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Posts tagged ‘alkaline’

10 Ways to Alkalize Your Body Today

10 Ways to Alkalize Your Body Today

 

Acidity has been linked to pain, excess weight and many other health issues. Fortunately, making your body more alkaline (the opposite of acidic) is easy.  Here are 10 ways to alkalize your body for more energy and vitality:

1. Start your day with a large glass of water with the juice of a whole, freshly-squeezed lemon. While lemons may seem acidic, they have the opposite effect on your body as it metabolizes them.

2. Eat a large green salad tossed in lemon juice and olive oil. Greens are among the best sources of alkaline minerals, like calcium.

3. Snack on raw, unsalted almonds. Almonds are packed with natural alkaline minerals like calcium and magnesium, which help to balance out acidity while balancing blood sugar.

4. Drink an almond milk and berry smoothie with added green powder like spirulina, chlorella, or other greens. Choose almond milk over cow’s milk, since the latter is acid-forming.

5. Go for a brisk walk or some other exercise. Exercise helps move acidic waste products so your body can better eliminate them.

6. Breathe deeply. Ideally, choose a spot that has fresh, oxygen-rich air. And, sorry Febreze, Glade, and all the other so-called “air fresheners”: air filled with these scents is not what I’m talking about here.

7. Go meat-free for a day… or longer if you like. During the metabolism of meat, there is an acid residue left behind.

8. Skip the sugar-laden dessert or soda.  Sugar is one of the mosyogt acidic foods we consume. You need over 30 glasses of neutral water just to neutralize the acidity of ONE can of soda.

9. Add more veggies to your diet. No, potatoes don’t count. But sweet potatoes are a good choice (provided you’re not slathering them in sweeteners or butter).  Asparagus, squash, peppers, and other vegetables are also excellent choices.

10. Sprout it out. Add more sprouts to your daily diet. They are extremely alkalizing and supercharged with nutrients and energy-boosting enzymes.

Michelle Schoffro Cook

Michelle Schoffro Cook, MSc, RNCP, ROHP, DNM, PhD is an international best-selling and 12-time book author and doctor of traditional natural medicine, whose works include: Healing Recipes, The Vitality Diet, Allergy-Proof, Arthritis-Proof, Total Body Detox, The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, and The Phytozyme Cure. Check out her natural health resources and subscribe to her free e-newsletter World’s Healthiest News at WorldsHealthiestDiet.com to receive monthly health news, tips, recipes and more. Follow her on Twitter @mschoffrocook and Facebook.

16 Health Benefits of Lemons

16 Health Benefits of Lemons

 

The Alkalizing Powerfood

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact  they are one of the most alkaline-forming foods; this makes them great for  balancing a highly acidic condition in the body.

Lemons are a favorite all over the world and an essential food in kitchens  everywhere.

“We are living in a world today where lemonade is made from artificial  flavors and furniture polish is made from real lemons.” –Alfred E. Newman

16 Health Benefits of  Lemons:

1. Lemons are alkalizing for the body:  Lemons are acidic to  begin with but they are alkaline-forming on body fluids helping to restore  balance to the body’s pH.

2. Lemons are rich in vitamin C and flavonoids that work  against infections like the flu and colds.

3. Your liver loves lemons: “The lemon is a wonderful  stimulant to the liver and is a dissolvent of uric acid and other poisons,  liquefies the bile,” says Jethro Kloss in his book Back to Eden. Fresh  lemon juice added to a large glass of water in the morning is a great liver  detoxifier.

4. Cleans your bowels: Lemons increase peristalsis in the  bowels, helping to create a bowel movement thus eliminating waste and helping  with regularity.  Add the juice of one lemon to warm water and drink first thing  in the morning.

5. Scurvy is treated by giving one to two ounces of lemon  juice diluted with water every two to four hours. In 1747, a naval surgeon named  James Lind cured scurvy with fresh lemons. To this day, the British Navy  requires ships to carry enough lemons so that every sailor could have one ounce  of juice a day. In the past, lemons were replaced with limes; this is where the  English got their nickname “limeys.” Watch this video: “Scurvy Pirates and the Lemon of Love

6. The citric acid in lemon juice helps to dissolve gallstones,  calcium deposits, and kidney stones.

7. Vitamin C in lemons helps to neutralize free radicals  linked to aging and most types of disease.

8. The lemon peel contains the potent phytonutrient tangeretin, which has  been proven to be effective for brain disorders like  Parkinson’s disease.

9. In India, Ayurveda medicine values the lemon as a fruit  and for its properties. It is sour, warm, promoter of gastric fire,  light, good for vision, pungent and astringent.

10. It destroys intestinal worms.

11. When there is insufficient oxygen and difficulty  in breathing (such as when mountain climbing) lemons are very helpful.  The first man to reach the top of Mt. Everest, Edmund Hillary, said that his  success on Mt. Everest was greatly due to lemons.

