Did you know that a proper pH is a crucial aspect to health? PH levels show the extent to which something is acid or alkaline. It is measured on a scale from 0 to 14. The more acidic a solution is, the lower its pH. The more alkaline, the higher the number is.
The first line of defense against disease is a proper pH balance. Disease can only grow in an acidic body, which makes a condition favorable for the growth of bacteria, yeast, fungus, mold, viruses, and any other unwanted organisms. Cancer always strikes those with an over-acidic body.
The idea that certain foods influence the pH of the body isn’t new. Even in the early 1900s, many doctors found that while a few foods were “neutral” in their effects, most foods were either “alkaline-producing” or “acid-producing.” They also found that simply changing the diet could change the pH of the body. Thus, bringing the body’s pH closer to the normal range helped patients get rid of many of their health issues.
Eating a diet of 75–80 percent alkaline-forming foods—and minimal in acid-forming foods—is the best way to maintain a slightly alkaline pH in your body.
These are the basic rules:
Most fruits and vegetables, including citrus, make your body alkaline. You need 8 servings of fresh fruit and vegetables to keep your body alkaline. Meat, dairy, and grains make your body acidic.
This is a list of the alkaline musts:
Processed foods, sugar, dairy, meat, eggs, alcohol, most grains, caffeine, as well as soy, processed corn, safflower and sunflower oils, hydrogenated oil and margarine
7-Day Alkaline Diet Plan
Chia and Strawberry Quinoa
1 cup cooked quinoa
For the Strawberry Chia:
4 Tbsp chia seeds
1 1/3 cup your favorite non-dairy milk
3/4 cup quartered strawberries
1/2 Tbsp coconut sugar, optional
4 to 6 quartered strawberries ( 2 to 3 per portion)
2 to 4 Tbsp pecans ( 1 to 2 Tbsp per portion)
2 to 4 Tbsp unsweetened shredded coconut ( 1 to 2 Tbsp per portion)
To prepare the strawberry chia, add the strawberries, milk of your choice, and coconut sugar (if using) to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add the chia seeds. Mix well until all chia seeds are covered with the liquid. Cover with a tight lid and leave in the fridge overnight.
In the morning, place the chia seeds in a bowl. Add the quinoa, quartered strawberries, pecans, and shredded coconut.
Sweet and Savory Salad
½ cucumber, sliced
1 avocado, cubed
1 large head of butter lettuce, washed
1 pomegranate, seeded or 1/3 cup seeds
¼ cup shelled pistachios, chopped
1 garlic clove, minced
¼ cup apple cider vinegar
½ cup extra virgin olive oil
In a bowl, tear the lettuce, and add the ingredients. In the end, add the dressing.
Roasted Sweet Potatoes and Parsnips
1 1/4 pounds sweet potatoes, cut into 1/2-inch thick pieces
1 1/4 pounds parsnips
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon Dijon mustard
2 tablespoons pure maple syrup
Peel and cut the parsnips, and preheat the oven to 450 degrees. Toss the parsnips on a rimmed baking sheet, along with the sweet potatoes. Season with oil, salt, and pepper. Roast for half an hour, until they become golden and tender.
In a smaller bowl, mix the mustard and maple syrup, and pour the mixture over the vegetables. Sprinkle with parsley.
Vegan Apple Parfait
1 cup chopped apples
1/3 cup chia seeds (soaked)
½ cup soaked raw cashews (soak 20 mins-1 hour)
½ cup unsweetened coconut milk
½ teaspoon vanilla extract
1 tablespoon hemp seeds
Blend the coconut milk, cashews, and vanilla together. In a small cup, layer the ingredients, first pour the cashew cream, then the apples, and the chia seeds and hemp seeds on the top.
1 teaspoon chopped basil
Small handful of spinach
1 tomato, sliced or chopped
1 butter lettuce or collard leaf bunch
1 teaspoon cilantro, chopped
¼ red onion, diced
Sea salt and pepper
Spread the avocado onto the leaf, add the toppings, and fold in half.
Lunch: Kale Pesto Pasta
1 bunch kale
2 cups fresh basil
1⁄4 cup extra virgin olive oil
1⁄2 cup walnuts
2 limes, fresh squeezed
Sea salt and pepper
1 zucchini, noodled (spiralizer)
Optional: garnish with sliced asparagus, spinach leaves, and tomato
The night before, soak walnuts to improve absorption. Put all ingredients in a blender or food processor, and blend until you get a cream consistency. Add to zucchini noodles and enjoy!
