rid of it? What does it feel like when it starts to come on? Do you recognize it when it first starts to creep in? Do you panic? What DO you do?
The question is: How does “inflammation” happen in the body? What actually happens?
Here’s a brief explanation:
- “Inflammation is the body’s to response to injury or disease. Typically the heat, swelling and redness are due to increased fluids and white blood cells moving into the affected area to fight infection or protect the damage.”
- “The anti-inflammatory response happens on a chemical, cellular and molecular level, either biologically or with the assistance of different drugs and food sources and/or icing.”
(that is about as technical as you are going to see me get)
To get this conversation about an anti-inflammatory diet started, let’s make a note about one thing: Antioxidants.
If you Google “anti-inflammatory diet”, you will get endless search results for antioxidants, polyphenols, and flavonoids.
For the second part of your homework, get back to Google and go down the list of all the diseases and illnesses that are linked to free radical damage and combine them on your search like this: Heart Disease + Inflammation
Go one by one and try them all. What did you find? Did they all have some sort of connection with systemic inflammation? As in when chronic inflammation moves beyond the immediate tissues and on into the lining of the blood vessels and organs.
Here’s the Scary Thing . . .
. . . if you have gout you are also at risk for at least one or more of those diseases on that list.
Are you wondering which food has the most antioxidants in it? And how do you measure how much antioxidants are in a particular food? Keep reading. We briefly touched on what foods and food groups are high in antioxidant content on both my antioxidants page and my flavonoids page.
The Anti-inflammatory Diet Rundown:
- Many fruits have the antioxidant power to help bring down inflammation. A few are blueberries, peaches, oranges, cherries, and apples. Usually the darker the skin the better.
- Vegetables like spinach, broccoli, beets, onions, and squashes are a start. Dark leafy greens are always a good choice.
- You have to be careful with beans and legumes. They are typically big sources of protein and their is an important balance that needs to be maintained when it comes to gout. In moderation red, black, pinto, and kidney beans are known to be a good source of antioxidant potency.
- A few different grains offer some free radical protection but they are not at the forefront of the better choices. Rice, wheat, rye, soybean seeds and wheat bran have a component called Inositol that show some evidence for protection from the ultra-violet radiation from the sun.
- Healthy fats, oils and nuts can be very good for keeping with the anti-inflammatory diet but not always because of their antioxidant content. Salmon and other fatty fishes are good for omega-3 fatty acids and are known for their anti-inflammatory assistance. Pine nuts and pecans are well-known antioxidants and olive oil is often referred to for it’s polyphenols.
- Soy products have a wide range of antioxidant producing activity that should be noted for it’s Isoflavones.
- Various mushrooms like shiitake and oyster mushrooms are not antioxidants but are a good choice for their anti-inflammatory abilities.
- Clean sources of protein like organically grown chicken and grass-fed beef help keep inflammation down as well as omega-3 enriched eggs and raw-milk dairy products. (remember: pesticides, antibiotics and growth-hormones are potential instigators of free radical damage)
- A variety of spices like tumeric, curry, ginger, garlic, cinnamon, basil and others have many anti-inflammatory qualities and some are strong antioxidants.
- Green Tea is always in the news for it’s antioxidant power.
- Supplements are essential but it gets into some fairly technical speak about how vitamins and minerals get absorbed in to your system compared to regular food. The term “functional food” is now commonplace. They can be absorbed and used by the body more easily but still have high value in vitamins, minerals and nutrients. Supplements in general promote a fair amount of antioxidant activity.
But now we are getting to the good ones: red wine and dark chocolate! This is good since you and I have the “Disease of Kings”. Can we cure gout with red wine and chocolate? We would certainly have the most popular “anti-inflammatory diet” out there if we could.
Red wine has been in the news because it contains the antioxidant resveratrol. I’ve experimented heavily with this one to try to understand the proper dosage for ample anti-inflammatory response but I’ve not been able to come to any conclusions.
Dark chocolate or more specifically, raw cacao has also been in the news heavily for its high antioxidant content. Raw cacao has one of the highest, if not the highest ORAC scores of all known food sources.
Food . . . Anti-inflammatory Diet . . . Be Thy medicine” ~ Hippocrates
Ian: Personally, I’ve been getting and hearing great results from our molecular hydrogen water and dissolvable tablets. Molecular hydrogen is an emerging buzz subject that is attracting huge interest – 700+ scientific studies since 2007, over 150+ disease types. The two that have really interested me are it unequalled antioxidant capability and its anti inflammation ability.
