Alkaline Food

  The classification used here presents foods in a three-column chart. Alkaline foods(vegetables) are divided into strongly alkalizing, slightly alkalizing, and acidifying. Acid foods are categorized as alkalising, slightly acidifying, and strongly acidifying.    Source – http://themindunleashed.com/2015/01/list-alkaline-foods-ph-balanced-diet.html   Fresh Fruits Alkaline Slightly Acidic Very Acidic   Golden Delicious Apples Winesap apples   Pears: Bartlett, Comice, Bosc, Seckel Other pears   Grapes Nectarines, Greengage Plums   Plums Other apricots   Very ripe apricots Morello Cherries   Bing Cherries     Peaches     Figs     Yellow plums (mirabelles)     Melons     Watermelon     Berries Alkaline Slightly Acidic Very Acidic   Strawberries, big and sweet Strawberries, small and tart   Gooseberries Red Currants in bunches   Blueberries Black Currants     Sea Buckthorn     Mulberries   Citrus Fruits Alkaline Slightly Acidic Very Acidic   Clementines Mandarins   Lemons Oranges   Blueberries Citron     Grapefruit   Exotic Fruits Alkaline Slightly Acidic Very Acidic Bananas Mangos Pineapples   Pomegranates Kiwis   Persimmons Citron     Grapefruit   Dried Fruit Alkaline Slightly Acidic Very Acidic Raisins Prunes Tart apricots, sulfur treated Sweet Apricots, dried naturally Pears   Bananas Apples   Dates Peaches     Figs     Mangos     Vegetables Alkaline Slightly Acidic Very Acidic Potatoes Green Vegetables   Grasses     Salad Greens: Chicory, Escarole, Lettuces, Mache, Dandelion     Green Cabbage     Celery Stalks     Green Beans     Fennel     Beet Greens     Artichokes     Broccoli     Brussel Sprouts     Asparagus       Coloured Vegetables Alkaline Slightly Acidic Very Acidic Spinach Carrots   Red Beets Endive   Red Cabbage Celeriac   Yellow Beans Salsify   Sweet Potatoes Artichoke   Peppers Cauliflower   Garlic Radishes     Turnips     Onions     Shallots     Fruiting Vegetables Alkaline Slightly Acidic Very Acidic Edible Gourds Avocado Eggplant Zuchini Tomato Sour Pickles Squash     Cucumber       Nuts Alkaline Slightly Acidic Very Acidic Almonds Cashews Walnuts Brazil Nuts Sesame Seeds Hazelnuts Black Olives in oil Pine nuts Peanuts   Coconuts Pecans   Green Olives Pistachios     Pumpkin Seeds     Olives in Brine or vinegar   Cereal Grains Alkaline Slightly Acidic Very Acidic Corn Wheat White Rice Buckwheat Brown Rice Couscous   Rye Semolina   Barley     Spelt     Millet     Quinoa     Pilpil     Whole Semolina     Cream of Rice     Breads Alkaline Slightly Acidic Very Acidic   Whole Grain Bread (without yeast) Yeast Bread   Dark Bread White Bread   Other Grains Alkaline Slightly Acidic Very Acidic   Crackers – Whole Grain Crackers -White Flour   Pasta – Whole Grain Pasta – White Flour   Cereal – Whole Grain soaked for about 10 hours Sugar...
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Alkalise Your Body

  Do you consume a lot of meat and dairy products? If so, you probably have a pretty high level of acid in your blood – which is not a good thing. It has been found that eating a highly acidic diet could increase your chances of kidney damage, liver damage and even increase your chances of diabetes.   Acidification in the body comes as a result of three primary things: Eating too many acidic foods which create an acid ash in your body. By eating a diet of 80% alkalizing foods, you’ll eliminate the production of excess acid in your body. Microforms like bacteria, yeasts and fungi create acidic toxins in your body. These microforms will multiply and pollute in an acidic body. It is important to cleanse & detoxify your body in order to balance your pH.   You lack proper alkaline buffers such as certain minerals that neutralise acids. By increasing your intake of alkaline-mineral rich water and alkaline supplements, you will replenish your...
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Health Benefits of Sweet Potato

  Nutrition Facts (1 cup = 200g) Vitamin A – 214% Vitamin C – 52% Manganese – 50% Copper – 36% Pantothenic Acid – 35% Vitamin B6 – 34% Biotin – 29% Potassium – 27% Fibre – 26% Vitamin B3 -19% Vitamin B1 – 18% Vitamin B2 – 16% Phosphorus – 15%   Health Benefits of Sweet Potato Do not cause blood sugar spikes Diabetes Immunity Cancer Inflammation Digestion Stomach Ulcers Vision Bronchitis Arthritis Water Balance  Fertility   Do not cause blood sugar spikes Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.   Diabetes Sweet potatoes are considered low on the glycemic index scale, and recent research suggests they may reduce episodes of low blood sugar and insulin resistance in people with diabetes. They are very effective in regulating blood sugar levels by helping the proper secretion and function of insulin.   Immunity Sweet potatoes are high in vitamin C and B, iron, phosphorus and beta-carotene which offers an immunity boost. Iron...
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Health Benefits of Cabbage

  1 cup of cabbage (150g) contains the following nutrient- Vitamin K – 79% Vitamin C – 69% Vitamin B6 – 20% Manganese – 17% Fibre – 16% Potassium – 11% Copper – 9% Vitamin B1 – 9% Folate – 9% Choline – 8% Phosphorus – 7% Vitamin B2 – 7% Selenium – 6% Magneisum – 6% Iron – 6% Calcium – 6% Pantothenic Acid – 5% Protein – 5% Vitamin B3 – 4%   Health Benefits of Cabbage- Protection from Radiation Therapy Cancer Prevention Heart Health Immunity Digestion Weight Loss Brain Food Relieve headaches Anti-inflammatory Regulates Blood Sugar Eye Health Bone Health  Blood Pressure Skin Care and Premature Aging Muscle Aches Detox Antioxidant  Prevents Roughage Deficiency Hair Helps In Treatment Of Peptic Ulcers Good For Pregnant Women     Protection from Radiation Therapy A compound found in cabbage and other cruciferous vegetables known as 3,3′-diindolylmethane (DIM) has been shown to protect against the harmful effects of radiation therapy.   Cancer Prevention There are many properties in cabbage that help fight cancer causing cells. These ingredients include diindolylmethane (DIM), sinigrin, lupeol, sulforaphane and indole 3 – carbinol (I3C). The sulforaphane...
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