Brussels Sprouts with Red Peppers
1 ½ pounds Brussels sprouts, smaller
2 plump garlic cloves (to taste), minced
1 medium red bell pepper, cut in small dices
1 tablespoon finely chopped or grated lemon zest
4 tablespoons extra virgin olive oil
1 to 2 tablespoons finely chopped mint (to taste)
You should initially trim the Brussels sprouts at the base, in order to get rid of the unattached leaves. Then, cut them in halves and put them in a larger bowl.
Add a tablespoon of olive oil, and season with salt. Then, preheat the oven to 400 degrees and line a sheet pan with parchment. Over medium heat, heat 2 tablespoons olive oil in a large, heavy skillet.
Add the Brussels sprout halves, cut side down, and sear until they get a nice brown color, about 3 to 5 minutes.
Then, transfer them to a baking sheet, put them side down, and repeat with the other sprouts. Put the baking sheet in oven and roast until they become tender, for another 10 minutes.
Over medium heat, heat the oil and add the red pepper, stir often, and cook it for 5 minutes. Add the garlic and cook for another minute. Add the roasted Brussels sprouts, stir again, and then add the mint, lemon zest, and freshly ground pepper. Heat a bit and season. Enjoy!
Kale caesar salad
1 very large bunch of curly Kale
1 cup sunflower seeds (save a few for a garnish if desired)
1/3 cup almond nuts, raw
1/8 tsp chipotle powder or to you liking – it’s spicy
1/2 tsp smoked paprika
2 garlic cloves
1 1/4 filtered water
1 1/2 tsp agave syrup (substitute to rice malt syrup if you’re sugar free)
1/2 tsp sea salt
Wash and pat dry kale leaves, removing center membrane just up to where it thins out, tearing kale leaf into bite size pieces. Place in a very large bowl. Measure remaining ingredients into blender and combine until creamy and smooth. Pour half the mixture over the kale leaves. Using two spoons or your hands, toss kale to coat, adding remaining mixture and ensuring that leaves are coated in folds and curls,working the mixture thru the leaves really well. Allow to stand for 10 minutes to tenderize the kale leaves. Plate the greens and sprinkle with sunflower seeds if desired.
Coriander and Avocado Soup
Raw Green Veggie Soup w/ Avocado & Cilantro
Please use Organic Veggies:)
1 small zucchini, chopped
2 stalks celery, chopped
2 cups raw spinach
1/4 cup fresh parsley
1/2 cup fresh cilantro
2 slices green pepper
1/8 cup raw onion, chopped
1 small clove garlic
1/4 cup raw almonds, preferably soaked over night and rinsed
1/4 tsp sea salt to taste
1 1/2 cups filtered water
juice of 1/2 to 1 lemon
1 small watermelon radish for garnish, diced small
Place all the ingredients in the blender except the sea salt and process to desired consistency and warmth if you have a Vitamix. If you have a regular blender you may pour into a sauce pan and gently warm over low heat until just warm enough to enjoy but not hot. Adjust seasoning further with sea salt to your liking and add a squeeze of lime juice to brighten the flavour if you wish, garnish with radish and enjoy!
Kale and rainbow Swiss chard frittata
2 Tbs extra virgin olive oil 1 shallot, finely chopped
2 leeks, diced 1 bunch rainbow-coloured Swiss chard
1 small bunch kale
zest of half a lemon
half a teaspoon of each, ground cumin and coriander
1 pinch chilli flakes, optional
100 g mozzarella, grated 60 g feta salt and pepper toasted pine nuts, optional
Preheat the oven to 180ºC. Rinse the chard and kale under cold water and pat dry. Remove the hard central stems from both vegetables. Layer all the leaves together, roll into a tight cylinder shape and chop into thin strips.
Heat the olive oil in a large frying pan and sauté the shallot until it is softened and slightly coloured. Add the leeks and cook for 2 more minutes. Now pile all the chard and kale into the pan and cook on a medium high heat until the vegetables start to wilt down. Add the lemon zest, cumin, coriander and chilli. Season with salt and pepper.
In a separate bowl, whisk together the eggs and season lightly with salt and pepper. Mix in the Mozzarella, cooked vegetables and chunks of feta cheese. You can pour the mixture back into the same pan. Cover with tinfoil and bake for 15 minutes. Remove the foil and bake for another 20 minutes Turn the oven to grill for a minute or two for a deeply golden top.