Most people think a cucumber is a vegetable ( technically a fruit) that we add as an afterthought in salads and side dishes. But it’s a ‘power’ alkaline diet essential, simply because it’s so easy to eat!
But.. even I don’t see cucumbers in the grocery store and say, “Wow, I just gotta have those amazing cucumbers!”
I feel guilty about brushing them off. Cucumber is an amazing vegetable with an impressive nutritional profile. It can even be eaten in place of your daily multivitamin.
More about this humble veggie
Cucumber, or Cucumis sativus, is of the same family as melon and squash. Chefs divide them into two groups, slicing and pickling. Slicing cucumbers generally have thick skin and are larger than the thin-skinned pickling cucumbers.
Cucumber has even escaped the eyes of researchers, being upstaged by the cruciferous crew (broccoli, cabbage, etc.) Now it’s been discovered it contains three beneficial lignans (lariciresinol, pinoresinol and secoisolariciresinol), which have been associated with a reduced risk of cardiovascular disease as well as several different types of cancer, including ovarian, prostate, breast and uterine.
Cucumber: a nutritional powerhouse
Forget the Brazilian or Tibetan Goji berries.Cucumber is a real superfood. It contains almost all the vitamins you need each day, including B vitamins, vitamin C, fiber, vitamin K1, copper, potassium and manganese. You can keep your supplement costs down with just one cucumber daily in place of a multivitamin.
Want an energy boost?
Don’t reach for that third cup of coffee. Chomp on a cucumber instead. The carbs and B vitamins in cucumber provide sustaining energy that can last for hours.
Drank too much?
To avoid having your night out turn into a morning nightmare, try eating some cucumber. Eat a cucumber right before bed and your hangover pains will be lessened. Cucumber contains a mix of B vitamins, and essential alkaline electrolytes that keep you hydrated and feeling great after a night out on the town.
Too much sugar?
Snack on cucumber slices rather than reaching for sugary snacks. Keeping a little dish of sliced cucumber by your work desk. With a sprinkle of sea salt and a little pepper, this snack will keep you satiated all day long!
Boil a few slices of cucumber on the stove. Breathe in the steam. The aroma of cucumber can promote feelings of calm and relieve anxiety. Add a few drops of anxiety-busting lavender essential oil into the mixture.
Suffering from halitosis, or bad breath? Good alkalizers don’t have it and cucumbers support us in alkalizing. Think about it: how about eating cucumber instead of reaching for sugar laden breath mints. and… phytochemicals in cucumbers can kill bacteria that cause bad breath and cavities. Try a slice after each cup of coffee or meal for breath that stays fresh all day long.
Are you stopped up?
There are any number of reasons for constipation. It may, for instance, be the result of stress, medication or eating a highly processed diet. Cucumbers are high in fiber, which can keep you regular and keep your digestive system working at full speed.
Do you need a detox?
Cucumber not only contains a lot of water, which helps keep the body hydrated, but it also has detoxifying properties. A study from 2013 published in the journal Fitoterapia found that cucumber has “a cleansing action within the body by removing accumulated pockets of old waste materials and chemical toxins.” Want to detox? Eat a cucumber… or three! Better yet, eat cucumber daily to keep toxins from building up.
The blend of nutrients in cucumber make it ideal for boosting the immune system and treating common ailments like the common cold and flu viruses. The anti-inflammatory properties of cucumber fight inflammation of the nose and throat when you are suffering from a cold. And of cxourse, the cucumber’s alkaliune minerals are working 24/7 to rebalance the acidity that is causing low immunity.
High blood pressure?
High levels of potassium in cucumber help regulate blood pressure by boosting electrolyte levels and mitigating the damaging effects of sodium overconsumption.
Cucumber, is high in antioxidants. This prevents the spread of free radical damage that can lead to premature aging and cancer.
Nutrients in cucumber make it effective at relieving inflammation both internally and externally. Place fresh cucumber directly onto swollen areas to reduce puffiness within just a few minutes.
Every once in a while, we just feel bloated. All we need do for relief is eat a cucumber! The high water content and alkaline potassium in cucumber make it a mild diuretic that can ease bloating.
Cucumber is high in alkaline magnesium, calcium, plus vitamin K1 — all essential for bone health. Eat cucumber regularly if you are eating a low-meat or low-dairy diet.
Ian: I have a whole cucumber every day in my work lunch. They accompany just about anything!
Want to know more about the AlkaWay New Alkaline Diet? We’re giving away 20 free Alkaline Diet Programs this month. Check it out!
As always, we are presenting this as informational only. We do not agree nor disagree with the good doctor and ask you to check with your own doctor before undertaking any change of diet for health reasons.