12. Lemons have powerful antibacterial properties;  experiments have found the juice of lemons destroy the bacteria of malaria,  cholera, diphtheria, typhoid and other deadly diseases.

13. Blood vessels are strengthened by the vitamin P in lemon  thus prevents internal hemorrhage. Also, making it useful in treating high blood  pressure.

14. The symptoms of eye disorders,  including diabetic retinopathy have been shown in research to improve due to the  rutin, found in lemons.

15. Lemons contain 22 anti-cancer compounds, including  naturally occurring limonene; oil which slows or halts the growth of cancer  tumors in animals and flavonol glycosides which stop cell division in cancer  cells.

16. According to The Reams Biological Ionization Theory  (RBTI), the lemon is the ONLY food in the world that is anionic (its electron has a negative charge).  All other foods are cationic  (the outer electron has positive charge.) This makes it extremely useful to  health as it is the interaction between anions and cations that ultimately  provides all cell energy.

History, Trivia and Interesting Lemon Facts:

  • Fashionable ladies used lemon juice as a way to redden their lips during the  European Renaissance.
  • The lemon is a small evergreen tree native to Asia (as well as the fruit  that grows on the tree).
  • The lemon is thought to have originated in the Indus Valley (a Bronze Age  civilization in South Asia) because of a lemon-shaped earring from 2500 BC found  by archaeologists in the area.
  • Lemons have been in cultivation around the Mediterranean from as early as  the first century AD.
  • Lemon trees produce fruit all year round. One tree can produce between 500  and 600 pounds of lemons in a year.
  • Once upon a time lemons were presented as gifts to kings because they were  so rare.
  • California and Arizona produce 95 percent of the entire U.S. lemon  crop.

Lemon Nutrition:

  • Lemons contain vitamin C, citric acid, flavonoids, B-complex vitamins,  calcium, copper, iron, magnesium, phosphorus, potassium, and fiber.
  • Lemons contain more potassium than apples or grapes. Potassium is beneficial to the heart.
See the table below for in  depth analysis of   nutrients: 

Lemon (Citrus limon), fresh, without peel Nutrition Value per 100 g (Source: USDA National Nutrient data base)

Principle Nutrient Value Percentage of RDA
Energy 29 Kcal 1.5%
Carbohydrates 9.32 g 7%
Protein 1.10 g 2%
Total Fat 0.30 g 1%
Cholesterol 0 mg 0%
Dietary Fiber 2.80 g 7%
Vitamins
Folates 11 µg 3%
Niacin 0.100 mg 1%
Pantothenic acid 0.190 mg 4%
Pyridoxine 0.080 mg 6%
Riboflavin 0.020 mg 1.5%
Thiamin 0.040 mg 3.5%
Vitamin C 53 mg 88%
Vitamin A 22 IU 1%
Vitamin E 0.15 mg 1%
Vitamin K 0 µg 0%
Electrolytes
Sodium 2 mg 0%
Potassium 138 mg 3%
Minerals
Calcium 26 mg 3%
Copper 37 µg 4%
Iron 0.60 mg 7.5%
Magnesium 8 mg 2%
Manganese 0.030 mg 1%
Zinc 0.06 mg 0.5%
Phyto-nutrients
Carotene-߸ 3 µg
Carotene-a 1 µg
Crypto-xanthin-ß 20 µg
Lutein-zeaxanthin 11 µg

How to pick a good lemon:

  • Heavier lemons will have the most mineral content and sugar, thus  thick-skinned lemons will be lighter than thin-skinned lemons and will have less  sweetness and fewer minerals.
  • The ones with the most juice will have finely-grained texture peels.
  • Lemons should be fully yellow; the ones with green tinges have not fully  ripened and will be very acidic.
  • Over-ripe lemons will have a wrinkling look, soft or hard patches and will  not be a vibrant yellow.
  • Lemons stay fresh kept at room temperature (not in sunlight) for about seven  to 10 days; or store them in the refrigerator crisper for about four to five  weeks.

How to use lemons:

  • “When life gives you a lemon… squeeze it, mix it with six ounces of  distilled water and drink twice daily.” –Jethro Kloss in his book Back to  Eden
  • A bowl of fresh lemons will add fragrance and color to a room for days.
  • Alkalize with lemon water.
  • To reducing sodium intake, squeeze fresh lemon on salads, steamed  vegetables, soups and stews.
  • Roll a lemon on the counter a few times before squeezing to maximize the  amount of juice.
  • Lemon juice can be stored for later use by putting freshly squeezed lemon  juice in ice cube trays until frozen, then store them in containers in the  freezer.
  • Dried lemon zest should be stored in a cool and dry place in an airtight  glass container.
  • The zest of fresh lemon is a wonderful addition to cakes, cookies and in  vegetables.
  • Finally…try a Lemon Facial Cleanser …as recommended by Dr. Oz.