Antioxidant-Rich, Green, Alkaline Smoothie
A handful of Kale
A handful of Spinach
2 Broccoli heads
A handful of Lettuce
1/2 clove Garlic
Juice of 1/2 Lemon
A little water to the texture you like
Blend the avocado, cucumber and lemon juice to form a paste, then add the other ingredients.
Roasted Cauliflower & Turmeric with Coriander and Mint
1/2 cup coconut oil
1 tablespoon ground cumin
2 teaspoons ground turmeric (preferably organic)
1 large cauliflower, broken down into bitesized florets
1/4 cup pine nuts
2 tablespoons coriander/cilantro, chopped roughly
1 tablespoon mint, chopped roughly
Himalayan salt to taste
Preheat the oven to 425°/220°
In a large bowl, combine the coconut oil, cumin, turmeric, 1/2 teaspoon of salt and mix together with your hands (to warm the oil and properly combine everything)
Add in the cauliflower florets and mix it all through so everything gets covered and oily
Spread the cauliflower out onto a large baking tray and put into the preheated oven for around 15-20 minutes until the cauliflower softens and just starts to brown
And while this is cooking, chuck the pine nuts onto a little baking tray and put into the oven too for about a minute to toast them slightly.
To serve, transfer the cauliflower to a large serving bowl and sprinkle with the pine nuts, coriander/cilantro and mint and serve.
A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.
Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE
That's right -- as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) -- All you have to do is just cover a small shipping cost (international shipping is a bit more).
Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
Help us create more awareness! Please SHARE this article...
I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.
This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
If this “hidden” most powerful primal muscle is healthy, we are healthy.
d) Hip Flexors
Take the quiz above and see if you got the correct answer!
P.S. Make sure you check out the next page to get to know the 10 simple moves that will bring vitality back into your life!
To begin, I apologize for the dark nature of today's email.
However I promise what you'll discover today will be completely worth it.
Imagine a rotting corpse draped over your body from head to toe...
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64% of women and 74% of men carry too much body fat according to the National Institutes of Health.
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The discovery of this "metabolic jumper cable" can now reverse this process:
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In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.
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Is Bread Really the Staff of Life… or the Stuff of Disease?
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
Be sure to read #5 – the biggest surprise of all!
Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.
Secret #1: Enjoy real food. Don’t fall for the lie that you have to deprive yourself to lose weight.
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Because a single day of enjoying Liz’ smoothies demonstrated the radical power of her superfood-packed red smoothies to make me feel incredibly good.
Now prepare yourself for one of the biggest weight loss secrets there is. A secret that, when you use it properly, can transform your body and your health.
You probably know most of us eat too much processed food. What you may not know is that it’s full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more…and force you to gain weight.
Here’s how it works.
“That stuff is just a lot of calories your body can’t use,” Liz told me, “Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins—the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They’re not getting energy they need.”
“So… what’s going on with me? Why am I losing weight but not going hungry?”
Liz paused, then dropped the bombshell.
Your body is designed to burn fat. You just have to let it.
“What? I thought we were designed to store fat?!?” We were Skyping and I was practically shouting. Then I heard Liz say…
What good is a fat reserve if you can’t burn it?
Liz continued: “You’re drinking smoothies packed with phytonutrients, anti-oxidants and anti-inflammatories that pull toxins out of you like a tractor beam. Allowing your body to burn those toxin-filled fat stores… and releasing tremendous amounts of stored energy.”
So that’s why I’m losing weight without going hungry.
Watch Liz’ free presentation. It’s packed with revolutionary weight loss information—information that works. Because it’s based on how nature.
Click the button only if you want to wear smaller clothes, breathe easier, move more freely and just plain feel better.
- Which calories help you lose weight…and which ones help you gain it…
- The “diet” foods…some of them vegetables…that lead to weight gain and diabetes…
- The “low-fat” foods that can dramatically increase your risk of cancer.
- And the superfoods that rescue your body from this assault by detoxing you…
Revitalizing your metabolism so you can Shed pounds as well as toxins, renew your body and reset your internal clock by up to 7 years.
Because until now, the Red Smoothie Detox Factor has been available only to Liz’ private clients. But now that she’s perfected it to work for almost everyone, almost every time, Liz is sharing it with rest of us so we can feel better and look better.
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Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.