The following is a transcript from a video by Dr George McDermott, Phlebotomist (Blood specialist)
“Hello ladies and gentlemen. My name is Dr. George McDermott. I’m a state certified phlebotomist, which means I’m a blood doctor. As my kids jokingly call me, they call me sometimes Count Dracula.
What we’re going to be talking about today is just as serious as being under the fangs of Count Dracula, and that nemesis, that epidemic that is overtaking America is called acidosis.
Acidosis is too much blood acid in your blood system. It’s measured by pH. PH is a scale which only measures water, H2O. It’s a scale that goes and starts off from 0 and it ends at 14. Right here at 7 is pure rain water. From 0 to 7 is acid. From 7 to 14 is alkaline.
The human body was designed by God to be pH 7.365.
Very easy to remember, 7 days a week, 365 days a year, you need to be alkaline. For your sake and for your family’s sake and for your grandchildren’s sake, they all must be alkaline to enjoy the fruits of their life.
Americans, the majority of Americans are here at 6.8, and they are suffering from a condition called acidosis. Acidosis is a medical term that it very simply means they have too much blood acid.
This is caused by five different reasons.
Number one is the diet that we’re eating.
Americans eat too much fast foods, we have too many hamburgers, french fries, and of course, Coca-Cola is absolutely the worst thing you can drink.
The second reason why people have acidosis is because of stress.
Stress is killing Americans.
The third reason is because of too many parasites.
The fourth reason is because of drugs.
I’m talking about over the counter medications. I’m talking about aspirin, acetahetamine which is also called Tylenol. ll these medications have too much acid and too many Americans are doing these.
All four of these things we can control, but the one thing that we cannot control and the thing that is very important is the age.
Because the older we get, the more acidic we’re going to become.
This is going to destroy the quality of your life.
The human body goes through three states of life, from the time you’re to the time you’re 25, you are in what’s called an anabolic stage. This anabolic stage is a Greek word which simply means that you’re growing. When you are born, you are 7.7 on the pH scale. You start off at 7.7.
From 25 to 45 you are in what’s called homeostasis. At this period you are 7.0. This is a balancing act. That’s what homeostasis means. Starting off at 45, very slowly that you become more and more acidic. This situation medically is called catabolic. Catabolic is the opposite of anabolic. Catabolic is a Greek word which basically means you’re falling apart.
Now, the problem is is when you get to 6.4 on this pH scale which is out here, you die. This is a lifeline right here. You start off at 7.7, the middle of your life you’re about 7. As you start to become older and older, you become more and more acidic. When you reach 6.4 you shriveled up and basically you die.
It’s very, very critically important that you understand this acidosis, because what’s happening is as your body is moving this way, by drinking alkaline water you will be able to replenish the vital nutrients into your body and you will be able to remain more and more alkaline. Therefore, adjust your life so you will be able to live this way.
This is not only important for yourself, it’s important for your children and important for your grandchildren. Everybody needs to participate in this.
The easiest method of doing this is simply just drinking a glass of water, 8 glasses of water a day. By doing that, you are naturally restoring the alkalinity into your bloodstream and you’re keeping away from the ravages of chronic disease.
Chronic diseases are the diseases which are built up by too much acid waste in your body. These diseases very simply are cancer, diabetes, heart disease, arthritis, and the list goes on and on and on. This is the major diseases which kill Americans is all based on acidosis, too much acid in the bloodstream.
If you want to preserve your family, if you want to give your family the quality of life that they deserve, not only for yourself, but also for your children and your grandchildren, you must remain alkaline. It gives you the vitality. Young children have to be alkaline in order to grow. In order to have a mentally alert mind, you have to be alkaline. That’s the reason why it’s so critically important for you to alkalize your body all the time by drinking alkaline water.”
How to end carb cravings … FINALLY!
I don’t think there’s anyone on earth that has escaped suffering the intensity of carb cravings.
The bread basket at the restaurant just sits there openly seducing you.
That load of pasta that was supposed to feed eight has mysteriously .. gone!
The chips machine at work whispers to you every time you pass.
Your mind tries to work but just can’t rid itself of the image of a muffin, donut or bagel .
This is the nether world of carb cravings, and it’s real for 99.9% of people. But like a true addict, most of us deny it.
The Truth: All carbs are not created equal
Yes, carbohydrates may be a necessary food group, but starchy carbs are the least healthy (and most addicting) form.
Yes, they may provide some nutrients, but starchy carbs turn to sugar upon digestion. They aren’t much better than eating a candy bar or cookie. Want an example? Potato!
