Alkaline and Acidic Food Charts!!!! A Must Read! (Page 1 of 2)

I had come across two separate acid/alkaline charts on the www which hadn't been consistent with each other. Also beware that you need to take some of the health advice touted out there with a grain of salt.

For example, despite the grand advice that lemon is alkalizing, yet it can be VERY irritating to acid intolerant people, myself included. I had a TCM practitioner try convincing me to take lemon + olive oil first thing in the morning. Had I listened to him instead of what I KNOW about myself, my insides would have become irreversibly damaged. Who knows whether some of his other patients weren't damaged by his advice. Many ill people who do oral chelation are advised to accompany same with lots of Vitamin C. After awhile they have complaints that the chelation is causing them bad side effects. These people may not realize that the REAL culprit is the excessive "C" they take (rather than the chelation).

You might find the below link interesting, although I personally am an exception to many of the dyed-in-wool health "rules" out there. For example, many now say butter is healthy, but excessively, it clogs me up & contributes to pain. Another example: Many say that Virgin Olive Oil is best, but yet if I sautee stuff in virgin olive oil, my throat gets irritated and I don't feel well. Another example: Many say that garlic is very healthy, yet if I take garlicky pickles, or garlic/onion which isn't well sauteed (with some water added during sauteeing), I get laryngitis & sinus symptoms lasting for weeks. Also: Many say that potatoes can be problematic either because it's a Nightshade veggie, or else because it's a "dreaded Carb". But I think this isn't the whole truth. I think that potatoes cause the most problems when they're densely-starchy, rather than "new" potatoes that are tender and water-saturated. The latter is what nature intended. In fact, I get inflamed joints from any dense starches especially if they're combined with fat, dairy or syrup. For example, pizza, french fries, potato chips, licorice which contains corn starch and syrup, certain dry cereals which contain corn starch plus evaporated milk.

On the other hand, instant potatoes that are sorta the consistency of "potato soup" is OK for me. Cake that's washed down with herbal teas are also OK. And so forth. "They" say to avoid sugar & sweets. But in reality, I find that some sweets, mints and cocoa-based products help to stimulate digestion, and are therefore OK in moderation.

Anyway, here's that link, though of course don't take it as the "Final Word":
http://www.bloodph.com/

Calcium ascorbate(ester c) is the way around vit c sensitivity. And lots of water soluble minerals in the diet will get that ph balanced, in addition to a tolerable diet.

Test for mineral reserves, also, in regards to ph. Low mineral reserves contribute to not only an acid ph , but digestive dysfunction and an inability to utilize other nutrients. Not to mention the immune system and metabolic functions go awry. Also, Dr. Luanna Budwid has does interesting research on EFA's and cellular energy production.

Murphy, your immune system is sounds confused. Do you like Earth much?

Cayce used to swear by olive oil and nuts for Ph balancing (alkaline),
I also recommend Flax seed oil, obviooouusly.

I have been drinking mag water the last few years. I mix 3oz magnesium hydroxide (milk of mag, plain) in 2 liters of cold seltzer, shake well several times until clear (takes a few hours). This produces magnesium bicarbonate solution. I add about 8 oz. to my drinking water (2 liters) daily. A guy in Australia named Beckett markets this stuff. He claims animals in a certain area with a lot of magnesium bicarbonate in the water supply have extended longevity, and supposedly he has a lot of satisfied customers.
  We use bicarbonate infusions in the hospital to protect the kidneys during contrast dye procedures.
  I have a champion juicer and drink a pint daily of carrot, lemon, pineapple, melon and some added frozen grape juice concentrate. Carrots and grape juice are high in monoatomic iridium.
  My ph is almost always basic. Oddly enough I have found that using a zapper overnight raises the ph quite a bit.

The guy from the Higher Balance institute mentioned briefly that he suspects lemons and rye bread have assisted states of increased psychic abilities. What came to my mind was the pH factor, because both of those are alkalizing. Of all the various health tips, pH balancing has been the most immediately noticeable and practical for me.

If my pH is too low, forget about getting anything done... energy low, motivation low, mood low. Complete opposite with proper pH.  I think there is something more going on than just chemistry, but rather some exotic physics effect where the increased negative ion concentration due to the alkalinity does something to bring in extra etheric energy.

I also found coffee to be strongly alkalizing, or maybe it's just the caffeine, contrary to what most pH food charts say... some of these charts are put together willy nilly based on what foods are known to be "politically correct" versus not, so find a chart that matches your own results. If you eat something that is alkalizing, be prepared to feel more energized and awake. But if you start feeling tingly in your hands and lips as though hyperventilating, then you overdosed. I've only gotten that a few times with salads laced with onions and lots of apple cider vinegar.

Another interesting thing I noticed is that traditional cultural foods seem designed to maintain pH. Like take German food... it often includes pork, which is quite acid-forming, but counters it with vinegar, onions, and rye bread. The foods that are completely against pH balancing are modern junk foods and white breads, which come from social engineering, industrial waste reprocessing, and corporate profit maximization instead of time-tested tradition.