“When life gives you lemons, make grape juice and let the world wonder how  you did it.”  –Tori Truax

Lemon Cautions:

  • Pure lemon juice contains acid which is harmful to tooth enamel. Always  dilute with water before drinking it.
  • Lemons that are not washed properly, like the ones you get in restaurants,  may include potentially pathogenic microbes.

Delicious Lemon Recipes

By Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for  helping others with healthy, sugar-free, gluten-free, eating and cooking. After  testing and researching every possible healthy therapy on her delicate system  she has developed simple, powerful principles which she shares in her recent  book Eating Green and Lean, and as host to Care2 groups: Healthy  Living Network and Healthy  Cooking. She is the head chef at Real  Food for Life, where she shares recipes and tips. Sign up for the Real Food  for Life weekly newsletter or catch her on Facebook  or  Twitter (@DancinginLife).

 

8 Benefits of Spinach: The First Superfood

8 Benefits of Spinach: The First Superfood

Spinach was a powerfood even before there was the term powerfood.

We’re referring of course to Popeye the Sailor Man. “TOOT TOOT!” One can of the green stuff and he turned into muscle popping tornado of energy.

Even without Popeye’s recommendation, spinach contains more nutrients per calorie than any other food on the earth.

8 Benefits of Spinach:

1. Loaded with Vitamins: like A, K, D, and E and a host of trace minerals.

2. Good Source of Omega 3 Fatty Acids: the kind most of us need in North America.

3. Anti-Cancer and Anti-Inflammatory Antioxidants: Researchers have identified more than a dozen different flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents. In a recent study on the relationship between risk of prostate cancer and vegetable intake (including such healthy vegetables as broccoli, cabbage, and brussel sprouts) only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer.

4. Alkalizes the Body: All those minerals helps to balance off the highly acid diet which most of us subject our bodies to and which drains our energy, increases obesity and a creates host of other health problems.

5. Nourishes the Eyes: The carotenoids found in spinach protect against eye diseases such as cataracts and macular degeneration.

6. Strengthens the Bones: One cup of fresh spinach (or 1/6 cup of cooked spinach) contains TWICE your daily vitamin K needs. This along with the calcium and magnesium in spinach is essential to maintain healthy bones.

7. Perfect for Green Smoothies and Salads: Organic pre-washed spinach is now readily available in most grocery stores. If you haven’t yet tried a green smoothie yet and think they might taste yucky then try one with the main ingredient as spinach. Spinach is so sweet, we guarantee you will be impressed. To see Diana make her own special brand of green smoothie click here: Diana’s Green Smoothie

8. Spinach is FRESH! Studies have shown that even the artificial light in the grocery store shining on those plastic tubs of spinach can actually help keep the leaves from spoiling. This indicates the spinach is still metabolically active and fresh.

Tips and Cautions:

Tip #1: Make sure you only choose organic spinach. Non-organic spinach is on the list of top foods with lots of chemical pesticides. You can assume that canned spinach is NOT organic. I can’t imagine anyone eating canned spinach anyway but since we mentioned Popeye I thought I had better mentions that. (Leesa agrees!)

Tip #2: Choose the GREENEST looking spinach you can find. Probably you would have anyway, but studies have shown that the greenest spinach has the most vitamin C.

Tip #3: Because spinach contains high levels of so many nutrients it also has significant levels of oxalic acid. This has been associated with kidney problems and interference with absorption of other minerals.

There is much debate whether the oxalates in spinach would have this kind of effect but just to be sure, if you have a pre-existing kidney problem, it’s better to consult your doctor before eating too much.

At Real Food For Life, we recommend that a person balance their body enough so that they can use their own bodies as a gauge on how much or little to eat of a particular food.

For example, I usually crave spinach but sometimes I just don’t want it in my body. I suspect that perhaps I have reached my limit for something, (like the oxalates) within the food.

This personalized approach to your nutrition is the easiest and ultimately the most powerful approach to nutritional choices. We explain this more in our “Three Secrets” report.

Recipes with Spinach:
Power Spinach Salad: You just HAVE TO know how to make a good spinach salad. This one is great.
Miso Soup with Spinach and Mushrooms: This is fast, tasty, and contains at least three powerfoods.
Diana’s Green Smoothie With a Difference: Watch video to learn how to make a green smoothie.

This article was co-authored with Randy Fritz

Related:
Eat Your Spinach
Go Gorgeous Greens
Brown Rice vs. White Rice

by Diana Herrington

Diana Herrington, now living in Northern Canada, turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple powerful principles which she shares in her recent book Eating Green, Clean and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. Check out her blog Real Food for Life or follow her on Twitter: http://twitter.com/DancinginLife.
 

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