So for healthy, nutritious carbs, vegies and legumes are by far your best choice.
Why must you be so deprived?
There are many reasons that we carve carbs, and you can help curb your cravings if you figure out what may be behind them.
Here are some possibilities: (feel free to den them, but they ain’t going away!)
Most of us are Carbohydrate Addicts
Current research says very clearly that the primary underlying cause of carbohydrate addiction is in your brain’s reward system.
Sugar and starchy carbohydrate foods cause the release of serotonin (your body’s feelgood chemical) and it gives us a calming sensation.
Refined Carbohydrates also trigger increased releases of dopamine and norepinephrine. Your brain becomes deluged with these neurotransmitters, and a feeling of euphoria results and a craving for more refined carbohydrates is stimulated. Crazy, man!
An underactive thyroid (hypothyroidism) may cause feeling of fatigue. Many people reach for refined carbohydrate pick-me-ups including soda, chips, candy bars, crackers and other similar foods to combat this fatigue.
Yeast feeds on sugar, and with enough sugar can multiply out of control and overcome your friendly intestinal flora (which normally helps to keep yeast in check and under control).
A vicious cycle begins where yeast, wanting more nourishment, triggers cravings for sugar, which in turn leads to greater yeast overgrowth, which then triggers more intense cravings for sugar.
Stress and adrenal overload
Stress triggers the release of the hormone cortisol which can give you an intense appetite for sugars and fats.
Menopause and/or pre-menstrual syndrome (PMS)
When levels of the hormones estrogen and progesterone drop, women may be more prone to insulin resistance The body’s cells don’t respond as they should to insulin. This can cause sugar cravings to soar. The cells haven’t received the glucose they were expecting from the bloodstream.
Depressed people often report feeling less depressed after eating high-carb snack foods.
This can be a demonstration of the increased production of serotonin after refined carbohydrate ingestion, which mimics the action of antidepressant medications.
Lacking nutrients can trigger cravings, especially the B vitamins.
What You Can Do
Obviously if there is an underlying problem, we need to address it. Here’s some measures that can help:
- Probiotics: help keep yeast under control.
- Multi-vitamin: To ensure that any nutrients that may be missing in your diet are provided.
- Vitamin D: Low Vitamin D levels are associated with decreased satiety.
- Eat a healthy, whole foods diet to provide a variety of healthy nutrients, fiber and antioxidants.
- Avoid refined carbohydrates at all cost. Completely eliminate them from the refrigerator, cupboard and pantry, and bring protein snacks to work with you. There no simple or halfway answer here. Would you suggest your heroin addicted son could just shoot up on weekends? It’s cold turkey or nothing.
- Cook meals at home versus dining out. At home meals can encourage better control over what is served, and avoids the temptation of the bread basket, desserts and carbohydrate-rich dishes like pasta. And.. even if the restaurant is expensive.. it’s still not going to make food or oil choices with the same intention of your ultimate health that you can have with your own food selections.
- Drink plenty of alkaline high hydrogen water. Dehydration is the number one nutritional deficiency in North America. Our bodies often mistake hunger for thirst, and not drinking enough water can lead to overeating. but remember.. there’s water.. and there’s water!
- Avoid caffeine. Caffeine can aggravate sugar addiction (when a person comes down from a caffeine-induced energy ‘high,’ they often reach for sugar).
You can do it! We did, and there is still the same love of food on the ‘other side’.
It’s pretty simple really. Most water supplies are already alkaline.
So why are you paying premium dollars for bottled alkaline water – in plastic?
Yes, we’ve all accepted that drinking alkaline water was good for us and the metastudy we have on our website proves it.. but no-one asked about the water they already drink from their home tap and whether drinking $5 worth of bottled water (sent from Italy to Australia or America) a day will actually restore our alkaline balance.
So here’s the truth. It won’t! The best way to restore the alkaline minerals used up by our bodies in counteracting our acid overload is simple. Replace them in quantities sufficient to restore balance.
Sounds so simple, and it is. Yes, alkaline water will help, as will alkalizing foods, but for my money, taking the actual minerals in their original form is the obvious answer. That’s why every morning I take a glass of UltraStream water, and add a teaspoon of Alkaline Booster. That way I have my molecular hydrogen and my alkaline minerals aplenty.
Take a look at this video as I explain in full.
Answer: A true “alkalarian diet” is 80% + raw, but “raw diets” are not always alkaline.
The raw food diet is built on one basic premise… cooking your food destroys enzymes, leaches minerals, damages vitamins, and denatures antioxidants. All of which are true.
