Step 4: Get the Balance Right
The 80 alkaline-forming foods should make up 80 per cent of your diet, of which 30 per cent should be raw. The rest of your diet should consist of the 20 best acid-forming foods (see Chapter 2).
Step 5: Cut the Junk
There should now be no processed foods, anti-nutrients, additives or preservatives in your diet.
The Importance of Protein
Please remember that the pH Diet does not restrict protein. However, only 15 per cent of your daily calorie intake should come from this food source. Protein is necessary for the maintenance of cells, function of metabolism, manufacture of hormones and neurotransmitters and ability to bind toxins. Excess protein, however, can make the body too acidic. This can interfere with cellular metabolism resulting in a loss of vital minerals, reduced energy, poor digestion and reduced ability to clear toxins.
Did You Know …
That it takes 20 times as much alkaline to neutralize 1 part acid. For example, you would need to drink 20 cups of water (which is alkaline) to neutralize 1 cup of acid-forming milk, alcohol, coffee or cola.
Alkaline-forming Super Foods
There are 80 alkaline-forming super foods listed in Chapter 2 and they are all great for your health. Here are our seven favourites:
• Avocados
• Canaloupe melons
• Grapefruit
• Green beans
• Limes and lemons
• Tomatoes
• Water – although neutral, it is classed as a super drink when it has added lemon or lime juice
Fruit
All high-sugar fruits are slightly acid forming, which is why they are increased in Level 3, after alkaline reserves have been built up. This list will show you just how much sugar fruit contains:
| High-sugar Fruits – Mildly Acidic | Low-sugar Fruits – Alkalizing |
| Pineapples: 28% sugarRipe bananas: 25% sugarHoney dew melons: 21% sugarApples: 15% sugarOranges: 12% sugarStrawberries: 11% sugarWatermelons: 9% sugar | Avocados: 2% sugarTomatoes: 3% sugarLemons: 3% sugarCantaloupe melons: 5% sugarNon-sweet grapefruit: 5% sugar |
Alkaline or Acid?
Alkaline-forming foods are usually considered beneficial while acid-forming foods are seen as detrimental. However, there are always grey areas and exceptions to the rule. There is a difference of opinion as to which foods are acid forming and which are alkaline forming. Bananas, avocados, asparagus, artichokes and spinach are considered by Zen Buddhists to be acid producing, while Western scientists believe them to be alkaline because, when burned, they leave mostly alkaline mineral ashes.
Because many acid-forming fruits and vegetables are effective cleansers of the body’s acid wastes, they are classed as beneficial. The juice of carrots and beets, with their high percentage of acid-forming sulphur and phosphorus, effectively cleans out the acid wastes from the liver, kidneys and bladder. The juice of cabbage, which is high in acid chlorine and sulphur, cleanses the acid wastes adhering to the mucous membranes of the stomach and intestinal tract. An excellent remedy for gum disease and infections in general is the highly acidic vitamin C.
Alkaline minerals are also effective cleansers. Potassium, calcium, sodium and magnesium reduce excess acidity in all the organs of the body. Indeed, acid and alkaline minerals act together to cleanse the body, just as a combined solution of vinegar (acid) and bicarbonate of soda (alkaline) makes an excellent household cleaner.
We need to make a distinction between acids that are toxic and cause the body’s organs to degenerate and those that rid the body of acid wastes and, by doing so, prevent degenerative disease. We cannot just assume that foods high in acid-forming minerals will add to the store of acid wastes in the body and therefore must be avoided. The more alkaline reserves we have, the better our bodies will be able to handle the acid-forming foods. Ripe bananas are slightly more acid forming than unripe bananas, but ripe bananas are recommended because they are much easier to digest – but eat only in moderation as they also have a high glycaemic index, which can raise blood sugar levels rapidly.
Did You Know …
That lemons, limes, tomatoes and avocados are low in sugar and high in water content. They produce very little acid residue and are highly alkalizing.
Soaking Nuts and Seeds
Some foods become far more effective when soaked. Nuts and seeds are such foods. Soaking them activates their enzymes and partially digests the protein, making all the nutrients they contain readily available to the body. Soaking also makes small seeds, such as sesame and flax, easier to chew and therefore to digest.
Place nuts and seeds in a container, cover with water to 2.5–5cm (1–2 inches) above the top of the nuts, and place in the refrigerator for an hour or two or, for almonds, overnight. They will plump up, absorbing the water and the oxygen in the water. Then they will be ready to eat and enjoy. Rinse them and change the water ever day. Keep them totally submerged. Eat within two days to prevent mould forming under the skin of the nuts.
Level 3 – Maintaining the Balance
Aims of level 3 – Maintaining the Balance Increasing Fruits and Vegetables – Reducing Wheat and Dairy
Aims of level 3 – Maintaining the Balance Increasing Fruits and Vegetables – Reducing Wheat and Dairy
Peas, beans, legumes, rice and other complex carbohydrates do contain proteins but are normally deficient in one or another (lysine or methionine). To ensure you get all the essential amino acids, a general rule of thumb is to have a pulse with a grain. For example, beans on toast would give you the pulse from the beans and the grain from the bread. The best course of action is to have as much variety in your diet as possible; include the ‘3&6 Mix’ for the essential fatty acids; and soya, nuts and ‘nut milks’ as main sources of protein. With an abundance of green leafy