The Alkaline Diet (acid – alkaline diet / pH diet) is built on one basic premise as well…certain foods contribute to acidification of your body, and some help to alkalize your body. It just so happens that most foods are more alkaline forming when they’re in their raw state.
Alkaline diets are mostly raw, but raw diets aren’t necessarily alkalizing.
For example… raw foodists may eat a lot of raw fish (sushi), raw dairy (cheese), or raw meat (tartare) – all of which are acidifying. You’ll also see a lot of “raw treats” in raw food books (like cookies, ice cream, etc)…which are also acidifying. While raw food diets are certainly much more healthy than our conventional cooked diets, eating just “raw” isn’t going to necessarily help you get your pH up.
If you are acidic, then you need to get more alkalizing foods into your diet. Our Alkaline Diet and Defence Program is free right now and you can dive right in the what we can say is your most comprehensive resource on the Web. Click on the link and you’ll find your invitation.
As you’ll see in the lessons, foods are more alkalizing in their raw form, but you have to be eating the right kinds if you want to get your body back into a pH balanced state.
Other critters create toxins, and left unchecked they continue to build up, uultimately causing disease and illness. Microforms like pathogenic bacteria, yeasts, and fungi directly contribute to hundreds of ailments.
Here’s a just a small sample of some common and not-so-common microforms and the diseases that they cause:
- Streptococcus pyogenes causes Sore throat
- Streptococcus pneumonia causes Pneumonia
- Enterotoxigenic E. coli causes Diarrhea
- Uropathogenic E. coli causes Urethritis and Pyelonephritis
- Bordetella pertussis causes Whooping cough
- Vibrio cholerae causes Cholera
- Treponema pallidum causes Syphilis
- Mycoplasma causes Pneumonia
- Chlamydia causes Conjunctivitis or urethritis
Unfortunately, if your body becomes more acidic, it creates a perfect environment for these and other types of critters to grow and blossom. However, you can take control.
Here’s some basic and easy things you can do to help detoxify and rid your body of these microforms.
Modify Your Diet
- Go Organic – Yes, organic foods do make a difference. Organic foods are not treated with pesticides and preservatives, thus you’re not eating toxins.
- Eat more Alkaline Vegetables – Greens and vegetables are rich in fiber (which supports digestions) and are made-up of nutrients that will help detox your body. With over 30 alkalizing ingredients, powdered organic greens is a great way to get a half a kilo of green vegetables in one teaspoon serving.
- Check the Ingredients – The longer the ingredient list of a food item, the more likely that it is comprised of additives and preservatives. If possible, try to find packaged foods that have less than 7 ingredients in them.
- Drink more alkaline, hydrogen rich water to maintain a seady supply of antioxidants and anti inflammation support.
Get Into FLOW!
- Get Physical – No matter how old you are, you should make sure to go and get a workout in at least 3 days a week where you sweat. The sweating, breathing and movement will help your body release itself of toxins.
- Get a Massage – An intense massage like a Swedish or a Sports Massage will focus on pressure areas in your body that will release toxins. Make sure to drink plenty of water after the massage so that you can further flush out the toxins.
- Try Yoga – Yoga makes you focus on your breathing which helps bring in new, clean oxygen while breathing out harmful substances. Yoga is also beneficial in helping you relieve stress as you focus on meditation techniques and detaching your mind from the daily activities that may cause stress.
Cleanse Your Body
- Daily Juicing – Juicing vegetables & to a lesser extent fruits helps your body rid itself of toxins while adding back nutrients. Start-out with juicing as a substitute for one of your meals 2 to 3 times a week with the goal of adding it to your regular daily routine. If you don’t have the time to juice, or juicing isn’t for you, you should try our Acid Drainage product that targets strong acids in your body and disposing of them gently.
- Full Body Cleanse – Doing a full body cleanse for 1 to 2 days every month will help your body rid of toxins and restore a balance. You should always use a trusted source or recipe.
- Fasting – Fasting 1 day every 2 weeks is a method to reboot your system. Fasting gives your body a break from having to work to breakdown the food you’ve eaten while expelling toxins. Fasting can be done either with just water or natural juices from vegetables and fruits.
There are many different ways to help your body detoxify and rid itself of the critters.
Remember, you only have one body so it’s really important that you rid it of the toxins that build-up or risk living a life of sickness and disease.
Whether you follow our suggestions or pursue other methods, we hope that you will take control and responsibility for your life. Your health is the greatest gift that you can give yourself, so don’t short change yourself.
Last but not least, make sure to check under your bed and closet before you turn off the lights, so as to avoid any surprises from things that go bump in the night…..BOOOO!